Let's talk about food

My aunt has recently join weight watchers, and she's now going with me to the meetings. We're not far apart in years; she's only 6 1/2 years older than I am, and our relationship is more sisterly than aunt-niece. This time around, I'm a bit heavier than she is, but we've always hovered around the same size. The familial...ahem... features are apparent in us both; consequently, we have struggled with our weight similarly over the years.

One of the things that I have discovered about myself over the years and throughout the many weight-loss regimes to which I have put forth effort, is that I am much more inspired to cook than when I am not dieting. I believe there are two primary reasons for this. One is that I don't want myself limited to small portions of frozen entrees, as I can generally have a larger and more savory portion of something I have created myself. The second reason is simply that food just tastes so damned good when dieting!

So my aunt and I entertain ourselves by sharing stories about the foods we have recently eaten. The talk keeps us focused on the program, and the sharing of meal ideas gives each of us new inspiration for dishes to prepare. But I think it also gives us almost as much joy as actually eating the food of which we speak.

The foodies of the world would probably understand.

So anyway, here is what I shared in our last conversation about food. I had sliced roast pork loin and spice-glazed carrots for dinner last night. Yes; it was delicious!

* Exported from MasterCook *

Roast Pork Loin

Recipe By :Misty Simon
Serving Size : 7 Preparation Time :0:00
Categories : dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork top loin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon coarse grain dijon mustard
1 tablespoon packed light brown sugar

Preheat oven to 325°F.

Salt and pepper pork loin. Spread mustard evenly, then sprinkle with brown
sugar.

Roast at 325°F for 60 minutes or until to an intermal temperature of
170°F.

Slice into 14 thin slices. Serving size is 2 slices.

Description:
"This produces a pork loin that is incredibly moist with a lovely
brown crust."
S(WW POINTS):
"6"
Copyright:
"© 2009 Misty Simon"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; 13g Fat (52.5%
calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber;
68mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Use cold leftover slices to make pork loin sandwiches.


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Spice-Glazed Carrots

Recipe By :Misty Simon
Serving Size : 4 Preparation Time :0:00
Categories : vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrot slices, frozen -- or fresh
1 tablespoon butter
1 tablespoon sugar
2 dashes ground cinnamon
1 dash ground cloves
1 dash cayenne pepper -- or more if desired
1/8 teaspoon salt

Bring 1/2 cup water to a boil in a medium saucepan. Add the carrots, cover
and simmer on medium heat 10 minutes. Drain.

In a large skillet, melt the butter. Then add the remaining ingredients.
Add the carrots and toss the mixture to coat carrots.

Saute for about 3 minutes or until carrots are delicately browned.

S(WW POINTS):
"1"
Copyright:
"©2009 Misty Simon"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 83 Calories; 3g Fat (32.3% calories
from fat); 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 8mg
Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

NOTES : I made this with frozen carrots, but fresh ones would work
beautifully, and would make a nicer presentation for
company.

Nutr. Assoc. : 0 0 0 0 0 0 0