Saturday, November 18, 2006

Day Three!

So I have survived two days! I stuck to the plan yesterday except for a part-skim cheesestring after dinner. I woke up feeling way more energetic this morning than yesterday morning. Probably because I didn't go to the gym last night AND I got to sleep in this morning.

And the best part is, I weighed in at 185.6 this morning! Woohoo!

So here is my plan for today:

B: tea w/ skim milk & sweetener, omelet with peppers and reduced-fat cheese, 2 slices chicken bacon, cucumber slices
S: celery w/ reduced-fat Laughing Cow cheese
L: Balsamic Tomto and Mozzarella Salad (recipe below)
S: part-skim cheesestring and baby dill pickles
D: Sage and Rosemary Pork with Glazed Bell Peppers and Snow Peas (recipes below)
D: fudgsicle-PB-whip :)

"Balsamic Tomato and Mozzarella Salad"

1 tbsp balsamic vinegar
1 tsp extra virgin olive oil
1 tsp flaxseed oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
2 large red bell peppers, halved and seeded
2 large tomatoes, cut into 1/2" thick slices
2 oz fresh mozza cheese, cut into 4 slices
1/2 C. fress basil, julienned

Preheat broiler and coat broiler pan with cooking spray.
In a cup, whisk together vineger, oils, garlic, salt and pepper. Set aside.
Place bell peppers, skin side up, on prepared pan. Broil without turning for 10 minutes or until skins are blistered and blackened. Place peppers in a bag and seal for 10 minutes.
Peel skin from peppers and discard. Cut peppers into 1/2" wide strips.
Arrange tomato slices on plate. Place cheese slices over tomatoes. Scatter pepper strips and sprinkle with basil. Drizzle dressing over salad and let tand for 15 minutes to allow flavours to blend.

"Sage and Rosemary Pork"

2 tbsp chopped parsley
1-1/2 tbsp chopped fresh sage or thyme leaves
1 tbsp chopped fresh rosemary
3 cloves garlic
3 tbsp extra virgin olive oil
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Pork Loin
1 boneless centre loin pork roast - about 2 lbs
3/4 tsp salt
1/2 tsp pepper
1 tbsp extra virgin oilive oil
Fresh sage leaves and rosemary sprigs for garnish

To make filling, combine all ingredients in a small bowl.
Preheat oven to 350 F.
Butterfly the pork loin. Sprinle top side with half of salt and pepper. Spread filling evenly across the loin, leaving a 1/2" border along the edge.
Beginning at the opposite edge, roll the loin up to wrap the filing. Tie the loin every 1-1/2" to hold the shape.
Rub loin with oil and sprinkle with salt and pepper. Place on roasting pan and roast for 1 hour or until roast is 155 F.

"Glazed Bell Peppers and Snow Peas"

3 cups snow peas, trimmed
2 tbsp water
1/3 C. balsamic vinegar
1 tsp sugar substitute
1 tsp extra virgin olive oil
1/2 large red bell pepper, cut in to short strips
1 clove garlic, minced
1/8 tsp salt
1/8 tsp pepper

Place snow peas in water in large microwaveavle bowl. Cover with vented plastic wrap and m/w on high for 5 minuts, stopping to stir after 3. Drain.
Bring vinegar and sugar sub. to a boil in a smal saucepan over medium-high heat. Cook, stirring constantly, for abourt 3 minutes or until the mixture is reduced to 2 tbsp. Remove from heat.
Warm oil in large non-stick skillet. Add bell pepper and garlic and cook for 2 minutes or until crisp-tender. Add snow peas, salt, pepper and binegar glaze. Toss to mix.


And now I am going to make my tea and brekkie and watch the rest of Grey's Anatomy season one. I love Saturday!

1 comment:

Anonymous said...

Way to go! You're doing so well :)

Just so you know, if you're hungry you can eat as long as it's SB food. So your cheese string is okay, having some veggies or lunch meat or pickles would be fine too. You shouldn't be hungry, so if you are, eat!

I think I'm going to join you starting Monday.

Prairie_girl from WB