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Chicken, Grape and Potato Salad July 15, 2010

Filed under: Chicken,Healthy Eating,Salads and Dressings,Weight Watchers Recipes — delishuss @ 9:37 pm
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Surprise, surprise another Weight Watchers recipe. Again, this is from the Fabulous and Filling Cookbook. When I tasted the dressing I thought it needed something, so I added a few splashes of Worchester Sauce, perfect. Also I coated the chicken with some fajita mix before grilling.

 Serves 2

4 Weight Watchers points per serving

Ingredients

300g (10 ½ oz) new potatoes, diced

125g (4 1/2) oz) skinless boneless chicken breast, halved horizontally

40g (1 ½ oz) reduced fat mayonnaise

50g (1 ¾ oz) low fat natural yoghurt

1 tablespoon snipped fresh chives

½ teaspoon Dijon mustard (optional)

100g (3 ½ oz) red grapes, halved

1 little gem lettuce leaves separated

Freshly ground pepper

 

Method

  1. Bring a lidded saucepan of water to the boil and cook the potatoes, covered, for 15 minutes or until tender. Drain.
  2. Meanwhile, heat the grill to medium high and grill the chicken for 10-12 minutes until cooked through, Set aside to cool.
  3. In a large bowl, mix the mayonnaise with the yoghurt, chives and mustard, if using, adding pepper to taste. Stir in the new potatoes and grapes.
  4. Slice the chicken and mix into the potato salad. Serve on a bed of Little Gem lettuce leaves.
 

Indian Omelette

Filed under: Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 8:01 pm
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This is another Weight Watchers from the Fabulous and Filling Cookbook. The book suggests serving the omelette rolled up inside a medium chapatti or soft flour tortilla, for 2 ½ extra points value. I’m not sure about this, maybe with a little salsa smeared on the tortilla. Alternatively, you could serve it with a salad.  It’s very simple and doesn’t take too long, so it’s good if you really don’t want to be slaving in the kitchen.

Serves 1

2 ½  Weight Watchers points value

Ingredients

Low fat cooking spray

½ small onion, sliced thinly

½ red or green chilli, de-seeded and diced

2 eggs

A pinch of ground cumin

1 tomato, diced

2 heaped teaspoons chopped fresh coriander

Salt and freshly ground pepper

Method

  1. Heat a non stick frying pan until hot and spray with the cooking spray. Fry the onion and chilli for 4-5 minutes, adding a splash of water as needed to prevent the onion from sticking and burning.
  2. Beat the eggs with 1 tablespoon of water, the ground cumin and seasoning. Stir in the tomato and coriander then pout the mixture into the frying pan.
  3. Cook over a medium heat until the omelette is golden underneath and just set on top. Turn out on to a warmed plate.
 

Teriyaki Beef Udon July 13, 2010

Filed under: Healthy Eating,Meat,Noodles,Weight Watchers Recipes — delishuss @ 11:15 am
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This recipe is from Weight Watcher’s Fabulous and Filling Cookbook.  I’m not a fan of mushrooms so I substituted them with peppers. I also added some Soy Sauce for increased flavour. To make a vegetarian version you could add tofu and bulk it up with some baby sweetcorn and mushrooms.

My marinade for stir fries has always been quite runny and I have never been able to achieve the consistency of a proper Japenese/Chinese restaurant sauce. Well it seems the answer is corn-flour, I always thought it was MSG.

The recipe itself is very good and very quick to make. Hope you enjoy.

Serves 1

Takes 15 minutes

6 points value per serving

Ingredients

Low fat cooking spray

125g (4 ½ oz) lean rump steak, trimmed of all fat

½ red onion, sliced

50g (2 ¾ oz) sugar snap peas, halved lengthways

75g (2 ¾ oz) mushrooms, sliced

2 tablespoons teriyaki marinade

¼ red pepper, sliced

¼ yellow pepper, sliced

1 teaspoon cornflour

1 tablespoon soy sauce

150g pack pre-cooked udon noodles

Method

  1. Heat a non-stick frying pan until hot and spray with the cooking spray. Fry the steak for 2 ½-3 minutes on each side over a high heat, then transfer to a warm plate and leave to rest.
  2. Add the onion to the pan and fry for 1 minute then add the sugar snap peas, peppers and mushrooms plus 1 teaspoon of water. Stir fry for 2 minutes.
  3. Mix the teriyaki marinade, soy sauce, cornflour and 4 tablespoons of water, then add to the frying pan and cook for 1 minute.
  4. Mix the udon noodles into the sauce and vegetables. Cook for 1-2 minutes until cooked through. Slice the steak thinly and serve on top of the noodles.
 

Beef and Spinach Cannelloni July 9, 2010

Filed under: Healthy Eating,Meat — delishuss @ 6:21 pm
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You will see a running theme with my recipes, low fat or low calorie. I try to keep them as healthy as possible and get a lot of my recipes from Weight Watchers and other health magazines. This is another Weight Watchers recipe. I haven’t made it in quite some time but it’s lovely.

6 ½ Weight Watchers points per serving                                                

Serves 4

Ingredients

Low fat cooking spray

1 onion, diced

300g extra lean steak mince

1 garlic clove, crushed

1 red pepper, de-seeded and diced

410g chopped tomatoes with herbs

1 beef stock cube, crumbled

150 ml of boiling water

150g chopped frozen spinach

16 cannelloni tubes

15g low fat margarine

25g of plain flour

1 tsp of mustard powder

600 ml of skimmed milk

50g of low fat mature cheddar, grated

8 cheery tomatoes, halved

Instructions

  1. To make the Bolognese sauce, heat a large pan, mist with low fat spray and add the onion. Cook for 3 minutes, and then add the book and cook, stirring well to break up the mince, until all the meat is brown.
  2. Stir in the garlic, pepper, tomatoes, tomato puree.
  3. Dissolve the stock cube in boiling water and add into pan.  Bring the sauce to the boil, then cover and simmer for 15 minutes. Stir in the spinach until defrosted, ten remove from the heat and season to taste.
  4. Preheat the oven (gas mark 5/190 degrees Celsius). Fill the cannelloni tubes with the Bolognese sauce and put in greased oven proof dish in a single layer. Pour any leftover sauce over the top and set aside while you make the white sauce.
  5. Melt the margarine in a small pan. Add the flour and mustard powder and stir to combine. Cook the paste for 1 minute.
  6. Remove from the heat and stir the milk in a little at a time, making sure it is smooth before adding more.
  7. Return the sauce to the hob and cook over a low heat, stirring continuously until thickened. Remove from the heat and stir in half the cheese. Pour over the cannelloni tubes, scatter with the remaining cheese and cherry tomatoes and bake for 30-40 minutes until the top is bubbling and golden, and the pasta is cooked through.
  8. Serve with a green salad.
 

Zingy Summer Soup June 24, 2010

Filed under: Healthy Eating,Soups and Stews,Weight Watchers Recipes — delishuss @ 9:10 pm
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This is a Weight Watchers recipe. In the past I have found their soup recipes to be lacking in any flavour. Well they are onto a winner in my view with this one.

1 1/2 points per serving

Serves 4

Ingredients

410g can white haricot beans, drained and rinsed

2-3 spring onions, sliced

2 garlic cloves, crushed

1 litre hot vegetable stock

1 courgette, cut into ribbons

125g fine green beans, trimmed and halved

100g peas

1/2-1 mild green chilli, sliced thinly

Handful of chopped fresh flat leaf parsley

4 tsp green pesto

Fresh basil leaves and chopped red chilli, to garnish

Instructions

1. Place the haricot beans, spring onion and garlic in a heavy-based nonstick pan and add the stock.

2. Bring to the boil, then add the courgette and green beans. Simmer for 3 minutes.

3. Add the peas, green chilli and parsley and cook for 2-3 minutes until the peas are tender.

4. Divide among 4 bowls and top each with 1 tsp pesto, a few fresh basil leaves and a little chopped red chilli.

Comments: This is probably best served straight away, I put it in the fridge overnight and it still tested good the next day. I don’t think it’s suitable for freezing.