11th March 2013
Go forward in life with a twinkle in your eye and a smile
on your face, but with great purpose in heat.
Gordon B Hinckley.
Well we
had a truly lazy day yesterday, mom and me just sat round doing nothing, isn’t
is strange how some days you can do that and it’s perfect, yet other days it’s
long and boring! Yesterday was a bit
long and boring, mainly because we couldn’t find anything to watch on tv (and
that’s before my SkyMovies subscription stops at end of month!), mom likes all
those murder violent things but I don’t so we were a little stuff for
viewing. I did cook us up a lovely lunch
though,
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Butternut
Pasta & stilton serves 4
(13pp each)
23g blanched almonds (or pinenuts) (4pp)
1 butternut squash peeled & cubed about
2cm sq
5 slices streaky bacon (8pp)
3tbsp sherry (2pp)
125ml water
tsp paprika or ¾ tsp smoked paprika
3 diced onions
ww spray oil x 2 squirts (2pp)
260g papperdelle pasta (or wholemeal
spaghetti) (26pp)
100g stilton (or any blue cheese) (11pp)
1 red pepper from a jar (or use fresh and add
at same time as butternut squash)
Use a big non stick frying pan with a lid (if
you haven’t got a lid use a baking tray on top of the pan does the same thing
just gets hotter!) Squirt two pumps of
WW oil and fry onions until softish, then add streaky bacon and paprika. (about
5 mins total) Add butternut squash,
sherry and water and cook for 20 minutes until squash is cooked (not too soft). After about 15m add the pepper from jar.
In the meantime cook your pasta for as long
as it says on packet. Crumble stilton
and break up almonds. When pasta
cooked, keep a cup of the water to one side, and drain the rest.
Stir this into the squash mixture and add a
little of the water if needed to loosen it up a bit. Then add crumbled stilton and almonds, stir
and serve.
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I used
gammon instead of bacon and wholemeal spaghetti to make it more Filling &
Healthy friendly, even if you’re doing a ProPoint day it’s good to include
F&H foods.
I also cooked
us the cook in the oven breakfast I posted yesterday, I’ll be trying the hoisin
beef later in the week, today I want to make either the Carbonara recipe below
or I have a recipe I need to try for chicken egg fried rice, just need to
convert from usa cups to uk grams, sounds delicious, need to buy a few
ingredients too.
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Speedy Spaghetti Carbonara
Serves
4, 15pp per serving (3pp on F&H day for parmesan cheese – oil from
allowance)
takes
15 minutes
400
g Wholewheat Spaghetti (35pp)
Cooking oil spray (1pp)
100
g Bacon Medallions, Raw (3pp) chopped into 2cm pieces
4
cloves garlic, finely chopped
3
large eggs, lightly beaten (8pp)
120
g Parmesan Cheese, (13pp)
Salt & pepper to taste
Cook
spaghetti according to instructions on packet.
Meanwhile, spray frying pan with oil and add bacon, fry for 2-3mins
until lightly browned. Add garlic and
fry for another 30 seconds. Set aside.
Drain
spaghetti and add to bacon mixture in the pan, add eggs and half parmesan
cheese, season and toss together. The
heat from the spaghetti will partly cook the egg, but leave it moist.
Serve
and sprinkle with remaining parmesan.
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So what will today bring, no more snow I hope, although
it was rather apt yesterday having snow fall on mothers day, as just like
snowflakes every single mom is unique.
Having said that mines just surfaced and will require a cuppa tea, so I’ll
be off. Xx
Have a fab day. Eat, Be & Live Gorgeous x
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