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Margherita Pizza January 16, 2012

Filed under: Italian,Weight Watchers Recipes — delishuss @ 10:16 pm
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I often fancy a little indulgence at the weekend, pizza would be up there on my list of treats. So I was delighted when I saw this healthy option by Weight Watchers. I got the recipe from the February issue of the Weight Watchers magazine. I’m always put off by the effort involved in making pizza from scratch but this is really handy. Worth trying some weekend when you can take it at your leisure.

13 propoints per serving

serves 4

Ingredients

200g strong white bread flour

200g plain white flour, plus tbsp extra for kneading

1 tsp salt

1 tsp (1/2 c 15g sachet) fast action dried yeast

2 tsp olive oil

250ml tepid water

To top the pizza

1 x speedy tomato sauce recipe (see bottom of recipe)

150g cherry tomatoes, quartered

2 tbsp shredded fresh basil

125g pack reduced fat mozzarella cheese, drained and diced

25g freshly grated parmesan cheese

Method

1. To make the pizza dough, combine both flours in a large mixing bowl with the salt and yeast. Make a well in the centre and add the olive oil and almost all of the tepid water. ( The water should feel just warm, if it is too hot, it may kill the yeast). Use a table knife or kitchen spoon to bring the liquid and flour together, adding just enough to make a soft dough that comes together without being sticky, leaving the bowl clean.

2. Dust the work surface with 1 tbsp of the extra flour and start to knead the dough. Using the heel of your hands, roll the dough away from you, pressing down firmly as you do so, then bring the dough back towards you and repeat with the other hand, so you are rolling the dough back and forth, alternating your hands as you roll. Knead for 3-4 minutes until the dough feels soft, springy and elastic. If you prod the dough,, the indentation should spring back lightly.

3. Return the dough to the mixing bowl and cover with clingfilm. Lease to rise for 1 hour or until it has doubled in size. Preheat the oven to gas mark 7/220 degrees celsius/200 degrees celsius with fan oven.

4. While the dough is rising, make the speedy tomato sauce.

5. Punch the dough down to deflate it, then divide it into 4 balls. Dust 2 baking trays with a little of the remaining flour and use the rest to roll out the dough.

6. For each pizza, shape a ball of dough into a fat disc, then use a rolling pin to gently press down on the dough, start to flatten it into a neat circle before you roll out. Use the rolling pin to roll out to a 20cm disc. Transfer to a baking tray. Repeat for the other dough balls.

7. Spread pizza with a quarter of the sauce, then scatter with the cherry tomatoes, basil, mozzarella and Parmesan cheese. Season generously with black pepper and leave to rise for 10-15 minutes.

8. Bake in the oven for 12-15 minutes until the bases are risen, golden brown and crisp at the edges. Swap the trays over after 8-10 minutes.

Speedy Tomato Sauce

Place a 400g can chopped tomatoes, 1 crushed garlic clove, 1/2 tsp grated lemon zest, 1/4 tsp mixed dried herbs and 1 tsp castor sugar in a lidded saucepan and bring to the boil. Cover and then simmer for 10 minutes, stirring once or twice, then season to taste.

 

Linguine with roasted cherry tomatoes and garlic breadcrumbs January 2, 2012

Filed under: Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 9:15 pm
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I got this recipe from the Weight Watchers magazine. The jury is a bit out on it but I decided to post it anyway, you might like to try it. I just think it’s a bit dry, big lashings of olive oil would probably sort it out but that’s not really the Weight Watchers way.

10 Propoints per serving

Serves 2

 

Ingredients

125g linguine

30g coarse fresh white breadcrumbs

1 garlic clove, crushed

1 tbsp olive oil

250g cherry tomatoes

2 tsp low fat spread

15g finely grated Parmesan

A splash of balsamic vinegar

A few fresh basil leaves, torn

 

Method

1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees. Cook the pasta according to pack instructions.

2. Meanwhile, mix the breadcrumbs with the garlic and olive oil and some seasoning. Set aside. Put the tomatoes in a small baking dish and place in the oven for 8 minutes.

3. Scatter the breadcrunbs over the tomatoes and return to the oven for about 7 minutes or until the crumbs are golden and the tomatoes are starting to split.

4. Drain the pasta and toss with the low fat spread and Parmesan. Divide between 2 plates and top with the tomatoes. Splash a little balsamic vinegar over the scatter with the basil. Serve.

 

Cheat’s Veggie Moussaka

Filed under: Vegetarian,Weight Watchers Recipes — delishuss @ 9:02 pm
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Okay so, my New Year’s resolutions to eat healthily and get fit have kicked off with gusto. This is a Weight Watchers recipe from the ‘One Pot Meals Cookbook’. My intention is to cook pots of stuff at the weekend that can be eaten over the course of the week so that I’m not tempted to fall off the wagon. This recipe definately fits the bill. You could replace the quorn mince with beef mince but you know I think the quorn mince is pretty good and it cuts down on the calories and fat content. I have tried other quorn products and I think the mince is about the best of them.

Propoints value per recipe 21

Propoints value per serving 3

Serves 6

 

Ingredients

Calorie controlled cooking spray

2 large onions, halved and sliced

3 garlic cloves, chopped

400g can chopped tomatoes

2 tablespoons tomato puree

400ml vegatable stock

1/2 teaspoon ground cinnamon ( I used mixed spice instead, just a matter of preference)

3 bay leaves

1/2 teaspoon dried oregano

200g potatoes, peeled, halved and sliced

1 large aubergine, halved and sliced

350g pack Quorn mince

250g low fat fromage frais

1 egg

25g feta light, crumbles

4 tomatoes, sliced

Salt and black pepper

 

Method

1. Preheat the oven to Gas Mark 4/180 degrees celsius, fan oven 160 degrees celsius. Heat a lidded flameproof and ovenproof dish, spray with the cooking spray then add the onins and the garlic. Stir well then cover and cook for just under 10 minutes, stirring occasionally and adding a splash of water if they start to stick.

2. Add the canned tomatoes, puree and stock to the dish then stir in the cinnamon or mixed spice, bay leaves and oregano. Stir well then addd the potato and aubergine slices.

3. Cover and leave to simmer for 20 minutes until the aubergine is soft and the potatoes are tender. Remove from the heat and stir in the Quorn.

4. Beat the fromage frais with the egg and the feta cheese and spread over the Quorn mixture. Arrange the fresh tomato slices on top and season. Bake in the oven for 25 minutes until the topping is set. ( I have a gas oven and it took about 45 minutes for it to set)

Serve with a side salad

 

Tropical Fruit Pavlova December 26, 2011

Filed under: Desserts,Weight Watchers Recipes — delishuss @ 7:26 pm
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Pavolva would probably be my favourite dessert but I haven’t really been too successful at making it right. So I made up in my mum’s house to see if it would work out differently and it did. I’m going to blame my gas oven 🙂 It turned out great and was surprisingly easy to do. I got this recipe from the Weight Watchers magazine. So it has to be good for you 🙂

5 Propoints per serving

Serves 6

Note: Make the meringue the night before and leave to cool in the oven overnight. It will keep for 2 days if left uncovered in a cool dry place.

Ingredients

4 egg whites

200g caster sugar

300g fresh mango chunks

175g fresh pineapple chunks

2 passion fruit

30g pomegranate seeds

170g pot of 0% fat Greek yoghurt

100g Weight Watchers reduced fat thick cream

 

Method

1. Pre-heat the oven to Gas mark 2/150 degrees celisus/ 130 degrees if using fan assisted oven.

2. Line a baking sheet with parchment.

3. In a large clean mixing bowl, whisk the egg whites to stiff peaks. Whisk in the sugar 1 tablespoon at a time, making sure that it is incorporated well before adding the next spoonful. The result should be a stiff glossy meringue.

4. Spread the meringue in roughly a 25cm circle on the sheet of baking parchment, lifting the edges slightly to make a low rim.

5. Place in the oven and turn down the heat to Gas mark 1, 140 degrees and 120 degrees celsius with a fan assisted oven. Cook for 1 hour until dry and firm to touch. Turn the oven off and leave the meringue in there until completely cool.

6. When ready to serve, peel the baking parchment away and place on a serving plate.

7. Mix the pineapple, mango and passionfruit together.

8. Combine the yoghurt and cream and spread on the meringue case and then top with the fruit.

9. Sprinkle the pomegranate seeds over and serve straight away.

 

It truly is delightful.

 

 

 

 

Chicken and Bean Nachos December 19, 2011

Filed under: Weight Watchers Recipes — delishuss @ 10:04 pm
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I love Mexican food, put a plate of nachos in front of me and I inhale them so I was delighted when I saw a healthyish option for nachos. I got the recipe from a Weight Watchers magazine. Needless to say I devoured them. Hope you enjoy.

Serves 2

13 Propoints per serving

 

Ingredients

200g skinless boneless chicken breasts, chopped

1-2 tsp fajita spice

1 tsp vegetable oil

1 small onion, sliced

125g mushrooms, sliced

230g can chopped tomatoes

115g canned black eye beans, drained

4x 18g bags Weight Watchers Tortillas

40g reduced fat cheddar cheese, grated

To serve:

2 tbsp reduced fat soured cream

Chopped spring onions

Pickled jalapeno peppers ( I found red jalapeno peppers in Tesco, think the brand is Discovery- really good and not as hot as the green ones)

 

Method

1. Combine the chicken and spice in a non-metallic bowl and set aside while you cook the onion and mushrooms.

2. Heat the oil in a frying pan and, when hot, add the onion and mushrooms and stir fry for 5 minutes or until  softened and beginning to brown. Add the chicken and cook for 5 minutes or until browned. Stir in the tomatoes and beans, reduce the heat and cook for 5 minutes or until the chicken is cooked through.

3. Preheat the grill. Add the tortilla chips to an ovenproof dish. Spoon the tomato and chicken mixture over the chips. Sprinkle the cheese over the top and melt under the grill.

4. Scatter the Jalapeno peppers, spring onions over the top and serve with the sour cream. Remember this is for sharing 🙂

You could also serve some guacomole with this but it would obviously change the propoints values dramtically. Here’s a recipe for you: https://delishuss.wordpress.com/2011/08/07/guacomole/

 

Beetroot Soup with Spiced Yoghurt December 11, 2011

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 3:19 pm
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Hi everyone. Beetroots are in season at the moment. I came across some fresh ones at the farmer’s market in Howth. So I said I’d give this recipe a shot. To be honest I’m not really sold on it but I thought I’d share it with you. I just think it’s too sweet. I was trying to think of what to add that would make it more savoury but couldn’t really think of anything. I’d be interested in any suggestions that you have.

I got this recipe from the Simply Enjoy Weight Watchers cookbook. I made a few ammendments to it. I chopped the betroot into segments and roasted them with some low cal spray, red onions, balsamic vinegar and whole garlic cloves at about 200 degrees celsius for about 45 minutes until the betroots are tender.

Propoints value per recipe 7

Serves 6

1 Propoint per serving

Ingredients

Calorie controlled cooking spray

1 large onion, chopped

2 carrots, peeled and sliced

800g uncooked beetroot, trimmed, peeled and cut into bit size pieces

2 teaspoons cumin seeds

1.5 litres of vegetable stock

finely grated zet of 1 large orange

1 teaspoon caraway seeds

6 tablespoons low fat natural yoghurt

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

5 cloves of garlic

Method

1.  Heat a large, heavy based, non-stick saucepan. Spray with the cooking spray and cook the onion for 5 minutes, stirring regularly. Add the carrots and half of the cumin seeds then cook over a medium heat for another 2 minutes.

2. Add in the roasted beetroot and pour in the stock. Bring to the boil then reduce the heat and simmer for 30 minutes or until the vegetables are very tender. Using a blender or hand held blender, whizz until almost smooth. Season to taste, add half of the orange zest, and reheat, if necessary.

3. Meanwhile, toast the remaining cumin and caraway seeds in a dry non stick frying pan for a minute or so until they smell aromatic.

4. Divide the soup between six bowls then top with a spoonful of yoghurt and scatter over the remaining orange zest and toasted spices.

Tip: When you are chopping up the betroot use rubber gloves to prevent your hands staining.

 

Beef and Onion Braise December 4, 2011

Filed under: Meat,Soups and Stews,Weight Watchers Recipes — delishuss @ 10:38 pm
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This recipe is really what I would call brown stew but a few additional ingredients makes it taste a bit different from my style of recipe. I like it all the same. In my humble opinion a stew needs to be served with spuds. I sliced a load of baby potatoes and layered them on the top before I added it to the oven. Just something to note though, they potatoes are not included in the propoints so you will have to point those seperately.

This is a perfect winter warmer.

 

ProPoints per recipe 27

7 ProPoints per serving

 

Ingredients

3 small onions, cut into wedges

4 x 150g lean beef, cut into chunks. (Stewing or casserole beef)

2 tablespoons of plain flour

700 mls of beef stock

300g carrots, peeled and cut into sticks

3 cloves of garlic

2 tablespoons of tomato puree

1 tablespoon of worchestershire sauce

1 Bouqet garni or half teaspoon of mixed herbs

2 bay leaves

350g large closed cup mushrooms sliced thickly

Calorie controlled cooking spray

Freshly ground black pepper

 

Method

1. Preheat the oven to gas mark/160 degrees celsius.

2. Spray a large, lidded non stick, flameproof and ovenproof casserole dish with the cooking spray, place over a medium hear on your hob.

3. Add the onions and cook for 4 minutes on each side under coloured, remove and set aside.

4. Season the beef with black pepper add to the dish and brown on both side, only enough to colour them, not cook them, remove and set aside.

5. Stir the flour into the dish then gradually add the stock, stirring all the time to prevent lumps from forming, when thickened add all remaining ingredients.

6. Return the onions and beef to the dish, cover and cook in the oven for 2 and a half hours until meat is tender.

7. Remove the Bouqet Garni and bay leaves before serving

 

Cod Pilaff

Filed under: Curries,Fish,Healthy Eating,Weight Watchers Recipes — delishuss @ 10:11 pm
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Hi everyone,

I kind of went off the grid there for a while but had a week off this week so I tried lots of  new recipes. This one is an adaptation from Weight Watchers one: Smoked Haddock Pilaff. I’m not gone on smoked fish so I just used plain cod and spiced the recipe up a bit. I only added extra spices so I would imagine the propoints values haven’t changed.

8 Propoints value per serving

Serves 1

 

Ingredients

Low fat cooking spray

1/2 red onion, sliced

2 whole cardamon pods, crushed lightly

1 tablespoons of curry powder

1 tablespoon of smoked paprika (I know not authentically Indian)

1/2 teaspoon cumin

1 teaspoon of garam masala

40g dried basmati rice

250 ml vegetable stock

60g green beans, trimmed and chopped

100g skinless cod fillets, cut into chunks

25g frozen sweetcorn, defrosted

1 tablespoon of chopped fresh parsley

 

Method

1. Spray a medium sized, non stick lidded saucepan with the cooking spray and heat until hot. Add the onion and cook for 5 minutes until softened, adding a splash of water if it starts to stick.

2. Add the spices except for the paprika and cook for a few minutes, before adding the rice. Stir to coat then add the stock.

3. Bring to the boil, cover and cook for 8 minutes. Coat the fish in the smoked paprika. Add the beans and the fish to the pot. Cover again.

4. Continue cooking for 3-4 minutes until everything is cooked through. Most of the water should have been absorbed but drain any that hasn’t.

5. Remove from the heat, flake the fish, stir in the sweetcorn and leave to heat through for about 2 minutes. Serve the pilaff, garnished with the parsley.

 

 

 

 

Sloppy Joe October 26, 2011

Filed under: Favourites,Meat,Weight Watchers Recipes — delishuss @ 9:42 pm
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Well this was a bit hit with me. Yummy! I got it from the Weight Watchers ‘One-Pot Meals’ cookbook. Hope you enjoy it as much as I did.

Serves 6

6 Propoints per portion (bit optimistic if you ask me)

Ingredients

calorie controlled cooking spray

1 large onion, chopped

4 garlic cloves; 3 chopped and 1 whole but peeled

2 tablespoon mild of hot chilli powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoons chopped fresh thyme, plus extra for sprinkling if desired

500g turkey mince

2 tabelspoons plain flour

425 ml chicken stock

400g can cherry tomatoes

4 celery sticks, chopped

4 carrots, peeled and chopped

1 large red pepper, de-seeded and chopped

250g pack closed cup mushrooms, chopped

100g frozen sweetcorn

12g French stick, cut into 12 thick slices

Salt and freshly ground black pepper

Method

1. Heat a large, lidded, flameproof and ovenproof dish and spray with the cooking spray. Add the onion and chopped garlic, cover and cook over a low to medium heat, stirring occasionally for about 5 minutes. If they start to stick, add a splash of water.

2. Stir the spices and thyme into the onion. Add the turkey mince, breaking up the mince with a wooden spoon, and flour. Pour in the chicken stock, then heat, stirring, until bubbling and thickened.

3. Tip in the tomatoes, celery, carrots, pepper, mushrooms, and sweetcorn. Season and then cover the pan and leave to simmer. Stirring occasionally, for 30 minutes until the vegetables are tender, preheat the oven to Gas Mark 6/ 200 degrees celsius.

4. Rub the whole garlic clove over the bread slices and then spray with the cooking spray. Arrange the bread garlic side up on top of the mince and bake in the oven for 15-20 minutes until golden.

Scatter with thyme, if using and serve.

Top tip: I added a few spoons of tomato chutney, I just think it really adds to the tomato flavour and it’s not as tangy as tomato puree. I also sprinkled the dish with cheese before putting it in the oven. You would need to add to the points also if you are watching your weight.

 

Chinese Chicken and Sweetcorn Soup October 11, 2011

Filed under: Chicken,Favourites,Soups and Stews,Weight Watchers Recipes — delishuss @ 6:43 pm
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I don’t know why but I thought chicken and sweetcorn soup would be quite complicated but it is dead easy. I got this recipe from the Weight Watchers ‘One-Pot Meals’ cookbook. It’s a recipe that really needs to be made and consumed straight away but it doesn’t take long at all. I added some chopped chilli and threw it in with the spring onions. It’s definitely a recipe I’ll be trying again.

Serves 2

8 Propoints per serving

Ingredients

100g skinless boneless chicken breast

340g can sweetcorn, drained or 285g frozen sweetcorn

600ml chicken stock

1 tablespoon cornflour

2 spring onions, shredded

1 egg, beaten

Method

1. Place the chicken breast between two sheets of cling film then hit firmly with the base of a saucepan or a rolling pin to flatten. Cut the chicken into thin strips.

2. Put the sweetcorn in a pan then pour in the stock. Mix the cornflour with 2 tablespoons of water and add it to the pan. Heat, stirring, until bubbling and thickened.

3. Add the chicken and spring onions, cook for about 1 minute (the chicken cooks quickly as soon as it is added), then drizzle in the egg and stir to create the classic Chinese egg threads in the soup. The egg will cook instantly as it hits the hot soup. Serve in warmed bowls.