KellyL

Are you on a PPI/acid reducer? Sometimes the swelling in the new sleeve has excessive build up of acid and it can mimic hunger. Congrats on being sleeved and glad you are home.

Wow, you are doing fabulous and so close to goal!! Congrats on your success, I know you probably feel so much better. Way to rock that sleeve!

Made these for dinner tonight- 1 was more than enough for me (plus salad). The other adults in my family each ate 2. We all voted this is a definite do again!!!! Portion controlled.
Lasagna Cupcakes
2 cup marinara sauce (I just used 1 jar)
3/4 pound ground beef or turkey
24 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish
Preheat oven to 375 degrees. Spray muffin tin (12) with cooking spray.
Brown beef and season with salt and pepper. Drain. Add sauce. Mix.
Begin with a wonton wrapper and press it into the bottom of each muffin tin.
Spread with a small spoonful of Ricotta cheese.
Top with a little meat sauce then some parmesan and mozzarella.
Use around 2 teaspoons of all the ingredients depending on your personal preference.
Repeat layers ending with cheese.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out. Garnish with basil (if desired) and serve.

I love it, that's so wonderful!! Soooo happy for you, and I totally know the feeling. The Sleeve is the gift to ourselves that keeps on giving.

I was picked up from the airport by Dr. Kelly's wife and Anna in their private vehicle. I was met at the Hotel lucerna by Dr. Kelly and his son. He put my mind to ease about the surgery I'm having in the morning. He is a class act. The hotel is amazing. Will put update tomorrow after surgery.

Congrats on being sleeved!!! You sound like you're in pretty good spirits despite the rough start, good for you for keeping a good attitude. Keep repeating the mantra: It gets better everyday!! Happy for you!

:hititbanana:
This one cracks me up too, lol

:hititbanana:
This one cracks me up too, lol

Gottago,
I am not sure if Dr Kelly is certified in the US, but here's this info:
http://www.prweb.com/releases/2011/10/prweb8910330.htm
Also can you explain why ALighterMe still has Dr Kelly's pics and info on their website?

Yes I agree. You might not be loosing weight since Dec. Are you eating carbs. I'm doing a diet where I keep my carbs at 5 carbs every 5 hours for 8 weeks. Then I will go to the next step. Try getting "The Metabolism Miracle." It makes alot of sense. Keep it simple, Protein, protein, protein, veggies, and lots of Water. Switch your exercise routine. You can do this and you will loose some more weight! Go girl! You can do this! :banane58:

I haven't ever had that! But I always use food lube lol. I never eat anything real dry. In your case, perhaps there's still a lot of swelling? When you say you went off your diet 1 wk early, do you mean you moved from liquids to mushies? I would be careful about this unless you have your Dr's approval. Not just because of this issue, but your staple line needs to heal. I hope you get past the pain soon.

WOOHOO! Congrats on being sleeved and welcome to the losers bench!! Wishing you a speedy recovery
Good luck to all the others who posted here that have dates today and tomorrow, looking forward to your updates!

That's so awesome, very thrilled for you!!
:cheer2:

I now have my financing and will be able to move foward with my surgery with Dr. Kelly on March 10th! Just so, so happy that this is finally becoming a reality for me! I have already purchased plane tickets and I'm ready to move to the next, healthy stage of my life! Yay me!

What phone are you using please ? I tested the site from my iPhone moments ago and couldn't replicate your issue.
We hope to release our own native iOS/iPad/iPhone and Android apps within the next few weeks.

You're doing great girl, 23 lbs in 2 wks, wow!! congrats! I love the name of your sleeve! That's cute lol.

I like to also get prime rib at a local restaurant in my area. It is very tender and flavorful and goes down easy and it's not tough at all. I also love bacon wrapped shrimp, it's so easy to do on the George Foreman Grill cuz the shrimp is already cooked, so it just takes a few mins on the grill to heat and cook the bacon, and I can cook just a few at a time. It doesn't take many to fill me up! I dip it in this creole mustard recipe I got out of a magazine. I modified it and use greek yogurt for the sour cream, and the splenda/brown sugar mix instead of just brown sugar. And onion powder for the minced onion. I cut the bacon into 3 pieces instead of just 2. This may not be the correct place to put it, because we have a recipe forum here too I think, but here is the original recipe then I made my own modifications:
Bacon-Wrapped Shrimp With Creole Mustard
Prep time; 20 mins. (it's way less time if you use the already peeled deveined and cooked shrimp in the bags)
Total time; 35 mins.
Servings; 8
1/2 c. whole grain Dijon mustard
1/4 c. sour cream
1 tpsp. minced red onion
1 tpsp. packed brown sugar
1/2 tsp.worcestershire sauce
1/4 tsp. tabasco
24 large shrimp,peeled & deveined(about 1 lb.)
1/2 tsp. dried thyme
12 slices bacon,halved crosswise
wooden toothpicks
CREOLE SAUCE.............
In small bowl, combine mustard, sour cream,onion, sugar, worcestershire sauce and tabasco sauce; cover and refrigerate. Sprinkle shrimp with thyme. Wrap 1 half slice bacon around each shrimp with thyme; secure with toothpick.
Heat large nonstick skillet over medium heat. Add shrimp; cook tumbling once, until shrimp are cooked through and bacon is crisp, 5 to 6 minutes per side. Remove toothpicks; arrange on platter. Serve warm with sauce.

I posted this in another thread about meat/protein and thought I would put it here too for others looking for a yummy easy recipe!!
I love bacon wrapped shrimp, it's so easy to do on the George Foreman Grill cuz the shrimp is already cooked, so it just takes a few mins on the grill to heat and cook the bacon, and I can cook just a few at a time. It doesn't take many to fill me up! I dip it in this creole mustard recipe I got out of a magazine. I modified it and use greek yogurt for the sour cream, and the splenda/brown sugar mix instead of just brown sugar. And onion powder for the minced onion. I cut the bacon into 3 pieces instead of just 2. Here is the original recipe then I made my own modifications:
Bacon-Wrapped Shrimp With Creole Mustard
Prep time; 20 mins. (it's way less time if you use the already peeled deveined and cooked shrimp in the bags)
Total time; 35 mins.
Servings; 8
1/2 c. whole grain Dijon mustard
1/4 c. sour cream
1 tpsp. minced red onion
1 tpsp. packed brown sugar
1/2 tsp.worcestershire sauce
1/4 tsp. tabasco
24 large shrimp,peeled & deveined(about 1 lb.)
1/2 tsp. dried thyme
12 slices bacon,halved crosswise
wooden toothpicks
CREOLE SAUCE.............
In small bowl, combine mustard, sour cream,onion, sugar, worcestershire sauce and tabasco sauce; cover and refrigerate. Sprinkle shrimp with thyme. Wrap 1 half slice bacon around each shrimp with thyme; secure with toothpick.
Heat large nonstick skillet over medium heat. Add shrimp; cook tumbling once, until shrimp are cooked through and bacon is crisp, 5 to 6 minutes per side. Remove toothpicks; arrange on platter. Serve warm with sauce.

Awww, so happy for you and so jealous!! I wanna go to Jamaica!! Especially right now with cold weather and snow flurries in Alabama of all places!! Sounds like you had a great time, and wow at all the NSV's!! That's incredible!

We were having some database issues that were causing that error. They've since been resolved.

I've seen a few too, and I do get irritated, but mostly I pity them. Their lives must be pretty miserable to have to come on a msg board for support and spread their toxic poison. I am trying to learn to ignore them.

You're welcome, it's the least I can do to pay it forward! I love finding these kinds of recipes that work for our sleeve.
:hug:

I posted this in another thread about meat/protein and thought I would put it here too for others looking for a yummy easy recipe!!
I love bacon wrapped shrimp, it's so easy to do on the George Foreman Grill cuz the shrimp is already cooked, so it just takes a few mins on the grill to heat and cook the bacon, and I can cook just a few at a time. It doesn't take many to fill me up! I dip it in this creole mustard recipe I got out of a magazine. I modified it and use greek yogurt for the sour cream, and the splenda/brown sugar mix instead of just brown sugar. And onion powder for the minced onion. I cut the bacon into 3 pieces instead of just 2. Here is the original recipe then I made my own modifications:
Bacon-Wrapped Shrimp With Creole Mustard
Prep time; 20 mins. (it's way less time if you use the already peeled deveined and cooked shrimp in the bags)
Total time; 35 mins.
Servings; 8
1/2 c. whole grain Dijon mustard
1/4 c. sour cream
1 tpsp. minced red onion
1 tpsp. packed brown sugar
1/2 tsp.worcestershire sauce
1/4 tsp. tabasco
24 large shrimp,peeled & deveined(about 1 lb.)
1/2 tsp. dried thyme
12 slices bacon,halved crosswise
wooden toothpicks
CREOLE SAUCE.............
In small bowl, combine mustard, sour cream,onion, sugar, worcestershire sauce and tabasco sauce; cover and refrigerate. Sprinkle shrimp with thyme. Wrap 1 half slice bacon around each shrimp with thyme; secure with toothpick.
Heat large nonstick skillet over medium heat. Add shrimp; cook tumbling once, until shrimp are cooked through and bacon is crisp, 5 to 6 minutes per side. Remove toothpicks; arrange on platter. Serve warm with sauce.

Score Kelly!! That sounds amazing. I'm sooo printing this one off. Thanks for sharing!

I posted this in another thread about meat/protein and thought I would put it here too for others looking for a yummy easy recipe!!
I love bacon wrapped shrimp, it's so easy to do on the George Foreman Grill cuz the shrimp is already cooked, so it just takes a few mins on the grill to heat and cook the bacon, and I can cook just a few at a time. It doesn't take many to fill me up! I dip it in this creole mustard recipe I got out of a magazine. I modified it and use greek yogurt for the sour cream, and the splenda/brown sugar mix instead of just brown sugar. And onion powder for the minced onion. I cut the bacon into 3 pieces instead of just 2. Here is the original recipe then I made my own modifications:
Bacon-Wrapped Shrimp With Creole Mustard
Prep time; 20 mins. (it's way less time if you use the already peeled deveined and cooked shrimp in the bags)
Total time; 35 mins.
Servings; 8
1/2 c. whole grain Dijon mustard
1/4 c. sour cream
1 tpsp. minced red onion
1 tpsp. packed brown sugar
1/2 tsp.worcestershire sauce
1/4 tsp. tabasco
24 large shrimp,peeled & deveined(about 1 lb.)
1/2 tsp. dried thyme
12 slices bacon,halved crosswise
wooden toothpicks
CREOLE SAUCE.............
In small bowl, combine mustard, sour cream,onion, sugar, worcestershire sauce and tabasco sauce; cover and refrigerate. Sprinkle shrimp with thyme. Wrap 1 half slice bacon around each shrimp with thyme; secure with toothpick.
Heat large nonstick skillet over medium heat. Add shrimp; cook tumbling once, until shrimp are cooked through and bacon is crisp, 5 to 6 minutes per side. Remove toothpicks; arrange on platter. Serve warm with sauce.