British Expatriate Network

If you have any really good, tasty recipes that I can use in a weight loss plan would you share them please?

I'm looking for main courses, desserts, snacks etc, and approx three to four servings in each one, as the whole family is doing this!

Anything you've made and found good would be appreciated. grin

Thanks

Well not so much a recipe (and probably fairly bland by American standards), but one thing we like to eat which is fairly healthy is fish with pasta and veg. We use rainbow trout or salmon, lay it on baking foil with a bit of fresh lemon, some black pepper and a few herbs and grill/broil it -the foil stops it drying out and is easy to remove so you don't need any fat. We steam the veg -broccoli is our favourite. As for the pasta, sometimes we toss it with butter and black pepper (not so healthy but it doesn't need much butter), and other times, we make a white sauce with fresh parsley or mushrooms to add the "juice" to the meal.

BTW, one snack which the children and I love is frozen peas! I've never dieted, but those who do who've encountered our "frozen peas" thing really love the idea. They're crunchy and quite sweet, fairly filling and still have all their nutrients. My children view them as a treat, even though we let them have as many as they want! (They won't eat cooked peas, though!) My parents gave me frozen peas to eat when I was little. I thought it was a treat too. Try them -they're really nice. smile

A simple weightloss plan would be to cut out the desserts and snacks, and have a lovely main course instead. Sorry if this sounds flippant, but doesn't losing weight mean you have to cut out the dessert and snacks?

I think it depends on what sort of diet plan you're using, though ??

Thinking particularly of something like Weight Watchers....where everything goes on a points value.

smile

Mel...I have to look it up for you, but I have a good one for a vegetable soup....I'll be back later on with that for you, ok?

<font size=-1>[ This Message was edited by Mich on 2002-02-26 1032 ]</font>

Okay thanks Mich, I love soups, and like to make my own. I'd love a new recipe though, as mine are al old if you know what I mean?

monster, my kids have been "stealing" frozen peas for years... my 21 year old still stops at the freezer on his way past....! It's a fantastic idea, and not that expensive either!

Oh and loved the fish recipe. We had it the other night. Salmon is a good price right now so will be having more of it!

http//www.weightwatchers.com

They have some good recipes. I cook WW-wise all the time now and hubby likes it. If you are looking for some specific ideas I can e-mail you some direct from there if you like.

Oh and sospan - no you don't cut out desserts and snacks.

Hello Mel,

I'm more of a beleiver in reduced portion size and and a balanced diet rather than *removing* anything from what you like to eat.

Here's a little trick for making really good mashed potato without using the tradional 6oz of butter per pound of cooked potato to make them oh-so-tasty.

Simply use hot chicken stock (which is made correctly has virtually no calories or fat) in small amounts to obtain the consistency you desire. Then when you're about to serve, simply add a tablespoon of butter to "lift" the flavour.

Bear in mind that a tablespoon of butter (approx an ounce) between say 4 people, isn't going to break the bank in terms of calories or fat.

Andrew

<font size=-1>[ This Message was edited by maczippy on 2002-03-01 1644 ]</font>

Thanks Andrew, I'll try that!
I do eat reduced portions, but I think a lot my problem is what I eat while I'm cooking.
I have to continually taste, and I do it without thinking. I have no idea how much I actually consume before the actual meal.
I have my son do taste testing if he is home at the time, but like an idiot I taste with him!
I don't know what to do about that problem! Any ideas? smile

I taste too, whilst cooking, but how much are you tasting?

Do you use a teaspoon?

How often do you taste (relative to what you're cooking of course), but let's say you're making a braised or stewed entree you wouldn't be tasting more than a couple of times to adjust/balance seasoning. Maybe once during the "middle" sector of cooking and then just prioir to serving.

If this "tasting" is the cause of the quantity you're eating then you should try and make an effort to tatste, set the fire to simmer and then go do something else.

I know sometimes I'll lurk out in the kitchen whilst I'm cooking even though there is no need for me to do so. I sometimes have to slap myself and realise that I need to walk away and let it get on with doing whatever it's doing, just periodically check into make sure that it's not simmering itself away (for example).

Maybe keep a big glass of water on hand and each time you get that urge to taste drink a big gulp of water. ??

Pressure cookers are good in this respect.

I love mine and especially with our current situation of 3 hours nightly tending to Gingers feet it's become a saving grace, allowing me to cook, but without the extended time involved. Plus it retains nutrients and flavour.

I love my Swiss Khon pressure cooker.

Pressure cookers are extemely useful if you're trying to lose weight. You can create excellent tasting dishes, low in fats, but HIGH in flaour in half the time (thereby reducing that "snacking risk") and with less energy used too.

Andrew

smile

Hi Mel...finally back with that recipe!! Actually, I think it is a WW's one...but it's good anyway!


You need.....

1 onion
2 medium courgettes (zucchini) or 3 large mushrooms.

Cut them up thinly, and simmer in water for about 45 mins...just don't use too much water, or it'll be too liquidy, ok.

Add a 15 oz can of tomatoes..or tomatoes and peppers, and a vegetable stock cube (made per the package instructions).

Simmer for 30 - 45 more mins, and leave to cool.

Put through liquidizer.

And that's that!

smile

Thanks Andrew and Mich.
Any tip or recipe is a bonus for me. This is literally a matter of life or death. I'm not kidding! cry
Andrew, I shall try to walk away from the stove top, I do tend to hover and keep an eye on things too much. I use the nearest available spoon for tasting so that's something for me to think about.
I think you've talked me into getting a pressure cooker at some point, though it's scary, bearing in mind my only experience with one exploded. You have, in another post explained how safe they are now.

Mich, that recipe soounds great, and so easy! I love all those ingredients, and will be trying it out soon!
thanks razz

As far as losing weight, I'm on a 4 stage approach.

First, I've gradually cut out a lot of things that are bad for me. I used to be a sucker for milkshakes and carbonated drinks. I've only had two Sprites since breaking my leg in April, one cos I needed a drink and the other because I accidentally put money into the soda machine rather than the water machine. I've committed to one milkshake a month. I have not eaten a beefburger (from fastfood or grilled at home) for almost 3 years. I try to eat very little chocolate etc. I have also started cutting down (and totally cutting out) deep fried stuff. Fried fish, chips, seafood, sweet & sour chinese etc are no longer part of my diet.


Second, we try and eat healthier at home and when eating out. We try to eat chicken (broiled, grilled, poached and stirfried. Had a cajun chicken salad last week which was very nice.

Third, at work I used to buy my lunch, but now I've started taking frozen meals. A Lean Cuisine and a low fat yogurt will last me until I get home. Not only is there less fat and calories but it works out cheaper too.

Finally, work out on a regular basis. We go to the gym, or at least aim for, 5 nights a week. At least 20 minutes of cardio and working our way upwards. Thursday we did 30 minutes plus weights.

We also bowl...not a workout? 3 people bowling 10 frames in 15 minutes is quite a workout. I've also started softball too.

Losing weight isn't about diet..what you eat is your diet. You can have a good diet or a bad diet...you don't "go on a diet" you just change whatever your diet is now. It takes some willpower, and often it involved having someone make sure you make the right choices....If you know you need to make a change, then you are halfway there...now make the change and stick to it!

Regards
Nigel

I'm pretty sure that our diet is going to get a swift revamp next week. Hubby was diagnosed with way high cholesterol and has to go to a nutritionist for a low fat diet. We already eat a low fat diet, I think, I may also find out how wrong I am.
I do most pan frying without anything but a non stick pan.
Most of what I cook is boiled, steamed or crock potted (I just invented that word). lol
I wouldn't be without my crock pot, I just throw a few things in it in the morning and come back to a loverly dinner.

Thanks Nigel for the tips. I already do a lot of what you say, but you threw some things in there that I really need to consider.

Wendi, I'm a sometime crockpotter too... I should use it more though. I usually spend a lot of time skimming any fat from the surface of the food before removing it from the crock pot. Come to think of it I don't do as many tastes tests when my food is crockpotted, (love that word!) so I really should use it more!
Thanks everyone. razz