I've been looking for this site for weeks. And much to my surprise, tonight when I visited Eggface's page, there it was. Yay!

To get yours, click here: http://www.tankmiche.com/

MY CHANGING FACE

December 2007-October 2009

Marinate four to six chopped sirloins using my recipe below; I usually let them sit approximately three to four hours. Then wrap each individual patty with a strip of lean bacon; secure with a toothpick (or skewer). Then I hand the pan to my "Better Half" and have him throw them on the grill and cook to our preferred level of doneness.

For regular steak cuts, I would recommend marinating those up to eight hours.

While Hubby is taking care of that, I heat up a wok or a deep frying pan, throw in some sliced onions and a can of mushrooms (drained) and stir fry them in the leftover marinade. I like the onions golden brown; but cook them to your liking.

Oh, and don't forget to remove the toothpicks (or skewers) before eating the steak!

Carmel's Beef Marinade

Ingredients:

1/2 Cup Lite Soy Sauce (Kikkoman)

1/2 Cup Teriyaki Sauce (Kikkoman)

1 Tbsp. Minced Garlic (Spice World)

1 Tbsp. Sesame Seed Oil (Kame)

1 1/2 Tbsp. Wasabi Soy & Ginger Viniagrette & Marinade (Olde Cape Cod)

A Pinch Of Sea Salt & Ground Pepper To Taste

Directions:

Combine all ingredients and marinate rib eyes (or any steak cut) for 4-8 hours (or overnight).

Then cook on grill while continuing to dab on some of the marinade.

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As a side dish, I always slice some onions (usually Vidalia, but any white variety would do), then throw in a can of mushrooms, sliced zucchini, fresh sliced mushrooms or some peppers (yellow, green, red bell---whatever I have on hand); and I stir fry them in with the leftover marinade.

So, so good!!! I hope you enjoy!

Even though you cannot change the ingredients of cake mixes that you buy in a store, you can follow these steps to easily turn the mix into a low-fat, delicious cake.

Instructions Difficulty: Moderate

Step One: Use egg whites instead of whole eggs. If a cake mix recipe calls for three eggs, use four egg whites instead. This will eliminate the yolk, which is where a lot of the fat content of an egg is contained.

Step Two: Substitute applesauce for cooking oil. It seems strange, but for baked goods it works. Use the same amount of applesauce that you would of oil. It can also make the cake fluffier, but it may result in the cake going bad quicker.

Step Three: Try out nonfat plain yogurt instead of oil. If the applesauce solution does not seem right for you, try using yogurt to reduce some of the fat.

Step Four: Add 2 percent or skim milk to your cake mix instead of using whole milk.

Step Five: Sweeten your mix with sugar substitutes instead of sugar. Many cake mixes will already have the sugar in it, but if you need to add sugar, try using a sugar substitute that works for baking like Splenda. Not all sugar substitutes will work well with baking or they may work in lesser amounts, so be sure to check before you use a sugar substitute.

 Step Six: Spray your cake pan with nonfat cooking spray instead of using butter or oil. It may not seem like much but it will help cut down on a little extra fat.

Source: http://www.ehow.com/how_2046131_low-fat-cake.html

Most of us know we should eat less fat and cholesterol, yet changing eating habits that have developed over a lifetime is tough. It's difficult to be satisfied with poached salmon if you've grown up eating fried chicken. 

Fortunately, there are ways to eat a healthy diet and still enjoy your favorite foods, nutrition experts say. The secret? Prepare the foods differently.

Substitute lower-fat ingredients and preparation methods for traditional higher-fat ones. With a little experimentation, you'll find there is little difference in taste between the original dishes and your modified lighter ones.

Cutting Fat From Your Diet

The American Dietetic Association (ADA) and other nutrition experts offer the following tips for cutting the fat from your diet:

Use nonstick cookware, baking pans and casserole dishes to eliminate or reduce the need for added fats, such as cooking oils.

Substitute nonfat butter sprinkles or powder for butter or margarine.

Make defatted stock for soups, sauces and gravies. Refrigerate stock overnight, then skim the congealed fat off the top.

Instead of sauteing meat and vegetables in oil, braise in defatted poultry or vegetable stock.

Use no-cholesterol egg substitute or egg whites instead of whole eggs (substitute two egg whites for each whole egg).

Replace regular salad dressing and bottled sauces with non-oil, fat-free versions.

Substitute pureed fruit or applesauce for half the oil called for in baked goods.

Instead of deep-frying foods, bake or broil them on a nonstick cookie sheet.

Reduce the salt in recipes. To compensate, add more fresh and dried herbs or lemon juice.

Make these changes in your favorite meat recipes:

Substitute chicken and turkey breast cutlets in recipes that call for thinly sliced veal, beef, pork or lamb.

Substitute turkey thigh meat in stews, stroganoff and other recipes in which beef or a heavier meat seems appropriate.

Substitute lean ground turkey or chicken (without fat or skin added) for ground beef.

Substitute these turkey products for their red meat counterparts: turkey pastrami, turkey sausage (with no fat or skin added), turkey ham and turkey bacon.

Make these lower-fat substitutions for dairy ingredients:

Use skim milk or low-fat milk instead of whole milk. 

Use evaporated skim milk instead of light cream. Instead of heavy cream, use evaporated skim milk mixed with nonfat powdered milk.

Instead of whole-milk ricotta cheese, use dry-curd cottage cheese, 1 percent cottage cheese or fully skim ricotta cheese.

Substitute nonfat yogurt for whole-milk yogurt.

In place of cream cheese, use low-fat or fat-free cream chees. An alternative is to make yogurt cheese. To make yogurt cheese, place a container of nonfat, plain yogurt in a strainer lined with paper towels. Set strainer over a bowl and refrigerate overnight.

Instead of using high-fat cheeses, try fat-free or skim-milk cheese products.

Substitute nonfat frozen yogurt, sorbet or sherbet for ice cream.

Use low- or no-fat sour cream instead of regular sour cream.

Source: http://www.healthline.com/sw/wl-turn-high-fat-recipes-into-low-fat-dishes

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 16 servings

What You Need: 

1 Pkg. (2-layer size) Yellow Cake Mix

2 Cups Cold Non-Fat, Low Fat Or Skim Milk

1-1/4 Cups Water

2 Pkg.  (4-serving size each) JELL-O Fat Free/Sugar Free Lemon Flavor Instant Pudding

1/3 Cup Splenda

2 Tbsp. Powdered Sugar (see recipe for substitution in post below)

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter.

Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar (see substitution suggestion in post below this one).

SERVE: Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

EXTRA TIPS: For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes. Or serve topped with fresh raspberries.

SUBSTITUTION: Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding.

ORIGINAL SOURCE: http://www.kraftfoods.com/kf/recipes/warm-winter-lemon-cake-90513.aspx

JELLO FAT FREE SUGAR FREE FLAVORS: http://brands.kraftfoods.com/jello/products/pudding/fat-free-sugar-free-instant-pudding/

'Tis the season to be baking...

And here are some great sites with info about recipe substitutions to make our favorite foods more "weight loss friendly".

http://www.splenda.com

http://www.bigoven.com/private/milk+substitute-recipe

http://www.cooks.com/rec/convert/

http://diabeticpastrychef.com/category/substitutions/

http://www.verybestbaking.com/products/carnation/evap/default.aspx

Two other great sites! These will analyze your recipes. "Must saves" for your faves file:

http://www.caloriecount.about.com/cc/recipe_analysis.php

http://recipes.sparkpeople.com/recipe-calculator.asp


Powdered (Confectioner’s) Sugar Substitution

3/4 Cup Regular Splenda
2 Tbsp. Cornstarch

Place in blender and blend to a fine powder. Use in recipes calling for powdered or confectioners’ sugar.

Although I 'm many pounds away, here's a little art for all my wonderful OH friends who have made it to the sacred place we call "Onederland".

Note: the larger size is for your posts; the smaller size is for signatures.

And for those of you who are so close, but can't seem to quite get there, here's some art for you:

Free free to use any of them; but please don't claim them as your own art.

IMPORTANT: Due to bandwidth issues with Photobucket, please do not copy and paste the art. Instead, download it to your computer, Then either host it at your own image site or upload it here at OH. Thanks!

Per Gina's request, here's my BBQ Slaw Recipe:

Ingredients

• 1/2 Teaspoon Cayenne Pepper
• 2 Teaspoons Black Pepper
• 2 Tablespoons Splenda
• Salt
• 2 Teaspoons Vinegar
• 1/2 Cup Sugar Free Ketchup (I've tried OrganicVille, Hunt's & Walden Farms... I like the real stuff best, but these are all pretty good alternatives)
• 2 Cups Cabbage, Chopped

Directions

In a small bowl, mix together the dry ingredients.

Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine.

Chill the slaw in the refrigerator for at least one hour before serving.

Serve with Lexington Style Barbecue (Recipe Below).

Ingredients

• 1 (6 to 8-Pound) Pork Shoulder
• Salt
• 1 1/2 Cups Apple Cider Vinegar
• 10 Tablespoons Sugar Free Ketchup
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Black Pepper
• 3 Tablespoons Splenda (Or Artificial Sweetener Of Your Choice)
• 1-2 Teaspoons Texas Pete Hot Sauce
• 1 Teaspoon Onion Powder
• 1 Teaspoon Worchestire Sauce
• 1/2 Cup Water

Directions

I usually fix mine in a crock pot for about one hour on high, then I turn it down and let it cook for approximately five hours on low.  Plus, this method is better to hold in the moisture for us WLS patients. Then I let Bruce take over and finish it in the grill using the wood chips. See directions below on how to use them in a gas grill or smoker. After about an hour in the grill smoking, I then add the BBQ sauce as detailed below.

But here is the method listed with the recipe:

Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.

Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.

Combine the rest of the ingredients in a saucepan and bring to a boil. Be sure to stir until Splenda dissolves. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper or hot sauce. After about 20 minutes, remove the saucepan from the heat and set aside.

Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.

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Things You’ll Need For Smoking With Hickory Chips:

• Grill
• Charcoal
• Hickory Chips
• Water
• Metal Pan

Using Hickory Chips In A Gas Grill

Step One---Soak hickory chips in water or another liquid.

Step Two---Place the soaked chips in a metal pan specifically for your gas grill, or use a disposable rectangle aluminum pan (available at most dollar stores).

Step Three---Put the pan directly over the heating element under the grates on one side of the grill. Turn the heat on for that side only after replacing the grill grates.

Step Four---Cook your food by placing it on the opposite side of the grill on the rack so it gets indirect smoke and heat.

Smoking Food Using Hickory Chips

Step One---Soak the hickory chips in a 2-quart metal bowl or pan with at least 2 cups of water. Place the metal bowl into your charcoal grill, setting it in the center of the grill.

Step Two---Pile charcoal coals around the bowl, and then light the charcoal.

Step Three---Put your food on the grill grates in the center directly above the bowl of hickory chips when the grill gets hot.  

Step Four---Shut the lid and let the food smoke making sure the temperature stays around 190 degrees F. Add more coals and water as needed about every thirty minutes or hourly.

This isn't my own recipe; I don't know where it originated. I just adapted it for myself and changed the ingredients to be WLS friendly. 

It takes a while to fix...but it is simply scrumptious!! ENJOY!!!

Here's what I take:

*Bariatric Advantage Calcium Citrate With Vitamin D (Right now, the Chocolate ones)

*Bariatric Advantage Complete Chewable Multi-Formula With B-Complex & Essential Minerals (Berry flavor)

Member's Mark (Sam's Club) B12--1000 mcg (I take half of one and my B12 is still off the charts on the high side)

Nature's Made Iron Tablets 65 mg (1/2 daily)

Nature's Made Odorless Fish Oil 1200 mg

Nature's Made Vitamin A (for my eyes per doctor's recommendation) and I need to let you know how many mg [I threw away the bottle after I filled my pill box]

Biotin (I'll have to get back with you on the brand); but I don't plan on taking it much longer

I think that's all.

* indicates nutritionist's brand recommendation