A Sleeve Journey

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Spinach Feta Chicken Flat Bread

Spinach Feta Chicken Flat Bread

Tonight’s dinner was a total winner so I thought I’d share. Anytime my non-WLS boyfriend takes a bite of my food and goes “OMG this is delicious!” I know it’s worth sharing. Healthy AND yummy!

Ingredients:
1/2 FlatOut Rosemary Olive Oil Flat Bread Pizza Crust
1.5 oz grilled/boiled chicken, diced
1 oz shredded mozzarella
1 oz feta cheese
~1/8 cup frozen spinach (thawed)
diced red onion to taste (I put lots, so I’ll let you use your judgement on this one!)
Canola oil spray
garlic powder and oregano

Directions:
Spray both sides of your flat bread with a little canola oil and place on a baking sheet. Dust the top with garlic powder and oregano. Bake for ~3 minutes. Layer the rest of the ingredients on as follows: mozzarella, chicken, onion, spinach, feta. Bake at 350 for ~10 minutes or until cheese is melty and crust is crispy.

250 calories  25 protein  14 carbs  2 fiber

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Garlic Roast Chicken Flatbread Sandwich

chickenflatbread

2.5 oz rotisserie chicken
2 tbs garlic hummus
1 slice Yancy Fancy Garlic Roasted Cheese
1/2 oz Calabrese salami
thin sliced red onion
1 Flat Out – Fold It Flatbread – 100% Whole Wheat With Flax

 

Quick, easy, yummy lunch idea. 393 calories, 34 protein, 22 carbs, 9 fiber.

I normally eat about half or slightly more of something this size (14 months post-op and finish the other part as a pre/post workout snack. What you will eat will depend on you and your sleeve size.


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Buffalo Chicken Wonton Cupcakes

chicken

Ingredients:

  • 12 wonton wrappers (Nasoya)
  • 1/2 cup light blue cheese crumbles (Treasure Cave)
  • 8 Laughing Cow Light Blue Cheese Wedges
  • 2.5 cups chopped grilled chicken (436g)
  • 1/2 cup Franks Red Hot Original (Try 1/4 if you don’t like as much spice)

Directions:

Grill and chop chicken into small pieces. In a bowl, mix together blue cheese, blue cheese wedges, chicken, and Franks. Spray a cupcake pan with non-stick cooking spray and place one wonton wrapper in each. Fill each cupcake with approximately 1/4 cup of the mixture. Bake at 350 for 35-40 minutes.

Add this item to your food diary or view nutrition information here.


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Chicken Chimichangas

Molly Sleeved's WLS Friendly Chicken Chimichanga

I decided it was time to make a healthy chicken chimichanga – and this is definately a keeper!
Ingredients

  • 12 Wonton Wrappers (Nasoya)
  • 1.5 cups cooked quinoa (Alter Ego, Organic Rainbow, made with chicken broth)
  • 2 cups Shredded Mexican cheese (Aldi – Happy Farms)
  • 2.25 cups chopped grilled chicken (320 grams)
  • 1/2 cup minced onion
  • 1 minced jalapeno
  • 1.5 teaspoons chili powder (Spice Islands)
  • 1 teaspoon garlic
  • salt to taste (this recipe really does need some salt to bring out the flavors – don’t fear the salt!)

Directions:
Grill and chop chicken breast. Mince jalapeno and onion. In a bowl, mix together quinoa, 1.5 cups of the cheese, chicken, onion, jalapeno, and spices. Spray cupcake pan with cooking spray and place one wonton wrapper in each. Pack mixture into 1/4 cup measuring cup and plop into the wonton lined cupcake pan. Top with the remaining 1/2 cup of cheese. Bake at 350 for approximately 15 minutes.

Add this item to your food diary or view nutrition information here.

Serving suggestions: Salsa, pico de gallo, avocado, sour cream, or guacamole.


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Chicken Cheese Roll Ups

Simple, protein packed dinner. I used 2 oz of sliced chicken lunch meat and spread one Laughing Cow Light Cheese Wedge on the slices, rolled them up, and browned them with a little no stick cooking spray in a pan. Came out resembling taquitos and the hot melted cheese was delicious! I served them up with 1 tablespoon on guacamole for a tasty dinner coming out at 118 calories and 13 protein!

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