Hi everyone

It’s weigh-day Friday!!

Tah-dah! Drum roll please! Happy to report this week I’ve lost 2lb! So that’s the pound I put on over my very bad Easter weekend plus one more – so that’s 11lb in total – only 3lb to go for a stone and a bit more Diet Club bling – bring on that gold rosette.

Last night I cooked from scratch. I try to at least a couple of times a week (time permitting) and I rustled-up this delicious (if I say so myself) dinner. It’s a Donna Hay recipe. I love her food, it’s really simple, tasty and fast.  I entered all the ingredients into my food diary, added up the calories and it worked out at 392 a portion (this recipe serves 4) which I didn’t think was too bad for an evening meal! And as I like to share everything with my followers I thought I’d share the recipe too.

Chicken and Pancetta with Lentils


Chicken with Pancetta and Lentils

You will need

* Around 1kg chicken thigh fillets

* 2 x 390g tins green lentils in water, rinsed and drained

* Couple of handfuls cherry tomatoes

* 2 leeks, sliced

* 130g pack pancetta cubes or rashers, roughly chopped

* 250ml chicken stock

* 2 sprigs fresh rosemary

How to do it

1. Preheat the oven to 180C/Gas 4.

2. Season and fry the thighs in a tiny splash of olive oil in an oven-proof frying pan for 7-8 minutes until browned. Remove from the pan and set aside.

3. Add the bacon, leeks and tomatoes to the pan and cook for 3-4 minutes. Stir-in the rinsed and drained lentils.

4. Put the chicken back in the pan and pour over the stock. Add the rosemary and place in the oven for 10-12 minutes.


Easy peasy! And the whole family loved it!  Oooh- but when you serve your portion remember to remove the skin – yes I know it’s the best bit, but it’s also the most calorific.  Enjoy!


Have a great weekend and remember…’little pickers wear big knickers!’




To catch up on my latest blog click here