Lunch today was more leftovers (cous cous is just one of those foods that keeps on giving, isn’t it? You think it’s just enough to feed two of you but turns out you’ve made enough to serve the whole street)
Harissa spiced roasted veg cous cous served with a quorn sausage & mixed beans in vinaigrette mix and a good speedy portion of green beans from the canteen!
Supper has to be the bestest time of the day and I like try and save my healthy extra b for my end of day treat.
It keeps me on track all day, knowing that I have a tasty treat to look forward. More often than not it’s with a cup of tea and the latest tv drama!
Tonight I had a bacon & feta roll (Warburtons sliced wholemeal roll = heb) with a catch up on this weeks “Mutiny” – gutted that I missed Ant have a fall out (of his undies that is 🙈) but I thought the boys may object if I rewound it to take a closer look…
I’m experimenting tonight! Cajun hasselback potatoes stuffed with bacon & feta – in theory these sound amazing BUT I’m winging it just using my imagination, so let’s see how they turn out 🙈
Slice through 3/4 of the spuds (place in a wooden spoon to stop cutting fully through) and place in an oven proof dish.
Mix Cajun seasoning with a bit of water to make a paste and brush over the spuds (try to get into the slices). Cover with foil and cook for 30 mins at 200*. After 15 mins, add a bit of water to the bowl and continue to cook, covered.
Meanwhile, cut bacon into small squares and crumble the feta. After the 30 mins are up, remove foil and pop the bacon evenly between the slices and respray with frylight.
Pop back in the oven (no foil) and cool for a further 30 mins until cooked – 10 mins before the end, sprinkle the crumbled feta over the spuds 😋
Serve and enjoy (uses healthy extra a – 65g reduced fat/light feta)
I had heard the Muller greek style yoghurt 0% fat coconut & vanilla were not only now available in a 500g tub BUT they were now also syn free!! OMG 😲 Browsing Sainsbury’s after work, this bad boy jumped into my basket! At £1.75 per tub it’s not overly expensive and I think it will be worth the pennies…
I’m now just standing over a bowl of Iceland frozen fruit (you know, the mango & pineapple that we get free with 3 meal/meat products) willing it to defrost.. hmm wonder how it will defrost on the microwave… 🤔
Most of my regular FB followers will know that I am a leftovers lover.
It’s so handy that they’re only 3 of us to cater for at home because that means most days I get to have the leftovers for my lunch 😋
Today is no exception! I have leftover harissa spiced vegetable cous cous and I’m having them with low fat quorn sausage, sliced giant spring onions & mixed beans in vinaigrette (Sainsbury’s own) and I couldn’t resist a portion of broccoli from the staff canteen…
Nothing gets your metabolism started (and your appetite) like a good breakfast and I’m a huge fan of my desk top friendly syn free, breakfast box!
You can tweak any ingredients to suit your own tastes but for me, the ultimate combo is 2 quorn low fat sausage, 2 boiled eggs, cherry tomatoes, spinach and sliced pickled gherkins! Chop it all up, throw it in a box and top with a generous glug of Hellman’s fat free vinaigrette and seasoning…
Trust me, not only is this tasty, it will keep you full up (well, you can still have room for speedy fruit) until lunchtime…
1 chicken stock cube/pot
2 tbsp medium curry powder
2 tbsp coriander flakes
1-2 tsp chilli powder
1 tsp cumin
1 tsp umami
1/2 tsp celery salt
Place all the ingredients except the spinach into a slow cooker and mix well. Cook on low for 6 hours. Add the spinach for the last hour. Once cooked the turkey fillets will break up nicely using the back of a spoon.