Unlardy, Writing life

The Unlardy Project: end of week 3

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:

  • 300g chicken fillets (or 400g block of tofu)
  • 1 small red onion, sliced
  • 1 red (bell) pepper, sliced
  • 1 clove garlic, finely chopped
  • 1/2 tsp ground cumin
  • 1 200g can sweetcorn, drained
  • 1 400g can kidney or black beans, drained and slightly mashed
  • 300g passata
  • 4 wholemeal tortillas
  • 100ml reduced fat sour cream
  • 40g grated parmesan
  • oil spray for misting

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.

 

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