3 Memorable Memorial Day Dishes

Memorial Day weekend calls for backyard grill favorites, and these low-carb, bariatric-friendly recipes will not disappoint.

Shrimp and Broccoli Foil Packet

For bariatric eating plan: Recipe is acceptable for stage 4*, stage 5 and the liver shrinking diet.


  • 1 lb. shrimp, deveined
  • 3 cups broccoli
  • *Seasoning of choice
  • Salt and pepper to taste
  • ¼ cup butter, melted or oil
  • 3 garlic cloves, minced
  • 1 lemon, sliced in half
  • Tin foil

*For stage 4, cut the shrimp up into small pieces.

Tips: You can use a blend of herbs like thyme, oregano and basil, or you could do some Cajun seasoning (such as Old Bay) if you like spice.


  1. Toss shrimp and broccoli together in the melted butter or oil and then add your seasoning of choice along with the salt and pepper.
  2. Lay out about 4-5 same-size pieces of aluminum foil (roughly 8”x8”) and evenly distribute shrimp, broccoli and minced garlic onto the foil sheets.
  3. Cut one of the lemon halves into slices and place 2-3 slices on top of each of the sheets.
  4. Tightly wrap up each pack. Cook the packs either by grilling over medium heat for 10-12 minutes or baking at 400 degrees for 16-20 minutes.
  5. Drizzle each pack with part of the juice from the other lemon half and serve.

Nutrition per serving: Recipe yields at least 4 servings on maintenance

  • Calories: 225
  • Carbohydrates: 3.5g
  • Fat: 12.5g
  • Protein: 20g

Hot BLT Dip

For bariatric eating plan: Omit meat for stage 3 and use canned chicken/crab for stage 4. The original recipe is acceptable for stage 5 and the liver shrinking diet.


  1. ½ lb. bacon (~8-9 slices) *may use chicken/crab also
  2. ¼ cup light mayo
  3. ½ cup light sour cream
  4. 4oz cream cheese (1/3 fat reduced kind)
  5. ¾ cup fat-free shredded cheddar cheese
  6. 1 tomato (seeded and diced)
  7. ¼ cup green onions, diced (may use yellow onion instead)


  1. Preheat oven to 350 degrees.
  2. Mix mayo, sour cream and cream cheese in bowl.
  3. Crumble bacon into mixture and stir.
  4. Add in cheddar cheese, tomato and green onion (save some tomato/green onion for garnish).
  5. Transfer over to shallow pan and bake for 20 minutes. Garnish with remaining toppings.
  6. Serve with raw broccoli, cucumber, cauliflower or cheese crisps.

Bacon nutrition per serving: (2 Tbsp) recipe yields approximately 12 servings:

  • Calories: 90
  • Carbohydrates: 2g
  • Fat: 6g
  • Protein: 6g

Chicken nutrition per serving: (2 Tbsp) recipe yields approximately 12 servings:

  • Calories: 75
  • Carbohydrates: 2g
  • Fat: 4g
  • Protein: 8g

Crab nutrition per serving: (2 Tbsp) recipe yields approximately 12 servings

  • Calories: 70
  • Carbohydrates: 2g
  • Fat: 3.5g
  • Protein: 6g

For Pimento Cheese Dip:
Stage 3, 4, 5 & Liver shrinking plan

  1. Omit bacon, sour cream, tomato and onion.
  2. Increase cheese by ¼ cup.
  3. Add ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cayenne pepper (optional), 1 jalapeno (seeded and minced, optional), 1 4oz jar diced pimento peppers, salt and pepper to taste.
  4. Mix everything together and serve.

Optional: Toss shredded chicken in for more protein.

Base nutrition per serving: (2 Tbsp)

  • Calories: 75
  • Carbohydrates: 2.4g
  • Fat: 4.5g
  • Protein: 5.5g

Marinated Pork Loin:


  • 8 cloves garlic, minced*
  • ¼-cup Dijon mustard
  • ¼-cup canola oil
  • 2 tablespoons Italian seasoning
  • 2 tablespoons Splenda
  • 1-tablespoon white vinegar
  • 1-teaspoon kosher salt
  • ½-teaspoon ground red pepper
  • 2 pound boneless pork loin (can use pork tenderloin instead if desired)


  1. Place pork loin in a Ziploc bag.
  2. Whisk marinade ingredients together and pour over pork.
  3. Place in refrigerator and marinate 12-24 hours. If using pork tenderloin, do not marinate for more than four hours.
  4. Preheat oven to 325 degrees.
  5. Place pork loin on roasting pan and roast for one hour or until a meat thermometer inserted into the thickest part of the meat registers 155 degrees.
  6. Remove from oven and cover with foil. The pork will continue cooking and you don’t want it overdone.
  7. Let pork rest 15 minutes before slicing.

Recommendations: Place thinly sliced pork loin on top of a salad. Make a separate batch of marinade and let it simmer over low heat for 30 minutes to use as a sauce.

*Time Saving Tip: Use 1 tablespoon jarred minced garlic.

For more bariatric-friendly and low-carb recipes, visit From the Heart blog. To learn about the Bariatric & Metabolic Institute at Arkansas Heart Hospital surgical weight loss options, visit bmi.arheart.com.