Oh wow Teg,
That sounds amazing. It must be so nice to have friends doing it with you. My mum was gonna start it a week after me, but after seeing me go through it, she chickened out. That said, she's less to lose than me! Her BMI is only 37. Mine was 47 starting. Maybe when I have a lower BMI than her she'll start.
This is one I found for after my own LT
Summer's Best Pasta Salad
Ingredients:
Ten ounces rotini (twists) pasta
Three pounds seeded, coarsely chopped tomatoes
Four slices cooked and crumbled bacon
Four cups mixed salad greens
2/3 cup low-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 teaspoons sugar
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Cook pasta according to directions, but without using salt or oil. Drain and rinse with cold water. Place in a large serving bowl.
Add the tomatoes, the bacon and the salad greens.
In a small bowl, combine mayonnaise, sour cream, mustard, sugar, vinegar, salt and pepper; mix well.
Spoon over pasta mixture and toss gently to coat.
Recipe makes eight servings.
But I'm gonna use ham instead of bacon!
This one sounds good too!
Tomato Basil Pasta Salad
Ingredients:
One pound cooked bow tie pasta
2 pints cherry or grape tomatoes, halved
Two medium-sized chopped yellow bell peppers
One can of (14-ounces) drained, coarsely chopped, water packed artichoke hearts
Eight large fresh basil leaves, cut in strips
3 tablespoons olive oil
1/4 cup red wine vinegar
Two cloves minced garlic
Salt and freshly ground black pepper
Combine cooked pasta, tomatoes, bell peppers, artichokes and basil.
In separate bowl, combine oil, vinegar, garlic, salt, and pepper to taste.
Pour over pasta mixture and toss to mix.
Recipe makes eight servings.
Rice Salad
Ingredients
- 1 cup long grain rice
- 2 cups water
- 2 packages chicken bouillon
- 1/2 cup salad oil
- 4 tablespoons wine vinegar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 clove garlic
- 1 cup ripe olives chopped
- 1 white onion chopped
- 1/4 cup pimentos
- 1-1/2 cups celery chopped
- 1/4 cup pickles chopped
Directions
- Cook rice, water and bouillon together.
- Blend together the oil, vinegar, mustard, salt, pepper and garlic.
- Place olives, onion, pimentos, celery and pickles in a large bowl.
- When rice is cooked add to the large bowl then drizzle over oil mixture.
- Toss all together until well combined.
- Refrigerate overnight.
You guys have lost my entire body weight between you, and it's a pretty massive body weight!
Enjoy it, you deserve it. My fingers are crossed for the weather!
I love fish from Howth, that's my first stop when I'm on refeed! My gran lives there.
