Ellen and Cindy...look what I made tonite!

I came straight home and fixed the LIVER FRIENDLY mexican Breakfast Casserole.....I even made 1/2 of the receipe in muffin pans, per Ellen's suggestion. I tasted a little bit but I am sippin' on my " I wish I was in Hawaii" Protein Shake ( pineapple,cocnut flavor and macadamia nuts) I thought I would take a pic and send it to Anessa! Like my cute fish plate...I love fun decorative plates. Hope Tyler likes it for breakfast. I think I put in a little too much egg. We'll see. I am freezing alot, because I have a bunch!
xoxox shanna

 edited..oops I forgot to post the pic.LOL

I went to Tuesday nights cooking class and am going to the store today to get all of the ingredients. I didn't have time before now to go. I can't get it off of my mind! I am almost 4 years out but started the Liver Shrink prgram after  last Friday's  morning support group and have already lost 4 1/2 lbs on it . I am finally Back On Track! I am doing 3 meals a day and NO snacks! I was grazing big time. My cravings for sweets are finally GONE! I was doing pretty good at getting back on track before that and have lost a total of 10 1/2 pounds in 16 days. I feel so much better about myself. I WILL get this regain off.

Okay..I want the recipe!

And what is all this about shrinking the liver????

It is really how we should be eating after surgery. Leans and Greens. It has helped me get rid of the carb cravings. I plan on doing this until I get back to my goal and then gradually add back some fruits and grains. I am allowed 1/2 c of Fiber One and 1/2 c milk once a day. The fiber is helping my "issues". I have had no trouble sticking to it so far and on Tuesday sat at a desk at work all day with a dish of chocolates on it for my bank customers and was not even tempted. I just hope that I can finally stick to healthy eating again.

Please add me to the list for the recipe......I so need to get back on track......

Hugs,
holly

At Clarian, Before surgery you have to go on a lIver reducing diet. Our Nuts came up with a lot of "liver Friendly" recipes and at cooking class last night they made 4 or 5 of them. YUMMY!

Here is " Reduce your liver Mexican Breakfast Casserole.":
16 eggs Beaten well
12 oz. Morningstar Farms Frozen Sausage Crumbles (1bag)
her rec. calls for 1 medium zuchinni I used 1 g.pepper/1 jalepeno pepper/1 onion lightly sauteed in pam
2 cups salsa
1 bag 2% shredded cheddar cheese ( I used Mexican style)

Heat oven to 375*. Spray a 9x13 baking pan with non stick cooking spray. Spread the "sausage" crumbles on the bottom of the pan. (frozen is fine) Topped with chopped
veggies. Pour beaten eggs over the sausage/veggie mixture. Bake for 30 minutes. Remoe from Oven, spread salsa over cooked eggs. Top with cheese and return to oven for 5-7 minutes, until cheese is melted. Serve hot!

Sounds delish!! Maybe something I may try when I get off liquids again.

Shanna Girl, I want the "wish I was in Hawaii protein shake" recipe.  Get up off of it now!  Sounds heavenly and I need to up my protein.

Feeling groovy,
Jacqui

Shanna & Cindy,
 Last night was- WONDERFUL!!!! I always enjoy our time together- & I had so much fun learning new, & exciting ways to cook!!! I so needed this and have to go shopping today for my ingeredints- especially with the family coming this weekend. I plan to have that great Spaghetti Tops Farmers market Sauce- for dinner tomorrow- that way they can do the 'getti" & I'll enjoy the yummy part!

The Cooking Class is what I needed to get going again- real, back to the basics, plus- Dana might get somethingthat isn't straight from a pkg./box/freezer- hee~hee!!!

Yes, post your "going to Hawaii" protien shake- cause you know I am in April! woo-hoo!!!Can't wait to see you "sisterchicks" again- I love it!

I kinda-sorta made this .... with a twist. It's not as 'liver friendly'..but it sure was yummy and still pretty low in fat and loaded with 'good for you' ingredients!

I used a caserole pyrex dish (sprayed with PAM). I pre-heated the oven to 400 degrees.

Bottom layer: 1 package of the Morning Glory crumbles
Next layer: 2 packages of Jiffy cornbread mix (prepared as per instructed on the box with 2 eggs & 2/3 c skim milk)
Next layer: 10 eggs, mixed well with ~1/2 c skim milk
Next layer: Sauteed: 4 small zuccini, 2 chopped onions, 2 packages of sliced mushrooms, 1/3 c canola oil

Bake for ~30 minutes or until knife comes out clean.

Top with 1 jar Mild Picante thick & chunky salsa, 3/4 jar of mild pepper rings, 3/4 lb shredded taco cheese (I used brick 'taco' cheese that I bought at Shipshiwana when we were up there).

Bake 10 more minutes...until cheese is melted. Then let stand ~5 minutes.

I sliced it into squares. After putting a slice on mine & Bill's plates, I topped it with a dallop of fat-free sour cream.

Talk about yummy! The rest, I cut and wrapped in alluminum foil. After it was cooled completely, I froze it. I have FIVE more meals for Bill & I in the freezer! I told Bill that made up enough for Tiffany and her gang. He said for ALL of them??? There are 5 adults and 4 kids in her household. When I told him how  much was left (so...6 meals total for Bill & I), he agreed that there would have been pleanty even for Tiff's big eaters (boy can Jay & Shellie put the food away!). The next time Tiff is here for breakfast time, I'm going to thaw some out & warm it up for her to try. Tiff is like me & can eat breakfast ANYTIME so this would be a terrific inexpensive dish for her to prepare for her household. He suggested that it would be a terrific dish for one of our pitch-ins.

Thank you SO much for sharing this with us Shanna! I think it's going to become a family fave!!!

Sherri