MINI GROUND CHICKEN THANKSGIVING LOAFS

-1 pound ground chicken
-1 small diced onion
-1/2 cup crushed stuffing mix
-1/2 can whole cranberry sauce
-1 egg
-1teaspoon minced garlic
-black pepper

-mix everything together and portion in muffin pan and bake for 30 min at 380 degrees

-with the other half of cranberry sauce, heat in pan and add 1 can of FF turkey gravy.....to make a sauce

BACON WRAPPED MINI CHICKEN MEATLOAF

- 1 PACKAGE OF BACON OF CHOICE.... REG OR TURKEY... I USED REG
- 1 POUND GROUND CHICKEN
-1 - 12 OUNCE PACK FROZ SPINACH, THAWED AND WELL DRAINED
- 4 OUNCES CRUMBLED FETA
-2 OUNCES DICED JARRED ROASTED RED PEPPER
-1 TEASPOON MINCED GARLIC
- 1 EGG
- 2 TEASPOONS OF SALT FREE MEDITERANEAN SEASONING
-1/3 CUP BREAD CRUMBS
MUFFIN PAN, SPRAYED W NON STICK

PREHEAT OVEN TO 375 DEGREES

-WHAT I DID FOR THE MIX I TOOK.... 1 EGG, FETA,ROSTED RED PEPPERS , MED SEASONING,AND GARLIC AND MASHED IT ALL IN THE BULLET

- THEN IN A LARGE BOWL PUT THE GROUND CHICKEN, SPINACH AND THE BULLET MIX AND COMBIME TOGETHER.... WITH THE BREAD CRUMBS ADD IF THE MIXTURE IS LOOSE......


IN A CUP CAKE PAN.... I CUT THE BACON IN HALF AND CRISS CROSSED THE BOTTOM OF THE PAN THEN TOOK AN ICE CREAM SCOOP AND SCOOPED THE MIX IN THE TIN, THEN FOLDED OVER WHATEVER ENDS OF BACON OVER TOP

BAKE IN OVEN FOR ABOUT 30 MINUTES THEN TAKE THEM OUT AND FLIP THE LOAVES OVER AND BAKE FOR ANOTHER 10 MINUTES......

CHILI WITH CHIC PEAS

ground beef 93/7
1 diced pepper
2 small diced red onion
2tbs garlic
1 can diced tomato
1 can chic peas
2 tablespoons minced banana peppers
1 tablespoon thai chili paste
1/3 jar trader joes chipolte salsa

JULY 2012

LASAGNA CUPCAKES

-1 PACK OF SQUARE WONTON WRAPS
-1/3 pound ground beef

-1 3/4 cups grated Parmesan cheese (7 oz)

-1 3/4 cups shredded mozzarella cheese (7 oz)

-3/4 cup ricotta cheese (3 oz)

- cup pasta sauce

1. Preheat oven to 375 degrees. Spray muffin tin with pan spray.
2. Brown beef, and season with salt and pepper. Drain.
3. Mix ground beef, parm cheese,mozz cheese, ricotta cheese and sauce all together. Reserving a little sauce to brush on the top
4. Line each cup with 1 wonton wrap
5. Spoon 1 tablespoon of the beef and cheese mix in each cup and repeat layers, tuck and fold in edges of the top layer and top with a little pasta sauce.
6. Bake for @ 25 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

cucumber onion salad

simple cucumber/onion salad
-2 cucumbers peeled,quartered and diced(seeds optional)
-1 large onion thinly sliced

for the dressing
... -1 large chopped tomato ot half pint cherry tomatoes
-2 teaspoons minced garlic
-half cup balsamic
blend all in bullet or blender and mix with cucumbers and onions....

-you can add what ever veggies you want as well to the cucumbers... peppers, diced tomatoes, olives, banana peppers..... diced meats, cheeses etc.....

i usually have mine with feta and tuna

TURKEY BACON WRAPPED MEDITERRANEAN CHICKEN mini MEATLOAF

- 1 PACKAGE TURKEY BACON
- 1 POUND GROUND CHICKEN
- 1 PACK CHOPPED THAWED SPINACH WELL DRAINED
- 1 LARGE DICED ONION
- 3 TABLESPOONS CHOPPED SUNDRIED TOMATOES
- 2 TABLESPOONS MINCED GARLIC
- 5 OUNCES CRUMBLED FETA
- 2 LARGE EGGS
- 2 TABLESPOONS MEDITERRANEAN SEASONING
- 1 CUP PANKO CRUMBS
- PAN SPRAY
- CUPCAKE PAN
-SHEET PAN

-PREHEAT OVEN TO 375
-SPRAY A CUPCAKE PAN WITH PAN SPRAY
-TAKE 2 SLICES OF TURKEY BACON AND CRISS CROSS IN EACH CUPCAKE CUP
-MIX ALL THE INGREDIENTS WELL TOGETHER AND TAKE A ICE CREAM SCOOP AND SCOOP MIXTURE IN EACH CUP
-TAKE THE TAIL ENDS OF THE TURKEY BACON AND FOLD THEM OVER THE MIXTURE AND LIGHTLY PAT DOWN THE TOPS
- PUT IN OVEN AND COOK FOR ABOUT 30 MINUTES ON TOP RACK AND PUT THE SHEET PAN ON LOWER RACK
-AFTER 30 MIN TAKE OUT OF THE OVEN AND RUN A SMALL KNIFE AROUND THE EDGES TO LOOSEN THE MEATLOAFS
-TAKE THE SHEET PAN OUT OF THE OVEN AND REMOVE THE MINI MEATLOAVES FROM THE CUPCAKE PAN AND PLACE ON SHEET PAN UPSIDE DOWN(THE FOLDED SIDE SHOULD BE ON BOTTOM NOW) ****** CAUTION VERY HOT*****
-PLACE SHEET PAN BACK IN OVEN FOR AN ADDITIONAL 10 MINUTES
- REMOVE FROM OVEN AND SERVE WITH A SIDE SALAD....

EASY GROUND CHICKEN SWEET CHILI

-1 POUND GROUND CHICKEN
-1 LARGE DICED ONION
-1 LARGE DICED PEPPER
-2 TABLESPOONS MINCED GARLIC
-1 CAN RED KIDNEY BEANS
-1 CAN DICED TOMATOES
-1 CAN MANWHICH SAUCE

-SAUTEE GROUND CHICKEN, ONION, PEPPERS, GARLIC UNTIL THE CHICKEN IS ALMOST COOKED THRU
-ADD 1 CAN OF RED KIDNEY BEANS AND DICED TOMATOES AND REDUCE THE HEAT AND COVER COOKING FOR @ 20 MINUTES ON LOW HEAT
-ADD 1 CAN MANWHICH SAUCE AND STIR THRU, COVER AND COOK ON LOW FOR ANOTHER 20 MINUTES

Ground chicken parmesan burgers

Lap band ghetto test kitchen.... Ground chicken parmesan burgers

-1 pound ground chicken
-1 small diced onion
-3 tablespoons of tomato sauce
-1 teaspoon minced garlic
-1 tablespoon italian seasoning
-2 table spoons olive oil
-3 tablespoons parmesan cheese
-panko crumbs for coating
-tomato sauce and mozz cheese to top after
-mix ground chicken, onion,garlic,tomato sauce italian seasoning, parm cheese and olive oil all together with a fork
-shape mixture into meatball size balls, i made 5 out of the batch
-roll the chicken in the panko but still leave in the ball shape and transfer to a plate with wax paper on it
-put the plate in the refridge with the chicken still in the ball shape for a half hour so the chicken can firm up
-heat up a non stick pan with a drop of oil, then when the pan is hot turn the heat to medium
-take the chicken out of the fridge and press the chicken out flat and place in the pan
-the first side takes about 4 minutes to cook then flip the burgers for another 3 min or until the center is done
-top the cooked burgers with sauce and cheese and let the cheese melt in the oven or broiler....

weigh in day

Had a great weigh in today at the surgeons office.... I lost 21 pounds for the month, 251 grand total since february 2010.... and now weigh in the 200s at 299 pounds.... Im blessed to have a great surgeon and her staff and awesome family and friends, especially all the great people im walking with in our journies together..... Thank you all for your love and support....

MOZZARELLA STUFFED CHICKEN

-1 POUND GROUND CHICKEN
-2 LARGE PEPPERS DICED
-1 LARGE DICED ONION
-1TABLESPOON MINCED GARLIC
-1 EGG
-3/4 CUP BREAD CRUMBS
-1 TABLESPOON ITALIAN SEASONING
-1/3 BLOCK MOZZ CHEESE CUT IN CUBES


-COMBINE ALL INGREDIENTS EXCEPT FOR THE CHEESE
-TAKE 1 CUBE OF MOZZ AND FORM THE MEAT MIXTURE AROUND THE CHEESE INTO A BALL
-BAKE ON A SPRAYED SHEET PAN @ 360 DEGREES FOR @ 25 MINUTES

****OPTIONAL SHOWN IN PIC, I MADE IN A MINI MUFFIN PAN
YIELDS @ 22 MINIS.......

CRANBERRY CHICKEN MEATBALLS

cranberry chicken meatballs
-1 pound ground chicken or turkey
-1/2 cup crushed stuffing mix dry
-1 egg
-1 can whole berry cranberry sauce ....3/4 for mix, 1/4 for sauce

-combine chicken,3/4 can cran sauce, stuffing mix , 1 egg....salt and pepper optional
-you can either make meatballs or make it into a loaf....
-bake at 360 degrees for @ 25 minutes for meatballs and @ 55 min for loaf

****for the sauce i took leftover cran sauce, heated on stove and added some orange zest.......

Lap band journey milestone tattoos

-the tattoo on the left is to celebrate my first 100 pounds and to represent my lap band

-the tattoo on the right is to celebrate my 200 pound loss and the new paths that i have explored and all the ppl i have met along the way......

VEGGIE, SOY, FLAX SEED CRUMB COATED SWAI FISH

Broiled Swai fish, coated with crushed TJs veggie,soy,flax seed chips on top of quinoa with mixed diced veggies.....

-Brushed a little mayonaise on both sides of the fish and coated it with crushed chips and broiled for @ 15 minuts

-For the quinoa see older post but reheated in a little tomato sauce and water until hot....

easter 2012

HAPPY EASTER 2012.... MINUS 230 POUNDS AND 22 INCHES OFF MY WAIST......

QUINOA WITH VEGGIES

-1 TABLESPOON OLIVE OIL
-1 ZUCCHINI SMALL DICED
-1SMALL ONION, SMALL DICED
-1 RED PEPPER DICED
-1 GREEN PEPPER DICED
-1 BUNCH SCALLIONS FINELY CHOPPED
-3/4 PINT CHERRY TOMATOES CHOPPED
-2 TABLESPOONS GARLIC
-1 CUP UNCOOKED QUINOA
-2 CUPS WATER
-1 CUP UNCOOKED QUINOA
-2 TEASPOONS OF NO SALT MEDITERANEAN SEASONING OR SALT FREE SEASONING OF CHOICE


-IN A LARGE PAN OR SAUCE PAN SAUTEE ALL THE DICED VEGGIES AND GARLIC IN THE OLIVE OIL UNTIL THE VEGGIES START TO GET A LITTLE SOFT
-ADD 1 CUP OF QUINOA AND MIX THRU THE VEGGIE MIX AND COVER FOR A FEW MINUTES
-ADD THE WATER AND STIR THRU THE MIXTURE AND COVER THE PAN AND TURN THE HEAT ON MEDIUM/LOW .... COOK FOR @ 20 MINUTES
-AFTER 20 MINUTES STIR UP THE MIXTURE AND MAKE SURE ALL THE WATER IS ABSORBED THRU THE QUINOA

THIS WOULD BE A GOOD DISH MIXED WITH SEAFOOD OR AS A SIDE DISH OR A COLD SALAD..........

QUINOA AND CHEESE MINI TARTS

-1 CUP UNCOOKED QUINOA
-1.5 CUPS WATER
-1 TABLESPOON CRUSHED GARLIC
-2 CUPS LOW FAT MILK
-2TABLESPOONS BUTTER
-2 TABLESPOONS FLOUR
-1 CUP ANY KIND OF CHEESE SHREDDED
-PARMESAN CHEESE
-ANY TYPE SEASONING YOU WANT

TO COOK THE QUINOA:
-HEAT UP A NON STICK POT AND ADD A DROP OF OIL OR A LITTLE BUTTER
-ADD GARLIC AND QUINOA AND LET THE QUINOA TOAST UP A LITTLE BIT
-ADD WATER AND COVER, TURN STOVE ON
-WILL TAKE @ 20 MIN OR SO TO COOK

FOR THE CHEESE SAUCE:
-HEAT UP SAUCE PAN
-MELT THE BUTTER AND STIR IN FLOUR TO MAKE A PASTE
-SLOWLY STIR IN THE MILK AND TURN HEAT TO MEDIUM, THE MILK WILL GET THICKER TO FORM THE BASE OF THE SAUCE
-GRADUALLY ADD IN THE CHEESE WHILE CONTINUING STIRRING, IF THE SAUCE GETS TO THICK ADD A LITTLE MORE MILK

-WHEN THE QUINOA AND SAUCE ARE DONE, SLOWLY MIX THE SAUCE IN WITH THE QUINOA BUT DONT DROWN IT BECAUSE U WANT THE COMBINATION TO BE LOOSE
-SPOON THE MIX INTO A SPRAYED MINI MUFFIN PAN
-SPRINKLE PARMESAN CHEESE ON TOP
-BAKE IN OVEN @360 DEGREES FOR ABOUT 2O MINUTES OR SO UNTIL THE TARTS ARE BROWN AND FIRM

LAP BAND GHETTO TEST KITCHEN...SWEET CHICKEN CHILI

-1 POUND GROUND CHICKEN
-1LARGE DICED ONION
-2 LARGE DICED PEPPERS
-1 ZUCCHINI SMALL DICED
-1 TABLESPOON CRUSHED GARLIC
-3 TABLESPOONS OF CHOPPED BANANA PEPPERS
-I CAN DICED TOMATOES
-1/2 CAN SLOPPY JOE OR MANWHICH SAUCE
-1 CUP FROZEN CORN
-1 CAN OF VEGETARIAN BAKED BEANS
-SEASON ANY WAY YOU WANT... I USED SOME NO SALT GARLIC BASIL AND CUMIN...

-SAUTEE CHICKEN, ONION, PEPPERS, GARLIC, BANANA PEPPERS,ZUCCHINI UNTIL THE VEGGIES START TO SWEAT AND CHICKEN IS MOSTLY COOKED THRU....
-ADD CANNED DICED TOMATOES AND SEASON AND COOK ON LOW, COVERED FOR @ 20 MINUTES
-ADD HALF CAN OF MANWHICH SAUCE,VEGETARIAN BAKED BEANSAND CORN AND COOK FOR ABOUT ANOTHER HALF HOUR ON LOW, COVERED
-ADJUST SEASONINGS TO YOUR PREFERENCE

CHICKEN, FETA,SPINACH MEATBALLS

-1POUND GROUND CHICKEN
-1 PACKAGE FROZEN SPINACH, THAWED AND SQUEEZE WATER OUT
-1/2 BLOCK FETA CRUMBLED
-1 TABLESPOON MINCED GARLIC
-2 EGGS BEATEN
-@ HALF CUP BREAD CRUMBS TO BIND
-2 TEASPOONS OF NO SALT MEDITERANEAN SEASONING

-PREHEAT OVEN TO 370 DEGREES
-COMBINE EVERYTHING AND ROLL INTO MINI MEATBALLS
-PLACE MEATBALLS IN A SPRAYED PYREX OR SHEET PAN
-ADD A LITTLE WATER ON BOTTOM OF DISH AND COVER IN FOIL
-BAKE FOR @ 40 MIN UNTIL CENTER IS WELL DONE

St Paddy Day reuben cakes

Simple and easy recipe
-cooked leftover corned beef shredded and chopped
-saur kraut
-shredded swiss
-mayo and mustard to bind
-home made rye bread crumbs, use some for mixture and save some for out side

Combine everything and make any size patties you wand and coat outside with rye crumbs and cook in a lightly oiled non stick pan

food for thought

Imagine life as a game in which you are juggling five balls in the air. You name them - work, family, health, friends, and spirit - and you're keeping all of these in the air. You will soon understand that work is a rubber ball. If you drop it, it will bounce back. But the other four balls - family, health, friends, and spirit are made of glass. If you drop one of these, they will be irrevocably scuffed, marked, nicked, damaged, or even shattered. They will never be the same. You must understand that and strive for balance in your life

QUINOA BERRY PARFAIT

 

QUINOA BERRY PARFAIT

1 container (16 ounces) Greek yogurt, plain
3 tablespoons honey
1/2 cup cooked quinoa
2 cups strawberries, frozen or fresh
... In a mixing bowl combine the yogurt and honey.
Mix well.
Pour in the quinoa and stir to combine.
Spoon mixture into your favorite parfait dish and place a layer of strawberries.
Continue layering strawberries and yogurt.

INNER POWER

LOBSTER AND QUINOA QUICHE/ AND QUINOA SALAD

-1 FROZEN PIE CRUST BAKED TO DIRECTIONS ON PACK

-3/4 CUP UNCOOKED QUINOA COOKEDWITH 1.5 CUPS OF WATER

-1 PACK OF IMMITATION CRAB OR LOBSTER MEAT CHOPPED

-1 SMALL DICED ONION AND SMALL BUNCH CHOPPED SCALLION AND SAUTEED WITH 1 TABLE SPOON OF GARLIC

-1/2 CUP SHREDDED CHEDDAR

-EGG MIXTURE

-3 LARGE EGGS, 1/3 PACK OF LIGHT CREAM CHEESE, 2 TABLE SPOONS PARMESAN CHEESE..... MIX ALL TOGETHER REAL WELL.... I USED THE BULLET

-COOK THE QUINOA WITH THE GARLIC,ONIONS AND SCALLIONS ACCORDING THE DIRECTIONS ON THE BOX

-LET QUINOA COOL THEN ADD THE LOBSTER AND MIX WELL

-DIVIDE THE MIX INTO 2 BOWLS AND ESTIMATE HOW MUCH WILL FIT IN PIE CRUST THEN ADD 3/4 OF THE EGG MIXTURE AND MIX WELL

-POUR MIX IN PIE SHELL AND SPRINKLE CHEDDAR CHEESE ON TOP

-BAKE AT 365 DEGREESE FOR 40 MINUTES AND CHECK FOR DONENESS

WITH THE REMAINING MIXTURE ADD SOME LEMON JUICE AND CAN BE EATEN AS A SIDE DISH OR ADD VEGGIES AS A MEAL

ITS ALL ABOUT ME .....

PICS FROM OVER THE LAST 10 YEARS PLUS.......

BLACK BEAN HUMMUS

BLACK BEAN HUMMUS
-1-15 OUNCE CANNED BLACK BEANS, RINSE AND DRAIN
-1 TABLESPOON TAHINI
-1 TABLESPOON OF LIGHT SOUR CREAM OR LF YOGURT
-1 TEASPOON CRUSHED GARLIC
... -@ 1/4 CUP MINCED TOMATO
-1TABLESPOON LIME JUICE
-1TEASPOON CUMIN
-1/4 CUP CHOPPED CILANTRO
-BLACK PEPPER TO TASTE

COMBINE EVERYTHING IN A FOOD PROCESSOR OR BLENDER TIL SMOOTH

ASIAN MARINATED SLOW COOKED PORK

I STARTED OUT WITH A 3 POUND PORK LOIN THAT I CUT UP IN SMALLER PIECES AND PUT IN A BIG ZIP LOCK BAG... THEN I ADDED GARLIC, ASIAN PONZU CITRUS MARINADE, SOY SAUCE AND FRESH GINGER AND SEALED THE BAG AND MARINATED FOR 4 DAYS......

THEN I PUT THE PORK IN THE CROCK POT WITH CARROTS, ONIONS, CELERY AND LET THE VEGGIES SWEAT A LITTLE BIT..... THEN I ADDED SOME WATER TO COVER EVERYTHING AND COVERED THE CROCK POT AND SET ON LOW

AFTER ABOUT 6 HOURS THE PORK JUST FALLS APART...

NEXT I TOOK OUT THE LIQUID AND SAVED IN ONE CONTAINER AND THE PORK AND VEGGIES IN ANOTHER.....

TOMORROW I WILL SKIM TH FAT OF THE LIQUID AND REHEAT TO ADJUST THE THICKNESS WITH SOME CORNSTARCH AND WATER AND ADJUST THE FLAVORS AS WELL......

chicken or pork one pan wonder

 poached chicken, peppers, onion, garlic,diced tomatoes, manwhich sauce and veg baked beans.... slow cook a cpl hours and shred chicken with 2 forks.... can do with pork too

LOW FAT/FAT FREE Mexican Taco Layer Dip

 LOW FAT/FAT FREE Mexican Taco Layer Dip
In order of bottom of dish to top. dish here is 8x8 glass dish. if using longer dish, double ingredients.

1st layer: fat free Refried beans, 1 can
2nd layer: Fat Free Chili, 1 can
3rd layer: 1/2 jar- 1 jar salsa
4th layer: 1 container fat free sour cream
5th layer: fat free chedder cheese/taco cheese
6th layer: shredded ice berg lettuce to cover
7th layer: sprinkle diced tomotoes
8th layer: sprinkle diced chiles
9th layer: sprinlkle black olives

chill for 2 hour if any ingredients were hot when u put them in. if not serve and enjoy

southwestern black bean dip

southwestern black bean dip

2 large cloves garlic, minced
1/2 large bell pepper (i used orange)
1/2 medium onion. chopped
1 tsp olive oil
two 15 oz cans of black beans, rinsed & drained
3 tbs fresh lime juice
1/4 cup packed fresh cilantro
1 tsp ground cumin
1/2 tsp cayenne
1/4 tsp salt
fresh ground pepper
2 tbs water

sautee garlic, pepper & onion in oil until onion is translucent. in a food processor, blend beans, lime juice, cilantro, spices & water until smooth. add onion mixture & puree until smooth. chill dip, covered, at least 3 hours and up to one day

bariatric vegetarian hummus

Bariatric Vegetarian Hummus Recipe

• 3 garlic cloves, minced and then mashed
• 2-15 oz cans garbanzo beans (chickpeas), drained and rinsed
• 2/3 cup tahini (sesame seed paste, it’s a bit like peanut butter but made from sesame seeds)
• 1/3 cup lemon juice
• ½ cup water
• 1 Tbsp olive oil
• ½ tsp. salt
• (optional) black olives for garnish

In a food processor or blender, combine all ingredients. The texture should be thinner than mashed potatoes. You can leave out a few garbanzo beans as a garnish.

Serve with pita bread wedges, fresh cut vegetables like cucumber, or baked chips.  Makes 12- ¼ cup servings

Inspirational video id like to share

a very touching and inspirational video by my friend Pete Isip......

video does contain language......for those who are sensitive......

One may have a blazing hearth in one's soul, and yet no one ever comes to sit by it.

quote of the day......

We are all inventors, each sailing out on a voyage of discovery, guided each by a private chart, of which there is no duplicate. The world is all gates, all opportunities.

MY BUDDY FROM THE START

Had a great night last night catching up with my buddy Janine who most know used to work for DrV but left last year to go back to school.... To me she was my guardian angel from the beginning of my journey,with all the support, weigh ins and real talk when i went for my appointments and after a year from not seeing her it was great to catch up... Had a lot of great laughs and got her in my travelling pants also.... JRod is my buddy for life and I wish her the best in her education and career..... Remember JRod "POWER FROM WITHIN"

IT'S THE TRUTH!!!!

Eggbeater breakfast bake

-1 CONTAINER EGGBEATERS PINT SIZE
-TURKEY BACON COOKED AND CHOPPED OR MEATS OF CHOICE
-1/2 CUP OF MILD SALSA
-1 CAN SLICED MUSHROOMS DRAINED OR SAUTEED FRESH
-SAUTEED DICED PEPPERS AND ONIONS
-1 CUP DICED TOMATOES
-LOW FAT CHEDDAR CHEESE

-PREHEAT OVEN TO 350 DEGREES
-COMBINE ALL THE INGREDIENTS EXCEPT FOR THE CHEDDAR CHEESE AND PUT IN A SPRAYED 9X13 INCH GLASS CASSEROLE DISH
-SPRINKLE CHEDDAR ON TOP
-BAKE FOR 45 MINUTES UNCOVERED
-COOL DOWN AND PORTION OUT AND YOU CAN INDIVIDUALLY WRAP AND FREEZE AND MICROWAVE WHEN NEEDED


YOU CAN ALSO MAKE THIS RECIPE IN CUPCAKE TINS FOR INDIVIDUAL PORTIONED ALSO AND WRAP AND FREEZE.... JUST KEEP AN EYE ON IT WHEN BAKING

Weigh in and check up... Friday January 6th 2012

Had a great visit at Dr Vs yesterday.... lost 10 pounds for the month and now down 158 post op from August 3rd 2010, plus the 40 preop since Feb 2010 so im down a grand total of 198 pounds in less than 2 years....The smile on Dr Vs face was priceless....Always run into ppl i know there too in the waiting room... Everyone i meet are great ppl and blessed to have them with me on my journey.....

Sweet Potato Corn Chowder

-3 MED TO LARGE SWEET POTATOES, WASHED, PEELED AND CUBED
-2 MED ONIONS, DICED
-1/2 POUND DICED CARRIOTS
-1/2 POUND DICED CELERY
-1 BAG FROZEN CORN
-2 TBS GARLIC MINCED
-1 CUP WHITE WINE(OPTIONAL)
-1 CAN CHICKEN STOCK LOW SODIUM
-16 OUNCES WATER
-1 CUP MILK
-DRIED ROSEMARY,THYME,CINNAMON,SALT, PEPPER.... TO TASTE

-IN A LARGE POT HEAT UP @ 1 TABLESPOON OF OIL AND ADD THE POTATOES, ONION,CARROTS,CELERY,GARLIC AND CORN, AND LET THE VEGGIES SWEAT
-ADD 1 CAN OF CHICKEN STOCK,WINE AND THE WATER
-COVER POT AND TURN HEAT ON LOW, STIRRING OCCASIONALLY FOR @ 1 HOUR
-ADD MILK AND USE A WAND MIXER OR LARGE BLENDER TO SMOOTH EVERYTHING OUT....
-LET REDUCE TO TEXTURE YOU DESIRE

Ghetto Lapband toaster oven pizza

BY REQUEST IM POSTING THE INFAMOUS TWISTED WLS FRIENDLY PIZZA....
-6 INCH SOFT SHELL TORTILLA OF CHOICE
-TOMATO SAUCE OR ANY TYPE OF SAUCE
-CHEESE OF CHOICE ( PROVOLONE SHOWN IN PIC)
-ANY TYPE OF MEATS OR VEGGIES
-SPICES AND HERBS OF CHOICE

ASSEMBLE EVERTHING TOGETHER AND PUT ON SHEET PAN OR DIRECTLY ON RACK IF USING A TOASTER OVEN OR BROILER @ 375 DEGREES

ONLY TAKES MINUTES TO COOK SO KEEP AN EYE ON IT....

quick and easy

Support group @ Palisades

Tonight we had a great turnout for the Palisades hospital group.... Was great to see all the new ppl that are going to be banded like Kelly and Cindy....The newly banded Nomar and Virginia.... My buddies Sarah and Mia.... And Dr Fredricks and Robin..... Its going to be a great year for all.....

REFLECTIONS

Looking in a mirror you see two things...The reflection of your past and what you used to be, and the reflection of what you become...

Weds, January 4th 2012

Today was a good day but damn cold only in the 20s... ventured to Shoprite and got alot of good stuff on sale to play around with.... then came home and did odds and ends.... have some great conversations with a few lap band peeps...some newly banded, some with surgeries coming up and a few others that have had it...the people i meet in my journey are amazing people and glad to walk with them in their journies as well....last nights support group was real good too... alot of great peeps there too... also ran into my old wound care specialist in the parking lot in the hospital who is semi retired Dr Adler who is a great guy... last time i saw him was @ this time last year and i got out of my car and his first words were HOLY SH@T you look great, so chalk that on the NSV board.... looking fwd to going for my weigh in this friday and to but out that 12 pounds to break the 200 pound loss.... so we will see..... peace out yah freakz......

SOUP IS GOOD FOOD

Soup is good food for a day that was freezing, so i ran out this afternoon and picked up some chicken and veggies and made a nice big pot of chicken soup....Ppl were asking what i did so here it is....

-@ 3 pounds of chicken legs and thighs bone in
the veggies i chopped and diced all in my smart chopper
-2 medium onions diced
-3/4 pound baby carrots diced
-1/2 large bunch of celery chopped
-1 large parsnip diced
-2 tablespoons crushed garlic
-dried or fresh herbs...thyme, rosemary,black pepper,parsley

In a large pot add just a little bit of oil and heat up then i added the chicken pieces skin side down first then turned over and cook each side for a few minutes
- then i added all the diced veggies and let everything all sweat together with the pot covered stirring occasionally
-when the veggies are par cooked then i added black pepper,dried rosemary,thyme,garlic powder, onion powder...suited to your taste..
-then i added water to cover everything covering about an inch over everything then cover the pot
-cook on low for about 2 hours or so stirring occasionally and the chicken should start falling off the bones.... i pulled the bones out with tongs as i saw the bones were clean and u can even scrape off with a fork-
-after about 2 hours pick out any remaining bones and turn the heat off
-after a lil bit some of the fat from the skin and the geletin that the bone make should float on the top and you can skim with a spoon....if you arent having it right away when u refridgerate the stuff on top will turn into geletin and its easy to take off....
- check and adjust seasonings to your taste....you can also add canned chicken stock as well or boullion....
-i rarely add salt to anything so you can adjust the salt to your taste ....
-you can serve with egg noodles also

Welcome...

Hello and welcome to my long and overdue blog... Alot of people suggested i do one after all this time and I wish I had started one earlier... Please be patient for im still learning how to figure this thing out... Idealy also I want to try to share recipes and products that I have found useful thru my journey... I want to thank again my family and friends for their love and support thru my journey and to all the great people at my support groups plus the other great WLS peeps I met worldwide as well....