Thursday 14th March 2019
Keep life simple!
Short and sweet this morning as I have a lot of paperwork from a busy night last night, loved every minute of it too, there were lots of giggle moments, it really lifted me as the last couple of days had had their moments at home.
I love that WW have won the best 'diet' for the 9th year running and to encourage more to try us out their doing a trade in offer
This is how it works:
- Visit your nearest WW Studio™ between
Sunday 10th March – Saturday 30th March 2019 - Purchase the one month Digital + Studio™ subscription plan, and pay nothing when you trade-in any weight loss or wellbeing related item in any workshop, excluding WW related products & subscriptions.
So get telling your friends! What have they got to lose, if they're not having much success with what they're doing, it's worth a try. I have quite a few, two I can think of off the top of my head, that have tried us after not getting the results they want on their other plan, Kel has done amazing well since January and because of her success, her daughter joined a few weeks ago and she's doing fab too. There's no greater satisfaction than seeing members succeed.
Anyway, I have leftover chicken from my chicken dinner to use up today, so I'm thinking sweet & sour after last nights workshop, there are recipes below I've just found a little pot of sauce in the cupboard and I think I'll probably use that and add a bit of pineapple to it. It's a long, busy day today, I don't want to be cooking. I found some Katsu sauce too so maybe I'll do both and that'll sort me out for the entire day. Meal planning at its best - if you've only got healthy stuff in the kitchen you can only eat healthy food!
Right I need to get a wriggle on, these weeks are whizzing past, mid March already! I'm looking forward to catching up with my lovelies at Bloxwich today, Let's have a very, great day.
Stay BeYOUtiful!
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recipes
Sweet and Sour chicken
Total 13sp ~ serves 4 ~ 3sp per serving ~ with Quorn 2sp per serving
6 skinless chicken breast fillets, very thinly sliced or 6 Quorn Fillets
6 spring onions, trimmed and finely sliced
2 garlic cloves, peeled and finely chopped
Salt and freshly ground black pepper
3 tbsp light soy sauce (2sp)
Low calorie cooking spray
1 tbsp dark soy sauce (1sp)
2 tbsp sweetener
1 tbsp balsamic vinegar
1 tsp paprika
½ tsp Chinese 5-spice powder
100ml passata
Spring onion slivers and lime wedges, to garnish
Place the chicken in a shallow ceramic dish. Sprinkle over the spring onions and garlic, season well and pour over the light soy sauce. Toss to mix well, cover and marinate in the fridge for 30 minutes.
Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the chicken mixture and cook for 5-6 minutes and then add the dark soy sauce, sweetener, vinegar, paprika, 5-spice powder and passata. Stir to mix well and bring the mixture to the boil.
Reduce the heat and cook gently for 3-4 minutes or until the chicken is cooked through. Check the seasoning before serving garnished with spring onion sliver and lime wedges to squeeze over.
I'd be tempted to throw in some pineapple chunks too for extra sweet!
You can also make this recipe with pork 500g = 20sp. Add rice for 6sp per 60g dried weight or cauliflower rice for zero.
6 skinless chicken breast fillets, very thinly sliced or 6 Quorn Fillets
6 spring onions, trimmed and finely sliced
2 garlic cloves, peeled and finely chopped
Salt and freshly ground black pepper
3 tbsp light soy sauce (2sp)
Low calorie cooking spray
1 tbsp dark soy sauce (1sp)
2 tbsp sweetener
1 tbsp balsamic vinegar
1 tsp paprika
½ tsp Chinese 5-spice powder
100ml passata
Spring onion slivers and lime wedges, to garnish
Place the chicken in a shallow ceramic dish. Sprinkle over the spring onions and garlic, season well and pour over the light soy sauce. Toss to mix well, cover and marinate in the fridge for 30 minutes.
Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the chicken mixture and cook for 5-6 minutes and then add the dark soy sauce, sweetener, vinegar, paprika, 5-spice powder and passata. Stir to mix well and bring the mixture to the boil.
Reduce the heat and cook gently for 3-4 minutes or until the chicken is cooked through. Check the seasoning before serving garnished with spring onion sliver and lime wedges to squeeze over.
I'd be tempted to throw in some pineapple chunks too for extra sweet!
You can also make this recipe with pork 500g = 20sp. Add rice for 6sp per 60g dried weight or cauliflower rice for zero.
Sweet and Sour Chicken 7 Smart Points
Prep time:10 min Cook time:17 min Serves:4 Difficulty: Easy
A delicious and healthy version of this takeaway favourite.
5spray(s) Calorie controlled cooking spray
1 medium Onion(s), peeled and sliced
160g Brown Rice, dry, long grain (15sp)
500g Chicken breast, skinless, raw (4 x 125g breasts)
2 medium Carrots, raw, peeled and thinly sliced in sticks
225g Pineapple, can, chunks in natural juice
2 tablespoons Tomato Purèe (1 sp)
3 tablespoons Vinegar, All Types, malt
1 tablespoons Muscovado Sugar (4sp)
2 tablespoons Soy Sauce, dark (1sp)
Instructions
Spray a frying pan with the low-fat cooking spray, add the onion and cook, stirring for 5 minutes over a medium heat, until softened.
Meanwhile cook the rice according to pack instructions, drain and rinse in hot water.
Cut the chicken into bite size chunks and add to the pan.
Cook, stirring occasionally for 5 minutes until golden on all sides.
Add the carrots, pineapple and juice, tomato puree, vinegar, sugar and soy sauce, bring to the boil, reduce the heat and simmer for 5 minutes until the chicken is tender. Serve immediately with the rice.
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