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05-22-2008, 09:38 AM
| #1 (permalink) |
| Big Loser  Join Date: Jan 2008 Location: East Syracuse NY
Posts: 135
Weight Statistics Been a yo yo dieter as far back as I can remember. Start Date:
April 2, 2008 Surgery Date:
5' 2"
Height:
230 lb Start Weight:
134 lb Current Weight:
130 lb Goal Weight:
96 lb Weight Loss:
4 lb Lb Left to Lose:
41.7391304348 % % Lost:
January 2009 Goal Date:
Body Mass Index 42.0629552549 BMI Start:
24.5062434964 BMI Current:
23.7747138398 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass |  Broccoli and Cheese Calzone
Makes 6 Servings 2 T. olive oil, divided 1 cup Hood Chive and Onion Low Fat Cottage Cheese 1 16-ounce package refrigerated pizza dough 4 ounces cheddar cheese, grated 2 cups cooked broccoli, chopped into 1" pieces .gif) Preheat oven to 375° F. Grease baking sheet or round pizza pan with 1 T. olive oil. Place cottage cheese in food processor (or blender) Process on high speed until smooth, about 1 minute. Roll out pizza dough into an oval about 24" long and 12" wide. Place cheddar cheese lengthwise on half of pizza dough to within a half inch of edge. Place broccoli over cheese. Spoon cottage cheese on top of broccoli and spread to cover evenly. Fold dough in half over filling. Seal edge by pressing with tines of a fork. Transfer to baking sheet or pizza pan. Brush calzone with 1 T. olive oil. Bake for 25-30 minutes or until light golden brown. Allow to cool for 5 minutes before cutting.Per serving: 222 calories; 12 grams protein; 13 grams fat; 5.16 grams saturated fat; 15.66 grams carbohydrates; 346.6 milligrams sodium; 198 milligrams calcium; 2 grams fiber
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