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Topic: RE: BariatricTV - episode 4 is up
I went to check out this page and LOVED IT!!! These ladies say exactly what is in my mind and they have fun doing it. I subscribed to their webcast and laugh at each new episode. They are only about 5 minutes long and we can all afford a five minute break! I even forwarded them to my surgeon's office manager so she can mention them in our next support group meeting!
Lynnda thanks for spreading the word!
~ Tammy
Lynnda thanks for spreading the word!
~ Tammy
~ Tammy Starr
Topic: RE: Ok, so how are you.....
Oh Shel, you truely have a lot to be thankful for!!! Have a safe trip and a Happy Thanksgiving. Hope you enjoy your visit!!!
Phyllis
LAP RNY 7/7/06
Highest Current Goal
292 157 140
"I can do all things through Christ which gives me strength" Philippians 4:13
Topic: RE: Ok, so how are you.....
My dad always smokes the turkey. I don't usually do much of the cooking since we have always lived away from Arkansas (we are leaving tomorrow for AR). But, I do enjoy getting in the kitchen with my mom and sister and spending time with them. I'm just thankful momma is still with us and her scans have come back clear, no more cancer.
Shel
Shel
Topic: RE: Ok, so how are you.....
It's our local Sunflower Grocery Store. Several groceries that have rotisseri's will do meats to order. They use some type cajun seasoning on the skin that is sooo good. I have been watching food network as well. I saw the show about the garlic butter medalions. I use to bake my turkey. Our church has been buying turkeys for several years from this store. I have bought them for the past 3 -4 years at Thanksgiving. It is sooo simple and good!
Phyllis
LAP RNY 7/7/06
Highest Current Goal
292 157 140
"I can do all things through Christ which gives me strength" Philippians 4:13
Topic: RE: Ok, so how are you.....
Thanksgiving dinner has ALWAYS been my favorite meal to cook...
I will be baking my 20lb butterball .... and I think I may try some of the seasonings that I have seen them using on the food network...especially one about garlic butter medalians that are put down between the meat and the skin...then of course completely incase the whole turkey in foil...and add a cup of water inside the foil...(it actually "steams" the turkey...and makes it VERY moist....have never had anyone complain about my turkey being to dry)
Now the rest of the year...cooking can be so boring.....having to come up with something "new"....you want to share the name of that rotisseri place???
I will be baking my 20lb butterball .... and I think I may try some of the seasonings that I have seen them using on the food network...especially one about garlic butter medalians that are put down between the meat and the skin...then of course completely incase the whole turkey in foil...and add a cup of water inside the foil...(it actually "steams" the turkey...and makes it VERY moist....have never had anyone complain about my turkey being to dry)
Now the rest of the year...cooking can be so boring.....having to come up with something "new"....you want to share the name of that rotisseri place???
Blessings...Debbi
Lapband .. May 2005 .. Starting weight 311.6
Revision surgery Jan 2012 .. RNY .. 231
Currant weight 168
Lapband .. May 2005 .. Starting weight 311.6
Revision surgery Jan 2012 .. RNY .. 231
Currant weight 168
Topic: Ok, so how are you.....
cooking your turkey for Thanksgiving? I cheated and ordered mine from a local grocery that cooks them in the rotisseri. Always moist and yummy. How are you cooking (or not cooking..teehee) your bird??
Phyllis
LAP RNY 7/7/06
Highest Current Goal
292 157 140
"I can do all things through Christ which gives me strength" Philippians 4:13
Topic: Are you ready for Thanksgiving??
I am! We are haivng roasted turkey and brussell sprouts (just to name a couple of things). My two favorite foods together in one meal! I am a a lucky girl.....lol!!
Phyllis
LAP RNY 7/7/06
Highest Current Goal
292 157 140
"I can do all things through Christ which gives me strength" Philippians 4:13
Topic: BariatricTV - episode 4 is up
Hi All -
BariatricTV is a podcast by WLS patients for WLS patients. We launched on Halloween and our latest episode is now up and can be viewed at www.bariatrictv.com.
You can also get our episodes via iTunes - go to Store/Podcasts/Video Podcasts/Health and look for BariatricTV..
We welcome all feedback, ideas, thoughts, etc.
Our most recent episode has a segment in it from the recent OH convention in LA... Check it out!
BariatricTV is a podcast by WLS patients for WLS patients. We launched on Halloween and our latest episode is now up and can be viewed at www.bariatrictv.com.
You can also get our episodes via iTunes - go to Store/Podcasts/Video Podcasts/Health and look for BariatricTV..
We welcome all feedback, ideas, thoughts, etc.
Our most recent episode has a segment in it from the recent OH convention in LA... Check it out!
~lynnda
Topic: RE: Northern MS / Memphis friends?
There is a support group at St. Francis Hospital, Memphis on the 2nd Thursday of every month in St. Catherine's Hall. 7:30pm. We have quite a few that haven't yet had surgery.
Another smaller group meets at Patrick's restaurant on Park Avenue the other Thursday nights around 5:30. We won't be meeting next week because of Thanksgiving.
Hope to see you there.
Topic: "Healthified" Pumpkin Pie
53% less fat • 80% less sat fat • 24% fewer calories than the original recipe—see the comparison. Not an ounce of deliciousness was sacrificed in this healthified classic Thanksgiving dessert. The real secret’s in the crust. From eatbetteramerica.
Nutritional Information 1 Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 20g); Protein 7g % Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1/2 c Dairy, 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1/4 c Vegetables, 1/2 c Dairy, 2 tsp Fats & Oils, 1 oz-equivalents Grains
| Prep Time:25 min |
| Start to Finish:2 hr 25 min |
| makes:8 servings |
| Pastry | |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon sugar |
| 1/4 | teaspoon salt |
| 1/4 | cup vegetable oil |
| 3 | to 4 tablespoons fat-free (skim) milk |
| Filling | |
| 3 | egg whites or 1/2 cup fat-free egg product |
| 1/2 | cup sugar |
| 1 1/2 | teaspoons pumpkin pie spice |
| 1/8 | teaspoon salt |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | can (12 oz) evaporated fat-free milk |
| 1/2 | teaspoon vanilla |
| 1. | Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with for****il well mixed. Stir in milk, 1 tablespoon at a time, tossing with for****il all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork. |
| 2. | In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes. |
| 3. | Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated. |
| High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup. | |
Nutritional Information 1 Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 20g); Protein 7g % Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1/2 c Dairy, 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1/4 c Vegetables, 1/2 c Dairy, 2 tsp Fats & Oils, 1 oz-equivalents Grains
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