Be like me and shift the weight
Michelle takes over
My name is Michelle Friel, and I will be running the Weight Watchers column from now on.
I have been a coach now for six years, and run local classes in the Burnside Hotel, Cambuslang Rugby Club, and Fernhill Community Centre, so I’m a local lady.
I joined Weight Watchers after the birth of my second child, after struggling to lose baby weight, something a lot of females can relate to.
With a young child, and a new baby, the last thing to think about was me...and my weight.
But after eight months, I thought enough was enough, and I had to shift the weight for my own sanity and wellbeing.
I started to lose weight on my own, and then joined Weight Watchers to shift the rest, and finally got to goal weight. Six years later I’ve successfully maintained it and I remain 2.5 stone lighter than when I started.
I have to say it was the best thing I ever done, and I have felt fantastic since.
So to all you people out there, with a bit of extra weight to lose, make the same choice as I did. Join Weight Watchers, lose the weight, and feel great about yourself.
You will have wished you did it sooner. Put the spaghetti or linguine into the saucepan and cover with plenty of boiling water from the kettle. Cook for 8- 10 minutes until just tender, or according to the packet instructions.
Meanwhile, thinly slice the spring onions and mushrooms. Heat the frying pan and spray it with the cooking spray. Add the spring onions and mushrooms to the frying pan with the peeled, halved garlic clove and cook gently for five minutes, until softened. Then discard the garlic clove – it has just been used to give flavour to the finished dish.
Beat the soft cheese and egg together in a mixing bowl, then add the skimmed milk and half the Parmesan cheese. Snip in the parsley, using scissors, then season with pepper.
Reserve two tablespoons of the cooking liquid, then drain the pasta through the colander. Return the pasta to the saucepan with the cooking liquid. Stir in the egg mixture, then add the spring onions and mushrooms. Snip in the roast ham, using scissors. Heat gently for 2-3 minutes, stirring, until the egg mixture has cooked and thickened.
Serve sprinkled with the remaining Parmesan cheese.