Weight Watchers Filling & Healthy Recipes

[SlimmingKitchen]

Hi All

I thought it would be ideal to have a thread dedicated to recipes for those who enjoy Weight Watchers Filling & Healthy plan.
I have a few Weight Watchers recipe books & I have made quite a lot of gorgeous recipes from them.
I will add & share my recipes here along with a photo & if the recipe is 0 ProPoints on the plan or if you need to use any ProPoints from your weeklies.

If anyone else would like to add their recipes too then feel free to do this as it is lovely to swap & share ideas as well as give a bit of a review on them too

Love Stacey xxx

 

[SlimmingKitchen]

QUICK AND EASY MADRAS CURRY SAUCE. (0 ProPoints).
Serves 4


1 tablespoon olive oil
1 onion, peeled and finely chopped
1 tablespoon Madras curry powder
300 ml passatta
1 x beef, chicken or vegetable stock cube made up with 300 ml boiling water
2 tablespoons tomato purée
2 teaspoons sweetener
Salt & pepper to taste


Heat the oil in a saucepan over a moderate heat and fry the onion for 2 - 3 minutes, until the onion is softened.
Add the Madras curry powder and fry for a further minute.
Add the passatta, stock, purée and sweetener and bring to the boil and simmer for 15 minutes until thickened - taste and adjust seasoning to taste.

 

[SlimmingKitchen]

F & H CHINESE ‘CHIPPY’ SAUCE
Serves 4


0 PP per portion
2PP for full recipe
Will freeze


1 tablespoon rapeseed or olive oil
1 onion finely chopped
3 cloves of garlic finely chopped
1 inch fresh root ginger peeled and finely chopped
1 tablespoon plain flour
1 tablespoon mild curry powder
1 teaspoon sweetener
1 pinch five spice powder
Salt to taste
Water or chicken stock


Heat oil over a medium heat in a pan or wok and add the onion. Cook until soft and transparent.
Add the garlic and ginger and continue to cook for a further 2 minutes.
Add the flour and curry powder and cook for a couple of minutes (you should have a paste like consistency)
Add the sweetener, five spice powder and salt then add the water or chicken stock if preferred a little at a time until the right thickness is achieved.
Simmer for a few minutes on a low heat then remove from the heat and allow to cool slightly.
You can now either strain the curry using a fine sieve or blend in a food processor to create a smooth texture before returning it to the pan to simmer gently until reduced slightly.


If you require a hotter flavour add some chilli powder at the start not more curry powder! Use the five spice powder sparingly as it can overpower the other ingredients."

 

[SlimmingKitchen]

QUICK & EASY TURKEY MADRAS
Serves 4


400g turkey breast, diced
1 tablespoon olive oil
2 cloves garlic, crushed
1 small red chilli, finely chopped
1 onion, peeled and finely chopped
1 tablespoon Madras curry powder
300 ml passata
1 chicken stock cube made up with 300 ml boiling water
2 tablespoons tomato purée
2 teaspoons sweetener
Salt & pepper to taste


Heat the oil in a saucepan over a moderate heat and fry the onion, garlic and chilli for 2 - 3 minutes, until the onion is softened.
Add the diced turkey and cook for 5 more minutes, add the Madras curry powder and fry for a further minute.
Add the passata, stock, purée and sweetener and bring to the boil and simmer for 15 minutes until thickened and turkey is cooked - taste and adjust seasoning to taste.

 

[SlimmingKitchen]

PORK JALFREZI
Serves 4


Low fat cooking spray
2 medium onions
2 medium red peppers, deseeded & chopped
1 tbsp tomato purée
400g lean pork, cubed
1 green pepper, deseeded & sliced thinly
2 garlic cloves, crushed
5cm (2") piece fresh root ginger, grated
1 medium green chilli, deseeded & chopped finely
1 tbsp curry powder
1 tsp cumin seeds
500g passatta
1 tbsp chopped fresh coriander
salt & pepper


Heat a non-stick pan and spray with the cooking spray. Stir fry the onions and red peppers for about 8 minutes until the peppers are soft and the onion is brown.
Put the onion and red pepper mixture into a food processor, add the tomato puree and blend until smooth. Set aside.
Heat the non-stick pan and spray again with the cooking spray. Stir fry the pork and green peppers for 5-10 mins until brown.
Return the onion mixture to the pan with all the other ingredients except the seasoning and coriander. Heat gently until simmering, cover the pan with a tight fitting lid and cook for 10 minutes. Remove the lid and cook for 2-3 mins more until the sauce is reduced and thickened slightly.
Season and stir in the coriander leaves.

 

[SlimmingKitchen]

CUCUMBER AND MINT RAITA
This is lovely as a dip for poppadums and is perfect with curries or spicy kebabs.


200ml natural low fat yogurt
½ cucumber, grated or finely chopped
1 handful fresh mint leaves, chopped
Salt & pepper to taste


To make the Raita wrap the grated cucumber in a tea towel and squeeze out any excess water.


Mix together all the ingredients and serve chilled.

 

[SlimmingKitchen]

[FONT=Verdana, Arial, Tahoma, Calibri, Geneva, sans-serif]QUICK AND EASY PORK MADRAS
Serves 4

1 tablespoon olive oil
1 onion, peeled and finely chopped
4 lean loin chops diced
1 tablespoon Madras curry powder
300 ml passatta
1 x pork, chicken or beef stock cube made up with150ml boiling water
2 tablespoons tomato purée
2 teaspoons sweetener

Heat the oil in a saucepan over a moderate heat and fry the onion and pork for 2 - 3 minutes, or until the onion is softened and the pork browned.
Add the Madras curry powder and fry for a further minute.
Add the remaining ingredients, bring to the boil and simmer for 1½ hours or until the pork is tender.[/FONT]

 

[SlimmingKitchen]

TANDOORI GRILLED CHICKEN
Serves 4


4 boneless, skinless chicken breasts
250g low fat natural yoghurt
1 tablespoon lemon juice
2 teaspoon ground paprika
2 cloves garlic, crushed
½ teaspoon each of the following ingredients_
salt
ground ginger
ground cumin
Cayenne pepper
ground cinnamon

Mix yogurt, lemon juice and spices. Place chicken in shallow glass pan and coat with marinade.
Refrigerate for 1-8 hours.
Preheat grill , discard marinade and place chicken on grill.
Grill for 10 minutes each side, then check to make sure chicken is cooked.
May need a couple minutes more if the breasts are thick.

 

[SlimmingKitchen]

CHICKEN DO-PIAZA
Serves 4


400g diced chicken
1 large onion chopped roughly
1 inch cube of root ginger, peeled and chopped
3 cloves of garlic, crushed
2 teaspoons olive oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp of chilli powder
1 tin chopped tomatoes
6 fl oz beef stock water
2 cinnamon sticks, broken up
4 green cardamoms, split open
4 whole cloves
2 dried bay leaves, crumpled
Salt
1 large onion finely sliced



Place the chopped onions, ginger, garlic and 2 teaspoons water into a liquidiser or food processor and blend to a smooth paste .
Heat oil in a wok or large frying pan fry the chicken for 5 minutes, remove from pan. Add the paste, fry for 4-5 minutes.
Add turmeric, coriander, cumin, and chilli powder and fry another 4-5 minutes. Meanwhile add the liquid from the tinned tomatoes a little at a time. Add the chicken, stock, cinnamon, cardamom, cloves, bay leaves and salt and add the tomatoes and sliced onion. Bring to the boil, cover and simmer for 20 minutes.

 

[SlimmingKitchen]

THAI FISH SKEWERS
Makes 12 skewers
Serves 4 as starter
Free on F & H
or
11 PP for whole recipe
3 PP per portion


3 slices WW bread, made into breadcrumbs
1 clove garlic, crushed
1 ½ ” piece ginger, finely chopped
1 small green chilli, de-seeded and finely chopped
300g skinned white fish (coley, Pollock, cod, haddock etc.)
1 teaspoon sweetener
Bunch fresh coriander, chopped
1 egg white
6 lemongrass stalks (halved lengthways to make 12 skewers)


In a blender whizz together the breadcrumbs, garlic, ginger and chilli.
Add the fish, sweetener and coriander and whizz until all mixed together.
Add the egg white and whizz together one more time.
Preheat the grill and spray a baking tray with low fat spray.
Divide the mixture into 12 portions and shape each portion around a lemongrass skewer and squeeze into shape.
Place the kebabs on the baking tray and grill for 5 – 7 minutes (turning occasionally.

 

[SlimmingKitchen]

CHICKEN SHASHLIK
Serves 4


2 tablespoon natural low fat yoghurt
2 garlic cloves, crushed
1 teaspoon root ginger, peeled and finely grated
½ teaspoon coarsely ground black pepper
1 teaspoon ground coriander
A pinch of chilli powder
1 teaspoon ground cumin
¼ teaspoon salt
2 teaspoon tomato purée
4 skinless and boneless chicken breasts, chopped into 2cm cubes
1 onion, cut into chunks
2 tomatoes, cut into quarters
1 green pepper, de-seeded and cut into chunks
1 tablespoon olive oil


8 bamboo skewers, soaked in water


In a bowl, mix together the yoghurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato purée. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
Thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until cooked through and golden brown.

 

[SlimmingKitchen]

QUICK & EASY BEEF MADRAS
Serves 4


1 tablespoon olive oil
1 onion, peeled and finely chopped
500 g pack cubed braising steak
1 tablespoon Madras curry powder
300 ml passatta
1 x beef stock cube made up with 300 ml boiling water
2 tablespoons tomato purée
2 teaspoons sweetener


Heat the oil in a saucepan over a moderate heat and fry the onion and beef for 2 - 3 minutes, or until the onion is softened and the beef browned.
Add the Madras curry powder and fry for a further minute.
Add the remaining ingredients, bring to the boil and simmer for 1½ hours or until the beef is tender.

 

[SlimmingKitchen]

CHINESE CHICKEN KEBABS
Serves 4 or 8 as a starter or accompaniment


1 tub natural low fat yoghurt
½ teaspoon curry powder
¼ grated ginger¼ teaspoon chilli powder
1 clove garlic, crushed
400g chicken breast, cubed


Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hour. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Serve with brown rice.

 

[SlimmingKitchen]

CHICKEN KATSU CURRY
Serves 4
2PP for full recipe - zero per portion


4 chicken breasts, skinless and boned
3 slices WW bread made into breadcrumbs
1 beaten egg & 2 tabs skimmed milk.


1 tablespoon olive oil
2 garlic clove, chopped
2 small chillies, finely chopped
1 onion, chopped
2 Granny Smith apple, peeled, cored and diced
400ml boiling water
2 bananas, sliced
1 teaspoon honey
1 tablespoon turmeric
1/2 teaspoon hot Madras curry powder
2 tablespoon tomato purée
400ml chicken stock
Salt & black pepper, to taste
1 tablespoon corn flour






Heat a large pan over high heat and heat the oil. Sauté the garlic, chilli and onions then add the apples, boiling water, bananas, turmeric, curry powder and purée
Bring the sauce to the boil and add the chicken stock, blended corn flour and honey.
Cook for 20 minutes, stirring occasionally
Taste and season if needed.
Meanwhile cut each chicken breast into 2 or 3 portions; dip each piece in egg and breadcrumbs and grill until cooked and serve with the curry sauce and brown rice

 

[SlimmingKitchen]

CHICKEN TIKKA MASALA LOW FAT STYLE
Serves 4


4 skinless chicken breast fillets
1tablespoons tandoori spice blend powder
Juice of half a lemon
100ml 0% Greek style yoghurt
2 teaspoons olive oil
1 onion, slice
1 tablespoon garlic paste (or crushed fresh garlic)
1 tablespoon ginger paste (or chopped fresh ginger)
1 green chilli, chopped
1 small pinch salt
1 teaspoon cumin powder
1 teaspoon curry powder
3 tablespoon tomato purée
1 finely chopped tomato
2 teaspoons garam masala
Fresh coriander, to garnish
Rice, to serve


Cut the skinless chicken breasts into bite-size pieces and put in a glass or china dish. Mix the tandoori powder, lemon juice and yoghurt together. Add this to the chicken and stir so that all the pieces are coated. Cover with cling film and refrigerate for 1 to 2 hours to let the flavour develop.
Put the oil, onion, ginger, garlic, chilli, cumin and curry powder in a large pan and heat gently for about 2 mins, stirring all the time. Add the marinated chicken, 150ml water, tomato and tomato purée to the pan. Stir to mix well, bring to the boil, then cover, reduce heat and simmer gently for around 25 mins. Stir in the garam masala and cook uncovered for a further 10 mins. Sprinkle with coriander to garnish, and serve with rice.

 

[SlimmingKitchen]

SHISH KEBABS
Makes 8 kebabs - freeze well
Make these smaller for a lovely starter or accompaniment


400g extra lean minced beef
1 medium sized onion finely chopped
2 cloves crushed garlic
1 ½” piece root ginger, grated
Juice of 1/2 lemon or lime
1 tablespoon natural low fat yogurt
1 teaspoon garam masala
2-3 green chillies very finely chopped (optional)
Salt to taste


Put all the ingredients into a blender and blitz until they are well blended (just a few minutes).
Place in a bowl and cover with cling film. Put into the refrigerator for 1 hour.
Soak bamboo skewers in water to prep for the kebabs.
Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer.
These can be grilled, baked or cooked on a barbecue = cook until firm to the touch, turning during cooking.

 

[SlimmingKitchen]

HEALTHY ONION BHAJEES


Makes 8 @ 1 PP each


4oz self-raising flour


1/4 teaspoon salt


1/2 teaspoon turmeric


1/4 teaspoon extra hot chilli powder


1/2 teaspoon ground cumin


1 teaspoon garam masala


1 medium onion, finely sliced


Water to mix


Frylight spray


Mix the dry ingredients into a bowl and mix well


Add the sliced onions and mix well


Add water until a soft mixture is formed and mix well


Spray a frying pan with Frylight and drop heaped spoons of the onion batter into the pan. When set turn then place on a baking tray, repeat with all mixture and finish bhajees off in a hot oven for around 10 minutes.

 

[Charl27]

Subscribingggg all sounds yummy!! Thank you for these! x

 

[chrissy3294]

All sound lush

 

[SlimmingKitchen]

Glad you like the recipes so far.
They are all curry related recipes that I've found on a blog.

Over the next few days I will add some of my own I've made too.

Thought a thread would be handy xxx

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