Lose 5 Kilos

sunday pork chops

Andi — Thu, 11 Mar 2010 05:26:45 +0000

You may not believe you can lose weight while on a diet which includes sunday pork chops but it is achievable. It is crucial to not eat sunday pork chops or other high calorie beef/pork/lamb/veal every day but in moderation.

For instance, I allow myself these kinds of food once per week. I eat a reduced calorie diet 6 days a week, say 1400 to 1800 calories a day, and then one day, I eat whatever I like - without going overboard of course.

I have been eating like this for the last 4 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise plan or taken any pills or diet food. I have only been aware of what I eat 6 days per week and then eat whatever I like one day a week.

I also think it makes things easier if you have a little support when trying to lose weight and for that I signed up with the Biggest Loser club. They have many tools to enable you to monitor your progress and attain your goals.

Join the Biggest Loser

Sunday Pork Chops

1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup onion, diced

Preheat oven to 375 degrees F.

Mix together catsup, Worcestershire sauce and onion Pour over pork chops which have been browned and drained. Cover. Bake for 2 hours.

potato puff

Andi — Thu, 11 Mar 2010 02:31:35 +0000

You possibly will not accept that you could lose weight while on a diet plan which includes potato puff but it is possible. It is fundamental to not eat potato puff or other high calorie potatoes, noodles, starches every day but in moderation.

This is what I do, I allow myself high calorie food one day per week. I eat a calorie controlled diet for most of the week, say 1500 to 1600 calories a day, and then on the 7th day, I eat anything - without going overboard of course.

I have been sticking to this diet for the last 4 weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise plan or taken any pills or diet aids. I have just been conscious of what I eat most days of the week and then eat whatever I like one day per week.

I also think it helps to have a little support when dieting and for that I registered with the Biggest Loser club. They have numerous tools to help you monitor your progress and attain your goals.

Join the Biggest Loser

Potato Puff

Posted by LladyRusty at recipegoldmine.com 2004/3/10 00:36

Happy St. Patrick’s Day!

2 cups mashed potatoes
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter
2 tablespoons chopped onion
3 eggs, separated

Preheat oven to 350 degrees F.

Combine potatoes and Parmesan. Add butter and onion. Beat egg yolks and add them to the potato mixture. Beat egg whites until they are stiff. Fold egg whites into potato mixture. Turn out into a deep, buttered 2-quart casserole. Bake for 30 minutes or until a knife, inserted into the center, comes out clean. Enjoy!

corn creole

Andi — Thu, 11 Mar 2010 02:25:00 +0000

You may not think it is possible to lose weight while on a diet which includes corn creole but it is obtainable. It is pivotal to not eat corn creole or other high calorie vegatables every day but in moderation.

For instance, I allow myself high calorie food once per week. I eat a healthy diet for 6 days of the week, say 1400 to 2000 calories a day, and then 1 day, I eat what I please - without going crazy of course.

I have been using this method for the last 4 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any pills or diet aids. I have only been careful of what I eat most days of the week and then eat whatever I want one day per week.

I also think it makes things easier if you have a little support when trying to lose weight and for that I signed up with the Biggest Loser club. They have numerous tools to enable you to monitor your progress and attain your goals.

Join the Biggest Loser

Corn Creole

This is excellent for potluck dinners or buffet suppers.

1 small onion
1 clove garlic
1 small green bell pepper or 4 tablespoons chopped parsley
2 tablespoons shortening
1/2 pound ground beef
1 teaspoon chili powder
2 teaspoons salt
1 1/2 cups cooked tomatoes
1 cup cream-style corn
1/2 cup yellow cornmeal
1 cup milk
1/3 cup minced ripe olives

Saut? finely chopped onion, garlic, and green pepper or parsley in hot shortening until limp but not brown. Add beef and seasonings; cook slowly for 10 minutes. Add tomatoes and corn; boil briskly; stir in the corn meal; and add milk and olives. Bake uncovered for 1 hour in a well-greased baking dish at 325 degrees F.

Serves 6.

bread of the dead (pan de muertos)

Andi — Wed, 10 Mar 2010 20:42:15 +0000

You may not think you can lose weight while on a diet plan which includes bread of the dead (pan de muertos) but it is obtainable. It is pivotal to not eat bread of the dead (pan de muertos) or other high calorie breads every day but in moderation.

For example, I allow myself moderately high calorie food one meal per week. I eat a reduced calorie diet 6 days a week, say 1200 to 1800 calories each day, and then 1 day, I eat whatever I like - within reason of course.

I have been using this method for the last month and it has enabled me to lose 5 kilos. I have not changed my exercise regime or taken any vitamins or diet drinks. I have simply been aware of what I eat most days of the week and then eat whatever I like one day of the week.

I also think it helps to have some support when on a weight loss program and for that I joined the Biggest Loser club. They have numerous tools to help you monitor your progress and attain your goals.

Join the Biggest Loser

Bread of the Dead (Pan de Muertos)

El Dia de Los Muertos, is an annual Mexican celebration held in honor loved ones who have been dead for more than 40 days.

A solemn but joyful celebration, El Dia de Los Muertos traces back to the Aztec ceremony known as Quecholly, where dead warriors were remembered during the annual corn harvest. That tradition, combined with the Catholic Church?s celebration of All Saints Day (Nov. 1) and All Soul?s Day (Nov. 2) developed into a unique Mexican holiday that is part family reunion, part fall feast.

An important part of the celebration is an ofrenda, or altar, that is decorated with many items including the marigold flower, candles to attract the dead, and family pictures, clothing or belongings.

Food is an integral part of El Dia de Los Muertos. Popular dishes favored by loved ones such as mole, tamales, churros and fresh fruit are set out in hopes that the departed will share in the feast. In Veracruz, the best ears of corn from the harvest are placed on the altar; candy and sweets are set out for children who have passed on.

Other popular foods include chocolate skulls, marzipan coffins, and white chocolate skeletons, which are made as a way of laughing at death. A special bread, called pan de muertos is baked and decorated with fake bones. When making the bread, a little dough is used to decorate the top of each loaf with bones, crosses and tears. These shapes rise with the loaf and are attached just before baking. It is wonderful served with guava jelly and burnt orange marmalade.

After Nov. 2, when the family believes the spirit has consumed its share of the meal, the food and drink is split with friends and relatives.

1 package dry yeast
1/2 cup lukewarm water
5 cups flour
1 teaspoon salt
3/4 cup granulated sugar
1 cup butter, melted and cooled
6 eggs, lightly beaten
2 tablespoons anise water
2 tablespoons orange blossom water
1 tablespoon grated orange rind
1 1/2 cups confectioners? sugar
1 teaspoon vanilla extract
Milk
Pink sugar crystals

Dissolve yeast in water, then add 1 cup of the flour. Stir to make a soft sponge, cover with a cloth, and let rise in a warm place until doubled in bulk.

Set aside 1/2 cup flour. To the yeast mixture add the remaining flour mixed with salt, sugar and the cooled butter that has been mixed with eggs, anise water, orange blossom water and orange rind. Mix well and turn out on a board floured with the remaining 1/2 cup flour. Dough will be soft, so keep hands floured and knead lightly. Pat into a greased bowl and set in a warm place for about 1 1/2 hours to rise.

Shape into a round loaf in a 9-inch diameter pan. Bake in a preheated 350 degree F oven for about 30 minutes. Cool and frost with confectioners’ sugar mixed with vanilla extract and only enough milk to make a glaze of frosting consistency. Glaze only the top. Sprinkle with pink sugar crystals.

chowder sweet molly malone

Andi — Wed, 10 Mar 2010 13:59:39 +0000

You might not believe you can lose weight while on a eating plan which includes chowder sweet molly malone but it is achievable. It is crucial to not eat chowder sweet molly malone or other high calorie soups every day but in moderation.

For example, I allow myself these kinds of food one meal per week. I eat a low calorie diet for most of the week, say 1400 to 2000 calories each day, and then on the last day, I eat anything - within moderation of course.

I have been using this method for the last 4 weeks and it has aided me to lose 5 kilos. I have not changed my exercise plan or taken any supplements or diet food. I have just been careful of what I eat 6 days per week and then eat whatever I feel like one day of the week.

I also find it is helpful if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to enable you to monitor your progress and reach your goals.

Join the Biggest Loser

Chowder Sweet Molly Malone

2 1/2 pounds cockles or small littleneck clams, in their shells
1 1/2 cups white wine
1 cup water
2 1/2 pounds mussels, in their shells
6 tablespoons unsalted butter
2 leeks, white and pale green parts only, washed and thinly sliced
2 medium onions, peeled, finely diced
1 bay leaf
2 medium waxy potatoes, peeled, cut into 1/2-inch cubes
1 or 2 (8 ounce) bottles clam juice (optional)
2 cups heavy cream
Salt
Freshly ground black pepper
1/3 cup finely chopped fresh parsley
6 lemon wedges, seeds removed

Preheat oven to 250 degrees F. Place 6 soup plates on rack to warm.

Scrub the cockles or clams in cold running water and drain. Throw out any open ones. Place 1/2 cup wine and 1/2 cup water into a wide skillet with a tight-fitting lid. Add the cockles and cover tightly. Bring to a boil over high heat, reduce heat and cook for 2 or 3 minutes, shaking often. Lift the lid often. Quickly remove the cockles as they open. Do not overcook. When all cockles have opened, remove the meat from their shells, discarding any that have remained closed. Carefully strain the cooking liquid through a fine sieve and reserve. Reserve 6 whole cockles for garnishing final chowder.

Rinse the mussels, scrub extensively and remove the beard (many that you buy today have the beard removed; when in doubt, ask the fish salesperson). Cook the mussels by using the above procedures. Reserve cooking liquid and 6 whole mussels.

Melt 4 tablespoons butter in 5-quart soup pot over high heat and add the leeks and the onions. Cook over medium heat, stirring often, until onions are translucent, about 5 minutes. Add bay leaf, potatoes, reserved cockle and mussel cooking liquid and remaining white wine. (You may need to add enough bottled clam juice to cover the potatoes and onions for simmering.) Bring to a boil over high heat, reduce heat, partially cover and simmer over low heat until potatoes are tender. Add heavy cream and simmer chowder until the cream is somewhat reduced and you have a succulent consistency. Add reserved cockle and mussel meat and simmer for a few minutes to heat thoroughly. Taste and add salt, if necessary, and pepper. Remove bay leaf and swirl in remaining butter.

Remove soup plates from oven; add chowder to each. Garnish each serving with a reserved whole cockle and mussel, and lemon wedges. Sprinkle with parsley. Serve immediately.

Serves 6.

cannelloni

Andi — Wed, 10 Mar 2010 09:56:05 +0000

You may not believe you could lose weight while on a eating plan which includes cannelloni but it is feasible. It is fundamental to not eat cannelloni or other high calorie pasta every day but in moderation.

For example, I allow myself rich food once per week. I eat a calorie controlled diet 6 days a week, say 1200 to 2000 calories per day, and then on the 7th day, I eat whatever I want - within moderation of course.

I have been sticking to this diet for the last 6 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any pills or diet food. I have simply been careful of what I eat most days of the week and then eat whatever I feel like one day a week.

I also find it helps to have some support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to help you monitor your progress and achieve your goals.

Join the Biggest Loser

Cannelloni

Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil

Mix together.

Filling
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells,
    cooked according to package
    directions
2 cups marinara sauce or your favorite
    red sauce, or 2 cups white sauce,
    homemade or your favorite brand

In a large saut? pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well. Stir in Special Seasoning and reduce heat to low.

If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you’re ready to serve it. If frozen, thaw in refrigerator overnight before serving.

When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.

To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.

Makes 8 servings.

middle eastern marinades

Andi — Wed, 10 Mar 2010 08:58:19 +0000

You might not believe you could lose weight while on a eating plan which includes middle eastern marinades but it is achievable. It is crucial to not eat middle eastern marinades or other high calorie sauces & ingredients every day but in moderation.

For example, I allow myself high calorie food one meal per week. I eat a healthy diet for most of the week, say 1400 to 2000 calories each day, and then 1 day, I eat what I please - without going overboard of course.

I have been eating like this for the last month and it has aided me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet drinks. I have simply been careful of what I eat most days of the week and then eat whatever I feel like one day a week.

I also find it helps to have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to show you how to monitor your progress and reach your goals.

Join the Biggest Loser

Middle Eastern Marinades

Source: Lior’s Kitchen Talk

Lebanese Marinade
4 to 6 cloves garlic, finely minced.
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Turkish Marinade
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
4 cloves garlic, minced
Juice of 1 lemon
6 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup grated onion

Moroccan Marinade
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup melted unsalted butter or olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper, to taste

Egyptian Marinade
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
Salt and freshly ground pepper to taste.

Make sure you wash the chicken well after scrubbing hard with salt or flour. If using boneless chicken pieces, cut into 1-inch cubes and place in a shallow nonreactive container. If using whole birds, butterfly them; if using broiler halves, leave whole.

Select one of the marinades, then combine it in a bowl and pour over the chicken. cover and marinate in the refrigerator for 6 hours or overnight.

Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. Bring the meat to room temperature.

Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller) Remove the meat from the marinade, reserving the marinade.

If using chicken cubes, thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with reserved marinade while cooking (you may use a special brush).

Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE MEAT BECOME DRY.

rice balls with coconut milk

Andi — Wed, 10 Mar 2010 05:35:51 +0000

You may not believe you can lose weight while on a diet plan which includes rice balls with coconut milk but it is achievable. The key is to not eat rice balls with coconut milk or other high calorie rice dishes every day but in moderation.

This is what I do, I allow myself high calorie food one meal per week. I eat a calorie controlled diet for most of the week, say 1200 to 1600 calories each day, and then 1 day, I eat whatever I like - without going crazy of course.

I have been sticking to this diet for the last few weeks and it has helped me to lose 5 kilos. I have not increased my exercise routine or taken any pills or diet drinks. I have just been careful of what I eat on most days and then eat whatever I feel like one day a week.

I also feel it helps to have a little support when dieting and for that I signed up with the Biggest Loser club. They have many tools to show you how to monitor your progress and reach your goals.

Join the Biggest Loser

Rice Balls with Coconut Milk (Ginataang Bilo-Bilo)

1 cup glutinous rice flour (malagkit, sold in Oriental stores)
1/3 cup water
3 cups coconut milk (sold in Oriental stores), thinned with 1/2 cup water
1 cup granulated sugar
2 cups large pearl tapioca
1 1/2 cups coconut cream (sold in Oriental stores)

Blend rice flour and water into a dough. Shape into balls 1/4-inch in diameter.

In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add the rice balls. When the rice balls are soft but firm, add coconut cream and boil for 5 more minutes.

Serve hot.

Pad Thai

Andi — Wed, 10 Mar 2010 03:22:26 +0000

You may not believe it is possible to lose weight while on a diet which includes Pad Thai but it is feasible. It is crucial to not eat Pad Thai or other high calorie rice, noodles, potatoes, starch every day but in moderation.

This is what I do, I allow myself rich food one day per week. I eat a calorie controlled diet 6 days a week, say 1400 to 1600 calories a day, and then 1 day, I eat whatever I want - within reason of course.

I have been using this method for the last 2 weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise routine or taken any pills or diet drinks. I have only been careful of what I eat on most days and then eat whatever I feel like one day of the week.

I also find it makes things easier if you have some support when dieting and for that I joined the Biggest Loser club. They have lots of tools to show you how to monitor your progress and reach your goals.

Join the Biggest Loser

Pad Thai

Posted by WingsFan91 at recipegoldmine.com 6/25/01 6:42:29 am

1 pack dried rice stick noodles or "sen lek"
1/2 cup dried shrimp
1/2 cup baked tofu, cut into small strips
1/2 cup ground peanut
1 cup fresh bean sprouts
1/2 cup chives cut into 1 inch pieces
1 pound chicken meat, cut into small bite-size pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup water

Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.

Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.

After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.

Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.

Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.

Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.

The final step is to add in the bean sprouts and chives, just before turning off the burner.

Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.

toffee apples

Andi — Wed, 10 Mar 2010 01:12:31 +0000

You might not accept that you could lose weight while on a eating plan which includes toffee apples but it is obtainable. It is pivotal to not eat toffee apples or other high calorie fruits & desserts every day but in moderation.

For instance, I allow myself moderately high calorie food once per week. I eat a reduced calorie diet 6 days a week, say 1200 to 1800 calories a day, and then on the last day, I eat whatever I want - without going crazy of course.

I have been eating this way for the last 2 weeks and it has helped me to lose 5 kilos. I have not changed my exercise plan or taken any vitamins or diet aids. I have simply been aware of what I eat most days of the week and then eat whatever I like one day a week.

I also find it is helpful if you have professional support when trying to lose weight and for that I joined the Biggest Loser club. They have several tools to show you how to monitor your progress and achieve your goals.

Join the Biggest Loser

Toffee Apples (China)

2 medium green cooking apples
1 cup all-purpose flour
2 cups water
3 teaspoons sesame oil
3 cups vegetable oil
2 cups granulated sugar
2 tablespoons sesame seeds
Cold water
Ice cubes

Pare apples, cut into quarters and remove cores. Cut each quarter in half crosswise, making 16 pieces total. Measure flour into bowl. Gradually blend in 1 cup of the water using a whisk. Add 2 teaspoons of the sesame oil. Beat until smooth. Brush remaining 1 teaspoon sesame oil over a serving plate. Set aside.

Place apple pieces in batter, turning to coat completely. Heat 3 cups vegetable oil in wok over medium-high heat to 375 degrees F.

Using a slotted spoon, lift apple pieces from batter and place in oil. Cook half of the pieces at a time until light brown, about 2 minutes. Drain on absorbent paper. Pour oil out of wok but do not clean wok. Measure remaining 1 cup water and the sugar into wok. Cook, stirring constantly, until mixture reaches about 235 degrees F on a candy thermometer, 10 to 13 minutes. Remove from heat immediately. Mix in apples and sesame seeds. Transfer to the oiled serving plate.

Place cold water and ice cubes in bowl. Dunk apples in the ice water before eating.