**Debbie** .

Send Message

Block

Add Friend

From Noel

2 med size zucchini squash or crookneck squash or any long summer squash washed and sliced longways 

your favorite spaghetti sauce with or without meat

FF cottage cheese 

Italian cheese blend ( i used the already shredded stuff from Kraft lazy me) 
o
olive oil

Drizzle a bit of olive oil in the bottom of a 9x9 baking dish 
cook up your sauce if you are going to make from scratch or add meat to it otherwise u can use cold jar sauce doesnt need to be heated up. 


layer one layer of squash on the bottom of the dish
then layer one layer of cottage cheese
then one layer of sauce

sprinkle with parmasean cheese then layer of cheese

repeat this again and put into a pre heated oven of 400 for 30 mins.... let sit for 10 to 15 mins for it to set( if u can wait that long lol) 

This comes out awesome makes 6 servings 

if made with 8 oz ground beef: 

	Nutrition Facts   User Entered Recipe     6 Servings Amount Per Serving   Calories 284.9   Total Fat 14.4 g       Saturated Fat 6.5 g       Polyunsaturated Fat 0.5 g       Monounsaturated Fat 4.6 g   Cholesterol 51.4 mg   Sodium 521.5 mg   Potassium 253.3 mg   Total Carbohydrate 9.9 g       Dietary Fiber 2.4 g       Sugars 7.7 g   Protein 27.0 g

Just got back from the DR for my 3 month update.  I've lost 39lbs(couldn't get one more to drop before today)

I've lost 9 inches off my waist, no wonder my pants keep falling down.  I've lost 7 inches off my hips, 2 inches off my bust, 3 inches off my thighs and 2 inches off my upper arms.  While this is all good it could be better.

Now for "true confessions".  My DR's nurse wasn't pleased with my progress.  She thought I should have lost more than I did.  I have to admit I eat too often and lately I've had too many carbs.  Like everyone says, this is a tool and you have to work it.  

One thing I want to warn newbies or those waiting for surgery about is grazing.  I have restriction, can't eat much at one sitting BUT when my stomach empties after about 1.5hrs I can and sometimes do eat again.  It's not so much that I'm hungry but that there's something around that tastes good and I want to taste it.  I also get alot of gurgling in my tummy when it's empty and if I put something in my tummy the gurgling stops.  My DR suggest I drink a glass of water when I get the "gurgles" before I eat anything.

I am on the wagon now, I will be cutting back on how often I eat and what I eat.  I'm also going to try for more protein shakes in place of some meals.  I know I have trouble with getting enough fluids in so that is my other new challange, to drink until I slosh.

One last note, I'm not exercising enough so that's on my list to work on.  I want to lose a total of 75lbs by my 6 month checkup so I'm going to have to work alot harder for that.

This is my public confessions and declarations and I'm bound by these since all of you know about them!!

THAI CHICKEN

2 to 3 lbs. chicken, skinned, boned, cubed
1 cup mild salsa (orig recipe called for Hot)
1/4 cup PB2 (orig called for 3/4 cup reg PB)
2 Tbls lime juice
2 Tbls soy sauce
1 Tbls minced fresh ginger
1 clove garlic, minced
3 Tbls. chopped fresh cilantro
2 Tbls. corn starch
1 scallion, jullianned
Rice for 6 - 8 servings

But ckicken in crock pot. Stir together salsa, PB2, lime juice, soy sauce, ginger and garlic--pour over chicken, and stir. Set crock pot on low for 6 to 8 hours. 15 minutes before serrving, stir in Cilantro and corn starch. Serve over rice, and garnish with scallion.

1lb ground turkey
1/2 onion
3 cups egg beaters
2oz mozeralla cheese

Directions

Spray muffin tin with pam. Brown ground turkey with onion, season to your liking. Fill muffin tins 1/2 way with ground turkey.  Pour 1/4 cup Egg beaters in each muffin Top with cheese.  Bake 350 oven 20 minutes or until done. Eat and enjoy.  Can be frozen for later

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 87.1

• Total Fat: 3.0 g
• Cholesterol: 31.7 mg
• Sodium: 757.2 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.1 g
• Protein: 12.3 g

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The beauty of cooking is that you can mix and match it to your liking.  So change up the cheese, add olives or spinach or mushrooms.  Use ground beef, turkey, chicken.  Use real eggs or egg whites etc. 

for the flashy avatar.......

go to www.shrinkpictures.com and create 2 or 3 different avatars...  you need to make them 100x100 pixels...  right click over your picture of choice and save to your computer.

Then...

go to  http://animator.iconator.com/animator.php and upload your newly shrunken resized avatars.  Just follow the directions the site gives you and then your new avatar should come up.  You can change the speed if you don't want it to change as fast... the lower the number the faster the change... 

Recommendation for a PS.

I got my plastic surgries done in Voldosta Georgia. My surgen is Dr. Bridget Moore.  I wanted to do this close to home. My first plastic surgery was really hard, so being close and having all those follow up visits were better this way. She is a very personable Dr.. Both my DH and I really can't say enough good things about her and her staff.

Strawberry Cheesecake Shake

1 TBS Cream Cheese
1 TBS dry Jello Pudding Cheesecake mix
3 Frozen Berries(could use cherries, raspberries, mixed berries...may have to use more of the smaller sized berries)
1 scoop Vanilla Protein
1/2 cup milk
1/2 cup ice or more
Water to fill in if needed

Put it in the blender or your Magic Bullet. 

1c ice *Splenda Sugar Blend for Baking, 5 tsp Sour Cream, 1 cup Milk, nonfat, .5 cup Vanilla Extract, 1 tbsp 100% whey protein powder, 2 serving

Directions

 

throw it all in a blender and blend....is good to eat soft but if u can manage not to eat it all at this point put it in a plastic dish and cover with plastic wrap for about 30 mins in the freezer...u will have a nice soft serve high protein dessert ***If u are a coffee lover put in 2 tablespoons of instant coffee before blending its wonderful!!!! Number of Servings: 3 Nutritional Info Servings Per Recipe: 3 Amount Per Serving Calories: 277.5 Total Fat: 16.1 g Cholesterol: 34.6 mg Sodium: 102.3 mg Total Carbs: 12.5 g Dietary Fiber: 0.0 g Protein: 17.2 g

I haven't been blogging much.  Not too much to say, I feel good.  I can eat just about anything.  I do have restriction  and have overdone it a couple of times where I can feel the food back up in my esophogus and sit there like a giant log.  

I know I'm not drinking enough, it's just hard.  I'm not really thirsty so don't drink to quench my thirst.  I forget to drink.  While I drive I try to keep a bottle of water handy and same at work.  My Achiev One drinks go down smooth and easy.  Water and tea just don't have an easy time.  I know the fat leave my body though my urine so I need to flush it out.  I've been stalled for about 4 weeks and that's disappointing.  I'm at 25 lbs down but the scale isn't really moving.  I wonder if I'll ever see onederland.

I also need to track my food intake better to see if I'm getting enough protein or too many carbs.  I have been walking at work and walking Bear at home.  I hope this gets things moving.

Searched for a "copycat" El Pollo Loco chicken recipe last night and found this. It was really good! I didn't check the nutrition stuff on it. Oh, also, I dutifully melted the butter in the microwave and then forgot all about it, didn't add it to the marinade, and it was good anyway. I also cooked it a bit longer than 25 minutes, probably 40, not sure, since I just checked it for doneness and might have had the temperature too low (since the recipe didn't give a temp, only to put it in a broiler. It was still hot though, 225C/438F. Oh, and I didn't use the food coloring, seemed silly to me.

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved
Combine oil, butter, onion, garlic, food coloring, cumin, lemon
and orange juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate several hours, or overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes. Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa