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sounds yummy and simple...
Highest: 320, Surgery: 255 (Aug/14), Lowest: 132, Current: 167, Goal: 155 
Life can only be understood backwards; but it must be lived forwards. - Soren Kierkegaard
I had real garlic on hand so I crushed and minced one clove by hand. I am sure powdered or minced would be just as good.
Michelle
P.S I cooked in a glass dish... the cheese makes a heck of a mess but cleans well from glass.
Referral sent - Jan 11/13 Orientation - Apr 4/13 Nurse & Dietitian - Apr 8/13 (287 lbs) Food Class - Apr 10/13 Social worker - Apr 29/13 Nurse, Dietitian & Social worker - Jun 3/13 (284 lbs) Meet Surgeon - Oct 31/13 (277 lbs) Post-op food class - Nov 4/13 PATTS - Nov 6/13 & Nov 15/13 Surgery - Nov 19/13 (264 lbs)
on 1/5/14 4:55 am
Hi Michelle,
Is the garlic just garlic powder, or minced/crushed garlic? And then you just bake it? It does sound good. Thanks!
This sounds so good! Thanks for sharing. Definitely going to try it out.
5'8" ~ HW: 350 ~ Starting Weight at Guelph: 338 ~ Starting Weight on Opti: 313 ~ Surgery Weight: 298
RNY July 17, 2013 ~ Dr Foute-Nelong ~ CW: 159
Amazing Chicken Recipe
I copied this from a facebook page.... I only did one chicken breast cut into 3 (I just can not that much and I am not a fan of eating leftovers for a week). It was really good, cooked it in a glass dish with a cover and it came out nice and moist. I have been having trouble getting more then 2 small bites of meats in and this was good.1 tsp seasoning salt
1/2 cup plain greek yogurt
1 tsp garlic
Parmesean Cheese (enough to coat)
This is enough for two boneless skinless chicken breasts, increase recipe to suit.
Mix top three ingredients together in a bowl, coat the chicken completely and then roll it in parm cheese. Cook at 375 for 45 mins or until done.
Michelle
Referral sent - Jan 11/13 Orientation - Apr 4/13 Nurse & Dietitian - Apr 8/13 (287 lbs) Food Class - Apr 10/13 Social worker - Apr 29/13 Nurse, Dietitian & Social worker - Jun 3/13 (284 lbs) Meet Surgeon - Oct 31/13 (277 lbs) Post-op food class - Nov 4/13 PATTS - Nov 6/13 & Nov 15/13 Surgery - Nov 19/13 (264 lbs)
I just saw one at "chocolatecoveredkatie.com" that sounds good, maybe you could find something there that would work for you...
I just saw one at "chocolatecoveredkatie.com" that sounds good, maybe you could find something there that would work for you...
Hi I am looking for a muffing recipe that would be good for breakfast and snaks and has at least 10-15g of protein and low on calories .. probably made with oatmeal.
I cant tolerate most breakfast foods like eggs or yogurt but i am usually ok with eggs added as part of a recipe.
would appreciate any links or alternative suggestions.
Thanks - katie
RNY - December 10 2013 Dr Lindsay Toronto's Saint Joseph Hospital Toronto
Hot Spinach and Artichoke Dip
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g Sodium: 244.7 g Ingredients:
-
13.75 oz artichoke hearts packed in water
, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups. Thanks to skinnytaste.com
I remember her. I had her recipes as well. I haven't been on OH for a long time, but came back looking for recipes. If she replies, will you share her file with me? [email protected]
thank you!
ReginaL · 3 replies · 877 views
