It’s a marathon, not a sprint!

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Like many Slimming Worlders, I welcomed in the New Year by dusting off my membership card and heading back to group. After a month of excess, I’m really glad to be getting myself back on track.

I joined a lovely new group last week, and I’m eagerly anticipating my first weigh in tomorrow.

I’ve been 100% on plan for a whole six days now and I’m really hoping the scales will be kind!

I know there will be lots of new members at group tomorrow, some with amazing losses of 10lb or more, and I just need to keep reminding myself that’s their journey, not mine. Everyone is different – I tend to lose slowly but surely so I just need to remember this and have faith in the plan.

I’ve been taking the scenic route on my Slimming World journey lately, but that’s okay – after all it’s a marathon, not a sprint!

Wish me luck for tomorrow.

L x

Zingy chicken tray bake

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A staple in our house – you can substitute the vegetables depending on what you have in the house!

Serves 4

Syns – 1/2 syn per serving

What you’ll need:

1 red onion, cut into large wedges

1 butternut squash, peeled, deseeded and cut into chunks

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

1 large courgette, trimmed, halved lengthways and cut into chunks

3 large garlic cloves, unpeeled

low calorie cooking spray

8 skinless and boneless chicken thighs, all visible fat removed

1 tbsp all-purpose seasoning

1 lemon

2 level tsp wholegrain mustard

Method:

1. Pre-heat the oven to 220 c / Fan 200 c / Gas 7

2. Coat the chicken in the seasoning.

3. Put the onion, squash, peppers and courgettes in a large roasting tray and season with salt and pepper. Add garlic cloves and spray with low calorie cooking spray. Add the chicken on top of the vegetables and roast for 25 minutes.

4. Remove garlic cloves and pop the flesh from their papery skins. Mash with a fork and mix with lemon zest and juice and mustard. Spoon over the chicken and vegetables and return to the oven for 10 mins.

5. Check chicken is throughly cooked and serve hot with rice and vegetables.

 

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Salt and chilli chicken

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I adore salt and chilli chicken and this recipe from theyoyogirl.com is one of the best I’ve tried – well worth a go!!

The Yo-yo Girl: my Slimming World recipe book

Another Chinese fakeaway that’s well worth trying is this slimming world-friendly salt and chilli chicken. Just be careful to add the right amount of salt… I boobed the first time I made this, using a tablespoon rather than a teaspoon – I still feel thirsty when I think about that meal!

Tonight Matthew, I am... a Chinese fakeaway! Tonight Matthew, I am… a Chinese fakeaway!

Syns on Extra Easy:…

Ingredients

2 x chicken breasts, sliced
2 x eggs
Smash (the dried potato stuff)
1 x green pepper, sliced
1 x onion, sliced
1 x chilli, sliced
1 x tsp coarse sea salt

 How to make it

  1. Pour some smash onto a plate and add the teaspoon of sea salt to it – mix it through!
  1. Take your strips of chicken and dip it in a bowl of beaten eggs, before rolling it in the smash mixture – repeat until all the chicken is coated.
  1. Cook the chicken at 200°…

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Mango salsa

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Another one of my favs – goes perfectly with brown-down chicken or jerk pork… Also a delicious addition to a salad!

What you’ll need:

400g bag of pre-prepared mango (or you can use a whole mango if you wish!)

3 spring onions

2 tbsp finely chopped coriander

1 tbsp finely chopped fresh mint

1/4 tsp salt

juice of 1/2 lime

Method:

1. Chop mango nice and fine

2. Mix all ingredients together

3. Leave to settle for at least 30 mins, longer if possible

4. Serve and enjoy!

 

‘Brown-down’ jerk chicken

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This is my favourite slimming world dish. Takes a bit of effort but perfect for the weekend!

Serves 4 people

Syns – 1 1/2 per serving (Extra easy)

Time – about 40 minutes plus marinating time

What you’ll need:

4 skinless boneless chicken thighs

Frylight

2 level tbsp granulated sugar

Juice of 2 limes , plus 1 lime halves (to serve)

For the marinade:

1 tbsp jerk seasoning

2 garlic cloves, finely chopped

6 spring onions, cut into approx 1 cm lengths

A handful of fresh thyme, leaves picked

1 tbsp dark soy sauce

1/4 red chilli, deseeded and finely chopped

How to make it:

1. In a shallow dish, mix together the marinade ingredients. Add your chicken and coat well. Cover and chill in the fridge for a minimum of 30 mins (overnight if you can!)

2. Preheat your oven to 190 degrees C / fan 170 C / gas 5. Line a baking tray with baking paper. Scrape the marinade off the chicken and reserve, then spray meat with frylight.

3. Place a frying pan over a medium-high heat. Cook the chicken for 3-4 minutes on each side, until browned. Transfer to the baking tray in a single layer and bake for 10 minutes. Spoon over the reserved marinade and bake for 15 more minutes or until the chicken is cooked

4. Spray  a frying pan with frylight and place over a low heat. Add the sugar and 1 tbsp water and cook for a few minutes, drawing a spoon through the mixture every 20 seconds, but not stirring until the sugar dissolves and turns brown. Turn up the heat to medium and boil the mixture until it bubble and turns dark brown. Immediately add the lime juice and hot cooked chicken, stir and cook for 30 seconds more.

5. Serve with rice and vegetables of your choice. Enjoy!

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Overnight oats

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Overnight oats

One of my favourite slimming world recipes that involves no cooking what-so-ever! Great for busy schedules as you can make in a Tupperware container and bring to work.

Ingredients
35g porridge oats (HEB)
Fat free natural yogurt (you can also use Mullerlight or other fat free flavoured yoghurts if you fancy)
Mixed berries – my favourites are raspberries and blueberries but you can use any fruit really!

Method
Place thin layers of the yogurt, porridge and fruit in a jar. I also add a tsp of water over the top to help soften the oats. Cover and place in the fridge overnight so the porridge absorbs all the yogurt.

In the morning you can add more fruit or simply enjoy as is!

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Hello

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And welcome to my slimming world journey…

After struggling to loose weight on my own for a few years, I joined slimming world in May 2013 and was delighted to find that the plan really worked!

I love that nothing is off limits and you can continue to live life to the full, without feeling deprived or hungry.

I reached my target weight in December 2013 and have managed to stay within my target range (for the most part!) ever since.

Throughout my time at Slimming World I have been overwhelmed by the support of my fellow slimmers, both at group and online and so I’ve started this blog to document my journey and share some of my favorite recipes with you all.

Lisa x