I am trying to find delicious recipes high in protein for lap band patients.?

I can't eat a lot of food and am not getting the protein that I need. I HATE protein shakes. YUK!!I am trying to find delicious recipes high in protein for lap band patients.?
I understand what you're going through. Start the day with an egg-white omelette--that will give you a big burst of protein. One thing that is key for me to get my protein in is to make it ';moist'; protein. The thing that seems to ';go through'; the easiest is lightly grilled salmon or any other fish that is really moist. For snacks, I'll roll up a piece of thinly sliced turkey and maybe put a tiny bit of Dijon mustard or low-fat mayo on it---more protein. You can also try to make a pureed veggie soup and sneak some tofu in there (it picks up the taste of whatever it's cooked with, so put all your favorite spices in there). I have had to supplement with protein shakes at times.I am trying to find delicious recipes high in protein for lap band patients.?
For breakfast..if you had an egg white omelette made with 3 egg whites, and 1/4 cup cottage cheese, it would give you 26 grams of protein, without stuffing you. Also try the Kashi GoLean cold cereal..with milk it provides about 16 grams of protein in 1 serving.


Try just a chicken breast for lunch. When you can, add some beans to your salads to give you additional protein. Grilled scallops, shrimp, some sliced flank steak, peanut butter are all good sources of protein. Make yourself a yogurt smoothie, and add a scoop of soy protein (you won't taste it).





(I don't blame you..protein shakes are gross)





Here's a healthy recipe for you to try:





**Flank Steak with Fresh Vegetable Salsa**





1 (2 to 3-pound) flank steak


2 cups mixed chopped seasonal fresh vegetables, such as squash, broccoli, cauliflower, zucchini, red onion, tomato, and carrots


1/4 cup white wine vinegar


1/2 cup olive oil


2 limes, juiced


1 tablespoon chopped fresh cilantro leaves


1 tablespoon chili powder


1 teaspoon salt


1/2 teaspoon black pepper








Preheat a large nonstick saute pan, or preheat a grill or grill pan. Sear the flank steak on both sides for 3 to 4 minutes on each side or until medium-rare. Remove steak from heat and let rest for 10 minutes.


Meanwhile, combine vegetables, vinegar, olive oil, lime juice, cilantro, chili powder, salt, and pepper in a large bowl and mix well.





Cut steak against the grain into slices. Serve the steak and vegetable salsa with tortillas, chips and avocado, sour cream, and grated Cheddar, if desired.
Get a flavorless protein that is able to be heated and mix it into things like spaghetti sauce or other sauces. Or you can buy protein pills if you need it that badly. Start eating more beans and nuts (walnuts and almonds are the best) to provide you with more protein. And what kind of protein shakes are you doing. There's a good one called Spirutein out there. I mix it in the blender with milk, ice and fruit (I loved the chocolate one mixed with bananas or strawberries).
I don't think Miami Lilly knows what a Lapband surgery is and why one can't eat steaks.





I have had the lapband 3 yrs ago and I eat bean or lentil soups. Yogurt at night. Beef Chili for dinner.





For extra Protein, I drink Isopure Ready to drink, zero carb. It has 40 grams of protein in it.





For more info, go to: http://www.lapbandtalk.com
Not sure if you can have all of the ingredients, but it's low in sodium, calories, and fat, but loaded with protein!





5 (4 ounce) boneless skinless chicken breasts (cut in half)





1/2 cup flour


salt, pepper, and garlic powder to taste


2 tablespoons olive oil


8 cloves minced garlic


1 cup chicken broth


1/3 cup balsamic vinegar


1 tablespoon cornstarch


2 tablespoons water





Directions


Dredge chicken breasts in seasoned flour.


In a large skillet heat oil over medium high heat.


Cook breasts 3 minutes on one side; add garlic.


Turn chicken and continue cooking 2 to 3 minutes.


Add broth, vinegar and pepper to taste.


Reduce heat to medium low; cover and cook ten to fifteen minutes or until chicken is tender.


Remove chicken and keep warm.


In small bowl combine water and cornstarch, stirring until smooth.


Add to skillet and cook 1 to 2 minutes until thick and smooth.


Pour sauce over chicken and serve; tastes great with wild rice, mashed potatoes or dumplings to pour the sauce over.