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Weight Loss Diet For The Party Season - Lose Weight In Time For Christmas!

Updated on December 22, 2011

It's that time of year again when you go on a weight loss diet so that you can lose weight fast, and be able to fit into your favorite party dress.

If you follow this emergency weight loss plan you will be trim and slim in less than a week!

And what's so wonderful about this weight loss diet is that you will not feel ravenous, because I've included foods that will satisfy you and keep you feeling fuller for longer.

I've also focused on ways to beat the bloat speedily by eliminating excess water.

Depending on how long you stay on the weight loss diet plan you'll lose up to 5lbs a week and feel wonderful too!

Ready? OK let's get started:

Follow the menus exactly, making similar calorie substitutions only if you don't particularly like an item on the menu

  • Breakfasts are around 250 cals
  • Lunches are 350 cals
  • Dinners are 400
  • 300ml skimmed milk daily

NB: If you intend to follow this menu for longer than 7 days, add a 100-150 calorie snack every day.

Day 1

Breakfast: Poached egg, 3 mushrooms and 2 grilled tomatoes on a slice of wholemeal bread toasted. Lunch: 300ml minestrone soup, slice wholemeal bread and 2 tbsp reduced-fat houmous. Dinner: 150g grilled white fish, 4 tbsp brown rice, half a can 390g ratatouille.

Day 2

Breakfast: 3oz strawberries sliced and added to 100g low fat plain yogurt, and topped with 1 tbsp muesli. Lunch: 4tbsp cooked brown rice with a small can of mixed beans, 3 chopped spring onions, half a diced red sweet pepper dressed with 2tbsp fat-free french dressing and a dash of tabasco sauce. Dinner: Stir-fry made with 100g chicken breast, any vegetable selection and 100g ready-to-wok noodles.

Day 3

Breakfast: 2 Shredded Wheat with 125ml skimmed milk. One apple. Lunch: 1 tin of sardines canned in brine. Season sardines with 2 chopped spring onions, salt, pepper and a dash of tabasco sauce. Spread the sardines in two slices of wholemeal bread and fill with chopped tomatoes, cucumber and lettuce. Have 1 125g pot of low-fat fruit yogurt. Dinner: Chilli con carne made with 50g lean minced beef, half a can of tomatoes and 1/4 can of kidney beans per serving.

Day 4

Breakfast: Porridge or Oatmeal made with 30g oats/oatmeal, 125ml skimmed milk, 1 level tsp brown sugar and sprinkle with ground cinnamon. One Pear. Lunch: Half a can of baked beans on a slice of wholemeal toast. One apple. Dinner: 100g grilled salmon, 2 boiled potatoes, green and cherry tomato salad drizzled with 1 tsp olive oil.

Day 5

Breakfast: 40g All-Bran with 125ml skimmed milk and slice pear. Lunch: 1 small wholewheat pitta bread stuffed with tuna (in water) butter beans,cucumber and tomato chunks. 1 small low-fat fruit yogurt. Dinner: Small marinated chicken breast, grilled. 4oz Jacket potato with broccoli and sweetcorn.

Day 6

Breakfast: 2 eggs scrambled, 1 slice wholemeal bread. 1 apple. Lunch: Tossed prawn salad. Use 4oz prawns and mix with 1 tbsp low fat mayonnaise and 1 tsp tomato ketchup and top a mixed salad of lettuce, cucumber, tomatoes, celery, grated carrots and sweet corn. 1 Orange. Dinner: 1 6oz Sirloin peppered steak grilled, green beans and 4oz boiled new potatoes.

Day 7

Breakfast: Blueberry Oatmeal porridge. Lunch: 6oz roast chicken breast, 2 small roast potatoes, steamed broccoli and carrots. Dinner: Fish Pie.


Weight Loss Recipe Tips

  1. Choose thin sliced wholemeal bread.
  2. Use herbs and spices to season your meat, poultry and fish. It will make the meal more enjoyable.
  3. Choose to steam, and bake instead of frying. If you do fry use a non-stick pan and coat it with a low fat oil spray.
  4. Fish Pie Recipe -


  • 8oz/150g Butternut Squash chopped,
  • 2fl oz semi skimmed milk
  • 1 garlic clove crushed
  • 1 (125g) small tub of natural cottage cheese
  • 1 (125) small tub of low fat cream cheese with chives (Low Fat Philadelphia has a nice flavour)
  • ½ tsp freshly grated root ginger
  • 3 tbsp freshly chopped parsley
  • Salt & pepper to taste
  • 7oz/198g Cod fillet cut into pieces
  • 2oz mushrooms sliced


Boil butternut squash and cook until tender. Drain and mash adding milk.

Meanwhile place cottage cheese, low fat cream cheese, garlic, ginger, parsley, salt and pepper seasoning in a bowl and mix. Add cod and mushrooms and combine.

Spoon cod mixture into an ovenproof dish and top with the mashed

Butternut squash. Bake (200º C/400º F/Gas 5) for 20 minutes or until the cod is cooked through.

Serves 2


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