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I am on my 5th week diet, "anything you can eat with a fork"... I am wondering if you all that have been at this stage (banded, 9/30/08) could give me some tips on what to avoid, as well as some things that I can now toy around with eating. Suggestions, please!!!

there is a fabulous thread in the food and Nutrition forums that can really help you with ideas. it gets probably 30 posts per day from people with their daily menus. here's a link.

http://www.lapbandtalk.com/f9/share-ideas-what-did-you-eat-today-36828/

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I am on my 5th week diet, "anything you can eat with a fork"... I am wondering if you all that have been at this stage (banded, 9/30/08) could give me some tips on what to avoid, as well as some things that I can now toy around with eating. Suggestions, please!!!

I have lots of tuna salad, chicken salad (with shredded chicken), lean beef chili, baked fish. I made reduced fat King Ranch Chicken casserole last night that was yummy but I was wary of the chicken chunks even though they were very tender and I ate very slowly and chewed like crazy. I know you must be excited to be on normal foods again...just take it slow and enjoy!!

Try the squash casserole at Black Eye Pea, it is so good and very mushy.

i made a casserole--no yolk egg noodles (cooked, half a bag), can or 2 of tomato Soup, 1 can milk, sliced mushrooms, chopped onion, ground beef (browned w/onion, salt, pepper, garlic salt and italian seasoning), reduced fat cheese. combo it all and cook it until heated thru and cheese is melted. lasted me all week..... and it is a combo of mushy/protein/carbs. I did less noodles than normal to make it more about the meat and mushrooms.

i don't have an issue with meat or chicken-- but I am just only on fill #1.. i also make sure I eat them very slowly. I took chicken cutlets, pounded them really thin. Salt and pepper to season. Then put fresh spinach, a half slice of ham, a half a slice of swiss cheese and rolled it up (secured with a tooth pick or 2). I rolled up all the cutlets in the package and then put them on top of the rest of the bag of spinach. I cut up 2 cloves of garlic and poured 1/8-1/4 chicken stock in the bottom and baked the whole thing covered for like 30 minutes. I uncovered it for 15 minutes or so. At the very end I put the chicken rolls on a cookie sheet-sprinkled some italian bread crumbs on top with a little grated parm (like a total of 2 tbls) and broiled for a couple minutes to brown. Tasted like it was breaded and the spinach at the bottom of the baking dish was out of this world.