Hello Monday

Monday, 28th January 2019
If you do not go after what you want, you will never have it.  

Good morning, Happy Monday BeYOUtiful, be a rebel find a reason to enjoy today! 

Of course I love Mondays because they're sort of a day off, yes I'll do some work in my office but I don't have to get dressed up and go to work, plus I've had Sunday off so my energy levels are restored which is always a good thing.  I've already started putting that energy to good use by stripping my bed, moms next (when I get her out of her pit that is).  

Well yesterday proved hormones amongst other things play a massive part in appetite, this week I haven't been able to fill myself up, there just wasn't enough food but yesterday I had a slice of toast for my breakfast and apart from picking at a bit of chicken this was the only meal I ate, I just wasn't hungry at all yesterday. 

That is a cauliflower waffle made by my sister, the beans were made by my bestie (ain't I spoilt). This is how Anne made the waffle;

"I cooked a whole head of cauliflower for 10 mins then roughly mashed it. I whisked 2 eggs. 50g of grated mozzarella. 30g Panko breadcrumbs. Mixed it all together with 1tsp of Cajun spice, then put 3 ice cream scoops in a waffle iron and cooked for 6 mins. You could shape them into pancakes and fry them in a pan. It made 4 waffles in my machine at 2SP each"

It was delicious and a decent size for 2SP I have to say.  I think she made then on Friday so they keep a couple of days as I ate it yesterday, I warmed it through in the frying pan I cooked the egg in.  Now to get her to make me some more!  I remember her making cauliflower garlic bread which was also very good.  

Today's menu is going to include salmon as I have some defrosted in fridge, maybe in a creamy sauce, maybe this but with salmon instead of chicken.

Chicken Fricassee

Serves 2, 7sp per portion

100g brown rice (10sp)
low fat cooking spray
2 x 165g skinless boneless chicken breasts  
300ml chicken stock (use 1½ chicken oxo cubes) (1sp) 
110g carrots, peeled and cut into thick chunks.
150g button mushrooms, sliced
1 garlic clove, crushed
75g low fat soft cheese (2sp)

Bring a pan of water to the boil and cook the rice according to the packet instructions. Drain well and leave to cool. Meanwhile, lightly coat a deep, lidded, non stick frying pan with low fat cooking spray and heat until hot. Add the chicken and cook for 3-4 minutes until browned all over. Add the stock and carrots. Bring to the boil, cover and simmer for 10-15 minutes until tender. Meanwhile, lightly coat another small non-stick frying pan with low fat cooking spray. Add the mushrooms and cook, stirring, for 5 minutes until the juices have been released and evaporated. Add the garlic and rice and cook for a further minute, until hot. Divide between two plates. Remove the chicken and carrots with a slotted spoon, reserving the stock. Place the chicken and carrots on top of the rice. Keep warm. Return the pan with the stock to the hob. Boil quickly for 1 minute. Remove from the heat. Stir in the soft cheese. Pour the sauce over the chicken. 

Could even use a microwave packet of rice to save cooking if you wanted to make it even simpler, but as I have a massive bag of rice, I'll cook it.  

I've also got some cooked chicken breast left so I could make some fried rice with that, cook double and then got two meals prepped, 

Chicken Fried Rice

Serves 4, 2sp per serving

250g chicken breast 
2 tbsp oil (8sp)
2 eggs (beaten)
350g cold cooked rice (best cooked a day before in advance) (15sp) or use microwave rice
50g peas  
½ tsp salt 
1 tsp dark soy sauce 
1 tsp sesame oil (1sp)

Heat wok until hot. Add the oil and heat until slightly smoky. Add the chicken and stir-fry for 1 minute. Add the egg and stir fry until cooked. Add the boiled rice and stir-fry for 5 minutes. Turn to low heat and add the salt, and dark soy sauce. Stir in well and stir-fry for another 2 minutes. Finally add the peas and sesame oil. 

Tip. Cook the chicken by blanching in boiling water. Allow to cool before slicing into thin strips. This will stop excessive sticking when stir-frying. 

Yes you could use spray light but honest using oil adds to the flavour, I want that now, can add other ingredients if you want to, throw in anything you fancy.

Well that's my meals sorted, might do a live video in my group whilst I'm making them, socialise without leaving the house ;) 

Ooo just found another one I need to feed on; 

Chicken, bacon, peas and mash

Serves 2, 6 Smart Points per portion

Salt & pepper
2 x 165g skinless chicken breasts  
low fat cooking spray
2 slices chopped lean back bacon (5SP) or 4 medallions (4SP) (100g = 2SP) 
4 chopped spring onions
150ml stock made with ¼ chicken oxo stock cube
100g frozen peas  
1 little gem lettuce

Boil & mash 300g potatoes (7SP) to serve with the following;

Season chicken breasts, spray a non stick frying pan with spray and brown the chicken for 1 minute. Turn chicken and add bacon to the pan – fry for 1½ minutes. Stir in spring onions & cook for 30 seconds until bright green, then pour in the chicken stock and bring to a simmer. Cover then pan, reduce heat & simmer for 10 minutes. Stir in frozen peas and lettuce, re-cover the pan and cook for 3-4 mins until peas are tender & lettuce has wilted.

Anyway, I need to get on, I could sit here all day if I'm honest, love my office, it's my sanctuary.  I won't though, I'll go get things done, need to nip and get a few ingredients if I intend to make any of the above but first to finish my water, make a cuppa and catch up on Facebook.

Enjoy your day, I intend too.

Stay BeYOUtiful!   

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