Recipe of the Week
- Thread starter Auburn
- Start date
dublinrose
Full Member
Just made the veggie stoganoff...it is delish, thanks for posting, looking forward to trying all the dishes on the thread 
StinkySocs
Help Me Get to 9 Stone!!!
Veg Risotto (serves 2)
- 75grams - 7pp
- 1 small onion, diced
- 1 clove of garlic, crushed
- 1.5 pints of veg stock cube - 1pp
- Any veg you want..I use different types of mushrooms, peppers, baby corn, sugar snaps, etc. All chopped, all 0 pp!
- 1 tsp parmesan - 1 pp
- Salt and pepper
- 4 x Spray Oil - 1pp
- Spary a deep sauce pan, add onion and garlic till a little brown. (medium heat)
- Add rice, stir
- Add a little bit of the stock, stir. Wait until all the stock has been absorbed, add a little more. Keep going until all the stock is gone.
- In the middle of step 3 add in all the veg, and salt and pepper to taste.
- let simmer for about 10 min on a lower heat
- shave a tsp of parmason over the risotto when serving.
Auburn
x x x
Which noodles?
I use the Wholewheat Blue Dragon ones, they are in nests of about 50g (before cooking) for 5pp. It says on the Blue Dragon pack that one nest is for one serving, but I add plenty of veggies to it, and it easily serves two, for 3pp each. I find these noodles way more filling than the same pp-worth of pasta...
Not sure what the Straight To Wok style noodles work out at for points..
I use the Wholewheat Blue Dragon ones, they are in nests of about 50g (before cooking) for 5pp. It says on the Blue Dragon pack that one nest is for one serving, but I add plenty of veggies to it, and it easily serves two, for 3pp each. I find these noodles way more filling than the same pp-worth of pasta...
Not sure what the Straight To Wok style noodles work out at for points..
Auburn
x x x
Quick dinner, low point, just chucked together..
CHINESE STYLE OMELETTE
Stir fry veggies
Eggs (2pp each)
Soy sauce
Chinese 5 spice
Frylight
Beat eggs with a dash of soy sauce and a pinch of Chinese 5 spice
Stir fry some veg in Frylight
Turn heat down and add beaten egg mix
Cook gently til eggs are set.
Done
It was a bit like an Egg Foo Yung from the Chinese, Yummy tasty omelette!
CHINESE STYLE OMELETTE
Stir fry veggies
Eggs (2pp each)
Soy sauce
Chinese 5 spice
Frylight
Beat eggs with a dash of soy sauce and a pinch of Chinese 5 spice
Stir fry some veg in Frylight
Turn heat down and add beaten egg mix
Cook gently til eggs are set.
Done
It was a bit like an Egg Foo Yung from the Chinese, Yummy tasty omelette!
kimbo k
Full Member
Shelbyflyinsolo
Full Member
7 Point Pizza
1 Warburtons Square Wrap - 4pts
topped with
1/2 tin chopped tomatoes with a sprinkle of chilling flakes and oregano (reduced on a low heat for 10mins) - 0pts
40g Morrisons Eat Smart mature cheddar - 3pts
Yellow pepper, Onion, Cherry Tomatoes & Mushrooms - 0pts
Put in oven on medium heat for 10-15mins until base crisp.
IT WAS LUSH
1 Warburtons Square Wrap - 4pts
topped with
1/2 tin chopped tomatoes with a sprinkle of chilling flakes and oregano (reduced on a low heat for 10mins) - 0pts
40g Morrisons Eat Smart mature cheddar - 3pts
Yellow pepper, Onion, Cherry Tomatoes & Mushrooms - 0pts
Put in oven on medium heat for 10-15mins until base crisp.
IT WAS LUSH
ziggydagg
Member
First post - thought I would share yummy dinner we had tonight. I adapted recipe from WW site - comes in at 5 propoints
so plenty points left for potatoes or whatever carbs you want with it
Chicken Roulade
Medium Chicken Breast
50g low fat soft cheese
Rocket Leaves chopped or torn up
Cherry tomatoes
Beat the chicken breast flat between 2 sheets of cling film
Spread soft cheese over and add rocket leaves
Halve the cherry tomatoes and put on top (i only managed to fit 1 and 1/2 toms in each roulade)
Roll up chicken breast and secure with cocktail sticks
Spray low fat oil onto baking tin and bake at 210degrees for 25 minutes.
I served with baby potatoes and veg. My hubby had 2 of them and thought they were delish - he thought I'd bought them done that way!!
so plenty points left for potatoes or whatever carbs you want with it
Chicken Roulade
Medium Chicken Breast
50g low fat soft cheese
Rocket Leaves chopped or torn up
Cherry tomatoes
Beat the chicken breast flat between 2 sheets of cling film
Spread soft cheese over and add rocket leaves
Halve the cherry tomatoes and put on top (i only managed to fit 1 and 1/2 toms in each roulade)
Roll up chicken breast and secure with cocktail sticks
Spray low fat oil onto baking tin and bake at 210degrees for 25 minutes.
I served with baby potatoes and veg. My hubby had 2 of them and thought they were delish - he thought I'd bought them done that way!!
bulldogdaisy
Gold Member
Thought I'd join for some ideas :0)
bulldogdaisy
Gold Member
christmasfairy1 said:
This looks gorgeous!
bulldogdaisy
Gold Member
Auburn said:Which noodles?
I use the Wholewheat Blue Dragon ones, they are in nests of about 50g (before cooking) for 5pp. It says on the Blue Dragon pack that one nest is for one serving, but I add plenty of veggies to it, and it easily serves two, for 3pp each. I find these noodles way more filling than the same pp-worth of pasta...
Not sure what the Straight To Wok style noodles work out at for points..
Must get myself some of these noodles!
superslim1972
Full Member
Hello!
So I got bored of having chicken curry, bolognese, and grilled chicken & chips, and decided that I would challenge myself to make one new recipe every week. I'm a bit experimental and get sidetracked in the kitchen, I usually don't often measure my seasonings, spices, or vegetables... I also cook til it "looks right" rather than for 10 minutes, etc etc...
This week, I heard the word "stroganoff" and thought it was an ace word, so decided to find out what it was... haha.
Recipe is adapted from the Quorn Kitchen cookbook, and you could quite easily substitute more vegetables instead of Quorn, or chunks of beef. Chicken might work too!
Quorn Stroganoff – 3pp per serving
1 red onion, chopped
1 clove garlic, peeled and crushed
150g Quorn Steak-Style Slices
150g mushrooms, chopped
1 x vegetable OXO cube & a dash of water
1 tsp paprika
2 tbsp WW Creme Fraiche
Salt, Pepper
(6pp for these quantities - Makes 2 servings)
Fry off the onions and garlic til the onion starts to brown.
Add mushrooms and Quorn, and cook for about 5 minutes.
Sprinkle in the Oxo cube and paprika, stir fry for a few minutes
Add a dash of water - I say a dash, it was probably about 50ml, just enough to make it a bit saucey. Simmer til it reduces down a bit (about 10 minutes I think)
Stir in the creme fraiche and season well. Simmer for 5 minutes ish and serve.
I had homemade potato wedges with mine, and it was really filling.
Feel free to add to this thread
im all exited now i didnt even no there was a Quorn cook book
windycottagecards
Member
i'm definatly going to try some of these x
SILVERYSPARKLEY
Member
Hi, Hope you don't mind me posting here, but i made this, this week and everyone enjoyed:
Serves 4 and is 6 ProPoints Per Person plus points for your rice or noodles.
Chicken, Ginger, Cashew Nuts and Spring Onions
500g Chicken Breast, Cubed
2 Garlic Cloves, Finely Chopped
2 Veg Stock Cubes, Dissolved In 300ml of Water
2 Tablespoons Of Soy Sauce
1.5 Tablespoons of Corn Flour
40g Cashew Nuts, Toasted
Bunch of Spring Onions, Sliced
1 Green Pepper, Sliced into Strips
2 Tablespoons of Honey OR Sweetener
Fresh Ginger (Grated or Finely Chopped)
Spray Wok with Frylight and put on medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, green pepper and spring onions and stir-fry for 4 minutes or until brown.
Add 240ml stock, soy sauce and bring to the boil.
Reduce heat to low, cover and simmer for 5 minutes or until chicken is cooked through.
Dissolve cornflour in remaining stock. Add cornflour mixture to wok. Simmer, stirring, until sauce thickens. Taste, this is were i felt like it needed something more and added the honey, put you could add sweetner to reduce the points.
Divide rice among dishes and sprinkle with cashews.
Serve with Rice or Egg Noodles.
I made it in the afternoon, then stuck it on warm in the slow cooker so that i could get the washing up done as we were all going to be eating at different times.
Serves 4 and is 6 ProPoints Per Person plus points for your rice or noodles.
Chicken, Ginger, Cashew Nuts and Spring Onions
500g Chicken Breast, Cubed
2 Garlic Cloves, Finely Chopped
2 Veg Stock Cubes, Dissolved In 300ml of Water
2 Tablespoons Of Soy Sauce
1.5 Tablespoons of Corn Flour
40g Cashew Nuts, Toasted
Bunch of Spring Onions, Sliced
1 Green Pepper, Sliced into Strips
2 Tablespoons of Honey OR Sweetener
Fresh Ginger (Grated or Finely Chopped)
Spray Wok with Frylight and put on medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, green pepper and spring onions and stir-fry for 4 minutes or until brown.
Add 240ml stock, soy sauce and bring to the boil.
Reduce heat to low, cover and simmer for 5 minutes or until chicken is cooked through.
Dissolve cornflour in remaining stock. Add cornflour mixture to wok. Simmer, stirring, until sauce thickens. Taste, this is were i felt like it needed something more and added the honey, put you could add sweetner to reduce the points.
Divide rice among dishes and sprinkle with cashews.
Serve with Rice or Egg Noodles.
I made it in the afternoon, then stuck it on warm in the slow cooker so that i could get the washing up done as we were all going to be eating at different times.
