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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

 

Ingredients

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)

 

Method

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: https://delishuss.wordpress.com/2011/08/07/guacomole/

 

Beef and Onion Braise December 4, 2011

Filed under: Meat,Soups and Stews,Weight Watchers Recipes — delishuss @ 10:38 pm
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This recipe is really what I would call brown stew but a few additional ingredients makes it taste a bit different from my style of recipe. I like it all the same. In my humble opinion a stew needs to be served with spuds. I sliced a load of baby potatoes and layered them on the top before I added it to the oven. Just something to note though, they potatoes are not included in the propoints so you will have to point those seperately.

This is a perfect winter warmer.

 

ProPoints per recipe 27

7 ProPoints per serving

 

Ingredients

3 small onions, cut into wedges

4 x 150g lean beef, cut into chunks. (Stewing or casserole beef)

2 tablespoons of plain flour

700 mls of beef stock

300g carrots, peeled and cut into sticks

3 cloves of garlic

2 tablespoons of tomato puree

1 tablespoon of worchestershire sauce

1 Bouqet garni or half teaspoon of mixed herbs

2 bay leaves

350g large closed cup mushrooms sliced thickly

Calorie controlled cooking spray

Freshly ground black pepper

 

Method

1. Preheat the oven to gas mark/160 degrees celsius.

2. Spray a large, lidded non stick, flameproof and ovenproof casserole dish with the cooking spray, place over a medium hear on your hob.

3. Add the onions and cook for 4 minutes on each side under coloured, remove and set aside.

4. Season the beef with black pepper add to the dish and brown on both side, only enough to colour them, not cook them, remove and set aside.

5. Stir the flour into the dish then gradually add the stock, stirring all the time to prevent lumps from forming, when thickened add all remaining ingredients.

6. Return the onions and beef to the dish, cover and cook in the oven for 2 and a half hours until meat is tender.

7. Remove the Bouqet Garni and bay leaves before serving

 

Roast Beetroot with Fennel and Orange June 8, 2011

Filed under: Salads and Dressings,Vegetarian,Weight Watchers Recipes — delishuss @ 9:28 pm
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Let’s face it salads can be really boring. This one is really different and full of flavour. It’s a Weight Watchers recipe, one which I got at the Kitchen in the Castle cookery school. To be honest, I wouldn’t have probably tried it unless I had tasted it. It’s a good one.

Serves 2

1 1/2 propoints value per serving

 

Ingredients

140g beetroot, unpeeled and sliced into thin wedges

1 yellow pepper, deseeded and sliced

1 tsp extra virgin olive oil

1 orange

1 fennel bulb, thinly sliced

2 tsp balsamic vinegar

30g light feta cheese

 

Method

1. Preheat oven to 180 degrees celsius, gas mark 6

2. Place the beetroot and pepper in a roasting tin, drizzle over the olive oil and roast for 20 minutes until softened and begins to char.

3. Meanwhile, using a sharp knife, cut away the orange peel then cut between the pith lines to segment the orange. Do this over a bowl to collect any juices. Arrange the orange segments and fennel slices on two serving plates. Top with the hot beetroot and peppers.

4. Stir the orange juice and balsamic vinegar into the roasting tin, scraping up any sticky bits, then spoon over the salad. Crumble the cheese over the top and serve.

 

Harissa Lamb with Courgette Tzatziki

Filed under: Meat,Weight Watchers Recipes — delishuss @ 9:16 pm
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I love lamb so I think this was always going to be a winner for me. It’s actually really handy to make. I was a bit dubious about the tzatziki but it works really well. The lamb is best marinaded for about and hour or overnight if you have the time. I got the recipe from the Weight Watchers Simply Enjoy cookbook. The BBQ would be an ideal way to cook the lamb but it was raining when I was making it so I just cooked it on the griddle pan.

Serves 4

Propoints value per serving 11

 

Ingredients

2 teaspoons harissa paste

1 tablespoon lime juice

2x200g lean lamb steaks, trimmed of visible fat

4x 50g Mediterranean flatbreads

3 tablespoons chopped fresh mint

3 tabelspoons chopped fresh coriander

1 tablespoon snipped fresh chives

4 tomatoes, de-seeded and diced

Salt and freshly ground pepper

For the courgette tzatziki

5 tablespoons 0% fat Greek yoghurt

2 tablespoons lemon juice

1 small garlic clove, crushed

1/2 courgette, grated coarsely

 

Method

1. Mix together the harissa paste and lime juice in a shallow dish, season then add the lamb and spoon over the marinade, turning the lamb until coated. Leave to marinate, covered, in the fridge for at least 1 hour or preferrably overnight.

2. Light the BBQ or heat a non stick frying pan over a medium-high heat. Mix together the ingredients for the tzatziki with 1 tablespoon of water and season.

3. Remove the lamb from the marinade, spray with the cooking spray and cook for 4 minutes on each side or until cooked to your liking. Remove from the heat and leave to rest, covered, for 5 minutes.

4. Wrap the flatbreads in foil and warm on the BBQ or under the grill for a few minutes. Divide the flatbreads between four plates. Cut the lamb into 1 cm diagonal slices and place on the bread. Scatter over the herbs the tomatoes then top each serving with 2 tablespoons of the tzatziki. Serve flat or folded in half, ad preferred.

 

 

Turkey balls in creme fraiche sauce

Filed under: Meat,Weight Watchers Recipes — delishuss @ 8:55 pm
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This is an unusal dish but really good. It’s from the new Weight Watchers Simply Enjoy cookbook. The recipe says to serve it with runner beans and some crusty bread. I had it with some asparagus and some baby potatoes.

Serves 1

Propoints value 11

 

Ingredients

150g turkey mince

25g wholemeal breadcrumbs

15g parmesan cheese, finely grated

1 tablespoon snipped fresh chives

2 spring onions, chopped finely

500ml vegetable stock

1 1/2 teaspoons Dijon mustard

1 teaspoon lemon juice

1 tablespoon half fat creme fraiche

40g spinach leaves

Salt and freshly ground pepper

 

Method

1. Combine the turkey mince, breadcrumbs, parmesan cheese, chives and the white part of the spring onions in a bowl. Season well and form into siz walnut sizeballs. Cover and chill until ready to use.

2. Pour the stock into a saucepan and bring up to the boil. Reduce the heat, add the turkey balls and spoon over the stock. Simmer for 4 minutes, turning once, then, using a slotted spoon, remove them from the pan and set aside.

3. Pour away all but 175ml of the stock, add the mustard and lemon juice then bring up to the boil. Turn down the heat and simmer for about 3 minutes until reduced by a third.

4. Stir in the creme fraiche, spinach, half of the green part of the spring onions and the turkey balls. Season  and simmer, stirring occassionally, for another 2-3 minutes until the sauce has thickened and the turkey balls are cooked through.

5. Serve in a large, shallow bowl, sprinkled with the remaining spring onions.

 

Chocolate Flapjacks May 29, 2011

Filed under: Cakes,Weight Watchers Recipes — delishuss @ 9:24 pm
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These are scrumptious and wholesome too. Dead easy to make. These are a Weight Watchers recipe also.  Hope you try them.

3 propoints per flapjack

Recipe makes 12

You will need a 8cm square baking tin and a heatproof bowl

Ingredients

Low fat cooking spray

60g low fat spread

50g light brown sugar

2 tbsp golden syrup

Finely grated zest of 1 orange

170g porridge oats

25g plain chocolate

 

Method

1. Place the low-fat spread, sugar and syrup in a large pan and melt over a gentle heat. Remove from the heat and stir in the orange zest and oats.

2. Line a baking sheet with parchment paper and spoon onto the sheet and level the mixture. Bake for 15-20 mins, gas mark 5, 190 degrees celsius and 350 degrees fahrenheit.

3. Meanwhile, place the chocolate in a heatproof bowl over a pan of simmering water for 2-3 minutes until melted. Remove from the heat.

4. Remove the baking sheet from the oven and cool for 5 minutes. Cut the flapjacks into 12 rectangles and drizzle over the chocolate. Leave to cool in a tin for about 30 minutes. They will keep in an airtight tin for 3 days.

 

Easy Spiced Lamb May 2, 2011

Filed under: Meat,Rice and Grains,Weight Watchers Recipes — delishuss @ 4:13 pm
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I love lamb and mix that with spices and you’ve a winning combination in my mind.  This is a weight watchers recipe from the Oriental Express cookbook.

Propoints value per serving – 1o

Serves 4

Ingredients

200g dried brown basmati rice, rinsed

125g fine green beans, trimmed

125g small cauliflower florets

low fat cooking spray

1 onion, chopped

3 large garlic cloves, chopped

2.5cm fresh root ginger

1 large courgette, diced

350g lean diced lamb, visible fat removed

50g dried apricots, chopped into small pieces

2 tablespoons garam masala

1/2 teaspoon chilli powder

salt and freshly ground black pepper

Method

1.  Put the rice in a lided saucepan and cover with 450ml water. Bring to the boil, then reduce the heat to its lowest setting, cover, and simmer for 25 minutes until the water is absorbed and the grains are tender. Set aside for 5 minutes, covered, then remove the lid and leave to cool slightly.

2. Bring about 2.5cm of water to the boil in a lidded pan. Put the green beans and cauliflower in a steamer basket and place it over the pan. Cover and cook for 5 minutes until al dente. Alternatively, bring a small amount of water to boil and cook the vegetables for 5 minutes and then drain. Refresh under cold running water and then set aside.

3. Heat a large lidded non-stick frying pan. Spray with the cooking spray and stir fry the onion over a medium heat for 4 minutes. Add the garlic, ginger and courgette and stir fry for 3 minutes. Next, add the lamb and stir fry for a further 3 minutes until browned.

4. Add the apricots and spices, stir and then ad the green beans, cauliflower, rice and 5 tablespoons of water. Stir until combined and then cover with a lid and heat through for 5 minutes. Season before serving.

 

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

Ingredients

 
  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   

Instructions

  • 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.

Notes

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

Tomato & Basil Soup- Weight Watchers Special October 16, 2010

Filed under: Healthy Eating,Soups and Stews,Weight Watchers Recipes — delishuss @ 9:13 pm
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This is supposed to be ½ point per serving but if you used the one cal spray and had no fromage frais its points free.

Ingredients

2 jars of passata (expensive but worth it for handiness)

2 leeks

1 large onion

Handful of basil (I used the paste and it was fine)

Garlic (I used the paste but probably 2 cloves would do)

Olive Oil/1 Cal spray

2 vegetable stock cubes

2 litres of boiling water approximately

2 teaspoons of sweetener

Method

  1. Chop up leeks and onions.
  2. Fry off in the Olive oil for about 3 minutes
  3. Meanwhile dissolve your stock cubes in the boiling water
  4. Add in the garlic and basil and fry for another minute
  5. Add approximately 3 tablespoons of the stock to the pan and cover for another 2 minutes.
  6. Add in the rest of the stock, the passata, bring to the boil and simmer for 5 minutes. Add in the sweetener and take off the heat. Blend with a food processor to your desired texture.

 

To serve: top with some fromage frais and a sprinkle of basil.

As Gordon Ramsey would say: “DONE”

 

Spiced Lamb Kebabs September 14, 2010

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 9:58 pm
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I really liked this recipe, I am a bit of a sucker for lamb and anything curry related so it’s right up my alley.  Hope you enjoy it.

7 1/2 points value per serving

Serves 2

Ingredients

350g (12 oz) lean leg of lamb, cubed

1 pepper cut into large chunks

2 teaspoons tandoori curry powder

1 garlic clove, crushed

1 onion, cut into wedges

To serve

2 pitta breads

10 mint leaves, shredded

2 cm (3/4 inch) piece cucumber, peeled and diced

2 tablespoons 0% fat Greek yogurt

Method

1. Place the lamb in a non metallic bowl. Mix together the tandoori powder, yoghut and garlic and pour over the lamb. Stir well and set aside to marinade at room temperature for 20 minutes.

2. Preheat the grill to medium. Thread the lamb, onion and pepper on to skewers, brushing over any excess yoghurt mixture. Grill for 12-15 minutes until beginning to char.

3. To serve, warm the pitta breads under the grill. Mix together the mint, cucumber and yoghurt. Split the pittas. Remove the meat, onions and peppers from the skewers, stuffing them into pittas. Serve with the yoghurt mixture.