Recent Posts

Donna L.
on 11/18/16 5:48 am - Chicago, IL
Revision on 02/19/18
Topic: RE: Turkey for one?

I always used to buy just the frozen turkey breasts.  Now I have no idea why I never tried this!  Thanks so much :)

I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!

It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life

ttfan
on 11/18/16 2:34 am
RNY on 08/15/16
Topic: RE: Turkey for one?

I love turkey and a cook quite a few of them through out the year. That's what I would do is just freeze up portions, it stays good for 4 to 6 months after you cook it, so go for it!

High weight 335,Surgery weight 293.5,

M1- 24.5 lb,. M2 14, M3-9.5, M4- 7.5, M5- 6.5

 

 

 

Donna L.
on 11/17/16 4:37 pm - Chicago, IL
Revision on 02/19/18
Topic: Turkey for one?

Meijer has whole turkey 42 cents a pound.  That's incredible for protein.  I was wondering if its feasible to buy for one person and prepare it, then freeze the meat and stuff in 6oz portions.  Is this a gargantuan effort and will make me sick of turkey forever? Thoughts?

I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!

It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life

(deactivated member)
on 11/14/16 11:08 am
RNY on 09/26/16
Topic: RE: Pistachio pudding fluff

OMg... I want to go get those ingredients tonight! THANK YOU!

Donna L.
on 11/13/16 10:28 am - Chicago, IL
Revision on 02/19/18
Topic: Mock Panda Express Mushroom Chicken :)

I made this without the cornstarch (the cornstarch adds 21g of carbs, for the curious.  It came out pretty decent.  If you really wanted to you could probably just leave it, though, as it makes decent sized servings.  I doubled the amount of chicken and used thighs instead, and I also didn't add rice wine vinegar.  Easier than actually going to Panda Express!

I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!

It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life

Mary Gee
on 11/13/16 10:21 am - AZ
VSG on 05/14/14
Topic: RE: Spaghetti squash fritters

Sounded good, so I entered this in MyFitnessPal to get stats.  Recipe says it makes eight fritters, so I calculated it as four servings of two fritters each.  Used coconut flour in recipe.

Per Serving (2 fritters)


Calories 279  Carbs  17   Protein  13   Sodium  470   Sugar  6   Fat 18


 

       

 HW: 380 SW: 324 GW: 175  

 

 

 

 

 

 

 

Renren
on 11/11/16 11:28 am
VSG on 12/02/15
Topic: Pistachio pudding fluff

 I'm making this on thanksgiving this year. I made some recently and really liked it 

2 small boxes of Sugar free pistachio pudding mix (dry)

1 10 oz (or close) can of crushed pineapple in its own juice  

 mix together and fold in 1 container of Sugar Free Cool Whip

 I make this one day ahead and refrigerate. It really firms up. It's so good and quick too. Hope you like it. 

5'2.5" Surgery date/ 12-02-15 Dr.Valentine Boise ID

Highest:289 SW/212 CW 122

Goal/125-130

Goal reached at 10 months

cappy11448
on 11/11/16 8:19 am
Topic: Buffalo chicken spaghetti squash

Hi All,

I may have posted this before, but I couldn't find it so I'm posting it again. 

Spaghetti squash is a great food - its like noodles but low cal and low carb ( I think it was about 20 cals and 3 g carb for a 1/2 cup serving. But double-check if you need an accurate count, as my memory may be off.)  in any case, its a nice way to stretch a meal with more volume and not too many calories or carbs.

 

Buffalo Chicken Spaghetti Squash Recipe

 

Ingredients

  • 1 medium spaghetti squash (about 3 to 4 cups of shredded squash)

  • 2 tsp. olive oil

  • ½ medium yellow onion, chopped

  • 2 medium celery stalks, sliced

  • 2 to 3 large boneless skinless chicken breasts, chopped (1.5 lb.)

  • 1 8 oz. can tomato sauce

  • 1 tbsp. brown sugar (.5 tbsp of splenda blend)

  • 1 tbsp. red wine vinegar

  • 2 tbsp. hot sauce

  • ½ tsp. salt

  • ½ tsp. ground black pepper

  • ½ cup mozzarella cheese, shredded

 

Instructions

  1. Cut the spaghetti squash in half. Remove seeds. Lay the squash cut-side down on the baking sheet. Add water. Roast for 1 hour at 375 degrees.

  2. When squash is cool, shred into strands with a fork. Set aside

  3. In a large skillet over medium-high heat, add the oil, onion, celery, and chicken. Coo****il the chicken starts to brown and vegetables become soft (about 6 minutes), stirring occasionally.

  4. Mix the tomato sauce, brown sugar, vinegar, hot sauce, salt, and pepper. Add to pan. Coo****il the sauce is thickened and the chicken is cooked through, about 8 minutes.

  5. Add the shredded spaghetti squash to the skillet. Stir well to get the squash coated in the sauce.

  6. Sprinkle with cheese and serve.

    

Surgery May 1, 2013. Starting Weight 385,  Surgery Weight 333,  Current Weight 160.  At GOAL!

Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12  8-8

                  9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3  18-3

     

lking
on 11/10/16 10:22 pm - Indianapolis, IN
RNY on 12/04/15
Topic: RE: Great Recipe Website!

I have 2 go-to recipes...portobello pizza and mozzarella crust pizza.  Both of these are easy peazy, quick to make, and quite delicious.

67 yrs old, 4'10", BMI 31.8 (51.8 at start), HW 256.4 (8/4/15), SW 217.4, CW 152.8 (4/30/18), GW 125.0, RNY 12/4/15 Dr. RoseMarie Jones, Breast Cancer DX 2/16, Bi-lateral mastectomy 8/9/16.

CJ On Orcas
on 11/6/16 3:17 pm, edited 11/6/16 3:20 pm
RNY on 09/09/16
Topic: Pumpkin ice cream

Pumpkin Ice Cream:  

1/2 cup canned pumpkin

1 cup Fat free Fairlife milk

1 cup nonfat plain greek yogurt

1 cup water

1 small package sugar free fat free vanilla pudding mix

3 tablespoons Torani sf Pumpkin Pie syrup

1/2 tsp each cloves, cinnamon and nutmeg

1 tablespoon Grand Marnier

Combine all and stir well.  Pour into ice cream maker and freeze according to directions.  The alcohol will keep the ice cream from freezing hard.

Calories:  57 per 1/2 cup (about 8 servings total), 5 grams protein, 9 grams carbs, 0 fat

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