juliansmom2003

Ugh, so finally ate lunch around 3:45 and housed a 10.5 ounce Lean Cuisine (took about 12-15 minutes to eat it). I was still hungry, so I figured I'd go for Protein, so I ate a light cheese stick. Waited a few minutes and I was STILL hungry. So I grabbed the Quakes rice cakes stash and had about 10 mini cakes (60 cals for 7 I think it is). Anyway, I'm not even concerned with calories right now because I'm still WAY under, but I know I can't continue to eat like this (portion size wise). I am sitting here NOW feeling over full (still never get the chest pains, but all of a sudden I feel like I've eaten Thanksgiving dinner). I did stop after the Lean Cuisine to see if I would feel full (didn't eat too fast, nothing got stuck), but I was legitimately still hungry. Now I probably will eat hardly anything for dinner because it's so late. The thing is, I will be satisfied for 4 hours or so, but my portion size is still out of whack. I know I need a fill, I guess I just needed to vent. Thanks for listening. (Praying to God I don't go in next week for my fill to find out my pouch is stretched!!!)

Oops, yes 4 servings :-)! Sorry about that!

I haven't had my favorite craving (burgers) in a lonnnng time, mostly because of the fat content and you never know what is going in there LOL I found a couple of really good recipes under 300 calories each that I thought I'd share for you red meat lovers: EAGLES TAILGATING BURGERS (named it just for you, Todd!) LOL Ingredients 2 lb cheese 1/4 cup Yuengling 1/2 cup Onions 2 tsp Minced Garlic 2 tbsp Worcestershire Sauce 2 tbsp Spices, Basil Leaves Directions 1. Preheat an outdoor grill for high heat. 2. Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties. 3. Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done. Calories: 248, Fat: 10g, Protein: 25 g Ground Barbecue Burgers Ingredients 1 lb Ground Beef, 90% Lean 1 1/2 tbsp Ketchup 1 tbsp Mustard, Prepared, Yellow 1 tbsp Worcestershire Sauce 1 small onion Onion, 1 Small - Cooked 1 serving Green Bell Pepper (4 Oz) Directions 1. Preheat an outdoor grill for medium-high heat and lightly oil grate. 2. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties. 3. Place burgers on grill and cook for 3 to 4 minutes per side, or until done. Calories: 286, Fat: 14 g, Protein: 32.6

How many different ways can we cook a chicken, do you ask? I seem to find them somehow. Here's another one I'm going to try. I'll post some yummy burger ones next I just found. Sweet N Sour Chicken Prep Time: 15 minutes, Cook Time: 15 minutes Ingredients 1 lb pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil. Calories per Serving: 216, Fat: 6 g, Protein: 25.33g Enjoy!

For those who like the recipes I'm posting, wanted to share with you what I'm planning on making for dinner one night this week. Enjoy! Baked Dijon chicken Ingredients 1/4 cup Dijon mustard 1/4 cup NESTLE® CARNATION® Evaporated Fat Free Milk 1/4 cup plain, dry bread crumbs 1/4 cup grated Parmesan cheese 4 (4 ounce) boneless, skinless chicken breast halves Directions 1. PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray. 2. COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. 3. BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center. Calories: 208, Fat: 5.9 g, Protein: 32.75 g

There are a ton of crockpot recipes on here. I've attached as a PDF. Enjoy! :biggrin: RECIPES.pdf

The "sweet spot" is actually the "magic" fill level that allows you to feel full on less than a cup of food and will keep you satisfied for at least 4 hours. The official Lap Band site also calls this "the green zone". Hope this helps!

I agree with JeweI that this is a lifelong deal. Not a diet, but a complete lifestyle change. I cannot feel the band inside me either. Sometimes I can feel the port from the outside, but I can't feel anything from the inside. If I didn't get that horrible pain when I eat too fast, I wouldn't even know it was there! I am 36 and my starting BMI was 42 and I also had mild sleep apnea. I don't even snore anymore. I am 30 lbs away from goal and I can tell you that the band was the best thing I've ever done for myself. I will keep it for the rest of my life (God willing LOL). I have lost 52 lbs with no restriction, so honestly, if you use this as a tool and work with it, honestly you will see results. Lots of luck to you on your decision. This is a great forum for support, so you're in the right place.

Honestly, if it weren't for journaling, I don't think I would be losing so well. I use thedailyplate.com and journal everything I eat, as well as exercise. Remember, if you are exercising, you need to compensate for those calories burned. As a PP mentioned, there is a possibility you aren't taking in enough calories (which was my issue for awhile). Do you have restriction? If not, perhaps you could go in for a fill or try the 5-day pouch test to jump start your weight loss and get you back in tune with your band. I did it almost 2 weeks ago when I hit a plateau and I've started losing again (knock on wood). Good luck to you! Stay with it!!!

You look awesome! Keep up the great work! If that's not motivation, I don't know what is!!!

Down one pound since last week, so I'm at 180. Missed my goal by 7 lbs :-( hmmmpfh. Oh well onto the Easter Challenge!!!! LOL

Sounds yummy. I'm going to take a look for them!!!

Oops, I posted this on the pre-op board. It seems like the crockpot ranch chicken was a big hit with some of you! For those of you who still need the recipe, here you go and enjoy! Ingredients 4 serving salad Dressing Mix 1/4 cup Water Directions 1. Pour water in bottom of crockpot. 2. Add frozen chicken breasts. 3. Combine marinade, ranch dressing mix and pour over top of chicken. 4. Cook on low for 8 hours. Serve. Calories: 171, Fat: 4.5g, Protein: 23g For some reason, I found it to be a bit salty, so let me know what you think!

It seems like the crockpot ranch chicken was a big hit with some of you! For those of you who still need the recipe, here you go and enjoy! Ingredients 4 serving salad Dressing Mix 1/4 cup Water Directions 1. Pour water in bottom of crockpot. 2. Add frozen chicken breasts. 3. Combine marinade, ranch dressing mix and pour over top of chicken. 4. Cook on low for 8 hours. Serve. Calories: 171, Fat: 4.5g, Protein: 23g For some reason, I found it to be a bit salty, so let me know what you think!

Sorry--I left that out!! It's 28.2g of protein :crying: And SOOOOOOOO yummy :scared2:!!!

Forgot to post this recipe last night. I know a few of you asked for it. This was A-MA-ZING!!! My husband, who isn't a huge fan of eating healthy LOL had 2 big plates of it and asked me if I can make it a regular thing!!!! I served with brown rice, but honestly, I filled up on the meat and forgot all about the rice. Enjoy! Here is the recipe: Original Recipe Yield 6 servings Ingredients 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot Water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt Directions 1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. 2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. 3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Nutritional Information Amount Per Serving Calories: 302 | Total Fat: 15.8g | Protein: 28.2g Servings Per Recipe: 6

OMG the laughing cow cheese was the BEST idea! The recipe called for regular old swiss which is so high in calories so I switched the laughing cow for it. It was SLAMMING! I made an extra piece to take to work for lunch!!! Guys, it was no prep time at all and cooked in 35 minutes. Had some steamed veggies on the side and it was purrrrfect!!! The best is using the Perdue perfect portions--each one of those chicken breasts is 4 oz. I'm still a little hungry, but I'll wait a couple of hours and have some sugar free pudding w. fat free cool whip for dessert. I had a really good day today! Shoveled my butt off, did 100 crunches on the ab lounge and ran a mile! Wish every day could be this good!

So, all this snowy weather has brought out the cook in me LOL Last night, I did an AMAZING crockpot pepper steak (hubby LOVED it--didn't realize it was healthy!!) and tonight, I'm doing chicken Cordon Bleu. I found the recipe online and tweaked it to be more calorie/fat friendly. Just thought I'd share since lots of us are looking for a little variety (and I am ALWAYS looking for creative options to cook chicken LOL). Ingredients: 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 wedges laughing cow Swiss cheese 4 slices Oscar Mayer deli selects ham 1/2 cup seasoned bread crumbs 1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. 2. Pound chicken breasts to 1/4 inch thickness. 3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. 4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately. Calories: 280 Fat: 10 g Protein: 37g Carbs: 11g Enjoy!

That has been my focus too--calories, protein and fat. Then my sister goes and mentions that when she reduces her carbs, she notices more weight loss. Just another thing to track, great! LOL

Just wondering how many carbs everyone allows themselves. Sometimes it's hard to get away from them, as they are in veggies and other healthy foods we eat. I have been hanging anywhere from 90-140 per day. Is this too much? Knock on wood, the scale is starting to move again and I don't want to mess it in any way....

Sometimes if I don't have time to make lunch for work, I have a Lean Cuisine stash in the freezer. The herb chicken one is only 180 calories, 3 g of fat and 18 g of protein!!!!

What time are you getting your fills? Are you tighter at a particular time of day? I am so tight in the morning and lucky me my first fill was at 7:45 am, so of course I have no restriction. Next fill is 2 weeks from today at 9 am. I'd love to get an afternoon appointment one of these times, but they book so fast! Oh well, perhaps #2 will work. I'm trying to stay optimistic LOL Hang in there. Everyone is different. Someone can be just fine with one or two, some need three or more. Hope you get your restriction soon!!!

Same here. I just finished my coffee and I'm not really hungry for breakfast. I'll try to eat some Special K, but I really don't want to eat. lunch the hunger picks up and I always end up eating more than I should and dinner....same thing. I stop myself but I'm still hungry after dinner, so I usually have a snack after. What stinks is my next fill appointment is at 9 am. My other was 7:45. It really sucks because I'm too tight in the morning and I know my doc won't give me a smidge more fill with this in mind. He does it under fluoroscopy so he watches the restriction level and if he sees anything pushing back up, he takes some right out :-(

Starting at size 22-24. Current size...14 I feel .... so great about myself!!! I need to work on: Exercising more!

Pickles, I'm the one that uses the ab lounge. I also asked my surgeon if it was okay and he said it was no problem. If it gets sore, just ease off and stop for a bit. I was banded in October and started using this last month with no issues. It really does work the belly though. I am determined to get rid of this poof!!! LOL