Grapefruit Diet Blog & not only!

HEY! I was looking for some complete one week menus. I will go to the library and get weight watcher magazine to get the menus in there. but I have used all of my resources and am looking for something new. Does anyone have a complete week menu? Now that I am back to work I am having difficulty planning on my own and during the stressful times I resort to poor eating habits.

Hello, all.

During the holidays, my fiance’s sis made a “pate” with salmon and cream cheese, hot sauce, etc. It was sooooooo good I thought I’d try to make it weight watchers and make it into a wrap…I am hoping I have the final points right:

This is how I made mine:

Jodi’s tuna (or Salmon) wrap

4 T light cream cheese (4 points)

Can Albacore (3 points) (can use salmon or reg. tuna..maybe even crabmeat)

Wrap (4 points-the wrap I used is called Flat Out. I used sun dried tomato. a half of a wrap is 2 points so I had to double it–its a flatbread)

Cayenne Pepper sauce 0 pts

Onion and garlic powder 0 pts

chives 0 pts

Splash lemon juice 0pts

Mix all ingredients together and spread on wrap.

TOTAL = 11 points—It turns out that this sucker is HUGE and VERY filling. for 11 points (with low fat cream cheese not fat free), you can’t go wrong (and man am I stuffed). you can EASILY be filled up on a half of one. (for 5.5 points)

This can be altered to suit your tastes, just adjust points. A fat free tortilla would work, fat free cream cheese is an option….etc.

Research shows that 60 percent of Americans are overweight or obese. And even though most of us go on diets and lose weight, 95 percent of us gain the weight back. But then is that surprising. The Federal Trade Commission recently stated that 40 percent of all weight loss products contained false or misleading information in their ads. Besides the out right lies, who can spend the rest of their lives on two shakes a day or only eating grapefruit? We live in a real world and we need real world solutions to weight loss. Fortunately, the research shows that making small sustainable changes over time will work.

Grapefruit diet blog news

1 cup mamey pulp
3/4 cup sugar
1 envelope gelatin
1/2 cup cold water
1/2 cup boiling water
2 cups heavy cream
1/2 tsp. salt

Rub fruit through a sieve or put through a food mill to remove any fiber. Mix sugar and salt with fruit pulp. Soak gelatin in cold water, then dissolve in the boiling water. Blend with fruit mixture. Chill until mixture thickens then whip until light. Whip the heavy cream until stiff and fold into mamey mixture. Freeze.
Makes 2 servings.

Categories: appetizers, christmas, honey, yogurt, salad, citrus
Yield: 8 Servings

2 Tubs (500 g) plain yogurt
4 lg Oranges
4 lg Ruby grapefruit
4 lg Tangerines
1/3 c Liquid honey
8 Fresh mint sprigs

Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in
refrigerator for at least 6 hours or for up to 24 hours.
Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer
membranes. Work over bowl, cut segments from inner membranes. Drain
segments, reserving juice to drink.
Stir honey into drained yogurt. Stir in half of the fruit. Divide
yogurt mixture evenly among 8 serving dishes; top with remaining
fruit. Garnish with mint sprigs.
Makes 8 servings.

I just love desserts with fruits and berries, and with all the exotic fruits
we’ve learned to love here in Sweden thanks to all immigrants, I must say
we’re pretty well provided nowadays! Try this one!

Serves 4

8 oranges
good 1/3 cup water
2 1/2 tbs potato starch or cornstarch
2 - 3 tbs sugar (if needed)
3 passionfruits
1 - 2 tbs fresh lemon juice

Decoration:
blood orange or blood grape
lemon balm leaves

Squeeze out the juice from the oranges and pour the juice in a saucepan. Mix
in water, starch and maybe sugar. Heat on low heat while stirring until it
thickens.

Remove saucepan from heat, split the passionfruits and scrape the seeds and
“jellyish” pulp down into the creme. Flavor with lemon juice. Decorate with
orange or grapefruit and lemon balm leaves and serve warm or cold with milk.
Enjoy!

Preparation time in advance: 24 hrs.
Salad preparation: 20 min.

Ingredients:

Marinade:

Juice from 3 limes
1/2 cup Olive oil
1 tsp. crushed garlic
1/2 sliced onion
2 tsp. hot peppersauce
Salt and pepper
**
450 gram of clean conch (fresh or frozen) beaten to
tenderize it
**
Ingredients for the salad:

Assorted green salad or baby lettuce
1/2 of a sweet and a green pepper
2 stalks of chopped chives
1 orange (pealed and split in pieces)
1/2 grapefruit (pealed and split in pieces)
1/2 of a mango cut in thin slice
2 slices of pineapple
**
Dressing:

4 tbsp. Olive oil
4 tbsp. Fresh squeezed lime juice
Salt and pepper after your taste.
** (more…)

Makes 1 pie, approx 8 pieces

Shortcrust dough:
2 dl (good 3/4 cup) flour
2 tbs sugar
100 g (3 1/2 oz) butter or margarine
1 small egg

Filling:
1 1/2 dl (2/3 cup) sugar
1 dl (good 1/3 cup) creme fraiche or
sour cream
2 dl (good 3/4 cup) fresh grapefruit juice
1/2 dl (scant 1/4 cup) fresh lime juice
4 eggs
1 egg yolk

Decoration:
whipped cream or powdered sugar
candy fruit (like orange marmalade
candy in wedges)

Work together all ingredients for the shortcrust dough. Dress a pie pan with
loose bottom with the dough and put in a cold place for 30 minutes. Heat the
oven to 200C/400F.

Fill the pie crust with dried peas, which will help it keep its shape and
prevents the bottom from blowing up and the edges from shrinking. Bake for
15 minutes. Take it out and remove the peas (you can use them several times
for this). Lower the heat to 175C/350F.

Beat sugar, creme fraiche or sour cream and fruit juice until the sugar is
completely dissolved. Thoroughly beat the eggs with the extra egg yolk
before mixing it with the fruit juice-cream mixture. Pour the filling in the
pie crust and put a baking paper on top. Bake for about 25 minutes or until
the filling has set and feels firm.

This pie freezes excellently - decorate when you serve it. Enjoy!

1 cup pink grapefruit sections, cut up
1 cup white grapefruit sections, cut up
2 tablespoons chopped green onions
2 tablespoons minced fresh parsley
2 tablespoons raspberry vinegar
2 teaspoons brown sugar
2 tablespoons chili sauce
2 drops Tabasco sauce
black pepper, Lawry’s seasoning salt, and rum to taste
Combine all ingredients in a nonreactive bowl and let mellow for at least an
hour before serving. Makes about 2 cups. Serve with burritos or with any
grilled fish, chicken, or pork chops

This fruit salad makes a great dessert or light meal. The yogurt-lime
dressing with honey tops off this light, healthy and easy-to-make dish. 3
(about 3 oz. each) California kiwifruit, pared and sliced
1 grapefruit, peeled and sectioned
1/4 cup fresh or frozen blueberries
1/4 cup toasted sliced almonds
Yogurt-Lime Dressing
Arrange fruit on platter; sprinkle with almonds. Serve with Yogurt-Lime
Dressing. Makes 2 servings.
Yogurt-Lime Dressing: Combine 1/4 cup plain yogurt with 1 teaspoon honey and
1/2 teaspoon grated lime peel; mix well.
Makes about 1/4 cup.