Cooking at all, as a WLS post-op, is a constant challenge in volume. Most recipes are sized for 4 or 6 standard portion sizes. Even when I cooked pre-op, we would often have left overs, or honestly the two of us would have seconds of a truly good item. Now, cooking for a WLS-sized portion and a normal sized portion presents problems of recipe math that isn't always practical (half an egg?, etc).
When I made the meatloaf with onion gravy a few days ago, I knew that it would be eight WLS-friendly portions - so if the Man ate two, we'd have five left over. He loves meat loaf sandwiches, so that wasn't a major concern, and I packaged the left overs for near-future consumption. Other recipes, like the braised meatballs with red wine gravy, made a HUGE batch, and I have two packages in the freezer (stored in my trusty Food Saver bags), each bag will be enough for dinner with a small left over serving between them.
It does take some planning to make sure that food doesn't go to waste - today's lunch relied on the last bit of fajita-spiced chicken and chunky corn and avocado salsa from the other night. Fresh left overs, depending on the item, only reliably last 2-4 days, so it's either the freezer or eat them promptly.
So today was full-on left over day!
- 1 scrambled egg
- Dannon Light & Fit peach yogurt (flavor change!)
- Salad composed of:
- 2 oz left over fajita-spiced chicken
- 1 serving chunky corn and avocado salsa
- 1.5 cups romaine and napa cabbage mix
- 4 radishes
- 1.5 tbsp HT Traders brand Chipotle Ranch dressing
- 1/8 cup 2% Mexican blend cheese
- 1 serving left over meat loaf with onion gravy
- 3/4 cup green beans - steamed
- 1 medium carrot - steamed
- 1 tsp butter
Water - 50 oz
Daily Totals: 862 calories, 47g fat, 55g carbohydrates, 23g sugars, 57g protein
3g short on the protein goal - I may nibble a piece of string cheese before bed (50 calories, 5g protein) to make up the difference.