BBC - Food - Recipes - Linguine with tuna fish sauce
Wednesday, 7 February 2007
Tuesday, 30 January 2007
Weightwatcher Recipes
Hi
Hope you enjoy some low point recipes from weightwatchers. They are easy to make and delicious.
Enjoy
Ruth
Hope you enjoy some low point recipes from weightwatchers. They are easy to make and delicious.
Enjoy
Ruth
WeightWatchers.co.uk: Community - Community Recipe Swap
WeightWatchers.co.uk: Community - Community Recipe Swap: "Community Recipe Swap: Beverages
Special Mushroom Risotto
From the kitchen of MOLLYBLACKLAB
Servings 4
Estimated POINTS® value per serving 4
Course Beverages
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Ingredients
250g mushrooms cut into bite sized pieces
1 tbs light soy sauce
1 onion finely chopped
1 garlic clove crushed
2 tsp olive oil
250g risotto rice
3 tbs dry white wine
1 litre vegetable stock
1 tbs fresh grated parmesan
salt & pepper
1 tbs chopped parsley
Instructions
Cook the mushrooms in the soy sauce and 4 tbs water for 5-10 mins until soft. Season to taste and set aside.
Cook the onion, garlic & oil with 2 tbs water until they start to sizzle. Reduce heat and simmer for 5 minutes.
Add the rice and wine and cook for 2 minutes.
Pour in a quarter of the vegetable stock and bring to the boil. When the stock has been absorbed add another cup of stock and continue to do this until the rice is creamy and tender.
Mix in the mushrooms and parmesan and sprinkle with the parsley
Serve with a crisp green salad
Special Notes
If you want it to go even further, add some chopped peppers or any other no point veg "
Special Mushroom Risotto
From the kitchen of MOLLYBLACKLAB
Servings 4
Estimated POINTS® value per serving 4
Course Beverages
Print Email
Ingredients
250g mushrooms cut into bite sized pieces
1 tbs light soy sauce
1 onion finely chopped
1 garlic clove crushed
2 tsp olive oil
250g risotto rice
3 tbs dry white wine
1 litre vegetable stock
1 tbs fresh grated parmesan
salt & pepper
1 tbs chopped parsley
Instructions
Cook the mushrooms in the soy sauce and 4 tbs water for 5-10 mins until soft. Season to taste and set aside.
Cook the onion, garlic & oil with 2 tbs water until they start to sizzle. Reduce heat and simmer for 5 minutes.
Add the rice and wine and cook for 2 minutes.
Pour in a quarter of the vegetable stock and bring to the boil. When the stock has been absorbed add another cup of stock and continue to do this until the rice is creamy and tender.
Mix in the mushrooms and parmesan and sprinkle with the parsley
Serve with a crisp green salad
Special Notes
If you want it to go even further, add some chopped peppers or any other no point veg "
WeightWatchers.co.uk: Community - Community Recipe Swap
WeightWatchers.co.uk: Community - Community Recipe Swap: "Community Recipe Swap: Main Meals
sheperds pie filling or bolagnase
From the kitchen of MAZHEARNE
Servings 4
Estimated POINTS® value per serving 0
Course Main Meals
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Ingredients
500g lean mince beef.
400g chopped tomatos.
350g passata.
4 large carrots.
2 sticks celery.
2 teaspoons beef bovril.
1 medium onion
2 gloves garlic.
salt and pepper.
Instructions
pre cook the carrots and celery in a 3 or 2 tier steamer that way if you are haveing sheperds pie you can also do your potatos at the same time.
brown the mince in a medium saucpan drain off any fluid.
add the onions and crush the garlic in to the saucepan with the mince.cook over low heat with lid on for a few minutes. add the carrots and celery. add the chopped tomato.
simmer for a few minutes then add the passata and then the bovril.
simmer on low for 10minutes.
Special Notes
That is the filling for sheperds pie , there are no points to this unless you was to add cornflour to thicken it or worcester sauce as flavouring, i dont think it needs cornflour or worcester sauce. If you wanted you can do your spaghetti and then have spaghetti bolagnase, easy peasy "
sheperds pie filling or bolagnase
From the kitchen of MAZHEARNE
Servings 4
Estimated POINTS® value per serving 0
Course Main Meals
Print Email
Ingredients
500g lean mince beef.
400g chopped tomatos.
350g passata.
4 large carrots.
2 sticks celery.
2 teaspoons beef bovril.
1 medium onion
2 gloves garlic.
salt and pepper.
Instructions
pre cook the carrots and celery in a 3 or 2 tier steamer that way if you are haveing sheperds pie you can also do your potatos at the same time.
brown the mince in a medium saucpan drain off any fluid.
add the onions and crush the garlic in to the saucepan with the mince.cook over low heat with lid on for a few minutes. add the carrots and celery. add the chopped tomato.
simmer for a few minutes then add the passata and then the bovril.
simmer on low for 10minutes.
Special Notes
That is the filling for sheperds pie , there are no points to this unless you was to add cornflour to thicken it or worcester sauce as flavouring, i dont think it needs cornflour or worcester sauce. If you wanted you can do your spaghetti and then have spaghetti bolagnase, easy peasy "
WeightWatchers.co.uk: Community - Community Recipe Swap
WeightWatchers.co.uk: Community - Community Recipe Swap: "Community Recipe Swap: Main Meals
Core creamy chicken curry
From the kitchen of RACH**
Servings 3
Estimated POINTS® value per serving 2.5
Course Main Meals
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Ingredients
2 chicken breasts, cut into desired size pieces
1 onion, diced
1 can chopped tomatoes with garlic
2 oxo indian flavouring cubes
fresh coriander
Black pepper
2 tsp olive oil
2 tbsp 0% fat greek yoghurt
Instructions
1.Heat oil in large frying pan
2.Add onions, heat until softened
3.Add chicken, cook intil browned, approx 5 mins
4.Add tomatoes, oxo cubes, black pepper to taste
5.Simmer for approx 15 mins until chicken is cooked through
6.add chopped coriander, stir thorugh
7.add youghurt and stir through
8. serve with rice
Special Notes
Substitute chicken for quorn pieces or prawns if desired.
Omit yoghurt for non-creamy version
If v mild curry desired, just use 1 flavouring cube "
Core creamy chicken curry
From the kitchen of RACH**
Servings 3
Estimated POINTS® value per serving 2.5
Course Main Meals
Print Email
Ingredients
2 chicken breasts, cut into desired size pieces
1 onion, diced
1 can chopped tomatoes with garlic
2 oxo indian flavouring cubes
fresh coriander
Black pepper
2 tsp olive oil
2 tbsp 0% fat greek yoghurt
Instructions
1.Heat oil in large frying pan
2.Add onions, heat until softened
3.Add chicken, cook intil browned, approx 5 mins
4.Add tomatoes, oxo cubes, black pepper to taste
5.Simmer for approx 15 mins until chicken is cooked through
6.add chopped coriander, stir thorugh
7.add youghurt and stir through
8. serve with rice
Special Notes
Substitute chicken for quorn pieces or prawns if desired.
Omit yoghurt for non-creamy version
If v mild curry desired, just use 1 flavouring cube "
WeightWatchers.co.uk: Weight Watchers Recipe - Shish Kebabs in Pitta Bread with Tahini Dressing
WeightWatchers.co.uk: Weight Watchers Recipe - Shish Kebabs in Pitta Bread with Tahini Dressing: "Shish Kebabs in Pitta Bread with Tahini Dressing Favourites
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light meals
Was POINTS® Value: 10
Now POINTS® Value: 8.5
Servings: 4
Preparation Time: 8 min
Cooking Time: 12 min
Level of Difficulty: Easy
Satisfy that fast food craving with juicy lamb stuffed into warm pitta breads and served with a creamy dressing and chilli.
Ingredients
400 g lamb cutlet, diced
1 teaspoon mint sauce
1 teaspoon tahini, sesame paste
4 tablespoon 0% fat Greek yogurt
1 clove garlic, peeled and crushed
1/2 medium onion(s), (red), sliced thinly
4 medium pitta bread
8 portion lettuce, leaves
8 portion fresh green or red chilli(s), pickled
Instructions
Preheat the grill to medium. Thread the chunks of lamb onto 4 metal skewers. Mix the mint sauce with 1 tbsp warm water and brush over the lamb. Cook under the grill for 10 minutes until browned and tender. Warm the pittas under the grill for 2 minutes turning once.
Mix the tahini, yoghurt and garlic together with 1 tbsp water.
Split the pitta breads, fill with salad leaves, meat, red onion, chilli and tahini dressing and serve immediately.
Chef Tips
Try this recipe with skinless chicken breast for a change. Suitable for freezing."
Print Email
light meals
Was POINTS® Value: 10
Now POINTS® Value: 8.5
Servings: 4
Preparation Time: 8 min
Cooking Time: 12 min
Level of Difficulty: Easy
Satisfy that fast food craving with juicy lamb stuffed into warm pitta breads and served with a creamy dressing and chilli.
Ingredients
400 g lamb cutlet, diced
1 teaspoon mint sauce
1 teaspoon tahini, sesame paste
4 tablespoon 0% fat Greek yogurt
1 clove garlic, peeled and crushed
1/2 medium onion(s), (red), sliced thinly
4 medium pitta bread
8 portion lettuce, leaves
8 portion fresh green or red chilli(s), pickled
Instructions
Preheat the grill to medium. Thread the chunks of lamb onto 4 metal skewers. Mix the mint sauce with 1 tbsp warm water and brush over the lamb. Cook under the grill for 10 minutes until browned and tender. Warm the pittas under the grill for 2 minutes turning once.
Mix the tahini, yoghurt and garlic together with 1 tbsp water.
Split the pitta breads, fill with salad leaves, meat, red onion, chilli and tahini dressing and serve immediately.
Chef Tips
Try this recipe with skinless chicken breast for a change. Suitable for freezing."
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