It was my birthday last week, and suffice to say I over-indulged. For a whole week. I’ve been very proud of my weight-loss success since joining Fat Club between Christmas & New Year, but in the space of this week, I put on half a stone! Oops!
As we’re getting closer to Summer Holiday time, here’s one to kick-start the beach body regimes! It’s very very slightly adapted from a Slimming World recipe.
700g Sweet Potato & Squash cubes
10 smoked bacon medallions
1 onion, chopped
2 cloves garlic
400g chopped tomatoes (tinned)
4tbs tomato puree
300ml vegetable stock
200g green beans, trimmed & halved
90g feta, cubed
This should allegedly feed four, but instead it did me twice.
1. Using some Frylight, stir fry the bacon, onion, sweet potato, squash, and garlic over a high heat for a few minutes.
2. Add in the tomatoes, tomato puree, rosemary, parsley, and stock. Give it all a good stir.
3. Bring to the boil, then cover and reduce the heat to medium, to simmer for about 10 minutes.
4. Uncover, stir in the green beans, and leave to bubble away for another 10 mins or so, stirring occasionally.
5. Serve with the feta crumbled on top, and some freshly ground black pepper.
Tesco win by a long shot this week with £9.75, some way ahead of ASDA’s £11.32.
Morrisons may or may not have come in third, in the region of 11.78 – but have been disqualified due to poor availability. They’re therefore relegated to last place, behind Sainsbury’s £11.80.
The Sweet Potato & Squash is a potential game-changer here, with Tesco being £1 cheaper than both ASDA and Sainsbury’s, while Morrisons didn’t have it at all. Nor did they have the bacon medallions.
This recipe could be cheaper using an actual butternut squash, and sweet potato (and bacon rashers rather than medallions) but convenience was key for me today, and I’ve costed based on how I prepped.
The addition of the feta to this dish is already a tweak. I’ve also used 100g more of the Sweet Potato & Squash (simply because it came in 350g packs!)
You could turn this into a vegan dish by ditching the bacon & feta – although I particularly enjoyed their presence, it would still be tasty without.
Some chilli would work well in here – I deliberately didn’t bother, as I often use spice and thought a change wouldn’t do any harm!
If you wanted to hold the bacon back until the end, you could also blitz this down with a stick blender, and add some extra stock for a very tasty soup.
I had mine on its own, but you could serve this with couscous, for a bit more body. If you find it a little on the thin side, you could always thicken it up with some cornflour, or a tablespoon of polenta.