Food

[CoachJosh 2]

Hello Sleevers!!

Happy Easter to all of you.

I am 4mos post-op, down over 100. Things are going well.

Just curious as to what people are eating these days.

I get a little bummed out with trying to plan meals. I dont know what to cook myself. I get tired of the same ol piece of chicken, steak, or fish.

I want to liven it up a bit, but I also dont want to make 12 portions and only eat 2. Know what Im saying sleevers??

Looking for some good, quick, small recipes where I can get 1-2 meals out of it, but be able to mix it up.

[mysleeveid13 100]

Wow! I'm only 3 days post op so I really don't have any recipe suggestions thus far, but I just had to jump in to say congratulations!!!! What a huge accomplishment!

I do have obe suggestion that a veteran told me about on here and I'm going to try it when I'm able to start making meals.

He said he got 4 oz and 8 oz mason jars and takes 4 or 8 oz portions of whatever he makes for family or just has a cooking day and makes a few meals. He then freezes them in the mason jar then they start to add up. So on any given day he has quite the variety of already portioned meals to choose from. If he takes one to work it will thaw by the time he heats it up for lunch. Removes the cap and microwaves it and yummy hot meal. I don't think that's really anything to do with your "what are you eating" question, but I found it to be so helpful, I thought I'd pass the knowledge on. You obviously know what yoy are doing since you are down 100 lbs. So feel free to give me any advice on how to think outside the normal info from the nut, etc.

[NMJG 1,266]

We bought a small quart size slow cooker that is great for smaller quantities. Try some Carne Adovada, specialty of New Mexico!

In your little slow cooker (or in a heavy pot on the stove), put a half pound of pork chunks or stew meat, some chopped onion, a garlic clove, a quarter tsp of ground cumin, a spoonful of Mexican oregano, a quarter cup ground Red chile - available in Latino markets (not chili powder), a bit of salt, and a cup of Water or enough to cover the meat. Simmer in the crockpot for 8 hours. If doing it stove top, simmer on low heat for 3 hours. When done it should be falling apart.

We use medium or hot chile, but you can get mild if you prefer. This will provide around two servings for a sleever. It reheats well.