So...whats for dinner?
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April - before BC, when I lost weigh I always lost in my breasts first. That said we are all different so it's a guess. When was your surgery? Several women on this thread are on different types of weight loss regimens. Many of us walk or go to exercise classes or play golf. Jump right in and share your meals. Welcome.
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thanks minustwo! I had my surgery in 2015... I haven’t really started to diet yet but I have been doing more walking than I usually do... i am vegetarian but tend to eat a good amount of cheese and pasta and eggs... all probably not the best weight loss foods!!!
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I had weigt loss surgery 19 years ago...lost 129llbs.....all over.....
but among the WLS community we would call our breasts......socks with "rocks"....(totally deflated) ....
Di
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Last night's dinner was a brunsweiger (sp) sandwich with luscious slices of tomato and lots of mayo. We played in the Pink Shoe golf tournament yesterday and a chicken salad sandwich with chips and pickle was served afterwards about 2 pm. I didn't eat mine since the chicken salad was loaded with raw onion and the croissant looked awful but I did eat the pickle and chips. DH ate his.
I think tonight's dinner will be beef stroganoff. I have some lean beef stew meat in the freezer. Someone mentioned a stroganoff dinner recently and reminded me of the dish, which is easy to make and tasty.
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what is a “brunsweiger“ sandwich?
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April: From google - below is what is says for the US. It's entirely different in Germany or Austria. It's not something I will be eating since I don't eat liver.
In the United States and Canada, Braunschweiger refers to a type of pork liver sausage which, if stuffed in natural casings, is nearly always smoked. ... A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include white pepper, onion powder or chopped onion, and mace.
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Braunschweiger is a very occasional guilty pleasure for me. I do love the stuff on a sandwich. I bet you can find some good ones there in Minnesota Carole. Btw, when do you leave for home?
Tonight is grilled turkey breast slices, green beans and some boxed cornbread stuffing made with homemade turkey stock. I'll use some of the stock for a little gravy to please DH.
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Carole - I agree with your travel decision on another thread to wait a couple of weeks. With this week's "big storm" supposed to hit tomorrow & provide 10-15" of rain in Galveston over the next couple of days, LA's probably not much better. And another storm in the Atlantic following. Oh my.
I still haven't made it to the grocery store. No lettuce, no milk, no fresh veggies. Dinner was a 'jump up'. Sour cream & butter melted and sprinkled with some Mayacama's Seafood skillet sauce. I didn't have seafood so I added chunks rotisserie chicken from the freezer and rigatoni. Tomorrow I will take the leftovers from that and add a little more sour cream & butter, brussels sprouts & mushrooms & hard boiled eggs. Or maybe I can get to the store before the heavy rains start.
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Tonight was leftover chicken enchiladas, with guac and brown rice for DH. That was his lunch that he never got a chance to eat today. I had made stuffed shells with turkey meatballs before I learned he brought the enchiladas home, so into the fridge they go for tomorrow night. The good news - dinner is made for tomorrow! I decided to leave the shells untouched and had ramen with stir fried thin shredded beef, red pepper, carrot, scallion and some hot sauce.
Braunschweiger is also an infrequent treat for me - it’s a childhood throwback
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My grandfather, born less than a month after his German parents arrived in the USA, made his own braunschweiger and sauerkraut. I never really liked the sauerkraut until I was an adult, but I've always loved the braunschweiger. When I would buy either, I had to go to a specialty market to get "the good stuff".
I need to look at the old recipe book to see if there are recipes for either of them. I've watched my grandfather make both and the sauerkraut didn't look too hard to make...but the braunschweiger appeared to be a lot more difficult to make.
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Tonight I made chicken legs with a pan sauce that included Castelevetrano olives and preserved lemon, served with re-crisped roasted potatoes. Came out pretty good!
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Thanks for the correct spelling of braunschweiger. The kind dh and I both like is not the "real thing" some of you describe. It's an inexpensive version in the supermarket with plastic casing, about 2 1/2 inches in diameter. It's salty and fatty, not a healthy sandwich meat. Something very similar that's sold in southern supermarkets in the deli case is called liver sausage. I like it, too. Nothing gourmet about my tastes. I grew up eating pickled pigs feet. DH draws the line there.
Another "inferior" sandwich meat I like but almost never eat is called olive loaf. It's a bologna riddled with green olives stuffed with pimento.
I weighed at the gym yesterday and the darned thing said, "You ate a braunschweiger sandwich." I'm up 4 lbs from an already overweight number that I had been maintaining over the summer. So when we went to breakfast after our workout, I had two poached eggs and wheat toast and only two of three bites of dh's "cake" that he ordered instead of the toast that comes with the Case, his usual. At the diners here in north MN you have a choice of toast or a pancake. West Forty serves warm syrup, a plus in dh's rating system.
Dinner was half a pork tenderloin marinated in an olive oil mixture with rosemary and red pepper flakes and cooked on the grill to 145 degrees. It was pink inside and moist. Sides were sweet potato and arranged salad. The sweet potato was a leftover baked potato, peeled and sliced in half, warmed in a skillet with small amount of butter and browned. Salad was tomato, cucumber, avocado, blue cheese crumbles. My dressing was a sprinkle of wine vinegar and drizzle of olive oil. DH the condiment man had apple sauce with his pork and additional butter forked into his sweet potato.
Dinner not decided but I'm considering fish fillets or chicken breast, both in the freezer.
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magari - my favorite olives! I had them for the first time in Capri. My DH and I were at a bar table in the piazza and I wanted to shop, he wanted to sit and people watch and nibble and drink wine. He ate all the salami and cheese and drank Pinot Grigio. I ate all the olives and would have a glass of wine, then foray out to shop. When I would return the little olive dish was full again, so I ate them all, had more wine, then shopped more. It was a fantastic evening - olives and wine for dinner!
carole - my braunschweiger experience is the same as yours! And you can probably tell from the above story that I'm all about olive loaf too.
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Making chili tonight since hubby can’t get into the dentist until Saturday. Thinks he might have chipped a tooth.
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Special - I never met an olive (or cheese, or pickle) that I didn't like. But I especially love the Castelevetranos. The recipe I used was adapted from one I saw in the Washington Post.
Tonight may be bean and cheese burritos, since we have ingredients that need using up.
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magari - same!! All of the castelvetranos I’ve had were not pitted, which is probably a good thing as it slows down my consumption. However, I did just discover pitted ones from Mezzetta, very exciting!! We also usually have multiple kinds of relish and pickles in the fridge at all times. I have a side by side fridge, which is relatively useless, and 25% of the available spaceis taken by pickles and olives, lol!
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I’m crazy about red kalamataolives and always put them in my arugula salad....
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Have enough chili leftover from tonight, so tomorrow I am going to cook up a little bit of pasta and mix it in with the chili. Suprised that my hubby called the dentist’s office after I had and was able to get in tomorrow after all to see what is wrong with the tooth in question.
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I'm crazy about olives of all kinds. Every trip to the city ends in a stop at my favorite olive bar and about twelve dollars worth of olives.
Tonight was ham and beans and the obligatory cornbread which to me, is the very best part.
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I, too, love olives. Our martinis on the rocks are full of olives.
Last night's dinner was pan fried crappy fillets and corn cut off the cob and sautéed in butter. Dh made a remoulade sauce that was too heavy on the ketchup. I didn't mix in more mayo because I didn't want to offend him.
We have an 11 am tee time to play golf and use two free rounds that I bought at a silent auction last summer. We have not played at this course which is near Walker. Afterwards we'll probably have a meal in the Walker area which will serve as a late lunch and early dinner. Possibly at the Happy Moose restaurant which has been recommended.
We are seeing a lot of pretty leaf color and the ground is strewn with yellow leaves.
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Finally made it to the grocery store yesterday before Imelda was upgraded to a tropical storm - and then downgraded again. Still - lots of rain coming down & more expected.
I re-scheduled the testing & pre-op for my cataract surgery tomorrow. Maybe too cautious, but there are lots of low areas that flood between me & the medical center. Only 2" in my part of town last night but I live out to the NW. I understand some areas are expecting 15".
Chicken sandwich on pumpernickel for lunch. Salad for dinner - with black olives added to keep the trend going.
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Minus, I am so glad you made it to the store before the deluge! And certainly not too cautious to re-schedule your appts given the capriciousness of these storms.
I also like olives....but don’t necessarily seek them out.
We spent last evening babysitting our new grand baby while DS2 and DDIL attended a work event. DDIL had made us a penne casserole and caesar salad. I didn’t have the heart to tell her that we’d already had waaay too much pasta already this week....and fortunately, it was really tasty! Poor baby has had one day in family day are as DDIL prepares to return to work, and she already has her first cold. Always sad to see a baby struggling to suck on their bottle with a stuffy nose.
Tonight we had Trader’s and Allessi assist.....Trader’s spanakopita and Allesso tuscan white bean envelope soup to which I added kale and white balsamic vinegar. It was a delightful dinner until we saw a whole segment on TV about specialty hamburger restaurants. We rarely eat beef, but were salivating at the specialtyofferings on the show. We might need to seek out one of these restaurants when we are ready for a beef fix.
Here was our “assisted” dinner...
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Stay safe Minus and illimae!
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The husband of my SIL who died in October cooked hamburgers earlier this year and they were the best I'd ever had. Turns out he used Waygu beef. Well of course they were good. Who but somebody trying to impress people would spend the money on Waygu beef for hamburgers for mostly kids under the age of 5.
Note, he certainly has not proved his family loyalty. They were just a couple of months short of 50 years of marriage when she died. He had a new "love of his life" which he announced two days after my SIL's memorial service, and wanted to bring her to family Thanksgiving. REALLY hard on his grown children. I don't want anybody to be lonely, but really - two days? Seems like you could keep your mouth shut even if you couldn't keep it in your pants for a couple months. The "new couple" are happily ensconced in a new house & are tossing most of my SIL's treasurers. (sorry for the rant)
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Minus, I appreciate your rant. Something similar happened when my SIL died some years ago. Her children also had a problem with their father's behavior and still do.
Dinner last night was stuffed green bell peppers. I prefer colored peppers but balked at paying such a high price. The stuffing was ground turkey, leftover white rice and black beans I cooked in the multi-cooker, using the pressure cooking function. Also some roasted hatch chilis. The taste of the stuffing was too bland and I used a fair amount of Louisiana hot sauce on mine. DH used ketchup, which he would have done whatever the taste.
Side was a "ditto" arranged salad with the usual components. It was delicious.
Nance, I used a lb. of dry black beans, 3 cups of water. Cooked on high for 30 minutes and let the pressure down without the quick release. How does that compare with your method? Next time I would probably add a little more water. Do you add salt before cooking? There's a debate about that. Anyone else who uses a pressure cooker, please chime in.
DH is going fishing with John, the Texan neighbor. John is an expert fisherman, was once a fishing guide. I will soon go to the gym on my own. This afternoon I plan to make an eggplant lasagna using two eggplants I bought at a farmer's stand.
Hoping the scales at the gym reward my several days of healthy eating!
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Carole, for black beans I use 4-6 cups of chicken stock or water and I do use salt. For navy beans, I use six cups of water, but that's because I want more of a soupy consistency. For black beans I cook 30-35 minutes with a natural release. For the navy bean dish, total cook time is 12-15 minutes. Other types of beans seem to run around the 30 minute mark as I recall. I often mash pinto beans for "refried" so like them a little softer. I have an instant pot, I don't know how it's cook times compare to other brands.
Last night was a delicious porterhouse snagged from Fresh Thyme, reverse seared to perfection. Sides were a twice baked potato and plain salad (lettuce, red onions and tomato) with ranch dressing.
Tonight, I'm not so sure yet. I'm leaning toward grilled pork steak and corn on the cob.
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Will probably be so tired from buzzing about the house doing housework, so I think it will be just hot dogs and beans.
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Minus, how distressing and sad. Hopefully the adult children will get some of your SILs treasures before they get tossed.
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You doing ok minus, it’s crazy out there, Imelda is really dumping it on us. (I’m good on the NW side)
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Stay dry, Minus and I'm glad to hear you're OK Illimae.
I use an old style pressure cooker to cook beans....a 1 inch layer of beans and about 4 inches of water, bring the pressure up to 15psi, continue for 30 minutes, remove from the heat, let the pressure drop naturally.....has worked for every bean I've tried. Instead of water, I'll sometimes use vege broth. I don't bother with salt--high blood pressure--but I will add cayenne pepper, garlic powder, bay leaves, dried cilantro, onion, celery, carrots and oregano in various combinations.0
