WOW! That is awesome. Have you experienced any bad side effects? I have not tried Alli yet but, I am really interested. OT but, I love your wedding picture in your siggie!!
Question - Is there anyone that was actively dieting prior to adding Alli to your diet plan? Did Alli seem to make a big difference in increasing the amount of weight you were loosing. Was it a big difference or just a couple of lbs a month more? I have been doing Weight Watchers for the past 8 months actively and have lost about 35 lbs in that time (60 over the past 2 years). I would love to kick it up and loose an additional 4-5 lbs or so a month. Are you finding it working that way? I've been trying to decide if I should try adding Alli to my plan since I already have a low fat diet. Thanks for any info you can offer.
Question - Is there anyone that was actively dieting prior to adding Alli to your diet plan? Did Alli seem to make a big difference in increasing the amount of weight you were loosing. Was it a big difference or just a couple of lbs a month more? I have been doing Weight Watchers for the past 8 months actively and have lost about 35 lbs in that time (60 over the past 2 years). I would love to kick it up and loose an additional 4-5 lbs or so a month. Are you finding it working that way? I've been trying to decide if I should try adding Alli to my plan since I already have a low fat diet. Thanks for any info you can offer.
Cranberry-Orange Sauce
The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.
Makes about 2 1/4 cups
3/4 cup water
1 cup granulated sugar
1 tablespoon grated orange zest
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier)
Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)