Urgh, Monday again. I had a lovely weekend, but really struggled to get myself out of bed this morning. I hate dark mornings, especially when I can hear the wind howling outside!
Thursday night's babysitting was fairly uneventful, other than my paranoia - seriously, I'd be a nervous wreck if I had kids. I must've run up and down the stairs about 30 times every time I heard a cough or a snuffle. Still, it must've been a good workout as my calves were killing me on Friday.
We spent Friday night over in Twickenham having dinner with friends which was lovely. We went to Pizza Express and I didn't over indulge too badly, no starter or dessert, but a fair amount of Prosecco. It was nice to see all my friends in one place for a change (due to families and pregnancies, we rarely catch up all together these days).
On Saturday we were treated to lunch at Zuma in London. The food was amazing, we had lots of different sharing plates and predictably I ate too much. Still, it meant I didn't need any dinner or breakfast on Sunday. Yes, I clearly ate far too much.
Yesterday I decided it would be a good idea to cook up a few Slimming World friendly meals. Unfortunately, during this process, I managed to slice the end of my finger off. This led to a lot of panic on my behalf as Matt had gone out with his mobile and I was literally bleeding all over the kitchen and bathroom. Once I stopped shaking and managed to stick my finger back together, I finished off the two little beauties below. One with a helping of finger end and possibly some finger nail.
Exhibit 1 - Lamb and Vegetable Curry
What you will need:
- Diced Lamb - all visible fat removed (as much as you fancy)
- 1 Onion
- Mushrooms - as many as you like
- Other Veg - I used Squash and Red Chard as I had these in my Veg box
- Tinned Tomatoes
- Teaspoon of garlic, ginger, garam masala, chilli
Spray a pan with fry light and fry the onions and spices for a couple of minutes, add in the meat and brown. Stir in the rest of the veg (and the stalks from the chard, not the leaves yet) and fry until the veg softens slightly. Chuck in the tinned tomatoes and give it a good stir. Simmer for about 20 mins until the sauce has reduced and then throw in the chard leaves. Voila. Syn free and tasty as hell.
Exhibit 2 - Creamy Leek, Bacon and Mushroom Pasta
What you will need:
- Pasta - I used Penne
- 2 leeks
- 4 large mushrooms or about 8 smaller ones
- 4 slices of bacon, fat removed and chopped
- 1 tub of Low Low Cheese Spread
- 2 chicken Oxo Cubes
Spray a pan with fry light and fry the mushrooms, leeks and bacon until the bacon is cooked and the veg is softened. Crumble over the Oxo Cubes and pour in a glass of hot water - enough to cover. Stir and scrape up any of the nice brown bits on the bottom of the pan. Simmer for around 5 mins. Stir in 1 tub of the Low Low Cheese (or dairly lea light/ laughing cow would work) and mix to combine. Serve with Pasta.
This makes 2 large portions and is syn free if you count the low low as one of your healthy extras. I guess you could use Quark instead to make it totally syn free.
Tastes bloody good too and will be today's lunch.
This week should be fairly uneventful. My last birthing class tonight, visiting a friend on Wednesday and SW on Thursday. Hopefully there will be some sort of minor loss.
I am actually really struggling to type this, I didn't realise how much I relied on my left index finger for every day activities. Woe is me.