Slimming World Support Thread

Flat_Eric

morning :hello:

I thought I would share todays menu with you.

Breakfast (not a big breakfast eater)

Choc orange hi fi bar and 2 cups of tea (milk from HEA allowance)


Lunch

New Covent Garden Hocus Pocus Soup 300ml = 7 syns

Tea (after weigh in)

4 small/medium jackets
Heinz curry beans (have to syn but not many syns)
28g cheese (HEA) 28 cheese (HEB)

Snacks
Banana, fig, orange, mullerlight.

Another green day planned for tomorrow: -

Same breakfast and same lunch with
quorn sausages, jacket chips and beans for tea.

Planning a very good week !! might even plan up to the end of November (roughly - nothing set in stone) as both freezers full, have stuff thats sat in my cupboards for yonks and fridge always full so time to eat up what I have!

Skint_Catt

Some of you must have fan assisted ovens! In my normal, basic, rented house gas oven par-boiled SW chips go into a pre-heated oven - Gas Mark 9 for nearly 2 hours and are then edible!

angie_loves_veg

Gas Mark 9 for nearly 2 hours and are then edible!

:eek: :eek: Blimey - that needs planning!:eek: :eek: How long to Jacket potatoes take in your oven ??

angie_loves_veg

Todays Plan (Red)

B - defrosted frozen fruits (SF)(kiwi, mango, peach, melon, grapes, satsumas) and yogurt (SF)

L - one of my vegetable soups from the freezer (F) and w/m bread (HB), portion fruit (SF)

D - after weigh in - Sea bass from freezer (F) with chard (SF) roasted squash (SF) and potato slices (HB)

Tea (milk from HEA), water - aim for 2L

Trying to empty the freezer a bit prior to going to Spain next week (Half term - visiting my parents) - good job there is lots of nice stuff in there

nic2075

This is my first proper day back on SW after a 2st loss back in March-May. I had let it slip and put on 10 lbs :eek: I cant believe I let myself slip that much as I was really into it last time and enjoyed it.
But this time I have my OH on it too. today we are having a Green day

Breakfast - 28g porridge HEB, milk from HEA

Lunch - 2 egg omlette (f) 28g cheese HEA, spaghetti hoops (f), SW chips (f) and side salad with balsamic dressing (f)

For tea we are having - Loads of stirfry veg with soy sauce, chilli and lime (f) , egg noddles (f) and 113g chicken (raw weight HEB)

Pudding - banana smothered in Mullerlite Toffee yogurt

Drinks are tea using milk from HEA, and water.

Snacks - apple , banana, Ix Kitkat (5 1/2) syns

we are saving 5 syns each night (hopefully) so we can enjoy a wee drink at the weekend.

oh and thanks to Angie loves veg - we managed to have some really good non 'Peely Wally 'chips today. :T

angie_loves_veg

nic2075 wrote: »

oh and thanks to Angie loves veg - we managed to have some really good non 'Peely Wally 'chips today. :T

Glad they turned out well - what did you do different? (maybe it will help others who struggle to get yummy sw chips?)

nic2075

angie_loves_veg wrote: »

Glad they turned out well - what did you do different? (maybe it will help others who struggle to get yummy sw chips?)

For starter I completely ignored the instructions in the mag :rotfl:.

I just put them straight on a pre heated oven try without the baking parchment that the mag suggests. I also sprayed them with frylite and tossed them in the pot before putting them on the tray, so they were all coated, then I added salt, pepper and turned the oven up full whack. I also kept turning them, the mag doesnt tell you to do this anyway they were all brown and verrry tasty, the kids especially loved them.

kellybigboobs

Morning all,

Pleased to report the obligatory 1/2 lb loss this week,though I have decided to change my weigh in day to thursday,as I think it is better to have a mid week WI....so my next WI report will not be for 10 days.Who knows,might even manage a whole pound in that time:rolleyes:

Re:CELERIAC,
I,personally think it is a cross between celery AND aniseed,it is a very difficult flavour to describe.I think it's very subtle,and has a much creamier texture than other roots,though I do put a good dollop of FF in,along with a splash of milk and a spray of frylight buttery,lots of sea salt and fresh ground black pepper,and sometimes fresh chopped parsley or chives (depending on my mood/what I'm having it with) when I blitz it (with a hand blender on the lowest setting,takes seconds unlike spuds:D ).All I will say is my o/h isn't crazy about celery or fennel (will eat 'em but only mixed with other things,in stews or sauces) but he absolutely adores celeriac mash!He asks for it ALL the time!He even knows all the local places that stock it as it can be tricky to track down and has been known to arrive home randomly waving one as it's 1966 and he's managed to get hold of the world cup:rotfl: I have never tried celeriac as chips but will give it a try.....

Re:SW CHIPS,
In my oven,which IS fan assisted Catt but still crap;) ,they take a good hour on a high heat.I don't put it on 9 cos they just end up dried out but pre-heat it to about 7 and a bit,and put the trays right at the top of the oven.I either cook the spuds whole in the micro like FE then chop (tricky when thay are hot:D ) or slice and par boil (4 minutes max) like ALV,spray and salt then chuck 'em in t'oven.Also I don't bother with the 'shaking' bit cos I want chips not roast potatoes:p !

Try:SAUTE SPUDS!
I like to saute precooked whole spuds (boiled,steamed,microed) just by slicing,when cold,spraying with frylight and then laying them in a really hot pan.My top tip for getting really crispy 'fried' foods using frylight is to spray the food not the pan cos the frylight just burns off before you put the food in,so you don't get a good 'seal' on your spuds.Just put the cold sliced spuds in a bowl,season first,then spray and mix with your hands,spray again if needed.They should be evenly coated with frylight and seasoning.Try it,I think it really does make a difference.My dad always sautes spuds and calls them chips anyway!MUCH easier than faffing with different ovens that you can't control:D

Re:QUORN SAUSAGES,
I'm not a massive fan of these either but there are ways of cooking them that helps add a decent flavour and texture,depending what meal you want them for.....

Brekkie - heat them in the juice from tinned tomatoes.Simmer til all the juice has gone,then grill/fry on a realy high heat,just for a minute on each side.Or do it the opposite way round!

Dinner/with mash - this is similar and is a tip from 'iluvslimmingworld',simmer in a mug of gravy/stock then grill/fry,or the opposite way round of course!This gives much meatier,juicier sausages and the gravy is very low syns or free if using beef bovril.It's worth a try,if you want free/very low syn sausage and mash.Don't forget the onion gravy:D

kellybigboobs

nic2075 wrote: »

For starter I completely ignored the instructions in the mag :rotfl:.

I just put them straight on a pre heated oven try without the baking parchment that the mag suggests. I also sprayed them with frylite and tossed them in the pot before putting them on the tray, so they were all coated, then I added salt, pepper and turned the oven up full whack. I also kept turning them, the mag doesnt tell you to do this anyway they were all brown and verrry tasty, the kids especially loved them.

YEP,THAT'S THE WAY TO DO IT!

angie_loves_veg

Off to weigh in now - I have been a very very good girl all week, but imagine I might either sts or put on - I have that time-of-the-month-bloated-feeling to contend with.....

Still, at least I can look forward to my sea bass when I get home.... oddly though I am really 'craving' broccoli right now.... hmmm maybe I will just have to have some with my tea!