Sometimes, more is more...

When embarking on a 'weight loss journey' one of the most important things to learn is portion control. I think most of us have had a moment where we weigh out a standard portion of cereal, or pasta, and think 'is that it?!'! I like to think that I've pretty much got used to smaller portions now - 135g cooked pasta is plenty, as long as I bulk it out with lots of chunky 0pp tomato sauce, for example.

But sometimes - on days when you're feeling extra hungry, or having an 'eyes bigger than stomach' moment - you do just want to see an enormous portion on your plate. Well I do anyway! So here's the confession - see the picture of my chicken aubergine bake below?  I ate the whole thing! In one sitting!

And it was only 5pp....:-)

INGREDIENTS - for a one-hungry-person-portion

200g raw chicken mince
1 aubergine
1/2 small courgette
1/2 onion
A few mushrooms
1 carton of passata
Mixed herbs
Salt and pepper to taste
Garlic salt
Frylight

Chop the onion, courgette and mushroom finely and brown for a few minutes until just beginning to soften in a pan sprayed with frylight. Add the chicken mince and break up with a fork until it all turns white. Add the passata, herbs, salt and pepper to taste and simmer for about 30 minutes.

While the chicken is cooking, slice the aubergine as thinly as you can and spread out on a baking tray. Spray the tops with frylight and sprinkle with garlic salt. Grill until the pieces are soft and golden.

Once the chicken is cooked, layer it in an oven-proof dish with the aubergine slices, as you would a lasagne. Then cover and bake for 45 minutes on 180'c.

Hungry day - be gone!