Slimming World Support Thread

charlies_mum

I'm another one who had gallstones at 29 and weighed 9 stones. I have never known pain like it, and dropped to 7 1/2 stones :eek: It's just a shame that I piled the weight on once I was rid of them

Can anyone please let me have this weeks password so I can update my progress.

Thanks

angie_loves_veg

Welcome on board moosetastic - hopefully you will enjoy your time here I am glad you are enjoying your first few days - do please remember not to be hungry - it's not allowed!

I believe that there are a fair few recipes on pages 99/100 ish (as well as scattered elsewhere of course) - always worth a peek

flossey1963

B]quote=moosetastic;12370893[/BI have posted on this thread before, as I have been following the principles of SW for a while, but after not really getting anywhere for a couple of months (where I was saying to myself "I'm not really following it so I can have that"!!) I finally took the plunge and joined my local class on Monday night! Totally scary and really don't know what I've let myself in for, but as I have a lot of weight to lose (easily 10 stone minimum) I really need that finally kick up the preverbial that I have lacked for so long!!

Hope you lot will help!! [/quote]

welcome Moosetastic :hello: good on you for taking the plunge and joining SW. it can be quite scary but once your there not too bad and you'll get to know everyone quite quickly. Good luck for your first week. I have just over 10 st to lose :eek: :eek: :eek: :eek: .already lost just over 1. Taking mine 2 st at a time. And now you've had that kick up the wotsit there will be no stopping you

trishaa

hi!! brought some fromage frais today! has anyone got any good ideas on how i can use it. i saw an ice cream recipe on the net couple days ago, but cant seem to find it. any ideas?

im guessing its just like natural yogurt?

flossey1963

i bought some creme freiche and i dont know why. aint got a clue what to use it for. :eek: :eek: :eek: :eek: :eek: Def having a blonde moment :rotfl: Will have to get some old magazines out and im sure i have a little curry book somewhere. Looking for some new ideas for main meals......... trisha sorry but aint got a clue about fromage frais either.

dlb

Mushroom stroganoff (uses fromage frais!)

1 large onion
1lb musrooms
can boritti beans
1tbs cornflour mixed with water
1/2 pt low fat frmage frais
1tsp paprika
1tsp nugmeg
1tsp cinnamon
1tsp mustard powder
1tsp ground cloves
1tsp mixed spices
1 tsp korma curry powder

cook onions until soft add all the spices cook gently for 10 mins add musrooms and beans cook until musrooms are soft, thicken with cornflour stir in the fromage frais serve with rice.
YUMMY
5 SYNS ON GREEN DAY

TOMATOE SOUP

2 tins tomatoes
1 tin of carrots
1 tin baked beans
1 teaspoon of chicken bovril
1 medium sized pickled onion
1/2 pint water

Chuck in a pot, blend and heat, eat and enjoy
Tastes just like heinz soup!!
FREE ON BOTH RED AND GREEN

flossey1963

Good morning all
well today im gonna make creamy chicken curry.

• 4 chicken breasts
• 3 garlic cloves
• 250g pot very low fat natural yogurt
• 2 tsp tumeric
• 2 onions
• 3/4pt / 426mls chicken stock made with bovril
• 3 cardamom pods
• 1in /2 1/2 cm piece of cinnamon stick
• 4 black peppercorns
• 4 cloves
• 1tsp crushed corriander seeds
• 1tsp finely chopped ginger
• 1tsp ground cumin
• 1/2 tsp chilli powder
• salt and freshly ground ground black pepper
• 2tbsp freshly chopped corriander

1. slice the chicken and place in a bowel. Peel and crush the garlic, mix with the yogurt and tumeric and pour over the chicken. Cover and leave to marinate in the fridge for 4 hours or overnight if possible
2. Peel and slice the onions and place in a pan with the stock. Cover the pan and bring to the boil and cook for 10mins. Reduce the heat and uncover , cook gently for 20mins until onions are tender and golden
3. Add all the spices to the pan and cook for 3-4 mins. Then add the chicken and the yogurt marinade. Cover and simmer gently over a low heat for 45 mins until the chicken is coked. Season with salt and pepper and serve immediately, sprinkle with the fresh corriander

Free on original
1 1/2 syns on green (add 6syns if not using chicken as a healthy extra)

JoleneM

Hello Everyone!

Weigh in was last night, I put 1 1/2lbs on. Not too bothered with it cos I was expecting a gain. Went away for th e weekend. It was a Hen weekend, I had a big blowout food wise! But I know I can lose it so not bothered by the small gain. It was all food cos I don't really drink, only had two glasses of wine the whole weekend.

Jolene

p.s Got my brother-in-laws wedding in four weeks, my target is to get mt 1 and a half stone award for that, got 5lbs to lose to get it. My hubby is best man so need to look good!

Nessa56

Hi all :hello:

Congratulations to all losers and maintainers, gainers, don't worry it will be better next week.

Well I have to report a 1/2lb loss this week, which is not great considering I put on 1/2lb last week.

So yet again, I have still not made my stone :mad: :mad: My consultant is even getting a bit cross for me now.

Still I know why this week had a few (is 6 a few?) red wines on Saturday night at the hotel and fried egg and bacon for breakfast on the Sunday then was hospital visiting and travelling all day and didn't eat again until 8.00pm.
(mind you did spend 2 hours walking around Margate waiting for the visiting time to come)

Anyway, I am on track now and as I like a coupld of glasses of wine in the evening (syns) I have decided to alternate the nights and see if that helps at all, and also follow the plan to the letter 100% so we will see what next week brings.

Sorry for the book :rotfl:

Good luck to all for weigh ins

v
x

flossey1963

Now for tomorrows menu

MEGA MEATBALL CURRY

• 1 ONION
• 8 oz / 227g lean minced beef
• 8 oz / 227g lean minced lamb
• 1 tsp each of ground ginger, paprika, and finely grated lemon zest
• 2 tbsp freshly chopped corriander
• 1 egg
• 1 pt /568m, chicken stock made with bovril
• 3 tbsp mild curry powder
• 400g can chopped tomatoes
• 5 tbsp very low fat natural yogurt, plus a little to serve

1. Peel and finely chop the onions and peel and crush the garlic. Place the pork amd lamb mince in a bowel with half the garlic , ginger ,paprika, lemon zest and corriander. Beat the egg and add to the mixture. Using your hands combine the ingredients and shape into 24 balls and chill for at least 30mins.
2. Place the onion, remaining garlic and half the stock into a pan and bring to the boil. Cover and simmer for 15-20mins until the sauce has thickened. Stir in the curry powder, tomatoes,yogurt and the remaining stock and simmer gently.
3. Add the meatballs, cover and cook gently for 20 mins stirring occasionally until the meatballs are cooked. Serve drizzled with a little low fat natural yogurt

FREE ON ORIGINAL :j :j :j :j :j :j :j