Soozyb

Meatballs and Tomato Sauce

Ingredients

1 large carrot in large chunks
1 large onion in large chunks
1 stick celery in large chunks
2 cloves garlic
2 slices bread (I use wholemeal) blittzed to crumbs in the food processor - add points if using
500g lean minced beef (or lamb or turkey)

Spray Olive oil

1 tin chopped tomatoes
1 beef stock cube
Dried mixed herbs
2 teaspoons sugar or Splenda add points for sugar
Glass of red wine (optional)

Pasta or rice to serve. Lamb ones are good with couscous.

Method

Put the carrot, onion, garlic and celery into the food processor and chop very finely using the pulse button so it doesn't go into total mush.

Fry this mixture in some spray olive oil in a non-stick sauce pan until it's gone a bit soft and mushy, then split it into 2 portions.

Put one portion into a large bowl, and keep one portion in the sauce pan, and add the tinned tomatoes, crumbled stock cube, sugar or Splenda, herbs, wine (if using) and a tomato tin of water. Bring to a gentle simmer, turn down and leave to cook very gently with a lid on while making the balls. You can add chilli to this as well if you like, or any other flavourings too.

To the veggie mixture in the bowl add the minced meat and the breadcrumbs, a pinch of salt and plenty of black pepper. At this point you can add any other flavourings you want - herbs, chilli flakes - and mix really well using your hands. Shape into balls about the size of a walnut, and leave on a tray or plate until they're all made. I've no idea how many you'll get depends on how big your balls are!

Taste the sauce for seasoning and adjust if needed. I dryfry about a teaspoonful of the meat mixture as well to taste it to make sure it doesn't need any additional seasoning too.

Pour some spray olive oil into a non-stick frying pan, and fry the balls in batches until they're browned all over and then drop them gently into the tomato sauce (if the sauce has gone very thick, add a bit more water) Try not to stir them too much or they'll break up, but you want them all covered by the sauce. Cook them gently for about 20 minutes, or until your pasta or rice is cooked. They can also be transferred to an oven dish and baked for about 30 min in a preheated over (180C) Freezes really well too.

Serve over pasta and rice with grated fresh parmesan adding the points as necessary.

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LL Foundation:
Wk1:-6lbs,Wk2:-5lbs,Wk3:-6lbs,Wk4:-3.5lbs, Wk5:-3lbs,Wk6:-4lbs,Wk7:-3lbs,Wk8:-3.5lbs,
Wk9:-4lbs,Wk10:-2.5lbs,Wk12:-4lbs, Wk12:-4lbs,Wk13:-4lbs,Wk14:

DecemberBride2008

After a good suggestion from Joanne, I am starting a recipe thread, that everyone can add their favourite pointed recipes to.

Starlight - Can we please make the thread a 'sticky' ?

I hope everyone enjoys eachothers recipes.

xx

Sweetcorn Fritters
Serves 2 - Points per serving 3

3 tablespoons seasoned flour
1 medium egg, separted
3 tablespoons skimmed milk
200g can sweetcorn, drained
low-fat cooking spray

1. Place the seasoned flour in a bowl. Add the yolk to the flour and place the egg white in a separate bowl.

2. Stir the milk into the flour and mix thoroughly, add the sweetcorn and, if you have time, set aside for 30 minutes.

3. Beat the egg white until stiff and gently fold into the batter mix with a large metal spoon. Heat a large frying pan and spray with low-fat cooking spray, then drop in 1 tablespoon of mixture per fritter. (mixture should make 10 fritters)

4. Cook for 3-4 minutes, then flip over with a palette knife and cook the other side for 3-4 minutes until golden brown.

Enjoy
xx

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Joanne W

Great - this is one I tried today the bbq sauce is the best and could be used as a dipping sauce as well.

Recipes - chicken wraps with bbq sauce

• 240 ml Diet Coke
• 240 g tomato ketchup
• 60 g worcestershire sauce
• 1 teaspoon tabasco pepper sauce
• 40 g onion(s), finely chopped
• 1 teaspoon garlic purée
• 675 g chicken breast, uncooked, skinless, & boneless
• 1 pinch salt, & black pepper, freshly ground
• 4 medium soft tortilla(s), whole wheat
• 1 portion lettuce, and mixed greens

Instructions

• Preheat grill.
• Combine diet cola, ketchup, Worcestershire sauce, pepper sauce, onions and garlic purée in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.
• Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces.
• Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat.
• Divide chicken mixture onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward centre to enclose filling.

It serves 4 and is 5.5 per serving (according to ww site)
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DecemberBride2008

Vegetable and Macaroni Bake (WW recipe)
Serves 4 - Points per serving 4.5

180 g pasta, uncooked, macaroni
90 g green beans, sliced
1 medium courgette, sliced
1 medium red green or yellow pepper(s), de-seeded and sliced
120 g cauliflower, or broccoli, broken into small florets
450 ml skimmed milk
3 level tablespoon cornflour
90 g half-fat cheddar cheese, grated

1. Preheat the oven to Gas Mark 5/190ºC/375°F.


2. Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.


3. While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.


4. Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.

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Joanne W

I tried this one yesterday curried chicken pasta and it was very nice


Mix together:-

1tsp curry powder
pinch ground tumeric
1 tsp lemon juice
30g low fat soft cheese (I used phili extra light)
125g low fat natural yog
1tsp art sweetner

add two chopped spring onions and half a choped red, yellow or orange pepper (or a mix of all three)

Add cooked pasta (60g raw weight)
and 100g cooked chicken.

Add two tbsp of chopped fresh coriander.

It works out at 7.5 points for all of it.

Its a bit like coronation chicken.

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DecemberBride2008

Those Chicken wraps sound lovely Joanne

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DecemberBride2008

I can definately recommend this one. I made extra chicken, and had it cold with salad for lunch the following day.

Tandoori Chicken with Mint Yogurt (WW recipe)
Serves 4 - Points per serving 4.5

600 g chicken breast, uncooked, skinless, (4 breasts)
2 tablespoon Curry Paste, tandoori
125 g low-fat yogurt, plain
2 tablespoon fresh mint, finely chopped
1 tablespoon lime(s), juice, fresh
1 clove garlic, crushed
1 medium portion cucumber(s), ends trimmed, thinly sliced

1. Brush chicken all over with tandoori paste. Place in a glass bowl and cover with plastic wrap. Place in the fridge for 10 minutes to marinate.


2. Preheat grill on high. Add chicken and cook for 3-4 minutes each side or until brown all over and cooked through. Transfer to a plate and cover to keep warm.


3. Combine the yogurt, mint, lime juice and garlic in a bowl. Season to taste with salt and pepper.


4. Arrange the cucumber and some mixed green salad leaves on plates. Use a sharp knife to cut each chicken breast into thick slices and arrange on each plate. Drizzle with mint yogurt sauce and serve immediately.

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DecemberBride2008

I made the Macaroni and Vegetable bake (see recipe above) last night. It was so yummy. I didn't add the peppers, but I did add some cherry tomatoes right at the end, before putting it in the oven. I would highly recommend the recipe.

xx

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DecemberBride2008

Anybody got any recipes to share?

xx

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Starlight

Brilliant idea

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Jan 9 2007 - Started WeightWatchers
Jan 9 2008 - lost 127lbs (9.1stones)











Next Mini goal:
175lbs - 12.5 stones

HelenG

Hi All

If anyone can post the recipe for Turkey Cottage Pie I would be soooo grateful.

I've lost my cookbook, I think it was called Around the world in 80 recipes, it's an A4 size cookbook and I bought it years ago. I'm going to try and cook it from memory tonight but I will keep checking here to see if anyone has been able to post it for me

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God bless
H





1st Goal - To be less than 19 stone

DecemberBride2008

Hi Helen

I'm not sure if this is the one that you mean, but have a look.

Shepherds Pie

• 2 large potato(es), peeled and cut into 2-inch pieces
• 1/4 cup fat-free sour cream
• 1 Tbsp reduced-calorie margarine
• 1/8 tsp table salt, or to taste
• 2 tsp olive oil
• 1 cup onion(s), chopped
• 2 medium carrot(s), diced
• 2 medium stalk celery, diced
• 1 pound uncooked ground turkey breast
• 3 Tbsp all-purpose flour
• 1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
• 1 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 cup canned chicken broth, or beef broth

1. Preheat oven to 400ºF.


2. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.


3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.


4. Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Enjoy
xx

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HelenG

Nope, that's not it.

The one I remember has turkey mince, spring onions, flour, chicken bovril for the meat bit & potato, hot milk and breadcrumbs for the topping.

You dry fry the turkey mince, then sprinkle on the flour (1tblsp I think) cook for a min once the flour has been added, add the chopped spring onions then pour over 250ml of stock made with chicken bovril (not easy to get hold of nowadays) bring to the boil, turn down the heat & simmer until the liquid has almost gone - 'bout 10 mins. Transfer to ovenproof dish. Meanwhile boil the pots & mash them with a couple of tblsps of hot milk - cover the meat mixture with the potato sprinkle with breadcrumbs & brown under the grill.

Problem is I'm sure there's something missing but can't for the life of me remember what.

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God bless
H





1st Goal - To be less than 19 stone

DecemberBride2008

Salmon and Leek Pie with Rosti topping (WW recipe)
Serves 4 - Points per serving 7

• 418 g drained pink salmon, (1 can)
• 900 g potato(es), peeled and halved
• 5 spray low-fat cooking spray
• 1 portion leek(s), large, thinly sliced
• 150 ml wine, dry white
• 25 g cornflour
• 450 ml skimmed milk
• 50 g cooked frozen peas
• 1 large egg(s), beaten
• 1 pinch salt, optional
• 1 serving pepper

Instructions

1. Drain the salmon, reserving the liquid. Discard the skin and bones, if wished. Use a fork to break the salmon into large chunks and set aside.

2. Par-boil the potatoes for 10 minutes, then drain them and leave to cool. Preheat the oven to Gas Mark 6/200°C/400°F.


3. Heat a large saucepan and mist it with low fat cooking spray. Add the leek and cook gently for 2-3 minutes until softened. Stir in the wine and reserved salmon liquid. Blend the cornflour with 3-4 tablespoons of the milk, then add it to the saucepan with the rest of the milk. Bring up to the boil, stirring constantly until thickened. Add the peas and season with salt and pepper.


4. Divide the sauce mixture between four individual baking dishes. Arrange the salmon chunks over the top.


5. Coarsely grate the par-boiled potatoes into a large bowl and stir in the beaten egg. Season. Divide evenly between the dishes to cover the surface. Season with a little extra black pepper. Bake in the oven for 20-25 minutes until piping hot and golden brown.

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I tried this recipe last night, and it is lovely.

Enjoy
xx

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Joanne W

This soup is lovely and really easy to make.

Butternut squash soup.

1 butternut squash
1 red pepper
1 leek
2 vegetable oxo cubes

Deseed and chop the butternush squash and boil with pepper, leek and oxo cubes. When cooked blend until smooth.

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