26th November
If you judge people, you have no time to love them. Mother Teresa
It was a very busy day yesterday, however I managed to
stay on track with my eating, for breakfast I had 3 bacon medallions (2pp), 2
slices low calorie bread (3pp) and mushrooms, the plan had been to do a filling
and healthy day. However the busyness
took over and I ended up spending a few hours cooking in the kitchen, then
driving my brother around to get loads of stuff done, he’s being doing all
those jobs around my house that I’ve put off paying someone else to do! We didn’t get to eat again till about 5ish
and I made my favourite butternut squash and stilton pasta, it was lush if I do
say so myself, here’s the recipe;
.JPG)
Butternut
Pasta & stilton serves 4
(13pp each)
23g or pinenuts (4pp)
1 butternut squash peeled & cubed about
2cm sq
5 slices streaky bacon (8pp)
3tbsp sherry (2pp)
125ml water
tsp paprika
3 diced onions
ww spray oil x 2 squirts (2pp)
260g papperdelle pasta (or any spaghetti type
pasta) (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.
I also made this for using today for a quick lunch as a
sandwich filler or in a wrap maybe;
Grilled red pepper hummus
2 large
red peppers
1 398g
chick peas, drained
2
garlic cloves, crushed
Juice
of 1 lemon
Salt
& pepper
Place
red peppers under a preheated hot grill and cook for about 8-10mins, turning
frequently, until blistered and slightly charred. Peel
the skin off the peppers and remove and discard the seeds and cores. Chop the flesh roughly and place in a blender
with the drained chick peas, garlic, lemon juice and seasoning, and blend until
slightly coarse. Check the seasoning and
transfer to a serving bowl.
Today’s going to be another really busy one, more running
around inbetween meetings, so I’m going to keep this blog brief to give me time
to get everything done. I’ve been
overwhelmed by the feedback of my blog on Sunday, it’s been read by approx 500
people, it was lovely that so many commented or messaged me to say they could
relate (not good that they relate to those feelings, but good that they got in touch
and are doing something about making changes), if you didn’t read Sundays here’s
the link;
Have a great day, BeYOUtiful and Eat Gorgeous, Christmas
is coming – 4 weeks today is Christmas Eve, ooo I’m getting excited!
No comments:
Post a Comment