- HEALTH TRACKER
Highest ever 290, Banded - 248 Lowest 139 (too low - deliberately regained to 150.
Blip (regain of 27lbs) during 2010. Dealt with (after leak repair).
Nov. 2010 set new (more realistic!) comfort zone of 150-160
Dress US size 26 to 8/10 (5ft 4ins tall) 2.8cc in 4cc band.
A VERY HAPPY BANDSTER.
Hey - Before you put a meat sub in the chili, try making it with no meat. My mom makes it and my meat loving daughter doesn't even miss it!!!
I am not positive on the recipe but She makes it like regular chili and uses one can of each - Corn, red beans, pink beans, tomatoes. She also browns an onion, some garlic and peppers. It's delicious and never lasts more than a day in my house. She makes it thick and not soupy and you can make it ahead of time.
Another great thing if your are BBQing (something I LOVE) slice some yellow squash and zucchini the long way, marinate in a couple of tablespoons of olive oil, mix in some garlic (either dry or the refrigerated minced kind) I use a zip lock baggie and let it coat the veggies. Put them on the BBQ - top grill so they don't burn. Sometimes I sprinkle some season salt. These are fast and soooo yummy!!I put them on my veggie burger.
You can also make some veggie shish kabobs. Yum!!
Also, you might want to find out if your veggie cousin eats a specific brand/type of meat substitute. Some vegetarians don't eat the meat substitutes at all.
8-10 lasagna sheets (the “quick” type work great)
Lentil Bolognese (see below)
8 oz fresh leaf spinach, well washed
4 oz mushroom, sliced
4 oz mozzarella, thinly slices
Scant ½ cup all purpose flour
3 tbs butter or margarine
2 ½ cups milk
salt and ground black pepper
freshly grated parm or pecorino cheese- for serving
1 onion, chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 celery stalks, chopped
3 tbsp olive oil
2/3 cup red lentils
(1) 14oz can chopped tomatoes (although I prefer fresh)
2 tbsp tomato paste
2 cups stock
1 tbsp fresh marjoram, chopped or
1 tsp dried marjoram
salt and ground black pepper
Cook the lasagna sheets as per directions or 10 minutes. Cool. These will be rolled- no more cooking except for heating at the end.
Cook spinach in the tiniest amount of water for 2 minutes; add sliced mushrooms and cook for another 2 minutes
Drain VERY well, pressing out all the liquor; chop roughly.
Put all the béchamel ingredients into the saucepan and bring slowly to a boil, stirring continuously until the sauce is thick and smooth. Simmer for 2 minutes with bay leaf then season well; stir in grated nutmeg to taste.
Lay out the pasta sheets and spread the Bolognese sauce, spinach and mushrooms and sliced mozzarella. Roll up each one and place with seam down in shallow casserole dish.
Remove and discard bay leaf from sauce. Pour béchamel sauce over pasta, sprinkle cheese, place under broiler
Leek and Chevre Lasagna (French goat cheese)
(Pasta sheets are not chewy is boiled briefly first or if using no cook lasagna sheets, add more sauce to soak into the pasta)
6-8 lasagna sheets
1 large eggplant
3 leeks, thinly sliced
2 tbsp olive oil
2 red peppers, roasted
7 oz Chevre, broken into pcs
2 oz pecorino or parm, freshly grated
½ cup all purpose flour
5 tbsp butter
5 ¾ cup milk
½ tsp ground bay leaves
fresh grated nutmeg
ground black pepper
Blanch pasta sheets in plenty of boiling water for just 2 minutes. Drain and place on a clean dish towel.
Lightly salt the eggplant and lay in colander to drain for 30 min, then rinse, pat dry with paper towel.
Lightly sauté leeks in the oil for 5 minutes until softened. Peep the roasted red peppers and cut into strips.
Sauce: Add flour, butter milk to saucepan and bring to a boil, stirring CONSTANTLY until thickened. Add the ground bay leaves, nutmeg and seasoning. Simmer for 2 min.
In greased shallow casserole, layer leeks, pasta, eggplant, Chevre and Pecoriono or parm. Trickled sauce over layers ensuring plenty goes between.
Finish with layer of sauce and grated cheese. Bake at 375 for 30 min or until browned on top. SERVE IMMEDIATELY.