I hope your weekend has started out well! First though, let’s backup. Monday to Friday is all about keeping it healthy. Here are the highlights of my week in food. Most recipes make four portions, and we take the leftovers to work for lunch the following day.
Recipe links are in the titles where appropriate.
This is a WeightWatchers recipe which serves four, and one we absolutely love. We use brown rice (50g per person), and have plenty of the salsa.
Since we both like spicy food, we had some Cholula hot sauce on the side, and I had some leftover jalapeños too. Yum!
My Fitness Pal calculates this at 550 calories per portion
We had five chicken breasts, so I took the final one to work two days later, and paired it with a supermarket salad bowl.
We used the leftover pineapple juice to make ice lollies using our Zoku Quick Pop Maker. I’ll write more on this soon, as it’s worthy of its own post.
We made this with courgetti (1 large courgette per person) coupled with linguini (50g per person). This keeps the calories down, and adds in a lovely green vegetable! My Fitness Pal calculated this as 330 calories per portion.
I just use a julienne peeler to make the courgetti.
Matthew had bought some garlic pesto at a farmers market last weekend, so I used a bit of that. I probably didn’t use as much as the recipe suggests – just enough to coat the pasta.
I’ve made the lime pesto before, and can assure you it is delicious!
Stuffed Aubergines and Mushroom Rice
Matthew doesn’t like being told what to do, so often free-styles his meals. This was a great one – with a small amount of meat and rice, and plenty of vegetables! I had some low fat natural yoghurt and some hot sauce on the side. My Fitness Pal calculated this at about 270 calories for the stuffed aubergines, and 300 calories for the mushroom rice.
Here’s the recipe (in the chef’s own words!).