2nd May 2018
The key to success is to start before you are ready
#MissionMe #MotivationMay #BevsWW #TheFlexEffect
One day in the bag, here’s to the second, I will make May
matter no matter how difficult I find it. I’m focusing on my solutions not my problems. I can’t change the situation I’m in but I can
change how and what I eat, yesterday’s meals were delicious. I used up the last
of the flatbreads for breakfast. Lunch
was chicken katsu with roasted vegetables and corn on the cob, then I used the
bit of chicken I left for my tea and made chicken and mushroom egg fried rice
with half a packet of leftover microwave rice. I’ve also got hardboiled eggs in the fridge as
snack back-ups now, it saved me from a slice of bread and spread yesterday.
It’s so much easier to eat well and stay on track when you
have the right food in your fridge I have to say, I enjoyed everything I ate
yesterday.
Today’s dinner will involve 4 chicken breasts I bought from
Penn Road butchers because they were so big I couldn’t resist them, then I
asked for suggestions for what to cook with them, would you believe I’ve even
dreamt about a chicken and leek pie! Oh
my days, I feel like I’ve already eaten them and I’ve only just woken up. Not sure what I’ll make but I will get a
little creative in the kitchen, see what I’ve got in the cupboards and what I can
make. The weather out the window isn’t
saying its garden time yet!
This is a recipe I enjoyed doing before
Malaysian
chicken (1sp)
Serve with rice and steamed broccoli
Take 10 mins to prepare, 12 minutes to cook
1 small onion, sliced
1/2 red chilli, de-seeded and chopped finely
Low fat cooking spray
1 chicken breast, diced
1 teaspoon light brown soft sugar (1sp)
2 teaspoons soy sauce
4 tablespoons chicken stock or water
1 teaspoon rice vinegar or lime juice
Spray a lidded, non-stick saucepan with cooking spray and
fry the onions and chilli for 2 minutes.
Add the chicken and stir fry for 1 minute over a high
heat, then sprinkle in the sugar and cook for 1 minutes more until
caramelised.
In a jug, mix the soy sauce, stock and rice vinegar or
lime juice together.
Pour over the chicken, cover the pan and simmer gently
for 10 minutes.
Remove the lid, increase the heat, and bubble for 2
minutes until slightly reduced. Tossing
the chicken in the sauce to glaze.
Things to add to my
next shopping list;
Beansprouts – zero points & really delicious when stir
fried with soy sauce
Coleslaw – I’ve really enjoyed the yogurt dressed one I’ve
had this week & for 3SP for a ¼ big tub, it’s worth it to feel indulgent.
Noodles – I haven’t had any in forever
Courgette Spaghetti – it bulks out meals
My fire pit came yesterday so mom can play fire this summer,
don’t worry she’ll be safe, I opted for this one from Wayfair, it looks better
in that photo (probably because of the actual fire & marshmallows!) but it’s alright and will serve the purpose, once there’s been a
few fires in it, they image won’t matter.
I do like that it’s light to more though for obvious reasons. I’m thinking of adding some sand out there to
go with the shells and gravel but I need to think it through first and decide
where and how to position it.
Right I need to start my day, want to have a mooch through
my sauces, herbs & spices see what I’ve got going on in there. Got some work to do but then I’ll grab a
couple of hours later for cooking and crochet.
Wished it wasn’t raining, the dog will still expect a walk – deep sigh.
Here’s to another day on track, I can and I will because when
I was weighed yesterday by Elle, I was the heaviest I’d been this year and that
needs to stop.
#MissionMe #MotivationMay #BevsWW #TheFlexEffect
I’ll keep repeating those hashtags until I make them happen!
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