My Weekly - - Looking Good -

BREAK­FAST Mex­i­can Eggs (253 kcals) Heat 1tsp olive oil in a fry­ing pan over a medium heat. Fry half a medium diced onion and a finely chopped small chilli un­til start­ing to soften. Add half a chopped red pep­per and one chopped cel­ery stalk to the pan, and cook for 2-3mins un­til start­ing to soften. Add a can of chopped toma­toes, sea­son and mix well. Make a well in the cen­tre of the tomato mix and crack an egg into it. Cover the pan and heat through gen­tly un­til the egg is cooked to your lik­ing. Sprin­kle with chopped pars­ley and serve. SNACK 1 slice of whole­meal toast with 10g low fat peanut but­ter – 148 kcals LUNCH Greek meze (406 kcals) 1 whole­meal pitta, toasted and cut into strips, 50g low fat hou­mous, 200g veg­etable cru­dités, 30g olives and 30g low fat feta cheese on cock­tail sticks DIN­NER Veg­gie sausage and mash with peas and gravy (479 kcals) 2 grilled Quorn sausages, with 250g pota­toes boiled and mashed with 10g low fat spread and 100g steamed peas. Serve with 100ml re­duced-salt gravy mixed with 60g dry-fried onions.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.