Healthy Warm Chicken Salad

Like most people, I don’t enjoy dieting. However, with my wedding now all booked for this year, the clock is well and truly ticking for me to lose the 2 stone that’s been haunting me for the past two years.

I’m currently running – on the spot indoors admittedly – for an hour a day, which my pedometer says is around 7miles. On top of that, I’m doing sit ups, crunches, leg raises, planking and squats. I can’t say I’m enjoying any of it, but needs must.

Food is a struggle for me too, because I love tasty things! I’m being very good though and going for high protein where possible and avoiding chocolate, which isn’t easy.

I’ve been turning to my warm steak salad a lot and tonight, I opted for a warm chicken salad. Quite simply, I just cooked a chicken breast, cut it into pieces and served on a bed of mixed salad leaves, tomatoes, spring onion and avocado with just a small crumbling of cheese for added texture and flavour. Instead of a dressing, I used just a little balsamic vinegar and walnut oil.

20180206_171807

Advertisements

Warm Steak Salad

So, this evening, I presented Mr Doubtful, with a warm steak salad. Now, he is not a salad man, nor is he keen to see potatoes missing from his dinner, so this was quite a challenge, but I was determined to make sure he liked this.

The salad was just a bag of leaves from the supermarket – nice and easy! I took two red onions and thinly sliced them, before putting them in a pan with a little oil and putting it on a low heat and let them start to slowly soften.

In a separate frying pan, I put some chopped up chorizo I found loitering in the fridge and let that start to cook off to release its oils, before adding the steaks – Sir’s goes in before mine, as I like mine nice and rare, where as he likes his ruined, sorry, I mean well done – although I’m slowly bringing him round to medium, which is what he had today. Let the steaks have a good cook on one side, before turning them. I go by the feel and look of meat, so I can’t give you a time. Whilst the meat is cooking, continue to give the onions the occasional stir to make sure they don’t catch.

20171013_170418

In a jug, make a little dressing, with a few glugs of good olive oil, a couple of teaspoons of Dijon mustard, a drizzle of honey and a squeeze sour cream – or yoghurt if you have that in the fridge instead. Add some salt and pepper and give it a taste after giving it a mix together. You can add a bit more of this or that until you are happy.

Pour a few drops over your salad leaves, before adding some chunks of cheese. We had a nice soft blue cheese and a soft goats’ cheese. The chorizo should be ready to add to the salad now too.

20171013_170353

Check on your steaks and if they’re done to your liking, take them out of the pan and let them rest, whilst you finish the onions. By now, they should be nice and soft, add some brown sugar and a glug of balsamic vinegar and allow to cook for another 5-10 minutes until caramelised and sticky. Add these to the salad, slice up the steaks and serve on top with some extra dressing.

20171013_171122

Even Mr Doubtful enjoyed this!

Farewell Tomato Plants

Today, I sadly had to bid farewell to my tomato plants.

They were all doing so beautifully and many still had flowers coming, but thanks to the very strong winds overnight and torrential rain, the time had come to say goodbye, as they just weren’t going to recover from this latest bout of weather.

I’d become quite attached to my little ‘babies’, having nurtured them from seedlings.

They were producing lots of fruit and were really tasty.

Now, I have a windowsill full of green tomatoes, which I’m hoping will ripen. If not, I shall be making a lot of green tomato chutney!

20170905_152751

This is a great book for help growing veg at home.