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

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

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

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

Prep: 20 mins

Cooking: 1hour 30 mins

Ingredients:

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

Salt

Pepper

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

Method:

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

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

Prep: 10 mins
Cooking: 25 mins


Ingredients:
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
Salt
Pepper
1 tsp oregano
1/2 chilli powder


Utensils
Tin Foil
Oven at 180 degrees Celsius


Method:
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

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