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CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
3/23/14 4:17 P

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Miracle Noodle Soup - High Protein, Low Carb, Low Cal

Delicious, low-cal, low-carb soup. You can use up all your leftovers in the fridge and have a meal in less than 10 minutes!
Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 4
Ingredients

1 package Miracle Noodles -Angel Hair or Fettucini
1 cup onion chopped
1 cup cabbage chopped
1 cup dark green (kale, spinach, bok choi, collard greens)
1 cup carrots chopped
1 clove garlic
1 tsp grated ginger or powdered ginger
1 tsp red pepper flakes - to taste
8 oz cooked protein (beef, chicken, pork)
4 cups Broth (beef, chicken, pork)
1-2 Tbsp Soy Sauce

Directions

Drain and rinse Miracle Noodles under warm water for 30 seconds or boil in water for 1 minute - drain and let air dry on paper towel while preparing remaining ingredients. Bring 4 cups broth to a boil. Add ALL ingredients to the broth and boil uncovered for 5-7 minutes until vegetables are tender. Serve.

Serving Size: Makes 4 Huge Bowls

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 174.5

Total Fat: 6.1 g
Cholesterol: 49.8 mg
Sodium: 1,038.7 mg
Total Carbs: 11.8 g
Dietary Fiber: 3.6 g
Protein: 18.8 g

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
3/3/14 5:44 P

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Sugar Free Jello Cream Cheese Fluff - low carb, low calorie
Use your favorite flavor of sugar free jello - or use multiple flavors and layer in a parfait cups

Ingredients
1 small package sugar free jello, any flavor
4 ounces cream cheese, softened
1 Cup Boiling Water
About 2 cups ice cubes

Directions
In a medium bowl, dissolve the jello in 1 cup boiling water, stirring 3 minutes. Add 1 1/2-2 cups ice cubes and stir until the jello starts to thicken; about 3 minutes. Remove any unmelted ice. In a small bowl, beat the cream cheese with a mixer until smooth. Add a small amount of the jello (2 tablespoon or so) to the cream cheese. Beat until smooth and creamy. Add the cheese mixture to the rest of the jello; beat on high until foamy. Pour into servings dishes and chill until set.

Serving Size: makes 4 servings
Calories: 68.8
Total Fat: 4.5 g
Cholesterol: 15.0 mg
Sodium: 220.0 mg
Total Carbs: 2.3 g
Dietary Fiber: 0.0 g
Protein: 3.0 g


Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CSYOUNG1952's Photo CSYOUNG1952 SparkPoints: (30,319)
Fitness Minutes: (16,065)
Posts: 506
3/2/14 9:08 A

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This is not my recipe it belongs to a friend of mine. I tasted this at her house and fell in love with them. I have not made it yet but will be as soon as I get some of these ingredients.

Hope y'all enjoy them.

The Kitchen Sink Granola

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 tablespoons flax seeds
3 tablespoons sesame seeds
1/4 cup sunflower or pumpkin seeds
1/2 cup toasted mixed nuts, chopped (I used almonds)
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup brown sugar
1/4 cup canola oil
2 tablespoons honey
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
2 cups mixed dried fruit (I leave this out or add some raisins)
Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil (I didn’t line it – no mess and saved some foil. Win!) In a large bowl, combine all the ingredients except the dried fruit. Stir well to incorporate.
Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake for 20 to 30 minutes (depending on the depth of goldenness you’re looking for), stirring every 10 minutes.
Remove the granola from the oven and cool completely, in its pan, on a wire wrack, once the granola is cool, mix in the dried fruit.


Connie
RNY Date: 8/8/2013
Pre Surgery Weight: 255
My Goal Weight: 150

"Life is like a 10-speed bicycle. Most of us have gears we never use." ~ Charles Schultz ~

"Nothing is impossible. The word itself says "I"m possible!" ~Audrey Hepburn ~


 current weight: 144.0 
 
255
227.25
199.5
171.75
144
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
3/1/14 8:30 P

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Cauliflower Rice
This is a wonderful alternative for a "rice" side dish! Use any of your favorite seasoning - the cauliflower will soak up all the wonderful flavors.

Ingredients:
1 Head Cauliflower, chopped in florets
1 small onion chopped
1 Tbsp Olive Oil
1 Tbsp Butter

Directions:
Chop cauliflower into medium sized florets. Place florets in the food processor and process until the cauliflower is chopped into rice size pieces. Heat Olive Oil and Butter in a sautee pan and cook over Medium Low Heat 5-6 minutes until translucent. Add Cauliflower, stir to even distribute onion and fats throughout mixture. Season with your favorite seasonings -- the possibilities are endless. Cover and cook on Medium heat for 5-10 minutes until cauliflower is just tender, but still have the firmness like rice. Makes 6+ servings from a single head.

You can freeze the Cauliflower Rice in individual portions - just defrost and nuke for minute in the microwave!

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/28/14 6:53 P

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Kale Chips! I love this super easy snack -- they taste like salty potato chips!

1 pound Kale (leaves stripped from stem or cut the stems out)
1 Tbsp Olive Oil
Salt to Taste

Bake at 275 degrees for 20-25 minutes until crispy, crispy, crispy.

Nutrition - makes (4) 4 ounce servings
Calories: 46.3
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 309.9 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.6 g
Protein: 2.5 g

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/25/14 8:13 P

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Flax Muffins - High Fiber, Low Carb, Glutten Free

Introduction This recipe takes a little extra time, but it's so worth the effort as these muffins are delicious! This recipe takes a little extra time, but it's so worth the effort as these muffins are delicious!

Number of Servings: 12 Muffins

Ingredients
2 cups flax seeds - ground into meal
5 whole eggs - separate yolks from whites
5 Tbsp Olive Oil
1 Tbsp Baking Soda
1 tsp salt
1/2 cup water
3 packets Stevia or Truvia

Tips
You can add any dried fruit or nut that you like. You can substitute honey for the stevia, just mix honey with the egg yolk mixture (not included in nutritional counts)

Directions
Grind flaxseed using food processor or coffee grinder. Add baking soda, stevia, and salt and whisk to combine dry ingredients.

In a separate bowl, mix egg yolks, olive oil, and water. Add to flax mixture.

In another bowl whisk or beat egg whites to soft peaks. Gently fold egg whites into flax mixture - 1/3 at a time to keep the batter light and fluffy.

Spray muffin tin with cooking spray. Fill each cup half to two-thirds full (you will use all the mixture).

Bake at 350 for 12-15 minutes; until a toothpick comes out clean.


Cool muffins on baking rack. Store muffins in the refrigerator for up to one week or freeze in a Ziplock for up to one month.

Serving Size: Makes 12 Muffins

•Calories: 207.4
•Total Fat: 16.4 g
•Cholesterol: 77.5 mg
•Sodium: 351.7 mg
•Total Carbs: 9.3 g
•Dietary Fiber: 7.2 g
•Protein: 7.7 g


Edited by: CLYNNTHOMAS at: 2/25/2014 (20:14)
Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/16/14 11:13 A

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One Minute Flax Meal Muffin
Great healthy, filling muffin for breakfast or a snack. Sometimes I add chopped walnuts or pecans and a few raisins to the muffin, but I didn't add that nutritional info to this recipe.

Minutes to Cook: 1
Number of Servings: 1

Ingredients
1 tsp. butter
1 egg, slightly beaten
1/4 C. ground flaxmeal
1/2 - 1 tsp. ground cinnamon
1/2 tsp. baking powder
1 packet (or 2 tsp.) Splenda


Directions
Spray a mug with vegetable pan spray, add butter and microwave for a few seconds to melt it. Add the rest of the ingredients to the mug, stir and micowave for one minute. Be careful, if you have a 1100W microwave one minute is too long. Try 45 seconds and if it isn't done, add a few seconds at a time until it is done. Every microwave is different, so you may have to "play" with the recipe.

When muffin is done, just turn it out onto a plate or eat it right out of the mug!

Makes 1 muffin (3 net carbs)
Calories: 237.6
Total Fat: 18.1 g
Cholesterol: 223.3 mg
Sodium: 336.2 mg
Total Carbs: 12.3 g
Dietary Fiber: 9.3 g
Protein: 12.4 g




Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CSYOUNG1952's Photo CSYOUNG1952 SparkPoints: (30,319)
Fitness Minutes: (16,065)
Posts: 506
2/12/14 11:18 A

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I love spaghetti Squash!! I use it in place of noodles a lot of times.

Baked Spaghetti Squash with Garlic and Butter
Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large sauté pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes


Connie
RNY Date: 8/8/2013
Pre Surgery Weight: 255
My Goal Weight: 150

"Life is like a 10-speed bicycle. Most of us have gears we never use." ~ Charles Schultz ~

"Nothing is impossible. The word itself says "I"m possible!" ~Audrey Hepburn ~


 current weight: 144.0 
 
255
227.25
199.5
171.75
144
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/8/14 11:09 A

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Greek Yogurt Cesear Salad Dressing

Introduction
Light, healthy, alternative to the classic....

Ingredients
1 cup low-fat or nonfat Greek-style yogurt
6 anchovy fillets, mashed
3 garlic clove, minced
6 tablespoons fresh lemon juice
6 teaspoons Worcestershire sauce
6 tablespoons extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper

Nutritional Info
Amount Per Serving
Calories: 78.3
Total Fat: 6.6 g
Cholesterol: 4.3 mg
Sodium: 144.3 mg
Total Carbs: 1.6 g
Dietary Fiber: 0.0 g
Protein: 3.5 g


Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/7/14 9:12 A

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Broiled Parmesan Talapia

Ingredients
2 pounds (32 ounces) of Talapia
1/4 Cup softened butter
1/4 Cup Grated Parmesan Cheese
2 Tbsp Lemom Juice
1 tsp Dried Basil
1 tsp Garlic Powder
Salt and Pepper to taste

Directions
Pat dry Talapia filets and place in shallow glass pyrex or on a baking sheet. Mix remaining ingredients in a small bowl and brush half of the mixture over top of filets. Broil for 5 minutes. Turn filets over with a spatula and brush remaining mixture over filets. Broil for another 2-3 minutes until fish flakes easily with a fork.

Serving Size: Makes (8) 4 ounce servings
Nutritional Info
Amount Per Serving
Calories: 157.2
Total Fat: 8.7 g
Cholesterol: 18.0 mg
Sodium: 99.1 mg
Total Carbs: 0.4 g
Dietary Fiber: 0.0 g
Protein: 22.4 g

Edited by: CLYNNTHOMAS at: 2/7/2014 (09:13)
Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/4/14 7:31 P

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Turkey Broccoli Cheddar Bake

This recipe can be made with either BLSL Chicken or Turkey breast. Delicious and simple!

Ingredients
1.5-2 Pounds Turkey Breast (I calculated with 1.75 bs)
skin removed, cubed into 1 inch pieces
1 pound Broccoli - you can use fresh or frozen
4 Tbsp Olive Oil
1 jar Classico Asiago Romano Alfredo Sauce
Half cup Milk to thin the sauce slightly
1 cup Sharp Shredded Sharp Cheddar Cheese


Tips
This dish can be served with pasta, rice, or a salad for a complete meal. (not included in nutritional value)

Directions
Salt and Pepper cubed turkey to tasted. In an oven proof skillet, heat Olive Oil over medium heat. Sautee Turkey and Broccoli for 7-10 minutes. Stir in Classico Sauce and milk, making sure to scrape up the brown bit in the bottom of the pan. Add additional pepper (the cheese in this dish is pretty salty all ready.). Cover with Sharp Cheddar and place in a 350 degree oven for 30-40 minutes until cheese is bubbly melted.

Serving Size: makes (6) 8 oz servings
Nutritional Info
Servings Per Recipe: (6) 8 oz servings
Amount Per Serving
Calories: 439.2
Total Fat: 23.9 g
Cholesterol: 135.8 mg
Sodium: 615.0 mg
Total Carbs: 9.0 g
Dietary Fiber: 2.3 g
Protein: 46.2 g

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/4/14 7:29 P

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Nut Crusted Chicken Breast

Ingredients
16 ounces Boneless Skinless Chicken Breast - cut into 4 ounce pieces, butterflied to 1/4 inch thick
1/8 cup mustard - use your favorite
2 Tbsp honey
4 ounces of mixed nuts (or nut of your choice) - ground or chopped pretty fine

Tips
Use your favorite nuts -- pecans, almonds, walnuts, etc. In this recipe I used a small can of mixed nuts - finely chopped.

Directions
Cut chicken into (4) four ounce portions. Butterfly each portion, so each piece is 1/4 inch thick. Salt and Pepper each breast. Mix honey and mustard and liberally brush the tops of each breast piece. Firmly press one ounce of finely chopped nuts into the honey mustard mix on the tops of each breast piece.
Place in a shallow baking dish. Bake at 350 for approximate 10 minutes until juices run clear.

Serving Size: Makes (4) 4 ounce servings
Amount Per Serving
Calories: 317.1
Total Fat: 17.7 g
Cholesterol: 0.0 mg
Sodium: 142.9 mg
Total Carbs: 14.3 g
Dietary Fiber: 2.3 g
Protein: 29.3 g

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
2/4/14 7:25 P

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Lettuce Tuna Wraps (Greek Yogurt)
Simple healthy alternative to a tuna sandwich

Ingredients
3 ounce can of Albacore Tuna in water
5.3 ounce (single serving) Yoplait Greek 100 - Lemon or Plain
Salt and pepper to taste
4 romaine lettuce leaves

Tips
You can also serve this on slices of cucumber or celery sticks.

Directions
Drain water from tuna and break up large chunks into small pieces. Mix with yogurt, salt, and pepper. Fill each lettuce leaf with 1/4 of the tuna mixture and roll into a wrap.

Serving Size: makes 2 servigs - 2 wraps per serving

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 107.9

Total Fat: 1.3 g
Cholesterol: 22.5 mg
Sodium: 239.1 mg
Total Carbs: 8.0 g
Dietary Fiber: 0.9 g
Protein: 15.8 g

Edited by: CLYNNTHOMAS at: 2/4/2014 (19:26)
Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
1/16/14 11:48 A

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Slow Cooker Salsa Verde Chicken

Submitted by: CLYNNTHOMAS
lSlow-Cooker-Salsa-Verde-Chicken17053624


Minutes to Prepare: 10
Number of Servings: 4

Ingredients

1 pound boneless skinless chicken (frozen)
4 Large Tomatillos (chopped) or (1) 14 oz Jar of Tomatillos with juice (chopped)
4 Cloves minced garlic
1 Large (1 cup) chopped onion
1 Jalapeno (use a larger pepper and leave the seeds in for a hotter salsa)
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp chili powder
1/4 cup water
Cilantro - for topping/garnish
Avocado - for topping/garnish (not included in nutrition)


Tips

You can top with freshly sliced avocado, sour cream, greek yogurt, etc. (not included in nutritional counts)

Directions

Place all the ingredients into the slow cooker. Add 1/4 cup of water if you use fresh tomatillos - if you use canned/jarred tomatillos with the juice omit water. Turn Slow Cooker on low and let simmer for 4-5 hours until chicken shreds easily with a fork. If you use fresh chicken reduce time to 3-4 hours or chicken will be overcooked and dry. Plate 4 ounces of chicken with 2 heaping tablespoons of the Salsa Verde. Garnish with fresh Cilantro leaves.

Serving Size: Makes (4) 4 ounce servings

Number of Servings: 4


Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 144.0

Total Fat: 1.4 g
Cholesterol: 55.0 mg
Sodium: 913.4 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.4 g
Protein: 24.1 g


Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
1/14/14 10:15 A

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Slow Cooker Honey Garlic Chicken
Prep time: 10 mins
Cook time: 5 hours
Total time: 5 hours 10 mins

Serves: 7 - 8 ounce servings

2½ lbs boneless, skinless chicken breasts
⅓ cup honey
⅓ cup low-sodium soy sauce
3 Tbsp hoisin sauce
1 Tbsp olive oil
6 cloves garlic, minced
½ onion, diced
¼ tsp crushed red pepper flakes
1 Tbsp cornstarch
5 scallions, sliced, for garnish
1 Tbsp sesame seeds, for garnish

Instructions

Place the chicken breasts in the bottom of the slow cooker.
In a medium bowl, whisk together the honey, soy sauce, hoisin sauce, olive oil, garlic, onion, and crushed red pepper flakes; pour over the chicken. Cover the slow cooker and cook on low for 4-6 hours.
After cooking, carefully remove the chicken from the slow cooker and transfer the liquid to a small sauce pan and place over medium-high heat; bring to a boil. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Add the cornstarch slurry to the simmering liquid and whisk well. Heat 4-6 minutes or until thickened.
Using 2 forks, shred the chicken on a large cutting board; return the chicken to the slow cooker. Pour the sauce over the chicken and gently combine to distribute sauce. Serve the chicken topped with sliced scallions and sesame seeds.

Notes
Recipe from Just A Taste

Nutrition Information
Serving size: 1/7 (5 oz meat with sauce) Calories: 284 Fat: 4.3 Carbohydrates: 21.4 Sugar: 16.9 Sodium: 591 Fiber: 0.71 Protein: 38.6 Cholesterol: 79.0

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
12/1/13 9:31 A

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Crock Pot Mexican Chicken Stew
Ingredients
3 chicken thighs, skin removed
10-ounce can diced tomatoes
with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

Directions
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.

Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams


Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
11/25/13 11:06 A

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CHILE RELLENO PUFF
Susan Maria's Before & After Help (Powered by Invision Power Board)

5 eggs, beaten for 3 minutes till lemon colored
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
1 large can (7oz) diced, mild green chilies
1 cup shreddred Jack cheese OR Colby OR Mozzarella
1/4 cup shredded sharp cheddar cheese

Beat eggs, flour, salt, black pepper, cayenne pepper, mustard powder, green chilies, and cottage cheese until well mixed. Fold in Jack cheese. Pour into a greased deep dish pie plate and sprinkle sharp cheddar over the top. Bake at 350 degrees for about 30 minutes or until puffy and knife comes out clean and center is firm. Serve warm or cooled. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions. Makes 8 servings.

Per Serving: 189 Cal; 17 g Protein; 10 g Tot Fat; 6 g Carb; 0 g Fiber; 1 g Sugar; 415 mg Sodium

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
11/16/13 10:17 A

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Cioppino Fish (or Seafood) Stew

This is awesome if you are a Cioppino Lover like I am!! Feel free to use any seafood you want -- add muscles, clams, scallops, etc.

1 can dice tomatoes with juice
1 cup shrimp stock or bullion
8 ounces firm fish (cod, halibut, snapper) deboned
8 ounces lump crab meat
8 ounces shrimp
1 large leek
1 cup chopped mushrooms
3 cloves garlic
1 cup cooked lentils
1 Tbsp Olive Oil
Salt and Pepper to taste

In a Medium stock pot saute leek, garlic and mushrooms in olive oil over medium heat until tender. Add stock and tomatoes and bring to a light boil. Add fish and cook for 3 minutes, add shrimp, cook another 3 minutes, add lump crab meat and lentils, and heat through. Season to taste with salt and pepper.

There should be very little sauce at this point with all the seafood and veggies absorbing the liquid. Makes (4) 6 oz servings.

200 calories
12g Protein
12g Carbs
6g Fat

Edited by: CLYNNTHOMAS at: 11/16/2013 (10:19)
Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
11/12/13 10:31 A

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I've been mixing one scoop of protein powder into my FAGE 0% Greek Yogurt to add protein and make it sweet! This is a yummy treat.

Yesterday I mixed a whole package of FF/SF Vanilla Pudding with an 8oz Package of FF Cream Cheese -- WOW -- this is faux Cheesecake at its best!! I'm thinking I could use low-fat Graham Crackers for a thin crust and add in swirled pumpkin (and spices) for a Thanksgiving treat!! I'll let you know how it turns out!!

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CHANGETO180's Photo CHANGETO180 Posts: 150
11/9/13 11:17 A

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Wow, Thanks for sharing these. I am excited to try them!!

 Pounds lost: 101.2 
 
0
25.3
50.6
75.9
101.2
JANIEBOW's Photo JANIEBOW Posts: 2,758
11/7/13 12:33 P

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Love this soup. It comes from www.bariatriceating.com
Lasagna soup
4 garlic cloves, sliced

1 tablespoon olive oil

8 ounces lean Italian sausage, about 3 links, casings removed - or Jimmy Dean Italian sausage

1/4 teaspoon crushed red pepper

1 teaspoon dried basil

1/4 teaspoon dried oregano

One 32-ounce container Swanson Natural Goodness chicken broth

One 28-ounce can San Marzano, Progresso, Muir Glen, or Cento crushed tomatoes

1 teaspoon kosher salt

Freshly ground black pepper

10 large basil leaves stacked and chopped into shreds

1 cup part skim Calabro Polly-O ricotta cheese

1/4 cup grated Parmesan

2 tablespoons chopped flat leaf parsley

optional - 1 cup cooked pasta - mini farfalle or bow ties are nice

Sauté the garlic in the olive oil, over medium high heat, in a large pot until fragrant, 2 to 4 minutes. Add the sausage and cook, breaking up with fork until browned and in fine pieces, 6 to 8 minutes. Add the crushed red pepper, basil, and oregano - cook for 1 additional minute, stirring constantly. Add the broth, tomatoes, salt and pepper. Bring to a boil, lower heat and simmer 15 to 20 minutes.

Just before serving, add the cooked bow tie pasta and fresh basil.

To serve. Blend the ricotta, 2 tablespoons Parmesan, and parsley in a small bowl. Ladle the soup into a shallow bowl, add a dollop of the ricotta mixture in the center, and sprinkle with additional Parmesan.

PS I use butterball turkey italian sausage

Live, laugh and love!


 current weight: 330.0 
 
484.75
438.5625
392.375
346.1875
300
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
11/7/13 11:53 A

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Last night I whipped up:
4 ounces cooked Lentils
4 ounces Mushrooms
4 ounces Spinach
4 ounces Leeks
8 ounces BLSL chicken breast (cut into cubes or tender bites)
2 ounces White Wine
1 Tbs Olive Oil
1 Tbs Butter
Salt and Pepper to taste

I sauteed the Chicken, Mushrooms and Leeks in 1 Tbs Olive Oil and 1 Tbs Butter for about 7 minutes, then added the Lentils, Spinach, and White Wine to de-glaze the pan and simmered for 5 minutes to evaporate the alcohol, wilt the spinach, and heat the lentils.

WOW! Delicious!!
Here's the nutrition for a 4 ounce serving:
175 calories
11g Protein
11g Carb
9g Fat
1g Sugar

Edited by: CLYNNTHOMAS at: 11/7/2013 (11:55)
Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
CLYNNTHOMAS's Photo CLYNNTHOMAS Posts: 999
11/7/13 11:46 A

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I'm always looking for new and exciting recipes that I make up quick, make up ahead of time, serve me and my family, and pack for lunches on the go.

Anyone have any that are out-of-this-world good! and good for me?

Carol Thomas
Surgery Date: 8/15/2013
Pre-Surgery Weight: 234
Goal Weight: 134 (met April 14, 2014)


 current weight: 129.0 
 
234
207.75
181.5
155.25
129
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