Planning ahead for next weekend

Another Monday, another day closer to fat club! I will be revealing my total weight loss for January on Wednesday and while my meals have been very healthy - I have snacked alot!

If I was to get a red pen and circle all the 'non essentials' on my food tracker - there would be more red circles that a child with ringworm!

So what ever the weight loss this month - my goal for February is not to snack as much - as the old saying goes: 'little pickers wear big knickers'!

I don't snack as much on the weekends and I suppose that is because I eat my meals when I'm hungry not because I have a routine to stick to. Here's a flavour (excuse the pun!) for a Sunday meal plan - totalling 21 propoints!

Breakfast Frittata

Serves 2

8pp per recipe / 4pp per serving

100g potatoes,sliced

3 eggs

1 tbsp chopped parsley

low fat spray

1 small red onion, cut into wedges

50g mushrooms, sliced (they are free so don't worry too much about weight)

5 cherry tomatoes, halved

(The recipe also asks for a thick rasher of lean back bacon, chopped - but because I'm still meat free - I omitted this! I did add 30g of low fat mature cheese, grated for an additional 2 points)

1. bring a small pan of water to the boil, add the sliced potatoes and cook until tender and drain

2. meanwhile beat the eggs together in a mixing bowl with 1 tsp water and the parsley. Season

3. heat a small frying pan and mist with low fat spray. cook the onion for 5 minutes until soft, then add to the bowl with the eggs. *(Fry the bacon then add to the bowl)

4. return the pan to the heat, mist with spray and saute the mushrooms until soft and juicy, tip them into the bowl, add the cooked potato slices and stir everything together gently!

5. tip the mixture back into the frying pan and cook on a medium heat for 4 minutes without stirring. Meanwhile preheat the grill. Top the frittata with the halved cherry tomatoes and place under the grill for 4-5 minutes. If you're using the cheese sprinkle this on about 1 minute before the end. Leave in the pan to rest for a few minutes and then slide it onto a board, cut in halve and serve!

Lunch

Creamy Courgette and Dill soup

Serves 2

2 pp per serving

1 tsp olive oil

1/2 onion, chopped

1 clove of garlic, crushed

500g courgettes, sliced

1/2 L veg stock

1 tbsp dried or fresh dill

60g low fat creme fraiche

salt and pepper

1.heat the oil in a large saucepan, add the onion and garlic and cook until soft. Stir in the courgettes and stock and bring to the boil. Reduce the heat, cover and simmer for about 10 minutes, until the courgetters are tender.

2. add the dill, then process the soup in a blender until smooth. Add the creme fraiche and season and blitz again...... the eat nom nom nom!

Dinner 14 pp per person

Stuffed Mushrooms with goats cheese Last week of veggie Sunday and this is by far the nicest recipe we've tried! I can't take credit for these.... thanks Matt!

The side dishes were:

Mashed butternut squash (0pp)

Brocolli (0pp)

Carrots (0pp)

Leek, sauted and then 2 tbsps of low fat creme fraiche (1 pp)

Roast potatoes, (400g) cooked in 2 tbsps olive oil (8pp for spuds, 8pp for oil=16pp)

Total for side dishes 17pp

Stuffed Portobello mushrooms with goats cheese and peppers

Serves 2

11 pp in total for the 4 stuffed mushrooms

4 Portobello mushrooms, stalks removed and stalks chopped

salt and pepper

2 sprigs fresh thyme or 1/2 tsp dried

1 tbsp olive oil

1 onion, finely sliced

2 garlic cloves, finely chopped

1 red pepper, chopped

60g soft goats cheese

40g bread crumbs

1. preheat the oven to 200C

2. place the mushrooms onto a baking tray

3. season with salt and pepper and mist with low fat spray

4. place into the oven and bake for 10 minutes.

5.heat the olive oil in a frying pan, fry the chopped onion and garlic until soft.

6. add the chopped mushroom stalks, thyme and pepper and cook until softened.

7. spoon the mixture into the two baked mushrooms.

8. place the goats cheese on and sprinkle breadcrumbs all over.

9. place the mushrooms into the oven and roast until the top is golden - or place under a preheated grill for afew minutes if necessary and serve with trimmings!