FOR Christine D for recipes
Hi Christine 
Carla gave you recipe of protein balls. it is almost same as mine but I want to give you more recipes. Here are the foods I use to eat mostly
Have fun to cook this for new things 
Hugs
Kathy K
Cream Cheese Beef Bites
8 oz pkg lf cream cheese, softened
2 T prepared horseradish
2 1/2 oz pkg dried beef, chopped or shredded
Mix all together and shape into 1" balls. Refrigerate at least 30 minutes. Makes approx. 2 dozen.
Fat Free 7-Layer Mexican Dip
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup canned black beans, drained, rinsed
1 cup shredded lettuce
1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives
Directions
BEAT cream cheese with electric mixer on medium speed until creamy. Blend in seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
DEEP-DISH QUICHE PIZZA
Serving Size : 4 Preparation Time :0:30
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz cream cheese -- 125g
4 eggs
1/4 cup Parmesan cheese
1/3 cup heavy cream
1/2 tsp oregano
2 cups shredded mozzarella cheese
Romano -- Parmesan mix - or
your choice
1/2 tsp minced garlic
or 1/4 teas powder
1/4 cup tomato sauce
1 cup shredded mozzarella cheese
Pepperoni
Beat cream cheese & eggs until smooth.
Add cream, parmesan and spice.
Spray 9' - 230mm glass baking dish with non stick spray.
Put 2 cups pizza cheese in dish and pour egg mixture over.
'Squish' around to mix.
Bake at 375°F-190°C for 30 min.
Spread on pizza sauce, sprinkle on mozzarella, and layer with pepperoni.
Bake 10 more min until bubbly and brown.
Optional: grill/broil for the last few minutes to get the top browned.
Use any pizza toppings you like, but add the carbohydrates.
Noodleless Lasagna
1 pound of ground beef
1 pound of Italian breakfast sausage
1 can of Hunt's sugar free spaghetti sauce
1 large whole mushroom, diced
2 Tbs chopped black olives
1/4 cup chopped onion
2 cups part skim ricotta cheese
2 eggs, beaten
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 small package of pepperoni (60z)
1 Tbs Italian seasoning
1. Preheat oven to 350
2. Brown ground beef in frying pan and drain off the oil. Add the spaghetti sauce, mushrooms, and onions, and simmer for 10 minutes.
3. In a medium sized bowl, mix the ricotta, egg, parmesan, and 3/4 cup mozzarella, and the Italian seasoning. Beat well with fork.
4. In a 9x13 glass baking dish, spread the beef mixture into the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese.
5. Bake for 30 minutes or until cheese is bubbly.
CHILI'S© ENCHILADA SOUP
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Fritattas (a crustless Quiche)
In mixing bowl, toss together your favorite veggies. I use (typically):
4 ounces frozen spinach, defrosted and squeezed dry
1 plum or roma tomato, seeded and chopped (early postop I skinned it too)
1 cup of chopped, cooked broccoli (great when I have leftover from dinner the night before).
1/4 yellow onion, finely chopped ~OR~ 2 green onions, chopped
8 ounces crisp cooked crumbled bacon ~OR~ 1 cup diced ham (this can be omitted for a meatless meal)
You will also need:
4 to 6 whole eggs
1/4 cup Milk or Carb Countdown milk replacement
Shredded Cheese of choice (I use the Kraft Classic Melt four-cheese)
Spread this out in a 9 inch pie dish. In the mixing bowl you used for the veggies, whip together eggs and carb countdown (or milk) and then pour over the veggies. Bake in the micro (place pie dish on an inverted bowl - so that the pie dish bottom doesn't rest on the micro floor) on HIGH until just set - Time will vary by micro from 5 to 12 minutes. Sprinkle with shredded cheese and micro 1 to 2 minutes more until melted. Slice and serve with a crisp green salad. This is easy to pare down for one or two people, but this serves four NORMAL stomach
Carla gave you recipe of protein balls. it is almost same as mine but I want to give you more recipes. Here are the foods I use to eat mostly
Have fun to cook this for new things
Hugs
Kathy K
Cream Cheese Beef Bites
8 oz pkg lf cream cheese, softened
2 T prepared horseradish
2 1/2 oz pkg dried beef, chopped or shredded
Mix all together and shape into 1" balls. Refrigerate at least 30 minutes. Makes approx. 2 dozen.
Fat Free 7-Layer Mexican Dip
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup canned black beans, drained, rinsed
1 cup shredded lettuce
1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives
Directions
BEAT cream cheese with electric mixer on medium speed until creamy. Blend in seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
DEEP-DISH QUICHE PIZZA
Serving Size : 4 Preparation Time :0:30
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz cream cheese -- 125g
4 eggs
1/4 cup Parmesan cheese
1/3 cup heavy cream
1/2 tsp oregano
2 cups shredded mozzarella cheese
Romano -- Parmesan mix - or
your choice
1/2 tsp minced garlic
or 1/4 teas powder
1/4 cup tomato sauce
1 cup shredded mozzarella cheese
Pepperoni
Beat cream cheese & eggs until smooth.
Add cream, parmesan and spice.
Spray 9' - 230mm glass baking dish with non stick spray.
Put 2 cups pizza cheese in dish and pour egg mixture over.
'Squish' around to mix.
Bake at 375°F-190°C for 30 min.
Spread on pizza sauce, sprinkle on mozzarella, and layer with pepperoni.
Bake 10 more min until bubbly and brown.
Optional: grill/broil for the last few minutes to get the top browned.
Use any pizza toppings you like, but add the carbohydrates.
Noodleless Lasagna
1 pound of ground beef
1 pound of Italian breakfast sausage
1 can of Hunt's sugar free spaghetti sauce
1 large whole mushroom, diced
2 Tbs chopped black olives
1/4 cup chopped onion
2 cups part skim ricotta cheese
2 eggs, beaten
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 small package of pepperoni (60z)
1 Tbs Italian seasoning
1. Preheat oven to 350
2. Brown ground beef in frying pan and drain off the oil. Add the spaghetti sauce, mushrooms, and onions, and simmer for 10 minutes.
3. In a medium sized bowl, mix the ricotta, egg, parmesan, and 3/4 cup mozzarella, and the Italian seasoning. Beat well with fork.
4. In a 9x13 glass baking dish, spread the beef mixture into the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese.
5. Bake for 30 minutes or until cheese is bubbly.
CHILI'S© ENCHILADA SOUP
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Fritattas (a crustless Quiche)
In mixing bowl, toss together your favorite veggies. I use (typically):
4 ounces frozen spinach, defrosted and squeezed dry
1 plum or roma tomato, seeded and chopped (early postop I skinned it too)
1 cup of chopped, cooked broccoli (great when I have leftover from dinner the night before).
1/4 yellow onion, finely chopped ~OR~ 2 green onions, chopped
8 ounces crisp cooked crumbled bacon ~OR~ 1 cup diced ham (this can be omitted for a meatless meal)
You will also need:
4 to 6 whole eggs
1/4 cup Milk or Carb Countdown milk replacement
Shredded Cheese of choice (I use the Kraft Classic Melt four-cheese)
Spread this out in a 9 inch pie dish. In the mixing bowl you used for the veggies, whip together eggs and carb countdown (or milk) and then pour over the veggies. Bake in the micro (place pie dish on an inverted bowl - so that the pie dish bottom doesn't rest on the micro floor) on HIGH until just set - Time will vary by micro from 5 to 12 minutes. Sprinkle with shredded cheese and micro 1 to 2 minutes more until melted. Slice and serve with a crisp green salad. This is easy to pare down for one or two people, but this serves four NORMAL stomach 
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