Friday, February 17, 2012

14 Days Postop / Recipe

We are 14 days postop and things are well. I have started eating soft and mushy foods now for 5 days. I am down 15 pounds since surgery so that is a total of 155. I have my sights set on 200 and will not be long until I reach that. 

My walking is back up to almost 2 miles a day. Getting ready for the walk a thon. That is 3 miles so should be able to do that easy. So I wish you all a happy and safe weekend and a blessed time on the Sabbath with God!

Here is a little fast and easy way to make an omelet on the go go. 
Easy & Fast Omelet

Looking for a convenient A.M. offering that can be prepared just about anywhere? This omelet in a bag is everything it's cracked up to be. It's no yolk -- you're going to love this clever concoction.


2 eggs
2 slices Turkey deli meat
1/2 cup shredded Fat Free or Reduced Cheddar cheese
1 tbsp. chopped onion
1 tbsp. chopped green bell pepper
2 tbsp. chopped fresh tomato
1 tbsp. chunky salsa
2 fresh mushrooms, sliced

  1. Crack the 2 eggs into a large and heat resistant re-sealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the egg.
  2. Open the bag, and add the meat, cheese, onion, green pepper, tomato, salsa, and mushrooms.
  3. Squeeze out as much of the air as you can, and seal the bag.
  4. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Enjoy. :)


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