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.

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

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.

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

Ingredients:

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)

Utensils

Food processor 

Method:

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.

Toasted BLT - 3 ProPoints (Serves 1)

Ingredients:

2 Slices WW Brown Bread (1 PP each)
2 Slices Parma Ham
1 Tomato - sliced
Handful Shredded Lettuce

Method:

Toast the bread
Layer with the sliced tomato and lettuce
Heat a non-stick pan and place the Parma ham on (no oil needed) and fry for approximately 1 min each side
Top the tomato and lettuce with the Parma ham and other slice of bread.

Feel free to add butter or mayo to this recipe but don't forget to ProPoint it!

Toasted Goats Cheese Bagel - 8 Points (Serves 1)

Ingredients:
1 Weight Watchers Bagel, halved and toasted
2 Shallots, finely diced
1 Tbs Balsamic Vinegar
40g Goats Cheese, ring removed
4 x Sprays of Low Cal Oil
Salt & Pepper

Method:

1. Heat a pan on a medium heat and fry the onions in the oil until softening
2. Add the balsamic vinegar, salt and pepper and bring to the boil then reduce to a simmer stirring occasionally
3. Grill the cheese until a little bit soft and easy to spread
4. Spread the cheese over one half of the bagel.
5. Top the cheese with the reduced balsamic vinegar and shallot mix and put the other half of the bagel on top
6. Serve with zero points salad

Roasted Butternut Squash Soup - 1 ProPoint per serving (Serves 4)

Ingredients:
1 Butternut Squash, halved and de-seeded
1 Onion roughly chopped
1 Large carrot, roughly chopped
1/2 Red Pepper, de-seeded
3 Garlic Cloves, Peeled and crushed with the back of a knife
Salt
Pepper
1 Chicken Stock Cube
12 Sprays of Calorie Controlled Oil

Utensils
Oven heated to 180 degrees
Large Roasting Tray
Blender

Method

1. 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)
2. Remove from the oven and scoop the flesh out of the Butternut Squash and put into a pot with the other veggies
3. Add 2 pints of chicken stock
4. Blend till smooth
5. Serve in warm bowls with a slice of Weight Watchers bread for an extra 1 ProPoint

Goats Cheese Salad - 4 ProPoints (Serves 1)

This is a lower ProPointed version of another salad that I do. With only 4 ProPoints and loads of greens its a lovely lunch

Ingredients:
Lots of green leaves - I use Spinach, Rocket, Lambs Lettuce and Watercress
1 apple - sliced
6 Cherry Tomatoes halved
40g Goats cheese crumbled
Salt
Pepper
1/2 tsp dried Basil

The Dressing
1 shallot chopped
1 teaspoon Honey
4 tbsp Balsamic Vinegar
2 tbsp Lemon juice

Method:

1. Put the halved cherry tomatoes into a bowl and season with Salt, Pepper and Basil
2. Put the leaves and into a large bowl so that you can toss them
3. Add the crumbled goats cheese
4. For the dressing add all the ingredients and mix well with a pinch of salt and pepper
5. Put the tomatoes in with the leaves

6. Add the dressing and toss

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

Cheats Bruschetta - 3 Points (Serves 1)

Prep: 5 mins
Cooking: As long as it takes to toast the pitta bread


Ingredients:
WW Pitta Bread
3 large tomatoes diced (this will pile it high on each side of the pitta bread)
1 tsp dried basil
Pinch garlic salt
Pinch Salt
Pinch Pepper


Method:
1. Cut the Pitta Bread into halve and toast
2. Put the diced tomoatoes in a bowl with the herbs, pepper and salt and mix with your hands
3. Check seasoning and add more salt / pepper if required
4. Once the Pitta Bread is toasted pile the mixture on each side and enjoy

No point Veggie Soup - 0 Points

Ingredients: 1 Leek - Chopped
1 Onion - Diced
2 Carrots - Diced
2 Garlic Cloves - Chopped
3 Tomatoes - Chopped and skin removed (to do this, make a little slit on the tomato and place in a bowl of boiling water and cover. After a couple of minutes the skin will just peel away)
Salt
Pepper
Tsp Thyme
1 Spray of Calorie Controlled oil
2 Pints of Water

Method:

1. Heat a large pot on a medium heat and add the onion - cook for five mins (if the onion starts sticking to the bottom of the pot, add a drop of water
2. Add the garlic and cook for two mins
3. Add the leek and cook for a further five mins, until the onion and leek are getting nice and soft
4. Add the carrot, chopped tomato, thyme, pepper and salt and mix for about two mins
5. Add the water and bring to a boil, then reduce to a medium heat until the carrots are soft
6. Allow to cool and blitz in a blender till smooth.

This is a great little soup. It's filling and gives you some of your five a day and you can fill up on it throughout the day without having to worry about using up your points. Have a cup of it while preparing dinner or before going out for dinner. It will help eat less! Plus in the winter its a lovely comforting meal!

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