This sounds delicious.  Thanks for sharing.

From Weight Loss Surgery For Dummies CookbookStage: Soft foods and beyond

Preparation time: 10 minutes
Yield: 16 servings (1⁄2 stuffed egg each)
8 large eggs, hard-boiled and peeled
4 tablespoons light mayonnaise
11⁄2 tablespoons chopped fresh tarrragon
1 tablespoon minced shallot
2 teaspoons lemon juice
1⁄8 teaspoon black pepper
1⁄4 teaspoon hot sauce
One 6.5-ounce can crabmeat, drained
1 Cut eggs in half lengthwise. Scoop yolks into a medium bowl and mash with a fork.
2 Mix in mayonnaise, tarragon, shallot, lemon juice, black pepper, and hot sauce. Mix in
crab.
3 Divide the crab mixture into 16 equal portions and spoon into the cavity of each half
egg white.
Tip: To hard-boil eggs, place eggs into a medium-sized pot and cover with water. Place on
the stove and bring to a boil, then turn off the heat and let the eggs sit in the ho****er for
12 to 15 minutes. Refrigerate eggs until you’re ready to use them.
Per serving: Calories 130 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 240mg; Sodium 220mg; Carbohydrate
2g (Dietary Fiber 0g); Protein 12g; Sugar 1g.

I would not eat it after 3-4 days.

Ingredients

• 2 cups chopped cooked corned beef
• 1 small onion, chopped
• 1 lb radishes, trimmed and quartered
• 2 cloves garlic, minced
• 1/2 cup beef broth
• Salt and pepper, to taste

Instructions

1. Heat 1 Tbsp of oil over medium high heat.
2. Add the onions and sautée for 3-4 minutes.
3. Add the radishes and sautée for 5 minutes.
4. Add the garlic and sautée for another 1 minute.
5. Add the beef broth, cover loosely, and cook for 5 minutes or until the radishes are tender and the liquid has been absorbed.
6. Add the corned beef and season and stir to combine.
7. Season with salt and pepper to taste.

Notes

Net Carb Count*: Corned Beef Hash: 16.08 net carbs (for the entire recipe)

Perhaps this is it:  

1 cup peanut butter

1 cup oatmeal (not instant)

1 scoop protein powder (chocolate flavor is good)

5 packets Splenda

In 2 quart bowl, microwave peanut butter only a few seconds to make it soft enough to make mix in the rest of the ingredients.  Roll into about two dozen walnut-sized balls.  Wrap individually and keep in refrigerator.