What have you just eaten??
- Thread starter Blondee
- Start date
chiefbridesmaid
Silver Member
Jacket pot with 30g cheddar hexb, carrots, green beans, mushy peas and gravy umm
mrs big b
Gold Member
Dinner was pizza topped chicken with loads of speedy salad and my fave pickles yum yum . Today was meant to be ee but done red without thinking . Bonus I get to have a hifi bar later with my options drink . I've had no syns today either so going to be an excellent day might even treat myself to a few marshmallows on top of my hot choc 
PrincessZoe
Full Member
I was a little naughty and had 3 celebrations my only syns of the day though. Am i right in thinking 2 syns per choc? x
my only syns of the day though. Am i right in thinking 2 syns per choc? xdaisygrubber
Full Member
another satsuma
Sofartogo!
Silver Member
Creamy mushroom pasta taken from the philidelphia website (with a few tweeks)!! and from what I can gather free on green - was soooooo lovely I could eat it every day!!!
Ingredients
200 g dried Pappardelle (or tagliatelle)
Frylight
1 large garlic clove, finely chopped
a few sprigs of thyme, woody stems removed
250 g mushrooms (try a selection of button, brown cap Portobello or wild mushrooms), cleaned and sliced
60 g Philadelphia Original
30 g grated parmesan
15 g flat leaf parsley, roughly chopped
freshly ground black pepper
Instructions
Heat a pan of water to boiling and add the pasta. Cook for 12 - 15 minutes or as per pack instructions. Meanwhile, using frylight, fry the garlic and thyme in a frying pan and cook over a medium heat for 1 minute.
Add the mushrooms and cook until the juices are running. Stir in the Philadelphia and warm over a low heat until it melts. Sprinkle over half the parmesan, half the parsley and black pepper to taste. Stir until smooth.
Keep on a low heat until the pasta is cooked. Drain the pasta and add to the sauce. Mix well, until coated. Top with the rest of the parmesan and parsley.
Ingredients
200 g dried Pappardelle (or tagliatelle)
Frylight
1 large garlic clove, finely chopped
a few sprigs of thyme, woody stems removed
250 g mushrooms (try a selection of button, brown cap Portobello or wild mushrooms), cleaned and sliced
60 g Philadelphia Original
30 g grated parmesan
15 g flat leaf parsley, roughly chopped
freshly ground black pepper
Instructions
Heat a pan of water to boiling and add the pasta. Cook for 12 - 15 minutes or as per pack instructions. Meanwhile, using frylight, fry the garlic and thyme in a frying pan and cook over a medium heat for 1 minute.
Add the mushrooms and cook until the juices are running. Stir in the Philadelphia and warm over a low heat until it melts. Sprinkle over half the parmesan, half the parsley and black pepper to taste. Stir until smooth.
Keep on a low heat until the pasta is cooked. Drain the pasta and add to the sauce. Mix well, until coated. Top with the rest of the parmesan and parsley.
lanugowife
Full Member
My dinner - chicken on peppers, onions & tinned tomatoes covered in chargrilled aubergine, lots of mozzarella & Parmesan (HEX - I get more cuz I'm exclusively breastfeeding my baby boy) so all within plan & Syn free!!! It was lush! Got superspeed soup in the slow cooker for lunches... My first week at class so I want a good loss x
bilsat
Really likes to cook
yesterdays Dinner.....................
Pete’s Spicier Creole Jambalaya
Ingredients
1x 175g chicken breast, cut into bite sized pieces
2 tablespoons Cajun spice
1x medium onion, chopped (s)
2x garlic cloves, crushed (s)
½ tspTurmeric
1x fresh red chilli, deseeded and chopped finely (s)
1x yellow and red pepper, deseeded and chopped (s)
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each.
1x 400g can chopped tomatoes (s)
200g long grain rice
Parsley, chopped roughly
Bay leaf
lemon wedges
Method
Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.
Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice
Serve with a salad.
Pete’s Spicier Creole Jambalaya
Ingredients
1x 175g chicken breast, cut into bite sized pieces
2 tablespoons Cajun spice
1x medium onion, chopped (s)
2x garlic cloves, crushed (s)
½ tspTurmeric
1x fresh red chilli, deseeded and chopped finely (s)
1x yellow and red pepper, deseeded and chopped (s)
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each.
1x 400g can chopped tomatoes (s)
200g long grain rice
Parsley, chopped roughly
Bay leaf
lemon wedges
Method
Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.
Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice
Serve with a salad.
daisygrubber
Full Member
bran flakes and banana
chiefbridesmaid
Silver Member
Poached egg on toast hexb with chopped orange, apple and kiwi.. Success express starts today eek
