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Tuesday 15 February 2011

15th February 2011 facebook email

Let the beauty of what you love, be what you do. Rumi
Well I got weighed yesterday and I lost 1.5lb in my second week back on the plan. This is my tracker for last week if you’re interested http://wwbevsworld.blogspot.com/2011/02/my-propoints-tracker-monday-feb-7th.html

I always find the second week the most difficult for some reason, I think it’s because I throw myself back into it 100% which is easy to do for a week, then real life returns and you can’t quite find the extra time to take the dog for the 2nd walk, or you start your monthlies so you want to eat the world, or maybe you’re just a bit stressed, lots of little things made last week more difficult, one simply being temptation of mom’s crisps being in the cupboard and also eating out twice. However I made it through and am now on week 3 and 8.5lb away from my goal weight and as long as I’m losing, I don’t mind how long it take, 1/2lb a week will do me.

Hopefully a few of you got some loving last night, what with it being Valentine’s day! So I thought today you’ll probably be tired and not really in the mood to spend time in the kitchen so below is a recipe for a store cupboard supper, real feel good comfort food that the whole family will eat and not as high on the ProPoints as you’d expect, it’s also good on the purse strings.

Corned beef and sweetcorn hash.
Serves 4 = 13pp each, costs approx £1.33 per person

Takes 10 Minutes to make, 25 Minutes To cook
Replace the tinned sweetcorn with frozen peas, if you like.

2½ tbsp olive oil
1 large red onion, sliced into thin wedges
Knob of butter
400g waxy potatoes (such as charlotte), cut into 2cm chunks
1 tsp chilli flakes
2 tsp dried thyme
300g tin corned beef, cut into chunks
120g tin sweetcorn, drained and rinsed
4 large free-range eggs

Add 1 tbsp of the oil to a large frying pan and gently fry the onion over a low heat for 6 minutes to soften. Remove to a bowl and set aside.

Add another splash of oil and the butter to the pan, increase the heat to medium-high and fry the potatoes for 10 minutes until beginning to crisp and turn golden. Stir in the chilli flakes

and dried thyme, fry for another minute or so, then add the corned beef. Season

Continue frying the corned beef, stirring occasionally, for 5 minutes until starting to crisp. Stir in the sweetcorn and return the cooked onion to the pan. Cook for a couple more minutes to warm through.

Meanwhile, heat the remaining olive oil in another large frying pan, crack the eggs into the pan and fry until the white has just set. Serve the corned beef and sweetcorn hash on warmed plates and top each serving with a fried egg.

I plan to make that sometime this week, yesterday I made the following, I used a Nigella recipe as my basic idea but hers had 2 tablespoons of olive oil (8pp) and 1 tablespoon of butter (2pp) in it, which I replaced with pancetta and chorizo which is tastier than oil and butter and the fat out of them helped to cook the onions, I served mine with fishcakes but you could easily have double quantity and have it as the main dish on its own.

Butternut Squash Scrumptious

ProPoints® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Ingredients
1 butternut squash, peeled & diced into 2cm cubes
2 onion diced
70g diced pancetta
¾ teaspoon smoked paprika
30g chorizo sausage, sliced
3 tablespoons sherry
125 ml Water
75g Saint Agur blue cheese

Add onion and pancetta to a large frying pan and cook for a few minutes, then add chorizo followed by paprika. Next add sherry & water, cover and cook for 20 minutes or until squash is cooked. Break the cheese into pieces and mix into the pan, serve.

Here’s to a day of simplicity and scrumptiousness x

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