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Tuesday, 19 June 2018

Food glorious food

19th June 2018
Purpose fuels passion

Let’s talk food, my sister made this for me last week, an oldie but a goodie and I’d forgot how good it was, I’d be curious to try it with chicken breast to save some points.  Although on No Count you wouldn’t have to point the beef either.

Beef Chilli Fry
Serves 1, 14 Smart Points

200g frying steak cut into strips 6 or 7SP depends on the steak
200g tomato puree 6SP
2 tsps curry powder 1SP
1 tsp chilli powder
1 tsp garam masala
1 beef oxo
1 onion sliced

Brown onion in spray oil. Set aside. Cook steak in spray oil. Set aside. Combine tomato puree, curry, chilli, garam masala & oxo in a pan with half a pint of water. Bring to a simmer stirring all the time. Add beef & onions and cook through.

It made me think of other old faithful’s that members enjoy, that includes

Chicken Chow Mein

Serves 4, 8 Smart Points per serving (9pp)

150g (5oz) cooked chicken (cut into thin strips)
1 tbsp oil
¼ tsp white pepper
¼ tsp chopped garlic
240g dried egg noodles
Bean sprouts (1 handful)
½ small onion (sliced)
½ tsp salt
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp sesame oil

Cook noodles by soaking in boiling water for 5-10 minutes or until soft to touch. Clean wok, heat wok until hot and slightly smoky. Add 1 tablespoon oil. Add the chicken and onions and stir-fry for 30 seconds. Turn to low heat and add the garlic and stir-fry for another 15 seconds.

Now add the bean sprouts and noodles. Stir-fry for 4-5 minutes or until the noodles are soft. Add the salt, dark soy sauce and light soy sauce.

Stir-fry for another minute. Finally add the pepper and sesame oil and stir in.

Use wholewheat spaghetti instead of noodles and the chow mein is No Count friendly.   This keema recipe is low and if doing No Count you can use the beef mince for no extra points.

Keema Concoction

Serves 4, 2SP per serving with quorn, 4SP with beef mince
2 sprays of low fat cooking spray
350g pack of quorn mince (0SP) or 5% beef mince (8SP)
1 bunch spring onions, chopped
250g chopped mushrooms
1 yellow pepper, chopped
125 g cooked frozen peas
3 cloves garlic
1 piece ginger, 2cm, fresh and grated
2 tbsp curry powder (2SP)
1/2 tsp cinnamon
300ml vegetable stock using 1 oxo cube
2 tbsp chutney, mango (7SP)

Heat the oil in a large non-stick frying-pan and add the mince, add the garlic, ginger and onion and stir, then add mushrooms, and peas stirring well. Continue frying gently for approx 5 mins. Stir in the curry powder and cook for a further minute, then mix in the cinnamon. Add the stock or water & chutney. Bring to the boil, then cover and simmer for 5- 10 minutes until cooked.

Works with any mince, just amend Smart Points accordingly.

I need to get my Weight Watcher head back on this morning, I haven’t even thought about points this weekend, I reckon I’ll get a stayed the same at the scales, I’ll take that. 
Our challenge today is some honest tracking and water drinking, that’s day one and twos challenges rolled together in one, I’ve just done my pint of water but I know I need to get back to the honest tracking, I have a fridge full of food to go out but next week once it’s all gone I plan to have a go at No Count, we’re going to talk about it in meetings this week, I might be able to fit the odd No Count day in before then, we shall see. 
Anyway I better get moving, it’s a busy work day today, looking forward to catching up with everyone.  Ooo just remembered one more recipe that I keep saying I’m going to try, if I put them here, it’ll help me put my meal planner together next week. This one if you switch the rice for brown rice, the you’ll only have to track 2SP per serving for the mango chutney.

Garlic chicken curry
9sp per serving, serves 2
10 minutes prep time, plus marinating. Cook time 20 minutes

Small bunch fresh coriander
3 garlic cloves, crushed
2tsp garam masala
1tbsp mango chutney (4SP)
2 x 125g skinless chicken breast fillets
1 tsp vegetable oil (1SP)
1 onion, thinly sliced
400g tin chopped tomatoes
100g basmati rice (10SP)
2 tbsp 0% fat natural Greek yogurt

  • Cut most of the stalks from the coriander and set the leaves aside. Finely chop the stalks and mix with the garlic, garam masala, chutney and a pinch of salt to form a paste.
  • Using a sharp knife, cut small slashes in each chicken fillet then flatten them slightly. Spread over the paste and marinate in the fridge for at least 30 minutes (or overnight).
  • Heat the oil in a large non-stick frying pan or wok and fry the onion for 5 minutes or until softened. Add the chicken and marinade and turn to coat in the onions. Fry for 6-8 minutes, turning the chicken and stirring regularly. Add the tomatoes and simmer for 5 minutes. Chop the coriander leaves and stir half of them into the sauce.
  • Meanwhile cook the rice to pack instructions, and mix the remaining coriander leaves with the yogurt.
  • Serve the curry with the rice and coriander yogurt.

Right that’s me, let’s get on with our day, let’s make it an epic one!  Catch ya tomorrow BeYOUtiful. Focus on the healthy & happy, I’m with you, together we will do this!

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