Anyone have any good WW recipes or Low Fat recipes they would like to share? I am looking at getting back into WW soon...so would love some new recipes to kickstart the move!
*hugs*
Cailin
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Anyone have any good WW recipes or Low Fat recipes they would like to share? I am looking at getting back into WW soon...so would love some new recipes to kickstart the move!
*hugs*
Cailin
Hey Cailin
I dont have a recipe but I have a tip if you like corn chips.
I know you can buy them in coles in the health food isle but not sure where else they are sold.
They are corn chips made by freedom foods. You must get the ones that say organic that are in a red and blue packet. Are you ready for the best part? - They have only 3 grams of fat per 100 grams (less than 0.1g of saturated fat) and they are all natural (only corn, sea salt and some safflower oil) combined with a homemade dip - very yummy :-)
I did weight watchers along time ago and it never really worked for me (and yes I stuck to it for a year!!!!)
I found the best way to lose weight is to just follow your body - when I feel like chocolate I eat it and when I feel like fruit I eat it. (and Ive lost 32 kilos) The money I saved from not attending meetings I put aside into a jar so when I reach a weight I am comfortable with I will buy a new wardrobe for summer :-)
I must also say that I have cut out all processed foods (except chocolate) and make almost everything fresh (and then freeze it) I have found that we eat more nutritiously and eat less cause our body is satisfied.
Hope this makes some sense and can be of help.
I have some low fat recipies somewhere in the house I will have to go dig them out and will post my favourites when I find them
Love Jen :D
Points Per Serve - 4
Total Points - 20
345 calories per serving
Serves 4
Chilli-Garlic Chicken & Rice
Serves 4
Ingredients
225g Long Grain Rice
1tbs sesame oil or vegetable oil
350g Chicken stir-fry strips
1 bunch spring onions - finely sliced
175g sugar snap peas - trimmed and sliced
2tbs chilli-garlic sauce
salt
freshly ground pepper
1 tbs chopped fresh chives, to garnish
Method
Cook rice until tender
Heat the oil in a wok or large frying pan and add chicken strips. Stir fry for about 3-4 minutes, then add spring onions and snap peas. Stir fry for another 2-3 minutes or until chicken is cooked through.
Add the chilli-garlic sauce and cook for a further minute. Season to taste with salt and pepper.
Drain rice, divide between four warm bols and pile the chicken&vegetable mixute on top.
Garnish with chives and serve.
note - if you can't find a chilli-garlic sauce (or don't have any) we used a sweet chilli sauce, and added some minced garlic when adding the vegetables to the chicken. It gave the same taste (if not tastier) than when we used the normal chilli-garlic sauce. Also you can add extra vegetables such as peppers or beansprouts without adding any extra Points.
Points Per Serve - 3
Total Points - 12 1/2
200 Calories per serve
Serves 4
Apricot and Pear Crumble
Ingredients
125g no-soak dried apricots
450g pears - peeled, cored and sliced
1tbs clear honey
50g fresh breadcrumbs
25g brown sugar
1tbs plain flour
25g low-fat spread, melted
Pinch ground nutmeg
Method
Put the apricots ina saucepan with the pear slices and honey. Add 1tbs of water and simmer gently, covered for 5 minutes to soften
Pre-heat the oven to 180 degrees celsius.
Spoon half the pear&apricot mixture into an overproof dish
Mix together the breadcrumbs, sugar, flour, spread and nutmeg until all ingredients are combined. Scatter half over the pears&apricots. Top this with the remaining pear&apricots and then scatter the remaining crumble mixture over this.
Bake for 25 minutes and serve warm.
note - this is extremely yummy also with apricots and apples!
Points Per Serve - 4
Total Points - 16
Serves 4
Sweet Potato and Lamb Salad
Ingredients
1 tsp Olive Oil
1 tbs Balsamic Vinegar
1 tsp Minced Garlic
500g Sweet Potato - peeled and cut into 2cm pieces
120g Fresh Skim Ricotta Cheese - crumbled
1 bunch Asparagus
3x100g Lean Lamb Fillets
50g Rocket - trimmed and washed
Method
Combine oil, vinegar and garlic to make dressing. Mix well and set aside.
Preheat oven to 210 degrees celsius. Place the sweet potato on a flat backing tray, lightly coat with cooking spray and back in the oven for about 10 minutes.
One a second oven tray, place ricotta and asparagus. Place in the oven with the sweet potato and bake for 10-15 minutes or until the vegetables are tender.
Meanwhile coat a pan with cooking spray, heat and cook lamb on each side for 2-3 minutes until browned and tender. Cut diagonally into thin slices.
Combine the rocket, lamb, sweet potato, ricotta and asparagus on a serving plate. Drizzle with the dressing and serve.
Note - this was yummy, but not really enough dressing, so perhaps double the quantities of the dressing.
Points Per Serve - 4
Total Points - 16
Serves 4
Beef and Vegetables in Red Wine Sauce
Ingredients
4 small beef eye-fillet steaks
4 shallots - chopped
2 tsp minced garlic
1 cup dry red wine
1/2 cup water
1 beef stock cube
200g mushrooms - sliced
100g brocoli - chopped
3 yellow squash - sliced
Method
Coat a pan with cooking spray, heat and add the steaks. Cook on both sides for 3-4 minutes until browned and tender. Remove from the pan and keep warm.
Re-spray the pan and add the shallots and garlic. Cook until the shallots are soft. Stir in the wine, water, stock and vegetables. Bring to the boil, lower heat and simmer covered for about 8 minutes.
Serve the steaks topped with the red wine vegetables.
Points Per Serve - 4 1/2
Total Points - 26
Serves 6
Teriyaki Chicken Stir-Fry
Ingredients
600g chicken breast fillets - skin removed, sliced
2 tsp minced garlic
4 shallots - chopped
1 red capsicum - sliced
1/2 cup bean sprouts
230g can bamboo shoots - drained
60g cashews - roasted
1/2 cup honey
1/4 cup teriyaki sauce
1 tsp garam masala
1 tbs tomato paste
1 beef stock cube
2 tsp cornflour
1/3 cup water
Method
Coat a pan with cooking spray, heat and add the chicken and garlic to the pan. Cook until the chicken is browned. Then remove from the pan and set chicken aside.
Into the same pan, place shallots, capsicum, sprouts, bamboo shoots and cashews. Stir-fry this for about 2 minutes. Then its time to add the honey, teriyaki sauce, garam masala, tomato paste, stock cube and combined cornflour and water. Stir-fry this until the mixture boiles and thickens.
Return the chicken to the pan and reheat. Serve.
Note - you may choose to serve with rice, if so add 2 1/2 points per serve.
Mandi you are truly a WW Guru - Thanks for posting all the great recipies
Love Jen
Thanks Jen!!
Although I don't actually count points anymore, I still love these recipes, and use them alot!!
Typing these is a good excuse for me not to cook right now too LOL
~Mandi~
WOW!!!! Thanks I am sure they will all come in handy!
*hugs*
Cailin
I have heaps of WW recipes so let me know what sort you would like and I can type them out here. I've got breakfast, lunch,dinner, dessert recipes or what sort of food you like and I'll look through my books for you. Heaps of yummy ones :)
Serves | 4
Points per Serving | 2 ½
Ingredients
1 large onion, sliced
1 tsp minced garlic
1 small red capsicum, chopped
2 corn cobs, kernels removed
2 tsp fresh oregano, chopped
2 medium potatoes, peeled and thinly sliced
5 eggs, lightly beaten
½ cup buttermilk
2 tsp fresh thyme, chopped
60g reduced-fat tasty cheese, grated
Instructions
Coat a 20cm square cake tin with cooking spray. Preheat oven to 180 degrees Celsius.
Coat a pan with cooking spray, heat and add the onion, garlic and capsicum. Cook, stirring until onion is soft.
In a medium bowl combine the onion mixture, corn kernels and oregano.
Arrange half the potatoes in the prepared pan, sprinkle with onion mixture then remaining potatoes.
Pour over the combined eggs, buttermilk and thyme. Sprinkle with the cheese. Bake in the oven for about 1 hour or until cooked and tender
NOTE: For an extra treat, you can also cook up some 97 % FF bacon at 0.5 pts per slice...
This recipe is from a WW cookbook, and is also avail. on the WW site.
I have actually made this for a few people here ;)
*hugs*
Cailin
Chicken and Spinach Risotto
Serves | 4
Points per Serving | 6
Ingredients
2 tsp olive oil (I used oil spray instead)
2 tsp minced garlic (I used masterfoods herb & garlic sprinkle instead)
360g chicken tenderloins, trimmed and
cut into bite size pieces (I did 360gms chicken breast and cooked them whole and chopped them at the end)
10 g reduced-fat butter
1 onion, finely chopped
1 1/2 cups arborio rice
4-5 cups simmering chicken stock
(made with 4-5 stock cubes)
4 handfuls of baby spinach, stalks trimmed
1/2 tsp lemon zest to garnish
1. Heat the olive oil in a frypan. Add the garlic and chicken and pan-fry until browned and cooked through. Remove and keep warm while cooking the rest of the risotto. (I used oil spray & seasoning instead and cooked the chicken whilst I cooked the rice that way they would be ready at the same time)
2. Add the butter to the pan and cook the onion until soft. Add the rice and cook until translucent. Add the wine (100 mls is 5 Tablespoons) and stir until absorbed by the rice. Add 1 cup of hot stock and stir slowly until absorbed, athen add another cup. (I used a ladle just do 2 ladlefuls at a time) Continue to add stock and stir until the rice is tender. This will take about 20 mins.
3. Stir through the baby spinach until wilted. Fold in the chicken and serve topped with lemon zest. (I hate zest so I didn't do it lol)
IT WAS DELICIOUS!!!
*hugs*
Cailin
This recipe is from the weight watchers "Real Food for real people" cookbook
Lamb, Mushroom And Sweet Potato Pilaf
Serves | 4
Points per Serving | 6.5
Prep | 10 minutes
Cooking | 35 minutes
Suitable for Freezing (without the mint leaves)
Ingredients
360g Lamb fillet, thinly sliced
1 tsp cumin seeds (I used ground cumin worked fine)
1 onion, finely chopped
200g button mushrooms, sliced
240g sweet potato, peeled and cubed (2cm)
1 1/4 cups (250g) Basmati Rice
2 1/2 cups chicken stock (made with stock cubes)
salt & freshly ground pepper to taste
2 tbs mint leaves (I didn't do this)
1. Coat a non-stick frypan with cooking spray and heat. Add the lamb and cumin seeds and cook for 2 minutes until the lamb has been browned. Remove from the pan.
2. Re-coat the frypan with cooking spray and brown the onion for 3 minutes while stirring. Add the mushrooms and cook for 2 minutes. Stir in the sweet potato, rice and stock and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes.
3. Add the lamb, cover and cook for a further 15 minutes or until the rice is cooked. Season with salt and black pepper and garnish with mint leaves. (I found that I just needed to reheat the lamb in the pilaf as the rice was already cooked when it was time to add the lamb but it may be different for everyone)
This was extremely filling and extremely yummy definitely a dish for those who like big serves.
*hugs*
Cailin
Creamy Salmon and Pumpkin Pasta - Real Food for Real People Weight Watchers
Serves 4 |
Points per serving | 6.5
Prep | 10 Mins
Cooking | 12-15 Mins
Ingredients
4 spring onions, finely sliced
1 tsp minced garlic
1 1/4 cups low-fat evaporated milk
1 TBS cornflour
2 TBS water
2 x 200g cans red salmon in brine, flaked with skin and bones removed
2 cups cubed pumpkin (2cm), microwaved or steamed until tender
4 cups cooked pasta shells, hot
2 TBS flat leaf parsley, chopped (I didn't bother with this)
1. Coat a non stick frypan with cooking spray and heat. Cook the spring onions and garlic for 2 minutes while stirring.
2 Add the evaporated milk to the frypan and bring to the boil. Mix the cornflour with 2 tablespoons of water and stir in. Cook, while stirring, for 3 minutes or until thickened.
3. Stir in the slamon and pumpkin and heat through. Mix in the hot cooked pasta. Spoon into warm bowls and scatter with parsley. Serve with a point free green salad sprinkled with no oil french salad dressing.
Note: When I did this I put the pasta & pumpkin on to cook first and cooked the actual sauce within the last 6 or 7 minutes. I also cooked the pumpkin in the microwave on high for 6 mins with about a tablespoon of water, covered. And then I let it rest till the end.
It was absolutely delish!
*hugs*
Cailin
I am not sure about the WW point son this one, but it is definately low in fat............and delish.........
2 skinless chicken breasts
8 tablespoons of Tandoori paste (Pataks is a good brand)
1 pot of natural yogurt
1 mango, diced
1 large tomato, diced
1/3 of a cucumber, peeled and diced
2 spring onions, chopped
1. Cut the chicken breast into chunks (bigger than bite – sized)
2. Mix together in a bowl the Tandoori paste and the yogurt
3. Add the chicken and allow to marinade as ling as possible (overnight is best)
4. Preheat grill to as hot as possible
5. Place all the chicken on a wire rack in the grill pan
6. Grill the chicken chunks until it’s blackened: it won’t taste burnt, it just brings out all the flavor and goes crunchy on the outside
7. Mix all the salad stuff together and spoon onto two plates
8. Add the chicken on top of the salad
9. Serve with rice and maybe some extra yogurt and mango chutney……………
Yum Yum Yum - You girls are making me so hungry. I think I will have an early lunch!! - LOL
Love Jen
Hi all,
Not sure if you girls are still after WW points recipes, but I had to type these up for a friend, so thought I'd pop them in here too.........
Creamy Veal Strips
Serves 4, each serve = 3 points
400g lean veal, cut into strips
2 spring onions, cut into strips
1 lean rasher bacon, chopped
2 tbspns wholegrain mustard
1 cup sliced mushrooms
1 cup skim milk
1 tbspn cornflour
½ teaspoon oregano
1 tablespoon fresh chives, chopped
~ Coat a pan with cooking spray
~ Stir-fry the veal till lightly brown, remove from pan
~ Recoat pan, add the onions, mustard and mushrooms and combine and cook for about a minute
~ Combine the milk and cornflour in a cup, then pour into the pan, stirring till it boils and thickens
~ Add the veal back in, and the herbs and stir well to heat through
~ Serve………
Tandoori Lamb and Veg Skewers
Serves 4, each serve = 3 points
200g tub natural low fat yogurt
400g lean lamb, cut into cubes
2 tspn minced garlic
2 tspn ground tumeric
2 tspn garam masala
1 capsicum, cut into chunks
1 onion, cut into chunks
~ Combine the spices with the yogurt in a bowl
~ Thread the lamb and veggies onto 8 skewers
~ Coat the BBQ or pan with cooking spray and heat until hot
~ Brush the skewers with the yogurt/spice mixture and then cook skewers
~ Continue to brush skewers with the marinade whilst cooking
spinach and pumpkin curry.
serves 4. points per serve.0
2 medium onions,chopped 1/2tsp ground tumeric
2tsp minced garlic 1kg pumpkin,peeled,cut sml pieces
1tsp minced ginger 1 1/2cups water
1/2tsp minced chilli 1tsp stock
1tsp coriander 150g baby spinich,chopped coarsely
1tsp cumin 1/3 cup fresh criander
1 tbls flaked almonds
1)coat a pan with cooking spray,heat and add onion.Cook until softened.Stir in garlic,ginger,chilli,coriander,cumin,tumeric.Stir for 30 secs.
2)Add the pumkin,water and stock.Simmer,covered for approx 15 min or until pumpkin is tender.Stir in spinich and coriander,cook until spinach has just wilted.
3)just before serving,sprinkle with almonds. enjoy
LIGHT AND SPICY CHICKEN
serves:4 points per serve:4.5
600g Chicken tenderloins
2 tbs plain flour
1 egg white,lightly beaten
30g cornflake crumbs
1 tsp chicken salt
1) Preheat oven to 220 degrees celcius.Coat a flat oven tray with cooking spray
2) T oss chicken in flour,shake away excess.Coat chicken in the egg then in combined crumbs and chicken salt.
3) Cover and refridgerate for 15 min.
4) Place chicken on prepared tray and bake in oven for 15 min or until cooked through. yummy
Spinach & Parmesan Quiche
One large can evaporated skimmed milk
1/3 cup low-fat cottage cheese
¼ cup grated Parmesan cheese
2 eggs
3 egg whites
½ teaspoon salt
¼ teaspoon black pepper
One 250g box frozen chopped spinach, thawed and squeezed dry, or 8 cups of washed trimmed spinach leaves
Pastry for a 18cm round quiche tin (I use frozen shortcrust sheets)
1. Preheat the oven to 200° c.
2. Bake the pastry blind so it is browned and firm
3. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
4. Spread the spinach over the cooked quiche base, then pour the filling over the spinach.
5. Bake for 15 minutes; reduce the oven temperature to 180° c and bake until the filling is set: about 20 minutes longer. Leave to cool for 10 minutes before serving.
Serves 12 for a snack or 6 as a light meal
WW Points Per Snack Serving: 3
Mixed Chocolate Brownies
Makes 16 Prep: 15 mins (+30 mins cooling time) Cooking time: 25 mins
Melted butter to grease (I used cooking spray)
85g good quality dark chocolate chopped (I used plaistowe, 4 rows + 1 piece is 85g)
2 tsp instant coffee powder
125ml (1/2 cup) warm water
60g (3 tbs) light butter/spread
155g (3/4 cup firmly packed) brown sugar
2 eggs, lightly whisked
75g (1/2 cup) plain flour
50 g (1/3 cup) SR flour
50 g (1/2 cup) cocoa
50 g (1/4 cup) white choc bits
2 tsp icing sugar mixture
2 tsp cocoa poweder, extra
1. Preheat oven to 180C. Brush a square 19cm (base measurement) slab pan with melted butter (or spray) to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
2. Combine the dark chocolate, instant coffee, water, spread/butter in a small saucepan over a medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
3. Add egge, combined sifeted flours & cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
4. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. set aside in the pan for 20 minutes to cool completely and set.
5. Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.
Nutritional information per brownie: 2.5g protein, 5 g fat (2.5g sat fat), 11g carb, 0.5 g dietry fibre, 570 kg (135 cals).
This is a low fat alternative to chocolate brownies, and it tastes FANTASTIC. I made two batches ove the weekend ;)
*hugs*
Cailin
Bread and No Butter Pudding
2 points per serve | Serves 4
2 slices raisin bread
2 tsp low-joule jam
2 cups skim milk
2 large eggs
1 tbs Splenda
1/2 tsp vanilla essence
sprinkle nutmeg
Preheat oven to 180C. Coat a 4 cup capacity oven proof dish with cooking spray (or 4 x 1 cup ramikins as I have done before).
Spread raisin bread with Jam. Cut into squares and place in dish (or half slice per ramikin).
Whisk together milk, eggs, splenda and vanilla. Pour over bread and sprinkle with nutmeg.
Place pudding in a baking dish and add boiling water until it comes halfway up the side of the pudding. Bake for 1 hour or until set. Serve hot or cold - pudding becomes firmer as it cools.
Spiced Lentils
1/4 cup olive oil
1 onion, chopped
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cumin
1/4 tsp cayenne pepper
425g can tomatoes, chopped
1 tsp grated fresh ginger
2 x 400g can lentils, drained
juice 1 lemon
heat oil in large saucepan. saute onion and garlic unitl onion is tender. add spices, cook, stirring for 1 minute. blend in tomatoes and ginger. cook for 10 minutes
stir in lentils and juice. heat, stirring, for 5 minutes. serve with plain yoghurt
is a hot and very yummy dish - fills you up very quickly and very good for your insides, if you get my drift 8-[
Barbecue Steak Rolls
Serves 4
480g lean rump steak, cut into strips
2 shallots (spring/green onions), chopped
1 tsp minced garlic
2 tbs barbecue sauce
1 tbs soy sauce
8 sheets filo pastry
1. Preheat an oven to 190C. Coat an oven tray with cooking spray.
2. Heat a non-stick frypan coated with cooking spray and fry steak until lightly browned (be sure not to over crowd the pan so do in batches if you have to otherwise it will stew *blerk*). Add shallots and garlis and cook a further 1 minute. Allow to cool, then stir in the bb sauce and soy sauce.
3. Layer 2 sheets of filo pastry together and place a quarter of the beef mixture onto the pastry. Roll up pastry, tucking ends under. Place on prepared tray and repeat with remaining ingredients to make four rolls.
4. Coat rolls with cooking spray and bake for 15 minutes or until golden brown, turning once during cooking.
Serve with roast veg, mash, salad, polenta etc....
*hugs*
Cailin
CHicken and Bacon Tagliatelle
Serves 4 | 7 points / serve
240g tagliatelle or pasta of your choice
480g chicken breast fillets, thinly sliced
4 shallots (spring onions), sliced
3 bacon stock cubes, crumbled (if can't find use pork or chicken/beef)
1 tbs wholegrain mustard
1 cup evaporated low fat milk
2 tsp cornflour, blended with 1 tbs water
1/2 cup fresh basil, chopped
2 tbs grated parmesan cheese
1. 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.
2. Heat a non-stick frypan coated with cooking spray. Lightly cook chicken until golden brown and tender. Remove and set aside.
3. Add shallots, stock cubes mustard and evaporated milk to the pan. Bring to the boil, stirring continuously, remove from the heat and stir in cornflour until mixture thickens.
4. Return to heat add basil tagliatelle and chicken. Cook until heated through and serve sprinkled with parmesan cheese.
(I personally would NOT cook pasta first just because if it sticks together its a PIA. So maybe start cooking the chicken etc when the pasta gets put into poiling water that way by the time its all cooked so is the sauce etc.)
*hugs*
Cailin
Impossible Tuna Pie
Serves 4 | 4 points per serve
80g Plain Flour
4 Eggs
2 cups skim milk
1 x 180g tin tuna in springwater, drained
40g reduced fat cheese
2 tbs fresh chives (I use the tube stuff coz I can freeze it)
freshly ground black pepper to taste.
1. Preheat oven to 180c. Coat a 23cm pie plate with cooking spray.
2. Sift flour into a bowl and whisk in eggs until smooth. Stir in remaining ingredients.
3. Pour into prepared pie plate and bake for 1 hour or until set.
I would serve this with a salad & NF dressing and maybe a baked jacket potato.
Enjoy!
*hugs*
Cailin
Tuna Noodle Bake
Serves 4 | 5 Points per serve
1 tbs plain flour
2 cups skim milk
1 x 425g can tuna in springwater, drained
1 tsp lemon pepper
2 tsp dried parsley
2 tsp dried chives
3 1/2 cups cooked pasta
20g dry breadcrumbs
1 tbs grated parmesan
1. Preheat oven to 200c.
2. Place flour in saucepan and gradually whisk in milk. Stir over low heat until mixture thickens. Stir in tuna, lemon pepper, parsley & chives into sauce.
3. Combine the tuna sauce and pasta and pour into a 20cm round casserole dish (or similar ;)). Combine the breadcrumbs and parmesan and sprinkle over pasta (the only reason its best to stay close to size is that you will not have as much stuff to sprinkle if the surface area is bigger).
4. Bake for 15 minutes or until topping is golden brown.
I normally serve with salad & no fat salad dressing.
*hugs*
Cailin
Macaroni Beef - Annette Sym
Serves 6 |
MEAT SAUCE:
600g very lean mince
1 x 420g can tomato soup (undiluted)
1 small onion finely diced
3/4 cup grated carrot
1/2 cup frozen peas
3/4 cup grated zucchini
2 level tablespoons tomato paste
2 level teaspoons beef stock powder
3 cups cooked macaroni noodles
a pinch salt
TOPPING
1 level tablespoon reduced fat margarine
3 level tablespoons plain flour
1 1/2 cups skim milk
3/4 cups grated 25% reduced fat cheese
Preheat oven 180c fan forced (200c otherwise)
Meat sauce: Cook mince in a large non-stick saucepan that has been coated with cooking spray. Drain liquid then return mince to pot. Add in carrots, zucchini, onion peas and soup, cook 2 minutes stirring continuously. Add stock powder, tomato paste and salt, cook for a further 5 minutes stirring frequently. Fold in cooked macaroni noodles and mix together well. Pour mixture into a lasagne dish.
Topping Melt margarine in saucepan, add flour, cook 1 minute. Slowly add milk using a whisk to avoid lumps, stir continuously. Pour sauce over the meat. Sprinkle with cheese. Bake 25-30 minutes or until top is golden brown.
This one is really filling!
*hugs*
Cailin
Fish with Parsley & Onion Sauce - Annette Sym
Serves 4 |
4 x 125g boneless fish fillets
2 cups skim milk
1/3 cup finely chopped parsley (you can use less to taste, I have before)
1/2 onion finely diced
2 tablespoons reduced fat margarine
2 tablespoons plain flour
1 teaspoon chicken stock powder
salt and pepper to taste (I have used lemon pepper before)
In a medium size saucepan melt margarine and saute onion for 1 minute. Add flour and cook 30 seconds. SLowly add in milk using whisk to avoid lumps. Add stock powder, parsley salt & pepper. In a large non-stick frypan generously coated with cooking spray cook fish pieces. Pour sauce over fish and serve.
Variations:
Replace fish with 750g raw lean corned silverside once cooked allow 125g per serve.
*hugs*
Cailin
Apple Cranberry Crumble
weight watchers
3 cups rome apples ( about 4 large); chopped
2 cups fresh cranberries
cooking spray
1/2 cup granulated sugar
1/3 cup flour
1/4 cup brown sugar; firmly packed
3 tablespoons reduced cal stick margerine; softened
1 cup regular oats
1/4 cup pecans
2 cups vanilla fat free frozen yogurt
1) preheat 375º 2) Layer apples and cranberries in and 8 inch square baking dish soated with cooking spray. Sprinkle with granulated sugar 3) Combine flour and brown sugar, cut in margarine intil it resembles coarse meal. Stir in oats and pecans. Sprinkle over fruit. 4) Bake for 25 mins or until bubbly. Let stand 5 mins. To serve top with 1/4 c frozen yogurt. Cals 255, Fib 3 gm, Fat 6.2 gm
:D :D :D
beef, crock pot, vegetables
--filling--
2 teaspoons vegetable oil
10 ounces potatoes; pared and diced
8 ounces lean ground beef
1 large garlic clove; minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch freshly ground black pepper
--tacos--
8 taco shells
1 cup tomatoes; diced
1 cup shredded lettuce
1 1/2 ounces sharp cheddar cheese; shredded
1/4 cup nonfat sour cream
1/2 cup chopped cilantro
To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer. Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat. To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells. Serving (2 tacos) provides: 1/2 fat, 1 veg, 2 pro, 1 1/2 bread, 30 cal. Per serving: 384.5 cals; 22.8g fat; 8.0g sat fat; 55mg chol; 28.9g carb; 3.4g fiber; 17.1g protein; 473mg sodium
:D :D :D
Ok guys I have over 300 recipes so you'll have to let me know what sort of recipes your after and then I'll post ;)
*hugs*
Cailin
Oooh, casserole!
Um, beef, lamb and chicken mostly, DH doesnt really consider it a meal without meat, and we are not a seafood eating family. Cheap is always a bonus, and quick and easy, we both work full time. I would love something with dumplings, and rice and pasta are good too.
Thanks Cailin, I love to cook, but I tend to need a nudge in the ideas department!!
oooh some curry recipes would be good! Nice hot indian ones please!
I would love a chicken curry & a beef cassarole... :)
I'd love curry and beef/lamb casserole ones too!!
Yuuuuuuuummmmmm!!
beef, lamb, chicken, curry..........the lot LOL!!
Cailin could I please have a beef recipe? I've got some in the freezer and looking for an easy way out tomorrow night.... Still not feeling very well... I've got heaps of veges, but mainly the basics, potato, pumpkin, carrot and broccoli...Ta!
I would love as many as you can give, because I just got one and can't wait to try out lots of recipes :D