casinocat74

I personally wanted to take alot of time off to recover and get back to being me. I was out of work for 4 weeks. And I still had a hard time getting back into the groove of things. It's all up to you, if you have the time, take it!

Just bumping it up a little....C'mon people!!!!:hippie: :dance:

OMG!!!!! That stuff was horrriiibblleee!!!!! But it did help "clean" my system for the surgery.:mmph: :Cry: :spit: :rip: :faint2:

Hello everyone, Sorry, but I really need to vent. I was banded on December 14th 2005. I had lost a total of 15 pounds. But today when I weighed myself, I was up top 304 again!?!?!?! I am soooo upset. I really don't feel any restriction so I find myself just eating and eating. But I am only eating mushies still. I have been sick for a few days so I haven't been able to work out, but I just don't understand. Even though I am eating, I am staying under 1200 calories every day. When I called my doctor today to schedule for a fill, they told me I HAVE to attend a LAP band class before they will do it. I was so mad because the next class is February 6th. So I basically feel like I am gonna be wasting another month and possibly gain all me weight back. Well thanks for listening everyone.

These are some greeeeeaaaaat recipe's everyone!!! But we need alot more to make a cookbook!! Let's keep it going!!! :hungry: :hungry: :hungry: :hungry: :hungry: :dance: :dance: :) :blah: :blah: :blabla: :blabla: :whoo: :mad:

Ha ha...I really needed this thread to get a good laugh. :) :mad: :mad:

I need it too!!! I have been kinda down and out the past few days, and it's not helping my eating habbits!

I buy the HUGE bulk bags from Costco, they are yummy and cheap!!!

1...2...3...beat the $%&@ out of it!!!!!!

I HATE HATE HATE HATE HATE THE *&$%#@ SCALE!!!!!!!!

I'M WITH YOU!!!:clap2:

Nykee~~I will make sure they sound good and the instructions are easy to follow. No worries!!

You look wonderful hun!!

Ohhhhhhhhhh hunny...let me tell you, I had the same problem as you. The only thing that actually helped me, was drinking a protein shake everytime I was hungry. Honestly, it fills you up, and satisfies too. I just got really creative with mine, like putting peanut butter in the chocolate one, or blueberry yogurt in the vanilla. Trust me, it works!!

Hey...I have a really cool website that I can make awesome buttons(chips) on...Anybody need a custom chip?? If you do, I can make it for you!

Spring omelet Ingredients: 12 egg whites, lightly beaten 1/2 cup onion, diced small Four cloves fresh garlic, minced 12 stems asparagus, sliced lengthwise 12 cherry tomatoes, halved 1 tablespoon olive oil 1/2 cup fresh basil Salt and pepper to taste Two basil leaves, for garnish Directions: Preheat oven to 350-degrees. Heat oil in a small, nonstick, pan (preferably oven-safe, so that you can keep it all in one pan). Sauté onions and garlic for one minute on medium-low heat. Add asparagus and sauté for an additional 30 seconds. Add in tomatoes and basil. Season with salt and pepper to taste. Next, add egg whites to pan and whisk the mixture briefly. Pour into a casserole dish, or, if in an oven-safe pan, leave in same pan and place it in the oven for approximately eight to ten minutes, until done. Place basil leaves on top or side as a garnish. Recipe makes four servings. Nutrition information per serving: Calories: 117 Total Fat: 4g Protein: 13g Cholesterol: 0mg

Breakfast shake Ingredients: 1/2 cup low-fat vanilla yogurt 1/4 cup skim milk 2 tablespoons frozen orange juice concentrate 1 tablespoon wheat germ Two packets sweetener 1/2 teaspoon vanilla extract Three ice cubes Directions: In a blender at medium speed, blend all the ingredients until smooth and frothy. Pour into a glass. Variation: Add 1/2-cup sliced bananas or strawberries; blend as directed. Yield: 1-1/2 cup; recipe makes one serving. Nutrition information per serving: Calories: 220 Carbohydrates: 42g Protein: 10g Fat: 1g Saturated Fat: <1g Cholesterol: <1mg Sodium: 110mg food exchange per serving: 1 non-fat milk, 1 starch/bead, 1 fruit

Vegetable Kabobs Ingredients: 1 medium eggplant 2 medium zucchini 2 each red and green peppers 1 medium red onion 2 teaspoon salt 1 teaspoon pepper 2 tablespoons herbs (e.g. tarragon and marjoram) 2 teaspoons garlic, crushed Directions: Cut vegetables into half-inch chunks or wedges and toss with seasonings. Thread onto metal or soaked bamboo skewers. Let sit for one half-hour. Grill or broil until color shows on vegetables, about 10-15 minutes. Makes 6 servings. Nutritional information per serving: Calories: 47 Fat: 0.5g Fiber: 3g

Microwave Peanut Butter Cookies Ingredients: 3/4 cup diet butter 1/2 cup chunky style peanut butter 1/2 cup brown sugar, packed 18 packages Equal brand sweetener 3 eggs 1/4 cup skim milk 1 teaspoon. vanilla 1-1/2 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 1-3/4 cup quick cooking oatmeal Directions: Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy. Add eggs, 1 at a time and beat well after each addition. Blend in milk and vanilla. Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well. Stir in oatmeal. Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small. Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist. Allow to cool slightly before removing from waxed paper. Repeat with remaining dough. Makes 7 dozen Nutrition information per serving: 30 calories per cookie. I actually made these today and they were awesome!!

But first...I need recipes people!!!

Thanks for the posts everyone! I am awesome on the web. So what I was thinking is either making my own page, or I could post them on ebay. I have a seller account there and I could just open an ebay store and call it "LBT cookbooks". I don't think I need permission if I want to make a cookbook. I would just name it something else. I would just set a price and then post the web address on here. I will just have to see how much they actually cost when I complete one.

Sour Cream Potato Casserole Ingredients: Casserole: 32 ounces frozen hash browns, thawed 1/2 cup onions, chopped 10-3/4 ounce can low-fat cream of mushroom Soup 1/3 cup honey 1 teaspoon salt 1 teaspoon black pepper 1 pint fat-free sour cream 1 cup fat-free Cheddar cheese - shredded Topping: 1/4 cup reduced fat margarine, melted 1 cup corn flake crumbs Directions: Preheat oven to 350-degrees. Prepare a 9 x 13-inch pan with cooking spray; set aside. In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well. Place mixture in prepared pan. In a small bowl, combine margarine and crumbs. Top evenly over casserole. Bake for 45 minutes. Recipe makes 12 servings. Nutrition information per serving: Calories: 182 Fat: 2g Protein: 7g Carbohydrate: 38g Cholesterol: 4mg Sodium: 400 Calories from fat: 10-percent

Well if I were to charge for them, I would probably only charge $5 bucks or something. I can pretty much do the whole thing from my house. But I will have to wait and see after I make the first one. I was also thinking of having a contest and giving 5 away or something.

Mandarin Orange salad Ingredients: 6 cups mixed salad greens Two kiwi fruits, peeled and sliced One, 11-ounce can mandarin oranges, drained Two or three thin slices of red onion Directions: Rinse the salad greens thoroughly and dry. Arrange greens on four individual plates. Scatter the kiwi, mandarin oranges, and red onions attractively on top. Serve with Orange Balsamic Dressing. Recipe makes 8 servings. Nutrition information per serving: Calories: 80 Fat: 0g Cholesterol: 0mg Sodium: 25mg

Hey everyone...thanks for the posts. I tried playing the "tough guy" routine on my doctors office today and they said that it is their policy that I go to a class before a fill. I guess I was supposed to go before my surgery but nobody bothered to tell me about it.