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

Prep: 20 mins

Cooking: 30 mins

Ingredients:

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

Utensils:

Baking tray

Large non stick pot

Method:

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

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

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

Method:

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