Getting soooo hungry.....

I'm a month overdue for a fill. I'm not happy. Wondering if I can switch doctors. Defeats the whole purpose of the surgery if you can't seem to fill up, your stomach growls, and you feel hungry!

Am going to have to do some cooking this weekend using some low fat/carb things and stir in the whey protein powder. Hoping to find something to fill me up and satisfy me for more than an hour or two. Am feeling like I did when I was about 2 wks. out from surgery---the "I need some food!!" phase. Dips are helpful when feeling snacky--can use the soy chips or rice chips and get filled up pretty quickly.

Guess I should be thankful I'm not suffering any major cravings for anything bad and can't say that I've even cheated. Although it would be great to lay into a big bowl of queso from Los Amigos with warm tortilla chips! ;)

Have gone to Curves twice this week instead of every day, but will get up and go in the morning. Will get some more exercise tomorrow afternoon helping Ashley & Keith clean up my yard in prep for the winter.

Have felt so tired still from all the traveling, hard shopping, and conferencing that we did last week (not to mention those darn long plane rides!) I admit it--at this age in my life, I'd rather pay extra for a direct flight--problem was there were none! At least not on Southwest. Kari & Warren managed to get a direct flight back, but not out. And hotels are another thing...am really spoiled to staying in nice ones! The older I get the more I understand that old phrase, "you only live once." So why not fly direct and stay in a great hotel?


Healthy Artichoke and Spinach Dip (25 cal.)

15-to16-ounce can no-salt-added cannelloni beans, rinsed and drained
4 medium green onions (green and white parts), chopped
2 medium garlic cloves, minced
14-ounce can quartered artichoke hearts, rinsed and drained, or 10-ounce package frozen artichoke hearts, thawed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup fat-free or low-fat plain yogurt or fat-free or light sour cream
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper

In a food processor or blender, process the beans, green onions, and garlic until smooth, scraping the side several times. Add the remaining ingredients. Process until smooth.Transfer the dip to a container with a tight-fitting lid. Refrigerate for 2 hours to 4 days before serving.

Anytime Frittata (130 cal. 11 gr. protein)

Note: You can use whatever veggies and cheeses that you like. To up the protein a bit more, you can add chopped ham, turkey, or bacon.

1 T. salted butter
1 small zucchini, finely diced
8 mushrooms, finely diced
6 lg. eggs or the equiv. with egg beaters
1/2 c. 1% milk
1 c. 2% low-fat cottage cheese
1 c. shredded Jarlsberg or Swiss cheese, about 1/4 lb.
3 green onions, sliced
1 ripe Roma tomato, diced
1 T. chopped fresh dill
vegetable oil cooking spray

Preheat oven to 350 F. Heat butter in md. nonstick skillet and lightly saute the veggies until the released juices have reduced and the veggies are lightly browned. In a lg. bowl, beat the eggs with the milk until well blended, then stir in the cheeses, onions, tomato, dill, and sauteed veggies. Pour into a 9 x 9-inch baking dish that has been lightly coated with cooking spray. Bake for 40-50 minutes, until a knife inserted near the center comes out clean.

Chicken & Wild Rice Veggie Soup (a recipe of my own creation!)

1 lg. box chicken broth or 3 cans
1 box of Rice A Roni Nature's Way Long Gain & Wild Rice
1 sm. can sliced mushrooms
1 10-12 oz. can chicken, drained and shredded
1 heaping T. tomato paste
1 15 oz. can navy beans, drained and rinsed
1 15 oz. can petite chopped tomatoes
1 sweet onion, chopped
2-3 cloves garlic, chopped
1-2 ribs celery, sliced
1-2 small yellow squash or zucchini, quartered and sliced
1 T. olive oil
salt/pepper to taste

In lg. skillet, saute onion and garlic with olive oil until soft and almost caramelized. Put celery and squash in ziploc steam bag and steam for about 6-7 minutes.

Put all ingredients in large soup pan (including onion/garlic mix and squash/celery mix) except for box of rice and bring to a boil . Add more water to soup if you think it is not soupy enough. Add rice and seasoning packet. Stir well and let simmer for about 25 minutes.