I made this delicious fruit salad today. I thought I’d share what I put in it and how I did it, its super simple.
One mandarin orange, sliced
One kiwi, chopped
One apple, chopped
Handful of grapes, halved
Some strawberries, chopped
Handful of blueberries
Handful of blackberries
Plain low fat natural greek yoghurt
Put all the fruit in a big bowl. Pour over the natural yoghurt and enjoy.
I promise it tastes delicious!
I’m really getting on track today.
Eating healthy food, exercising, yay, all that good stuff…
I made a baked potato, chicken fillet and baked beans for dinner. It was delicious. Just got done eating about a half hour ago.
I am going to make a big fruit salad soon and have that later tonight…
I have blueberries, blackberries, grapes, strawberries, mandarin orange, and apple, all of them I will put in it and then put natural yoghurt over it…yummy.
I’d love to be down another 3 and a half pounds this week, then I’d be down a stone, or 14 pounds for my US readers, in 5 weeks…that’d be so awesome!
We shall see I guess, but I’m doing all I can, I am doing everything right…
1 package white angel food cake mix
1 cup skim milk
1 (1 ounce) package milk chocolate sugar free instant pudding mix
2 cups (16 ounces) lite whipped topping
Prepare cake according to package directions for tube pan. Split cake horizontally to make 2 layers. Beat milk and pudding mix until well blended. Fold in whipped topping. Frost layers and top of cake. Refrigerate at least 1 hour before serving.
Makes 12 servings.
Total Fat: 1.52g
Saturated Fat: 1.37g
Banana Cream Pudding
1 package fat-free sugar-free Jello banana cream pudding mix
2 1/2 cups low-fat milk
12 reduced fat vanilla wafers
2 bananas, sliced
Mix pudding with milk. Layer 6 cookies, 1 sliced banana and half of pudding. Repeat layers with remaining ingredients, ending with pudding. Refrigerate.
Makes 6 servings.
Total Fat: 2.93g
Saturated Fat: 1.36g
Cranberry Pork Roast
3 to 4 pound pork roast
Salt and pepper to taste
1 cup finely chopped cranberries
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg, optional
1/2 teaspoon ground cloves, optional
Sprinkle roast with salt and pepper. Place in 5 quart slow cooker. Combine remaining ingredients in a bowl. Pour over roast. Cover; cook on low for 6 to 8 hours, or until meat is tender.
If you can’t find fresh cranberries, substitute with 1 (16 ounce) can of either whole-berry or jellied cranberry sauce.
Makes 6 to 8 servings.
so i’m making the slimming world easy chicken curry for dinner tonight.
I cant wait to taste it! I have just sent my PA off to get the groceries and when she comes back she’ll help me cook it!
Here is the recipe in case any of you want to try it?
this is a free recipe, there arent any syns in it!
Low calorie cooking spray
3 garlic cloves, peeled and crushed
2 large onions, peeled and finely chopped
½ green pepper and ½ red pepper, deseeded and chopped in chunks
4 skinless chicken breasts, chopped into chunks
100g chopped mushrooms
400g tin chopped tomatoes
225ml chicken stock
2 heaped tsp of curry spice (mild, medium or hot – your choice)
Fat free natural yogurt
Fresh coriander and fresh green chilli, to serve
1.Place the chicken on a plate, season well and set aside.
2.Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onion, mushrooms and peppers and stir-fry for 5-6 minutes or until starting to lightly brown.
3.Stir in the garlic, curry powder and stir-fry over a high heat for 1-2 minutes.
4.Add the chicken and cook for 2-3 minutes until sealed, then add the tomatoes and stock. Bring to the boil, cover tightly, reduce the heat to low and allow to simmer gently for 40-45 minutes, stirring occasionally until the chicken is cooked through.
5.Remove the frying pan from the heat, adjust the seasoning to taste and serve garnished with chopped coriander and sliced green chillies. If you enjoy a creamier curry or want to make the curry less hot swirl in some fat free natural yogurt.
4 eggs, separated
2 tablespoons sugar
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
4 tablespoons butter, melted and cooled
1 cup flour
Sweetened whipped cream
Beat egg whites just until stiff, moist peaks form; set aside. Combine egg yolks, sugar and salt; beat until thick. Stir in milk, vanilla and butter. Add flour, stirring constantly; blend well. Gently fold in egg whites. Cook on Belgian waffle iron according to manufacturer’s directions. Let cool slightly and dust with powdered sugar; top with whipped cream and strawberries.