http://apps.facebook.com/wowmakeover/?ref=bookmarks
Hopefully the link will work and I'm the second person to have added details. I would love a makeover, as I think everyone who has ever lost weight with weightwatchers probably would. So, vote for me when the time comes round ;-)
Photo's of me - start & finish
Thursday, 19 May 2011
Wednesday, 18 May 2011
I loved my tea tonight !
We had the chilli (I'll try and remember to add the recipe tomorrow) and I had some reduced calorie coleslaw and a roasted butternut squash with mine - yum ! Then I had a lovely homemade strawberry and rhubarb compote (no propoints) with 25g Carte D'Or light for 1 propoint.
The rhubarb and strawberry compote was basically 250g rhubarb, 250g strawberries, a splash of fresh orange juice and then simmer away. Add some Splenda granulated to sweeten it near the end.
Wednesday 18th May - 8 more sleeps till France !
OK, so I am on a serious countdown to our holiday in France - I just cannot wait to get there :-) I managed to lose 2 lbs last week so am hoping if I can lose just a bit more before we go it'll give me a bit more leeway while I'm there ! Fingers crossed. I am making Henry and Dave a cake today, which sounds lovely - but is not a WW one ! But so far I have made them a few cakes and managed to resist having any apart from a piece the size of a sugar cube just to make sure it is edible ;-) Dinner tonight is the second third of the chilli from the Simply Autumn cookbook (I'll add the recipe later today), we found it served 6 rather than 4 and is so lovely ! The third part has been frozen ready for when we get back from France :-)
Thursday, 12 May 2011
Exotic Chicken One-Pot (Serves 3 at 6 propoints each)
450g chicken breast, cut into chunks
low fat spray
15g piece of fresh ginger, peeled and grated
3 cloves of garlic, crushed
80ml Chinese rice wine
125 ml chicken stock
1 tbsp runny honey
1 star anise
60ml light soy sauce
3 tbsp fresh orange juice
150g dried egg noodles
mangetout (to serve)
1. Spray the pan with low fat spray and add the ginger, garlic, rice wine, stock, star anise, honey and soy sauce and bring to the boil. Add the orange juice and the chicken, reduce the heat and simmer for about 30 mins until the chicken is cooked through.
2. Remove the chicken, turn the heat up and reduce the liquid slightly, remove the star anise and then add the chicken back to the pan together with the cooked noodles. Mix alltogether to coat in the sauce.
3. Serve with mange tout to accompany the dish
low fat spray
15g piece of fresh ginger, peeled and grated
3 cloves of garlic, crushed
80ml Chinese rice wine
125 ml chicken stock
1 tbsp runny honey
1 star anise
60ml light soy sauce
3 tbsp fresh orange juice
150g dried egg noodles
mangetout (to serve)
1. Spray the pan with low fat spray and add the ginger, garlic, rice wine, stock, star anise, honey and soy sauce and bring to the boil. Add the orange juice and the chicken, reduce the heat and simmer for about 30 mins until the chicken is cooked through.
2. Remove the chicken, turn the heat up and reduce the liquid slightly, remove the star anise and then add the chicken back to the pan together with the cooked noodles. Mix alltogether to coat in the sauce.
3. Serve with mange tout to accompany the dish
Wednesday, 11 May 2011
Mushroom Soup (Serves 2 at 1 propoint per serving)
I just noticed I had some field mushrooms left in the fridge that needed using up so I have just made this soup. It tastes yummy and I'll be having a bowl for lunch today with a salad.
1 tsp bertolli light
1/2 onion, sliced
1 small garlic clove, sliced
1/2 tbsp fresh thyme, chopped finely
200g mushrooms, sliced
3/4 pint vegetable stock
1/2 tbsp grain mustard
2 tbsp half fat creme fraiche
Heat the bertolli light and fry the onion, garlic and thyme gently for about 5 mins. Then add the mushrooms, fry for a while and then add the stock. Leave to simmer for 20 mins. Add the grain mustard and creme fraiche and blitz in the food processor.
1 tsp bertolli light
1/2 onion, sliced
1 small garlic clove, sliced
1/2 tbsp fresh thyme, chopped finely
200g mushrooms, sliced
3/4 pint vegetable stock
1/2 tbsp grain mustard
2 tbsp half fat creme fraiche
Heat the bertolli light and fry the onion, garlic and thyme gently for about 5 mins. Then add the mushrooms, fry for a while and then add the stock. Leave to simmer for 20 mins. Add the grain mustard and creme fraiche and blitz in the food processor.
Tuesday, 10 May 2011
Tuesday 10th May
Well, 2 weeks on Friday is when we are heading off to France ! I can't wait - and neither can it be said can the rest of the family ! However I have accepted that I will not reach my goal before France now after my hiccup over Easter. But since Sunday I weighed in last Friday I ahve been as good as I can be (even with having a Thai take-away on Friday night ! I had to guess those points but I can't be far out. So, I'm going on the Wii fit tomorrow for half an hour and will see what it says about my weight so far (although I have another 3 days till weigh in on Friday - fingers crossed !
Friday, 6 May 2011
More fool me ;-(
OK, so I screwed up - I managed to put 6.5 lbs on over 2.5 weeks ! I have had that time off the plan though totally and feel ready to start back to it. So far today have had 5 propoints for 40g rice krispies, skimmed milk and a banana. About the have some salad shortly and a pasta/bean/tomato dish to go along side (4 propoints). Have tracked it all and hopefully will shift some of the weight i put on this week. Fingers crossed - and everyone behind me please !
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