Twenty Seven & a few recipies

I like to spell it out because it makes it seem sooooo much bigger than just the number 27.

So, I'm down twenty seven pounds now and I'm just so happy.  My clothes are getting baggy and my face has changed so much in the past month.  Hard to believe that I started this weight loss adventure one month ago this coming Friday and I've already lost an average of one pound per day!  That's just CRAZY!  Considering all of the other times I've tried and failed at weight loss I'm so thrilled about the way the scale is looking to me, but I'm also thrilled with my will power.  I'm having to work, exercise, stick strictly to the rules and put forth a lot of effort.  It's hard work but the results are right there in front of me every morning!  YEA!

I've found some new recipes that I'm totally in love with as well.  I thought I'd share with you!  These are in WLS (weight loss surgery) portions, but they are both so filling and tasty, anyone can enjoy them! 

My newest breakfast love is what I call Peanut Butter Cheesefake.

2T Fat Free Ricotta Cheese
2T Smooth peanut butter
1 packet of Splenda

Mix together well.

Totals -
213 calories
16 grams of fat (all peanut butter)
3.5 grams sugar
6.5 grams of protein

Taste like peanut butter cheesecake!  I guess you could spread it on crackers (or a banana!), but I just eat it by it's self and it is super YUMMY!  High protein packed stick-to-your-ribs consistency breakfast.  Seems a little high on the fat and calories, but you could use a lower fat peanut butter to reduce some of this.

My second recipie is one I made up the other night and have eaten it for lunch three days in a row!

I call this one - Turkey meat ball pasta-less lasagna

Meatballs -
1 pound of ground turkey
1/4 large onion 
Italian seasoning (McCormick) to taste
1 tsp Fennel seeds (ground up for WLS folks)
Salt & Pepper

Caramelize the onion in a pan with Pam then set aside.   Mix onion, turkey and herbs together and use a mini scooper to make small 1 inch round balls. Sear on stove top until browned (using Pam) then place in baking dish, cover with foil and bake for 20 min @ 375.

I made my own tomato sauce as well.  Our son is allergic to garlic, so I've had to modify a few recipes.  Feel free to add garlic with the onions if you like it!  We LOVE garlic, but because of my son, we've had to change things up. 

Tomato Sauce -
1/4 large onion
2 large cans of crushed tomatoes
Italian seasoning (McCormick) & extra dried basil
1 T brown sugar

Caramelize the onion in a pan with Pam then add 2 cans crushed tomatoes, Italian seasoning, basil and sugar.  Simmer on low for a few hours stirring occasionally (this takes the bitterness out of the tomatoes according to our Italian land lady back in the 70's).  About an hour before you are ready to serve add in the meatballs and let them simmer in the sauce for the rest of the cooking time. 

Ok, here's the yummy part.  Microwave 2 T of fat free Ricotta cheese for about 30 seconds, spoon in 2 meatballs and a table spoon of sauce, top with a PINCH of Parmesan cheese or your favorite Italian style cheese.  ENJOY!

I have attempted to break down the calories and such, the closest I could get is this for one serving-
175 calories + Pam (?!?!)
8 grams of fat
4 grams sugar
20 grams of protein!!
It's not exact, I'm not a nutritionist or dietitian, but I think it's pretty close give or take 30 calories.  

It re-heats like a charm and gets better after the second day! 

Hope you enjoy the recipes.  I know I've enjoyed making them!

Here's to seeing less of me next time.  Cheers!