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Peanut Butter Cheesecake - No Sugar Added

Sugar-Free Drink

1-8 oz. Block of regular Philly Cream Cheese 1 pkg. SF Cherry Kool-Aid mix
1 cup Regular Cool Whip (can add more) 1 tub SF Tang
1 tbsp. Smooth Peanut Butter (can add more) 1 gal Water
1 pkg. Sugar Free White Chocolate instant Jell-O  

Mix all together. Refrigerate. Makes a great sugar-free drink.  Great for parties.

1/2-1cup Whole Milk
1 pkg. Sugar Free Snack Wells Shortbread Cookies

Grind the cookies in a food processor, and then press into a 9" pie/cake pan.  (You can add about 3-5 tbsp. melted butter to make the cookie crumbs for a better crust; some prefer it without the butter.)  Mix the pudding and the milk with an electric mixer.  In the pudding, add cream cheese (softened/room temperature) & mix.  Add Cool Whip until mixed well.  Add peanut butter until mixed well.  Pour into the crust.  Refrigerate 3-4 hours, overnight preferably.

Recipe compliments of Randy (IMP group member) 8/2002.

Chicken A-La-King

 

1/2 cup margarine (1 stick)    
1/2 cup flour    
1 1/2 cups milk    
1 1/4 cups chicken broth    
1/2 tsp. salt    
1/2 tsp. pepper    
2 cups cut up cooked chicken or turkey*    
3 cups hot cooked rice or 12 toasted bread triangles    
Melt margarine in 3-quart saucepan over medium heat.  Stir in flour, salt and pepper.  Cook over medium heat, stirring constantly until bubbly; remove from heat; stir in milk and broth.  Heat to boiling, stirring constantly.  Boil & stir 1 minute.  Stir in chicken and cook until hot.  Sauce will thicken as cooks or upon standing.  Serve over rice or toast.    
*I use one large can chicken breast, chopped fine, water drained.

Tuna A-La-King: Substitute 1 can (12 1/2 oz.) tuna, drained, for the chicken.