Be Fab for Feb - Slimming World support thread 2017

kathrynha

maman wrote: »

You sound super organised for your weekend with the Guides kathryna. Being nosey, where are you off to?:)

We are spending Friday night at a local Guide hut then getting the train on Saturday to Scarborough, and spending Saturday night sleeping in the tunnel through the shark tank at the Sealife Centre

lantanna

I don't ever really bother with cereal aside from Oats or Weetabix, very infrequently for the latter.


Using freezer stocks up today had Mexican Chicken Pasta with Salad and Salmon with Veg for tea.


Got to keep going with it, massive stocks to clear.


Roll on Saturday - hopefully get a half decent loss. Need a fair few under my belt to spur me on!


Anyone doing anything Chinese themed this weekend for Chinese New Year!


Have to say Stirfrys are one of the things I've gotten out of the way of making so will try and do one of those this weekend.

Top_Girl

Caved and had toast instead of popcorn last night. Finished on 8 syns though. Could have been worse.


B - Mushroom omelette and beans


D - Chicken and vegetable soup, a naked noodle pot (1), chopped melon and a couple of apples


T - SW bacon cheeseburgers (hex a and b), chips and salad.


Might have a couple of vodka and cokes watching the match later (12) but that'll still leave 20 syns in the bank for the weekend.


Thinking about cutting down on both bread and diet coke.

kathrynha

Top_Girl wrote: »

Thinking about cutting down on both bread and diet coke.

I wonder about cutting down on diet coke too (don't eat much bread anyway as I don't like the HB bread and have better things to use syns on )
I know it is free, but all the chemicals and artificial sweeteners can't be good for you. Also wonder about Muller light because of the sugar, and Mug Shots and Alpen light bars because they are so processed.
But then I like the convenience, and I'm probably best to just reduce slowly over time, as I am more likely to stick to it.
I have over the last year reduced my Pepsi max intake from 2-3 cars a day to about 4 a week, and I don't really miss it.

Larumbelle

Congrats maisie and kathryna :T

lantanna I love Chinese food! Luckily a lot of chinese recipes are SW friendly or SW-adaptable, not just stir-fries either! I didn't know it was new year this weekend but now I do I'm totally celebrating LOL. As I eat stir-fry a couple of times per week it doesn't feel 'special' enough though. But I have already thought up a SW-friendly menu:

SW crispy seaweed for starter,
salt and pepper squid or HM prawn wantons for dimsum, maybe some sesame prawn balls
'dark' chinese curry and rice

Now I just have to figure out who I can cook all that for :rotfl:

Well, after a miserable few days I have started to feel a little better. My consultant (as in doctor, not SW lol, just realised that can be confusing in this thread!) said that although it's counterintuitive, the best way to deal with this kind of nausea is to eat something if you can manage it, and it works! So I'm eating lots of crudites to keep 'topping up' LOL I still feel shaky and tired, but dealing with the nausea makes both easier to deal with And being on SW means that I have been disciplined enough to cook 'proper' food instead of not eating at all until I absolutely have to, then eating junk food, which is what I used to do before in this situation. Since this is part of the reason I have returned to SW, I am really pleased :A

Kathrynha that sounds like a lot of fun! And good for you being so organised!

lantanna

Larumbelle wrote: »

Congrats maisie and kathryna :T

lantanna I love Chinese food! Luckily a lot of chinese recipes are SW friendly or SW-adaptable, not just stir-fries either! I didn't know it was new year this weekend but now I do I'm totally celebrating LOL. As I eat stir-fry a couple of times per week it doesn't feel 'special' enough though. But I have already thought up a SW-friendly menu:

SW crispy seaweed for starter,
salt and pepper squid or HM prawn wantons for dimsum, maybe some sesame prawn balls
'dark' chinese curry and rice

Now I just have to figure out who I can cook all that for :rotfl:

QUOTE]


That sounds absolutely amazing!


I'll give you my address lol :rotfl:


Intrigued by the dark curry?

Top_Girl

I didn't know it was Chinese new year, but have Kung Pao chicken on the meal planner for Friday Might do egg fried rice and salt and pepper chips too.

WJN222

thanks Maman - nuts would work perfectly for me!

Larumbelle

lantanna wrote: »

That sounds absolutely amazing!


I'll give you my address lol :rotfl:


Intrigued by the dark curry?

LOL Thank you. Well, it's more of a stew really, but it uses chinese curry flavours. It's a bit more work than many recipes, but most of that is right at the start of cooking, so it's not much work really. It's not syn-free, but it's pretty low syn and the taste makes it worth it IMHO.

Serves 4 as a full meal or six to eight if you are serving other dishes:

The day before you want to eat it, season 2lb lean stewing steak and brown it, either in a non-stick pan or using fry-light. Do this in batches so that the pan isn't overcrowded. Remove from the pan and set aside. Turn the pan heat down to medium/low.
Roughly chop 2 onions and 2 peppers (any colour but green) and fry off (again, using nothing or frylight) until they are just softened. Add an inch of chopped fresh ginger, 5 cloves crushed or finely chopped garlic. Cook for a minute more. Then add a stick of cinnamon chopped in half, 2 whole star anise, 1tbsp curry powder, 1tbsp chilli powder, 1 tbsp fresh lemon peel and 1tbsp cornflour (3.5 syns) Stir for 1 minute.
Turn the heat back up, add the meat back to the pan, and add 100ml shaoxing rice wine (7 syns) and let it bubble away until the liquid has reduced by half. Then add a beef stock pot (or 2 oxo cubes) and 750ml water. Cover and turn down to a simmer. After an hour remove the pan lid and continue to simmer until the meat is tender (about another half hour to an hour). Keep an eye to make sure it doesn't dry out - add a litle more water if you need to.
Once the meat is tender, remove from the heat, let it cool, then put it in a bowl in the fridge overnight. As well as letting you remove any fat that was hiding, this gives the flavours a chance to deepen and makes the meat more tender too.
The next day: Skim off any fat that has formed on the top (whether or not there is any depends how lean the meat really was LOL) Put into pan and heat back up. Add 50ml light soy sauce and scatter with some fresh chopped coriander. Serve with rice and stir-fried veggies. Yummy!

ETA: Fish out the cinnamon and star anise before serving if you can. If not, warn kids and the uninitiated not to eat them... I just remembered the time my frend tried to eat a cinnamon stick LOL

tweets

Good Afternoon :wave:

Todays menu.

Coffee

Water

Dinner: beef butty only 1 slice bread and 2 thinish pieces beef with onions. cabbage and carrots.

Melon

Tea: Other half of the SW quiche warmed up from last night served with mushy peas

and wait for it pom bears and a rich tea biscuit :cool: