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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/

 

Penne with sausage, pancetta and Swiss chard

Filed under: Favourites,Pasta — delishuss @ 9:25 pm
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I saw this recipe being made on Saturday Kitchen on BBC and was dying to try it. So that I did and I wasn’t dissapointed. It’s really easy to make and really tasty. Possibly not so good for the waistline but sure what odds. Word of warning though, don’t do what I do and shake the chilli flake pot into the frying pan 🙂

Ingredients

Preparation method

  1. Trim the ends of the Swiss chard and cut the green leaves off the white stems.
  2. Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.
  3. Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.
  4. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.
  5. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.
  6. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4-5 minutes. Season to taste, with salt and freshly ground black pepper.
  7. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water.
  8. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.
  9. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.

Note: I used spinach as I forgot to get the chard in the shop, it works well I think.

 

 

Quick and Creamy Fish Pie December 18, 2011

Filed under: Fast Food,Fish — delishuss @ 5:17 pm
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As most people that know me know, I’m not a big fish eater so this was a bit of a leap for me. My in-house food tester was a bit disappointed that there were no spuds to go with it. In hindsight, I would probably make some mash to go with it next time round. I got this recipe in the ‘Frame by Frame- Quick and Easy’ cookbook.

Serves 4

Ingredients

1 tbsp olive oil

2 shallots, finely chopped

150 ml/ 5 fl oz dry white wine or fish stock

1 bay leaf

1 leek, chopped

100g creme fraiche

500g firm white fish fillets, cut into chunks

175g cooked peeled prawns

175g frozen peas

40g butter, melted

150g fresh white breadcrumbs

Salt and pepper

Chopped fresh parsley, to garnish

Method

1. Heat the oil in an oven proof saucepan, or a shallow flameproof casserole and fry the shallots and leeks for 2-3 minutes, until softened.

2. Add the wine, bay lead and simmer for 2 minutes, stirring occasionally.

3. Stir in the creme fraiche and add the fish. Season to taste with salt and pepper.

4. Bring to the boil, cover and simmer for 5-6 minutes, until the fish is almost cooked.

5. Remove and discard the bay leaf, then add the prawns and peas and bring back to the boil.

6. Meanwhile, re-melt the butter in a separate saucepan, if necessary, and stirin the breadcrumbs. Preheat the grill to medium.

7. Spread the breadcrumbs muxture evenly over the top of the fish mixture.

8. Placce the saucepan under the preheated grill for 3-4 minutes, until the topping is golden brown and bubbling.

9. Sprinkle, with fresh parsley and serve hot.

 

Family Fruit Tea bread December 11, 2011

Filed under: Cakes — delishuss @ 3:42 pm
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This is another recipe that Catherine shared with me. Sounds great. Would be delishuss out of the oven with a smathering of butter. I know, I know you’re supposed to let it cool, but I wouldn’t be able to resist.

(Mary Berry June 2011)

 

Makes 1 large brack. Prep time 20 mins. plus soaking the fruit overnight.

 

You need to start the brack the day before as the dried fruit needs to be soaked in hot tea overnight. The recipe states Earl Gray tea but Green tea, or ordinary tea works as well. Allow the cooked cake to cool completely, then store in an airtight tin.

 

Ingredients

350g/ 12 oz mixed dried fruit

225g/8oz light moscovado sugar

300m/1/2 pt hot Earl Grey tea made

using  2 tsp or 2 tea bags

275g/10 oz self raising flour

zest of one lemon

1 large egg, beaten

 

Method

  1. Put the mixed dried fruit and sugar into a bowl, stir to mix, then pour over the hot tea.
  2. Then cover the bowl and leave overnight.
  3. Heat the oven to 150C/130C. fan/Gas 2.
  4. Lightly grease a 900g/2lb loaf tin and line the tin with non-stick baking parchment
  5. Add the flour, lemon zest and beaten egg to the fruit mixture and stir with a wooden spoon until thoroughly mixed. Turn into the tin and gently level the surface.
  6. Bake for 11/4 to 11/2 hours or until the tea bread is well risen and firm to the touch and a fine skewer inserted in the centre comes out clean.
  7. Leave to cool in the tin for 10mins, then loosen with a small palette knife. Turn  the tea bread out and leave on a wire rack to cool.
  8. Cut into slices and serve with butter

 

 

 

Cherry, choc and coconut traybake

Filed under: Cakes — delishuss @ 3:32 pm
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As you may have noticed a lot of my posts are for savoury recipes. I try to stay away from sweet stuff because if I make whatever it is I’ll end up eating it all myself and ruin my eternal quest to be skinny 🙂 It hasn’t really worked, I should just makes the cakes and bloody well enjoy them. Catherine has kindly shared some of her favourite teacakes with me so I’m posting them for you all to try and enjoy.

(BBC good food May 2011)

 

Makes 16 slices Prep time 10 mins,

Cooking time 20mins

 Ingredients

200g/7ozs desiccated coconut

83g/3 oz castor sugar

2 eggs, beaten

200g/bar of white chocolate, roughly chopped

85g/3oz glacé cherries, halved

Method

  1. Heat oven to 180C/160Cfan/gas4 .
  2. Line a 20/30cm baking tray with baking parchment.
  3. In a large bowl, mix desiccated coconut, sugar, eggs, white chocolate and cherries until combined.
  4. Cook for 20mins until golden brown and set, then cool in the tray before slicing into bars.

Sound yummy

 

Beetroot Soup with Spiced Yoghurt

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.

 

Chilli Cornbread

Filed under: Bread — delishuss @ 9:27 pm
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I got this recipe from Catherine’s Family Kitchen cookery programme. I have to admit I made a bit of a bags of it. I didn’t cook it for long enough. It was a bit eggy but in saying that it was still quite nice, so I will definately give it another go and cook it for longer. The trick apparently to check whether or not it is cooked is to put a skewer into it and if it comes out clean then it’s cooked. I did that but I stupidly did it at the edges and not in the middle. So lesson learned.

Catherine talked about adding some fried onion and cheese to the recipe. I might try that next time around.

Ingredients

3 tbsp butter
150g self-raising flour
2 tsp baking powder
1 tsp salt
1 tbsp caster sugar
½ tsp freshly ground black pepper
150g polenta (cornmeal)
2 eggs, lightly beaten
300ml buttermilk
1 red chilli, seeded and finely chopped

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4.

Line a 900g (2lb) loaf tin with parchment paper.

Melt the butter in a saucepan and set aside.

Sieve the flour, baking powder and salt into a bowl. Add the sugar, pepper and polenta and mix well.

Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and melted butter until you have achieved a smooth, thick batter.

Fold in the chilli until just combined. Spoon the mixture into the prepared tin and bake for 45 minutes or until golden brown and an inserted skewer comes out clean.

Remove the loaf from the tin and place on a wire rack to cool.