CHICKEN LAKSA

Hot and spicy CHICKEN LAKSA is a great way to use up leftover chicken.
Why not ring the changes with this spicy recipe, which takes minutes to prepare and you won't need an armful of ingredients. The soup is extremely comforting, satisfyingly filling yet lower in calories than you might expect.
Here's our quick and easy recipe:
Ingredients - for two large servings
15g Thai red curry paste
600ml chicken stock
1tbsp fish sauce
200ml coconut milk
1 bundle of rice noodles (cooked)
Cooked leftover chicken
Chopped spring onion
Chopped chilli
Fry the Thai curry paste in a little oil for a couple of minutes. Add the chicken stock, fish sauce and coconut milk. Simmer for 10 minutes. Add the cooked chicken and heat through. Place the cooked rice noodles into serving bowls and pour over the laksa. Garnish with spring onion and chopped chilli.

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RECIPE for leftover pork

What do you do with leftover roast pork? Once upon a time a Sunday roast dinner would carry on feeding a family throughout the week. We found ourselves - several days later doing just that.
Over the weekend we enjoyed roast shoulder of pork, and there was plenty of meat left.
Nothing was wasted; we made - A PULLED PORK SANDWICH and a second roast pork dinner.
In both cases, we wrapped the pork in foil and reheated thoroughly in the oven.
For the PULLED PORK recipe, you will need to shred the pork and coat lightly with the following ingredients (or use a ready prepared marinade):
One tsp smoked paprika, one tsp cumin, 2 small cloves garlic, 2 teaspoons soy sauce, a glug of tomato ketchup, 10-15ml honey, half teaspoon of black pepper & salt, one onion. Blend thoroughly then coat pork and place into a hot oven and cook until piping hot. Add crunchy lettuce and coleslaw to finish. 

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Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.
You'll find our successful weight loss story here.

Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.

Recipe for leftover lamb

If you are wondering how to use up leftover lamb, this SPICY LAMB WRAP recipe proved to be a big hit.
With around 100g of leftover lamb, we wondered what to make. There wasn't enough for the usual shepherd's pie.
I don't know about you, but cold lamb looks very uninspiring. However, it resurrects beautifully because of the fat content.
We opted for a wrap, but wanted something spicy and interesting.
Unlike most TV celebrity chef's we just do not have every ingredient to hand. Using the ingredients we did have transformed leftover lamb into a very tasty budget meal.
You can add a sprinkle of your own favourite spice - harissa, chilli etc - before you reheat the lamb, or season with salt and pepper.
The shredded lamb can be heated through in a hot oven, dry fried or microwaved. If you want crispy lamb, as we did, use the oven or pan.
The SECRET here was the combination of cheese and lamb, which makes it oh so spectacular, and something you would easily pay good money for.
Here's our recipe:

Warm couscous and leftover chicken

Lunching on leftover chicken can often be a bland experience. So why not liven things up with WARM SPICY COUSCOUS, vegetables and salad. When food is more inviting, you'll feel much more satisfied and less inclined to 'reward' yourself with sweets and chocolate. We eat with all our senses so why not enjoy what you eat.
While roasting a small chicken last night, we cooked a tray of colourful vegetables too: green peppers, butternut squash and red onions. The vegetables were sprinkled with a little salt and pepper and sprayed with oil. After cooking for 45 minutes, they were cooled and refrigerated overnight.
Fry (or griddle) a few courgettes and reheat the vegetables at the same time. Then mix with the couscous - we chose to use giant couscous because of its texture. Once the couscous is cooked, drain and rinse with boiled water (to stop it sticking together). Add a teaspoon of oil, salt and pepper, half a teaspoon of turmeric and a quarter of a teaspoon of ground cumin. This gives the couscous mix a lovely warmth. Add the vegetables and serve.
Save money - cook double the quantity. It's really good for the lunchbox. We're saving ours for tomorrow, when we'll reheat it and add some feta cubes and pine nuts. Can't wait.
If you don't have any roasted vegetables, you could add peas, sultanas, sliced almonds etc along with your favourite herbs.
Couscous is low in calories. We used 50g of dried couscous per person, which was very filling. I roasted a small butternut squash, one large onion and a whole green pepper.

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REMEMBER: We all have a calorie allowance - do you know yours?

We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).

Read about our UNIQUE METHOD of weight loss and find out how you can lose weight eating the food you love.

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