So, since the last meal prepping post, before we went away, I actually got to a number on the scales which I’ve been waiting on for AGES. While I was away, it did go back up, which was understandable. BUT, before we went, I’m pleased to say that I was 2cm down around my waist and these 2cm stayed off! These kind of non-scale victories are always a win for me. I even got to wear a bikini while I was away, I haven’t been able to do this for years and years without feeling like a bloated killer whale.
I’ve been trying super hard to get my 150g of protein into my 1400 calories since I got back and it’s been really tough, but I’m trying my best. I am still hungry, all the time, but that’s a natural feeling. If I want to lose weight, I have to be in a calorie deficit, that means, I’m going to be hungry.
The good news is, it’s meant I’ve been working hard to come up with meals with a really high protein content. One of the recipes I adapted, was a chicken pie from Marcus Wareing’s book, New Classics. Instead of using 2 sheets of pastry which the recipe states, I made the full filling and stuffed it into 1 sheet which I’d rolled out super thin. In turn, it meant each piece of this pie had a whopping 35g of protein which is a win to me. I even got to freeze some leftovers, so I know I have 2 pieces of pie, each with 35g of protein stashed away in the freezer for one of those days where I don’t want to cook.
Another thing I’ve been experimenting with is burgers. I love a good burger. There is something really comforting about a big portion of yummy seasoned meat sandwiched between soft bread with ketchup and mayonnaise… mmmm… Sorry, got a little distracted there in my burger day dream. I’ve got a great recipe for a turkey mince and halloumi burger in development at the moment, as soon as it’s ready I’ll share it with you all! So anyhoo, what goes best with burgers? A huge big heap of fries for me!
Who doesn’t love fries though?! If I could, I would eat them with every meal, chunky, skinny or matchstick, I’d have them all. With my love of fries and just the humble potato in general, I had to come up with a way to enjoy my fries in a healthier way. If there was a support group for potato lovers, I’d be there!
So, back to the chips, I’ve been trying to come up with a way to be able to enjoy my favourite snack without deep frying them to start. I also wanted to make sure they are packed with flavour, doing this, I’ve found even having just a few means my craving is banished and in turn I eat less, win win I say don’t you?
So I’ve come up with these fries, that are cooked with onions and peppers and coated with spray oil and concentrated liquid stock amongst a few other ingredients which add bags of flavour!
We usually enjoy these with everything from burgers to grilled chicken or fish, or if I’m alone, I’ll often have them alongside some cottage cheese to add protein and a huge side salad.
I hope you enjoy them as much as we do![recipe]
Serves: 2 hungry people as a side
Time: 30 minutes prep, plus cooking time
- 4 medium-sized maris piper potatoes(chopped into roughly 1cm chips)
- 1 large onion of your choice
- 1 bell pepper/½ each of 2 different coloured bell peppers
- 1 tbsp Concentrated liquid stock of choice/ 1 stock cube crumbled and mixed into the oil
- 1 tsp Granulated garlic
- A good grind of black pepper
- 2 tbsp sunflower oil/a few sprays of your favourite oil
- Once the potatoes are chopped and peeled to your preference, soak them in cold water for 10 minutes and then rinse thoroughly to get rid of as much starch as possible, drain and dry them off in a clean tea towel or tissue
- Place in a single layer on a microwave proof plate, cover and cook on high for 5 minutes, uncover the chips and cook again for 5 minutes to ensure the moisture from steaming evaporates, allow the potatoes to cool
- Meanwhile, chop your onions and peppers into 1cm dice and keep aside until you are ready to cook
- Once everything is ready, heat up your oven 200°c (Fan).
- Put the potatoes, onions, peppers into a tray and add all your seasonings and sunflower oil
- Place your tray into your preheated oven and bake for 30 minutes, turning every 10 minutes or so to get everything nice and crispy.
- Serve on their own or with your choice of protein and vegetables.
I’ve linked up this post and recipe to #cookonceeatwice and #cookblogshare