I finally got the nerve to go down the zip line. I can't say I wasn't scared, but I am so glad I did it. Next time it won't be so scarry and it really was a lot of fun. The last two weeks I have been helping a brother cut down trees and burn brush on his property. It has been so amazing to climb up and down the hills and not be out of breath. As a side benefit I also lost 4 pounds during the last two weeks. I must say I really love my new life and the healthy benefits I now enjoy. I got to cross another thing off of my "to do" list that I didn't even know would ever be an option. I hope all of you are finding new adventures in your new lives. Life is great, Rick

Nanette, congratulations on such amazing progress! I'm so glad you checked-in to give us an update. Keep on smiling! Way to go! Hugs, Stephanie

Starting weight, 357 Surgery weight, 336 Current weight, 165 Goal weight? 150 Beginning Stats: Weight: 357 Pant/Dress Size: 32-34W/30-32W Shirt Size: 30-32W/4X Shoe Size: 10WW Bra Size: 52DD BMI: 55.7 Current Stats: Weight: 165 Pant/Dress Size: 10-12 Misses Shirt Size: 8/10 Tank Tops Small or MED Shoe Size: 8-8.5 Bra Size: 36C BMI: 25.3 (WAHOOOO) Loss in inches? Did not measure that wish I did thought.... Do you have any regrets since surgery? Absolutely none other than not doing it sooner.... What has been the easiest and hardest things to accomplish? the first 125 lbs...after that the hardest was the rest.... Any complications or new medical findings you've had since your 1 year anniversary? my pcp has decided that HBP is genitic not weight related...so I may have to go back on BP pills.... Any lifestyle changes you've made or have happened since your 1 year mark? more exercise and lots of energy.... Bad habit you've reverted back to? unfortunately I can eat sugar...depending in the form it comes in...but I have not completely reverted back to it...I slip and fall and then I get up and dust my self off and start all over the next day.... Any thing you wish you would have done differently during your post-op journey? start exercise program sooner.... Favorite post op recipe you make often (please share with us ) Easy Crab Stuffed Mushrooms 3⁄4 of (1) 7oz. package of imitation crabmeat (shredded style--it has Omega 3 acids in it, and protein) 1 package mushrooms 1⁄4 cup of any mayo/Miracle Whip you choose 1 tsp mustard Salt Pepper Butter spray (I Can't Believe It's Not Butter) Parmesan cheese Pop the "tree stalks" out of the mushrooms and wash remaining mushroom buttons, set aside Pull apart shredded crab into small pieces, add to blender and add 1⁄4 cup of mayo/Miracle Whip to blender, blend 2 ingredients together Sprinkle salt and pepper in with blended crabmeat, add 1 tsp of mustard to blender, blend together all ingredients Place washed mushroom buttons onto pan, spray tops/bottoms lightly with butter spray. Fill all mushroom buttons with crabmeat mixture. Sprinkle mushrooms lightly with parmesan cheese Bake 15-17 minutes at 425 degrees "Val's" Chicken 2 large boneless chicken breasts 2 cans Campbell's cream of mushroom soup (option - low fat cream of mushroom) 16oz container sour cream (option - low fat sour cream) 2 cups bread crumbs (option - carb control or whole wheat bread crumbs) 1 stick butter (option - 1/3 - 1/2 cup smart balance butter) Preheat oven to 350. Boil water on the stove and add chicken breasts. Cover and cook for 1 hour. Let the chicken cool to touch on a plate. Once cool enough, shred the chicken into small pieces (I just usually rub it together between my fingers and it shreds). Add 2 cans cream of mushroom and 16oz container sour cream, mix well and spoon into a 9 x 13 pan. Melt butter in bowl, add bread crumbs and then put on top of chicken mixture. Bake for 35 minutes PORK STEW INGREDIENTS: 2 pounds boneless trimmed pork shoulder, cut into 3/4-inch cubes 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon pepper 6 carrots, cut into 1/2-inch slices 4 medium potatoes, cut into 3/4-inch cubes 1 cup chopped onion 1 large apple, peeled, cored, and chopped 2 cups apple cider 1 tablespoon vinegar 1/2 cup cold water 1/4 cup flour PREPARATION: Combine 3 tablespoons flour, salt, thyme and pepper; toss with meat. Put carrots, potatoes, onion and apple in slow cooker. Top with the pork cubes. Combine apple cider and vinegar; pour over meat. Cover and cook on LOW for 9 to 11 hours. Turn slow cooker to HIGH. Blend 1/4 cup flour and 1/2 cup cold water, stirring until smooth. Stir into hot liquid in slow cooker. Cover and cook 15 minutes longer, or until thickened. Taste and adjust seasonings. Serves 8. SCALLOPS 1 pound bay or sea scallops, rinsed and drained 1/4 cup lemon juice 2 cloves garlic, minced lemon pepper to taste Preheat oven to 350 degrees F (175 degrees C). Pat scallops dry with paper towels and place in a 1- quart casserole sprayed with non-stick cooking spray. Bake scallops in preheated oven for 5 minutes. In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper. Return scallops to oven and bake until firm, about 10 minutes. Serve warm. Servings Per Recipe: 4 Amount Per Serving Calories: 125, Total Fat: 3.5g, Cholesterol: 35mg, Sodium: 263mg,Total Carbs: 4.4g,Dietary Fiber: 0.1g, Protein: 18.2g CRUSTLESS PIZZA 3 pounds lean ground beef 2 eggs 1/2 cup grated cheese bread crumbs garlic powder to taste Mix all together and press into bottom of jelly roll pan, should be around 1 inch thick. Layer 1/2 to 1 can favorite pizza sauce, 1/2 cup grated cheese 1 small onion chopped 1 green pepper chopped 1 can sliced black olives thinly sliced pepperoni 2 small cans of mushrooms Cover completely with part skim mozzarella and bake at 350 for approximately 1 hour or until center is cooked through. This is a little messy the first night, but it makes awesome leftovers! My whole family loves this dish, husband and son each have 3 pieces. I have to fight to have some leftovers for lunch the next day. Enjoy! PEPPER JACK STUFFED CHICKEN 2oz pepper jack cheese 2 boneless chicken breast halves 1 t. Mexican or Taco seasoning 1 t. veg. oil Cut cheese into two 2 1⁄4 x1x 3⁄4 inch strips. Flatten chicken to 1⁄4 in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350° for 25-30 minutes until chicken juices run clear. Discard toothpicks. 2 servings CROCK POT NAVY BEAN SOUP 1 medium onion, chopped 4 medium carrots, thinly sliced 2 celery ribs, chopped 2 cups cubed fully cooked ham 1-1/2 cups dried navy beans 1 package (1.68 oz) vegetable soup mix 1 envelope onion soup mix 1 bay leaf 1⁄2 t. pepper 8 c. water In a 5qt slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings This one's really good--flavorful and spicy... CROCK POT ~ SAUSAGE & TORTELLINI SOUP 16oz fully cooked smoked turkey sausage, halved lengthwise and cut into 1⁄2 inch slices 2 cups pre-shredded coleslaw mix 1 cup frozen French Cut green beans 2-14oz cans of Italian style stewed tomatoes, undrained 1 can Condensed French Onion soup 3 cups water 1- 9oz package refrigerated Cheese Tortellini 1 tsp. salt 1 T. red pepper flakes (to taste) 1 tsp Italian seasoning In a 4qt. crock pot, place sausage, spices, coleslaw mix, green beans, undrained tomatoes, soup and water. Cover and cook on high heat for 4-5 hours. Stir in Tortellini and cover and cook for 15 min. more Garnish with Parmesan Cheese Frothy Holiday Eggnog 1/4 Cup Egg Beaters 1/2 Cup Simply Smart Milk 1 Envelope No Sugar Added Carnation Instant Breakfast Vanilla Nutmeg + Cinnamon to taste 3-5 ice cubes 1 tsp vanilla Whip together at high speed for 15 seconds. Makes 1 cup. 16 grams of protein/serving PUMPKIN & PROTEIN PUDDING 1 pkg SF FF vanilla pudding 2 cups Simply Smart Milk (dissolve 2 scoops UNJURY in milk) 1 cup canned pumpkin 2 tsp pumpkin pie spice Blend all ingredients together in food processor, scraping down sides. Refrigerate and let sit for a t least 60 min. Enjoy topped with SF FF cool whip. Makes 4 servings. 15 grams of protein/serving CROCKPOT CHICKEN TACOS This is must have recipe for save timers as it can be set to cook on low overnight or during work hours. *Just a quick note - *I prefer to shred chicken 1 hour before completely cooked just to soak up taco seasoning. Also an excellent alternative to leftovers, especially turkey after Thanksgiving! Ingredients: 4-5 boneless, skinless chicken breasts (frozen or thawed) OR 7-9 boneless, skinless chicken thighs (frozen or thawed) 1 can low sodum chicken broth 1 package taco seasoning 1 package low fat flour tortillas Favorite taco toppings: FF cheese, tomatoes, lettuce, etc. Directions Place chicken in bottom of crockpot. Pour chicken broth and taco seasoning over the top. Place lid on and cook on HIGH 4-6 hours or LOW 6-8 hours. Chicken should be fork tender when done. *After cooking, take chicken out of crockpot and dispose of liquid. Shred chicken. Assemble tacos and enjoy. Note: If chicken is frozen, cooking time may need to be adjusted longer Hope everyone has a great day... Love you all Jannine

Nanette, Way to go. You have done tremendous. Congratulations. You really can be proud of your self. I know we are proud of you. Take care, Rick

Happy surgerversary to all of you. It has been an amazing two years for me. Down 250# and still 70 to go. Wearing a size 3/5 jr. Petite and can't stop smiling. Life is finally great.