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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

 

Ingredients

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)

 

Method

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.

 

 

 

 

 

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Chicken Tikka Naan October 16, 2010

Filed under: Bread,Chicken,Weight Watchers Recipes — delishuss @ 9:24 pm
Tags: ,

Another smashing quick and tasty Weight Watchers recipe.

5 ½ points per serving
Serves 2

Ingredients
200g skinless boneless chicken breast,
Cut into chunky cubes
2 tsp tikka paste
3 tbsp low fat natural yoghurt
2 tsp mango chutney
2 small naan breads
A handful of baby spinach leaves
Lemon or lime wedges to serve

Instructions
1. Preheat the grill to high and line the grill pan with foil.
2. Place the chicken chunks in a small bowl and rub with the tikka paste.
3. Leave for 2 minutes, and then stir in half of the yoghurt and leave for a further 8 minutes.
4. Mix the remaining yoghurt with the mango chutney and set aside.
5. Heat the naans according to pack instructions.
6. Thread the chicken on 2 long metal skewers, keeping the pieces slightly apart. Grill for 10 minutes, turning once, until charred in places and cooked through.
7. Make a pocket in each naan and spread the insides with the chutney mixture. Add some spinach leaves, then pile the chicken on top and serve with lemon or lime wedges.



 

Minty Pea and Halloumi Pasta Salad August 11, 2010

Yes surprise another Weight Watchers recipe.

4 ½ points per serving

Serves 2

10 minutes to prepare

10 minutes to cook

Ingredients

100g of whole-wheat fusilli pasta

60g frozen peas

Low fat cooking spray

75g of halloumi, cut into small cubes

2 tbsp of fat free vinaigrette

2 tbsp of balsamic vinegar

A few sprigs of chopped mint

A good handful of spinach leaves

Handful of basil leaves

 

Instructions

  1. Bring a large pan of water to the boil, add the pasta and cook according to pack instructions.
  2. Add the peas for the final 3 minutes of cooking time, just to defrost.
  3. Drain and rinse under cold water. Set aside.
  4. Meanwhile mist a small frying pan with low fat cooking spray and heat. Add the halloumi cubes and cook for 2-3 minutes, turning them so that they brown on all sides. Set aside and cool.
  5. Mix together the vinaigrette, balsamic vinegar and mint. Pour over the pasta and stir well. Mix in the spinach leaves and basil and serve with the halloumi scattered on top.