Chit Chat

Yummy Broccoli Cheese Soup.
Sense it has been chilli soup weather lately this seems so good. Had it for dinner tonight and I could (if pouch would let me) eat the whole pot of it. LOL

Broccoli Cheese Soup

Ingredients:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped
broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food,
cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions:
1.
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Nutrition:
Fat 18g, cholesterol 57mg, sodium 1222mg, carbs 15.2g, Protein 10g

Ratatouille

Ingredients:
2 teaspoons olive oil
1 large onion, halved and thinly sliced
1 small-medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
4 large tomatoes, chopped or 214.5-oz. cans diced tomatoes
2 medium zucchini
2 cloves garlic, minced
2 teaspoons Herbes de Provence
Preparation:
1. Heat the oil in a large saucepan or Dutch oven over medium heat.
2. Add all ingredients, except the garlic and herbs, and cook uncovered for 25 minutes, stirring every 5 minutes.
3. Add the garlic and herbs, and cook uncovered, stirring every 5 minutes, until the vegetables are very soft.
Yield: 6 servings
Nutrition Per serving:
109 calories, 3g protein, 17g carbohydrate, 4.4g fat (0.6g saturated fat), 0 mg cholesterol, 17 mg sodium, 6g Dietary Fiber

be-BEAUTIFUL

I was reading EggFace today and she has some new info on be-QUENCHED energizing and hydrating water packets http://theworldaccordingtoeggface.blogspot.com/ So I went to my local GNC store and found the be-QUENCHED and also found the be-BEAUTIFUL hair - skin- nails water packets. 25 calories, sugar free and caffeine free. It really caught my eye when I read about the boitin. LOL Don't like loosing my hair.

be-BEAUTIFUL water

Healthy Mexican Delight

Ingredients:
1 lb 99% fat free ground turkey
1 1/3 cups mushrooms, chopped
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 14.5oz. can unsalted stewed tomatoes
1/4 cup light ranch salad dressing
1 cup fresh tomatoes, diced
1/2 cup cucumber, peeled, seeded and diced
1 tablespoon fresh cilantro, chopped
6 cups romaine lettuce (or what ever you like)
1 cup reduced fat cheddar cheese, shredded
4 oz. baked low fat tortilla chips (about 80 small chips)

Preparation:

1. Place large skillet over medium high heat.
2. Add ground turkey, chopped mushrooms and spices
3. Saute until turkey is completely cooked
4. Add stewed tomatoes and simmer for about 10 minutes.
5. The mix should be close to dry when finished
6. In a separate bowl, combine dressing, 3/4 cup fresh tomatoes, cucumber and cilantro.
7. Place romaine lettuce in the middle of a large platter with the chips around the edges.
8. Top lettuce with turkey mixture, shredded cheddar, dressing mixture, remaining tomatoes and onions.

Yields: 8 servings

Nutrition Per serving:

209 calories, 20g protein, 20g carbohydrates, 6.3g fat (2.2 g saturated fat) 35 mg cholesterol, 318mg sodium, 3g dietary fiber.

The reciepe below has tons of protein, but a lot of calories and carbohydrates. I just eat the chicken and vegetables. Maybe a few corkscrew pastas. I love the flavor and taste of this one.

Orange Basil Chicken and Vegetable Pasta

Ingredients:
3/4 cup frozen orange juice concentrate, thawed
1/2 cup chicken broth
4 tsps. cornstarch
1/8 tsp. pepper
6 oz. package of corkscrew pasta
2 cups cooked chicken or turkey, cubed
16 oz. package of frozen Italian blend or other mixed vegetables
1/4 cup snipped fresh basil

Preparation:

1. Combine thawed concentrate, chicken broth and cornstarch in a small saucepan.
2. Cook and stir until thick and bubbly. Cook and stir 2 additional minutes.
3. Boil pasta as directed in a large saucepan.
4. Add frozen vegetables to pasta. Return to boil.
5. Cook uncovered for 5 minutes or until pasta and vegetables are tender.
6. Drain and return to saucepan.
7. Add sauce, chicken, basil and 1/8 teaspoon pepper.
8. Heat and toss until hot.

Yield: 4 servings

Nutrition Per serving:

438 calories, 31g protein, 62g carbohydrate, 7g fat (2g saturated fat), 68mg cholesterol, 190mg sodium

Fit Day Food Journal

I have found that Fit Day is a good way to keep track of calories and most important protein. I like their journal you can edit the food journal and taylor it to your needs.
http://www.fitday.com/

Protein Bars

Most weight loss patients know how hard it is to find a good tasting protein powder and protein bar. Every one has different taste so what is good to some might be nasty to others.
The support group that I am in we meet twice a month and have protein swaps. Mary and Andrew told us about the new protein bar that our doctors office carries for us. The 2:1 protein bar has 32 grams protein, 15 grams carbs, oatmeal flavor and cookies and cream. I got the oatmeal one when I went for my 6 month check up. I was very surprised that it did taste really good.
http://www.anti-aging-essentials.com/

It has been hot here in Alaska lately (hot for us that is) that I have been drinking a lot of different protein waters and flavoried waters. My latest water crave is Special K protein tropical blend. Has 5g of protein. Good way to get more protein in.
http://www.specialk.com/#/Products

Asparagus, Bell Pepper and Chicken

Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1 inch chunks
12 oz. asparagus, trimmed and cut into 2 inch matchstick strips
2 cups red or green bell pepper, cut into thin strips
1 medium onion, sliced
2 tablespoons sugar (splenda)
1/4 teaspoon black pepper, freshly ground
2 tablespoon light soy sauce
Rice for serving

Preparation:

1. In a large skillet or wok, heat the oil over high heat until hot.
2. Add the chicken and stir fry for about 4 minutes, or until no longer pink and the juices run clear.
3. Transfer to a plate.
4. Add the asparagus, bell pepper, onion, splenda, and black pepper to the skillet.
5. Stir fry for about 3 minutes, or until the vegetables are crisp tender.
6. Return the chicken to the skillet.
7. Sprinkle with the soy sauce; cover and cook, for about 1 minute, or until mixture begins to steam.
8. Serve over rice.

Yield:6 servings

Nutrition Per serving:
158 calories, 19g protein, 11g carbohydrate, 34 g fat, (0.6g saturated fat), 44 mg cholesterol, 352 mg sodium, 3g dietary fiber. Nutrition analysis does not include rice.

The World According to Eggface

Here is a terrific blog with lots and lots of great recipes.
http://theworldaccordingtoeggface.blogspot.com/
I made Shelly's Crustless Ricotta Pie day before yesterday and she was so right when she said, If you are jonesing for cheesecake this is a MUST make...
Even my daughter liked it and she doesn't like any thing sugar free.

Cabbage Rolls

Ingredients:
1 small onion, chopped
2 cloves garlic, chopped
1 tsp olive oil
6 cabbage leaves, separated
1 14-oz can crushed tomatoes
1 tbsp tomato sauce
¾ pound extra lean ground turkey
3 cups cooked brown rice or quick cooking brown rice
Preparation:
1. Sauté onion and garlic in oil in a large skillet over medium heat until the onion is almost soft.
2. Add turkey to brown it, breaking up as needed.
3. Drain fat.
4. Stir in rice and heat through.
5. Divide the mixture evenly onto the cabbage leaves and fold them to encase the filling.
6. Place folded leaves back into the skillet.
7. Add tomatoes and tomato sauce.
8. Cover and simmer until cabbage is soft, turning leaves occasionally.
9. Serve warm.
Yield:Six servings
Nutrition Per serving: 222 calories, 19g protein, 33g carbohydrate, 2.7g fat (0.3g saturated fat), 23mg cholesterol, 155mg sodium, 5g dietary fiber.

Grilled Pork Adobe with Thin Sliced Potatoes

Ingredients:
3 tablespoons extra-virgin olive oil
2 teaspoon chopped garlic
2 teaspoons paprika
2 tablespoon red-wine-vinegar
1/2 teaspoon salt, divided
1 small sweet potato, peeled and very thinly sliced
1 medium yellow fleshed potato, peeled and very thinly sliced
1 medium onion, halved and thinly sliced
4 bone in pork loin chops, trimmed of fat
Preparation:
Preheat grill to high.
Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt and blend until creamy.
Place sweet potato, potato and onion in a medium bowl.
Add the remaining salt and 3 tablespoons of the oil vinegar mixture.
Toss potateos well to coat.
Rub both sides of pork chops with the remaining oil vinegar mixture.
Coat double layer of foil generously with cooking spray.
Spread half the potatoes in the center of the foil in a thin layer.
Fold foil, covering potatoes, pinch edges to seal.
Repeat step 7 - 9 to make second foil wrap of potatoes.
Place potatoes on hottest part of grill cooking 5 - 6 minutes perside.
Grill pork chops on cooler part of grill cooking 3 - 4 minutes perside. Ensuring they are thoroughly cooked.
Place done pork chops on plate and serve with potatoes.
Yield:
4 servings
Nutrition Per serving:

Hi All

This is about my journey in Weight Loss Surgery. RNY Gastric Bypass.
In 2002 my friend Mae from high school had told me that she was having the surgery. I had, had it in the back of my mind for some time but never though too serious about it. She sent me some info on it and I did some research on the net. A few years later in passing mentioned it to my doctor to see if our (military insurance)covered it. An they did so he got me started in the process. I had to do a year of seeing the dietaition and seeing the shrink and other doctors. Then at the end of my year and it was time for me to see a doctor that did the bypass surgery. Well it got canceled. Reason being that our doctors (we are retired military so my doctors were on post) were going to Iraq and they had no back up doctors to take care of a bypass patient. I got very depressed and gained 30 lbs. Not a good thing to do.
A few years later hubby read in his army paper that they were doing the bypass surgerys again. I jumped on that and got an appointment with my doctor. He got the ball rolling on it and sense I had already done the previous things to qualify for the surgery he set up an appoinment for me to see the bypass doctor in Anchorage. I was all set for my new journey. WOW what a ride it has been.
So on January 20, 2009 I had my RNY gastric bypass. I am 7 months out and 78 pounds lighter. I don't regret my decicion to have it done.