DIET MASTERS

DIETMASTERS


MY YEARS AS A FOOD ADDICT

I was a heavy eater by the time I was 5 years old, only it was called a "healthy appetite" in those days, and they called me cute and chubby. By the time I was 18 I was a compulsive overeater. At 5'6", my weight ranged between 125 to 149, but only because I spent part of almost every month on some diet or another. I must have gained and lost more than 500 pounds on various crash diets before I turned 40.I could eat 3 half gallons of ice cream a week and 3 candy bars at the movies. At my favorite Oriental buffet I would start with 6 egg rolls and fill my plate (and myself) so much that the owners lost money. No matter what diet I tried, I dreamed of my next “fix”… boxes of cookies, bags of potato chips or maybe a whole pizza.I’ve always been an upbeat person with a good marriage, two children, and close friends, but on my 40th birthday I was feeling depressed. I took a walk on the beach and realized that my compulsive eating had to stop. I decided that I wanted peace more than pizza and vowed to put my extensive dieting knowledge to work. I re-read all of my material on the subject and designed a way of eating that would satisfy me and finally curb my appetite. My determination paid off in spades and changed my life. The numbers on the scale remained below 130 and before I knew it, I was helping curious friends and neighbors. That was the beginning of a long and exciting career founding and directing Diet Masters, teaching dieting classes and low calorie cooking and even self publishing 6 dieting books. Best of all, my weight has been stable between 124 and 129 for 39 years while I eat food that I enjoy.

THIS BLOG WILL BE EVEN MORE INTERESTING WITH INPUT FROM MY READERS. EMAIL ME WITH YOUR QUESTIONS OR SUBJECTS YOU WOULD LIKE ME TO COVER AT: ADVICE@LOSEWITHLOUISE.COM, AND I WILL ANSWER SOME OF THEM HERE.

Sunday, September 30, 2012

WOULD YOU LIKE TO TRY A FROZEN DINNER?

I PURCHASE A FROZEN DINNER OCCASIONALLY TO GIVE MY READERS WHO DO NOT LIKE TO COOK SOME OPTIONS. THE ONE I HEATED LAST NIGHT COULD HAVE RUINED  MY MARRIAGE.  

 I will not name the brand as I might end up with a lawsuit.  The package read that it contained TENDER BEEF In a sauce with green beans and roasted potatoes.  When I opened the box, it looked like a large amount of food for one serving so I decided to serve a large salad as a first course and I planned to eat a third of the frozen food. 

 Seriously: the meat was so tough that I would still be sitting here chewing that first piece of tasteless beef. JUST FOR YOUR SUFFERING THROUGH THIS SAD MISSIVE; I AM SENDING  YOU THE 'BEST OF THE BEST' BRISKET RECIPES'. This recipe takes seconds to assemble.



      OUR FAMILY'S FAVORITE BRISKET
       (Everyone Asks For This Recipe)

 2         (2-2/2) pound first cut briskets of beef
1         package dried onion soup mix
1         can condensed cream of mushroom soup
                                                 1- 1/4  cups water


Place briskets fat side down in roasting pan. Rub onion soup into the meat. 
Spoon the mushroom soup over the onion soup.  Pour water around edges
of pan.  Cover tightly with heavy duty foil. 

 Bake in 350 degree oven for 3 to 3-1/2 hours.  Check meat for tenderness
and remove from the pan.  Cut fat from bottom of roast and discard.  Skim
fat from gravy.  If gravy needs to be thicker add a few tablespoons of cornstarch
which has been mixed with a little cold water and mix over high heat until it 
thickens.  Slice meat against the grain. 

 A  4 ounce serving plus 1/3 of a cup of gravy is about 250 calories.

 Variation:  Substitute 1/2 of a small jar of chili sauce for the creamed soup.

 Variation:  Add carrots, potatoes,and onions the last two hours of cooking.

 Hint:  Refrigerate gravy for about 8 hours if possible.  The fat will separate
           on top.

 Hint:  Make large amounts of this recipe and freeze 4 ounce servings of the 
           beef.  Also freeze half cup servings of the gravy-THE BEST!!!! 

 Hint:  When choosing briskets, look them over carefully.  Choose the one                      that has fat only on the top.  If it has a thin line of fat near the top, it becomes            thick when you cook it and you will have a great deal of waste.

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