Chili

Chili  -                                     Bariatric Friendly

 Ingredients

Meat

6 lbs of chopmeat - Beef, Chicken or Turkey (your choice)

Olive oil

1 Yellow medium Onion- Diced Small

1 envelope Ortega Reduced Sodium Chili Seasoning Mix

1/4 tsp Salt,  1/2 tsp Pepper & 1/2 tsp Garlic

SAUCE:

1/2 Red large Onion- Diced small

1/2 cup Olive Oil ( enough to cover onions)

2 cans of Tuttorosso Diced Tomatoes

2 can of Del Monte - Diced Tomatoes with Zesty Mild Green Chilies

2 can of Del Monte - Diced Tomatoes with Zesty Chili Style

1 Tbs Salt, 1 tsp Pepper  1 tsp Garlic & 1 TBS Sugar

1 envelope Ortega Reduced Sodium Chili Seasoning Mix

4 celery stalks- Diced Small

4 scallions -  Diced Small

1/2 Red Pepper - Diced Small

2 can Bush's  Black Beans - Mild Chili Sauce

2 can Bush's Chili Beans- Pinto Beans - Mild Chili Sauce

1 can Goya - Red Kidney Beans

1/4 cup of grated Cheese

Optional:

1 Bag of  4 cheese Mexican Blend

1 package of Old El Paso Flour Tortilla Boats

	COOKING THE CHOPMEAT
	Place Chopmeat in Frying Pan with Olive oil (less than 1/4 cup )
	ADD:  1/4 tsp Salt,  1/2 tsp Pepper & 1/2 tsp Garlic
	Stir and Cook until 1/2 done. Strain out 1/2 the oil. If too much.

	ADD:  1 Yellow medium Onion- Diced Small
	Cook until golden brown

	ADD: 1 envelope Ortega Reduced Sodium Chili Seasoning Mix
	Mix in and cook for about 2 minutes.

Place on side and cook sauce. COOKING THE CHILI SAUCE In Large Sauce Pot Place 1/2 Red large Onion- Diced small with 1/2 cup Olive Oil ( enough to cover onions) Cook until lightly golden

	Add all Tomato sauces
	2 cans of Tuttorosso Diced Tomatoes
	2 can of Del Monte - Diced Tomatoes with Zesty Mild Green Chilies
	2 can of Del Monte - Diced Tomatoes with Zesty Chili Style
	1 Tbs Salt, 1 tsp Pepper  1 tsp Garlic and 1 TBS Sugar
	Cook on Medium until 1st boil then

	ADD: 1 envelope Ortega Reduced Sodium Chili Seasoning Mix
	4 celery stalks- Diced Small
	4 scallions -  Diced Small
	1/2 Red Pepper - Diced Small ADD: All the cooked Seasoned Chopmeat
	Cook for another 10 min. on Medium.

	ADD:  2 can Bush's  Black Beans - Mild Chili Sauce
	2 can Bush's Chili Beans- Pinto Beans - Mild Chili Sauce
	1 can Goya - Red Kidney Beans
	Stir
	Cook for another 10 Min on low, Stirring Frequently.

     


Serve with:  Cheddar cheese of your choice.

       

Last for 6 months in freezer or more.

	Once cooled off. Can freeze in plastic containers.  16 oz serving
	For Bariatrics fill container  8 oz only.

         

Zucchini Parma Soup

Zucchini Parma Soup         Bariatric Friendly without the pasta

6 small Zucchini
1 Medium Onion
1/4 cup Olive Oil
1/2 can chicken Broth
1/4 tsp of Salt, pepper and Garlic
2 cups of cut up Chunks of Pecorino Romano Cheese
Cooked Pasta Large Shells








 Bariatric Friendly: Use Banza Pasta approx 25 Rotini made from ChickPeas.
or use as a side veggie.

Peel Zucchini. Cut in 1/2 long ways and then chop into 1" wide pieces.
Place in bowl.
   
Chop Onions into small pieces. Place in Medium deep pot with 1/4 cup Olive Oil.
 (just enough Oil to cook Onions) Saute until Onions are lightly browned.
Put in Zucchini Chunks.

Add Salt, pepper and Garlic Stir and cook for 2 minutes.
Add in 1/2 can chicken Broth.

Cook on Medium heat.  all the way until Zucchini is transparent.
          


Cut small chunks of Pecorino Romano Cheese about 1 to 1 1/2 cups.
Take Zucchini Parma Soup off heated stove top and add chunks of cheese.



Stir and then serve on top of cooked pasta.

Veal or Chicken Stew

Veal Stew by Gaetano

Recipe for 4
Veal Stew 3lbs or Chicken boneless thighs 8
Cut into chunks    (Note: Veal shrink a lot)
1 cup chopped Onions
Olive Oil
8 Potatoes - Cut into 2" x 2"
1/4 cup White Wine - Chardonnay
32 oz container of Chicken Broth
1pc Celery stork - chopped finely
2 Tbs and 1/3 cup divided Fresh Parsley if don't have use dry Parsley
1/4 tsp Salt and Pepper.
========
For Bariatric Friendly don't eat potatoes or only eat 2 -3 pieces

1. In a medium sauce pot,  Sautee Chopped Onions in enough Olive Oil to cover them.  Cook until golden brown.

2.  Place Veal or Chicken in pot. Stir and cook for 3 minutes.
3.  Add Chicken broth, 2 Tbs Parsley, Celery, Salt and Pepper.
4.  Cover over medium high heat and bring to a boil.
5.  Boil for 15 minutes then add White Wine.

6.  Cook for another 15 - 20 minutes, until Veal
      is tender.  Chicken cooks in less time.

7.  Add Potatoes and Parsley. Cook until potatoes  
     are ready about another 5 -10 min.

Serve with warm Italian bread.

Stir Fry Shrimp & Chicken w/ Rice

 Made this recipe for my granddaughter Olivia's 4th Birthday Party. 
 Everyone kept going back for 2nds, and 3rds, etc.  Hey, I wanted some leftovers!!!

Ingredients:  cut recipe in half to serve dinner for 5-7 people

Recipe below for a full size catering tray

10 Chicken boneless thighs - cut up into 3 x 3 pieces

40 Xlg Shrimp cut in halves

8 cups or 1/2 bag of Kirkland Stir Fry Vegetable Blends. (Bought at Costco.)

 1 1/2 Bottles of Iron Chef Glaze Sauce - General Tso

 a few drops of Soy Sauce

2 jars of Saucy Susan

4 cups of uncooked White Rice

2 pkgs Sazon Goya 

1 can small peas.

1 cup grated cheese.

10 Tbs of butter

small onion chopped into small pieces

Olive Oil

Salt, pepper, garlic powder.

4 cups of flour or what's needed

6 Eggs beat w/ salt, pepper and Garlic powder

===================

Veggies, Chicken and Shrimp are cooked separately.  After Chicken and Shrimp are cooked then they are sauteed together before adding to rice.  You might think this is a long or difficult recipe but, it really isn't. I cook everything at the same time.  but, I would like to say:

                 Who is responsible for the size of our stove tops!! the burners are wide enough from each other (left to right) but the length between the front burner and back burner are less than 2 inches which makes it impossible to cook with 4 pans at the same time!!  You'd think that after all this time that they would realize this and make the stove tops come out further. Well, enough of me complaining time to cook! Just had to let out my fustration!

1.  Cook Rice as suggested on box but add 1 extra cup of water.  

Add 2 pkgs of Sazon Goya as Soon as you start cooking rice.

When rice is almost done:

Add sauteed chopped onion.

Once rice is done. Take off heat and

 Add: 1 can small peas, 1/2 cup grated cheese and 1/2 jar of Saucy Susan. Mix in well. Cover and when chicken and shrimp are ready Place rice in the bottom of a Large catering tray. 

                          

2.  Place Stir Fry Vegetables in microwave to defrost. approx 5 -7 min.

Place in strainer so excess water can drain out.

In deep frying pan, add 4 tablespoons butter and a Tbs of Olive Oil.

Sautee Veggies with a dash of Soy Sauce, pepper, garlic powder.

Once Veggies are 1/2 way done - 

Add 1/4 cup of Iron Chef Glaze Sauce, 4 Tbs Saucy Susan and 1/4 cup of water. Keep cooking until veggies are done. Keep covered until chicken and shrimp are cooked.

           

3.  Cook Shrimp

Flour Shrimp and Sautee both sides in Olive Oil with a dash of Salt, pepper and Garlic powder.  Once Shrimp look pink they are done. Place in bowl and start cooking Chicken.

                                          

4.  Cook Chicken

Dip Chicken pieces into Egg Batter then Flour. Place in flat cookie tray. Once all is battered cook with little bit of Olive Oil. Cook on Medium heat until both sides are golden brown and throughly cooked. not raw.

Last Step:        In frying pan. 

1.  2 TBS Butter, 1 TBS olive Oil 
2. Add Chicken and Shrimp. (place just enough in frying pan for 1 layer. as shown below.
3. Add Gen'l Tso Sauce mix in
4. Add Saucy Susan Mix in
5. cook for only 1 - 2 minutes enough to combine all ingredients with the Sauces.

butter     and add Gen'l Tso                                                                        


  

 mix in saucy susan                                Keep cooking until all mixed in.

 Place rice on bottom of pan.

Add shrimp, chicken and veggies on top.

    

Zucchini Bolognese

4 Cups Zucchini :  Peeled and diced into cubes.
1/4 cup water

1 small Onion:  Chopped

4 link of Sausages
8 - 10 mushrooms: Sliced thick
2 cans TuttoRusso peeled plum shaped Tomatoes.
1 tsp Sugar
1/4 tps of Salt,  Blk Pepper, Garlic Powder and Onion Powder
 4 leaves of Chopped  fresh Basil
1/2 cup Heavy Cream
1 Box of Bow Tie Pasta: Cooked
1/2 cup grated Cheese
=========================
for Bariatric Friendly don't place over Pasta. or use Banza (Chickpea Pasta)



Take Sausages out of skin and cook in olive oil until done.
Strain out oil, Chop into chunks and put in dish for later.

 

Cut off ends of Tomatoes and chop into small chunks.  Chop on a flat plate b/c you need all the juice.  Place in a bowl with all the juice that's left in the can also.



Chop Onion and Sautee in 1/4 - 1/2 cup Olive Oil .            Enough to cover onions.
Cook until lightly brown. 
Add Zucchini, Salt, Blk Pepper, Garlic Powder, Onion Powder. 
Cook  and Stir for 5 minutes then add 1/4 cup water.  
Keep Cooking until Zucchini looks almost transparent. (but, not done yet)  another 5 minutes.

Add Chopped Tomatoes and its juice, basil and sugar. Stir and Cook for another 5 minutes.
Once Zucchini looks transparent, (cooked) then
Add Sausage and Mushrooms. Cook for another 3 minutes.
add 1/2 cup Heavy Cream, stir and cook for 3 minutes. ( You want the Sauce to have a peach color.
Add grated cheese Stir and
Pour over cooked Bow Tie Pasta.
Enjoy!

My Zucchini plant got so huge! Never had them grow that big before.

Chicken Cutlet w/ White wine sauce.

A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!

Recipe for 8 pcs chicken Cutlet.
Need One slice of  Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.


Prep and cook Chicken Cutlet as usual.   (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2  slice of provolone. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)

Chicken Cutlet Recipe:

In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl.  6 beaten eggs with a  pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.

Prep:
White Wine Sauce: 

5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth


In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).

The white wine Sauce will make the Chicken Cutlet juicy and flavorful.