Results 1 to 13 of 13

Thread: Delicious Weight Watchers recipes

  1. #1
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default Delicious Weight Watchers recipes

    Lime Chicken with Mango Rice

    POINTS
    Value: 5
    Servings: 6
    • 180g rice
    • 620g chicken breast fillet, sliced
    • 2 tbs soy sauce
    • 1 tsp grated lime rind
    • 1 tbs lime juice
    • 1 tbs fresh coriander, chopped
    • 30g walnuts, chopped
    • ½ cup celery, thinly sliced
    • 2 shallots, thinly sliced
    • 1 small mango, peeled and chopped
    • 1 tbs fresh coriander, chopped, extra
    • salt and pepper to taste
    Add rice to a saucepan of boiling water and cook for 12 to 15 minutes.

    Heat a non stick frypan coated with cooking spray and cook chicken until golden brown. Remove and set aside.

    Add soy sauce, lime rind, lime juice and coriander to the pan and bring to a simmer. Return chicken to the pan and simmer a further 5 minutes.

    When rice is cooked, drain and combine with walnuts, celery, shallots, mango and extra coriander. Season with salt and pepper and serve with Lime Chicken.
    __________________________

    This is a really delicious dish which is one of my all time favourites. It's especially nice in summer. If mangos aren't in season, just use canned ones.

  2. #2
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Parmesan and cheddar scones

    POINTS® Value: 2
    Servings: 10
    Preparation Time: 15 min
    Cooking Time: 15 min
    Level of Difficulty: Easy

    Ingredients
    • 225g self-raising white flour
    • 1tsp baking powder
    • 2tbs margarine Spread
    • 40g grated tasty cheese
    • 25g grated parmesan cheese
    • 150g skim plain yoghurt
    • 100ml skim milk

    Instructions
    Preheat oven to 200°C. Sift the flour, baking powder and a large pinch of salt into a large mixing bowl. Add the spread and rub it in with your fingertips until the mixture resembles fine breadcrumbs.


    Combine the two cheeses, reserving 2 tablespoons for later use. Stir into the flour mixture.


    Combine the yoghurt and milk in a jug. Stir just enough into the scone mixture to make a soft, but not sticky, dough. (There should be a little left over.) Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.


    Roll out the dough to a thickness of 2.5cm. Use a 5cm biscuit cutter to stamp out 7 rounds. Avoid twisting the cutter as this prevents the scones from rising well. Re-roll trimmings to cut out 3 more rounds.


    Place the scones on a baking tray lined with baking paper. Brush with the remaining milk mixture and sprinkle with the reserved cheese. Bake for about 12-15 minutes until well risen and golden brown. Transfer to a wire rack. Leave to cool slightly before serving.

  3. #3
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Coriander and Cheese Chicken

    POINTS® Value: 8
    Servings: 4
    • 120g ricotta cheese
    • 2tbs fresh coriander, chopped
    • 4 x 120g chicken breast fillets
    • 3 tsp skim milk
    • ½ cup dry breadcrumbs
    Combine ricotta cheese and coriander in a small bowl. Cut a slit in each chicken fillet to form a pocket and fill with the ricotta mixture.

    Dip the chicken in milk and coat thoroughly in breadcrumbs.

    Heat a non stick frypan coated with cooking spray and cook chicken for about 15 to 20 minutes or until cooked through and browned on both sides.
    __________________________

    This one is very simple but I promise it's very tasty!

  4. #4
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Spicy Moroccan Lamb

    POINTS® Value: 5
    Servings: 4
    • 1 onion, finely chopped
    • 1 tsp minced garlic
    • 2 tsp curry paste
    • 1 tsp ground cumin
    • 480g minced lamb
    • 1 tsp cornflour
    • ¼ cup water
    • ½ cup water, extra
    • 120g couscous
    • 2 tsp mono-unsaturated margarine
    • Minted Yogurt
    • 1 tbs fresh mint, chopped
    • 1 tbs fresh basil, chopped
    • 200g low fat natural yogurt
    Coat a non stick frypan with cooking spray and sauté onion and garlic until onion is softened.

    Add curry paste and cumin.

    Stir in the lamb and cook until browned.

    Stir in blended cornflour and water to thicken.

    In a medium saucepan, bring extra water to the boil, remove from heat, add couscous and allow to stand for 2 to 3 minutes.

    Fluff up couscous with a fork and stir margarine through.

    To make Minted Yogurt, combine all ingredients. Mix well. Serve with lamb.

  5. #5
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Sweet Chilli Chicken Pasta

    POINTS® Value: 6.5
    Servings: 4
    • 240g pasta of your choice
    • 480g chicken breast fillet, thinly sliced
    • 1 tbs olive oil
    • ½ red capsicum, chopped
    • 1 onion, chopped
    • 1 tsp minced garlic
    • 1 x 425g can tomatoes, including liquid, chopped
    • ½ cup white wine
    • 3 tbs sweet chilli sauce
    • 1 tbs fresh basil, chopped
    • freshly ground black pepper

    Add pasta to a large pan of boiling water, boil rapidly, uncovered, 10 to 15 minutes or until pasta is al dente. Drain and set aside.
    Heat a frypan, coat with cooking spray and cook chicken in oil until golden brown and tender. Remove from pan and set aside.
    Sauté capsicum, onion and garlic in the pan for 1 to 2 minutes or until onion is tender.
    Stir in tomatoes, white wine, chilli sauce, basil and black pepper to taste. Simmer for 10 minutes, add the chicken and pasta and heat through.

  6. #6
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Prawns and Fetta with Pasta

    POINTS® Value: 2.5
    Servings: 6
    • 180g pasta of your choice
    • 2 tsp minced garlic
    • 1 onion, chopped
    • 4 tomatoes, chopped
    • ½ cup red wine
    • 3½ tbs tomato paste
    • 750g cooked prawns, shelled and deveined
    • 40g fetta cheese, crumbled
    • 40g pitted black olives, sliced

    Add pasta to a large pan of boiling water, boil rapidly, uncovered for 10 to 15 minutes or until pasta is al dente. Drain and set aside.
    Heat a non stick frypan coated with cooking spray and sauté garlic and onion for 1 to 2 minutes or until the onion is soft.
    Add the tomatoes, red wine and tomato paste. Stir over heat for 2 to 3 minutes. Add the prawns, lower heat and continue to cook a further 3 to 4 minutes.
    Add the fetta cheese, olives and pasta and cook until heated through.

  7. #7
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Carrot and Walnut Cake

    POINTS® Value: 3
    Servings: 12
    • 2 cups self raising flour
    • ½ tsp bicarbonate of soda
    • 1 tsp mixed spice
    • 40g sultanas
    • 60g walnuts, chopped
    • ½ cup brown sugar
    • 60ml olive oil
    • 2 eggs, lightly beaten
    • 2tsp vanilla essence
    • ½ cup buttermilk
    • 1½ cups grated carrot
    Preheat oven to 180 degrees. Coat a 23cm cake tin with cooking spray.
    Sift flour, bicarbonate of soda and spice together. Add the sultanas and walnuts.
    In a separate bowl, beat brown sugar and oil until light and fluffy. Add the eggs, one at a time. Add vanilla essence, then stir in the buttermilk and carrot.
    Add carrot mixture to the flour and gently combine, being careful not to overmix. Spoon mixture into prepared tin and bake for 20 to 25 minutes or until cooked when a skewer inserted into the cake comes out clean.


    ______________________

    I'll add some more later. Enjoy!

  8. #8
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Red Hot Thai Beef with Cashews - WW recipe Ingredients
    • 480g lean topside steak, cut into thin strips
    • 3 tbs Thai red curry paste
    • ¾ cup reduced fat coconut milk
    • 2 tsp brown sugar
    • 2 tbs fish sauce
    • 1 bunch baby bok choy, stalks removed
    • ½ red capsicum, seeded and thinly sliced
    • ¼ cup reduced fat coconut milk, extra
    • ½ tbs cornflour
    • 30g cashew nuts, toasted
    • ½ cup coriander leaves, chopped
    Method

    Coat a non stick frypan with cooking spray. Stirfry the beef strips until browned. Remove from the pan and set aside.

    Add Thai curry paste and coconut milk to the pan. Bring to the boil, lower heat and simmer for about 5 minutes.

    Add brown sugar and fish sauce and cook for 1 to 2 minutes.

    Add the meat, bok choy and capsicum and cook until the capsicum is softened. (I found adding the lid to the wok for a few minutes helped soften the capsicum)

    Combine extra coconut milk with the cornflour and stir into the mixture, cooking until the mixture boils and thickens.

    Stir in the cashew nuts and coriander.

    WW Points value: 6
    Serves: 4


    Instead of the light coconut milk I usually add Carnation light evaporated milk and about 1 tsp of coconut essence. That should take it down to about 5 points. And I'd serve it with either basmati or jasmine rice.

  9. #9
    Elite Member Karistiona's Avatar
    Join Date
    Oct 2005
    Location
    Alba
    Posts
    12,628

    Default

    Morticia these look great, thanks very much, i'm definitely going to try a few of them.
    I smile because I have no idea what's going on

  10. #10
    Gold Member misskris's Avatar
    Join Date
    Oct 2005
    Location
    Toronto, Canada
    Posts
    1,196

    Default

    These recipes are going to reinvigorate my admittedly tired dinner routine. Thank you!

  11. #11
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Bean and Pineapple Stirfry

    POINTS® Value: 2
    Servings: 4
    • 1 onion, chopped
    • 1 bunch bok choy, trimmed and roughly chopped
    • 4 cups bean sprouts
    • 1 medium capsicum, seeded and sliced
    • 2 cups unsweetened pineapple pieces, drained
    • 1 tbs hoisin sauce
    • 1 tbs soy sauce
    • 2 tbs honey
    • 1 x 425g can cannellini beans
    • Heat non stick wok coated with cooking spray and stir fry onion for 2 minutes or until soft. Add the bok choy, bean sprouts and capsicum and cook for a further 2 minutes.
    • Stir in pineapple pieces, hoisin sauce, soy sauce and honey. Add drained cannellini beans and heat through.
    This is really yummy, you might want to add a cup of rice (2 points) because there's quite a bit of sauce. Great to fill up on and you feel good after it.

  12. #12
    Hit By Ban Bus! Morticia's Avatar
    Join Date
    Nov 2005
    Location
    Australia
    Posts
    1,331

    Default

    Macaroni with Sun-dried Tomato Pesto

    POINTS® Value: 3.5
    Servings: 4
    • 1 tbs olive oil
    • 1 cup snow peas
    • 1 cup baby mushrooms, halved
    • ½ red capsicum, finely chopped
    • ½ cup fresh sun-dried tomatoes, soaked in boiling water, sliced
    • 2 tbs sun-dried tomato pesto
    • 2 tbs pine nuts
    • 3 cups cooked macaroni
    • Heat the oil in a large pan. Add the snowpeas, mushrooms and capsicum. Cook stirring for 1 to 2 minutes.
    • Add the drained tomatoes, pesto and pine nuts. Add the macaroni and cook until combined and heated through.
    I had this and had the above for dinner tonight, it's really delish. I'm soooo full! Not bad for 5.5 points all up. And I feel really good.

  13. #13
    Elite Member DoveFeatheredRaven's Avatar
    Join Date
    Apr 2007
    Posts
    2,080

    Default

    This is fantastic!!

    Layered Mexican Chicken
    POINTS: 6
    INSTRUCTIONS

    1 sprays olive oil cooking spray
    2 pound uncooked boneless, skinless chicken breast
    30 oz canned black beans, rinsed and drained
    3 cup fat-free sour cream
    2 cup shredded reduced-fat Mexican-style cheese, divided
    8 oz chopped green chilies, two 4-oz cans
    2 tsp ground cumin
    1/2 tsp black pepper
    12 medium corn tortilla(s), cut into 2-inch strips
    1 cup salsa, mild, medium or hot

    • Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.


      Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.


      Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.


      Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.


      Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
    Edit---
    When I make this, I cook the chicken differently. I cut it quite thin and in small pieces. I then put maybe a couple of teaspoons of olive oil- not much at all- in a skillet, heat it, and add diced onions, some diced red and green bell pepper, and the chicken. I put cumin and some of that McCormicks fajita seasoning on it. The rest of the recipe is the same. This probably adds a few calories but nothing insane.
    Last edited by DoveFeatheredRaven; April 13th, 2008 at 05:13 PM.

Thread Information

Users Browsing this Thread

There are currently 2 users browsing this thread. (0 members and 2 guests)

Similar Threads

  1. Weight Watchers recipes
    By Morticia in forum Food and Cuisine
    Replies: 9
    Last Post: March 25th, 2008, 08:36 PM
  2. Hams 'delicious for Chanukah'
    By hotmommy in forum News
    Replies: 44
    Last Post: December 9th, 2007, 12:42 PM
  3. Curves, Jenny Craig, Weight Watchers; etc
    By FierceKiten in forum Weight
    Replies: 22
    Last Post: October 26th, 2005, 12:07 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •