It's been a while since I last did a What I've Been Eating, which is mainly because I got into a bit of a rut with Slimming World so hadn't been staying on plan or taking photos of my meals. In the last 2 weeks though I feel like I've got completely back on track and am "back in the zone" so to speak.
One thing that really helped me get back on plan was the Slimming World magazine - almost every meal below comes from the last issue actually. I'd definitely recommend planning out a week of meals from the magazine if you need a good week to get you back on track. As there's so much variety it stops you getting bored with your same old meals and means you're more likely to keep going.
I'll be making every single one of these again!
"Pizzas" made with a turkey steak base, super easy and really tasty. Served with roast potatoes and stir fry veg (brussel sprouts, green beans and red pepper - weird combo, I know). Also, how amazing do the roasted baby potatoes look??
Green thai chicken curry with jasmine rice. I added some light coconut milk to the pan when boiling the rice but it actually just made it really stodgy so I wouldn't recommend it!
This looks an absolute mess, but it tasted good! It's just a baked potato with cheese and tuna, topped with plum tomatoes, passata and onion.
Steak pizzaiola - basically a fillet steak topped with chopped tomatoes. Served with my old favourite - slimming world friendly chips - and fried onion and mushrooms.
Bacon and pea risotto - this was soooo good, and really filling. Easy peasy to make too, just chopped grilled bacon, peas, onion, and risotto rice in a pan with vegetable stock (gradually added). Simmer for like 20 minutes then serve with some parmesan. On the side I've got a watercress, spinach and rocket salad with a bit of balsamic glaze.
Quorn Swedish-style meatballs with passata and penne pasta (and the same salad as above). This was my weigh-day dinner - hence the garlic bread (15.5 syns) on the side as a wee treat.
Shepherds pie with the same side salad as above. This was actually the second batch of cottage pie as the recipe made 2 big casserole dishes worth so I'd had this one in the freezer. I never really cook lamb so this was something a bit different. Again, not too difficult to make - just brown the lamb mince, add peas, sweetcorn, carrots, chopped tinned tomatoes, and some veg stock. Add to a casserole dish with mashed potato (mixed with 2 egg yolks once cooled) and cook in the oven for about 30 minutes.
P.S. Ironically as this post goes live I'll be at a blogger bake off in Glasgow. So technically, what I've been eating is CAKE, CAKE and more CAKE.