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Here is a low-carb panna cotta that I've worked out, that I've been making a lot-it is such a  low-calorie dessert, but tastes great. I use the Greek yogurt to boost the protein.
Ingredients:
Lowfat Greek yogurt, 2 cups
Calorie Countdown milk (or lowfat almond milk, or nonfat soy milk), 1 1/2 cups
1 envelope unflavored gelatin
1 Tbl sugar free vanilla syrup (or you can put in vanilla OR almond extract and add more splenda)
Spenda to taste-I use 3-5 packets
dusting of cinnamon or nutmeg or any other spice

In small bowl, whisk together 1/2 cup of the milk with the gelatin. Microwave until the gelatin melts, about 1-2 minutes. Put Greek yogurt and rest of the milk in a bigger bowl, and whisk in sweetener, syrup (if using), and flavoring. Add the melted gelatin/milk to the mixture and whisk until blended. Taste the mixture to see if it needs more sweetener or vanilla or almond flavor. Pour mixture into 6 ramekins or custard cups or any kind of cup you have around. Dust top of each one with a little nutmeg or cinnamon. Cover each one with plastic and refrigerate until firm, about 2 hours.
Calories per serving:
60 if made with almond milk, or 66 if made with Cal. Countdown milk
Carbs: 4g if made with almond milk, 3g if made with CC milk
Protein: 5g with almond milk, 7g with CC milk

CHOCOLATE Variation: add 2 Tbl unsweetened cocoa powder and 2 Tbls sugar free Hershey's syrup and adjust the sweetener to taste. It is unbelievably rich and delicious for a low-calorie dessert!

I had found a pair of freak size 8 dockers pants a few months ago that fit, which was exciting, but my other 10s and 12s still fit just fine. Well, last weekend I went to Old Navy to get new jeans, and their size 10s were too big! I had to buy size 8 and they look SO good! I'll post a pic soon. Woo hoo!

I found a low-carb meatloaf recipe that uses TVP instead of breadcrumbs as a binder, that I tried the other night for dinner. Unfortunately, it made for a dry, hard, disgusting meatloaf. So, yesterday I cut the meatloaf into little cubes and made a soup with them and caramelized onion, green pepper, celery, cabbage, 1 yam, crushed tomatoes, garlic, a parmesan rind, and chicken broth. I let it simmer for close to an hour and served it with shredded cheddar on top. It was so delicious! It was very hearty but with lots of nice veggies-the meat was soft and tasty. I was so proud of salvaging that stuff and being thrifty!

Here's an experiment I tried that turned out to be fabulous:
Take a box of sugar-free vanilla pudding, but instead of adding just milk, make half of it light sour cream. I think you could use Greek yogurt instead of sour cream, too-I plan to try that next. Follow package directions and chill.
Slice up some berries or peaches or any fruit you like, and serve with a dollop of the pudding. It's incredible-it has a tangy sweetness that you will love.

Inspired by Eggface's crustless quiche minimuffins, I decided to start making a quiche every few days to eat for breakfast. It's amazing how easy it is, and how convenient to be able to just microwave a slice. Here are a couple that I've made lately that turned out great:
SPINACH, ONION, FETA, AND CREAM CHEESE
Saute one minced onion in a little butter until golden brown. Add a big handful of fresh spinach that has been chopped up-you could leave the leaves whole if you like, but I like them in smaller pieces. Let wilt and turn heat off. Spray a round pie pan with spray olive oil and spread spinach/onion mixture in bottom of pan. Crumble as much feta as you like on top, distributing evenly. It's also very delicious (but optional) if you include some small pieces of cream cheese. In a bowl, mix 6 eggs with 1/2c half and half or cream (or milk if you're counting fat grams). Salt and pepper to taste. Pour egg mixture over the other ingredients in the pie pan. Bake for about 35 minutes at 350, or until center is set.

MEXICAN
Spread leftover (or fresh!) taco meat over bottom of greased pie pan. You can add sauteed peppers and onions to this if you like. Spread shredded cheddar cheese liberally on top of the meat mixture. In a separate bowl, mix 6 eggs with 1/2c. salsa, and just a dollop of cream or milk, and salt and pepper to taste. Again, bake at 350 for about 35 minutes.

In the year and a half since my surgery, I've had dozens of brands of protein shakes and powders. I have at least one a day, and I've seen it as a necessary evil-something I have to do, but don't enjoy. They always have a vitamin-y taste, and never taste like anything I'd choose to drink if I didn't need to get extra protein. But all that changed when my mom gave me the best gift ever-it's Champion Nutrition Pure Whey Protein stack Low-carb powder in Chocolate. This stuff tastes like it's from another planet compared to all the other yucky ones I've been drinking, including EAS Premium, Unjury, Trader Joe's Soy, Muscle Milk, Designer Whey, etc. It tastes like nothing but delicious chocolate milk. I keep reading the label to see if it's truly good for me, because this stuff is incredible!

I'm at the part of the diet where the novelty has worn off and I'm starting to feel resentful about not being able to eat a cinnamon roll, and this powder really helps take the edge off.

Just one week on the no-grains lower-carb plan, and we're already getting results. The scale is moving downward again and I'm excited to think that I am back in control. This really does feel like the right way for me to eat (duh, it's what my surgeon told me to do all along). The longer I eat this way, the less hungry I feel. I have to remind myself to eat, or I won't get all my protein in. I'm trying for 100 gms a day and it's not easy! Tom is doing so well-already I can see that his face is thinner. Weekends are harder, because we like to go out with friends, but we know that we can't have that all-or-nothing mentality or we won't be able to stick with this. We are trying to be as compliant as possible, with a bit of room for going off the plan now and then, without giving up altogether when we do. We're eating basically meat, vegetables, fruit, and dairy, and that's it. I am spending a lot of time cooking and planning or meals, and I'm having to shop more often than usual because of the perishability of everything, but I've accepted that it's how it needs to be if we're going to eat as healthily as possible. Whenever I'm craving something in particular, I make a dish with the same flavor profile, but with low carb substitutes. For example, instead of spaghetti carbonara, I made a chicken/bacon/cream sauce with cabbage. It was surprising how delicious it was. One thing that helps us is to have a green salad as a snack right before dinner-it really helps cut down the hunger and I noticed Tom eats a lot less after that.

Tom and I have completely revamped our eating plan and gotten rid of all the bad carbs in the house. This time I also ditched the "healthy" pastas, because I'm pretty sure I need to quit grains altogether. My weight loss hasn't budged in so long, and if I am to get to goal I've got to low carb it, and that's that. We're not quite doing Atkins-it's more of a modified South Beach, because we are also eating fruit each day. I'm so excited that Tom is on board-he needs to lose 100 lbs, and I've been very worried about him. He has hypertension, sleep apnea, fatty liver, and a vascular issue in his legs, not to mention a family history of heart disease. He told me he feels like he's run out of options, and is willing to do whatever it takes to get healthy. If I prepare his meals he'll just go along with it. I feel so relieved-it's hard to stick to my surgeon's plan when I'm also preparing things for Tom that I can't have. I've been having a  lot of fun with making delicious low-carb food, and here's a very flavorful soup I made yesterday:
Chicken coconut curry soup
Saute 1 minced onion with 1 or 2 chopped carrots and a couple handfuls of chopped tomato in a little oil (I used coconut oil)
Add: 1 Tbl curry powder, 1 tsp chili paste (to taste), 1 Tbl peanut butter, 1 tsp minced garlic, and 1 tsp grated fresh ginger and saute for 1 minute
Add: 2 cups of any vegetable-I used 2 chopped zucchini. I think a bit of sweet potato would be good in it, or any type of squash, or green beans, etc.
Add: enough chicken stock to cover the vegetables. Cook until soft.
Add: As much chopped-up meat as you like from a store-bought roast chicken. I used almost a whole chicken. Bring to a boil, then turn down to low.
Add 1 can coconut milk. Bring to a near, but not quite, boil. Turn off soup. Add lemon or lime juice to taste, and a handful of chopped cilantro.

Tom and I just got back from a trip to Rochester for a family wedding. I was so thankful to not be trapped by the prison of obesity any more! I love traveling now that I am a normal size! The heat and humidity didn't bother me, there was plenty of room for me on the plane-my tray went down and there was room to spare with my seatbelt. At the wedding I danced for hours and never got winded. I sleep well and wake up refreshed, thanks to not having OSA any more. I had plenty of energy and didn't need to take naps. The bad news is, from a week of overindulging-not following the rules, drinking too much alcohol, eating candy, not exercising, etc., I gained 3 lbs. I'm forcing myself to put my real weight on my ticker because I need that accountability.  I know that if I want to lose the rest of the weight I need to stick to the rules and exercise. I am ready!

Friday, May 30, Tom and I finally made it official. It was the most perfect day imaginable. We had a short courthouse ceremony, then went to the Ace Hotel for photobooth pictures, had lunch with a small group of friends, and then a wonderful catered dinner at our house that night for 30 people. The next day we checked into a swanky hotel and rested. I still can't believe I'm married-it hasn't sunk in yet!