day one....

I have a number of Donna Hay cookbooks, o.k. o.k., so who hasn't.  Her style of food preparation and presentation is simple and easy, something I really need at this time of low energy levels.
And so, using these wonderful books and recipes as a base, with my own twists, that is deleting or reducing an ingredient to suit personal taste, I begin my journey of weight loss. 
Not saying how much I weigh (v.b.g.) but I do need to loose a fair chunk of me, so am aiming at .....erk....dare I put in words?......it's a tad scary.....the menu created and time frame I have allowed myself is just 3 months, is it possible to loose 20kg in that time????
We will see.
Dinner tonight is Shredded Chicken and Celery Salad (based on Donna Hay 'the instant cook' Page 42), with a side of Coleslaw, well not so much Coleslaw as cabbage salad - can't be scoffing down all that mayo on day one now can I? and of course there will be a potato salad for the darling with a small helping of same for moi.....this eating plan is, after all, about healthy eating and having had pneumonia for the past 6 weeks and with the cough still hanging around I don't want to shock the old system too much.

Shredded Chicken and Celery Salad Version  Serves 4
2 cups shredded chicken
1 cup  thinly sliced celery (1 stalk)
1/3 cup finely chopped parsley
1/2 cup Greek style yoghurt made up to 2/3 cup measurement with whole egg mayonnaise
salt and cracked black pepper
4 cos lettuce leaves, cut into wide slices.

Place all ingredients except lettuce in a bowl and toss together, chill to serve.
Place lettuce on plate and pile chicken mixture on top.

Coleslaw or Cabbage Salad      Serves 6 as a side dish
2 cups finely shredded white cabbage
1 granny smith apple, finely diced
1/4 green capsicum, finely diced
1 green onion, finely sliced

Dressing:
1/8 cup Greek style yoghurt
1/8 cup whole egg mayonaise

Mix all salad ingredients in bowl, mix together yoghurt and whole egg mayonaisse, stir through cabbage mixture.  Chill to serve.


Warm Potato Salad      Serves 4
3 small red skinned waxy potatoes, washed, cut into chunks and steamed
1 teaspoon olive oil
4 button mushrooms, thickly sliced
1/2 small red or spanish onion, sliced
1 rasher bacon, fat removed and cut into 1" squares
1/3 frozen peas
1/4 cup grated parmesan cheese

Using a non-stick pan, heat the olive oil and cook the bacon, onion, mushrooms until onions are just beginning to caramelise
Add the frozen peas and lower heat until peas are heated through.
Toss in the steamed potato chunks, and stir together in pan.
Sprinkle parmesan cheese over top and toss to melt. 
Place in serving bowl and serve warm. 
Can be made ahead and slightly warmed in microwave.
Carrot rings can also be steamed with the potatoes and added to the salad.