WW Pro Points Recipes

[elfy1807]

I don't know whether anyone else has done this, but each monday, my weight watchers leader sends an email with all the news.
In it will be milestones achieved by members in her 3 meetings, what she'll be talking about in the meeting this week, and then there's a recipe.

I thought I might post the recipes on here each week, so that other people can use them if they wanted to.

So I'll update the ones I've got so far, and update when I get the email each week.

Hope this is a good idea =)

 

[elfy1807]

Monday 22nd April

Bubble and squeak with feta cheese

4ProPoints® Value


Prep time: 5 min
Cook time: 25 min
Other time: 0 min

Serves: 4


Give this classic leftover dish a new lease of life by using some mashed squash or sweet potato with some reduced fat feta cheese.

Ingredients 5 spray(s) Cooking Spray, Calorie Controlled 425 g Asda Fresh Tastes Mashed Potato, cooked 300 g Butternut Squash, cooked 100g lightly cooked cabbage, chopped 50 g Cheese, Feta, chopped 25 g Flour, Wheat, White, Plain 1/8 teaspoons Black pepper Instructions Mist a baking sheet with calorie-controlled cooking spray. Mix together the mashed potato, butternut squash cabbage and feta cheese. Season with some pepper. Use your hands to form the mixture into 8 patties, dusting them with a little flour. Place on the baking sheet, then chill for at least 15 minutes. Meanwhile, preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Bake for 20-25 minutes, until piping hot. Serve 2 patties per person. Cook’s Tip: For a more filling meal, serve the patties with poached or scrambled eggs, remembering to add the extraProPoints values. You could also make this with leftover mashed potato, remembering to add the PPs if butter or milk was added to it.

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[elfy1807]

Monday 29th April

BBQ pork burger with homemade coleslaw

9ProPoints® Value


Prep time: 10 min
Cook time: 25 min
Other time: 0 min

Serves: 4


You'll love this tasty sandwich no matter what the weather's like. When its warmer, why not head outside and grill the pork instead of roasting it.


Ingredients

	450 g Pork, Tenderloin, Raw, lean
	3 tablespoons Barbecue Sauce
	100 g Coleslaw, Reduced Calorie
	4 medium Bread Roll, Granary

Instructions

• Preheat oven to Gas Mark 8 / 230ºC / 450ºF. Line a shallow roasting pan with nonstick foil.
• Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until medium cooked, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
• Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with coleslaw and cover with top half of roll.

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[elfy1807]

Monday 7th May

Chicken stir fry

7ProPoints® Value


Prep time: 10 min
Cook time: 20 min
Other time: 0 min

Serves: 4


Pack in plenty of Filling & Healthy foods with this delicious salad to keep you feeling satisfied. It makes a great lunch or side dish with your evening meal.

Ingredients 200 g (dry) Tilda Wholegrain Basmati Rice 10 spray(s) Cooking Spray, Calorie Controlled 400 g Chicken, Breast, Skinless, Raw, chopped 1 individual Chilli, Green or Red, sliced 1 clove(s) Garlic, crushed 250 g Asparagus, Raw 250 g Babycorn 250 g Broccoli, raw, halved 8 medium Spring Onions, sliced into 2.5cm lengths 1/2 cube(s) Stock Cube, Chicken, dissolved in 250ml hot water 2 teaspoons Soy Sauce, use dark Instructions Add the rice to a pan of boiling water. Cover, reduce the heat and simmer for 20 minutes or until the rice is tender but still with some bite. Mist a wok or large, deep frying pan with cooking spray and add the chicken. Stir fry over a high heat for 8 minutes or until browned. Remove from the pan and set aside. Mist the wok or frying pan again. Add the chilli and garlic and stir fry for 30 seconds. Add the asparagus, baby sweetcorn, broccoli and spring onions. Stir fry for 2–3 minutes or until just starting top brown. Return the chicken to the pan and add the chicken stock and soy sauce. Simmer, uncovered, for 5–8 minutes or until the chicken is cooked through and the vegetables are tender. Drain the rice and divide between 4 warm serving plates. Divide the stir fry between the plates and serve immediately

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[elfy1807]

Monday 14th May

Stilton Mushroom Filo Parcels

5ProPoints® Value


Prep time: 20 min
Cook time: 30 min
Other time: 0 min

Serves: 6


Serve these delicious filo parcels with green salad. They are perfect for a picnic!

Ingredients 5 spray(s) Cooking Spray, Calorie Controlled 750 g Mushrooms, mixed, chopped finely 6 medium Spring Onions, sliced 3 sprig(s) Thyme, Fresh, leaves only 2 clove(s) Garlic, crushed 150 g Cheese, Stilton, crumbled 12 sheet(s) Pastry, Filo, Raw, 15g sheets 1/2 teaspoons Black pepper 2 teaspoons Caraway Seeds, optional Instructions Preheat the oven to Gas Mark 6/200°C/fan oven 180°. Spray a non stick frying pan with low fat cooking spray and heat until hot. Add the mushrooms, spring onions, thyme and garlic and cook over a high heat for 5-7 minutes. The mushrooms should release their juices, which will then evaporate. Remove from the heat. Crumble in the cheese and mix to combine. Season with freshly ground black pepper (the Stilton will make the mixture salty enough). Lay a sheet of pastry on a board, spray with low fat cooking spray and top with another sheet. Spoon a sixth of the mixture into the middle, fold over two opposites sides of pastry and roll up to make a parcel. Spray with low fat cooking spray and sprinkle with caraway seeds (if using). Repeat to make six parcels. Place on a non stick baking tray and bake for 20-25 minutes until golden. Notes If you don't like blue cheese, try using the same amount of Cheddar instead.

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[elfy1807]

[h=1]Monday 20th April
Spaghetti with fennel, cherry tomatoes and ricotta[/h]

9 ProPoints® Value


Prep time: 10 min
Cook time: 30 min
Other time: 0 min

Serves: 4


This simple pasta supper is so satisfying, yet it’s quick and easy to make and only 9 ProPoints values per serving. Bon appetit!

[h=4]Ingredients[/h] 300 g Pasta, White, Dry, use spaghetti or linguine 5 spray(s) Cooking Spray, Calorie Controlled 1 small Onion, All Types, use red, finely chopped 1 clove(s) Garlic, crushed 1 teaspoons Chilli, Green or Red, chopped, optional 1 bulb(s) Fennel, thinly sliced 300 g Tomatoes, Cherry, or plum, quartered 1 teaspoons Lemon, zest, finely grated 1 pinch Salt, and freshly ground black pepper 200 g Cheese, Ricotta 4 leaf/leaves Basil, fresh, to garnish [h=4]Instructions[/h] Cook the spaghetti or linguine in plenty of boiling, lightly salted water for 10-12 minutes, or according to pack instructions, until just tender. Meanwhile, spray a large saucepan with calorie controlled cooking spray and sauté the onion, garlic, chilli (if using) and fennel gently until softened, without browning. Add the cherry tomatoes and lemon zest and cook gently for 4-5 minutes. Season. Drain the spaghetti or linguine, then return it to the saucepan and add the fennel and tomato mixture. Reheat and stir gently for a few moments. Transfer to four warmed plates and serve, topped with the ricotta cheese, basil leaves and some extra black pepper.

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[elfy1807]

Monday 28th May

Liz's Veggie Risotto Recipe




As promised, my versatile veggie risotto recipe this week. Basic recipe is


1 tbsp oil (4pps so divide between the number of portions you make)

60-100g arborio (risotto) rice per person depending on how hungry you are

propoint this at 1pp per 10g

1 leek chopped finely

2 cloves garlic, crushed and chopped

2 pints veg stock made with 1 cube


It should look like this whilst cooking...





The rest is optional!


Put the oil in a pan, add the leek and garlic and cook through.

Add the rice and stir in the oil with the leeks and garlic until covered and shiny.


Pour over the stock and simmer til it is as absorbed as you like it.


Options:


Add mushrooms before the stock

Add chopped asparagus before the stock

Add both!


Add grated celeriac before the stock to make a creamy risotto (0pps)

Add half a grated butternut before the stock, roast the other half of it and sprinkle over the finished risotto for a crispy and creamy texture.

Stir through some philly light for a few extra PPs

Add white wine at the rice adding stage for a few extra pps.



My risotto was mushroom and asparagus with gorgonzola stirred through it.

I made too much and made risotto balls the next day by rolling the chilled mixture into balls, rolling in breadcrumbs and baking in a hot oven.

It really is the most versatile recipe, as low or as high pps as you have, whatever you have in your fridge, dead easy to do and very filling! Don;t believe the chefs about the stirring and slaving over it, I've cooked it both ways and there really is no difference.

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[elfy1807]

[h=1]Monday 3rd June

Lunchbox layered tuna salad[/h]

4ProPoints® Value




Prep time: 10 min
Cook time: 0 min
Other time: 0 min

Serves: 1


Fill up your lunchbox with plenty of Filling and Healthy foods to keep you feeling satisfied til dinner time.


[h=4]Ingredients[/h]

	3 leaf/leaves (small) Lettuce
	1 large Tomato, sliced
	1 medium Egg, Whole, hard-boiled
	100 g Tuna in brine, drained
	1/4 small Onion, All Types, finely sliced
	1 tablespoons Capers, in Brine
	1 tablespoons Parsley, fresh, chopped
	1 tablespoons Vinegar, All Types, to season
	1 pinch Salt, to season
	1/8 teaspoons Black pepper, black, freshly ground

[h=4]Instructions[/h]

• Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes.
• Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top.
• Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper.
• Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack.

[h=4]Notes[/h]

• Try topping with roast skinless chicken, lean ham, lean beef, chick peas or cottage cheese as an alternative to tuna.

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[elfy1807]

[h=1]Monday 10th June

Steak and chips with mustard mayo[/h]

11ProPoints® Value


Prep time: 15 min
Cook time: 30 min
Other time: 0 min

Serves: 4


Impress your dad this Sunday with a juicy steak and chips without damaging your ProPoints budget.


[h=4]Ingredients[/h]

	750 g Potato(es), Raw
	25 g Polenta, Raw, instant or semolina
	1 teaspoons (level) Paprika
	1/8 teaspoons (level) Chilli Powder, or to taste
	5 spray(s) Cooking Spray, Calorie Controlled
	560 g Beef, Fillet Steak, Lean, Raw, 4 x 140g steaks
	4 tablespoons Yogurt, Greek, 0% Fat
	1 tablespoons Mayonnaise, Reduced Fat
	2 teaspoons (level) Mustard, Wholegrain
	1 pinch Salt
	1/8 teaspoons Black pepper, freshly ground
	4 medium Tomato, to garnish
	4 sprig(s) (fresh) Parsley, fresh, to garnish

[h=4]Instructions[/h]

• Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray a non-stick baking sheet with low fat cooking spray.
• Cut the potatoes into thin chips. Mix together the polenta or semolina, paprika and chilli powder. Toss the chips in this mixture and spread them out on the baking sheet. Spray with low fat cooking spray and season with salt and pepper. Bake for 30 minutes, turning once after 20 minutes.
• Ten minutes before the chips are cooked, preheat a char grill pan or non-stick frying pan. Spray the steaks with low fat cooking spray. Char grill or dry fry them, turning once, for 6-8 minutes, or until cooked to your liking. Allow to rest for 2 minutes.
• Meanwhile, mix together the yogurt, mayonnaise and mustard.
• Serve the steak and chips with the mustard mayo, garnished with tomatoes and parsley.

 

[sherscott]

Thanks ever so much for posting...Love recipes and getting some new to try that I can rely on without running them through Build a recipe.

 

[elfy1807]

You're welcome.
I'm not much of a cook, so the recipes don't really appeal to me, but that doesn't mean I shouldn't share them with others because someone else might benefit from them.

Hope you find one you like =)

 

[UKSerena]

You're welcome.
I'm not much of a cook, so the recipes don't really appeal to me, but that doesn't mean I shouldn't share them with others because someone else might benefit from them.

Hope you find one you like =)

I need to post some but never really remember what goes into mine, just a little bit of this and a little bit of that lol x

 

[elfy1807]

[h=1]Monday 17th June

Raspberry and mint brownies[/h]

1 ProPoints® Value


Prep time: 20 min
Cook time: 30 min
Other time: 0 min

Serves: 16


Whip up this tasty treat for your picnic with some help from Weight Watchers Supermareket Foods

[h=4]Ingredients[/h] 4 spray(s) Cooking Spray, Calorie Controlled 150 g Flour, Wheat, White, Self Raising 50 g Weight Watchers Weight Watchers Low Calorie Instant Hot Chocolate Drink with Mint 20 g Sugar, Caster 250 g Banana, mashed 80 ml Milk, Skimmed 1 teaspoons (level) Vanilla Extract 5 individual Egg White 125 g Raspberries [h=4]Instructions[/h] Preheat the oven to gas mark 4/180°C/fan oven 160°C. Mist a 20cm square cake tin with cooking spray and line with baking paper. Sift the flour and Weight Watchers Instant Mint Hot Chocolate into a bowl and stir in the sugar. Add the mashed bananas, milk and 1 tsp vanilla extract to the flour and stir until combined. In a separate bowl, whisk the egg whites until they are stiff and opaque. Stir 1 tbsp of the whisked egg whites into the brownie mix to loosen it, then fold in the remaining egg whites. Scrape into the cake tin and sprinkle over the raspberries. Bake for 30 minutes. Cool in the tin, then slice into 16 brownies. The brownies will keep for 3–4 days in an airtight container.

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[elfy1807]

I'm not sure where the others have come from, but I've seen this week's recipe on the WW website.
So apologies if you've already seen it - just copying from the email

 

[cscott579]

These look great! please keep posting them, not sure which i want first lol I could eat them all! good to know risotto isnt too bad, since i joined ive gave up rice and pasta cause im just so unsure!

 

[elfy1807]

Sorry, forgot to post this last week.

[h=1]Quesadillas[/h]

9 ProPoints® Value


Prep time: 10 min
Cook time: 5 min
Other time: 0 min

Serves: 2


These Mexican-style tortillas are perfect for a quick hot snack or light lunch. They are seriously tasty!


[h=4]Ingredients[/h]

	1 individual Avocado Pear, peeled, pitted and finely chopped
	1 small Onion, All Types, red, finely chopped
	1 large Tomato, finely chopped
	1 portion(s) (medium) Cucumber, (roughly 5cm), finely chopped
	1 tablespoons Coriander, Fresh, chopped, or parsley
	2 teaspoons Lemon Juice, or vinegar
	1 pinch Salt, and freshly ground black pepper
	2 medium Soft Tortilla
	25 g Cheese, Cheddar, grated

[h=4]Instructions[/h]

• First make the salsa by mixing together the avocado, red onion, tomato, cucumber and coriander or parsley. Add a few drops of lemon juice or vinegar and season with a little salt and pepper.
• Heat a heavy-based frying pan and add one tortilla. Sprinkle half the cheese over the entire surface, then half the salsa over one half of the tortilla.
• Cook over a medium heat for 1-2 minutes, until the tortilla is golden brown underneath and the cheese has started to melt. Fold the tortilla in half to cover the filling. Slide onto a plate and slice in two. Repeat with the remaining tortilla.

[h=4]Notes[/h]

• You could use pieces of cooked chicken breast instead of the cheese, for a change.
  
  This serves 2 for a light meal (4 for a snack).

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[UKSerena]

Sorry, forgot to post this last week.
[h=1]Quesadillas[/h]

9 ProPoints® Value

Prep time: 10 min
Cook time: 5 min
Other time: 0 min

Serves: 2

These Mexican-style tortillas are perfect for a quick hot snack or light lunch. They are seriously tasty!

[h=4]Ingredients[/h]

	1 individual Avocado Pear, peeled, pitted and finely chopped
	1 small Onion, All Types, red, finely chopped
	1 large Tomato, finely chopped
	1 portion(s) (medium) Cucumber, (roughly 5cm), finely chopped
	1 tablespoons Coriander, Fresh, chopped, or parsley
	2 teaspoons Lemon Juice, or vinegar
	1 pinch Salt, and freshly ground black pepper
	2 medium Soft Tortilla
	25 g Cheese, Cheddar, grated

[h=4]Instructions[/h]

[*]First make the salsa by mixing together the avocado, red onion, tomato, cucumber and coriander or parsley. Add a few drops of lemon juice or vinegar and season with a little salt and pepper.
[*]Heat a heavy-based frying pan and add one tortilla. Sprinkle half the cheese over the entire surface, then half the salsa over one half of the tortilla.
[*]Cook over a medium heat for 1-2 minutes, until the tortilla is golden brown underneath and the cheese has started to melt. Fold the tortilla in half to cover the filling. Slide onto a plate and slice in two. Repeat with the remaining tortilla.

[h=4]Notes[/h]

[*]You could use pieces of cooked chicken breast instead of the cheese, for a change.

This serves 2 for a light meal (4 for a snack).

That looks so yummy! It's a shame that Avocado is so high in PP as I really do love them! X

 

[elfy1807]

[h=1]Prawn and cucumber canapés[/h]

1 ProPoint each


Prep time: 20 min
Cook time: 0 min
Other time: 0 min

Serves: 10

[h=4]Ingredients[/h] 1 individual Cucumber 100 g Prawns, Peeled & Cooked, cooked, or thawed if frozen 200 g Cheese, Soft, Medium Fat 1 teaspoons Lemon, zest, finely grated 1 tablespoons Dill, Fresh, chopped, or chives or spring onions 1/8 teaspoons Black pepper, freshly ground 1/8 teaspoons (level) Paprika, and dill or chives to garnish [h=4]Instructions[/h] Slice the cucumber into 20 even slices. Using a teaspoon, scoop out some of the seeds in each piece to make a little hollow. Reserve 20 prawns for garnish. Finely chop the remainder. Beat the soft cheese in a bowl to soften it, then add the chopped prawns, lemon zest and chopped dill, chives or spring onions. Season with a little black pepper and mix thoroughly. Spoon into the cucumber pieces and arrange on a serving platter. Top each one with a prawn, a shake of paprika and a sprig of dill or a few chopped chives. Cover and chill until ready to serve.

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[elfy1807]

Sorry - there wasn't a recipe last week, but there's one now.

And also, the emails are being sent on tuesdays instead of mondays

[h=1]Chicken, lime and ginger salad with coconut dressing[/h]

4 ProPoints® Value


Prep time: 20 min
Cook time: 20 min
Other time: 0 min

Serves: 4


This delicious salad is simple to make, low in ProPoints values, yet packed with plenty of flavour. Enjoy for lunch or dinner.

[h=4]Ingredients[/h] 400 g Chicken, Breast, Skinless, Raw, cut into chunks 1 teaspoons (grated) Ginger, Root 1 medium Lime, Whole, finely grated zest and juice of 1 tablespoons Soy Sauce 5 spray(s) Cooking Spray, Calorie Controlled 1/8 teaspoons Black pepper 130 g Watercress, spinach and rocket salad 1 medium Pepper, Red, deseeded and thinly slicedDressing: 100 ml Amoy Reduced Fat Coconut Milk 2 tablespoons Sweet Chilli Sauce 1 tablespoons Coriander, Fresh, plus sprigs to garnish 1 pinch Salt, and freshly ground black pepper [h=4]Instructions[/h] Put the chunks of chicken into a glass or plastic bowl (not metal) and add the ginger, lime zest, lime juice and soy sauce. Toss together, then cover and leave to marinate for 30 minutes. Heat a char-grill pan or non-stick frying pan. Add the chicken and cook for 8-10 minutes, turning often until thoroughly cooked. Check with a sharp knife, there should be no traces of pink. If there are, cook for a little longer. Meanwhile, share the salad leaves and red pepper between four serving plates or bowls. Make the dressing by mixing together the coconut milk, chilli sauce and coriander. Season with a little salt and pepper. Share the cooked chicken between the salads. Serve, drizzled with the dressing, garnished with coriander sprigs.

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[elfy1807]

This week's recipe

[h=1]Courgette and spinach open lasagne[/h]

9 ProPoints


Prep time: 20 min
Cook time: 15 min
Other time: 0 min

Serves: 2


Try this open lasagne for a simple midweek meal. If courgettes aren't your thing, experiment with different zero ProPoints value veg.

[h=4]Ingredients[/h] 1 medium Courgette, thinly sliced diagonally 5 spray(s) Cooking Spray, Calorie Controlled 200 g Spinach, washed 120 g Waitrose Fresh Lasagne, 3 sheets 2 tablespoons (level) Pesto Sauce 1 pinch Salt, and freshly ground black pepper 75 g Cheese, Feta 4 leaf/leaves Basil, fresh, to garnish [h=4]Instructions[/h] Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Heat a char-grill pan or the grill. Mist the courgette slices with calorie controlled cooking spray, then char-grill or grill them for 2-3 minutes on each side. You may have to do this in batches. Meanwhile, cook the spinach in a tiny amount of water for 2-3 minutes, until the leaves have wilted. Drain well, squeezing out the excess moisture with the back of a spoon. At the same time, cook the lasagne sheets for 3-4 minutes in a large saucepan of gently boiling lightly salted water. Toss the cooked courgette slices in the pesto sauce. Drain the lasagne sheets well, and then layer them onto two warmed plates with the courgettes and spinach. Sprinkle the feta cheese on top, then serve, garnished with basil leaves.

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