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Monday 8am - 4:30pm Tuesday 8am - 4:30pm Wednesday 8am - 4:30pm Thursday 8am - 4:30pm Friday 8am - 4:30pm

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SSM Health Weight Management Services, Illinois

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SSM Health Weight Management Services, Illinois

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10/10/2025

Taco Casserole
Yield: 9 servings
Ingredients:
- 1 lb ground turkey
- 1 small zucchini, diced
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 package taco seasoning
- 10 oz can black beans, drained and rinsed
- 8 oz can fat-free refried beans
- 8 oz can tomatoes and chiles
- 2 c Mexican blend cheese
Instructions:
1. Preheat oven to 350 degrees
2. Spray a pan with non-stick cooking spray, set it over medium heat and allow it to get hot. Saute veggies with garlic until they are softened. Drain any excess liquid and transfer to a bowl.
3. Brown ground meat, drain and then transfer to the same bowl and mix with canned beans and tomatoes and chiles.
4. Mix in taco seasoning thoroughly and then transfer mixture to a 13x9 casserole dish.
5. Evenly spread out fat free refried beans on top (this may be easier if you heat them in a microwave safe bowl for a minute or so).
6. Top with cheese and then bake in a 350 oven for about 30 minutes or until the cheese is oozy, melty and slightly browned.
7. Cool 10-15 minutes before slicing and serving.

Recipe from Bariatric Foodie

10/06/2025

Happy !
To get started with us follow the link below!"
https://ssmsoilweightmanagementportal.pattrax.com/Seminar

10/03/2025

Blue Cheese Dressing/Dip
Ingredients:
- 1 c thinly sliced shallots (~4 oz)
- 1 tsp vegetable oil
- 1 Tbsp mayonnaise
- 1 c plain Greek yogurt
- 4 oz blue cheese, crumbled
- 2 scallions, minced
- 2 Tbsp chopped walnuts
Instructions:
1. Sauté shallots in oil until deep golden brown, 12 to 15 minutes. Set aside to cool.
2. In a medium bowl, whisk together mayonnaise and yogurt; add blue cheese mashing with rubber spatula to blend until smooth.
3. Season to taste with sea salt and black pepper.
4. Stir in the caramelized shallots.
5. Top with scallions and walnuts.

Recipe from Bariatric Eating

09/26/2025

Pumpkin Pie Dip
Yield: 12 servings
Ingredients:
- 15 oz can pumpkin puree
- 6 oz non-fat plain Greek yogurt
- 1 T maple syrup
- 1 tsp vanilla extract
- 1/8 tsp cinnamon
- 1/8 tsp pumpkin pie spice
- 8 oz sugar-free whipped topping
- sliced apples, for dipping
Directions:
1. Mix pumpkin with Greek yogurt, maple syrup, vanilla extract and spices.
2. Fold in sugar-free whipped topping and chill in the refrigerator until ready to eat.
3. Serve and enjoy with cut up apples!

Recipe from Celebrate

09/19/2025

Mango Chicken Curry
Yield: 6 servings
Ingredients:
- 1 T coconut oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 T ginger
- 2 T curry powder
- 1 tsp salt
- 1 tsp pepper
- 3 cups mango, chopped
- 14 oz can coconut milk
- 1 lb chicken breast
- 1 bag microwavable cauliflower rice
Directions:
1. Heat coconut oil in pan over medium heat, add onion, garlic, and ginger and saute for 3 minutes.
2. Transfer mixture to blender and add curry, salt, pepper, 1 cup mangoes and coconut milk. Blend until smooth.
3. Pour sauce into pan and add chicken and 1/2 cup water. Cover and cook for 15 minutes. When chicken pieces are fully cooked, add remaining mango to pan.
4. Pour curry mixture over cauliflower rice and serve.

Recipe from Celebrate

09/12/2025

Steak Fajita Skillet
Yield: 4 servings
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, cut into strips
- 1 red bell pepper, seeded and cut into strips
- tsp garlic, minced
- 1/2 lb thin-cut steak (look for the kind that says "for pan frying"), cut into strips
- salt and pepper to taste
- 1 tsp cumin, divided
- 1 tsp coriander, divided
- 1 tsp chili pepper, divided
- a pinch of cayenne pepper
- 4 c frozen cauliflower rice
- 2 tbsp tomato paste
- 1/3 c water
Instructions:
1. Place a skillet over medium heat and allow it to get hot. Add oil.
2. Sauté onion, peppers, and garlic until softened, about 5-7 minutes.
3. While vegetables are sautéing, place steak strips in a bowl and toss with half of each kind of spice, along with salt and pepper.
4. Add steak to pan and sauté until browned.
5. Add cauliflower rice and mix well, cook until thawed before adding the tomato paste, remaining spices and water, if needed. (If mixture is too thick to mix in tomato paste, add water.)
6. Reduce heat to medium-low and cover. Allow to cook about 10-15 minutes, stirring often.
7. Taste and adjust seasonings. Top with jalapeno peppers, shredded cheese, diced avocado or desired toppings.

Recipe from Bariatric Foodie

09/05/2025

Italian Sausage and Lentil Soup
Yield- 8 (1 cup) servings
Ingredients:
- olive oil or non-stick cooking spray
- 1 medium onion, diced
- 1 large tomato, cored and diced (or a can of diced tomatoes)
- 2 c whatever additional veggies you would like, cut into small pieces (e.g. green peppers, carrots, yellow squash, etc)
- 1 clove garlic, minced
- 4 turkey or chicken Italian sausage links, casings removed
- 1 lb dry lentils (any color)
- 32 oz low sodium chicken broth
- 1/2 tsp (or to taste) Italian seasoning
- 1/4 tsp (more if you like spicy) red pepper flakes
- 2 c water
Directions:
1. Spray large pot with olive oil cooking spray, set it over a medium flame and allow it to get hot.
2. Add diced onions and sautee about 2-3 minutes before adding remaining veggies, garlic and Italian sausage.
3. Break up Italian Sausage (as if you are browning ground beef) and cook thoroughly. At this point, if you wish, you can drain the meat/onion mixture of fat (depending on the type of sausage there may not be much).
4. Add the lentils to the pot and stir them through.
5. Add the chicken broth, seasonings and water and cover, allowing the mixture to come to a boil. Then drop the heat to medium-low and allow the soup to cook until the lentils are tender, about 30 minutes.

Recipe from Bariatric Foodie

Address

5 Good Samaritan Way
Mount Vernon, IL
62864

Opening Hours

Monday	8am - 4:30pm
Tuesday	8am - 4:30pm
Wednesday	8am - 4:30pm
Thursday	8am - 4:30pm
Friday	8am - 4:30pm

Telephone

+16188991264

Website

facebook.com

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