things I'm able to eat right now

this isn't a recipe, but I wanted to share some of the things I can eat right now post surgery

lowfat cottage cheese

eggs

greek yogurt

chicken salad

tuna salad

fish

cooked vegetables

fruit with skin removed

1/2 a baked potato, but not every day

eggplant salad

extra light olive oil ( I use the Walmart brand)

1 med. eggplant

1 or 2 zucchini or yellow squash ( depending on size, I try to use 1 of each)

1/4 cup green pepper chopped

1/4 cup onion chopped

1tsp minced garlic ( I use the jared kind)

1 can of no salt added diced petite tomatoes

dash of cayenne (can omit if you don't like spicy

a few dashes of italian seasoning

a little low salt chicken broth

peel eggplant. cut eggplant, zucchini & squash into chunks. heat a little olive oil. sautee  the veggies in small batches until about 1/2 cooked. Add a little more oil as needed. Add to a large pot. Sweat out the green pepper, onion, & garlic over a low heat until onions are almost tranlucient. Again add more a little oil as needed. Try to use a good quality skillet so nothing sticks. add to the pot. Add the tomatoes & seasonings. Cook over low heat for about a 1/2 a hour or until everything is soft. I like to hit it with the hand blender to break up any big chunks that are still there.  add a little chicken broth if juices start to cook away.DO Not puree it. You don't have to do this step, just my preference. Makes 6-8 1 cup servings. Is good cold with a whole wheat pita or hot over brown rice. however you like it.

cheesy taco pasta

1lb roll of Purdue ground turkey (I get it at Walmart)

1 package of Ole El Paso taco seasoning

Box of Barrillo whole wheat thin spagetti

1 can Progresso roasted tomato soup starter 

1 jar of Great Value garden pasta sauce 

1 1 3/4 bag of Great Value 2 percent fiesta shreeded cheese

Sauteed meat until cooked through, add taco seasoning according to package directions, add soup starter. In the mean time cook your pasta. Spray a 13-9 pan with nonstick cooking spray, put about 1/2 the jar of sauce in the bottom to cover. add pasta, meat mixture, stir to mix. Add a 1 1/4- 1 1/2 cups of cheese, stir. Top with remaining cheese. Put in oven on 350 until cheese has melted, about 1/2 a hour. 

makes 8 servings, according to My Fitness Pal a serving is 444 calories, 23 ptotien, 9 sugars,15 fats, There are 55 carbs, so if you are watching your carbs eat this on day where you other meals a low in carbs. They are how ever good carbs, but still watch & plan ahead.

1 serving is a meal, just add a low carb veggie or a small lettuce & tomato salad.

veggie chili

1 cup of black beans

1 can of no salt added petite diced tomato

1/2 a bag of Morningstar meatless meat crumbles (thawed)

1/4 cup each of onion & green pepper

a few dashes of chili seasoning & ceyenne (use as much or as little that you want to)

saute the onion & green pepper until it starts to get tender. I didn't use any oil, just kept stirring it aroud. Toss everything else in the pot & heat through. That's alll.

Marinara

4 large tomatoes cut in huge chunks

1/2 cup each of onion, green pepper, & celery

a couple cloves of garlic

italian seasoning to taste

1/2 a bag of Morningstar meatless meat crumbles (thawed)

Start cooking down your tomatoes. Add in the onion, peppers & garlic. Smush down the tomatoes as they start to get soft. If your tomatoes were really juicy like mine were it takes a while to cook of the juice. add in your crumbles when it's almost done, becuse they are already cooked.

Proein shake

4oz. Silk light vanilla soy milk

8oz. cold decaf. coffee

vanilla protein powder (the one I use only needs 1 scoop)

splash of sugarfree vanilla flavor

Shake in your blender bottle, add a few ice cubes to make it really cold.