TakeCareGirl

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck.
Where's The Crust pizza
★★★
Prep Time: | Cook Time: | Servings: | Difficulty: Easy
Ingredients:
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Directions:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck.
Where's The Crust pizza
★★★
Prep Time: | Cook Time: | Servings: | Difficulty: Easy
Ingredients:
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Directions:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Great letter! I hope you can get the policy changed!

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck.
Where's The Crust pizza
★★★
Prep Time: | Cook Time: | Servings: | Difficulty: Easy
Ingredients:
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Directions:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck.
Where's The Crust pizza
★★★
Prep Time: | Cook Time: | Servings: | Difficulty: Easy
Ingredients:
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Directions:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

eggs instead of 4, and ommitted the roasted red pepper. Really delicious and will seem to freeze well for my individual serving of Breakfast.< /p>
Input into MFP, for a 1 serving portion (12 servings total) has 115 calories, 2 carbs, 7 grams fat and 11 grams of Protein.< /p>
Mini Breakfast Quiches/ Baked Ham and Egg Cups
Recipe by Our Best Bites
6 eggs
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, Water squeezed out and roughly chopped
(that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 t Kosher salt
1/8 t black pepper
1/2 t hot sauce
foil muffin tin liners OR 12 slices ham
Preheat oven to 350
In a bowl, combine all ingredients (except ham slices) and stir well.
If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
If using foil muffin liners, spray the insides of the liners with non-stick spray.
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.
Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.
Makes 12.

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck.
Where's The Crust pizza
★★★
Prep Time: | Cook Time: | Servings: | Difficulty: Easy
Ingredients:
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Directions:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

I discovered some of these in my freezer earlier in the week, reminding myself these make a great Breakfast. Before VSG I used the recipe below and was then putting them in the larger six cup muffin tin (I've often used that instead of doing it in a pie plate when having people over for brunch). Since that size is too big for my breakfast now, I'm going to try the 24 mini muffin tin and have 2 for breakfast.
Crustless Spinach Quiche
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12 | Difficulty: Easy
1 Tablespoon Vegetable Oil
1 teaspoon Minced Garlic
1 cup Chopped Onion (about 1 Medium Onion)
1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained
5 whole Large eggs, Beaten
2-½ cups Shredded Muenster cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!)
¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional)
¼ teaspoons Salt
¼ teaspoons Freshly Ground Black Pepper
1 pinch Crushed Red Pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan (or appropriate muffin tin).
Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.
*I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don’t get overcooked!
Source: Protein

Tamara - just to get you through it, could you take a swig of Pickle Juice? ; )

My favorite thing with tofu is hot and sour Soup - though I'd like to find a way to make it with less sodium!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

To my favorite VSTer:
You look amazing! Congratulations!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

Here I am one Easter later and 100 pounds down. I am also off my diabetes and high blood pressure meds.
This week has been the first time since my VSG that I've struggled with my eating. I take this as an opportunity that life has its ups and downs, this is just a blip in the big scheme of things, reminder that food will be a challenge for me and I will continue to need to put a lot of focus towards my health and happiness. Nonetheless I am determined to continue my progress towards better health and long life! I am extremely thankful for the support on this journey so far. This board and my friends are a godsend!
My daughter and I are headed to China in December - her homeland tour - and I am determined to scale the Great Wall! I have a lot of training ahead on endurance to do it, but I will do it!

This has also been a big hope/goal for me. I have recently been able to order the larger sizes at the Gap, and I just love their dress pants for work. I'm thinking goodbye to LB too!
Congratulations on your success! I see we have similar starting numbers and goals!

This has also been a big hope/goal for me. I have recently been able to order the larger sizes at the Gap, and I just love their dress pants for work. I'm thinking goodbye to LB too!
Congratulations on your success! I see we have similar starting numbers and goals!

This has also been a big hope/goal for me. I have recently been able to order the larger sizes at the Gap, and I just love their dress pants for work. I'm thinking goodbye to LB too!
Congratulations on your success! I see we have similar starting numbers and goals!

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck.
Where's The Crust pizza
★★★
Prep Time: | Cook Time: | Servings: | Difficulty: Easy
Ingredients:
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Directions:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Yum! Have been wanting to try these so I made them this afternoon. A nicy spicy kick with a dash of Protein. Calculated in MFP - a serving of 3 popper halves = 170 calories, 4 carbs, 12 grams fat, and 11 grams of protein.
cheese, softened
8 ounces Leyden cheese, shredded*
3 green onions, thinly sliced
1 cup cooked bay shrimp
Preheat grill to medium (350° to 450°). Wearing kitchen gloves, halve chiles lengthwise. Scoop out seeds and ribs with a spoon.
Toast cumin seeds in a small frying pan over medium heat until fragrant, 1 minute. Transfer to a food processor, add cheeses, and whirl to blend. Put cheese mixture in a bowl and stir in onions and shrimp.
Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Set chiles, filling side up, on greased foil, cover grill, and cook until chiles are tender and cheese is melted and starting to brown, 15 minutes. Let cool slightly before serving.
*Notes: Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds. The Leyden does have a lot more sodium than gouda, so if you're concerned with that, you might want to use gouda.
Also, my grill is covered in about a foot of snow, so I baked these in the oven @ 400 for about 20 minutes.

6 MONTHS OUT BUT ONLY 50LBS DOWN. A HELLA LOT OF INCHES LOST AND STILL FIGURING THIS SLEEVE THING OUT. 6 MONTH DR. VISIT SOON TO COME. HOPING BY THEN I WILL HAVE THE 1ST 60LBS GONE. I HAVE BEEN STALLED FOR A LOOOONNGG TIME. NOT PLEASED RIGHT NOW WITH THE AMOUNT OF WEIGHT THAT HAS COME OFF. HOWEVER HAPPY THAT I HAVE HAD THE VSG AND IT WILL BE MORE PROMISING AS TIME GOES ON. IN THIS 6 MONTHS I HAVE BEEN BLESSED TO NOT HAVE HAD ANY PROBLEMS. THANKFUL AND GRATEFUL THAT GOD HAS BLESSED ME MORE ABUNDANTLY THAN I WOULD OR COULD HAVE EVER IMAGINED. SLEEVEDANDBEAUTIFUL