- I just have to tell you how wonderful it is to see you posting again. You have such an awesome personality and I've really missed you! I was thinking about as I was driving around town today
- there you are!!! I was wondering what happened to you. I see you got into the dress for the wedding. I think it's time to set a new goal - I know how important that one was for you!
- Humm, I thought I had a before & after - it must have disappeared with the crash. I have it back up. This one was taken at the 70lb lost mark. I was in a size 14 and now in a loose 12! I'll have to look up the blueberry muffin receipe - I haven't tried it, but it does sound good. I can only have fruit at lunch, but that sounds wonderful! As for the cottage cheese tips - yes, I do have a lot.
The trick to the double chocolate cheesecake - or any cheesecake for that matter - is how you blend the cottage cheese. I use a food processor for a very creamy texture. I first disolve the gelatin and splenda in hot water (in the food processor), then I add the cottage cheese and blend until it's completely creamy - I don't want to see lumps in my cheesecake
then I add the pudding last. The pudding will set everything up quickly and it makes it much hard to get the lumps out if you add it all at once. I blend my crust ahead of time in the food processor and I add a little vanilla and extra butter buds or molly mcbutter. You can also have the cheesecake without a crust and save your bread exchange for something else. I didn't prefer this because it just looked like a gooey lump to me. The crust makes me feel like I'm having the real thing. I would encourage you to try it again - it's my favorite!!
I also use cottage cheese to make ranch dressing (1 packet to a pint size tub of cottage cheese, keep adding water slowly until you get the right consistency). I use it with a creamy HNS to make a smoothy if I want a "liquid" meal. There's a canola/cinnamon roll recipe that I will have to dig out (can't do that one from memory). And just plain with melba crackers as a morning "dip". I'm sure there are many more uses. These are just my favorites. I go through quite a bit.
- I eating bison about 3 times a week. I just use it in any dish that I would have used beef in. Tried the new bison brats over memorial day weekend - yum. They are carrying it at the base commissary now.
- My DH eats the same meals as me - he's just happy to have dinner with me. If he doesn't like what I'm eating, he'll heat something else up. Most of the time, he likes everything I cook - the vegetables are the hard part for him! Most of my dinners are pretty "normal" - you get really creative with chicken dishes and the bison helps a lot. You'll learn pretty quick how to tweak your old favorite recipes and make them MRC compliant. The cookbook is very helpful, but they give you a lot of recipes using the HNS. If you cook with it, you don't drink one with your meal (unless the serving size is high). I'm sure you will adapt very quickly. 3MM is great at this. By the way, where are you????