2nd
November 2011
Maxim
for life: You get treated in life the way you teach people to treat you. Ralph
Waldo Emerson
Well yesterday was an improvement tracker wise, it couldn’t really get much worse could it :D
Well yesterday was an improvement tracker wise, it couldn’t really get much worse could it :D
Breakfast
WW
breakfast oats 3pp
Milk in
drinks for day 3pp
Lunch
Corned beef
hash (added courgettes, sweetcorn & peppers) 10pp
Cabbage
& carrots
Dinner
Cheesy
scrambled eggs (7pp)
2
slices toast (5pp)
Cherry tomatoes
Snack
Pear
Baileys
Original 50ml = 5pp
Total
for day = 33pp
Activity
ProPoints on Pedometer = 5pp
So a
much better day all round, managed to get more than my 5 a day in and wasn’t
hungry at all.
The
Baileys was a gift from a friend, she must be psychic because I’ve been
thinking about buying a bottle for a few weeks, it’s one of those drinks that
most people partake in at this time of year with the festive season around the
corner so just to be prepared, the ProPoints are, 25ml = 2pp, 50ml = 5pp and
the litre bottle is 98pp!
That’s
a lot of ProPoints, so I’ll be having the odd glass poured over lots of ice I
think not the entire bottle which is the equivalent of 5 bottles of good red wine!
Well I’m
sad to say that next Monday will be my last Monday night meeting at
Wednesfield, I’ve been told the new leader will be there with me to introduce
herself, her names Sarah, so make sure you’re all there to say goodbye and
hello.
On a
positive it means I’ll have more time for my other meetings which can only be a
good thing, and I’ll also be able to stick with my running which is keeping me
fit and well enough to cope with everything else. Although I’ve got a sore ankle at the minute
from where I went over it on Monday whilst running on the chase – doh!
Halloween
has passed and I know some of you would have do the pumpkin cutting but I bet
not many of you ate it. They’re related
to the butternut squash which is a delicious zero ProPointed vegetable but some
people seem unsure of how to prepare and cook it. So this week why not give it a go. It has a sweet taste, but with fewer starchy carbs than sweet
potato and about half the calories. (A cup of uncooked cubed squash has around
65 calories and 3g fiber.) Plus, it's PERFECT for making baked fries! That
being said, it's also true that butternut squash can be a total pain to work
with. It's worth the effort, though - promise! And once you've mastered the
technique, it's really not bad at all.
First thing you want to do is pick out a long squash with a short round section. Cut off the ends with a sharp serrated knife, and slice the squash in half widthwise (just above the round part). If your squash is really firm and tough to slice, heat it in the microwave for about a minute -- that'll soften it up. Use a vegetable peeler to remove the skin until you get to the bright yellow-orange part. Then cut each piece in half lengthwise. Slice off or scoop out the seeds and stringy fibers and throw them away. (Or bake the seeds as a snack! A 1/4-cup serving has about 70 calories, 3g fat, and 3g fiber.) Then chop or slice the rest of the squash. For fries you could use a crinkle cutter with a handle. For shredding, a box grater. Otherwise, a serrated knife is the way to go.
First thing you want to do is pick out a long squash with a short round section. Cut off the ends with a sharp serrated knife, and slice the squash in half widthwise (just above the round part). If your squash is really firm and tough to slice, heat it in the microwave for about a minute -- that'll soften it up. Use a vegetable peeler to remove the skin until you get to the bright yellow-orange part. Then cut each piece in half lengthwise. Slice off or scoop out the seeds and stringy fibers and throw them away. (Or bake the seeds as a snack! A 1/4-cup serving has about 70 calories, 3g fat, and 3g fiber.) Then chop or slice the rest of the squash. For fries you could use a crinkle cutter with a handle. For shredding, a box grater. Otherwise, a serrated knife is the way to go.
Butternut squash can be used for many different recipes, google
ideas or check out esource, I actually leave the peel on for quickness, cut in
half and roast, it’s delicious.
Bake-tastic Butternut Squash Fries 2.0
PER SERVING (1/2 of recipe): PointsPlus® value 0
Getting baked butternut-squash spears crispy in the oven can be a bit of a challenge. This newly improved recipe will show you the way...
PER SERVING (1/2 of recipe): PointsPlus® value 0
Getting baked butternut-squash spears crispy in the oven can be a bit of a challenge. This newly improved recipe will show you the way...
Ingredients:
1 butternut squash (about 2 pounds peeled & sliced)
1/8 tsp. coarse salt
Optional: additional coarse salt
Directions:
Preheat oven to 425 degrees.
Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.
Spray a baking sheet with nonstick spray, and then lay spears flat on it. Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy!
MAKES 2 SERVINGS
1 butternut squash (about 2 pounds peeled & sliced)
1/8 tsp. coarse salt
Optional: additional coarse salt
Directions:
Preheat oven to 425 degrees.
Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.
Spray a baking sheet with nonstick spray, and then lay spears flat on it. Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy!
MAKES 2 SERVINGS
I’ve not tried these but they do sound good! I think I’m going to try mashing some roasted
squash with Phildelphia light see what that turns out like, maybe have a bit of
grilled cheese on top, mmm. That’s lunch sorted!
Whatever you’ve got planned for lunch, enjoy it. xx
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