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Favorite Recipes

Grilled Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

Toss steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside. Preheat  grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers. Grillskewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

(this recipe can be used with any type of meat such as chicken or pork)

Grilled Vegetables

1/2 cup Extra Virgin Olive Oil
1/4 cup white vinegar
3 Tbsp. lemon juice
1 envelope Italian Salad Dressing & Recipe Mix
2 lb. mixed fresh vegetables (zucchini, red peppers, yellow peppers, green peppers, new potatoes and squash), cut up

Mix  oil, vinegar, juice and salad dressing mix in a small bowl as directed on package. Reserve 1/4 cup of the dressing; refrigerate until ready to use. Pour remaining dressing over vegetables in shallow glass dish; cover. Refrigerate 1 hour to marinate, stirring after 30 min. Drain vegetables; discard marinade.Preheatgreased grill to medium-high heat. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with the reserved 1/4 cup dressing.

Strawberry and Spinach Salad

4 cups baby spinach leaves
1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 cups torn Boston lettuce
1 small red onion, thinly sliced, separated into rings
2 cups strawberries, sliced
1/2 cup Walnut Halves, toasted
1/2 cup Poppyseed Dressing (recipe below)

Place half of the spinach on serving plate. Top with half each of the cheese, Boston lettuce, onions and strawberries. Repeat layers. Sprinkewith walnuts. Drizzle with dressing just before serving.

Poppy Seed Dressing

1/2 cup splenda
1 tsp. Salt
1 tsp. dry mustard
1/4 cup wine vinegar
1/2 cup olive oil
1/2 cup canola oil
1 Tbsp. minced onion
3 Tbsp. Mayonnaise
4-1/2 tsp. poppy seed

Beat sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended. Add olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover. Refrigerateuntil ready to serve.

Garlic Alaska Scallops

1 lb. scallops
1 tbls. onion powder
6 cloves garlic, minced
1 tbls. olive oil
1/4 cp. white wine
1/2 cp. heavy cream

Sauté garlic oil on medium-high heat in a medium skillet for 2 minutes. Add scallops and sauté for 6-8 minutes. Remove from pan. On medium to high heat, add white wine to skillet and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops and gently toss in sauce for about 1 minute.

Pork Chops Dijon

1 lb. pork loin chops, boneless
2 tbls. olive oil
2 tbls. italian dressing
1 medium onion, sliced
1/4 tsp. pepper
3 tbls. dijon mustard

In a large skillet over medium-high heat, add olive oil and brown pork chops on both sides. Remove chops. Add onions to skillet cook and stir over medium heat for 5 minutes. Next add pork chops to skillet. Combine Italian dressing, pepper and dijon mustard, and spread over top of chops. Cover and cook over medium heatr for 15 minutes.

Mexican Beef Bites

4 ozs. beef tenderloin, cut 1/2"
1 large tomato
1 large jalepeno
3 cloves garlic
1 tbls. lime juice
1/4 bunch cilantro
1 sm. onion
1 tsp. salt
1 tsp. cumin
2 tbls. olive oil

Place tomato, jalepeno, garlic, lime juice, cilantro, onion, salt, and cumin into food processor and puree. Next, place beef cubes and mariande into a resealable bag. Marinate beef for at least 2 hours. Drain marinade. In a large skillet, over medium-high heat, add olive oil. Once olive oil is hot, add beef and saute for 5 minutes or until beef is to desired doneness.

Crustless Quiche

1 cup of ham
1 cup of breakfast sausage, raw
12 large eggs
1/2 cup of heavy cream
1 cup Monterey Jack cheese, grated
1 cup of sharp cheddar cheese, grates
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon onion powder
1/2 teaspoon nutmeg

In a medium skillet, saute sausage and ham, remove from heat. In a medium mixing bowl, whisk eggs, cheese, cream and spices together. Place meat evenly into a greased baking dish, add egg mixture. Place in oven at 350 for 30 minutes or until center of casserole is firm. Serve immediately.


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