Just got home from my 11th weigh in.
I have lost 3.5lb in a week, which makes my total 1 stone 13.5lb.
Just 1/2 a pound off my 2 stone award - shame but 3.5 is a massive loss for a week so I shouldn't be disappointed.
I am now more than half way towards my target and feeling great now I am in a size 14 dress size.
Now, onwards and upwards towards the next week and see if I survive dinner at Frankie and Benny's!!
Tuesday, 15 May 2012
Friday, 11 May 2012
Warmed Spiced Chicken
This is a lovely simple recipe. The chicken could be eaten hot or cold, as a lunch or dinner. It's very versatile. The preparation time is next to none and although you need to let it marinade for a few hours (or overnight) once that is done it just goes straight in the oven.
It serves 6 people and is syn free on original and extra easy and 9.5 syns per serving on green.
Ingredients
150g fat free natural yoghurt
1 tsp garlic purée
1 tsp ginger purée
1/4 tsp turmeric
1 dsp madras curry powder
pinch of salt
2 dsp artificial sweetener
small bunch of coriander, finely chopped
juice of 1 lemon
6 chicken fillets
Method
1. Place all the ingredients, apart from the chicken, in a bowl and mix well.
2. Add the chicken to the marinade and leave for at least 6 hours or preferably overnight in the fridge.
3. To cook the chicken, remove from the marinade and place onto a non stick oven tray and bake for 30 minutes or until thoroughly cooked on Gas 5/ 180 C.
It serves 6 people and is syn free on original and extra easy and 9.5 syns per serving on green.
Ingredients
150g fat free natural yoghurt
1 tsp garlic purée
1 tsp ginger purée
1/4 tsp turmeric
1 dsp madras curry powder
pinch of salt
2 dsp artificial sweetener
small bunch of coriander, finely chopped
juice of 1 lemon
6 chicken fillets
Method
1. Place all the ingredients, apart from the chicken, in a bowl and mix well.
2. Add the chicken to the marinade and leave for at least 6 hours or preferably overnight in the fridge.
3. To cook the chicken, remove from the marinade and place onto a non stick oven tray and bake for 30 minutes or until thoroughly cooked on Gas 5/ 180 C.
Rhubarb Fool
I am always at a loss as to what to do with Rhubarb. My first thought always goes to Crumble!!! Yum Yum!!
But this recipe makes a nice simple dessert and can be padded out with a fat free natural yoghurt or fromage frais. Another suggestion, which I am yet to try, is to put the final product in some sugar free jelly.
Anyway here it is. A treat at 1/2 a syn :)
Ingredients
600g rhubarb
6-8 tbsp artificial sweetener
2 tsp ground ginger
1 vanilla pod, split in half lengthways
Method
Preheat the oven to 180 C/Gas 4
Mix the rhubarb, sweetener, ginger and vanilla in an oven-proof dish and place in the oven for 20-25 minutes, until the rhubarb is soft.
When cool, transfer to a food processor and blend until smooth. You can add some natural yoghurt or fromage frais if you wish.
Serve and enjoy!!!
But this recipe makes a nice simple dessert and can be padded out with a fat free natural yoghurt or fromage frais. Another suggestion, which I am yet to try, is to put the final product in some sugar free jelly.
Anyway here it is. A treat at 1/2 a syn :)
Ingredients
600g rhubarb
6-8 tbsp artificial sweetener
2 tsp ground ginger
1 vanilla pod, split in half lengthways
Method
Preheat the oven to 180 C/Gas 4
Mix the rhubarb, sweetener, ginger and vanilla in an oven-proof dish and place in the oven for 20-25 minutes, until the rhubarb is soft.
When cool, transfer to a food processor and blend until smooth. You can add some natural yoghurt or fromage frais if you wish.
Serve and enjoy!!!
Minestrone Soup
SOUP!!!!!
Soup is a staple food in my diet. Once you start making your own it is so hard to go back to sachets and tins.
And this recipe is my absolute favourite!! It is so so so easy to make and it is the most filling out of all the soups I have made.
Although my food processor is an absolute life saver and saves much of the prep time.
This recipe is syn free on Green and Extra Easy and only 2 syns on original and serves 6.
Ingredients:
Fry Light
1 onion, finely diced
3 garlic cloves, crushed
4 celery sticks, finely diced
2 carrots, finely diced
1/2 swede, finely diced
42g vegetable bouillon powder made up with 1.7 litres of boiling water
3 tsp dried oregano
170g potato, finely diced
85g cabbage, finely chopped
2 tbsp tomato purée
340g passata
salt and pepper
25g dried spaghetti broken into small pieces
1 tbsp parsley, finely chopped
Method
1. Spray a non stick pan with fry light, cook the onions and garlic until soft
2. Add the celery, swede and carrots until softened slightly.
3. Then add the vegetable bouillon, oregano, potato and cabbage, simmer until the vegetables are soft, add the tomato purée and passata, season with salt and pepper.
4. Add the spaghetti and simmer for a further 20 minutes.
5. Garnish with the chopped parsley and serve.
ENJOY!!!
Soup is a staple food in my diet. Once you start making your own it is so hard to go back to sachets and tins.
And this recipe is my absolute favourite!! It is so so so easy to make and it is the most filling out of all the soups I have made.
Although my food processor is an absolute life saver and saves much of the prep time.
This recipe is syn free on Green and Extra Easy and only 2 syns on original and serves 6.
Ingredients:
Fry Light
1 onion, finely diced
3 garlic cloves, crushed
4 celery sticks, finely diced
2 carrots, finely diced
1/2 swede, finely diced
42g vegetable bouillon powder made up with 1.7 litres of boiling water
3 tsp dried oregano
170g potato, finely diced
85g cabbage, finely chopped
2 tbsp tomato purée
340g passata
salt and pepper
25g dried spaghetti broken into small pieces
1 tbsp parsley, finely chopped
Method
1. Spray a non stick pan with fry light, cook the onions and garlic until soft
2. Add the celery, swede and carrots until softened slightly.
3. Then add the vegetable bouillon, oregano, potato and cabbage, simmer until the vegetables are soft, add the tomato purée and passata, season with salt and pepper.
4. Add the spaghetti and simmer for a further 20 minutes.
5. Garnish with the chopped parsley and serve.
ENJOY!!!
Hello!!
Hello to whoever is reading this....
I have started this blog to predominantly share some of the recipes that have helped me lose weight.
I have been following Slimming World for the past 10 weeks. And have lost 1 stone 10 lb in that time.
I put that down to the delicious recipes I have discovered and wanted to share some of them with you.
I was also thinking about reviewing them and perhaps if you wanted to send me some of yours I could try them out and post them here. I am open to any ideas and just seeing where this takes us.
I will also share a bit about my journey along the way.
What do you think?
Lou Lou xx
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