Just like last week, my meals have involved the same foods over and over again. I like it because it keeps things simple and convenient for me right now at the beginning of the school year. Before being banded, I really hated eating the same thing for days in a row. I don't know exactly what has changed, but now I don't mind it all. I enjoy things just as much the third time as the first time.
With the exception of Tuesday, which was a full liquid day, and Monday night, which was clear liquids only, here's what I've been eating this week.
Breakfasts have been my yummy Egg Muffins. This week's version includes ham, black olives, and shredded mozzarella. They are so much lower in calories than the ones I made last week with Jimmy Dean reduced fat sausage, but they have just as much protein.
Lunch has been 2 ounces of smoked turkey. 2 tablespoons of red bell pepper hummus, a Kraft jalapeño cheese stick, and some red bell pepper strips.
And speaking of repetition… How many times can I make this old standby? Yep...I'm talking about my Poppy Seed Chicken Casserole. I made it tonight for dinner, and I'll be eating it tomorrow night for dinner too. I've noticed that this is what I always crave in the days following a fill. It's delicious, it's super easy to chew, and it's just plain comforting.
It's always a good day when you see a delivery from Nordstrom at your door when you get home. I have been stalking this bag for a few weeks now, and it thrilled me to see that it's just as fabulous as I thought it would be. I'm ready for fall fashion and cold weather!
My nutrition totals:
I hope everyone is having a great week. Thanks for reading!
Do you post your recipes? The muffins sound do good
ReplyDeleteHi there! This recipe is great for adding in your favorite things. Preheat the oven to 350 and spray a couple of muffin tins well with cooking spray. For this recipe I used 2 cups of shredded mozzarella, four oz of chopped, smoked ham, and a 4 oz can of ripe black olives. I mixed those together and put about a tablespoon of filling into each muffin cup. Because I was making quite a few of these at one time, I used two 32oz cartons of Great Value Liquid Eggs. But eggbeaters are the exact same thing. Pour the eggs in until the tins are 3/4 full. Bake for 18-22 minutes or until a knife comes out clean. I hope you enjoy!
ReplyDeleteJulie! I need to make those egg muffins too. I think my kids would dig them also and I'm so boring with the same old thing in the morning.
ReplyDeletePS...just a suggestion, but you should create a new page on your blog and put all your yummy recipes there!
That is such a good idea! I'm going to investigate how to add a page this weekend. I'd like to be able to eventually add a progress photo page too!
DeleteNice!! Is your poppy seed chicken recipe posted somewhere?
ReplyDeleteYes! There's a link to the recipe in my very first blog post. I hope you like it as much as I do.
DeleteI just made these egg mf muffins...holy yumminess! I didn't add olives as anything green or black and my 4 year old thinks I'm trying to poison her...do you keep extras in the fridge or freeze?
ReplyDeleteYea! I'm so glad you liked them! I've been dividing them up between myself and my husband, so I haven't really had any extras hanging around for very long yet. I keep them in my fridge at school Monday thru Friday and they are just fine. I bet you could freeze them. I'm pretty sure that's what Austin Bander told me she does.
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