Thrilled to say that my 85th M&B, aka the PAT dog Medical, has been accepted. ‘A Nurse and a Pup to Heal Him’ will be out next summer. It’s dedicated to the inspiration and namesake of said PAT dog, who seems rather blasé about his fame…
Romance and crime with warmth, heart and charm
Thrilled to say that my 85th M&B, aka the PAT dog Medical, has been accepted. ‘A Nurse and a Pup to Heal Him’ will be out next summer. It’s dedicated to the inspiration and namesake of said PAT dog, who seems rather blasé about his fame…
Weight change this week: 2 lbs down (total loss 5 lbs)
Exercise this week: daily dog-walk; Wednesday, weights and CV circuit; Friday, ‘chipper’ circuit and step circuit; Monday, ‘chipper’ circuit and step circuit
What worked well/tip of the week: planning ahead for last-minute meals out
Bits where I had to think: looking at menus and making sensible choices!
What needs to change next week: definitely need to increase my steps on non-gym days.
Mindset: very pleased with the results so am keeping going
Favourite/new recipe this week: Enchiladas (based on a WW recipe) – serves 4
Ingredients:
Method:
Bake the chicken fillets (or cubed tofu) for 20 mins at 180 degrees C. Shred the fillets once cooked
Meanwhile mist a large pan with oil spray, saute the onion, garlic, pepper and cumin.
Add 200g of passata, the beans and the sweetcorn, and simmer for 5 mins.
Divide the veg mixture between the wraps, top with chicken (or tofu), roll them up and put in an ovenproof dish, seam-side down.
Mix the remaining 100g of passata with the sour cream, pour over the top, and sprinkle the cheese over.
Bake at 180 degrees C for 20 mins; serve with salad.