Lou – No change = 6lbs to go Jo +½ = 11lbs to go
After seeing that my weight did not change made me mad. Instead of eating everything in sight I agreed with Jo that we will write down our meals this week. I felt better after seeing Kim from Barking wearing a new size 14 sports top at Zumba class and on Friday I had a inspirational conversation with Sue John, Zumba colleague, who has lost 5 stone, about my struggles which helped me get my mind back focused.
What am I changing this week? Looking at my dairy intake as it has been high recently, eating different fruits and more green vegetables as the colour of my plate is looking boring. I hope I will be successful next week as it only 6lbs left and its always the last climb that is the hardest.
Recipe for the week………I feel like prawns
Prep time: 20 minutes
Cook time: 55 minutes
Syns per serving:
2 onions, chopped
2 garlic cloves, chopped
568ml/1pt chicken stock made with Bovril
227g/8oz tomatoes, skinned and chopped
340g/12oz long grain rice, dried
a few strands of saffron or ½ tsp powdered saffron
113g/4oz raw tiger prawns
57g/2oz thin green beans, trimmed and halved
113g/4oz cooked chicken, skinned and diced
170g/6oz live mussels
1 red pepper
sea salt and freshly ground black pepper
2 tbsp chopped parsley
1. Put the onion, garlic and 284ml/½ pt of the stock in a heavy, deep frying pan. Cover, bring to the boil and boil for 5 minutes. Simmer, uncovered, for 20-30 minutes, until the onions are tender and golden. Stir in the tomatoes and rice and cook gently for 2-3 minutes.
2. Bring the remaining stock to the boil and add to the pan with the saffron. Simmer gently for about 20 minutes, until the liquid is absorbed and the rice is fluffy and tender. Ten minutes before the end of cooking time, add the prawns, green beans and chicken.
3. Meanwhile, scrub the mussels under running water, discarding any that are cracked or open. Pop them into a pan with a little boiling water, cover with a lid and cook over a high heat, shaking occasionally, until the mussels open. Throw away any that fail to open.
4. Grill the red pepper under a preheated grill until charred, then remove the skin and seeds. Cut the flesh into thin strips. Season the paella with salt and pepper to taste and serve garnished with the mussels and red pepper strips, sprinkled with parsley.