Bariatric Crockpot Foodcoach

10 High Protein Bariatric Slow Cooker Recipes - Bariatric Meal Prep

Ingredients:

• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup low-sodium chicken broth
• 2 lbs boneless, skinless chicken breast
• 1/4 cup chopped peanuts (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

Instructions:

1. In a bowl, whisk together peanut butter, soy sauce, honey, garlic, ginger, and chicken broth.
2. Place chicken breast in the slow cooker and pour the peanut butter mixture over it.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
4. Shred the chicken using two forks.
5. Serve over rice or noodles, garnished with chopped peanuts and green onions if desired.

How to prepare:

This mouthwatering Peanut Butter Slow Cooked Chicken recipe is incredibly easy to prepare. Simply mix together the peanut butter, soy sauce, honey, garlic, ginger, and chicken broth in a bowl. Then, place the chicken breast in the slow cooker and pour the peanut butter mixture over it. Let it cook on low heat for 6-8 hours or on high heat for 3-4 hours. Once the chicken is cooked through and tender, shred it using two forks. Finally, serve the delicious shredded chicken over rice or noodles, garnished with chopped peanuts and green onions for an extra crunch and flavor. Your taste buds will thank you!

Preparation time: 10 minutes

Servings:

This recipe serves approximately 4 people.

Nutrition Facts:

Amount per serving	Calories	Protein	Fat	Carbohydrate
	400	30g	15g	35g

Tips:

• Add some chopped vegetables like bell peppers or broccoli to the slow cooker for an extra boost of nutrients.
• This recipe can easily be doubled or halved to suit your needs.
• If you’re not a fan of peanuts, you can substitute almond butter or cashew butter.

FAQs:

1. Can I use crunchy peanut butter instead of creamy?
   Yes, you can use crunchy peanut butter if you prefer a bit of texture in your dish.
2. Can I freeze the leftovers?
   Absolutely! This recipe freezes well, so you can enjoy it later.
3. Can I use chicken thighs instead of chicken breast?
   Yes, you can use chicken thighs if you prefer darker meat.

Mexican Egg Rollup - Bariatric Women

Ingredients:

• 2 large eggs
• 1 tbsp milk
• 1/4 cup black beans, drained and rinsed
• 1/4 cup salsa
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together eggs and milk. Season with salt and pepper.
2. Heat a non-stick skillet over medium heat and coat with cooking spray.
3. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until set.
4. Flip the egg “pancake” and cook for another 1-2 minutes.
5. Remove the egg from the skillet and place on a clean surface.
6. Spread black beans, salsa, cheese, and cilantro evenly over the egg.
7. Roll up the egg tightly, tucking in the sides as you go.
8. Cut the rollup into slices and serve.

How to prepare:

This Mexican Egg Rollup recipe is a perfect combination of flavors and textures. Start by whisking together the eggs and milk in a bowl, then season with salt and pepper. Heat a non-stick skillet over medium heat and spray with cooking spray. Pour the egg mixture into the skillet and cook until set, flipping it once to cook the other side. Remove the cooked egg from the skillet and place it on a clean surface. Spread black beans, salsa, cheese, and cilantro evenly over the egg, then roll it up tightly, tucking in the sides as you go. Finally, slice the rollup and enjoy this delicious and protein-packed meal!

Preparation time: 15 minutes

Servings:

This recipe serves approximately 1 person.

Nutrition Facts:

Amount per serving	Calories	Protein	Fat	Carbohydrate
	250	14g	10g	20g

Tips:

• You can customize this recipe by adding some sliced avocado or a dollop of Greek yogurt.
• For a spicier kick, use hot salsa or add some diced jalapenos.
• Feel free to substitute the cheddar cheese with any other cheese you prefer, such as pepper jack or feta.

FAQs:

1. Can I make this recipe ahead of time?
   Yes, you can prepare the egg rollup ahead of time and store it in the refrigerator for a quick and easy meal later.
2. Can I use egg substitutes instead of real eggs?
   Absolutely! You can use egg substitutes if you prefer or have dietary restrictions.
3. Can I use a tortilla instead of an egg?
   Yes, you can substitute the egg with a tortilla if you prefer.

10 High Protein Bariatric Slow Cooker Recipes - Bariatric Meal Prep

Ingredients:

• 2 lbs beef chuck roast, trimmed of excess fat
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/4 cup red wine (optional)
• 2 tsp dried Italian seasoning
• Salt and pepper to taste

Instructions:

1. Place the beef chuck roast in the slow cooker.
2. In a separate bowl, mix together the chopped onion, minced garlic, chopped carrot, chopped celery, crushed tomatoes, tomato paste, red wine (if using), Italian seasoning, salt, and pepper.
3. Pour the mixture over the beef chuck roast in the slow cooker.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and shreds easily.
5. Shred the beef using two forks.
6. Serve the beef ragu over cooked pasta or zucchini noodles for a low-carb option.

How to prepare:

This flavor-packed Beef Ragu recipe is perfect for those busy days when you want a hearty and delicious meal with minimal effort. Start by placing the beef chuck roast in the slow cooker. In a separate bowl, mix together the chopped onion, minced garlic, chopped carrot, chopped celery, crushed tomatoes, tomato paste, red wine (if using), Italian seasoning, salt, and pepper. Pour this flavorful mixture over the beef chuck roast in the slow cooker. Let it cook on low heat for 8-10 hours or on high heat for 4-6 hours. Once the beef is tender and shreds easily, simply shred it using two forks. Serve the mouthwatering beef ragu over your choice of cooked pasta or zucchini noodles for a low-carb option. It’s comfort food at its finest!

Preparation time: 15 minutes

Servings:

This recipe serves approximately 6 people.

Nutrition Facts:

Amount per serving	Calories	Protein	Fat	Carbohydrate
	350	25g	15g	30g

Tips:

• If you don’t have red wine, you can substitute beef broth or omit it altogether.
• Add some fresh herbs like basil or parsley to enhance the flavors of the ragu.
• This dish freezes well, so you can make a big batch and save some for later.

FAQs:

1. Can I use a different cut of beef?
   Yes, you can use other cuts of beef such as stew meat or beef short ribs.
2. Can I make this recipe on the stovetop?
   Absolutely! Simply brown the beef in a large pot, then add the remaining ingredients and simmer on low heat for 2-3 hours, or until the beef is tender.
3. Can I use fresh tomatoes instead of canned?
   Yes, you can use fresh tomatoes if you prefer. Just make sure to peel and chop them before adding to the recipe.

Slow Cooker Vegetable Beef Soup - Bariatric Women

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups low-sodium beef broth
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup chopped kale or spinach
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Place the beef stew meat, chopped onion, minced garlic, chopped carrots, chopped celery, diced tomatoes, beef broth, frozen corn, frozen peas, chopped kale or spinach, dried thyme, dried rosemary, dried oregano, salt, and pepper in the slow cooker.
2. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and the vegetables are cooked through.
3. Taste and adjust the seasoning if needed.
4. Serve hot and enjoy this comforting vegetable beef soup.

How to prepare:

This Slow Cooker Vegetable Beef Soup recipe is the perfect blend of hearty beef and nutritious vegetables. To prepare, simply place the beef stew meat, chopped onion, minced garlic, chopped carrots, chopped celery, diced tomatoes, beef broth, frozen corn, frozen peas, chopped kale or spinach, dried thyme, dried rosemary, dried oregano, salt, and pepper in the slow cooker. Let it cook on low heat for 8-10 hours or on high heat for 4-6 hours. Once the beef is tender and the vegetables are cooked through, taste the soup and adjust the seasoning if needed. Serve this comforting and flavorful vegetable beef soup hot, and savor every spoonful of goodness!

Preparation time: 15 minutes

Servings:

This recipe serves approximately 6 people.

Nutrition Facts:

Amount per serving	Calories	Protein	Fat	Carbohydrate
	220	20g	8g	15g

Tips:

• This soup can easily be customized by adding other vegetables like potatoes or green beans.
• Feel free to substitute the beef stew meat with ground beef or turkey if desired.
• If you prefer a thicker