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Salsa Chicken with Beans and Rice October 1, 2011

Filed under: Chicken,Rice and Grains,Weight Watchers Recipes — delishuss @ 6:43 pm
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I got this recipe from the Weight Watchers ‘One Pot Meals’ cookbook. It’s dead easy to make. I suppose it’s quite high in points but it is a good filling meal so you wouldn’t be eating for a while afterwards and it would probably stop you from snacking so it’s worth it.

14 propoints

Ingredients

300g jar salsa

200ml chicken stock

300g butternut squash peeled, de-seeded and cut into chunks

1 red pepper, de-seeded and cut into chunks

75g dried basmati rice

15g chopped fresh coriander

300g skinless bonesless chicken beast, cut into chunks

410g can red kidney beans in water, drained and rinsed

 

Method

1. Tip half of the jar of salsa into a lidded pan then pour in the stock. Add the squash and pepper, and then cover and simmer for 10 minutes.

2. Add the rice, half the coriander and the chicken then cover the pan and cook gently for about 8 minutes until the rice is tender and the chicken is cooked through.

3. Stir in the beans. Cover and leave for a few minutes to settle. Serve with the remaining salsa and scatter with the rest of the coriander.

 

 

Sausage, bean and chorizo stew

Filed under: Meat,Weight Watchers Recipes — delishuss @ 5:07 pm
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I took this recipe from a Weight Watchers magazine. Great comfort food coming into the autumn/winter. This can be frozen and kept up to 3 months. If you can’t find pinto beans you can substitute them for pretty much any beans. I used butterbeans.

It’s really easy to make, give it a go. #

7 propoints per serving

Ingredients

2 red onions, sliced

Calorie controlled cooking spray

280g reduced fat pork sausages, halved

3 garlic cloves, crushed

110g cooking chorizo, sliced

1 tsp smoked paprika

1 tsp black mustard seeds

2 tsp cumin seeds

400g can chopped tomatoes

6 ripe tomatoes, chopped

400g can pinto beans, drained

Handful of chopped fresh parsley

 

Method

1. Put the sliced onion in a large, lidded saucepan and mist with the cooking spray. Cook on a low hear until soft.

2. Increase the heat, add the sausages and cook for another few minutes until they have browned a little on all sides.

3. Add the garlic and chorizo and cook for 1-2 minutes until the chorizo has released its oil.

4. Reduce the heat, add the smoked paprika, black mustard and cumin seeds and cook for 5 minutes more.

5. Tip the canned and fresh tomatoes into the pan along with 400ml water. Cover and summer for 30 minutes, stirring occasionally.

6. Add the beans and increase the heat to allow the liquid to reduce slightly. This will take about 10 minutes. Leave to sit for 5 minutes, then garnish with parsley and serve.

 

 

Piperade Wrap September 11, 2011

Filed under: Fast Food,Healthy Eating,Weight Watchers Recipes — delishuss @ 8:03 pm

This is a good one for breakfast, brunch or lunch. It’s quick and simple and just what you need to start the day. I got the recipe from the Weight Watchers ‘Simply Enjoy’ cookbook. It’s a great cookbook actually, I would highly recommend it. I got a good bit of stuff out of it and it’s all pretty healthy stuff.

 

Serves 1

7 Propoints per serving

 

Ingredients

Calorie controlled cooking spray

25g red pepper, de-seeded and diced

1 spring onion, sliced thinly

1 tomato, de-seeded and diced

2 small eggs, beaten lightly

1 large low fat tortilla wrap

Salt and freshly ground pepper

 

Method

1. Heat a small, heavy based, non stick pan and spray with the cooking spray. Add the red pepper, spring onion and tomato and stir fry for 2 minutes until softened.

2. Pour in the eggs, season, and cook, stirring constantly to prevent the eggs from sticking, until scrambled.

3. Meanwhile, heat a large frying pan and warm the tortilla for about 2 minutes, turning once. This helps to soften the tortilla.

4. Spoon the piperade on to one half of the warm tortilla, tuck in the ends and roll up. Slice in half on the diagonal.

 

Christmas Salad August 30, 2011

Filed under: Healthy Eating,Weight Watchers Recipes — delishuss @ 8:49 pm
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Let’s face it salads can be dull and boring but this is a winner. I’m not really sure why this is called a Christmas salad, I think it would work any time of the year. This a recipe from the Weight Watchers ‘Simply Enjoy’ cookbook.

7 Propoints per serving

Serves 6

 

Ingredients

50g pecans

calorie controlled cooking spray

2 slightly under-ripe pears, peeled, cored and each cut into 8 wedges

1 teaspoon ground ginger

2 teaspoons clear honey

140g watercress

3 tablespoons balsmic vinegar

1 small red onion, cut into thin rings

3 cooked beetroot, diced

75g stilton cheese, crumbled into small pieces

freshly ground black pepper

 

Method

1. Put the pecans in a dry, non stick frying pan and then toast them over a medium-low heat for 4 minutes, turning once. Remove from the pan and leave to cool.

2. Spray the pan with the cooking spray and cook the pears for 4 minutes over a medium heat, turning once. Add the ginger and honey, turn the pears to coat them in the syrup mixture and cook for another minute.

3. Divide the watercress between four plates and drizzle over the balsamic vinegar. Scatter the onion, beetroot, and pecans over the leaves. Top with the pears and crumbled stilton then season with black pepper.

Serve immediately.

 

If the thought smelly cheese churns your stomach you could replace it with feta instead.

 

Jerk Chicken with Caribbean Beans

Filed under: Chicken,Weight Watchers Recipes — delishuss @ 8:36 pm
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This is a bit of a take on chicken fajittas really. I thoroughly enjoyed them. I found it hard enough to get the black beans. I know they are in tescos but I didn’t managed to get there. I used red kidney beans instead. I took the recipe from the Weight Watchers ‘Simply Enjoy’.

10 propoints per serving

Serves 4

Ingredients

8 skinless boneless mini chicken fillets

2 tablespoons jerk spice mix

350g butternut squash, peeled, de-seeded, and cut into 1 cm cubes

calorie controlled cooking spray

1 onion, chopped finely

2 large garlic cloves, chopped finely

1 yellow pepper, de-seeded and diced

1 teaspoon dried thyme

1 teaspoon cumin seeds

400g black beans, drained and rinsed

3 tablespoons chopped fresh coriander

25g sweet and hot jalapenos (from a jar), drained and roughly chopped

salt and freshly ground black pepper

 

To serve

4 tortillas

4 tablespoons 0% fat Greek yoghurt

 

Method

1. Put the chicken fillets on a plate. Sprinkle over the jerk spices, coating both sides, then cover and chill. Bring a pan of water to the boil, add the butternut squash and cook for about 10 minutes or until tender. Drain then refresh under cold running water.  Set aside.

2. Meanwhile, heat a lidded non stick saucepan, spray with the cooking spray then cook the onion for 8 minutes, covered, stirring regularly. Add the garlic, pepper, thyme and cumin seeds. Spray with the cooking spray and fry for another 3 minutes, stirring.

3. Preheat the oven to Gas Mark 1/4/110 degrees celsisus. Add the black beans, squash and 2 tablespoons of water to the saucepan with the onions and peppers. Stir and heat through for 5 minutes.

4. While the black beans mixture is cooking, heat a griddle or non stick frying pan, spray the chicken with the cooking spray and cook four of the chicken fillets for 6 minutes, turning once, or until cooked through. When the black beans and squash have finished cooking , season and stir in the coriander and jalapenos.

5.  Cover the first batch of cooked chicken and keep warm while you cook the second batch. Meanwhile, wrap the tortillas in foil and warm in the oven. Place a tortilla on each serving plate, top with the black bean mixture then the chicken. Place a spoonful of yoghurt on top before serving.

 

 

Halloumi and Vegetable Burgers August 7, 2011

Filed under: Vegetarian,Weight Watchers Recipes — delishuss @ 5:28 pm
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I don’t make an awful lot of vegetarian food. I have this notion that I’d miss the meat but really it is only that, a notion. This is great, real filling. The recipe is from the Weight Watchers Simply Enjoy cookbook. The method suggests making these in the oven and really that’s the only way to make them, I tried cooking them on the pan because I was short of time, but they fall apart.

8 propoints per serving

Serves 4

Ingredients

125g light halloumi cheese, patted dry and grated coarsely

2 carrots, peeled and grated coarsely

125g canned sweetcorn, drained

2 large spring onions, chopped

40g fresh breacrumbs

1 egg, beaten lightly

calorie controlled cooking spray

salt and freshly ground pepper

To serve

4x wholemeal rolls

4 curly lettuce leaves

tomato slices

red onion slices

cucumber slices

4 tablespoons spicy tomato salsa or relish

 

Method

1. Put the halloumi, carrot, sweetcorn and spring onions in a food processor and whizz to a coarse paste. Spoon the mixture into a mixing bowl and stir in the breadcrumbs, eff and seasoning. Shape into four burgers- the mixture is quite loose but holds together when cooked.

2. Preheat the oven to Gas Mark 4/180 degreees celsius and spray a baking tray with the cooking spray. Transfer the burgers to the baking tray, place in the oven and cook for about 20-25 minutes, turning halfway through the cooking, until cooked through and golden.

3. Meanwhile, cut each roll in half and lightly toast. Top one half of each roll with a lettuce leaf and slices of tomato. Add the burgers and top with cucumber and red onion as well as a tablespoonful of the salsa/relish and finally the top of the roll. Serve straightaway.

The recipes suggests making the day before and storing in the fridge as it firms them up and they are easier to cook.

 

Bonfire Chilli July 26, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 9:28 pm
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I tried this one this evening. It’s a strange mix of flavours but it works. I really enjoyed it. Probably best for a winter’s evening. I got the recipe from the Simply Enjoy Weight Watchers cookbook. The recipe recommends serving with a jacket potato, I served it with rice. Both are good.

Serves 6

4 Propoints per serving

Ingredient

400g lean stewing beef, trimmed of visible fat, and cut into small pieces

Calorie controlled cooking spray

1 onion, sliced

3 garlic cloves, chopped

350g butternut squash, peeled, de-seeded and cut into 1 cm cubes

400g can chopped tomatoes

1 tablespoon tomato paste

1/2 teaspoon ground cinnamon

1/4-1/2 teaspoon dried chilli flakes

2 flame roasted peppers from a jar, about 150g, drained and chopped

10g of plain chocolate

400g can black eyed beans, drained and rinsed

3 tablespoons chopped fresh coriander

Salt and freshly ground black pepper

Method

1. Heat a large lidded casserole dish. Spray the beef with the cooking spray and season. Cook the meat in batches for 3 minutes until browned all over. Remove from the pan and cover.

2. Add the onion to the casseroledish, spray with the cooking spray and cook, covered for 5 minutes until softened.  Add the garlic and squash, then cook for a further 5 minutes.

3. Return the beef to the casserole dish with the chopped tomatoes, 150ml water, tomato paste and spices then bring to the boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the peppers and chocolate then stir until the chocolate has melted.

4. Add the beans and half of the coriander. Season and simmer for another 10-15 minutes, half-covered. Serve sprinkled with the remaining coriander.

 

Lemon Meringue Roulade June 26, 2011

Filed under: Desserts,Favourites,Weight Watchers Recipes — delishuss @ 6:29 pm
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This is so easy to make. However, you would really need a mixer for it to get the consistency right. It’s a Weight Watchers recipe.  I haven’t had much success with meringue type pavalova recipes and I’ll admit that I burnt this first time around. I don’t give up easily particularly when people say it’s such an easy to make. I felt like I had to prove it to myself that I could do it. Word of advice is to watch this one closely as it can burn quite quickly. It’s a lovely fresh summer recipe.

Serves 6

5 propoints per serving

Ingredients

4 egg whites

200g caster sugar

Zest of 1 lemon

3 tbsp lemon curd

1 tsp icing sugar

1 tub of quark, approximately 250g

Method

1. Preheat the oven to gas mark 6/ 200 degrees celsius and line a swiss roll tin measuring 23cmx33cm with baking parchment.

2. Put the egg white in a bowl and whisk until soft peaks form, then gradually add the sugar, whisking continuously to make a smooth glossy meringue that stands firm. Fold in the lemon zest.

3. Spoon into the prepared tin and level with the back of a spoon. Bake in the oven for 8 minutes until the top is golden., the reduce the oven temperature to gas mark 3/160 degrees celsius and cook for a further 10 minutes until the meringue is firm to the touch. Turn out onto a board covered with another sheet of parchment and leave to go cold.

4. Remove the paper from the meringue and discard. Spread the quark over the roulade, leaving a border of 1cm, then dollop the lemon curd over the top. Roll up the mreingue from the short side using the parchment to help. Put onto  serving plate and dust with the icing sugar. Serve immediately.

 

Bolognese Bake

Filed under: Meat,Pasta,Weight Watchers Recipes — delishuss @ 5:47 pm
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This is great. I got it from the Weight Watchers magazine. The propoints value is high enough but you don’t need any accompaniments except maybe a green salad.

11 propoints per serving

Serves 6

Ingredients

1/2 tsp olive oil

1 onion, diced

1 garlic clove, chopped

500g pack lean beef mince

1/2 tsp oregano

1/2 tsp ground cinnamon

1x 400g cans chopped tomatoes

150ml beef stock with 1/4 cube

100ml red wine

175g macaroni

1 large courgette, diced

1 large yellow pepper, de-seeded and diced

For the topping:

2 tbsp plain flour

1 tsbp low fat spread

600ml skimmed milk

2 eggs, beaten

A good grating of nutmeg

80g gran padano cheese, grated

 

Method

1. Heat a large frying pan, add the oil, then the onion and garlic and fry for 4-5 minutes on a fairly brisk heat to soften and colour.

2. Add the beef and some seasoning and fry for about 5 minutes, breaking up the meat with a wooden spoon, until it is browned all over.

3. Add the oregano and cinnamon  and stir it in for 30 seconds, then add the tomatoes, stock and wine. Simmer for 15 minutes until reduced but still juicy.

4. Meanwhile, cook the macaroni for about 8 minutes, or two-thirds of the time stated on the pack. Drain. Stir the macroni, courgette and pepper into the meat sauce and tip into a large baking dish with fairly high sides.

5. Preheat the oven to gas mark 6/200 degrees fahrenheit/180 degrees celsius. Put the flour, spread and milk in a large pan and whisk over a medium heat until it comes to the boil. Don’t stop whisking or you will get lumps in your white sauce. Reduce the heat and cook for a further 5-10 minutes, stirring often, until thickened. Take the sauce off the heat, season well, and beat in the egg, nutmeg and half the cheese.

4. Pour the sauce over the meat and macroni, then scatter the remaining cheese over the top. Bake for 20 minutes or until the top is golden and slightly risen. Serve with a leaf salad.

 

Roast Beetroot with Fennel and Orange June 8, 2011

Filed under: Salads and Dressings,Vegetarian,Weight Watchers Recipes — delishuss @ 9:28 pm
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Let’s face it salads can be really boring. This one is really different and full of flavour. It’s a Weight Watchers recipe, one which I got at the Kitchen in the Castle cookery school. To be honest, I wouldn’t have probably tried it unless I had tasted it. It’s a good one.

Serves 2

1 1/2 propoints value per serving

 

Ingredients

140g beetroot, unpeeled and sliced into thin wedges

1 yellow pepper, deseeded and sliced

1 tsp extra virgin olive oil

1 orange

1 fennel bulb, thinly sliced

2 tsp balsamic vinegar

30g light feta cheese

 

Method

1. Preheat oven to 180 degrees celsius, gas mark 6

2. Place the beetroot and pepper in a roasting tin, drizzle over the olive oil and roast for 20 minutes until softened and begins to char.

3. Meanwhile, using a sharp knife, cut away the orange peel then cut between the pith lines to segment the orange. Do this over a bowl to collect any juices. Arrange the orange segments and fennel slices on two serving plates. Top with the hot beetroot and peppers.

4. Stir the orange juice and balsamic vinegar into the roasting tin, scraping up any sticky bits, then spoon over the salad. Crumble the cheese over the top and serve.