Trying to find the baked cheese and spaghetti sauce recipe

shedevilbecca
on 6/23/13 12:27 am - AZ

RNY on 05/30/13

Before surgery I had seen a few people who had baked ricotta cheese (I think) and spaghetti sauce. If anyone does this can you tell me what you make. Looking to try something new. Thanks for any help.

Ladytazz
on 6/23/13 12:45 am

Here is Eggface's recipe

Shelly's Baked Ricotta

8 oz of Ricotta Cheese
1/2 cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave.

http://theworldaccordingtoeggface.blogspot.com/2007/08/puree d-foods.html

WLS 10/28/2002 Revision 7/23/2010

High Weight (2002) 240 Revision Weight (2010) 220 Current Weight 115.

Ladytazz
on 6/23/13 12:46 am

I was a lot lazier. I just took 1/4 cup ricotta, 1/4 cup sugar free spaghetti sauce and some shredded mozzarella and zapped it in the microwave for a minute or two.

WLS 10/28/2002 Revision 7/23/2010

High Weight (2002) 240 Revision Weight (2010) 220 Current Weight 115.

shedevilbecca
on 6/23/13 12:55 am - AZ

RNY on 05/30/13

Thank you for sharing! I might do both at some time. Thanks again.

PetHairMagnet
on 6/23/13 1:19 am

RNY on 05/13/13

BECCA! Are you in the world of 2 now? I see you are 33.5 lbs down. LOVE if the scale has a starting number of 2 for you now! On your way to onederland!

HW333--SW 289--GW of 160 5' 11" woman. I only know the way I know & when you ask for input/advice, you'll get the way I've been successful through my surgeon & nutritionist. Please consult your surgeon & nutritionist for how to do it their way. Biggest regret? Not doing this 10 years ago! Every day is better than the day before...and it was a pretty great day!

shedevilbecca
on 6/23/13 1:58 am - AZ

RNY on 05/30/13

Well the last weigh in at the Dr I was just at 299.5 so Yeap! Lol. However that was at my one week check up and 3 week pre op liquid diet. I go to California on Wednesday for my 1 month check up and I will see what I weigh. I have had trouble with finding a scale that is accurate. I have gotten 3 different scales and none will give the same reading if I weigh myself twice in a row. (Step on, step off, step on) its always a few pound to 8 pound difference. I knew that weighing myself would make me crazy cause in my head I'm thinking....... is the number right? So I said forget it and will wait till I see my Dr.

How are you doing?

PetHairMagnet
on 6/23/13 3:55 am

RNY on 05/13/13

Doing great here and thrilled you are nearly a month out. Time just FLEW by! Can't wait to hear your update after the visit Wed!!

Have you looked into the Aria scale by FitBit?

shedevilbecca
on 6/23/13 4:02 am - AZ

RNY on 05/30/13

Never heard of it. I will look it up.

alisluv
on 6/23/13 2:27 am - Carolina Beach, NC

RNY

This sounds yummy....what stage is this considered? (I'm guessing it could work for soft foods since there's no noodles- but could it also be pureed?) Thanks!

Katie K.
on 6/23/13 3:12 am - Maitland, FL

RNY on 06/25/13

That's my question, too. The ricotta I okay, but not the other cheese, I think. My program say we still have to purée the ricotta. Enough that it's smooth, but not runny. I wonder what liquid we're supposed to add to it. I can't wait for puréed. I've been on liquids for two weeks. Surgery is on Tuesday and it's liquids for another week after that. It'll be so nice to have different flavors!