Use ingredients like chorizo so you don't have to use any further oil. Add your favourite extras such as sweetcorn.
When you're in a hurry, your diet can be the last thing on your mind. Here's a dish you can make ahead, enjoy hot then use later as a cold side, or reheat to enjoy again.
The great thing here is the cost - so much cheaper than you'll find on the high street. Why not take a look at just how easy this is to make:
Calories will vary depending on the ingredients used and the serving size. The ingredients here amount to a total of around 700 calories - divide by four gives a serving at 175 calories.
If the thought of counting calories at some stage seems like too much effort, then why not take a look at just how it can really help change your life around. Our philosophy is to take calories lightly - and use them as a guide rather than counting every last one. I do not have the time of day to calculate everything, but you should know a few basics.
150g dried pasta
30g chorizo, sliced
one red onion, sliced
a few fresh tomatoes (or sun dried tomatoes)
a little oil
Cook pasta according to instructions then drain and rinse with hot water. Add a small splash of oil to stop the pasta sticking together while you cook the rest of the ingredients.
Gently fry the sliced chorizo until the oil begins to come out then add the sliced onions.
Continue frying until the onions are soft.
Add the chopped fresh tomatoes and tomato puree to the pan and give everything a good stir.
If you don't have fresh tomatoes you could use sun-dried tomatoes.
Cook for a further couple of minutes then add the pasta to the pan and combine.
***REMEMBER: - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
Copyright © forget dieting forever (2014), all rights reserved. Please do not copy any of this material without my express permission.