What ya eating tonight?

[cathym6777 4]

Half of BBQ hamburger with baked Beans

[futuremrsparker 288]

I decided to try my old favorite again tonight, only instead of eating a cabbage roll, I took some of the sauce and sauerkraut off the top and put it on some turkey lunch meat w/cheese... So far so good!

[countrygirl 84]

I decided to try my old favorite again tonight' date=' only instead of eating a cabbage roll, I took some of the sauce and sauerkraut off the top and put it on some turkey lunch meat w/cheese... So far so good! [/quote']

We went to CHUYS mexican restaurant, I had the chicken w/ lettuce. cheese &jalapeno dip but only about six bites & brought the rest home it will last the rest of the week. I'm stuffed!

[Jacqueline K 93]

We went to CHUYS mexican restaurant' date=' I had the chicken w/ lettuce. cheese &jalapeno dip but only about six bites & brought the rest home it will last the rest of the week. I'm stuffed![/quote']

My friends wanted to go there a while ago. I went though and I tried solid food while there. I had a stricture though so I ended up in horrible pain after a couple bites of Beans. Ended up in their bathroom. Not sure I'd ever go back to Chuy's after that experience. Bad memories for sure.

Sent from my iPhone using RNYTalk

[califmomto4 84]

FYI...the Think Thin Brownie Crunch Protein Bar does not taste like a brownie nor is it crunchy.

[pookybear 284]

Gardenburger with reduced fat provolone and a little light sour cream for a treat

[pookybear 284]

Went to El Mariachi on Sunday and got the Arre Burrito. Absolutely delicious and highly recommended!

[CrisG 70]

Stuffed cabbage rolls are a tradition in my family. I also use only ground chicken. I cooked some a month ago and it was the one dish that my pouch loved. It was a happy week for me.

Hope your pouch learns to re-love stuffed cabbage rolls again.

P.S: I did not use Sauerkraut at all. I made the rolls out of sweet cabbage.

My mom use to make it. I haven't had it in years! Do you have a recipe?

[brandnewme2013 97]

Low carb pizza... That's what's up!!!!!!!

date of surgery 02/21/12 surgery weight 340 lbs. current weight 146 lbs

That looks soo good! I will have to get that recipe when I'm able to have carbs.

[SoccerMomma73 1,867]

FYI...the Think Thin Brownie Crunch Protein bar does not taste like a brownie nor is it crunchy.

I had one for Breakfast today and thought the same darn thing!!!! I only bought it cuz it said crunch. Ha! Just as mushy as the rest of em!

HW 312, pre-op (RNY) 255, current weight 200.6

[missysue 127]

Low carb pizza... That's what's up!!!!!!!

date of surgery 02/21/12 surgery weight 340 lbs. current weight 146 lbs

Is this the kind with the cream cheese crust I keep seeing popping up on Pinterest and Facebook?

[ArmyOfMe 82]

My mom use to make it. I haven't had it in years! Do you have a recipe?

Why yes, yes I do.

Ingredients:

1/4 cup rice cooked in 1/2 cup Water for 10 minutes and drained

1 pound ground chicken

2 minced garlic cloves

2 finely chopped medium onions

1 large egg

1 tablespoon salt or to taste

1/2 teaspoon pepper

2 tablespoons sweet or hot paprika

1 head cabbage, about 4 pounds

2 pounds drained sauerkraut (rinsing optional)

1/2 cup Tomato juice

2 tablespoons lard

2 tablespoons all-purpose flour

1/2 cup sour cream

Preparation:

In a large bowl, thoroughy mix ground chicken with garlic, half the chopped onion, egg, salt, pepper, 1 tablespoon paprika and drained rice. Set aside.

Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

Place about 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Cut any remaining cabbage leaves into fine shreds and set aside.

Place sauerkraut in a large casserole dish or Dutch oven (about 6 inches high, 16 inches long and 8 to 10 inches wide) and pour tomato juice on top, and enough water to just cover. Bring to a boil, lower heat and cook 5 minutes.

Place reserved shredded cabbage in casserole. Nestle cabbage rolls in the sauerkraut. Bring to a boil, cover, reduce heat and simmer 1 hour.

Heat oven to 350 degrees. Melt lard in a small skillet, and add flour and remaining chopped onion to make a roux. Cook slowly for about 10 minutes or until golden yellow. Turn off heat, stir in remaining 1 tablespoon paprika and 1 cup cold water until smooth.

Gently remove the stuffed cabbage from the casserole to a warm platter. Take a ladleful of sauerkraut broth and whip it into the roux. Return this liquid to the main casserole, stirring well. Bring to a boil. Gently replace stuffed cabbages, cover and bake 15 minutes.

Mix some of the pan juices with sour cream and pour over the stuffed cabbages when serving.

[ArmyOfMe 82]

You can personalize the recipe at your liking.

[CrisG 70]

Why yes' date=' yes I do. <img src='http://www.bariatricpal.com/public/style_emoticons/<#EMO_DIR#>/biggrin.png' class='bbc_emoticon' alt='' />

Ingredients:

1/4 cup rice cooked in 1/2 cup Water for 10 minutes and drained

1 pound ground chicken

2 minced garlic cloves

2 finely chopped medium onions

1 large egg

1 tablespoon salt or to taste

1/2 teaspoon pepper

2 tablespoons sweet or hot paprika

1 head cabbage, about 4 pounds

2 pounds drained sauerkraut (rinsing optional)

1/2 cup Tomato juice

2 tablespoons lard

2 tablespoons all-purpose flour

1/2 cup sour cream

Preparation:

In a large bowl, thoroughy mix ground chicken with garlic, half the chopped onion, egg, salt, pepper, 1 tablespoon paprika and drained rice. Set aside.

Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

Place about 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Cut any remaining cabbage leaves into fine shreds and set aside.

Place sauerkraut in a large casserole dish or Dutch oven (about 6 inches high, 16 inches long and 8 to 10 inches wide) and pour tomato juice on top, and enough water to just cover. Bring to a boil, lower heat and cook 5 minutes.

Place reserved shredded cabbage in casserole. Nestle cabbage rolls in the sauerkraut. Bring to a boil, cover, reduce heat and simmer 1 hour.

Heat oven to 350 degrees. Melt lard in a small skillet, and add flour and remaining chopped onion to make a roux. Cook slowly for about 10 minutes or until golden yellow. Turn off heat, stir in remaining 1 tablespoon paprika and 1 cup cold water until smooth.

Gently remove the stuffed cabbage from the casserole to a warm platter. Take a ladleful of sauerkraut broth and whip it into the roux. Return this liquid to the main casserole, stirring well. Bring to a boil. Gently replace stuffed cabbages, cover and bake 15 minutes.

Mix some of the pan juices with sour cream and pour over the stuffed cabbages when serving.

[/quote']

Thanks!!!

[jerz 251]

Spent a few hours in the hospital yesterday so I had cafeteria food. Bacon, egg, cheese omelette w/home fries. It made 3 meals so that was my breakfast, lunch & dinner.

HW:358 DOS:338 CW:275 SD:1/28/13