Trader Joes Sausages
I used to buy these really good low calorie, low fat chicken sausages at trader joes. They came in all different flavors - garlic, basil, feta, jalapeno, mango. I remember them being SO good. Do you think they would be hard to eat for us? I am four months out.
Height - 5'8 - SW - 292/ CW - 177.6 /GW - 150 - BMI - 27.1 - 114.4 lbs lost!
"The fishermen know that the sea is dangerous and the storm terrible, but they have never found these dangers sufficient reason for remaining ashore" Vincent Van Gogh
"The fishermen know that the sea is dangerous and the storm terrible, but they have never found these dangers sufficient reason for remaining ashore" Vincent Van Gogh
I tried the Chicken Apple sausage at about 6 weeks out and it did not agree with me. Of course at the time no chicken (except canned) felt good in my pouch, and the last few days I've been able to eat low carb chicken parm, so it might be time to try those TJ sausages again. 
HW: 418 SW: 386 CW: 225 GW: 210 
Actually, it's pretty easy to make once you have a good low carb breadcrumb in your arsenal. That took me a few days to figure out, but once pretty impressive flavor failures using flax seeds, CarbQuick, FiberOne cereal, etc., I stumbled across Toufayan low carb pitas. My family loves these pita breadcrumbs, and I now use them in my meatballs, meatloaf, and as a breading on our chicken parmigiana.
The first thing I do is oven bake (at 250 degrees) one pita per two whole chicken breast (both boobies X 2) that I plan on making. Once the cool, I put them all in a large freezer bag and pound them with my meat tenderizing mallet until they are the consistency of breadcrumbs. Next, I put them in a bowl and season with dry parsley flakes, onion powder, garlic powder, salt, pepper, grated Parmesan cheese (the Kraft green bottle variety for these purposes) and a little bit of dry mustard (trust me on this one). I don't really measure the seasonings, I just use my palm, but I would think that I'm using about a table spoon of all the seasonings except the cheese and dry mustard. For the mustard I use about a teaspoon and for the cheese about a 1/4 to 1/3 cup. That's for three pitas. In the end, I have what looks, smells, and tastes like regular seasoned breadcrumbs, but with the added nutty flavor of the pita bread, and with about 1.5 net grams of carbs per half breast (one boobie). At eight weeks out, I can typically only eat half of the half a breast, so the carbs are less than one.
I make my own homemade marinara sauce using canned San Marzano crushed or whole tomatoes, but there is a jar sauce that is so close to my homemade sauce that I'll sometimes use if I run out of my sauce (which I make in big batches and freeze in Ziploc soup containers). Cento San Marzano Marinara Sauce!! It's very pricey (4-5$ a jar), but well worth it in my opinion when I can't make my own.
Other than the half chicken breasts, which I pound down to 1/4 inch (I cut mine in half and leave the rest as is), the last ingredient is the cheese. I use Sargento Reduced fat mozzarella.
I dredge the chicken in egg beaters and the pita breadcrumbs and bake in the oven for 30 minutes at 350, flipping the breasts over after 20 minutes to crisp the other side since the side touching the cookie sheet is the side that gets crispy. After 30 minutes I take them out, spoon about a tablespoon of sauce on my pieces and bit more on my families pieces, and do the same with the shredded cheese only using 1/4 on mine and more on theirs. Then back in the oven they go for about 5 minutes and I finish them in the broiler for about 30 seconds in order to get the cheese to have a few brown spots.
I eat mine with a side of marinara sauce to dip in since the chicken, although moist, still can be a bit dry on my new pouch. Hope that helps.
The first thing I do is oven bake (at 250 degrees) one pita per two whole chicken breast (both boobies X 2) that I plan on making. Once the cool, I put them all in a large freezer bag and pound them with my meat tenderizing mallet until they are the consistency of breadcrumbs. Next, I put them in a bowl and season with dry parsley flakes, onion powder, garlic powder, salt, pepper, grated Parmesan cheese (the Kraft green bottle variety for these purposes) and a little bit of dry mustard (trust me on this one). I don't really measure the seasonings, I just use my palm, but I would think that I'm using about a table spoon of all the seasonings except the cheese and dry mustard. For the mustard I use about a teaspoon and for the cheese about a 1/4 to 1/3 cup. That's for three pitas. In the end, I have what looks, smells, and tastes like regular seasoned breadcrumbs, but with the added nutty flavor of the pita bread, and with about 1.5 net grams of carbs per half breast (one boobie). At eight weeks out, I can typically only eat half of the half a breast, so the carbs are less than one.
I make my own homemade marinara sauce using canned San Marzano crushed or whole tomatoes, but there is a jar sauce that is so close to my homemade sauce that I'll sometimes use if I run out of my sauce (which I make in big batches and freeze in Ziploc soup containers). Cento San Marzano Marinara Sauce!! It's very pricey (4-5$ a jar), but well worth it in my opinion when I can't make my own.
Other than the half chicken breasts, which I pound down to 1/4 inch (I cut mine in half and leave the rest as is), the last ingredient is the cheese. I use Sargento Reduced fat mozzarella.
I dredge the chicken in egg beaters and the pita breadcrumbs and bake in the oven for 30 minutes at 350, flipping the breasts over after 20 minutes to crisp the other side since the side touching the cookie sheet is the side that gets crispy. After 30 minutes I take them out, spoon about a tablespoon of sauce on my pieces and bit more on my families pieces, and do the same with the shredded cheese only using 1/4 on mine and more on theirs. Then back in the oven they go for about 5 minutes and I finish them in the broiler for about 30 seconds in order to get the cheese to have a few brown spots.
I eat mine with a side of marinara sauce to dip in since the chicken, although moist, still can be a bit dry on my new pouch. Hope that helps.
HW: 418 SW: 386 CW: 225 GW: 210
Thank you SO much for writing that out!! I will be trying that this week! I need to look for that kind of pita. Maybe whole foods has something like that. That sounds delicious though! I'll be saving the recipe!
Height - 5'8 - SW - 292/ CW - 177.6 /GW - 150 - BMI - 27.1 - 114.4 lbs lost!
"The fishermen know that the sea is dangerous and the storm terrible, but they have never found these dangers sufficient reason for remaining ashore" Vincent Van Gogh
"The fishermen know that the sea is dangerous and the storm terrible, but they have never found these dangers sufficient reason for remaining ashore" Vincent Van Gogh
Thanks for this! 
I tried them this week, and had no issues with the Andouille one. I only had about 4 small bites of it, but it was super yummy with some black beans! I loved all of those sausages before surgery, so Im glad I am able to eat them!
Good luck!
Good luck!
Amy
I am ready to be an active participant in my life rather than a spectator...
I am ready to be an active participant in my life rather than a spectator...
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