The Diet Diary Week 6

Well, there’s a turn up for the books, I actually lost a decent chunk of weight this week, 3 whole pounds, making a total weight loss to date of 10lb!  But before I get too carried away, it should be noted that I did have a dodgy tummy the night before and that will probably account for it!!

But not to be deterred, it has kind of given me renewed enthusiasm even thought I’m not optimistic for the week ahead.  I have a week off work, doing a few jobs around the house including redecorating and refurnishing my 12 year old son’s bedroom.  He’s starting to shoot up now, as previously observed, and the toy car furnishings are in dire need of upgrading.

Probably more excuses, but I find it particularly difficult to stick to a diet when I’m out of my usual routine.  On a ‘normal’ day I know what I’m eating and when I’m eating it.  It’s all pretty regimented but keeps me on the straight and narrow.  I’m too easily distracted!

This evening I cooked another Slimming World favourite, and one I’ve cooked before.  Even the kids liked it so it must be a winner!  This is just perfect for a chilly and rainy autumn day.

Chicken and bacon hotpot from Slimming World

Hot from the oven

Recipe of the week
Chicken and bacon hotpot
Serves 4 Ready in about 1 hour 50 minutes

4 chicken thighs on the bone, skinned
Fry Light
1 medium onion, roughly chopped
4 smoked back bacon rashes, all visible fat removed, cut into 2.5cm pieces
200g closed cup mushrooms, quartered
2 carrots, cut into 1.5cm cubes
A small handful of fresh flat leaf parsley, roughly chopped
450ml chicken stock
1 tsp dried mixed herbs
Salt and freshly ground black pepper
550g potatoes, peeled and thinly sliced
200g steamed broccoli to serve

1. Preheat your oven to 180 degrees C/Gas 4.  Place a frying pan over a medium-high heat.  Spray the chicken with Fry Light and brown in the pan for 5 minutes, turning halfway through.  Transfer to a large ovenproof casserole dish.

2. Place a frying pan with Fry Light over a medium-high heat.  Add the onion and bacon and stir-fry for 3-4 minutes until the onion is just golden.  Stir in the mushrooms, carrots, parsley, stock and half the mixed herbs.  Season and bring to the boil, stirring frequently.

3. Pour the bacon mixture over the chicken.  Arrange the potato slices on top, overlapping, then sprinkle over the remaining dried herbs.  Season and spray with Fry Light.  Cover and bake the hotpot for one and a half hours.

4. Meanwhile, preheat your grill to high.  Remove the lid from the dish, spray the hotpot with a little bit more Fry Light and brown under the grill for 4-5 minutes.  Serve with the steamed broccoli.

Syns per serving: Extra Easy FREE

Definitely worth the wait this one, although probably nearer to 2 hours in total taking all the preparation into account, which is a lot more that the 15 minutes allowed.  I  substituted fresh parsley for dried, and added a bit of chicken Bovril to boost the flavour, as well as skipping the grill at the end, deciding to take the lid (foil) off and baking in the oven for a further 5-10 minutes.  And any veggie(s) to serve is fine of course!

Deserved 10 out of 10, will certainly be making this one a few times over the cold days coming up.

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