SOFT DIET RECIPES from The Advanced Bariatric Surgery Center

ZUCCHINI & COTTAGE CHEESE CASSEROLE

www.cooks.com

 

Ingredients:

3 med. zucchini, sliced

1/4 c. chopped onion

2 tbsp. oil

1 lb. low-fat cottage cheese

1 tsp. basil

1/3 c. Parmesan

Directions:

Heat oven to 350 degrees. Sauté zucchini and onion in oil. Whip cottage cheese and basil in blender.  Place alternating layers of zucchini and cheese mixture in 1 1/2 quart casserole. Top with Parmesan. Bake uncovered 25-30 minutes.

Nutrient Analysis: (1/4 cup serving)

88.1 calories, 4.4 g fat, 8.85 g protein, 4.03 g carbohydrates, 0.5 g fiber

Egg Salad

Courtesy of: www.weightwatchers.com 

 

Ingredients

4 Large Eggs

2 Large egg whites (Boil these as whole eggs & discard yolks)

2 Tbsp chives, fresh, chopped

2 Tbsp reduced calorie mayonnaise

½ tsp Dijon mustard

½ tsp table salt

¼ tsp black pepper, ground

½ tsp of ground paprika (optional)

 

Directions

Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to a medium-low and simmer for about 10 minutes; drain and place eggs in an ice-water bath.

 

When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.

 

Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended.

 

Yields 6, ¼ cup servings

 

Nutrient yield per serving:

75 calories; 6.25 gm protein, 1.7 gm carbohydrate, 4.6 gm fat

Salmon Cakes – Soft Diet Source: United     14.75 oz can Honey Boy Pink Salmon 1/3 cup fat-free milk 2/3 cup Gia Russa whole grain bread crumbs 2 eggs 1 tsp salt Pinch cayenne pepper 1 Tbsp fresh lemon juice 3 Tbsp chopped fresh parsley (or 1 Tbsp dried) Lemon wedges for garnish   Place top rack in oven 45 inches from heat source; preheat broiler. Spray baking sheet with cooking spray.   Drain fish and separate into fine flakes.   In medium-sized bowl, combine fish, milk, bread crumbs, eggs, salt, pepper, lemon juice and parsley; mix well.   With floured hands, shape mixture into 9 flat cakes (2 oz each).    Place cakes directly on baking sheet; broil 2 minutes, do not let brown.   Turn over and broil another 2 minutes, do not let brown.   Serve with fresh lemon wedges.   Yield: 9-2 oz servings   Nutrient Analysis per serving: 120 calories, 11 gm protein, 8 gm carbohydrates and 5 gm fat