Theresa reminded me about this recipe, and asked if I would print it-I hope she will add the picture that she took of it when she made it as it is a beautiful looking salad!!!!!! I have found the Langostino Lobster Tails in the frozen section near the seafood department. Not all stores carry them, and I must warn you that they are expensive. But, totally worth it, I think!!!! I also added in the shrimp recipe as we are all enjoying this grilling season! Enjoy!!!!!!!!!!! 
Langostino Lobster Tail Salad; photo by Theresa
Langostino Lobster Tail Salad

(Originally made by Susan Azar)
You can alter this recipe to your own taste, with different veggies and/or spices

2 boxes Langostino Lobster Tails, thawed according to directions , then placed on paper towels to dry (the mayonaise will get runny if you don't)
1/4-1/2 C mayonaise (depends on your taste)
1 tbls lemon juice (optional)
1-2 tbls curry powder (I use a lot; I love the taste!!!!!)
salt and pepper to taste
frozen veggies (I use 1/4 cup frozen corn and 1/4 cup frozen peas)

Mix mayo and curry powder plus lemon juice/salt/pepper
In large bowl, add langostino lobster, mayo and veggies. Mix well.
Refrigerate to let flavors meld, allowing veggies to thaw.
Makes 2-3 servings
langostino lobster tails
Prosciutto-Wrapped Shrimp
(I found this in Rachael Ray's Magazine)

2 Tbls. Olive Oil
12 Jumbo Shrimp, peeled and deveined, tails left on
Old Bay Seasoning (optional) or salt and pepper to taste
12 thin slices Prosciutto di parma

In Gallon Size Ziploc baggie, place shrimp and olive oil and seasoning, or just salt and pepper to taste. Remove shrimp
Roll each shrimp in a slice of prosciutto
Brush with a little more EVOO
Skewer shrimp, which helps keep prosciutto attached.
Grill about 2 minutes each side, until shrimp is firm and opaque, and prosciutto starts to crisp. (You can pan fry them as well, just not skewered)
July 28, 2012
I'm posting the comment below was posted today so more folks can see it and respond.

Questions from Pam t:

I just joined but I am not sure where to start? So I will try asking my questions here. Or should I go back to my email and start from there??

Anyway I started with Julie on May 5th and I was a size 16/18. I am now a size 10!!! Yeah but I am scared to death about adding the potato. I went to a maintenance session and Julie didn't really talk to much about the process. She needed to explain some of the changes she was making in the program. I read your explanation using the river and that has helped. As far as the potato goes can we cook it any way we want? FRIED?? I understand that we first have potato then grains then flour but I guess never together, correct?

I have to admit I get very confused sometimes beacuse I thought I heard her say we would eventally be hypnosis free but then I hear her say people still have to come back for more refreshers because they have gained too much weight once they start to wean off the program. I guess I am just stuck on the question of will I ever be able to eat a few of my favorite foods once in a while without spiraling out of control.

I think I also heard that if you cheat a little and break the hypnosis that you will gain weight even if you go back to eating just meat and veggies. Is this true??? I am sorry for all the ???s but I have been pondering them for awhile and it is just to hard to ask in a session.
Plus I never hear anything mentioned about fruit???? Thanks Pam
July 28, 2012
Today was the day that my lovely daughter Kelly and I took a road trip to Whole Foods in Glastonbury, Conn. Kelly, my 25 year old vegetarian (who has wanted to get me there on numerous occasions) and I had a great time! I started my visit at the coffee counter, explaining to the lovely server (named Jennifer, I might add!) that I was a "Whole Foods Virgin" and was very happy to be there to poke around. After getting my hot coffee and adding cream to it (live large every now and I again, I say!), off we went! We were a little pressed for time, so I apologize for not taking pictures along the way. I did get a picture of some of my "loot" when I got home, and I will explain what I got as we go.
After leaving the coffee counter, we walked past a "hot breakfast buffet." They had, among other things I wasn't interested in, 2 different kinds of scrambled eggs, and sausage and bacon. If we had more time, we would have eaten. Maybe next time! Then, we came across an aisle of prepared foods-chicken and tuna salads, soups, salads, etc. etc. I also did not bring a lot of money with me, so, sadly, I couldn't pick up everything that made me drool. All of the pre-packaged foods looked fresh, and extremely yummy!

Then we came across a section that had pickled beets, pickles, relish, etc. Well, Bubbies pickles did speak to me, so I picked up the dill relish and dill pickles. (Remember, Julie wants us to eat refrigerated vs. nonrefrigerated pickles). The beets will come home next visit. They also had packaged prosciutto wrapped cheese and salami wrapped cheese. That was a splurge (yes, I know cheese is a condiment!) and I will enjoy tasting those! Around the corner we go, and there was a wonderful olive bar. Note the stuffed peppers in the bottom of the picture-those are stuffed with cream cheese and herbs, or goat cheese. Again, just a taste!

By now, Kelly kind of figured out that I am a perimeter shopper. This store makes it extremely convenient for this kind of shopping, as after the olive bar was the yogurt shelf! This was my real reason for going, because as a lot of you know I am having a hard time finding the Siggis yogurt. JACKPOT! 

Not only did they have the plain, blueberry, vanilla and pomegranite/passion fruit and orange and ginger flavors, they had PEACH AND STRAWBERRY! Yippee!! So, I got a few of those. I will try making the popsicles with those flavors, they sound so good! Unfortunately, no Coconut flavor, but, I am planning on asking at my local Stop and Shop if they will carry those. The cost at Whole Foods was 50 cents more (ouch), so I would prefer to get them at S+S.

Then on to the meat and seafood counter where it was all fresh, fresh, fresh!!!!! The staff was very attentive, which I always appreciate (especially when spending that kind of money!) I also specifically went there for buffalo wings, as they are my new favorite for dinner (I will post my recipe at the end). The wings were actually CHEAPER there than Big Y! Only $1.99 a lb, vs. $3.49!!!!! me!)I picked up about 10 lb. to get me at least a month's worth. At the seafood department I could have taken one of everything, but settled on Sea Scallops-Those I seasoned with Old Bay, and hubby cooked on the grill for lunch-already gone!Absolutely wonderful; those will go home with me again!

The spices were so hard to ignore as I am always looking for new wing flavors! Kelly and I both picked up a tub of the Tequila Lime flavor, and I cannot wait to make the wings with that.

So, our trip to Whole Foods was a success! Kelly and I decided that we will go once a month, and next time we will make sure we have a little more time so we can sit and eat. It was clean, quiet, and worth the extra money. I strongly recommend the visit!
   
For those of you who want my wing recipe (Credit given to my friend Robin for passing it on to me!) here it is:

Oven-baked Buffalo Wings

Ingredients
  • 3 pounds organic chicken wings
  • olive oil
  • seasoning such as lemon pepper, buffalo, etc.
  • salt and pepper (optional)
Directions
  1. Take a "Ziploc" gallon size bag, and place chicken in it. 
  2. For the lemon pepper flavor (my absolute favorite), add about 1/4 C olive oil and 3-4 tbls lemon juice. 
  3. Mix that well by massaging the bag (making sure it is closed securely!). 
  4. Then add about 1/4 cup lemon-pepper seasoning/ salt (no extra pepper needed) and massage again. 
  5. You can marinate them overnight, or use after 15-30 minutes of marinating. 
  6. Leaving liquid behind, place wings on aluminum-foil lined cookie sheet (easier cleanup) and bake at 425 for about 25 minutes (check for doneness, they will start to brown).
  7. Yummy!
I also have done hot sauce and buffalo rub from Pampered Chef-Yummy! You can do any flavor you want, such as ranch, soy, teriaki, etc. Tomorrow I will use the Tequila Lime flavor. 

Reheating is just as easy- 350 for about 25 minutes, and they are just as good the next day! Enjoy!
July 28, 2012
A few years ago, if you anyone tried to tell me that I could lose weight and still be able eat at a pizza place, I would not believe it possible. It's all about choices. There are so many choices when we eat out.
Left to right: Theresa, Jennifer, Linda, Jill, Sandy
It is possible to lose weight and eat at a pizza place and this is exactly what a few of us "friends of the Key Hypnosis" did last night. We had dinner at Campion's Pizza in South Windsor and they had incredible menu options.

I had a burger with grilled onions and jalapenos, bacon, and mozzarella cheese on top with a small cup of tomato basil soup. Hold the bun and the french fries. It was delicious! Some of the others opted to have a giant size portabella mushroom on top an on the bottom to replace a bun, and Jennifer had an incredible salad with extra beef that made me wish I'd done the same

Once again, it was another evening of gabbing the night away with great food and even better company! We share stories, recipes and laughter. It was great seeing everyone!
July 27, 2012
Yesterday a friend of mine asked me "now that you've completed your six-week mini triathlon, what's next?" Great question! Experience has taught me having a new goal to work towards keeps me motivated.
Photo from The Art of Self-Motivation
I've been thinking a lot about stretching exercises, so yoga is a possibility. I'm looking for a yoga course that I can take in the fall, but that's a couple more months away. What do I want to do between now and then to build upper body and core strength? Well, since it's still summer, I'm looking for places to kayak.

This Sunday, I'm going to a conference in Boston for a few days and I'm looking at guided tour options on the Charles River. I'm finding rates of $15 per hour, which is decent. I'll let you know how this works out for me. I'm going to be out of town for the next several weekends, so I'll be looking at options in Rhode Island (a couple options: Narrow River or Queens River), later in August. I may even be able to get my brothers or a friend to join me!

Meanwhile, after being so pleased with myself about completing my six-week mini triathlon, I haven't been in the gym all week. I did get out and walk at lunch today, nothing fast, but stretching the legs was a good plan. My gym buddy Aime is on vacation and I have to keep myself motivated to go on my own. A gym buddy much more fun, but I know how good I feel when I'm working out, so I'll be back into the gym tomorrow.

What are the rest of you doing for exercise this summer?
July 25, 2012
Patty posted this on Facebook and it looks great. I haven't tried it yet, but wanted to have this recipe handy.

Ingredients
  • 1 (8 oz.) package of full fat cream cheese (room temp.)
  • 2 eggs
  • Freshly ground black pepper
  • Garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup jarred marinara sauce*
  • A pinch of cayenne pepper
  • 1/2 teaspoon oregano
  • 1 cup shredded mozzarella cheese (I suggest cutting way back on this)
  • Sauteed pepperoni and other meats - keep meat and veggie ratio balance)
  • Garlic powder
Directions
  1. Preheat oven to 350.
  2. Butter a 9×13 baking dish
  3. Blend cream cheese and eggs and season with pepper & garlic powder
  4. Add Parmesan cheese and stir until combined
  5. Pour into buttered baking dish
  6. Bake for 17 minutes or until golden brown
  7. Let crust cool for 10 minutes before adding toppings
  8. After crust is cooked, raise oven to 400 degrees
  9. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
  10. Top crust with marinara and spread evenly
  11. Top with mozzarella cheese
  12. Add toppings (suggestion from others: load it up with meat, and limit your fat for the rest of the day)
Bake for 8 minutes or until cheese is bubbly.

The crust is not crisp like traditional pizza. Make sure you cook it til the top is golden brown and let it cool the full 10 minutes before adding the toppings and that will help. You still may end up with a fork, but good, soft pizza is better than no pizza!
July 25, 2012
I created this yummy lemon chicken recipe a few weeks ago and thought I'd share it with the rest of you. Okay, so I took a few bites before taking the photo...
Lemon Chicken; photo by Theresa
Ingredients
  • 1/2 teaspoon olive oil
  • 1/2 cup lemon juice 
  • 4 skinless, boneless chicken breast halves
  • onion powder 
  • ground black pepper to taste 
  • seasoning salt to taste 
  • 2 teaspoons parsley
Place the chicken in a pan with the olive oil and lemon juice until it is cooked; turn chicken once or twice. After the first turn, add onion powder, pepper, salt and parsley. 

Here's a similar recipe for the grill, courtesy of: goodenessgracious.com:

Basil Lime Chicken

This looks so much like my recipe above, well perhaps tastier than mine!
Ingredients
  • 4 Limes (juice and zest) Divided
  • 3 T Olive Oil 
  • 1/4 Cup Extra Virgin Olive Oil (I do not use this much...I eyeball it)
  • 3 T Dijon Mustard
  • 3 T Worcestershire Sauce
  • 3 T Soy Sauce
  • 6 Green Onions Chopped Divided
  • 4 Cloves Garlic Minced Divided
  • 1/4 cup Chopped Basil
  • Salt and Pepper to taste
  • 3 lbs Chicken Breasts
  • 1 jalapeno
Instructions
  1. Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
  2. Cut chicken into even cutlets and place in a gallon sized baggie.
  3. Pour marinade over the chicken and marinate for 2+ hours (I marinate overnight)
  4. Preheat grill or grill pan
  5. Place chicken on grill and grill for 7 minutes.
  6. Then flip and cook until internal temp reaches 170.
  7. Remove from grill and let meat rest.
  8. Meanwhile combine juice and zest of 2 lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, jalepeno, basil.
  9. Slice chicken into bite-sized pieces and pour sauce over top.

July 25, 2012
I got a round-about funny compliment this weekend. I ran into one of my mom's friends who I haven't seen in a while. We chatted and then went our separate ways. My mother calls me to tell me her friend had called her as soon as she had gotten home from running into me. My mother proceeds to tell me that her friend was shocked at the weight I had lost. She was worried that I had been really sick and was calling my mom to see what was going on and if I was alright. She didn't dare mention the weight loss to me when she saw me because she was positive I was or am really sick.

I had to laugh! I needed that. I have been a bit down as the weight isn't coming off as fast as I want it to and the compliments had slowed down also.

Then in church yesterday I wore a shirt my friend Luanne handed down to me and low and behold got a few more compliments, so something is happening, I am just not seeing it in my sizes.

Then thinking over my adult life, I have never been a size 16 since I had been 20 years old, a long time ago. So I guess I can see why my mother's friend was so shocked.

Also, I have never in my adult life, been able to accept hand-me-downs and have them fit! That alone is MAJOR in my life!! No one had hand me downs big enough to fit me!!!

I am SO VERY THANKFUL that I am NOT SICK and am loosing weight so effortlessly and enjoyably! and not starving myself!!!

helps to put things back into perspective!!!! Thought you would all enjoy a chuckle today!!!

July 23, 2012