I use Walden farms - can purchase it on www.netrition.com

Two of my favorite go to meals are:

 Taco Salad ( no chips)

Ground Beef with Taco Seasoning, I make homemade guacamole. I top 3 oz of the taco meat with lettuce, tomato , cheese and guacamole.

I also make a skillet cabbage roll dish.

Brown a pound of ground beef, add cole slaw mix and low sugar pasta sauce and let simmer until the cabbage is cooked.

Inside-Out Chicken Enchiladas

1/4th of recipe (1 enchilada): 250 calories, 7g total fat (2.5g sat fat), 519mg sodium, 7g carbs, 2g fiber, 0.5g sugars, 37.5g protein

Prep: 15 minutes
Cook: 25 minutes

Ingredients:
1/2 cup refried beans
1/4 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup shredded reduced-fat Mexican-blend cheese
Four 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1/8 tsp. black pepper
1/4 cup red enchilada sauce
1/4 cup chopped scallions
Optional toppings: light sour cream, sliced black olives, fresh cilantro

Directions:
Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Place beans in a medium bowl. Add chili powder, 1/4 tsp. cumin, and 1/8 tsp. salt. Mix well. Stir in 1/4 cup cheese.

Season chicken with pepper, remaining 1/4 tsp. cumin, and remaining 1/8 tsp. salt. Evenly distribute bean mixture between the centers of the cutlets.

Carefully roll up each chicken cutlet over the mixture. Secure with toothpicks. Place cutlets in the baking pan. Pour sauce over chicken, and top with remaining 1/4 cup cheese.

Cover pan with foil.

Bake for 25 minutes, or until chicken is cooked through and cheese has melted.

Top with scallions.

MAKES 4 SERVINGS

Yes, it's good training. Weighing your food insures you're not overeating. I always weigh my protein, I sometimes try to guess how many ounces my portion is, then weigh it. I usually have more than I think,and have to put some back. If I didn't weigh it I'd be taking in more calories than I was counting. 

A nutritionist and I were just discussing this.  We've actually never been able to confirm this with a study.  I've had one nutritionist tell me this, and another tell me the body absorbs all the protein (just slower).  Thing is, according to the rules of biochemistry, all eaten protein eaten is broken down into amino acids.  The question is: what happens to these amino acids if we can't utilize them all?  (My degree was originally in biochemistry.)  Severe excess are turned into glucose via gluconeogenesis, but you'd like have to eat way more than a bariatric patient can consume.  And, we do know how quickly amino acids are absorbed: no more than 10g/hour, typically.  However, that isn't necessarily equivalent to protein.  One study I stumbled across suggested that consuming 35g of protein in one meal resulted in higher rates of protein synthesis than 20g or 10g (http://ajcn.nutrition.org/content/90/1/106.long).  So, the body absolutely uses more than 30g...at least in this one study.

The 30g/time actually comes from the fitness/bodybuilder community.  Your muscles won't use more than 30g of protein at once (so people say), but we use protein for many more things than muscle construction. 

There are more issues with protein overconsumption: dehydration, for example.  We need water to process the protein (it's part of why we all have to drink water post-op).  If excess protein wasn't processed, that wouldn't be a concern.

Likely the excess is converted into glucose (like, if you're eating 100+ grams a day or more) - which is good, because it means we can consume fewer carbs during weight loss directly.