11th August 2017
Each day, do your best and let go of the rest.
What a glorious morning I’ve woken up too, proving that storms don’t last forever! I went to bed in pain yesterday, only I could burn myself when I have no kitchen or cooker, the steam from under clingfilm in the microwave, ouch, really, really ouch. It’s not so bad this morning, two smashing blisters on my fingers, the third finger was saved because it already had a plaster on it which formed a protective barrier. Me, clumsy – I won’t have it said.
Great attitude towards the numbers in the meeting yesterday, we’ve got those doing really well and getting those certificates, Laura got her 50lb, Chris got his 25lb in just 9 weeks, then we’ve got those returning from their holidays having had a great time and happy to take the gain and move forward and of course there’s those of us that are just doing what we can, taking our struggles in our stride, life and emotions getting in the way. It’s what the journey is about, it’s not going to be an easy ride all the time at all.
We’ve touched on slow cookers this week too, even in the summer they can be used and it’s such a great way to cook. This recipe is on that we mentioned last night and Natalie just throws all the ingredients (except the rice) in the slow cooker and leaves it all day. Gemma this is the one we mentioned last night.
Garlic chicken curry
9sp per serving, serves 2
10 minutes prep time, plus marinating. Cook time 20 minutes
Small bunch fresh coriander
3 garlic cloves, crushed
2tsp garam masala
1tbsp mango chutney
2 x 125g skinless chicken breast fillets
1 tsp vegetable oil
1 onion, thinly sliced
400g tin chopped tomatoes
100g basmati rice
2 tbsp 0% fat natural Greek yogurt
- Cut most of the stalks from the coriander and set the leaves aside. Finely chop the stalks and mix with the garlic, garam masala, chutney and a pinch of salt to form a paste.
- Using a sharp knife, cut small slashes in each chicken fillet then flatten them slightly. Spread over the paste and marinate in the fridge for at least 30 minutes (or overnight).
- Heat the oil in a large nonstick frying pan or wok and fry the onion for 5 minutes or until softened. Add the chicken and marinade and turn to coat in the onions. Fry for 6-8 minutes, turning the chicken and stirring regularly. Add the tomatoes and simmer for 5 minutes. Chop the coriander leaves and stir half of them into the sauce.
- Meanwhile cook the rice to pack instructions, and mix the remaining coriander leaves with the yogurt.
- Serve the curry with the rice and coriander yogurt.
Another one that’s easy and popular is put 4 chicken breasts (6sp) and a jar of Doritos mild salsa dip (4sp), cook in slow cooker, then get 2 forks and shred the chicken, great filler for wraps or jackets or pittas, or put on some rice.
Have you got any great Slow Cooker meals that are simple, if so send them to me please firstname.lastname@example.org or message me on Facebook. Nothing’s as simple as taking a chicken out of the fridge, putting it in the slow cooker and going out, when you come back you have a chicken that’s going to fall apart and you can do whatever meal you want with it.
Right, I better get my day started, had me a lie in this morning, oh and I do believe I have stew for my dinner, I don’t care how warm it gets out there, someone else has cooked my dinner and I’m eating it!
Here’s to a fabulous day BeYOUtiful.