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Thank you! I really appreciate the suggestions. Those sound like great ideas. have a good day!
Starting Weight 337 Current Weight 178.4 BMI 22.3
i only have this once a year if my kids are around/ a broccoli casseole. it is very good and you can use light mayo and cheese in it. 2 boxes of chopped broccoli(i use fresh or frozen floret) can of mushroom soup,1 cup of grated sharp cheese, 2 tbsp of minced oions, 2 beaten eggs,1 cup of mayo,dalt and pepper to taste. cooked broccoli make sause and add to broccoli. pour into a buttered or spray pan and sprinkle with cheese cracker on top, dot with butter or use a little spray on it. bake in 350 untill brown about 30 min.
it is just to much for 1 person. i have not found out how to div the soup more.
Hi Ohiodietguy!
I can totally relate to this post, as I had the same problem when I had surgery. I found myself getting bored with the same foods over and over and of course the waste was horrible either way. Here are a few suggestions that I hope will help you to find some variety in this early stages of your diet
You could make some egg muffins and bake those for the week. You could add turkey sausage to egg beaters and some shredded cheese and bake them in the oven. Store them in an air tight container and you can have them through the week at different meals.
If permitted by your surgeon, you could do oatmeal, sugar free or no sugar added. Just stick to those without fruit, since you are not allowed that at this phase.
Try taking a piece of turkey or chicken lunch meat and roll that up in soft cheese or spread some of the light laughing cow cheese on it. You could use some hummus to spread on them to add flavor as well and it adds protein.
FF or Low Fat Yogurt (watch sugar and keep it below your surgeons recommended grams) or cottage cheese is a good source of protein and will keep you full. Since you are not allowed to have fruit stick with no fruit added.
If you are allowed sugar free pudding, you can make protein pudding as well.
I didn't always eat breakfast food for breakfast I ate what I was hungry for and sometimes that was turkey and cheese. Just stick to your foods that are working for you and toss up your menu to avoid the dullness, just remember to stick to proteins!
Roasted Asparagus
Preheat oven to 425 degrees
Ingredients
1 lb fresh asparagus spears
3 Tbsp fresh grated parmesan cheese
1 Clove minced garlic
3 - 4 Tbsp Olive Oil
Mineral salt
Black pepper
Directions
Cut or break thick ends from asparagus. Place asparagus in a large bowl and drizzle with olive oil and toss well until all spears are coated.
Sprinkle with parmesan cheese, minced garlic, salt and pepper...toss again.
Place the spears in a single layer on an oiled cookie sheet and roast for 12 - 15 minutes in a preheated 425 degree oven.
Christ's peace,
Connie aka Teal Rose
What a great giveaway package!
This will be my first thanksgiving since my VSG 8 weeks ago so I have to find a new favorite, because I love mashed potatoes with cream cheese and loads of butter whipped together. Unless I can find a more healthy version of mashed potatoes, then it can be my new favorite!
HW 265 / SW 222 / CW 170 / VSG 09/24/15
on 11/18/15 9:48 am - NJ
Low-sodium ham spread out and coated with cream cheese, then rolled up and sliced into bite-sized pieces. Stick a tooth pick stuck in each and instant hors d'oeuvres. There are variations of the ham and cream cheese rollup recipes online that you can google if you want to make it fancy.
This is one of my favorite sides. You can adjust the spices according to your taste.
Spicy Roasted Squash
4c butternut squash peeled and cut into cubes or wedges
1T extra virgin olive oil
1pinch paprika
1pinch chili powder
1pinch cayenne
1pinch sea salt
preheat oven to 375*f. In a large bowl toss the squash with the olive oil, spices and salt. Place on a baking sheet and bake for 25 mins turning half way thru the cooking time. The squash is done when fork tender
my favorite recipe for Thanksgiving is special green beans:
Fresh Green Beans
Fresh Mushrooms sliced
Small Potato cubed
Butter sub
Bacon mincec
garlic minced
low sodium chicken broth
add all to a pot simmer till done.
YUM!
Monique Williams
Everett, WA 98208
My favorite Thanksgiving recipe is roasted brussle sprouts. Toss sprouts with olive oil and Roast at 400 degrees for 25-30 min. YUM!
This is my FAVORITE Thanksgiving recipe. I've been making it for 11 years now, ever since I had my gastric bypass. It's certainly helped me keep that extra 187 pounds off!!
- 1 can pure pumpkin
- 1 cup Splenda granulated
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground clove
- pinch of salt
- 2 eggs
- 12 ounce can evaporated milk
- pie crust
Preheat oven to 325 degrees. Mix together pumpkin, sweetener, cinnamon, ginger, clove and salt. Beat in eggs, one at a time. Pour in evaporated milk and stir. Pour mixture into a prepared pie crust and bake about 30 to 35 minutes, or until center is set. Remove from oven and cool to room temperature. Serve with dollop of sugar-free whipped cream.
ReginaL · 3 replies · 876 views
