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Thread: Low Fat or Weight Watchers Recipes

  1. #1

    Join Date
    Jun 2003
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    Default Low Fat or Weight Watchers Recipes

    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


  2. #2
    Jen Schuster Guest

    Default

    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

  3. #3
    Mandi Guest

    Default Chilli-Garlic Chicken & Rice

    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.

  4. #4
    Mandi Guest

    Default Apricot and Pear Crumble

    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!

  5. #5
    Mandi Guest

    Default Sweet Potato and Lamb Salad

    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.

  6. #6
    Mandi Guest

    Default Beef and Vegetables in Red Wine Sauce

    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.

  7. #7
    Mandi Guest

    Default Teriyaki Chicken Stir-Fry

    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.

  8. #8
    Jen Schuster Guest

    Default

    Mandi you are truly a WW Guru - Thanks for posting all the great recipies

    Love Jen

  9. #9
    Mandi Guest

    Default

    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~

  10. #10

    Join Date
    Jun 2003
    Location
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    Default

    WOW!!!! Thanks I am sure they will all come in handy!

    *hugs*
    Cailin

  11. #11

    Join Date
    Oct 2003
    Location
    Melbourne
    Posts
    7

    Default WW Recipes

    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

  12. #12

    Join Date
    Jun 2003
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    Default Potato & Corn Slice

    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

  13. #13

    Join Date
    Jun 2003
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    Default Chicken and Spinach Risotto

    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

  14. #14

    Join Date
    Jun 2003
    Location
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    Default Lamb, Mushroom And Sweet Potato Pilaf

    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

  15. #15

    Join Date
    Jun 2003
    Location
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    Default Creamy Salmon and Pumpkin Pasta

    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

  16. #16

    Join Date
    May 2003
    Location
    Beautiful Adelaide!
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    Default

    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……………

  17. #17
    Jen Schuster Guest

    Default

    Yum Yum Yum - You girls are making me so hungry. I think I will have an early lunch!! - LOL

    Love Jen

  18. #18

    Join Date
    May 2003
    Location
    Beautiful Adelaide!
    Posts
    2,877

    Default

    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

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