Albondigas stew. Sounds good. I am in a group and we are hosting a menu/meal from one country a month. January is Russian and February is lookging Like basque. I'd like to incorporate this recipe later on, with your permission.

Such a great idea. I have made many a protein cake. My most pressing issues is the egg tends to make a rubbery taste/texture to it. I'm considering using egg beaters, blech. So long as it works right?

Sounds good. Something interesting to try. Thanks.

how long do you bake this for?

Let me start out by saying I am so sorry you have had a difficult time.
At this point, does anything sound good to you food wise? I mean I wouldn't even think about dietary restrictions...I would just eat what sounds good and like you can keep it down. At some point you have to think that you are just not getting much of anything nutrition-wise, so something is better than nothing.
You could do a protien shake made with water and add fruit to it? like a smoothie? just do small shots of it.
I also go to restaurants sometimes and order something that sounds good but I pick it apart and just eat what I can. Its better than not eating or keeping stuff down.
I wish I had better suggestions. Can you do the splenda 1/2 AND 1/2? I can tolerate that better than the regular splenda. Just a thought.
Good luck and I hope things improve.