Monday, January 16, 2012

Orange and Fennell Salad - Snack Girl's Reciepe (0 ProPoints)

Another delicious snack from Snackgirl (


(serves 8)
1 tablespoon white-wine vinegar or white vinegar
5 navel oranges
2 pounds fennel bulbs
salt (to taste)
1. Slice the fennel. Trim the ends, quarter lengthwise, core, and thinly slice. Chop 1/4 cup of the green fronds for looks.
2. Slice the oranges. Using a cutting board that captures juices, slice off both ends of each orange. Cut away the peel and the white pith so you are left with the ORANGE of the orange. Halve orange from top to bottom; thinly slice crosswise.
3. Place oranges and fennel in bowl with juices that accumulated on cutting board. Store until ready to serve. At serving time, mix in vinegar and salt to taste.
89 calories, 0.4 g fat, 21.8 g carbohydrates, 2.5 g protein, 6.3 g fiber, 0 PointsPlus

Grapefruit... Snackgirls thoughts

I love grapefruit. I love the bitterness and the tang. But, I HATE the nightmare of getting it ready to eat. I always remember a friend of mine asking me what I was eating at the kitchen table one morning. I told him it was a grapefruit, would he like some there was another half there. He simply replied 'no way, it looks like way too much work'...

Anyway, have a look at her tips and a read of some of her articles!

Cous Cous and Crab salad with Mango and Chili Salsa - 6 ProPoints (Serves 1)

30g CousCous
120g Crab (tinned)

For the Salsa (makes 4 servings)
125g Mango
1/2 Red Onion
1/2 Red Chili (or more if you like it hot)

Food processor 

  1. Put the couscous in a dish and cover with 50ml of water, place a lid on top of the dish and allow the couscous to soak up the moisture
  2. Drain the crab and rinse
  3. Meanwhile, in the food processor combine the mango, chili and red onion and blitz till finely chopped. Transfer to a container and keep in the fridge.
  4. Once the water is absorbed in the couscous, mix the crab and a portion of the salsa together and serve.

Wednesday, January 11, 2012

Rice cakes, Philadelphia Cheese light and tomatoes - 2 ProPoints (serves 1)

3 plain rice cakes
30 Philadelphia Light Cheese
8 - 9 cherry tomatoes

Slice the tomoato and season if you prefer
Spread the cheese over the rice cakes
Arrange the tomatoes

Tuesday, January 10, 2012

Whole Wheat Chocolate Chip Cookie - 3 ProPoints per Cookie

I have taken this recipe from a wonderful bloger called Snack Girl.. Dying to try it out, they look delicious! Would really recommend paying her a visit! She's some great ideas and articles

Chocolate Chip Cookie Recipe

Makes 20 cookies
1 stick unsalted butter
1/2 cup white sugar
1 egg
1 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup bittersweet chocolate chips
Preheat oven to 375 F. If you have an electric mixer, cream butter, sugar and egg. If you don't, just soften butter in the microwave for 10 to 20 seconds (make sure it doesn't melt) and beat with a fork.
Add the dry ingredients, stir in by hand and then stir in the chips. Drop spoonfuls of batter onto an ungreased cookie sheet, and bake for about 10 minutes. Cool on a rack for 10 minutes before eating.
For one cookie - 111 calories, 6.5 g fat, 13.2 g carbohydrates, 1.5 g protein, 0.7 g fiber, 83 mg sodium, 3 PointsPlus


Wednesday, January 4, 2012

Goats Cheese and Parma Ham Pitta Bread - Serves One (8 PropPoints)

1 Pitta Bread (I used a wholewheat one that was not the WW brand so it was 4 ProPoints)
30g Goats Cheese (rind removed)
1 tomato sliced
1 handfuls of spinach leaves
1 apple sliced
2 Slices parma ham diced
Tsp Balsamic Vinegar

Heat the Pitta Bread in a toaster or microwave and cut in half
Put the filling in a bowl and toss in the balsamic vinegar
Fill the Pitta Bread

Tuesday, January 3, 2012

Smokey Chicken, Spinach and potato salad - Serves 1 (7 ProPoints)

1 Chicken Breast
1 tsp Paprika
125g potato peeled and cut into chunks
1 tsp Light Mayo
1/2 red onion finely sliced
4 Sprays Low Cal Oil

Small Pot
Non-stick frying pan

  1. Place the potato in a pot of boiling water and season with salt and pepper
  2. Put the chicken breast in cling film and flatten with the end of a rolling pin until about 5mm thick
  3. Season one side of the chicken breast with 1/2 tsp of Paprika and salt and pepper and coat with 2 sprays of low cal oil
  4. Heat a nonstick frying pan till hot and place the chicken, seasoned side down
  5. Season the other side as per step 3 and cook for approximately 5-7 mins or until cooked through. Take off the heat and allow to cool
  6. When the potatoes are cooked drain and allow to cool. Once cooled mash and add in the red onion and mayo
  7. Assemble the spinach leaves, potato salad and chicken on a plate and enjoy (you may want to dress the leaves with a little balsamic vinegar for flavour)

Sunday, January 1, 2012

Creamy chicken pies serves 2 (11 ProPoints)

This is a really delicious pie from the Weight Watchers Simply Satisfying book which I have adapted slightly

400g (14oz) potatoes, peeled and cut into small chunks
300g (10 ½ oz) skinless boneless chicken breasts, cut into small chunks
1 carrot, peeled and finely diced
250ml (9 fl oz) hot chicken stock
1 bay leaf
2 teaspoons cornflour
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper

Single gratin / pie dishes
Food processor for finely dicing the carrots
Medium sized pan
Grill preheated to medium


  1. Boil the potatoes and mash with a little seasoning
  2. While the potatoes are cooking, place the chicken, carrot, stock and bay leaf in a medium sized pan. Bring to the boil and simmer, uncovered for 5 minutes
  3. Mix the cornflour with 1 tablespoon of water, then stir to a paste. Stir the cornflour paste into the chicken mixture and let the mixture bubble for a minute or so until hot. Remove the bay leaf. Stir in the parsley. Preheat the grill to medium.
  4. Spoon the mixture into the pie dishes and top with the mash. Place under the grill for 3 - 5 mins until the mash is golden