Week 2 - weigh in, or weigh out?!

This week has been an adventure - I have been on a roller-coaster ride with work - Express Cooking Demo at the weekend as part of a Roadshow (I was so nervous and wanted it to be so right!)  Life - how was I going to create extra hours in the day to fit everything in!  Kids - activities, activities, activities..... and the thing that suffers is my food.  I don't know about you, but I go into reactive, snatch and grab mode!   I guess it's what we all do all the time.

Instead of the lovely healthy food I enjoy when I'm on the run I grab the first thing that comes to hand - crisps, cake, pasties .... and go .... not a good week although it only started to go wrong on Friday, then continued on Saturday and by Sunday, well I had given up and enjoyed some chocolate too!

So with a plan formulating I stepped on the scales in fear of putting all that "butter" back on.  To my delight that hadn't happened so, joy in my heart, I skipped back to the fridge for a no fat yogurt to celebrate!

What's your top tip for healthy food on the go?

Here's a really tasty and quick stir-fry supper dish.

Chilli Beef Noodles

Serves: 4

For Slimming World followers there are these Syns per serving:
FREE FREE* (*Add 6 Syns if not using steak as a Healthy Extra)

ingredients

• 12oz/340g sirloin steak, all visible fat removed
• 1 tbsp soy sauce
• ½ tsp crushed dried chillies
• ½ red, yellow and green pepper
• 1 carrot
• 300g pack dried egg noodles

method

1. Prepare the stir-fry ingredients: on the Cutting Board cut the steak into strips using the Utility Knife, place in a Classic Batter Bowl with the soy sauce and crushed chillies and marinate in the fridge for at least 10 minutes
2. Slice the peppers and carrot; cook the noodles according to packet instructions, drain and set aside.
3. Heat the Stir-fry Skillet and stir-fry in soy sauce and chillies for 2-3 minutes. Add the peppers and carrot and continue frying until softened. Add the noodles, heat through and serve.

Tip: You can replace the steak with the same weight of pork without changing the Syns on any choice.

This recipe is not suitable for home freezing.

Berry hearts

Sunday afternoons are meant to be lazy, leisurely events... A cup of tea in the sunshine and these attractive - and very simple to make -  Berry Hearts make me think of long summer days and the delicious juicy fresh flavours that are so abundant!  Once again this recipe is from Debbie at Slimming World and is absolutely scrummy!

Serves: 4

Syns per serving:   5.5 Syns on Extra Easy, Green or Red

Ingredients 

100g/3½oz puff pastry
100g/3½oz fat free natural fromage frais
57g/2oz quark
2 tbsp artificial sweetener
a few drops of rose water
340g/12oz mixed berries
icing sugar to dust

• Preheat the oven to 220°C/425°F/Gas 7. 
• Divide the pastry into 4 equal portions and using the Baker's Roller, roll each one to make a 4-5in square. 
• Cut a heart shape from each pastry square and place on a Rectangle Stone.
• With a sharp Utility Knife score a border, about  ¼ - ½ inch from the edge of each heart. 
• Bake in the oven for 12-15 minutes until the pastry has risen and is slightly golden. 
• Remove from the oven and place on the Stackable Cooling Rack to cool, push down the centres of the hearts gently to make a case for the filling.
• Place fromage frais, quark and sweetener into Classic Batter Bowl and using the Double Balloon Whisk beat them together.
• Measure the Rose Water using the Adjustable Measuring Spoons and add to fromage frais mixture.
• Using the Easy Accent Decorator pipe mixture onto the bases of each heart. 
• Top with the berries and serve dusted with a little icing sugar (use the Flour/Sugar Shaker to do this for ease).

Chef's tip: Prepare the pastry case and the creamy filling in advance, and then assemble when you are ready to serve.

Strawberry Fromage Fraise Cheesecake

Even though this is a scrummy weekend recipe is not as wicked as it looks!

Debbie from Slimming World was kind enough to share this recipe with me.  It contains 6 Syns per serving in Red, Green or Extra Easy! (Is that some sort of secret language?)

  

Serves: 8

113g/4oz ginger nut biscuits
28g/1oz butter, melted
1 sachet + 2 level tsp gelatine
5 tbsp boiling water
227g/8oz strawberries
340g/12oz Quark (skimmed milk soft cheese)
227g/8oz fat-free natural fromage frais
Artificial sweetener, to taste
Strawberries, for decoration

Method

• Using the Food Chopper, crush the biscuits with a and then mix in the melted butter. Press evenly over the base of a 20 cm/8 in Springform Pan and pop into the fridge to chill while you make the filling.
• Dissolve the gelatine in the boiling water, stirring it well, and then leave it until it is cool.
• Meanwhile, purée the strawberries quickly in the Manual Food Processor or mash roughly using the Mix n Masher – the purée should have some texture and not be too liquid.
• In a bowl, beat together the Quark and fromage frais and, using the Small Mix n Scraper, fold in the puréed strawberries and the cooled gelatine, mixing well. Sweeten to taste with artificial sweetener.
• Spoon the cheesecake mixture over the chilled biscuit base and chill in the refrigerator until set (about 1 hour).
• Serve sliced, decorated with strawberries.

Slimming World Tip:   

• You could save 1½ Syns per serving by mixing the crushed ginger nuts with a beaten egg white instead of using butter. However, it would have to be baked in a moderate oven for 10 minutes and then cooled before adding the cheesecake mixture.
• Agar agar can be used instead of gelatine if preferred.

Weight for it!

I have joked over the years that I liked my pregnant shape so much I've hung onto it! Pre-surgery a few years ago I shed the pounds and then following some, let's call them "life events", I lived on gin and chocolate for a while..... not the best nutritional value, but great for the soul!

I can see the sea from my house, I don't feel that obliterating the sun when I hit the beach later in the year with a larger than necessary posterior would be good for the tourist trade. What do I do? Who do I see? Who do I call? Fat busters....

Some people give up chocolate, fizzy drinks and icecream for Lent - I gave up procrastination!

Picking up the phone gingerly, I spoke to the "consultant" - encouraged, as she promised there would be no public humiliation or stoning, I grasped the metaphorical nettle (which apparently is full of iron and no calories!) Last week I edged through the door into a room full of every dress size imaginable and to my suprise the atmosphere was buzzing with enthusiasm; I headed for the scales..... to my suprise - and shear delight - they didn't break!

To protect their anonimity my weigh-ins will remain private and personal, however, I am thrilled to report that today, several packets of butter less than I was last week, I will continue my journey.

Come join me on my adventure in recipes!

Healthy Lyonaisse Potatoes

• 5 medium sized potatoes
• 2 onions
• Large pot low fat natural yogurt
• 1/4pt semi skimmed milk
• Paprika

Peel potatoes and onions using Simple Slicer or Ultimate Mandoline slice to desired thickness.

Starting with potato, alternate layers of potato and onions in a Stoneware Mini Baker.

In a Small Batter Bowl beat together 1/2 - 3/4 of a tub of low fat natural yogurt with as much milk from the allowance as necessary to give the consistency of double cream.

Pour slowly over layered vegetables.

Sprinkle a little Paprika over the top and then bake at about 200oC for 40 - 50 minutes or until potato slices are thoroughly cooked and the cooked dish is golden.