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Recipe Thread

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#2
Some Core Receipes..............

as you know this coming week is my last on Core (for the time being) as I am going back to points. Thought it might be helpful to those Corers out there to post some Core receipes for you to try.
 
#3
BUTTERNUT SQUASH SOUP

For pointers - 1/2 point per person

1 medium butternut squash
1 medium onion, chopped
2 cloves garlic
6 cups vegetable stock (or reduced-sodium broth)
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and pepper to taste
Low Fat Plain yogurt (1 tablespoon per person) and chopped parsley, for garnish
To prepare the squash: Peel the squash with a vegetable peeler and trim each end. Cut the squash in half lengthwise and scoop out the seeds. Place squash flat side down on cutting board and cut each half lengthwise. Cut the quarters crosswise to make 2-inch cubes.
Put the squash and the remaining ingredients (except garnishes) in a large pot and bring to a boil over high heat. Stir briefly, reduce heat to medium low and simmer for 20 minutes, until the squash is just cooked through.
Puree the soup using a blender or food processor in four batches, using equal parts solids and liquid to help make a smooth puree. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Pour each batch of pureed soup into a large serving bowl or medium saucepan if not serving right away. Adjust seasonings.


To serve ladle soup into bowls and garnish each bowl with a dollop of yogurt and a sprinkling of parsley.

Serves 4.
 

debbief

Full Member
#5
Lydia,
youre an angel! where do you get all these recipies from? I cant wait to give some of them a try!
(are you sure you want to go back to points!!!)
thanks again for sharing them
debs
 
#6
No problem, Ive got them from all over the place, WW website, Oldchem website, WW cookery books, I search a lot on the internet as I really love cooking and like to try new receipes every week. Still have a few more to post for you and once I go back onto points I will still post receipes and if the are Core friendly I will mark as so.

Don't really want to go back to points, but think my leader might be right that its the amount of food I am eating and points is the best way to portion control, think I will definitely go back to Core for maintenance.

Enjoy............
 
#8
Strawberry Mousse (from Cook)

sorry I have removed this so as not to infringe copyright as it was taken from a WW cookbook
 
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#9
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.

love the recipe idea, but i honestly cant stop laughing at the part......it depends how big ur balls are......lol
 
#11
Luckylady - it was a Core receipe I hadn't worked the points out sorry!
 
#14
Great minds think alike!!
 
#15
Perfect for the coming winter months.............

BUTTERNUT SQUASH SOUP

Not a ww recipe.

Serves 2
Points per serving - 0
Approx 800g butternut squash
1 Onion chopped
2 OXO Vegetable stock cube dissolved in 1.2 litres of boiling water
1 teaspoon ground coriander
1 teaspoon ground cumin
salt and pepper to taste
1 Tablespoon chopped fresh parsley top garnish
Method:
1. Heat a pan with frylight and add onions, cook for about 10 mins.
2. Add squash and cook for about 10 mins.
3. Add stock and spices, bring to the boil then reduce to a simmer.
4. Simmer for about 20 mins.
5. Blend until smooth, season to taste and stir through fresh chopped parsley.
 
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#16
Hiya

I would really appreciate it if someone has the recipe for Kidney Bean Pie. I believe it's quite an old WW recipe but my workmate keeps going on about it (she's lost the recipe) so much that I really have to try it!!

Thanks xx
 
#18
Warning though - if you put hot soup in a blender it makes the top come off and hot soup goes everywhere so either let it cool off first and then blend it and warm it up again or use a stick blender.

Oh and make sure all your casserole veg is 0 point.

Great guide though :D
 
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