tag:blogger.com,1999:blog-77705341127952836132024-03-12T23:29:39.293+00:00RecipesAnonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7770534112795283613.post-2725508337568284132012-09-14T11:36:00.000+01:002012-09-14T11:36:19.123+01:00Soad Bread - 3 ProPoints per Slice (16 Slices)<div dir="ltr" style="text-align: left;" trbidi="on">
<em>This is high in ProPoints per slice, but it's also got no perservatives, you know how much salt and sugar is in it and very tasty and filling. </em><br />
<em></em><br />
<em>Ingredients </em><br />
<br />
375g Wholemeal Flour (Self Raising) (1 tbspoon reserved for dusting)<br />
1 heaped tspoon of Baking Powder <br />
1 Tbspoon of Caster Sugar <br />
1/2 tspoon of salt <br />
1 Egg <br />
285ml Buttermilk (you can make buttermilk by using skimmed milk and a tbspoon of vinegar mixed together and left to stand for about 5 minutes)<br />
<br />
<em>Method</em><br />
<br />
<ol>
<li>Heat the oven at 180 degrees. </li>
<li>Sieve the flour, baking powder, caster sugar and salt into a large bowl.</li>
<li>Make a well in the middle and add the egg and buttermilk. </li>
<li>Mix together with a fork until it forms a dough. </li>
<li>Gently knead the dough and shape into a loaf. </li>
<li>Cook in the oven for approx 20 mins. You will know the bread is ready when you tap the base and it sounds hollow. </li>
<li>Leave to cool on a wire rack</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-39429267348445978002012-09-14T11:29:00.002+01:002012-09-14T11:29:49.481+01:00Homemade Veggie Soup - 1 ProPoint <div dir="ltr" style="text-align: left;" trbidi="on">
<em>This is a delicious veggie soup that is super filling and tasty. It is one ProPoint, but definitely worth it! </em><br />
<em></em><br />
<em>Ingredients</em><br />
<br />
1 150g Potato, peeled and diced <br />
4 Carrots, peeled and diced <br />
4 Celery Sticks, diced <br />
1 Leek, diced <br />
1 Large Onion <br />
1 Vegetable Stock Cube (or chicken stock if you prefer) <br />
1 Litre Water <br />
1 Tsp Olive Oil<br />
Salt & Pepper <br />
<br />
<em>Utensils </em><br />
1 Large heavy bottomed lidded pot <br />
Blender <br />
<br />
<em>Method </em><br />
<br />
<ol>
<li>Heat the oil in the pan on a low - medium heat. </li>
<li>Add the onion, leek and celery to the oil and cook, covered, on a low heat until the onions are translucent but not coloured.</li>
<li>Add the carrots, potatoes and stock, cover and bring to a gentle boil until the veg is cooked (you should be able to crush the veg to the side of the pot). </li>
<li>Blitz in the blender until smooth. </li>
<li>Pass the soup through a sieve. (This is optional. It's a little bit time consuming but worth doing as it gives the soup a lovely silky texture). If you choose not to do this and the soup is too thick add some more water to reach the consistency you like. </li>
<li>Adjust the seasoning to your liking. </li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-40847842196522756272012-07-31T14:09:00.000+01:002012-07-31T14:09:31.902+01:00Spicy Chicken Noodle Salad - 8 ProPoints Serves 1<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-x73mcQHf8fw/UBfWqQrnHNI/AAAAAAAAAbM/vR9ORx0yhwM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-x73mcQHf8fw/UBfWqQrnHNI/AAAAAAAAAbM/vR9ORx0yhwM/s320/photo.JPG" width="320" /></a></div>
<br />
<em>Ingredients</em><br />
<br />
1 Chicken Breast (165g) <br />
1 tbsp Soy Sauce Light<br />
1 tsp Chili and Garlic Oil (olive / rapeseed)<br />
1/4 Yellow Pepper, diced <br />
1/4 Red Pepper, diced <br />
1 Head Pak Choi, leaves shredded <br />
Handful baby spinach, shredded <br />
1/2 Red chili (optional) <br />
1 tsp Lemon Juice <br />
1/2 nest of fine egg noodles <br />
<br />
<em>For Marinade </em><br />
1 tbsp Soy Sauce Light<br />
1/2 tsp chili powder <br />
1 tbsp Lemon Juice<br />
Pepper<br />
<br />
<em>Method:</em><br />
<br />
<ol>
<li>Mix the marinade together and rub over the chicken and leave for approximately 20 mins </li>
<li>Cook the noodles as per the instructions on the packet. When ready, drain and run under cold water to cool. Set aside. </li>
<li>Grill chicken and slice when ready. Leave to cool. </li>
<li>Mix the Soy Sauce, Chili Oil and Lemon Juice together to use as a dressing. </li>
<li>Once the chicken and noodles have cooled, place in a bowl with the leaves, peppers and chili and pour over the dressing, tossing so that everything is coated and serve immediately. </li>
</ol>
<em>If using this for lunch in work, prepare everything and keep the leaves separate to the chicken, noodles, peppers and chili until ready to serve. Do not pour the dressing until read to serve.</em><br />
</div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-30132389313875504672012-06-13T13:34:00.002+01:002012-06-13T13:34:38.882+01:00Weight Watchers Bolagnase - Serves 2 - 9 ProPoints<div dir="ltr" style="text-align: left;" trbidi="on">
<em>This is a delicious version of the Weight Watchers Bolagnase receipe. </em><br />
<br />
245g Extra Lean Mince Meat <br />
1 Medium onion, diced<br />
1 Carrot, washed and grated <br />
1 Garlic clove, crushed / grated <br />
400g Can of Chopped Tomatoes<br />
1 tbspoon of Tomato Puree <br />
1/2 pint of chicken stock <br />
1 tsp Basil<br />
1/2 tsp Oregano <br />
1/2 tsp Chili powder<br />
Salt & Pepper<br />
80g of Pasta cooked as per packet instructions (I use Penne but Spaghetti or any other pasta would work)<br />
Ladle of cooking water from the pasta<br />
<br />
<em>Method:</em><br />
<br />
<ol style="text-align: left;">
<li>Heat a non-stick pot on a medium heat and begin browning the mince, approximately 3 mins. </li>
<li>Add the onions, garlic, carrot chili powder and simmer covered for approximately 10 mins, stirring often. If you find that it's sticking just add a little bit of water to the pot. </li>
<li>Add the tomato puree, tomatoes, basil, oregano and chicken stock to the mix and continue to simmer gently.</li>
<li>Season with salt and pepper, adjust the seasoning as required.</li>
<li>Add a ladle of the startchy water from the pasta to loosen and give it a glossy shine.</li>
<li>Add the cooked pasta to the dish</li>
</ol>
</div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-20413541325827950372012-04-04T21:33:00.001+01:002012-04-04T22:11:46.438+01:00Prawns with Cous Cous and Mango and Chili Salsa - 5 ProPointsServes 1<br />
<br />
Ingredients:<br />
<br />
Salsa;<br />
1/2 mango<br />
1 red chilli de-seeded<br />
Juice 1/2 Lime<br />
1 Spring onion<br />
<br />
Cous Cous;<br />
30g<br />
Boiling water<br />
<br />
Prawns:<br />
8 king prawns peeled and defrosted<br />
1 tsp Chili rapseed oil<br />
15g light soy sauce<br />
1 clove garlic peeled and grated<br />
Juice 1/2 lime<br />
<br />
Method;<br />
1. Mix the rapseed oil, soya sauce, garlic and lime juice and marinate the prawns<br />
<br />
2. While the prawns are marinating, cover the Cous Cous with boiling water and allow to soak<br />
<br />
3. Put all the salsa ingredients into a food processor and blitz until finely chopped.<br />
<br />
4. Cook the prawns on a high heat in the marinade until pink 3-4 mins<br />
<br />
5. Mix the Cous Cous and salsa together and serve with prawns on top. Can be eaten hot or coldAnonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-13758156902919482302012-04-04T19:44:00.001+01:002012-04-04T21:43:56.981+01:00Tuna Steak with Cous Cous and a Mango and Chilli salsa - 8 ProPointsServes 1<br />
<br />
Ingredients:<br />
<br />
Salsa;<br />
1/2 mango<br />
1 red chilli de-seeded<br />
Juice 1/2 Lime<br />
1 Spring onion<br />
<br />
Cous Cous;<br />
30g<br />
Boiling water<br />
<br />
Tuna;<br />
140g Tuna steak<br />
Juice 1/2 lime<br />
15g Soy sauce light<br />
<br />
Method:<br />
<br />
1. Put all the ingredients for the salsa into a food processor and blitz until fine<br />
<br />
2. Cover the Cous Cous with boiling water and leave covered to soak up the water<br />
<br />
3. Heat a non stick frying pan on high. Cook the tuna steak for 2-4 mins on either side depending on how rare you like it<br />
<br />
4. Mix the Cous Cous and salsa together and serve the tuna on top<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-q9LXd8jgSak/T3yyi_-HHTI/AAAAAAAAAZ0/Ll27K1lB77Q/s640/blogger-image--1041719398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-q9LXd8jgSak/T3yyi_-HHTI/AAAAAAAAAZ0/Ll27K1lB77Q/s640/blogger-image--1041719398.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-37985408935445056572012-03-11T18:33:00.001+00:002012-05-03T21:03:15.736+01:00Parma Ham & Melon Salad - 5 ProPoints (Serves 2 as a side or 1 as a
Meal)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9f_qWFQPG0Y/T1zvDzvz3aI/AAAAAAAAAYA/3kzuz3YI_Ls/s1600/IMG_0984%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9f_qWFQPG0Y/T1zvDzvz3aI/AAAAAAAAAYA/3kzuz3YI_Ls/s320/IMG_0984%5B1%5D.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Ingredients: </em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Half a Honeydue Melon</div><div class="separator" style="clear: both; text-align: left;">2 Slices Parma ham </div><div class="separator" style="clear: both; text-align: left;">1 tsp basil (dried) </div><div class="separator" style="clear: both; text-align: left;">4 tsp Olive Oil</div><div class="separator" style="clear: both; text-align: left;">Juice 1/2 Lemon </div><div class="separator" style="clear: both; text-align: left;">Salt </div><div class="separator" style="clear: both; text-align: left;">Pepper </div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Balsamic Vinegar </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Method:</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ol style="text-align: left;"><li><div class="separator" style="clear: both; text-align: left;">Scoop the seeds out of the middle of the melon and then use the spoon to gouge out lumps of the melon and place on a plate.</div></li><li><div class="separator" style="clear: both; text-align: left;">Arrange the slices of parma ham around the melon </div></li><li><div class="separator" style="clear: both; text-align: left;">Spoon over the balsamic vinegar </div></li><li><div class="separator" style="clear: both; text-align: left;">Mix the basil, oil, lemon, salt and pepper into a dressing and pour over the melon and panchetta.</div></li></ol></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com2tag:blogger.com,1999:blog-7770534112795283613.post-44855793342250913612012-02-01T14:55:00.001+00:002012-02-01T14:57:22.507+00:00Egg Fried Rice - 7 ProPoints per serving (Serves 2)<div dir="ltr" style="text-align: left;" trbidi="on"><em>Ingredients</em><br />
80g Basmati Rice <br />
1 Egg <br />
4 sprays low cal oil <br />
1/2 chili chopped and de-seeded <br />
1/2 red pepper finely diced <br />
2 spring onions Finely sliced <br />
1 inch ginger grated<br />
1 clove garlic grated<br />
<br />
<em>Method: </em><br />
<ol><li>Cook the rice according to the packet instructions </li>
<li>In a frying pan / wok heat the oil and stir fry the veggies for about 3 mins and remove</li>
<li>Add the egg to the pan and scramble till really dry then add the cooked rice and combine</li>
<li>Add the veggies and stir fry for another 2 mins </li>
<li>Serve as a side dish</li>
</ol><em>Add 8 King Prawns per person for 1 additional ProPoint for a main course</em></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-60660524001841739352012-02-01T14:50:00.001+00:002012-02-01T14:55:53.071+00:00Jamie Olivers Jerk Chicken - 14 ProPoints (Serves 4)<div dir="ltr" style="text-align: left;" trbidi="on"><em>Ingredients </em><br />
<br />
4 chicken breasts <br />
<div>4 spring onions</div><div>small bunch fresh thyme</div><div>3 fresh bay leaves</div><div>ground cloves</div><div>ground nutmeg</div><div>ground allspice</div><div>3 tbs rum</div>2 tbs cider/red wine vinegar <br />
1 tbs runny honey <br />
<div>1 Scotch bonnet chilli (or 2 red chillies)</div><div>4 cloves garlic</div><br />
<em>Utensils:</em><br />
Food Processor <br />
Pestel and mortar<br />
Griddle Pan / Non Stick Frying Pan <br />
Oven proof dish<br />
<br />
<em>Method </em><br />
<br />
<ol style="text-align: left;"><li> Turn your oven to 220C. Oil a griddle pan, or a normal pan if you haven't got a griddle, and get it roasting hot. Butterfly the chicken breast cutting it from the fattest part so that it is still held together at the skinniest part. This helps it cook quicker. </li>
<li>Put the chicken skin-side down in the hot pan and then leave it alone for about 5-6 minutes. Don't poke it about because you want the skin to go crispy and a bit charred and you've got a better chance of that happening (this goes for steak, too) if you just let it get on with it.</li>
<li>Chop up the spring onions a bit and put in a foodprocessor with all the other sauce ingredients. </li>
<li>Pour your whizzed jerk sauce into an oven dish. Then remove the chicken from the pan and place skin-side up in the pool of sauce. Drizzle over, if you like, an extra tablespoon of honey, more salt and pepper and sprigs of thyme and rosemary if you want it to look nice. Jamie's advice, which I always now follow (because it's love, after all) is that you should smush oil over herbs before scattering them on top of a dish like this so that they cook rather than frazz. </li>
<li>Cook on a high shelf for 15 minutes.</li>
</ol><em>This is taken from Jamie Oliver's 30 minute meals and must be adapted according to your oven etc. Make sure that the chicken is cooked the whole way through before serving!</em><br />
<br />
<em>for an extra 7 ProPoints I serve this with home made egg fried rice</em><br />
<div style="text-align: left;"></div><div></div><br />
<div></div><div> </div></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-62489302412061402322012-01-16T15:12:00.001+00:002012-01-16T15:13:10.477+00:00Orange and Fennell Salad - Snack Girl's Reciepe (0 ProPoints)<div dir="ltr" style="text-align: left;" trbidi="on"><h4 style="text-align: center;">Another delicious snack from Snackgirl (<a href="http://www.snack-girl.com/snack/orange-fennel-salad-recipe-healthy-snack/">http://www.snack-girl.com/snack/orange-fennel-salad-recipe-healthy-snack/</a>) </h4><h4> </h4><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I0aWLraJY-4/TxQ-UTfXKLI/AAAAAAAAAWA/JpEFfktLXqo/s1600/fennelorangeb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" kba="true" src="http://1.bp.blogspot.com/-I0aWLraJY-4/TxQ-UTfXKLI/AAAAAAAAAWA/JpEFfktLXqo/s200/fennelorangeb.jpg" width="200" /></a></div>(serves 8)<br />
1 tablespoon white-wine vinegar or white vinegar<br />
5 navel oranges<br />
2 pounds fennel bulbs<br />
salt (to taste)<br />
1. <b>Slice the fennel.</b> Trim the ends, quarter lengthwise, core, and thinly slice. Chop 1/4 cup of the green fronds for looks.<br />
2. <b>Slice the oranges.</b> 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.<br />
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.<br />
<i>89 calories, 0.4 g fat, 21.8 g carbohydrates, 2.5 g protein, 6.3 g fiber, 0 PointsPlus</i></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-27988502933910234962012-01-16T15:09:00.000+00:002012-01-16T15:09:18.020+00:00Grapefruit... Snackgirls thoughts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WD0LmM7vyOM/TxQ8tsjBIyI/AAAAAAAAAV4/ch_mMxJTjUY/s1600/grapefruitb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" kba="true" src="http://4.bp.blogspot.com/-WD0LmM7vyOM/TxQ8tsjBIyI/AAAAAAAAAV4/ch_mMxJTjUY/s200/grapefruitb.jpg" width="200" /></a></div><br />
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'... <br />
<br />
Anyway, have a look at her tips and a read of some of her articles! <br />
<br />
<a href="http://www.snack-girl.com/snack/grapefruit-sweeter/?e=SVze5xdn">http://www.snack-girl.com/snack/grapefruit-sweeter/?e=SVze5xdn</a></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-28244040315583742622012-01-16T13:40:00.000+00:002012-01-16T13:40:23.289+00:00Cous Cous and Crab salad with Mango and Chili Salsa - 6 ProPoints (Serves 1)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xq_LtFYirB0/TxQnf854AzI/AAAAAAAAAVs/ZBsDDuTLJso/s1600/blogger-image-1498133747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kba="true" src="http://4.bp.blogspot.com/-xq_LtFYirB0/TxQnf854AzI/AAAAAAAAAVs/ZBsDDuTLJso/s200/blogger-image-1498133747.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left"><em>Ingredients:</em></div><div align="left">30g CousCous </div><div align="left">120g Crab (tinned)</div><div align="left"><br />
</div><div align="left"><em>For the Salsa (makes 4 servings)</em></div><div align="left">125g Mango </div><div align="left">1/2 Red Onion </div><div align="left">1/2 Red Chili (or more if you like it hot)</div><div align="left"><br />
</div><div align="left"><em>Utensils </em></div><div align="left">Food processor </div><div align="left"><br />
</div><div align="left"><em>Method:</em></div><ol><li><div align="left">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 </div></li>
<li><div align="left">Drain the crab and rinse</div></li>
<li><div align="left">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. </div></li>
<li><div align="left">Once the water is absorbed in the couscous, mix the crab and a portion of the salsa together and serve.</div></li>
</ol></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-41598160861032205992012-01-11T12:00:00.003+00:002012-01-11T12:04:02.669+00:00Rice cakes, Philadelphia Cheese light and tomatoes - 2 ProPoints (serves 1)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-s1pmwB2H-Wg/Tw1554kp-rI/AAAAAAAAAUc/9foGF5A5hgc/s640/blogger-image--1722817845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh6.googleusercontent.com/-s1pmwB2H-Wg/Tw1554kp-rI/AAAAAAAAAUc/9foGF5A5hgc/s200/blogger-image--1722817845.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Ingredients:</em></div><div class="separator" style="clear: both; text-align: left;">3 plain rice cakes </div><div class="separator" style="clear: both; text-align: left;">30 Philadelphia Light Cheese </div><div class="separator" style="clear: both; text-align: left;">8 - 9 cherry tomatoes </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Method:</em></div><div class="separator" style="clear: both; text-align: left;">Slice the tomoato and season if you prefer </div><div class="separator" style="clear: both; text-align: left;">Spread the cheese over the rice cakes </div><div class="separator" style="clear: both; text-align: left;">Arrange the tomatoes </div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-68258371530049304012012-01-10T14:14:00.000+00:002012-01-10T14:14:03.615+00:00Whole Wheat Chocolate Chip Cookie - 3 ProPoints per Cookie<div dir="ltr" style="text-align: left;" trbidi="on">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 <a href="http://www.snack-girl.com/">http://www.snack-girl.com/</a> <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C3Ym-4C7fV4/TwxHecRFCAI/AAAAAAAAAUM/C70mQFpvv0k/s1600/wwchocolatechipb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" kba="true" src="http://4.bp.blogspot.com/-C3Ym-4C7fV4/TwxHecRFCAI/AAAAAAAAAUM/C70mQFpvv0k/s320/wwchocolatechipb.jpg" width="320" /></a></div><br />
<h4>Chocolate Chip Cookie Recipe</h4>Makes 20 cookies<br />
1 stick unsalted butter<br />
1/2 cup white sugar<br />
1 egg<br />
1 cup whole wheat flour<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 teaspoon vanilla<br />
1 cup bittersweet chocolate chips<br />
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.<br />
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.<br />
<i>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</i><br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-36138399589979315712012-01-04T12:03:00.000+00:002012-01-04T12:03:31.793+00:00Goats Cheese and Parma Ham Pitta Bread - Serves One (8 PropPoints)<em>Ingredients: </em><br />
1 Pitta Bread (I used a wholewheat one that was not the WW brand so it was 4 ProPoints)<br />
30g Goats Cheese (rind removed) <br />
1 tomato sliced <br />
1 handfuls of spinach leaves <br />
1 apple sliced <br />
2 Slices parma ham diced <br />
Tsp Balsamic Vinegar <br />
<br />
<em>Method:</em><br />
Heat the Pitta Bread in a toaster or microwave and cut in half <br />
Put the filling in a bowl and toss in the balsamic vinegar <br />
Fill the Pitta BreadAnonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-53470126201560703592012-01-03T14:01:00.000+00:002012-01-03T14:01:38.154+00:00Smokey Chicken, Spinach and potato salad - Serves 1 (7 ProPoints)<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-pRNp1L1ieFg/TwL6sqVOtXI/AAAAAAAAARg/hyzYafFHhn0/s640/blogger-image-457967452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh3.googleusercontent.com/-pRNp1L1ieFg/TwL6sqVOtXI/AAAAAAAAARg/hyzYafFHhn0/s200/blogger-image-457967452.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><em>Ingredients:</em></div><div class="separator" style="clear: both; text-align: left;">1 Chicken Breast</div><div class="separator" style="clear: both; text-align: left;">1 tsp Paprika </div><div class="separator" style="clear: both; text-align: left;">125g potato peeled and cut into chunks</div><div class="separator" style="clear: both; text-align: left;">1 tsp Light Mayo </div><div class="separator" style="clear: both; text-align: left;">1/2 red onion finely sliced </div><div class="separator" style="clear: both; text-align: left;">Salt </div><div class="separator" style="clear: both; text-align: left;">Pepper </div><div class="separator" style="clear: both; text-align: left;">4 Sprays Low Cal Oil </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Utensils</em></div><div class="separator" style="clear: both; text-align: left;">Small Pot </div><div class="separator" style="clear: both; text-align: left;">Non-stick frying pan</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Method:</em></div><ol><li><div class="separator" style="clear: both; text-align: left;">Place the potato in a pot of boiling water and season with salt and pepper </div></li>
<li><div class="separator" style="clear: both; text-align: left;">Put the chicken breast in cling film and flatten with the end of a rolling pin until about 5mm thick </div></li>
<li><div class="separator" style="clear: both; text-align: left;">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 </div></li>
<li><div class="separator" style="clear: both; text-align: left;">Heat a nonstick frying pan till hot and place the chicken, seasoned side down</div></li>
<li><div class="separator" style="clear: both; text-align: left;">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</div></li>
<li><div class="separator" style="clear: both; text-align: left;">When the potatoes are cooked drain and allow to cool. Once cooled mash and add in the red onion and mayo </div></li>
<li><div class="separator" style="clear: both; text-align: left;">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)</div></li>
</ol>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-29051416823825259962012-01-01T23:24:00.000+00:002012-01-01T23:24:50.393+00:00Creamy chicken pies serves 2 (11 ProPoints)<em>This is a really delicious pie from the Weight Watchers Simply Satisfying book which I have adapted slightly </em><br />
<br />
<em>Ingredients:</em> <br />
400g (14oz) potatoes, peeled and cut into small chunks<br />
300g (10 ½ oz) skinless boneless chicken breasts, cut into small chunks<br />
1 carrot, peeled and finely diced <br />
250ml (9 fl oz) hot chicken stock<br />
1 bay leaf<br />
2 teaspoons cornflour<br />
1 tablespoon chopped fresh parsley<br />
Salt and freshly ground black pepper<br />
<br />
<em>Utensils:</em><br />
Single gratin / pie dishes <br />
Food processor for finely dicing the carrots <br />
Medium sized pan <br />
Grill preheated to medium<br />
<br />
<em>Method</em><br />
<br />
<ol><li>Boil the potatoes and mash with a little seasoning </li>
<li>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</li>
<li>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.</li>
<li>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 </li>
</ol>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-75887901794123220312011-12-01T21:29:00.001+00:002011-12-01T21:38:04.648+00:00Home made cheats pizza Serves 1 (12 ProPoints)This is a really delicious pizza that is tasty and not as ProPoint heavy as a take away! Its a cheats pizza because it's quick and easy and made with nan breads. <br />
<br />
The points really are based on what you choose to put on it. I like lots of cheese so that can be reduced or increased depending on what cheese you use and the amounts!<br />
<br />
Ingredients;<br />
<br />
1 Country Kitchen Nan Bread -plain (7PP)<br />
3 tsp passata - sieved tomatoes <br />
1 pinch dried basil <br />
1 pinch chilli powder<br />
Pepper <br />
1/4 red onion sliced<br />
1/4 red pepper sliced<br />
2 slices Parma ham (1PP)<br />
80g light mozzarella (4PP)<br />
<br />
Method;<br />
<br />
1. Spread the passata over the nan bread and sprinkle with the basil, chilli and pepper <br />
<br />
2. Arrange the chopped onion, pepper and sliced Parma ham over the tomato sauce and add the cheese<br />
<br />
3. Place in a pre heated oven at 180 degrees Celsius for 20-30 mins<br />
<br />
4. Serve with a mixed leaf salad or alone<br />
Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-36215854771132998202011-11-29T20:50:00.001+00:002011-11-29T21:27:02.596+00:00Thai Red Curry with Prawns - 20 ProPoints (Serves 2)This is 20 ProPoints in total so 10 ProPoints per serving!<br />
<br />
Ingredients:<br />
<br />
4 sprays of low cal oil<br />
1 half of 113g jar of Thai Red Curry paste <br />
200ml light coconut milk<br />
1tsp sugar<br />
1tsp fish sauce<br />
50ml chicken stock<br />
16 Kong Prawns peeled and ready to cook<br />
1 red pepper chopped<br />
1 onion sliced <br />
80g Rice <br />
<br />
Method:<br />
<br />
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<br />
<br />
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<br />
<br />
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 <br />
<br />
4. Put in the tsp of sugar, tsp of fish sauce and 50ml of chicken stock<br />
<br />
5. Stir the mixture for approximately 2 mins<br />
<br />
6. Add the peppers and onions and stir fry for 2 mins<br />
<br />
7. Add the prawns and stir fry for 2 mins<br />
<br />
8. Serve the rice and curry on warmed plates <div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-MGGi48Q9iis/TtVOJXWa9zI/AAAAAAAAAJA/l-wJBs2IpMo/s640/blogger-image--492278238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-MGGi48Q9iis/TtVOJXWa9zI/AAAAAAAAAJA/l-wJBs2IpMo/s640/blogger-image--492278238.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com1tag:blogger.com,1999:blog-7770534112795283613.post-52307272196216031312011-11-25T09:28:00.000+00:002011-11-25T09:28:50.418+00:00Toasted BLT - 3 ProPoints (Serves 1)<em>Ingredients:</em><br />
<br />
2 Slices WW Brown Bread (1 PP each)<br />
2 Slices Parma Ham <br />
1 Tomato - sliced<br />
Handful Shredded Lettuce <br />
<br />
<em>Method:</em><br />
<br />
Toast the bread<br />
Layer with the sliced tomato and lettuce <br />
Heat a non-stick pan and place the Parma ham on (no oil needed) and fry for approximately 1 min each side<br />
Top the tomato and lettuce with the Parma ham and other slice of bread.<br />
<br />
<em>Feel free to add butter or mayo to this recipe but don't forget to ProPoint it!</em>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-59528542040674744692011-11-18T14:05:00.001+00:002011-11-18T14:05:55.889+00:00Toasted Goats Cheese Bagel - 8 Points (Serves 1)<em>Ingredients:</em><br />
1 Weight Watchers Bagel, halved and toasted <br />
2 Shallots, finely diced <br />
1 Tbs Balsamic Vinegar <br />
40g Goats Cheese, ring removed <br />
4 x Sprays of Low Cal Oil<br />
Salt & Pepper <br />
<br />
<em>Method: </em><br />
<br />
<ol><li>Heat a pan on a medium heat and fry the onions in the oil until softening </li>
<li>Add the balsamic vinegar, salt and pepper and bring to the boil then reduce to a simmer stirring occasionally </li>
<li>Grill the cheese until a little bit soft and easy to spread </li>
<li>Spread the cheese over one half of the bagel. </li>
<li>Top the cheese with the reduced balsamic vinegar and shallot mix and put the other half of the bagel on top</li>
<li>Serve with zero points salad </li>
</ol>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-87098275168985059172011-11-13T14:50:00.000+00:002011-11-13T14:50:09.987+00:00Roasted Butternut Squash Soup - 1 ProPoint per serving (Serves 4)<em>Ingredients:</em><br />
1 Butternut Squash, halved and de-seeded <br />
1 Onion roughly chopped <br />
1 Large carrot, roughly chopped <br />
1/2 Red Pepper, de-seeded <br />
3 Garlic Cloves, Peeled and crushed with the back of a knife <br />
Salt <br />
Pepper <br />
1 Chicken Stock Cube <br />
12 Sprays of Calorie Controlled Oil <br />
<br />
<em>Utensils </em><br />
Oven heated to 180 degrees <br />
Large Roasting Tray <br />
Blender <br />
<br />
<em>Method </em><br />
<ol><li>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) </li>
<li>Remove from the oven and scoop the flesh out of the Butternut Squash and put into a pot with the other veggies</li>
<li>Add 2 pints of chicken stock </li>
<li>Blend till smooth </li>
<li>Serve in warm bowls with a slice of Weight Watchers bread for an extra 1 ProPoint</li>
</ol>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-13482048105420725612011-11-11T09:21:00.000+00:002011-11-11T09:21:55.101+00:00Goats Cheese Salad - 4 ProPoints (Serves 1)<em>This is a lower ProPointed version of another salad that I do. With only 4 ProPoints and loads of greens its a lovely lunch</em><br />
<br />
<em>Ingredients: </em><br />
Lots of green leaves - I use Spinach, Rocket, Lambs Lettuce and Watercress<br />
1 apple - sliced<br />
6 Cherry Tomatoes halved <br />
40g Goats cheese crumbled <br />
Salt <br />
Pepper <br />
1/2 tsp dried Basil <br />
<br />
<em>The Dressing</em><br />
1 shallot chopped <br />
1 teaspoon Honey <br />
4 tbsp Balsamic Vinegar <br />
2 tbsp Lemon juice <br />
<br />
<em>Method:</em><br />
<ol><li>Put the halved cherry tomatoes into a bowl and season with Salt, Pepper and Basil</li>
<li>Put the leaves and into a large bowl so that you can toss them </li>
<li>Add the crumbled goats cheese</li>
<li>For the dressing add all the ingredients and mix well with a pinch of salt and pepper</li>
<li>Put the tomatoes in with the leaves </li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0vhuGsGSjMM/Trzo9asZcKI/AAAAAAAAAFI/-WdKw-Do78E/s1600/IMG_0445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nda="true" src="http://4.bp.blogspot.com/-0vhuGsGSjMM/Trzo9asZcKI/AAAAAAAAAFI/-WdKw-Do78E/s320/IMG_0445.jpg" width="239" /></a></div><li>Add the dressing and toss</li>
</ol>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-88711238738570073682011-11-11T09:12:00.000+00:002011-11-11T09:12:32.753+00:00Weight Watchers Toast and Banana - 2 points (Serves 1)<em>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!</em><br />
<br />
<em>Ingredients:</em><br />
2 x WW Brown Bread <br />
1 x Banana Sliced <br />
<br />
<em>Method:</em><br />
<ol><li>Toast the bread </li>
<li>Spread the sliced banana over the bread </li>
<li>Enjoy </li>
</ol>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0tag:blogger.com,1999:blog-7770534112795283613.post-63673874653302728162011-11-10T09:06:00.000+00:002011-11-10T09:06:13.188+00:00Prawn Nachos - 10 Pro Points per Serving (Serves 2)<div><span style="font-family: Arial; font-size: x-small;">Prep: 20 mins </span></div><div><div><span style="font-family: Arial; font-size: x-small;">Cooking: 30 mins </span></div><div><span style="font-family: Arial; font-size: x-small;"></span></div><div><em><span style="font-family: Arial; font-size: x-small;">Ingredients: </span></em></div><div><span style="font-family: Arial; font-size: x-small;">16 King Prawns, defrosted (8 each) </span></div><div><span style="font-family: Arial; font-size: x-small;">3 Weight Watchers Pitta Breads cut into triangles </span></div><div><span style="font-family: Arial; font-size: x-small;">1 Can 400g Tomatoes </span></div><div><span style="font-family: Arial; font-size: x-small;">1 Onion sliced </span></div><div><span style="font-family: Arial; font-size: x-small;">1 Garlic Clove Crushed / Grated </span></div><div><span style="font-family: Arial; font-size: x-small;">1 Chilli</span></div><div><span style="font-family: Arial; font-size: x-small;">1 Red Pepper chopped</span></div><div><span style="font-family: Arial; font-size: x-small;">2 tsp Paprika </span></div><div><span style="font-family: Arial; font-size: x-small;">Salt & Pepper </span></div><div><span style="font-family: Arial; font-size: x-small;">30g Grated Low Fat Cheese </span></div><div><span style="font-family: Arial; font-size: x-small;"></span></div><span style="font-family: Arial;"><br />
<span style="font-size: x-small;"></span></span><br />
<div><span style="font-family: Arial; font-size: x-small;"></span></div></div><div><span style="font-family: Arial;"><span style="font-size: x-small;"><em>Utensils:</em> </span></span><br />
<div><span style="font-family: Arial; font-size: x-small;">Baking tray </span></div><div><span style="font-family: Arial; font-size: x-small;">Large non stick pot </span></div><div><span style="font-family: Arial; font-size: x-small;"></span></div></div><div><span style="font-family: Arial;"><span style="font-size: x-small;"><em>Method:</em> </span></span><br />
<div><span style="font-family: Arial; font-size: x-small;"></span></div><ol><li><span style="font-family: Arial; font-size: x-small;">Heat oven to 180 degrees </span></li>
<li><span style="font-family: Arial; font-size: x-small;">Heat a pan with some low cal spray oil on a medium heat </span></li>
<li><span style="font-family: Arial; font-size: x-small;">Add the onions and cook for about 3 minutes </span></li>
<li><span style="font-family: Arial; font-size: x-small;">Add the garlic, peppers and chilli and cook for about 5 mins </span></li>
<li><span style="font-family: Arial; font-size: x-small;">Once the veggies have softened, add the tinned tomatoes and half a tsp of paprika</span></li>
<li><span style="font-family: Arial; font-size: x-small;">Bring the sauce to the boil then simmer on a medium heat till it thickens. </span></li>
<li><span style="font-family: Arial; font-size: x-small;">Quickly cook the prawns on a pan if frozen</span></li>
<li><span style="font-family: Arial; font-size: x-small;">Add to the Sauce for about 5 - 6 mins until warmed through</span></li>
<li><span style="font-family: Arial; font-size: x-small;">While sauce is thickening, spray the triangle pitta breads with low cal cooking oil and coat in the paprika</span></li>
<li><span style="font-family: Arial; font-size: x-small;">But on a wire tray and put into the oven until they are crispy</span></li>
<li><span style="font-family: Arial; font-size: x-small;">Assemble the nachos on the plate with the prawns and sauce covering them</span></li>
<li><span style="font-family: Arial; font-size: x-small;">Sprinkle with cheese and serve </span></li>
</ol></div>Anonymoushttp://www.blogger.com/profile/10987620494103041653noreply@blogger.com0