I made some using ricotta cheese, and was so excited to have pb2 toast in the morning, and then topped them with egg salad for a snack later that day but I got hiccups while eating them both times. I'm going to try again to make them using cream cheese and see if I get a different reaction. Then again, I'm only 3 weeks out today, so I may need to hold off and revisit this at a later date.

Made a great discovery yesterday!!!   Im not fond of any yogurt, let alone greek, but i figured it was good for me, so I started to experiment...and discovered something new!  (at least for me)

I took 1/2 cup greek yogurt, and added a squirt of that liquid flavoring  (in this case, orange/tangerine) that you use for your water bottles...miso or something like that.   I mixed it around, and then added splenda to taste. OMG, i never thought yogurt could taste so good!!!   you'd love it. 

This sounds great!

I am 13 days post op and have found a shake concoction that is working for me to get to 62 grams of protein each day. 

I use 1 premier protein shake (chocolate, vanilla or banana) and add 1 scoop of the injury chocolate splendor, 1/2 cup of Fairlife skim milk and 2 tbsp of the PB2 powder since my surgeons plan allows that on full liquid stage.  It makes right at 16 oz so I work on drinking 4 oz per feeding if you will and as long as I am able to fini**** before bedtime I'm happy.  Just thought I would share in case anyone else is trying to find a way to get more protein into a smaller number of ounces to drink.  

This is a very filling and pretty good protein entree.  It is not nearly as painfully ugly as the Explore Asian Black Bean pasta noodles :-).  Although mung bean fettuccine is a bit on the green side....

Recipe for 7 servings -- I typically make all 7 servings and then separate it into single servings for work as it freezes and heats up well in the microwave.  Just multiply or divide the recipe for the number of servings you want to make. 

• 7 oz Explore Asian Mung Bean Fettuccine (the package is around 7 oz.)
• 4 strips uncooked bacon or precooked bacon
• 7 oz shredded Parmesan cheese, preferably not the dried
• 5 large eggs
• 2 tbps. of olive oil, bacon grease, canola oil (whatever works for you, of course the bacon grease has flavor!)

approximate Calorie Count, per serving -- 375

• Protein 31g
• Fat 15g
• Carbs 11.5g

mix in a separate bowl the cheese and egg, set aside

Cook the fettuccine with some salt until al dente or to your liking.

In a pan cook the bacon or use precooked bacon, drain and crumble either keeping a little of the bacon grease or exchange for a little olive or canola oil.  Return the crumbled bacon to the hot pan with the grease/oil for the next step.

Add the hot cooked fettuccine to the pan and coat well with the oil/grease and mix in with the bacon.  When everything is hot add the egg/cheese mixture to the noodles and quickly stir to keep it from breaking.  The heat from the pasta cooks the eggs quickly, you can probably remove the pan while you are stirring so it doesn't scramble too much.  You can add a little pasta water to keep it more of a sauce (p.s. it tastes fine if it looks like scrambled eggs, so don't worry).  Add salt and black pepper to taste and serve.  It takes very little to satisfy you, which is nice.