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Meatballs made from any type of ground meat...turkey, chicken, beef, pork, veal. Beans, nuts, eggs, Protein Shakes (of course), Greek yogurt. Still on soft foods?...tuna, egg, and chicken salads, bean Soups, cottage cheese. There are plenty of options...do an Internet search for high Protein foods and see what appeals to your taste buds.

Tonight I ate pork loin, I use turkey like turkey breast ground turkey, turkey bacon, almonds, lots of chicken and Protein Powder in smoothies

chicken, turkey, most lean meats, cheeses, greek yogurt, nuts... there are lots of choices here is a link that might help:
http://www.livestrong.com/article/261335-list-of-complete-protein-foods/

So happy to hear you are back on track!!!
Also, thank you for the heads up on this pouch test!
GOOD LUCK!

We are only supposed to eat 1/2 cup of food. Eating 4 cups of food is way too much. If your doc is not listening to you the patient, then sounds like you need to change doctors. I hope you are able to get a fill soon, if not, maybe you need to search for another physician. Good luck.

Peach Crisp
1 20 oz can sliced peaches
2 or 3 packets instant oatmeal in a flavor like brown sugar/cinnamon
2 or 3 tablespoons butter
Drain peaches. Put in a loaf dish or something similar. In a bowl cut butter into instant oatmeal until crumbly. Sprinkle over peaches and bake at 325* about 30 minutes or until topping is crisp (or well done).

My wonderfully delicious Meatball recipe
Ingredients:

1 lb. ground meat (I use 93% lean) 2 slices of whole wheat bread 1 cup fat free milk 2 egg whites 1 TBS. dried parsley ¼ cup grated Parmesan cheese ½ tsp. salt ( to taste)

Place the bread, milk, egg, parsley, salt, and cheese in a food processor and pulse untill well incorporated . It will be a very runny mixture Place mixture in mixing bowl and mix in ground beef The mixture will feel soft and moist. Shape into balls Bake meatballs in a deep baking pan @375* for 35-40 minutes with some olive oil cooking spray once your meatballs are cooked they are ready to be put into your favorite sauce( I use my own homemade) P.S. these are so soft that i place one in a bowl with some sauce and blended a little with my hand blender and was able to eat them as a mushy

I bake my tilapia in tinfoil @350 for 20-30 min, depending on the amount of fish. Before baking, I also season the fish with a tiny amount of butter, lemon juice, old bay, garlic powder and dill. yum.

I really like this recipe.Cook your talipia in the micro or in a pan with a little olive oil or water.Put McCormicks Steak Seasoning on both sides.When finished cooking flake the fish and add salsa and green chili. May add a little cheese, fat free sour cream,avacado, etc.This recipes can be eaten cold or on salad or in a wrap .

Hi Ruth,
I have a very simple, but great recipe for tilapia. Coat the fish with mustard. Dip in Panko (Japanese style) breadcrumbs, then saute in a skillet for about 2.5 min on each side. Enjoy!
Joan

Personal pizza
-1 whole wheat pita
-2 Tbsp pizza sauce
-3 oz chicken (cut up into small pieces)
-1 Tbsp ranch (I like wishbone lite ranch)
-2 slices provolone cheese
-2 tsp hot sauce (if you want a kick)
-spread hot sauce on pita
-mix chicken and ranch (and hot sauce) in a bowl
-pour mixture onto pita
-cover with provolone cheese
-bake 12 min at 400
-broil on high until browning on top
Tuna Melt
-4 pieces whole wheat melba toast
-1 can chunk light tuna in Water (I like chicken of the sea)
-2 Tbsp ranch (same kind as above)
-2 slices american cheese (I like 2%)
-salt and pepper for taste
-drain tuna, then mix with ranch and S&P
-spoon even amounts onto pieces of melba toast
-fold each piece of cheese in half to make 4 pieces, then place on each mini melt
-heat in microwave for 30 seconds, or longer to melt more
Stuffed shells
-3 to 4 large Pasta shells
-6 Tbsp low fat cream cheese
-1 oz chicken cut up in pieces
-1 slice provolone cheese
-2 tbsp pizza sauce (or spaghetti sauce)
-cook Pasta shells
-put chicken, cream cheese, and provolone cheese in bowl, then heat for 1 min--mix up
-fill each shell with equal amounts of mixture
-spoon sauce over
Cordon bleu
-1 chicken breast
-1 slice swiss cheese
-1 slice ham (lunch meat works great)
-egg white wash
-1/4 cup bread crumbs
-pound chicken breast to 1/4 inch thickness
-layer cheese and ham on chicken
-roll up (place a toothpick to hold it)
-cover with egg white to moisten the chicken
-roll in bread crumbs
-bake at 375 for 30 min (or to internal temp of 175)
(red sauce on top is good, but not necessary)

This sounds amazing. I can't wait to try it.
So here is one of my own. Most of the time I have no problem at all eating this salad. It is delicious and I use a very small amount of ranch but it has so much flavor it doesn't take much.
Magnolia salad

Chicken Breast, cooked, cut into bite size pieces (I brown breasts in evoo and sprinkle with a New Orleans Cajun spice)
Spinach/Lettuce mixture chopped well
dried cranberries
mandarin oranges
roasted walnuts chopped
Tomato slices
olives
Croutons

This is from a little cafe near where I work, and it is absolutely awesome. I make sure and eat the chicken pieces first, but I could eat this once/twice a week, easy...

Salmon and mango,
This is really easy, put salmon fillet in pan with spray oil and cut up mango, stire mango in pan with black pepper, gives a lovely flavour to both.

I have a good salad recipe that uses cottage cheese for extra Protein that is great as salad or dessert.
1 carton low fat cottage cheese
1 box sugar free Jello pudding
Mix the dry pudding into the cottage cheese then add:
1 can pineapple (crushed or tidbits) drained
1 can mandarin oranges, drained
1-2 cups mini marshmellows (optional)
Mix the fruits and marshmellows into the pudding/cheese mixture then add:
1 8 oz tub sugar free Cool Whip.
Fold Cool Whip in gently and refrigerate.
This is a very forgiving recipe. You can vary the pudding or fruit Jello flavors for your own delicious favorites. My family loves pistachio pudding but my son's favorite is orange jello & sugar free cheesecake pudding mix. It tastes like an orange cream ice cream. The cottage cheese gives extra Protein and it's lower in sugar and fat.
Thanks to everyone for the great recipes!

Diet Lemonade Pie
2 small packages of sugar free vanilla pudding
1 tub of lemon crystal light
4 cups skim milk
12 oz light cool whip
9 inch graham low carb pie shell
Mix first three ingredients and 1/2 cool whip and put into graham cracker crust. Put the other half of cool whip on top and refrigerate
Sugar Free Dessert
1 1/2 cup plain flour
1 large package fat free cream cheese
1 stick butter (smart balance)
2 small cool whip fat free
6 packages splenda
1 large package chocolate sugar free pudding
1/2 cup chopped walnuts
2 cups skim milk
Preheat oven 350. Mix flour, butter, nuts and 2 packages of sweetener blend and press into bottom of 9X13 pan. Bake 8 minutes, cool. Mix cream cheese, 1 small cool whip and 4 packages of sweetener. Pour over cooled crust. Mix together pudding mix with milk, pour over cream cheese mixture. Refrigerate until set. Top with cool whip and sprinkle with chopped nuts. Refrigerate.
Overnight chicken Casserole
2 cups dry stuffing mix
1 large can chicken (can use salmon)
1/4 cup chopped onion
1/2 cup diced celery
1/3 cup chopped green pepper
1/4 low or fat free mayonnaise
2 eggs slightly beaten
1 cup skim milk
1/2 cup low or fat free shredded cheddar cheese
Spray 2 1/2 quart pan with fat free spray. Put 1 cup stuffing mix in dish. Mix together the next 7 ingredients in dish on top of stuffing. Top with remaining stuffing mix. Refrigerate overnight. Cook@ 350 for 1 hour. Add cheese about half way through cooking time.
Hope y'all enjoy these recipe!!!!!!!! And good luck during the holidays

HIGH Protein LOW CARB pumpkin PIE shake
1 cup skim or light soy milk (very cold)
1 scoop vanilla Protein powder (20 grams per scoop)
1 packet splenda (to taste)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons pumpkin pie filling (cold)
Blend ingredients until smooth, pour over ice or drink as is ...you may garnish with no carb whip cream
Nutritional facts per smoothie:
Protein 26.0 grams
Carbohydrates 4.3 grams
Fat 2.5 grams
Sugar 1.5 grams
Fiber 1.3 grams

Since it is so close to Thanksgiving and Christmas thought everyone might like to try this recipe it is really quite tasty.
LOW CARB pumpkin PIE

1 can pumpkin pie filling
1 cup skim milk or soy milk
1/2 -3/4 cup splenda (to taste & sweetness)
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 groun cloves
1 teaspoon vanilla extract
2 eggs

Blend all ingredients together and pour into a low carb pie shell. Bake at 350 degrees for 45 minutes or until done.

Garnish pie with Low carb whip cream and cinnamon Serve chilled

Makes 8 servings per pie
Nutritional value per slice:
Carbohydrates 9.3 grams
Protein 3.0 grams
Fat 2.0 grams
Sugar 2.5 grams
Fiber 1.5 grams

I was trying to replicate the item on PF Chang's menu with the same name, but without all the fat and calories -- I made it and it is really good and satisfying!

3 oz cooked chicken fillet
1 serving(s) Powdered Peanut Butter
1/4 cup celery
2 tsp House of Tsang Hoisin Sauce
2 tsp A Taste of Thai Garlic Chili Pepper Sauce
1 tsp sesame seeds (toasted, if you prefer)
1 Tbsp ginger root
1/4 cup Dole Green Onions
1 Tbsp rice vinegar
1/4 cup cilantro
1 cup bean sprouts (sprinkled on top for more crunch)

Mix all the ingredients together, except for the bean sprouts, then serve in iceberg lettuce cups, top with bean sprouts...yummy and only 5.5 points on Weight Watchers! (or roughly about 275 calories)
You can also add Water chestnuts, if you want more crunch and to fill it out a little. Yummy! :leaving:

try canned tuna in Water, shredded with salad cut up small. I add salt, pepper, a little olive oil, and basalmic vinegar, yum! Not many calories, it fills you up and you have the Protein from the tuna!! Enjoy!!

Also, I like to make this delicious banana split smoothie once in a while for Breakfast. It tides me over almost all day.
1 small container of vanilla fat free yogurt
1/2 cup of skim milk
2 scoops of Isopure zero carb chocolate protien powder
1/4 of a small banana
2 fresh strawberries
1 tbsp of crushed pineapple in natural juices (no sugar added)
artificial sweetener packets.(I use 2 , but use as to your desired sweetness)
Throw it all in a blender and blend until smooth. I sip on 8 0z's, and give the rest to my daughter. She loves when I make these.

If you like chineese food, then you'll love this version of chicken chow mein.
2 chicken thighs
4 large onions
3 celery stalks
1 small can of sliced Water chestnuts
2 1/2 cups of fresh beansprouts( if using canned, then add whole can)
1 can of fat free/reduced sodium chicken broth
sea salt
lite soy sauce
corn starch (very little)
Boil chicken until done and remove from pan and cool a bit.
Drain water from pan and deskin and debone chicken into bite sized pieces.Return chkn to empty pan and add the can of chicken broth, sliced onions and celery. Salt it lightly with sea salt, as you will be using soy sauce also. Cook until veggies are almost completely tender. Add beansprouts and water chestnuts until sprouts are tender.,. Put a couple of spoons of cornstarch in a bowl and add some boiling water to make like a pancake batter consistencey. Put just a spoonful in the pan to thicken it up. a little bit more may be needed. I put it over steamed rice and sprinkle a little soy sauce on top. The kids however, like to put it over the crunchy chow mein noodles. This can also be made with lean hamburg and beef broth, only you cook the onions and celery with the hamburg, and when its done you add 1/2 can of broth, sprouts and water chestnuts. Absolutely delicious.

BBQ Pork Skillet
4 top loin pork chops
1/4 C. low-fat Italian dressing
1/4 C. BBQ Sauce
1 tsp. chili powder
brown pork chops on one side over med-high heat; turn and add remaining ingredients to pan, stirring to blend; cover and simmer for 5-8 minutes....
Serving size 1 pork chop
Calories: 180 Fat 7 Protein 25
YUM

Sizzling Stir Fry

Ingredients:
3 cups broccoli, chopped
3/4 cup chicken broth, divided
1/2 cup chopped green onions
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 teaspoons olive oil, divided
1 cup chopped yellow onion
1 red bell pepper, halved, seeded and diced
2 teaspoons olive oil
1 pound boneless pork tenderloin, cut in strips, 1/2 inch wide and 2 inches long
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame seeds
To Prepare:
Steam broccoli until bright green but still firm. Drain; rinse with cold Water to stop cooking; drain again. Combine 1/4 cup of the broth, the green onion, garlic and ginger in food processor and pulse until mixture is minced. Set aside.
Heat 1 teaspoon of the oil in a large saute pan. Add onion and bell peppers; saute 5 minutes or until vegetables are just tender. Transfer to a bowl.
Add remaining oil to pan over medium-high heat. Add broccoli mixture and saute for about 1 minute, stirring constantly. Add pork and soy sauce and saute for four minutes or until pork is nearly cooked. Add the remaining 1/2 cup of broth and bring to a boil. Add broccoli and stir until broccoli is cooked through, about 3 minutes. Add onion and bell pepper back to pan. Divide between 4 plates and garnish with sesame seeds.
Yield: 4 servings
Nutritional Values: Fat: 13 g, Carbohydrates: 13 g, Protein: 36 g, Calories: 311 kcal.



The Biggest Loser Cookbook

Extra Virgin Olive Oil
(it's a Rachel Ray-ism)