his is a recipe I recently made up based on a traditional chinese pork recipe. I do some things different and this specific one is my creation and my family loves it. There is sugar in the recipe, but since it is a marinade and only a little of it actually penetrates the outer part of the meat it shouldn't be a problem. I ate it and had no issues at all. You could try to substitute the sugar with an equal amount of splenda and the honey with sugar free honey (you can find that at Wal Mart) and I bet it would taste about the same. I do not have the nutrition information, but a 3 oz serving of meat contains a lot of protien. Hope you like it as much as we did. Enjoy! ~~Jaimee Asian BBQ Pork 1/2 c soy (you can use lite soy if you like to reduce the sodium) 6T Honey (you can use the sf from Wal Mart) 6T sugar (splenda) 8T Dry Sherry (can be omitted if you don't drink) 2T chinese 5 spice powder (found in the asian section in the grocery store) 2T Dry powdered ginger 4lbs lean (all visible fat removed) Pork Tenderloin *note: You can use pork butt or shoulder, but I find the grain in the tenderloin is a better texture. Make absolutely sure it is vey lean. Fat will ruin the taste of this dish 1. In a small pan stir together all of the ingredients except the meat. Heat for 2 minutes stirring constantly to make sure sugar dissolves and that the marinade doesn't scorch. Let cool. 2. Trim your pork into 1 1/2 inch strips (1 1/2 inch thick as well as wide and about 8 inches long). Place it in a heavy duty ziplock bag and pour the marinade over the top of it. Squeeze out as much air from the bag as you can and seal it. Try to squish the marinate all around the meat to even ly coat each piece. Turn over after about 4 hours in the refrigerator. Leave in for at least 6 hours but preferably overnight. 3. Remove the meat from the marinade and place the strips (not touching) on a broiler pan or raised rack over a caserole dish. reserve the marinade 4. Bake in a 350 degree C oven for 1 hour, turning and basting it with remaining marinade every 15 min. Remove from the oven and cool completely. Refrigerate until the center is cool and slice on the bias (against the grain) into 1/8 to 1/4 inch thick pieces. To serve: accompany chilled meat with chinese hot mustard, toasted sesame seeds and ketchup. We dip it in the sauces and then into the seeds and eat it that way. This is also a delicious meat to put on salads. Here is what I would do. Shred carrots, cabbage & green onions add romaine and bean sprouts, toss with a mixture of a little (only enough to add some flavor) red wine vinegar and sesame oil and a small amount of sesame seeds and top with julianne slices of the meat and a few pinches of feta cheese. Enjoy!

You have all been so very helpful. It is good to know others are having a similar slow down in weight. I will try the zinc too Andrea thanks for the suggestion. My old fear of failure crops up every once in a while and this has really helped, thanks again. Hugs, Sandy

Hi Melinda, Congrats on the 90! I should make you feel good because I have lost about 80lbs so I am behind you As long as the scale keeps moving in the right direction I am happy. My husband just had the surgery in May so I have learned not to compare myself with others because it would only depress me especially since he as already lost 50lbs. Good luck and you can always go and read my profile to feel better Teresa

Hi all, I'm just posting to say that I hit the 90 lb mark today. I'm very excited, though I have to say it's been an up and down ride! No matter what I say I'm going to do, I find myself comparing myself to others continuously - and usually come up lacking. But reading about those on here who are behind me in weight loss, level with me, and just flying by me actually can help. I just have to remind myself to focus on those who are on par with me or behind, because quite honestly, I go green with envy otherwise! ha ha Thanks for all the nice posts - it's very helpful. Melinda 286/196/??

You are doing wonderful. You still have some months to go before your year mark. Just increase your protein in take and see if that makes a difference. I still have 145 pounds to go and I was so spoil the first six months now that I am not lossing like before I am wondering what happen. I tell you this to say we are all doing just fine. Before surgery we were not able to lose and keep it off now we can Thanks Be to God. Hope this encourages you to keep on press on and to stay positive no matter what. Keep moving .