I’m going mostly for lower cholesterol but with twenty five lbs in mind as well. Lost about 5 in 4 days now but expect the rest to be slower. Weight loss isn’t what this thread was about to begin with though!When I want to lose a little weight I skip breakfast just having coffee . Go to work have bottle of water and apple for lunch then go home have what ever I want for supper . It works fast .
I’m living though others for now.....Italian herb chicken, broccoli, kale, roasted veggies ( red& yellow peppers, zucchini and onion)
I'm having a simple dinner, gritz, eggs and bacon
You’re making me hungry again. My gall bladder has been acting up so I didn’t eat anything yesterday and reasonable light tonight.
If I can't think of anything to eat but I'm hungry, that's alway's my fallback and seems to hit the spot. Eggs and gritz are light but filling. Alabama to far for me to drive and I can't guarantee it fresh by the time I got there in fact can't even guarantee I wouldn't eat it myself on my drive.
Waffle House. The Grease Palace.I’ll splurge and eat out on Saturday somewhere. Hell it dosent even matter where.... just something with real good greasy, heart clogging food!
Iv eat so many before I was miserable.Pot stickers! Which are basically pan fried dumplings, but the skin is tougher than regular steamed dumplings to hold up to the frying better.
We buy them by the case from a Chinese restaurant.
You pan fry them, medium to medium high heat, in a little bit of oil and add some water after cooking a little while. If you add the water too soon, they stick to the pan...even a non-stick pan. Then let the water cook off. Once they start to turn translucent, they are done, but best if you cook them until the bottoms start to turn brown and crispy. Keep them moving and they won't stick. Otherwise you have to scrape them off of the pan. I think they were invented when someone boiled dumplings and accidentally left them on the stove too long and water all boiled off
Dumpling sauce:
Fresh minced garlic soaked in balsamic vinegar, then mixed half and half with soy sauce (or Hoover sauce to thicken it up), and a dash of sesame oil. Put as much garlic as you dare (I tend to lay it on thick with the garlic) You could use soy paste instead of soy sauce.
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