tee-tiny-wee little fill...

I just scheduled a fill appointment for next Friday.  I think that I am VERY close to my sweet spot...just need a little bit of tweaking.  As discussed with my doc at my last check-up (about 2 weeks ago), I have been taking extra care to be conscientious about my eating choices and portions.  I find that when I eat according to plan, I am generally hungry about 2-3 hours later instead of the ideal 4-5.  I also have discovered that it takes about 1.5 cups of food to get me to the point of being satisfied.  I need to get that down to 1-cup.

Since I have a history of stomach swelling after a fill, I made sure to schedule this one AFTER my trip to Colorado this weekend and 2 weeks BEFORE Chicago.  I also am going to ask for just .5cc (or maybe even as little as .25 cc).  Fingers crossed that this will get me where I need to be.  

On a different note:  I have been attempting to prepare at least 1 vegetarian dinner each week.  Coming up with recipes/ideas is a challenge given our increased protein requirements.  Last night, I prepared a recipe from the American Heart Association's Low-Fat, Low-Cholesterol cookbook.  It was surprisingly satisfying--my husband even said we could have it again!

broiled vegetables, white beans, & tomatoes

makes 4 servings

2 medium zucchini, coarsley chopped

1 medium red bell pepper, coarsely chopped

1 medium yellow bell pepper, coarsely chopped

1 medium onion, coarsely chopped

12 oz. grape tomatoes, halved 

2 Tbsp capers, rinsed & drained

2 tsp dried basil, crumbled

1 15 oz. can navy beans

3/4 cup crumbled feta cheese

Preheat broiler.  Spray baking sheet with cooking spray.  Put zucchini, peppers & onion in a single layer on the baking sheet.  Lightly spray vegetables with cooking spray. (I tossed them in a bit of olive oil & sprinkled lightly with salt & pepper)

Broil vegetables about 4" from broiler for 10 minutes, or until richly browned, stirring halfway through.

Meanwhile, in a medium bowl, stir together tomatoes basil & capers.  (I used 2 Tbsp fresh basil & added a tsp of olive oil)

Put the beans in a colander and rinse under very hot water until heated through. Drain well.

Spoon beans onto plates, top w/ broiled vegetables, tomato mixture & sprinkle with feta.

calories:  179

protein: 13g

fiber: 8g

fat: 0.5g (not including added olive oil)