GASTRIC BYPASS DESSERT RECIPES RECIPES

Steps:

• Bring the water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet.
• Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with 2 half-slices of provolone cheese.
• Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix rice into chicken.
• Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken-rice mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; sprinkle each boat with about 1 rounded teaspoon Parmesan cheese.
• Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.

Steps:

• Heat a large heavy pot or Dutch oven over high heat. (If your pot is not heavy, the sauce may burn.)
• When hot add the beef and salt and cook, breaking up about 3 minutes.
• Add the onions, and garlic and cook until softened, 3 to 4 minutes.
• Add the crushed tomatoes, black pepper, water and basil and stir, add the spaghetti, making sure the liquid covers everything without stirring.
• Cover and cook medium-low heat (do not open) until the water is absorbed and the pasta is cooked, about 17 to 20 minutes.
• Serve topped with grated cheese if desired!