Top Chef

If you (my dear followers) remember......I spent hours searching, finding, saving, printing and filing Sleeve friendly recipes into a cute little binder.  I have made several smoothies from the binder (not that it takes a rocket scientist to mix a smoothie), got a few ideas and would get all hungry for a certain recipe and not have the ingredients.  Also not driving to the store at that moment to get them. 

There are some rules after Sleeve surgery that really apply before surgery too.  One of those rules is to keep the fridge and pantry stocked with healthy options.  Key is to keep it stocked period.  Just like before surgery, fast food or delivery will win every time.  If you have unhealthy options in the house, you are more likely to choose those over the healthy goodies.  Never fails that this will happen.  The rule applies across the board whether you had a bariatric surgery or not.  I think the worst thing I keep in the house is crackers. 

I have found several "sleeve" shopping lists online.  Eggface.....a quite famous bariatric surgery blogger has a Pantry Essentials list on her web page.  I have also found several post-op shopping lists online that help me stay focused and really help me remember what I need to keep in the kitchen.  This is my fav Grocery List.

Finally went to the grocery store and was able to cook something I have been craving.....Chicken Enchiladas.  I will give you the recipe I used from Barix Clinic Recipes. (My fav recipe place by the way).

 

Chicken Enchiladas         (PS-yes, I can eat chicken much better now!!)

Submitted by JoAnn M.

6 flour tortillas, 8” size
1 cup baked chicken breast, cut up into small pieces
1 can cream of mushroom soup, 98% fat free
¾ cup cheddar cheese, shredded
1 cup sour cream, fat free
In a large bowl mix soup and sour cream.
In a 9 x 9 pan place a small amount of soup mixture.
In each tortilla, spread a thin layer of soup mixture, chicken, and cheese. Roll up
and place in pan. After all tortillas are filled and in pan, pour remaining mixture
over the top. Bake at 350 until cheese is melted, approximately 30 minutes.
Makes 6 servings.

Here are some revisions I made for ME!!
-I used Toufayan Low Carb wraps.  I only used 2 but these are big! Not a huge fan of low carb wraps but doing what is best for me.
-I used canned chicken.  1 can. 
-I used plain Fage greek yogurt instead of sour cream.  Tastes the same to me, you get some protein and much healthier.   (It cooked just fine as well)
-Once I put a little bit of the soup/yogurt mix on the bottom of the pan, I set some of the mix aside in a smaller bowl to put on top of the enchiladas before cooking.  I went ahead and mixed the chicken in the mix. I like my enchiladas creamy. 
-I used 2% cheese.  Lower fat but melts much better than fat-free cheese.
-AFTER I made all this and put it all together and was ready to go in oven, I decided some green chilis would be delish in this.  I had some (because I keep my kitchen well stocked) and just sprinkled them over the top and mixed them in with the mixture on top.  I did sprinkle more cheese on top. 

Everything came out perfect.  I did have to cook it waayyyyy longer than the 30 minutes but I made big fat enchiladas. Cranked the oven up to 400 degrees.   My serving size for dinner was about the size of a debit card and about 2 inches high.  Wasn't able to finish that but I did get my enchilada fix.  Will eat some tomorrow nite and freeze the rest.  Would be super yummy with a side salad. 

I am still learning how to make small portions when I cook. It is just me and I have a walnut sized tummy now.  I don't think about it until after I make something and have 8 pounds left.  Hoping this will freeze ok???  I waste A LOT of food right now as I am learning and I do NOT like wasting the food or money. Serioulsy waste a lot.  My confession for the nite~~