On it like a car bonnet!

27^th March 2014

Woke up early by smoke alarm battery beeping!   That’s the second time this week because I couldn’t work out which one it was the first time and it stopped!  If you haven’t done it lately, check your smoke alarms this weekend, no point having them if they don’t work!

Another day in the back on the ProPoints plan, ended on 29 as I indulged in a rock cake at the meeting – oh it was delicious, loving all these cakes my members are bringing in to help me raise money for our Race for Life team, it fab.

My day of food looked like this,

Breakfast, eggy cheesy thin with tomatoes & mushroom.  6pp

To make I used 2 brown Warburton thins, 2 eggs and 2pp of low fat cheese. 

6pp of F&h/SS. Serves 2, whisk 2 eggs together, soak 2 thins in mixture, dry fry one side & pour remaining mixture on and add 2pp of low fat cheese to top, flip over and fry other side. Serve as shown with a bit of Worcestershire sauce and pepper

Lunch was also tasty although the bbq sauce had a real hot quick to it!  The ribs were from Morrisons and they work out at 10pp for half pack, about 8 ribs in the packet.  They can be microwaved in the bag or removed and roasted in oven.  I opted for the oven because in the bag was a huge piece of fat, so I removed that and any visible fat I could see on the ribs to make it a healthier meal, I weighed the fat – it was 22g - 6pp worth, and there was probably another 4 or 5g on my hands that I washed off – yak!

 

For my tea I had 60g wholewheat pasta, stir fried carrots, mushrooms, peppers, courgette and petit pois and I stirred in 2pp worth of sauce from a pasta sauce jar – filled me up a treat.

I then sat there for half hour wanting a glass of wine but choosing not to, I really want to get back to goal so choices have to be made and the wine will have to be less flowing for a while – I will still have a glass or two it will just be within my allowance.  I am on it like a car bonnet!

Yes I mean business, I’m not messing about, I’ve got my journal and I’m tracking everything!  Now to decide between ProPoints & Filling & Healthy today, I’m not sure which way to go!

There’s some delicious looking recipes in this week’s meetings copy of YOUR WEEK including a lasagne recipe  which reminded me of this recipe thats also scrumptious, might be doing it tomorrow for quickness as me and my bestie are off shopping;

Caramelised Onion and Mushroom Lasagne, serves 6 – 6pp each

1 tablespoon olive oil

2 large onion(s), thinly sliced

1 clove garlic, crushed

1 sprig fresh rosemary, finely chopped

100 ml water

2 teaspoon vinegar, balsamic

2 teaspoon muscavado sugar, dark or light

1 pinch salt, and black pepper, freshly ground

5 spray low-fat cooking spray

250 g mushrooms, closed cup, sliced

1 tablespoon butter

3 level tablespoon flour, plain

600 ml skimmed milk

135 g lasagne sheet, (9 sheets)

40 g parmesan cheese, finely grated

1/8 teaspoon nutmeg, ground, optional

Heat olive oil in a large non-stick frying pan over a high heat. Add onions and cook, stirring occasionally for 6-8 minutes until golden brown. Add garlic and rosemary and cook for 1 minute. Stir in water, balsamic vinegar and sugar. Cook until water evaporates – about 1-2 minutes. Tip into a large bowl, season with salt and pepper and set aside.

Coat same frying pan with low fat cooking spray. Place over medium-high heat and add mushrooms. Cook for about 2 minutes until browned, then add to onions, stirring to mix.

Preheat oven to Gas Mark 4/180°C/fan oven 160°C/ 350°F.

To make sauce put butter, flour and milk into a non-stick saucepan, all at once. Heat, stirring constantly with a small whisk until the sauce boils and thickens. Add half the cheese. Season and add nutmeg, if using.

To assemble, spread a thin layer of sauce over the base of a baking dish measuring about 18 x 28cm. Place 3 lasagne sheets on top. Spread with sauce and half the onion mixture. Lay 3 more lasagne sheets on top. Repeat with sauce, onion mixture, final 3 lasagne sheets and remaining sauce. Sprinkle the rest of the cheese evenly over the surface.

Bake for 30-35 minutes until golden brown. Rest for 5-10 minutes before serving.

Right I’ve got my busiest day of the week, so I need to get it started, have a great day, remember to stay positive and take it one day, heck one meal if necessary at a time.

Healthy & Happy, Eat Gorgeous & BeYOUtiful. xx