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Steak and Chips with Mustard Mayo January 17, 2011

Filed under: Favourites,Weight Watchers Recipes — delishuss @ 10:37 pm
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This is weight watchers recipe. I loved the chips; I will definitely do these again. I’m not a big fan of oven chips, in fairness you can’t beat chipper chips but these are a great healthy substitute.

Serves 4

11 Pro-points value


  750 g Potatoes, Old, Raw   
  25 g Polenta, Raw, instant or semolina   
  1 teaspoons (level) Paprika   
  1/8 teaspoons (level) Chilli Powder, or to taste   
  5 spray(s) Cooking Spray, Calorie Controlled   
  560 g Beef, Fillet Steak, Lean, Raw, 4 x 140g steaks   
  4 tablespoons Yogurt, Greek, 0% Fat   
  1 tablespoons Mayonnaise, Low Fat   
  2 teaspoons (level) Mustard, Wholegrain   
  1 pinch Salt   
  1/8 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), freshly ground   
  4 medium Tomato, to garnish   
  4 sprig(s) (fresh) Parsley, fresh, to garnish   


  • Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray a non-stick baking sheet with low fat cooking spray.
  • Cut the potatoes into thin chips. Mix together the polenta or semolina, paprika and chilli powder. Toss the chips in this mixture and spread them out on the baking sheet. Spray with low fat cooking spray and season with salt and pepper. Bake for 30 minutes, turning once after 20 minutes.
  • Ten minutes before the chips are cooked, preheat a char grill pan or non-stick frying pan. Spray the steaks with low fat cooking spray. Char grill or dry fry them, turning once, for 6-8 minutes, or until cooked to your liking. Allow to rest for 2 minutes.
  • Meanwhile, mix together the yogurt, mayonnaise and mustard.
  • Serve the steak and chips with the mustard mayo, garnished with tomatoes and parsley.


  • These oven-baked chips are quite fragile, so turn them over carefully with a fish slice.

Healthy Egg and Chips October 16, 2010

Filed under: Healthy Eating,Potatoes — delishuss @ 9:10 pm
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These are great, I really enjoyed them. Just good tasty food.


 910g of potatoes


4 eggs


  1. Pre-heat oven to 200 degrees Celsius.
  2. Chopped the potatoes into chip shapes.
  3. Place in a saucepan of boiling salted water and boil for 6-7 minutes.
  4. Remove from the boiling and drain. Place on a baking tray with kitchen paper to drain the water out of the chips. Leave to dry for 15 minutes.
  5. Place the chips into the dry saucepan and shake to rough the edges up. Remove from the saucepan and place on the oven tray.
  6. Spray with frylight lightly. Don’t overdo it or it will take the chops longer to cook.
  7. Place in the oven and cook until crispy, about 35-40 minutes.
  8. Remove from the oven and make four wells in the chips. Break in the eggs and place back in the oven for a further 5-6 minutes depending on how well you like your eggs cooked.
  9. Remove and egg.