1lb down this week and got my 1st silver 7. I'm really chuffed. Had an unplanned xmas dinner on Sunday at Mum and dad's so I didn't save points for that! Plus Saturday went over a bit.
Still no exercise for me! I'm getting really annoyed with myself. I'm going to do 10 mins on the cross trainer tonight as other half is at football so can do it while he is there and then have dinner.
This week meals include sweet and sour chicken (from ww takeout recipe book), chicken korma (ww sauce), Trout with jacket and veg, Gnocci with cheese and ham (from WW mag), Sausage and mash (ww sausages), Fishcakes. Yummy!!! I love looking for new recipes so if anyone has some let me know!
For xmas dinner I found this which is quite handy. Have a good week everyone.
YOU can eat a full Christmas dinner with all the trimmings and NOT put on weight this Christmas! Yes it's true just take a look at the below menus. One is your traditional Christmas dinner the other a specially designed Christmas Day menu from Weight Watchers. The beauty is that it offers you the flexibility to eat all your favorite foods but still stay in control of your weight and ensure those jeans aren't too tight on January 1!
Weight watchers area Manager, Liz McMahon, of Basingstoke said: "Christmas doesn't need to be a struggle you can still enjoy all the festive fayre, just go easy on the chocolates and the booze and pile up your plate with lean roast turkey and seasonal vegetables!"
Here is the Traditional Christmas Dinner...The average Weight Watchers member has a daily POINTS allowance of 20 and this Christmas dinner comes in at 45 POINTS without any breakfast or tea! So you can see where you could gain a few pounds over the Christmas season!
Traditional Christmas Dinner
Leek & Potato Soup – 5 POINTS values
Roast Turkey (4 medium slices) - 2 POINTS values
Stuffing (2 tablespoons) - 1 POINTS value
Bread Sauce (2 tablespoons) - 1 POINTS value
2 Chipolata Sausages - 3 POINTS values
Bacon (1 rasher) - 1.5 POINTS values
Peas (3 tablespoons) - 1.5 POINTS values
4 Small Roast Potatoes - 6 POINTS values
2 Scoops Mashed Potato - 2 POINTS values
Gravy - 1.5 POINTS values
Cranberry Sauce (2 tablespoons) - 1 POINTS value
Christmas Pudding (1 portion) - 5.5 POINTS values
Double Cream (2 tablespoons) - 4 POINTS values
Brandy Butter (1 tablespoon) - 3.5 POINTS values
Coffee with cream (1 tablespoon) and sugar (1 teaspoon) - 1.5 POINTS values
Wine2 Glasses of white wine - 3 POINTS values
Total Points values- 45 (before Breakfast or Supper!)
Or try this Weight Watchers Christmas Day Menu that with just a few changes and including a breakfast and a tea only comes to 20 POINTS values!
Weight Watchers Christmas Dinner
Based on the average day of 20 POINTS® values
Weight Watchers Leek & Potato Soup – 2 POINTS values
Roast Turkey (4 medium slices) - 2 POINTS values
Gravy - 0 POINTS values
Mushroom and Bacon Stuffing (per serving) - 1 POINTS value
Bread Sauce (per serving) - 1 POINTS value
Brussel Sprouts, Carrots, Leeks and Courgettes (boiled) - 0 POINTS values
Cranberry and Port Sauce (per serving) - 1/2 POINTS values
Boiled New Potatoes (4) - 1 POINTS value
Christmas Pudding (1 portion) - 4.5 POINTS values
Custard Sauce (per serving) - 1.5 POINTS values
Coffee with semi-skimmed milk and sweetener - 1/2 POINTS value
Wine2 125ml glass of Weight Watchers Riesling – 2 POINTS valuesLeaving 4 POINTS values for the rest of the day:
Breakfast: Honey Roast Ham with a Poached egg and mushrooms and tomatoes
Snack: 2 Mini Bourneville Plain Chocolates
Tea: No POINTS value Vegetable Soup (Cook carrots, turnip, parsnips and onions in a pan in chicken stock, once vegetables are soft blend , season and serve)
Stuffing (serves 16 portions)
Ingredients3 x 1/2oz (15g) lean rashers back bacon, derinded5½oz
(150g) mushrooms, finely chopped
3 tablespoons margarine
2 onions finely chopped
2 tablespoons parsley
8oz (240g) dry bread
1 tablespoon lemon juice
1 large egg, lightly beaten
1) Lay the bacon on the rack of a grill pan and cook under a moderate grill, turning once, until cooked but not crisp.
2) Heat the margarine in a saucepan, add the onions and stir-fry for 5-6 minutes. Add the mushrooms to the saucepan and continue frying until cooked. Stir in the parsley and set aside.
3) Break the bread into pieces, place in a liquidiser or food processor and process to breadcrumbs.
4) Stir the breadcrumbs into the onion and mushroom mixture, mix in the lemon juice and bind together with the egg. (Points value per serving - 1)
111/2-121/2lb (5.5-6kg) fresh turkey with giblets
1 large onion
21/2 tablespoons margarine
1) Remove the giblets from the turkey. Rinse the bird under cold running water and pat dry with kitchen paper.
2) Spoon the stuffing (see above) into the skin at the neck of the bird. Place the onion in the body of the turkey.
3) Spread the margarine thickly over the breast of the turkey then spread over the rest of the bird.
4) Cover with foil and cook at 400-425 F, 200-210 C, Gas Mark 6-7 for 3 hours, 15 minutes Remove the foil , baste well with the juices from the roasting tin and continue cooking, uncovered for about 30 minutes until brown and completely cooked.
5) Transfer to a warm serving plate and leave to stand while preparing the gravy.
6) Carve the turkey, allowing 3oz (90g) - about 4 medium slices per person. (Points value per serving - 2)
Bread Sauce (serves 8)
4 whole cloves
blade of mace (optional)
12fl oz (360ml) skimmed milk
21/2oz (75g) fresh breadcrumbs
1 tablespoon double cream
1) Peel the onion and press the cloves into it. Place the onion, peppercorns and mace into a small saucepan. Pour in the milk and heat very gently until the milk is steaming and just reaching boiling point. Remove from the heat and leave for 30 minutes.
2) Remove the peppercorns, mace and onion. Stir in the breadcrumbs and cream and return to a very low heat. Bring to the boil, stirring all the time. Remove from the heat, season with salt and serve. (Points value per serving - 1)
Gravy (serves 8)
Giblets from turkey
1 onion, sliced
1 tablespoon cornflour
1 pint (600ml) water
1) Remove giblets from the turkey, rinse under cold running water and pat dry with kitchen paper.
2) Place giblets in an oven-proof dish with sliced onion and add about 1 pint (600ml) water to cover.
3) Cover the dish and place on the lowest shelf of the oven. When the turkey is cooked remove from the oven and leave to stand for about 10 minutes.
4) Place the giblets and juices from the turkey roasting pan into a basin standing in a bowl of chilled water - if possible add a few ice cubes to the chilled water. As soon as the fat solidifies on the top, skim it off. Blend the cornflour with a little cold water to form a smooth paste.
5) Strain the giblets and gradually stir the juices into the cornflour. Pour into a saucepan and bring to the boil, stirring all the time. Boil for two minutes then pour into a gravy boat or jug. (Points value per serving - 0)
Cranberry and Port Sauce (serves 8)
8 oz (240g) cranberries
1/4 pt (50ml) water
1 teaspoon arrowroot or cornflour
2 tablespoons sugar
2 tablespoons port
1) Place the cranberries and water in a small saucepan over a moderate heat. Simmer for 10-15 mins until the cranberries are cooked. Stir briskly to break up some of the cranberries to make a purée containing a few whole cranberries.
2) Blend the arrowroot or cornflour to a smooth paste with 2-3 teaspoons cold water. Stir into the cranberries and bring to the boil stirring all the time. Boil for 2 minutes.
3) Remove the sauce from the heat and stir in the sugar and port. Serve hot or leave until cold. (Points value per serving - 1/2)
Christmas Pudding (serves 8)
1 teaspoon margarine
6oz (180g) fresh breadcrumbs
2oz (60g) flour
12oz (360g) dried fruit
grated zest of one lemon
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 1/2 oz (45g) carrot, finely grated
1oz (30g) soft brown sugar
1 tablespoon treacle
1 1/2 teaspoons brandy flavouring
2 large eggs
1) Grease a 1 ½ pint (900ml) basin with the margarine.
2) Mix the breadcrumbs together with the flour, dried fruit, lemon zest, spices, carrot and sugar.
3) Spoon the treacle into a jug, add the brandy flavouring and eggs then whisk until evenly combined.
4) Mix the egg mixture into the dried ingredients.
5) Spoon the mixture into the prepared basin, press down with the back of a spoon then cover with a layer of pleated non-stick baking parchment and foil. Steam for 1 hour 45 minutes.
6) Carefully lift the basin from the saucepan or steamer and remove the paper and foil. Invert the pudding onto a serving plate and decorate with a sprig of holly. (Points value per serving - 4 ½ )
N.B. This pudding does not have the keeping quality of the traditional pudding which is very rich and contains a high proportion of fat, therefore make it on Christmas Day or Christmas Eve and then reheat it on Christmas Day.
Custard Sauce (serves 4)
2 tablespoons custard powder
1 pint (600ml) skimmed milk
1 tablespoon sugar
1) Place the custard powder in a bowl
2) Gradually blend about 3 tablespoons milk into the custard powder to make a smooth paste.
3) Pour the remaining milk into a small saucepan and heat until steaming.
4) Pour the hot milk onto the custard powder mixture, stirring all the time
.5) Pour the custard powder mixture back into the saucepan, add the sugar and bring to the boil stirring all the time. Boil for 2 minutes. Serve hot or cold. (Points value per serving – 1 ½)