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.

Yorkshire Puddings and Posh Alternatives!

Sunday lunch just isn't the same without Yorkshire Puds - this recipe is a favourite as it always works!  Cooked from cold, yes that's right - cold, in a stoneware muffin pan with just a spritz of oil these are a low fat, healthy variation to the traditional "heat beef dripping until you see a blue haze, " method.  No more smoke alarms ringing, mascara melting or steamed up glasses when you open the oven door!
Leave the cooked Yorkshires on the side for a few minutes and simply lift them out of the well-seasoned muffin pan.  A winner from every angle (and they are crisp, with a soft bottom - nothing better!!!!!!)

Yorkshire Puddings

• Plain flour
• 3 eggs
• Splash cold water
• Milk 

Preheat oven to 220oC / 210oC fan

Measure 1 small Prep Bowl (250ml) of flour and put in Classic Batter Bowl

Crack eggs into Prep Bowl and top up with cold water add to Batter Bowl

Measure 1 Prep Bowl of milk

Whisk well using Stainless Whisk until batter is smooth

Using Kitchen Spritzer, spray a little oil into each cup of the 12 Cup Muffin Pan

Evenly divide batter between cups (stone should be cold – no need to preheat).    

Bake for 20 – 30 minutes

Posh Puds!  -  These make a tasty alternative and can be served as a snack or picnic item (warm or cold) in their own right.

Italian

To standard ingredients add 2 cloves of crushed garlic (Garlic Press), measure 1 – 2 tsp Italian dried herbs  using the Adjustable Measuring Spoons and whisk.  Once batter in muffin pan grate the parmessan with the Fine Microplane Grater and dump a good amount of grated cheese on each prior to cooking.

British Beef!

Use the Food Chopper to finely chop some roast beef.  Mix a little with horseradish and cream – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Ham and Mustard

Mix a little finely chopped ham with grainy mustard – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Sunshine mix!

Mix a little finely chopped sundried tomato, yellow pepper, basil and olives  – divide batter into muffin pan and drop a teaspoon of mixture into centre of each one prior to cooking.

Sweet Treats!

Autumn Glory

Cook traditional Yorkshire Puds but serve as a dessert.  Peel and chop apples and place in Rice Cooker, add 1 tablespoon water and cook on high until soft.  Mash to smooth sauce using Mix n Masher – place a slit in the top of the pud and spoon in some hot sweetened apple sauce and sprinkle over some cinnamon sugar. 

Yorkshire Profiteroles

Cook traditional Yorkshire Puds but serve cold filled with whipped cream (use Double Balloon Whisk to whip the cream and Easy Accent Decorator to fill with cream).  Melt chocolate in Prep Bowl or Double Boiler and drizzle over stacked profiteroles. 

As we say here in Yorkshire,  "They're grand, lass!"