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!
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
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.
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!
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.
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.
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
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)
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.
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.
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……………
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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