TakeCareGirl

I made this one time, it was pretty good. Oven Roasted Salmon with Parmesan-Mayo Crust ▪16-20 ounces salmon fillet(s), skin on ▪Kosher salt/ freshly ground black pepper ▪3 tablespoons mayonnaise ▪2 tablespoons Parmesan cheese, grated ▪additional Parmesan cheese, grated ▪a few dashes of sweet paprika Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold Water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper. Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika. Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve! Source: http://shecookshecleans.net/2012/05/19/oven-roasted-salmon-with-parmesan-mayo-crust/ Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Congratulations! That's amazing!

Wow, that's amazing! Congratulations!!!!!!!!!!!

Congratulations! You look fabulous!

That is so awesome! Congratulations!

I'm on Levothyroxine for my hypothyroidism and I'm doing very well! I lost 18 pounds on my pre-op diet, and about 37 since VSG in late September.

You can get it crispy, but you have to watch it and ensure it doesn't burn. I've made it a few times and it gets better each time.

This is probably still not for on the stage you are on, but I made this pre-VSG and it was quite good! It might be something for you to look at once you're in a regular food stage. Also I heard the cauliflower crust pizzas are good too, I am planning on trying once I get past soft stage into regular foods. Good luck. Where's The Crust pizza ★★★ Prep Time: | Cook Time: | Servings: | Difficulty: Easy Ingredients: Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - pepperoni, ham, sausage, mushrooms, peppers Garlic powder Directions: Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted. Source: http://www.plainchicken.com/2012/03/wheres-crust-pizza.html Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Congratulations!

Congratulations! Woot woot!

Absolutely missing my spinach salads with balsamic, Gorgonzola and craisins. No salad for me allowed until 3 months post op.

Made this tonight - absolutely loved it. (My six year old doesn't care for shrimp so it made dinner for me and five other 3-4 ounce servings). 125 calories, 5g. fat, 5 carbs, 12 grams Protein per serving (when recipe is portioned to 6 pouch size servings) Cilantro Lime Shrimp Prep Time: 15 | Cook Time: 15 | Servings: SERVES 6 | Difficulty: Easy 1 T. butter 1 T. olive oil 2 cloves garlic, minced 1 medium onion, chopped 1 jalapeno, finely chopped ¼ tsp. red pepper flakes ½ tsp. Mexican oregano 2 roma tomatoes, chopped 1 lime, zest and juice ½ tsp. salt ½ tsp. black pepper 1 pound shrimp, split and deveined 2 T. chopped cilantro Melt the butter and oil in a heavy skillet over medium-high heat. Add the garlic, onion and jalapeno. Cook, stirring until the onion begins to wilt, approximately 3 minutes. Add the red pepper flakes and oregano. Continue cooking until the onion becomes translucent, approximately 3 additional minutes. Add the tomatoes. Cook, stirring occasionally, until the tomatoes are soft. Add the shrimp, zest and lime juice, salt and black pepper. Cook until the shrimp are just opaque. Be careful not to overcook. Remove the pan from the heat and stir in the cilantro. Sent from Paprika Recipe Manager. http://www.paprikaapp.com http://www.lanascook.../#comment-32338

Hugs and prayers!

My favorite thing with tofu is hot and sour soup - though I'd like to find a way to make it with less sodium!

Wasn't saying it was good or bad, just sharing a story related to the topic.

Almost two months out, and it seems to be doing it less. It seems like if I eat too fast, or don't chew well enough (though I'm still on soft) that it tends to do it more.

I had made a batch of pumpkin scones for a friend last week - I wanted to make sure they taste okay so I took the smallest one, took one bite and then spit it out. I was telling my assistant that I did this and she said she had read Dolly Parton's biography years back and apparently Dolly did his as a regular form of "weight loss" - getting the taste of something, but not eating it.

Congratulations!

I went to their nutrition facts - for a small SF vanilla iced coffee - 60 calories, 1 gram protein, 5 grams of fat, 8 carbs.

I hate those kind of surprises. It seems VSG can throw in some unexpected timing there. On the other side of it, I was never regular and now I've had two cycles with timing I can count on. Go figure!

Congratulations!

Congratulations - so inspiring!