Favorite protien ...

In the never ending quest for good protien sources, I was wondering if you would share some of your favorite protien sources. I'm not one for shakes, powders, or bullets. I guess I just haven't found ones that I find appealing. I get my protien from foods, but sometimes I wish that I had found that magic shake ...

My favorite protiens ...

Milk w/sugar free Hershey's syrup ... what a treat! Jenn/Katt9 brought this lovely treat to my attention ... I think of her every time I enjoy a chocolate milk :-)

Chicken ... Rotisserie or sauted/grilled after it has marinated in a nice buttermilk bath ...mmm, so moist and tender

Pork roast ... limiting cooking time to 20 mins a pound, bringing it to 165 degrees ... again, fork tender and moist.

Shrimp ...anyway way at all.

Crab

Ricotta cheese

Quiche made w/egg beaters ....

I look forward to hearing what you use ... I'm sure you are all full of good ideas!

Barb

I know it's not high as up there in the protein points as the above, but I am hooked on Cracker Barrell Xtra sharp cheddar cheese.  I go thru a brick every 3 days.  And, yes, . TMI, huh? nancy

Hi Nancy, I will be having LapBand Surgery in  about 3 weeks.  Would you give me a typical dinner meal that you eat and the portion size included?    Dr. Bauman's dieticians do not talk of what I will eat two months out, for example.  I just wonder?  If you could shed some light on this, it would be helpful.    Thanks.     Barbara

Mornin Barb, I'm typing this in red because I awoke with a burning sore throat and a watery nose.  I'm sure it is my fall allergies kicking in late August, as usual.  I am allergic to grass and ragweed.  Once the harvest begins and the hay is rolled in my neighborhood, I am miserable for about a month. PROTIEN:  I also have problems with the shakes, even the Slim Fast low carb (20g of protien) nauseates me for hours.  With that said, I have carefully provided my body with protein through food sources.  Since the majority of high protein sources are meats/chicken/fish I have become the "soup queen."  It's the only way I can easily eat meats/chicken/fish as they are a problem with my pouch and sometimes even in my esophagus. Even after I chew chew chew. These are what I prepare regularly.  I may spend $30 preparing a stock pot full of soup.  There are always plenty of veggies left over for salads.  However I carefully divide them up into containers that provide me with 12 meals each at a cost of about $2.50 per meal.   All of my soups/chowders are high protein, low carb meals.  They are made with the freshest vegetables and simmered to perfection.  The meats are carefully shredded and cut into very small pieces.  Then the soup is divided into containers and frozen fresh.  They don't last long in the freezer because my body craves them, as well as the tummies of my friends, family and neighbors!   I don't have a protein breakdown for them as I am not that smart.  However, I will take the ingredients of my bean and bacon soup to my nut in September and see if she can teach me how to do that.  I love my soups!   I also love Goya pidgeon peas with coconut (no sugar) rice served with curried turkey necks a recipe I received from my Jamacian friend (they use goat).  However, I have only made that once because of the carbs.  The Jamacians cook the meat with a pepper called Scotch Bonnet.  And let me tell you it is hhhooottt.  The rice is cooked in coconut milk.  However not the sweetened in the can, and not the clear milk that comes out from the center of the coconut.  It is the milk extracted from the white of the coconut meat with water added for longevity.  But it is yummy. I have so many recipes!  And variety is the key to successful protein intake.  I can only eat eggs boiled and in my salad with cottage cheese and fruit - mostly cantaloupe.  I always adorn my salads with either shredded cheddar cheeses and also add the crumbles of either Feta or Garganzola cheeses.  All add wonderful flavor and Protein!!! I love an occasional banana, orange and apple and frequently select one for one of my 6 meals/day. The soups can easily be put in the blender for those still on pureed foods and still taste delicious! I will be posting a new recipe each week.  My soup de jour (this week) was bean and bacon.  These are not 30 minute meals, but an all day slow cooking affair.  I don't make them from water, but chicken stock for added protein. I serve my soups with shredded cheese and (if spicy) a dollop of sour cream.  Again, more protein.  Bottom line:  Even though I stopped doing shakes months earlier, my protein levels were "with normal range" at my quarterly checkup a couple of weeks ago!! Yeah! I am shedding (some) hair, but not ridiculously so.  I pray this is helpful to someone out there. Works for me! DianeF the family "Soup Queen"

Hi Gigi23.   Thank you for your recipes and clever ideas.  I print off each comment you have and am saving it to use.  Your recipes sound absolutely fabulous.    Thank you so much.     Barbara   ( two weeks until banding)

Hmmm.....my answer will surprise no one- living at the beach ( and fishing on a weekly basis) I adore fresh seafood. Since my surgery 6 months ago today ( woooohooooooo!) I have averaged 75-80 gr of protein/day. I eat tons of fresh flounder/grouper/blues and drum- 3-4 ounces average 20-26 grams of protein, I eat crabackes weekly and I have never had any issues with shrimp or scallops. I love pan searing some sliced onion and bell pepper with 6 large shrimp and a handful of scallops and then make a fahitas ( ???sp) with a low card wrap, adding salso, low fat shredded cheese and low fat sourcream. You can make several servings of the shrimp and scallops ahead and just make the individual fahitas for a given meal. SEAFOOD IS MY FRIEND!!! Lol...I also find that with all the Omega's and other anti-oxidants that I get from fish, my hair loss has ceased and I have stopped the Biotin.

Everyone enjoy their day- I am off today- so I will be fishing the incoming high tide this afternoon! Here fishy, fishy, fishy.....

Sheila

Hey Shiela! I ditto your seafood monalogue!  I have no trouble with flouder, scallops or shrimp.  The only problems I have is getting great FRESH quality seafood here in the Triangle.  Once you have lived at the beach, frozen stuff never tastes the same.  Hey, what is in season in October?  Maybe I can pack a cooler full while we are down there!!

Oysters, Drum, Blues, a few pompano, Green Tail shrimp whats left, and still crabs since the water will still be warm.  Shrimp and me don't get along no more they are too there!  Scallops taste too rich anymore and sometimes crab does me the same.   I am tired of grilled dolphin.  I am surrounded by seafood resteraunts on teh Beaufor****erfront and they smell wonderful but I think they rearranged my taste budds.

Thanks for your ideas, Sheila, especially with all the info on seafood.  I needed that reminder.  Now, go fishing:   fishy, fishy!     Barbara

Oh, I forgot to add my out and about emergency protien source ... Wendy's chili. What would I do without it?!