"What's wrong Mindi? Afraid to say what you really want?"
Yeah - that's me: the shy one.
I'm just trying to be considerate of those who might be tag surfing on Wordpress, because I started back to Weight Watchers this morning and there is really only one title for this post that is appropriate:
"Fuck Fuckity Fuck, With A Side of Extra Fuck Sauce"
That's right! Meet the only new vegetarian (7 weeks and counting) who has managed to GAIN weight! Specifically, 3.6 pounds in 6 weeks (the last time I was at a meeting). I consider that quite the accomplishment, don't you? Songs should be written about me. Ok, maybe not songs. A poem? A limerick?
There once was a woman named Mindi,
who had ass-fat that moved when it was windy
She tried to lose weight
By eating off a smaller plate
In denial is that fat chick named Mindi
Perhaps I ought to lay off the cheese?
Or it could be the Reeses Peanut Butter Cups, Cadbury Caramel Eggs, Hershey Kisses with Almonds and Dove Bars (also with almonds) that I have been eating. Hey - they were all practically free at CVS and I wouldn't want to miss a deal OR let good food go to waste, right? I'm thinking that the 15 leftover bags of (really good) Easter chocolate needs to be packed up and sent to work with Brad.
Or it could be that Aunt Flo, while not yet unpacking her suitcase, is cruising around the neighborhood looking for my house.
Or it could be the entire pot of coffee that I drank 2 hours before getting weighed.
Or the 6 pack of Yeungling that I drank last night while drowning my sorrows over missing Def Leppard tonight.
I can't imagine where the weight came from.
Ah well, back to the drawing board....anyone know of some really good vegetarian Weight Watchers recipes that don't use eggs or taste like ass?
Maria
I'm starving. I think I'll go to Checker's and get the largest bucket of french fries they offer. Maybe two.
Tara R.
I have same diet problems... practically starve myself (Top's Cheeseburgers) and can't seem to shed a pound (queso and corn chips). You'd think that cutting back (honey roasted peanuts) would have some kind of effect (white chocolate bar), but no. Well, back to the drawing board (chicken parmesan).
Say What?
Mindi, meant to mention yesterday that I had been listen to Styx in the car before I saw your post.
Here's a recipe for Roasted Vegetable Lasagna -
1 large eggplant (1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 teaspoon black pepper
1 3/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 ounces Italian Fontina, coarsely grated (1 cup)
1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles PreparationPut oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
Soak noodles in hot water just until pliable, 8 to 10 minutes.
Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
Daisy
Mindi - drink your water - and the sugar, ya gotta stop the sugar - refined sugar will definitely be bad - If you eat a lot of salt - drink a lot of water. Yada yada yada... You know getting all your points from chocolate easter eggs is not really in the spirit of the game - right? 😉
It is easy to gain weight as a vegetarian - remember Susan Powter??? She was a vegetarian, gained a ton of weight. It's the dairy and the sugar.
It's like I tell my son - too much of a good thing is still too much. Eh??
Hang in there... it is one weigh in... don't sweat it, girl!
Jen
Lots of whiskey? No, that won't work. At least, it hasn't yet. I mean....never mind.
Great chatting "with" you tonight. Wish it could have been longer.
Mindi
Hey Jen! It sucks that we were cut off, but what a thrill that was! Can't wait for the 15th!