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Chicken crust pizza
One pound ground (raw) chicken breast - or 3 small boneless breasts, pulsed in food processor
½ cup grated Parmesan
1 cup freshly shredded part skim mozzarella - one cup shredded cheese is 4 ounces by weight
½ teaspoon garlic powder
Sea salt and freshly ground black pepper
Dried oregano
½ cup prepared pasta sauce
Crushed red pepper flakes
4 or 5 basil leaves, rolled and sliced
Toppings - lets not go crazy with fat - I used Molinari very lean pepperoni in paper thin slices
Instructions
Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.
Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin to get it very thin. Remove the plastic wrap and roast until golden, 12 to 15 minutes.
Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.
I made this recipe and it was delicious
I found the recipe for bariatric eating.com
Starting Weight 337 Current Weight 178.4 BMI 22.3
This might not suit many of you, but "occasionally" I like a hot chocolate or some similar concoction before bed. This has worked well for me and it is not too far out of line!
1 - Carnation instant breakfast chocolate (no sugar added) packet
1 cup of skim milk
1/2 capful of Miralax (optional) but I take a 1/2 capful a day in a variety of ways :-). This just happens to be one of them.
1 tablespoon Crème de Menthe liquor (again optional, but ooohhhh so good!)
This provides me with 13 grams of protein, as well as keeping me regular! The mint flavoring just puts it a bit over the top. I'm sure you could use non-alcoholic flavoring and get the same effect.
This is an inviting warm drink in the evening . . . especially on a chilly night.
there is 125 calories and
14 gems of sugar in one ounce of crime de menthe
I have a recipe that calls for brown sugar. In the past I substituted it for Splenda brown sugar, it just wasn't the same sweetness as regular brown sugar. Does anybody have a suggestion on how to get that desired sweetness, or a different product I can use?
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.
Here at ObesityHelp.com, we've been reflecting on what we are thankful for this year.
Over the past 17 years, we've had the privilege of hosting thousands of message board discussions and wls journey stories. The diversity of experiences and perspectives have greatly enriched our lives. We are thankful for all of you, the heartbeat of our community!
As a token of our thanks and appreciation, we're holding a giveaway!
GIVEAWAY IS NOW CLOSED, THE WINNER IS:
OH Member: Nerdy_girl
The winner will receive the entire Let's Talk Turkey Giveaway Bundle.
Let's Talk Turkey Giveaway Bundle (Approximately: $250 value)
- Nutri Ninja Auto IQ (Includes the Nutri Ninja Auto IQ, 3 Nutri Ninja Cups with Sip and Seal Lids, Inspiration Guide)
- Torani Sugar Free Holiday Pack (Includes Sugar Free: Gingerbread, Pumpkin Pie, Peppermint, Vanilla, Caramel and Hazelnut)
- Meal Prep Haven Portion Control Bundle (Includes Bag, Container Set, Ice Pack, Protein Shake and Pill Case)
- Spiral Slicer Bundle (Inlcudes Spiralizer, Peeler, 4 Blades, Finger Guard Cap, Cleaning Brush)
- and an #OH2015 Bag with Samples & Goodies
GIVEAWAY IS NOW CLOSED.
Message Board Entry: Post a reply below by posting your favorite Thanksgiving recipe (doesn't have to be turkey!).
Giveaway Period and Selection: The giveaway starts on Tuesday, November 17, 2015 at 1:00pm EST and ends on Tuesday, November 24, 2015, at 11:00pm EST. The winner will be selected at random from the list of replies on this message board thread. We will announce the winner within the blog post on Wednesday, November 25, 2015, as well as on this thread. We will also send a message to the winner at their ObesityHelp.com account. Winner must claim his or her prize by Monday, November 30, 2015. If a prize is unclaimed, ObesityHelp reserves the right to randomly select an alternate winner.
I love desserts for the holiday, and this year I'm making this (it's in the oven right now)
Sugar Free cheesecake
- 3(8 ounce) boxes cream cheese, room temp
- 1/2 cup sour cream
- 1/2 cup pumpkin puree
- 2teaspoons vanilla
- 3eggs
- 20(1 g) packets Splenda sugar substitute or 1 1?4 cups Splenda granular
- 1 tsp pumpkin pie spice
Beat cream cheese until creamy, add sour cream and pumpkin puree and beat until well blended. add eggs one at a time until combined well. then add the rest of the ingredients and mix until smooth.
Pour into the pan over top of the pecan crust below. Bake at 375 degrees for 38-40 minutes.
Pecan Crust
1/2 stick of butter melted
2 - 1/2 cups of pecans
2 tbls splenda
dash of cinnamon
combine in a food processor and grind until desired consistency. press into the bottom of pan and bake @ 350 for 10 minutes. Let cool before filling with cheesecake mixture.
both recipes taken from Food.com. The cheesecake recipe was modified to add pumpkin. Links to the original recipes are here Cheesecake and nut crust
Age: 44 | Height: 5' 3" | Starting January 2015: 291 | RNY 8/4/15 with Dr. Arthur Carlin| Goal: 150
Listen to advice and accept discipline, and at the end you will be counted among the wise. ~Proverbs 19:20
Swiss miss has a diet one or no sugar added one. I also make one with pumpkin in it that eggface has on her blog and count it as a snack.
Age- 35 | 5'4" | Surgery VSG - 9/21/15
Highest/Consult- 250 | Surgery- 235 | Current- 143 | Goal- 145 |
| M1-22 | M2-10 | M3-13 | M4-13 | M5-13 | M6-10| M7 - 8| M8- 3| Total Lost - 107|
Reached goal in 7 months 1 week and now maintaining!
My favorite has been white chicken chili.
Age- 35 | 5'4" | Surgery VSG - 9/21/15
Highest/Consult- 250 | Surgery- 235 | Current- 143 | Goal- 145 |
| M1-22 | M2-10 | M3-13 | M4-13 | M5-13 | M6-10| M7 - 8| M8- 3| Total Lost - 107|
Reached goal in 7 months 1 week and now maintaining!
My new favorite comfort food for the Fall... Low Carb Shepherd's Pie!
LOW CARB SHEPHERD'S PIE - WITH CAULIFLOWER MASH
PREP TIME
20 mins
COOK TIME
30 mins
TOTAL TIME
50 mins
INGREDIENTS
Shepherd's Pie
Extra Virgin Olive Oil
1 red onion diced
500g mince beef or lamb
2 cloves of garlic
400g tinned chopped tomatoes
1 beef stock oxo cube
3 carrots grated
Cauliflower Mash Topping
1 small or ½ large cauliflower cut into pieces
50g butter
25ml double cream
salt and pepper to taste
50g grated cheese of choice
INSTRUCTIONS
Shepherd's Pie
Heat the olive oil in a large saucepan and fry the red onion and garli****il cooked, but not browned.
Add the mince and stir until it is all cooked.
Add the beef stock, tin of chopped tomatoes and grated carrots. Mix.
Reduce the heat to a simmer. Simmer uncovered for 10 minutes while making the cauliflower topping. Let the liquid evaporate so the mince thickens.
Cauliflower Topping
Boil the cauliflower until soft, this takes about 8-10 minutes.
Drain and allow all the steam to escape. Too much water left in the saucepan will make a 'sloppy' mash.
Add the butter, salt, pepper and cream. Using a stick blender with a blade attachment, puree until smooth.
To Assemble.
Place the shepherd's pie mince in the bottom of a large casserole dish. Top with the cauliflower mash then sprinkle on the cheese.
Put the casserole dish on a baking try to catch any liquid that may bubble over.
Bake at 180C for 20 minutes and until the cheese is browned.
I found this recipe on the Ditch the Carbs website. I only altered it slightly and used ground turkey instead of ground beef as it's what I had on hand, and subbed the beef stock for chicken. Turned out great. Took it to a potluck at work.. not a scrap was left. As I was making this dish for others I used full fat cream, but I'm sure you could sub in half and half, and a light cheese. Oh and I put a tin of peas in mine... But that's just how I like it.
This is my favorite Thanksgiving recipe.
CRUSTLESS PUMPKIN PIE
(Makes 8 servings)
Ingredients:
15 ounces pure pumpkin
12 ounces evaporated skim milk
3/4 cup Egg Beaters (original)
3/4 cup Splenda Granular
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
31 grams (8 crackers/same as 2 full cracker sheets) low fat honey graham crackers
Directions:
Preheat oven to 400 degrees.
Spray pie plate with nonstick cooking spray.
Mix all ingredients until well blended, then pour into pie plate.
Turn oven down to 350 degrees and bake for 10 minutes, then reduce heat to 300 degrees, and bake for 45 to 55 minutes, or until a knife inserted in center of pie comes out clean.
Nutrition Facts
Serving Size: 1/8 of pie
Amount Per Serving:
Calories 88 Calories from Fat 11
Total Fat 1.2g
Saturated Fat 0.3g
Cholesterol 2mg
Sodium 190mg
Total Carbohydrates13.3g
Dietary Fiber 1.7g
Sugars 7.7g
Protein 6.8g
ReginaL · 3 replies · 982 views
