Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Shovan - Needless to say, I'm kicking myself for letting the weight come back after I swore to NEVER let it happen to me. The first time around on WW I was fanatically stringent about the plan and lost an average of 10# a month (and no- it wasn't easy and I was sometimes out of mind with hunger). This time I don't feel as driven because I'm doing it online and I'm not out to prove anything to anyone. I do however want to get back to where the new wardrobe I bought when i reached Lifetime fits again. I refuse to by a bunch of "fat clothes", LOL.
You sound like a fabulous cook. I'm good at following recipes and don't trust myself to improvise without them.
I just made a fabulous Roasted Vegetable salad from Emeril Lagasse.
Roasted Vegetable Salad
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 45 min
Serves: 8 cups, 10 to 12 servings
2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)
Directions
Preheat the oven to 350 degrees F. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes.
Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic.
Season, to taste, with salt and pepper. Toss with the cheese and serve.
I used 1/4 cup oil for the roasting and 2 TBSP for the dressing. I also used more garlic and primarily basil for the herbs.
It's 1 WW Point per serving with those changes NOT counting the feta. You need to add for the cheese calories.
The Durban Chicken is part of the Durban Spiced Roast Chicken Salad recipe: http://www.disboards.com/showthread.php?t=1575103&page=76
The Spice Mix is very good and I did the marinade as printed using FF yogurt and 2 TBSP oil. It's about 1 Point per 1/4 cup plus the chicken.
I will definately be trying the halibut recipe.
You sound like a fabulous cook. I'm good at following recipes and don't trust myself to improvise without them.
I just made a fabulous Roasted Vegetable salad from Emeril Lagasse.
Roasted Vegetable Salad
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 45 min
Serves: 8 cups, 10 to 12 servings
2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)
Directions
Preheat the oven to 350 degrees F. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes.
Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic.
Season, to taste, with salt and pepper. Toss with the cheese and serve.
I used 1/4 cup oil for the roasting and 2 TBSP for the dressing. I also used more garlic and primarily basil for the herbs.
It's 1 WW Point per serving with those changes NOT counting the feta. You need to add for the cheese calories.
The Durban Chicken is part of the Durban Spiced Roast Chicken Salad recipe: http://www.disboards.com/showthread.php?t=1575103&page=76
The Spice Mix is very good and I did the marinade as printed using FF yogurt and 2 TBSP oil. It's about 1 Point per 1/4 cup plus the chicken.
I will definately be trying the halibut recipe.
Things are just not as much fun without you! I hope you & your family are holding up through these rough times. 
Just kidding..even with that weekend i have managed to lose a bit over 5 lbs this month..not much, but for me..thats pretty good..only 35 more to go! 
Gosh that looks chocolatey delicious! How you lost weight with that romantically fattening weekend is beyond me!! 
They should just be grateful that I turned out so "normal." 
I want one now! I watched Man vs. Food the other night and he was at Mother's eating the ham! UGH! I wish I was coming this month!
