Tag: #bariatriclivingwithlisa

Easy Aloha Pineapple Chicken & Rice Casserole

Lisa Kidd

If you are looking for an easy comfort food recipe with a tropical twist, this Aloha Pineapple Chicken & Rice Casserole is absolutely delicious! 🍍🌺

This recipe combines tender chicken, sweet pineapple, savory soy sauce, colorful vegetables, and rice into one simple baked casserole dish. It’s hearty, flavorful, and makes a great family dinner or meal prep recipe.

To make it more bariatric lifestyle friendly, I used a combination of jasmine rice and cauliflower rice. This helps lower the carbs while still keeping that comforting casserole texture.

Why You’ll Love This Recipe

  • Easy one-pan meal
  • Sweet & savory flavor combination
  • High in protein
  • Great for leftovers
  • Perfect for busy weeknights
  • Budget friendly

Ingredients

  • ½ cup brown sugar or brown sugar substitute
  • ½ cup low sodium soy sauce (I used a sweet soy sauce)
  • 2 teaspoon Adobo garlic powder
  • 1 cup low sodium chicken broth
  • 1½ cup uncooked instant white rice (I used ½ cup uncooked Jasmine rice and a frozen bag of Cauliflower Rice, microwaved)
  • 1 diced sweet onion
  • 1 red bell pepper chopped
  • 1 20 ounce can pineapple tidbits or chunks in juice, NOT drained
  • 1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces

Instructions

  • Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used a 13x 9 baking dish.
  • In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
  • Add uncooked rice, onion, bell pepper, pineapple and it’s juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
  • Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
  • Let stand 5 minutes before serving. 

The pineapple gives this casserole a sweet tropical flavor that pairs so well with the savory chicken and soy sauce!

Final Thoughts

This recipe is the perfect combination of comfort food and tropical flavor. It’s filling, protein-packed, and easy enough for busy weeknights.

If you try this recipe, let me know what you think!

Creamy Tortellini Soup with Fresh Garden Spinach

Lisa Kidd

There’s nothing better than harvesting fresh spinach from the garden and turning it into a warm, comforting homemade soup. In today’s Bariatric Living with Lisa recipe, I made a rich and creamy Tortellini Soup loaded with Italian sausage, vegetables, cheesy tortellini, and fresh garden spinach.

This recipe is hearty, flavorful, and incredibly easy to make in one pot. The fresh spinach adds beautiful color and freshness while the creamy broth and cheese tortellini make this meal feel extra cozy and satisfying.

One of my favorite parts of container gardening is being able to walk outside, harvest fresh ingredients, and immediately use them in recipes like this. It truly makes homemade meals taste even better!

Why You’ll Love This Recipe

  • Easy one-pot meal
  • Comfort food with fresh vegetables
  • Great way to use garden spinach
  • Creamy, rich, and satisfying
  • Perfect for meal prep or leftovers

Ingredients

1 pound ground Italian sausage, browned

1 onion, chopped

1 green bell pepper, chopped

1 8oz pack of sliced mushrooms

  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • ½ Tablespoon Adobo Seasoning
  • 1 tablespoon Italian seasoning
  • 2 teaspoon chicken bouillon powder 
  • 1/2 teaspoon salt
  • 4 cups chicken broth 
  • 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
  • 36 ounces evaporated milk 
  • 12 ounce packet three cheese tortellini I used dried not fresh; choose any flavour you like
  • 5 cups fresh baby spinach
  • 1 cup milk, if needed

Instructions

  • Place the browned sausage, onion, carrots, celery, Adobo seasoning, Italian seasoning, chicken bouillon powder, salt, and broth in a Dutch oven. Cover and cook on Medium High until boiling and vegetables are tender.
  • Uncover and stir in the cornstarch mixture with the evaporated milk. Add the tortellini and the Spinach, mix well. Cover again and cook on Medium to Medium High heat until the soup has thickened, and the tortellini is soft and cooked through. You may need to add milk, a little bit at a time to thin out to your liking. Enjoy!

This soup is perfect for chilly evenings or anytime you want a comforting homemade meal without spending hours in the kitchen.

If you make this recipe, let me know how it turned out and what you’re growing in your garden this season!

Fresh Spinach Harvest From My Container Garden

Lisa Kidd

One of the most exciting parts of container gardening is finally getting to harvest something you’ve grown yourself! In my latest Container Garden Update video on Bariatric Living with Lisa, I shared the progress of my patio garden and harvested some beautiful fresh spinach.

Watching these plants grow from tiny seedlings into healthy, thriving greens has been incredibly rewarding. Container gardening has become more than just a hobby for me — it’s also a relaxing and enjoyable way to support a healthier lifestyle.

The spinach looked vibrant, fresh, and ready to use in so many healthy meals. Homegrown spinach is perfect for salads, omelets, smoothies, soups, stir-fries, and my Tortellini Soup. There’s just something special about eating food you grew yourself!

If you’ve been thinking about starting a container garden, don’t be intimidated. Even a small patio or balcony can produce fresh herbs and vegetables with a little care and patience.

Thank you so much for following along on my gardening journey! Be sure to check out the latest video on Bariatric Living with Lisa to see the spinach harvest and all the garden updates. 🌱💚

Viral High-Protein Pizza Bagel Using Rice Paper

Lisa Kidd

If you’ve been scrolling TikTok lately, you’ve probably seen the viral rice paper “bagel” trend. People are making breakfast bagels, cheeseburger bagels, and pizza bagels using rice paper instead of traditional dough.

Of course, I had to make a Bariatric Living with Lisa version… and WOW, this turned out so crispy, cheesy, and delicious!

This recipe is packed with protein and gives you all the pizza flavor without the heavy carbs of traditional bagels or pizza crust.

What I Used

  • Pork sausage
  • Chopped onion
  • Chopped green pepper
  • Sliced mushrooms
  • Tomato basil pasta sauce
  • Pepperoni
  • Mozzarella cheese
  • Eggs
  • Rice paper wrappers

How I Made It

First, I browned my sausage in a skillet with the onions, peppers, and mushrooms until everything was cooked and flavorful.

Then I scrambled eggs on a baking sheet. I dipped two rice paper wrappers into the egg mixture and overlapped them slightly on my cutting board.

Next, I layered on the sausage mixture, tomato basil sauce, pepperoni, and mozzarella cheese.

I rolled everything up lengthwise, then twisted it into a spiral shape to resemble a bagel.

Finally, I air-fried it at 350 degrees for 15 minutes until crispy and golden brown.

The Result

The outside gets crunchy and crispy while the inside stays cheesy, savory, and packed with pizza flavor. It honestly tastes indulgent while still being protein-forward and bariatric-friendly.

The best part is you can customize these with endless filling ideas:

  • Breakfast versions
  • Cheeseburger versions
  • Buffalo chicken
  • Taco-inspired fillings
  • Ham and cheese
  • Philly cheesesteak

This viral trend definitely lived up to the hype in my kitchen!

Cooking with Chris: Easy Rotisserie Chicken Stir-Fry

Lisa Kidd

One of my favorite things about this new Cooking with Chris series is showing just how simple home cooking can be.

In this episode, Chris and I turned leftover rotisserie chicken into a quick stir-fry dinner packed with colorful vegetables and protein. This is one of those easy meals that feels wholesome, tastes amazing, and helps make the most of what you already have.

The combination of bell peppers, broccoli, frozen mixed vegetables, and tender chicken makes this recipe super versatile. The homemade stir-fry sauce adds just the right balance of savory, sweet, and a little warmth from the ginger.

For the bariatric lifestyle, this recipe works beautifully because you can:

  • focus on the chicken first for protein
  • load up on the veggies
  • serve over cauliflower rice for a lower-carb option
  • use it for meal prep leftovers

It’s budget-friendly, family-friendly, and beginner-friendly—which made it the perfect recipe for Chris to learn.

I hope this inspires you to turn simple ingredients into something delicious for your family too.

My Beginner Container Garden Update: Days 4–21

Lisa Kidd

One of the most exciting parts of starting my very first budget-friendly container garden has been watching the progress every single day.

In this update, I’m sharing how my seedlings changed from day 4 through day 21, and the growth has honestly surprised me!

I started this project using 2-inch Jiffy pots inside a foil baking pan with a plastic lid, creating a simple greenhouse effect on a budget. I planted a mix of herbs and vegetables, and now several of them are thriving.

Some seeds sprouted quickly, while others took more patience, which has been a great lesson for a beginner gardener like me. Seeing the tiny sprouts turn into stronger seedlings has been incredibly rewarding.

This journey fits perfectly into my Bariatric Living with Lisa lifestyle because growing fresh herbs and vegetables at home supports healthy cooking and meal prep.

I’m excited for the next step—moving these seedlings into containers and continuing the journey toward harvest!

Sweet & Spicy Southwest Breakfast Stack

Lisa Kidd

Sometimes the best recipes come from simply experimenting in the kitchen, and that’s exactly how this Sweet & Spicy Southwest Breakfast Stack came to life.

I wanted a breakfast that was hearty, full of flavor, and high in protein. After looking through what I had on hand, I decided to combine seasoned roasted sweet potatoes with a savory mixture of chorizo, ground beef, and onions, and then top it all with scrambled eggs and melted cheddar cheese.

The sweet potatoes are seasoned with chili powder, cumin, oregano, garlic powder, paprika, and just a touch of brown sugar substitute. This gives them a slightly sweet flavor with a warm, southwest-style spice.

Layered together, the combination of sweet potatoes, spicy chorizo, savory beef, fluffy eggs, and melted cheese creates the perfect balance of flavors.

This dish is filling, satisfying, and perfect for anyone looking for a high-protein breakfast while living the bariatric lifestyle.

2 cups sweet potatoes, diced
Chili powder
Cumin
Oregano
Garlic powder
Paprika
Brown sugar substitute
Salt

½ lb chorizo
½ lb ground beef
½ onion, diced

3–4 eggs
½ cup shredded cheddar cheese

Instructions

Preheat oven to 400°F.

Season diced sweet potatoes with chili powder, cumin, oregano, garlic powder, paprika, brown sugar substitute, and salt. Spread them on a baking sheet and roast until tender.

While the sweet potatoes are baking, cook the chorizo, ground beef, and diced onion in a skillet over medium heat until fully cooked. Drain excess grease.

Scramble the eggs in a separate pan. Once cooked, sprinkle shredded cheddar cheese on top and allow it to melt.

To assemble the stack, start with a layer of roasted sweet potatoes, then add the chorizo and beef mixture, and finish with the scrambled eggs and melted cheese.

Serve warm and enjoy!

Starting My First Container Garden on a Budget

Lisa Kidd

I’ve decided to try something new this year — growing my own herbs and vegetables in a container garden.

I have never been much of a gardener, but I love the idea of having fresh ingredients right outside my door to use in my recipes. Plus, gardening can be a great way to save money and eat healthier.

So I’m starting small and learning as I go.

Starting Seeds Indoors

Today I planted 10 different types of seeds using small 2-inch Jiffy pots.

To keep things simple and budget-friendly, I placed all of the pots inside a foil baking pan and covered them with a plastic lid to create a mini greenhouse effect. This helps keep moisture and warmth inside so the seeds can germinate.

What I Planted

I decided to start with a mix of herbs and vegetables that I hope to grow in containers later.

Starting from seed is one of the most affordable ways to start a garden, and it’s exciting to see the plants grow from the very beginning.

This Is Just the Beginning

Since I’m brand new to gardening, I thought it would be fun to turn this into a series so you can follow along with me.

In future updates, I’ll share:

• When the seeds start sprouting
• Moving seedlings into containers
• Setting up my container garden
• Harvesting fresh herbs and vegetables

I’m excited to see how this experiment turns out.

If you’d like to follow the journey, make sure to watch the video on my Bariatric Living with Lisa YouTube channel.

Let’s see if I can grow my own food!

Protein Strawberry Banana Cheesecake Smoothie (37g Protein)

Lisa Kidd

If you’re looking for a quick, delicious, and protein-packed smoothie, this Strawberry Banana Cheesecake Protein Smoothie is a must try!

It tastes just like a creamy slice of cheesecake but is designed to help you stay on track with your protein goals. This recipe is perfect for a bariatric lifestyle, especially on busy mornings when you need something fast and filling.

One of the things I love most about this smoothie is how simple it is. Everything goes right into the blender and within minutes you have a sweet, creamy drink that tastes like dessert but gives your body the protein it needs.

Even better — this smoothie packs 37 grams of protein, making it a great option for breakfast, a snack, or anytime you need a protein boost.

Ingredients

4 oz frozen strawberries
2 oz banana
3 oz vanilla Greek yogurt

A splash of Jordan’s Cherry Skinny Syrup
1 Tablespoon sugar-free cheesecake pudding mix
1 vanilla protein shake (I used Member’s Mark Vanilla Protein Shake)

Optional topping:
White Chocolate Cold Foam

Instructions

Add the frozen strawberries, banana, vanilla Greek yogurt, sugar-free cheesecake pudding mix, Jordan’s Cherry Skinny Syrup, and vanilla protein shake to a blender.

Blend until smooth and creamy.

Pour into a glass and top with white chocolate cold foam if desired.

Enjoy!

Why This Smoothie Is Great for Bariatric Living

After bariatric surgery, getting enough protein each day is incredibly important. Smoothies like this make it easy to stay on track while still enjoying something that tastes amazing.

This recipe is:

âś” High protein
âś” Quick and easy
âś” Bariatric friendly
âś” Perfect for on-the-go

If you enjoy simple recipes like this, be sure to check out more recipes on Bariatric Living with Lisa where I share easy ways to make bariatric living delicious and sustainable.