Lunch was lovely!
I've posted about the dressing. I know it's nothing different or in the least unusual but it was tasty, made from scratch and I didn't get it from a book! I hope someone finds my rambly recipes helpful. :-)
I didn't save on syns because I roasted the tomatoes in half a tbsp of olive oil. It does make such a positive difference to the end result.
As planned, I cooked the chicken yesterday, partitioned it all off and pressure boiled the bones and bits. Now I have loads of meat and a bowl of really good chicken stock. The stock will go into smaller pots and I will use it for my soups once it gets chillier and I start making them for lunches again. The meat will be the basis for my meals this week; indeed, I have already used all the 'bits' in the frittata, although there is so much meat that some will go into the freezer, carefully wrapped.
Today's plans:
B: something light, an apple and an orange
Just because . . .
SW: free
L: It was going to be a chicken salad wrap but I have half a frittata left so it will be that instead with a salad
SW: three and a half syns for some dressing. The healthy A was counted yesterday
D: chicken and ratatouille
I came home with a large, round courgette from Dad's garden and I have plenty of tomatoes from mine plus red onions in the fridge so I bought an aubergine and today I shall make a pot of ratatouille, that wonderful French/Med vegetable stew to go with some of the chicken breast.
SW: I will use olive oil in the ratatouille, probably two tbsps-worth, which is twelve syns. However, this will make at least four portions so it's a maximum of three syns for each portion. The reason is that the oil helps everything to caramelise and turn that sweet, sticky, tomatoey texture that is so gorgeous. I don't think you can have oil free ratatouille that is worth the name, to be honest.
Ss: none
I like all your recipes, Joy - sorry if I don't always say so. I agree about the use of oil, and you don't need much to add so much extra flavour, texture and caramelisation. We love ratatouille, I make it often.
ReplyDeleteAw, thanks, Sooze. I now realise that comment sounded a bit 'sad'. I didn't mean it to - I was just thinking it was a very ordinary thing to post about and was it worth it? Then I remembered, as I often say, 'my blog, my choices'. :-)
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Your recipes are a good example of "maybe try this, it might just work".
ReplyDeleteThat's a great way to describe my ethos! :-)
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