Melissa Cotton

Sorry I haven't responded until now but I have been so busy that I haven't been on the site. Here's the chicken crust pizza recipe for all those who wanted it:
PIZZA CRUST – (Chicken)

Ingredients
One pound ground (raw) chicken breast ¼ cup grated Parmesan ¼ cup Reduced fat 4 cheese Italian shredded cheese – ¼ cup shredded cheese is 1 oz. by weight ½ teaspoon garlic powder ½ tsp salt ¼ tsp black or cayenne pepper (I used cayenne) Tools
Mixing bowl (stand mixer - easiest combining method) Baking sheet, pizza pan or pizza stone (crispiest crust) Parchment paper Wax paper Rolling pin Pam or any vegetable non-stick cooking spray Instructions
Preheat oven to 450°F. In a medium bowl combine all of the above ingredients. Place a wet paper towel on a flat surface then place your parchment paper on it. Spray it with Pam and then put your chicken mixture on top. Mixture makes 1 large or I like to make 6 – 3 oz. portions, so 6 individual crusts. Lightly spray a sheet of wax paper with non-stick cooking spray (makes for easy removal). Place wax paper, sprayed side down and evenly press using a rolling pin to get it as thin as you’d like. Remove the wax paper and place parchment paper on pan bake until golden brown, 12 to 15 minutes (depending on thickness). Put the crust between two paper towels and pat to absorb any grease. It is chicken after all. Then place it on a new sheet of parchment before topping it. Top baked crust with sauce, cheese and you favorite healthy toppings. Place back in oven on baking sheet or preheated pizza stone and cook until melted and bubbly 5 to 6 minutes. Remove from oven and enjoy! If you bake it on a pizza stone it will get crispier.
Crust Only:
Nutrition Facts
Amount Per Serving:
Servings 6.0
Calories 114
Total Fat 3g
Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 19g
As Prepared :
1 Tbsp Prego pizza sauce
2 Tbsp Sargento reduced fat 4 cheese Italian shreds
1 tsp sautéed Vidalia onion
1 tsp sautéed red bell pepper
½ oz. cooked 90/10 lean ground beef
Nutrition Facts
Servings 1.0
Calories 238
Total Fat 10g
Carbohydrate 5g
Dietary Fiber 1g
Sugars 2g
Protein 31g

Your body does weird things with alcohol after surgery. You get drunk fast and sober really fast which leads to more drinking. Many people become alcoholics because of this. Be careful. Many people in my surgeon's support group have experienced this so no alcohol is suggested.

I had my surgery in July last year, but to be honest I don't even remember the specific date. I'm sure they are proud and happy about your weightloss, but don't remember the specific date of your surgery.

Down a little more than 100lbs. Still losing,but it's slowed a lot. I've found myself slipping with my diet now and again. Its hard getting all the protien in with out supplements, but I can't handle anything with artifical flavors anymore. Lots of fresh meat and veggies.

They took my band out as part of an emergency procedure. I had a very bad abdominal infection that probably started at my port site. I was on iv antibiotics for weeks after my hospital stay which included gallbladder removal, abscess removal, band removal, and blood transfusion.
My Dr. said I had scar tissue from the band even before removal. It didn't matter if I waited 6 months or a year the scar tissue was already there.
I will say for my recovery from RNY was much easier than the band. I'm losing about 2 lbs a week. I'm 5 1/2 weeks out and down 24 lbs. Not crazy fast, but I'm ok with slow and steady.

It also washes the food through the pouch quicker and you feel hungry faster.

It also washes the food through the pouch quicker and you feel hungry faster.

I'm 4 days post-op and told only my hubby, my sister and mother-in-law (who I am very close to). Just didn't want to hear any negativity or unsolicited advice. Now that I'm postoperative and doing well, I don't give a crap who knows!

Yes, I have a similar ripping pain in the same location. Talked to my Dr about it and he seemed to think it was pretty normal. He said that's where the stapler goes in and that they usually put a stitch in and that's what I'm feeling.