Breakfast: Fruit salad with fat free yogurt for me, Boiled egg and 4 rivita for Duane
Lunch: Baked potato, Tuna, 2 tblspn salad cream and salad for me, baked beans, cheese and salad for Duane
Supper: Fresh Salmon (Monthly Costco shop day! :-)cooked in fish spice, which you can find with the other block spices like chicken and beef, slimming world chips, salad. ( I like to put my salmon on the salad)
I always spend my syns on chocolate! lol
Tuesday
Breakfast: Fruit salad and fat free yogurt
Lunch: Cauliflower soup
Spray a pan with fry light and add 1 large onion chopped and half a teaspoon smoked paprika, stir until softened
Move to a pot, add a large cauliflower, chopped up and add 800ml vegetable stock and salt and pepper to taste. Cover and simmer for 15 min stir in 10 extra light cheese triangles and blend till smooth.
Supper: Irish beef stew with dumplings
800g stewing beef, pour over 1.2 litres of beef stock
simmer uncovered for 25-30 minutes
Add 600g celeriac, peeled and cut into cubes , 4 carrots roughly chopped, 2 large onions roughly chopped and 3 sprigs of fresh thyme. Cover and simmer for 30 min.
make up dumplings according to instructions on dumpling mix box with 2 tbsp dried parsley
divide into 12 balls. Put them on top of the stew and cook for 20-25 min
Serve with rice
800g stewing beef, pour over 1.2 litres of beef stock
simmer uncovered for 25-30 minutes
Add 600g celeriac, peeled and cut into cubes , 4 carrots roughly chopped, 2 large onions roughly chopped and 3 sprigs of fresh thyme. Cover and simmer for 30 min.
make up dumplings according to instructions on dumpling mix box with 2 tbsp dried parsley
divide into 12 balls. Put them on top of the stew and cook for 20-25 min
Serve with rice
Wednesday
Breakfast: in Fry light fry Mushrooms, onion, tomato, egg and bacon
Lunch: Tuna salad
Supper:Speedy Carbonara with mushrooms
Cook pasta (penne or tagliatelle)
Asda prepared roast veg put it in oven
In a pan heat 12 lean bacon, chopped, with all fat removed. 1 tspn lazy garlic (hard to find but you get one that isn't in oil or vinegar) and a large onion, finely chopped. Cook for 5 min until browned then add chopped mushrooms, cooked till soft.
make a white sauce with about 250ml semi skimmed milk and 1 tbspn cornflour and stir till thickens add 1 tbspn parmesan cheese and a tub of low low cheese or cheese triangles. Add to pasta serve with corn on the cob and veg
2 syns for sauce and A serve
Vanilla ice cream with strawberry sauce
3 x 175 g mullerlight vanilla and coconut yogurt
200g ready made low fat custard
2 tbsp sweetener
1 tsp vanilla ess
put all ingredients in a blender freeze for 2-3 hours. Remove and blend. Freeze for 1-2 hours, mix with a fork. freeze for 3-4 hours stirring every 40 min until firm
blitz strawberries with a tbspn sweetener and pour over ice cream to serve
serves 4, 3 syns
Thursday
Breakfast: Fruit salad with low fat yog
Lunch: baked potatoe tuna/ baked beans
Supper: Pulled Pork and salad on whole wheat roll ( b serve)
1.5-2kg pork shoulder, all fat removed
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
Method
In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.
Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan. Transfer to a slow cooker coat with the sauce and cook for 8-12 hours on MEDIUM.
Remove the pork from the slow cooker and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
Friday
Breakfast: Fruit salad and yog/ boiled eggs and 4 rivita
Lunch: Cold meats and salad
Supper: Thai green curry
200ml light coconut milk
600ml chicken stock
100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
Low calorie oil spray (less than one calorie per spray)
1 level tbsp Thai green curry paste
2 green chillies, deseeded and finely chopped
800g skinless chicken thigh fillets, cut into bite-sized pieces
6 fresh or dried kaffir lime leaves
2 tbsp Thai fish sauce (nam pla)
1 tbsp sweetener
200g baby aubergines, cut into bite-sized pieces
200g green beans, trimmed
Juice of 1 lime, plus extra wedges to serve
Red chilli slivers, to garnish
Method
Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
Spray a large wok or saucepan with low calorie oil spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
Add the green beans and continue to simmer for 2-3 minutes.
Remove the pan from the heat and stir in the lime juice. Serve garnished with coriander sprigs and red chilli slivers.
Saturday
breakfast Fruit salad and fat free yog
Lunch: chicken pieces and salad
Supper: Pizza chicken
cut breasts in half, pan fry
spread tomatoe paste then low low mature cheese spread and layer with fresh basil, grate a bit of cheddar on top
slimming world chips and salad
Sunday
Breakfast: fruit salad and yog
Lunch: salad
Dinner: Sunday roast with cook in the bag chicken, rice, slimming world roast potatoe, cauliflower cooked and then a tub of low low mature cheese mixed in ( a serve) sweetcorn
Thursday
Breakfast: Fruit salad with low fat yog
Lunch: baked potatoe tuna/ baked beans
Supper: Pulled Pork and salad on whole wheat roll ( b serve)
1.5-2kg pork shoulder, all fat removed
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
Method
In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.
Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan. Transfer to a slow cooker coat with the sauce and cook for 8-12 hours on MEDIUM.
Remove the pork from the slow cooker and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
Friday
Breakfast: Fruit salad and yog/ boiled eggs and 4 rivita
Lunch: Cold meats and salad
Supper: Thai green curry
200ml light coconut milk
600ml chicken stock
100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
Low calorie oil spray (less than one calorie per spray)
1 level tbsp Thai green curry paste
2 green chillies, deseeded and finely chopped
800g skinless chicken thigh fillets, cut into bite-sized pieces
6 fresh or dried kaffir lime leaves
2 tbsp Thai fish sauce (nam pla)
1 tbsp sweetener
200g baby aubergines, cut into bite-sized pieces
200g green beans, trimmed
Juice of 1 lime, plus extra wedges to serve
Red chilli slivers, to garnish
Method
Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
Spray a large wok or saucepan with low calorie oil spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
Add the green beans and continue to simmer for 2-3 minutes.
Remove the pan from the heat and stir in the lime juice. Serve garnished with coriander sprigs and red chilli slivers.
Saturday
breakfast Fruit salad and fat free yog
Lunch: chicken pieces and salad
Supper: Pizza chicken
cut breasts in half, pan fry
spread tomatoe paste then low low mature cheese spread and layer with fresh basil, grate a bit of cheddar on top
slimming world chips and salad
Sunday
Breakfast: fruit salad and yog
Lunch: salad
Dinner: Sunday roast with cook in the bag chicken, rice, slimming world roast potatoe, cauliflower cooked and then a tub of low low mature cheese mixed in ( a serve) sweetcorn
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