We
expect more of ourselves than we have any right to. Oliver Wendell Holmes,
Jr.
I’m liking this mornings quote above because it’s
reminded me how you all have such high expectations of yourself but not others,
especially where weight loss is concerned!
Going from overindulging all over Christmas to a much stricter regime
isn’t easy and if you manage to stick to it 100% for the first week then well
done, if you don’t then welcome to the reality of being human. It isn’t easy to suddenly resist everything,
and it isn’t the end of the world if you don’t manage to. How many times have you been offered a biscuit
or a crisp from someone’s packet and gone to have one, absolutely forgetting
you’ve gone back to Weight Watchers. It’s
so easily done. So just a reminder to
take it one step at a time, don’t beat yourself up and enjoy the journey, we’ll
get there, it’s not a race and when you achieve your goal you can tell everyone
and anyone who’ll listen to you that you did it and still manage to slip up and
over indulge once in a while.
A huge congratulations to Iris last night for achieving her 50lb weight loss, losing over Christmas and still managing to have a fabulous time is brilliant and proves that ProPoints works.
I’ve
given you another of my favourite recipes below which I’ve worked out in
ProPoints and if you’re on F&H how many you’ll have to use out of your weekly
allowance. On F&H it might be worth
experimenting to see if the low fat soft cheese could be swapped with low fat
fromage frais or virtually fat free plan quark – who know’s it might work!
Chicken
Fricassee Serves 2, 9pp each or 1pp each on F&H
100g brown rice (10pp)
Low
fat cooking spray
2 x 125g skinless boneless chicken breasts (6pp)
300ml
chicken stock (use 1½ chicken oxo cubes) (1pp)
110g carrots, peeled and cut into thick chunks.
150g button mushrooms, sliced
1
garlic clove, crushed
75g
low fat soft cheese (2pp)
Bring
a pan of water to the boil and cook the rice according to the packet
instructions. Drain well and leave to
cool. Meanwhile, lightly coat a deep,
lidded, non-stick frying pan with low fat cooking spray and heat until
hot. Add the chicken and cook for 3-4
minutes until browned all over. Add the
stock and carrots. Bring to the boil,
cover and simmer for 10-15 minutes until tender. Meanwhile, lightly coat another small
non-stick frying pan with low fat cooking spray. Add the mushrooms and cook, stirring, for 5
minutes until the juices have been released and evaporated. Add the garlic and rice and cook for a
further minute, until hot. Divide
between two plates. Remove the chicken
and carrots with a slotted spoon, reserving the stock. Place the chicken and carrots on top of the
rice. Keep warm. Return the pan with the stock to the hob. Boil quickly for 1 minute. Remove from the heat. Stir in the soft cheese. Pour the sauce over the chicken.
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Giving
you a recipe every day is helping me plan my meals over the next few weeks -
that’s my mission this weekend to spend some time planning my meals and doing a
bit of cooking to fill the freezer. As
we said in the meeting this week, sorting your surroundings is a great first
step to success so hopefully you’ll all be doing that with me too. I was impressed yesterday when I asked a
group of my members if they had time to sorting their surroundings this week
and one lady replied, “We’ll make time” and everyone agreed ;0). Now that’s why I like to hear, putting
yourself first because you are after all the most important person in your
world.
Well
I better get a wriggle on, I had a lie in till just before 7am and now have
lots to do before I can go play with my mate and she’s the impatient type!
Have
a fabulous Friday folks - I will.
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