Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Ice I wish I could help you but ever since the surgery I can't eat fish. The smell makes me very very nauseous. It would have sounded so good before the surgery though! No recommendations from me... just note that your tastes may drastically change. Vandever Lap RNY 4-6-04 304/282/165 challenge > Ok everybody.... we have discussed the surgery and the insurance and all > that stuff and gotten some wonderful information. > I have a new challenge if anyone it up to taking it on.... > > I found a recipe that I would like to try but since I am considering this > surgery, I will have to change my way of thinking... so.... here is the > challenge....... how would you alter this recipe > to accomodate post WLS and the pouch rules? > (The only thing I would like better would to have a white sauce instead of > the green sauce (like what is on the chicken enchiladas).... not sure > though) > > > Shrimp and Crab Enchiladas > Submitted By: L. > Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with > an international flair. > Prep Time: 15 Minutes > Cook Time: 45 Minutes > Ready In: 1 Hour > Makes: 4 to 6 servings > Ingredients > 12 (12 inch) flour tortillas > 1 pound medium shrimp - peeled and deveined > 1 (6 ounce) can crab meat, drained > 8 ounces Monterey Jack cheese, shredded > 1 (20 ounce) can green enchilada sauce > 1 (16 ounce) container sour cream > 1 bunch green onions, chopped > > Directions > 1. Preheat oven to 350 degrees F (175 degrees C). > 2. Lay tortillas on a flat surface. In the middle of each tortilla place > cheese, crab, and shrimp (ration the ingredients so that each tortilla will > contain an equal amount of cheese, crab, and shrimp. Make sure to set aside > some cheese to sprinkle on top of the tortillas). Roll the tortillas so that > the seafood cheese mixture is held securely inside of the tortilla. > 3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking > pan. > 4. Pour green enchilada sauce over all of the enchiladas, the green sauce > should cover the enchiladas completely. Sprinkle the remaining cheese over > the enchiladas. > 5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes. > 6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Use low carb tortillas, lowfat or no-fat cheese, and nonfat sour cream. Other than that, you're pretty much good to go. You probably won't be able to eat a whole enchilada, so I wouldn't worry too much about anything really I'm not sure how to make a white sauce that's good for us, so I'll leave that up to someone else, lol. in Indiana Open RNY 2/25/04 265.4/219/135 5'5 " -- challenge Ok everybody.... we have discussed the surgery and the insurance and all that stuff and gotten some wonderful information. I have a new challenge if anyone it up to taking it on.... I found a recipe that I would like to try but since I am considering this surgery, I will have to change my way of thinking... so.... here is the challenge....... how would you alter this recipe to accomodate post WLS and the pouch rules? (The only thing I would like better would to have a white sauce instead of the green sauce (like what is on the chicken enchiladas).... not sure though) Shrimp and Crab Enchiladas Submitted By: L. Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with an international flair. Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Makes: 4 to 6 servings Ingredients 12 (12 inch) flour tortillas 1 pound medium shrimp - peeled and deveined 1 (6 ounce) can crab meat, drained 8 ounces Monterey Jack cheese, shredded 1 (20 ounce) can green enchilada sauce 1 (16 ounce) container sour cream 1 bunch green onions, chopped Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lay tortillas on a flat surface. In the middle of each tortilla place cheese, crab, and shrimp (ration the ingredients so that each tortilla will contain an equal amount of cheese, crab, and shrimp. Make sure to set aside some cheese to sprinkle on top of the tortillas). Roll the tortillas so that the seafood cheese mixture is held securely inside of the tortilla. 3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking pan. 4. Pour green enchilada sauce over all of the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. 5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes. 6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Why do you figure your tastes change? That seems so odd to me. Has anyone's doctor told them why? Re: challenge Ice I wish I could help you but ever since the surgery I can't eat fish. The smell makes me very very nauseous. It would have sounded so good before the surgery though! No recommendations from me... just note that your tastes may drastically change. Vandever Lap RNY 4-6-04 304/282/165 challenge > Ok everybody.... we have discussed the surgery and the insurance and all > that stuff and gotten some wonderful information. > I have a new challenge if anyone it up to taking it on.... > > I found a recipe that I would like to try but since I am considering this > surgery, I will have to change my way of thinking... so.... here is the > challenge....... how would you alter this recipe > to accomodate post WLS and the pouch rules? > (The only thing I would like better would to have a white sauce instead of > the green sauce (like what is on the chicken enchiladas).... not sure > though) > > > Shrimp and Crab Enchiladas > Submitted By: L. > Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with > an international flair. > Prep Time: 15 Minutes > Cook Time: 45 Minutes > Ready In: 1 Hour > Makes: 4 to 6 servings > Ingredients > 12 (12 inch) flour tortillas > 1 pound medium shrimp - peeled and deveined > 1 (6 ounce) can crab meat, drained > 8 ounces Monterey Jack cheese, shredded > 1 (20 ounce) can green enchilada sauce > 1 (16 ounce) container sour cream > 1 bunch green onions, chopped > > Directions > 1. Preheat oven to 350 degrees F (175 degrees C). > 2. Lay tortillas on a flat surface. In the middle of each tortilla place > cheese, crab, and shrimp (ration the ingredients so that each tortilla will > contain an equal amount of cheese, crab, and shrimp. Make sure to set aside > some cheese to sprinkle on top of the tortillas). Roll the tortillas so that > the seafood cheese mixture is held securely inside of the tortilla. > 3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking > pan. > 4. Pour green enchilada sauce over all of the enchiladas, the green sauce > should cover the enchiladas completely. Sprinkle the remaining cheese over > the enchiladas. > 5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes. > 6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Dora, All the sudden I am very sensitive to smell and taste. I have no idea why but I talked about it a little last night in my support group and everyone said they had some degree of what I am going through. One of they guys had surgery can't eat anything with any fat or he will get very ill. I thought that was strange because that hasn't bugged me at all. He got pretty sick after being in an elevator with a woman who was wearing perfume. One of the other girls can't stand the taste of water and before the surgery she absolutely loved water. There were many different stories like this. V. challenge > > > > Ok everybody.... we have discussed the surgery and the insurance and all > > that stuff and gotten some wonderful information. > > I have a new challenge if anyone it up to taking it on.... > > > > I found a recipe that I would like to try but since I am considering this > > surgery, I will have to change my way of thinking... so.... here is the > > challenge....... how would you alter this recipe > > to accomodate post WLS and the pouch rules? > > (The only thing I would like better would to have a white sauce instead of > > the green sauce (like what is on the chicken enchiladas).... not sure > > though) > > > > > > Shrimp and Crab Enchiladas > > Submitted By: L. > > Enchiladas made with shrimp, crab and Jack cheese. This is a great dish > with > > an international flair. > > Prep Time: 15 Minutes > > Cook Time: 45 Minutes > > Ready In: 1 Hour > > Makes: 4 to 6 servings > > Ingredients > > 12 (12 inch) flour tortillas > > 1 pound medium shrimp - peeled and deveined > > 1 (6 ounce) can crab meat, drained > > 8 ounces Monterey Jack cheese, shredded > > 1 (20 ounce) can green enchilada sauce > > 1 (16 ounce) container sour cream > > 1 bunch green onions, chopped > > > > Directions > > 1. Preheat oven to 350 degrees F (175 degrees C). > > 2. Lay tortillas on a flat surface. In the middle of each tortilla place > > cheese, crab, and shrimp (ration the ingredients so that each tortilla > will > > contain an equal amount of cheese, crab, and shrimp. Make sure to set > aside > > some cheese to sprinkle on top of the tortillas). Roll the tortillas so > that > > the seafood cheese mixture is held securely inside of the tortilla. > > 3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking > > pan. > > 4. Pour green enchilada sauce over all of the enchiladas, the green sauce > > should cover the enchiladas completely. Sprinkle the remaining cheese over > > the enchiladas. > > 5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes. > > 6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot > garnished with sour cream and green onions. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 I would change nothing..it sounds great. For me being a rny, we don't absorb the fat like we use to. The only thing you have to remember is...you just don't eat as much. I am 11 weeks out and I have no trouble with breads and haven't for a while now. I chose not to eat them often because they fill me up too soon and I want to taste the other good stuff. Colleen > Use low carb tortillas, lowfat or no-fat cheese, and nonfat sour cream. > Other than that, you're pretty much good to go. You probably won't be able > to eat a whole enchilada, so I wouldn't worry too much about anything really > I'm not sure how to make a white sauce that's good for us, so I'll leave > that up to someone else, lol. > > > in Indiana > Open RNY 2/25/04 > 265.4/219/135 > 5'5 " > > -- challenge > > Ok everybody.... we have discussed the surgery and the insurance and all > that stuff and gotten some wonderful information. > I have a new challenge if anyone it up to taking it on.... > > I found a recipe that I would like to try but since I am considering this > surgery, I will have to change my way of thinking... so.... here is the > challenge....... how would you alter this recipe > to accomodate post WLS and the pouch rules? > (The only thing I would like better would to have a white sauce instead of > the green sauce (like what is on the chicken enchiladas).... not sure > though) > > > Shrimp and Crab Enchiladas > Submitted By: L. > Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with > an international flair. > Prep Time: 15 Minutes > Cook Time: 45 Minutes > Ready In: 1 Hour > Makes: 4 to 6 servings > Ingredients > 12 (12 inch) flour tortillas > 1 pound medium shrimp - peeled and deveined > 1 (6 ounce) can crab meat, drained > 8 ounces Monterey Jack cheese, shredded > 1 (20 ounce) can green enchilada sauce > 1 (16 ounce) container sour cream > 1 bunch green onions, chopped > > Directions > 1. Preheat oven to 350 degrees F (175 degrees C). > 2. Lay tortillas on a flat surface. In the middle of each tortilla place > cheese, crab, and shrimp (ration the ingredients so that each tortilla will > contain an equal amount of cheese, crab, and shrimp. Make sure to set aside > some cheese to sprinkle on top of the tortillas). Roll the tortillas so that > the seafood cheese mixture is held securely inside of the tortilla. > 3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking > pan. > 4. Pour green enchilada sauce over all of the enchiladas, the green sauce > should cover the enchiladas completely. Sprinkle the remaining cheese over > the enchiladas. > 5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes. > 6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot > garnished with sour cream and green onions. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Use corn tortillas instead, same cheese, but low-fat sour cream...shrimp and crab should be okay(well at least it is for me) I would really just change the tortillas and the sour cream, real sour cream can give me a really upset tummy! Hannah open rny 9/29/03 288/182/145 > Ok everybody.... we have discussed the surgery and the insurance and all > that stuff and gotten some wonderful information. > I have a new challenge if anyone it up to taking it on.... > > I found a recipe that I would like to try but since I am considering this > surgery, I will have to change my way of thinking... so.... here is the > challenge....... how would you alter this recipe > to accomodate post WLS and the pouch rules? > (The only thing I would like better would to have a white sauce instead of > the green sauce (like what is on the chicken enchiladas).... not sure > though) > > > Shrimp and Crab Enchiladas > Submitted By: L. > Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with > an international flair. > Prep Time: 15 Minutes > Cook Time: 45 Minutes > Ready In: 1 Hour > Makes: 4 to 6 servings > Ingredients > 12 (12 inch) flour tortillas > 1 pound medium shrimp - peeled and deveined > 1 (6 ounce) can crab meat, drained > 8 ounces Monterey Jack cheese, shredded > 1 (20 ounce) can green enchilada sauce > 1 (16 ounce) container sour cream > 1 bunch green onions, chopped > > Directions > 1. Preheat oven to 350 degrees F (175 degrees C). > 2. Lay tortillas on a flat surface. In the middle of each tortilla place > cheese, crab, and shrimp (ration the ingredients so that each tortilla will > contain an equal amount of cheese, crab, and shrimp. Make sure to set aside > some cheese to sprinkle on top of the tortillas). Roll the tortillas so that > the seafood cheese mixture is held securely inside of the tortilla. > 3. Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking > pan. > 4. Pour green enchilada sauce over all of the enchiladas, the green sauce > should cover the enchiladas completely. Sprinkle the remaining cheese over > the enchiladas. > 5. Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes. > 6. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions. > > Quote Link to comment Share on other sites More sharing options...
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