17th
March 2018
Before you speak…
Listen. Before you write…Think. Before you spend…Earn. Before you quit try. Before you die…Live
I had such a lovely
day off yesterday, the food was good too and now for a busy day, my meeting
this morning where I get to see my lovely members and then an area meeting with
my manager and colleagues this afternoon, hopefully be home by six latest, then
I can chill with my crocheting, love being middle-aged and chilled.
Here’s a recipe from
a member, we’ve been talking about different foods and this is one she makes in
school for the kids, so you could experiment.
Mexican
lasagne
quorn
mince cooked in baked beans add garlic and chilli powder to your taste buds and
WW wraps and low fat cheese. Start with wraps at the bottom and add filling
keep repeating until you have a wrap on top I usually use 4 wraps in total top
with low fat cheese and oven bake gas number 5 until the cheese is crispy or
how you like it.
If
you’re a lover of all things Mexican, I think that’d work a treat. You could use protein cheese too, that would
keep the points down.
One
of the things we ordered yesterday were crispy onion wedges, they were good, a
little too greasy for me but made me realise I love roasted onions, need to get
them on my plate this weekend. Ooo
roasted onions and liver with gravy and mash, that’s a plan. Mmmmmm
What
else have we been talking about eating?
Oh there’s the Shredded Salsa Chicken, put breasts of chicken in slow
cooker, pour over jar of Dolmio salsa and cook on low for 4-6 hours, then shred
the chicken with two forks, tastes great in a pitta or wrap, on a jacket potato
or a bowl of rice.
Don’t know if I’ve
already blogged this, but in case I haven’t I fancy these;
Salmon burgers
4 x 125 g (4oz)
salmon fillets, skinned
1 tbsp Thai green or
red curry paste (1SP)
tsp puree ginger
Finely grated zest
of 1 lime
Small handful fresh
coriander, plus extra to garnish
1 tsp vegetable oil
(1SP)
Put half of the
salmon into a food processor; whiz until completely smooth. Add remaining fish,
curry paste, ginger, lime zest, coriander and some seasoning. Whiz until well
combined, but still retaining some of its texture.
Heat oil in a large
non-stick frying pan over medium heat. Form salmon mixture into four equal
patties (they will be fairly soft) and add to pan. Fry for 8-10min or until
cooked through, carefully turning once.
Serve with sweet
chilli sauce (for extra Smart Points 1tbsp = 2SP) and lime wedges, if you like,
why not add a green salad or have on a warburton thin for an additional 3SP.
Anyways, I need to
go shower ready for work, my hair is still full of oil from yesterday’s amazing
massage – yeah I looked like I was making a statement in the pub yesterday
looking like that eating my dinner!
Another thing I love
about driving to Lichfield is I get to listen to my book in the car as I drive,
thanks to yesterday, I’ve only got half hour left of my latest, I do love a
good chick lit easy read, I’m on a Lucy Diamond, don’t think I’ve read one of
hers before but enjoying it, “The year of taking chances”. If you were to write a book what would you
call it? I’ve just read a good one
called “The kicking the bucket list” by Cathy Hopkins. I also enjoyed “My Husband’s Wife” by Amanda
Prowse, that was a little less chick lit than my usual choices.
Anyway, I’m going,
here’s to a great weekend whatever you’re up too, no snow as yet, it was
forecast for in the night, thankfully it hasn’t shown yet!
Be Healthy, Be Happy, BeYOUtiful
No comments:
Post a Comment