2013 Weight Watchers Over Here! Recipe Thread.(32 Posts)
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.
I am following the Filling and Healthy Plan, so this is free for me. But I think that it wouldn't be particularly point laden on Pro Points
Lime & Ginger Chicken with Giant Wholemeal Couscous Citrus Salad
Chicken breast marinaded in;
Zest and juice of a lime
1 clove of garlic crushed
1 tspn of grated fresh ginger
Fry in a griddle pan with frylight
100g Giant couscous - boiled in stock until cooked (8-10 mins) then sieve and drain thoroughly. Put in a bowl. Fork 1 tspn of sunflower oil through the couscous. Add 1 crushed clove of garlic and 1 tspn of fresh grated ginger. Cover and allow to cool.
Add the juice and zest of a lemon or lime
1 heaped tspn of sweet chilli sauce
1 tablespoon of chopped fresh coriander
Chopped spring onions
Cucumber deseeded and cut into chunks
Red pepper cut into chunks. Mix together.
I'm making this tonight:
Skinny chicken enchiladas (4pp each) www.skinnytaste.com/2010/02/chicken-enchiladas.html
Sometimes I make them with black beans and squash for a really nice meatless monday meal
Eat them with 0pp salsa (Delia's recipe www.deliaonline.com/recipes/cuisine/exotic/mexican/mexican-tomato-salsa.html )
This is a
ever so slightly hardly at all varied version of a recipe I found in the Waitrose Kitchen mag and it was really flavoursome for not too many PP at all!
CAULIFLOWER "RICE" SALAD (serves 2, prep 10mins, cook 40mins)
- 500g butternut squash, peeled and cut into bite-size chunks
- low fat cooking spray/2 tbsp olive oil (depending how many PP you have left!)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 cauliflower (about 500g), cut into small florets
- 1 garlic clove, finely chopped
- 30g spinach leaves
- 100g sundried tomatoes, roughly chopped
- handful of mint leaves, roughly chopped
- handful of flat leaf parsley leaves, roughly chopped
1. Preheat the oven to 180C. Spray the butternut with cooking spray/drizzle with 1 tbsp of the olive oil and roast in the over for 30 mins until tender. Meanwhile, scatter the seeds on a separate baking tray and roast in the over for the last 10 mins until just golden.
2. Put the cauliflower in a food processor and blitz (you may need to do this in batches) until it resembles rice
3. Heat some more cooking spray/the remaining oil in a large frying pan , add the garlic and fry gently for 2 mins. Add the cauliflower to the pan and keep stirring continuously for about 5 mins until warmed through. Transfer to a large bowl.
4. Add the spinach, tomatoes, herbs, toasted seeds and roast butternut, season and toss thoroughly before serving.
Vajazzle soup <bows to the creator, Vajazzle>
Family pack of mushrooms
3 cans chopped tomatoes
1 carton passata
Fry onions in large pan with frylight. Add chillies.
Add chopped mushrooms and brown off.
Add chopped toms and passata. season well.
Simmer for 20 mins then whizz to desired thickness.
Oops I forgot, add a pint of stock too.
Cheers for this, I am just about to make a mountain of ww friendly humous (before DP eats the tahini neat out the jar)
4 roasted red peppers ( ise them form the jar)
1 can chickpeas
3 cloves garlic
3-4 tbsp lemon juice (according to taste)
1 tbsp olive oil
1/2 tsp smoked paprika
Wizz up in blender and serve with tonnes of 0pp crudites.
How important is the tahini in the humous, ethelb? Am just doing an online shop and neither Tesco or Asda have it available to deliver to me
Wow there's some fab recipe's here
<shuffles around the meal planner>
Flatmouse Soup (Thai Green Veg)
Any green veg i have lying around (cabbage/sprouts/brocolli/green beans/celery/onion) Chopped to similar sizes for cooking in same amount of time.
1-2 potatos (depending on how much i'm making) peeled and cubed.
Previously i have cooked of a couple of tbspns thai green curry paste (1pp) in a little oil and then gently sweated the veg down - not sure that's entirely necessary, so would be healthier and just as tasty without the oil.
Bung all in big saucepan and put in a couple of litres of veg stock (water with stock cube in) and cook until cooked!
Dash of lime juice.
Then blitz with hand whizzer thingy until smooth.
PP depends on how many portions you make (obviously depending on how much veg/stock you put in!) and how many potatos you put in. But i'm thinking not many - especially if you omit the oil or use your frylight that you're all talking about but i have no idea what it is!
you could use replace the olive oil with sesame seed oil. Though the tahini does make it taste like humous and Sainsurys delivered it to me on Friday
One small onion chopped and sauteed in frylight. Don't let it brown.
Add a bag of Spinach Rocket and Watercress leaves, stir and put the lid on. Allow to sweat over a gentle heat. Add a large peeled cubed potato to the green stuff, add a pint of stock. Season. Cook until the potato is soft. Allow to cool and blitz with a hand blender. Add a spoonful of 1/2 fat creme fraiche. Serve warmed through.
Minted pea and feta omlette. 7 ProPoints.
30g frozen peas
1/2 tsp dried mint, or a few fresh leaves
salt & pepper
Put peas in bowl and cover with just boiled water for a minute.
Drain peas, add crumbled feta and mint and black pepper, give it a stir and let it 'marinate' itself while you do the omlette.
Season beaten eggs with s&p and pour into pan (frylight!). 'Fluff' it up as it cooks as you would a normal omlette, when it's nearly cooked (about 3 mins), add your minty cheesey pea mixture and leave it for a few more mins to warm this mixture through.
Fold and serve with a big green salad. Scrummy.
Chicken & Mushroom Stroganoff with two mustards
2 chicken breasts chopped into bite size chunks
I onion sliced
125g of mushrooms sliced
2 tablespoons of reduced fat creme fraiche (2pp)
1 heaped tspn of Dijon mustard
1 heaped tspn of whole grain mustard
Fry onions and chicken until cooked, add mushrooms, cook for two minutes.
Add mustards, stir through and then add the creme fraiche and then season.
Serve with basmati rice.
Special fried rice (F&H plan 1pp) this is based on 2 people
1 cup of Brown basmati rice - boil it obviously!
4 rashers of bacon medallions or back bacon with the fat trimmed off
1 onion sliced
1 clove of garlic chopped
1 tspn of fresh grated ginger
1 pepper sliced
1 courgette chopped but with seeds removed
50g frozen peas
4 spring onions diagonally sliced
5 mushrooms sliced
2 chicken breasts chopped
1 tablespoon of sweet chilli sauce (1pp)
1 tablespoon of soy sauce.
Time taken 30 mins
1. Cook rice as per instructions - while rice is cooking chop up other ingredients
2. Spray oil the frying pan, heat and make a thin omelette. Allow to cool and roll up and thinly slice. Put to one side for later
3. Spray oil a large nonstick frying pan or wok and add the onion, chicken and bacon to the hot pan. Then add the frozen peas, vegetables and garlic and ginger to the pan. Stir fry, then add the cooked rice. Mix thoroughly before adding the chilli sauce and soy. Before serving stir in the sliced egg omelette.
On Filling and Healthy this is by my reckoning about 1pp.
Steak and cannellini bean mash - serves 4
2 thyme sprigs
2tbsp balsamic vinegar
2 garlic cloves
2 sirloin steaks, 200g each (I substitute frying steak as it's much leaner)
Whole grain mustard
Fat free yogurt
1 leek, thinly sliced
2 x 400g cans cannellini beans, drained and rinsed
100ml chicken stock
1/2 lemon, juice
220g green beans, trimmed
1. Mix the thyme, vinegar and half the garlic and rub over the steaks - set aside to marinate. Mix the mustard and yogurt (2 parts yogurt to one part mustard)
2. Heat frying spray in a pan to a medium heat and add the leek and remaining garlic. Sauté for 5mins, then stir in cannellini beans and stock. Simmer for 2 mins then mash. Stir in lemon juice, season and keep warm.
3. Heat a griddle pan over a high heat with frying spray, brush the marinade from the steaks and cook for 2 mins on righter side for medium rare. Meanwhile, boil the green beans.
4. Set aside the steaks to rest, tip the green beans into the griddle pan with the marinade and toss. Slice the steak then serve with the mash, beans and mustard sauce.
Seafood Linguine (serves 2. 8pp's per serving)
10 small scallops
200g cherry tomatoes
3 cloves of garlic
1 small bag of rocket
100g (dry weight) linguine
Low fat oil spray
Pre heat oven to 190oC
Wet a sheet of baking paper and place tomatoes and garlic in with 4 sprays of oil. Scrunch up the paper to contain the steam when cooking and place on a baking tray. Roast for 20min.
Remove tomatoes and squeeze out roasted garlic.
Cook linguine according to pack instructions.
Heat a non stick deep frying pan. Spray with low fat oil and add roasted garlic, prawns and scallops. Cook to taste (2min max for me!).
When seafood cooked add tomatoes, rocket and cooked linguine. Mix well with a fork. Sprinkle over parmesan and serve!
I adjusted this from a recipie we use a lot that had tons of olice oil... served up the new WW friendly version and neither DH nor the DC's noticed! A good one for valentines day coming up!!!
Chicken, Leek and Potato Soup. Serves 10. 1pp per serving.
300g potatoes - chopped into small pieces
2 onions - chopped
5 leeks - sliced
2 carrots - grated
60g leftover roast chicken - torn
2.2 litres of chicken stock made up using 4 stock cubes
Low fat spray oil
Gently fry the onions in 5 sprays of oil for 3-4min.
Add leeks and 200ml of stock and gently sweat on a low heat for 3-4min.
Add grated carrot, potatoes, chicken and remaining stock. Season with pepper. Gently simmer for 35min.
Sort of ham and mushroom tagliatelle
Serves 1, 10pp (or 8pp with 60g pasta)
50g low fat soft cheese
30g wafer thin ham, chopped
half an onion, chopped
5 or 6 mushrooms, chopped
80g dried tagliatelle
Dried mixed herbs
Boil a saucepan of salted water. Add pasta and cook to packet instructions. Drain, catching some of the remainder of the cooking water in a cup/jug
Spray a non stick saucepan with fry light and gently fry the onions and mushrooms until soft.
In the saucepan you cooked the pasta, add 100ml of the cooking water back into the pan, and stir in the soft cheese over a low heat until the sauce goes creamy. Add the onions, mushrooms, ham and herbs. Mix this sauce into the cooked pasta.
1lb stewing steak
1tbspn plain flour
1 red pepper
3 cloves garlic
2 tspn smoked paprika
1 tin tomatoes
300ml beef stock
coat beef in flour and brown in a little oil, remove from pan and soften onion, pepper and garlic before adding back the meat. Add paprika, tomatoes and stock and simmer ( or stick in the oven) for 2hrs. add parsley to serve.
Recipe tracker states 15pp for the recipe and i reckon serves 3 decently. 1tspn sourcream is 0pp but goes to 1pp if you have more.
this is tea tonight......recipe serves 4 and 1 portion is 8pp plus the yoghurt which makes the dish tasty so i wouldnt miss it out.
spicy king prawn spaghetti
Serves 2, 12pp each (or 9pp each if using 120g of dried pasta)
240g pack of king prawns (5pp)
1/2 can chopped tomatoes
1 small onion, chopped
1 clove garlic, crushed
1/2 chilli, chopped
180g dry pasta (18pp)
In another pan, gently fry onions, garlic, chilli in Fry Light. Add prawns for 2-3 minutes, then add chopped tomatoes and simmer to reduce. Squeeze juice of lime in to taste.
Mix into cooked pasta.
Just need to mark as keep losing this one..
Orange Tarragon Chicken
10ml of sunflower oil
8 skinless chicken thighs
I onion chopped
1 clove of garlic crushed
100g mushrooms quartered
125ml of chicken stock
500ml orange juice
1 heaped tablespoon of dried tarragon
1 heaped tablespoon of reduced fat creme fraiche
1 dessert spoon of Cornflour to thicken the sauce
Heat non stick pan and add oil. Seal the chicken pieces to add colour and place in a casserole dish. Fry off the onion and garlic until soft but not brown.
In casserole dish, add the stock and orange juice, the quartered mushrooms and finally add the tarragon and seasoning. Bring to a simmer.
Cover the dish with foil and the lid. Cook in a moderate oven 150degrees C for about an hour.
Remove the chicken and vegetables from the liquid. Let the liquid cool slightly. Mix up the cornflour and creme fraiche together and stir into the sauce. Turn on the heat and stir until thickened. Return the chicken and vegetables to the sauce. Serve with rice or potatoes.
I think that it works out at roughly 11 points per person if having 2 thighs or just having 1 thigh per person it would be 6 points per serving.
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