Month 11 – Pre-Op Diet

Today I had my 11th monthly weigh-in. Amazingly, I’m the exact same weight (to the ounce) as I was when I started this diet last November 1st. Well… at least I haven’t gained any weight, right? How can someone who is eating a 1,400 calorie/day diet and exercising 5 days a week not lose 1 single ounce of weight in a whole year? I just don’t get it. My next weight-in will be around October 10th. After that appointment Hurley Health and Fitness will fax my year’s worth of reports to the surgeon’s office. Then I’ll be able to set up an appointment with my new surgeon (Dr. Wagner) and get moving on all the pre-op testing. I’ve already set up my new psych evaluation appointment for October 8th. Things are moving again. I finally feel like the yearlong wait is coming to an end. I’m about to start the next phase of my life and I’m excited (and impatient). Talk to you soon, ~Pam

Stuff Mushroom Caps

I use this recipe a lot during the holidays when I'll have to make something for 2 or 3 times in a single week. I'll double the filing mixture and it keeps in the fridge for 7-10 days, then just buy more mushrooms when you need to make more.

Stuffed Mushroom Caps

• 30 small button mushrooms 
• 8 ounces cream cheese - softened
• 1 small box stove top stuffing - prepared
• 1 pkg imitation crab legs/meat 

Garlic Butter

• 1 stick butter - melted
• 2 tablespoon minced garlic 

Remove stems from mushroom caps and set caps aside. Finely chop the stems. Shred or chop finely the crab meat. Prepare stuffing mix.  In bowl, mix mushroom stems, stuffing mix, cream cheese and crab meat. (This mixture will keep in fridge for over a week.) Fill each mushroom cap with a heaping spoonful of the filling. Arrange all mushrooms on a shallow baking sheet. Pour melted butter/garlic over all mushrooms. Bake in 350 oven for 45 -60 minutes or until filling is golden brown on top and mushrooms are tender. Transfer mushrooms to an electric skillet to take along to a potluck party. 

Enjoy!

Pam