Still on this powder ranch kick... Had Ranch Parmesan Chicken (recipe compliments of LadyQuenn~ check her out, she's awesome) and more mashed fauxtatoes. Since I already gave the mashed recipe in another entry, you're just getting the Chicken today (recipe) and a picture of both)




1-1.5 ponds boneless chicken strips 1/2 packet ranch dressing mix, dry (or 3 tsp from the shaker jar) 1/2 cup parmesan cheese 1/2 cup eggbeaters or 2 eggs whipped or 6 TB egg whites   Mix parmesan cheese and ranch dressing mix. Dip chicken in egg then coat with parmesan/ranch mixture.  Place on baking sheet sprayed with pam and bake at 350 for 20-30 min, depending on thinkness, till done. I cooked these for 15 minutes, flipped them, cooked for another 10, they came out perfect. I think I used 11 strips and it used all of the mixture so add or subtract as needed. The first time I made them I used a full packet of ranch mix and a full cup of parm and had half left over (they went in the mini quiche, remember?) so I halved the recipe. DO what works best for you. This fed 1 non op, 1 two year old, and me. Nutrition facts will vary, but OH has this lovely nutrition tracker where you can put in recipes and it breaks it down for you, check it out.

I went through all of this to improve my health. My diabetes is in remission, my cholesterol is great and I'm very very active now.

Did my 9 month lab work and the surgeon's office called to tell me that my liver enzymes have doubled since my 6 month lab work. I don't have the results in front of me, I haven't even seen them, so I don't know what the exact numbers are, but it's stressing me out. And I have to follow up with a doctor who knows nothing about me because I had to break up with mine over insurance.

Here's what I know from my past:

1- I was on Avandia 12 years ago for a couple months. This is when my first liver test showed abnormally high results

2- When I first started testing high, I had gained about 100 pounds ina very short period of time

3- The GI doc I saw at the time told me that I most likely had a fatty liver and that it was caused by rapid weight gain or loss, both would do it

4- It took close to 10 years for my levels to come back down to normal

5- January of 2010 I was put on Januvia, and got very very ill. I had to have an abdominal ultrasound and they told me my liver was massively enlarged. I was taken off of the Januvia and my levels remained high, but better

Okay, so if it's fatty liver and I just really annoyed it by losing 95 pounds over the past 10 months, why is my surgeon concerned? Wouldn't this be something he has seen before? Frequently even?
6- I don't drink
7- I barely use tylenol anymore
8- i've been vaccinated for hep b,
9-with my RNY he also took out my gall bladder.

So where does this put me? Has anyone else been in this situation?

I made a new necklace for my med alert tag last night, check it out in it's shiney awesomeness!! Yeah, not a great picture of it, but I'm cute. It's got large crystals going around and dangling off of it, I'm a fan, here's also a side view

 

Mini Crab Cakes (Another mini muffin tin recipe)

3 cans of crab meat
3 TB mayo
2 TB brown mustard
3 TB parmesan cheese
4 tsp ground flaxmeal
3 TB shredded cheese
3 egg whites
Old Bay, as much or as little as you like
Powdered Ranch Mix, as much or as little as you like

Combine all ingredients in a mixing bowl, scoop into your mini muffin tins. Broil LOW for 10-15 minutes, keep an eye on them and take out when golden brown
This batch made 26, results will vary, don't have nutrition breakdown, since your ingredients may vary from mine, I use Kraft Mayo with Olive Oil, WalMart brand crab meat, French's spicy brown mustard, I ground the flax seeds myself in a coffee grinder that has never nor will ever see a coffee bean, and used mexican blend cheese



Ranch Mashed Faux-tatoes
Double batch

1 bag frozen cauliflower (fresh is fine too)
4 TB cream cheese
4 TB heavy whipping cream
4 TB shredded cheese
2 tsp powdered ranch mix
2 TB butter, margarine etc

Cook cauliflower until tender, dump in a colander and press a small plate or bowl against it to drain all moisture. Toss them and repeat.
Place cauliflower in food processor with whipping cream and puree until smooth, return to pot.

When ready to serve, heat in the pot on low, slowly add in all other ingredients and stir. You'll know it's ready when your cheese is melted. Serve immediately.

You can hand mash if you don't have a food processor or if you prefer yours to be chunkier

They were so good you'd think I shouldn't eat them... YOM!

Again, nutritional info will vary with your ingredients, didn't work these out yet.
I used frozen cauliflower, low fat cream cheese, mexican blend shredded cheese, and smart balance light spread and it was amazing.

yep, lots of powder ranch added to my recipes these days, bought it in a plastic jar and it makes everything a little kickier. I love ranch, now I can have it without the added fat and calories. Feel free to leave it out if you aren't a fan, but these are my experiments so I can put it in if i want to :P