Start eating right now for a better end

Where did January go? How can it be February already, and I haven't lost the 10 pounds I vowed I was going to lose by now? How come weight is so easy to put on and so hard to take off, especially the older you get?

I know what I need to do to lose a pound a week. Cut calories by 500 a day, times seven days, and you have 3,500 or more a pound. Get my rear end moving, and the rest will follow. Eat less move more.

Eat more fruits, vegetables and whole grains, easy on the red meat, more fish and chicken. Stay away from sugar and white flour, and especially sodas because they have empty calories. Drink lots of water, eat slowly, and have a glass of wine a day because it's good for your heart.

Sounds simple enough when you put it on paper, but why don't I apply those simple steps in my everyday routine? Lackadaisical, lazy? Probably a little of both.

I'm reminded of this little quote from my friend Joan Hall of Sky Valley, who is a lifetime member of Weight Watchers and has gained a few pounds and made a fresh start the beginning of this month. I love this quote because it has such promise.

"Though no one can go back and make a new start, everyone can start from now and make a brand-new end." - Carl Bard.

I know I've shared this with you once before, but I think it's worth repeating, at least for some of us.

I'm going to share a couple of recipes with you, one an old standby fixed with a different spin. The other is a salad from Weight Watchers.

The recipe for the meat loaf is from my eighth-grade cooking class, and I've been using it ever since.

Meat Loaf

• 2 pounds ground beef (I use 15 percent fat or less)

• 2Ú3 cup seasoned bread crumbs

• 1 small can evaporated milk

• 1Ú4 cup finely chopped onion

• 1Ú4 cup finely chopped green bell pepper

• 1 T. mustard (of choice)

• 1 teaspoon salt

• 1 teaspoon pepper

Put in loaf pan and bake at 375 degrees for one hour or until done.

Now for a little different twist:

Make meat loaf parmesan by slicing the loaf and topping it with your favorite red sauce and a slice of mozzarella cheese.

Spring Salad with Asparagus and Radishes

Asparagus, about 6 ounces (steam a bunch and have it on hand for later use)

• 3 cups salad mix

• 3-4 radishes, thinly sliced

• 11Ú2 T. fat-free vinaigrette or your favorite

• 1Ú2 t. Dijon mustard

• 11Ú2 T. finely crumbled feta cheese

Steam asparagus until tender.

Rinse under cold water and cut up about one cup, diagonally sliced. Combine asparagus, radishes and greens in bowl.

Mix together vinaigrette and mustard in small bowl. Add salad with feta cheese and toss gently to coat.

-- Linda Marrone has lived in Carson City since 1973, and with her husband, Ralph, formerly operated Marrone's Restaurant in Carson City and Somethin's Cookin' Catering.