Disclaimer!

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.

Find me on facebook. www.facebook.com/WWBev or search for Bev's Weight Watchers

Monday, 27 July 2015

healthy kebabs!



27th July 2015
Smile! If you can't lift the corners, let the middle sag.

Well wasn't yesterday a bit of a washout!  I did manage to clean my bedroom up before getting bored of that and going to make us a delicious dinner instead, put a bit of stuffing in a chicken breast then wrapped in bacon, had with mash and lots of veggies, it was delicious for 14pp.



We then spent the rest of the day chilling, watching tv and reading mags, in which I found this recipe which sounds tasty;

Phil Vickery's Moroccan turkey kebabs
Serves: 4, 10pp each (sausages only are 2 for 5pp)
Preparation time: 15 mins
Cooking time: 15 mins

400g turkey thigh mince (13pp)
2 tbsp chopped coriander
2 cloves garlic crushed
10 baby spring onions, finely chopped
2 tsp finely chopped fresh ginger
1 tsp ground cumin
1 tsp cracked black pepper
½ tsp dried red chilli
½ medium egg white, lightly beaten
½ tsp salt
2 tbsp olive oil (8pp)

To serve

4 pitta breads (use WW ones for 3pp each 12pp total)
1/2  chopped Iceberg lettuce
200g thick low fat natural yoghurt (3pp)
4 tbsp chopped coriander
2 tbsp runny honey (3pp)
Using either your hands or a wooden spoon, mix all the kebab ingredients really well (apart for the olive oil).  Once evenly combined, mould into 8 x 10cm long sausage shapes.  Pop in fridge and leave to chill.
Heat a non stick frying pan and add the 2 tbsp of oil.
Add the kebabs and cook gently for 6-8 minutes, turning occasionally to brown nicely.
You may have to cook in 2 batches, adding a little extra oil if necessary.
Once cooked keep warm, then serve in the pitta bread with chopped lettuce, a spoon of yoghurt, drizzle of honey and a little fresh coriander.  Pop the pittas under the grill for a couple of minutes first if you like a little crunch, it also makes them easier to open.
These would work as meatballs too, and for a barbecue you could thread them onto skewers with wedges of onion and chunks of red & yellow peppers. 

I'm doubting today is going to be bbq weather but hey ho, whatever it brings we'll bring our own sunshine.  I might be heading back to the vets as Alfie still isn't 100%, we'll see how he is when he gets up this morning. 

Ooo I've just noticed another article on the same page that the recipe was, let's all answer these questions;

What three foods would you take to a desert island?

What would you eat for your last meal?

What's your worst food memory?

What was your most memorable meal?

I'm gonna think about mine and post tomorrow, hopefully you'll have thought about yours by then too.

Here's to an awesome week, starting with a marvellous Monday.  Enjoy your day BeYOUtiful.

No comments: