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Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

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Monday, 26 July 2010

26th July 2010 facebook email

Frame every so-called disaster with these words ''In five years, will this matter?"

Well I enjoyed my walk up the Wrekin at 7am yesterday morning and it meant my exercise was done and I was home by 9am with a whole day ahead of me.

Monday already, that weekend flew by didn’t it? However it went for you, let’s all start afresh today, beginning of a new week, a new diet, heck why not a new life. Today can be the start of anything you want it to be ‘-)

I don’t know about you lot but I miss my junk food and takeaways sometimes, pizza and stuff! Now I know that we can still have them as long as we’ve saved for them but what about having them and not needing to save points. Here for example is a recipe for chicken dippers, which can cost quite a few points when bought ready-made;

Chicken Fingers with Barbecue Sauce

POINTS: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy

they're just as tasty as takeaway versions and the kids will love 'em too!

2 level tablespoons mustard
2 tablespoons buttermilk
60 g dried breadcrumbs
450 g chicken breast, uncooked, skinless, boneless, cut into 12 equal strips
6 tablespoon barbecue sauce, hickory-flavored preferred

Preheat oven to Gas Mark 8/230ºC/450ºF. Place a large baking sheet in the oven to preheat.

In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.

Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.

Serve chicken fingers with barbecue sauce on the side.


Then there’s pizza, I love pizza and the Weight Watchers Pizza and Pasta cookbook which is now half price has some great recipes in it, but here’s one I’ve had off their website which is available to monthly pass holders.

Pizza with Mega Topping

POINTS: 2.5
Servings: 4
Preparation Time: 25 min
Cooking Time: 12 min
Level of Difficulty: Easy

Love pizza? Then you’ll adore this one with its delicious topping.

50 g Pasta Gusto Sun Dried Tomato, (1¾ oz)
1 portion 9 inch thin & crispy pizza base, (1 x 20cm)
2 tablespoon tomato puree
150 g Pepper, red, or use bottled roasted peppers, packed in brine, drained
150 g artichoke hearts, (5½ oz), (canned in brine), drained
2 teaspoon oregano, dried
25 g feta cheese, (1 oz)
1/8 teaspoon pepper, black, Freshly ground

Pour boiling water over the sun dried tomatoes to cover them. Leave to soak for at least 20 minutes, then drain and slice them.

Preheat oven to Gas Mark 6/200°C/fan oven 180°C/400°F.

Spread the tomato puree over the pizza base, then top with the peppers, artichokes and sun dried tomatoes. Sprinkle with oregano, then crumble the feta cheese over the top. Season with black pepper.

Bake for 10-12 minutes, until cooked and golden.

Notes - Add chunks of roast chicken to the topping, if you like.


Remember Life Starts NOW!

Are you living yet :-)

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