New Slimming World thread part 2

nic2075

Hi and welcome sammylou and VTC. welldone Sammy on a 5lb loss thats brilliant.
I dont go out very often (poor me) but when I do I usually go extra easy and have a simple steak or chicken and bacon salad. I always ask for it grilled as they mostly pan fry steaks etc in oil or butter. If the baked potatoes are simply done in the oven then I would have a jacket spud with tuna or prawns and syn the mayo. To be honest because I dont go out all that often, its usually a special meal I have flexi syns so I can enjoy myself. So I still chose as many SW friendly meals as possible but because its almost impossible to know all the syn values, I pick an amount, usually 40-50 syns and stick within that. That includes any booze.

nic2075

me again

Skint Catt can you tell me what you put in your salmon pate (spread)? i bought quark and smoked salmon trimmings. I forgot dill, but have chives, do you think that would be nice? Is that all you put in it, and how long do you leave it before you eat it? I know quark is good left a bit to take on the flavours etc. ta

sammylou100

nic2075 wrote: »

Hi and welcome sammylou and VTC. welldone Sammy on a 5lb loss thats brilliant.
I dont go out very often (poor me) but when I do I usually go extra easy and have a simple steak or chicken and bacon salad. I always ask for it grilled as they mostly pan fry steaks etc in oil or butter. If the baked potatoes are simply done in the oven then I would have a jacket spud with tuna or prawns and syn the mayo. To be honest because I dont go out all that often, its usually a special meal I have flexi syns so I can enjoy myself. So I still chose as many SW friendly meals as possible but because its almost impossible to know all the syn values, I pick an amount, usually 40-50 syns and stick within that. That includes any booze.

Brilliant, thanks very much nic2075, I haven't worked out flexi syns yet but I think if I order carefully I will be ok (will make sure I remember to ask for meat grilled) x

catsy_2

I went to Florida so didn't stick to the plan at all!! And was at the inlaws for xmas the week before so have had 3 weeks off plan!! I re-read this months mag last night and we did a small amount of shopping on weds evening but am popping back today to stock up with fruit and veg. Haven't decided on tonights supper but may be a jacket pot with tuna mayo s/c. I am still very jet lagged so looking for easy comfort meals!! Today isn't going great as I have no fruit so not much in the super free foods way but am having a mugshot for lunch and a hifi bar for breakie. Will defo shop up tonight!!

I have had the same problem with the falafels, although I made them from one of the recipe books!!

smegs1978

beachbeth wrote: »

I can get a bit stomach achey with sausages and always thought it was something to do with the rubbish they're made out of. But Ive read the labels and they all seem to have gluten in them and sulphites as well!!!! It just shows you that they put all sorts of things in your food that you don't necessarily realise! Burgers are the same! From now on Im going to make my own. You all must have been mind-reading because I was wondering what you do to mince to make it into a burger! Thank you all very much!

I have coeliac disease, although i am not that sensitive to gluten. I use the black farmer sausages, tescos and sainsburys do them. They are lovely although a little on the expensive side at £2.49 for 8. They are totally gluten free.

Skint_Catt

nic2075 wrote: »

me again

Skint Catt can you tell me what you put in your salmon pate (spread)? i bought quark and smoked salmon trimmings. I forgot dill, but have chives, do you think that would be nice? Is that all you put in it, and how long do you leave it before you eat it? I know quark is good left a bit to take on the flavours etc. ta

Literally I just put the smoked salmon & the quark together but it does need to be left overnight. chives would be great as would a few capers I think! Might try that next time
It's helping me through my scan bran (bought another 3 packs today :eek:) as is my dairylea allowance!

C xx

Skint_Catt

Black Farmer sausages;

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]The Black Farmer Premium Pork Sausages, 6 pack, chilled 67g each[/FONT][/FONT][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]
[/FONT] [/FONT]

[FONT=Arial, Helvetica, sans-serif]

[FONT=Arial, Helvetica, sans-serif] 5 Syns on Extra Easy Original 5 Syns Green 8 Syns [/FONT]

[/FONT]

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]The Black Farmer Pork, Onion & Chive Sausages, 6 pack, chilled 67g each[/FONT][/FONT][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]
[/FONT] [/FONT]

[FONT=Arial, Helvetica, sans-serif]

[FONT=Arial, Helvetica, sans-serif] 4½ Syns on Extra Easy Original 4½ Syns Green 7½ Syns [/FONT]

[/FONT]

gocat

Skint_Catt wrote: »

Literally I just put the smoked salmon & the quark together but it does need to be left overnight. chives would be great as would a few capers I think! Might try that next time
It's helping me through my scan bran (bought another 3 packs today :eek:) as is my dairylea allowance!

C xx

Wondering if this would work with cottage cheese too. Got lots to use up :rolleyes:

nic2075

we are having the liver and bacon casserole in the slow cooker. got the recipe from the link on the first page that consultant posted. It smells fantastic, will let you know how it is later.

i fancied the salmon pate for supper later but not sure if will be tasty enough by then, may make it and have it tomorrow. i bought scan bran for the first time, its actually not as bad as I thought it would be.

kiwichick

Hello All,

Quite a quiet day on here today. I've had a pretty standard day, walked to school twice and back once, clocking up 3ish miles. I didnt get a chance to have a proper meal until after work today. I'm a school dinner lady and today the kids had treacle and date sponge with custard for pudding, it is a deliceous pudding, I used to eat a portion sometimes after serving had finished. I've managed to hold off eating anything at all from the lunch counter since starting SW, the hardest bit is the bread as we bake it fresh daily and it smells just divine.

I tried the SW falafels last night and was sorely dissapointed, I think the egg they put in the mix makes it too sloppy and it ended up baking like a cake in the oven. I kept the mix in the fridge overnight and will have another go tonight but fry it in frylight in a pan and see if that makes it nicer. Might also have a go at SW chips as havent made thoe yet and feel like having something nice and comforting like chips

Off to sit down with a cup of tea and watch some tv now before making the kids tea.

Al x