Little Reds Misc Recipes

Discussion in 'Weight Watchers - Discover Plan Recipes' started by little*red, 25 June 2008 Social URL.

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  1. little*red

    little*red Don't worry, be happy :)

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    I have loads of recipes which i collected whilst i pregnant in preparatio for losing weight after i'd had my baby so i thought i'd share them with you all.:)

    Garlic prawns: 2.5 points (per serving)
    Serves 2

    1 garlic clove, crushed
    Juice and zest of half a lemon
    225g cooked tiger prawns
    1 tsp olive oil
    1 tbsp chopped parsley
    2 x 25g slices of French bread

    Mix the garlic, lemon zest and juice. Add prawns and some black pepper. Leave to marinate for 15 minutes.
    In a heavy based frying pan, cook the prawns and marinade over a high heat for two to three minutes. Divide prawns between two plates, drizzle remaining marinade over along with half a teaspoon of olive oil and parsley. Serve with the bread.


    Pitta pizzas: 3.5 points (in total)
    One medium pitta bread
    Tomato puree
    20g of low fat cheddar cheese
    Chopped tomatoes

    Open up the pitta bread as a pocket and put in the tomatoes, tomato puree and cheese. Cook on a George Forman Grill for three minutes.


    Magic baked beans: 4 points (in total)
    1 tin of baked beans
    1 tin of chopped tomatoes
    1 stock cube
    1 small onion, chopped

    Put all the ingredients in a pan, bring to the boil, remove from heat and blend!


    Tuna tomato bake - 5 points (per half)
    Serves 2

    2 points worth of cooked pasta (I use spirals)
    1 tub of low fat plain cottage cheese
    2 medium eggs
    1 tin of tuna in brine, drained
    1 tin chopped tomatoes, drained
    1 onion, chopped
    Mix the cottage cheese and eggs together then add the tuna, onion and tomatoes.
    Place the pasta into a baking dish (a flan size dish is best) then pour the mixture over the top.
    Bake in the oven for 25-30 minutes on Gas Mark 6/200°C/400°F (or until it starts to turn colour on the top).
    It's nice to eat warm or cold. Enjoy!


    Herby chicken bake - 5.5 points (per serving)
    Serves 4

    600g potatoes, peeled and cut into chunks
    1 spray of low-fat cooking spray
    4 skinless boneless chicken thighs (85g uncooked), around 350g chicken in total
    4 cloves of garlic
    2 medium onions, quartered
    3 tsp of fresh or dried herbs, fresh mixed eg parsley, mint, rosemary, thyme
    150 ml skimmed milk
    1 pinch salt
    1/2 teaspoon pepper

    Pre-heat the oven to Gas Mark 4/180°C/350°F.
    Cook the potatoes in boiling water for five minutes. Drain, reserving 150ml (1⁄4 pint) of the liquid.
    Spray an ovenproof dish with oil and arrange the potatoes and potato liquor, the chicken, garlic and onions in it.
    Mix the chopped herbs and milk together and pour over the chicken. Season with salt and pepper to taste. Cover with greaseproof paper and bake for 45 minutes, taking off the paper for the last 20 minutes. Enjoy!


    Low-fat fish and chips: 7 points (per serving)
    Serves 4

    2 tbsp olive oil
    700g unpeeled potatoes, scrubbed and cut into wedges
    4 x 175g cod fillets
    2 tbsp plain white flour
    1 medium egg
    50g dried breadcrumbs
    Salt and pepper
    Vinegar or lemon wedges to serve

    Preheat the oven to Gas Mark 6/200°C/400°F.
    Grease a roasting pan and a baking sheet with 1 tsp of oil. Heat the roasting pan in the oven for 5 minutes.
    Put the potato wedges into the pan and sprinkle them with the remaining oil. Toss them together and season. Bake for about 30 minutes, until barely tender.
    Rinse the fish fillets, pat dry with kitchen paper and coat in seasoned flour.
    Beat the egg with two tbsp of cold water.
    Dip the floured fish fillets into the egg and then into the breadcrumbs and put onto the oiled baking sheet. Reduce the oven temperature to Gas Mark 5/190°C/375°F.
    Continue to bake the potatoes, along with the fish for a further 15-20 minutes until cooked.
    Serve with vinegar or lemon wedges.

    Hungarian Chicken : 3.5 point (per serving)
    Serves 4

    4 medium chicken breast, uncooked, skinless
    3 medium onion(s)
    2 medium Pepper, green
    4 medium tomato(s)
    1 tablespoon paprika
    25 g lard
    1 clove garlic

    Heat lard and saute chopped onions till golden. Add diced chicken breast, chopped garlic clove and paprika. Cook for 5 minutes. Add Chopped peppers and tomatoes. Cover and cook for 30 mins.

    Chicken Madras Curry: 5 points per serving
    Serves 2

    360 g chicken breast, uncooked, skinless

    1 quantity water
    1 can Campbells Chicken Soup
    5 spray Fry Light Fry Light Sunflower Oil Spray
    1 large onion(s)
    17 g Pataks Madras Curry Paste

    Fry the onion in the sunflower old spray until soft, add the chicken breast and fry until slightly browned. Add the Madras curry paste and fry for a little. When the chicken is covered with the curry paste add the tin of condensed soup and mix in. Fill the empty soup tin with water and gradually add the water to the chicken. Simmer the curry for about 15 minutes.


    Cheese fries: 1.5 points per serving
    Serves 4

    5 sprays low-fat cooking spray (one-second sprays, or enough to coat baking sheet)
    2 large portions potato(es), red or white, peeled, cooked and cut into 1/2-inch thick strips
    1 pinch salt, or to taste
    65g WWFH Low-Fat Mild Cheese, grated
    1/2 teaspoon pepper, or to taste

    Preheat oven to 400ºF. Coat a large baking sheet with cooking spray
    Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake until golden brown and fork-tender, about 40 minutes
    Move potatoes so that they are close together on baking sheet; top with cheese
    Bake until cheese melts, about 5 minutes more

    SERVES 2

    1 chicken breast diced
    250mil Lite evaporated milk (Carnation or Asda's own or similar)
    1 large onion, diced
    150g mushrooms, sliced
    1 red pepper, diced
    1 tablespoon light soy sauce
    cajun spices, to taste
    125g dry pasta -

    Spray pan with low fat spray and add diced onion. Once soft add the chicken for around 3-5 minutes or until starting to brown.
    Meanwhile cook pasta and put to side.
    Add pepper and mushrooms to chicken and when soft add the soy sauce and cajun sprices (as much or as little as you like) Cook for around 5 minutes and then add the milk. Simmer on a low heat for a minute or so and then add the cooked pasta.


    VEGETABLE CHOW MEIN : 4.5points per serving
    serves 1

    1 x 150g pack Amoy Straight to Wok medium noodles
    1/3 pouch Amoy Straight to Wok Stir-Fry Sauce - Sweet Soy Chow Mein flavour
    1 red onion chopped roughly
    4 baby sweetcorn, chopped
    6 mange tout chopped
    1 medium carrot chopped
    1 stick celery chopped
    handful of mushrooms, sliced

    Spray wok with low fat spray and stir fry veg for about 4 mins. Add a third of the pouch of sauce and stir for a further minute. Then fling in the pouch of nooedles for yet another minute and then serve.
    You can add prawns, chicken or quorn pieces but remember to add points. Can use any points free veg for this dish.

    SERVES 2

    1 chicken breast diced
    250mil Lite evaporated milk (Carnation or Asda's own or similar)
    1 large onion, diced
    150g mushrooms, sliced
    1 red pepper, diced
    1 tablespoon light soy sauce
    cajun spices, to taste
    125g dry pasta -

    Spray pan with low fat spray and add diced onion. Once soft add the chicken for around 3-5 minutes or until starting to brown.
    Meanwhile cook pasta and put to side.
    Add pepper and mushrooms to chicken and when soft add the soy sauce and cajun sprices (as much or as little as you like) Cook for around 5 minutes and then add the milk. Simmer on a low heat for a minute or so and then add the cooked pasta.

    PORK STIR-FRY WITH CHILLI AND LIME: Points per serving 2.5
    Serves 2

    225g lean pork loin
    1 clove garlic, crushed
    100g radishes, sliced
    1 head pak choi, sliced
    100g beansprouts
    1 teaspoon soy sauce
    2 tablespoons sweet chilli sauce
    juice of 1 lime
    1 tablespoon fresh coriander, chopped

    Cut pork into thin strips or medallion slices and dry fry in a hot non-stick pan for 3-4 mins, until browned. Add the garlic, radishes, pak choi and beansprouts and cook for a further 2-3 mins.
    Mix together the soy sauce, sweet chilli sauce and the lime juice. Add to the pan and cook for a further minute, then sprinkle over the coriander.
    Serve with rice or noodles or extra veg, remembering to add extra points.

    HEALTHY CHICKEN NUGGETS: Points per serving 4
    Serves 4

    low fat cooking spray
    500g skinless, boneless chicken breast
    110g instant polenta
    1/2 teaspoon paprika
    freshly ground black pepper
    1 medium egg
    2 tablespoons water

    Preheat the oven to gas mark 6200*C/400*F. Spray 2 baking sheets with low fat cooking spray.
    Cut the chicken into bite-sized pieces. Mix the polenta and paprika together in a bowl and season with pepper.
    Beat the egg and water together in a bowl and then add a few chicken pieces. Lift them out and roll them in the polenta. Arrange on the baking sheets. Repeat with the remaining chicken pieces.
    Bake for 15-20 mins until golden brown and crips. To check that they are cooked through, carefully insert a sharp knife into the middle, there should be no pink juices.

    TUNA CAKES WITH SPRING ONION SALSA: Points per serving 2
    Serves 4
    400g potatoes, peeled and diced
    185g can tuna chunks in brine or spring water, drained and flaked roughly
    1 teaspoon lemon juice
    1 teaspoon olive oil
    salt and freshly ground black pepper

    for the salsa
    4 spring onions, chopped finely
    2 inches cucumber, seeds removed and flesh diced finely
    1 teaspoon lemon juice

    Boil the potatoes in lightly salted boiling water for 15 - 2o mins until tender.
    While the potatoes are cooking, in a small bowl, mix together all the salsa ingredients, then leave to marinate.
    When the poptatoes are cooked, drain and mash, then stir in the tuna, the remaining lemon juice and season to taste. Divide the mixture into eight and shape into small cakes.
    Heat the oil in a large non-stick frying-pan and fry the cakes for 3 mins. Then gently turn them over and cook for a further 2 mins.
    Serve two tuna cakes per person with a helping of salsa.

    GRILLED CHOCOLATE PEACHES: Points per serving 2.5
    Serves 4

    2 fresh ripe peaches, halved and stoned
    50g plain chocolate (70% cocoa solids) chopped into pieces
    125g 0% fat Greek-style yogurt
    4 teaspoons light or dark soft brown sugar

    Preheat the gril to high. Place the peach halves in four ramekin dishes, cut side up
    Evenly divide the chocolate and place inside the hollow in each peach. Spoon the yogurt over so that the peach flesh is completely covered. Evenly sprinkle the sugar over the surface.
    Grill for 4-5 mins, until the usgar has dissolved and the surface is bubbling. Serve immediately

    STEAK FAJITA:points per serving 4
    Serves 1

    50g good quality steak, cut into thin strips
    juice of 1/2 lime
    1 small clove garlic, crushed
    1/2 teaspoon olive oil
    1/2 green or red pepper, de-seeded and cut into strips
    1 mushroom sliced
    1 small onion, sliced, red is best
    1 tomato sliced
    1 medium soft flour tortilla
    salt and freshly ground black pepper

    Put steak into a bowl with the lime juice, garlic and oil. Cover and refrigerate for about 1 hour.
    Remove the steak from the marinade with a slotted spoon and place in a hot wok or large frying pan. Stir-fry the meat for 1-2 mins or until cooked to taste, then remove it and set to one side. Add the veg to the pan with the remaining marinade juices and stir-fry for 2-3 mins.
    Meanwhile, warm the tortilla by microwaving on high for 10-15 secs, or heat in an oven according to the pack instructions.
    Return the meat to the pan with the vegetables,stir well and season with the salt and peppr, then wrap the stir-fry in the warmed tortilla, and serve immediately.


    ONION BAHJEES : Points per bahjee 0.5
    makes 4

    low fat cooking spray
    1 onion sliced finely
    2 heaped tablespoons plain white flour (50g)
    4 tablespoons water
    1 crushed garlic clove
    1/2 teaspoon turmeric
    1/2 teaspoon cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon chilli powder
    salt and pepper

    Preheat the oven to gas mark 7/220*C/425*F
    Use a non stick pan and the cooking spray to fry the onion for about 8 mins until very soft and brown.
    Mix together the other ingredients to form a thick paste. If it is more dough-like add a little more water.
    Now mix in the onions and stir well.
    Divide into 4 equal portions and place each in a non-stick muffin tin.
    Bake in the oven for 20 mins.
    Take bahjees out and turn them upside down before returning to the oven for another 5 mins. Serve Warm

    APRICOT MOUSSE: Points per serving 1
    serves 4

    150ml boiling water
    1 sachet sugar free jelly - flavour of your choice
    410g can of apricots in juice
    200g low fat apricot or plain yogurt

    Pour the boiling water into a measuring jug. Sprinkle over the sugar free jelly powder and stir until dissolved. Leave to cool slightly.
    Drain the apricots and reserve one half of them for decoration. Blend the rest in a food processor until smooth.
    Whisk together the apricot puree and yogurt. When the jelly is only warm, whisk it into the yogurt mixture.
    Place in the firdge for 20 mins.
    Take out and whisk again and divide between four glasses or small bowls.
    Chill until ready to serve. Slice the remaining apricots in half and use them to decorate the mousses.


    BOSTON BEEF AND BAKED BEAN HOTPOT: Points per serving 6
    Serves 4

    350g extra-lean minced beef
    2 teaspoons veg oil
    2 onions, chopped
    300ml beef stock
    225g can plum tomatoes
    415g can baked beans
    110g pasta spirals
    2 teaspoons Worcester sauce
    2 teaspoons tomato puree
    2 teaspoons BBQ sauce
    a pinch of dried herbs
    salt and freshly ground black pepper
    chopped parsley to garnish (optional)

    Saute the minced beef in a large non-stick frying pan, for 4-5 mins, until brownded. Drain off the fat.
    Heat oil in a large saucepan then gently cook the onions, until soft. Stir in the mince along with all the remaining ingredients, except the parsley. Bring to the boil then reduce the heat and simmer, covered for 40 mins, until the meat and pasta are cooked and tender.
    Check the seasoning, then sprinkle with lots of fresh chopped parsley before serving.

    Use low fat cooking spray instead of the oil and save 1/2 point per serving.


    Chilli con Carne: points per serving 3
    serves 4

    225g extra lean minced beef
    1 onion chopped
    1 garlic clove chopped
    175g carrots, diced
    1 red pepper, diced
    1 green pepper, diced
    1 tablespoon mild chilli powder
    1 teaspoon ground coriander
    3 tablespoons tomato puree
    4 tablespoons red wine (optional)
    300ml beef stock
    400g can chopped tomatoes
    225g canned red kidney beans, drained
    salt and freshly ground black pepper

    Dry-fry mince in a large non-stick pan until browned. Add the onion, garlic, carrots, peppers, chilli powder and coriander. Stir well.
    Cook for 5 minutes and then add the tomato puree, wine, stock and chopped tomatoes. Season to taste and bring to the boil. Cover, reduce the heat and simmer for 40 mins.
    Remove the lid, stir in the kidney beans and cook uncovered for a further 10 mins. Serve hot.
    Remember: add extra points for rice or garlic bread, etc


    BANANA & MALTESER CAKES: Estimated Points per serving 1
    makes 20 cakes

    210g packet of Greens low fat sponge mix (or other)
    1 medium egg
    1 small banana
    2 x 37g bags of maltesers, crushed

    Set over to Gas Mark 6 or equivalent
    make up the sponge, add mashed nana and crushed maltesers
    mix together and spoon into 20 cake cases. Bake until golden.
    Cool and enjoy!


    Sweet Chilli Burgers: Points per serving 6
    serves 4

    350g lean minced beef
    1 tablespoon sweet chilli sauce
    2 teaspoons minced garlic
    1 tablespoon fresh basil, finesly chopped
    2 medium onions, sliced
    4 bread rolls, toasted
    lettuce leaves
    2 tomatoes, sliced
    cucumber, sliced
    4 slices beetroot, if desired
    4 tablespoons sweet chilli sauce, extra

    Combine mince, sweet chilli sauce just the 1 tablespoon, garlic and basil in a bowl and mix well. Form into 4 burgers.
    Barbecue, grill or pan fry the burgers and sliced onion until tender and the burgers are cooked through.
    Serve the burgers on the rolls with the onions and salad and drizzle with the extra sweet chilli sauce

    Tandoori Chicken Kebabs: Points per serving 6
    serves 4

    800g chicken breast
    15og mushrooms
    1 green pepper
    3 small onions
    tandoori curry powder
    cherry tomatoes
    hot salsa (optional)
    4 pitta breads
    crisp mixed salad

    Slice the onion and quarter the mushrooms. Add to a large frying pan with a little fry light spray. Meanwhile coat the chicken breastr in the tandoori powder and cut into large bite sized pieces. Add to the frying pan. Cook until chicken is cooked throughout.
    Heat pitta breads and serve with the salad and tomatoes and some salsa if required.


    Chicken Enchiladas: Points per serving 6
    Serves 4

    8 flour tortillas
    350g skinless chicken breasts, cut into thin strips
    1 teaspoon chilli sauce
    low fat cooking spray
    1 red pepper, deseeded and sliced
    1 green pepper, deseeded and sliced
    1 red onion, cut into wedges
    175g courgettes, cut into thin sticks
    2 tablespoons chopped fresh coriander
    50g half-fat cheddar cheese, grated
    1 lime cut into wedges

    Preheat oven to gas mark 6/200*C. Wrap the flour tortillas in foil and heat them in the oven for 10 mins.
    Meanwhile, mix the chicken with the chilli sauce. Spray a pan with low fat cooking spray and heat until just smoking.
    Cook the chicken strips for 2-3 mins, until they are sealed. Add the peppers, onion and courgettes and cook for a further 5 mins, until they are lightly charred. Scatter over the coriander.
    To serve, unwrap the flour tortillas and scatter a little grated cheese over each one. Top with the cooked chicken mixture and squeeze of juice from a lime wedge. For the tortillas into quarters and eat while hot.

    Fo a vegetarian version, use Quorn fillet instead of the chicken. The Points per serving will still be the same.

    Cottage Cheese, Pink Grapefruit and Melon Salad: Points per serving 1.5
    Serves 2

    2 generous handfuls mixed salad leaves (Bistro salad mix is ideal for this dish)
    2 medium slices Cantaloupe melon, peeled
    1 pink grapefruit (white would work too)
    1/2 cucumber, thinkly sliced
    200g plain low fat cottage cheese
    freshly ground black pepper

    Pile lettuce leaves onto two serving plates. Cut the melon inot chunks and share between the plates.
    Use a sharp serrated knife to remove all the peel and pith from the grapefuit. Slice into segments, removing all the membrane. Add to the salads with the cucumber slices.
    Share the cottage cheese between the salads. Serve sprinkled with a little freshly ground black pepper
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  3. little*red

    little*red Don't worry, be happy :)

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    Creamy Turkey and Pepper Fricassee : points per serving 2
    Serves 4
    low fat cooking spray
    2 garlic cloves, sliced thinly
    400g turkey breast fillet, cut into fine strips
    4 tabs soy sauce
    1 chilli, de-seeded and sliced finely (optional)
    2 red, yellow or orange pepprs, de-seeded and sliced finely
    1 tabs balsamic vinegar
    2 tabs low-fat fromage frais
    small bunch of coriander, or basil, chopped roughly
    salt and freshly ground black pepper

    Heat a large non stick frying pan and spray with the low fat spray. Stir fry the garlic for 1 minute.
    Add the turkey to the pan with the soy sauce. Stir fry quickly until browned all over.
    Add the chilli, if using, and peppers to the pan. Stir fry for a couple of minutes on a high heat, until the peppers are browned at the edges and just softening.
    Sprinkle over the balsamic vinegar and then remove from the heat. Allow to cool for a couple of minutes and then add the fromage frais and the herbs and stir through. Check the seasoning and serve.
    Serve with a medium baked potato.

    Cheese and Tuna Bake: Points per serving 7.5
    Serves 4
    200g pasta shapes
    2 x 200g cans tuna in brine
    1 pack of fresh parsley, chopped

    for the sauce
    2 tabs polyunsaturated marg
    2 tabs plain flour
    600ml skimmed milk
    100g low fat soft cheese
    1 tabs French mustard
    75g half fat cheddar chesse, grated
    salt and freshly ground black pdpper

    Cook the pasta in plenty of salted, boiling water for 10 mins. Drain and place in an ovenproof dish. Add the tuna and parsley.

    In a saucepan melt the marg, stir in the flour and cook for 2 mins. Gradually add the milk whisking all the time and bring the sauce to the boil. Simmr for 2 mins, stirring and then stir in the soft cheese, mustard and seasoning.
    Pour the sauce over the tuna and pasta and mix through. Sprinkle over the grated cheese and bake in the oven at Gas Mark 6/200*/400*F for 20 mins, or until golden and bubbling.


    Creamy Smoked Haddock Pasta : Points per serving 7
    serves 4
    350g pasta shapes
    2 x 175g smoked haddock fillets
    300ml skimmed milk
    a few strands of saffron (optional)
    200g low fat soft cheese
    40g raisins or sultanas
    1 pack fresh parsley, chopped
    freshly ground black pepper

    Cook pasta in plenty of salted, boiling water and then drain.
    Meanwhile place the haddock fillets in a large pan, skin side up and cover with the milk and saffron, if using. Bring to the boil and simmr gently for 5 mins or until the fish is cooked.
    Remove the fish from the milk with a fish slice. Gently flake it off the skin and into the cooked pasta. Stir the cheese, raisins and most of the parsley into the warm milk. Pour over the pasta and gently toss together. Check the seasoning, add some pepper and sprinkle with the remaining chopped parsley.


    Spicy Mince Tortillas: points per serving 6
    serves 2
    low fat spray
    1/2 small onion, chopped
    2 cloves garlic, crushed
    1/2 yellow pepper, de-seeded and chopped
    1/2 courgette, chopped
    110g extra-lean minced beef
    2 teasp mild curry paste
    1/2 teasp turmeric
    225g canned chopped tomatoes
    15g raisins
    salt and freshly ground black pepper

    To Serve
    2 medium sized flour tortillas
    4 tabls low fat plain yogurt

    Heat a large frying pan and spray with low fat spray. Cook the onion, garlic and pepper for 5 mins. Add the courgette and cook for another 4 minutes

    Meanwhile brown the mince in a non stick pan and drain off any excess fat.
    Add the mince to the vegetables and stir in teh curry paste, turmeric, tomatoes, 4 tablespoons water and the raisins. Bring to the boil and then reduce the heat. ~Simmer gently for 15 mins. Season to taste. Preheat the oven to gas mark 5/190*C
    While the meat is cooking, wrap the tortillas in foil and place them in the oven until warm, about 3-4 mins.
    Divide the mince between the tortillas. Tip each with two tablespoons of yogurt and serve.

    If you use mince Quorn instead of beef this will reduce the points to 4 per serving

    Paella : Points per serving 6.5
    serves 4
    a large pinch of saffron strands
    700 ml hot chicken stock
    4 skinless chicken thighs, bone left in
    low fat cooking spray
    1 small onion, finely chopped
    1 garlic clove, crushed
    1 red pepper, de-seeded and diced
    2 beef tomatoes, skinned and chopped
    225g paella rice
    125g frozen peas
    15og cod cut into small chunks
    150g mixed frozen seafood, defrosted
    2 tablespoons fresh parsley, chopped
    1 lemon, quartered
    salt and freshly ground black pepper

    Add saffron to the hot stock and leave to stand. Preheat the oven to gas mark 6/200*C
    Roast the chicken thighs in the oven for 20 mins.
    Meanwhile, heat a large frying pan and spray with the low fat cooking spray and gently fry the onion, garlic and pepper for 5 mins.
    Add saffron stock, tomatoes and rice. Bring to the boil. Reduce the heat, cover and leave to cook gently for 25 mins. As soon as the chicken is cooked, place it on top of the rice and continue cooking. Stir very occasionally.
    Add the peas, cod and seafood, pushing them under the rice. Continue cooking, covered, for 5 mins. Stir in the parsley, season to taste and serve garnished with lemon quarters.

    Fancy a seafood paelloa??? Leave out the chicken, use fish stock and simply double the amount of fish and mixed seafood used. Points per serving will be 5.

    Sweetcorn Soup: points per serving 1.5
    serves 6
    1.2 litres (2 pints) veg stock made from 2 stock cubes
    418g can of creamed sweetcorn
    2 tablesp cornflour
    30ml dry sherry
    4 spring onions, chopped finely
    2 eggs beaten

    Bring the stock to boil in large saucepan and stir in the creamed sweetcorn.
    In a small dish, add 2 tables of cold water to the cornflour and blend to make a paste. Add this to the stock, stir until thickened and then simmer gently for 2 mins. Add the sherry and half the spring onions.
    Take the soup off the boil and slowly pour the beaten eggs into the soup, in a thin stream stirring gently. They will cook as you pour them in and look like thin white ribbons.
    Transfer the soup to warm bowls and servem topped with the remaining spring onions.


    Tuna Salad Pizza: points per serving 5
    serves 2
    100g pizza base mix
    20g flour
    1 red onion, half of it cut into thin rings and the rest chopped very finely
    1 garlic clove, crushed
    200g canned chopped tomatoes
    1/2 teasp sugar
    1/2 teasp dried oregano
    2 tablesp tomato puree
    200g tuna in brine, drained
    10 olives in brine, drained
    20g rocket
    2 teaspoons balsamic vinegar

    Preheat oven to gas mark 7/200*C
    Add 75ml of warm water to the pizza base mix or follow the instruction on the packet. Dust your work surface with the flour and knead well for 5 mins.
    Roll the dough into two rough circles, each about 20cm (8inches) across.; Place on non stick baking sheets and leave in a warm place for 10 mins.
    Meanwhile, to make the tomato sauce, put the chopped onion, garlic, canned tomatoes, sugar, oregano and tomato puree in a small saucepan. Mix well, bring to a simmer and cook uncovered for 10 mins or until thick.
    Spread the tomato sauce over the pizzas.Scatter chunky bits of tuna, the olives and the onion rings over the pizzas. Bake in the oven for 15 mins or until crisp.
    Serve hot, topped with the rocket and drizzled with balsamic vinegar.

    Baked Italian Fish Casserole: points per serving 5
    serves 4
    180g macaroni, fusilli or pasta shells
    1 tablespoon marg
    garlic clove, chopped
    small onion, chopped
    240g frozen spinach, thawed
    1 tablespoon plain flour
    400g tin chopped tomatoes
    150ml skimmed milk
    480g skinned and boned haddock, cut into chunks
    1 tablespoon chopped oregan
    30g fresh white breadcrumbs
    1 tablespoon parmesan cheese, grated
    salt and freshly ground black pepper

    Preheat the oven to gas mark 5/190*C/375*F
    Cook the pasta according to the pack instructions, and drain. Melt the marg and gently cook the onion and garlic until softened but not browned. Add the spinach and cook for 5 mins.
    Sprinkle in the flour and gradually add the tomatoes, milk and oregano. Bring to the boil, stirring constantly, until the sauce thickens. Season to taste.
    Carefully fold the past and fish into the sauce. Spoon into a n overnproof dish. Mix together the breadcrumbs and cheese and sprinkle over the surface. Bake for about 20 mins or until golden brown.

    Creamy Ham, Garlic and Soft Cheese Pasta Ribbons: Points 5
    serves 1
    60g tagliatelle (tomato and spinach if available)
    60g low fat soft cheese with garlic and herbs
    salt and freshly ground black pepper
    15g lean ham, cut into thin strips
    1 tablespoon skimmed milk

    Cook pasta according to packet instructions. Stir together the cheese and milk in a saucepan until smooth. Heat tently and stir in the ham. Drain the past, add it to the cheese and ham mixture and toss thoroughly. Warm through and season to taste. Serve with plenty of free veg.


    Tuna Pasta Bake: points per serving 4.5
    serves 4
    200g uncooked pasta
    225ml skimmed milk
    2 level tablespoons flour
    4 spring onions, sliced
    100g half-fat cheddar
    3 tablespoons grated parmesan cheese
    1 small can tuna in brine, drained
    salt and pepper to taste.

    Preheat oven to gas mark 4/350*/175*
    Cook pasta according to pack instructions. Drain off water.
    Combine milk and flour in a non stick pan, whisking constantly until sauce thickens and comes to a boil. Add cheese, tuna and spring onions, stirring until cheese has melted. Add to the pasta and stir together.
    Transfer into a shallow oven-proof dish and sprinkle the parmesan cheese over the top and cook for 15-20 mins. Reduce cooking time if using a fan assistede oven. Serve with a side salad.

    Macaroni and Cheese Casserole: Pts per serving 5.5
    Serves 6
    low fat cooking spray
    225g uncooked pasta, macaroni or any other small pasta
    295g Campbells Condensed Classics Cream of Celery Soup, or Low Fat Cream of Chicken Soup
    225g half fat cheddar cheese
    1/2 medium red pepper, chopped
    175g Pimento Olives in Brine, canned or jar
    5 portions Rybia Original Rye Crispbread, crumbled

    Preheat oven to gas amrk 6/200*C. Spray a1 litre casserole dish with cooking spray.
    Cook macaroni in a large pan of boiling watrer for only half of cooking time on packet, drain and transfer to a large bowl. Add the soup, a can of water, cheese, pepper and pimentos: mix well to combine.
    Transfer the mixture to the prepared baking dish and top with crispbread crumbs.
    Bake uncovered until top is golden, about 20-25 mins.


    Marmalade Chicken: Points 4
    Serves 1
    1 skinless chicken breast
    3 tsps WW marmalade

    Place the chicken breas onto a square of foil which is big enough to wrap around it.
    Spread 2 tsps of the marmalade over the chicken and then close the foil to seal it.
    Bake in the oven on gas mark 4 or equivalent, for approx 4o mins, depending on the thickness of the chicken.
    Open up the foil and spread the other spoonful of marmalade over it. Leave the foil open but able to catch the juices and put it back in the oven for about 5 mins.
    Remnove and serve with no pts veg, using the marmalade as a gravy.
    You can also add 2pts worth of baby new potatoes with this meal.


    Lamb and Potato Curry: Pts per serving 3
    serves 4
    350g lean diced lamb leg steak, all fat trimmed
    2tbsp medium madras curry powder
    3 cloves garlic crushed
    1 large onion, chopped finely
    1 tsp dried thyme
    2 bay leaves,
    1/2 tso griybd allspice
    low fat cooking spray
    1 red chilli, deseeded and chopped finely
    400ml lamb or chicken stock made from a cube
    350g potatoes, peeled and cubed
    15g fresh coriander, to garnish

    to serve (optional)
    350g fresh spinach
    pinch nutmeg

    Place lamb in a non-metalic bowl, together with the curry powder, garlic, onion, thyme, bay leaves and allspice. Cover, chill and leave to marinate for up to 2 hours or overnight if you prefer.
    Heav a large saucepan and spray with the low fat spray. Add the lamb and chilli and fry gently for 5-1o mins, turning regularly until the meat starts to brown.
    Add the stock and potatoes and bring to the boil. Reduce the heat, cover and simmr gently for 1 and a half hours, until the lamb is tender and the sauce has reduced. Serve garnished with the fresh coriander and a pile of wilted spinach with nutmeg.

    Creamy Citrus Mousse: Pts per serving 0.5
    serves 4
    2 oranges
    1x sachet orange sugar free jelly
    2 x 120g pots WW thick and creamy citrus fruit yogurt

    Over a measuring jug, finely grate the zest of 1 of the oranges, then remove the skin and pith from both of them. With a serrated knife, cut between the segments, collecting any juice in the jug. Add the segments to the jug, reserving a few for decoration.
    Dissolve the jelly in 300ml boiling water and set aside to cool to room temp.
    Combine the jelly liquid and the yogurt with the orange mixture and make up to 600ml with water if necessary. Pour into an 850ml serving bolw or 4 individual glasses, spreading the orange segments out equally. Chill for at least 2 hours until set. Serve docorated with the reserved orange segments.


    Mexican Omelette: Points 4.5
    Serves 1
    2 eggs
    pinch of mild chilli powder
    low fat cooking spray
    1 spring onion, chopped
    1 small vine-ripened tomato, diced
    1 tsp chopped jalapeno peppers in brine
    a few sprigs of fresh coriander leaves chopped roughly
    1 x 9cm wheat tortilla, toasted and cut into 4 wedges

    Beat the eggs with 1 teaspoon of cold water and mild chilli powder.
    Heat a small nonstick omelette pan on a medium heat. When the pan is hot, spray with low fat spray, add the egg and draw it gently into the centre using a palette knife, swirling the pan to let the uncooked egg run into the empty space.
    When the egg is nearly set but still a little runny on top, reduce the heat and arrange the spring onion, tomato, jalapeno and coriander in a line along the middle of the omelette. Season with a little salt and pepper. When the egg is a light golden brown on the bottom, fold the omelette over the filling and slide it onto a warmed plate. Serve with the toasted tortilla wedges.


    Ham and Sweetcorn Pasta Salad: Pts per serving 5.5
    Serves 2
    100g low-fat plain yogurt
    50g low-fat soft cheese with herbs
    1tbsp chopped fresh chives or spring onion
    300g cooked short pasta shapes
    150g lean ham chopped
    1 small red pepper, chopped
    75g sweetcorn, canned
    1/4 diced cucumber
    8 cherry tomatoes, halves

    Put yogurt in bowl and beat in soft cheese. Stir in the chives or spring onions.
    Add the pasta, ham, pepper, sweetcorn, cucumber and tomatoes. Season to taste with salt and pepper.

    (80g dried pasta shapes will yield 300g cooked)


    SERVES 4
    225g fusilli pasta shapes
    low fat cooking spray
    450g ripe tomatoes, halved
    200g cooked and peeled prawns
    2 tbsp capers, chopped roughly
    25g Parmesan, grated finely
    1 handful fresh basil leaves, to garnish
    salt and freshly ground black pepper

    Bring a large pan of water to the boil and cook the pasta according to the instructions. Drain and keep warm.
    Heat a large frying pan and spray with the low fat spray, add the tomatoes and saute for 3-5 mins until softened and the juices begin to flow. Preheat the grill to medium.
    Add the prawns and capers to the tomatoes and heat for 1-2 mins until hot. Stir into the pasta, mix well and season. Spoon inot an ovenproof dish. Sprinkle over the cheese and grill for 3-5 mins until bubbling. Serve garnished with basil leaves.

    SERVES 1
    40G pasta twists
    low fatg cooking spray
    75g quorn pieces
    2 tbsp fat free fromage frais
    1 tsp wholegrain mustard
    4 cos lettuce leaves, shredded
    4 cherry tomatoes, halved
    salt and freshly ground black pepper

    Cook pasta according to instructions. Drain and rinse in cold water.
    Heat a frying pan, spray with the low fat spray and pan fry the quorn pieces for 3-5 mins until brown. Set aside.
    To make dressing, mix together the fromage frais and mustard and set aside. Season.
    Toss together the pasta, quorn pieces, lettuce and tomatoes. Serve with the dressing drizzled over the top.

    CREAMY CHICKEN BAKE: points per serving 4.5
    serves 4
    low fat cooking spray
    300g skinless chicken breast, diced
    2 small courgettes, sliced
    175g fusilli pasta
    600g passata herbs
    200g tub low fat soft cheese with garlic and herbs

    Preheat oven to gas mark 5/190*C. Heat a frying pan until hot and then spray with the low fat spray. Add the chicken and courgettes and stir fry for 3-5 mins until browned all over. Meanwhile, cook the pasta for 2 mins only.
    Add the passata and 100ml cold water to the chicken and courgettes in the pan and stir in. Bring to the boil.
    Remove from the heat and stir in the pasta and soft cheese. Pour into the baking dish, cover with foil and bake for 45 mins until the chicken and pasta are cooked.

    more to come......
  4. little*red

    little*red Don't worry, be happy :)

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    serves 1

    40g tagliatelle
    1 rasger lean back bacon
    2 tbsp skimmed milk
    1 egg, beaten
    1 tabsp chopped fresh parsley
    freshly ground black pepper

    Cook pasta according to instructions. Drain.
    Heat a small pan, add the bacon and stir fry for 3-4 mins., until crspy. Beat the milk into the egg and add to the bacon. Cook, stirring for about 30 seconds and remove from the heat.
    Toss in the pasta, stirring to coat. Return to the heat and cook for 1-2 mins until the sauce has thickened slightly but still remains creamy. Serve in a warmed bowl, garnished with the parsley and plenty of freshly ground black pepper.

    SPAGHETTI WITH MEATBALLS: points per serving 5
    serves 4

    300g extra lean minced beef
    low fat cooking spray
    1 onion, chopped finely
    1 red pepper and 1 yellow pepper deseeded and cut finely into thin strips
    410g can chopped tomatoes with herbs and garlic
    200g spaghetti
    salt and pepper

    Season mince with salt and pepper and shape into 16-20 walnut size meatballs. Spray frying pan with low fat spray and heat until hot. Add the meatballs and cook, turning for 5 mins until golden. Remove from the pan and set aside.
    Respray the pan with low fat spray and add the onions and peppers. Stir fry for 4 mins until tender. Add the tomatoes and 4 tbsp water, stir to mix, then return the meatballs to the pan. Reduce the heat and leave to simmre for 10-15 mins until cooked through.
    Meanwhile cook pasta according to instructions. Drain and dividebetween four warmed bowls. Top with the meatballs and sauce. Serve.

    CHICKEN SATAY: points 5
    serves 1

    for the satay sauce:
    20g smooth low fat peanut butter
    2 tbsp very low fat plain yogurt
    1 tsp light soy sauce
    1/2 mild red chilli, de-seeded and chopped finely

    for the chicken sticks:
    150g skinless, boneless chicken breasts
    1 tbsp light soy sauce
    juice of 1/2 a lime
    low fat cooking spray
    salt and pepper

    To make satay sauce, mix together the peanut butter, yogurt, 1 tbsp hot water, soy sauce and chilli, in a small bolw then set aside.
    Cut the chicken breast into two strips lenghtways, thread each one on to a skewer and place in a shallow dish. Mix together the soy sauce and lime juice and season with salt and pepper, then pour over the chicken, turning the skewers until they are coated.
    Heat a griddle pan or grill to medium hot (if using the grill, line the pan with foil) and spray with low fat spray. Cook the chicken skewers for 3 mins each side until golden and cooked through- make sure there is no trace of pink inside.
    Serve chicken skewers with satay sauce.

    BOMBAY POTATOES: points per serving 1
    serves 4

    450g new potatoes, halved or quartered
    3 garlic cloves, chopped
    2inch fresh root ginger, peeled and chopped finely
    2 tso ground coriander
    1 tso each hot chillie powder and turmeric
    6 vine ripened tomatoes de-seeded and chopped
    1 tbsp tomato puree
    1 tbso lemon juice
    125ml water
    low fat cooking spray
    4 cardamom pods, split
    7 curry leaves
    salt and pepper
    coriander leaves to garnish

    Cook potatoes in boiling water until tender, then drain and set aside.
    Meanwhiule, in a bowl, mix together the garlic, ginger, ground coriander, chilli, turmeric, fresh tomatoes, tomato puree, lemon juice and water.
    Spray wok with the low fat spray and fry the cumin seeds, cardamom pods and curry leaves for 30 seconds. Stir in the spicy tomator mixture and stir fry for 2 minutes over a medium low heat.
    Add potatoes, turning them to coat them in the sauce and cook, stirring occasionally, for 2 minutes. Season and serve sprinkled with coriander leaves.

    serves 1

    low fat cooking spray
    1 onion, chopped finely
    2 garlic cloves, chopped finely
    225g button mushrooms
    100ml dry white wine
    4 tbsp veg stock
    2 and 1/2 tbsp half fat creme fraiche
    salt and pepper
    1 tbsp chopped fresh parsley to garnish

    Sppray a heavy based saucepan with low fat spray and cook onion for 7 mins, adding a little water if necessary. Add the garlic and mushrooms and fry for another 2 mins.
    Pour in the wine and bring to the boil. Cook until the wine has almost evaporated and the smell of alcohol disappears. Next, pour in the stock and simmer, half covered, for 5 mins.
    Remove the pan from the heat, season well and stir in the creme fraiche. Serve sprinkled with parsley.

    Tuna Crunch Filling: Points 2
    Serves 1

    1 x 80g tin tuna in spring water or brine
    1/2 celery stick
    1/2 eating apple
    1 tsp grain mustard
    2 tbsp very low fat plain fromage frais
    salt and fresh ground black pepper

    Drain tuna, chop celery and core and dice apple.
    Mix the mustard into the fromage frais then stir in the flaked tuna, celery, apple and season to taste.

    Spoon into a 225g jacket potato for an extra points value of 2.5 pts.

    Pesto and Roasted Pepper Bagel: Points 4.5
    Serves 1

    1/2 red pepper, deseeded
    1 medium bagel (80g)
    1 tsp pesto
    25g low fat soft cheese
    15g watercress

    Preheat the grill to its highest setting. Press the pepper half flat with you hand and place on the grill rack, skin side up, close to the heat.
    Grill for about 5 mins until the skin blackens and blisters. Remove from the heat, place in a bowl, cover and leave to cool for a few mins. Peel off the skin then cut the pepper into strips.
    Cut the bagel in half and toast lightly. Mix the pesto into the soft cheese then spread on the bottom half of the bagel. Add the red pepper strips and watercress to the bottom half of the bagel. Cover with the top half and serve.

    You could also use peppers from a jar of ready roasted in brine.


    Creamy Leek and Mushroom Pasta: points 4
    serves 1

    60g penne
    110g leeks, sliced and rinsed
    low fat cooking spray
    salt and fresh ground black pdpper
    110g mushrooms, chopped roughly
    1 garlic clove, crushed
    1 tsp thyme, freshly chopped
    40g low fat soft cheese

    Tip the penne into a pan of boiling water and cook for 10-12 mins, until tender.
    Meanwhile, coat the sliced leeks in low fat cooking spray in a non stick saucepan. Add seasoning and 2 tbsp water, cofer the pan and cook for 3 mins.
    Add mushrooms, garlic and thyme to the leeks, re-cover the pan and cook for 5 mins. Stir the low fat soft cheese into the juices to make a creamy sauce.
    Drain the pasta and toss together with the sauce.

    Cheesy Chicken Goujons: Points per serving 4.5
    Serves 4

    4 x 125g skinless chicken breast fillets
    1 medium egg, beaten
    salt and fresh ground black pepper
    2 medium slices bread
    50g finely grated Parmesan cheese
    low fat cooking spray

    Preheat the oven to gas mark 7/220*C Slice each chicken breast into seven or eight finger width strips. Beat the egg with seasoning in a shallow bowl.
    Whiz the bread to crumbs in a food processor and mix with the grated Parmesan cheese on a largbe plate. Dip the chicken strips first in the egg then in the cheesy crumbs to coat.
    Place on a baking tray that has been lightly greased with low fat cooking spray, and mist the chicken goujon with a little more spray. Bake for 10-12 mins until crisp and cooked through.

    Sticky Apricot Chicken: Points per serving 3.5
    serves 2

    2 x 150g skinless chicken breast fillets
    2 tbsp apricot jam
    1 tbsp tomato ketchup
    1 tbsp lemon juice
    1 tsp smooth mustard
    pinch cayenne pepper or chilli powder

    Preheat the oven to gas mark 7.220*C Line a roasting tin with foil or baking parchment to stop the glaze sticking to the tin.
    Lightly slash the chicken on both sides and place in the roasting tin.
    Mix the jam with the ketchup, lemon juice and mustard, thebn season with the salt and a pinch of cayenne or chilli. Brush half the glaze over the chicken and roast for 10 mins.
    Turn the chicken over and brush the other half. Cook for a further 10 mins until cooked through


    Cheesy Ham and Potato Grill: Points per serving 5.5
    Serves 4

    750g new potatoes, sliced to a thickness of 3-4mm
    1/2 veg or chicken stock cube
    150g frozen peas
    75g low fat soft cheese
    salt and fresh ground black pepper
    100g wafer thin smoked ham, chopped
    100g Brie, sliced

    Preheat the grill. Add the sliced potatoes and stock cubve to a large pan of boiling water. Cover and bring back to the boil, then simemr for 6 mins.
    Add peas and cook for 2 mins
    Blen the soft cheese with 3 tbsp of the cooking water, plus seasoning to make a sauce.
    Drain the potatoes and peas and layer into a dish with the ham. Drizzle on the sauce and top with the sliced Brie. Grill for 3-5 mins until the cheese starts to melt.

    Spanish Chicken and Rice: Points per serv 5.5
    Serves 4

    450g skinless chicken breast fillet, diced
    low fat cooking spray
    salt and fresh ground black pepper
    1 onion, chopped finely
    2 red pepper, deseeded and diced
    1.2 litres of hot chicken stock
    250g paella or risotto rice
    150g frozen peas

    In a casserole or large saucepan, brown the chicken in low fat cooking spray for 3 mins. Season and transfer to a plate.
    Add the onion to the casserole and stir fry for 2 mins. Mix in the peppers and 4 tbsp of stock. Cover and cook for 3-4 mins until the onion and peppers are tender.
    Stir the rice into the juices, return the chicken to the pan and add 850ml of the stock. Simmer, uncovered for 18 mins until tender, stirring occasionally.
    Add extra stock as needed if the rice looks too dry. (The finished dish should have a slightly soupy consistency) Stir in the frozen peas for the last couple of mins of cooking.

    Chicken and Sweetcorn Pie: Points 6
    serves 1

    200g potatoes, peeled and diced
    1/2 chicken stock cube
    salt and fresh ground black pdpper
    1 x 125g skinless chicken breast filler, diced
    low fat cooking spray
    150g leeks sliced
    60g frozen sweetcorn
    40g low fat soft cheese

    Add the potatoes and stock cube to a pan of boiling water, cover and cook for 10-12 mins until tender. Drain, reserving the stock, and mash the potatoes with 2 tablespoons of the stock and seasoning.
    Meanwhile, stir fry the chicken in low fat cooking spray in a non stick saucepan for 3 mins until browned. Stir in the leeks, 4 tbsp of stock and seasoning.
    Cover the pan and cook for 5 mins. Add the sweetcorn and cook for 2 mins more. Preheat the grill to hight.
    Stir the soft cheese into the chicken mix to make a sauce. Check the seasoning then tip into a small baking dish. Spread the mashed potato on top, mist with low fat cooking spray and grill for 5 mins to brown the top.

    Honey and Mustard Pork: Points per serve 3.5
    serves 4

    450g swede, peeled and diced
    450g carrots, peeled and diced
    salt and fresh ground black pepper
    low fat cooking spray
    4 x 150g lean pork steaks
    2 tbsp honey
    2 tbsp grain mustard
    juice of 1/2 lemon

    Add the diced swede and carrots to a large pan of boiling water. Cover and simmer for 15-20 mins until tender. Drain well, mash roughly and season to taste.
    When the veg have been cooking for about 10 mins, heat a large non stick frying pan on the hob and mist with the low fat spray. Season the pork steaks and brown for 3-4 mins on each side, depending on their thickness, or until cooked through.
    Mix the honey, mustard and lemon juice together and pour over the pork steaks. Cook for 1 minute more, turning the pork steraks to glaze them in the sauce. Serve with the mashed carrot and swede.

    Leek and Butter Bean Crumble: 3 points per serving
    serves 2

    low fat cooking spray
    250g leeks, trimmed, rinsed and sliced
    salt and fresh ground black pepper
    150ml veg stock
    1 medium slice of bread
    40g half fat mature cheese, grated
    1 x 410g can butter beans, rinsed and drained
    2 tsp grain mustard

    Preheat the oven to gas mark 5/190*C
    Lightly coat a nonstick saucepan with the low fat cooking spray, add the leeks and seasoning and toss to coat. Add 3 tbsp of the stock, cover the pan and cook for 4 mins, until tender.
    In the meantime, roughly tear up the bread and whiz to cumbs in a food processor, or use a hand held blender. Mix with the grated cheese.
    Add the drained butter beans, mustard and remaining stock to the leeks, season and stir to mix, then tip into a baking dish. Cover with the cheesy crumbs and mist with low fat cooking spray. Bake for 15 mins until crisp, golden and bubbling.


    Pan Fried Chicken with Peas and Bacon: Points per serving 4.5
    serves 2

    salt and fresh ground black pepper
    2 x 150g medium skinless chicken breasts
    low fat cooking spray
    2 rashers lean back bacon, chopped
    4 spring onionsl chopped roughly
    1/4 chicken stock cube
    100g frozen peas
    1 little gem lettuce, shredded roughly

    Season the chicken breasts.
    Mist a non stick frying pan with low fat cooking spray and brown the seasoned chicken breasts for 1 minute. Turn the chicken, add the gacon to the pan and fry for 1 and 1/2 mibns.
    Stir in the spring onions and cook for 30 secs until bright green, then pour in the chicken stock and bring to a simmer. Cover the pan, reduce the heat and simmer for 10 mins.
    Stir in the frozen peas and luttuce, re-cover the pan and cook for 3-4 mins until the peas are tender and the lettuce has wilted.

    Lemon Chicken Salad Wrap: points 4.5
    serves 1

    salt and fresh ground black pepper
    100g chicken mini fillets or chicken breast, cut into strips
    low fat cooking spray
    1/2 lemon, grated zest + 1 tsp juice
    1 tbsp low fat mayo
    1 medium soft flour tortilla
    15g young leaf spinach
    25g cucumber, cut into matchsticks

    Preheat the grill to a high setting.
    Lightly season the chicken, mist with low fat spray and cook under grill for 8-10 mins, turning once, until cooked through. Cut the chicken into chunkly pieces.
    Meanwhile, mix the lemon zest, juice and seasoning with the may. Warm the tortilla to soften, either by heating for 10-15 secs either side in a hot dry frying pan, or by microwaving for 10 secs.
    Spread the lemon may over the tortilla then scatter the spinach, cucumber and chicken on top. Roll up and cut in half to serve.

    Tex Mex Beans: points 2
    serves 1

    low fat cooking spray
    1/2 red pepper, deseeded and diced
    3 spring onions, sliced
    1/2 tsp Cajun spice mix
    1 x 200g can reduced sugar and salt baked beans

    Lightly coat a small saucepan with low fat cooking spray and stir fry the pepper and spring onions for 2 mins.
    Stir the Cajun sprice into the veg, tip in the baked beans and heat through for 1-2 mins, then serve immediately.

    This would make an ideal filling for a baked potato which could turn this into a main meal.

    Mango and Passionfruit Fool: Points each 2.5
    serves 2

    1 large ripe mango
    1 x 150g pot 0% fat Greek yogurt
    2 passionfruit

    Peel the mango using a veg peeler, then chop the flesh away from the stone. Blen to a puree in a food processor, or using a hand held blender.
    Mix the yogurt until smooth then stir in the seeds and juice of one passionfruit. Divide between two glasses.
    Spoon the seeds and juice of the second passionfruit on top of the fools before serving.

    You can eat these fools straight away or they can be chilled for up to 2 hours.

    Spicy Pears with Apricot Sauce: points each 1.5
    serves 2

    1 x 411g pear quarters in juice, drained
    freshly grated nutmeg
    1 x 210g can apricots in juice
    4 tbsp very low fat plain fromage frais

    Preheat a non stick frying pan on the hob and pat the pear quaerters dry on kitchen paper. Add the pears to the pan and fry for 2 mins either side until caramelised. Grate a little nutmeg over the pears as they cook.
    Meanwhile, tip the apricots and their juice into a liquidiser and blend until smooth, or use a hand held blender. Pour into two bolws, add the pan fried pears and top with the fromage frais and an extra grating of nutmeg.

    Lemon and Blueberry Charlottes:points each 2
    serves 4

    10 sponge fingers
    1/2 lemon, grated zest and juice
    100g low fat soft cheese
    1 x 135g pot low fat custard
    100g blueberries, reserving 10 for the top
    1 tsp caster sugar for dusting

    Cut each sponge finger lenghtways and then in half to make four short pieces. Mix 1 tbsp of lemon juice with 1 tbsp of watrer and brush this all over the sponge fingers. Arrange ten pieces of sponge finger upright around the sides of four ramekins.
    Whisk the rest of the lemon juice and the zest into the soft cheese and custard, then fold in all but 10 of the blueberries. Spoon into the ramekins, inside the lining of sponge fingers.
    Garnish with the reserved blueberries, a little extra lemon zest and a sprinkling of caster sugar if you like.


    Lamb Cutlets with Roasted Red Onions : 3pts per serving
    Serves 4

    8 Lamb cutlets
    Spray oil
    1 finely chopped garlic clove
    2 sprigs marjoram/oregano, leaves removed and chopped
    4-6 red onions peeled and thinly sliced
    2 sprigs thyme
    2 tbsp red wine vinegar

    Heat the oven to 190C/375F/GM5. Place the lamb in a bowl and spray with oil, then toss with garlic and marjoram/oregano.

    Line a roasting tin with foil or baking paper (this makes it easier to clean up afterwards) and spread out the onions in the tin. Spray with oil, add the thyme, vinegar and season. Cover with foil and cook for 15mins and then uncover and cook for another 15mins. Season the lamb and grill under a medium heat for 4-6 mins per side, then serve with the roasted onions

    Hopefully those should keep everyone going for a good while :D.
  5. Abbysmum

    Abbysmum Full Member

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    Hello Little Reds, not sure if you're still around as this thread is from 2008 but wanted to say what fab receipes you've posted. I was searching for tortilla receipes and found your thread. I'll definately be trying out some of these.

  6. angeljaide

    angeljaide Full Member

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    Wow - loads of ideas here. Many thanks!
  7. babymimi

    babymimi Full Member

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    brilliant thanks!!!

    Wicked ideas
  8. Amazon285

    Amazon285 Member

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    weight watchers
    Excellent thread, thanks! I've even bookmarked it to my favourites, lol!
    Gonna try the onion bhajees now!
  9. caspa

    caspa Member

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    This is fab, Love the fact that theres low point meals as well as higher point meals to.. great choice. :D
  10. kelz89

    kelz89 Full Member

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    thanks! some really good ideas x
  11. Dia Dhuit Puisín

    Dia Dhuit Puisín is back on the wagon!

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    Wow. These are brilliant. Thank you!
  12. ClareyCakes

    ClareyCakes SW Target Member

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    1000 Thank yous from me, brilliant recipes will keep me going for ages!
  13. xCharlottex

    xCharlottex Member

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    Fantastic thread! :)
    Im joining soon so thats given me a really good idea xx
  14. evematthew

    evematthew New Member

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    Thank you thank you! just started ww and needed some inspiration for meal times and theres plenty options on here, cant wait to start cooking :)
  15. Rachel217

    Rachel217 Silver-Haired Hottie

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    Nom nom nom!!!
  16. imso

    imso Full Member

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    I will def be making some of these, thanks for posting :)
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