Have stayed the same for ages now so decided to change my diet from WeightWatchers to Slimming World.  Have got all the books and am going to get weighed on Tuesday and will go the week after to see my progress.  Been looking through the books and it seems a good diet for fish as you can have as much fish as you like including smoked mackerel and kippers which i really love.  I can basically have as much fish and salad and vegetables as i like without using any syns which is great – going tobe making the most of my salmon fillet this week!

Didn’t get any fish this week (Kathy forgot to order!)  but have still been eating healthy, stayed the same weight at 9.12. Am pleased with that. I have had some king prawns & made a stir-fry which I really enjoyed, it had the usual ingrediants of bean sprouts, mushrooms, peppers, onions, & spring onions all of which are free points on WW. I mixed it with a blue dragon chow mein stir fry sauce - 1.5 points per half sachet, the prawns were added & cooked for just a few minutes. I served it with a pitta bread, 1.5 points. Also had a bottle of wine or 2 this week!

  although not really suprised as have eaten & drunk quite a bit this last week, I did however make a fish stew, I used up different fish that I had in my freezer, Hake, Tilapia, portion of salmon, hand full of king prawns & a fillet of yellow smkd haddock. I defrosted all the fish & cubed it, put it into the slow cooker with a stock cube & added some frz peas & chopped onion, all the fish worked out at about 8 points & I added some bisto granuals to thicken it up a little, they worked out at 2 points, I served with a table spoon of brown rice & some WW bread. The total points for the meal was around 14 points, I found this meal very substantial & enjoyed it, it made a nice change from the usual things I do with my fish.

Hoping to report a loss next week …

Ordered our mussels this week and made a simple salad:

Just use mixed lettuce leaves, strong tasting ones are best such as rocket.  Add chopped red onion and cucumber, throw in the mussels and season with salt and pepper (add a little Balsamic vingear if liked) – a real quick, easy and tasty salad and definitley healthy!

Really enjoying salads for lunch at the moment with plenty of Regal Superior Prawns and the’re also great for stir fry’s – hardly any points on the WeightWatchers diet as you only count the prawns and the sauce.

Also had plenty of our Smoked Haddock this week – perfect cooked in the microwave for a few minutes and served with cous cous – perfect for work as it only takes a few minutes to prepare.

Tried our Maple Marinated Salmon too – cooked it as per the packet instructions, flaked it and added to 2 “Good for You” wraps along with salad and low fat mayo – 2 wraps only 6.5 points!!

• Weight Loss this week: 0lb :0/

How’s it going? Better than last week but still feeling slightly unwell which is getting on my nerves as I need to be getting on with loads of stuff but not felt up to up! My eating has been better – been having some lovely home made vegetable soups as well as all the fish of course but it’s is certainly better than in a tin and much more flavoursome and filling!

This recipe I tried with the smoked fish was lovely and tasty and will certainly be doing it again.

Hopefully next week all will be back to normal and back on track with my walking.

350g rice
400g Regal Smoked Haddock Fillet

spray oil
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk

1.Put the oil in a saucepan and add the onion.

2. Stir in the rice to coat it. Add the chicken stock and bay leaf and bring to the boil.

4. Cook at 180°c for 20 minutes or until the rice has absorbed the chicken stock. Poach the haddock in the milk for 5 minutes whilst the rice is cooking.

5. Break up the fish and add to the cooked rice along with the other ingredients

6. Add the cayenne/curry powder.

Serves 4

Seem to be feeling under the weather a bit this week so must admit having our maple marinated salmon in the freezer was very useful for me. I haven’t been quite as good, as i have been eating naughty easy things out of the cupboard put aside for the kids! So I have been very bad indeed not been out as much walking either with feeling under the weather so this hasn’t helped either! Need to get back on track!

i just enjoyed our maple salmon with a salad and on another occasion just simply minted some new potaoes and vegetables. i found these very convienient and tasty ideal for a quick tasty meal! .

Weight loss: 1lb :0)

Been really busy this week so that is why this curry recipe was great for me the other day after an afternoon stroll and I just couldn’t be bothered to be in the kitchen for ages! Normally I do like to use spices that I put together myself but this was a bit of a cheat for me and a tasty one at that! Eating more salads again which are lighter and fresher now that the weather is better, so been using prawns in that too. Hope the weather keeps up and I keep feeling as positive as I have been recently …….. let’s just see!

Prawn curry (in a hurry)

Serves 2 people (Takes about 5 mins to prepare hence the hurry!)

Ingredients :

 2 tbsp curry paste (I used a Balti curry paste but use what you prefer)

1 onion , finely sliced

200g Regal Superior Prawns , defrosted

400g can chopped tomatoes with garlic

large bunch coriander , leaves and stalks chopped

Drizzle some oil into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. (If using raw prawns, simmer until they have changed colour and are cooked through). Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

Seemed to be going well until I got on the scales! Can’t understand it, I have been walking out and about all over the place but maybe not working up a sweat which is probably what I need lol! The weather has been a lot better recently so this has given me a new lease of life as I can’t stand being stuck in house watching TV and surfing the net anymore; I need to be up and out. Usually don’t get dressed too early on a Sunday but I have been so that we can all go out as a family together. Really enjoyed this fish curry and it is a lot healthier and cheaper than a takeaway:

Haddock and Potato Curry recipe

Ingredients

225 g (8 oz) potatoes, peeled, if desired, and diced
45 g (1 1/2 oz) low fat spread
1 onion, finely chopped
1 fresh green chilli, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
2 cardamom pods
1/2 tsp tomato puree
Pinch turmeric
Sea salt to taste
140 ml (1/4 pint) low fat natural yogurt
454 g (1 lb) Regal Haddock, skinned, boned and cut into chunks
1 tbsp chopped fresh coriander or parsley

1. Place the potatoes in a bowl or roasting bag, add approximately 4 tbsps water and cook, covered, for 4 minutes on HIGH, or until soft. Drain and set aside.

2. In a casserole, melt the low fat spread for 1 minute on HIGH. Stir in the onion and chilli and microwave for a further minute on HIGH.

3. Blend in the remaining spices and the tomato puree and cook for 1 more minute on HIGH.

4. Stir in the yogurt, then mix in the cooked potato and the fish, making sure they are well coated with sauce.

5. Cover and cook for 5 minutes on HIGH, or until the fish is fully cooked, stirring once during the cooking time. Garnish the curry with the chopped coriander or parsley before serving.

serves 4