A day in my pouch

A day in my pouch is a series of blog posts (I try and post them every few days) to show what a typical daily menu looks like in my post weight loss surgery world.

Breakfast: I made my Chai Banana Waffles. I love these suckers. They heat up great in the toaster too. So if you make them on the weekend, make an extra batch for breakfasts during the week. The Chai comes from a scoop of Big Train Chai Fit Frappe Protein Drink mixed in.

Lunch: Hard boiled some eggs and made egg salad.

Shelly's BTE Bacon, Tomato, Egg Salad

4 Hard Cooked Eggs, chopped
1/2 cup Diced Tomatoes, drained
2 Tablespoons Greek Yogurt
2 Tablespoons Bacon Bits
dash of Oregano
a few twists of Black Pepper
Salt to taste

Chop eggs. I love my little slicer. Add remaining ingredients. mix till well combined. Serve on a bed of lettuce or I served it with cucumber slices "my crackers."

Dinner: I love stuffed peppers. Stuffed peppers and casseroles, total comfort Grandma food. When the weather gets chilly this is the stuff I want. I make a ton of different stuffed peppers, Philly Cheesesteak Peppers, Burrito Peppers, Mini Cheese Stuffed Peppers, all riceless 'cause that's how I roll. This is the latest version...

Shelly's Three Cheese Sausage Stuffed Peppers

3 Bell Peppers, stemmed, seeded, and cut in half lengthwise
1 Yellow Onion, diced
6 Mushrooms, chopped
3/4 lb Ground Turkey
1 Italian Sausage link
1/2 cup canned, diced Tomatoes, drained
1/2 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
2 Tablespoons Fresh Basil, chopped
a few twists of Black Pepper
1/2 cup Cottage Cheese
1/4 cup Feta Cheese, crumbled
2 Tablespoons Parmesan Cheese, grated
Olive Oil for sauteing

Preheat the oven to 400 degrees. Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 25 minutes or fork tender. Remove peppers, drain any water that has expelled from the peppers and set aside. You could also nuke them (8 minutes.)

Saute onions and mushrooms till golden. Set aside. Remove sausage meat from casing and cook with turkey till no pink is seen. Add back veggies. Add seasonings and tomatoes. Mix till combined. Add cottage cheese off heat. Mix well. Use an ice cream scoop to spoon mixture into partially cooked pepper halves. Top with feta and Parmesan cheese. Bake at 400 for 20-25 minutes or until golden.

Depending on the size of your peppers you may have a little extra filling. If you do sprinkle cheese on it and bake it along side the peppers. Leftovers are great nuked for breakfast with an egg.

Snacks: Coffee, a sliced Apple with a Laughing Cow Cinnamon Cream Cheese and some sunflower seeds. I smear the apple and dip in the seeds. It's addictive.

More days in my pouch