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Philadelphia Recipes

C: 9st7.0lb G: 9st7.0lb BMI: 21.5
#2
Hi
I made a recipe last week with Philly and it was delicious but i did use the garlic and herb one, but i think you could also use the onion and chive.
I fried some mushrooms and onions in a pan until soft and put them to one side. I heated some skimmed milk slowly in a pan and when it was warmed through i added the philly until it was all melted into a nice creamy sauce. I then added the mushrooms and onions to warm through and poured it over some chicken You will have to play around with the quantity depending on how many points you want to use and number of people you are making it for.
Just an idea with the chilli one, because i haven't tried it myself, maybe you could soften some peppers and onions and add the chilli philly and tinned tomatoes and add pasta and/or chicken?
 

Katesands8

Silver Member
S: 19st0.5lb C: 18st7.5lb G: 11st12lb BMI: 47.5 Loss: 0st7lb(2.63%)
#4
The tv ad for Philly, has a recipe using the sweet chilli one with prawns, mange tout and taglietelle. I have swapped the prawns for chicken and it's just as nice
 

xgeorgix

Full Member
C: 12st7lb G: 9st7lb BMI: 31
#5
you can do loads with it i love it stirred through pasta with chorizo, in a risotto or stuffed in chicken then wrap the chicken in ham. also like it on a bagel with tomato and cucumber. like the previous post said theres some good ones on the website.
 
#6
I used Philly to make stuffed mushrooms. I mix onion, bacon and capsicum through the 25 grams of Light Philly, and sprend it on top of 2 large mushrooms, then bake them. They're very low points, 1 pro point for 25grams of light Philly and 1 pro point for the weight watchers bacon . Hope this helps
 
#7
lisafromtassie said:
I used Philly to make stuffed mushrooms. I mix onion, bacon and capsicum through the 25 grams of Light Philly, and sprend it on top of 2 large mushrooms, then bake them. They're very low points, 1 pro point for 25grams of light Philly and 1 pro point for the weight watchers bacon . Hope this helps
If u don't mind me asking what is "capsicum" ???
 

Kaylee

Full Member
S: 19st0lb C: 17st0lb G: 13st0lb BMI: 36.2 Loss: 2st0lb(10.53%)
#8
I always mix my left over philly with pasta or spaghetti its lovely, usually save it in the fridge over night too for the next day :D
 
S: 10st3lb G: 9st4lb
#10
WW Red Pepper and Soft Cheese Soup(Philadelphia)

Hey,

i love this soup recipe! A friend made it for dinner when i went to her house, and i wasnt looking too forward to it because it sounded a bit weird, but its DELICIOUS!!

Serves 4
1.5 points per serving (old points, dont know the new propoints value, but would be easy to work out) :)


Ingredients:

1 tablespoon polyunsaturated margarine
1 large onion, chopped
2 red peppers, de-seeded and chopped
2 celery sticks, sliced
1 carrot, chopped
1 tablespoon of paprika
2 vegetable stock cubes, dissolved in 1 litre (1 ¾ pints) boiling water
200g (7oz) packet of low-fat soft cheese with garlic and herbs
Salt and freshly ground black pepper
Chopped coriander or parsley to garnish ( optional)

Method:

  • Melt the margarine in a large saucepan. Add the chopped onion and red peppers to the sauce pan with the celery and carrot also. Sauté gently for about 5 minutes, until softened. Add the paprika and cook gently, stirring constantly, for about 1 minute.
  • Add the vegetable stock to the saucepan. Bring up to the boil, then reduce the heat. Cover and cook over a very low heat for about 20 minutes.
  • Transfer the soup to a liquidiser or food processor. Add the soft cheese and blend for about 15 seconds, until smooth. Return to the saucepan and reheat gently. Season to taste with salt and pepper.
  • Ladle the soup into warmed bowls and serve sprinkled with chopped fresh coriander and parsley if you wish.
 
#14
Philly smoked chicken
Serves 4
Ingredients
1 tbsp oil ( i used fry light)
4 chicken breasts
1 large onion thinly sliced
2 cloves garlic crushed
1 tbsp plain flour
2 tsp smoked paprika
200 ml chicken stock
400 g tin chopped tomatoes
120 g Philadelphia Extra Light
chopped parsley to garnish
steamed vegetableto serve
Instructions
Heat half of the oil in a large frying pan with a lid, add the chicken and brown for 3-4 mins each both sides. Remove and set aside. Heat the remaining oil and sauté the onion for 2 mins until it starts to soften then add the garlic and cook for a further minute. Sprinkle over the flour and paprika and cook, stirring for a further minute.
Slowly pour in the stock, stirring all the time to avoid lumps then add the tomatoes. Return the chicken to the pan and simmer, covered, for 15mins until the chicken is cooked through.
Spoon a couple of spoons of the sauce into a separate bowl and beat in the philly until smooth. Add this to the pan and season to taste and cook a further 2-3 mins. Serve each chicken breast with the sauce spooned over and scattered with parsley.
 


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