Ramblings

Well, down to 270. Haven't seen 270 since my youngest was around 2. I know that is still heavy but compared to 381, those are beautiful numbers to me. My hair seems to be coming in thicker so I think the worst is over as far as hair loss goes. I am looking forward to putting highlights back in it. Lots of sagging skin, pretty depressing sometimes but I try not to dwell on it. I keep saying I am going to start going to my PCP so that I can have some type of documentation on record about skin issues so if I need a panni (which I am 100% sure I am) I will have a better chance with insurance. My boobs, arms, belly and thighs look like a deflated balloon. I have heard so many different things from it will tighten up some over the next year to try this remedy, try this one. I'll try em, heck if I find something that works that would be fantastic. My sagging stomach is what makes me still feel like I am 381 lbs. When I sit down I see these thinner thighs under a mountain of flesh that spreads. I wear a spanx and it helps (some) with clothes on. I find myself looking at all these before and after pictures studying people's belly area. This is just one of the downsides to WLS but I still say the good outweighs the bad and I would do it again in a heartbeat.
I finally got to try a new recipe this weekend. I am finding I am getting bored with the same foods and steering off course with junk food. I got this recipe from SuzieQuizie on OH.com:

Chicken Eldorado1 lb cooked chicken breast chopped1 medium onion, chopped fine1/2 tsp granulated garlic3 tsp cilantro dried, or 1/4 cup fresh1 ½ tsp ground cumin16 ounce tomato sauce1/2 cup ripe olives sliced(optional)8 ounces sour cream (light was great)2 Tbsp olive oil1 cup cottage cheese ( lowfat is good)1 cup chopped fresh or canned green chiles7 oz bag tortilla chips crushed ( didn't use any in this but did crush about 4 baked tortilla chips over the top for a little crunch.Still very low carb and was really good. 8 ozs monterey Jack cheese shredded

In sautee pan, using the 2 Tbsp olive oil, add onion and sautee until translucent, add garlic, tomato sauce and olives.Cook over low heat about 2 minutes until nice and bubbly; add chicken, set aside.Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2 quart casserole. Repeat this layering a second time. Bake at 375 preheated oven for about 30 minutes till hot, and cheese is melted. Serves 6 to 8 Variations:Could add jalapenos, black beans, corn, or could even use salsa instead of the tomato sauce, just watch the sugar content in the sauce or salsa you use. Lots of possibilities for variations with this one. Ground pork, turkey, or beef instead of chicken would be great as well.

I replaced the clilantro and chiles with a can of rotel instead and just used regular canola oil instead of olive oil. It was really good, a little more runny than I would have liked, could have been my variations and I didn't put the tortilla chips in the casserole. I think next time I make it I am going to skip the cottage cheese, bake the chicken, tomato sauce, rotel and monterey jack cheese and then top it w/ sour cream after it cooks.

I found that I absolutely love the Kashi products. The Kashi go lean honey almond flax cereal tastes like Honey Smacks only the bites are harder. So good. Higher in carbs than I would like but it has 9 grams of protein and it is healthy, better than that bowl of Honey Smacks. Their happy trail cookies are so good also. Gives you that sweet cookie taste you are seeking without all the junk.

Still not sick of chicken, although my family is. Loving teriyaki salmon and baked tilapia. Never thought I would like baked fish!!