I've been a bit disturbed recently by different weight loss claims that you can join this group or take this pill and without "yucky exercise", you can lose a dress size by Christmas. I hope none of my readers fall for these claims because if these things really worked so well, we wouldn't have so many obese people around.
If you read my posts on the Weight Watchers diet plan, you will see they promote a healthy approach to eating plus encourage exercise. This is the type of program you should look for if you seriously need to loose weight.
Since I added more cardio workouts I have lost a couple of extra pounds. I have found something fun to do so that I don't mind sweating. So the key to a healthy life is eating a balanced diet, cutting calories and EXERCISE. Even if those diet plans work and you lose a few pounds, you still won't be fit and the weight will likely come back. So stop looking for miracle cures.
I'd like to share a new pork tenderloin recipe I made last night. The family all gave it two thumbs up and it met my criteria for quick and easy. I actually left the cooking up to my 16 year old son, the one who couldn't find the soft drinks I bought for the band Halloween party last Friday. He searched all over the house but went to the party without the drinks. They were hiding in the refrigerator the whole time, chillin'. But he did well with the meat, getting it in the oven and basting it right on time. It takes about 5 minutes to make the sauce and get the meat ready to cook. Then you can leave the cooking up to anyone who can operate a cell phone, surf the net or lift a spoon.
Pork Tenderloin with Apricot, Garlic and Thyme Sauce
2 1lb. pork tenderloins
1 tsp. salt
1 tsp. pepper
1/2 an 18 oz. jar of apricot preserves
1 tsp. dried thyme or 1/4 cup fresh, chopped
2 tsp. garlic powder
2 Tbsp. honey
1/4 cup sherry
Preheat oven to 350. Salt and pepper the tenderloins. Place in a large baking dish sprayed with baking spray. Mix remaining ingredients in a 2 cup glass measuring cup. Pour about 1/4 of the sauce over the meat. Roast meat for 30 to 45 minutes or until the internal temperature reaches 160. Baste with additional sauce every 15 minutes or so. This pairs well with mashed potatoes.