ObesityHelp

Here is a low-carb panna cotta that I've worked out, that I've been making a lot-it is such a  low-calorie dessert, but tastes great. I use the Greek yogurt to boost the protein.
Ingredients:
Lowfat Greek yogurt, 2 cups
Calorie Countdown milk (or lowfat almond milk, or nonfat soy milk), 1 1/2 cups
1 envelope unflavored gelatin
1 Tbl sugar free vanilla syrup (or you can put in vanilla OR almond extract and add more splenda)
Spenda to taste-I use 3-5 packets
dusting of cinnamon or nutmeg or any other spice

In small bowl, whisk together 1/2 cup of the milk with the gelatin. Microwave until the gelatin melts, about 1-2 minutes. Put Greek yogurt and rest of the milk in a bigger bowl, and whisk in sweetener, syrup (if using), and flavoring. Add the melted gelatin/milk to the mixture and whisk until blended. Taste the mixture to see if it needs more sweetener or vanilla or almond flavor. Pour mixture into 6 ramekins or custard cups or any kind of cup you have around. Dust top of each one with a little nutmeg or cinnamon. Cover each one with plastic and refrigerate until firm, about 2 hours.
Calories per serving:
60 if made with almond milk, or 66 if made with Cal. Countdown milk
Carbs: 4g if made with almond milk, 3g if made with CC milk
Protein: 5g with almond milk, 7g with CC milk

CHOCOLATE Variation: add 2 Tbl unsweetened cocoa powder and 2 Tbls sugar free Hershey's syrup and adjust the sweetener to taste. It is unbelievably rich and delicious for a low-calorie dessert!

I had found a pair of freak size 8 dockers pants a few months ago that fit, which was exciting, but my other 10s and 12s still fit just fine. Well, last weekend I went to Old Navy to get new jeans, and their size 10s were too big! I had to buy size 8 and they look SO good! I'll post a pic soon. Woo hoo!

I found a low-carb meatloaf recipe that uses TVP instead of breadcrumbs as a binder, that I tried the other night for dinner. Unfortunately, it made for a dry, hard, disgusting meatloaf. So, yesterday I cut the meatloaf into little cubes and made a soup with them and caramelized onion, green pepper, celery, cabbage, 1 yam, crushed tomatoes, garlic, a parmesan rind, and chicken broth. I let it simmer for close to an hour and served it with shredded cheddar on top. It was so delicious! It was very hearty but with lots of nice veggies-the meat was soft and tasty. I was so proud of salvaging that stuff and being thrifty!

Here's an experiment I tried that turned out to be fabulous:
Take a box of sugar-free vanilla pudding, but instead of adding just milk, make half of it light sour cream. I think you could use Greek yogurt instead of sour cream, too-I plan to try that next. Follow package directions and chill.
Slice up some berries or peaches or any fruit you like, and serve with a dollop of the pudding. It's incredible-it has a tangy sweetness that you will love.

Inspired by Eggface's crustless quiche minimuffins, I decided to start making a quiche every few days to eat for breakfast. It's amazing how easy it is, and how convenient to be able to just microwave a slice. Here are a couple that I've made lately that turned out great:
SPINACH, ONION, FETA, AND CREAM CHEESE
Saute one minced onion in a little butter until golden brown. Add a big handful of fresh spinach that has been chopped up-you could leave the leaves whole if you like, but I like them in smaller pieces. Let wilt and turn heat off. Spray a round pie pan with spray olive oil and spread spinach/onion mixture in bottom of pan. Crumble as much feta as you like on top, distributing evenly. It's also very delicious (but optional) if you include some small pieces of cream cheese. In a bowl, mix 6 eggs with 1/2c half and half or cream (or milk if you're counting fat grams). Salt and pepper to taste. Pour egg mixture over the other ingredients in the pie pan. Bake for about 35 minutes at 350, or until center is set.

MEXICAN
Spread leftover (or fresh!) taco meat over bottom of greased pie pan. You can add sauteed peppers and onions to this if you like. Spread shredded cheddar cheese liberally on top of the meat mixture. In a separate bowl, mix 6 eggs with 1/2c. salsa, and just a dollop of cream or milk, and salt and pepper to taste. Again, bake at 350 for about 35 minutes.