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Site Home –› Food & Recipe –› Recipes
 

After Gastric-Bypass: Convenient, Healthy Meatball Soups

 

Author: Kaye Bailey

This time of year we need to enjoy warm comforting food that is quick and convenient to prepare, while being nutritious and delicious. Meatball soups are a great way for weight loss surgery (WLS) patients to enjoy a nutritious tasty meal with easily digested protein. Here are two very good quick soup recipes that take advantage of pantry staples and ready-made fully cooked chicken meatballs from the freezer. Enjoy!

Chicken-Meatball Mexican Soup

Ingredients:

  • 1 package fully cooked chicken meatballs (from the freezer case)
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 (4-ounce) can green chilies, chopped
  • 2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
  • 8 cups chicken stock
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon hot sauce or to taste

    salt and pepper to taste

    Garnish:

    Chopped cilantro
    low-carb tortilla strips
    Avocado cubes
    Sour cream
    Pickled Jalapeno
    Monterey Jack cheese

    Preheat oven to 425. Arrange meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

    While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic. To the onions add the green chilies, stewed tomatoes, chicken stock, chili powder, cumin, hot sauce.

    Simmer the soup for 15 to 20 minutes. Stir in the cooked meatballs and bring soup back to a simmer. Serve soup with garnishes.

    WLS patients should eat 3-5 meatballs topped with a modest serving of liquid.

    5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carbs.

    Chicken Meatball and Ravioli Soup

    Ingredients:

  • 1 package fully cooked chicken meatballs (from the freezer case)
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 1 garlic clove minced
  • 1 (28 ounce) can chopped tomatoes (undrained)
  • 1/4 cup tomato paste
  • 1 (32 ounce) container Swanson chicken broth
  • 1 cup water
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon each dried thyme and oregano
  • 8 ounces mini cheese-filled ravioli
  • 1/4 cup fresh chopped parsley
  • Freshly grated parmesan cheese

    Preheat oven to 425. Arrange frozen meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

    While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic.

    Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a simmer, cover and simmer 10 minutes. Add ravioli and cook, covered at a gentle boil according to package directions (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Stir in meatballs and return to simmer. Stir in parsley and sprinkle with cheese.

    Serve warm.

    WLS patients should eat 3-5 meatballs topped with a modest serving of ravioli and liquid.

    5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carb

  • Author Bio:

    Kaye Bailey

    An award winning journalist and former newspaper editor Kaye Bailey brings expertise in writing and personal experience with gastric bypass surgery to EzineArticles.com. Ms. Bailey developed a passion for writing at an early age. As a teenager she found writing her feelings about obesity helped her cope in a world that is often cruel to overweight children and adults alike.

    Ms. Bailey says she found out she was fat in kindergarten when another child told her she was fat. ?I didn?t even know what fat was but I could tell it was bad and I didn?t want to be fat. Until that day I had been unaware I was different. But there I was, a five-year-old girl sitting cross-legged on the floor learning a new word that would define me.?

    At age 33 she underwent laparoscopic gastric bypass surgery. For the first time in her life after multiple failed diet attempts she lost weight. She said the decision to have surgery took courage, nerve, and a little bit of plain old faith. But she learned surgery was the easy part. Dealing with newfound emotions, struggling with food choices and fighting to keep from regaining weight were unexpected bumps in the road following massive weight loss with surgery.

    Having spent most of her life overweight Ms. Bailey is strongly empathetic toward the obese, particularly overweight children. This compassion compelled her to found the website LivingAfterWLS.com, a fast-growing resource of information, understanding and support for the weight loss surgery community. While weight loss surgery is publicly perceived as an easy fix to obesity Ms. Bailey maintains the struggles after surgery challenge the vigor of even the most dedicated individual. As WLS becomes more readily available patients are finding there is a lack of long-term aftercare and support from bariatric centers.

    The LivingAfterWLS.com site is complimented with daily blog. The blog, livingafterwls.blogspot.com offers readers the chance to comment or leave feedback about fresh content added daily. This site contains success stories and recipes as well as general information and WLS inspired topics. Complementing the site is a monthly newsletter titled ?You Have Arrived? available exclusively to people who subscribe through the website or the blog. The path forward includes community forums, nutrition and fitness tracking tools.

    Ms. Bailey makes her home on a ranch in the Rocky Mountains with her husband of eight years who has been her consort in life after WLS.

    You can also reach this article by using: recipes, low calorie & vegetarian recipes, recipe, free recipes, crockpot recipes, food recipes
     
     
     

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