Danielle H.

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Update: I'm 5 days out today...2/27 LBL.  I did great, said I lost very little blood at all, pressure was normal and all went really smoothly, only took 5 hours as opposed to scheduled 6!  I love my results already, still swollen (pics on profile for friends) and of course it looks yuck still.

Went for checkup yesterday and he removed the 2 pubic drains (thank GOD!) but still the ones in the back are like at 90 or so output in 24 hours, so we will check them again on Monday.  OnQ came out yesterday and boy can I tell a huge difference - even if you can't afford the $350ish, find a way!

I'm tight but so far not had any trouble (except right out of bed) where I am slumped over and can't stand straight...I can feel tightness in my back today definitely.  Burning and stinging where nerves are awakening.

Wierd thing is I could feel my heartbeat in my tummy today...and oh the muscle spasms.  But so far, really not too many complaints.  Sleeping a lot, overdid it a bit with trying to be social with my mom and roommate and lying a couch instead of bed - bad move for me. 

Legs feel somewhat numb from sitting so I'll keep this more short than anticipated.  Dr L took 7 lbs off me of skin and fat, more lipo on upper under breasts (don't know measurement) and at the widest part of my tummy he corsited it 7 inches.  OUCH- yeah tight but fantastic too.  Day of surgery I weighed in on hospital scales at 173...today I'm at 164, yeah I know I shouldn't weigh but its me, what can I say!  I also love that it reset the hunger for me, I'm so back to vsg levels and that restriction from the tuck is such a great thing.  More later when I can stand being up again...off for dilaudid and a nap.

Thanks for everyone's help.      Thanks for the birthday wishes -   I love yall, I've been off the boards a bit since I had PS - LBL last friday....boy its rough but completely worth it.

I have pics posted for friends if you want to look - these were day 2 and 4 after surgery - haven't done too many since cause the swelling set in.  Its going down a little by little each day.  I have only 1 drain left and its way producing now!  It may come out on day 10 (monday) but we'll see.

I'm so happy with my results - he took 7 lbs off my tummy and corsetted me 7 inches at the widest spot.  Butt is not augmented but lifted and I love it too!

So happy and have lost 13 lbs since day of surgery...2 lbs from my low weight of 157!!!  I'm so happy right now and the renewed restriction is wonderful too!  I'm still swollen so I am hopeful to get closer to my goal weight of 140...

So 2/27/2009 is my Lower Body Lift/Belt Lipectomy!

Post Date: 11/1/08 3:39 pm
Ok so I'm one of those that counts every ounce - so today I have officially entered the Century Club.  100 lbs down from my highest weight of 260 lbs in 2005!  I lost a little through WW, but the biggest loss of all has been from my VSG almost 11 months ago (58 since surgery - but I'm a slower loser and have only 19 to go - 9 to my surgeon's goal!)

Here's my stats...

	11/1/2008
Weight	159.8	-9	100.2	Total Lost from 260 High Weight
Chest	40.5	-13.5	58.2	Lost since surgery
Waist	33	-10.25	79.8	Excess Body Weight to lose
Hip	37.75	-5	73%	% Excess weight lost
Thigh	20	-3
Calf	14	-3
Neck	14	-5.5
Shoulder	42.5	-3.5			Total Loss 54.5 INCHES
Upper Arm	12	-1.75
Forearm	9

Yeah so it feels great and I can only say that life is definitely different.  I went out last night and wore the outfit I posted in pics a few days ago and let's just say the evening was very fun...and attention is not something I'm used to.  Must make some mental adjustments!

It's great to be at 100 lbs - I never thought I'd be this small and I can only image what losing the rest will do for me.  I am back in a losing phase I believe and the month of October was tough due to Plastics...but it's coming off again and I hope this 10 lbs will fly by quickly - I'd love to be that much closer to my goal by 12/13 - my year!

Keeping it going - we can do this!  Thanks in advance for congrats- It's totally worth it, no more HBP, diabetes or cholesterol - perfectly healthy...now the mental adjustments - well 25 years of being the fat girl in the room, that takes time... :)

Yep - it's getting there - maybe even this week I'll pass the 100 lb mark!

I'm at 96.6 today...and doing the pouch test this week - which is painful but been totally worth it cause my weight is down to new low of 163.4 today!

I'm loving it and I'm evaluating Plastics - think I want an arm lift, a breast lift (thanks Gee Gee- my grandmother), and a tummy tuck to get rid of the panni that most overweight people have and I've had all my adult life!  I can't even imagine my stomach being flat and the extra skin gone.  When I get closer to that point I'll definitely do some melted candle wax pictures for everyone.  I'm thinking I'll be at goal by year end and then have to be stable for 3 months before the plastic surgeon will touch me...so maybe an early birthday present depending on when I reach goal.  That of course would be dependent on the financial aspect too.  I have been able to pay off  nearly $13,000 this year of the $18,000 surgery (hopefully even closer by year end).   But plastics could be as much as $30k if I do it in the states and I'm just not convinced about Mexico surgery (but keeping open mind cause of the cost differential!).  Anyway, I'm so happy with me right now and I love the loss I've had to date. 

I'm into an 8 at this point depending on the clothes - 8/10 and Medium (of course the girls restrict that part sometimes- again Thanks Gee Gee!)

Here's my latest measurements - I'll repost again when I hit 100lbs!

	10/1/2008
Weight	163.4		96.6	Total Lost from 260 High Wt
Chest	39.5	-10	54.6	Lost since surgery
Waist	33	-13.5	79.8	Excess Body Weight to lose
Hip	37.75	-10.25	68%	Excess weight lost
Thigh	20.5	-4.5
Calf	14.2	-2.8
Neck	14	-3
Shoulder	42.5	-5.5
Upper Arm	12	-3.5
Forearm	9.5	-1.25
Total Inches Lost		-54.3

So today I weigh 170.0 - a number I never recall seeing on my scale before! 

And that makes 90 lbs from my high weight of 260.  I struggled to lose down to 227 and it took me almost 2 years to do that and that was the day I met Dr Smith for my evaluation. I hadn't done anything at that point - just filled out their information sheets.  So I met with him and he said I'd be a great candidate for VSG since I can exercise and was already active.  Of course he told me I'd expect to see you at 150...but most only lose 80% of EBW.  I said, well I'm not most!

So in less than 2 months time I had all my testing done and had my date.  I'm still fighting insurance - on my second appeal - I went ahead and selfpaid - but I'd love it if they came through on some of it.  Next level is a medical appeal - anyone been through this - PM me - I have questions!

Exciting to be at this point...I've never known myself this small and can't envision what I look like at my goal of 140!  I'm in a size 9-12 and Medium shirts.  I'm actually wearing a pair of shorts I got at goodwill today and they are an 11 JR...oops - think I overlooked the JR part when shopping - but they fit and they are CUTE!

This part of life brings me joy!  I'm better off - diabetes gone, HBP gone, smoking gone!  Just waiting for cholesterol to come down or go back on meds...

Anyway, life is what it is - topsy some days and lovely others.  Just a little share from me this morning - rejoicing in my own accomplishments!

I've collected these over time from many people...so credit to all of you!

Peanut Butter Jelly Crisps

 Ingredients

Peanut Butter, smooth style, 1 cup (remove)
*Quaker Oats 100% Natural Whole Grain oatmeal, 0.5 cup (remove)
**Flax Seed Meal (ground flax), 8 tbsp (remove)
*Splenda Brown Sugar Blend, 10 tsp (remove)
100% whey protein, 3 serving (remove)
Blackberries, frozen (unsweetened), 2 cup, unthawed (remove)

Directions
cut in flour oats sugar blend and peanut butter til its in large pea sized clumps. put berries in the bottom of a baking dish and sprinkle with splenda. put oat mixture evenly over the top and bake for 35 mins on 350. This is so delish!!!

Number of Servings: 8

PEANUT BUTTER RECIPES

Protein Balls Recipe
The pb and oatmeal balls are VERY easy.

1 cup Peanut Butter (I use no-sugar-added Peter Pan)
1 cup rolled oatmeal -- not the instant stuff
1 cup protein powder (I use Matrix Chocolate, but you can use other flavors)
5 packets Splenda

Warm the peanut butter in microwave about 30-40 seconds -- it melts it and makes mixing in the other ingredients much easier. Add the oatmeal, protein powder, and Splenda and mix well. (If needed, you can add a little bit of water to make it easier to mix) Roll into walnut sized balls, refrigerate. Store in fridge in zip-lock baggies. This recipe makes 20-24 balls.


Protein balls
1 cup protein powder (chocolate or vanilla)
1 cup non-fat dry milk
1 cup rice crispy cereal
1 cup peanut butter
Splenda to taste
cocoa powder mixed with Splenda

Add the protein powder, dry milk, cereal and peanut butter in a mixing bowl. Mix thoroughly making sure that all the dry milk is in the mix and not visible. If you like it real sweet, add some more Splenda to fit your taste. Form the mixture into small balls ( about 1.5 inches in diameter) Roll in the cocoa/Splenda mix. Refrigerate. Each ball has about 10 grams of protein.


Protein Poppers

1 C. protein powder (I use Unjury chocolate)
1 C. non-fat dry milk
1 C. peanut butter (I use Healthy Balance Chunky)
2 tbsp Cocoa powder (I use Hershey's Unsweetened Dark Chocolate)
2 tbsp water
½ C. ground flax seed
½ C. rolled oats (don't use instant oats)
Splenda to taste
1 tsp. rum extract

Mix protein powder, milk powder, rum extract and peanut butter. When totally mixed, add flax and oats. Add enough water to moisten to allow you to form into one inch balls.

In separate bowl, mix splenda and cocoa. Roll each ball in cocoa mixture. Chill one hour before eating.

Makes about 12-15 balls. Apprx. 10 grams of protein per ball. 


Chocolate Covered Caramello Mocha
1/3 oz DaVinci Toasted Marshmallow Sugar Free Syrup
1/3 oz DaVinci Chocolate Sugar Free Syrup
1/3 oz DaVinci Caramel Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Cafe Caramel Mocha
1/2 oz DaVinci Chocolate Sugar Free Syrup
1/2 oz DaVinci Caramel Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

French Twist Mocha
1/3 oz DaVinci Vanilla Sugar Free Syrup
1/3 oz DaVinci Chocolate Sugar Free Syrup
1/3 oz DaVinci Butter Rum Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Jingle Java Latte
1/2 oz DaVinci Gourmet Cinnamon Sugar Free Syrup
1/2 oz DaVinci Gourmet Amaretto Sugar Free Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Cream Dream Latte
1/2 oz DaVinci Gourmet Irish Cream Classic Syrup
1/2 oz DaVinci Gourmet Amaretto Classic Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Cinnamon Roll Latte
1/2 oz DaVinci Gourmet Cinnamon Classic Syrup
1/2 oz DaVinci Gourmet Caramel Classic Syrup
1 cup hot coffee
1/2 cup vanilla Micellar Milk
Combine all ingredients in a large mug.

Peach Almond Italian Soda
ice
sparkling water or plain water
1 oz Da Vinci Gourmet Amaretto SF Syrup
1/2 oz Da Vinci Gourmet Peach SF Syrup
1 oz Half and Half
Directions:Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.

Butter Almond Latte
milk
espresso
Da Vinci Gourmet Almond SF Syrup
Da Vinci Gourmet Butterscotch SF Syrup
Directions:Combine ingredients in blender with ice.

Banana Cream Pie Shake
milk
Da Vinci Gourmet Banana SF Syrup
half and half
Da Vinci Gourmet Coconut SF Syrup
Directions:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.

Banana Rum Smoothie
Milk
Da Vinci Gourmet Banana SF Syrup
Da Vinci Gourmet Butter Rum SF Syrup
Directions:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.

1/3 oz DaVinci Toasted Marshmallow Sugar Free Syrup 1/3 oz DaVinci Chocolate Sugar Free Syrup 1/3 oz DaVinci Caramel Sugar Free Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Chocolate Sugar Free Syrup 1/2 oz DaVinci Caramel Sugar Free Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/3 oz DaVinci Vanilla Sugar Free Syrup1/3 oz DaVinci Chocolate Sugar Free Syrup1/3 oz DaVinci Butter Rum Sugar Free Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Gourmet Cinnamon Sugar Free Syrup1/2 oz DaVinci Gourmet Amaretto Sugar Free Syrup 1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Gourmet Irish Cream Classic Syrup1/2 oz DaVinci Gourmet Amaretto Classic Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.1/2 oz DaVinci Gourmet Cinnamon Classic Syrup 1/2 oz DaVinci Gourmet Caramel Classic Syrup1 cup hot coffee1/2 cup vanilla Micellar MilkCombine all ingredients in a large mug.icesparkling water or plain water1 oz Da Vinci Gourmet Amaretto SF Syrup1/2 oz Da Vinci Gourmet Peach SF Syrup1 oz Half and HalfDirections:Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well.milkespressoDa Vinci Gourmet Almond SF SyrupDa Vinci Gourmet Butterscotch SF SyrupDirections:Combine ingredients in blender with ice.milkDa Vinci Gourmet Banana SF Syruphalf and halfDa Vinci Gourmet Coconut SF SyrupDirections:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.MilkDa Vinci Gourmet Banana SF SyrupDa Vinci Gourmet Butter Rum SF SyrupDirections:Combine ingredients in blender with IDS or Matrix vanilla protein and lots of ice.


Pancakes (Cottage Cheese) Ingredients

1 Cup Small Curd Cottage Cheese (1% fat)
1 Cup Egg Substitute (low calorie)
1/4 Cup Flour
1 Dash Salt
1 Tsp. Cinnamon


Directions
Place cottage cheese in a blender. Add 1/2 cup of the egg substitute and whip for 30 seconds. Add the additional 1/2 cup of egg substitute, flour, salt and cinnamon and whip an additional 30 seconds.
Spray a griddle with Pam and pour batter to make 12 pancakes (about ¼ cup of batter per pancake).
2 Pancakes = 1 Serving
Serve with Sugar Free Maple or Fruit Syrup or heat Sugar Free Fruit Spread and spread on pancakes.

Number of Servings: 6
  Nutritional Info Servings Per Recipe: 6 Amount Per Serving Calories: 67.3 Total Fat: 0.5 g Cholesterol: 1.5 mg Sodium: 260.7 mg Total Carbs: 5.9 g Dietary Fiber: 0.3 g Protein: 9.4 g 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Pumpkin Surprise Muffins
Makes 12 servings
A little pocket of fat free cream cheese adds a bit of heaven to theseIngredients

8            oz fat free cream cheese

1            cup fiber one cereal ground

1            cup old fashioned oats

1            cup pumpkin

30          g Whey protein (Unjury unflavored) or Absolutely Pure Whey

1            cup egg beaters

1/2         cup craisins

1/2         cup chopped walnuts

1            tsp baking powder

1/2         tsp cinnamon

1/4         teaspoon nutmeg

1/3         Cup Splendor

Directions Mix all ingredients together except the cream cheese and place
1/3 cup scoops to greased muffin tins
Cut cream cheese bar in half and then into sixths to equal 12 pieces.
Put one cube of cream cheese into the center of muffin and push gently down and place additional batter on top.
bake at 350 for half an hour EACH MUFFIN = 125 CALORIES; 3.9G FAT; 17G SODIUM; 15 CARBS; 10.1G PROTEIN; 4.3G FIBER NOTE: I’ve also prepared these substituting sugar free preserve for the cream cheese and they tasted great.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


MANICOTTI FILLING 1 & ½ CUP PART SKIM RICOTTA 1 OZ. GRATED PECORINO ROMANO CHEESE OR PARMESAN 2 EGGS 2 OZ. PART SKIM MOZZARELLA SHREDDED SALT & PEPPER TO TASTE Mix together all ingredients and bake in a small casserole or use to fill wonton wraps. OPTION: Serve with marinara sauce. NUTRITION FACTS: 1/6 of Recipe = 154 Calories; 9g of Fat; 4 Carbs; 13g Protein
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


BROCCOLI RITZ CASSEROLE LIGHT VERSION
Ingredients
20 OZ FROZEN BROCCOLI CHOPPED
4 TBS LIGHT MARGARINE MELTED
11 OZ. LIGHT VELVEETA SLICED
ONE SLEEVE REDUCED FAT RITZ CRACKERS CRUSHED
GARLIC POWDER
SALT, PEPPER
Directions
Cook broccoli according to package directions and drain.
Spray an 8" x 8" pan with Pam and add half the broccoli. Sprinkle with garlic powder, salt and pepper. Then place half of the Light Velveeta on top and top with half of the crackers. Repeat this step with the remaining ingredients. Spoon melted margarine over the casserole evenly and bake for 30 minutes at 350 degrees till golden brown.

Number of Servings: 6


Nutritional Info Servings Per Recipe: 6 Amount Per Serving Calories: 228.9 Total Fat: 11.1 g Cholesterol: 21.5 mg Sodium: 866.3 mg Total Carbs: 18.9 g Dietary Fiber: 0.0 g Protein: 11.2 g NOTE: If you cut it into 8 portions calories = 171; protein = 8.4g ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


CRUSTLESS PUMPKIN PIE

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda or to taste 2 tbsp Absolutely Pure Whey Protein Powder


Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean. Cut into 8 servings.

NUTRITIONAL FACTS PER SERVING: CALORIES 78 FAT 0.2G CHOLES. 1.6MG SODIUM 91MG CARBS 8.6G FIBER 1.3G PROTEIN 9.8G ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


PUMPKIN CHEESECAKE BARS Makes 18 squares; each = 70 calories; 6.5g protein; 7 carbs; 1.7g fat if using a 9 x 13 inch baking pan. Makes 12 squares; each = 105 cal; 9.75 pro; 10 carbs; 2.5 fat if using an 8 x 8 inch baking pan.
1 sprays cooking spray 16 oz fat-free cream cheese 1 cup splendor 2 cup fat-free sour cream 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 3 large egg(s) 1 cup canned pumpkin Instructions Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray . Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add splendor and mix until incorporated. Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger . Add remaining sour cream and mix until just combined. Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.) Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top. Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving. (I BAKED IT FOR ABOUT 50 MINUTES.) 

  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ RICOTTA COFFEE DESSERT 1/4 cup espresso
1 tsp. liquid sweetener
1/2 tsp. vanilla
2 cups ricotta cheese
1/2 cup cool whip ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


RICOTTA PIE 1 1/2 lbs. Ricotta 1 can of drained Pineapple tidbits or crushed in it’s own juice (20 oz.)
½ Cup of Raisins or Craisins ¼ Cup Splenda
Spray 8 x 8 pan with Pam.
Mix the ingredients together.

Bake at 350 degrees for about 45 minutes until edges and top brown a little.

8 x 8 pan cut into 8 portions, each portion: Calories = 155 Protein = 10 Fat = 7 Option: serve with a dollop of Cool Whip Made with fat free ricotta = 123 calories, 24 carbs, 8g protein ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Spinach Cheese Pie
Ingredients
10 oz frozen spinach
4 oz reduced fat feta cheese
8 oz nonfat cottage cheese
1/2 cup liquid egg substitute
1 tbsp dill weed
½ onion chopped
Directions
Mix all ingredients.
Spray 9 inch pie plate with nonstick spray or an 8 x 8 pan.
Spread mixture in pie plate.
Preheat oven to 350*F.
Bake for 35 to 40 minutes until moisture disappears and the top has dappled golden spots.
Remove from oven and allow to set for 5 minutes before serving.


Number of Servings: 8
  Nutritional Info Servings Per Recipe: 8** (6 SERVINGS = 100 CAL. & 14G PROTEIN) Amount Per Serving Calories: 74.7 Total Fat: 2.7 g Cholesterol: 7.1 mg Sodium: 317.4 mg Total Carbs: 2.1 g Dietary Fiber: 0.9 g Protein: 10.6 g
NOTE: I OMITTED THE DILL WEED ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


ZUCCHINI QUICHE I
ngredients
4 ZUCCHINI
1 & 1/2 C SHREDDED MOZZARELLA PART SKIM
1 C FAT FREE RICOTTA
3 T PARMESAN CHEESE
3/4 C EGG SUB.
1/2 C MILK
1/2 TSP SALT
GARLIC POWDER OR FRESH GARLIC
DASH PEPPER
3/4 TSP DRIED BASIL
DASH PAPRIKA Directions
SLICE ZUCCHINI THINLY & SAUTÉ WITH GARLIC POWDER OR FRESH GARLIC IN EVOO OR PAM AND A BIT OF WATER. WHEN FINISHED DRAIN EXCESS LIQUID.
IN A BOWL MIX RICOTTA, EGG SUB., 1 C OF THE MOZZARELLA, MILK, 2 TBSP OF PARMESAN, SALT & PEPPER.
PLACE 3/4 OF THE SAUTÉED ZUCCHINI IN THE BOTTOM OF AN 8" X 8" PAN, SPRAYED WITH PAM. POUR CHEESE MIXTURE EVENLY ON TOP. PLACE THE RESERVED ZUCCHINI NEXT, THEN SPRINKLE WITH RESERVED 1/2 C MOZZARELLA AND 1 T PARMESAN CHEESE. SPRINKLE PAPRIKA AND BAKE FOR 30 MINUTES IN 350 DEGREE OVEN.
LET COOL THEN CUT INTO 6 SERVINGS.
OPTIONS:
~ADD A LAYER OF SLICED TOMATOES ON TOP PRIOR TO LAYERING THE RESERVED MOZZARELLA AND PARMESAN.
~ADD CHOPPED ONIONS TO THE ZUCCHINI WHILE SAUTÉING.
~ADD SLICED MUSHROOMS TO SAUTÉ.

Number of Servings: 6  
Amount Per Serving Calories: 145.5 Total Fat: 5.5 g Cholesterol: 26.0 mg Sodium: 289.6 mg Total Carbs: 9.0 g Dietary Fiber: 1.3 g Protein: 15.3 g 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  

IMPOSSIBLE PROTEIN PIE
Ingredient
1/2 CUP COTTAGE CHEESE, 1%
1 CUP SHREDDED REDUCED FAT CHEESE ( CHEDDAR, MEXICAN MIX, YOUR FAV.)
1 & 1/2 - 2 CUPS DICED ZUCCHINI (PLACE BETWEEN PAPER TOWELING TO REMOVE ANY LIQUID)
2 CLOVES GARLIC
1 CUP MILK, 1%
1/2 CUP EGG SUBSTITUTE
1/2 CUP HEART SMART BISQUICK
1/2 TEASPOON SALT
PEPPER TO TASTE
1 TEASPOON DRIED BASIL
2 HEAPING TABLESPOONS ABSOLUTELY PURE WHEY
2 TABLESPOONS GRATED PECORINO ROMANO OR PARMESAN CHEESE
Directions
MIX TOGETHER THE COTTAGE CHEESE AND SHREDDED CHEESE AND PRESS INTO 8 X 8 INCH PAN SPRAYED WITH PAM.
MIX TOGETHER THE ZUCCHINI AND GARLIC AND LAYER OVER CHEESE MIXTURE.
WISK TOGETHER THE MILK, EGG SUB., BISQUICK, SALT, PEPPER, BASIL, AND PURE WHEY AND POUR OVER ZUCCHINI.
SPRINKLE 2 TABLESPOONS OF GRATED PARMESAN OR PECORINO ROMANO CHEESE OVER TOP AND BAKE AT 350 DEGREES FOR 30-35 MINUTES. KNIFE INSERTED IN CENTER SHOULD COME OUT CLEAN.
CUT INTO 8 SERVINGS.


 Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 114.8 Total Fat: 2.5 g Cholesterol: 6.5 mg Sodium: 305.9 mg Total Carbs: 8.5 g Dietary Fiber: 0.3 g Protein: 13.5 g 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN CHEESE BROCCOLI SOUP Ingredients
2 CUPS COOKED BROCCOLI FLORETS CHOPPED
1/2 CHOPPED ONION
¼ CUP FLOUR
2 CUPS MILK (I USED 99% FAT FREE)
1 - 10 ¾ OZ. CAN CHICKEN BROTH
1 - 12.5 OZ CAN CHUNK BREAST OF CHICKEN
8 OZ. VELVEETA LIGHT
1/8 TSP BLACK PEPPER
Directions 
SAUTEE ONION. ADD COOKED CHOPPED BROCCOLI AND COOK A BIT. ADD FLOUR AND MIX TO COVER VEGGIES. SLOWLY ADD MILK AND BROTH AND BRING TO A BOIL. LOWER HEAT AND COOK ABOUT 5 MINUTES TILL THICKENED. ADD CHICKEN WITH THE BROTH IT COMES IN AND THE VELVEETA CHEESE CUT INTO CUBES. ADD BLACK PEPPER AND SIMMER FOR 10 MINUTES TILL CHEESE IS MELTED.

Number of Servings: 6 - 1 CUP SERVINGS (Note: This soup is hearty and probably ½ cup would satisfy a ‘sleever.’ 
    Nutritional Info Servings Per Recipe: 6 Amount Per Serving Calories: 250.7 Total Fat: 9.3 g Cholesterol: 49.2 mg Sodium: 1,207.9 mg Total Carbs: 17.3 g Dietary Fiber: 2.0 g Protein: 24.4 g ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FLAX SEED MORNING GLORY MUFFINS Ingredients

1 C Fiber One Cereal Ground
3/4 C 99% Fat Free Milk
1/4 C Sunflower Seeds
1/2 C Flax Seeds Ground or Flax Seed Meal
1/4 C Splenda Brown Sugar Blend
1/2 C Splenda Sugar Substitute
1/4 C Flake Coconut
1/2 C Applesauce Unsweetened
1/2 C Egg Substitute
1/2 C Shredded Carrot
3/4 C Chopped Apple or Blueberries or Peaches….
1 C White Flour
1 T Canola Oil
1 tsp Vanilla
2 tsp Ground Cinnamon
1/2 tsp Salt
3 tsp Baking Powder
3 T Absolutely Pure Whey (heaping) or any other brand of unflavored protein powder which can withstand high temperature such as Unjury. Directions
Place the ground Fiber One in a large bowl and add the milk. Allow to stand about 5 minutes or until the milk is absorbed.
Add the rest of the ingredients and mix well. It will be thick.
Spray 12 muffin pan with non-stick spray. Place batter evenly into the pan and bake at 375 degrees for 20 - 25 minutes or until toothpick inserted into middle of muffin comes out clean.

Number of Servings: 12

Nutritional Info Servings Per Recipe: 12 Amount Per Serving Calories: 182.4 Total Fat: 6.7 g Cholesterol: 12.0 mg Sodium: 287.0 mg Total Carbs: 23.9 g Dietary Fiber: 6.0 g Protein: 9.3 g 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FRUITY BREAD PUDDING Ingredients: 1/3 C Splenda 1 C Egg Substitute 1 C Skim Milk 1 Tsp Sugar Free Maple Syrup 2 Tablespoons Absolutely Pure Whey 4 Slices Cinnamon Raisin Bread 2 C Peeled apples OR peaches, thinly sliced Topping: 1 Tblsp Splenda ½ Tsp Ground Cinnamon
Spray an 8” x 8” pan with non-stick cooking spray and set aside. Blend together the first 5 ingredients in a bowl. Tear the bread into 1 to 2 inch pieces. Combine bread and sliced apples or peaches in mixing bowl with other ingredients and toss just to coat bread. Pour bread mixture into prepared pan. Blend remaining 1 Tlbsp Splenda and cinnamon together and sprinkle over strata. Cover and refrigerate overnight or at least eight hours. Preheat oven to 350 degrees and bake 30 to 40 minutes or until lightly browned and set. Makes 8 servings. Nutrition per serving: Calories 105 Total Fat 1 Carb 13g Fiber 1.5g Protein 9.4g  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COTTAGE CHEESECAKE 2 cups cottage cheese (1% fat)
1/2 c milk (1% fat)
3tbsp flour
1 tbsp lemon juice
1 tsp vanilla
1/2 c splenda
1/2 cup egg substitute Place all ingredients into a blender or Magic Bullet and whip. Pour into an 8 x 8 inch sprayed with Pam and bake for 50 - 60 minutes. Serve with a dollop of Cool Whip Free. Option: Drizzle with Sugar Free Preserve that’s been nuked.  1/6 OF RECIPE: CALORIES - 92 FAT - 1 PROTEIN 13      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



NO NOODLE KUGEL   Desserts
Ingredients

1 C LOW FAT COTTAGE CHEESE
1 C REDUCED FAT SOUR CREAM
3/4 C EGG SUBSTITUTE
2 1/2 C SPAGHETTI SQUASH
1/2 C SPLENDA
1 TSP VANILLA EXTRACT
1 TSP CINNAMON
Directions

To cook spaghetti squash: cut it in half lengthwise and remove seeds. Place halves on a microwave safe plate, cut size down and cook on high for approximately 15 minutes. When cool enough to touch, scrape the inside of the squash with a fork.
Mix all ingredients together and pour into an 8 x 8 pan sprayed with Pam.
Bake at 375 degrees for 50 minutes.
Option: Add 1/2 C raisins to mixture. This will increase the calories to 115 per serving.
Number of Servings: 8

Flax muffin in a minute
on October 21, 2007 6:09 pm
Published
This was too cool..low carb low fat ...made a nice sized muffin too.....kinda french toasty too....yum thanks pam!!!

Here's the one minute flax seed muffins from the low carb board no wheat involved.

Flax Muffin in a Minute

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat. Set mug to soak immediately.     1minute Pumpkin Muffin

Hera ya go...
1/4 c flax seed meal
3 packets splenda
1/2 tsp baking powder
1/2 tsp each of cinnamon and pumpkin pie spice
pinch salt
1/4 c canned pumpkin (not pie filling, the plain stuff)
1 egg
1 tsp oil

Mix dry ing in a large coffee mug.  Add wet and mix well.  Micorwave 60-70 seconds, until top is no longer wet.  (the reg muffin take 50 sec on my mico, this one took longer)

You can get flax seed meal at health food stores or some supermarkets.  Mine carries it in the health food section.  The original recipe I'm refering to didn't have the pumpkin in it, otherwise it's the same except it was all cinnamon no pumpkin pie spice and 2 splenda.   CHEESE SAUCE Ingredients:
4 oz. light vanilla soymilk
3 oz. fat-free cheddar cheese
2 wedges The Laughing Cow cheese, Light Original Swiss
2 tbsp. fat-free cream cheese

Directions:
Place all ingredients in a saucepan and heat stovetop at low-medium heat. Stirring frequently, heat until cheeses have melted and sauce is well mixed and hot. Serving Size: 1/5th recipe (approx. 2 tbsp.) Calories: 50 Fat: 1gSodium: 300mgCarbs: 2gFiber: 0gSugars: 2g Protein: 7.5g  Baked Artichoke Squares
3 tbs olive oil
1 cup chopped fresh mushrooms
1/4 cup thinly sliced celery
1 clove garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
1/3 cup green onions
1/2 tsp dried margoram
1/4 tsp dried oregano
1/4 tsp cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded monterrey jack cheese
2 eggs slightly beaten

Filling
Heat oil in a medium skillet, add mushrooms, celery and garlic.  Saute until celery is tender.  Remove from heat, stir in artichokes, green onions and all herbs.  Add both cheeses and eggs.  Mix well.

Pie crust
I use Pillsbury pie crusts, unroll and put into a 13x9 baking pan/dish. Spread mixture on crust, bake 30 minutes in a 350 degree oven until center is set.  Cool and cut into squares. These are AWESOME warm or cold!!    http://www.bhg.com/bhg/story.jsp?storyid=/templatedata/bhg/s tory/data/LowCalMuffins_10152003.xml   TANGERINE PUCKERS Ingredients

•   Nonstick cooking spray
• 1  cup all-purpose flour
• 1-1/2  teaspoons baking powder
• 2  tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
• 1/4  teaspoon salt
• 1/2  cup fat-free milk
• 2  tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, slightly beaten
• 1  tablespoon cooking oil
• 1  teaspoon vanilla
• 1/2  cup fresh tangerinesections (2 to 3 tangerines), coarsely chopped

Directions 1. Preheat oven to 400 degrees F. Lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside. 2. In a medium bowl, stir together flour, baking powder, sugar, and salt. In a small bowl, combine milk, egg, oil, and vanilla. Make a well in the center of the flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy). Fold in the tangerine sections. 3. Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown. 4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 18 miniature muffins. 5. *Sugar Substitutes: Choose from Splenda� Granular, Equal� Spoonful or packets, or Sweet 'N Low� bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.


Calories 43  · Total Fat (g) 1 · Saturated Fat (g) 0 · Cholesterol (mg) 0 · Sodium (mg) 59 · Carbohydrate (g) 8 · Fiber (g) 0 · Protein (g) 1 · Other Carbohydrates (d.e.) .5  PER SERVING WITH SUBSTITUTE: same as above, except 38 cal., 6 mg. carbo.   Here is the recipe that I use. It make quite alot and I freeze them and pull one out when I need them. You can put peanut butter on them, cream cheese, syrup, or another thing I do is take 1/2 cup frozen mixed berries and nuke them till bubbly and add 1/2 scoop of a corresponding protein powder to the berries and than top them. It is like a berry cobbler--but with the added protein. These are really really good--take your time cooking them..they do take a lot longer to cook than regular pancakes.

I got this recipe from bariatriceating.com. It makes about 10 to 12 plate size pancake for me.

Linda's Cottage Cheese-Oatmeal Pancakes(soft-regular stage)

1 c. oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 t. baking soda
1/8 t. salt
3-4 T. Splenda Granular
1/4 t. pumpkin pie spice (or combination of other sweet spices you like)

Stir together above ingredients in a mixing bowl. In a seperate bowl whisk together:

4 eggs
1 c. cottage cheese
1/3 c. milk
1 t. vanilla

Add to dry ingredients and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 c. into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don't let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap.

These are sooooo good with plain yogurt and a squirt of sugar-free syrup. Or peanut butter and syrup, or jam and cool whip.........the possibilites are endless!

Approx stats: 6 pancakes - 10 pro grams/each - 152 calories/each

  This is a recipe that i copied from a past thread. Enjoy.

PROTEIN BALLS (makes 20)
1 cup peanut butter
1 cup rolled oats (not quick or instant)
 

 

 

 

 

Ingredients

Peanut Butter, smooth style, 1 cup (remove)
*Quaker Oats 100% Natural Whole Grain oatmeal, 0.5 cup (remove)
**Flax Seed Meal (ground flax), 8 tbsp (remove)
*Splenda Brown Sugar Blend, 10 tsp (remove)
100% whey protein, 3 serving (remove)
Blackberries, frozen (unsweetened), 2 cup, unthawed (remove)

Directions

cut in flour oats sugar blend and peanut butter til its in large pea sized clumps. put berries in the bottom of a baking dish and sprinkle with splenda. put oat mixture evenly over the top and bake for 35 mins on 350. This is so delish!!!

Number of Servings: 8

Egg Mockmuffins

1lb Ground Turkey
1/2 onion
salt & pepper to taste
3 cups Egg Beaters (or about 8 eggs scrambled)
2oz mozzarella cheese   Spray muffin tin with pam. Brown ground turkey with onion, drain, season to your liking. Fill muffin tins 1/2 way.  Pour 1/4 cup egg beaters in each muffin. Top with cheese. Bake 350 oven 20 minutes or until done. Eat and enjoy.  Can be frozen

Number of Servings: 12

227 lbs Sept 2007 to Today - 171 August 2008

Posted

So I've been on a stall for about 3 weeks now...gaining and losing the same 5 lbs...stil my low weight is 174.2 and I got up to 179 again...too many carbs, too much stress and not enough exercise.

Life's been crazy lately and I just hit a rebellious stage with eating.  I didn't really care and I just wanted to go out with friends and eat what I wanted to...

But I finally got back on track this week and this moring I was back to 174.4...so waiting to break through and I know it will happen. I'm exercising again and really eating pretty well with low carbs.

Ready to break 170!  Here it comes...I need new clothes though - pants are falling off of me - I have like 2 pairs of shorts and they are big as well.  Must make it to thrift this weekend - but will try to get something that will last me through the next 10 lbs or so!

Happy days!!!

Today while shopping with my mom- I fit into a size 10 pants - right off the shelf - I grabbed a 10 and a 12 - they were vera wang at Kohl's...put them on first cause I thought surely they won't...but they did - they zipped up and were just a little snug in some areas - but go figure - the 12's were too loose in some places...didn't let my mom get them but she did buy me a new dress.

Hoping to get my hair cut while in Albany - maybe tomorrow and then heading back.

Home for the weekend and then off to NY for the week.  I have tickets to The Chorus Line on Broadway...should be lots of fun!