What's on your Menu today (Photo Friday) RNYers?
Such progress! Congratulations. Looking great.
Consultation weight: 265, Surgery date: 10/6/15, Goal: 150, Current weight: 129; 5'5, 46 years old
"I am basically food's creepy ex-girlfriend. I know we can't be together anymore but I just want to spend time hanging out" ~me, about why I love cooking so much post WLS
Good Morning All. Just going to post some pictures real quick.
So I made the pork rind/bacon chicken tenders last night and OMG I could eat them everyday.
I took 8 pieces of already cooked bacon and about 5 handfuls of plain pork rinds. Put them both in the food processor and mixed them. I added a 1/4 pack of Sazon seasoning some garlic and pepper. I used three eggs and a little lite cream for the wash. Dipped the chicken tenders in the egg and then the pork rinds/bacon. Pan fried them with some bacon grease.
My husband got all excited that I was making "fried chicken". He loved them and there was NO bread of any sort used. They were very crunchy on the outside and cooked perfectly on the inside.
Now for my granddaughter who is 6 months old. I can't even believe it.
First beach day.
Her "boyfriend"
Can you tell she likes to pose for pictures?
Dr. Sanchez Lapband 9/12/2003
hw305/revision w280/cw197/gw150
Revision from Lap Band to Bypass on 2/4/2015 by Dr. Pohl
Working on getting all types of bread out of recipes. My husband has gone from 255 to 226 just by me not giving him any type of bread or pasta and measuring out his meals. He has been eating over 80grams of protein and feels great.
The tenders were so crunchy it was like eating Popeye's or KFC chicken.
Dr. Sanchez Lapband 9/12/2003
hw305/revision w280/cw197/gw150
Revision from Lap Band to Bypass on 2/4/2015 by Dr. Pohl
