Constantly dizzy- back from the wilderness

[CAPRICORN]

Woohoo Dizzy

Just going to start copying over those recipes you wanted.. you will have to excuse the spelling and waffle as I haven't edited them yet


Ox burger
makes 6X100g burgers

• 500g extra lean minced steak
• 1 onion -finely chopped
• 1tbs capers - well chopped
• gherkin-finely chopped - (about 1tbs once chopped)
• 1tsp wholegrain mustard (0.5)
• 1tsp worcestershire sauce.
• 2tbs fat free natural yoghurt
1. Squish everything together with your hands and chill for about 1hr
2. break of 100g pieces and shape into patties (I have a burger press )
3. place back in the fridge until required
4. heat a non-stick frying pan and drop them in and let them seal before turning over and cooking the other side -I cooked them on a fairly high heat to stop them losing all their juices -and sometimes once sealed I whack them in the oven to cook

 

[CAPRICORN]

BEEF BURGERS
• 400g lean minced steak
• 1/2 red pepper finely chopped
• 2 fat spring onions chopped
• 1 courgette -grated
• 1 small egg (you might not need it all)
• seasoning -lots of it
• 2tbs sweet chilli sauce (3)

1. Squish it all together and chill
• then I divided into 8 -put one piece in the press -but they will be easy to do by hand.
• put 21g low fat cheddar =1/2 healthy A in the middle
• crack black pepper over
• top with the other piece and press down and seal
then I whacked them in the fridge until I wanted them...
then sealed each side in a dry non-stick frying pan and then popped on an upside down holey pizza tray in a medium oven until cooked through.

They were really meaty and juicy -deffinitely another thing to go on the "must do again list" -especially as I don't like burgers as a rule and to be honest I think they could have stood more veggies in them as even though you could see the peppers -you couldn't see the other stuff

 

[CAPRICORN]

Buffalo chicken
serves 4
syns per serving:-
2.5 on EE and ORI
8 on Green

Marinade:-
1. 2tbs runny honey
2. 3tbs soy sauce
3. 2 garlic cloves -peeled and crushed
4. 1tsp paprika
5. 1 red chilli-de-seeded and chopped -I left this out
6. 1tsp tabasco or hot pepper sauce -and I doubled this
7. 1tbs white wine vinegar
8. 2tbs tomato ketchup
• whang it all together and drop in 16 skinless chicken wings (I used breasts cut into strips)
• leave for 30 mins -I left all day
• place on a baking sheet and bake in a pre-heated oven (200/gas6) for about 25mins or until cooked through (obviously less for the strips) -brushing over with any extra as they cook
they also give recipes for
"honey mustard dip"
4oz fat free fromage frais
2tsp dijon mustard
2tsp runny honey
its all in one recipe so I assume that is included in the syns (I haven't tried that yet)
The chicken is gorgeous -even cold...and its nice using pork filet too mmmmm

 

[CAPRICORN]

coq au vin
serves 4
EE + Original 1.5syns per portion
green 15 syns

• low cal cooking spray -I don't use it
• 12 lean bacon rashers-cut into bite size pieces -I use 1 per portion, smoked is yummy
• 12 baby onions, peeled and left whole -I prefer 2 big ole onions sliced up
• 4 cloves garlic -crushed
• 400g mushrooms -I use frozen ones, defrosted and squeezed out
• 2 sticks celery -cut into 3/4" pieces
• 2 carrots -peeled and cut into 3/4" dice
• 1 sprig thyme -I used 1tsp dried
• 1 bay leaf
• 180ml red wine (burgundy/bordeaux)
• 800ml chicken stock
• 2tbs balsamic vinegar
• 12 skinless chicken thighs or drumsticks -I use 4 breasts
• seasoning
1. place a heavy based flameproof casserole dish over a medium heat
2. spray with oil (if using) add the bacon and onions -stirfry until just browned
3. add garlic, mushrooms, celery and carrots
4. turn up the heat to high add the thyme, bay leaf, red wine, stock and vinegar
5. add the chicken and bring the mixture to the boil, then lower the temp and simmer gently for about 25 mins until chicken is tender and cooked through
6. for a thicker sauce, remove the chicken and keep warm. Cook the sauce over high to reduce -return chicken to the pan and heat.
Now I do mine a wee bit different *suprise*... I make the sauce and reduce it down quite a bit and then add the chicken so it doesn't get over cooked
The Bacon sauce without the chicken is stunning on its own and is lovely sauce for pasta or over steaks etc....

 

[CAPRICORN]

BREAKFAST PORK BURGERS
500g extra lean minced pork
• 1tsp coarse salt
• 1/2tsp dried sage
• 1/4tsp fine ground pepper
• 1/4tsp brown sugar (not even 0.5)
• 1/4tsp dried thyme
• 1/4tsp dried marjoram
• pinch ground cloves
• pinch crushed red pepper/paprika
1. Squish it all together and leave in the fridge for a few hours or over night (or however long you have)
2. I made it into 5 X 1/4lb burgers
3. I left to chill
4. then dropped into a hot dry non-stick frying pan and seal both sides
5. then I transfered to a medium oven on a rack and cooked through
I always break a small piece of before shaping them and cook in the frying pan so I can check the seasoning.

This recipe is actually a slight twist on the sausage recipe I used to do lots -so you could always roll into sausage shapes if you prefer ...

 

[CAPRICORN]

ROSEMARY SCENTED LAMB
serves 2
3 syns per serving or RED/EE
1. 2 lean lamb leg steaks
2. 1 clove garlic -grated
3. 1tsp honey - 1
4. 1tsp oil - 2
5. 65ml red wine - 3
6. 1/2 oxo cube - I used lamb
• mix together 2,3+4 and massage into the lamb steaks -cover and place in the fridge for 15 mins
• drop them into a warmed (not too hot as honey burns quickly) dry non stick pan and cook for approx 3 mins on each side
• remove them from the pan briefly and add in the oxo cube and the wine... stir to dissolve
• add the steaks back in and cover-reduce heat and cook gently until tender -If you find it drying up you can add a small splash of water
• when cooked remove the steaks and wrap in foil and leave to rest whilst you reduce down the liquid *you end up with just enough to drizzle over*
They were another "do again" in this house .... As always -give me a yell if I haven't made anything clear
oooohh and-in the remoska (thats where mine was done) -throw the marinaded lamb in and switch on -allow to colour -throw in the oxo and wine and add the lamb back in -cover with foil and switch back on and cook until tender (watch it doesn't boil dry) -then at the end tip the liquid into a small pan and reduce (you might not need to mind) -simples

 

[CAPRICORN]

stifado
serves 4
pre-heat oven 170c/gas3
1.5 syns on EE/Original
9 syns on green
• 2 onions -peeled and sliced
• 3 cloves garlic -crushed
• 600ml beef stock
• 450g lean stewing steak-diced
• 1tbs tomato puree
• 180ml red wine
• 2tbs red wine vinegar
• 2 thyme sprigs (I used 1tsp dried)
• 1 rosemary sprig (I used 1/2stp dried)
• 1 bay leaf
• 1/2tsp cumin seeds
• 1/2tsp cloves ----- tie these 3 into a piece of muslin
• 1 cinnamon stick
• 400g pickling onions -peeled and blanched
• juice 1/2 lemon -I missed this out
• seasoning
1. put sliced onions, garlic and half stock in a large flameproof casserole - cover and bring to the boil for 5-10 mins
2. reduce the heat and simmer uncovered 20-30 mins until the onions are golden
3. add steak and brown.
4. add puree, red wine, vinegar, herbs and remaining stock
5. drop in the muslin parcel
6. cover and cook in the oven for 1 hr then add pickling onions then cook for a further 1-1.5hrs until steak is tender
7. remove herbs and spice bag
8. add seasoning and lemon juice

 

[CAPRICORN]

Righty ho lovely.. there are the first few -I will pop the slow cooker ones on tomorrow -I just need to turn them back into oven/hob recipes for you..
Hope you are feeling brighter soon ..and Mr D too

 

[Red Riding Hood]

3lbs off for me it was worth eating the yacky fish for :9529:

just need 1/2lb for that 2 stone shiney
:gimi:
ta muchly for the dancing those pom poms of yours worked a treat Jimbob x x

:happy036::happy036:That's fab Dizzy and well deserved, well done. I see you have discovered the Pagen Krisproll love as well

I hope your OH feels better soon. Have the kids been horrible to you Dizzy?

 

[constantlydizzy]

Thankyou soooooo much for the recipes....Im sure the Burger ones & the lamb one will be a big hit with Mr Dizzy (I dont do lamb much as I have a sheep phobia lol *big Dizzy hugs* x x

Still feel a bit poopy, Ive still not heard from my son (its his 21st Birthday today and hes fallen out with me......because I went away at xmas :sigh but I only found out yesterday when I saw him in Asda with his nasty dad left a card at my mums with £150 in it.....not even a text to say thankyou :sigh:

 

[pesty]

Thankyou soooooo much for the recipes....Im sure the Burger ones & the lamb one will be a big hit with Mr Dizzy (I dont do lamb much as I have a sheep phobia lol *big Dizzy hugs* x x

Still feel a bit poopy, Ive still not heard from my son (its his 21st Birthday today and hes fallen out with me......because I went away at xmas :sigh but I only found out yesterday when I saw him in Asda with his nasty dad left a card at my mums with £150 in it.....not even a text to say thankyou :sigh:

((((hugs for a wonderful woman)))

Ive responded on our other convo, hope your ok and Mr Dizzy is a bit better today xx

 

[constantlydizzy]

Didnt post my food diary yesterday as it was a little meh! not naughty really just not brilliant (or very exciting)

Anyway - my little emotional meltdown over the weekend has been buried in the *look at it later cupboard* I cant keep stewing over stuff OR have it control my every waking moment :sigh:

SO Back on Plan-focussed as I can be again OH is still poorly sick with tonsilitus when he does eat its just tinned tommy soup, ice cream or weetabix that he wants so Im just catering for myself at the mo.....
my meals might be a little 'samey' for a few days but as long as I get some weight loss I dont really care lol

Today will be RED

B strawbs & Activia yog. 2 slices ham

L Im going to TRY prawns for the very 1st time EVER not sure what to expect but im assured if I put them in xtra light mayo (0.5 syn) ketchup (1 syn)lemon juice. I might like them I'l have these with salad. HEB, 3 pagen rolls

T an omlette of ham/onion/tom HEA cheese strawbs & yog

HEB2 HIFI choccy bar at 8pm curfew

syns
xtra light mayo 0.5, ketchup 1, white choc options x2 5 = 6.5 I might have a penguin wafer 4.5 if I feel the need later tonight (total 11)

 

[constantlydizzy]

Ive eaten Prawns!!!!!!!!!!! Wahey!!!!!

The prawns were............

actually quite ok

I did try a 'bare one' but I couldn't eat more than one in its naked form

The sauce recipe Capricorn told me to do was flipping lovely (I remembered at the last minute about the worcester sauce) only 1 syn too....bonus

I got a couple of prawns that tastes verrrry fishy so had to spit them out as I wanted to gag

.....but other than that the verdict is that I think I like them!! and will try them again just to make sure it wasnt a fluke.


WOOOOHOOOOO another fishy product I can add to my list

 

[pesty]

Glad you liked them CD!!!! I LOVE prawns!!! xx

 

[constantlydizzy]

Morning Lovely Ladies


Im ready to face another Red day in preparation for WI tomorrow (hope its been worth it

) Ive quite missed the normality of EE if the truth be told, or the comfort foods of Green days....but I really want a good loss this week If possible so I figure most people say Reds are the way to go for this.


Menu for today will probably be a bit Boring, My OH is still feeling a little off eating with his big swollen wotsits (that sounds a bit rude lol) I mean his tonsils.....but he did manage a banana last night so things are definately improving

and he is out of bed and hogging most of the sofa now - good job its a corner suite or I'd have something to say

SOOOOOOO Its looking like this, still cooking for one.....unless he decides he wants a break from tinned soup & ice cream and wants to join me at Tea time


B strawbs & yog


L tin tuna (get me on the fishy stuff AGAIN)

& cucumber (with tblspn xtra light mayo 0.5 syn) HEB asda wm pitta. Yog, mandarin

T 3 egg omlette, ham, onion, tom, HEA cheese. salady stuff.

snacks apple, mandarin, strawbs

HEB2 Choccy HIFI bar 8pm curfew

syns
xtra light mayo 0.5 white choc option x2 5 (not sure what else....maybe a penguin wafer 4.5)

 

[constantlydizzy]

WI DAY IS HERE AGAIN...... GULP!!!!! :wave_cry:


Heres where I find out if torturing myself with the fishy products on all the red days was worth it or not - fingers crossed eh

Muchas dancing & shaking of pompoms would be appreciated to make the scales move in my favour

 

[Monkey_Monkey_Underpants]

The pompoms are moving so fast you can barely see them!

 

[constantlydizzy]

Well ....here it is ta daaaa

the elusive 2 stone shiney that Ive been chasing since 6th December (the week we went to mexico and We were snow bound here so I couldnt make WI for 2 weeks)

My last minute sneeky home WI as we were weighing the cases said I would have made my 2 stone then :sigh:.....BUT - eating guacamole & Icecream for 4 weeks (oh what memories ) saw me bring home an 11 lb gain .
Then there was Bruges but we wont mention that as the only memories I have from there are the rotten stinking cold & chest infection I got (and the gain on the scales :sigh
sooooooooo you could say Ive taken the scenic route .......halfway round the world ha ha :8855: but I got that shiney in the end! Now Ive just got the rest of them to get
2stone down 2.5 to go

 

[pesty]

Obviously i was dancing like crazy but didnt have a chance to get on here!!

Well done on your brilliant loss huni!!! You deserve it!!!

Keep up all your hard work and you'll be at target in no time!! xx

 

[constantlydizzy]

Thanks Hun......I know you're a busy Busy Lady, but I knew you would have been jigging away between jobs

I dont think I would have carried on chipping away at the weight sometimes tbh without the support from you lovely guys on here. You know those times when you're just sooooo de motivated (in my case with illness) but you lot have been Brilliant & kept me on the straight & narrow
*massive dizzy hugs* x x x