21st December 2013
I really should pack, I drive to Wales this morning, my
housesitters going to arrive and we won’t even have packed! Was meant to get it done yesterday but we
had one visitor after another and by the time they’d all gone, I was exhausted
and decided to chill instead.
I’m so looking forward to my Christmas holiday and a good
rest, I’ve got my kindle full of books and I’m also taking my scrapbook / photo
stuff to make an album of last year’s holiday which I know I’ll enjoy doing. Other than those two things, it’ll be walks
with the dogs and lots of chilling out.
Tomorrow I shall do our Christmas food shop, I have a
list, I’ve decided not to go ridiculous but we shall be indulging for
sure. Christmas Eve is going to be a tea
party/buffet, as myself nor Lynne every really do that kind of food because of
the ProPoints values and our work I’ve declared Christmas Eve – Boxing Day a
zero ProPoint break, we shall not even think about how many ProPoints are in
anything we shall just enjoy it. I’m going
to buy all the goodies that are typical buffet food, again I’m not going to be
ridiculous but will have a bit of everything, I have the choice of Co-op or
Tesco for my shop, there’s an Aldi too, oh I love to shop, can’t wait for
tomorrow!
Today is MacDonalds day, mom and I stop halfway on our
drive and have our maccy lunch, even Alfie gets a burger – it’s a holiday
tradition. Tea tonight will be something
I take with us just until I can get to a shop tomorrow.
I’ll never be able to NOT think ProPoints for long as it’s
in my blood, loving this vegetarian dish, idea for Christmas if you have any
visitors or for something different for yourself;
Leek and stilton butternut squash
(24pp total, 12 pp each)
Serves: 2
Prep time: 25 mins
Cook time: 1 hour
Prep time: 25 mins
Cook time: 1 hour
Ingredients
- 1 medium butternut squash
- 1 leek
- 50g walnuts (10p)
- 80g Stilton(9pp)
- 2 tsp maple syrup (1pp)
- 1 tbsp olive oil (4pp)
Recipe method
Preheat
the oven to 200ºC/fan 180ºC/Gas 6.
Cut the
butternut squash in half, scoop out the seeds and put into a roasting dish,
cut-side upwards. Drizzle over 2 tsp of the oil and roast for 45 minutes or
until tender.
Meanwhile,
cut the leek into quarters lengthways and thinly slice. Heat the remaining oil
in a pan and soften the leek for a few minutes, then add the walnuts. Transfer
to a bowl.
Taking
care to keep the skins intact, scoop the cooked squash flesh into the leek
mixture and stir together.
Spoon
back into the skins, sprinkle over the cheese and drizzle over the maple syrup.
Roast for
15 minutes until golden.
Right I’m
off to sort myself out, pack my clothes and drive to Wales ;-)
Just in
case I don’t get to blog over the next few weeks I’ll say Happy Christmas now,
but I should be able to.
Xx Eat
Gorgeous & BeYOUtiful xx
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