Soad Bread - 3 ProPoints per Slice (16 Slices)

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.

Ingredients

375g Wholemeal Flour (Self Raising) (1 tbspoon reserved for dusting)
1 heaped tspoon of Baking Powder 
1 Tbspoon of Caster Sugar
1/2 tspoon of salt
1 Egg
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)

Method

1. Heat the oven at 180 degrees.
2. Sieve the flour, baking powder, caster sugar and salt into a large bowl.
3. Make a well in the middle and add the egg and buttermilk. 
4. Mix together with a fork until it forms a dough.
5. Gently knead the dough and shape into a loaf.
6. Cook in the oven for approx 20 mins.  You will know the bread is ready when you tap the base and it sounds hollow.
7. Leave to cool on a wire rack

Homemade Veggie Soup - 1 ProPoint

This is a delicious veggie soup that is super filling and tasty. It is one ProPoint, but definitely worth it!

Ingredients

1 150g Potato, peeled and diced
4 Carrots, peeled and diced
4 Celery Sticks, diced
1 Leek, diced
1 Large Onion
1 Vegetable Stock Cube (or chicken stock if you prefer)
1 Litre Water
1 Tsp Olive Oil
Salt & Pepper

Utensils
1 Large heavy bottomed lidded pot
Blender

Method

1. Heat the oil in the pan on a low - medium heat.
2. Add the onion, leek and celery to the oil and cook, covered, on a low heat until the onions are translucent but not coloured.
3. 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).
4. Blitz in the blender until smooth.
5. 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.
6. Adjust the seasoning to your liking.

Spicy Chicken Noodle Salad - 8 ProPoints Serves 1

Ingredients

1 Chicken Breast (165g)
1 tbsp Soy Sauce Light
1 tsp Chili and Garlic Oil (olive / rapeseed)
1/4 Yellow Pepper, diced
1/4 Red Pepper, diced
1 Head Pak Choi, leaves shredded
Handful baby spinach, shredded
1/2 Red chili (optional)
1 tsp Lemon Juice
1/2 nest of fine egg noodles

For Marinade
1 tbsp Soy Sauce Light
1/2 tsp chili powder
1 tbsp Lemon Juice
Pepper

Method:

1. Mix the marinade together and rub over the chicken and leave for approximately 20 mins
2. Cook the noodles as per the instructions on the packet.  When ready, drain and run under cold water to cool. Set aside.
3. Grill chicken and slice when ready. Leave to cool.
4. Mix the Soy Sauce, Chili Oil and Lemon Juice together to use as a dressing.
5. 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.

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.

Weight Watchers Bolagnase - Serves 2 - 9 ProPoints

This is a delicious version of the Weight Watchers Bolagnase receipe.

245g Extra Lean Mince Meat
1 Medium onion, diced
1 Carrot, washed and grated
1 Garlic clove, crushed / grated
400g Can of Chopped Tomatoes
1 tbspoon of Tomato Puree
1/2 pint of chicken stock
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Chili powder
Salt & Pepper
80g of Pasta cooked as per packet instructions (I use Penne but Spaghetti or any other pasta would work)
Ladle of cooking water from the pasta

Method:

1. Heat a non-stick pot on a medium heat and begin browning the mince, approximately 3 mins.
2. 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.
3. Add the tomato puree, tomatoes, basil, oregano and chicken stock to the mix and continue to simmer gently.
4. Season with salt and pepper, adjust the seasoning as required.
5. Add a ladle of the startchy water from the pasta to loosen and give it a glossy shine.
6. Add the cooked pasta to the dish

Prawns with Cous Cous and Mango and Chili Salsa - 5 ProPoints

Serves 1

Ingredients:

Salsa;
1/2 mango
1 red chilli de-seeded
Juice 1/2 Lime
1 Spring onion

Cous Cous;
30g
Boiling water

Prawns:
8 king prawns peeled and defrosted
1 tsp Chili rapseed oil
15g light soy sauce
1 clove garlic peeled and grated
Juice 1/2 lime

Method;
1. Mix the rapseed oil, soya sauce, garlic and lime juice and marinate the prawns

2. While the prawns are marinating, cover the Cous Cous with boiling water and allow to soak

3. Put all the salsa ingredients into a food processor and blitz until finely chopped.

4. Cook the prawns on a high heat in the marinade until pink 3-4 mins

5. Mix the Cous Cous and salsa together and serve with prawns on top. Can be eaten hot or cold

Tuna Steak with Cous Cous and a Mango and Chilli salsa - 8 ProPoints

Serves 1

Ingredients:

Salsa;
1/2 mango
1 red chilli de-seeded
Juice 1/2 Lime
1 Spring onion

Cous Cous;
30g
Boiling water

Tuna;
140g Tuna steak
Juice 1/2 lime
15g Soy sauce light

Method:

1. Put all the ingredients for the salsa into a food processor and blitz until fine

2. Cover the Cous Cous with boiling water and leave covered to soak up the water

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

4. Mix the Cous Cous and salsa together and serve the tuna on top

Parma Ham & Melon Salad - 5 ProPoints (Serves 2 as a side or 1 as a Meal)

Ingredients:

Half a Honeydue Melon

2 Slices Parma ham

1 tsp basil (dried)

4 tsp Olive Oil

Juice 1/2 Lemon

Salt

Pepper

1 tablespoon Balsamic Vinegar

Method:

1. 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.
2. Arrange the slices of parma ham around the melon
3. Spoon over the balsamic vinegar
4. Mix the basil, oil, lemon, salt and pepper into a dressing and pour over the melon and panchetta.