GI283

So... I was working on cooking food for this week and decided to venture off into some new territories with the infamous "cupcakes" we all seem to love so much here on VST... Have to say, they were both fantastic! Give them a shot and let me know what you think! They're prepared just like the Lasagna or Cheeseburger Cupcakes so I'm going to shorten the directions a little. (There's plenty of places to find those full recipes but my favorite is where I think they all started at... Emily Bites) First... Sloppy Joe Cupcake (makes 12 servings) - 1/2 lb Lean Ground Turkey - 1 cup Canned Sloppy Joe Mix (I like original Manwich the best) - 12 Wonton Wrappers - 6 tbls Freshly Grated Parmesan cheese - 4 oz Shredded Skim Mozzarella - 12 Dill Pickle Slices Brown the turkey and mix with a little salt and pepper and add the Sloppy Joe mix. Place one wonton wrapper in each cup of a cupcake pan. Place a tablespoon or so of the turkey/sloppy joe mix in each wonton wrapper. (Evenly split the mix so you can make two layers in each cup.) Place a small amount of grated parmesan cheese, a dill pickle slice and then the mozzarella cheese. Repeat the turkey mix and cheeses (without a pickle the second time). Bake at 360 for 15 mins and watch to make sure they don't brown too much or too quickly. 132 calories, 5 grams fat, 12 grams Protein and 8 grams of carbs. (Carbs can be a little lower if you hold back a little on the sloppy joe mix which I think you could probably do.) Second one may seem a little weirder... My favorite pizza is shrimp and artichoke heart and I've been craving one pretty bad so... Shrimp and Artichoke Pizza Cupcake (12 servings) - 8 oz Cooked Baby Shrimp - 1 cup Light Marinara (I use Ragu Light) - 1/2 cup Chopped Artichoke Hearts - 12 Wonton Wrappers - 1/2 cup Skim Ricotta - 6 oz Shredded Skim Mozzarella - 6 tbls Freshly Grated Parmesan Cheese Mix the shrimp, marinara and artichokes together (no need to heat up). Place one wonton wrapper in each cup of a cupcake pan. Place a tablespoon or so of the shrimp mixture in each wonton wrapper. (Evenly split the mix so you can make two layers in each cup.) Place a small amount of the ricotta, then the grated parmesan cheese, and finally the mozzarella cheese. Repeat the shrimp mixture and cheeses. Bake at 360 for 15 mins and watch to make sure they don't brown too much or too quickly. 108 calories, 4 grams fat, 11 grams protein and 7 grams of carbs. Hope you enjoy!

... 70 since surgery on July 12th and 100 total! Yeah!

I started at 350...

Hit 125 down today!!! At "first" goal weight...!! (Probably want to drop another 20 or so and then work back up 10 but I'll figure that out later...) Really just started stalling for the very first time this week. Have consistently dropped between 4 and 5 pounds EVERY week since I started weighing (two weeks after surgery.) I remember reading all the posts of everyone who were 3 and 4 months into the surgery and thinking, "Really? They really don't still fixate on food?" Well, you know what? You really don't... It's amazing to me how much "routine" everything just becomes. Do I still crave things...? Of course, but a lot less often and it doesn't take ANYWHERE as much willpower to keep them in perspective. Thanks to all who have been support on here and in "real" life!

Thanks everyone! Just sticking to the plan...! @Smilos... That's cool to hear. We'll track the great loss together!

YW. Enjoy!

Thanks all... Let me know what you think if you decide to make them... @janette1969... While I would think so since I had the lasagna cupcakes during my soft phase, I would be careful because of the pickle and the shrimp... Use your best guess and we'll see what everyone else has to say.

... than carrying six large trash bags of clothes to Goodwill because they're way too big!

Wish I would have thought of that! Could have worked upper body more!

And you've found one more in the tribe. Glad to see you all here!

Hey all... Surgery date is July 12th with Dr. A at Hospital Almater. Anyone else?

Hey all... In STL too... Sleeved by Dr. Aceves in Mexicali on 7/12. Finishing up phase 1 clear liquids today and moving onto full liquids tomorrow. Good luck to all!

Found the best thing tonight. Picked up a popsicle tray today at Walmart for 1 dollar. The kind my mom used to have when I was a kid to make homemade treats where you fill them up with koolaid and then put the plastic handles/caps on them and freeze. Filled the sections with Mango Peach Isopure, put the handles in and put it in the freezer... Couple of hours later had sugar-free, Protein loaded popsicles. If I'm going to have the craving to eat popsicles, might as well keep getting the protein, too. Plus, the size tray I bought made exactly 2oz portions. Summer, post-op fun!!!

Any other ideas like this for the clear, liquid phase?

Big day is finally here...! Surgery tomorrow with Dr. Aceves... See you all on the other side! Ready to be a LOSER!

Two days after surgery... Been a little rough but coming back ok now... Great hospital and staff!!

I'm Thursday, also, with Dr. Aceves... I'm down about 25 since starting to prep...

All I can say is, "Ditto", Suzanne... Exactly the thoughts and processes from me, also. I'm scheduled for surgery with Dr. Aceves on Thursday...

Less than a week before the surgery with Dr. Aceves on July 12th!! I think it's that normal mix of nerves, a little frustration with the pre-op diet and questioning of, "Is this the right decision for me?" but I just want to get through this week and get on with it...

Thanks so much Suzanne... I figured that was probably the case with not hearing from anyone but I really appreciate you taking the time to drop a note. That's a great idea about the photo. I actually have been chatting with Jubjub7 who had surgery last week with Dr. A... He was giving me "play by play" as he went through his week. It was great to have the information and sounds like he had the same great level of care that I keep hearing about from Dr. A and his staff. I can just keep my fingers crossed (and follow the pre-op diet!) Talk soon... Ron

Didn't on mine but that was because it was specifically excluded on my specific group plan to lower the premiums. I think they do as a general rule.

Add me into the list! July 12 with Dr. Aceves! Always looking to chat with anyone who's worked with Dr. A - love to buddy up!

Ordered a couple of sample packets of unjury chicken Soup flavor to try before the surgery and tried making one this morning... Flavor was good but I, OBVIOUSLY, screwed up preparing it (even though I thought I followed the instructions pretty well)... Film of Protein floating on top and it was gritty. Anybody have any ideas about the best way to prepare it to avoid this? Should I mix it with cold Water and then try to heat it? I added warm water to the mix in a cup.