Lorraine's exercise plan - Day 41

Cardio - Walking Plan

1 hour walk

How-to Videos

Food & Recipes - Day 41

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Main Meal of the Day
Vegetarian Option
Snacks & Extras

Chicken & Cherry Tomato Spaghetti

Makes: 2
(Approx 650 kcal per serving)

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The Ingredients

130g wholewheat spaghetti 

3 garlic cloves

1 onion

400g cherry tomatoes

2 teaspoons rapeseed oil

large handful of fresh basil leaves

1 tablespoon tomato puree 

225g shredded skinless and boneless chicken (leftover roast or rotisserie)

25g Parmesan block

salt (optional) and freshly ground black pepper

The Method

Preheat the grill to high and line a large baking tin with foil. Swirl the spaghetti into a large pan of boiling water with a pinch of salt (optional). Cook for 10-12 minutes until cooked through and tender.

Meanwhile, smash the garlic cloves and remove the skins. Cut the onion in half and then into slices. Put on to the lined baking tin with the cherry tomatoes and season with salt (optional) and pepper. Drizzle over the oil and place under the grill for 6-8 minutes until nicely charred. 

Transfer the contents of the baking tin into a blender and add the half of the basil and the tomato puree. Whizz until smooth. 

Drain the spaghetti and return to the pan over a low heat with the tomato sauce and chicken. Toss until evenly combined. 

Divide the chicken and cherry tomato spaghetti between bowls and add the rest of the basil. Using a vegetable peeler, pare the Parmesan on top and add a good grinding of black pepper to serve.

Butternut Mac ’n’ Cheese

Serves: 2
(Approx 440 kcal per serving)

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The Ingredients

1 butternut squash (you need 500g)

1 small onion

100g macaroni pasta 

50g sugar snap peas

40g Cheddar cheese

1 tablespoon softened butter 

20g plain flour 

270ml low fat milk (1.5% fat)

1 teaspoon mustard

salt (optional) and freshly ground black pepper

The Method

Trim the butternut squash and cut in half – you need 500g. Remove the seeds and peel, then dice the flesh. Cut the onion in half, then peel and very finely chop. Cut the sugar snap peas in half. Finely grate in 40g of Cheddar cheese and put on a plate. 

Steam the butternut squash for 10-12 minutes or until tender when pierced with the tip of a sharp knife. Transfer half of it into a tall container and blend to a puree with a hand blender (or use a potato masher).

Melt the butter in a small pan over a medium to low heat. Sauté the onion for 2-3 minutes until softened but not coloured. Stir in the flour and cook for 1 minute, stirring quickly with a wooden spoon to make a smooth glossy paste (which is called a roux). 

Gradually pour in the milk, whisking until smooth after each addition. Season lightly with salt (optional) and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, stirring occasionally, until smooth and thickened. Add the mustard with the cheese. Stir to combine and then remove from the heat. Finally fold in the butternut puree.

Preheat the oven to 180°C (350°F), gas mark 4. Bring the macaroni pasta to the boil in a pan of boiling water with a pinch of salt (optional), then reduce the heat and cook for 7-8 minutes. Drain in a colander in the sink and return to the pan. Stir in the butternut cheese sauce and once evenly combined gently fold in the rest of the steamed butternut squash.

Transfer to two 350ml individual ovenproof dishes on a baking sheet. Season with pepper.

Bake in the oven for 20-25 minutes until bubbling and lightly golden. 

When the mac ‘n’ cheese is almost ready. Place the sugar snap peas in a steamer and cook for 1 minute until just tender. Arrange the butternut mac ‘n’ cheese on plates and season with pepper. Put the sugar snap peas alongside to serve.

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