Fabulous Ricotta Fluff Stuff
1 large container of ricotta cheese
1 box  SF jello instant cheesecake pudding
dollop or two of sour cream (to taste)
A little bit of milk to lighten it up (about a cup-add last and gradually)

Mix it all up and enjoy however you want it.  I love it with strawberries!  It's a great fruit dip or just eating straight out of the bowl. 

Fabulous Trail Mix
Base mix
1 jar peanuts
1 jar sunflower kernels
1/2 bag raisins or "berries and cherries"
1/2 small bag chocolate chips.
1 small bag macadamia pieces
1 small bag pecan halves

To this, I might add other nuts depending on what's on sale (walnuts, cashews, more pecans).  I've also varied the fruit, too, so play around.  Try to keep the proportions the same.  It's so easy to load up the sweet stuff, but it's the nuts that are so valuable here.  The balance makes the perfect sweet and salty snack and my daily breakfast.  If proportions are kept, it's about 32g of protein for 8 oz.

Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)

Preheat oven to 375'.  Beat eggs, nutmeg and vanilla together in baking dish.  On the stove, bring the milk and splenda just to a boil, then stir together to the eggs.  Bake for 25 min
NOTE:  when the milk is coming near to a boil, you'll get a little foam on the top.  Remove this foam before stirring into the eggs, or it will get a weird texture on top.

God Bless Paula Deen for flourless peanut butter cookies!

1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes.  

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up. 

Lori's Breakfast Casserole (Edited for changes)

2 rolls ground sausage (I used country style)  (small rolls, mine were 10oz each)
6 slices whole wheat bread, toasted and buttered on both sides & cubed
4 cups shredded colby-jack cheese
8oz pkg Philadelphia cream cheese
8 eggs
1 1/2 c milk
1 T mustard (can use dry mustard)
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1/2 of a green bell pepper, diced
1/2 of and onion diced
1 sm can mushrooms

Brown sausage and drain.  Spray 13 X 9 pan.  Spread cream cheese on bottom of dish.  (Can soften first in micro) After toasting and buttering both sides of bread, (I made my toasted and buttered bread in the skillet like grilled cheese, w/o the cheese) cube bread and place on top of cream cheese.  Sprinkle on one cup of shredded cheese.  Spread onion, mushrooms,  and green pepper evenly over top of bread.  Sprinkle 1 more cup of cheese next.  Now add sausage and then top with remaining cheese. Whisk eggs, milk, and other ingredients together and pour evenly over casserole.  Cook at 350 degrees for 50-60 minutes.  If casserole is still a bit runny, cook longer and check every 10 minutes.  I like mine very brown and bubbly and cooked it today for 1 hour and 10 minutes. 

8 Servings

Nutrition breakdown per piece: (not including butter)
Calories: 772
Carbs: 19
Fat: 60
Protein: 33