The Diet Diary Week 7

Unsurprisingly, I put back on all the weight I lost last week, so I’m up to 12st 7lb again.¬† On the positive side it’s still half a stone lost in total.¬† Always try and stay positive!

Myself and the other half were off work last week, doing some bits around the house including decorating our 12 year old son’s bedroom Arsenal red.¬† There’s no accounting for taste, but we did as we were instructed!¬† All the decorating is done, but we were a bit slow in sorting out some new furniture, the window blinds have just arrived, and the IKEA delivery is due this weekend.¬† I’ll post a report with photos once its all done.

Of course, having a week off work has to have some treats, and we did find ourselves inexplicably drawn to a local pub and a curry restaurant on one evening, and lunch at Pizza Express on another occasion.  We just had to use up those leftover Tesco vouchers, it would be a waste not to!

The upshot was that it all went to my waist, but in amongst the decadence, I did manage to cook some sensible meals a la Slimming World, and here is one of them.

Mushroom and bacon penne a la Slimming World

Quick, simple and tasty!

Recipe of the Week
Mushroom and Bacon Penne
Serves 4 Ready in about 30 minutes

2oz/57g baby leaf spinach, roughly chopped
11oz/312g dried penne (or any short pasta of your choice)
Fry Light
11oz/312g bacon rashers, all visible fat removed, roughly chopped
1 onion, finely chopped
7oz/198g baby button mushrooms, halved
5oz/142g cherry tomatoes, halved
3 garlic cloves, finely chopped
4 tbsp fat-free natural fromage grais
Salt and freshly ground black pepper

1. Put the spinach in a large colander and pour over boiling water so it wilts.  Press to remove any excess liquid and set aside.

2. Cook the pasta according to the packet instructions.  Drain, set aside and keep warm.  Meanwhile, spray a large, non-stick frying pan with Fry Light and place over a high heat.  Add the bacon and onion and stir-fry for 2-3 minutes

3. Add the mushrooms, tomatoes and garlic to the pan.  Stir-fry for 6-7 minutes, or until the mushrooms have softened.  Stir in the drained spinach and pasta.  Stir-fry for a further 1-2 minutes or until the mixture is piping hot.  Remove from the heat and stir in the fromage frais.  Season to taste and serve in warmed bowls.

 Syns per serving Extra Easy FREE

This recipe was quick, simple and delicious, perfect for a week night when the last thing you want to do is spend ages in the kitchen after a long and tiring day!

9.5 out of 10!

Tagged , , , , . Bookmark the permalink.

4 Responses to The Diet Diary Week 7

  1. Sue Robinson says:

    I’m also on a diet and I like the sound of that recipe. Will give it a go :-D

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge