I am still on post op liquid diet and was so sick of sweet items this was so yummy and only about 50 calories since I can only eat 1/2 cup
I bought this organic soup at Traders Joes tomatoe soup/ roasted red pepper,  its only 100 Calories per cup. Take a half cup of soup heat it up, add to it 1/2 tsp of taco seasoning, I used the low sodium , add a pinch of mexican cheese to the top and a little dollup of greek yogurt. stir and enjoy!!!

or If you wanted to, instead of taco seasoning use italian seasoning, get a can of chicken and make chicken catatorie....... may try that that tomorrow with the left over soup and feed to my sister when she comes over I can t have chicken yet but it sounds good

Meet Our Speakers: Colleen M. Cook

 

Hope & Help for the Pain of Regain

Join 17 year WLS veteran Colleen M. Cook for both a shot in the arm and a kick in the seat as she shares lessons from long-term losers and imparts insight, inspiration, and hope for WLS patients struggling with extended plateaus or weight regain. Her thoughts, stories, and personal experiences will inspire and motivate you to reach and maintain your optimum weight loss.

Also, don't miss her Keynote on Friday: Nothing Succeeds Like Success

We hope to see you in Atlanta, GA October 5^th and 6^th! Click here to book your ticket today!

Fast Facts About Colleen

-Colleen is the author of The Success Habits of Weight Loss Surgery Patients.
- She is the president or Bariatric Support Centers International, a company that specializes in providing education and support services for weight loss surgery patients and the professionals who serve them.
- Colleen currently serves on the National Advisory board for the Walk From Obesity.
-Known as Ms. Enthusiasm, Colleen helps men and women from all walks of life recognize their extraordinary potential and then inspires then to aspire.

This is a MUST try recipe. It is one of my families FAVORITES!

Chipotle-Glazed Roast Chicken with Sweet Potatoes Makes: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro, for garnish (optional) Directions
1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.
3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired. Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber

4 servings, about 1 cup each Active Time: 10 minutes Total Time: 35 minutes Ingredients

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese

Preparation

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tips & Notes

• Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug" from the center of the head. Break or cut florets into the desired size.

Nutrition Per serving: 149 calories; 10 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium. Nutrition Bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv) Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

I put the fish in aluminum foil mix a little digon mustard and white wine put it on top and close. (like a envelope packet). Cook 350 for 15 - 20 minutes. Let sit 10 minutes fish should take good and be moist and tender.

Lyn

 funny but i had a friend come home from a trip to germany and she said its really good also.  I have seen recipes..like putting milk/cream in the oven overnight at like 250 degrees (have to google the recipe i am guessing here on what i saw) then the next 24 hours letting it drip.  It needs an incubation period of warmth and then letting it drip all the liquid out kind of like you do with regular yogurt to get greek yogurt.