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Friday, 25 June 2010

Buttermilk Chicken with Citrus Rice Salad

Current Weight:

15 stone 2lbs

Weight Loss since March 2010:

1 stone 2lbs

Todays Syn Count:

2.75 (!) on Extra Easy

My thumb-sucking heart-breaker of a baby girl has become infected with the dreaded PINKEYE! Thus our family have become social lepers and Friday was spent calling friends and rearranging plans for the coming weekend. At first I thought it would mean having to find things the four of us could do on this hot and sunny weekend that would involve no one but ourselves. I imagined us staging our very own mini Big Brother. Or 'Big Blubber', involving a blacked out living room with my Chunky Lover screaming at the World Cup match, the Troll
scribbling all over walls and Squirky's eyes being glued shut.

But we are saved - our in-laws from Heaven are still welcoming us to their home with open arms and a wedge of sterilised flannels so that no-one else need get contaminated with conjunctivitus. Troll can go wild in the garden and Chunky Lover can still see the footie with his friends.

Mother-in-Law from Heaven is preparing a BBQ and has asked what I can eat - so I am having salad and fish kebabs. I'm also mulling over what I can take along for nibbles during the evening. But that's for tomorrows blog.

Back to Friday's foodstuffs. I made a visually pleasing and very tasty "Buttermilk Chicken with Citrus Rice Salad".

WHAT WENT INTO IT FOR TWO PEOPLE:
  • 2 chicken breasts in strips
  • grated rind and juice of 1/2 lime
  • 1 garlic clove
  • pinch of ground coriander
  • tablespoon of fresh coriander
  • 2 tbsps buttermilk (0.25 SYNS)
  • 100g mixed basmati and wild rice
  • 4 spring onions
  • handful baby leaf spinach
  • grated rind and juice of one orange
  • 1 tablespoon soy sauce
  • Frylight
HOW I DID IT:
  • Put chicken in non-metallic bowl. Mix the lime, garlic, both corianders and the buttermilk and coat the chicken. Leave for at least 10 minutes but preferably overnight.
  • Cook the rice as per packet instructions and drain.
  • Fry the onions for 1 minute then add to rice and stir through the orange rind and juice, soy sauce and spinach.
  • Cook chicken under the grill or in pan using fry light.
  • Serve!

BREAKFAST: 3 EGGS, 4 RASHERS OF BACON AND 2 QUORN SAUSAGES; LUNCH: OLD VEG SOUP (ALL THE VEGGIES I HAVE LEFT OVER FROM THIS WEEK'S RECIPES FRIED IN SPICES AND CHILLI THEN BOILED IN VEG STOCK AND BLENDED) AND

2 ALPEN LIGHT BARS (HEALTHY B OPTION)

; DINNER: "BUTTERMILK CHICKEN AND CITRUS RICE SALAD" ; SNACKS: 2 STRAWBERRY CHEESECAKE MULLER LITES (2 SYN), APPLE, 3 SUMMER BERRIES MULLER LIGHT, CUP OF TEA WITH DASH OF MILK (0.5 SYNS);

PUDDING:

ONKEN FAT FREE STRAWBERRY YOGHURT WITH FROZEN STRAWBERRIES AND BLUEBERRIES

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