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Monday, 28 March 2011

28th March 2011

"Do more than belong: participate. Do more than care: help. Do more than believe: practice. Do more than be fair: be kind. Do more than forgive: forget. Do more than dream: work. William Arthur Ward

OMG, my alarm clock scared me this morning, I don’t remember the last time I slept through to the alarm actually going off, it must be because of putting the clocks the hour forward this weekend. Poor Alfie jumped out of his skin, don’t think he’s heard that noise before ;D

I was really impressed by a posting on FB yesterday made by Amy, she said, “I’ve realised there’s no point in worrying, things happen sometimes”, this was because she’d been up with the baby and was exhausted so had ordered a takeaway, she also commented on someone else’s post who’d gone off track, “we all need a break sometimes or we will go mad.” True wise words from one so young! If you can all get this mindset, success will be easier, your journey to goal with be a smoother, more enjoyable one.

Yesterday I actually started on my ironing, first time since January! Only did an hour, but it’s a hour done and an extra ProPoint on the pedometer earned and I reckon an other couple of hours and I’ll be up to date.

We had fried egg and chips yesterday because mom fancied it, and I’m not shopping this week, using up the supplies in the kitchen and luckily there was some frozen chips left – phew, they were delicious too.

Here’s a random, Did you know? Almonds are not only high in calcium, magnesium and vitamin E, but ounce for ounce, contains nearly as much protein as lean meat. So a handful a day makes a smart snack. 20g = 3pp or you could throw them into a curry.

Speaking of which following is a recipe for using up your leftover roast chicken not bad for 7pp each, you can serve with rice or chips for additional ProPoints.
Leftover Roast Chicken Curry
Serves 2, 7pp each

300g leftover chicken
One bag spinach de-stalked and washed
400g tin tinned tomatoes
1 onions chopped
2 garlic cloves chopped small
thumb ginger peeled and chopped small
¾ or 1 fresh red chilli chopped small
1 tspn garam marsala
½ tsp crushed black pepper corns
½ tsp fenugreek
handful fresh coriander
300 ml chicken stock
2 tbsp plain yoghurt
1 tbsp oil

Fry the onions until soft Add the garlic, chilli and ginger, and fry until golden

Add garam marsala, crushed black pepper corns and fenugreek and fry for one minute. Add just-washed leaves of spinach, put lid for a few minutes to wilt leaves

Add left-over chicken, tomatoes and chicken stock. Simmer for 20 minutes, or more if you want – reduce to consistency you fancy. Add coriander and yogurt, and stir in.

Or instead of the curry why not make burgers with them, you could even feed these the kids just omit the chilli if they’re not keen on the spicy.

Spicy chicken burgers recipe

250g leftover chicken (cooked)
Handful coriander leaves
Small piece of fresh ginger
1 chilli, seeds removed and finely chopped
Sweet chilli sauce for dipping and salad to accompany
Ground black peppercorns
100g breadcrumbs
1 egg
2tbsp Sunflower oil

Takes: 20mins
makes: 8 small burgers at 3pp each

Process the chicken in a food processor until finely chopped. Add the egg, breadcrumbs, coriander, ginger and the chopped chilli.Process until the mixture is smooth, season well.

Using wet hands, divide the mixture into 8 small balls and lightly flatten, toss in a little plain flour.

Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad.

Here’s to a fabulous week however your weekend went, and I don’t mean your diet, I mean your life, go out and make it amazing, make it the type of life you like xx

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