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Great Recipe Resource after WLS


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Thanks SJ- I've got TONS of great websites some that deal with Band issues others not so much..

Here's another Fave site of mine: HUNGRY GIRL - Tips and Tricks for Hungry Chicks the site is http://www.hungry-girl.com/index.php not entirely band friendly but tons of great recipes (especially the low calorie desserts) and every recipe has a picture and the nutrition info on it...

Here's an example:

Chippity Do Dah!


There is a time and place for everything, people. And the time is NOW for chocolate chip cookies at the HG HQ!!! We've developed a recipe for extra-soft, chocolate-chip-packed cookies, each with a POINTS® value of 1*. Our doughy double C creation is actually more like a hybrid of cookies, soft snack bars, and muffins! And unlike some other cookie recipes that yield four dozen cookies and require several baking pans (who needs FOUR DOZEN cookies?!?), our recipe makes exactly eight chunky soft cookies for your chewing pleasure! What are you waiting for? Grab the chocolate chips and flour... STAT!


3/4 cup whole-wheat flour

1/2 cup Splenda No Calorie Sweetener (granulated)

6 tbsp. unsweetened applesauce

1/4 cup canned pure pumpkin

1/4 cup fat-free liquid egg substitute (like Egg Beaters)

2 1/2 tbsp. mini semi-sweet chocolate chips

2 tbsp. brown sugar, not packed

3/4 tsp. vanilla extract

1/4 tsp. baking soda

1/8 tsp. salt


Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS

Serving Size: 1 medium-sized cookie (about 1.5 oz.)

Calories: 88

Fat: 1.5g

Sodium: 93mg

Carbs: 17g

Fiber: 2g

Sugars: 6g

Protein: 3g

POINTS® value 1*

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  • 3 weeks later...

No problem, I love this site here is another great recipe from Hungry Girl:

Wise Fries


Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever!


1/2 butternut squash

kosher salt


Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

Nutritional Info:

Serving Size: 5 oz., uncooked

Calories: 65

Fat: 0g

Sodium: 486mg (includes salt)

Carbs: 16.5g

Fiber: 3g

Sugar: 3g

Protein: 1g

* 1 Point

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