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Tuesday, 13 May 2014

Feeling a bit green this morning!

13th May 2014
True friends won’t grow apart, even if they don’t talk everyday.

It’s all very well staying up late watching tv but I wasn’t laughing this morning when my alarm went off, I’m blaming my mom, we were watching Misfits and having a proper giggle, it’s a ridiculous programme but we’re really enjoying it!  So now it’s 5am Tuesday morning and I’ve got 3 days and 12 meetings to get through followed by a full day of training in Derby, the good thing is I’m looking forward to all of it.
Someone asked on Facebook the other day what to do with Spinach, it’s one of my favourite greens, yet I didn’t have a response really as I just usually pour a kettle of boiling water over it and throw it on the plate with whatever I’m cooking, so I thought I’d better investigate and find something else to try.  I was thinking it’d be tasty thrown in a curry, mmm spinach dhal maybe.

Found this recipe;

F&H Spinach Saag
(11pp per serving if serving 4)
A Saag is an Indian-style dish containing spinach.
Serve with rice (either basmati or plain long-grain – wholemeal for F&H).


10 spray(s) Calorie Controlled Cooking Spray
1 large Onion, All Types, chopped
4 clove(s) Garlic, crushed
2 teaspoons Turmeric
1 tablespoons (level) Curry Powder, garam masala
2 teaspoons (level) Cardamom, Ground, crushed
1 leaf/leaves Bay leaf, dry
480 g Split Red Lentils, dry (42pp)
2 cube(s) Vegetable Stock Cube, (make 1 3/4 pints)
240 g Spinach, chopped, frozen

Mist a large saucepan with cooking spray and fry the onion until golden brown.

Stir in the garlic and spices and fry gently for 1 minute, until lightly toasted.

Add the lentils and stock and season well. Simmer for 15-20 minutes or until the lentils are just tender, adding extra stock if the pan becomes dry.

Stir in the chopped spinach and cook for a further 5 minutes, stirring frequently, until the spinach is cooked. Season to taste.

Yeah fancy that for sure, might have to do it as soon as I can buy lentils, spinach is also nice with eggs, stirred into scrambled or in an omelette, great source of iron, Popeye knew his stuff!  Of course it can be eaten raw, thrown in a salad, mmm I wonder if it’s easy to grow could get some planted up the garden, might look into that!

There are loads more recipe ideas on Weight Watchers website and if you haven’t got the time or inclination for starting a recipe from scratch, why not buy a jar or sachet of curry sauce and just add boiled potatoes of spinach, you’ve got yourself a good healthy veggie curry there, GOOD FOOD FAST!  That’s what we’re talking about this week in the meetings, good convenience food, no messing about!

Right time to get in the shower and ready for work (she types as she lets out a big yawn!) mmm, going to bed at 10.15pm wasn’t quite so clever now, although I have had a few lie ins this weekend, so my body clocks a little messed up, I’m usually in bed by 9.30 up at 5am, cup of coffee after this pint of water and I’ll be right as rain (silly saying that!)

Have a good one, remember to Eat Gorgeous BeYOUtiful and start the day with breakfast after all that’s this week’s Weight Watcher challenge and I know we can all do that!

I just remembered this one on my www.happyowls.co.uk site;

Spinach & Cheese lasagne 
serves 2 – 9pp each

Low fat cooking spray
200g frozen spinach (defrosted and drained)
100g low fat soft cheese with garlic and herbs (3pp)
6 sheets dried lasagne (100g) (11pp) (use wholewheat for F&H)
1 x 400g can chopped tomatoes
50g low fat grated cheddar cheese (4pp)
Salt & pepper

Preheat oven to Gas mark 4 / 180oC.  Spray small ovenproof dish with low fat spray. 

In a bowl mix together spinach & soft cheese, season with black pepper.  Place two sheets of lasagne in the oven dish, spoon over half of the spinach mixture.  Place two more sheets of lasagne on top and spoon remaining spinach mixture on to it.  Repeat with the last two sheets, pour over the chopped tomatoes, season and sprinkle with grated cheese.  Bake for 20 mins or until golden and bubbling.


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