Thursday, October 9, 2014

Cooking with Kathy: Ricotta

I have been moving slowly with adding new food since surgery due to limitations of my new pouch, Katrina.  My surgeon is cautious about moving too fast through the stages, which I appreciate so much.  My insides are adjusting to the changes so I can't do too much too soon.  I've been in the soft foods stage for a few weeks now.  Since starting that, I have been able to add seafood.  Unfortunately, Katrina has not been happy with fish.  So I have been trying to be creative with my meals given the parameters I have to work with.  I have found some beyond yummy ricotta dishes from friends on Instagram that I love and felt compelled to share.  Ricotta has a lot of protein and is very gentle after weight loss surgery.  These are their recipes but my pictures.  If you are not on Instagram, there is a huge weight loss surgery community there with a ton of support.  My username is misskathyjean if you want to follow me over there.

The first one is courtesy of vsgcountrygirl9.18.14.  She had the vertical sleeve done in September and is finding great success.  Go visit her page for sure!

Ricotta Alfredo Bake
Nutritional value:  Calories 131, 8g protein.  Makes 6 servings.  Yum yum for the tum tum.

8 oz of part-ski ricotta cheese
1 beaten egg
1 tsp Italian bread crumbs
1/2 c. Alfredo sauce
1 c. shredded part-skim mozzarella cheese

  1. Mix the ricotta, beaten egg and bread crumbs together in a bowl to almost a whipped consistency.
  2. Spread the mixture across the bottom of an oven-safe dish.
  3. Spread the Alfredo sauce on top of the mixture.
  4. Top with the mozzarella cheese.  You can use 1/2 cup of mozzarella cheese if you'd like it a little less on top.
  5. Bake in a 450-degree oven for 20-25 minutes.


Recipe number two is beyond deliciousness!  I have it often, especially now that I've returned to work.  This recipe is courtesy of rocktheshade at Instagram.  This woman is an amazing inspiration, having lost 320 pounds after having a gastric bypass four years ago,  She uses this as a snack, but since my surgery was not that long ago, it is a nice meal size.  I usually have it with a Laughing Cow Light swiss wedge.

Ricotta Whipped Cinnamon
Nutritional value:  Calories 100, 10g protein.  Makes 1 serving.  

100g fat-free ricotta (6.6 tbsp)
20g sugar-free Cool Whip (1.5 tbsp)
Sprinkle of Cinnamon
1 packet of Splenda

Mix all the ingredients together well and enjoy!  I had part-skim ricotta and light Cool Whip, so my calorie count is a little higher at 168 per serving, but I'll get different ingredients next time.  This dish is a great way to get protein in and it tastes sweet, too.  It's not high in sugar, so it's great for gastric bypass pouches and could even be considered a dessert.  I like it because it's very easy to whip up and easy to digest for my very sensitive Katrina.


Even if you haven't had surgery, both these dishes are still great sources of protein.  I happen to love them!

3 comments:

happyinca said...

OMG, be still my Italian beating heart! Thanks for posting these, Kathy. I'm going to pick up some ricotta tomorrow, The first recipe reminds me of a carb free version of lasagna - one of my favorite dishes. I can't wait to try all of these.

optifastmom said...

That's great timing. I bought ricotta last week because I heard about it's protein content but had not made anything with it - now I have some great ideas :)

Kathy said...

Hope you ladies enjoy those ricotta recipes. I really want to find fat-free ricotta though, it'll cut back a little on fat content and calories. I find experimenting helps a lot.

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