Disclaimer!

Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

Find me on facebook. www.facebook.com/WWBev or search for Bev's Weight Watchers

Sunday, 8 April 2018

It's Sunday!


8th April 2018
A Sunday well spent brings a week of content



Sunday morning already, Saturday went too fast, today we’re off for a walk on Cannock Chase, we're meeting at Whitehouse Car Park WS12 4PR, and it’s on Penkridge Bank Road at the junction with Marquis Drive, be nice to chat and catch up with a few of my members.

Let’s not talk about yesterday, let’s just say it was a day where I got to practice patience, thankfully there was delicious food involved cooked by my sister, here are the recipes and they were both delicious;

Sweet and yummy lentils
Total 5SP, servings = depends how hungry you are!

160g red lentils
400ml water
50ml soy sauce (2SP)
2 level teaspoons of splenda
2 cloves garlic, minced
1 inch piece of ginger, minced
1 teaspoon sesame oil (1SP)
1/2 teaspoon crushed red pepper flakes
Spray light
1/2 diced onion
2 chopped spring onions
1 tablespoon sesame seeds (2SP)

Mix together the water, soy sauce, splenda, garlic, ginger, sesame oil and pepper flakes in a bowl.

Heat your pan to a medium heat, mist with spray light, add the onion and cook for a few minutes until it softens and starts to brown. Add the lentils and the sauce, cover and simmer until the lentils are cooked and most of the liquid is absorbed, about 8 -10 minutes.

Serve with the spring onions and sesame seeds sprinkled over the top.

Serve with rice for extra points, or have a nice piece of grilled chicken or salmon on top.

Rich sticky chicken
Serves 4, 2SP per serving

4 chicken breasts, cut into large even sized pieces
200ml soy sauce (8SP)
50ml white wine vinegar
125ml water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste

Mix the soy sauce, vinegar, water, garlic, bay leaves, onion and pepper in a jug.

Put chicken in single layer in frying pan big enough to hold all the chicken. Pour the mixture over and cook on low for 20-25 minutes, turning once until the chicken is cooked.  Strain off the liquid into a small pan removing the onion and bay leaves and boil, allowing the sauce to thick, you don’t want it to taste too strong.
Spray the frying pan with spray light and add the chicken to brown on one side and serve spooning some of the sauce over.

Delicious with white rice or noodles for extra points, or a salad, maybe a flatbread, the choice is yours.

Hoping today will be more enjoyable than yesterday was once I got home, not sure if leaving her for a few hours will help or hinder the situation, hey ho, enjoy your Sunday folks, at least I have my crochet to lose myself in ‘-)

xx

No comments: