JackieN
One day at a time, one step at a time
and here is the corned beef one. I like them both http://www.minimins.com/slimming-world-recipes/236084-1-syn-corned-beef-pasty.html
*deep breath* my journey to a thinner / healthier me
- Thread starter EmmyR1984
- Start date
Sweethearts
Gold Member
Thankyou!!! x
EmmyR1984
Gold Member
oooohhhh I have to try those pasties 
Quick food plan for tomorrow
Brekkie - weetabix and milk (hexb + 3.5 syns and hexa), muller light, apple
Lunch - sausage casserole
Snack - strawberries
Dinner - sausage, bacon, mushrooms, egg
Snack - mini jaffa cakes (9 syns)
Total planned syns - 12.5
Going to try and up my water too see if that helps :8855:
Quick food plan for tomorrow
Brekkie - weetabix and milk (hexb + 3.5 syns and hexa), muller light, apple
Lunch - sausage casserole
Snack - strawberries
Dinner - sausage, bacon, mushrooms, egg
Snack - mini jaffa cakes (9 syns)
Total planned syns - 12.5
Going to try and up my water too see if that helps :8855:
Last edited:
EmmyR1984
Gold Member
things are finally moving in the right direction and I feel back to my usual self I have to admit I am a bit worried about weigh in as I ate quite a bit of bread and just worrying that it will affect my weight loss somehow
And I'm feeling a bit nervous about seeing the nurse again on friday morning. I know she's going to want to weigh me, but I don't like their scales as they're in kg and really confuse me :cry: Plus I keep thinking my scales are out of whack and I'm getting the wrong results :sigh:I'm tempted to weigh myself on friday and take a picture of the scales using my phone, just to show that I'm not crazy and haven't been imagining it
Also, my tummy looks huge
It could be that my chest has shrunk slightly so in comparison it looks bigger, but it's adding to the worryPositives for today (really need to do these)
1) I hit my first mini goal this week and am determined to hit the next one asap
2) I could have easily pigged out on bad stuff when I was ill, but I stuck to plan as much as possible
3) Just over 4 months to go until we head off to turkey
EmmyR1984
Gold Member
change of plan for tonight, I've decided to call today a red day and make the cheese and onion pasty (am thinking of chucking in some bacon too) that Jackie has posted the link to with a small can of baked beans and some mushrooms (so am having another hexb and hexa)
syns are staying the same, it's just the hexs changing 
BopKatie
Silver Member
Here are those recipes you were interested in hun, sorry its taken me ages to write them up for you!
Cheesy ham and potato hash - Serves 4, 4 syns on EE
Ingredients - frylite, 600g potatoes peeled and very thinkly sliced, 2 leeks thinly slices, 200g green cabbage finely shredded, 400g lean ham all fat removed and chopped, 200ml chicken/veg stock, 2 garlic cloves peeled and crushed, 2 tsp dried parsley, salt and pepper, 110g reduced fat cheddar grated.
Method - Preheat oven to 180 degrees, spray a gratin/baking dish with frylite.
Mix potatoes, leeks , cabbage and ham together in dish and spread out into even layer.
Mix together stock, garlic and parsley, pour over the veg/ham mix. Season to taste and sprinkle over cheese.
Loosely cover with foil and bake for 30-40 mins, test potatoes with knife.
Remove foil and bake for 20-25 mins, spooning some of the stock over every now and again until potatoes are tender.
Cheesy ham and potato hash - Serves 4, 4 syns on EE
Ingredients - frylite, 600g potatoes peeled and very thinkly sliced, 2 leeks thinly slices, 200g green cabbage finely shredded, 400g lean ham all fat removed and chopped, 200ml chicken/veg stock, 2 garlic cloves peeled and crushed, 2 tsp dried parsley, salt and pepper, 110g reduced fat cheddar grated.
Method - Preheat oven to 180 degrees, spray a gratin/baking dish with frylite.
Mix potatoes, leeks , cabbage and ham together in dish and spread out into even layer.
Mix together stock, garlic and parsley, pour over the veg/ham mix. Season to taste and sprinkle over cheese.
Loosely cover with foil and bake for 30-40 mins, test potatoes with knife.
Remove foil and bake for 20-25 mins, spooning some of the stock over every now and again until potatoes are tender.
BopKatie
Silver Member
Bacon and tomato oven baked risotto - serves 4, free on EE
Ingredients - 200g cherry tomatoes, halved, 200g lean bacon all vis fat removed and chopped, 1 onion peeled and finely chopped, 6 baby courgettes sliced, 300g risotto rice, 2 tbsp fresh chives or dill, salt and pepper, 700ml boiling hot veg/chicken stock.
Method
Preheat the oven to 200 degrees
Place tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium baking dish, season well.
Pour in the hot stock, stir to mix well and cover with foil, bake for 1 hour until the rice is tender.
Ingredients - 200g cherry tomatoes, halved, 200g lean bacon all vis fat removed and chopped, 1 onion peeled and finely chopped, 6 baby courgettes sliced, 300g risotto rice, 2 tbsp fresh chives or dill, salt and pepper, 700ml boiling hot veg/chicken stock.
Method
Preheat the oven to 200 degrees
Place tomatoes, bacon, onion, courgettes, rice and chopped herbs in a medium baking dish, season well.
Pour in the hot stock, stir to mix well and cover with foil, bake for 1 hour until the rice is tender.
Purple Patsy
Gold Member
I have to admit I am a bit worried about weigh in as I ate quite a bit of bread and just worrying that it will affect my weight loss somehow
And I'm feeling a bit nervous about seeing the nurse again on friday morning. I know she's going to want to weigh me, but I don't like their scales as they're in kg and really confuse me :cry: Plus I keep thinking my scales are out of whack and I'm getting the wrong results :sigh:I'm tempted to weigh myself on friday and take a picture of the scales using my phone, just to show that I'm not crazy and haven't been imagining it
You could try converting your weight in pounds to kilos in advance of your app't (Weight in lbs divided by 2.2046 will give you weight in kilos) a kilo is about 2 & a quarter lbs. Using your current wt from your sig it comes to 162.8 Kg (hope you don't mind me using your data like this)
Also, my tummy looks huge
Positives for today (really need to do these)
1) I hit my first mini goal this week and am determined to hit the next one asap
2) I could have easily pigged out on bad stuff when I was ill, but I stuck to plan as much as possible
3) Just over 4 months to go until we head off to turkey
Love your positives. You should try not let the appt get to you. She will surely be pleased you're going in the right way. (and How!!)
Sweethearts
Gold Member
you shouldn't worry, you haven't been well but you still managed to stick to plan when you could've easily used it as an excuse to go off plan and binge. Even if you don't get the loss you were expecting at least YOU know you've been doing really well and stuck to everything. Good luck for Friday x X
x X
BopKatie
Silver Member
Cheesy mushroom pasta - Serves 4. 2.5 syns on EE.
Ingredients
500g portobello/large field mushrooms thickly slices, 2 level tsp wholegrain mustard, 4 garlic cloves, peeled and sliced, 150ml veg stock, 350g dried pasta, 110g medium fat/reduced fat soft cheese with garlic and herbs (eg philadelphia) 3tbsp finely chopped tarragon, 3tbsp chopped parsley, finely grated zest of 1 lemon, salt and pepper
Method
Put the mushrooms, mustard, garlic and stock into a saucepan, bring to the boil and simmer for 6-8 mins or until stock has nearly all evaporated and the mushrooms are soft.
Cook the pasta according to packet instructions, drain and add the mushrooms along with the cheese, chopped herb and lemon zest, toss to mix well.
Ingredients
500g portobello/large field mushrooms thickly slices, 2 level tsp wholegrain mustard, 4 garlic cloves, peeled and sliced, 150ml veg stock, 350g dried pasta, 110g medium fat/reduced fat soft cheese with garlic and herbs (eg philadelphia) 3tbsp finely chopped tarragon, 3tbsp chopped parsley, finely grated zest of 1 lemon, salt and pepper
Method
Put the mushrooms, mustard, garlic and stock into a saucepan, bring to the boil and simmer for 6-8 mins or until stock has nearly all evaporated and the mushrooms are soft.
Cook the pasta according to packet instructions, drain and add the mushrooms along with the cheese, chopped herb and lemon zest, toss to mix well.
EmmyR1984
Gold Member
don't think it's going to work as I've already had weetabix this morning.
I might skip the jaffa cakes tonight and ask him to get me a tub of pineapple and muller lights instead, then I'll syn a multi seeded pitta bread (8 syns), use the potato as a hexb, skip the beans and have a load of mushrooms with it
Red and green days are way too confusing, I'll happily give up the extra hexs and go back to extra easy as of tomorrow :8855:
BopKatie
Silver Member
Greek style lamb with orzo pasta - serves 4, free on EE
Ingredients
1kg lean lamb leg steaks, all vis fat removed and cut into 4cm pieces, 2 onions peeled and sliced, 2 garlic cloves peeled and finely chopped, 2tsp dried oregano, 2 cinnamon sticks, 1tsp ground cinnamon, 400g can chopped tomatoes, 2 carrots, cut into 2cm cubes, 4 celery sticks roughly chopped, 1 litre boiling hot lamb stock, 300g dried orzo pasta.
Method
Preheat oven to 180 degrees
spread the lamb across the base of a large casserole dish, add the onions, garlic, oregano, cinnamon sticks and cinnamon and stir well.
Place in the oven and bake, uncovered, for 45 minutes, stirring halfway through,
Pour over the chopped tomatoes and add the carrots, celery and stock, cover tightly and return to oven for 1.5 hours, until the lamb is very tender.
Remove the cinnamon sticks, stir in the orzo, cover again then cook for a further 25 minutes. stirring halfway through
Ingredients
1kg lean lamb leg steaks, all vis fat removed and cut into 4cm pieces, 2 onions peeled and sliced, 2 garlic cloves peeled and finely chopped, 2tsp dried oregano, 2 cinnamon sticks, 1tsp ground cinnamon, 400g can chopped tomatoes, 2 carrots, cut into 2cm cubes, 4 celery sticks roughly chopped, 1 litre boiling hot lamb stock, 300g dried orzo pasta.
Method
Preheat oven to 180 degrees
spread the lamb across the base of a large casserole dish, add the onions, garlic, oregano, cinnamon sticks and cinnamon and stir well.
Place in the oven and bake, uncovered, for 45 minutes, stirring halfway through,
Pour over the chopped tomatoes and add the carrots, celery and stock, cover tightly and return to oven for 1.5 hours, until the lamb is very tender.
Remove the cinnamon sticks, stir in the orzo, cover again then cook for a further 25 minutes. stirring halfway through
EmmyR1984
Gold Member
Love your positives. You should try not let the appt get to you. She will surely be pleased you're going in the right way. (and How!!)
I don't mind at all hun ... hopefully it won't be long and I'll be back at 159 kg, which was the lowest I ever was when seeing the nurse
I think I'm feeling a bit sheepish as I bottled going back to her in october
BopKatie
Silver Member
And last but not least
Chicken papperdelle - serves 4, free on EE
Ingredients
Frylite, 1 red onion peeled and thinly sliced, 1 carrot finely diced, 2 celery sticks finely diced, 2 garlic cloves peeled and crushed, 4 skinless chicken breast fillets, cut into 2cm pieces, 100ml chicken stock, 400g plum tomatoes roughly chopped, 4tbsp parsley, 350g dried papperdelle pasta, 150g rocket leaves roughly chopped, salt and pepper
Method
Spray saucepan with frylite. Add the onion, carrot, celery and garlic and stir fry gently for 2-3 minutes.
Add the chicken and stir fry over medium high heat until lightly coloured, Reduce heat and stir in stock and tomatoes.
Cover and cook, stirring occasionally for 8-10 minutes or until tomatoes have become very soft and chicken is cooked through, stir in parsley.
Meanwhile, cook pasta according to packet instructions. Drain and transfer to serving bowl,
Stir rocket into sauce and season to taste. Spoon the sauce over the pasta.
Chicken papperdelle - serves 4, free on EE
Ingredients
Frylite, 1 red onion peeled and thinly sliced, 1 carrot finely diced, 2 celery sticks finely diced, 2 garlic cloves peeled and crushed, 4 skinless chicken breast fillets, cut into 2cm pieces, 100ml chicken stock, 400g plum tomatoes roughly chopped, 4tbsp parsley, 350g dried papperdelle pasta, 150g rocket leaves roughly chopped, salt and pepper
Method
Spray saucepan with frylite. Add the onion, carrot, celery and garlic and stir fry gently for 2-3 minutes.
Add the chicken and stir fry over medium high heat until lightly coloured, Reduce heat and stir in stock and tomatoes.
Cover and cook, stirring occasionally for 8-10 minutes or until tomatoes have become very soft and chicken is cooked through, stir in parsley.
Meanwhile, cook pasta according to packet instructions. Drain and transfer to serving bowl,
Stir rocket into sauce and season to taste. Spoon the sauce over the pasta.
EmmyR1984
Gold Member
Purple Patsy
Gold Member
Chin up hun.
You'll soon be past this wee wobble. The nurse will be glad to see you back no matter what.
You are just a bit low from being ill.
You'll soon be past this wee wobble. The nurse will be glad to see you back no matter what.
You are just a bit low from being ill.
