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Creamy Prawn Tagliatelle March 27, 2012

Filed under: Fast Food,Favourites,Fish,Healthy Eating,Weight Watchers Recipes — delishuss @ 9:36 pm
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I tripped across a recipe somewhere that had tagliatelle and prawns that I thought looked nice but couldn’t find it, so I came up with the following concoction. It’s really good, if I do say so myself 🙂 It took about 15 minutes in total to make. Can’t complain about that really.

Serves 1

Ingredients

1/2- 1 red chilli, finely chopped

1/4 courgette, coarsely grated

1 clove garlic, crushed

30g frozen peas

75g cooked prawns

3 shallots, chopped

3 tablespoon creme fraiche (I used the Weight Watchers one)

75g tagliatelle

2 tablespoon liquid stock

Salt and pepper

2 tablespoons sunflower oil

2 tablespoons fresh flat leaf parsley, chopped

Method

1. Boil the pasta as per the packet instructions. This should take about 10-12 minutes.

2. Heat the oil in a frying pan. Fry off the onion, garlic and chilli for 3-4 minutes or until the onions have started to soften.

3.  Add in the peas and the prawns and cook for another 4 minutes. Add the liquid stock and spoon in the creme fraiche and stir.

4. The pasta should be cooked by this stage so add it and stir everything through making sure everything is piping hot.

5. Add salt and pepper to taste. Sprinkle with the chopped parsley and serve.

 

Greek Lamb Burgers March 15, 2012

Filed under: Favourites,Meat,Weight Watchers Recipes — delishuss @ 10:59 pm
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Well I have to say Weight Watchers have excelled themselves with this month’s magazine (April). This is a big hit with me. Okay I’ll admit that I did alter the recipe slightly but I think my additions make it 🙂 I couldn’t get mint leaves so I added 2 tsps of mint sauce. I also added 2 tsps of cumin powder and I also added 1 beaten egg to bind the patties. You will need to up the propoints of the recipe because of the egg. You could just keep to the original recipe also. I’ve just added the original recipe below.

 

10 minutes to prepare, 10 minutes to cook

23 propoints per recipe

11 propoints per serving

serves 2

 

Ingredients

250g lean lamb mince

75g carrot, coarsely grated

60g light feta, crumbled

1/2 dried oregano

Few sprigs of fresh mint, leaves only, chopped roughly

Calorie controlled cooking spray

To serve:

2x 40g mini pitta breads

Little gem lettuce

Sliced tomatoes

 

Method

1.  Mix together the mince, carrot, feta, oregano and mint in a bowl, season, and shape into 4 patties.

2. Mist a griddle pan or nonstick frying pan with cooking spray, add the burgers and cook for 2-3 minutes on either side. Leave to rest for 5 minutes, loosely covered.

3.  To serve, lightly toast the pittas, slice the open and fill with lettuce. Add 2 burgers to each and top with the tomato.

Tip: if you can, make them some time in advance and chill them so that they set a bit better. If you make them and add them straight to the pan they do fall apart easily, the lesss turning you can do the better.

 

White Chocolate, Pineapple and Bananna Loaf March 14, 2012

Filed under: Cakes,Weight Watchers Recipes — delishuss @ 10:54 pm
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I saw this recipe in this months Weight Watchers magazine and I had to try it. I must spill the beans though, I didn’t cook it right, I had the oven too hot so the top was cooked but not the middle. I loosened the cake from the edges, and then shook it out and it fell apart, disaster.

A trick that you can use is stick a skewer in the middle of the cake and if the skewer comes out clean then it’s done. This is a case of do as I say and not as I do because I didn’t follow my own rule. I’d say it’s to die for if done properly 🙂

20 minutes to prepare

55  minutes- 1 hour to cook

Serves 10

4 propoints per slice

 

Ingredients

80g low fat spread

80g caster sugar

227g can pineapple rings in natural juice, drained and chopped

1 small banana, mashed

1 large egg, beaten

1 tsp vanilla extract

60g white chocolate, chopped

150g gluten and wheat free plain flour

1 1/2 tsp baking powder

 

Method

1. Preheat the oven to gas mark, 4/180 degrees celsius/ fan 160 degrees celsius. Line a 450g loaf tin with baking parchment (don’t leave out this part like me, mum reckons this was my fatal flaw).

2. Melt the low fat spread and sugar over a low heat, ensuring it doesn’t get too hot. Pour into a mixing bowl and cool for a few minutes, then stir in the pineapple and banana. Add the egg and vanilla extract, then half the chopped chocolate.

3. Sift the flour and baking powder together, then stir into the mixture. Transfer to the prepared tin, then bake on the middle shelf of the oven for 55 minutes-1 hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.

4. To decorate, melt the remaining chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Drizzle over the cooled cake using a teaspoon, then serve.

 

Spicy Sausage Pasta

Filed under: Weight Watchers Recipes — delishuss @ 10:29 pm
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I got this recipe from the current Weight Watchers magazine. I used turkey sausages, I’ll be honest I thought they’d be repulsive but they are actually not too bad. It could possibly be to do with the fact that they are masked in the sauce. I got them because of the propoints value. Sausages are yum but they tend to be high in points. I like this recipe a lot and will definately try it again.  Hope you give it a go.

5 minutes prep, 20 minutes cooking time.

Serves 2 (the portions are pretty decent)

22 propoints per serving

11 propoints

 

Ingredients

Calorie controlled cooking spray

2 garlic cloves, chopped

1 red onion, sliced thinly

1/2-1 red chilli, sliced thinly

4 extra lean sausages, skins removed

1 bay leaf

350g tomatoes, chopped (I used tinned and they worked out fine)

125 garganelli or fusilli pasta

75g Weight Watchers low fat creme fraiche

Fresh parsley, chopped to garnish

 

Method

1. Mist a nonstick pan with cooking spray and add the garlic, onion and chilli. Cook over a medium heat for 3-4 minutes until slightly softened, then add the sausages and increase the heat and cook for a further 5 minutes, breaking up the sausagemeat  into small lumps.

2. Add the bay leaf and tomatoes, season and cook for 5-10 minutes, until the tomatoes have softened.

3. Meanwhile, cook the pasta according to pack instructions. Drain, then mix into the tomato sauce. Stir in the creme fraiche, heat through for 1 minute, then serve garnished with the parsley, if using.

 

Crispy Potato and Meatball Pan Fry February 20, 2012

Filed under: Meat,Potatoes,Uncategorized,Weight Watchers Recipes — delishuss @ 10:30 pm
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I tried this recipe today. I thought it was great. It’s another Weight Watchers recipe, from the Simply Enjoy cookbook this time. I think it would freeze quite well if you wanted to make it at the weekend and eat later or it would be a great one for a family. I’m not an expert but I reckon kids would like the meatballs and it’s a good way to introduce veg as well.

33 Propoints value per recipe

8 Propoints value per serving

Serves 4

Ingredients

400g potatoes, peeled and halved, if large

400g lean beef mince

1 teaspoon dried thyme

Calorie controlled cooking spray

1 leek, sliced thickly

1 courgette, sliced thickly

1 teaspoon cornflour

3 tablespoons red onion chutney

250 ml vegetable stock

3 long fresh rosemary sprigs

200g cherry tomatoes, halved

75g mozzarella light, torn into pieces

Salt and freshly ground black pepper

Method

1. Bring a saucepan of water to the boil, add the potatoes and cook until tender, the drain and leave to cool slightly. Slice the potatoes thickly and aside. Meanwhile, mix the mince and thyme together, season and form into 16 walnut sized balls.

2. Heat a large, deep-sided, ovenproof, non stick frying pan. Spray with the cooking spray, add the meatballs and fry over a medium heat for 8 minutes, turning occassionally, until browned all over. Remove from the heat and set aside.

3. Preheat the grill to high. Meanwhile, bring a pan of water to the boil and blanch the leek and courgette for 2 minutes then drain and refresh under cold running water.

4. Stir the cornflour and chutney into the stock and pour into a small pan. Add two sprigs of rosemary then bring to the boil and season with black pepper. Reduce the heat and simmer for 2 minutes until the sauce has reduced and thickened. Remove from the heat and take out the rosemary and discard.

5. Arrange the tomatoes, leek and courgette in the frying pan with the meatballs. Pour the sauce over, then top with the sliced poratoes. Scatter the mozzarella over the top and grill for 6 minutes or until golden.

6. Chop the remaining sprig of rosemary finely and scatter over the top before serving.

 

Italian Pork Bolognaise with Spaghetti February 13, 2012

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 10:32 pm
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I tried this recipe tonight as I thought the picture in the booklet looked nice. It’s a recipe from the Weight Watchers- Filling and Healthy Day booklet. I’ll be straight with you there wasn’t a whole of flavour in it, so I added some liquid stock and some tomato relish along the way to give it a bit of umph!

There’s no propoints for this recipe, it’s one from the new plan where you can just choose foods from the filling and healthy list. They also didn’t include the quantities for this recipe so I have added my guesstimates below.

Serves roughly 4

Ingredients

500g pork mince meat

1 onion, finely chopped

1 carrot, diced

1 celery stick, diced

2 garlic cloves, crushed

1 can tinned tomatoes

1 tsp healthy oil

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

2 tsp liquid stock

3 tsp tomato relish

Salt and pepper

 

Method

1. Fry extra lean pork mince with the oil.

2. Add diced onion, carrot, and celery.

3. Stir in the garlic, rosemary and thyme

4. Add the tin of chopped tomatoes, relish, and stock and simmer until reduced and thick.

Serve with cooked wholemeal pasta and a green salad dressed with lemon juice.

 

 

Sweet and Sour Chicken February 8, 2012

Filed under: Chicken,Healthy Eating,Rice and Grains,Weight Watchers Recipes — delishuss @ 10:51 pm
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I was going through an oldish Weight Watchers magazine to see if there was anything nice to cook and I realised that I never posted this recipe. This is yummy, it’s not that gloopy texture that you can get in the Chinese take-away. Don’t get me wrong, I like Chinese but I think it often leaves you feeling bloated and stodgy. This is nice and light, might be a good one for a Friday night.

36 propoints per recipe

9 propoints per serving

Serves 4

15 minutes prep, 15 minutes cooking time

 

Ingredients

230g can pineapple chunks or rings in natural juice

100ml chicken stock

1 tbsp soy sauce

1 tbsp rice or white wine vinegar

2 tsp tomato puree

1 tsp clear honey

2 tsp cornflour

200g long grain rice

Calorie controlled cooking spray

500g skinless boneless chicken breast, chopped

1 onion, sliced

1 large carrot, sliced thinly

1 courgette, chopped

1 red pepper, de-seeded and chopped

1 yellow pepper, de-seeded and chopped

2 tomatoes, chopped

Fresh coriander leaves, to garnish

 

Method

1. Drain the juice from the pineapple into a jug and add the chicken stock, soy sauce, vinegar, tomato puree, honey and cornflour. Stir to blend, then set aside. Chop the pineapples into pieces if you’ve bought rings.

2. Cook the rice according to the pack instructions.

3. Meanwhile, mist a wok or large frying pan with cooking spray. Add the chicken and stir fry over a high heat for 3-4 minutes, until browned.

4. Add the onion, carrot, courgette and peppers to the chicken and continue to stir fry for 3-4 more minutes.

5. Stir sauce and add it to the chicken and vegetables, along with the pineapple and tomatoes. Stir until thickened, then turn the heat to low and cook for 4-5 minutes. Serve with the rice, garnished with coriander, if you like.

 

 

Quick Vietnamese Curry Noodles

Filed under: Fast Food,Healthy Eating,Weight Watchers Recipes — delishuss @ 10:28 pm
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This is a really tasty one. I took it from Weight Watchers The Complete Kitchen Cookbook. I didn’t have Thai curry paste so I used korma paste, it sounds a bit weird but it actually worked quite well. Give it a whirl. I finished off writing the recipe below and realised that I never tell you how long the recipe takes. You see with me I just do it and then realise half way through that it takes 3 hours and it’s already 10 o’clock at night 🙂 So I have taken a mental note and I will add the times in any new recipes.

This one takes 15 minutes in total.

19 propoints value per value

10 propoints per serving

Serves 2

Ingredients

Calorie controlled cooking spray

3 shallots, sliced

1 level teaspoon red Thai curry paste

1 teaspoon medium curry powder

200ml reduced fat coconut milk

1 teaspoon soft light brown sugar

200ml vegetable stock

100g sugar snap peas, halved

150g sachet pre-cooked rice noodles

75g beansprouts, rinsed

150g cooked lean roast beef, shredded

a squeeze of lime juice

2 tablespoons chopped fresh coriander, to serve

 

Method

1. Spray a medium non stick frying pan with the cooking spray and cook the shallots for 2 minutes. Add the curry paste and powder and fry for 1 minute, stirring, to bring out the spice flavours. Pour in the coconut milk which will bubble and thicken slightly.

2. Next add the sugar, stock and sugar snap peas. Cook for 3 minutes then sprinkle in the rice noodle, separating them with your fingers as you do. Mix the beansprouts and roast beef then heat through for 2-3 minutes until piping hot.

3. Stir in the lime juice to taste and serve scattered with coriander.

 

Roasted Vegetable Pasta Bake January 30, 2012

Filed under: Healthy Eating,Pasta,Weight Watchers Recipes — delishuss @ 10:14 pm
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The leader at my Weight Watchers gave us this recipe. It’s from the Filling and Healthy Day booklet. It’s really good. You could make a batch and freeze it, although I haven’t tried freezing it yet. The recipe doesn’t mention salt and pepper but I think it needs a fair bit. Also I over complicated the method, word of advice follow the method below and it will save you a lot of time. There’s no points value for this one but it’s pretty low, just calculated whatever weight of pasta you use, the oil, the quark and the egg.

Ingredients

Any vegetables that you like and are suitable for baking (e.g. celeriac, butternut squash, courgette, red pepper, and red onion)

1 fresh chilli, chopped

1 1/2 cans tinned tomatoes

150g wholewheat pasta

1 tub quark

chopped fresh herbs of your choice

1 egg

chopped fresh basil

 

Method

1. Roast veg with 1 teaspoon of healthy oil and the chilli until soft and coloured.

2. Add chopped tomatoes and plenty of fresh herbs and continue to cook in the oven until reduced and thick.

3. Add the freshly cooked wholemeal pasta and top with a mixture of quark and beaten egg.

4. Bake until golden and garnish with torn fresh basil leaves.

 

Tip:  Beat the egg and the quark together in a bowl. Then use a spatula to spread the quark and the egg mixture.

 

 

Chunky Chilli Bean Soup

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 9:54 pm
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I had planned to go through the majority of the recipes in a soup cookbook that I bought but it didn’t really happen. Best made plans and all that. I was making a lot of veg soup and was a bit bored with it, so I came across this recipe in the Weight Watchers complete kitchen book.  It’s not your typical tomato soup recipe as well, sometimes I find tomato soup a bit tangy but this one isn’t. I’ll definately try this one again. The other bonus is that it’s very filling, always a good thing.

 

16 propoints value per recipet

Serves 6

 

Ingredients

1 onion, chopped

1.2 litres vegetable stock

3 celery sticks, diced

1 red pepper, de-seeded and diced

1 yellow pepper, de-seeded and diced

2 teaspoons ground cumin

a pinch dried chilli flakes

2 tablespoons tomato puree

400g can chopped tomatoes

410g can kidney beans in water, drained and rinsed

198g can sweetcorn, drained

Juice of 1/2 a lime

3 tablespoons chopped fresh coriander

 

Method

1. place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 3 minutes then add the celery and peppers. Cover again and cook for a further 5 minutes.

2. Add the cumin, chilli flakes and tomato puree and cook for 1 minute, stirring, to bring out the flavour, before adding the chopped tomatoes and the rest of the stock. Bring back to the boil and simmer for 10 minutes.

3. Add the kidney beans and sweetcorn to the soup and simmer for 5 minutes. Mix in the lime juice and serve the soup scattered with the coriander.

 

Note: I’m not a big fan of celery so I left that out and used courgette instead. Also, I used a fresh chilli instead of the flakes. I threw in some chopped garlic as well.