TERESA E.

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2 boxes of sf jello(apricot or peach)
1 c.water
2 jars of baby food (apricots or peaches)
1 20 oz. crushed pineapple. do not drain
1 can ff eagle brand cream
1 8oz. 1/3 ff cream cheese
1 1/2 c. pecans

Bring jello and water to a boil, remove from heat.  Add pineapple and baby food fruit and cool.  Combine milk and cream cheese and beat until smooth.  Stir in jello mixture and add nuts and pour into glass dish and chill.


This is really yummy!

1/4 c. margarine
1/2 c. Creamy P. Butter
2 scoops of Choc. Unjury
10 individual packets of Splenda or another artifical sweetner

Makes 9 small servings, 11.5 gmProtein per serving; 6.8 gm Carbs per serving


Measure 2 level scoops of Choc. Unjury in bowl.  Add 10 individual packets of Splenda.  Blend Choc. unjury with fork until thoroughly blended.

In a small saucepan melt margarine and p. butter--warm up " just" enough to melt the margarine and soften the p. butter using low heat--do not boil or cook.  Remove from heat, blend the margarine and p. butter thoroughly.  Let the saucepan cool for 2 min.

Slowly add the Choc. unjury and splend mixture; stirring until thoroughly blended/  Thorough mixing is impt.

Place in small container and chill in the fridge.

I will be having a tube inserted into my left ear with hoping that will help it drain the fluid.  I will be having this done on March 27th.

1 TURKEY BREAST (5-7#) fresh or thawed
2 tbsp. butter or margarine
1/4 c. garden veg. cream flavored cream cheese
1 tbsp. soy sauce
1 tbsp. fresh minced parsley
1/2 teasp. dry basil leaves
1/2 teasp. rubbed sage
1/2 teasp. thyme leaves
1/8 teasp. ground black pepper
1/8 teasp. garlic  powder

SPRAY crock pot with cooking spray for easy clean up.  Place turkey in stoneware.  Combine remaining ingredients and brush over turkey.  Cover and cook on LOW 10-12 hours (high 5-6 hrs).

Cook 4-6 Chicken breast, in boiling water and cool
1 can of cream of mushroom soup 
1 can of cream of chicken soup'
2 cans of chicken broth
1 bag of Cornbread stuffing (Pepperidge Farm)
1 stick of Melted butter or margarine

cook chicken and let cool so that you can handle.  Mix together 1 can of cream of mushroom soup to 1 can of chicken broth, repeat also with cream of chicken soup.  
In a large bowl, mix cornbread stuffing with melted margarine.
Spray dish with cooking spray.  Start with cornbread stuffing in the bottom of the dish.  Then a layer of chicken, then layer of soups. and continue the layering with cornbread stuffing on top. 

Bake at 350 for 30 to 45 minutes.  Take out of oven.  

 

I URGE ALL YOU WT LOSS LOSER'S TO WATCH YOUR CALICUM LEVELS AFTER SURGERY.  MAKE SURE THAT WHEN YOUR LABS ARE DONE YOU ASK WHAT THEY WERE.  IF YOUR CALICUM LEVEL GOES ABOVE BEING NORMAL, PLZ HAVE YOUR DR. DO A PARATHYROID HORMONE LEVEL ALSO.  I RECENTLY, HAD PARATHYROID SURGERY BECAUSE MY SYSTEM WAS PRODUCING WAY TOO MUCH CALICUM AND I HAVE NOT BEEN ON CALICUM SINCE I HAD WT LOSS SURGERY IN AUGUST 2OO5. I AM 2 WEEKS POST PARATHYROIDECTOMY SURGERY AND CALICUM DROPPED BACK TO NORMAL ONE WEEK POST.
THIS DOES NOT HAPPEN TO EVERYONE, THIS IS JUST A WARNING, THINGS CAN HAPPEN !

TUESDAY, DEC.5TH 11:30A.M., I ENTERED Baptist East hospital for removal of my rt parathyroid gland.  Needless to say, I am doing great.

I UNDER WENT SOME TEST LAST WEEK (11/14) FOR THE PARATHYROID PROBLEM, WHICH IS LINKED TO HIGH CALICUM LEVELS.  I HAVE HAD HIGH CALICUM LEVELS SINCE I WAS 2 MONTHS POST WLS.  MY WLS DOC RECOMMENDED THAT I SEEK TREATMENT AND FIND OUT WHAT WAS GOING ON!  AND I DID!  I HAD A SESTAMBI SCAN AND AN ULTRASOUND DONE AND AS WE SUSPECTED I HAVE A TINY CYSTIC STRUCTURE IN THE MID PART OF MY RIGHT THYROID GLAND.  IT IS APPROXIMATELY 4 MM IN DIAMETER.   THERE IS ALSO NO DOMINANT NODULES OR MASSES SUSPECTED.  SO I AM SCHEDULED FOR RIGHT PARATHYROID SURGERY ON 12/05/06 AT BAPTIST EAST HOSPITAL  IN LOUISVILLE, KY.

TODAY I WENT FOR MY 1 YR. WL VISIT.  MY PROTEIN WAS DOWN, DOC TOLD ME TO INCREASE BACK TO 3X A DAY AND EAT MORE HIGH PROTEIN FOODS.  I ALSO WAS TOLD THAT I WOULD HAVE TO SEE A DR. HODGE FOR MY PARATHYROID GLANDS.  SEEMS THAT MY PARATHYROID GLANDS ARE PRODUCING WAY TOO MUCH CALICUM.  DR. SHINA SAY THAT IT WILL HAVE TO COME OUT.  SO I SEE DR. HODGE ON THE 8TH FOR A CONSULT.  BUT I AM  AT MY GOAL WT.  WOOHOO.  I HAVE LOST A TOTAL OF 104# IN 1 YR.   THANKS DR. SHINA, I LOVE YA.

PREP TIME:  20-25 MIN.     BAKE TIME:  55 MIN.   
SERVE SIZE: 1/12 CAKE    SERVES:  12

INGREDIENTS

CRUST

1 C. GRAHAM CRACKER CRUMBS
1/3 C. SPLENDA GRANULAR
3 Tbsp. light margarine (50% less fat & calories)

FILLING

16 oz. light cream cheese (1/3 less fat)  
16oz. canned pumpkin
1 1/2 c. egg substitute
3 tbsp. molasses
3/4 c. splenda granular
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. vanilla extract
1/8 tsp. cloves       1/8 tsp. nutmeg

Crust

Preheat oven to 350 degrees.  In a small bowl, mix graham cracker crumbs with splenda and butter.  Put mixture in a 9x2x1/2 " spring form pan.  Press mixture on bottom and sides of pan.  Place in freezer until filling is ready.

Filling

In a lg. bowl , beat cream cheese with an electric mixer on high speed, until smooth.  apprx. 2 min.

Add remaining ingredients and beat on low speed until blended and smooth, approx. 1 min.  
 
Pour cream filling into crust.

Bake cheesecake 55 min. or until set.  Cool 15 min. and run knife around the sides to lossen the cake from the pan.  Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.