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Ratatouille Pasta July 22, 2010

Filed under: Healthy Eating,Pasta,Vegetarian,Weight Watchers Recipes — delishuss @ 8:49 pm
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This recipe is from the Weight Watchers Fabulous and Filling Cookbook. I made a few additions to the recipe. I added a stock cube to the ratatouille after the tomatoes. Instead of using plain tomatoes, I used Napolina Chilli and Pepper, it gives it a good old kick.

Serves 4

4 1/2 Weight Watchers points per serving

Ingredients

Low fat cooking spray

1 red onion, chopped roughly

1 red pepper, de-seeded and chopped roughly

1 yellow pepper, de-seeded and chopped roughly

2 courgettes, sliced

1 aubergine, diced

3 garlic cloves, crushed

400g can chopped tomatoes

200g (7oz) dried fusilli or conchiglie

100g (3 1/2 oz) Brie, sliced thinly

Freshly ground pepper

Method

1. Heat a large, lidded sauce pan until hot and spray with the cooking spray. Cook the onion for 2 minutes then add the peppers and cook for 2 minutes stirring.

2. Add the courgettes, aubergine and garlic and cook for 3 minutes. Add a splash of water if necessary to prevent the vegetables from sticking to the pan.

3. Cover the pan and cook for a further 4 minutes over a medium heat until the vegetables have softened then add the tomatoes and simmer for 10 minutes, uncovered. Season with black pepper.

4. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to the packet instructions, until tender. Preheat the grill.

5. Drain the pasta and mix with the ratatouille. Tip into an ovenproof baking dish anfd top with the sliced Brie. Grill for 2-3 minutes until the Brie starts to melt. Serve on warm plates.

 

Indian Omelette July 15, 2010

Filed under: Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 8:01 pm
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This is another Weight Watchers from the Fabulous and Filling Cookbook. The book suggests serving the omelette rolled up inside a medium chapatti or soft flour tortilla, for 2 ½ extra points value. I’m not sure about this, maybe with a little salsa smeared on the tortilla. Alternatively, you could serve it with a salad.  It’s very simple and doesn’t take too long, so it’s good if you really don’t want to be slaving in the kitchen.

Serves 1

2 ½  Weight Watchers points value

Ingredients

Low fat cooking spray

½ small onion, sliced thinly

½ red or green chilli, de-seeded and diced

2 eggs

A pinch of ground cumin

1 tomato, diced

2 heaped teaspoons chopped fresh coriander

Salt and freshly ground pepper

Method

  1. Heat a non stick frying pan until hot and spray with the cooking spray. Fry the onion and chilli for 4-5 minutes, adding a splash of water as needed to prevent the onion from sticking and burning.
  2. Beat the eggs with 1 tablespoon of water, the ground cumin and seasoning. Stir in the tomato and coriander then pout the mixture into the frying pan.
  3. Cook over a medium heat until the omelette is golden underneath and just set on top. Turn out on to a warmed plate.
 

Vegetable Chilli July 6, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 3:05 pm
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Note: I was a bit concerned about the effect of the apple, but it worked quite well. Serve this with rice or taco shells.

Serves 4

Ingredients

A dash of sunflower oil

1 medium onion chopped

3 half mixed peppers chopped

1 carrot, diced

1 small apple, chopped

1 can of mixed beans

Small can of kidney beans

1 tsp of oregano

1 teaspoon of cumin

1 teaspoon of paprika

½ green chilli, finely chopped

1 tsp of salt

1 can of chopped tomatoes

Instructions

  1. Place a large frying pan over a medium heat. Add the sunflower and heat. Fry off the onion for 10 minutes stirring regular to prevent burning.
  2. Drain the cans of beans.
  3. Mix together the oregano, paprika, cumin and salt in a small bowl.
  4. Add the rest of the vegetables and the apple to the pan and fry off for 10 minutes.
  5. Add in the chilli and mixed spice and fry for another 1-2 minutes.
  6. Add the tomatoes and beans to the pan and stir.
  7. Cover with a lid and simmer for 25 minutes. Check seasoning and adjust if necessary.
 

Mixed Pepper Melts

Filed under: Starters,Vegetarian — delishuss @ 2:55 pm
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Serves 4

Time to table:  30 minutes

Ingredients

255g Couscous (Aldi do a good hot and spicy version)

3 red and 3 yellow peppers

4 spring onions

198g cherry tomatoes

170g vegetarian mozzarella cheese or goat’s cheese

A small handful of fresh basil

1tsp red chilli flakes

Salt and freshly ground pepper

Fry light

 Instructions

  1. Preheat the oven to 200 degrees Celsius. Cook the couscous according to packet instructions and set aside. Meanwhile, prepare the ingredients; halve the peppers lengthways and deseed; finely slice the spring onions; peel and finely chop the garlic; halve the tomatoes; cut the mozzarella into cubes and chop the basil.
  2. Place the peppers on a non stick baking tray cut side up. Add the onions, garlic, tomatoes, cheese, basil and chilli flakes to the couscous, season well and spoon into the pepper halves.
  3. Spray with Fry Light and bake in the oven for 15-20 minutes or until the cheese has melted and the peppers are soft.

Serve with a mixed green salad.

 

Broad Bean Pesto and Rocket Linguine

Filed under: Pasta,Vegetarian — delishuss @ 2:48 pm
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This is Weight Watchers recipe. You could add some fried chicken to the recipe. Also the recipe does state that it serves 4 people, that’s at a push. I would say more like 3 good sized portions. Obviously, the points values will change depending on the portion size and any added extras.

Serves 4

7 ½  Weight Watchers Points per serving

Ingredients

400g broad beans, defrosted if frozen

50g finely grated parmesan cheese

25g pine nuts toasted

Small bunch of fresh basil

1 tbsp of extra virgin olive oil

1 small garlic clove, crushed

1 ½ tsp lemon juice

300g linguine

50g rocket

Instructions

  1. Bring a large pan of lightly salted water to the boil. Drop in the broad beans, bring to the boil and simmer for 2 minutes. Remove with a slotted spoon, reserving the water for the pasta.
  2. To make the broad bean pesto, remove the beans from their pods and place half in a large pestle and mortar.
  3. Add half the parmesan, half the pine nuts and most of the basil, reserving a little for garnish.
  4. Add the olive oil, garlic and lemon juice and season well. Bash to a rough paste and taste to see if you need more seasoning or lemon juice.
  5. Meanwhile, bring the water back to the boil, add the pasta and cook according to pack instructions. Drain. Combine the hot pasta and a splash of hot cooking water with the pesto. Mix well and stir in the rocket.
  6. Divide among 4 serving bowls, scatter the reserved broad beans, pine nuts, parmesan and basil over, and serve.
 

Broad Bean Frittata June 29, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 8:26 pm
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Just some comments about this recipe:

This is a Weight Watchers recipe. If served with a side salad it’s a substantial enough meal.

This recipe needs plenty of seasoning.

I used frozen peas instead of the broad beans as that’s my own personal preference.

5 points per serving

Serves 2

Ingredients

100g (3 ½ oz) new potatoes (approx 2 potatoes), sliced

100g (3 ½ oz) baby broad beans (frozen ones are fine)

Low fat cooking spray

2-3 small pink shallots or ½ small red onion, sliced

1 garlic clove, chopped very finely

Small handful of fresh flat leaf parsley, chopped roughly

Small handful of fresh mint, chopped roughly

4 eggs, beaten

60g (2 oz) light feta, cubed

Instructions

  1. Cook the potato slices in boiling water for about 7-10 minutes or until just tender. When they are nearly ready, add the broad beans and cook for 3 minutes or until tender. Drain.
  2. Heat a frying pan, mist with low fat spray and add the shallots with 1 tbsp water. Cook until the shallots are softened and the water has evaporated, and then add the garlic, some seasoning, and the drained potatoes and beans.  Mist will with low fat spray and cook for 1 minute more, stirring.
  3. Stir most of the chopped herbs into the beaten egg and add to the pan. Cook for 6-7 minutes or until the base of the omelette is well set, then dot the top with cheese and place under a preheated grill for 5 minutes until the top is set.
  4. Let it rest for 5 minutes, then scatter with the reserved herbs and serve with some salad.
 

Potato Cheese and Onion Bake June 25, 2010

Filed under: Side Dishes,Vegetarian — delishuss @ 8:33 am
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Ingredients

2lbs/908g of floury potatoes

2 red onions

A bunch of spring onions

6oz/170g mozzarella cheese

A bunch of fresh dill

Fry Light/one cal spray

½ pint of skimmed milk

6oz/170g quark

Salt and pepper

I made a few substitutes with the ingredients; firstly I am not a fan of dill so I changed that for some Italian seasoning. Also I couldn’t find quark so I mixed some low fat yogurt, low fat cream cheese and milk together, which worked perfectly.

 Instructions

  1. Pre-heat the oven to 200 degrees Celsius. Peel the potatoes, slice the red onions, chop the spring onions, slice the mozzarella and chop the dill.
  2. Bring a pan of water to the boil; add the potatoes and par-boil for 5 minutes. Drain and leave to cool, and then slice. Heat some fry light in a pan and cook the red onions and spring onions until slightly soft.
  3. Arrange the sliced potatoes with the onions in a gratin dish, in a jug mix the milk with the quark and dill. Season and pour over the potato. Top with the sliced mozzarella and bake for 40 minutes.