Lauranbob Mc

does anybody have a good one? low carb I would prefer

I saw them !!! I have to wait to be able to eat real food before I can cook them. right now I am having ricotta bake for lunch.The turkey meatballs are for next week when I am in the mushy stage.

thank you for all the replies.... No they are not my meatballs, butI cant have tons of breadcrumb and all the good stuff in them anymore. So husband (who was a chef) tried and we think we did a decent job. Can you believe that not one store around us sells turkey meatballs. so this is my recipe, hope you like it Ingredients Calories Carbs Fat Protein Generic - Homemade Marinara Sauce, 1/2 cup 97 0 0 0 Garlic - Raw, 3 cloves 13 3 0 1 Egg - 1 Large Egg Grade A, 1 egg 70 0 5 6 Onions - Raw, 1 medium (2-1/2" dia) 46 11 0 1 Progresso - Bread Crumbs, Italian Style, 1/4 cup (28g) 110 20 2 4 cheese - Parmesan, hard, 1 oz 111 1 7 10 Jennie-O Turkey Store - Ground Turkey Breast - Extra Lean (99/1), 1 container (20 oz ea.) 600 0 8 130 Total: 1047 35 22 152 Per Serving: 105 4 2 15 I ended up getting 32 small meatballs out of it. With 3 per serving the stats are pretty good. waiting for them to cool and I'll throw them in my freezer.

lol.....just keep it clean and watch for signs of infection. you'll be fine. I go for the pecil holder myself

she is not saying that it is yellow or puss coming from it. she is saying " Today it's a little tender and a teeny bit red/pink around the edges. " Pink/red around the edges is common .... red, hot to the touch and yellow puss coming from it is not good.... but she is not expierencing that per her post.

red, hot to the touch with yellowish puss coming from it is bad. pink around the edges is good.

this time I used whole milk ricotta. next time I am going to use part-skim. it was actually too rich tasting.

I think she sees a lot of people on here talking about revisions. A lot of people are going from lap-band to the sleeve. your sleeve will work for you as long as you take care of it. dont stretch it out and you'll be good. As an ER nurse, to me, this is the safest of all the weight loss surgeries with the least complications. Remember, I see ALL the screw-ups and I had a sleeve

pureed/ full liquid as soon as I got home from the hospital. I do this for 3 weeks. Then I go to mushies for 3

I am still in the pureed stage. my Nut. said if it can go in a straw then you can have it. I actually watered this down and added extra marinara sauce to make it soupy. still awsome

I have been to the grocery store, whole foods, sprouts, sam's club so many times in the past few weeks. Just looking at all the things and protein content. It is my new obsession

just needed some reassurance

some OR's require you to wear a pad nstead of a tampon. I pretty muched refused stating that the surgery will take less then 8 hours and i'll be up and walking to the bathroom before that 8 hours is up. One nurse tried to tell me i couldnt wear one in case I needed a foley. lol I was like.... wrong hole. In the end I got my way and wore a tampon

so my question is being in the full liquid stage how much is too much? I have 2 Protein shakes / day. one when I wake up and the other around 8pm . inbetween i drink my required Water and have 4oz of blended Soup or 4 oz of pureed carrots. I have been very mindful not to eat any white carbs (grits, mashed potato). but today I am hungry... not just head hungry. This is the first time I have felt like tearing the fridge apart. I already had my soup today... can I have something else also. I am only like 10 days out

saying a prayer for ya. remember the two w's..... water & walk

I am still in the liquid phase but husband and I went out for a long walk last night and afterwards we went out or dinner. I ordered a bowl of soup (should have ordered the cup... I have so much left over) and I asked them to put it in the blender for me and they did without hesitation. I actually had to have them bring over a cup of hot water the thin it ut. but it tasted great. small non-chain restaurants are usually very accomodating. good luck :-)

Iuse Gladiator by smoothie king. It is the ONLY one that I can tolerate and even that I can only use one scoop at a time. (23Grams) I also have to have it made with ice in a blender. That makes all the difference in the world. the minute it gets warm..... it tastes disgusting

so today I made ice cream but i added Fage 2% plain yogurt (1 cup) , vanilla protein mix and sugar free Kahlua syrup. I have a new obsession !!!!

glad it's not bleeding anymore. feel better

your HGB dropped that much from a few incisions?

Tried it tonight for the first time. OMG that was NASTY !!!!!

I am gonna have to try this one once I can eat "real food" Cauliflower Crust pizza Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt olive oil (optional) pizza sauce, shredded cheese and your choice of toppings* Directions: To "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add Water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week. To Make the Pizza Crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning. Bake at 450 degrees for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy! *Note that toppings need to be precooked since you are only broiling for a few minutes

feel better. Give it a few days. it gets better

click Protein shakes have caffiene in them

Can you believe that Dallas does not have a trader Joe's yet? I have lived here 3 years and they are finally getting ready to open one up in the late spring. so excited