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Tuesday, 25 September 2007

Happy Birthday Lisa

Saturday, 22 September 2007

Diet Update

Only lost 1lb this week, but that is better than nothing. Also when I got the tape measure out I had lost 1/2 inch off my waist and 1/2 inch of my hips, so that is great. I have got a terrible sore neck though (nothing to do with the diet at all) it started yesterday and despite DH giving me a neck massage last night, it is still pretty sore.

We are going out to visit my friend for tea tonight, she knows I am on a diet so will be kind to me.

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Saturday, 15 September 2007

Diet Update & Quorn Tacos

Lost 3lbs!!! I am really pleased, I haven't felt too hungry and enjoyed all the Rosemary Conley recipes. Even more pleased really because I had to have a working lunch with mayonnaise laden sandwiches and also took my boss for lunch when she came to visit - fortunately she is also on a diet.

I had these Quorn Tacos last night, they were really nice.

Quorn Tacos
Serves 4
331 calories, 6.3g fat per serving

8 corn tortillas
1 red onion
2 garlic cloves, crushed
1 x 300g pack Quorn mince
1-2 tsps vegetable stock powder
1-2 fresh chilies, sliced
1 red pepper, seeded and diced
1 tbsp chopped fresh oregano (I used dried)
1 x 400g can chopped tomatoes
300ml (1/2pint) passata
50g (20s) low-fat Cheddar
chopped coriander to garnish

1. Take the oven rack shelf out of the oven and drape the tortillas over each metal bar. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the rack and tortillas in the oven for 8-10 mins until crisp. Set Tortillas aside in an ovenproof dish.
3. Heat a non-stick pan and dry-fry the onion and garlic. Add the mince and cook for 1-2 minutes. Add the stock powder, chillies, red peeper oregano, tomatoes and passata, and mix well. Simmer for 15-20 minutes to reduce.
4. Spoon a portion of the filling into each taco shell and grate the cheese on top. Bake near the top of the oven for 10 minutes to melt the cheese. Garnish and serve with salad.

Monday, 10 September 2007

Lemon Pork

This is what I had for my supper tonight and it was delicious. It's a Rosemary Conley recipe from the Low Fat Cookbook. It also says it works well with chicken.

1lb (450g) lean pork tenderloin cut in to 1/2in (1cm) slices

12 sring onions

salt & freshly ground black pepper

2 tablespoons choppped fresh parsley

for the sauce

zest and juice of 2 small lemons

1 x 2in (5cm) piece root ginger, peeled and grated

4 tablespoons sherry

2 tablespoons light soy sauce

2 tablespoons honey

2 teaspoons cornflour

Heat a wok or large non-stick frying pan. Season the port, place in the wok or pan and brown on both sides.

Combine all the sauce ingredients. Reduce the heat under the pan and pour the sauce over the portk, stirring continuously. Add the spring onions and simmer, uncovered for 5 minutes, stirring occasionally.

Sprinkle with the parsley and seve with rice or noodles and salad.

Serves 4
Per serving: 198KCal/4.2g fat

Sunday, 9 September 2007


It's time to lose a bit of weight. About 9lbs should mean that my clothes are comfortable again. It's a terrible problem when you really like food, anyway I am going to blog my diet in the hope that it helps to keep me on the straight and narrow.

I have decided to go back to Rosemary Conley recipes as they are real food and worked for me before. I really can't give up carbs, I've tried it and I just feel hungry, however giving up fat doesn't seem to bother me as much.

The exercise part is the worst for me, I just find it so boring, however, needs must. Recipes will follow as I get into the groove!

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Sunday, 2 September 2007

Salmon Kedgeree

I made this last night and it was lovely. It comes from a great book called Seasonal Cooking by Claire Macdonald of Macdonald.

Salmon Kedgeree
Serves 4-5

1 chicken stock cube
a pinch of saffron (optional)
8oz (250g) long-grain white rice
3oz butter
1 small onion, finely chopped
1 teaspoon curry powder
4oz (125g) left-over cooked salmon, flaked
2 hard-boiled eggs, shelled and chopped.
1 rounded tablespoon finely chopped parsley

Bring to the boil a large pan of water and dissolve in it the stock cube and a pinch of saffron if you have some. Add the rice and cook for about 12 mintues, until just tender. Drain.

Melt the butter in a saucepan, and add the finely chopped onion. Cook over a gentle heat for 5-10 minutes, until the onion is soft. Add the curry powder, and cook for 1-2 minutes, then stir in the cooked rice, the flaked salmon, and the chopped hard-boiled eggs.

Butter liberally an ovenproof dish, and ut the dedgeree into the dish. Cover with 2 butter papers, or a piece of buttered foil laid over the top of the kedgeree but not tightly sealing the contents of the dish. Put the dish into a moderate oven, 350F, 180C, Gas Mark 4, bottom right-hand oven of a 4-door AGA for 40 mintues, unitil the kegeree is hot through. Just before serving, form through the finely chopped parsley.

I cooked the salmon in the microwave as I didn't have any left over and,I have to say that, I didn't do the last part as we were ready to eat, and it was still really nice.

I'll bet Clarie Maconald of Macdonald has an AGA!!!


Looks like it's going to be a good year for brambles (blackberries). This is what I collected yesterday morning just going up and down our lane. Cooked some yesterday and then added crushed raspberries and served with greek yogurt. Put the rest in the freezer.

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