Here are some great gastric bypass recipes for those who enjoy food but need to maintain healthy eating habits.
SOUTHWESTERN POT ROAST
Serves 16
Ingredients: 
4 lbs lean bottum round roast
2 medium-sized onions, sliced 1/4-inch thick
1 tbs chili powder
1 tsp sugar
1/4 tsp red pepper
1-1/2 tsp ground cumin
1/2 tsp dried oregano
2 cups picante sauce
8 oz can tomato sauce
1/2 cup water
Directions:
Combine spices and onion; mix well. Place aside.
Cut fat from the roast. Use nonstick cooking spray to coat Dutch oven; set over medium-high heat. Place the roast and cook, turning until browned.
Mix picante sauce, tomato sauce, and water; cover roast with the mixture. Add the onion and spices. Bring to a boil, then reduce heat, cover, and simmer for 4 1/2 hours or until roast becomes tender.
Place on serving platter and serve with the picante sauce mixture.
This spicy, tender pot roast dish is large enough to serve a small crowd, making it perfect for gatherings. Or instead, make wonderful sandwiches using the leftovers.
MACARONI AND CHEESE
Serves 4
Ingredients: 
1 (8 oz) pkg macaroni twirls
1 (12 oz) can evaporated skim milk
1/2 cup skim milk
8 oz 96% fat-free ham, cooked and diced
1 tbs Molly McButter
2 tbs onion, minced
1/2 cup green onion, chopped
1/2 tsp salt
1/4 tsp white pepper
12 oz Healthy Choice fat-free processed cheese loaf, cubed
Directions:
Cook macaroni according to directions on package. During last five minutes of boiling, add diced ham. Drain. In crockpot or double broiler, combine the ham and macaroni with both milks, Molly McButter, salt, pepper, onion and cheese.
Cover crockpot and heat on low for two hours, or until the cheese melts.
Stir occasionally. Do not overcook.
Use green onion for garnish, and serve.
EASY CRISPY GRILLED CHICKEN
Serves 4
Ingredients: 
4 skinless, boneless chicken breast halves
1 envelope Lipton Recipe Secrets Mix Garlic Mushroom Soup or Savory Herb with Garlic
3 tablespoons vegetable or olive oil
Directions:
Combine soup mix with oil in a medium bowl.
Add chicken and toss to coat.
Grill or broil until chicken is thoroughly cooked and no longer pink. and serve
BLACK BEAN CHILI
Serves 6 – 8
Ingredients: 
1 lb dried black beans
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 orange, unpeeled and quartered
1 (28 oz) can plum tomatoes – do not drain
4 cubes of chicken bouillon
2 tbs chili powder
2 tsp Tabasco sauce
2 tsp cumin (or to taste)
1/2 cup Italian parsley, chopped
Directions:
If desired, find instructions for de-gassing beans, or soak beans overnight, drain, and rinse. In large pot, add water until beans are covered, bring to boil, reduce heat and simmer for one hour.
Add all remaining ingredients except parsley and continue simmering until beans are soft (about 1 1/2 hours), adding water if necessary.
Remove the orange pieces and serve chili over cooked rice or whole grains; top with parsley and serve.
Nutritional information per serving:
Calories: 230
Total Fat: 1
POACHED CHICKEN SALAD
Serves 2-4
Ingredients: 
2 chicken breasts, poached, skinned, and chopped
low-fat mayonnaise
1 apple, peeled and chopped
2 celery stalks, chopped
1 cup grapes, sliced in half
chopped pecans (optional)
salt and pepper to taste
tarragon
Directions:
Find tips for directions on how to poach chicken. Once prepared for this recipe, coat the chopped chicken with mayonnaise.
Mix in the additional ingredients. Season to taste.
For an added touch, serve inside a sliced cantaloupe. Garnish with cantaloupe balls, white grapes, and apple slices coated with lemon juice. Serve with optional hot rolls.
APPLE-STUFFED PORK CHOPS
Serves 8
Ingredients: 
4 butterfly pork loin chops (about 8 oz each)
vegetable oil cooking spray
1 1/2 cup fine dry bread crumbs
1 medium Granny Smith apple, peeled, cored, and diced
1/4 cup dried cranberries, sweetened
1/2 cup orange juice
2 tbs water
1 tbs low-fat vegetable oil spread, melted
1/2 tsp salt
1/2 tsp sage
1/4 tsp cinnamon
1 tsp rosemary, dried
Directions:
Preheat oven to 350 degrees.
Coat a 9×13-inch baking pan with the cooking spray and set aside. Trim the visible fat from the pork loin.
Cut chops in half. Slice a pocket for the stuffing into each pork half. Combine the remaining ingredients, except for the rosemary, in a medium-sized mixing bowl.
Spoon about 1/3 cup of stuffing mixture into the pocket in each pork half. Arrange stuffed pork chops in the prepared baking pan. Sprinkle top with rosemary. Bake uncovered for 40-50 minutes, or until thoroughly cooked.
Nutritional information per serving:
Calories: 271
Fat: 8.1g
Saturated fat: 2.5g
Carbohydrate: 22g
Protein: 27g
Cholesterol: 62mg
Fiber: 1.3g
Sodium: 384mg
CROCKPOT APPLE-GLAZED ROAST PORK
Serves 4
Ingredients: 
4 lbs pork loin roast, trimmed
salt and pepper to taste
6 apples, quartered
3 tbs brown sugar
1/4 cup apple juice
1 tsp ground ginger
Directions:
Rub pork roast with salt and pepper. Brown roast in broiler to remove extra fat; drain well. Arrange apple quarters in crockpot. Set roast on top of apples. Mix brown sugar, apple juice, and ginger and spoon over the roast, moistening well. Cover and set on low heat for 1 to 2 hours, or until done.
BAKED SALMON
Serves 4
Ingredients: 
2 salmon fillets or steaks (about 1 inch thick)
3 tbs melted butter
1 tsp onion juice
1 tsp Worcestershire sauce
1/4 tsp paprika
salt to taste
Directions:
Line baking pan with heavy-duty foil and arrange salmon in pan.
Combine butter, onion juice, Worcestershire sauce, and paprika. Pour mixture over fillets, covering fully. Add a sprinkle of salt. Bake at 350 degrees for 20 minutes, or until fish flakes apart easily with a fork.
CAJUN-CRUSTED FISH FILLETS
Serves 4
Ingredients: 
1 lb orange roughy fillets or other firm white fish
1 tsp Cajun spice, i.e. Paul Prudhomme or McCormick
1 tbs paprika
lemon wedges
Directions:
Preheat broiler. Line broiler pan with foil and set fillets inside.
Mix Cajun spices with paprika and dust a thick layer on top of fillets.
Boil near flame for 5 – 6 minutes, or until spices are browned and fish flakes easily with a fork.
Add ground pepper to taste and garnish with lemon wedges.
Nutritional information per serving:
Calories: 115
Total Fat: 2