Lennis Recipes

Discussion in 'Weight Watchers - ProPoints Plan Recipes' started by lennis, 13 July 2011 Social URL.

  1. lennis

    lennis Full Member

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    Banana Walnut Coffee Cake


    ProPoints® Value: 6
    Servings: 25 (weighed whole cake at end, each piece worked out at 50g)

    Ingredients

    100g Walnut Pieces (20PP)
    20 g Tate & Lyle Splenda Brown Sugar Blend (2pp)
    3/4 teaspoons Cinnamon, Ground


    475 g Flour, Wheat, White, Self Raising (41PP)
    1/2 teaspoons Baking Powder
    1/8 teaspoons Salt
    240 g Stork Stork Spread (46PP)
    240 g Sugar, White (27PP)
    24 g Canderel Canderel Granular Low Calorie Sweetener
    1 medium Egg, Whole (2PP)
    3 serving(s) Tesco Half Fat Sour Cream (3PP)
    1 medium Banana
    1 teaspoons Vanilla Extract
    1 teaspoons Coffee, Instant, dissolved in 1/2 tsp hot water

    Instructions

    * Preheat oven to 160 C..
    * Butter a tube pan and dust with flour tapping out the excess and set aside.
    * To make the walnut and sugar sprinkle combine walnuts, sugar and cinnamon in a small bowl and set aside.
    * To make the banana batter sift together the flour, baking powder and salt onto a sheet of waxed paper and set aside.
    In a large bowl cream the butter with an electric mixer on high speed until it is light.
    * Gradually beat in the sugar and continue beating until light and fluffy.Change the mixer speed to medium.
    * Beat in the eggs one at a time beating well after each addition then beat in the sour cream, mashed bananas, coffee dissolved in 1/2 tsp water and vanilla.
    * Change speed to low then beat in the flour mixture just until blended.
    * Spoon half of the batter into the prepared pan.
    Scatter half of the walnut and sugar sprinkle over the batter.
    * Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.
    Bake for 1hr 15 minutes (Check cake is cooked by inserting a skewer) then let cool in the pan on a wire rack for 20 minutes.
    * Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up.
    Serve warm or cool.
     
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  3. lennis

    lennis Full Member

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    Basalmic Pineapple

    ProPoints® Value: 2
    Servings: 2

    Ingredients

    140 g Del Monte Sliced Pineapple in Syrup, (3PP)
    Reserve 1 tbsp of Syrup
    15 ml Mazzetti Balsamic Vinegar of Modena
    1 teaspoons Cinnamon

    Instructions

    Mix Syrup, Vinegar and cinnamon and put in a frying pan, bring to boil. Add pineapple slices and turn while reducing the liquid. Serve hot. Really Nice with a spoon of thick 0% yogurt on the side.
     
    Last edited: 15 July 2011
  4. lennis

    lennis Full Member

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    Cauliflower,Sweet potato and potato mash

    ProPoints® Value: 2
    Servings: 14 (100g per serving)

    Ingredients
    907g Tesco frozen cauliflower (1PP)
    205 g Sweet Potato, baked in microwave and then deskinned (5PP)
    480 g Potato, Baked (weighed when cooked)(18PP)
    20 g Cheese, Parmesan(2PP)

    Instructions
    Defrost cauliflower, and then mash into smaller pieces.
    Microwave potatoes till soft. Remove from skins and then mash.
    Stir into cauliflower, with Parmesan cheese. Season to taste.

    Bake in oven till cooked through.


    Potato Cakes
    Use any left over mash from above, add some beaten egg, parsley and chives.
    Shape into patties, then bake or cook in frying pan with a spray of oil.

    Note PP difference is negligible depending on amount of egg used.
     
  5. lennis

    lennis Full Member

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    Chicken and Bacon Stuffed Roll

    ProPoints® Value: 5
    Servings: 4 (approx 125g per serving)

    Place in oven at 180'C, remember to open the package 15mins before end of cooking time. Make sure all juices run clear.

    Ingredients

    125 g Bacon Rashers Smoked, All fat removed. (7PP)
    400 g Chicken, Breast, Skinless, Raw, Deboned, Sliced lengthways then flattened. (10PP)

    Stuffing
    110 g Mushrooms
    55 g Tomatoes
    20 g Spinach, If using frozen, defrost and squeeze out excess water
    40g tesco value salad cheese (1PP)(or any low fat feta)

    Instructions
    Lay out flattened chicken on a piece of foil, overlaping each other to make a base layer. Make sure the foil is big enough to go around everything when rolling up at end.

    Then lay out the bacon on top.
    In a pan, using a squirt of oil if preferred (I use a tbsp of water to get things started), fry the tomatoes, then add the other ingredients except the cheese. Mix in any herbs you like, I used fresh Parsley, Sage and Oregano.

    Stir in Cheese at end and then place on the Chicken and bacon layers. Distribute it out down the middle of layers. Use the foil to roll it all up till you get a package. Turn over the ends and seal for cooking. Only open it 15 mins before end of cooking to brown the chicken.
     
  6. lennis

    lennis Full Member

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    Low point Banoffee Ice Cream

    ProPoints® Value: 1
    Servings: 2
    Ingredients
    1 pot(s) Müller Müllerlight, Toffee, Or Flavour of choice (2PP)
    2 medium Banana, mashed
    1 teaspoons Lyle's Lyle's Golden Syrup (level)

    Instructions
    Mix together, freeze till partway frozen. Take out of freezer and stir to breakup ice crystals put back in freezer till texture required.
    Or pour into ice cream maker.
     
  7. lennis

    lennis Full Member

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    Schnitzel and sauce

    ProPoints® Value: 9
    Servings: 4

    Ingredients

    1 medium Egg, Whole, beaten (2PP)
    400 g Pork, Fillet, Lean, Raw, flattened (15PP)
    135 g Rakusens Wheaten Matzos Kosher, crushed (13PP)
    Salt & Pepper to taste
    1 teaspoons Cayenne Pepper
    2 sprig(s) Parsley, fresh (fresh)
    1 tablespoons Milk, Skimmed
    2 teaspoons Oil, Vegetable, Any Type (3PP)

    Sauce
    1 medium Red Onion, sliced
    40g Mushrooms (small)
    2 tsp Mustard (level)
    1 tbsp Wine, Red
    100 ml Chicken Stock, Fresh
    1 tbsp Elmlea Light Double Cream Alternative (1PP)

    Instructions


    Pound pork till thin, and season.
    Crush Matzo and place in a dish, season with salt, paprika and pepper. Chop parsley and stir into crumbs.

    In a seperate bowl, beat egg and milk together.

    Dip pork into egg then breadcrumbs and place on a oven tray, on a rack.

    Spray breaded schnitzel with oil turn over and spray other side and then bake at 180'C till ready.

    For Sauce:-
    Fry onion with a spray of oil. When soft add mushrooms and fry till they start to loose their water. Add Stock, Wine and Mustard. Stir till boiling. Then drop heat and reduce for a few minutes. Just before serving stir in Elmlea and pour over schnitzel.
     
  8. lennis

    lennis Full Member

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    Beef Wellington

    Beef Wellington ProPoints® Value: 7
    Servings: 1


    Ingredients

    1 Discovery Foods Mexican Plain Flour Tortilla (Filo always seems to tear)
    50g Mushrooms, diced (small)
    15g Lidl Deli Pate, Duck & Grand Marnier
    64 g Beef, Medallion Steaks, Lean
    1 sprig Parsley, fresh
    1 clove Garlic


    1. Preheat the oven to 220C/gas 7. To make the filling, spray of oil in a frying-pan. Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.

    2. Season the steaks. Wipe out the same frying-pan and heat until hot. Add spray of oil and sear the seasoned steaks for 20-30 seconds on all sides. Cool, then spread over the pâté. Place the mushroom mixture in the centre of the tortilla then the steak on top, pâté-side down. Bring up two opposite corners of the wrap to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little water and then bring the remaining two corners up and seal. Place the parcels on a heated non-stick baking sheet, brush with water or a little oil and bake in the oven till done up to 25 mins - 30 mins.
     
  9. Laineymcd

    Laineymcd Full Member

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    This sounds brilliant, Defiantly going to give this ago... Thanks x
     
  10. lennis

    lennis Full Member

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    Chimichanga

    ProPoints® Value: 4
    Servings: 9

    Ingredients
    200 g Sirloin Steak, Lean, Raw, Sliced into strips
    1 medium Pepper sliced, I used yellow 1 medium Red Onion, sliced
    1 clove Garlic, finely chopped
    50g Fresh Mushrooms, sliced
    20g Dried Mushrooms (Can be made without these), reconstituted, retain liquid
    2 large Tomatoes, Diced
    1 portion(s) Old El Paso Spice Mix For Original Beef Tacos
    1 tablespoons Molasses or brown sugar (if needed)
    9 Discovery Plain Flour Tortillas
    1 teaspoons Cornflour (level)

    Instructions

    Reconstitute dried mushrooms. Reserve liquid from mushrooms. Pulse mushrooms till you get finely chopped mushroom.

    Fry garlic, onion and peppers in a pan, after 2 mins add steak. Season, cook till steak has only a hint of pink left.

    Add the chopped mushrooms and the fresh mushrooms which have been sliced and the tomatoes.

    After a few minutes add taco spice mix and reserved liquid from mushrooms and simmer for 20 mins or till reduced add molasses / brown sugar if its too spicy, (you can thicken mixture with the cornflour at this point if it is too thin). Remove from heat and cool.

    In the centre of each tortilla weigh 100g of the mixture, moisten the edges and fold over at the top, pinch or use toothpicks to retain its shape, place in a dish, brush with water and bake till brown.

    Serve on a salad bed, with grated low fat hard cheese, sour cream and salsa. (don't forget to point these if you use a lot)
     
  11. lennis

    lennis Full Member

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    Chocolate biscuit rocky road

    ProPoints® Value: 4
    Servings: 12

    Ingredients
    4 Reduced Fat Digestives, broken into small pieces
    50g Berry Granola Fruit, broken into small pieces
    20g Marshmallows, chopped up
    200g Scotblock cooking chocolate milk
    20g Strawberries, freeze dried, chopped

    Directions
    Melt chocolate, stir in other ingredients. Press into a mould (I used silicon, its easier to turn out)
    Place in fridge till set, turn out. Cut into 12 pieces.
     
  12. lennis

    lennis Full Member

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    Prawn and Duck rolls

    ProPoints® Value: 1
    Servings: 6

    Ingredients
    6 individual Chinese Pancakes
    75g Tesco Value frozen Stir Fry,defrosted
    13 g Duck, Skinless, Roasted, Mixed Meat
    16 g Shellfish, Prawns, Peeled & Cooked
    1/2 teaspoons Ginger Root grated
    1 teaspoons Soy Sauce

    Instructions
    Defrost all frozen and squeeze out excess water.
    Chop everything into small pieces. Mix all ingredients in a bowl (except pancakes) and let stand for 30mins.
    Divide mixture into six and place in the middle of each pancake, fold edges up and seal with water. Brush pancake roll with water and bake in oven till golden brown. Serve with dipping sauce
     
  13. lennis

    lennis Full Member

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    Sausage casserole

    ProPoints® Value: 5
    Servings: 8

    Ingredients
    240g Parsnips, chunky chop
    4 1/2 sticks Celery, chunky chop
    500 g Carrots, chunky chop
    4 large Tomatoes, chunky chop
    1 Bay Leaf
    150g Mushrooms, chunky chop
    1 medium Onion, sliced
    1 Knorr Pork Stock cube, dissolved in 250ml hot water
    2 tablespoons Tomato Purèe, or to taste
    6 Pork and Caramelised Onion Sausage, chop each into 3 pieces

    Instructions

    Sweat root vegetables and onion in pan for 10 mins with bayleaf, lid on, low heat.
    Add stock, and tomato puree and simmer for 15mins.
    Mix everything together in a casserole dish and bake for an hour.

    Points can be lowered further by using ww sausages or lower fat varieties. But pork and onion are gorgeous :).
     
    Last edited: 23 July 2011
  14. lennis

    lennis Full Member

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    Sweet Peach BBQ sauce with chicken wings

    ProPoints® Value: 2
    Servings: 6 = Note 1 serving is 2 wings.

    Ingredients

    12 Chicken Wings, without skin
    1 medium Red Onions, sliced
    1 medium Peach, Pitted, small cubed
    1 large Tomato, small cubed
    1 teaspoons grated ginger
    60 ml Vinegar, I used white wine (but others can be used)
    90 ml Pineapple Juice (orange juice can be used, I just used pineapple because of the dessert I was making - see warm basalmic fruit salad)
    2tbsp Tate & Lyle Splenda Brown Sugar Blend
    1 tablespoons Soy Sauce
    Salt & Pepper to taste,

    Instructions

    In a small pan, put a spray of oil. Add the onions and cook, stirring occasionally, until golden brown. Add all the other ingredients apart from the chicken and stir frequently for 2 minutes. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
    Pour over seasoned chicken and bake in oven at 210'C for about 40mins,till cooked through. Serve with choice of veg or rice.

    Additional info
    This was last nights tea, and surprisingly enough there was some sauce left. It makes a really nice glaze on roast veg. I chopped carrots, onions, tomatoes, butternut squash, actually it will work with any veg you want. But to make a serving 0PP just use any zero veg you have in the house. It goes really well with sausages, especially caramelised onion ones.
     
    Last edited: 21 July 2011
  15. lennis

    lennis Full Member

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    Warm balsamic fruit salad

    ProPoints® Value: 2
    Servings: 3



    Ingredients

    1 medium peach
    1 can Sainsbury's Basic Pineapple Pieces in Juice
    2 medium oranges, segmented with no skin
    1tbsp Balsamic vinegar
    30g Oats, Porridge
    1tbsp Tate & Lyle Splenda Brown Sugar Blend
    1/2 teaspoons Cinnamon

    Instructions

    Wash and slice all fruit, drain pineapple (discard juice or reserve for another recipe), mix in an oven proof dish with the vinegar and half the splenda brown sugar.
    Mix the oats, the other half of the sugar and the cinnamon together. Sprinkle over the fruit and bake in the oven till heated through and browned.
     
  16. KazzyBaby

    KazzyBaby Full Member

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    Keep dem coming they all sound yummy n im very picky wit my food :) x
     
  17. lennis

    lennis Full Member

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    Thanks will hopefully keep them coming!! :D
     
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  19. lennis

    lennis Full Member

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    Warm Peach Banana Crunch

    ProPoints® Value: 4
    Servings: 2

    Ingredients

    30g Oats, toasted
    1 medium Peach, washed and sliced
    1 medium Banana, firm, sliced,if using soft add 5 mins into cooking

    10 g Honey
    10g Chocolate Hazelnut Spread

    200 g Fage Total Total 0% Fat Greek Yogurt

    Instructions

    Toast Oats in oven till golden brown and they smell nutty.

    Mix all other ingredients, EXCEPT Yogurt together and place in hot oven till warmed through.

    Put 50g of yogurt in the bottom of a bowl, spoon warmedfruit mix over top, place 50g of yogurt on top and sprinkle with 15g toasted oats.

    Additional info
    You can change the oats (3PP) for granola/ toasted nuts/ favourite cereal, just remember to adjust the PP. It can also be served in glasses / ramekins as a dessert.
     
  20. StripedDaisy

    StripedDaisy A sucker for a key change

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    Thanks Lennis, I have copied all of your recipes to my 'to try' list! They look goooood! xx
     
  21. Claree__x

    Claree__x Silver Member

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    How long do you cook this for?
     
  22. lennis

    lennis Full Member

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    Hi,
    I cooked it for about 60mins at 200C, then opened the package. I was waiting for the OH to get home from work, which usually effects most of my cooking times, sometime the temp goes up or down depending. :D
     
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