This morning - 17 stone 8. After a glass of water and three hours sleep, 17 stone 8 and 3/4.
Got dressed, went for a run. SP - 17 stone 7 and a quarter.
So now I know what to do on Saturday - stay in bed all morning, get up, go for a run, come home and weigh in!
Grrr...
Didn't eat till about 7.15 tonight. Silly of me, but I was either asleep or out running and then I had to shower, shop for the food and come home and cook it. OH cleaned the kitchen for me, did two loads of washing through the dishwasher but I still had to sort out the worktops.
Adapted a recipe out of last week's Mail on Sunday magazine that I found online. Swedish meatballs.
Heat oven to 200 c, 180 c fan, Gas 6
150 g minced beef
150 g minced pork
Half an onion, finely chopped (or two shallots)
teaspoon allspice
salt and ground black pepper
Mix all ingredients together and shape into 8-10 small meatballs. Spray a frying pan with Frylight and brown the meatballs. Place in a shallow oven tray or baking tin that will hold the meatballs.
25 g half-fat butter or margarine
25 g flour
quarter pint semi or skimmed milk
30 mls 7% fat cream or any light cream
mustard - powder or a couple of teaspoons or so of made Dijon mustard
dill, dried or fresh (I had no dill so used basil, oregano and parsley.)
Make sauce - melt fat, stir in flour, cook off for one minute. Stir in milk a wee bit at a time. Simmer for 7 minutes. Stir in mustard and herbs. Pour over meatballs and scatter over 25 g breadcrumbs, spritz top with Frylight and bake for 45 minutes.
Serves 2, 9.5 points per serving. Next time I may use more pork mince and less beef, or 150 g pork and 50 g beef as the pork mince is 2 points lower per 150 g.
Got dressed, went for a run. SP - 17 stone 7 and a quarter.
So now I know what to do on Saturday - stay in bed all morning, get up, go for a run, come home and weigh in!
Grrr...
Didn't eat till about 7.15 tonight. Silly of me, but I was either asleep or out running and then I had to shower, shop for the food and come home and cook it. OH cleaned the kitchen for me, did two loads of washing through the dishwasher but I still had to sort out the worktops.
Adapted a recipe out of last week's Mail on Sunday magazine that I found online. Swedish meatballs.
Heat oven to 200 c, 180 c fan, Gas 6
150 g minced beef
150 g minced pork
Half an onion, finely chopped (or two shallots)
teaspoon allspice
salt and ground black pepper
Mix all ingredients together and shape into 8-10 small meatballs. Spray a frying pan with Frylight and brown the meatballs. Place in a shallow oven tray or baking tin that will hold the meatballs.
25 g half-fat butter or margarine
25 g flour
quarter pint semi or skimmed milk
30 mls 7% fat cream or any light cream
mustard - powder or a couple of teaspoons or so of made Dijon mustard
dill, dried or fresh (I had no dill so used basil, oregano and parsley.)
Make sauce - melt fat, stir in flour, cook off for one minute. Stir in milk a wee bit at a time. Simmer for 7 minutes. Stir in mustard and herbs. Pour over meatballs and scatter over 25 g breadcrumbs, spritz top with Frylight and bake for 45 minutes.
Serves 2, 9.5 points per serving. Next time I may use more pork mince and less beef, or 150 g pork and 50 g beef as the pork mince is 2 points lower per 150 g.
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