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Beef Chow Mein August 25, 2010

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 9:17 pm
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This recipe is not a million miles away from the Beef Terriyaki with Udon Noodles. Either way I thoroughly enjoyed it, give it a go and see what you think.

Serves 4

4 1/2  Weight Watcher points per serving

Ingredients

4 tablespoons soy sauce

325g (11 1/2 oz) lean rump steak, cut into strips

Low fat cooking spray

1 large onion, halved then sliced

150g (5 1/2 oz) sugar snap peas

150g (5 1/2 oz) baby sweetcorn, halved lengthways

2 large garlic cloves, chopped

2.5 cm (1 inch) piece of fresh ginger, peeled and grated

400g (14 oz) Amoy Straight to Wok egg noodles

175g (6oz) beansprouts

2 tablespoons orange juice

Chilli flakes, to serve (optional)

Method

1. In a bowl, mix together the soy sauce and sesame oil. Add the steak and coat well. Set aside.

2. Heat a large, non stick wok or frying pan and spray with the cooking spray. Reserving the marinade, remove the beef using a slotted spoon, add to the wok or pan and stir fry for 2-3 minutes. Remove to a plate.

3. Spray the wok or pan again with the cooking spray. Add the onion and stir fry for 2 minutes then add the sugar snap peas, baby sweetcorn, garlic and ginger and stir fry for another 2 minutes. Add the noodles, beansprouts, orange juice, beef and the reserved marinade and toss until heated through.

4. Serve in bowls, sprinkled with chilli flakes (if using).

 

Spanish Ham and Bean Hotpot August 22, 2010

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 9:04 pm
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I served this with green beans, carrots and baby potatoes (you will need to point the potatoes). Generally I would season the dish during the cooking process but gammon can be salty, so in this case I would season at the end.

Serves 4

3 1/2 points per serving

Ingredients

Low fat cooking spray

2 onions, chopped

250g (0z) thick gammon steak, all fat removed and cut into bite sized chunks

2 large garlic cloves, chopped

2 teaspoon of mixed herbs

1 x 400g can chopped tomatoes

1 x 400g can low sugar and low salt baked beans

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper

Method

1. Heat a large lidded saucepan and spray with the cooking spray. Add the onions and cook, stirring for 4 minutes, adding a tablespoon of water if necessary to prevent them from sticking.

2. Add the gammon and cook for another 3 minutes. Stir in the garlic and cook for a further 1 minute.

3. Add the herbs, tomatoes, beans, paprika and 100ml (3 1/2 fl oz) water and bring to the boil, stirring occasionally. Reduce the heat, and simmer, half-covered, for 10 minutes until the sauce has thickened slightly. Season to taste.

4. Serve in warm bowls.

 

Carrot and Lentil Soup

Filed under: Healthy Eating,Soups and Stews,Vegetarian,Weight Watchers Recipes — delishuss @ 8:51 pm
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This gets the thumbs up from my boyfriend anyway. It’s a good hearty soup. I doubled up on the quantities and put some in the freezer.

This recipe serves 4.

2 1/2 Weight Watchers points per serving

Ingredients

Low fat cooking spray

1 large onion, chopped

2 carrots, sliced thinly

1 celery stick with leaves, both sliced thinly

175g (6 oz) red lentils, rinsed

4 tomatoes, de-seeded and chopped

2 bay leaves

2 teaspoons dried mixed herbs

1.2 litres (2 pints) vegetable stock

salt and freshly ground pepper

For the croutons

2 slices day-old wholemeal bread, crusts removed

2 garlice cloves, halved lengthways

Method

1. Spray a large, lidded saucepan with the cooking spray and fry the onion, celery and leaves and carrots for 5 minutes, stirring regularly. Stir in the lentils, tomatoes, bay leaves, mixed herbs, salt and pepper.

2. Pour in the stock, bring up to the boil then reduce the heat and simmer, half covered, for 15-20 minutes until the lentils are tender, skimming off any foam that rises to the surface. Remove the bay leaves. Whizz the soup in a food processor, or use a hand-held blender, until smooth. Check the seasoning and add more if necessary.

3. Meanwhile, rub both sides of each slice of bread with the garlic. Cut the bread into cubes and spray with the cooking spray. In a non-stick frying pan, fry the bread, turning occasionally and spraying with more cooking spray if necessary, until golden and crisp. Serve with croutons on top of the soup and some freshly ground black pepper.

 

Italian Chick Pea and Pasta Stew

Filed under: Healthy Eating,Pasta,Vegetarian,Weight Watchers Recipes — delishuss @ 8:32 pm
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This is good for making at the weekend and freezing or also good for family dinner. The portion sizes are pretty decent also.

Serves 4

3 points per serving

Ingredients

175g (6oz) farfalle

low fat cooking spray

1 large onion, chopped

1 celery stick, sliced

 2 carrots, diced

850 mil (1 1/2 pints) vegetable stock

1 x 400g can chopped tomatoes

1 tablespoon tomato puree

2 bay leaves

2 sprigs of fresh rosemary (left whole)

1 x 400g can chick peas drained

250g (9oz) spinach, washed, thick stalks removed and leaves sliced

Salt and freshly ground black pepper

Method

1. Cook the pasta according to the packet instructions. Drain.

2. Meanwhile, spray a  large saucepan with the cooking spray and add the onion, celery and carrots. Cook for 5 minutes, stirring regularly. Add the stock, tomatoes, tomato puree, bay leaves and rosemary and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the chick peas and cook for another 10 minutes. Remove the rosemary sprigs and bay leaves.

3. Stir in the spinach and cooked pasta and cook for a final 2 minutes. Season. Serve in large bowls.

Variation- For a meat variation, you can add 250g (90z) lean thick cut ham, cubed with the chick peas in step 2, for an extra 1 1/2 points value per serving.

 

Autumn Vegetable Curry August 19, 2010

Filed under: Curries,Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 9:16 pm
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Another good Weight Watchers recipes for you to try. The recipe says that it serves 4, but I got 5 decent portions out of it. It’s great if you have a family but also good to freeze as well if you are on your own. Another bonus is that it’s zero points, yippee!

Ingredients

1 spray low fat cooking spray

1 large onion (s) finely chopped

2 cloves of garlic, crushed

1 piece of ginger, 2.5cm/ 1 inch peeled and finely chopped

2 tablespoon curry powder (or according to taste)

450g butternut squash, peeled, deseeded and chopped

1 medium portion cauliflower, small, broken into florets

1 medium courgette, sliced

800g (2 cans) canned tomatoes, chopped

1 medium red, greeen or yellow (s), deseeded and chopped

125g green beans, sliced

1 stock cube, made up to 450ml (3/4 pint) or as per packet instructions

2 tablespoon fresh coriander, a handful, including stalks, roughly chopped

1/2 tsp salt, to taste

1/2 tsp pepper, freshly ground

Method

1. Mist a large saucepan with spray cooking oil. Saute onion, garlic and ginger until softened, but not browned, about 3-4 minutes.

2. Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, cover and cook for 45 minutes until vegetables are tender.

3. Check seasoning, adding salt and pepper to taste.

4. Serve, garnished with coriander.

Cook’s tips: Garnish each portion with 2 tbsp low fat plain yoghurt mixed with chopped fresh mint. Serve with rice, chapatis or naan bread, adding the extra points. You could add a can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes- and don’t forget to add the points.

 

Traybakes August 16, 2010

Filed under: Cakes — delishuss @ 7:52 pm
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These recipes come courtesy of my mum. I have had the pleasure of trying out the fifteens and the fudge squares. Let’s just say they are extremely more-ish.

FIFTEENS

15 Digestive Biscuits (Crushed)                  15 Pink & white Marshmallows (Halved)

15 Cherries (Halved)                                       Small can of condensed milk (400g)

Desiccated coconut

Method

Mix all ingredients together and form into a roll. Sprinkle coconut onto a piece of greaseproof paper and shape into a roll approximately one and a half inches in diameter. Leave rolled in the paper and leave in the fridge for an hour or till it hardens. Cut into slices and put into bun cases.

FUDGE SQUARES

2 dessertspoons of golden syrup                  4 ozs (120 g) soft brown sugar

6 ozs (170 g) margarine                                   8 ozs (225g) of digestive biscuits (crushed)

Small tin of condensed milk                           Chocolate to cover top (2x 100g bars)

Method

Bring syrup, marg, sugar and milk to the boil. Boil for 5 min. (be very careful as it burns very easily). Add biscuit crumbs. Press into a greased swiss roll tin. Pour melted chocolate on top. Cut into squares when cool.

 

(A medium sized tin of condensed milk will make the squares and the fifteens)

 

ALL IN ONE CUP CAKES

These only take a few minutes to make in a food processor. (Make sure the butter or margarine is soft, especially if you are mixing it by hand).

4 ozs (120 g) of butter (chopped)       4ozs (120 g) of castor sugar

5 ozs (143g) of Flour                                2 eggs

1\4 teasp. baking powder                    1\4 teap. of vanilla essence

Pre heat the oven to 220 C, 425 F, regulo 7

Method

Chop the butter into small pieces it should be fairly soft. Put all the ingredients into the  food processor and whiz for 30 seconds. Clean down the sides and whiz again (30 seconds approx) till the mixture is nice and creamy. Put a large dessert spoonful into each bun case in bun tin and place in oven. Turn down the oven after 5 minutes to 190C, 375, or Reglo 5. Bake for a further 15 minutes till the buns are nicely browned. Cool on a wire tray.

BUTTERFLY BUNS

Cut the top off the buns when they are cold. Cut this piece in half and leave aside. Whip some cream. Put a spoon of jam on the bottom half of the bun, then a spoon of cream. Arrange the cut pieces of the bun like wings on top of the cream and jam and dust with icing sugar.

 

Thai Green Chicken Curry August 11, 2010

Filed under: Chicken,Curries — delishuss @ 9:34 pm
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This is my own version of Thai Green Curry, I think it’s great but sure I would J

Serves 4

 

Ingredients

3 Chicken Breasts

150g of potatoes

2 tablespoons of green curry paste (I like to mix 1 tblsp with regular curry paste and 1 green curry paste)

1 tin of light coconut milk

1 green chilli

50g of broccoli

1 large onion

2 cloves of garlic

2 tablespoons of chutney (mango preferably)

50 g of sugar snap peas

1 stock cube

100ml of boiling water

Instructions

  1. Peel and dice the potatoes and boil for 15 mins. At the last 5 mins of cooking time, add in the broccoli and sugar snap peas and boil for the remaining time.
  2. Meanwhile chop the chicken, onion and garlic and chilli.
  3. Fry the chicken in a large fry pan until turning brown, add in the onion, garlic and chilli and fry for a further 2-3 minutes.
  4. Add in the boiled vegetables and add stir in the curry paste and cook for 2 minutes.
  5. Dissolve the stock cube in the boiling water and add to the pan.
  6. Pour in the coconut milk and stir. Add the chutney and stir.
  7. Simmer for 40 minutes.

 

Serve with Basmati rice. You could add some coriander seeds to the rice during cooking to give it a nice flavour.

 

Chicken and New Potato Bake

Filed under: Chicken,Healthy Eating,Potatoes,Weight Watchers Recipes — delishuss @ 9:31 pm
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5 ½ points per serving

Serves 4

Ingredients

½ lemon, cut into quarters

2 cloves of chopped garlic

2 tbsp runny honey

1 tbsp tomato puree

50ml white wine

1 tbsp chopped fresh parsley

8 small bone-in skinless chicken thighs or 4 chicken breasts

500g baby new potatoes

1 red onion halved and sliced

Low fat cooking spray

50g of pitted olives in brine

Salt and pepper

Instructions

  1. Preheat the oven to gas mark 5/190 degrees Celsius.
  2. Squeeze the juice from the lemon pieces into a large bowl and add the squeezed out lemon. Stir in the honey, wine, tomato puree and half the parsley.
  3. Season well and add the chicken, stirring to coat. Set aside to marinate.
  4. Meanwhile, place the whole new potatoes in a pan of water, bring to the boil and simmer for 10-15 minutes until tender. Drain and cool under running water.
  5. Slice thickly, and then place them in a large shallow casserole dish. Scatter the onions, garlic and olives on top, season well and mist with low fat spray.
  6. Place the chicken on top of the potatoes and drizzle with the marinade.
  7. Roast for 1 hour or until cooked through, turning the chicken over every now and then.
  8. Stir the remaining parsley into the cooked chicken and serve with a salad.
 

Asian Chicken Salad

Filed under: Chicken,Fast Food,Salads and Dressings — delishuss @ 9:21 pm
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 Note: I served this with some noodles to bulk it up.

Ingredients

2 cooked, skinless chicken fillets, shredded

200g breansprouts, rinsed

1 large carrot, shredded or grated

125g Chinese leaves, shredded

50g mangetout, sliced

3 tbsp soy sauce

3 tbsp smooth peanut butter

3 tbsp honey

1 tbsp cider vinegar

½ tsp ground ginger

Instructions

  1. Mix the beansprouts together with the carrot, Chinese leaves, mangetout and chicken.
  2. Whisk the remaining ingredients together until smooth and drizzle over the salad before serving.
 

Minty Pea and Halloumi Pasta Salad

Filed under: Salads and Dressings,Weight Watchers Recipes — delishuss @ 9:17 pm
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Yes surprise another Weight Watchers recipe.

4 ½ points per serving

Serves 2

10 minutes to prepare

10 minutes to cook

Ingredients

100g of whole-wheat fusilli pasta

60g frozen peas

Low fat cooking spray

75g of halloumi, cut into small cubes

2 tbsp of fat free vinaigrette

2 tbsp of balsamic vinegar

A few sprigs of chopped mint

A good handful of spinach leaves

Handful of basil leaves

 

Instructions

  1. Bring a large pan of water to the boil, add the pasta and cook according to pack instructions.
  2. Add the peas for the final 3 minutes of cooking time, just to defrost.
  3. Drain and rinse under cold water. Set aside.
  4. Meanwhile mist a small frying pan with low fat cooking spray and heat. Add the halloumi cubes and cook for 2-3 minutes, turning them so that they brown on all sides. Set aside and cool.
  5. Mix together the vinaigrette, balsamic vinegar and mint. Pour over the pasta and stir well. Mix in the spinach leaves and basil and serve with the halloumi scattered on top.