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Ingredients:

·         1 Pack Low Fat Cream Cheese (8 Ounces)

·         1 Can Rotel Tomatoes

·         ½ Pound  Sausage-Crumbled Finely (I use Jimmy Dean’s Mild)

Directions:

1.  Cook bulk breakfast sausage using a fork to crumble it fine as it’s cooking.

2.  Drain fat off sausage meat.

3.  Combine cheese, tomatoes, and sausage in pot on top of stove or in crock pot and heat until cheese is melted.

4.  Stir well before, a few times during, and after melting cheese.

Any bulk sausage is fine in this recipe, but a better grade of sausage means a better dip. Look for sausage packed in paper and sold in a rectangle rather than the sausage in the plastic tubes.

I use celery to dip it with; but baked chips are good, too.

Great for parties! But if you make it for yourself, I'd recommend making it in much smaller batches.

Note: I just throw it all in a small crock pot and let it cook for a few hours.
So easy! So yummy! 

New Century Club WETEO Buttons (lots of new regular Century Cards coming soon...stay tuned):

Buttons & Awards From Las Vegas: YOU KNOW WHO YOU ARE!

Please do not link back to these buttons. To use in your signature or OH blog/profile: PLEASE download to your computer and then upload to your OH pics or an online photo hosting service (I use Photobucket).

Yesterday was my fourteen month surgiversary. I've now lost 145.9 pounds. 

 Also, I took my latest measurements; I've lost 3.5 inches this past month and 84.75 inches since 3/31/2008. Amazing!

I love, love, love  my RNY!



Make Your Virtual Model At: http://www.mvm.com/

Start with half a jar of low or no carb Alfredo sauce. FYI: I've used the "Walden's Farm" & "H.T. Trader's" (from "Harris Teeter").

Then mix together the following ingredients:
1-2 Tbsp.Minced Garlic (I keep a jar of this in the fridge at all times)
1 Can Sliced Mushrooms (10 Ounces)
1 Tsp.-1 Tbsp. Butter Or Margarine (Or you could use Butter Buds or a similar product)
Reduced Fat Parmesan Cheese (I just shake it in; probably at least 1/4 Cup or more)
Light Salt
Pepper

Combine the jar of sauce with the above mixture in a sauce pan.
Heat for a few minutes over low heat; let come to a boil while occasionally stirring the sauce.

Grill two chicken breasts separately. Or if using frozen pre-cooked strips, warm in microwave according to package instructions.

Pour sauce mixture over chicken in glass dish; then melt some 2% mozarella cheese over the grilled chicken (either in microwave or under broiler in the oven).

Note: You can also use shrimp in place of the chicken.
I use the no-carb noodles from the post below.

Serves: 2

It is fantastic!!

Combine the following ingredients in a bowl. Mix well, then chill for approximately two hours:

1 Cup 0% or 2% Fage Greek Yogurt (I use o%)

1 Cup Cottage Cheese

1 Cup Low Fat Cool Whip

1 Small Package Lemon Jello Pudding

*6-8 Tablespoons Key Lime Juice (Adjust To Your Preference)

½ Cup Splenda

You can eat it right away (I usually do that when I make it each time). But the flavors "meld" better if you let it chill first.

You'll probably want to add a little extra water and mix that in at serving time. Add slowly until you like the consistency. Add less water if you are preparing it in a pie shell. More if you'd like it "pudding style". {{{You don't have to add water; but if you don't it tends to make the mixture quite thick.}}}

Toppings/Additions (Add When Serving, Not Before):

You can also add a tablespoon of unflavored protein powder or fiber (Benefiber or FiberSure) depending upon your nutritional (and intestinal) needs for the day.

Also, at the time of serving, I add some Kashi Go Lean Crunch for some texture and fiber and some Cool Whip Lite spray to make it even more decadent. Yum Yum Yum!

The specific brands used and the serving sizes will determine the exact protein count. I usually have 3/4 cup (over four to five hours when I'm working late at night).

3/4 Cup=11.25 Proteins (Fluff)

*Note: I found the key lime juice in the cocktail/wine section of my grocery store. I use "Nellie & Joe's Famous Key West Lime Juice".

=====
A few recipe tweaks from my wonderful friend Melissa (5/17/2009)

MelissaM39 wrote: Hey there, pretty lady.  I made your lime fluff.  I beat it up with my blender until it was totally smooth.  Then I took some crushed almonds and "I can't believe it's not butter" and pressed them in a pie tin.  I sprinkled some Splenda over the crust for sweetness.  Chilled the lime mixture and dang if it wasn't the best key lime pie I have had for a very long time!  Love you sweets!
 

 Today, April 1st, 2009, is my one year surgiversary. Or perhaps I should say that is the anniversary of the first year of my new life. And boy, do I have a lot to celebrate!

Some Random Thoughts, Achievements, Successes & Goals Reached

Lost 132.5 Pounds & 75.375 Total Inches (As Of 3/3/2009)

Off Of Blood Pressure, Cholesterol, Lyrica And All Diabetic Medicines

No Longer Have Sleep Apnea; Off Of CPAP Machine

Do Not Need Seat Belt Extenders

Became More Confident, Talkative & Outgoing; Have Rediscovered ME!

Rediscovered My Love Of Fashion, Clothes & Jewelry

Currently Wearing L/XL Tops & 14/16 Pants; Down From 3X-5X & 30/32 Plus (I Quit Buying Things After That Size & Wore Everything Stretched To The Max) Yikes!

Now Wearing Size 8 Shoes; Down From Size 9WW

Now Wear Size 40B Bra; Down From 48C

Can Easily Cross My Legs

Walking More & More; Rarely Have To Use My Old Wheelchair

Can Walk A Flight Of Stairs Without Being Out Of Breath

Renewed My Love Of Exercise, Aquatics & Swimming

Swam 300 Laps A Day In 2008; Started With One Lap; Aiming For Even More This Year

Worked Through Many Emotional And Food Related Issues

Religiously Took My Vitamins & Supplements All Year

Successfully Monitored & Journaled All Of My Fluids & Food Intake For One Year

Have Started Living My Life, Instead Of Hiding At Home All Of The Time

Have Become Even More Grateful For All Of My Blessings

Celebrated My 33^rd Anniversary With My Wonderful Husband & Soulmate


Have I encompassed any problems during the past year? Sure; but other than a few little things and some non-WLS issues arising, but I am very happy with my results so far.

What have I learned? Foremost, I have learned to separate my emotional and nutritional needs. And although I’ve always been a patient person, I have learned to be even more tolerant of those around me. I realize that we are all fighting battles and that it is not the things that happen to us along the way; it is what we become and how we react to life's problems that shape who we are.

And if I could turn back the hand of time, would I still have a RNY? Absolutely, without a doubt! I would definitely embark on this journey and do it all over again.

Thanks to all of my wonderfully wacky WETEO’s, my darling OH friends, and my super loving group of friends and family. I am so grateful to all who have supported me completely and unconditionally! I appreciate all of you: for following my story and believing in me, for making me laugh and for making me cry, for giving me advice, for sharing your struggles and triumphs, for sending clothes to me and for opening your hearts. I have truly learned so much from all of you and will never forget your many kindnesses.

Additionally, I must send a huge thank you to the staff of Obesity Help for providing this wonderful gathering place for all of us who struggle with weight issues.

Finally, thanks to my amazing husband who has championed me from the very beginning. I love and adore you!

Start Date: March 1st, 2008

Surgery Date: April 1st, 2008

Target Goal Date: April 1st, 2010

Height: 5' 5.5"

Beginning Weight: 377.5 Pounds

Current Weight: 245.0

My Surgeon's Goal Weight: 180

My Goal Weight: 160

Weight Loss: 132.5

Pounds Left to Lose: 82.5

Percentage Body Weight Lost: 64.9%

Body Mass Index

BMI Start: 62.8

BMI Current: 40.2

BMI Goal: 26.6
 
Weight Loss Method: Laparascopic Roux En Y Gastric Bypass

Total Inches Lost As Of 4/1/2009: 75.375 

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