Weight Loss Surgery Cookbook

142 Part II: Now You’re Cooking! Healthy and Hearty Dishes

T Pimento Cheese and

Tomato Wrap

An Elvis favorite! After you have this traditional Southern comfort food with made-

from-scratch pimento cheese, you’ll never want it any other way. The cheese mixture

lasts up to five days if kept in an airtight container in the fridge.

Stage: Regular foods

Preparation time: 5 minutes

Yield: 2 servings (^1 ⁄ 2 cup each)

1 cup shredded low-fat cheddar cheese

2 tablespoons light mayonnaise

1 teaspoon chopped pimento (normally found

near the olives in the grocery store)

(^1) ⁄ 4 teaspoon onion powder
4 slices ripe tomato
Two 6-inch whole-wheat tortillas
1 Place cheese, mayonnaise, pimento, and onion powder in a food processor and blend
for 15 seconds. Scrape down the sides of the bowl with a rubber spatula and remix for
another 15 seconds.
2 Place^1 ⁄ 2 cup pimento cheese mixture into the center of a tortilla and top with 2 slices of
tomato. Roll the tortilla, cheese, and tomatoes up into a tightly wrapped tube. Repeat
with the remaining ingredients.
Vary It! Monterey jack, provolone, and pepper jack cheeses work great in place of cheddar
cheese. You can also use whole-grain crackers instead of tortillas.
Per serving: Calories 231 (From Fat 86); Fat 10g (Saturated 4g); Cholesterol 17mg; Sodium 641mg; Carbohydrate
17g (Dietary Fiber 2g); Protein 17g; Sugar 1g.

Making Unbeatable Salads

One of the questions frequently asked is, “When can I eat salad again?”

Because salads typically have raw vegetables in them, it may be a month or

more before you can comfortably tolerate them. Some vegetables, like celery,

need to be cut into smaller pieces so they don’t stick. Also, be sure to peel

any fruit to minimize the chances that it will get stuck and cause discomfort.

Chew, chew, chew. Prevention is the best remedy for getting food stuck.