Stuffed Mushroom Pizza

Stuffed Portabella Mushroom Pizza    Bariatric Friendly (My favorite meal)

    

Ingredients:

Portabella Mushrooms 

Olive Oil and Seasonings

grated Cheese

Munster Cheese 1 1/2 for each mushroom

Sauce of your choice: Cooking Sauce/Puree, Marinara Sauce, Bolognese Sauce

and Chili - Recipes are listed on this site.  1/4 - 1/2 cup full for each 

Take off Stems, Wash with water - inside and outside and Pat dry with paper towel . 
Leave sitting face down for 5 minutes

        

2.  In small Bowl -  3/4 cup Olive Oil,  a dash of  Salt, Pepper, Garlic Powder, Oregano and
tsp Grated Cheese, mix well.   The mushrooms will absorb a lot of  the oil mixture.  

3.  Brush outside of caps with a lot of  Olive Oil mixture.                         The mushrooms will absorb a lot of the oil mixture.
  Let sit for 2 min.

4.  Sprinkle Grated Cheese on inside of caps.

5.  Add 1 slice of Munster Cheese or Provolone Cheese

6.  Add your choice of Sauces:  Cooking Sauce add
bacon, pepperoni, veggies 

Bolognese left front, Chili Top

8.    

  Add more cheese on top.  Spray bottom of  non stick pan with Pam Olive Oil.               Place uncovered in 400 degree oven for 8 -9 minutes. 

     Until cheese is melted. 

 

9. Broil until crispy. 1 to 2 minutes.

             10.  Can be placed in container in fridge for about 4 days.
                 Microwave to warm up. 

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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.
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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.