lilacwine
Full Member
Hi all
Decided to start posting my food diary as I think it will help me to stay on track and also so I can share some of my recipes which I love and have pointed. All support and advice welcome!!!
Sunday
Brekkie
Poached Egg (4) on Multigrain Toast (6) - 10 pp (ouch, hadn't realised that was going to be so many
Lunch
Wholemeal pitta bread (4 I think), Lite Dairylea triangle (1) and loads of salad - 5pp (phew I may have dragged it back)
Dinner
Normandy Pork Fillet - 5pp (my working out)
Recipe
Spray of oil
200g pork fillet cut into medallions or lices about 1cm thick and flattened a little with a meat mallet
1/2 apple
1 shallot
1 clove garlic
125ml dry cider
2tblspns half fat creme fraiche
Heat the oil in non stick frying pan. Fry the pork pieces on both sides until they are cooked through. May need to be done in batches.
Once the pork is cooked, set aside then add shallot and apple to the pan. Cook until golden. Add the garlic. Cook until it smells fragrant. Add the cider - bubble up hard for 2-3 mins to reduce the liquid. Turn down the heat and add the creme fraiche, stirring well. Add the pork to the sauce, coating it well and season. Serve!
Serving with green beans and cabbage and mash potatoes (2 pp)
Milk for the day - 1/2 pint semi skimmed - 4pp
Banana or apple for late afternoon snack
26 points so far which means I can have a cheeky glass of wine with my dinner.
Decided to start posting my food diary as I think it will help me to stay on track and also so I can share some of my recipes which I love and have pointed. All support and advice welcome!!!
Sunday
Brekkie
Poached Egg (4) on Multigrain Toast (6) - 10 pp (ouch, hadn't realised that was going to be so many
Lunch
Wholemeal pitta bread (4 I think), Lite Dairylea triangle (1) and loads of salad - 5pp (phew I may have dragged it back)
Dinner
Normandy Pork Fillet - 5pp (my working out)
Recipe
Spray of oil
200g pork fillet cut into medallions or lices about 1cm thick and flattened a little with a meat mallet
1/2 apple
1 shallot
1 clove garlic
125ml dry cider
2tblspns half fat creme fraiche
Heat the oil in non stick frying pan. Fry the pork pieces on both sides until they are cooked through. May need to be done in batches.
Once the pork is cooked, set aside then add shallot and apple to the pan. Cook until golden. Add the garlic. Cook until it smells fragrant. Add the cider - bubble up hard for 2-3 mins to reduce the liquid. Turn down the heat and add the creme fraiche, stirring well. Add the pork to the sauce, coating it well and season. Serve!
Serving with green beans and cabbage and mash potatoes (2 pp)
Milk for the day - 1/2 pint semi skimmed - 4pp
Banana or apple for late afternoon snack
26 points so far which means I can have a cheeky glass of wine with my dinner.