To see Sue’s Weight Loss Progress – CLICK HERE
Last Weigh in 21-08-2024
lAST WEIGH IN TILL 18-09-2024 – BALI HERE WE COME!
Considering what I have eaten in the last week this is a FANTASTIC weigh loss for me. Chris’s birthday cake is a killer. I was mindful of what I was eating around the cake. Can’t let it go to waste now can we 🤣 this is my last weigh in till I return from Bali. It could be really bad or just meh 🫤 only time will tell.
Selamat tinggal …
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If you haven’t made Cookidoo’s Cream Chicken Cauliflower Soup you must. For people doing WW it has ZERO POINTS. It is delicious, creamy, spicy - amazing. Highly recommended
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Chris’s 64th Birthday Cake 🎂 A Kombi. He said he wanted one and got it. He is even in the drivers seat! Look close. I think however he wanted a real one but this will have to do. Happy birthday to my best friend ♥️
@funkybatter recipe Cookies and Cream Cake with Vanilla BatterCream - according to everyone the cake tasted AMAZING. 🤩
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Tonight’s dinner was from the Thermomix magazine “Marry Me Chicken pasta” - I can see what everyone is raving about. Totally delicious and everyone loved it. Certainly not a WW meal but when we were celebrating Chris’s birthday with family, most certainly not - I had a small bowl!!
It could be lightened up by substituting the cream for half light cream half light milk but not tonight.
It was lovely having all the family here today.
Tonight I made @cooksisternz Slow Cooker Beef Curry with Lupin Dumplings. 8 WW Points
I made the purchase of my first Lupin products and decided to start with Wendy’s recipe. Curry is always a big hit in this house and this was no exception. The Lupin dumplings were a different texture to what I am use too but I really liked them. I did change up the recipe of the dumplings to suit us but the curry stayed the same. Delicious!!
I love the idea that @thelupinco is gluten free and much lower in WW Points - 9 points lower to be precise.
Highly recommended
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A loss is a loss. Woohoo. Working like crazy. 31 days straight so far with half Sundays off and can’t wait for this weekend.
Not working finally. Cake baking Saturday and family for dinner Sunday. Thank you to my daughter for arranging it all.
One and half weeks to go till we leave for our holiday. 🏝️ ☀️ 🤩
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TOMATO & POTATO FISH BAKE - 4 WW POINTS and boy am I full! This meal was absolutely delicious 😋 we paired it with broccolini.
INGREDIENTS
1 Tablespoons olive oil
1 x 3 second spray olive oil
4 potatoes, peeled and thinly sliced
1⁄2 medium onion, thinly sliced
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 tomatoes, seeded and finely chopped
2 cloves garlic, crushed
2 tablespoons fresh parsley, chopped
1 1⁄2 lbs white fish fillets (barramundi)
1/2 teaspoon dried oregano
DIRECTIONS
1. Spread 1 tablespoon of the oil in a large cast iron or ovenproof frypan.
2. Layer potatoes, onion and half each of the salt and pepper in pan
3. 1 x 3 second spray oil.
4. Heat over high heat until sizzling, about 2 minutes.
5. Reduce heat to medium; cover and cook for 12 minutes.
6. Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
7. Remove pan from heat.
8. Arrange fish over potatoes; top with tomato mixture.
9. Sprinkle with oregano.
10. Bake in 220c degree oven until fish flakes easily when tested, about 12 minutes.
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Well - a rough week it has been. I have been slack - not meal planning - eating what I shouldn’t - haven’t been to a workshop in two weeks - trying to organise my work before holidays. A few websites that need to be completed and released before I am released. No excuses really work however that’s mine. 🤣
Onwards and upwards — here’s to being a bit more organised 🥂
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Tonight’s dinner was chicken and vegetables stir fry adapted from WW recipe. We didn’t have all the “correct” ingredients so we used what was in the fridge. 4 WW Points
Really filling and yummy
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Creamy Chicken Mushroom & Spinach - OH MY is this good. Yes it’s higher in points (10) but worth every mouthful. We served it with mashed pumpkin and steamed greens. Super delicious and really filling. 10 WW POINTS
Ingredients:
4 skinless chicken breasts
1/2 tsp bicarb soda (velveting - optional)
Salt and pepper to taste
2 tsp olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
2 cups fresh spinach
1 cup cooking cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Directions:
If velveting the chicken
Sprinkle with bicarb soda and rub into chicken. Refrigerate for 30 minutes. After time is up, rinse chicken and pat dry with paper towel.
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through.
Remove from the frypan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes.
Add the sliced mushrooms and cook for 5 minutes until they start to brown.
Stir in the fresh spinach and cook until wilted.
Pour in the cooking cream and chicken broth, bringing the mixture to a simmer.
Stir in the grated Parmesan cheese, and Italian seasoning. Cook until the sauce thickens, about 3-4 minutes.
Return the chicken breasts to the pan, spooning the creamy sauce over them. Cook for an additional 2-3 minutes to heat through.
Serve
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7.3kg so far in 7 months. Down 300g this week!
I haven’t rushed this - obviously. I want a full change in my habits. Not just my weight. I have still enjoyed everything just in moderation. Lost weight this week despite eating a block of Cadbury Peppermint Aero. 😮😝 I didn’t go to my workshop today due to trying to finalise so much before our long awaited holiday is 26 days - oh and I probably would have found it with the fog this morning. 🌫️
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