An Instagram Catch up- What I've been eating

I haven't done one of these posts for awhile so I thought it was about time I did a catch up on what I have been scoffing this last month.

On 25th May Chris and I celebrated our one year wedding anniversary, we decided to have a posh meal in rather than go out.

We started off with a bit of Dom Perignon as you do  : )

We had asparagus and mozzarella wrapped in Parma ham to start.

Scallops with minted pea puree for the fish course.

For main we had homemade beef Wellington, roast potatoes, asparagus and tender stem broccoli.

To finish off we had Eton Mess for dessert. Not a bad anniversary meal eh!

For the rest of the month my food wasn't nearly as glamorous but it was damn tasty : )

Homemade pasta bake.

Chicken paella

Piri Piri pork, wedges and cool yogurt dip

Salmon, sweet potato mash, roasted parsnips and mixed vegetables

Espresso and a Freddo

Vegetable risotto

Meatball jambalaya

 Homemade fish, chips and mushy peas

Lamb steak, herby potatoes, roasted parsnips, peppers leeks and courgette

Homemade egg sandwiches and prawn salad

Cheesy bean pasta bake

Homemade chicken nuggets, coleslaw and fries

I managed to get a trip in to Hickorys : ) I had pulled pork, skin on fries and coleslaw followed by camp fire marshmallows and dipping chocolate.

Chicken and vegetable casserole with roasted potatoes.

Well I hope I haven't made you all too hungry with this post : ) If you want any of the recipes please don't hesitate to contact me. As always most of my food is Slimming World friendly.

Chicken and Bacon Risotto

A few weeks ago I made a very yummy risotto and had been meaning to put the recipe up. If you are on Slimming World this is completely free : )

You will need chicken, bacon, risotto rice, fry light, vegetable or chicken stock, an onion, a few cloves of garlic and a selection of vegetables. I went with leeks, asparagus and tender stem broccoli.

 

Finely slice your onion and garlic and gently fry off in a large saucepan.

Slice up your other vegetables.

Add your sliced chicken to the onions and garlic.

Slice up your bacon and add to the pan once the chicken is cooking.

 

Add your leeks to fry them off.

 

Mix in your risotto rice.

 

 

Add in about half a pint of stock or enough to cover all your ingredients.

Bring to the boil.

 

 

After five minutes add in a little bit more stock. Get your peas out of the freezer ready.

 

After a few minutes add in your asparagus and broccoli.

 

Cook for five to eight minutes and top up with a bit more stock. After five minutes add in your peas and cook for a further five minutes.

 

 

Once nearly all the stock has been absorbed and the rice is swollen and soft serve and enjoy with some black pepper.