Healthy Life: January 2008

Sunday, January 13, 2008

>OSSG< Not What I expected

Celeste....

Here's a great website I use frequently. Use the tables at the bottom of the page to select your choices, it's a lot of fun.

I would suggest that you speak with the hospital nutritionist prior to your surgery. In no way can you return home after your surgery and eat regular foods - again. Your eating habits will be and are forever changed.

Speak with your surgeon and a nutritionist about the "dumping" syndrome as there are many ways this happens to our bodies. I am 5 years post op and this still happens to me. Dairy is a factor in dumping and anything that is high caloric (high carb, high fat), anything that is just too "rich" will cause you to dump. The feeling is quite scary if you do not understand what is happening to your body. This can be avoided if you know what foods to avoid or foods not to eat in excess.

Make it a point to discuss that issue with the professionals! Your surgeon should have already suggested this, or they have spoken about shakes to drink afterwards, possibly seeing the nutritionist post surgery.

There are many online group discussions, forums that will assist you in making proper food choices, exercise, and keeping you informed. Just take your time and cruise the Internet for these groups, selecting your own sites. It's a lot of fun.

You may even want to join a local club, or maybe your hospital has a group that meets for WLS issues.

Good luck, and try not to worry about the surgeon's office staff not giving you the attention that you deserve. You don't want to worry about that prior to your surgery.

Marsha

OSSG is a support group. We are here to share PERSONAL experiences. We do not offer medical advice. Nor should anything read or written be construed as medical advice. ALWAYS consult with your Doctor/Surgeon for specific information/advice.

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>OSSG< File - List Rules

LIST RULES:

Although this is a bit of a missive, please take a moment to read our rules and guidelines for OSSG - Obesity Surgery Support Group. Other groups may share the name OSSG, but they may or may not have similar guidelines. We ask that you abide by ours when you post to this List.

OSSG IS A MODERATED COMMUNITY: A crack team of volunteer moderators manages this email community, has defined the purpose and type of community, and is ultimately responsible for providing content or initiating member interaction.

OSSG is a fully moderated List. We moderate messages because it is a HIGH VOLUME email List. There are over *5200* members reading the email generated from this group. Due to the high volume of email that our group generates it is necessary to review each message before making it available to our members. We use the List Rules and Posting Guidelines below as our guide.

Think carefully before choosing your method of email delivery. If you choose individual email, you will be receiving many messages each day from others on the List. Some of the topics may not interest you. You are welcome to post comments, either to the person sending the email or, if relevant to the group, to everyone on the List.

***Any post sent for approval that does not meet the 'Rules/Posting Guidelines' MAY BE DELETED FROM THE BOARD WITHOUT EXPLANATION***

If you wish to discuss this with a moderator, write to:
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PLEASE don't send any complaints about a message that didn't get posted to the List - send it to the MODERATORS at that address above.

Also, there are instructions for unsubscribing on our Home page as well as at the bottom of EACH message. Should you decide to unsub, use those instructions rather than writing to us to have yourself removed. Anyone planning to be away from the computer for awhile should go "No mail" in the interim.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please follow the rules listed below:
1. NO HTML
2. NO Cross-posting with another list
3. NO soliciting (even for WLS related products)
4. NO Off-topic (non-WLS related) posts
5. Insurance issues are now OKAY!
6. NO attachments (pictures, Word docs, etc)
7. Show a CLEAR and SPECIFIC subject line
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9. Edit quoted text to a bare minimum
10. NO Forwarding of private emails

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The two most important guidelines are:

*** Private Posts/Messages are to be sent to the individual and not the group.

Due to the high number of members (over 5200 and counting), it is essential that List mail is relevant and informative to all of our members. If you like to write, we encourage you to create an on-line journal and post your URL to the List so folks can follow your journey on the Obesity Surgery path!

Some examples of messages that should go directly to the poster and NOT the list are:

Congratulations, 'atta boys/girls', "How are you", "What are your stats" and "Thank you for your inspirational post", etc.

If your email is sent to the group and is meant for just one person, most times the moderators will return it to you with a note. However, if you are a habitual offender of this guideline, we reserve the right to delete your message without notice.

***Edit quoted text to a bare minimum.

*DO NOT QUOTE the entire message (along with footers) that you are replying to*

More often than not, the topic is apparent either in the subject line or by your response. There is no need to quote ALL OF THE MESSAGE AND FOOTERS again.

If you think the question is not apparent, please cut and paste the relevant portion at the bottom of your email. This is ESPECIALLY important for Digest members. If you hit reply, the ENTIRE digest is copied in your message. The moderators will delete any message that quotes the digest in its entirety.

Also important:

1. No HTML - Many mail readers are not configured to handle HTML posts. Please send messages in PLAIN TEXT only. If you have a question about how to make sure you are posting in plain text, please email the list owners at
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2. No Cross-posting with another list. Cross-posting is defined as one email sent to more than one list and/or crossing conversations from one group to another. Many people do this to save time when sending a general post but we actively discourage it to ensure the privacy of our members. In fact, if you do crosspost an email message, chances are good it will not get sent to the List. Please take just a moment to send the message ONLY to this List.

***It doesn't matter if the same message goes to other lists, just not in the same email***

3. NO Soliciting - Do not use this List as a means of soliciting for your business even if it is WLS related. Do not gather (or harvest) email address for the same purpose.

4. NO OFF-Topic (non-WLS related) Posts - This List is for the discussion of Weight Loss Surgery. To discuss things that are NOT related, please join OSSGFriends@yahoogroups.com to chat with our members in a less formal environment.

5. INSURANCE POSTS are now allowed!

6. NO Attachments - do not send pictures, text files, or anything that can be attached to your email. The List is configured to strip all posts of attachments. We have a separate section where you may post such things.

7. Show a clear and specific subject line - make sure your subject line reflects the message contained therein. Many people filter their email by subject headers and if you respond to a post (for example) where the subject is DUMPING because it is a continuation of someone else's post on that topic but your post is asking for help with protein issues, someone who may be able to help you won't have read the email because they thought it was about dumping and they have no interest in that.

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We thank you for reading this and encourage your feedback and comments to make the ORIGINAL OSSG list the best it can be!

Lisa Mahon (Owner)
Steve Petrica
Cindy Sunshine
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(and in spirit, Lisa Bevan)

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OSSG is a support group. We are here to share PERSONAL experiences. We do not offer medical advice. Nor should anything read or written be construed as medical advice. ALWAYS consult with your Doctor/Surgeon for specific information/advice.

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>OSSG< File - Acronyms

OSSG - Obesity Surgery Support Group
WLS - weight loss surgery
OS - obesity surgery
RNY - Roux-en-Y
VBG - Vertical Banded Gastroplasty
AGB - adjustable gastric band
Open RNY - Roux-en-Y (to open the stomach cavity to perform the surgery)
Lap Band - a Laparoscopic Banding procedure
Lap - Laparoscopic ( to access the stomach cavity by way of instruments through small incisions)
RNY/DS - Roux-en-Y/ duodenal switch
Dumping - nausea, chills and diarrhea, or any combination thereof, which can occur in SOME postops as a result of eating too much fat and/or sugar.
Co-morbidity - a disease or ailment directly resulting from obesity
BMI - Body Mass Index
TT - tummy tuck
Apron - excess skin on lower abdomen following weight loss
Batwings - excess skin on arms following weight loss

Angel - a volunteer who will report to the list, on the post-operative recovery of a member, including making personal visits if it's geographically possible.

lol - laugh out loud
btw - by the way
imho - in my humble opinion
flaming - to attack or insult another on the Internet
dh - dear husband
ymmv - your mileage may vary
roflmao - rolling on floor laughing my ass off
np - no problem
brb - be right back
jk - just kidding
<g> - grin
<eg> - evil grin
(((((hugs)))) - hug

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Saturday, January 12, 2008

Re: >OSSG< Not what I expected

I think this is a very common occurrence. Doctors concentrate on the surgery itself, but probably rely on the office staff to "take care" of the rest. The first thing I would do is take your concerns to the doctor. If no one complains about the lack of information available then they might assume they're doing all right. Tell him what you expect him to provide. You have hired him, and to make the surgery as successful and safe as possible, accurate information and suggestions are very important. This is not the time for guesswork and mythbusting.
I had my surgery almost 7 years ago. I keep up with my bloodwork and supplements, but many don't. I just received a letter in the mail from my surgeon suggesting that all patients come in for regular check ups and bloodwork. It made me wonder if they just sent those out to every patient, or if they sent them out to 7 year post-ops. If that's the case- they need to be a lot more active in post-op follow-up.
best wishes,
lbenntt4

cjedogs <cjedogs@yahoo.com> wrote: Hi all. Another neebie here. I have my surgery scheduled for 1/24. I
thought for sure by now I would be all ready to go but I have been
disappointed lately. I have full confidence in my surgeon from reports
I have seen on him, but the office staff is another issue. I have so
many questions but in 3 weeks they have not returned one call. My
nutrition class was all of 45 minutes, I have 2 pieces of paper that
describe my post-op diet. All of my information has come from a friend
that had the surgery 6 months ago (with a different surgeon) or my
Dummies Weight Loss book. Even that has made me have more questions as
the book talks about a pre-op liquid diet but I never got any of that
from the surgeon. I thought about trying to go to another practice but
I am afraid my insurance will balk at the second request. Can anyone
suggest additional reading material to help me get an idea of my life
post op? Any recipes to get the right protein? Thanks

Celeste

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Friday, January 11, 2008

>OSSG< Not what I expected

Hi all. Another neebie here. I have my surgery scheduled for 1/24. I
thought for sure by now I would be all ready to go but I have been
disappointed lately. I have full confidence in my surgeon from reports
I have seen on him, but the office staff is another issue. I have so
many questions but in 3 weeks they have not returned one call. My
nutrition class was all of 45 minutes, I have 2 pieces of paper that
describe my post-op diet. All of my information has come from a friend
that had the surgery 6 months ago (with a different surgeon) or my
Dummies Weight Loss book. Even that has made me have more questions as
the book talks about a pre-op liquid diet but I never got any of that
from the surgeon. I thought about trying to go to another practice but
I am afraid my insurance will balk at the second request. Can anyone
suggest additional reading material to help me get an idea of my life
post op? Any recipes to get the right protein? Thanks

Celeste

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[Healthy_Recipes_For_Diabetic_Friends] Re: Diabetes Bread Recipes???????

just a thought but for the no salt, you might be able to use no-salt or Mrs Dash which is a blend of spices that taste salty but does not include salt.
i made a loaf of bread last night of 100% whole wheat flour, oatmeal, a few walnuts and i used in place of the regular honey called for i used a sugar free honey that i had found. It was very good, if you would like the recipe email me and i will be happy to send it.

Sue

Live simply. Love generously.
Care deeply. Speak kindly.
Leave the rest to God.

_www.clik.to/ (freeandyardsale_(http://groups.yahoo.com/group/freeandyardsale/?yguid=199642581)

----- Original Message ----
From: Renee Wirtz <shopgirl6837@yahoo.com>
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Sent: Friday, January 11, 2008 8:05:44 AM
Subject: Re: Diabetes Bread Recipes???????

I don't know if you like to just cook your breads, but I found a really good bread yesterday at the bread store called Wonder Light it's only 9 grams of carbs per slice only 40 calories per slice no trans fat excellent source of fiber and cholesterol free when I looked at the labels last night I found salt in almost everything I just kept the sugar amount as low as I could get Renee

wizard_of_tacoma <wizard_of_tacoma@ yahoo.com> wrote: Millions of people have Diabetes and have to maintain a special Diet

and my mother is one of them. So I am looking of Diabetes Bread

Recipes. SUGAR-FREE and SALT-FREE I have looking in the files under

bread I find this like Banana Bread but Banana Bread is more of cake.

But I am looking for more of a sandwich bread. Wizard

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[Healthy_Recipes_For_Diabetic_Friends] Bread Machine Oat Bran Bread – High Fiber

@@@@@
Bread Machine Oat Bran Bread – High Fiber

1 cup Water
1/4 cup Apple Juice Concentrate, thawed
2 tsp Vegetable Oil
1 tsp Liquid Lecithin (may use additional oil instead)
1 tsp Salt
2-2/3 cups Flour
3/4 cup Oat Bran
1-3/4 tsp Yeast

Place in bread machine and bake on the basic yeast cycle.
Makes a 1-1/2 lb loaf

Source: Taste of Home Community, posted by Lilipilgrim to Bread Machine Recipe for Special Diets
Formatted by Chupa Babi: 01.11.08

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Bread Machine Multi-Grain Bread – High Fiber

@@@@@
Bread Machine Multi-Grain Bread – High Fiber

1 cup Water
1/4 cup Apple Juice Concentrate, thawed
1 Tbsp Vegetable Oil
1/2 Tbsp Liquid Lecithin, (may use additional oil)
1 tsp Salt
2 cups Flour
1/2 cup Whole Wheat Flour
1/4 cup Rye Flour
1/4 cup Cornmeal
1/4 cup Cooked Rice, any kind
1/4 cup Rolled Oats, uncooked
2 Tbsp Sunflower Seeds
2 Tbsp Sesame Seeds
2-1/4 tsp Yeast

Place in bread pan and bake on basic yeast bread cycle.
Makes a 1-1/2 lb loaf.

Source: Taste of Home Community, Bread Machine Recipes for Special Diets
Formatted by Chupa Babi: 10.11.08
-----

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[Healthy_Recipes_For_Diabetic_Friends] Chicken with Cranberries and Red Wine, 3.5 grams effective carbohydrate plus 1.5

Chicken with Cranberries and Red Wine

From Laura Dolson,

About.com Health's Disease and Condition content is reviewed by our
Medical Review Board

I like to use chicken thigh meat because I think it stands up to this
intensely-flavored sauce, but you can use chicken breasts, or pork.
It's quicker to do this boneless version, but if you have bone-in
meat, just brown it on the stove and finish it in the oven at 350 F.
with the sauce. If I'm pressed for time, I do the sauce in a separate
pan.

INGREDIENTS:
1 to 1and 1/2 lbs boneless skinless chicken, thigh meat preferred
1/4 C minced onion
1 cup dry red wine
1 cup fresh or frozen cranberries
2 T grated fresh ginger
1 bay leaf
1/2 T Chinese Five Spice Powder (if you don't have it, use 1/2 t
cinnamon and 1/2 t allspice)
Sweetener to taste
Salt and pepper
1 T low fat butter
1 T olive oil

PREPARATION:
1) Heat large skillet on stove. Add oil. Put salt and pepper on
chicken.

2) Brown chicken on both sides.

3) Remove chicken and cover to keep warm. Pour out excess oil if
there's much more than you started with.

4) Saute' onion for 2-3 minutes.

5) Add ginger and cook another minute or so.

6) Add wine and bay leaf.
Scrape to dissolve brown bits on pan. Bring mixture to a boil.

7) Add cranberries. Cook until cranberries are popped, 5 minute or
so. Add some sweetener - start with 1/4 cup sweetening power - the
exact amount is going to depend upon the acidity of the other
ingredients. Ideally, you'll find a balance where the tartness is
relieved just enough to be tasty, but before it goes over
into "jammy". If it gets too thick, add some chicken stock or water.

8) Adjust seasonings, adding salt if necessary.

9) At the end, add one T cold butter - this will thicken it
and "round out the corners" taste-wise.

10) Serve chicken with sauce poured over the top.

Warning: I once cut the chicken into bite-sized pieces and cooked it
in the sauce. We had chicken that was entirely purple for dinner.

With 1.5 lbs chicken, this makes about 5 servings.

Nutritional Information: Each serving has 3.5 grams effective
carbohydrate plus 1.5 grams fiber, 28 grams protein, and 250 calories.

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[Healthy_Recipes_For_Diabetic_Friends] * Crab Stuffed Sole, 1 carb

Crab Stuffed Sole

1 1/2 lb sole
6 oz can crab
2 oz cream cheese (low fat)
2 T mayo (low fat)
1 t tabasco
1 T chives
1 egg

Mix all ingredients. Lay fillets flat and top with generous amount of
filling. Roll up fish and bake at 350 for 20-25 minutes.

Serves 4 @ 1 carb, trace fiber, 309 Calories, 14 fat, 42 protein

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[Healthy_Recipes_For_Diabetic_Friends] * Cherry Cream Pecan Layered Desert, 3.6 carbs per serving

Low Carb Cherry Cream Pecan Layered Desert

1/2 Cup tart cherries, packed in water, drained. 10c
1 8oz. block cream cheese, softened. 16c (low fat)
2 pkts. Splenda 2c
1 large box sugar free cherry jello or Cottees's if available
4 T. chopped toasted pecans. 1.2c
1 1/2 cup boiling water
1/2 cup cold water, with ice cubes added to make 1 1/2
cups.

Dissolve gelatin in 1 1/2 c. boiling water. Reserve 1/2 cup of this
mixture, set aside. Add ice water to remaining gelatin, stir 1-2
minutes, remove any unmelted ice cubes;put in 8X8 glass pan or
casserole type dish; place in fridge. While reserved 1/2 c. gelatin
is cooling, toss cherries, chopped pecans and splenda together in
small bowl; set aside. Put 1/2 c. cooled gelatin in deep bowl and add
cream cheese; mix with electric mixer until it is a smooth cream like
mixture. Gently fold in cherries and nuts. Refridgerated gelatin
should be soft set by now;if not wait another 10-15 minutes. When
gelatin is soft set, gently pour the cream cheese mixture over the
gelatin, spreading with rubber spatula to make the top layer.
Return to fridge and let set for at least 1 1/2 to 2 hrs. Cut into
squares...enjoy!

Total recipe = 29 carbs

cut into 6 squares for approx. 5 carbs per serving, or
cut into 8 squares for 3.6 carbs per serving.

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[Healthy_Recipes_For_Diabetic_Friends] Bacon, Lettuce, and Tomato Wrap, Whole recipe has 5 grams effective carbohydrate

Bacon, Lettuce, and Tomato Wrap

From Laura Dolson,

About.com Health's Disease and Condition content is reviewed by our
Medical Review Board

Tomatoes are one of the vegetables (botanically a fruit, as are many
foods we call vegetables) that have more sugars in them than you'd
think, so if you are very sensitive to carbohydrate you can't go
overboard on them. In fact, for 10 months of the year, I don't even
bother with tomatoes -- those pale, grainy, wannabee tomatoes that
seem to come on every restaurant salad. But in late summer, I don't
force myself to resist the Call of the Tomato, fresh from farm or
garden. Here's my favorite way to have the classic BLT sandwich
flavors without the bread.

INGREDIENTS:
½ cup raw chopped tomatoes
3 slices lean or turkey bacon, cooked until crisp and crumbled
2 tablespoons low fat mayonnaise
Black pepper to taste
3 to 4 large leaves of green lettuce

PREPARATION:
Mix chopped tomato with crumbled bacon, mayonnaise, and a generous
amount of pepper. Spoon mixture into the center of the leaves, and
wrap in either a burrito or taco shape.

Nutritional Information: Whole recipe has 5 grams effective
carbohydrate plus 2 grams fiber, 7 grams protein, and 362 calories.
Note that this is not a great protein source; most of the calories
(202) come from the fat in the mayonnaise. * Using low fat mayonnaise
will reduce the fat grams in this recipe.

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[Healthy_Recipes_For_Diabetic_Friends] * GREEN BEANS ALMONDINE, 8g Carbohydrate; 3g Dietary Fiber

GREEN BEANS ALMONDINE

16 ounce bag frozen French cut green beans
2 ounces slivered almonds, 1/2 cup
4 tablespoons low fat butter
Salt and pepper, to taste

Cook beans according to package directions until tender-crisp; drain
well. Meanwhile, in a small saucepan, sauté almonds in butter over
medium-low heat until nuts start to change color. Watch closely and
stir frequently. Remove from heat as soon as you see that the nuts
are changing color. They will continue to brown off the heat. Stir
almonds and butter into hot green beans; season to taste with salt
and pepper.

Makes 4-6 servings

Per 1/4 recipe: 222 Calories; 19g Fat; 5g Protein; 11g Carbohydrate;
5g Dietary Fiber; 6g Net Carbs
Per 1/6 recipe: 148 Calories; 13g Fat; 3g Protein; 8g Carbohydrate;
3g Dietary Fiber; 5g Net Carbs

This is one of my favorite vegetable recipes. They go really nicely
with baked fish. This is simple to make once you've mastered the
browning of the butter and almonds. The trick is to remove them from
the heat before you think they're really brown enough. The butter
will start to take on a toasted, nutty fragrance just before the
nuts are done.

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[Healthy_Recipes_For_Diabetic_Friends] Honey Cake, 7 grams effective carbohydrate plus 3 grams fiber

Low-Carb Honey Cake

From Laura Dolson,

About.com Health's Disease and Condition content is reviewed by our
Medical Review Board

I originally made this honey cake as a traditional Rosh Hashanah
cake. That version, with two tablespoons of honey, has 7 grams of
carbs per slice. But I found out it is just as good without the honey
as an all-occasion spice cake for only 3 grams of carbs. The coffee
seems to be pretty traditional for Rosh Hashanah honey cakes. The
cocoa is optional (and not traditional), but it adds a mysterious
depth, without any prominent chocolate flavor.

INGREDIENTS:
2 cups almond meal or almond flour
1/2 cup (1 stick) low fat butter at room temperature (or margarine
for Parve)
4 eggs
2 Tablespoons honey (optional) - get the darkest honey you can, for
more flavor
1 Tablespoon unsweetened cocoa powder (optional)
1 and 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch ground cloves
3/4 cup sugar equivalent in artificial sweetener
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup coffee, about room temperature

PREPARATION:
Preheat oven to 350 F.

1) Grease a 8-inch round or square cake pan. If you plan to remove
the cake before serving, line the bottom with parchment or wax paper,
and grease the top of the paper as well.

2) Cream butter until light and fluffy.
Add honey, spices, sweetener, cocoa, and salt, and beat until blended.

3) Add eggs and beat until well-blended.

4) Add almond meal, baking powder, and coffee. Stir or beat until
blended and pour into prepared pan. Cook about 30 minutes, or until
center springs back or toothpick comes out clean.

Cool, and cut into 8 pieces for a round pan or 9 for a square pan.

Nutritional Information: With Honey: Each of 8 servings has 7 grams
effective carbohydrate plus 3 grams fiber, 8 grams protein, and 296
calories. Without honey, subtract 4 grams carbohydrate and 16
calories per serving.

For 9 Servings Without Honey: Each has 2.5 grams ECC, 3 grams fiber,
7 grams protein, and 249 calories.

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[Healthy_Recipes_For_Diabetic_Friends] * Blueberry Pie with Cottage Cheese Pie Crust - 10 g carbs

Blueberry Pie with Cottage Cheese Pie Crust

Ingredients:
Pie Crust
1 cup flour
¼ cup low-fat cottage cheese
3 tablespoons butter flavored shortening
¼ teaspoon sea salt

Directions:
Preheat oven to 475°.
Combine flour and salt.
Cut shortening into flour until mixture resembles coarse meal.
Mix in cottage cheese until it forms a soft dough. May use
immediately or chill.
Roll dough between sheets of wax paper.
Fit into 9-inch pie pan.
Bake at 475° 6-8 minutes, until lightly browned.
Total time: 20 min

Nutrition Facts
Servings per Recipe: 10

Amount Per Serving
Calories 87 Calories from Fat 40
Total Fat 4 g
Cholesterol 1 mg
Sodium 104 mg
Carbohydrate 10 g
Dietary Fiber 0 g
Protein 3 g
Exchange 1 starch
Carbohydrate Units 1

http://www.urbanext.uiuc.edu/diabetesrecipes/recipe.cfm?
recipe=Blueberry%20Pie%20with%20Cottage%20Cheese%20Pie%20Crust

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[Healthy_Recipes_For_Diabetic_Friends] Tuna Walnut Salad, 1.5 grams carbohydrate plus 1.5 grams fiber

Tuna Walnut Salad

From Laura Dolson,

About.com Health's Disease and Condition content is reviewed by our
Medical Review Board
Walnuts and a touch of cinnamon dress up your everyday tuna salad.
It's tastier when the walnuts are toasted, but I don't always take
the time.

INGREDIENTS:
1 can tuna fish
l large stalk celery, chopped
1/4 cup chopped walnuts (toasted if desired, it really is much
better)
pinch of cinnamon
3 T low fat mayonnaise (or to taste)
Salt and pepper

PREPARATION:
Mix it all up.

Nutritional Analysis:Each of two servings has 1.5 grams carbohydrate
plus 1.5 grams fiber, 23 grams protein, and 350 calories.

http://lowcarbdiets.about.com/od/soupsandsalads/r/tunawalnut.htm

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[Healthy_Recipes_For_Diabetic_Friends] Cincinnati Chili, 6 grams effective carbohydrate plus 2.5 grams fiber

Cincinnati Chili

From Laura Dolson,

About.com Health's Disease and Condition content is reviewed by our
Medical Review Board

If you're never had Cincinnati chili, you must put aside your
preconceptions about what chili is, because although Cincinnati chili
shares many of the basic ingredients with Texas chili, it is seasoned
and cooked quite differently, as it originated from a Greek stew.
Cinnamon and chocolate in a chili? Yep, you got it right. But no one
will guess! We love it at our house.

INGREDIENTS:
2 lbs lean ground meat (I use half turkey and half beef)
1 medium onion, chopped finely
4 cloves garlic or 2 teaspoons garlic powder
3 T chili powder (depending upon the heat of the powder and your
taste)
1 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons cinnamon
1 T paprika
1 T Worcestershire Sauce.
1 oz unsweetened chocolate
2 bay leaves
1 Tablespoon beef Better Than Bouillon or 3 bouillon cubes
1 15 oz can tomato sauce
1 T red wine vinegar (optional and traditional)
1/4 C red wine (very optional and very non-traditional)

PREPARATION:
Originally, the meat for the chili was boiled instead of browned.
This gives a different consistency to it - the pieces of meat are
very small and separated - no clumps. Most recipes I've seen do brown
the meat with the onions, though.
This is the way I do it, which is kind of a cross between the two:

Put the meat and onions in a stock pot or large deep frying pan, and
cook for 5 minutes, then add about 2 cups of water and mix and chop
with a spatula until the hamburger is pretty well broken up. Then add
the rest of the ingredients and simmer for 45-60 minutes. Correcting
the seasoning at the end is important. Although Cincinnati chili
isn't supposed to be super-spicy, you can add heat if you like, or a
little vinegar to perk up the flavor, or salt, or a bit of sweetener
if it's harsh.

In Cincinnati, you can have it as above with or without cheese and/or
onions.

Nutritional Information Each of 8 servings has 6 grams effective
carbohydrate plus 2.5 grams fiber, 23 grams protein, 13 grams fat,
and 240 calories

http://lowcarbdiets.about.com/od/maindishes/r/cincinchili.htm

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[Healthy_Recipes_For_Diabetic_Friends] Sicilian Vegetable Stew , 8.5 grams carbs

Sicilian Vegetable Stew

Ingredients:
2 lb medium-size eggplants
Salt
1/2 lb onions, thinly sliced
1/3 cup olive oil
1 lb ripe tomatoes, seeded and cut into strips
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon Splenda

Wash the eggplants, cut them into small pieces, put them into a large
strainer and sprinkle with salt. Set aside to drain for at least 1
hour. Meanwhile, combine the onions with one-third of the olive oil
in a wide, shallow pan. Cook until golden. Add the tomatoes, capers,
celery and olives. Mix well and cook for 15 minutes, set aside.
Rinse the eggplant and dry completely. Heat the remaining oil in a
skillet over high heat. When the oil reaches its maximum temperature,
add the eggplant pieces and fry until well browned. Drain. Stir the
eggplant into the tomato mixture.
Sprinkle on the vinegar and Splenda and return to low heat. Cook
until the vinegar completely evaporates. Serve either warm or cold.

Serves 4. Approx 8.5 grams carbs per serving.

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