Tuesday, November 29, 2011

Thai Red Curry with Prawns - 20 ProPoints (Serves 2)

This is 20 ProPoints in total so 10 ProPoints per serving!


4 sprays of low cal oil
1 half of 113g jar of Thai Red Curry paste
200ml light coconut milk
1tsp sugar
1tsp fish sauce
50ml chicken stock
16 Kong Prawns peeled and ready to cook
1 red pepper chopped
1 onion sliced
80g Rice


1. Heat the 2 spays of oil on a medium heat and put half the jar of paste into the hot oil and stir fry for 2 mins

2. Slowly mix the coconut oil into the paste until smooth an bring to the boil allowing the mixture to reduce. This may take up 5 - 10 mins

3. While the sauce is reducing cook the prawns in a pan with 2 sprays of oil and put the rice on to cook as per the packet instructions

4. Put in the tsp of sugar, tsp of fish sauce and 50ml of chicken stock

5. Stir the mixture for approximately 2 mins

6. Add the peppers and onions and stir fry for 2 mins

7. Add the prawns and stir fry for 2 mins

8. Serve the rice and curry on warmed plates

Friday, November 25, 2011

Toasted BLT - 3 ProPoints (Serves 1)


2 Slices WW Brown Bread (1 PP each)
2 Slices Parma Ham
1 Tomato - sliced
Handful Shredded Lettuce


Toast the bread
Layer with the sliced tomato and lettuce
Heat a non-stick pan and place the Parma ham on (no oil needed) and fry for approximately 1 min each side
Top the tomato and lettuce with the Parma ham and other slice of bread.

Feel free to add butter or mayo to this recipe but don't forget to ProPoint it!

Friday, November 18, 2011

Toasted Goats Cheese Bagel - 8 Points (Serves 1)

1 Weight Watchers Bagel, halved and toasted
2 Shallots, finely diced
1 Tbs Balsamic Vinegar
40g Goats Cheese, ring removed
4 x Sprays of Low Cal Oil
Salt & Pepper


  1. Heat a pan on a medium heat and fry the onions in the oil until softening
  2. Add the balsamic vinegar, salt and pepper and bring to the boil then reduce to a simmer stirring occasionally
  3. Grill the cheese until a little bit soft and easy to spread
  4. Spread the cheese over one half of the bagel.
  5. Top the cheese with the reduced balsamic vinegar and shallot mix and put the other half of the bagel on top
  6. Serve with zero points salad

Sunday, November 13, 2011

Roasted Butternut Squash Soup - 1 ProPoint per serving (Serves 4)

1 Butternut Squash, halved and de-seeded
1 Onion roughly chopped
1 Large carrot, roughly chopped
1/2 Red Pepper, de-seeded
3 Garlic Cloves, Peeled and crushed with the back of a knife
1 Chicken Stock Cube
12 Sprays of Calorie Controlled Oil

Oven heated to 180 degrees
Large Roasting Tray

  1. Put the halved Butternut Squash and other vegetables in a roasting tin, spay with the oil, season with the salt and pepper and put in the oven for about half an hour (or until the veggies are soft)
  2. Remove from the oven and scoop the flesh out of the Butternut Squash and put into a pot with the other veggies
  3. Add 2 pints of chicken stock
  4. Blend till smooth
  5. Serve in warm bowls with a slice of Weight Watchers bread for an extra 1 ProPoint

Friday, November 11, 2011

Goats Cheese Salad - 4 ProPoints (Serves 1)

This is a lower ProPointed version of another salad that I do. With only 4 ProPoints and loads of greens its a lovely lunch

Lots of green leaves - I use Spinach, Rocket, Lambs Lettuce and Watercress
1 apple - sliced
6 Cherry Tomatoes halved
40g Goats cheese crumbled
1/2 tsp dried Basil

The Dressing
1 shallot chopped
1 teaspoon Honey
4 tbsp Balsamic Vinegar
2 tbsp Lemon juice

  1. Put the halved cherry tomatoes into a bowl and season with Salt, Pepper and Basil
  2. Put the leaves and into a large bowl so that you can toss them
  3. Add the crumbled goats cheese
  4. For the dressing add all the ingredients and mix well with a pinch of salt and pepper
  5. Put the tomatoes in with the leaves
  6. Add the dressing and toss

Weight Watchers Toast and Banana - 2 points (Serves 1)

I know that this is a really simple thing, and its not exactly a recipe but it is a really tasty low point breakie if you through in a yogart and maybe an apple afterwards, or else just a filling and tasty snack!

2 x WW Brown Bread
1 x Banana Sliced

  1. Toast the bread
  2. Spread the sliced banana over the bread
  3. Enjoy

Thursday, November 10, 2011

Prawn Nachos - 10 Pro Points per Serving (Serves 2)

Prep: 20 mins
Cooking: 30 mins
16 King Prawns, defrosted (8 each)
3 Weight Watchers Pitta Breads cut into triangles
1 Can 400g Tomatoes
1 Onion sliced
1 Garlic Clove Crushed / Grated
1 Chilli
1 Red Pepper chopped
2 tsp Paprika
Salt & Pepper
30g Grated Low Fat Cheese

Baking tray
Large non stick pot
  1. Heat oven to 180 degrees
  2. Heat a pan with some low cal spray oil on a medium heat
  3. Add the onions and cook for about 3 minutes
  4. Add the garlic, peppers and chilli and cook for about 5 mins
  5. Once the veggies have softened, add the tinned tomatoes and half a tsp of paprika
  6. Bring the sauce to the boil then simmer on a medium heat till it thickens.
  7. Quickly cook the prawns on a pan if frozen
  8. Add to the Sauce for about 5 - 6 mins until warmed through
  9. While sauce is thickening, spray the triangle pitta breads with low cal cooking oil and coat in the paprika
  10. But on a wire tray and put into the oven until they are crispy
  11. Assemble the nachos on the plate with the prawns and sauce covering them
  12. Sprinkle with cheese and serve

Beef Chilli Hot Pot and Rice - 13 Pro Points per Serving (serves 2)

Prep: 20 mins
Cooking: 1hour 30 mins
8oz steak diced
1 can 400g tinned tomatoes with herbs
1 red pepper chopped and de-seeded
1/2 chilli chopped and de-seeded (or more if you like it really spicy) alternatively, 1/2 tsp of chilli powder
200ml Beef stock cube
4 sprays low cal sunflower oil / 1 tsp olive oil
120g Rice
Utensils required:
Large non-stick pot
Oven proof Casserole dish with lid
  1. Heat oven to 180 degrees
  2. Spray your non-stick pot with oil and begin to brown the meat.
  3. Add some salt and pepper to the meat
  4. Once browned add the peppers and the chilli (if using fresh chilli) and cook for 2 mins
  5. Add the tomatoes (and chilli powder if using instead of fresh) and beef stock
  6. Bring to a boil
  7. Once boiling transfer to casserole dish and place into the oven for 1 1/2 hours
  8. When the Chilli is ready cook rice according to the packet

Saturday Morning "Fry" Up - 8 Pro Points per serving (serves 1)

Prep: 10 mins
Cooking: 10 mins

2 x Turkey Rashers
3 tbsp Baked Beans
1 x Weight Watcher slice brown bread
1 x Large Tomato halved
1 Medium Egg Poached
tsp vinegar
Salt and Pepper

  1. Cut the tomato in halve, add a pinch of salt and place under a hot grill. This will take about 10 mins to cook
  2. Boil some water in a pot with the vinegar (this will help prevent the e.g. splitting)
  3. Put the bread in to be toasted
  4. Once the tomato has been cooking for approximately 6 mins, put the turkey rashers under the grill and give them approx 2 mins each side, although keep an eye on them to be sure they are cooked through
  5. When you turn the rashers over, put the egg into the boiling water and the beans on to cook
  6. Serve on a warm plate with a cup of coffee / tea - who says dieting is no fun?

Raspberry Muffins - 4 Pro Points per serving (serves 12)

This is a WW recipe which can be found on http://www.weightwatchers.ie/food/healthy-recipes/recipe-archive/apple-and-raspberry-muffins.html

I don't particularly like the apples, so I have left this out, but didn't adjust the points just to allow for any errors in weighing etc.


Low fat cooking spray
225g (8 oz) self raising flour
1 teaspoon bicarbonate of soda
A pinch of salt
25g (1 oz) porridge oats
100g (3 ½ oz) caster sugar
3 tbsp sunflower oil
175g (6 oz) low fat natural yogurt
6 tbsp skimmed milk
1 egg, beaten
100g (3 ½ oz) raspberries, fresh or frozen


  1. Preheat the oven to Gas Mark 6/ 200?C/ fan oven 180?C. Lightly grease a non stick 12 hole muffin tin with the cooking spray or simply use 12 paper cases and place in the holes in the tin.
  2. Sift the flour, bicarbonate of soda and salt into a mixing bowl. Reserve 1 tablespoon of oats for the muffin tops, then stir the remaining oats and sugar into the flour.
  3. In a separate bowl, mix the oil, yogurt, milk and egg together, then stir in this wet mixture into the dry ingredients, mixing until just combined but still slightly lumpy. Stir in the raspberries, then spoon into the muffin tins, dividing the mixture evenly to make 12 muffins. Scatter with the reserved oats and bake in the oven for 20 minutes until risen, firm and golden brown.
  4. Cool on a wire rack. 

Just so you know, this isn't one I made earlier! Got this pic from the WW website above! 

Fried Bread, 'Rashers' and a Fried Egg! - 7 Points (Serves 1)


1 Slice WW Wholemeal Bread
2 Slices Parma Ham
1 Egg
Calorie Control Oil Spray

Frying Pan


1. Spray your pan with the calorie control spray and heat till hot
2. Put your bread on the pan to one side
3. Crack your egg into a ramekin or a cup and pour onto the hot pan to cook
4. Once the egg turns white, turn your bread over
5. Add the parma ham and cook for 2-3 mins
6. Flip the egg if you don't like it sunny side up
7. Slide all onto a plate and serve with a nice cup of tea (don't forget to add the points if you use milk and sugar)

Tomato and Feta Cheese bake - 6 Points (Serves 1)

Prep: 10 mins
Cooking: 25 mins

1 large tomato sliced
1/2 red onion sliced
40g Feta cheese cubed
1 WW Pitta Bread
1 tbsp tomato puree
1 tbsp lemon juice
1 tsp oregano
1/2 chilli powder

Tin Foil
Oven at 180 degrees Celsius

1. Heat the oven
2. Add the Tomato Puree, Lemon Juice, Oregano and chili powder to a bowl and mix together
3. Add the Feta Cheese and the Red Onion and coat with the mixture
4. Make a little pouch with the tinfoil and add the mixture
5. Top with the sliced tomatoes, salt and pepper and seal
6. Cook in the oven for about 20 - 25 mins
7. Serve with toasted pitta bread sliced in half

Cheats Bruschetta - 3 Points (Serves 1)

Prep: 5 mins
Cooking: As long as it takes to toast the pitta bread

WW Pitta Bread
3 large tomatoes diced (this will pile it high on each side of the pitta bread)
1 tsp dried basil
Pinch garlic salt
Pinch Salt
Pinch Pepper

1. Cut the Pitta Bread into halve and toast
2. Put the diced tomoatoes in a bowl with the herbs, pepper and salt and mix with your hands
3. Check seasoning and add more salt / pepper if required
4. Once the Pitta Bread is toasted pile the mixture on each side and enjoy

No point Veggie Soup - 0 Points

Ingredients: 1 Leek - Chopped
1 Onion - Diced
2 Carrots - Diced
2 Garlic Cloves - Chopped
3 Tomatoes - Chopped and skin removed (to do this, make a little slit on the tomato and place in a bowl of boiling water and cover. After a couple of minutes the skin will just peel away)
Tsp Thyme
1 Spray of Calorie Controlled oil
2 Pints of Water


  1. Heat a large pot on a medium heat and add the onion - cook for five mins (if the onion starts sticking to the bottom of the pot, add a drop of water
  2. Add the garlic and cook for two mins
  3. Add the leek and cook for a further five mins, until the onion and leek are getting nice and soft
  4. Add the carrot, chopped tomato, thyme, pepper and salt and mix for about two mins
  5. Add the water and bring to a boil, then reduce to a medium heat until the carrots are soft
  6. Allow to cool and blitz in a blender till smooth.
This is a great little soup. It's filling and gives you some of your five a day and you can fill up on it throughout the day without having to worry about using up your points. Have a cup of it while preparing dinner or before going out for dinner. It will help eat less! Plus in the winter its a lovely comforting meal!

Goats Cheese & Toasted Walnuts with Leafy Greens and a Balsamic & Shallot Dressing - 10 Points (Serves 1)

40g Goats Cheese - Crumbled
15g Walnuts - Chopped
Leafy Greens - As much as you want, I use Spinach, Rocket, Watercress and Lambs Lettuce
4 Tablespoons Balsamic Vinegar
4 Tablespoons Lemon Juice
1 Shallot - Finely chopped
1 tsp Runny Honey

  1. Chop the walnuts and place in a dry pan on a medium heat to toast
  2. Wash the leaves and put in a large bowl with room for tossing
  3. Cut the rind off the goats cheese and crumble into the leaves
  4. Once the walnuts begin to brown, put on top of the leaves and cheese
  5. Mix the balsamic vinegar, lemon juice and honey in a jar / jug and add salt and pepper to season
  6. Mix in the shallots and taste, adjusting the flavours to your preferred taste
  7. Pour the dressing over the leaves and toss all together
  8. Serve immediately so the leaves do not become soggy

Creamy Fruit Salad - 3 Points (Serves One)

This is a really delicious mid morning snack, or even a 'Dessert'

1 apple (I prefer a pink lady)
1 Mandarin / Clementine
Handful of grapes
1 Danone Creamy Vanilla Yogurt

  1. Chop the apple into bite size pieces and put in a bowl  
  2. Wash and add the grapes (slice in half if you like, but I prefer mine whole)
  3. Peel and separate the Mandarin / clementine
  4. Scoop the yogurt out of the pot over the fruit and toss