feeling frustrated...but happy overall

I am so glad to read all your posts. I had surgery 11/28 (started at 276) and have been stuck at the same weight give or take 2 pounds for the last 3 weeks. I am stuck at 67-68 pounds and don't get me wrong, I love where I'm at and I'm not depressed or scared that it's not going to move but dang it, I'm frustrated! I'm not the picture perfect role model, little shy on the water but do pretty well on the protein. I'm not challenged by curves anymore so I'm talking up walking and have signed up to do an 8 week training to do a 5K run for breast cancer awareness. I am bored with food, but I eat. Nothing really sounds good, but I eat. I would love some ideas to spice up my menu (keeping in mind I'm a full time working mom of a 2 and 6 year old - finicky eaters). My hair is just starting to come out when I bru**** after a shower....not handfuls, just strands, but they add up when you have thin hair to begin with. So...to wrap this up #1 I'm frustrated, want to get through this plataue #2 I'm bored with food - need some creative ideas Thanks for listening! Stephanie House 276/209/??? - help me get there!!

I sure know what you mean about being at the same weight. I just can't seem to lose any more. It's been awhile now. I am scared that I'm not going to lose anymore. I really can't help you with any recipes at all I don't know what to eat half the time. I do eat lean quisuins spelling is wrong I"m sure. like you said I am happy with the weight I have lost I just thought it would just drop off all the time. I have lost 75 pounds and gone from a 24w to a 18 reg. but I want more. oh well we will get there I hope. Betty

Well Stphanie, that's a hard one. I don't know what you're eating now. But here ya go! Oscar Meyer makes a 'light' weiner. Try rolling them up with a slice of ff cheese and dipping them in mustard. You can cut them up for the kids. Use small corn tortillas (sp?) spread some canned or cut up chicken, add ff cheese and salsa. Angel hair pasta with a few shakes of parmesan and low fat margarine. Tomato soup with 1/2 a grilled, not fried!, cheese sandwich.Toast the bread first, then use ff cheese. Make a pot of veggie soup and add a lb. of ground white turkey. I do this once or twice a month. I add corn, frozen peas, cut up potatos, a can of stewed tomatos, ketchup and a little sugar to taste. (I also use LOTS of cayanne pepper!) It freezes well, so I always have a quick meal on hand when I don't feel like cooking. I could go on!... Hope this helps! & 's, Janet~

Stephanie; Congrats on signing up for the 5K. I just did the Komen 5K last Saturday and it was great! The only recipe idea I have for you is mozzarella cheese sticks. I buy the frozen ones at the grocery store and keep them on hand for when my hubby is out of town. (I don't cook, so when he travels, I'm scrambling to find something other than protein bars and shakes to eat) If your kids are like my nieces, they'll be thrilled. You're doing fine with your loss. Your surgery was 2 weeks after mine and we've lost about the same amount of weight. Be patient, you didn't put all this weight on in a few months, so you can't expect it all to fall off this quickly. Blessings, Jennifer 253 / 184 / ???

Hi stephanie! I know all about frustration. I am stuck for *weeks* at a time, drop 3 or 4 then plateau again for another month or so. Sounds like you are doing great with the loss, though. I am also a working mom and one of the things I do to help with the food Blahs is keep lots of things stocked that have a good shelf life.... protien bars, beef jerky, ostrich sticks, soy crisps, low fat cheeses, and no sugar added peanut butter and cashew butter. That way I have a variety to chose from when I know I "have" to eat "something". I hope that helps! **hugs** Janet

I have a couple recipes you might try: Egg Muffins 4 Whole Eggs ,or 8 Egg Whites ,or 1 Cup Egg Beaters 4 strips Turkey Bacon - cooked, drained & chopped 1 /2 cup Lowfat shredded Mozzarella or Cheddar Cheese ¼ cup finely chopped Onion 1/8 tsp. Garlic Powder Salt & Pepper Parsley or Chopped Chives Mix all the ingredients together. Pour into mini muffin tins. Bake 12 to 15 minutes - till set and beginning to brown. Makes about 18. When past stage 3 you can add chopped red /green pepper (apprx. ¼ to ½ cup) and a can of mushroom bits and pieces - chopped a bit. Then this will make apprx. 24 to 28 muffins. Without peppers or mushrooms the calories per muffin is 40 and 4 grams of carbs. These reheat and freeze well too. They are great for a bite on the go for adults or kids- You could use chopped Turkey Ham in this also. ------------------------------------------------------------------- Tomato Tortellini Soup 2 cans Progresso Tomato Basil Soup 1-16 oz. can Diced Tomatoes 1-16 oz. can Veg-All Brand Cajun Vegetables -w/sauce 1-16 oz. can Cannellinni Beans, drained 1- 4 oz can drained sliced Mushrooms ½ cup chopped onions 1-8 oz pkg. Fresh or Frozen 3 cheese Tortellinis Assemble all in a heavy pan - simmer till pastas are tender. Serve hot with either fresh grated or shredded Parmesan or Mozzarella cheese sprinkled on top. ----------------------------------------------- Beef Pattie with Mushroom Gravy 1 pound lean ground beef 1/3 cup ketchup (I used the low sugar kind) 1/4 cup seasoned bread crumbs salt and pepper 1 jar fat free beef gravy 1 4 oz jar sliced mushrooms 1 tsp dried basil ( I added about a half of an onion sliced too) Green beans, drained (I don't care for green beans, so sliced up a carrot instead) Tear off 4 sheets of Foil. Mix the ground beef with the ketchup, bread crumbs and salt and pepper. form into 4 patties and place each in the middle of one sheet of foil. Mix the mushrooms, gravy and basil (and onions) and spoon on top of the patties. Lay the green beans on the side of the patties (or in my case the carrots). Bring up the sides and make into loose packets, but crimp the edges tightly. place on a baking sheet and bake 25 min at 450 degrees. This was soooooooo good!!! and no pan to clean up. Hope you let me know if you try them - and if you liked them. I have a few more if you or anyone is interested. Joyce Stewart