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  576 People Lost in total 50175 lbs = 28.85 % Give us permission to add your before & after Weight Loss Photos |   |
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03-01-2007, 06:02 AM
| #1 (permalink) |
| Guru In Training  Join Date: Jan 2007 Location: Upstate, NY
Posts: 285
Weight Statistics 1-22-07 Surgery Date:
Height: 225 lb Start Weight:
154 lb Current Weight:
125 lb Goal Weight:
71 lb Weight Loss:
29 lb Lb Left to Lose:
31.5555555556 % % Lost:
Body Mass Index 41 BMI Start:
31 BMI Current:
29 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass |  Dijon Fish Fillets I started making my own low carb cookbook several years ago....here is one my favorite recipes...ENJOY! Dijon Fish Fillets Prep time: 5 minutes Bake time: 12 minutes Servings: 2 Digestible carbs per serving: 1 Protein per serving: 17.5 Calories per serving: 150 1 (8 ounce) orange roughy fillet* 1 tablespoon Dijon mustard 1 1/2 teaspoon lemon juice 1 1/2 teaspoon Worcestershire sauce 1/4 cup pork rinds, crushed 1. Preheat oven to 450F 2. Put fillet into an 11x7x1 1/2" thick baking dish coated with butter or garlic cooking spray. 3. Combine mustard, lemon juice, and Worcestershire sauce. Pour over mixture evenly. 4. Sprinkle fish with crushed pork rinds 5. Bake at 450 for 12 minutes or until fish is flakey. Divide and serve. * or flounder, perch, or sole
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