RECIPES

                                                     

                           

MY 0 PRO POINTS VEGGIE SOUP

INGREDIENTS
2carrots
cauliflower
broccoli
1 onion
celery

• Basically what I did was peel and dice all my veg, put them in a colander with a pot of hot water below and cook till soft.
• I used the water below as my stock, so when the veg was cooked I poured it over and blitzed together with a hand held food blender.
• Add some salt and pepper for flavour.

And voila,
Thick veggie soup with 0 points.




                                                             CHICKEN FAJITAS
      

                                                                
Ingredients:
1Breast Chicken                                                                       4pro points
Low fat cooking spray                                                              0pro points
1 Red Pepper                                                                           0pro points
Mushrooms                                                                              0pro points          
1 onion                                                                                     0pro points                
100grams Fajita Mix                                                                 2pro points
1Wrap                                                                                      3pro points
Lettuce, onion, tomato, pepper, cucumber                                0pro points
1 tbls of  LOW FAT Mayo.                                                     1pro points


Preperation:
Firstly, what I did was chop the chicken breast, peppers, mushrooms and onion into pieces and place into separate bowls with chicken in one bowl. peppers and mushrooms in another and onions in another.
N.B Leave some peppers and onions aside for the salad mix.

Prepare your salad by cutting the lettuce, tomato and cucumber and adding the leftover peppers and onions.Mix them together with the mayo and a bit of pepper for flavour

Cooking Guidelines:
Place the pan on a low heat with 2 sprays of cooking spray

Place the onions on the hot pan

About a min later put the chopped chicken pieces in and cook till the meat is white throughout!

Place your chopped veg in with the chicken and stir together.

After 5mins add 100 grams of the fajita mix to the pan.Whilst waiting for the mix to blend together, you can heat the wrap in the oven on a low heat for 3mins.

Add the mixture to the wrap and fold with a side of salad

AUBERGINE AND FETA WRAPS

                             4 Pro Points Per serving - 5 mins to prepare - 6 mins to cook - serves 1

                                                    Mist a frying pan with calorie controlled cooking spray and fry 75g aubergine, sliced, for 5 mins, turning until golden. Wipe the pan clean with kitchhen paper, then add 1 Weight Watchers Wrap and warm for 30 seconds or until soft and pliable. Arrange 50g baby leaf spinach on the wrap and top with the aubergine slices, 15g reduced fat feta cheese and 1 tbsp tzatiki. Wrap up, halve and serve or wrap in clingfilm and chill in the fridge for up to 1 day.

CHEESY PASTA SALAD

8 Pro Points per serving - 5 mins to prepare - 8 mins to cook - serves 1Cook 50g dried wholemeal pasta twists in boiling water for 8 mins or until just tender. Drain and return to the pan. Stir in 50g Weight Watchers low fat soft cheese with roasted red onion and chive, 20g salami chopped, 1 stick celery sliced, 2 spring onions, trimmed and sliced and 1/2 red pepper, deseeded and chopped. Season and stir to mix.

Serve immediatly or transfer to a tub and store in the fridge for up to 1 day.

           TOP TIP

You can swap the chopped salami for 60g Weight Watchers Wafer Thin Cooked Ham, roughly chopped, and the Pro Points value will then be 7.

SAUSAGES AND SWEET POTATO MASH

12 Pro Points per serving - 10 mins to prepare - 15/20 mins to cook - serves 4

Preheat the grill to high.Add 1 kg sweet potatoes to a pan of boiling, salted water and bring back to a gentle boil.Cook for 5 mins, then place a colander with 200g green beans over the top and heat for a further 5 mins or until the beans are cooked and the potatoes are tender. Meanwhile, grill 8 Weight watchers premium pork sausages for 15-20 mins, turning occasionally, until browned and cooked through. Drain the sweet poatoes and return to the pan.Season to taste with salt, freshly ground black pepper and 1 tsp paprika.Add 50g low fat cheese spread and mash until smooth.

Divide the mash, sausages, beans and 600ml gravey, made with 40g gravy granules, between 4 warm plates and serve.

CHEESE AND PICKLE ON TOAST

4 Pro Points per serving - 5 mins to prepare - 5/6 mins to cook - serves 1

Preheat the grill to high. Grill 1 slice Weight Watchers thick sliced wholemeal bread for 3 mins or until golden and toasted on one side.Flip and spread the untoasted side with 1 tbsp sandwhich pickle. sprinkle 25g weight Watchers reduced fat grated mature cheese over the top and season with freshly ground black pepper. Grill for a further 2-3 mins or until the cheese has melted. Halve and serve with a 0 Pro Point value salad.



SAVOURY BREAD AND BUTTER PUDDING

8 Pro Points per serving - 20 mins to prepare - 35 mins to cook - serves 4

Preheat the oven to gas mark 5 /190' C/ fan oven 170' C. Mist a pan with calorie controlled cooking spray and add 1 onion chopped. Fry for 5 min. Add 250g mushrooms, sliced, and fry for 5 mins. Remover from th heat, stir in 1/2 tsp dry thyme and season. Spread 30g low fat spread over 8 slices Weight Watchers thick sliced wholemeal bread. Slice into 4 triangles each. Line a 1 & 1/2 litre dish with 1/3 of the bread. Top with 1/2 of the mushrooms and 3 slices of parma ham, torn. Top with another 1/3 of the bread, the remaing mushrooms and 3 more slices of parma ham, torn. Cover with the remaing bread. Beat 3 eggs with 400ml skimmed milk and pour over the bread. Bake for 25mins, then serve with 0 Pro Points value vegetables.

CHEESY CHICKEN DIPPERS

I made this it's delicious!!

13 Pro Points per serving - 15 mins to prepare - 40 mins to cook - serves 4

Preheat the oven to gas mark 6 / 200' C / fan oven 180' C. Peel and chop 850g sweet potatoes and place on a baking tray misted with calorie controlled cooking spray. Mist the potatoes with cooking spray and roast for 40 mins or until tender. Crush 3 x 18g bags Weight Watchers Nachos Cheese flavour tortillas to make fine bread crumbs. Tip onto a plate and stir in 75g Weight Watchers reduced fat grated mature cheese, mix together. Place 1 small egg, beaten, on another plate, and 1 tbsp plain flour third. Chop 450g boneless, skinless chicken breast into nuggets and dip in the flour, then the egg and then the tortillas. Place on a baking tray misted with cooking spray. Bake for 20 mins. Mix together 3 tbsp ketchup, the juice of 1 lime and 2 tbsp sweet chilli sauce. Cook 200g green beans in boiling water for 5 mins or until tender. Drain and divide between 4 plates. Divide the potato wedges and nuggets between the plates and serve with the ketcup dip.

PRAWN AND WHITE WINE TAGLIATELLE

10 Pro Points per serving - 5 mins to prepare - 8 mins to cook - serves 1

Add 50g dried tagliatelle to a pan of boling water and cook at a gentle boil for 8 mins or until cooked but still with some bite. Meanwhile, heat 1 tbsp olive oil in a pan and add 1 clove garlic, chopped. fry, stirring, over a medium heat for 30 seconds then add 125g raw king prawns and fry, stirring for 1 min. Add 100ml Weight Watchers fruity white wine and simmer for 5 mins. Stir in 30g Weight Watchers reduced fat thick cream and 1 tbsp fresh parsley leaves, choppped, and season to taste. drain the tagliatelle and toss with the prawns to coat. Transfer to a warm plate and garnish with a little more chopped fresh parsley to serve.