I am diabetic and am on the weight loss road too. I tend to just have a few nuts or a meat and cheese nibble platter. I do like my raw veg but if you get bored with them then try roasting them with a sprinkle of paprika or whatever your favourite spice is. As long as it is low carb then I still lose weight and keep my blood sugar under control. 
Tonight I’ll be having a beef pinwheel with mozzarella and spinach in it with cabbage and cauli mash.
Today we are having slow roasted double wrapped shoulder of lamb which my son put on the bottom shelf at lowest setting at around 9am, and we will have at around 6pm by which time it will be falling off the bones and melting in the mouth. Veggies will be cauliflower, french beans, carrots and cannot decide whether to have mash/roast or baby new spuds boiled in skins. Of course the meat juices collected in the tin will make the most wonderful gravy, cannot wait. Pity there is not a smiley for droolin’.:-D:-D
A sort of addendum to another subscribers earlier post on roasting lamb with orange juice. One of my favourite dinner party recipes from back in the '70’s was of a boned out leg of lamb which I stuffed with a stuffing made by sweating onions in butter, then adding breadcrumbs, finely shredded orange zest, and mixed herbs. I would tie a bread crust over the open end to hold the stuffing in, then weigh and roast for 20 mins per lb + 20 at gas mark 7, with about a glass of fresh orange juice in the bottom of the pan and basting every 15 mins or so. For the gravy would either make a roué with the juices and add the veggie water, or simply de-glaze with the veggie juices and thicken with arrowroot which gives a wonderful clear sauce.
Oooh that sounds a bit scrummy!!!
Hi UJ, unfortuneately i’m not a big eater, I normally only eat white meat and veg. no potatoes, and by the time 7.30pm comes along, i’m feeling hungry so I tend to snack, apples and pears are ok, but cannot eat oranges, strawberries etc. because of my sugar levels.
It’s Sausage Stew tonight for dinner.
Apparently, we are having sausages too 
Home made salmon fishcakes when I find out how to make them.
Oh Hazel 'tis easy peasy. Salmon, cooked and flaked or tinned, cold boiled pots, some herbs (dill and parsley go brill with salmon) seasoning, and flour or breadcrumbs Mash pots, add flaked fish (proportions depend on taste and or budget) herbs of choice, seasoning. Then take handful, roll into ball and then flatten - size depends again on budget and no of people being served -. then one can either simply dredge them in flour, or dip in flour then egg then breadcrumbs. I usually just use flour. Then shallow fry on a medium heat turning when the underside is crisp and golden brown.
This method can be used with tinned or fresh salmon, or indeed any other cooked fish. Can also be done with say corned beef to make rissoles, which are yum but need onions to complete flavour.
I will simply be having something light and easy as my son is working until 9pm tonight - recession? what recession? and so there will be no need to cook a dinner as such. Soup maybe, or scrambled eggs, too early to consider yet.
Cheers Daisymay it’s fresh salmon I bought a full one at supermarket reduced for quick sale, I filleted it myself, hence lots of salmon left on bones so I boiled it cos I know there’ll be lots.
Thanks for that Hazel.
Tonights dinner is Piri Piri Chicken with Vegs.
Following on from Sunday’s roast turkey crown, yesterday, still having more than half of the carcass left, I stripped the meat off the bones, chopped it all into bite sized chunks and used some of it to make a turkey curry. There is enough of that left for a meal today too and I still have some of the turkey meat to make a few sandwiches with too.
UJ why are you have Turkey before Christmas? I must admit i’m not really a Turkey fan, I would rather have Chicken or a Curry.
Susie darlin’ - this is the third lot of Turkey I’ve had this year so far and apart from Xmas per se, may have some in the New Year too when I go to lunch with a ‘special’ friend.
Curry can be made with lots of different meats, not confined to chicken.
Mmm, what a smell!
On the stove this evening I have my large red Le Creuset pot of beef stew bubbling away.
I love my “special” beef stew at this time of year, it warms you up so it does.
I just hope the wife doesn’t notice one of her expensive bottles of red wine is missing :shock:
Tonights its just curry.
Jim matey I hope you’ve made the suet dumplings too. Positively CANNOT have a stew without dumplings - just not done!!!