Cuban Picadillo  http://www.skinnytaste.com/2008/03/picadillo-6-ww-pts.html

Philly Cheese Sloppy Joes (sans bread)  http://www.keyingredient.com/recipes/14745203/philly-cheese- steak-sloppy-joes/?locale=en_US

Unstuffed Cabbage Rolls  http://www.mastercook.com/app/Recipe/WebRecipeDetails?recipe Id=1383435

Cheater Korean Beef Bowl (sans rice) http://damndelicious.net/2013/07/07/korean-beef-bowl/

My surgeon and nutritionist wants me to have 100 grams of protein AND 100 grams of carbs a day.  So occasional bread does fill the bill.  It works much better if toasted, the digestion is much more tolerable.

Typical bread choices happen at breakfast (1/2 of an English muffin, toasted of course). 

Otherwise my carbs are not normally bread per se such as at lunch a little granola with my yogurt, I buy the high protein type.  At dinner, the carbs are usually highest in maybe a small or 1/2 a baked potato, usually about 1/4 cup.  If I have pasta, it is mostly sauce and meatballs and a little penne.

At special events, I may have a roll with butter but typically one small roll is more than enough and normally doesn't settle well on my new stomach if it is soft, warm and moist with lots of butter (i.e. the kind I used to LOVE lol).

At the end of hunting season, we always make a huge batch of venison jerky. My oven has a special drying setting, but for meat, I set it on 175 degrees. We use the meat slicer to slice the slightly frozen meat about 1/4 inch thick or just under. Marinate the slices overnight in a non metal bowl in the frig. We use lots of powdered spices like onion, garlic, chili, paprika, black and white pepper, etc. I also add liquid smoke and whorchester sauce. We usually also add a can of strong beer if we have it. The next morning, drain the meat slices and spread them out on jelly roll sheets. Put in the dryer or oven over night. Flip them over the next morning and return to oven/dryer for another 4 to 6 hours. Should be hard and when you do bend it, the inside should also be dry. You can also remove from cookie sheets the second day and dry directly on the oven racks... It won't be drippy by the second day. Keep in airtight jars in the freezer. Venison is very low in fat and high in protein.

If you are lucky enough to live on the coast, and you have a smoker, you can make fish jerky from those small fish that might otherwise be crab bait. Mix together your favorite dry herbs and spices (I love curry for this), and toss the little fish in it, then smoke until dry. Back when we ate pasta, I would sometimes debone a couple of these little guys and add to the dish as a topping.  My hubby just eats them like large chips. 

Depends on how much you want,...

large can of diced tomatoes or whole plum tomatoes that you squish up yourself. Drain liquid and reserve.

beef broth - about a cup. Best if you make this yourself to limit sodium, but there are some low sodium versions.

a large yellow onion diced.

two to four cloves of garlic minced depending on what you like.

dried oregano, thyme salt and pepper. About a teaspoon of each.

1 packet of artificial sweetener.

1/2 cup red wine. It will boil off most of the alcohol, so it should be okay.

tablespoon or two of red wine vinegar.

1 small can of anchovies.

tomato paste 1 small can

you can also add minced celery leaves, and minced carrots, sliced mushrooms if you want more veggies

basil leaves - use fresh. And roll up and julienne in strips.

ground sweet Italian sausage if you can eat this. Brown this well and drain and reserve.

olive oil.

put a tablespoon of olive oil in bottom of large heavy pot. Add all veggies except tomatoes. Add anchovies. Stir over medium heat until onions are translucent and anchovies have dissolved. 

Add drained tomatoes. Cook on low until the tomatoes have broken down a bit -about thirty minutes. Stir frequently. I use a potato smasher to help the tomatoes blend in. Leave a few small chunks for texture. Stir in tomato paste. Add about a cup of beef broth, the red wine and the vinegar. Cook uncovered on low for 45 minutes. It will get runny at first but then thicken as moisture evaporates. Taste for seasonings. If you don't need the salt, leave it out. Add pepper, thyme, oregano and half the basil. 

If it gets too thick, add some of the reserved tomato juice from can. Add sausage at this point if you are going to use it. Let it simmer for another 15 minutes or so... Taste and add artificial sweetener. Splenda seems to work well for this.

Top with good quality shredded Parmesan cheese or Asiago .

I'm 4 months out from RNY.  I havent had anybread since surgery at all.  I just caved and had half a Josephs Pita toasted.  My God it was good.  I bought it cuz it appears to be very low calorie and low carb (60 calories and 9grams of carb). 

Will these kill me?  Any veterans have advice about bread and toast?  I feel weak and happy at the same time!! :)