I thought that seeing as we are all doing such a lot of cooking that it would be a good idea to have a recipe thread. So post your recipe here and then link to this page on the main 2013 Weight watchers over here! thread. Happy cooking!!
8 cannelloni tubes A few basil leaves, torn 2 level tbsps grated Parmesan cheese
for the Filling: 227g/8oz fresh spinach, washed and trimmed 227g/8oz fat-free natural cottage cheese freshly grated nutmeg 1 egg yolk salt and ground black pepper
for the Sauce: 426ml/¾pt passata pinch of sugar 1 garlic clove, crushed salt and ground black pepper
1. To make the filling put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green. Drain in a colander, pressing down on top of the spinach with a saucer to squeeze out all the liquid.
2. Chop the spinach and mix with the cottage cheese, nutmeg, egg yolk and seasoning. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof dish.
3. Mix the passata, sugar, garlic and seasoning together and pour over the cannelloni. Sprinkle with basil and Parmesan cheese and bake in a preheated oven at 200C°/400°F/Gas Mark 6 for about 20 minutes, until bubbling and golden brown.
Nicked from Slimming World but tastes yummy, large portions and feels indulgent served with a big salad and a slice of garlic bread if you have the points!
Special treat cheat pavlova! Serves 5. 5pp per serving.
1 tub of mini meringues (I used sainsburys bakery ones) 1 tub of WW double cream 1 funsize packet of milkybar buttons 250g strawberries (chopped)
Edge a dinner plate with the individual meringues (I made them 2 deep and used 20 in total). Bash the chocolate buttons and remaining meringue with a a rolling pin then add the chopped strawberries and cream. Swirl together then pour into the centre of the meringue lined plate.
Can keep in the fridge for upto 12hrs before serving.... seriously yum!
Lightly spiced butternut squash soup. Servers 6 to 8. I count it as 0pp as there are only 2pp in the entire recipe!
1/2 butternut squash peeled, de-seeded and cubed (marks and sparks sell them in halfs all peeled and ready ) 1 tsp medium curry powder 1 tsp cumin 1 tsp garm masala 1 tsp black pepper 1/2 tsp cayene pepper spray oil 500ml chicken or veg stock (made with 1 stock cube) 1 tbs 0% fat natural yogurt
Pre-heat the oven to 180oC. Mix all the spices together and toss through the squash. Spread over a non stick baking tray and spray over with oil. Roast for roughly 45 min until soft and slightly browned.
Tip roasted squash into soup pot and cover with the stock. Bring to the boil then simmer for 20min. Blitz the soup until smooth then stir in the yogurt.
Spray oil (or 5ml sunflower/olive oil) I onion thinly sliced 200g chicken breast diced Good chunk of root ginger grated 1-2tsp Harissa paste 10 dried apricots 220g can of chickpeas rinsed and drained 200g couscous 200ml hot chicken stock Handful coriander, chopped to serve
Spray oil a large lidded frying pan, and cook the onion for 1-2 mins until just softened. Add the chicken and stir fry for 7-10 minutes until cooked through and the onions have turned golden. Add the grated ginger, stir through the Harissa paste to coat everything and cook for another minute. Tip in the apricots, chickpeas and couscous. Then pour over the stock and stir once. Cover with a lid and leave for 5 minutes until all the couscous has soaked up the liquid and is soft. Fluff up the couscous with a fork, and sprinkle with the chopped coriander. Then eat!!!
Butternut Squash & Bacon Risotto stolen from Slimming World! Serves 4, 6pp per serving
1 leek, washed and finely chopped 4 rashers bacon with fat trimmed, cut into bite-sized pieces 4 garlic cloves, peeled and finely chopped 255g/9oz dried risotto rice 1 butternut squash, cut into small bite-sized pieces 852ml/1 and half pint boiling hot chicken stock Salt and freshly ground black pepper 4 tbsp finely chopped chives
1. Heat a large, non-stick frying pan over a medium heat. Add the leek and bacon and stir-fry for 3-4 minutes.
2. Add the garlic, rice and butternut squash and stir-fry for 2-3 minutes. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat adding a ladleful at a time, until half the stock is used up.
3. Continue to cook in this way until all the stock is used up and the rice is creamy and al dente (tender but still retaining a bite), and the squash is tender. This should take about 20-25minutes.
4. Remove from the heat, season well and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.
Carrot and Coriander soup from Weightwatchers Pure Points cookbook(even DS, aged 6, scoffs this one!)- 0 points per serving
Low fat cooking spray 1 large onion, thinly sliced 1kg (2lb 4oz) carrots, peeled and roughly chopped 1.2 litres (2 pints)chicken or vegetable stock 1 packet of fresh coriander, including roots, rinsed, drained and chopped (I have used dried coriander and it's fine) salt and pepper
Heat a large non stick pan and spray with low fat cooking spray, stir fry onions for 5 mins until softened (add a little water if they stick)
Add carrots, stock and the chopped roots and stalks of the coriander (keep the tops back). Add salt and pepper
Bring to the boil then simmer for 15 minutes or until carrots are tender
Add the rest of the coriander and liquidise in batches. Return to the pan to warm through. Check the seasoning.
It says in the recipe that freezing is not recommended but I've always frozen the soup with no problem.