SteveFrett

Hi ladies, Saw your posts, I live in NY on the Greenwich CT, border,I was banded in 2006 and have lost 160 lbs, always looking to help anyone in need. If your still in need I can help you both. Good luck, Steve

n/p enjoy! more to come keep checking.

It's been 6 years this past may 160 lbs less of me today.. started 385 present day 225 and holding strong! Good luck!

You are 100% correct Pbk, I did but again, can only give advice, can't babysit.... can tell you alternatives based on experience. Band is just a tool. If you use tool improperly you will get hurt by it.

It's human nature, some of us need to push that button that says don't push. Good for you Cf glad some of us listen... not sure what stage your in but eventually you can read introduce pasta,rice & some bread back to diet.

LOL.. i like his term. Why do they still eat bread? I'm sure you do every now and then, but know the repercussions, some don't. Thanks teach, do i get a gold star?? why some people do half the things they do often amazes me.. Scares me that they let some people continue their bloodline.. Oh well what's the old proverb, you can lead a horse to water but you can't make it drink it. Good to here from yoou as always PBK.. does that stand for poked by Kneedle?

Hey, We don't use the F word in here! Have you been keeping a chart of your daily intakes for past 4 months? If so I would contact your Nutricianist and set up appointment to show them your chart, they can make any nessasary changes to diet. Another thing may be the fact that your body is taking longer to heal from Hernia Op. without the proper fills you're obviously not going to lose more than current rate, Again Not your FAult, Your still healing. It's easy to give up. don't be discouraged, and you can't judge your personal losses to others each person has differnt metabolisims. Stressing and being upset will only leed you to doing the wrong things . keep a positive attitude, and know tha tonce your back on scheduled fills you'll lose more each week. Please don't feel like the F word. Nobody ever said it was going to be easy.. You have some good people on here willing to help. Failure is not a option!

Hey Rookies. As i often do, i was thinking of ways i can help guide you thru some of your frustrations and questions.. been reading alot about food getting stuck. Primarily because you're eating bread still. Not going to lecture you about it, But rather give you a trick to try. take a small glass of Water, and take a bite size piece of bread, the one you are considering eating. put that bite size piece into the glass of water, let it sit and watch. This is exactly what is happening in your Pouch, Not Stomach, remember you have a smaller stomach and the remainder is sorta like a catch basin. You'll see how much thatsmall piece expands to a large piece in seconds. so if it's that big in the glass, imagine your pouch. I know it's hard to avoid bread. But if you are going to eat bread again I tell you all. you have Options. 1. You can get the Ultra thin sliced bread, (Arnold's makes white & wheat) and toast it. If you are going to eat a bagel, Remove the inide Dough just eat the crust. You're going to discover Crispy & Crunchy are your Allies Soft & Chewy are Foes. Triscuits, Wheat thins, Saltines.. the possiblilites are endless.. Just Think Outside the Box. roam the isles of super market, you may discover something you never knew exsisted that can be an Allie

Congrats Jackie. Glad i picked someone's favorite, please let me know how it came out, I never made that before, I have so many from various chains.. Good Luck!.

Hey Dori, Congrats to you too!! Funny never did meet anyone who did like hurling yet.. sure hope I don't too... Yeeesh. ..REBEL, that's it.. now the El bandittos are going to have to mess I up!!! o_O. .I say if it ain't broke, don't fix it. If you've kept it down.. booooyaaaah to you! Nothing wrong with making use of the blender & sm-arts! Oh this coming from the Original Band Maverick . All names and likesness has been copyrighted :-P

Hey Jake, welcome my banded brother from another mother! CONGRATS on your goal to Flo the inner fat kid. Wow,lotta peepz getting busted up while working out. Sorry to hear bout it. Have to think, been 6 years out now.. definitely hit plateau, as far as lasting months... longest I can recall was 1 1/2 months of zilch.... it can be due to weather, where do you live Jake? Humidity doe's it often. You said you haven't gone Godzilla, are you under more stress then usual? That too can be factor. Funny part is I went thru more than enough for 2 people my entire time, and did the opposite, dropped lbs faster than a bulimic b***h. . About 15 lbs every two weeks. Hit me up on private message, we can talk more and see how I can help deal?

Hello fellow bandittos, Some of the wonderful Ladies and Gentle peoples have been wanting some recipes, I have decided to do one Better, I have Many Secret Recipes from the big name Resturants. chilli's T.G.I. Friday's, Olive Garden, Outback Steak House, Applebee's just to name a few. anyways I have posted in my blog i will post one or two new recipes every few days. I tell everyone to modify it so you can enjoy these dishes still at home for you and Families. So keep in mind you will probably need to change some ingridents but still get same results as if you ordered it at resturant. so Best of Luck And please give feedback both pos & neg. Oh .. P.S. The Recipe today is Chilli's Quesadilla Explosion salad.. ENJOY!

This is the secret recipe fom Chilli's! Description: "fajita-marinated chicken,cornrelsih, mixed cheese, cilantro, diced tomato and crispy tortilla strip. Garnished with a Chipotle-ranchdrizzleand cheese quesadilla wedges, served with citrus-balsamic dressing." start with 4 skinless Chicken Breast Fillets (Serving size 4 ) Fajita Marinade 2 1/2 cups of water 2 tablespoons of soy sauce 2 tablespoons of granulated sugar 2 teaspoons of salt 1 1/2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon gound cayenne pepper 1/2 teaspoonground balck pepper 1/2 teaspoon Hicory flavored Liquid Smoke Corn Relish 1 cup frozen yellow corn kernals (thawed) 1/2 cup canned balck beans, drained & rinced 2 tablespoons minced green bell pepper 2 teaspoons of Cilantro 1 teaspoon lime juice 1/2 teaspoon granualated suger 1/4 teaspoon of salt 1/8 teaspoon ground cayenne pepper pinch of ground black pepper Chipotle-Ranch Drizzle 1/2 cup hidden Valley Ranch salad Dressing 1/8 reaspoon ground chipotle chile Citrus-Balsamic Vinaigrette 1 cup canola oil 1/4 cup balsamic vinegar 3 tablespoons granulated sugar 2 tablespoons grey poupon dijon mustard 2 tablespoons lemon juice 1teaspoon minced garlic 1teaspoon lime juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Crispy Tortilla Strips 6 corn Tortillas 2 cups Canola Oil Cheese Quesadillas 8 7-inch flour tortillas 1 cup shredded chedder cheese 1 cup shredded Montery Jack cheese butter 8 cups chopped Ice burg lettuce (about 1 head) 8 cups chopped romain lettuce (1 head) 1/2 cup shredded chedder cheese 1/2 cup shredded Montery Jack cheese 1 cup diced tomatoes (aprox. 2 tomatoes) 4 teaspoons of minced cilantro 1. The Chicken will need to marinate for 2 hours. pound out the fat end of fillets with kitchen mallet/meat tenderizer, wisk marinade ingridents together in medium bowl and pour over chicken in zip-lock bag, Park them bad boys in fride for 2- 2 1/2 hrs. 2. while chicken is doing it's thing, time to start the Corn Relish,dressings and Tortila strips, To make Relish simply combine all ingredients into Medium bowl, cover and Chill. 3. Make the Chipotle-Ranch drizzle by combining ground chipotlepepper to hidden Valley ranch, LOW FAT is BEST! 4. Make the Citrus-Balsamic Vinaigrette by combiningall ingedients in blender/food processor on medium speed for 30 seconds or until thick, cover and chill. 5. Make the Crispy Tortilla Strips by slicing 6 corn tortillas into thin strips. heat oil into medium saucepanover medium heat until one strip dropped in oil bubblesand fries to crunchy golden brown (1 minute.) When oil is hot fry tortilla strips in batches until crispy, drain on paper towels. 6. when the chicken has marinated for few hrs, preheat BBQ gril on High, arrange chicken on plate and coat with little oil so they won't stick to grill, once grill is hot enough cook for 5 to 6 minuets per side , until done. 7. as chicken cooks make quesadillas by heating medium saut'e pan over med/low heat, Combine 1 cup of shredded chedder and 1 cup of montery jack , then spread 1/2 cup of cheese blend on top of flour tortilla, cover with 2nd tortilla melt butter in saut'e pan, and brown quesdilla for 1 minuteon each side or until light brown. repeat for other 3 tortillasand slice each into quarters with pizza wheel or knife. 8. build each salad by combining 2 cups of Iceburg & Romaine into large serving plate. sprinkle salad with 1/2 cup of crispy strips spoon 1/3 cup of corn relish on next, slice each grilld chicken breat into thin strips and arrange over corn relish, followed by 1/4 cup of diced tomatoe, 1 teaspoon of Cilantro, drillze Chipotle drizzle over salad and serve citrus-balsamic in small bowl on side. arrange 4 slices of Quesadilla around edge and serve. **** Makes 4 Large Salads **** Tidbit save time money and get blend of shredeed chedder/ montery jack or whatever blend you prefer.

Hey Jen, I've made that mistake too once, I recommend a meatloaf pan, like the one they drill us with on infomercials.... why do they even bother anymore, every damn thing they advertise is in just about every store? Anyways.... it helps keep meat out of grease & fat. .not that Turkey has alot to begin with. .. but if not a dark Pyrex dish or roasting pan will do.. key is keeping it covered, helps meatloaf retain moisture. Let me know how it came out Jen.

Hey, uh.. good question. .. think there's a tab or some dude bar dodad that shows current blogs. . Haven't posted anything yet, will let you know.

So now that you have a sample secret recipe and understand that anything can be substitued or added you think would improve it Go for it. Just make sure you eat small portions when you make anything. so check my Blog ocassionaly to see what i added. special requests taken .. with exception of NO BURGER PLACES! until next time, Peace out from the former fat kid! Steve

Hi llene no i don't watch either my carbs or protien intake, I eat such small portions of everything, and if i see myself gaining i cut back.

Thanks, no date set yet still trying to dig myself out before i take the Nestea plunge, What about yourself, anyone special in your life? No actually I met her after i was banded, I was still married at the time i was banded, I filed for divorce a year after i had the band done. No my band had no bearing on my marriage ending, That happened a long time ago, but made peomise to self to try to make it work as best i could for as long as i could for my Son's sake. I'm sorry You mentioned you just got your masters. Gongrats to you as well! What is your major? Where did you attened college in Long Island? Ah no problem I figured i give you an option if you were unsucsessful in finding a dr. for now. Oh yeah i got real lucky with my Dr. she is awsome. Hey did you ask your surgeon if they could forward you to someone in Milford? May be worth a shot if you haven't already.

Ok so I said I was going to Blog the recipes.. This is Not a Famous,Secret Recipe, this one this one of my Own creation. Preheat Oven to 350 degrees 3 lbs of ground Turkey 1 cup of ketchup 1/3 cup of Worshire Sauce 1 cup of seasoned bread crums or seasoned Panko bread crums 2 large eggs a Pinch of MIld Chili powder or any chili powder you have or can find. a Pinch of Thyme a pinch of parsley combine all ingridents in large mixing bowl, mix until all ingridents have combined together, place the meatlof in a baking pan, cover with foil and place in oven. Cook for 1 hour with Foil covered and then remove foil at last 15 minuets of cooking time. As an Option you can baste on Ketchup, Mustard, Tomato sauce atop of the meatloaf before you cover it with foil and add more to it after foil is removed if desired. Now Please feel free to add, remove, anything other than the Turkey to your creation. You will never tell the difference between turkey and beef. Again i would like feedback of both kinds. Enjoy!

Why not just post secret recipes i know is okay to eat for everyone? I'll Blog a few new Recipes every few days. Soups, chicken Entrees, Beef, Meican, Italian. I try to cover all groups and styles but again YOU MUST make the nessasary changes and substitutions, to what you know you can eat without having issues afterwards. Some may not work for you, some will.. Again these are ACTUAL FAMOUS RESTURANTS RECIPES, I will not disclose my sources but i will say it has been a long but still working progress. I will give all a Sample Recipe for T.G.I.Friday's Jack Dainiels Glaze. I'm sure you all have had to had tried it at some point in time. Anyways This Glaze goes with EVERYTHING, Fish, Pork, Beef,Chicken works well as a glaze to baste on, during and after or as a side dipping suace, Please Give me Feedback Both Positive & Negative Please. Ok so her it is; T.G.I.Friday's Jack Dainels Glaze 1 head of Garlic 1 tablespoon of Olive Oil 2/3 cup of Water 1 cup Pinapple juice 1/4 cup teriyaki sauce 1 tablespoon of soy sauce 1 1/3 cups of Dark Brown Suger 3 tablespoons of Lemon Juice 3 tablespoons of minced White Onions 1 Tablespoon of Jack Dainels Wiskey ( doesn't have to be J.D. any Wiskey will work.) 1 tablespoon of Crushed Pinapple 1/4 teaspoon of Cayenne pepper 1. cut about 1/2 inch off top of garlic, cut roots so garlic sits flat, remove paper skin from garlic, but leave enough so cloves hold together. Place Garlic in small acsserole dish or baking pan, drizzle olive oil over garlicand cover with lid or foil. Bake in Preheated oven at 325 degrees for 1 hour. Remove garlic and let cool down until able to handle it. 2. combinewater, pineapple juice, teriyaki, soy and brown suger into a Medium saucepan over medium/high heat,. stir occasionally until mixture boils then reduce heat until mixture is just simmering. 3. squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 Teaspoons into the saucepan and wisk to combine. Add remaining ingridents to sauce pan and stir. 4. Let mixture simmer for 40 -540 minuets or until sacuse has reduced by about 1/2 and is thick and syrupy. MAKE SURE IT DOESN'T BOIL OVER. This will make aprox. 1 cup of Glaze.

LOL well can't replace ground beef.. Beans are protein, cheese, you can ask them to go easy with cheese or have no cheese, when i go i get dorito tacos minus the lettuce, and drown it in mild taco sauce , still burns but not as bad as fire! How bout I make a list of places i have secret recipes for??

Ok, i was told i should start a blog about how I learned to eat Famous resturant secret recipes at home. Guess I need to start from begining. I was always a crappy eater, never liked chicken, fish.. as a kid diet was Pizza, Hot Dogs, Hamburgers, steak.. Always was riddiculed about it from family. And as time went on I became more defient and rebelious I just kept gaining and gaining. I was never happy with my looks, but food was my escape. Eating out was not a treat but a routine for me, Mcdonalds, pizza .. you know the places.. Well obviously once the band was inserted, life as i knew it was done. I had no idea what i was going to eat. I did follow up with nutricianist, what was i going to say I hate this and hate that.. she would have looked at me like i was from Jupiter.. So i followed the rules did my liquids, my soft foods , mashed taters, jello, pudding, etc. etc ..etc.. but once it was time to incorparate real food that's when it became a nightmare. I thought i was never going to do it. and i did try to see what i could mange to eat. Well lets just say after spending more time in the Bathroom of the resturant instead of at the table, I said you have two choices Steve: One get this thing out and just be fat and die young. or Two Use that grey mushy thing shoved inside my skull and figure out how i can eat. Now I was an artist by trade, always had an active imagination as kid. and as time passed i discovered i loved to cook too.. so as i got better at cooking I thought, There has to be some way I can still eat what i like and lose the weight at same time. I have always been a tradional cook nothing fancy or foo foo,your everyday stuff BBQ was my specialty.. and I love the small MOM & POP joints that have their own challanges and recipes that made them famous. and one day while watching it hit me.. I can do what they do! and that's where it started got my hands on the recipe not an easy task for many! Now I make my own BBQ sauces, Soups , I took my love of eating and turned it to a love of cooking for others now, I can't eat it to enjoy it but others can and it makes me feel good to know people Love my cooking and make requests.

Ugh, you and the damn Bell... I don't have any secret recipes for them , what is it from them you want to duplicate? What the hell is your name again??

Hi my fellow banditos... I have been thinking about the Resturant recipe dealio... decided i'm going to revamp it just a smidge.. Instead of ME making the substitutions YOU will be making them. I will gladly give you the ACTUAL RESTURANT RECIPE as if they were to prepare it, You will replace the things you can't have with things you can. AGAIN keep in mind this is not ment to be made a part of your regular diet, unless it's super healthy of course.. But to kill the craving you're having for that particular dish. There are no Substitutes for McDonalds, Burger King or any Buger joint.. it it what it is , you can replace ground turkey or chicken but no magic food found yet that tastes like it that won't make us fat... Unless you go Veggie Burger.. Pasta is another that can't be swapped. It too is what it is flour, yeast... Carbs.. I have seen Rice noodles, Tofu Noodles but I am not that daring to try them. I have my own trick to pasta! HA HA HA ... Another thing is be careful of Hot & spicey.. I LOVED Spicy food, was able to eat brimstone like it was candy.. Nowi look at a hot pepper and my throat burns.. I still cook hot for others but i can't do it anymore. If you are going to use bread, be sensible only have one slice or Toast it so it wont get stuck going down. But moving forward Recipes will be given in original format. Please tell me Resturant, I will tell you recipes I have for them if I do..

Boars Head does carry a line of low sodium meats and cheeses. I can give you the actual resturant recipe and you can do what i did, go over ingridents and make substitutions from there. Hard to tell what is available by you. Have you ever shopped at Trader Joe's http://www.traderjoes.com/stores/index.asp they have a few stores in the N.C., they are a glutten free food market. You mentioned bojangles, i looked thru my recipes and unfortunatly they are not one i have anything for. I think what i said , give you the resturant recipe and you change what you want to change. sound better? I can help with ideas for replacements.