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Tuesday, 27 July 2010

Lemony Swordfish Fettucine

Current Weight:

14 stone 10lbs

Weight Loss since March 2010:

1 stone 8lbs

Todays Syn Count:

3.75 on Extra Easy

The theme of this week's cooking is convenience. Throughout my maternity leave (six months so far) I have been very careful about not giving myself appointments that I must adhere to, so everything has pretty much been baby led. If she is fed and happy then we can go out. It's made for a very relaxed and happy maternity leave so far.

However this week The Troll has been booked in for a crash course in swimming and we have to be at the pool for 11am every day. Getting the girls fed, dressed, bags packed, and ready to leave the house has to be organised with military precision. Even though I start getting prepared the night before, from 8am I don't stop until we are out the door at 10.20.

It didn't help yesterday that The Troll deliberately wet herself just before we left. There's something about being in a swimming costume that makes her think she can wee where she stands. (On holiday we took her to the paddling pool, which had clean toilets in clear view and we even pointed them out to her. 15 minutes later in the middle of the pool she called over to me sat at the side 'LOOK AT ME, I'M WEEING!!!!'. Most of the other mums were not amused......)

The longshot of this is that I don't want any meals this week that involve loads of prep in the afternoon. "Lemony Swordfish Fettucine" was chosen with this in mind. This and the fact that Tesco actually had some swordfish in this week.

WHAT WENT INTO IT FOR TWO PEOPLE:
  • 250g fettuccine
  • 1 tbsp grated lemon rind
  • 1 clove garlic crushed
  • 1 tsp lazy chilli
  • 2 tbsp lemon thyme leaves
  • 300g swordfish cubed
  • 1 lemon sliced
  • Black pepper
  • 1/2 tbsp Grated parmesan (0.75 SYNS)
HOW I DID IT:
  • Cook the pasta as per packet instructions, drain and keep warm
  • Meanwhile heat frylighted pan and fry lemon rind, garlic, chilli and thyme - for 3 mins.
  • Add the swordfish and continue to fry for 3 minutes until golden and tender.
  • Add lemon slices - fry for 2 mins until golden,
  • Toss swordfish and spice mix through fettucine
  • Top with parmesan and black pepper


BREAKFAST: 4 SCRAMBLED EGGS, CUP OF TEA WITH DASH OF MILK (0.5 SYNS); LUNCH: LETTUCE LEAVES, 2 BOILED EGGS, CUCUMBER, 8 OLIVES (1 SYN); DINNER: "LEMONY SWORDFISH FETTUCINE"; SNACKS: A TONNE OF BANANAS, 2 ALPEN LIGHT BARS (HEALTHY B CHOICE); PUDDING: FROZEN BLUEBERRIES IN 2 MULLER LIGHT YOGHURTS, OPTIONS CARIBBEAN COCONUT HOT CHOCOLATE MADE WITH MILK (HEALTHY A OPTION AND 1.5 SYNS)

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