SSM Health Weight Management Services, Illinois

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Baked Eggplant Parmesan with ZoodlesYield: 4-5 servingsIngredients: - 1 medium eggplant, cut into 4-5 inch slices- 2 egg...
08/15/2025

Baked Eggplant Parmesan with Zoodles
Yield: 4-5 servings
Ingredients:
- 1 medium eggplant, cut into 4-5 inch slices
- 2 egg whites
- 1 c whole wheat bread crumbs
- 1/2 c grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jar low-sugar marinara sauce
- 1 large zucchini, cut into thick spaghetti-shaped zoodles
- 1 yellow onion, cut into strips
- 1 small green pepper, cut into strips
- 1/2 c shredded mozzarella cheese
Instructions:
1. Preheat oven to 400 degrees F.
2. Set up a dredging station with the egg whites in a bowl and a mixture of bread crumbs, parmesan cheese, salt, and pepper whisked together on a plate.
3. One at a time, dredge the eggplant slices first in egg whites, then in the bread crumb mixture, then repeat. When finished, arrange on a rack placed inside a cookie sheet.
4. Bake eggplant 25-30 minutes or until fork tender and coating is crispy.
5. Prepare the sauce by sauteing onions and peppers in a skillet sprayed with nonstick cooking spray 2-3 minutes or until softened. Add marinara sauce, cover and simmer about 20 minutes.
6. After salting and draining zoodles of their excess water, flash cook them 1-2 minutes in boiling water. [Note: If making lunches ahead, do not cook the zoodles at all. When you reheat the disk the zoodles will cook perfectly.]
7. Plate the dish by placing zoodles on a plate. Top with a piece of the baked eggplant, about 1/3 c (or more) of the sauce mixture and top while hot with shredded mozzarella cheese.

Recipe from Bariatric Foodie

Sweet and Smoky Salmon BurgersYield: 4-6 burgersIngredients:- 1 lb. skinless salmon filet- 1 clove garlic, roughly chopp...
08/08/2025

Sweet and Smoky Salmon Burgers
Yield: 4-6 burgers
Ingredients:
- 1 lb. skinless salmon filet
- 1 clove garlic, roughly chopped
- 1/2 small onion, roughly chopped
- 2 large eggs
- 1/2 c whole wheat breadcrumbs
- 2 Tbsp cilantro, finely chopped
- 1 chipotle pepper in adobo, finely chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Sweet and Smoky Adobo Sauce
- 1 chipotle pepper in adobo
- 1 Tbsp honey
- 1/2 tsp garlic powder
- 1 Tbsp cilantro, finely chopped
- 2 Tbsp light mayonnaise
- 1/4 c Greek yogurt
Directions:
1. Preheat oven to 400 F
2. In a food processor, add onion and garlic. Pulse until finely chopped. Cut salmon into large pieces and place into the food processor. Pulse until the salmon is ground and sticks together but is not a smooth paste. If you pulse too much, the burgers will become tough.
3. Transfer salmon mix to a bowl. Add eggs, breadcrumbs, cilantro, and seasonings. Mix to combine. Shape into burger patties and set aside.
4. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
5. Arrange the patties on the baking sheet.
6. Bake for 10 minutes or until completely firm.
7. To make the sauce, chip the chipotle pepper finely and combine with all ingredients in a small bowl.
8. Assemble the burgers on whole wheat buns with lettuce, tomato, and onion if desired. Spread top buns with 1 Tbsp of the smoky adobo sauce.

Recipe from Celebrate Vitamins

Layered Creamy Fruity Jello MoldIngredients: - 2 boxes sugar-free jello (any flavor), small 4-serving size- 14.5 oz can ...
08/01/2025

Layered Creamy Fruity Jello Mold
Ingredients:
- 2 boxes sugar-free jello (any flavor), small 4-serving size
- 14.5 oz can no sugar added fruit cocktail, well drained
- 5-6 oz container vanilla Greek yogurt
Instructions:
1. Dissolve 1 box of Jello with 3/4 c boiling water in a medium bowl. Stir in 1/2 c cold water and place in refrigerator for 40-60 minutes, until consistency of egg white.
2. Lightly spray small fluted Jello mold, bundt pan, or small deep glass bowl with cooking spray.
3. Stir the drained fruit into the semi-set Jello and pour into prepared mold.
4. Place in the refrigerator for 30 min. Mixture should be soft-set but slightly firm to the touch. If the surface is not solid where fingertip dips into liquid at 30 minutes, continue to check every 5 minutes.
5. While fruit and Jello mixture is chilling, transfer yogurt into a medium bowl. In a separate bowl, dissolve second box of Jello in 1 c boiling water.
6. Whisk about 1/2 of the hot Jello into the yogurt, then the remaining half, making sure the mixture is smooth and fully blended.
7. Slowly pour the creamy yogurt Jello mixture in a layer over the soft-set fruit and Jello mixture. Return to refrigerator and chill overnight.

When ready to eat, remove mold from refrigerator and set on countertop at room temperature for 10 minutes. Place a serving platter on top of mold, then carefully flip. Lift up the mold and the shaped Jello should drop onto the plate. If it does not, do not shake or attempt to pry it out. Wet a clean dish towel with hot water, wring quickly so it stays warm and place over the mold for a few minutes while the mold is still on the platter and the jello should drop out onto the platter. Cut and serve immediately or chill until serving.

Recipe from Bariatric Eating.

Grilled Mahi Mahi with Chimichurri SauceYield: 8-10 (3 oz servings)Ingredients: Fish- 2 lbs Mahi Mahi (can sub Cod or ti...
07/25/2025

Grilled Mahi Mahi with Chimichurri Sauce
Yield: 8-10 (3 oz servings)
Ingredients:
Fish
- 2 lbs Mahi Mahi (can sub Cod or tilapia)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Chimichurri
- 1/4 c white onion, roughly chopped
- 3/4 c flat leaf parsley
- 1/2 c cilantro
- 1 tsp dried oregano
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp red pepper flakes (optional)
- 3/4 c extra virgin olive oil
- 1/2 c red wine vinegar
Directions:
1. In a small food processor or blender, add all ingredients for the chimichurri sauce. Pulse until all ingredients are chopped finely but still visible. (try not to puree sauce fully)
2. Transfer into a bowl, cover and store in refrigerator until ready to serve.
3. Season fish with salt and pepper and set aside.
4. Preheat grill over medium/medium high heat for at least 10 minutes. Grill fish for 4-5 minutes per side or until completely firm.
5. Remove from heat. Allow to rest 10 minutes.
6. Serve with grilled vegetables or over a salad.
7. Top with 1-2 Tbsp chimichurri sauce.

Recipe from Celebrate

Cashew Crunch SaladIngredients:- 1/2 head green cabbage, finely shredded- 1/2 head red cabbage, finely shredded- 1 bunch...
07/18/2025

Cashew Crunch Salad
Ingredients:
- 1/2 head green cabbage, finely shredded
- 1/2 head red cabbage, finely shredded
- 1 bunch green onions, sliced
- 2 cups shredded chicken
- 2 cups shelled edamame
- 1 c matchstick carrots
- 1/2 red bell pepper, sliced
- 1 cup roasted cashews
- 1 cup crunchy chow mein noodles
- 1 cup chopped cilantro
Sesame Citrus Dressing:
- 1/4 cup olive oil
- juice and zest of 1 orange
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp toasted sesame oil
- 1 Tbsp low-sodium soy sauce
- 1/2 tsp garlic powder
- dash of sesame seeds
Directions:
1. For the dressing, place all ingredients in a small bowl. Whish together until well combined.
2. Place salad ingredients into a large bowl and toss to combine. Add about half of the dressing and toss. Add more dressing if desired and serve right away.

Note: If you are planning to prep salad beforehand, keep the dressing separate and toss before serving.

Recipe from Celebrate

Grilled Shrimp Lettuce WrapsIngredientsShrimp:- 1 lb raw shrimp, peeled and deveined- 2 Tbsp olive oil- 2 Tbsp lemon jui...
07/11/2025

Grilled Shrimp Lettuce Wraps
Ingredients
Shrimp:
- 1 lb raw shrimp, peeled and deveined
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp old bay seasoning (can sub Cajun/Creole seasoning)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Lettuce Wraps:
- 8-10 whole lettuce leaves (butter, romaine, or bib)
- 1 c cooked brown rice
- 1/2 cucumber, cut into thin strips
- 1/2 c carrots, cut into matchsticks
- drizzle of Sriracha if desired
- chopped cilantro or green onion to top
Directions
For the Shrimp:
1. Add shrimp into a small bowl with the remaining ingredients. Mix to evenly combine. Let marinate in the refrigerator for 30-45 minutes.
2. Heat grill for 10 minutes on high heat. Reduce to medium. Grill shrimp for 2 minutes per side until pink and firm with grill marks. Remove from grill and set aside.
To assemble the wraps:
1. Place a small spoonful of rice into a lettuce leaf. Top with 3-4 shrimp, chopped cucumber and carrot, and cilantro or green onion.
2. Drizzle with Sriracha if desired.

Recipe from Celebrate

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

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