I’ve been really struggling with lunches recently, I haven’t really been planning and therefore end up at lunchtime just making a sandwich because I don’t have time for anything else.
This week I re-joined my old Slimming World group- with my husband’s working patterns being so irregular I had really struggled to stick to my old Monday night group and had just stopped going, but I know myself, and without weekly weigh-ins, and staying to group I am very prone to drifting far off plan! So I am going to try and make it to a Tuesday morning group every week, and not just weigh and go, but stay and really use that group support to get me back on track.
It’s always quite refreshing to ‘start again’, and I’ve approached it with a real commitment to better meal planning! i know my weak spot is often lunchtimes, so this week I made a big batch of my tomato, basil & orzo soup, but I combined it with the traybake method (see this tomato and basil soup) so that it didn’t need watching over!
I’ve been meaning to knock up a Spanish tortilla for ages, as I love that combination of onion and potato. The traditional method involves making it in a frying pan and then popping under the grill, but as I wanted it to be low-maintenance (and I don’t have a grill as I cook on an old Aga!) I baked it instead.
You could shortcut your way through this even more by using frozen onions, and tinned new potatoes!
Lots of ideas for quiches on the blog too:
Asparagus and garlic mushroom quiche with sweet potato crust
Hash brown crust quiche lorraine
Tuna and courgette sweet potato crust quiche
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