Menus for the week....

So last week I rejoined slimming world. I loved the plan since I started and lost just over 3 and a half stone (50lb). Since the end of last year tragedy has hit our family and friends meaning that I have not just fallen off the wagon but I have eaten it.
The past week has been tough and I'm honestly expecting to gain tomorrow after a week of steroids and strange work patterns. So tomorrow is a new day and a new week. I am  going to plan healthy yet filling meals and go back to taking my own meals to work. Working nights can be a struggle as you're never sure when to eat.

So for this week I will more than likely have fruit, cereal and yoghurt at breakfast time. Lunch varies to me as to what time I am working. Tomorrow is 4pm-10pm so I will have lunch before and a lighter dinner when I get home, the same on Wednesday. I am back to my night shifts on Thursday and Friday so again I will have to adjust my food accordingly.

I am not sticking to a certain day to cook a meal, just some ideas for the actual meals. So this weeks lunches will include tuna pasta with lots of vegetables, home made singapore noodles, jacket potatoes and maybe some salads or sandwiches for speed. Dinners I am planning on stuffed trout, a wintery beef stew with mashed potatoes, something that I can just throw in really.... Middle Eastern Chicken with cous cous, Steak with roasted vegetables, home made fishcakes slimming world style and a yummy cottage pie.  I will probably take either pasta or home made soup to work.

I will keep a log in my blog and  hopefully see where I am going wrong.... I have 16lb to lose for Xmas although come tomorrow it will probably be 20 :(

Lemon self-saucing pudding

I came across this recipe when looking for somethingg quick and simple to bake for a pudding. I used the bbc good food recipe and must admit it was a winner in our house!

It's the kind of thing you have all the ingredients for stuffed at the back of the fridge/cupboard. The only thing I would do differently is bake for perhaps 5 minutes longer. The self-saucing part of the is like a lemon curd and if you're like me and love lemons add a little extra lemon juice for that sharp kick

Spicy Butternut Squash Soup and Rosemary Foccacia

I am a massive lover of soup. I will try to make soup out of just about anything and often use it as a way to use leftover vegetables. I love all kinds of squash so this one was one that I actually planned. I like the sweetness of squash roasted in balsamic to give it that sweet and sour taste.

So that's how I come up with this. For this soup I used  just butternut squash as there were no other varieties available when I went shopping. I chopped up the squash skin still on, and threw in a roasting tin with some salt, pepper, cumin, olive oil fry light and covered with a splash of balsamic.I roasted for about 40 minutes until it caramelised a little and the squash was soft. 
Whilst waiting for the squash to roast I sweated off onion, garlic and carrot then added about a pint of vegetable stock, salt and pepper and simmered until soft. When the squash has cooled peel and add to onion and carrot. Bring back to the boil and check seasoning. 

I chose to liquidize mine as I like a smooth soup and find it comforting on these colder days.


I served with Rosemary foccacia that I made using the wonderful Jen's no knead bread. I added some rosemary to the dough and sprayed a flat tin with olive oil fry light. Tried to dimple it a little but as you can see it's not the prettiest of breads. My only advice would be when adding rosemary less is more!!

Spaghetti Carbonara

This is one of my son's favourite meals and its so quick and easy to prepare. I've used Annabel Karnel's recipe for years, just altering a few things to suit our taste. I often substitute pancetta for bacon simply because we have it in. I also add onions and mushrooms for a bit of extra flavour.

I also add some black pepper and fresh parsley.