Chicken Asparagus Marsala Cheese Sauce

Bariatric Friendly.

PREP ASPARAGUS

Wash Asparagus with warm water.  Place your finger tips on bottom stem of Asparagus.

Bend and snap easily the bottom portion off. (that's the hard stem that you don't eat)

• Cut into 1 inch chunks
•  Place in salty boiling water and cook until tender.
• Strain and leave on side

         COOK VEGGIES MIX                   

• In Large Frying pan - 
• Saute Olive Oil with mushrooms for 2 min.
• Add Sliced Onions. Cook until 1/2 way light golden
• then Add Sliced Garlic and cook both together until lightly golden 
• Place in Asparagus 
• Add a dash of Salt, Pepper and Garlic Powder.
• Mix together Sauteing for about 1 min.
• Place on side and prep Chicken

         

PREP CHICKEN:

• Cut Skinless boneless Chicken Thighs into 2 or 3 " cubes
• Place olive Oil in frying pan and heat
• Place in Chicken pieces
• Season with spices - Salt, Pepper and Garlic
• Keep turn the chicken a few times to evenly crisp both sides without burning them
• Place Chicken in Bowl
• Add 2 TBS of butter 1 TSP olive oil in frying pan
• melt then add chicken and coat it for a few seconds 
• then Add Marsala Wine 4 TBS
• Coat the chicken for another few seconds
• Place Chicken in Baking Pan
• and prep Marsala Cream Sauce

                

       

Marsala Cream Sauce

• Chop Scallions - 1 bundle
•  Place in frying pan with
•  4 TBS butter and 1 TBS olive oil
• Cook for about 1 minute
• Add 1/2 cup beef broth
• Add 1/2 cup Heavy Cream
• 3  TBS grated Cheese
• Mix well
• Add 1/4 cup Marsala wine
• bring to boil and shut off.

Place Chicken and Asparagus in Baking Pan.

Add Sliced Munster Cheese
Cook on 400 degrees  for 5 minutes or until Cheese is melted. then Broil until cheese is crispy.

Asparagus Meals and Chicken Asparagus Meals

Recipes on this page: Scroll down: Bariatric Friendly

Asparagus with Fresh Mozzarella, Shrimp Scampi or Chicken.

Asparagus with Fresh Mozzarella and Roasted Peppers

Ingredients:

Asparagus - 2 Bundles, chopped and cooked

Fresh Mozzarella 1/2 log sliced 

Olive Oil

Spice: Salt, pepper and Garlic powder

Portabella Mushrooms- Sliced 

1. Clean and cut ends off Asparagus. bottom part of stem is hard and must be thrown up. (squeeze your 2 fingers at bottom part of Stem which is very hard, moving your fingers upward until you feel it softer, then break off piece and discard bottom piece.   
2.  Place in salty boiling water and cook until tender.
3. Strain and leave on side

 

• 4.   In Large Frying pan Saute Olive Oil with mushrooms for 2 min.
• 5.  Add Chopped Garlic and cook until Garlic is lightly golden

• 6.  Place in Asparagus and a dash of Salt, Pepper and Garlic Powder.

• 7.  Mix and cook for 1 - 2 minutes.

• Place all in non stick baking pan
• Add in Sliced fresh Mozzarella and Roasted Peppers.
• Place in oven on Broil. 1 - 2 minutes until cheese melts.

Another Meal for Asparagus can be cooked with Shrimp Scampi or Chicken.

Prepare Asparagus as printed in Blue above, Steps 1-7 only 
To Make with Shrimp Scampi (follow recipe on this site) and then mix in with Asparagus.

To: Add Chicken

Small Plate is the serving for Bariatric People .

Cook both sides Chicken in Olive oil, with Salt, pepper and Garlic powder.  Medium to High heat. I usually turn Chicken a few times so, it has a chance to cook and doesn't get burnt.
Place Cooked Chicken in dish leave on side

 in Frying pan:

• Saute 4 TBS butter and 1 TBS Olive Oil 
• Place chicken in. 
•  Cook so that chicken is being glazed with the butter for 1 minute 
• Add 1/4 Cup of White Wine (Chardonnay and Pinot Grigio) 
• Keep mixing until the wine has a chance to mix in. 1 2 min.

• Add 1/4 Cup Chicken Broth.
• Add in Asparagus mix
• simmer for about 3 minutes.

Cauliflower: Cauliflower Arancini and Cauliflower Cheddar Bake

 How to Cook Cauliflower and what you can do with left overs.  (Bariatric Friendly)



1 large head of Cauliflower,
Cut off Stem and Core 
cut into 4's. then take apart leaving in big chunks.
Cauliflower will break apart into smaller pieces when cooking.
        

Place Olive Oil to cover bottom of Pot
6-10 cloves of garlic. cut in half. (leaving garlic in large pieces)
Saute in Olive Oil until lightly golden 
Add Cauliflower 
Add Salt and Pepper
Add 1/2 cup of chicken broth
Option A.  Add 1 can of chicken broth, if adding to Pasta
Option B. Add 1/2 cup of chicken broth if making recipes below.
Cover and cook on medium heat for 10-15 minutes or until Cauliflower is soft.

Serve as side veggie for (Bariatric friendly, Gluten free).  or place on top of pasta.
     
            


























For LEFT OVERS,  I make Cauliflower Arancini or Cauliflower Cheddar Bake.

Cauliflower Arancini - (rice ball without the rice)  Bariatric Friendly. Note: Lightly bread crumbed
approx. 10 grams of carbs for breadcrumbs 2 TBS for each Cauliflower Arancini.

1 Large Califlower head makes approx 13-15 Arancini.

 

• Place Cauliflower in bowl without any of its juices.
• Mash up with fork (like you would do for mash potatoes)
• add 1/4 cup grated cheese, 1 1/2 cup mozzarella cheese and mix together.

          

•  Add Palermitana Sauce (Meat sauce and Peas) don't add to much (sauce) more meat sauce than just liquid sauce.
• Make small round balls as big as meatball size. 

   

• Prepare a Small bowl of Egg mix and small bowl of breadcrumbs mix
• In small bowl mix 1 egg, dash of salt, pepper, Garlic Powder and grated cheese
• Coat Arancini Ball with Egg mix 
• and then roll them into the breadcrumb mix
• Spray Pam Olive oil on bottom of baking pan 
• Place Arancini balls in pan not touching.
• Bake on 425 for 5 -10 minutes or until crispy.

Can be place in fridge for about 4 days. to warm up,  place in microwave for 1 minute or until hot.

           

You can also place Cauliflower into baking pan. without making them in meatball type shapes.

Place Cauliflower in bowl without any of its juices.

Mash up with fork (like you would do for mash potatoes)

add grated cheese, mozzarella cheese and mix together.

Lightly spray bottom of baking pan.

Add Cauliflower to bottom of pan. Spreading it Flat.

Add on top the Palermitana Sauce (meat sauce and Peas) in this you can add more sauce.

 Add more Cauliflower on top.  

Sprinkle on top breadcrumbs

Bake in oven on 350 for 5 - 7 minutes then on 425 to crisp the top

Cauliflower Cheddar Bake 

Cook Cauliflower as stated in original recipe written in Purple:
6 Servings:
Cream Cheese Mix: 
In a Bowl add:
4 oz Cream Cheese cut into cubes
1/2 Cup Sour Cream
1/4 Cup grated Cheese
Bacon pieces - cooked, until crispy.  Cut up into small chunks.
mix together
(option can add 2 TBS diced Scallions) 

In Another Bowl:

• Place 1 head of cooked Cauliflower without juices in Bowl. but, can use the cooked garlic chunks. 
• Smash up but leave some in chunks. 
• Add in the Cream Cheese  and Mix together
• Place in bottom of a non stick sprayed( Pam - olive oil) baking pan
• Add Cheddar Cheese to top. (Sharp or Mild, your choice) approx 1 - 1 1/2 cups.
• (You can add bacon bits on top also if you like)
• Bake Covered in oven at 350 for 10-15 minutes ( until you see cheese melting)
• Broil uncovered for 1-2 minutes to crisp.

This taste YUMMY!  I wasn't going to try it but,  I had left over cauliflower so, I made 

a small portion to test it.  Oh, I will definitely be making this again! and Yes, in a larger portion.

HINT: To cook bacon without the trouble of hot oil splashing on you and the fire alarm going off because of the smoke:

Place bacon Layered flat side by side in a pan.

Cover bake on 350 until cooked

Uncover and place on broil until crispy. 

Easy! and NO FIRE ALARM GOING OFF AND NO HOT OIL SPLASHING ON YOUR HAND! 

Scallop Marsala

  

Simple, Easy and Cooked in minutes!

Bariatric Friendly

Ingredients:

Bay or Sea Scallops

Olive Oil

2 TBS Butter

Sliced Fresh Garlic

Fresh Parsley

Marsala Wine

 A Dash of Salt, Black Pepper and Garlic Powder

1. Pat Scallops dry with paper towel.                                                                                                 
2. Heat frying pan with Olive oil.  Enough to cover bottom of pan.
3. Place scallops in and add a dash of Salt, pepper and Garlic powder.

4. Cook on high heat to sear the outsides. (Scallops will cook fast.  So, you are not trying to cook the insides, just outside)

5.  Once scallops are browned on outside. Add Butter and Sliced Garlic, Cook until Garlic is lightly golden then...

6.  Add Marsala Wine (Watch out! Flames will shoot up) No! I didn't burn my hand. Almost! but I moved fast! Whoo!

7.  Keep cooking on high heat for about 1 minute. Add Fresh Parsley.  

8. Shut off flame and serve. 

 My Daughter and Grand daughter ate them all and looking for more! Go Home kids! lol