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Chicken and New Potato Bake August 11, 2010

Filed under: Chicken,Healthy Eating,Potatoes,Weight Watchers Recipes — delishuss @ 9:31 pm
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5 ½ points per serving

Serves 4


½ lemon, cut into quarters

2 cloves of chopped garlic

2 tbsp runny honey

1 tbsp tomato puree

50ml white wine

1 tbsp chopped fresh parsley

8 small bone-in skinless chicken thighs or 4 chicken breasts

500g baby new potatoes

1 red onion halved and sliced

Low fat cooking spray

50g of pitted olives in brine

Salt and pepper


  1. Preheat the oven to gas mark 5/190 degrees Celsius.
  2. Squeeze the juice from the lemon pieces into a large bowl and add the squeezed out lemon. Stir in the honey, wine, tomato puree and half the parsley.
  3. Season well and add the chicken, stirring to coat. Set aside to marinate.
  4. Meanwhile, place the whole new potatoes in a pan of water, bring to the boil and simmer for 10-15 minutes until tender. Drain and cool under running water.
  5. Slice thickly, and then place them in a large shallow casserole dish. Scatter the onions, garlic and olives on top, season well and mist with low fat spray.
  6. Place the chicken on top of the potatoes and drizzle with the marinade.
  7. Roast for 1 hour or until cooked through, turning the chicken over every now and then.
  8. Stir the remaining parsley into the cooked chicken and serve with a salad.

Potato Cheese and Onion Bake June 25, 2010

Filed under: Side Dishes,Vegetarian — delishuss @ 8:33 am
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2lbs/908g of floury potatoes

2 red onions

A bunch of spring onions

6oz/170g mozzarella cheese

A bunch of fresh dill

Fry Light/one cal spray

½ pint of skimmed milk

6oz/170g quark

Salt and pepper

I made a few substitutes with the ingredients; firstly I am not a fan of dill so I changed that for some Italian seasoning. Also I couldn’t find quark so I mixed some low fat yogurt, low fat cream cheese and milk together, which worked perfectly.


  1. Pre-heat the oven to 200 degrees Celsius. Peel the potatoes, slice the red onions, chop the spring onions, slice the mozzarella and chop the dill.
  2. Bring a pan of water to the boil; add the potatoes and par-boil for 5 minutes. Drain and leave to cool, and then slice. Heat some fry light in a pan and cook the red onions and spring onions until slightly soft.
  3. Arrange the sliced potatoes with the onions in a gratin dish, in a jug mix the milk with the quark and dill. Season and pour over the potato. Top with the sliced mozzarella and bake for 40 minutes.