Mushy Peas and Prawns ... Thai Style

Thought I might try something different for dinner tonight to go with my celebratory glass of wine. (Haven't decided what I am celebrating yet, but definately celebrating)  This is so easy to make and is very fragrantly tasty

Peas and Prawns

For the Peas
Boil 500g of peas until they are cooked.  Drain. 

Add 2 tablespoons of thai green paste, 4 tablespoons of lite sour cream and a squirt of lime juice.  Use a blender or kitchen whixx to puree it into a pile of pale green deliciousness.

For the Prawns
Thaw 300g of raw frozen prawns.  Saute in garlic and a little butter until cooked.  Remove the prawns and deglaze the pan with some lime juice.

Serve up on a plate with the sauce out of the prawn pan poured over the top.

Wednesday weigh in...

Today I weigh 1.7 kgs less than a week ago when I started this blog so feeling pretty good about myself.  I have also lost a total of 4.7 kgs since I started my quest.  I don't feel as though I'm horribly deprived of my favourite things.  It's all about moderation really and the 80 / 20 rule.  Let's see how next week transpires.

Orange Soup

This is a real winner when it comes to my family.  Everyone loves it.  On Sunday night I made a big pot of the stuff to get me through the first few days of the week being back at work after a weeks hiatus looking after a sick child.  The perfect winter warmer

Orange Soup

Ingredients
2 onions diced
2 cloves garlic
100g fat removed diced bacon
50g butter
6 large carrots peeled and diced
2 large potatoes diced
6 cups chicken stock
2 oranges juiced

Method
Saute the onions, garlic and bacon in the butter(or a little olive oil if you're focusing on reducing your calorie intake and cholesterol).  After about 5 minutes add the carrots and potatoes and saute for another couple of minutes.  Cover with the chicken stock and simmer until the vegetables are soft.  Season with salt and pepper.  Add the orange juice.  Blend with a kitchen whizz into a smooth orange bowl of loveliness.

Monday night stir-fry

Monday nights are always a bit frantic.  First day of the week, back at work, tired, grumpy children ...  needing a quick easy tasty dinner and here it is...

Ingredients
1 red onion chopped
4 teaspoons crushed garlic
4 teaspoons crushed ginger
handful chopped beans (blanched in boiling water 1 minute)
1 chopped red pepper
handful bean sprouts
2 tablespoons light soy sauce
1 tablespoon sesame oil

1 roast chicken breast shredded

1 packet cooked udon noodles
chilli oil

coriander

Method
Stir fry onions, garlic, ginger in a litte oil for 4 minutes.  Add the remaining ingredients and stir fry for another 4 minutes.  Serve up steaming in your favourite noodle bar with some chilli oil and coriander.

How did you get so Fat?

Yesterday we took a long drive in the pouring rain to look at cars as mine is getting a bit old and knackered.  On the way to a viewing we happened to pass this French patisserie where we have had the odd brunch before.  Unfortunately temptation took it's toll and we ended up popping in for some afternoon tea.  I enjoyed a cappucino and a slice of lemon tart (a weakness of mine that goes way back) and my partner had plum tart and a hot chocolate.  I decided not to beat myself up and enjoyed every taste because life is for living.  As long as I am good 80% of the time, I should be able to stay on track to reach my goal.

Plum Tart and a Hot Chocolate

Lemon Tart and a Cappucino

Bacon and Eggs without adding too much junk to the trunk

Every Saturday morning I get woken up to the phrase 'can we have bacon and eggs for breakfast'?  We all love bacon and eggs, but it can end up being quite a calorific meal.  What I do is eliminate bread and all the extra's from my plate, and just have the bacon and eggs.  To make it healthier, I eat low-fat chicken bacon, which doesn't taste that far off the real thing.  On the weight watchers pro points program, this bacon contains 1 point for 2 slices.  And if you add an egg, that equals 3 points for your entire meal.  Not bad really.

Low-fat chicken bacon

 

Fry in a non-stick frying pan with a quick spray of canola oil

Home-made Hummus

Supermarket hummus is great as there are so many varieties these days.  It's instant,  perfect for picnics, parties or to keep in the fridge at work to eat with rice cakes for lunch.  My only problem is the fat content.  Certainly the popular brands of hummus at my local supermarket are quite high in fat.  Don't get me wrong, supermarket hummus is often spotted on my shopping list, but I try and make my own when I can, as it costs less, is low in fat and my son just loves it.  He's not into the flavoured varieties, he likes plain old hummus.

My home-made Hummus Recipe

Ingredients
1 can chickpeas
1 roasted garlic (see below) squeezed out of it's skin
juice of 2 lemons
1 tablespoon sesame oil
1/2 teaspoon paprika
1 heaped tablespoon lite greek yoghurt
salt and pepper

I use my kitchen whizz to make hummus and it literally takes 5 minute if the garlic was roasted the night before(or when I last cooked in my oven).

Place all ingredients in a bowl and blend until you get the right consistency. 

My son's favourite accompaniment to hummus is brown rice crackers.