voiceomt2002

Country Pork Stew Serves 4 generous portions Ingredients: 1 tsp olive oil 1-1/2 lbs pork tenderloin, trimmed and cut into 1” cubes 1 cup chopped onion 4 cloves of garlic, pressed or equivalent from a jar 1 tsp. Dried sage Black Pepper, to taste ½ cup dry white wine (or ½ cup white grape juice combined with 1 T. cider vinegar) 1-3/4 cups low sodium chicken broth 2 T. tomato paste ¼ tsp. Ground allspice Note: While these directions are given for an electric skillet, you can use a Dutch oven with a tight-fitting lid. An electric skillet gives very even heat, and has a useful simmer setting, but not everyone has one. Heat the olive oil in the electric skillet over medium-high heat. Add pork cubes and onion, sautéing until brown, about 4 minutes. Add remaining ingredients in the order given, stirring a moment before adding the next. Bring to a boil, reduce heat to simmer, cover, and walk away for one hour. It’s done when the pork is fork tender. Nutrition: 284 calories 7 g fat 42g protein 7g carb 1g dietary fiber 111 mg cholesterol 380 mg sodium Exchanges: 0 starch, 5.5 lean meat, 1 veg Weight Watcher points: 6 Low Carb serving suggestion: Serve over either Cauli-Rice or any version of Faux-tay-Toes. This recipe was adapted from a recipe provided by www.SavingDinner.com. Highly Recommended!!

Country Pork Stew Serves 4 generous portions Ingredients: 1 tsp olive oil 1-1/2 lbs pork tenderloin, trimmed and cut into 1” cubes 1 cup chopped onion 4 cloves of garlic, pressed or equivalent from a jar 1 tsp. Dried sage Black Pepper, to taste ½ cup dry white wine (or ½ cup white grape juice combined with 1 T. cider vinegar) 1-3/4 cups low sodium chicken broth 2 T. tomato paste ¼ tsp. Ground allspice Note: While these directions are given for an electric skillet, you can use a Dutch oven with a tight-fitting lid. An electric skillet gives very even heat, and has a useful simmer setting, but not everyone has one. Heat the olive oil in the electric skillet over medium-high heat. Add pork cubes and onion, sautéing until brown, about 4 minutes. Add remaining ingredients in the order given, stirring a moment before adding the next. Bring to a boil, reduce heat to simmer, cover, and walk away for one hour. It’s done when the pork is fork tender. Nutrition: 284 calories 7 g fat 42g protein 7g carb 1g dietary fiber 111 mg cholesterol 380 mg sodium Exchanges: 0 starch, 5.5 lean meat, 1 veg Weight Watcher points: 6 Low Carb serving suggestion: Serve over either Cauli-Rice or any version of Faux-tay-Toes. This recipe was adapted from a recipe provided by www.SavingDinner.com. Highly Recommended!!

Wait until you taste the one I found last night! I changed it a bit to be even easier. I'm on a deadline, and I refuse to fiddle and be finicky with my recipes, darn it! My editor wants this short story like, yesterday.

http://groups.yahoo.com/group/BariatricRecipes The owner warned me by email that the site gets about 50 emails per day on a weekend, and advises you use Digest format. I've already received recipes in my Inbox, but I'm wading through a pile of email. I'll share if I find some good ones.

http://groups.yahoo.com/group/BariatricRecipes The owner warned me by email that the site gets about 50 emails per day on a weekend, and advises you use Digest format. I've already received recipes in my Inbox, but I'm wading through a pile of email. I'll share if I find some good ones.

BG, your post is too brilliant for words. I'm in awe.

ROTFLMAO! I've not seen one of those in years! Thanks for the laugh, BG.

Gosh, I'm beginning to feel like I've missed out because I didn't get one. Maybe next month. (sigh)

I doubt if it's much consolation USA, but I'm still putting around and I'm a week ahead of you. Every morning I sound off before I've even risen from the bed. I assume you've also tried walking. That kept the pressure down on me. I'll be very interested to hear what your doc has to say.

Thanks, BigGurlX. Let me know how you like it. I'm mumbling and indecisive over my next recipe, so suggestions or requests would be welcome.

An excellent suggestion, Heather!

LOL!! I may have lost about 1/4 what I need to lose, but that doesn't negate my getting excited and trying to fit into clothes I shouldn't. Of course, the last time I tried that exercise in futility, I almost broke a zipper. So, I put those jeans back in the closet. I like sitting comfortably.

Oh, dear! I'm sorry it hurt, Maureen. Thanks for keeping it real for us. Just click on your ticker itself. That will take you to your sign-in page. Enter your password or PIN, then check the little box for updating your weight loss. Now hit Enter. You'll be taken to the correct screen, but you do have to scroll down to make your changes. (Watch that date line box.) Lena

According to what they told me, the syringe goes through your scar tissue, and there should be little to no pain involved.

Wendy always cracks me up. ROTFLMAO. I'm so stealing that list. I've made it clear to everyone at restaurants, especially the wait staff. I keep a card I found on the internet with me that my doctor signed, explaining how I'm a bariatric patient and why I order so little.

LOL!! I'm an ex-hairdresser! I know all about those burns! You have my complete sympathy. (Lena tugs down her tunic) Muffin top? Haven't got a clue what you're talking about. (shifty eyes) Lena

Absolutely fascinating. Because I have apnea, I must sleep at least 7 hours or my machine tattles on me to my doctor! Speaking of...time to hit the hay. G'night!

I agree, Sharon. You're probably eating too much at once. Try this method -- 1. Measure only 1-2 oz of your Protein serving. The drier the meat, the less you should have. For instance, I can have a bit more meatloaf than I can steak, because the steak has less moisture. Eat this first, with nothing else around. 2. Put down your fork between bites. Chew at least 20 times before permitting yourself to swallow. 3. Cut up your food like you're cutting for a tiny baby who's just learning to eat finger foods. 4. "Listen" to your body. It does signal when the pouch is full. I get one sharp pain, and then it settles. At that point, I get up and remove my plate back to the kitchen and away from my sight. Optional: 5) I wait at least 15-30 minutes between courses, progressing from Proteins to vegetables and finally --this hasn't happened often-- to a small spoonful of carb. I rarely make it past the veggies before I'm so full I think I'll burst. I probably should say some nice closing statement, but my brain shut down two hours ago and I went on autopilot. Hope I made sense. Good luck.

Devilburgers These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care. Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet. The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf. 1 lb hamburger 1/2 c. minced onion 1/4 c. chili sauce 2 t. horseradish 2 t. Worcestershire sauce 2 t. prepared mustard 1 t. salt 1/4 t. pepper Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves. Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."

Devilburgers These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care. Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet. The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf. 1 lb hamburger 1/2 c. minced onion 1/4 c. chili sauce 2 t. horseradish 2 t. Worcestershire sauce 2 t. prepared mustard 1 t. salt 1/4 t. pepper Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves. Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."

I'll be interested in someone's answer myself. Sorry I can't help you, Peanutband. Lena

Today I was naughtier than I've been for awhile, owing to having guests over, but I started and ended well. Breakfast-- My roomie Dante and I went out to breakfast, where I had one egg, one sausage patty, and one tiny taste of Dante's cheese grits. (You can take the grits away from a Southern gal only so long, I'm sorry to say. ) We really didn't have lunch, because of my guests. We get together once a month or so to do crafting or cooking of some kind, then share the results. Today was cookie and candy making for Valentine's. I was naughty enough to have a bit of cookie dough and a fingerfull of the melted candy. (Slapping my own wrist.) However, I was very good for dinner. Dante and I had chicken breasts. He went on to eat the other dishes, but after 2 oz of the chicken and a mouthful of one side dish, I was more than done. :thumbdown: I hope Dante remembers to take our portion of the Cookies and candy to work with him. Or, my Carb Cabinet will be locked tight again today to protect me from myself.

Hi Jenn. Most of the recipes I mentioned --except the tomato soup and Saigon Shrimp, I have to add those-- are on my other blog, Fat Frog Diary Just click on the name here. Some of the recipes are from back in 2008, so be sure to take your time. I know the Bacon Cheddar Meatloaf is recent. Beware! That one may be low carb, but that doesn't guarantee low calorie. Cauli-Rice is so easy, you don't even need a recipe. Grate a raw cauliflower, then steam it up. Looks just like rice, and can be treated like cooked rice. I make a batch and keep it in the fridge until I need it. It can last about 1-2 weeks in my fridge.

Tuscany Bean Soup This delicious soup is thin, and therefore very good to start with when you're first allowed mushies. I could not find any canned beans labeled "cannellini" so I substituted great northern beans. I also use the minced garlic you buy in jars. It’s so much easier than trying to mince itty-bitty cloves. There’s also a reason they recommend low sodium chicken broth. You’ll want to salt this to your taste, not the manufacturer’s. Ingredients: 1 T. olive oil (EVOO not needed) ½ c. chopped onion 2 cloves garlic, minced 4-5 cups low sodium chicken broth 1 (16 oz) can cannellini beans, drained and rinsed 1 sprig fresh rosemary or ¼ tsp dried is fine. Salt and pepper to taste ½ tsp dried basil, or ½ cup torn fresh basil leaves if you have them ½ cup grated low fat Cheddar cheese Heat the oil in a medium to large saucepan over medium heat. Add the onion and stir about 5-10 minutes until golden. Add the garlic and stir for just a minute more. Your nose will tell you it’s fragrant and ready. Add 4 cups of the chicken broth, the beans, and the rosemary. Bring to a boil, then reduce the heat and simmer for 15 minutes. Keep the extra broth handy just in case the soup thickens a bit more than you like. Season the soup with the salt, pepper, and basil. Taste it to ensure you like the seasonings as often as you need. Serve topped with 1/8 cup of cheese for each of the four servings. For those past the mushie stage, I do suggest a bowl of spinach salad to round off the dish. For non-bandster family members, you can add whole grain rolls and butter. This is an altered version of a recipe I got from www.SavingDinner.com . I highly recommend joining this organized and efficient way of meal planning, since they have several meal plans including kosher, gluten free, heart healthy, low carb (including Weight Watcher points), etc. Every week’s meal plan even comes with a grocery list. Nutrition: 202 calories; 5g fat, 19g protein, 20g carbs, 5g fiber, 3 mg cholesterol, 991mg sodium. Points: 4.

Tuscany Bean Soup This delicious soup is thin, and therefore very good to start with when you're first allowed mushies. I could not find any canned beans labeled "cannellini" so I substituted great northern beans. I also use the minced garlic you buy in jars. It’s so much easier than trying to mince itty-bitty cloves. There’s also a reason they recommend low sodium chicken broth. You’ll want to salt this to your taste, not the manufacturer’s. Ingredients: 1 T. olive oil (EVOO not needed) ½ c. chopped onion 2 cloves garlic, minced 4-5 cups low sodium chicken broth 1 (16 oz) can cannellini beans, drained and rinsed 1 sprig fresh rosemary or ¼ tsp dried is fine. Salt and pepper to taste ½ tsp dried basil, or ½ cup torn fresh basil leaves if you have them ½ cup grated low fat Cheddar cheese Heat the oil in a medium to large saucepan over medium heat. Add the onion and stir about 5-10 minutes until golden. Add the garlic and stir for just a minute more. Your nose will tell you it’s fragrant and ready. Add 4 cups of the chicken broth, the beans, and the rosemary. Bring to a boil, then reduce the heat and simmer for 15 minutes. Keep the extra broth handy just in case the soup thickens a bit more than you like. Season the soup with the salt, pepper, and basil. Taste it to ensure you like the seasonings as often as you need. Serve topped with 1/8 cup of cheese for each of the four servings. For those past the mushie stage, I do suggest a bowl of spinach salad to round off the dish. For non-bandster family members, you can add whole grain rolls and butter. This is an altered version of a recipe I got from www.SavingDinner.com . I highly recommend joining this organized and efficient way of meal planning, since they have several meal plans including kosher, gluten free, heart healthy, low carb (including Weight Watcher points), etc. Every week’s meal plan even comes with a grocery list. Nutrition: 202 calories; 5g fat, 19g protein, 20g carbs, 5g fiber, 3 mg cholesterol, 991mg sodium. Points: 4.