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Pork, Veal & Ricotta Meatballs with Cavolo Nero August 2, 2015


This is another Weight Watchers recipe. If I were to make it again, I would make a few tweaks. It would probably increase the propoints value of the recipe but I would switch out the ricotta for feta cheese. I found the meatballs to be a little lacking in flavour. I used breadcrumbs instead of rolled oats just because I had some leftover bread. I couldn’t find Cavolo Nero in the supermarket so I use kale instead, probably a bad idea as it didn’t really wilt down very well and was a bit hard. Next time I would just add some spinach instead close to the end of the cook until wilted. I did taste pretty good in the end but it would be even better with the suggested tweaks.

12 propoints value

Serves: 4

Prep time: 10 mins

Cooking time: 20 minutes


1/4 cup (20g) trraditional rolled oats

400g pork, veal mince

4 green shallots, thinly sliced

1 small zucchini, finely grated

1/3 cup (80g) reduced fat fresh ricotta cheese, crumbled

1 tsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tbs baby salted capers, rinsed, finely chopped

2 cups (500ml) tomato pasta sauce (I used passata instead)

100g trimmed cavolo nero (Tuscan cabbage), coarsely chopped

250g spelt spaghetti

Salt and pepper to season


1. Blitz the oats in a food processor until finely chopped. Combine oats, mince, shallots, zucchini and ricotta in a bowl. Season well with salt and pepper.

2. Roll the mince mixture into balls. To prevent the balls sticking to your hand, you can spray them with some olive oil spray.

3. I cooked these in two batches to prevent them becoming soggy. Heat a frying pan and add some olive oil. Fry half of the mince balls until brown, turning frequently to coat all sides. Transfer to a plate. Do the same with the remainder of the balls. Re-add all the meatballs to the pan and reduce the heat. Add a lid and let the meatballs cook for 10 minutes. This is to ensure that the meatballs are cooked through on the inside. Remove from the heat.

4. Cook the pasta according to the packet instructions.

5. While the pasta is cooking add the onion to the same pan as the meatballs and saute for 5 minutes. Add the garlic and cook for another minutes. Add the capers and the pasta sauce and bring to the boil. Add the meatballs and the cavolo nero and cook for another 3 minutes until the cabbage is wilted.

6. Serve the meatballs with the pasta and enjoy.


Piri Piri Stir Fry Pork June 10, 2015

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 11:38 am
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I got this recipe from the Weight Watchers Spicy and Speedy cookbook. The recipe uses beef but I had pork which I thought would be nice instead. It’s so easy, it’s hard to call it cooking. The recipes states that you should use 2 chillies, I chickened out and only added one, I should have added 2. As a result of not adding 2 chillies, I didn’t really get an intense flavour so I ended up adding some hot sauce just to give it a kick. Probably, if I was making it again I would do the same, i.e. one chilli and some hot sauce but that’s entirely up to you.

Serves 2

Takes 15 minutes

4 1/2 points (if using beef)


Low fat cooking spray

200g lean rump steak or pork

2 garlic cloves, sliced

2 large red chillies, deseeded and chopped finely

1 teaspoon paprika

1 x 300g pack fresh mixed stir fry vegetables

100g passata with onion and garlic

Juice of 1/2 lemon

1 x teaspoon hot sauce (if you like it hot ;-))


1. Heat a non stick wok until very hot and spray with low fat cooking spray.

2. Add the beef and stir fry for 2 minutes, stirring constantly. Add the garlic and chillies and cook for a further minute, stirring.

3. Add the paprika and stir fry vegetables and cook for another 2 minutes, stirring constantly. Add the hot sauce if you are using it at this point. Pour in the passata and 100 ml cold water. Bubble for 1-2 minutes until sauce has thickened.

4. Squeeze over the lemon juice and serve immediately.


Pulled Pork Roll August 16, 2014

Filed under: Favourites,Meat — delishuss @ 12:55 pm
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I was a bit hesitant about trying this recipe as a friend makes a pulled pork recipe and it’s hard to beat, I wasn’t sure this would live up to it. I’m going to be a bit biased here and say it certainly does. It was a resounding success. I got the recipe off Pinterest and the website is: It’s quite a simple recipe, it just takes some time to cook. Good things come to those who wait.

Serves 8



One 3 1/2lb (1.5kg) boneless shoulder roast pork

1 teaspoon seasoned salt (I used onion salt)

1 teaspoon paprika

2 tablespoons of canola oil


1 tablespoon of canola oil

1 small onion, diced

1 cup vinegar

3/4 cup ketchup

1/3 cup light brown sugar

2 tablespoons spicy brown mustard

8 seedless sandwich buns


3/4 cup of light mayonnaise (I used Hellman’s, it’s hard to beat in my opinion)

Salt and pepper

Slaw mix



1. Heat a skillet pan. Slather the meat with the oil, seasoning and paprika. Brown the meat on all sides and remove from the heat.


2. Add the oil to the pan, heat and fry off the onion for 5 minutes. Add the vinegar, ketchup, mustard and sugar. Bring to the boil, reduce the heat and simmer for 5 minutes.


3. Add the meat to the slow cooker, pour over the sauce and cover. I cooked on auto for 5 hours and then high for another 2 hours. Baste the meat every hour or so to keep it moist.



4. Mix all the coleslaw ingredients together and refrigerate until required.

5. Once the meat has finished cooking, remove the majority of the sauce. With two forks shred the pork.


6. Half one of the sandwich rolls and fill it with the pork and coleslaw mix. Serve with some corn on the cob



Innocent Pea Salad with Evil Porky Pepita Crunch January 22, 2014

Filed under: Meat,Salads and Dressings — delishuss @ 11:54 am
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I’m not overly convinced about sweet and savoury combinations normally but I think this recipe really works. It’s great to source nice salad recipes. I know some of my nearest and dearest would not associate nice and salad in the same sentence but trust me this is great. I have taken the recipe from Matt Preston’s Fast, Fresh and Unbelievably Delicious cookbook which I got as a lovely Christmas gift (Thanks Robyn :-)).


1 cos lettuce, dark leaves discarded and the paler inner leaves finely shredded

360g (3 cups) frozen peas, cooked

140g (1 cup) celery, cut into pea-size dice

100g (1/2 cup) green apple, peeled and cut into pea-sized dice

Juice of 1 lemon

6 rashers streaky bacon, diced

40g butter

160g (1 cup) pepitas

100g (1/2 cup) brown sugar

Salt flakes

200g fresh ricotta, cut from a wheel at the deli counter, not in a tub

100g feta

1 bunch mint, chopped

1 bunch flat-leaf parsley, chopped

4 spring onions, cut into rings

3 tablespoons olive oil

1 tablespoon sherry vinegar



1. Lay the shredded lettuce down the middle of a platter. Layer the peas and the celery on top. Toss the apple in the lemon juice and sprinkle over the platter.

2. Make the bacon and the pepita crunch. Fry the bacon in the butter until it’s tanned in places. Throw in the pepitas and let them start to toast. When some of the pepitas are starting to go golden at the edges, stir in the sugar and let it melt. Keep stirring and a caramel with form from the brown sugar and the rendered pork fat which will coat the pepitas and bacon. Sprinkle with come salt flakes and spread out on baking paper.

3. Now finish the salad. Crumble over the cheeses- large lumps of ricotta, smaller lumps of feta- and scatter on the herbs. Dress the salad with olive oil and a splash of sherry vinegar. Smash up the pepitas of evil and strew over the top.

Done! Serve!


Warm Thai Pork Meatball & Noodle Salad November 25, 2013

This is a great recipe. It’s filling and flavoursome. Salads can be so boring but not this one. It’s from a Weight Watchers magazine. Love it.

Serves 4


400g lean pork mince

1 tbs Thai red curry paste

1 1/2 tbs lime juice

2 tsp brown sugar

2 garlic cloves, crushed

1 long fresh red chilli, finely chopped

200g dried rice noodles

640g pineapple, peeled, cored, cut into wedges

1 cup (80g) bean sprouts

2 celery sticks, thinly sliced diagonally

2 green shallots, thinly sliced diagonally

1 cup fresh coriander leaves

1/2 cup fresh mint leaves, torn

1 tbp sunflower or canola oil


1. Combine the mine and curry paste in a medium bowl. Roll the mixture into 20 balls.

2. To make the dressing, combine the dish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.


3, Cook the noodles following the packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot, and three quarters of the coriander and mint.



4. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.


5, Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint.



Italian Pork Bolognaise with Spaghetti February 13, 2012

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 10:32 pm
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I tried this recipe tonight as I thought the picture in the booklet looked nice. It’s a recipe from the Weight Watchers- Filling and Healthy Day booklet. I’ll be straight with you there wasn’t a whole of flavour in it, so I added some liquid stock and some tomato relish along the way to give it a bit of umph!

There’s no propoints for this recipe, it’s one from the new plan where you can just choose foods from the filling and healthy list. They also didn’t include the quantities for this recipe so I have added my guesstimates below.

Serves roughly 4


500g pork mince meat

1 onion, finely chopped

1 carrot, diced

1 celery stick, diced

2 garlic cloves, crushed

1 can tinned tomatoes

1 tsp healthy oil

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

2 tsp liquid stock

3 tsp tomato relish

Salt and pepper



1. Fry extra lean pork mince with the oil.

2. Add diced onion, carrot, and celery.

3. Stir in the garlic, rosemary and thyme

4. Add the tin of chopped tomatoes, relish, and stock and simmer until reduced and thick.

Serve with cooked wholemeal pasta and a green salad dressed with lemon juice.



Hoisin Pork in Lettuce Cups February 28, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 10:24 pm
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This is really tasty and healthy. It’s one of Weight Watchers new ProPoints recipes. I hope you enjoy it.

7 proPoints per serving

Serves 4 people


2 tsp seasame oil

4 green shallots, thinly sliced

1 large red pepper, finely chopped

500g lean pork mince

2 garlic cloves, crushed

1 small fresh red chilli, deseeded, chopped

227g can sliced water chestnuts, drained, chopped

80ml hoisin sauce

1 tsp soy sauce

60 ml lemon juice

bunch coarsely chopped fresh coriander

280g baby cos lettuce leaves


1. Lightly spray a large non-stick frying pan with oil and heat on medium heat. Brush with sesame oil.

2. Add shallots and capsicum and cook, stirring, for 5 minutes or until soft.

3. Add mince and cook, stirring to break up lumps, for 5-6 minutes or until cooked.

4. Add garlic and chilli and cook for 1 minute or until fragrant.

5. Add water chestnuts, hoisin sauce, soy sauce and juice to mince.

6. Cook, stirring, for 2 minutes or until heated through.

7. Stir in coriander, then carefully spoon mixture into lettuce leaves. Serve immediately.

Note: serve with Asian green vegetable and steamed jasmine rice.


Pork chop with chorizo and apple July 11, 2010

Filed under: Meat — delishuss @ 8:02 pm
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Hello, I saw this recipe on Market Kitchen. I am a big fan of chorizo and this recipe makes perfect use of this wonderful ingredient. If you don’t like sweet and savoury this is probably not going to be for you.  Personally, I would double up on the quantities for the marinade. It’s better to have too much than not enough.

Frankly, I think this recipe is awesome. I would love to hear what you think.


  • 6 pork chops
  • 2 large cloves garlic
  • 1 tsp fennel seeds
  • 2 heaped tbsp thyme
  • 1 tbsp sage, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1.5kg floury potatoes, such as maris piper or King Edward
  • 2 tbsp butter
  • 1 small handful flat-leaf parsley, chopped
  • 2 onions, chopped
  • 3 apples, peeled, cores removed, diced
  • 200g cooking chorizo, chopped

For the balsamic reduction

  • 200ml balsamic vinegar
  • few pinches hot smoked paprika
  • 1 tsp redcurrant jelly
  • 200ml chicken stock



1. Place the pork chops in between two sheets of cling film and bash with a meat mallet or rolling pin until 1cm/0.5in thick. Season with salt and freshly ground black pepper.

2. In a mortar and pestle, grind the garlic, fennel seeds, thyme and sage together with a pinch of salt to a paste. Mix in the olive oil and vinegar until well combined. Cover the pork chops with the mixture and set aside to marinate for 20 minutes.

3. Meanwhile, boil the potatoes in a pan for 8-10 minutes, or until tender. Drain and toss with one tablespoon of the butter and some of the chopped parsley. Keep warm.

4. Heat the remaining butter in a large frying pan, add the onion and cook over a medium heat for 2-3 minutes, or until softened but not coloured. Add the diced apple to the pan and fry for 2-3 minutes, or until the apple starts to turn golden-brown. Add the chorizo and stir well, then cook for a further 3-4 minutes, until the chorizo is golden-brown all over.

4. Heat a griddle pan until it is smoking hot. Cook the pork chops for about 4-5 minutes on each side, or until golden-brown all over and cooked. Remove the pork from the pan and place onto warm plates to rest.

5. For the balsamic reduction: place the balsamic vinegar in a small non-reactive pan and simmer over a medium heat until reduced to about 50ml (the vinegar should be quite sticky at this stage). Stir in the smoked paprika, redcurrant jelly and stock. Bring back to the boil, then season with salt and freshly ground black pepper.

6. To serve, spoon the potatoes onto serving plates and rest the pork chops on top. Drizzle over the balsamic reduction.