lunch at work idesa???

dwarden · 05-08-2007, 10:26 PM

I make chicken salad in the morning from chicken breast I get at the deli. They will shave it very thin so it mixes easily. It would easily count as a mushie. I still eat a lot of it even though I'm way past the mushie stage - just tight from a recent fill.

My 15-year old son likes it that way, too. I had to tell him that "Mama's chicken" is OFF LIMITS!!

desertdreamers · 05-09-2007, 07:34 AM

I was on Nutrisystem before banding, and was s l o w l y losing with it. After banding, I've continued getting the NS - I live alone, and have a hard time cooking for one. If I make lasagna, I have it for days - same with pot roast, chicken, etc. With the NS, it's shelf stable (no refrigeration needed), so I can put them in my lunchbox, briefcase, locker at work, or even, travel with them in my suitcase, like I did in March. Just rehydrate &/or nuke when you're ready and add your fresh veggies, fruit, or salads. This way, I can have lasagna today, pot roast tomorrow, tuna salad or chicken al fredo for lunch ... And, they boost the protein levels with soy, beans, etc; and the fiber levels for a lot of stuff. I pick and choose each delivery for my favorites - some of them have changed post-op - either too spicy now, or my tastes have just changed - but they're changing their recipes, too - they didn't have the chix al fredo when I started, and it's yummy!

I tried HC in the past - they're better with salt (I know, one of their selling points is low sodium, but, crimminey, it's nasty!). You might want to try Ms. Dash & stuff like that. My BP doesn't seem to go up with salt (30 - 50% of the population aren't salt responders), so I just use flavored salts.