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lucky
adj. luck·i·er, luck·i·est 1. Having or attended by good luck. See Synonyms at happy. 2. Occurring by chance; fortuitous. 3. Believed to bring good luck: hoped to draw a lucky number.






Today is St. Patrick's Day.   Today made me think about being "lucky" and I realized how lucky I am.  How lucky I am to have an amazing son, how lucky I am to have a wonderful family, how lucky I am to have a great boyfriend, how lucky I am to have great friends, how lucky I am to have a great job, and how lucky I am to be on this weight loss journey.   I thought I would leave you with a little Irish tune and a lowfat Irish Stew.   May all your days be LUCKY!!!

MAY IT BE
May it be
An evening star
Shines down
Upon you

May it be
When darkness falls
Your heart
Will be true

You walk a lonely road
Oh how far you are from home

Mornié Utúlié [Quenyan: 'Darkness has come]
Believe and you
Will find your way

Mornié Alantié [Quenyan: 'Darkness has fallen']
A promise lives
Within you now

May it be
The shadow's call
Will fly away

May it be
You journey on
To light the day

When the night is overcome
You may rise
To find the sun

Mornié Utúlie [Quenyan: 'Darkness has come]
Believe and you
Will find your way

Mornié Alantié [Quenyan: 'Darkness has fallen']
A promise lives
Within you now

A promise lives
Within you now...





IRISH STEW (LOW-CAL)
Calories and fat are reduced for dieters in this  version of hearty Irish stew with lamb and potatoes. It is quite easy to make, and the 2 hours of cooking time is well-spent. Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours, 20 minutes Ingredients:
Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours, 20 minutes Ingredients:
  • 1 Tablespoon vegetable oil
  • 1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
  • 1 medium onion, chopped
  • 3 cups low sodium chicken broth
  • 1/2 teaspoon dried thyme, crumbled
  • 1 bay leaf
  • 6 whole new red potatoes (5 ounces each)
  • 15 ounces small onions, peeled
  • 1 cup Irish ale or beer
  • 1 teaspoon salt
  • 2 Tablespoon cornstarch
  • Chopped parsley
  • 6 slices Italian bread (1 ounce each), optional
Preparation: In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside.

Add the remaining oil, the lamb (or beef), and the chopped onion to the pan and cook until browned, about 8 to 10 minutes. Return the first batch of meat to the pan.

Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

Add potatoes, onions, ale, and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.

To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley. Serve Irish stew with bread, if desired.

Yield: 6 servings

Serving (with 1 slice of bread) provides: 1/2 fat, 1 vegetable, 3 proteins, 2 breads (if served without bread, subtract 1 bread).

Per serving:
With bread: 409 calories, 29 g protein, 9 g fat, 644 mg sodium.
Without bread: 332 calories, 27 g protein, 8 g fat, 478 mg sodium.


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