C
Body Type: C Start Weight: 164.4 Current Weight: reached goal 1/25/05 Goal Weight: 134
Posts: 13222 Joined: 11/8/2004 Status: offline
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A/5/6/5
Body Type: A Smart Behavior: how do you move ticker? Start Weight: fat
Posts: 15 Joined: 8/20/2007 Status: offline
Im so glad this forum is here!!! I saw it in the other location but couldnt post then.
My suggestion is really silly, but it works!!! I like to keep a glass of water by the stove while Im cooking. Things boil away fast when your cooking without fat so I keep stirring in little bits of water to keep the consistensy of sauces just right!!!
B|5|5|6
Body Type: B Start Weight: 232 Current Weight: 168 Goal Weight: 150
Posts: 1711 Joined: 6/26/2007 Status: offline
When my son was a baby, I made all of his baby food. That kid was eating organic whole foods from the get-go. Anyway, we would fill ice trays and then freeze the purees. Once solid, we would empty the trays and put the cubes in freezer bags. Each cube is about 2 TBSP.
This could be done with tom sauce and paste, chicken broth, and any liquid.
Cheers!LisaH
LisaH - Always glass half full.
B
Body Type: B Start Weight: 180 Current Weight: 162 Goal Weight: 140 first goal, 120 next goal
Posts: 63 Joined: 1/14/2008 Status: offline
just wanted to share this, I found a new way to eat tuna..
rinse the tuna from the can
cut up some cucumber really fine add a couple drops of balsamic vinegar and some grapefruit peices'
Voila!! I loved it
Tracey
B/4/5/6
Body Type: B Start Weight: 180 Current Weight: 171
Posts: 1043 Joined: 7/25/2005 Status: offline
Sharon Its not real until you make it happen. It's not whether you get knocked down, it's whether you get back up.
A/4/5/2
Body Type: A Smart Behavior: Emotional Eater Start Weight: 212 Current Weight: 208 Goal Weight: 170
Posts: 180 Joined: 7/11/2005 Status: offline
Sweet Potato Hash Browns
3 Sweet Potatoes
Pepper to taste
Pierce sweet potatoes with a fork and bake at 325 degrees for 1 hour. Let cool completely. Shred potatoes. Place in a skillet over medium heat. Pepper to taste. Cook, turning frequently for 15-20 minutes. Measure! and serve.
Personal Notes:
I usually throw these in the oven when I'm cleaning house or exercising. Once cooked, I throw them in the fridge until I need them. I usually shred and cook one potato at a time. That way I can also eat them baked if I don't want the hash browns. You can also turn up the heat at the end for a crunchy hash brown. This recipe is great for regular potatoes too. I usually put a variety of potatoes in the oven to bake at one time.
B/5/5/5
Body Type: B Start Weight: 267 lbs. Current Weight: 240 lbs. Goal Weight: First mini....199.....Long term......130
Posts: 8211 Joined: 5/5/2006 Status: offline
teacup4: This article is posted with permission....... How To Do Just About Everything How to Cook Spaghetti Squash by eHow Food & Drink Editor Introduction It's called spaghetti squash for good reason. After cooking it, the inside comes out looking like strands of pasta. This squash is great for diabetics and low-carb eaters because it doesn't cause your blood sugar level to rise as high as pasta might. Add tomato, cream or pesto sauces for an interesting twist on familiar Italian dishes. Instructions Difficulty: Easy Things You'll Need Spaghetti squash Large knife Tablespoon Baking dish Pot Water Fork Large bowl Steps 1...Step One Decide if you're going to split the spaghetti squash in half before or after cooking. You must cut it lengthwise, and that may be difficult because it's 8 or 9 inches long. It's easier to handle when soft, but it will take longer to cook it whole. 2...Step Two Scrub the squash well. Though you'll only be eating the flesh, you don't want any grime making its way into your dish. 3...Step Three Preheat the oven to 375 degrees. Split the squash, if you've decided to do it that way. Remove the seeds with a tablespoon. Before you cook spaghetti squash whole, *** it all over with a fork. 4...Step Four Place it in a baking dish and leave it in the oven for an hour. Pierce it with a fork every 10 minutes to check if it's tender. If you choose to cook it whole, let it cook all the way before splitting it and removing the seeds. 5...Step Five Boil the spaghetti squash if you don't want to turn on the oven. Pick a pot big enough to hold the whole or halved squash. 6...Step Six Heat the water to a rolling boil. Place the squash in the pot and let it sit for 20 minutes. Check every 10 minutes with a fork until it's done. Remove it from the pot and let it cool. 7...Step Seven Scrape the flesh of the tender squash into a large bowl. You should get orange spaghetti-like strands you can smother with sauce or add to recipes. Tips & Warnings The peak season for spaghetti squash is early autumn and winter. Pick a firm, heavy squash with an even, orange color. Store it at room temperature and it can last up to a month. Member Comments Click to Print Article Find this article at: http://www.ehow.com/how_2087338_cook-spaghetti-squash.html
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A
Body Type: A Start Weight: 277 Current Weight: 265 Goal Weight: 160
Posts: 51 Joined: 4/12/2008 Status: offline
Hello everyone - I just started the 6WBMO but this is a pasta substitute I have used in the past. It seems on the 6wbmo zucchini is a "free" veggie (although it shows up under veggie A also) so I can't wait to make this again. Simply peel the skin off the zucchini and using the peeler, make very thin "ribbons" (peeling the zucchini from top to bottom). Simply sautee with a little bit of water in your non-stick pan and add whatever seasonings you like (we love it with a lot of garlic and fresh ground pepper). I have also added mushrooms when sauteeing. When you add some tomato sauce (which from the cookbook is also a free food) you won't even miss plain old spaghetti at all. Yum. I can't wait to make this - sounds like a wonderful lunch to take to work also. How about adding your chicken to it?
The following excerpt comes from Cook's Illustrated:
A|3|5|3
Body Type: A Smart Behavior: Foodaholic Start Weight: 260 - size 24/26 Current Weight: Size 14 tops/16 pants Goal Weight: Size 10
Posts: 8355 Joined: 2/9/2005 Status: offline
Smoothies to Go
When I want to take a smoothie with me for one of my meals/snacks during the work day, I put it in a primed thermos to keep it nice and cold and slushy.
If you are unfamiliar with how to do it, here is how to Prime your thermos:
First - make sure you have a good thermos. Put a little bit of water in your thermos and put the lid on it and shake it up, getting the insides all wet. Dump the water out. Put the lid and the thermos (both still wet) in the freezer for about 10 - 20 minutes (don't screw the lid back onto the thermos, otherwise you'll need to run the top under hot water to thaw the lid from the thermos... and that kind of defeats the whole "priming process").
I generally put mine in the freezer while I am taking my shower and when I get out, it's all frozen inside.
Make your smoothie in your blender or Magic Bullet and then take the primed thermos out of the freezer and pour your smoothie right into the thermos and fasten the lid.
When it's time to have your smoothie - give it a good shake to make sure everything is all mixed up and enjoy.
I've kept a smoothie frozen and slushy for over 4 hours this way - and I know that it would last much longer because it was still VERY slushy at this point.
For flavorful brown rice, member caria99 suggests adding 1 tablespoon of curry powder 1 cup rice and cooking in no salt added chicken broth. For added flavor, she sometimes adds 14 oz nsa chopped tomatoes and ½ cup chopped onion before cooking.
Posts: 2 Joined: 11/11/2008 Status: offline
I suggest trying this even if you don't care much for mushrooms. I gave a taste to a mushroom hater and she couldn't even tell! I do use a heavy hand on the spices, though.
This also stttrrretchhhes your turkey, so you can make bigger portions!
By the way, I got the idea off the Internet when I ran into what was purported to be an almost perfect homemade veggie burger.
Body Type: A Start Weight: 230 Current Weight: 208 Goal Weight: first goal:200 2nd:180 3rd:150 FINAL:130
Posts: 19 Joined: 3/7/2009 Status: offline
I couldnt find where to put this but thought it might be nice to pass along. If you want really moist chicken in about 25 minutes use a broiling pan. If you take one of the broiling pans (the ones with the slots in the top piece and a bottom pan that is a little deeper. Usually found in all ovens when you move into an appartment!), you place how ever many chicken breasts you can fit layed out almost but not quite touching on the top piece of the pan. Spread on your sauce or your spice mix. Place some water, or some chicken broth (NSA or homemade) on the bottom of the deep part of the pan. I usually put in about 1 -1.5 inches of liquid, which is more than is needed but provides extra moisture. Place the pan pieces back together, and pop both pieces with the liquid and the chicken in the oven. I usually cook mine at 350 for about 25 -35 minutes. I comes out perfectly cooked, and is really moist and tender every single time. Just make sure to dump out the water afterwards, as it usually has any fat or other drips from the meat in it.
Start Weight: 229 Current Weight: 181 Goal Weight: 135
Posts: 25 Joined: 8/9/2009 Status: offline
I find steaming whole potatoes, skin on, makes moist, tender potatoes every time. It is almost as quick as the microwave too.
Body Type: B Start Weight: 250 Current Weight: 239 Goal Weight: 165
Posts: 4 Joined: 8/11/2009 Status: offline
One item that I have found very helpful in cooking is a "Slap-Chop" --- I got mine at target for about $20. This one item has save me a lot of time. I like to bake potatoes in the oven (coated in egg whites, with a little pepper and Mrs. Dash italian seasoning) - but I hated hand chopping the potatotes, and in 5 minutes I cant chop up about 5lbs of potatoes!
Great Investment!
Jessica
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Body Type: C Start Weight: 164 Current Weight: 154 Goal Weight: 134
Posts: 20 Joined: 2/19/2010 Status: offline
I pre-prepare my meals for the next 4 days or so and buy somethings prepackaged so that I just have to serve and heat up. I’m trying to keep it as simple as possible at meal time for now and will be more creative as we go…
Potatoes: Boil 8 potatoes with fresh garlic
Rice: First I rinse my rice with water to remove as much starch as possible. Bring to boil 2 cups of water with one ball of Allspice and then add 1 and ½ cup of rice. Place at medium heat - when water dries off move rice around for even saturation, cover and place on low heat. Check on it in about 10 minutes or so. Move rice around again and cover. Check in about 15 minutes or so again, it should be cooked like sticky rice – great for microwaving. (Like to mix with veggies and heat up in microwave for meal)
Oatmeal: Blend with room temperature water, low boil with water and nutmeg (slice fruit on top and sprinkle cinnamon after microwaving for breakfast)
Eggs: Boil 6 eggs at a time (2 for today’s breakfast, two for each of the next 2 days)
Chicken breast and beef sirloin thin: I clean the fat off, season my meat with blend of herbs and separate it each by 2 oz on mini zip locks then all the mini zip locks in a big freezer zip lock. I cook my meat on my George Forman Grill daily – it taste better then freezing them after cooking for me. Sometimes I add black pepper, paprika, powder garlic, green onions or slices of fresh garlic when grilling.
My blend of herbs for meats: Fresh garlic, dry oregano, green pepper, red pepper, onion, cilantro and a little bit of water blended on blender. Place in glass and sealed container. I keep the left over in the refrigerator for weeks and use it to cook my regular meals for my family.
Veggies: Buy them frozen for now. I make sure it’s just the veggies in there.
Salads: I always have tomatoes at home and I buy the rest in a bag – the ones that do not have anything added.
Hope this helps...what's working for you?
Start Weight, 03/10/2010: 164 Lbrs End of week 1, 03/17/2010: 159 Lbrs End of week 2, 03/24/2010: 157 Lbrs End of week 3, 03/31/2010: 154 Lbrs
When I was reducing, I tended to eat a lot of steamed red baby potatoes. Wish I'd found these back then. They are WONDERFUL! The package says "no butter needed" and I have to concur. They come in a small net bag; site has a store finder, so you can check to see if they're available where you live.
In case the link weirds out again, Google Melissa's Produce, look for Products, find Potatoes. You're looking for Baby Dutch Yellow Potatoes. Mmmmm.