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Summer White Bean and Vegetable Stew April 23, 2012


I munched away on this, this evening. I was surprised at how flavoursome it was. I was going to leave the zest of lemon out of it, but I’m glad I didn’t it worked really well with the hummus. This is great. It’s quite filling too. I had a wholemeal pitta with it also. Oh I almost forgot to mention that it’s from a Weight Watchers supplement in the RTE guide.

Propoints per serving- 9

Propoints per recipe- 19

Serves 2

Takes 40 minutes in total to prepare



Calorie-controlled cooking spray

1 red onion, sliced

2 garlic cloves, sliced

1 small red pepper, de-seeded and sliced

1 corn on the cob, kernels removed

150ml dry white wine

1 tablespoon cornflour

100g fine green beans, halved

2 large sprigs of fresh thyme

200g canned cannellini beans, drained and rinsed

300ml vegetable stock

100g baby leaf spinach

2 tablespoons reduced fat hummus

Finely grated zest of 1 lemon

Salt and freshly ground pepper

A handful of fresh basil leaves, to garnish (optional)



1. Heat a large, lidded, heavy based saucepan and spray with the cooking spray.

2. Add the onion, then cover and cook for 6 minutes until softened. Add the garlic, red pepper and corn and cook for another minute before pouring in the wine.

3. Bring up to the boil, then reduce the heat to low and simmer for about 5 minutes or until the wwine has reduced by half.

4. Mix the cornflour with a little water to make a plate. Add to the pan and cook, stirring, for a minute until thickened then add the green beans, thyme, cannellini beans and stock and return to the boil.

5.  Reduce the heat to low and simmer for about 8 minutes until the vegetables are tender. Add the spinach and cook, partially covered, until wilted.

6. Divide between two large, shallow bowls. Season to taste and top each portion with 1 tablespoon of hummus.

7. Sprinkle with black pepper and lemon zest before serving. If using, garnish with basil leaves.







Three Bean Enchilada Bake April 15, 2012

Myself and my other half are on a vegetarian buzz for the month of April. We are trying to eat less meat because we are both animal lovers and we kind of baulk at the thoughts of killing animals. The minute we embarked on this venture, all my favourite cookery started cooking lovely lamb dishes for Easter. Like everything you only miss it when it’s gone.

I was on the hunt for vegetarian recipes, and I came across this recipe from the Weight Watchers magazine May issue. I really liked the yogurt and feta topping. I was only short of liking the plate after eating this. Hope you enjoy.

8 propoints per serving

33 propoints per recipe

Serves 4

15 minutes to prepare

40 minutes to cook



Calorie controlled cooking spray

1 small red onion, diced

1 yellow pepper, de-seeded and diced

1/2- 1 mild red chilli, de-seeded and diced

1/2 tsp freshly ground cumin seeds

1 tbsp fajita spice

500ml passata with onions and garlic

Small bunch of fresh coriander, chopped roughly

410g can mixed beans in water, rinsed and drained

4 small flour tortillas

100g light feta

150g low fat natural yoghurt

75g grated reduced fat cheddar



1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees celsius.

2. Heat a frying pan and mist with cooking spray. Add the diced onion, pepper, garlic and chilli and saute for 6-7 minutes or until softened.

3. Stir in the spices, follwowed by the passatta and about 150ml water. Simmer gently for a few minutes, then turn off the heat and stir in the coriander.

4. Place the beans in a bowl and add about a third of the tomato sauce. Take a rectangular baking dish that will hold 4 rolled-up tortillas.

5. Place 1 tortilla in the dish and arrange a quarter of the bean mixture down the middle. Roll up and push to one end. Repeat with the other 3 tortillas and then arrange evenly in the dish. Pour the rest of the tomato sauce over the top of the tortillas.

6. Mash the feta in a bowl, then mix in the yogurt. Spread this over the top of the tomato sauce and then scatter the grated cheddar over. Bake for 30 minutes or until the top is golden and bubbling. Serve with salad.


Chunky Chilli Bean Soup January 30, 2012

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



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



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.


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



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)



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:


Sausage, bean and chorizo stew October 1, 2011

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


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



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.



Spanish Ham and Bean Hotpot August 22, 2010

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 9:04 pm
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I served this with green beans, carrots and baby potatoes (you will need to point the potatoes). Generally I would season the dish during the cooking process but gammon can be salty, so in this case I would season at the end.

Serves 4

3 1/2 points per serving


Low fat cooking spray

2 onions, chopped

250g (0z) thick gammon steak, all fat removed and cut into bite sized chunks

2 large garlic cloves, chopped

2 teaspoon of mixed herbs

1 x 400g can chopped tomatoes

1 x 400g can low sugar and low salt baked beans

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper


1. Heat a large lidded saucepan and spray with the cooking spray. Add the onions and cook, stirring for 4 minutes, adding a tablespoon of water if necessary to prevent them from sticking.

2. Add the gammon and cook for another 3 minutes. Stir in the garlic and cook for a further 1 minute.

3. Add the herbs, tomatoes, beans, paprika and 100ml (3 1/2 fl oz) water and bring to the boil, stirring occasionally. Reduce the heat, and simmer, half-covered, for 10 minutes until the sauce has thickened slightly. Season to taste.

4. Serve in warm bowls.