Chicken Tortilla Soup

Ingredients

¼ teaspoon black pepper

¼ teaspoon sea salt

¼ teaspoon chili powder

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

¼ teaspoon paprika

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-22

¼ teaspoon cumin

2 cloves garlic

1 can tomato soup (the standard size)

1 tablespoon tomato paste

2 ¼ cup chicken broth (save ¼ cup)

3 chicken breasts, cubed into ½ - 1 inch cubes

1 tablespoon oil for sauteing chicken

¾ cup minute rice

Instructions

1. Saute the chicken in the soup pot until almost cooked through out, add garlic, and finish cooking. Remove to a bowl.

2. While pot is still on the heat, add the ¼ cup chicken broth, and, using a wooden spoon, scrape the bottom of the pot to get the drippings removed.  Add in the remaining 2 cups chicken broth, tomato soup, and tomato paste, and whisk until thouroughly blended.

3. Add the the spices and whisk into the soup base.  Add chicken.

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-22

4. Add in rice and cook on medium low heat until softened.  Add cilantro and stir well.

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-22

5. Serve with tortilla chips, cheese and or sour cream.

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-22

Chef's Note: The soup does end up a bit thick, but you can add some more chicken stock.  It's also tasty if you add in shrimp as pictured above.  You may use lower sodium tomato soup and chicken broth.

Variation: You may also add canned (drained) black beans and corn.

Asian Inspired Ahi Tuna Steaks

Ingredients

4 Tablespoons low sodium soy sauce (Teryaki sauce would work as well)

1 teaspoon crushed ginger (I actually use the stuff in a tube because it keeps longer than ginger root)

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-20

1/2 teaspoon lemon juice

1/4 teaspoon onion powder

2 garlic cloves, crushed (can use less but I love garlic!)

small pinch of sea salt

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-20

 

1/2 teaspoon parsley flakes (use 1 teaspoon if using fresh)

1 teaspoons sesame seeds

2 teaspoons sugar

pinch red pepper flakes (can omit if wanted)

 

pinch of sea salt

pinch of black pepper

 

olive oil, to sear with

Instructions

1. Whisk together the soy sauce, ginger, lemon juice, onion powder, garlic, parsley, sesame seeds, sugar, and red pepper flakes together in a bowl.  You may need a little water to thin out. Set aside.

2. Heat olive oil in a skillet until hot.

3. While oil is heating, season the tuna steaks with salt and pepper, and place in the skillet.  Cook until lightly browned on one side, then turn browning the other side.  Remove from heat.

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-20

4. Plate tuna on plate, and spoon a little of the dressing on top.  Serve with a side of brown rice or veggies for a light meal.

Note:  To reuse leftovers, slice thinly, and place over a bed of greens and use the left over sauce as a salad dressing.

By yourgeekyness, shot with Canon PowerShot SX20 IS at 2010-04-20

Well day one started with back to basics. Fluids and Fluids only. No eating at all. Day one was not tough really. I just kept myself occupied enough where I didn't want to eat anything. Today on the other hand has been a different story. I went to Walmart to get some things and man I smelt everything and I was hungry. But, I held strong knowing that this is for the better and just walked past everything. I picked up some chicken, tuna, some tilapia, and a digital scale so I can measure things out. I am going to make these tonight so I have something for lunch tomorrow.

 

Ingredients:
1 (6 3/4-oz) can albacore tuna
1 tablespoon mayonnaise
1 large egg
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt

Directions:
Drain tuna. Blend all ingredients in a medium size bowl and form into patties. Fry in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.

Contributor's Note: These are VERY GOOD and creamy! Takes away the "fishy" flavor of the tuna. Fry up extras to refrigerate for snacks or quick lunches later.

Editor's Note: Flaxmeal, made of ground flaxseed, is rich in omega-3 fatty acids which appear to help lower the risk of heart disease. Flaxseed adds a mild nutty flavor to foods and should be included regularly in a healthy diet. Weight loss surgery patients should use ground flaxmeal rather than flaxseed for digestibility reasons.

Recipe serves four. Per serving: 284 calories, 32 grams protein, 15 grams fat (3 saturated) and 4 grams carbohydrate.

 

The only thing I am going to do is omit the flaxmeal I have none. Should not make that much of a difference. Here is the plan for tomorrow day 3 where I get to eat soft proteins.

Breakfast: Hard Boiled Egg (1)
Lunch: Tuna Patties recipe above
Supper: Tilapia

Should be good considering this is what I have to do tomorrow. (The next three days you get to eat as much as you want as often as you want! Ahhh, but there's a catch: it has to be solid protein and you only get 15 minutes each time you sit down to eat. No drinking 30 minutes before or after meals and no drinking with your food. A dry pouch will hold your soft protein longer helping your to feel full and fed longer.)

The exercise plan for tomorrow is wake up and do some crunches and sit-ups. After work tomorrow I am going to get my work out clothes and hit the gym for awhile. I will probably just do the treadmill for an hour walk/jog. I plan on going to the gym 4 days a week with Tuesday being the free day because of school right now. And do the sit-ups and push ups everyday.

 

Post op weight: 290 lbs
Current Weight: 368 lbs
Goal: 250 lbs
Weight to lose:

 

God is our refuge and strength, a very present help in trouble.
(Psalm 46:1)