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Old 02-18-2009, 04:37 PM   #1 (permalink)
Whipper Snapper
 
Join Date: Dec 2008
Location: Sacramento
Posts: 20

Weight Statistics

09-2007
Start Date:
09-2007
Surgery Date:
5' 8"
Height:
295 lb
Start Weight:
200 lb
Current Weight:
180 lb
Goal Weight:
95 lb
Weight Loss:
20 lb
Lb Left to Lose:
32.2033898305 %
% Lost:

Body Mass Index
44.8496972318
BMI Start:
30.4065743945
BMI Current:
27.365916955
BMI Goal:

Weight Loss Method
Roux en Y Gastric Bypass
Default Pita Pizza

Heres what I am making today you can also visit my site more more recipes -Weight Loss Surgery- Recipes, Tips and Exercise Ideas

GBP this is 6-8 weeks postop
Band 6-8 weeks postop
Ingredients
4 small (4inch or 10cm) pita bread (whole wheat preferably)
1 can 6 ounces low-sodium tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
4 tablespoons grated parmesan cheese
1 cup cooked boneless,skinless chicken breast, cut into 1/2-inch cubes
1/2 cup sliced fresh mushrooms
1 can (2 1/2 ounces) sliced olives, drained
3/4 cup shredded part skim mozzarella cheese
preheat oven to 375. Lightly spray a cookies sheet with cooking spray. Place the pita bread on the sheet pan. Spread about 12 tablespoons of tomato paste evenly onto each pita bread. distribute the oregano, basil, thyme, parmesan, chicken, mushrooms, oilves, and mozzarella evenly onto the pizza. Bake the pizza for 15 minutes, until the cheese is bubbly and begins to brown.
Makes 4 (4-inch) Pizzas
Nutritional Analysis Each Pizza
calories: 284.45
protein: 25.61
carbs: 24.80
total fat:9.39
cholesterol:47.14
sodium:538.32
sugar:5.50
fiber:5.09
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