Amy O'Riordan, my good friend, fellow weight watchers and blogger came up with this wonderful idea of having a group diary, each week one of us takes it and uses it as a tracker, a diary of our feelings or just to put recipes in. Then the following week the next person has it and can look back over the other entries for inspiration. I had the diary last week. It started off well but in the end it got a bit neglected and I didn't finish my weeks entry. this is what went down last week, a meal and a movie with friends - tracked fine. A surprise dinner out with Will - tracked but went over my weeklies by 7. Take away - way way over and sweets, crazy. so now you see why I was expecting to be up.
I barely made it to weigh in to pass the diary on, I was stock taking in work from 8:30 am and I didn't get out of work until nearly 7, I drove like a mad woman and made it just as the class was over and passed the diary on to a very enthusiastic girl ( who's name I cannot remember, sorry)
I weighed in and I was down...yes DOWN 1.5lbs! I am starting to sound a bit like the girl who cried wolf at this stage, this seems to be happening to me a lot. I was thrilled but the first thing i said to my leader Sue was ''now i'm not gonna be good because I know I can get away with it!' then I got home and I thought about it and I decided that even if I can get away with it, it's not a healthy habit and I need to break it. It's better for my health to eat well and not be eating so much sugar all the time. So thats my vow for this week, to stop eating so much sugar.
This week I want to share with you my new favourite recipe, Spanish Chicken Involtini from the weight watchers members favourite book. Its really tasty, it does not taste like a diet dinner, it tastes like something you might get out at a restaurant.
Spanish Chicken Involtini
Serves 2
16 pp per recipe 8pp per serving
100g butternut squah, peeled, deseeded and cut into small cubes. (I like to use a whole squash and really bulk up the meal)
200g red pepper deseeded and diced ( i use 2 peppers of any colour)
1 tsp paprika
calorie controlled cooking spray
60g ready to eat chorizo
2 x 165g chicken breast
2 tblsp low fat cream cheese with sweet chili (I used the philadelphia with sweet chili, but you could use any cream cheese and mix in your own chili sauce)
Preheat oven to 180 degree Celsius.
Place the squash and peppers in a large ovenproof dish, sprinkle with half the paprika, season and spray with cooking spray.
Bake for 20-30 minutes, until tender. remove from oven and mix in the chorizo. leave to cool.
meanwhile cut the chicken in half lengthways. Place each piece between two sheets of cling film and use a rolling pin to flatten the chicken into four long strips.
divide the cream cheese between the chicken strips, spreading in neatly over the top of each one. Top with the squash mixture. Roll each strip up tightly and secure with two cocktail sticks each.
spray an oven proof s=dish with the cooking spray and place the chicken and the remaining filling in the dish. Sprinkle over the remaining paprika.
Bake in the oven for 15-20 minutes or until cooked through.
It should look a bit like this. |
I had mine on its own, with the extra squash its loads. But my boyfriend likes his with sweet potato wedges, so if you have the extra points you could do that.
Williams plate with the wedges. |
I think its safe to buy some new clothes now so i am going to town tomorrow to have a look around.
Will has made several comments about my underwear being too saggy on my bottom now so I think its time I bought some smaller ones for sure!
Also I will be setting up my own Please Pass The Skinny YouTube channel to go along with my blog soon, so keep an eye out for more information on that :)
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