Cranberry Turkey Meatballs

2 bags Turkey Meatballs from Trader Joe's
1 jar cocktail sauce
1 can of cranberry sauce
1 tbsp brown sugar

Mix together in crockpot for 4-5 hours on low, serve on warm. Stir often to coat.

Zesty Oyster Crackers

1 Bag of Oyster Crackers
1 Pouch of Dry Ranch Dressing Mix (in the salad aisle) I like the dill flavor
1 tbsp Dill
1/2 c. Olive oil
Mix all together in a ziploc, mix it up good.
You can put the bag in the fridge or for a less oily feel bake in the oven for 15 - 20 min at 300

Pumpkin Cream Cheese Dip

1 cup powdered sugar, sifted
1 15 ounce can pure pumpkin
1 8oz package cream cheese (for dairy free tofutti cream cheese works)
2 tsp pumpkin pie spice

bring cream cheese to room temperature, mix all together in the stand mixer

Serve cold with gingersnaps

Hot Italian Beef *Crock Pot*

This recipe came from Michelle and was super easy and tasty too!

2 lb English or Top Roast Pot Roast
1 Packet dry Italian Seasoning
1 jar giardiniera vegetables (drained)
1 jar hot peppers (drained)
1 large box beef broth

Throw it all in the crock pot for 6 hours and voila! Easy flavorful dinner

Spicy Roasted Pumpkin Hummus

1 15 ounce can pure pumpkin
1 can canned chickpeas, drained and rinsed
2 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne powder
1/4-teaspoon cinnamon (more to taste)
2 tablespoons olive oil
2 tablespoons lemon juice or juice of one whole fresh lemon
Salt and pepper

In a food processor, break down chickpeas and roasted pumpkin until fairly smooth. Add tahini, garlic, cayenne, cinnamon, olive oil, and lemon juice and combine until smooth. Add salt and pepper to taste.

Makes about 16 1/4 cup servings
Per Serving 117 calories, 3.2 fat grams, 5.6 grams protein, 17.8 grams carbs and bonus TONS of Fiber!

I served this in a pumpkin pie plate with bright colored peppers and cucumbers with the hummus in a ramekin in the center.

First Fill Appointment

Just a quick update, I had my first fill appointment on Friday and it went well once they found the port. The fill was at the hospital and under flouro so I had to drink the contrast barium so they could see how much of a fill I had. I was on liquids for 48 hours (made it about 38 hours) and now back to regular eating just chew chew chew and small bites. This fill will begin to give me the restriction for the lbs to continue to come off.

By the way, I am going to post pictures and recipes that I make along the way in my journey to help others plan easy meals that are protein packed that are in the same boat as me. I will continue to mix in updates as well.

Chicken-Fried Steak with Buffalo Vinaigrette

Another yummy recipe tonight, this one is from Rachel Ray's Everyday Magazine, I made some changes to make it a little healthier though, Matt and I both loved this recipe and will make it again maybe with chicken next time marinated in hot sauce then baked to cut some of the fat.

Ingredients:
1/2 cup vegetable oil *I used 1/3 total olive oil*
1/4 cup Frank's Red Hot Sauce
2 teaspoons honey
4 cups thinly sliced celery
1 large egg *I used egg beaters*

1/3 cup skim milk
1 cup flour
Salt and pepper
Four 4-ounce pieces top round steak, pounded thin
1/2 cup crumbled blue cheese

Directions:
In a medium bowl, combine 1/4 cup oil, 3 tablespoons hot sauce and the honey. Add the celery and toss to coat.
In a shallow bowl, whisk together the egg, milk and remaining 1 tablespoon hot sauce. In another shallow bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
Working with 1 at a time, coat the steaks with the seasoned flour, shaking off any excess, then dip in the egg mixture, then in the seasoned flour again.
In a heavy skillet (creuset :), heat the remaining 1/4 cup oil over medium-high heat. Working in batches, fry the steaks until browned and crisp, about 3 minutes on each side.
Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the steaks and sprinkle with the blue cheese and remaining vinaigrette.

Makes 4 Servings

Per Serving Calories 341, Fat 19.8, Protein 29.5, Carbs 9.0