Waterwoman,
Thanks so much for posting the site to download the recipes. It's great. I used to copy them or take a picture and paste into Word, which took forever.
Anyway, I'm Susan from Tampa and originally was Somerisizing two years ago. I have found it the easiest way for me to lose weight. And I've tried 'em all. lol I lost 45 pounds between May-December, then decided to have just 1 candy kiss at a Xmas party. Well, it took me a year but I gained most of it back. I think I've finally got my act together and started again 3 weeks ago. 3 weeks seems to be a cut-off point for me. Once I get there, I'm sure I'll stay on it. If it's only a week or so, I think oh, what the heck, I'll have that piece of candy.
I started at 211.5 and was 207 this morning. I'd like to get to 165. I figure if I can lose a pound a week for a year, that'll be 50. I have to realize that if I do cheat, I must get right back on the next day. No futzing around or I will sabotage myself again.
I'm so glad to have found this site. I used to go to the SS chat room, but it seemed so clicky I felt I was back in HS again.
I've got Somersweet, but prefer Splenda. I've tried her ice cream mixes twice and ended up sending them back both times. I thought they were awful. Her salad dressing mixes are great, but I usually make my own, so haven't bought in a long time. Her catsup is fabulous. I thought the barbeque sauce was awful and ended up throwing it out. Recipes for most things are in her books.
Here are two sauces that are great: For each chicken breast: 3 or 4 sliced mushrooms, 1/2 c sour cream, 2 tblsp. dry white wine, 1/4 teasp. chives, salt and pepper. Cook breast(s) in combo olive oil/butter on both sides, finish off in 325 oven. Saute sliced mushroom in same pan, mix the sour cream/wine/chives/salt/pepper and add to mushrooms. Cook gently. Either pour the sauce over the chicken for the last 5 minutes or so in the oven, or just pour it over the chicken when done.
For porkchops: 2 tblsp. heavy ceam, 2 tblsp. dry white wine, 1/2 teaspoon or more to taste of a good mustard. Cook the chop in a mixture of olive oil/butter, when done, deglaze pan with the wine, add the cream and mustard. It's really good. And easy.
I've tried the cheesecake in the book, but found a better one. If anyone wants, let me know. This is my first time posting, so have no idea if I'm even supposed to give recipes here.
If I have grape nuts or shredded wheat (also allowed), I use soy milk. Doesn't seem to keep me from losing. I had avocado in a salad last week when I was out to lunch, didn't affect losing either.
Oops, this is getting really long. Better go. Happy to be here.
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