Lap Band Surgery Florida | Bariatric Surgeon | Dr. Tiffany Jessee

I am making a chili with lots of beans, but I want to know if anyone has a tried and true recipe that they can share. Trying to get the highest protein, but best taste.
thanks...

I do have one for you. I will put it up this weekend for you. Watch the beans...as good as they are, they are packed with carbs.
Michelle

thanks Michelle....will check back to see what you put on here. I have been researching the carbs too. Trying to figure it all out. back at the gym too this week, while I am home.

I found a bean soup that I have been eating all week. It tastes so good and sits with me a long time. After reading what Michelle wrote I'm guessing this may of been a bad idea. I got the receipe off the lap band site. I love it, but am waiting for the nutritionist to email me back on where I need to keep my fat and carb intake.
The receipe is called a mexican bean soup. My estimation for a 4-5 oz portion is: cal 137, fat 4.8, carbs 16.6, protein 7.4
I am trying to find a way of getting my protein in and have eaten this stuff for lunch and dinner all week. Since I have to wait to purchase more protein shakes I had to get creative. I have only had one fill and needed to find something to eat that would fill me up, so I don't over eat. This site has a chicken chilie too, but I haven't tried it. I will list it after the 1st receipe in case you want it. It looks yummy, but I think I will wait to hear from the nutritionist before I make it.
Here is the receipe:

Souper-Easy Mexican Bean Soup



Difficulty: Easy
Prep Time: 10 min
Cook Time: 15 min
Good for: Lunch, Dinner, Soft, Low Fat, Vegetarian, Mexican Serving size: ½ cup Recipe makes: 12

Ingredients
1 onion, chopped

2 cloves garlic

1 (16 ounce) can kidney beans, drained

1 (16 ounce) can pinto beans, drained

1 (16 ounce) can fat-free refried beans

1 (14.5 ounce) can Mexican style stewed tomatoes or diced tomatoes (do not drain)

Directions
1. Spray bottom of large saucepan with non-stick cooking spray. Sauté onion and garlic for 3-5 minutes.

2. Add the rest of the ingredients, stirring until combined. If soup needs to be thinned out, stir in a little vegetable broth, chicken broth or water. Serve when steaming hot!


White Chicken Chili


Difficulty: Easy
Prep Time: 15 min
Cook Time: 30 min
Good for: Dinner, Solid, Family Favorites, Mexican Serving size: 1 Recipe makes: 8

Ingredients
1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized chunks

1 large onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 ½ teaspoons dried oregano

¼ teaspoon chili powder

1 (14 ounce) can chicken broth

1 (10 ounce) can Ro-tel® tomatoes, drained

2 (14.5 ounce) cans great northern beans, drained

2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese)

1-2 teaspoons Splenda®

Directions
1. Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high. Add onion, and cook until slightly translucent, about 2-3 minutes.

2. Add chicken and garlic. Sauté until chicken is cooked though.

3. Add cumin, oregano, chili powder, chicken broth, Ro-tel®, and beans. Simmer for 20 minutes.

4. Turn off heat, and stir in cheese. Salt and pepper to taste.

5. Serve hot. Top with fat-free sour cream and sliced green onions if desired. Leftovers freeze beautifully!