...please ladies could we post all our recipes in this thread and NOT chat re diets/weight etc as we lose the recipes and they become difficult to spot etc. There is another thread we could use to discuss issues?!
Thanks very much...add add away!
CommentAuthorCeCe
* Diana89(Getting married in 19 months) CommentTime1 day ago
Lentil Lasagne: (serves 6)
350g brown lentils 1 large chopped onion 2 cloves crushed garlic 1 chopped red pepper 3 tbsp tomato puree 1.5 S Salt and pepper 1 tsp thyme 2 tbsp dark soy sauce 150 ml vegetable stock 6 sheets wholewheat lasagne 94g grated reduced fat cheddar 2A 2 sliced beefsteak tomatoes Topping: 2 beaten eggs 300ml very low fat greek yogurt Pinch nutmeg 94g grated reduced fat cheddar 2A
Cover lentils with cold water, bring to boil and cook for 30-35 minutes until soft and drain. Heat oven to Gas mark 5/190. fry onion and garlic until soft. Add red pepper and cook over medium heat for 3-4 minutes. Add everything bar cheese and sliced tomatoes, stir and cook for 5 minutes. Grease lasagne dish, lay two sheets of pasta on bottom, spoon half lentil mixture over, sprinkle half cheddar, lay over half tomatoes, 2 sheets pasta, repeat. Mix together topping ingredients pour over lasagne, sprinkle a little cheese over and bake for 30-35 minutes.
CommentAuthorCeCe
* (Getting married in 19 months) CommentTime1 day ago
Lentil Lasagne: (serves 6)
350g brown lentils 1 large chopped onion 2 cloves crushed garlic 1 chopped red pepper 3 tbsp tomato puree 1.5 S Salt and pepper 1 tsp thyme 2 tbsp dark soy sauce 150 ml vegetable stock 6 sheets wholewheat lasagne 94g grated reduced fat cheddar 2A 2 sliced beefsteak tomatoes Topping: 2 beaten eggs 300ml very low fat greek yogurt Pinch nutmeg 94g grated reduced fat cheddar 2A
Cover lentils with cold water, bring to boil and cook for 30-35 minutes until soft and drain. Heat oven to Gas mark 5/190. fry onion and garlic until soft. Add red pepper and cook over medium heat for 3-4 minutes. Add everything bar cheese and sliced tomatoes, stir and cook for 5 minutes. Grease lasagne dish, lay two sheets of pasta on bottom, spoon half lentil mixture over, sprinkle half cheddar, lay over half tomatoes, 2 sheets pasta, repeat. Mix together topping ingredients pour over lasagne, sprinkle a little cheese over and bake for 30-35 minutes.
CommentAuthorCeCe
* Diana89 CommentAuthorDiana89(Getting married in 19 months) CommentTime1 day ago
Ratatouille: (serves 4-6) Super Free using fry light
1 sliced aubergine Salt 1 sliced onion 2 sliced courgettes 1 sliced yellow pepper 1 sliced red pepper 1 or 2 cloves of crushed garlic 1 tsp chopped parsley 400g tinned chopped tomatoes Pepper to taste
Sprinkle salt over aubergine slices, rest for 20 minutes, drain well. In a saucepan sauté aubergine and onion until onion is almost clear. Add courgettes, peppers and garlic and fry for another 5 minutes. Add parsley and tomatoes, season and simmer for 15-20 minutes.
CommentAuthorspooney24
Carrot, lentil and orange soup
Ingredients
1 tsp cumin seeds 2 tsp coriander seeds 1 onion chopped 225g carrots diced 75g red lentils 300ml orange juice 2 tbsp low-fat natural yogurt fresh chopped coriander to garnish pinch paprika to garnish 600ml vegetable stock
Prep 15 mins Cook 35 mins Vegetarian, Low-fat
1.Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
2.Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately
26th December 2007 - the day I met my special man
8th August 2008 - the day he was mad enough to propose to me
24th July 2010 - the day I felt beautiful inside and out and
became Mrs Dickie for life. xx
* Diana89(Getting married in 19 months) CommentTime1 day ago
Vegetable Curry: (serves 3 or 4)
2 cloves crushed garlic ¼ tsp ground coriander 2tsp cumin 1 tsp tumeric 2 cm fresh root ginger, finely chopped 2 potatoes, cubed 2 aubergines, cubed 1 small cauliflower 100g green beans 1 green chilli 175 ml tomato passata 400g tinned tomatoes Rice fat free natural yogurt to serve
Fry garlic, spices and ginger until soft. Cook potatoes for five minutes and add to spices along with remaining vegetables and chilli, fry for 7 to 10 minutes. Stir in tomatoes and passatta and simmer for 15 to 20 minutes. Serve on rice with natural yogurt.
CommentAuthorCeCe
* Mara(Getting married in 15 months) CommentTime1 day ago
Full English Breakfast Serves 4 16 points
200g Turkey Rashers 4 Ripe Tomatoes 4 Slices of Wholemeal Bread 200g Mushrooms 4 Eggs Low Fat Spread Salt and Pepper to season Low Fat Cooking Spray
1- Preheat Grill. Cut tomatoes in half. place tomatoes, cut side up, and turkey under the grill for 3-4 minutes 2- Turn turkey over and cook for further 2 minutes 3- Spray pan with Low Fat Cooking Spray. Fry mushrooms on high until soft. Fry eggs until how you like them. 4 - Toast the bread. Serve immediately
1.Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.
2.Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
26th December 2007 - the day I met my special man
8th August 2008 - the day he was mad enough to propose to me
24th July 2010 - the day I felt beautiful inside and out and
became Mrs Dickie for life. xx
CommentAuthorCeCe
* spooney24 CommentAuthorspooney24(Getting married in 4 months) CommentTime1 day ago edited
Mushroom and Garlic Pasta
Serves 4 people
1 small onion 2 garlic cloves Fry Light 283g/10oz button mushrooms (mushrooms can be substituted for peppers if you wish) 113ml/4fl oz stock made with chicken Bovril or Vecon 400g can chopped tomatoes salt and freshly ground black pepper 2 tbsp freshly chopped oregano 2 tbsp freshly chopped flat-leaf parsley 340g/12oz dried pasta Fresh basil leaves, to garnish
1. Finely chop the onion and crush the garlic. Heat a frying pan sprayed with a little Fry Light, add the onion and garlic and stir-fry for 2-3 minutes. Quarter the mushrooms, add to the pan and cook for a further 3-4 minutes.
2. Pour over the stock and canned tomatoes, season to taste and cook gently, stirring occasionally for 8-10 minutes, or until the mushrooms are soft and the sauce has reduced. Stir in the herbs, keep warm and set aside.
3. Meanwhile, cook the pasta according to the packet instructions, drain and divide between 4 warmed serving bowls. Top with the pasta sauce and serve garnished with fresh basil leaves.
CommentAuthorCeCe
* bluebumble CommentAuthorbluebumble(Getting married in 7 months) CommentTime2 hours ago
WW chicken Tikka:
serves 4 - 5 points per serving
150 g very low-fat plain yogurt, (5 1/2 oz) 1 portion lemon(s), finely grated rind of 1 lemon 1 tablespoon fresh coriander, chopped 1 tablespoon curry powder, medium 1 tablespoon tandoori spice mix 500 g chicken breast, uncooked, skinless, (1lb 2 oz), boneless, cut into chunks 5 spray low-fat cooking spray 2 clove garlic, crushed 2 large onion(s), red, thinly sliced 400 g tomato(s), can, chopped 2 tablespoon tomato puree 150 ml fresh stock, (1/4 pint) chicken 1 pinch salt 1 serving pepper, black, freshly ground (a good pinch) 225 g dried rice, (8oz) basmati 2 sprig fresh coriander, to garnish
In a non-metallic bowl, mix together the yogurt, lemon rind, coriander, curry powder and tandoori spice mix. Add the chicken pieces, stir well, then cover and marinate for 1 hour.
Spray a large non-stick frying pan with low fat cooking spray. Heat, add garlic and most of the onions. Sauté for 3-4 minutes, until softened. Add chicken and marinade and cook, stirring, for 3-4 more minutes.
Add tomatoes, tomato puree and stock. Simmer, partially covered, for 30 minutes. Season.
Cook rice according to pack instructions. Drain and serve with the chicken tikka masala. Garnish with reserved red onion and coriander sprigs.
CommentAuthorspooney24
Chargrilled steak with sweet potatoes and salsa
Ingredients
2 small sirloin steaks , all fat removed 2 tsp sweet paprika 1 large sweet potato , cut into wedges 1 tbsp extra-virgin olive oil 150g cherry tomatoes , quartered ½ red onion , chopped a small bunch of coriander , chopped 1 tbsp red wine vinegar
Serves 2
Prep 5 mins Cook 25 mins Low-fat
1.Heat the oven to 200C/fan 180C/gas 6. Rub the steak with 1 tsp of the paprika and season well. Toss the potato with half the oil and season, then roast for 25 minutes until browned and crisp.
2.While they're cooking, mix the tomatoes, onion, coriander, vinegar, remaining oil and paprika in a small bowl and toss. Season.
3.Chargrill (griddle) the steak for 2-3 minutes on each side and serve with the potatoes and the salsa.
26th December 2007 - the day I met my special man
8th August 2008 - the day he was mad enough to propose to me
24th July 2010 - the day I felt beautiful inside and out and
became Mrs Dickie for life. xx
CommentAuthorCeCe
ww chunky chips - the best thing i have ever found 0 yummy with eggs and ww sausages mmmmmmmmm
1000 g potato(es), (1kg), peeled and cut into thick chips 10 spray low-fat cooking spray 1 pinch salt 1/8 teaspoon pepper, freshly ground 1 teaspoon paprika, (optional)
Instructions Preheat oven to Gas Mark 6/200°C/fan oven 180°C/400°F. Put a large roasting tin in the oven to preheat at the same time.
Prepare the potatoes up to 2 hours in advance, keeping the uncooked chips in a large bowl of cold water until needed, then drain well and pat dry, by patting them with kitchen paper or drying them in a clean tea towel.
Remove the hot roasting tin from the oven. Spray with low fat cooking spray. Tip in the chips, then spray with low fat cooking spray. Season with salt, pepper and a pinch of paprika (if using).
Roast the oven chips for 30 minutes, turning after 20 minutes. Cook for a little longer if necessary, so that the chips are cooked and browned.
CommentAuthorCeCe
WW Fish and Chips
POINTS® Value: 6.5 Servings: 4 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy
Bypass your local chippy with this tasty British dish!
Ingredients
5 spray low-fat cooking spray 700 g potato(es), scrubbed and cut into wedges 2 tablespoon olive oil 1 pinch salt 1 teaspoon pepper 25 g flour 1 medium egg(s) 2 tablespoon water, cold 50 g dried breadcrumbs 700 g haddock, (4 x 175g fillets) 1 portion lemon(s), cut into wedges, to serve 1 tablespoon vinegar, malt, to serve 4 sprig parsley, to garnish
Instructions Preheat oven to Gas Mark 6/200°C/400°F. Mist a baking sheet with spray cooking oil.
Put potato wedges into a roasting pan. Add olive oil and toss to coat. Season with salt and pepper. Bake for 30 minutes.
Meanwhile, prepare fish. Sprinkle flour onto a plate, season with salt and pepper. Beat egg and water together in a shallow bowl. Sprinkle breadcrumbs onto a separate plate. Coat fish in seasoned flour, dip into egg mixture, then coat in breadcrumbs. Arrange on baking sheet.
Reduce oven to Gas Mark 5/190°C/375°F. Continue to bake the potatoes, with the fish positioned below them, for another 15 - 20 minutes. To check that the fish is cooked, test it with a fork - the flesh should be opaque and should flake easily.
Serve the fish and chips with vinegar, lemon wedges, salt and pepper. Garnish with parsley.
CommentAuthorCeCe
* spooney24 CommentAuthorspooney24(Getting married in 4 months) CommentTime2 hours ago
Fat-Free Sponge
Sounds like an impossible dream, but this sponge really is fat free. Spread with jam and topped with fresh fruit and a sifting of icing sugar, it’s a wonderful treat that you can enjoy even when you’re on a diet! The eggs keep the cake light and fluffy: make sure you whisk them thoroughly, or whisk over a pan of hot water for extra air. For a change, you can swap some of the flour for cocoa, and fill with cherry jam and grated dark chocolate.
Ingredients:
4 eggs, beaten 4oz caster sugar 4oz plain flour (or 3oz flour and 1oz good cocoa) Pinch salt
To make:
Spray an 8” round tin with light cooking oil to make the cake easy to turn out. Preheat the oven to 180 degrees C. Now whisk the eggs and sugar until the mixture is pale, fluffy and doubled in volume. Sift in the flour and salt from a good height, and fold using as few strokes as possible. Tip the mixture gently into your greased cake tin and bake for 30-35 minutes. Fill and top with a low-fat cream cheese icing (beat with icing sugar and lemon juice to taste), fresh fruit, or low-sugar jam
CommentAuthorCeCe
* bluebumble CommentAuthorbluebumble(Getting married in 7 months) CommentTime2 hours ago
ww shepherds pie - again another favourit of mine :o)
POINTS® Value: 8 Servings: 4 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Easy
Always a favourite with the family, this is delicious with peas or broccoli on the side.
Ingredients
700 g potato(es), floury, peeled and cut into even chunks 2 teaspoon very low-fat spread 4 tablespoon skimmed milk 1/2 teaspoon nutmeg, freshly grated 1 pinch salt 1 serving pepper, freshly ground, black 550 g extra-lean beef mince 2 teaspoon sunflower oil 1 medium onion(s), chopped finely 2 teaspoon garlic, puree 1 medium carrot(s), peeled and grated coarsely 275 g Baxters Luxury Beef Consomme, condensed 1/2 teaspoon fresh or dried herbs, mixed 2 tablespoon fresh breadcrumbs, natural colour 1 tablespoon parmesan cheese, grated fresh
Instructions Boil the potatoes until just tender, then drain well and return to the pan. Heat until dry and floury, then mash the potatoes until smooth and lump free.
Mix in the low-fat spread, milk, nutmeg and seasoning. Set aside.
Dry-fry the mince in a very hot preheated non-stick frying-pan, stirring well to break up any lumps.
Add the oil and then the onion, garlic and carrot. Cook for 5 minutes until the vegetables soften, then stir in the consommé and 150 ml (5 fl oz) of water plus the herbs and seasoning.
Simmer uncovered for 10 minutes until the meat is cooked and the liquid has been reduced. Stir once or twice during cooking.
Preheat the grill to a medium heat. Spoon the meat into a heatproof pie dish and spread the mashed potato roughly on top, with a fork. Sprinkle over the crumbs and the cheese.
Place the pie dish under the grill and brown the top of the pie.
NB. Vegetarians should use vegetarian parmesan
CommentAuthorCeCe
* bluebumble(Getting married in 7 months) CommentTime2 hours ago
Beef Burgers
POINTS® Value: 4.5 Servings: 4 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Easy
Ingredients
500 g extra-lean beef mince 1 small onion(s), finely chopped 2 teaspoon oregano, dried 2 tablespoon worcestershire sauce 1 portion egg white, lightly beaten 1 pinch salt 1/8 teaspoon pepper, black, freshly ground 8 small leaf lettuce, or rocket leaves 50 g cherry tomatoes 4 large pickled gherkin, sliced (optional)
Instructions Mix together mince, onion, oregano, Worcestershire sauce and egg white. Season with salt and pepper. Shape into 4 burgers. Wrap and chill until ready to cook.
Preheat char-grill pan, grill or barbecue. Cook burgers for 4-5 minutes on each side.
Serve on a plate with lettuce or rocket leaves, cherry tomatoes and pickled gherkins.
CommentAuthorCeCe
* spooney24 CommentAuthorspooney24(Getting married in 4 months) CommentTime2 hours ago
Low fat Banana Muffin Cake
Ingredients:
9oz self-raising flour 1.5tsp baking powder 2oz margarine 3oz caster sugar 2 bananas, mashed Juice of half a lemon 2 eggs, beaten Up to 200ml milk
Sieve flour and baking powder twice. Add the margarine and rub gently until it resembles breadcrumbs; stir in the sugar and mashed banana. Whisk together the eggs and lemon juice. Add this to the dry mixture and stir briefly (enough to combine but leaving it lumpy). Add enough milk to loosen the batter – it should drop slowly from a spoon.
Now, make the topping. Rub the butter into the flour, then stir in the sugar and nuts. Sprinkle it evenly over the uncooked cake and bake for 50-60 minutes at 180 deg C. Check the cake with a skewer – it’s ready when the skewer comes out clean
CommentAuthorCeCe
* luebumble(Getting married in 7 months) CommentTime2 hours ago
Chicken Fingers with Barbecue Sauce main meals
POINTS® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 12 min Level of Difficulty: Easy
Ingredients
2 level tablespoon mustard 2 tablespoon buttermilk 60 g dried breadcrumbs 450 g chicken breast, uncooked, skinless, boneless, cut into 12 equal strips 6 tablespoon barbecue sauce, hickory-flavored preferred
Instructions Preheat oven to 230ºC/450ºF/Gas Mark 8. Place a large baking sheet in the oven to preheat.
In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.
Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.
Serve chicken fingers with barbecue sauce on the side.
CommentAuthorCeCe
* bluebumble(Getting married in 7 months) CommentTime2 hours ago
Toad in the Hole
POINTS® Value: 4 Servings: 4
Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy Course: main meals
Ingredients
1 large egg(s) 300 ml semi-skimmed milk 2 tablespoon water 350 g Weight Watchers Premium Pork Sausages 50 g mushrooms 1 teaspoon parsley 125 g flour, Preheat oven to Gas Mark 7/210C/425F.Put flour, sa
Instructions
Preheat oven to Gas Mark 7/210C/425F. Put flour, salt, egg, milk and water into a large bowl. Using a whisk, beat together to make a smooth batter. Stand for 10 - 15 minutes. Put sausages into a non-stick roasting pan. Place in oven on middle shelf for 5 minutes, until very hot. Working quickly, pour batter around sausages and return to oven. Bake for 25 - 30 minutes, until risen and golden brown. Meanwhile, make gravy. Mist non-stick saucepan with cooking spray. Heat, add onion and sauté gently until golden. Add mushrooms and 300 ml ( pint) water. Heat until simmering, then stir in gravy granules. Cook until thickened. Season with salt and pepper and add parsley. Serve with toad in the hole.
CommentAuthorCeCe
* spooney24 CommentAuthorspooney24(Getting married in 4 months) CommentTime1 hour ago
MINI CHOCOLATE BROWNIES
POINTS® Value: 2 Servings: 16 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Easy
Using pureed prunes means you can cut the fat in these yummy chocolate brownies.
Ingredients
150 g dried prunes, ready to eat, pitted 5 spray low-fat cooking spray 100 g chocolate, plain, broken into pieces 1 large egg(s), beaten 150 g light brown sugar, or muscovado 60 g cocoa powder, 3 tbspns 75 g flour, plain 1 pinch salt 2 portion egg white 1 heaped teaspoon cocoa powder, for dusting
Instructions Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight. Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely. Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper. Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water. In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently. In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface. Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder.
CommentAuthorCeCe
* spooney24(Getting married in 4 months) CommentTime1 hour ago
Low Fat Oatmeal Chocolate Chip Cookies
1 cup plain flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 2 tbsp butter, room temperature 1/2 cup white sugar 1/2 cup brown sugar 1 large egg 1/4 cup plain, unsweetened apple sauce 1/2 tsp vanilla extract 2 cups quick cooking oats 1 cup chocolate chips
Preheat oven to 180c and line a baking sheet with baking paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 min. Cookies will be light brown at the edges when done. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2 dozen cookies.
CommentAuthorCeCe
*bump* to keep it within easy glance!
CommentAuthorMrs Rebecca Hossfeld
edited
^Bump^
Scotch Broth
POINTS® Value: 1.5 Servings: 4 Preparation Time: 10 min Cooking Time: 60 min Level of Difficulty: Moderate Works with Simply Filling
This is a soup to warm you on the coldest of days and is substantial enough for a meal. Serve with crusty white bread.
Ingredients: 115 g lamb mince, lean 25 g cooked pearl barley 1 large onion(s), finely chopped 2 medium carrot(s), finely chopped 2 quantity turnip(s), chopped 2 portion leek(s), thinly sliced 1 pinch salt 1/2 teaspoon pepper 4 tablespoon parsley, chopped, to serve
Instructions:
Dry fry the mince in a large saucepan for 5 minutes, stirring frequently to separate and lightly brown it. Pour on 1.2 litres (2 pints) of cold water. Bring it to the boil and then use a large, shallow spoon to remove any scum that forms on the surface.
Reduce the heat, add the pearl barley and prepared vegetables and season with salt and pepper. Cover and leave to simmer gently for 50-60 minutes.
Adjust the seasoning to taste. Stir in the parsley, ladle into warm soup bowls and serve immediately.
CommentAuthorMrs Rebecca Hossfeld
Chicken Pie & Mushroom Top Crust Pie
POINTS® Value: 9.5 Servings: 4 Preparation Time: 30 min Cooking Time: 45 min Level of Difficulty: Easy
This wonderful chicken pie has a single shortcrust pastry lid to keep the POINTS® values as low as possible.
Ingredients:
5 spray low-fat cooking spray 1 large onion(s), finely chopped 1 portion stock cube, chicken, dissolved in 300ml hot water 125 g mushrooms, sliced 75 g green beans, trimmed and sliced 2 tablespoon Sainsbury's Be Good To Yourself Gravy Granules, (use any brand) 450 g roast chicken, boneless and skinless, torn into chunks 1 tablespoon parsley, chopped fresh 1/2 teaspoon pepper, freshly ground, black 250 g shortcrust pastry block, thawed if frozen 1 tablespoon skimmed milk, to glaze
Instructions:
Spray a saucepan with low fat cooking spray. Add the onion and cook for 4-5 minutes, until softened and browned.
Add the stock and bring to the boil, then reduce the heat until simmering. Add the mushrooms and beans and cook for 5-6 minutes, or until the beans are just tender. Stir in the chicken gravy granules to thicken the mixture, then remove from the heat.
Put the chicken into an ovenproof baking dish. Pour the gravy and vegetables on top, add the parsley, then mix everything together gently. Season with black pepper.
Preheat the oven to gas mark 6/200°C/400°F/fan oven 180°C.
Roll out the pastry on a lightly floured surface, then use to cover the top of the baking dish, trimming with a knife to fit. Use the trimmings to cut out leaves to decorate the top. Brush the pastry with milk, then transfer to the oven. Bake for about 35-40 minutes until golden brown.
CommentAuthorspooney24
edited
Low fat Chicken Tikki Masala with fragrant rice
Ready in 55 minutes (with a 12-24hr marinade)
The marinade
1 tablespoon tikka masala Curry paste 150g 0% fat Greek yoghurt 2 free-range chicken breasts each cut into 5-6 large chunks Salt
The sauce
1 rounded tablespoon tikka masala curry paste 1 onion, finely chopped 200g passatta 200ml tin reduced-fat or light coconut milk 1 tablespoon 0% fat Greek yoghurt A handful of coriander, chopped
Nutritional Information Per serving: 526 calories
The fragrant rice
100g basmati rice Salt 5 curry leaves 1/2 teaspoon black mustard seeds 1 cinnamon stick A pinch of saffron (optional)
1. To make the marinade, mix the curry paste, yoghurt, chicken and salt together, cover and leave overnight in the fridge to absorb all the delicious flavours. 2. Preheat a conventional oven to 220ºC or a fan-assisted one to 200ºC. 3. Wipe the marinade off the chicken and place, piece by piece, onto a baking tray. Bake for 10 minutes or until slightly charred, but not cooked through. 4. You are just trying to get some colour here because the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce. 5. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft. 6. It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn. 7. Add the passatta and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken. 8. Cook over a low heat for five minutes or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander. 9. To make the fragrant rice, add the rice, a pinch of salt and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice. 10. Bring to the boil and simmer for eight minutes, covered. 11. The rice should have absorbed almost all of the water, but still be a bit wet. 12. Remove from the heat and leave to absorb the remaining water for 10 minutes, covered. Remove the cinnamon stick before serving with the curry.
26th December 2007 - the day I met my special man
8th August 2008 - the day he was mad enough to propose to me
24th July 2010 - the day I felt beautiful inside and out and
became Mrs Dickie for life. xx
CommentAuthorMrs Rebecca Hossfeld
edited
Satay Chicken
Servings: 2 Estimated POINTS® value per serving : 8.5
Ingredients:
2 medium chicken breasts, uncooked, skinless 4 tablespoon Blue Dragon Satay Sauce 4 tablespoon Blue Dragon Sweet Chilli Sauce 2 heaped teaspoon Crunchy Peanut Butter 1 medium red Pepper 1 medium yellow Pepper 1/2 medium onion 4 ring pineapple, in juice 180g rice
Instructions:
Boil rice. Dice Chicken and cook in fry light until sealed. Meanwhile chop Onions & Peppers and add to pan. Add sweet chilli sauce and stir. Add satay sauce and stir. Add peanut butter - simmer gently until melted. Chop Pinapple rings into small chunks and add with juice. Serve with rice.
Special Notes:
If sauce is too thick add water but pinapple juice is usually enough.
Any colour peppers can be used.
Enjoy with prawn crackers if you have enough points!
CommentAuthorspooney24
Grilled white fish with herbs and new potatoes
Ingredients
125g of cod or other white fish 1 tbsp of lemon juice 1 tsp of olive oil 1 tbsp of fresh chives, chopped 1 tbsp of fresh parsley, chopped
Ingredients
125g of cod or other white fish 1 tbsp of lemon juice 1 tsp of olive oil 1 tbsp of fresh chives, chopped 1 tbsp of fresh parsley, chopped
Place the fish in a glass or ceramic dish and sprinkle with the lemon juice, olive oil and herbs Leave to marinate in the fridge for around 30 minutes Transfer to the grill pan and grill for 4-5 mins on each side under a moderate grill Serve with 4 small new potatoes and ½ tin of ratatouille 1 orange
26th December 2007 - the day I met my special man
8th August 2008 - the day he was mad enough to propose to me
24th July 2010 - the day I felt beautiful inside and out and
became Mrs Dickie for life. xx
CommentAuthorspooney24
Prawn Kebabs
75g of prawns 1/4 onion 1 tsp of olive oil 1 clove of garlic 50g of brown rice, uncooked weight 25ml of pineapple juice 2 tbsp of lemon juice 80g of mange tout
Prepare rice according to package directions, omitting salt and fat Place prawns and sliced onions in a shallow dish or plastic bag. Combine oil, juices and minced garlic clove. Pour over prawns and refrigerate for 1 hour, turning once. Drain prawns and onions, reserving marinade. Alternately thread onto skewers Grill 4 - 5 inches from heat source, turning and basting occasionally with marinade, until prawns are heated through (about 10 - 15 minutes) Serve with rice and steamed mange tout
26th December 2007 - the day I met my special man
8th August 2008 - the day he was mad enough to propose to me
24th July 2010 - the day I felt beautiful inside and out and
became Mrs Dickie for life. xx
CommentAuthorCeCe
*bump*
CommentAuthorMrs Rebecca Hossfeld
Orange Beef Stir Fry
POINTS® Value: 4 Servings: 4 Preparation Time: 20 min Cooking Time: 10 min Level of Difficulty: Easy Works with Simply Filling
This beef stir fry is a little different because we've incorporated some orange rind and soy sauce to liven things up! It would be equally delicious with lean chicken or duck in place of the beef.
Ingredients:
1 portion stock cube, (chicken), dissolved in 300ml hot water 3 tablespoon soy sauce 1 teaspoon Tate & Lyle Splenda low Calorie Sweetener Granular 5 spray low-fat cooking spray 40 g orange(s), rind (2 tbsp) 2 tablespoon grated ginger root, chopped 2 clove garlic, finely sliced 1 portion fresh red chilli(s), (use red), de-seeded and finely chopped 600 g lean beef fillet steak, excess fat trimmed, thinly sliced 300 g mange tout, ends trimmed
Instructions:
Combine stock, soy sauce and sweetener in a small bowl.
Spray a non-stick frying-pan or wok with cooking spray and set over medium to high heat. Add orange rind, ginger, garlic and chilli. Stir fry for 2 minutes.
Add beef and stir fry for 2 minutes or until lightly browned. Add mange tout and stir fry for 2 minutes or until crisp-tender. Add stock mixture and cook for a further minute. Remove from the heat and serve immediately.
Notes:
Any leftovers can be stored in an airtight container in the fridge overnight. Reheat and serve with either cooked rice or cooked noodles for a quick lunch.
This is delicious with brown rice.
CommentAuthorMrs Rebecca Hossfeld
Prawn and Quinoa Salad
POINTS® Value: 4 Servings: 4 Preparation Time: 18 min Cooking Time: 18 min Level of Difficulty: Easy
Quinoa is rich in protein and becomes light and fluffy when cooked. It makes makes a wonderful substitute for rice in pilafs.
Ingredients:
170 g quinoa, uncooked 480 ml water 1/4 teaspoon salt 125 g sugar snap peas, cut in 1 1/2-inch lengths, steamed 1 medium Pepper, red, cored, seeded and chopped 350 g peeled prawns, medium-size, cooked 3 tablespoon lemon juice, fresh 40 g Baxters Favourites Chicken Broth, (2 tbsp) 2 teaspoon fresh dill, minced 1/2 teaspoon salt, or more to taste 1/4 teaspoon pepper, or more to taste
Instructions:
Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain.
Bring 480ml water and 1/4 teaspoon of salt to the boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.
Combine green beans, red pepper and prawns in a large salad bowl; stir in cooled quinoa.
Combine lemon juice, broth, dill, remaining 1/4 teaspoon of salt and black pepper; stir well. Pour mixture over salad and toss gently.
Notes:
Capers can add a delightful tangy flavour to this salad. Skip the dill and add 2 tablespoons of capers to the recipe instead, if desired. Because capers are salty, taste the salad before adding the last 1/4 teaspoon of salt – you may not need it.
CommentAuthorMrs Rebecca Hossfeld
^bump^
CommentAuthorMrs Rebecca Hossfeld
Bumping for everyone to see this & add more recipes!
Each serving contains Calories: 185, 10% of your GDA Sugar: 6g, 7% of your GDA Fat: 4g, 6% of your GDA Saturates: 1g, 5% of your GDA Salt: 0.3g, 5% of your GDA
Ingredients
* 1 tbsp olive oil * 1 onion, finely chopped * 2 cloves of garlic, crushed * 1 red pepper deseeded and chopped * 2 sticks of celery, chopped * 400 g canned tomatoes * 1 tsp chilli powder * Large pinch cayenne pepper * 1 tsp paprika * 1 tsp coriander * ½ tsp dried thyme * 125 g button mushrooms * 450 g turkey, cut into strips
Method:
1. Heat the oil in a large pan then add the onion, garlic, red pepper & celery & cook gently for 10 minutes or until soft. 2. Stir in the tomatoes, herbs & spices. Cook for 2 to 3 minutes to release the flavours. 3. Stir in the turkey strips and mushrooms, then cover the pan & cook gently stirring occasionally until the turkey is cooked & tender.
CommentAuthorMrs Rebecca Hossfeld
Warm Broccoli, Red Pepper and Sesame Seed Salad Serves: 4 Preparation time: 5 minutes Cooking time: 8 minutes Diet type: Dairy free, Low Calorie, Low salt
Each serving contains; Calories: 190kcal, 10% of your GDA Sugar: 15g, 17% of your GDA Fat: 13g, 19% of your GDA Saturates: 2g, 10% of your GDA Salt: Trace, 1% of your GDA
Ingredients
* 2 tbsp sesame oil * 2 red peppers, deseed and finely sliced * 125 g broccoli, cut into small florets * 1 clove(s) garlic, crushed * 2 tbsp reduced salt soy sauce * ½ tsp chilli sauce * 1 tsp honey * ½ tsp freshly grated root ginger * 1 sesame seeds
Method: 1. Heat half the oil in a frying pan or wok, stir fry the peppers & broccoli for 5 minutes or until the peppers are tinged golden & are slightly soft. 2. Add the remaining ingredients apart from the remaining oil & sesame seeds and stir fry for a couple of minutes. 3. Spoon the mixture between plates & drizzle over the remaining over & sprinkle with the sesame seeds.
CommentAuthorMrs Rebecca Hossfeld
Bumping this again for all the newer Brides to be!
CommentAuthorshinyshiny
wow i'm gonna try some of these recipes today I think - especially liking the low fat banana muffin cake one! Hmm.... have to dig out some of my low fat recipes to add here too!!
CommentAuthorshinyshiny
Here's one.... I LOVE desserts so I make this when I'm on a diet but craving sweet things!
Mini Chocolate Cheesecake Wafers (diet style!)
Ingredients...
quarter cup of chocolate chips - melted half a cup of part skimmed ricotta chocolate wafer cookies 1 tablespoon of fruit jam - I use black cherry jam
Recipe...
Mix the melted chocolate and ricotta in a bowl until smooth put 1 tablespoon of the choco-ricotta mix on each chocolate wafer and smooth around the wafer then top with a little bit of jam Munch!
Sounds odd but I love it! 61 calories per mini cheesecake wafer
