After WLS: Eggs for Dinner in the Ham and Veggie Casserole

Many patients undergoing gastric bypass surgery weight loss eggs as part of their normal diet. In fact, the egg is the perfect food bariatric. An egg contains more protein known food quality, Grade A large egg contains 6 grams of protein each. It is so perfect that egg protein is measured almost the standard by which other proteins it is running. The egg is second only to mother's milk for human consumption.

In view of these advantageshaving eggs for dinner seems a healthy protein rich choice for the gastric bypass patient and their family. This Ham and Vegetable Torta is a delicious dinner casserole that sneaks in some extra veggies but still very high in protein. This recipe packages well and is very good reheated the following day.

Ham and Vegetable Casserole

Ingredients:

1 pound zucchini, sliced (about 4 medium)

1 package (10 oz.) frozen chopped spinach

1/2 pound fresh mushrooms, sliced

1 clove garlic, minced

6 eggs

1 cup (8 oz.) low-fat (1%) cottage cheese

1 teaspoon dill weed

1/4 teaspoon pepper

4 ounces cooked lean ham or turkey ham, diced (about 3/4 cup)

1/2 cup (2 oz.) shredded Monterey Jack cheese

Directions:

In large skillet over high heat, cover and cook zucchini, spinach, mushrooms, and garlic, until spinach starts to thaw, about 3 or 4 minutes. With fork, break spinach apart. Uncover and cook, stirring occasionally, until zucchini is crisp-tender, about 5 to 6 minutes. Drain well. In large bowl, beat together eggs, cottage cheese, and seasonings until well blended. Stir in ham and cooked vegetables.

Lightly spray 12 x 7 1/2 x 2-inch baking dish. Pour in egg mixture. Sprinkle with shredded cheese. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 25 to 35 minutes. Let stand 5 minutes before serving.

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Try this casserole rice and eggs for breakfast, brunch, lunch or dinner (OK for diabetics, too)

This casserole recipe combines vegetables, rice, eggs, and therefore the perfect dish for many different occasions. If you need a judge to serve and are looking for something special, try giving this casserole. It makes a great brunch dish, but it's also good for a family breakfast, lunch or dinner. This dish is cheap to make more grain, vegetables, dairy products, eggs and all this in a dish. This is a perfect dish for the price consciousHousewife.

EGG CASSEROLE

1 1 / 2 cups sliced celery

1 cup chopped green bell pepper

1 medium onion, sliced

1 tablespoon no-salt butter

1 tablespoon flour

1 teaspoon salt

1 can (16 ounces) low sodium tomatoes, undrained,

1 / 4 teaspoon hot sauce

6 hard boiled eggs, chopped

2 cups hot cooked rice (no spices or butter)

Vegetable oil cooking spray

1 / 2 cup shredded low-fat American cheese

In a 3-liter potMelt butter and saute the celery, bell pepper and onion until soft. to mix the flour and salt, stirring. Stir in tomatoes and hot sauce to a boil. reduce heat and simmer, covered, for 10 minutes or until mixture is thickened and bubbly, stirring occasionally. Gently mix the chopped eggs. Spoon rice in bottom of a 2-liter pot that has been sprayed with vegetable oil spray. Pour the egg mixture over the rice and cook covered at 350 degrees for25 to 30 minutes or until completely heated through. Top with cheese during the last five minutes.

served Pro 3 / 4 cup: 16 g carbohydrate, 8 g protein makes this a good way for diabetics to have rice.

Have fun!

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