Today I had a Banana and Shredded Wheat with Skimmed Milk for breakfast and I prepared a pasta salad for lunch with green garlic olives, black olives, onion, lettuce and slow roasted tomatoes with chilli and mixed herbs followed by a strawberry yoghurt (not my favourite flavour but they are always part of a yoghurt multi pack so I have to eat them). The slow roasted tomatoes made such a difference to my salad ... they go all wrinkly and dried out and sweet and lovely which is great for the winter when salad is the last thing I want to eat. I've included the recipe below ... although it's so easy it's not even a real recipe.
Slow Roasted Tomatoes
(Free on every diet I can think of!)
- Preheat the oven to 140 degrees
- Take as many cherry tomatoes as you like and cut them in half. Place them cut-side up on a baking tray.
- Sprinkle the tomatoes with salt (which helps the toms dry out), pepper, mixed herbs and some paprika or a little chilli powder ... I suppose you could put crushed garlic on too.
- Put in the oven for one hour after which time the tomatoes should be golden and wrinkly just like the sun dried type but without a drop of oil in sight.
PS. I also found out on the ww forums that for chicken chow mein from the Chinese takeaway, because all of the ingredients are Core you only have to allow points for the oil it was cooked in not the whole thing (that's 2-3 points instead of 7.5!) Loving the Core!
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