Age: 55

Starting Weight:  17stone 2.5lbs

I have a variety of interests, as well as renovating my home with my partner I love reading, cooking, I go swimming, to the gym and walking.  I run the Race for Life every year and last year completed the Edinburgh Moonwalk 26.2 miles.  This year I have secured a place in the London Moonwalk.

My weight has ballooned over the last few years which coincided with my divorce followed by my sons leaving home for University etc., so really through comfort eating.  

Over the years I have tried every diet plan going and my weight has yo yoed.   I decided that this was going to be the year for me.  I am getting re-married in June and my son is getting married beginning of 2009 so I have two good reasons for wanting to look good.  

I have joined Slimming World.  Fish is a free food on this plan which means you can eat as much as you want.  So that I don’t get bored I have been trying different recipes from fish pies, to curries as well as salads such as tiger prawn and mango and am thoroughly enjoying my food.  

I have been a member of Slimming World for two weeks and have lost ½ stone already which is on target for me.  I hope to be at least three stone lighter for June and five stone lighter for Marks wedding next year.  

Wish me luck…

• Weight loss this week: 2lbs

Give this recipe a go – it’s rather nice! Prawn and Mango Salad  Serves 4 No syns on Slimming World Original Day

• 700g Regal Cooked and Peeled King Prawns
• Juice of lemon or lime
• 2 ripe mango’s, peeled, stoned and roughly diced
• Handful of rocket leaves
• 2 Baby gem lettuces, trimmed and separated
• Small handful of mint leaves

 For the dressing:

• 200g Very low fat natural yoghurt
• 60ml pineapple or mango juice
• ¾ tbsp finely chopped dill
• ¾ tbsp finely chopped chives
• Salt and pepper

1.   Place the prawns in a large mixing bowl and pour over the lemon or lime juice.  Add the mangos, rocket, baby gem and mint leaves, toss to combine.
2. Mix together the dressing ingredients and season.
3. To serve, divide the salad between four large serving dishes and drizzle with the dressing.

 Tip: I found this tasted much better with mandarin segments and apple in place of the mangos.

• Weight Loss this week: 2lbs

Another really simple but lovely recipe: Honey & Mustard Roast Salmon with Roasted Ratatouille  Serves 4

• 2 tsp finely grated lemon zest
• Juice of 2 lemons
• 1tbsp clear honey
• 1tsp mustard powder
• Salt & pepper
• 4 x Regal Scottish Salmon Fillet Portions
• Fry light
• 250g Cherry tomatoes
• 1 red & 1 yellow pepper, 1 small aubergine, 2 small courgettes, 2 red onions, deseeded and cut into 1.5cm pieces
• 3-4 cloves of garlic, peeled and finely chopped
• 3tbsp chopped rosemary
• 3tbsp chopped basil
• 150ml chicken stock

1.  Pre-heat the oven to 200°C
2. Mix together the lemon zest and juice, honey and mustard powder in a small bowl, season well and brush over the fillets
3. Lightly spray a non-stick roasting tin with fry light.  Place the tomatoes and vegetables in the tin, season and scatter over the garlic and herbs then pour over the stock, place the salmon fillets on top.  Cover with foil and bake for 15-20 minutes or until the salmon and vegetables are cooked through.

• Weight loss this week: 1lb

Seafood this week: Haddock Fillets/Regal Superior Prawns/Smoked Salmon/Dressed Crab

It’s all going VERY well.  Always plenty to eat so I never feel hungry and am varying recipes for fish and meat so I’m never bored.  Also getting plenty of exercise; spent 1 hour at the gym, swam 30 lengths and walked 12 miles so I’m doing as much as possible given my busy workload.Managed 7 seafood meals this week including curried haddock, fresh salads with generous toppings of salmon, prawns and crab and salmon and crab sandwiches as well.If you fancy giving the curried haddock a go its dead simple: Serves 1 (approx 3 syns on slimming world red day)

•  1 small head lettuce
• 4oz cooked boned whitefish
• 1 medium apple, cored and grated
• 2 slices pineapple with 2 tbsp juice
• 2 oz onion, finely chopped
• 1tsp curry powder or to taste
• Salt & Pepper
• 1tbsp mayonnaise
• 2 oz cooked peas
• 3oz tomatoes

1.  Wash the lettuce and arrange on a plate
2. Flake fish and arrange on the lettuce
3. Chop pineapple slices
4. Combine the apple, pineapple and juice, onion, curry powder, seasoning and mayonnaise
5. Spoon the mixture over the fish
6. Garnish with the peas and tomatoes

• Weight loss this week: 2.5lbs

Seafood this week: Regal Superior Prawns

Still going well, never feel hungry and never feel like I’m missing out!  Starting to lose my spare tyre too which is great for motivation!  Still following the slimming world diet and getting plenty of salads with prawns and salmon – had 3 this week.

• Weight loss this week: .5lb

Seafood this week: Prawns/smoked salmon/smoked haddock. 

A slight blip this week – think I had too much wine but have still managed to lose weight which is a bonus! I am STILL enjoying my food and am still NEVER hungry!  The beauty of the Slimming World diet is that they produce some very good easy recipes which keeps the food interesting and also means I can indulge in all my favourite seafood products.  Best of all, all the family can eat them without feeling as though they are missing out.   This  week I indulged in Smoked Salmon and scrambled egg for breakfast (no syns on Slimming World Original day) and had prawn salads and smoked salmon sandwiches for lunch.  I even hosted a dinner party serving Yellow Smoked Haddock on a bed of spinach, tomatoes and rosti potatoes all topped with a poached egg as the main course – simple but impressive and no sins on a slimming world green day!  Want to lose at least 2lbs next week to get my first stone off.  Wish me luck

• Weight loss this week: 1.5lb’s

Great bit upset that I only lost 1.5lbs – was hoping to lose 2lbs which would have given me my first stone. Still, only been going to Slimming World for 7 weeks and have always lost something so not doing too bad. My clothes are beginning to fit better and some have even become too big which is a great incentive to keep going.  Think I might have lost more this week but did treat myself to 2 restaurant type meals so really can’t complain!Tried another Slimming World recipe this week for Haddock & Prawn Gratin, found it nice but a little bland for my taste … see if you can think of something to vamp it up a little: Serves 4No sins on Slimming World Red

• 14oz carrots, chopped and cooked
• 11oz Swede, chopped and cooked
• 1 egg, beaten
• 4 tbsps natural yoghurt
• Salt & pepper

 Gratin

• 11oz low fat natural yoghurt
• 5oz fromage frais
• Pinch nutmeg
• 4 tbsps parsley, chopped
• 6 hard boiled eggs, chopped
• 7oz Regal Boned Smoked Haddock Fillets, cooked, skinned & flaked
• 7oz Regal Superior Prawns

1.  Mash carrots and Swede, stir in the egg and yoghurt, season and set aside.
2. Pre-heat oven to 200°C.  Mix together the yoghurt, fromage frais, nutmeg and parsley, season.
3. In a mixing bowl place the boiled eggs, flaked haddock, prawns and lemon juice.  Pour over the fromage frais mixture and toss well.
4. Spoon into 4 individual dishes, spoon over the topping and bake for 15-20 minutes until the topping is browned.
5. Serve immediately with steamed vegetables

•  Weight loss this week: +1lb

 A bit upset with myself this week!  For the first time I have put weight back on :0( Main problem was my busy social life: went out to a restaurant for a friends birthday, attended a buffet lunch, Mothers Day meal and a day out in London all took their toll!  Back on the diet this morning and do not intend to put anymore weight back on next week. 

Tried prawn and salmon fishcakes this week from a Slimming World recipe:

Luxury Seafood Cakes with Fennel salad   700g/1 lb 9 oz Regal Salmon Fillet, cut into cubes

250g/9 oz Regal Raw King Prawns, shelled

1 tsp finely grated garlic

1 tsp finely grated ginger

2 level tbsp reduced calorie mayonnaise

1 red pepper, deseeded and very finely chopped

4 tbsp chopped mixed herbs, e.g. dill, chives, parsley

6 Spring onions, very finely sliced

Salt and freshly ground black pepper

Fry light for spraying

 For the salad 

2 large bulbs fennel, trimmed, quartered and thinly sliced

1 cucumber, thinly sliced with a vegetable peeler

Juice of 2 lemons

Salt and freshly ground black pepper

 Method 

Place the salmon and prawns in a food processor with the garlic, ginger and mayonnaise.  Blend until fairly smooth and then transfer to a bowl.  Stir in the red pepper, chopped herbs and spring onions.  Season  cover and chill overnight.

Divide the mixture into 16 portions and shape each one into a bowl

Preheat the oven to 200º C (gas mark 6) and line a baking sheet with baking parchment and lightly spray with fry light.  Place the cakes on the baking sheet and bake for 20-25 minutes or until cooked through and golden.  Set aside and keep warm

Make the salad by mixing together all the ingredients.  Season well.  To serve, place four seafood cakes on each serving plate and accompany with the fennel salad

 Slimming World recipe – serves 4 

1 ½ syns on an original day

19 sys on a green day

Also had prawn salads and poached smoked haddock with steamed vegetables.

• Weight loss this week: 3lbs :0)

Eureka!! Lost my first stone this week (and more!).  Now weigh 1 stone 1 1/2 lbs less than i did when i started.  My clothes are getting too big, i’m feeling a lot better and most importantly i’m enjoying what i’m eating.  I am trying to vary my recipes each week so  don’t get bored; had plenty of crab salads this week using the meat from our Regal Crab Claws, Regal Superior Prawn salads with sweet chilli sauce and i would highly recommend this Smoked Haddock & Mushroom Gourere recipe from Weight Watchers – its lovely!

Serves 4

A Choux pastry filled with smoked haddock in a mushroom sauce

 For the choux pastry 

100g (3 ½ ox) plain flour

½ teaspoon salt

50g (1 ¾ oz) sunflower margarine

2 eggs beaten well

 For the filling 

225g (8 oz) Regal Smoked Haddock fillet, fresh or defrosted

300 ml ( ½ pt.) milk

1 onion finely chopped

1 carrot finely chopped

225 g (8 oz) button mushrooms chopped roughly

25 g (1oz) cornflour

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh chives

Salt and freshly ground pepper

• Preheat the oven to gas mark 6, 200ºC.  Sift the flour and salt on to a sheet of greaseproof paper.

• Place the margarine and 175ml (6 fl oz) of water in a medium size saucepan and heat slowly  until it comes to the boil.  Shoot in the flour and beat hard with a wooden spoon until the mixture comes away from the sides of the saucepan. 

• Cool slightly and then beat in the eggs until you have a smooth, glossy and stiff paste.  You may not need all the egg.  Set aside while you make the filling.

• Place the haddock , milk, onion, and carrot in a saucepan.  Bring to a gentle simmer, then cover and cook for 7-8 minutes or until the fish flakes easily.  Lift the fish out on to a board and flake the pieces discarding the skin and any bones.

• Add the mushrooms to the milk, cover and cook for a further 2 minutes.  Blend the cornflour with a drop of water, then mix into the sauce.  Stir continuously until the mixture comes to the boil and thickens.  Add the parsley and chives and fold in the haddock flakes.  Season with salt to taste and plenty of pepper.

• Spoon the choux pastry around the edge of a round shallow. ovenproof dish.  Spoon the filling into the centre.

• Bake for 35- 40 mins until well risen and golden brown 

• Weight loss this week: 2lbs :0)

A further 2lb off this week and people are beginning to ask me if i am losing weight – it’s a great incentive when other people start to notice.  Had quite a hectic week last week with lots of night meetings which meant i did not get the chance for fancy recipes but did enjoy plenty of seafood salads using Crab claws, Regal Prawns and Seafood Sticks and poached Smoked Haddock and veg.  Good Friday of course is a traditional fish day so i will definitely be using some of my Regal fish then.  A friend gave me a Slimming World recipe for next week – Haddock in Tomato Sauce, so will be trying that and will let you know what it is like next week.

• Weight loss this week: 0lb :0/

Cross with myself this week - I was doing well until the weekend when I decided to have fish and chips.  Probably would not have been too bad but then followed it with hot cross buns, crisps etc so was lucky to remain the same instead of gaining.  Got to do better next week and every week after that.

Made a really nice fish pie this week with our haddock fillets (recipe to follow) and made some simple salads with Crab Claws, Regal Superior Prawns and Seafood Sticks.

Potato Topped Fish Pie Serves 4 1lb 4 oz/567g cod fillets (or haddock)

• Fry Light

• 1 lb 8 oz/681g Potatoes

• 4oz/113g green beans

• 2 x 400g cans chopped tomatoes with herbs.

• Salt and freshly ground black pepper

• 4 oz/113g Cheddar cheese

 1.       Preheat the oven to 200°C/Gas 6.  Place the cod on some foil, spray with fry light and lightly seal the foil around the fillets.  Place in the oven and bake for 15-20 minutes 2.       Meanwhile peel and chop the potatoes, place in a pan of boiling water and cook until tender.  Drain, return to the pan and mash until smooth. 3.       In another pan of boiling water, blanch the green beans. 4.       Flake the cod into an ovenproof dish.  Add the green beans and chopped tomatoes and combine.  Season well, then top with the mashed potato.  Grate the cheese over and return to the oven until the cheese bubbles. Slimming World recipe for green day (Fish is counted as a healthy extra). 0 Syns.

• Weight loss this week: 1lb :0)

Managed to lose another 1lb this week.  Had a bit of a rough week as my mum was taken into hospital and what with visiting and looking after dad my eating has been a bit erratic.  Often tea was 10pm which is not good.  Ate a lot of salads and stir frys with Cooked King Prawns last week because they were quick and easy.

• Weight loss this week: 1lb :0)

Now 1 stone 5.5lbs lighter so hope to make it to a 1 and a half stone loss by next week.  My mum is still in hospital so don’t really know whether i’m coming of going.  Meals have tended to be quick and easy this week to enable me to go hospital visiting.  Hope to be more organised this week and try a few recipes.  Clothes are now beginning to hang off me and i think it will do me good to go trying new summer fashions in a smaller size. :0)  No special recipes this week but hope to bombard you next week.

• Weight Loss this week: 3lb’s :0)

Over the moon this week.  Thought I might have lost a couple of pounds but three was great.  Still walking a lot, did 12 miles last week and 10 miles this in readiness for the local Hospice 25 mile walk on 4th May and the Race for Life on 1st June which is a three mile run.  Sadly I have just been told this morning that I will not be able to take part in the London Moonwalk on 17th May because I have to have an operation the week before and will still be recovering.  I’m gutted after all the hard work I have put in to training.  Never mind will apply again next year.

Tried 2 great new recipes this week:

Creamy Prawn Curry - Place 4 crushed garlic cloves, 2 tbsp curry powder, 2 tsp finely grated ginger, a 400g can of chopped tomatoes and ½ tsp artificial sweetener in a pan.  Bring to the boil, reduce the heat cover and simmer for 8-10 minutes.  Add 1lb 4 oz/567g cooked tiger prawns and cook for a further 2-3 minutes.  Remove from the heat and stir in a 200g pot of very low fat natural yogurt.  Season and serve with finely chopped coriander.Serves 4 Free on Original Day Very hot curry!

• Baked Oriental Salmon 

Serves 4 (Free on Original Day)

• 8 spring onions
• 1 carrot
• 1 red pepper
• 1 garlic clove
• 3 tbsp soy sauce
• Juice of 2 lemons
• 1 tsp minced ginger
• 4 thick salmon fillets
• Salt & freshly ground black pepper
• Stir-fry vegetables (pak choi, mangetout and baby sweetcorn)
• Fry light

 1.        Preheat the oven to 200C/400F/Gas 6.  Prepare the vegetable, shred the spring onions, cut the carrot into matchsticks, thinly slice the red pepper, finely grate the garlic.  Place in a bowl with the soy sauce, lemon juice and ginger and mix.   2.        Cut four large squares of foil and place on a work surface.  Divide the mixture between the centre of each sheet and top each with a salmon fillet.  3.       Season well and fold the foil over the fish to form a parcel.  Place the parcels on a baking sheet and bake for 2—25 minutes or until the salmon is cooked through.  4.        Meanwhile, stir-fry your selection of vegetables in fry light.  Remove the salmon parcels from the oven, unwrap and serve with the stir-fried vegetables. Delicious!

• Weight Loss this week: 1lb 

Lost another pound which I didn’t think I would do this week as I have been full of cold so lost sense of taste and could not be bothered to do anything fancy.  Did the Quick Prawn Curry again(see week 13) which is so hot it fights its way through the cold.  Decided now I feel a little better to treat myself to something for Summer in a smaller size so am looking forward to a shopping spree.  Also have been having Salads and Prawn stuffed jacket potatoes.

• Weight loss this week: 1lb :0)

Very pleased with myself this week.  Lost 1 lb which means I have lost 10% of my body weight.  Also went clothes shopping, did not actually see anything I wanted to buy but everything I tried on was a smaller size which felt really good.  Only 8 weeks to go to my wedding and would like to lose another stone so wish me luck.

Had Hot Smoked Salmon with tomatoes and cheese on toast along with Crab salad, Seafood salad, Salmon, crab and Prawns this week – certainly managing my 2 a week and then some!!

• Weight loss this week: +.5lb :0(

Bit disappointed this week put 1/2 lb back on.  This could be due to the fact that we were invited out for a meal at last minute so did not plan my eating very well.    I also took part in the Big Walk for the local Hospice on Sunday which was 25 miles.  Yes I did complete it, although I was last home, I am still suffering very swollen feet, I could not be bothered to cook or eat when I got home so just picked at all the wrong stuff.  Dont really know how I will get on next week because having a mouth operation so could be confined to soups and fish of course because it is soft.

Have been indulging in Prawn salads, Oriental Salmon and Haddock with spinach this week – recipes to follow

• Weight loss this week: Not sure :0/

Funny week this week.  Had my mouth operation on Friday so did not really eat from Thursday night to Saturday lunch.  You would think the weight would drop off but somehow it does not work like that.  Cannot go to Slimming World this week as confined to home.  Because the wound is quite open I am not allowed to mix for fear of infection.  Anyway looking the way I do at the moment would not want to go out, I look as though I have done three rounds in a boxing ring.  I am back on the diet and have been trying all my summer clothes on this morning.  Actually got into trousers that I bought in a sale and never fitted me and I was too lazy to take back.  Really pleased with myself.

Had Oriental salmon and prawn salads this week.

Baked Oriental Salmon Serves 4 Free on Original Day 8 spring onions1 carrot1 red pepper1 garlic clove3 tbsp soy sauceJuice of 2 lemons1 tsp minced ginger4 thick salmon filletsSalt & freshly ground black pepperStir-fry vegetables (pak choi, mangetout and baby sweetcorn)Fry light 1.        Preheat the oven to 200C/400F/Gas 6.  Prepare the vegetable, shred the spring onions, cut the carrot into matchsticks, thinly slice the red pepper, finely grate the garlic.  Place in a bowl with the soy sauce, lemon juice and ginger and mix. 2.        Cut four large squares of foil and place on a work surface.  Divide the mixture between the centre of each sheet and top each with a salmon fillet.3.       Season well and fold the foil over the fish to form a parcel.  Place the parcels on a baking sheet and bake for 2—25 minutes or until the salmon is cooked through.4.        Meanwhile, stir-fry your selection of vegetables in fry light.  Remove the salmon parcels from the oven, unwrap and serve with the stir-fried vegetables.Delicious

• Weight loss this week: 5lb over past 2 weeks!! :0)

Back to normal following my mouth operation.  Lost 5lb over the two weeks since last attended Slimming World so really pleased with myself.  Felt good last Saturday when I bought skirts two sizes smaller and tops 3 sizes smaller than usual.  I seemed to have had a lot of salmon over the last week but it didn’t take too much chewing with my very sore swollen jaw.Had lots of Smoked salmon and scrambled egg, smoked salmon pasta, smoked salmon salad, oriental salmon and prawns as filling for jacket potato – no wonder i’ve lost so much weight!

• Weight loss this week: 0lb :0/

Been extra busy this week so King prawns have been useful for throwing in a salad.  Added chilli sauce to one salad and mango to another with a dill sauce made from natural yoghurt and dill with a splash of lemon juice.  I also did a tuna ratatouille which was easy and quick and my partner thoroughly enjoyed.  I am afraid I did not like the tuna!  It was a fish I thought I would try but it is not to my taste but for lovers of tuna a really nice recipe.

Tuna Ratatouille

Ready in 25 minutes

Serves 4

Syns per serving   Free on original 6 syns on Green

Ingredients  

Fry Light

4 small onions, peeled and chopped

4 garlic cloves, peeled and chopped

2 red peppers, deseeded and chopped

2 courgettes, roughly chopped

1 aubergine chopped

2 x 400g chopped tomatoes

1 tsp artificial sweetener

4 tsp dried mixed herbs

salt and freshly ground black pepper

4 x 85g/3oz tuna steaks

4 tbsp chopped parsley, to garnish

Spray a pan with Fry Light and cook the onions and garlic for 2-3 minutes.  Add the vegetables, tomatoes, sweetener, mixed herbs and seasoning, bring to the boil, reduce the heat and simmer for 8 – 10 minutes or until the vegetables are tender.

Meanwhile, season the tuna steaks and spray with Fry Light.  Heat a ridged griddle pan (or frying pan) and cook the tuna for 2-3 minutes on each side until just cooked through.

Divide the vegetables between four warmed plates and top with a tuna steak.  Serve immediately garnished with parsley and a 227g/8oz (raw weight) jacket potato (Healthy extra or 6 syns on original) if wished.

• Weight loss this week: + 1/2lb :0(

Well I seem to have let myself down for the last couple of weeks.  Stayed the same 2 weeks in a row and last week put half a pound on.  No excuses just been hitting the wrong foods for the last couple of weeks and have got to get back on track.  Been shopping for my wedding gear this last couple of weeks and everything is in smaller sizes.  Felt really good on Saturday when I got into a pair of jeans for the first time in years.  I felt very confident which makes all the difference.

Tried a Soy Salmon with noodles recipe this week – definitely worth trying:

Soy Salmon with Noodles

1 x 168g Regal Salmon Fillet Portion, fresh or defrosted

½ tbsp light soy sauce

½ tbsp peeled, freshly grated ginger or ginger puree

Juice of half a lime or lemon

½ tbsp oil

Salt & pepper

1 sheet of noodles

Sesame seeds to garnish (optional)

1) Mix the soy sauce, ginger, lime (or lemon) juice, oil and salt & pepper in a bowl and pour over the salmon. Allow to marinate for 10 minutes.

2) Preheat the grill and cook the salmon for 5-8 minutes.

3) Meanwhile cook the noodles according to the instructions on the packet.

4) Serve the salmon on a bed of noodles (and stir-fried vegetables if preferred.)

Serves: 1

• Weight loss this week: +3lb :0(

My wedding was last Saturday and it just shows how quickly you can put weight back on when you don’t think about what you are eating or doing.  3 lb gain – too much champagne and cake.  Back on the diet this morning as I don’t want to put anymore on, in fact still got a long way to go to that size 12 dress for my sons wedding next April.  Have eaten plenty of fish this week.  Had a BBQ on Sunday and did the Regal recipe of Prawn kebabs brushed with a mango dressing.  These should have had scallops in-between but left them out as did not have any but they were still thoroughly enjoyable.

I followed this recipe but threaded the prawns onto skewers, brushed them with the mango chutney (left out the garlic butter) and popped them on the BBQ for 4-6 minutes instead:

Pan Fried Scallops and Prawns with Mango Dipping Sauce

Ingredients8 x Regal Roe Less Scallops, defrosted
8 x Regal Raw King Prawns, defrosted
30g (1oz) Prepared garlic butter
1 x 227g Jar mango chutney

Method1) Heat a medium pan with the butter. Add the prawns and cook for 2 mins.
2) Add the scallops and cook for a further 2-3 minutes, shaking the pan occasionally. Season.Serve immediately on salad leaves with the chutney as a starter.

Serves: 2

• Weight loss this week: 2lb :0)

I have lost this week so am quite happy although I would have rather it have been the 3lb that I had put on the previous week.  Got to stick to the diet this week as we go on honeymoon from Tuesday of next week and although I will be careful with what I eat cannot say I will do the same with the drink.  But in any case do not want to come back from holiday having put loads on when it has taken me so long to lose it and I like shopping for smaller clothes.

Had fresh salmon filletthis week and followed a simple Regal recipe:

Soy Salmon with Noodles

1 x 168g Regal Salmon Fillet,  fresh or defrosted

½ tbsp light soy sauce

½ tbsp peeled, freshly grated ginger or ginger puree

Juice of half a lime or lemon

½ tbsp oil

Salt & pepper

1 sheet of noodles

Sesame seeds to garnish (optional)

1) Mix the soy sauce, ginger, lime (or lemon) juice, oil and salt & pepper in a bowl and pour over the salmon. Allow to marinate for 10 minutes.

2) Preheat the grill and cook the salmon for 5-8 minutes.

3) Meanwhile cook the noodles according to the instructions on the packet.

4) Serve the salmon on a bed of noodles (and stir-fried vegetables if preferred.)

Serves: 1

• Weight loss this week: +6 1/2 lbs :0(

The honeymoon is over and has certainly taken its toll.  I think the weight I have put on is due to drinking rather than over eating.  With temperatures in the mid 30’s it was a bit hot to eat.  My new goal is to lose 2 stone more by Christmas and then hopefully be a lot slimmer for my son Marks wedding.   I must admit I felt so much better this year having lost 2 stone.  Little things like the table in the aircraft lying flat without resting on my big stomach.  Anyway went straight back on the slimming world programme and hopefully some of the extra weight will have disappeared by next week.

Have been having refreshing seafood salads with our Regal Superior Prawns and White Crab-meat along as well as our Raw King Prawns and Scottish Salmon (wrapped in foil) on the BBQ.  Also found a couple of great Slimming World recipes:

Courgette & Prawn Curry 

Ready in 35 minutes

Serves 4

Free on Original Day

7 ½ syns on a Green Day

•   1 medium onion, peeled and finely diced

• 2 garlic cloves, peeled and crushed

• 1 tsp finely grated ginger

• 1 tsp mild chilli powder

• 2 tsp mild curry powder

• 198 ml./7 fl. Oz stock made with Chicken Bovril

• 1 large courgette

• 6 cherry tomatoes halved

• 198 ml/7 fl. Oz passata

• 596g/1lb 6 oz Regal Cooked King Prawns, defrosted

• 198g/7oz very low fat natural fromage frais

• 6 tbsp very finely chopped coriander

• 2 tbsp chopped mint

• Salt

1 Place the onion in a medium sized non stick saucepan with the garlic, ginger, chilli powder, curry powder and stock.  Bring to the boil over a medium heat, cover, reduce the heat to low and cook gently for 3—4 minutes.

2.  Cut the courgette into thick matchsticks and add to the pan with the tomatoes and passata.  Bring back to the boil and simmer gently for 10 minutes, stirring often to prevent sticking.

3.  Stir in the prawns, fromage frais and chopped herbs, season with salt and remove from the heat.

4.  Service immediately with steamed green vegetables and salad.

Herb Crusted Salmon 

Serves 4

Time to table 30 minutes

• 4 Regal Scottish Salmon Steaks , fresh or defrosted
• Salt and freshly ground black pepper
• A small handful each of fresh dill and chives
• 2 level tbsp Dijon mustard
• Finely grated zest and juice of 1 lemon
• Fry light.

Preheat the oven to 200°C/400°F/Gas 6.  Season the salmon steaks and place on a non stick baking tray.

2 Finely chop the dill and chives.  Mix with the Dijon mustard, lemon zest and juice to form a thick paste.  Spread the paste over the top of the salmon steaks.

3.  Spray the salmon with a little Fry Light and bake for 20-25 minutes, or until the fish is cooked through.  Serve with steamed vegetables or mixed salad.

Syns per serving original 1.

• Weight loss this week: 1lb :0)

Back on the “losing” streak again after putting on around 6lbs on honeymoon. Determined not to go backwards, so this week been trying different recipes and have one or two in the pipeline to try.  One was salmon with mushroom and pepper salsa which is a Slimming World recipe, very simple to do but very tasty, we thoroughly enjoyed it.  Back at Slimming World tonight so will keep you informed.

Salmon with Mushroom and Pepper Salsa 4 x Regal Salmon Fillet Portions, skinned and boned1 Red and yellow pepper6 Button mushrooms1 Red onion¼ CucumberSalt and freshly ground black pepperFinely grated zest and juice of 1 lemon 

1. Preheat the oven to 200°C/400°F/Gas 6.  Season the salmon fillet, place on a non-stick baking tray, sprinkle over the lemon zest and juice and bake for 20-25 minutes or until the fish is cooked through.

 2. Meanwhile, make the salsa:  deseed and finely chop the red and yellow peppers and finely chop the mushrooms, onion and cucumber.  Place in a bowl, season to taste and mix to combine. 

3. Place the salmon onto 4 serving plates and top with salsa, serve immediately.

 Serves 4 Syns per serving – Original day free

• Weight loss this week: + 1/2lb :0(

Well I need shaking up - I keep taking weight off one week and putting it back on the next week.  I must get myself motivated as I want to lose at least another stone before Christmas.  I have been trying plenty of recipes (both meat and fish) as I find that a varied diet is the best way.  I have upped my exercise in the big way going swimming, walking and to the gym and have just come back from a yoga weekend which was really enjoyable.  Slimming World class tonight so I hope I will be reporting a weight loss next week.

• Weight loss this week: Stayed the same :0(

Filled up on Salmon with salsa, seafood salads and sandwiches with prawns, crab and seafood sticks this week.

The seafood sticks have been a great quick snack for when I am feeling peckish.    My weight is still stuck but I have only myself to blame and must get my motivation back.  At the moment I seem to be rushing here, there and everywhere so when I get in on a night cannot be bothered to cook.  Recipes like the salmon with salsa I mentioned are so easy.  Simply cover the salmon with lemon juice and zest and bake at 200°C and then put the salsa on top.  The salsa consists of red and yellow pepper, cucumber, mushrooms, red onion simply dice and mix together.  A delicious and quick recipe.

• Weight loss this week: 1/2lb :0)

Now back on track and starting to lose again thank goodness.  It helps the confidence when people comment on how much weight you have lost.  Still a long way to go before next April when my son gets married.  This week I poached smoked haddock, toasted a piece of bread on one side, placed the haddock on the un-toasted side, together with sliced onion and tomato, topped with low fat cheese and placed under a slow grill.  Easy and delicious.  Now the temperature is dropping I have gone off having salad at every touch and turn and have had more jacket potatoes with prawns and crab sticks or just having them on their own as snacks.  Seems to fill you up more.  Going off to get weighed now.  Wish me luck.

Weight loss this week: 1lb :0)

Christmas is getting nearer and I did promise myself that I would lose another stone by Christmas, since that promise I have lost around 4 lb so on my way.  This week is going to be very difficult as I am away at Whitby for the weekend with friends so there will be lots of eating and drinking.  We are self catering though so will be having salmon and broccoli bake and prawn curry as two of the meals both Slimming World recipes so hopefully I will not make too much of a backward step.  Will let you have the recipes and pictures next week.

• Weight loss this week: 1.5lbs :0)

Been quite lazy with regards to cooking this week as we are upside down with decorating and frantically trying to get organised and finished off for Christmas.  We did have smoked haddock and prawns this week but that has been it.

• Weight loss this week: +7lbs :0(

I have been going through a bit of a rough patch lately but hopefully am now back on track.  My mother died on 5th December and although we had been expecting it for a while it was still a shock when it actually happened.  As you can imagine food was the last thing on my mind as we rushed about seeing  that everything was organised.  Unfortunately weight is easier to put on than take off and mine went up by 7 lbs from 5th December to 12th January.  As my son gets married in 12 weeks time it is definitely time to look at what I am eating.  This week I have eaten quite a lot of fish in salads, prawns in jacket potato, salmon with vegetables, salmon just cooked in the oven with lemon juice and zest and it was delicious and also very quick and easy. I am at Slimming World tonight and hopefully will have lost something which will give me a bit of motivation.

• Weight loss this week: 5lb’s!!! :0)

I stuck rigidly to the seven day extra easy Slimming World plan and it appears to have worked for me.  Must admit havent been to the meeting this week because of the weather but it is good to see my scales going down.  Gives you a bit of motivation when this happens.  Enjoyed all the meals on the plan and even enjoyed a cadburys flake and a Mr. Kiplings lemon slice as part of the plan.  I am giving it a try for a further week and hopefully will lose a bit more.  This may however be sabotaged by my future daughter in laws hen party.  We will see!

Had Lemon baked salmon, prawn in jacket potato, prawn salad, tuna and sweetcorn in baked potato this week.

• Weight loss this week: 1lb :0)

Haven’t done as well this week but still losing.  Unfortunately my weekend in Northampton at my future daughter in laws hen party did not happen.  The weather put a stop to it.  No one could get in or out of the villages and everything that had been planned was gradually cancelled.  Being one of those people who doesnt adapt well to plans being changed at last minute meant that I had a naughty weekend, food wise that is.  Gradually getting back on to the plan and with the wedding getting nearer have not got much time left.

• Weight loss this week: stayed the same :0/

I have not been to Slimming World as yet this week but don’t feel I have lost anything.  Hope I am wrong.  Had some nice meals last week.  King prawns on skewers, marinated in dill, garlic, lemon juice and rind, grilled and served with mayonnaise with lemon and garlic.  They were delicious.  Not long to go to the wedding now so will have to buckle down.

• Weight loss: +1lb

Had a dry cough that has not let me get any peace for the last week.  Have had a diet of cough syrup and cough sweets which I am sure has not helped my weight.  Feeling in a more positive state of mind now and am ready to show everyone that I can lose this weight.