Cream Sauce Recipe - 2 points

Cream Sauce

Serves: 10
Fibre 0g, protein 1g, fat 13g
Calories/serving: 121
WWpoints per serving: 2

• 120g/4 1/2oz unsalted butter
• 3 egg yolks
• 60ml/2floz water
• 60ml/2floz nutmeg to garnish

1. Place the butter in the top of a double boiler over hot ( but not boiling) water. Add the egg yolks one at a time, beating constanty with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, witch should take 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desire.

Swedish Meatballs Recipe - 6 points

Swedish Meatballs

Serves: 8
Fibre 0g, protein 10g, fat 28g,
Calories/serving: 307
WWpoints per serving: 6

• 6oml/2floz double cream
• 6oml/2floz water
• 11og/4oz minced beef
• 11og/4oz minced pork
• 11og/402 minced veal
• 1 large onion, peeled and finely chopped
• 2 teaspoons salt
• 4og/1/2oz butter
• 1recipe Cream Sauce
• 1/2 teaspoon grated nutmeg, to garnish
• 1 teaspoon caraway seeds, to garnish

1. Mix the cream and water together in a small bowl. Combine the beef, pork and veal in another bowl.
2. Mix the cream mixture, meats and onion together. Add the salt. Shape into small balls. Melt the butter in a medium frying pan over a medium heat, add the meatballs and brown. Then remove the balls to a dish and keep warm.
3. Make the Cream Sauce and pour over the meatballs. Garnish the meatballs with nutmeg and caraway seeds, if desired, and serve hot.

Guacamole Recipe - 1 point

Guacamole

Serves: 8
Fibre 1.9g, proetin 0.8g, fat 4.2g
Calories/serving: 54
WWpoints per serving: 1

• 1 avocado, peeled and chopped
• 8og/30z onion, peeled and chopped
• 1 tomato, chopped
• 1/3 cucumber, peeled and chopped
• 1/2 teaspoon salt
• 1 jalapeno pepper, finely chopped
• 1/8 teaspoon hot chilli flakes
• 1 tablespoon sour cream
• 1 tablespoon chopped parsley or coriander

1. Place the avocado, onion, tomato and cucumber in a food processor and process for 10 seconds.
2. Season with the salt, jalapeno pepper and chilli flakes. Add the sour cream and parsley or coriander and process for 5 more seconds, then tip into a serving bowl and refrigerate until needed. Use as a dip with cucumber sticks.

Salmon Souffle Recipe - 5 points

Salmon Souffle

Serves 6
Fibre 0.5g, protein 13.6g, fat 23g
Calories/serving: 273
WW points per serving: 5

• 3og/1oz butter
• 3 tablespoons soy flour
• 1 teaspoon salt
• 25oml/9floz double cream,
• heated
• 250g/ 9oz salmon fillet.
• poached and flaked, or canned, drained and boned
• salt and cayenne pepper to taste
• 3 eggs, separated
• 4 teaspoons fresh lemon juice

1. Preheat oven to 2oo°C/4oo°F/gas 6.
2. Prepare the souffle dish by greasing the bottom and sides with half the butter. Place in the refrigerator until ready to use.
3. Melt the remaining butter in a saucepan over a low heat and stir in the flour and salt. Whisk vigorously for i full minute to cook it and avoid a floury taste. Add the heated cream and continue cooking, whisking constantly until thickened. Remove from the heat and cool, then add the salmon, salt and cayenne.
4. Beat the egg yolks and blend them carefully into the salmon mixture. Whisk the egg whites until stiff and fold them into the salmon mixture along with the lemon juice. Pour the mixture into the prepared souffle dish.
5. Set the dish in a roasting tin filled with hot water and bake for about 35 minutes until firm. Serve immediately.

Eggs Florentine Recipe - 4 points

Eggs Florentine

Serves: 6
Fibre 1.4g, protein 14.5g, fat 19.4g
Calories/serving: 244
WWpoints per serving: 4

• 1/2 recipe Cheese Sauce
• 45og/1lb fresh or Frozen spinach
• 6 eggs
• salt

1. Preheat oven to 18o°C/35o°F/gas 4.
2. Prepare the Cheese Sauce. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely.
3. Place the spinach in i or 2 shallow baking dishes then make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt to taste. Pour the cheese sauce over the eggs and spinach and bake for 25 minutes.

McDonald’s Strange Menu Around the World

So you think you know the McDonald's menu like the back of your hand? Think again. From McDonald's international, here are some menu items you have probably never tried before.

Good morning, welcome to McDonald's. May I have your order please?

INDIA

In India, there are no Big Macs because the Hindu people don't eat beef.

However, they have the Maharaja Mac, which is a Big Mac made of lamb or chicken meat. There is also a vegetarian burger, the McAloo Tikki.

NORWAY

In fish-loving Norway, they have the McLaks, a sandwich made of grilled salmon and dill sauce.

GERMANY

It's bottoms up in Germany, where McDonald's serves - Beer!

CANADA

In parts of Canada, have a lobster dinner with the McLobster lobster roll. Pardon me - "McHomard" (in French).

JAPAN

Japan totally reinvents McDonald's with its Ebi Filet-O (shrimp burgers), Koroke Burger (mashed potato, cabbage and katsu sauce, all in a sandwich), Ebi-Chiki (shrimp nuggets) and Green Tea-flavored milkshake!

CHILE

In Chile, you can dress your burgers with - not ketchup - avocado paste!

COSTA RICA

In Costa Rica, unsurprisingly, you can order Gallo Pinto, meaning rice and beans.

GREECE

It's not Greek without pita, so when in Greece, have a Greek Mac, a burger made of patties wrapped in pita.

HONG KONG

Rice-loving Hong Kong, has - of course - Rice Burgers, where the burgers are in between, not burger buns, but two patties of glutinous rice.

ISRAEL

In Israel, McDonald's has 3 kosher restaurants where cheeseburger and dairy products are not served because Jewish Law forbids serving "the child [cow/beef] in its mother's milk [dairy]." They have McShawarma, meat in a pita bread roll.

Weight Watchers Points in Main Food

Weight Watchers Points in Main Food

Fruit

• Aliment Quantity Points
• Berrys -1 cup -1
• Pineapple -100 g -0
• Peanuts -30 g without the shell- 4
• Avocados - ¼ - 2
• Strawberrys-100 g- 0
• Cherrys- 1 cup- 1
• Dried fruits (various) - ¼ cup-2
• Fruits forest-100 g -0
• Grapefruit -1 - 2
• Kiwi -1- 1
• Mandarins -1 - 1
• Mango -100 g -1
• Apples- 100 g- 0
• Apples ripe -1 -7
• Nectarines -½ fruit- 0
• Papaya -1 -0
• Pears- 1 -1
• Pitches-1 fruit -1
• Pomelo- 1 - 3
• Oranges -1 fruit- 1
• Plums -2-1
• Grapes- 100 g- 1

Vegetables

• Aliment Quantity Points
• Broccoli (raw or prepared) -1 cup -0
• Potatoes fry- 1 portion average - 10
• Cucumber -1 - 0
• Onion (cruel)- 1 cup -0
• Cauliflower- 1 cup- 0
• Beans- ½ cup- 0
• Olives -10 large - 1
• Peas -1 cup -1
• Carrots- 1 cup-0
• Corn (preserve) -2 tablespoons- 0.5
• Tomotos- 1 - 0
• 1 green salad- bowl -0
• Tomato juice -1 cup- 0
• Tomato soup -1 cup -2
• 1 cabbage soup -bowl -2
• Cabbage -1 bowl- 0
• Cabbage -(all types) 100 g -0
• Aubergine -1 - 0

Meat

• Aliment Quantity Points
• Poultry meat -90 g -5
• Pig breeding -1 portion (60 g)- 5
• Meat beef- 125 g-2
• Hamburger large (fast food) -1 - 13
• Kebab (chicken or beef) -1 portion -4
• Pate -1 slice of liver- 3
• Fish (salmon filet)- 1 -7
• Fish (herring)- 30 g -1
• 1 chicken brest -pieces (100 g) -3
• Chicken soup with vegetables-1 cup- 2

Sweets

• Aliment Quantity Points
• Candy-1 - 1
• Puding-1 cup- 7
• Chocolate -30 g -3
• Pancakes- 2-6
• Caramel cream- 1 cup -5
• Croissant with chocolate - 1-6
• Pasta- 1 bowl- 3
• Pasta with cheese -1 bowl -5
• Honey -1 tablespoon -1
• Wafers -3 - 2
• Cake- 1 slice -4
• Cake with cream -1 slice -5
• Sugar- 1 spoon- 1

Dairy

• Aliment Quantity Points
• Melted Cheese -30 g -2
• Yogurt (with the flavor and sugar)- 1 cup -3
• Milk-1 cup - 4
• Cream- 2 tablespoons -2
• Butter -1 teaspoon- 1
• Butter -1 cup -51

Beverages

• Aliment -Quantity- Points
• Beer -1 bottle-3
• Beer without alcohol- 1bottle -1
• Coffee with sugar- 1 cup -0
• Capucino -1 cup- 2
• Tea (without sugar) -1 cup -0
• Tea (with sugar) -1 cup- 2
• Irish coffee- 1 cup- 4
• Champagne -1 small glass -2

Gratin of Pink Grapefruit and Orange Recipe - 4 points

Gratin of pink grapefruit and orange

Sesves: 4
Calories/serving: 243
WW points per serving: 4
PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES
You can prepare the fruit in advance and refrigerate. Place under the grill for just 5 minutes and it's ready to serve.

• 2 large pink grapefruits
• 4 oranges
• 4 tablespoons Cointreau liqueur grated fresh nutmeg
• 4 tsps demerara sugar
• basil leaves to decorate

1. Slice both grapefruits in half through the widest part of the fruit.
2. Using a grapefruit knife, carefully remove the grapefruit segments and place in a bowl.
3. Cut away the pith and membrane from the shells and discard. Place the grapefruit shells on a foil-lined baking tray.
4. Using a sharp serrated knife, cut away the skin and pith from the oranges. Segment the fruits into the bowl containing the grapefruit segments by cutting in between the soft membrane and teasing out with the knife.
5. Add the Cointreau and a little nutmeg. Mix well and spoon into the grapefruit shells.
6. Sprinkle with the sugar and place under a hot grill for 4-5 minutes until golden brown. Decorate with basil leaves before serving.

Blueberry Syllabub Recipe- 2 points

Blueberry syllabub

Serves: 4
Calories/serving:103
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
Choose a creamy low-fat yogurt for a smoother, luxurious finish.

• 225g (8oz) blueberries
• 1 tablespon Madeira wine
• 2 tablespoons golden caster sugar
• zest and juice of 1 lime
• 225g (8oz) low-fat Greek yogurt
• 2 tablespoons Amaretto liqueur
• 1 fresh egg white

1. Place the blueberries, Madeira wine, sugar and lime into a small saucepan. Bring to the boil and simmer gently until the blueberries are soft and the liquid has become syrupy. Remove from the heat and allow to cool completely.
2. Place the yogurt in a mixing bowl and stir in the Amaretto and the cooled blueberries.
3. Whisk the egg white into stiff peaks and gently fold into the blueberry and yogurt mixture. Spoon into individual glasses and chill until required.

Coconut Macadamia Ice Cream Recipe - 7 points

Coconut Macadamia Ice Cream

Serves: 8
Fibre 9.8g, protein 3.6g, fat 33.5g
Calories/serving: 352
WWpoints per serving: 7

• 1 recipe Vanilla Ice Cream Custard
• 30g/1oz grated fresh coconut, or unsweetened desiccated coconut
• 1/2 teaspoon rum essence or flavouring
• 80g/30z whole unsatted
• acadamia nuts
• 1/2 teaspoon vanilla essence
• 4 teaspoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Place the coconut in a small bowl and sprinkle with the rum essence. Stir to combine the flavours.
3. Whisk the coconut, macadamia nuts, vanilla essence and sugar substitute into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer's instructions.

Raspberry Rapture Ice Cream Recipe - 6 points

Raspberry Rapture Ice Cream

Serves 8
Fibre 1g, protein 3g, fat 26g
Calories/serving: 297
WWpoints per serving: 6

• 1 recipe Vanilla Ice Cream Custard
• 1/2-1 teaspoon raspberry flavouring, to taste
• 12og/4 12oz raspberries
• 2 tablespoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Mix the raspberry flavouring and framboise together.
3. Place the raspberries in a small bowl and sprinkle with sugar substitute. Add the framboise mixture and chill to allow the flavours to combine, which should take about 5 minutes.
4. Whisk the raspberry mixture into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer's instructions.

Frozen Blood Orange Mousse Recipes - 4 points

Frozen Blood Orange Mousse

Serves: 4
Fibre 0g, protein 2g, fat 22g
Calories/serving: 244
WWpoints per serving: 4

• 1 1/2 teaspoons granular gelatine
• 125ml/ 4floz unsweetened bood orange or ruby red grapefruit juice
• 25oml/8floz double cream
• 18og/6oz granular sugar substitute
• 2 tablespoons rum

1. Stir the gelatine into the juice and leave for 5 minutes to soften.
2. Heat a third of the cream and the sugar substitute in a small saucepan over a medium heat until it has dissolved and is just hot. Add the gelatine mixture and stir until dissolved. Place the pan over an ice bath and gently whisk until it starts to thicken, which should take 2 to 4 minutes, then remove from the bath.
3. Using an electric whisk, whip the remaining cream to just stiff peaks, adding the rum gradually towards the end. Turn down the speed to medium and add the gelatine mixture in three additions, blending until smooth.
4. Spoon into four custard or souffle cups. Cover with clingfilm and freeze for a minimum of i hour for a soft frozen texture or up to 3 days ahead. Leave the frozen mousse to stand at room temperature for 15 minutes before serving.

Cantaloupe Granita Recipe - 1 point

Cantaloupe Granita

Serves: 6
Fibre og, protein 1g, fat og
Calories/serving: 70
WW points per serving: 1

• 1 medium cantaloupe melon, peeled, deseeded and chopped
• 25oml/8floz water
• 1 teaspoon grated lime zest
• 6oml 2floz fresh lime juice
• 5og/20z granular sugar substitute

1. Puree the melon in a food processor fitted with a steel blade.
2. In a small saucepan bring the water, lime zest, lime juice and sugar substitute to the boil. Stir in the cantaloupe.
3. Pour into a 33-cm/13-inch by 3.5-cm/9-inch cake tin. Place in the freezer and scrape often with a fork to break up the layers of ice as they form.

Roast Repper Gazpacho Recipe - 1 points

Roast pepper gazpacho

SERVES 4
Calories/serving: 40
WW points per serving: 1
PREPARATION TIME 20 MINUTES
COOKING TIME 10 MINUTES

• 2 red peppers, seeded
• 1 cucumber, peeled
• 7 celery sticks
• garlic clove, crushed
• 600ml (1 pint) tomato juice
• 2 tablespoons vegetable stock powder
• 1 tablespoons red wine vinegar
• 2-3 drops Tabasco sauce
• salt and freshly ground black pepper
• good bunch of fresh mint leaves to garnish

1. Place the red peppers on a non-stick baking tray, skin-side up, and cook under a hot grill until the skin blisters and blackens. Place in a plastic bag, seal, and allow to cool. Peel away the skin and discard.
Place the pepper flesh in a food proclssor. Add the cucumber, 3 celery sticks (reserve 4 for the garnish), garlic, tomato juice and stock powder. Blend until smooth, then pass through a metal sieve. Add the vinegar and Tabasco. Adjust the consistency with a little cold water and season
with salt and black pepper. Refrigerate until ready to serve.
3. Serve in glass dishes and garnish each with mint leaves and a stick of celery.

Chilli Bean Soup Recipe - 3 points

Chilli bean soup

Serves: 4
Calories/serving: 163
WWpoints per serving: 3
2.7G FAT
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 1 medium red onion, finely chopped
• 1 small red chilli, sliced
• 1 X225g can chickpeas, drained and rinsed
• 1 X225g can red kidney beans, drained and rinsed
• 1 large can chopped tomatoes
• 600ml (1 pint) vegetable stock
• 1 tablespoons tomato puree
• 2 teaspoons chopped fresh oregano
• salt and freshly ground black pepper

1. Preheat a non-stick wok or frying pan. Add the onion and chilli and dry-fry for 4-5 minutes.
Transfer to a saucepan and add the remaining ingredients.
2. Simmer gently for 20 minutes. Season to taste with salt and pepper before serving.

Pesto Sauce Recipe - 2 point

Pesto Sauce

Seves:6
Fibre 0.5g, protein 2.4g, fat11g( per 2-tablespoons serving)
Calories/per 2-tablespoons serving: 108
WWpoints per 2-tablespoons serving: 2
1 clove garlic, peeled and crushed
6og/ 2 1/2 fresh parsley
30g/1oz Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6oml/2floz olive oil
In a food processor fitted with a steel blade, pulse the garlic until coarsely chopped. Add the basil, parsley, Parmesan cheese, salt and pepper; process until the herbs are finely chopped. While the processor is running, add the olive oil and process until just blended.

Vegetarian Diet - Part III

Vegetarian Pyramid

Studies show that vegetarians in the whole world enjoy the greatest hope of life and incidence of chronic diseases is low in this category.

Vegetarian Pyramid is a real help in the correct combination of basic foodstuffs-cereals and vegetables to ensure all the nine essential amino acids in adequate quantities. According nutritionistilor, a healthy diet should contain all the essential nutrients in adequate quantities, so to prevent excess as well as nutritional deficiencies. In addition, the diet should promote a balanced intake of carbohydrates, fats and proteins to reduce the occurrence of chronic diseases.

• The three main categories of foods - fruits & vegetables, grain and legumes - should be consumed at each meal.
• The group seeds, nuts, vegetable oils and milk - foods can be consumed daily.
• Eggs and sweets can be consumed only a few times a week.
• The consumption of at least 6 glasses of water is indicated for ensuring a good state of health.
• Physical activity - performed regularly at an appropriate level for maintaining a healthy weights.
• Consumption of alcohol - wine, beer must be performed with moderatie, and the spirits, only occasionally.
• Vegetable oils untreated be consumed daily.
• Food supplements - by case, depending on age, gender and lifestyle are recommended especially vegetarians who consume milk and / or eggs (due to lack of vitamin D and B12).
• Food in all categories must be even more varied, to ensure intake of all nutrients needed body.

Vegetarian Diet - Part II

The benefits and risks vegetarian diet

Studies have shown that the incidence of hypertension, fatness, MI, diabetes and cardiovascular problems is to lower the vegetarian adherents. The beneficial effects of these is the fact that vegetarian diet provides little saturated fat and cholesterol in the blood is low.

Also, this type of restaurant can reduce the risk of some types of cancer.

In general, vegetarians give more attention to nutrition, and do not fumeaza sport. In short, have a way of life May healthy. Vegetarian diet can be balanced if it provides all the nutrients needed and if not exluse too much food. Instead, when foods are excluded in large numbers, as is the case strictly vegetarian regime, compliance with diet is sometimes with difficulty.

According to specialized studies that have examined the nutritional status of vegetarians, the food intake of vitamins (vitamin D and B12) and minerals (iron, calcium, zinc) is lower than recommended, with repercussions on health.

Vegetarian Diet - Part I

Vegetarian diet

To have a healthy vegetarian regime does not mean simply to stay away from meat, milk and eggs. Vegetarian diet requires an additional effort to ensure a complete and balanced nutrition.


Vegetarian regimen consists in the consumption of fruits, vegetables, grain and seeds. Due to the exclusion of food of animal origin, vegetarian diet generally contains less fat and cholesterol and more fiber foods.

Regardless of the reasons for adopting vegetarian diet - environmental protection, miles toward animals, the desire to have a state of health as good, fear of fat, cholesterol or food additives - this decision can not be made easy. In fact, a radical modification of food habits can not be done overnight, it requires a certain time thinking and planning meals.


Vegetarians need to know and respect the rules of nutritional balance and variety-to eat more varied and adapted proportions age, sex and level of physical activity individually. Excessive consumption of raw (fruits and vegetables) should be avoided to the extent possible, because it gives the feeling of satietate without providing enough energy, especially children. Dairy products, which bring a wide variety of meals, are very difficult to replace. Several types of legumes are found in shopping (peas, lentils, naut, beans), but the proteins they contain are not complete, so they must be combined with grain products (bread, pasta, rice, etc.).


Combinations are a lot, just to use imagination to create the kinds of food but more varied and more balanced nutritional point of view. You can have a healthy life without eat meat, to the extent that your nutrition provides a sufficient amount of nutrients and energy. A healthy diet, be it vegetarian or not, is based primarily on balance and variety.

Parmesan Prawns Recipe - 10points

Parmesan Prawns

Serves: 2
Fibre 1.3g, proetin 59g, fat 24g
Calories/serving: 510
WWpoints per serving: 10

• 3oml/1ftoz olive oil
• 8og /30z finely chopped onion
• 2 cloves garlic, peeled and finely chopped
• 900g/2lb raw prawns, shelled and deveined
• 225g/8oz prepared tomato sauce or passata
• 1/4 teaspoon dried oregano, or
• 3/4 teaspoon fresh, finely chopped
• 1 tablespoon finely chopped basil
• alt and freshly ground black
• pepper to taste
• 225g/8oz mozzarella cheese, shredded
• 2og/1 1/2oz Parmesan cheese, grated

1. Preheat the grill.
2. Heat i tablespoon of the oil in a frying pan. Saute the onion until golden, add the garlic, and saute for i minute. Add the prawns and saute for 3 minutes, then remove from the pan and place in a baking dish.
3. Heat the remainder of the oil in the frying pan and add the tomato sauce or passata, oregano and basil. Simmer for 15 minutes. Add salt and pepper. Pour the sauce over the prawns and add the shredded mozzarella cheese on top. Top with Parmesan and grill until bubbling.

Prawn Stir-fry Recipe - 8 points

Prawn Stir-fry

Serves: 2
Fibre 3.4g, protein 50g, fat18g
Calories/serving: 425
WWpoints per serving:8

• 1 tablespoon vegetable oil
• 450g/1lb raw prawns, shelled and deveined
• 1 tablespoon sesame oil
• 2 spring onions, chopped
• 1 clove garlic, peeled and finely chopped
• 5os/20z bean sprouts
• 1/4 head cabbage, shredded
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar dash of granular sugar substitute
• paprika, to garnish

1. Heat the vegetable oil in a frying pan, add the prawns and saute until almost cooked through. Tip the prawns onto a plate and keep warm.
2. Heat the sesame oil, add the spring onions, garlic, bean sprouts and cabbage to the frying pan, with 6oml/2floz water, and cook for 8 minutes, partially covered, until tender.
3. Return the prawns to the frying pan. Add the soy sauce, rice wine vinegar and sugar substitute. Mix well and cook for 2 to 3 minutes. Sprinkle with paprika, if desired.

Moussaka Recipe - 9 points

Moussaka

Serves 6
Fibre 4.3g, protein 19.g, fat 37.7g
Calories/serving: 462
WW points per serving: 9

• 1 medium aubergine
• 40g/1 1/2oz unsatted butter
• 3 egg yolks
• 3ooml /1ofloz water
• 6oml/2floz double cream
• 50g/ 2oz grated Parmesan cheese
• 9oml/3floz olive oil
• 1 large onion, peeled and
• chopped
• 1 large green pepper, chopped
• 2 cloves garlic, peeled and finely chopped
• 450g/1lb minced lamb or
• 225g/8oz minced lean beef
• 25oml/8floz prepared tomato sauce or passata
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon dried oregano, or1 teaspoon fresh chopped
• 2 teaspoons salt

1. Peel and slice the aubergine and arrange the slices on a large plate. Place the plate in the sink (the Juices will run out) and cover with another large plate, allowing the plate to press down on the aubergine. Leave to drain for 30 minutes, then press each slice with kitchen paper to dry it.
2. Preheat the oven to 18o°C/350°F/gas 4.
3. To prepare the cream sauce, place the butter in the top of a double boiler over hot water. Add the egg yolks one at a time and beat constantly with a rotary or hand electric beater. Add 6oml/2floz of the water, the cream and the Parmesan cheese. Continue to beat until the sauce thickens, which should take about 10 minutes. Set aside.
4. Heat a third of the olive oil in a large frying pan. Add the onion and green pepper and saute until light golden brown. Add the garlic and meat and cook until browned.
Add the tomato sauce, remaining water, cumin, nutmeg, oregano and salt and simmer for 15 minutes.
5. Heat the remaining olive oil and saute the aubergine slices until lightly browned. Drain on kitchen paper then place half the aubergine slices in a well-oiled baking dish. Spread with half the meat mixture then place the remaining aubergine slices on top and cover with the rest of the meat. Cover the top with the cream'sauce and bake for 30 minutes until bubbling and golden brown.

Crab and Mushroom Omelette Recipe - 5 points

Crab and Mushroom Omelette

Serves: 4
Fibre 0.6g, protein 15g, fat 18g
Calories/serving: 243
WW points per serving: 5

• 3og/1oz butter
• 6 shiitake mushrooms, thinly sliced
• 2 tablespoons chopped spring onion
• 11og/4oz white crabmeat
• 1 tablespoon sherry
• 6 eggs
• 45ml/1 1/2floz double cream

Melt the butter in a non-stick frying pan or omelette pan. Add the mushrooms and onion and saute until light brown. Stir in the crabmeat and simmer for 3 minutes. Add the sherry and simmer for i minute more. Remove half of the crab mixture from the pan.
Beat the eggs and cream together, then pour carefully over the crab mixture in the pan. Cook until set, fold in half, then place the reserved crab mixture over the top of the omelette.

Lunch Omelette Recipe - 6 points

Lunch Omelette

Serves:4
Fibre 1.5g, protein 11g, fat 23.5g
Calories/serving: 282
WWpoints per serving: 6

• 2 tablespoons olive oil
• 6 shiitake mushrooms, thinly sliced
• 4 spring onions, thinly sliced
• 12 sugar snap peas, trimmed and blanched
• 2 slices sun-dried tomatoes, diced
• 6 eggs
• 2 tablespoons double cream
• 1 tablespoon finely chopped dill (on teaspoon dried)
• 3og/1oz herbed goat's cheese
• 30g/1oz unsalted butter salt and freshly ground black
• pepper to taste

1. Heat the oil in a non-stick frying pan or omelette pan over a medium heat. Saute the mushrooms and spring onions for 2 minutes. Add the sugar snap peas and sun-dried tomatoes and cook for another 3 minutes (the peas will remain crunchy).
2. Whisk the eggs with the cream and dill; pour carefully over the vegetables and cook until nearly set. Dot the centre of the omelette with the goat's cheese and butter, then fold over the sides. Season with salt and pepper.

Weight Watchers Diet - Advantages and Disadvantages

The advantages of Weight Watchers diet

Weight Watchers diet encourages a balance between diet, psychological counseling and physical activity. The followers do not starve, and some even declare that eat more than normally. Simply food consumed have a greater nutritional value.

The main advantages of the diet are portions control of food and moderation emphasis on the nutritional value of foods. Weight Watchers diet will give freedom of choice - there are no forbidden foods, and diet is sufficiently flexible to be used daily, even if you have a busy schedule.

In addition:

• Although it is a regime hipocaloric, nutrition is balanced and does not present a risk of carente
• Weekly meetings and motivation of participants are factors contributing to successful diet
• The point system is practical and easy to apply
  
• Objectives are reasonable and do not pose health in danger
• With this diet, you can adopt healty dietary habits, based on a balanced supply

Disadvantages Weight Watchers diet

Although the points of the Weight Watchers diet has certain merits, it supports the idea that overweight people may be weaker without sacrificing favorite food. But this can be achieved only by choosing healthy foods and avoid the potentially dangerous.

In average, only 5% of the Weight Watchers diet adherents have managed to maintain siluet more than 5 years. Like all methods such Weight Watchers diet may not work for all persons in an identical manner.

In addition, unlike other regimes, the Weight Watchers diet involves a financial investment, and for weekly meetings should havei enough time. Weight loss is slow, the regime is one long term.

Weight Watchers Diet - Basic Principles

Basic principles

No food is not banned, all are allowed in moderate amounts - this is the basic principle of this method, which encourages a varied and balanced supply associated with regular physical activity. The pleasure of eating is not excluded from this diet.

The supply, developed with the help nutritionisti, are based on principles 6:

• A diversified supply, which allows consumption of all foods in moderate amounts
• Consumption of 1.5 to 2 l of liquid per day, of which at least 1 litre of water
• Gate at least 5 fruits and vegetables per day
• At least 2 dairy products per day
• Reducing consumption of fat
• The practice of regular physical activity

Weight loss is achieved gradually, to avoid the yoyo effect. Weekly support meetings allow participants to motivate each other and to change eating habits in the long term.

Weight Watchers Diet - Introduction

Introduction

Weight Watchers diet, created in the United States in 60 years, is a unique method of lessening, associate for the first time a diet based on a points system and psychological support.

The points drawn up by Weight Watchers diet is an innovation in the lessening of dietelor and enjoyed a huge success in Britain, Ireland, Australia and the United States. The method is flexible, easy to use and can be passed regardless of your software

To effectively weak and will maintain silueta is not enough kilograms loss in excess. In addition, you must quit all wrong eating habits acquired in the course of life. This may be done with the points of Weight Watchers diet.


How does Weight Watchers diet?

Weight Watchers diet follow 3 simple rules:

1. Each person has a number of points, defined according to certain criteria (age, sex, weight, height, physical activity daily).

The table below indicates the number of points allowed each day.

Weight current Women Men over 16 years over 18 years Teenagers

Under 64 kg 18 20 24
Between 64 and 74 kg 20 22 26
Between 74 and 94 kg 22 24 28
Between 94 and 109 kg 23 25 29
Between 109 and 124 kg 24 26 30

2.For each kind of food there is a certain number of points, calculated from the number of calories and fat per 100 grams. As the food contains more fat, so valoreaza more points.


3.Activitatea physics allows you to gain bonus points which can be used to offer small pleasures gurmande.

All you have to do is to make nutrition control not to exceed the number of points allowed.

The World`s 10 Most Disgusting Candies Ever

Candy is normally a tasty little sweet treat designed to give pleasure to all. However, that is not always the case, as this list proves. For some unknown reason, some candy manufacturers have recently started producing the most disgusting candies you could image (they must be running out of ideas). Here is our list of the most disgusting candies you could ever eat.

1. Ear Wax Candy

I don’t care how this candy tastes, who in their right mind would enjoy scraping ear wax out of a plastic ear for eating? The whole idea just makes me want to gag! It even comes with its own swab. How many kids are going to start digging in their ears after they run out candy I wonder? Smart.

2. Candy Scabs

The gross factor in these candies is not their flavor, but the fact that they are designed to look like scabs - complete with plasters. I could possibly cope with that, but just imagine this scenario: Johnny and Jimmy are playing hide and seek. Jimmy hides in the bush that his dog Rover just recently pooped in. Jimmy inadvertently gets Rover’s poop on his hand and doesn’t realize it. They finish playing and mommy gives them some Candy Scabs to eat. Jimmy sticks it on his hand, pulls it off, and…. I think you get the picture. Dumb idea.

3. Dubbel ZoutDubbel Zout

The first thing this Dutch candy has going against it is that it is licorice flavored. I know a lot of people like the taste of licorice, but a lot of people voted for George Bush too - it doesn’t make it right. The next problem here is that this is licorice made with an enormous amount of salt. That’s right - it is salt “candy”. Add to that the fact that it looks like something you would expect to find on the floor of an English nightclub, and you have the makings of one of the worst candies ever.

4. Hotlix Candy

Okay - it is sweet - I will give them that, but inside each of these tasty candies is a REAL LIFE scorpion. Yup - when you lick through the sugar coating, you get to chow down on scorpion guts. Whoever came up with this candy needs to be forced to eat some Dubbel Zout.

5. Gorilla Boogers

We are really walking a thin line with this one - gorilla boogers are sweetened dried black beans (popular in Asian cooking). I was on holiday in korea once and had some of their sweet bean candy (they beat the beans to a pulp then shape it in to small bite sized pieces). It tasted like dirt. These boogers are made from the same beans. They taste like dirt too. Sweetened dirt. Enough said.

6. Ant Candy

Like the scorpion candy above, this is basically a lump of melted sugar with a bunch of dead ants thrown in to it. Of all the things in the world that they could have thrown in to their candy, what the hell made them choose ants. How does this stuff get past the FDA?

7. Jane-Jane Tasty Tuna Tidbits

Tuna was invented by mother nature for hippy vegetarians and people trying to shed some fat - so how has it managed to find its way in to candy? The main ingredient in these little blobs of sugary disgustingness is tuna. After that comes a bunch of chemicals of unknown origin, and finally sugar. Seriously - who would eat fish flavored candy?

8. Crick-Ettes

Just because Moses and the Jews ate locusts in the desert doesn’t mean anyone should do it now! These are real crickets sprinkled with a variety of flavors. I realize that chips (which they are similar to) are not usually labeled as candy, but they are so gross (and both are equally bad for you) that they deserve a spot here. Anyone that eats these things by choice deserves to be hit with a plague of boils.

9. Durian Candy

Durian fruit is a common fruit in Southeast Asia. To people unfamiliar to it, it usually evokes feelings of utter disgust. One food writer said: “its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock.” You are not even allowed to bring this stuff in to hospitals or hotels in South East Asia. In Singapore, they have signs that forbid you from taking it on the public transport system (see here). That is how disgusting it is. So, it makes a lot of sense to make candy out of it. Not. But there you have it - someone has done it. This one was nearly number 1 on the list, until we discovered BeanBoozled…

10. BeanBoozled

BeanBoozled are jellybeans made by the company that brought us Gourmet JellyBeans. In a box of BeanBoozled we find 10 colors of beans and 20 flavors - every color has one tasty flavor, and a disgusting flavor - the idea is that you never know whether you are about to get a good one or a bad one. This makes it ideal for party games. So - why is this number one on the list? After you read the selection of “bad” flavors, you will understand: Skunk Spray, Moldy Cheese, Baby Wipes, Rotten Egg, Vomit, and more. And guess what? They really taste like their names. Next time you are watching a movie in the dark with friends, slip a few of these in to their bag of jellybeans for a great gag (literally).

BON APETTIT!

Healthy Diet

Healthy Diet

A healthy lessening diet is the one that reduce consumption of calories, providing the necessary nutritional principles of the body. Dietele strict and exaggerated physical efforts are not an option indicated. Our body needs slow changes in supply and physical activity. For example, a sedentary person should not begin directly with one hour of exercise or sport demanding, because you get a result opposite to that desired. Not only fatigue that is installed will lead to the abandonment of deterrence and any other attempts of this kind, but the person will expose the risk of accidents.

In addition, strict diets leading to the formation of a vicious circle: lose a few kilograms, which immediately put them back, sometimes in larger number (the famous yoyo effect), then a regular new regime to escape lessening of kilograms added because of the first diets.

An effective programme of lessening should include:

• a healthy supply
• a balanced nutrition
• Physical activity frequency

Diet and caloric needs
The body uses food to gain energy. The surplus energy is stored as body fat. Thus, if a person consumes more than the body needs for daily activities and maintaining cells, will get fat.

To weak, as the body needs to use these deposits of fat. The most effective way to achieve this is: reducing the number of calories consumed increase the level of physical activity.

This explains that in nutricionist put emphasis equally on diet and physical activity.

Reducing consumption of calories and nutrition habits not amend equate to renounce all your favorite sweets. On the contrary, they can be consumed, but in moderate amounts, for example, only at special occasions.

A reduction of 300 to 500 the number of calories consumed daily, has the decrease effect with 1 kg per week. This is a realistic goal, which, although may seem a bit, equally with a lessening of 18 to 20 kg per year!

Steps small but sure
Small changes may cause unexpected high. Thus, consumand a cracker on the extra day, you can get fat with 2.5 kg per year - give up the cracker and you weak in the same measure.
It is easier to substitute whole milk with the (semi)-skimmed or to find time every morning for breakfast than to adapt to the rules of a very strict diet.
You have to think at lessening as a permanent change your food habits. While lessening targets are set in a period of several weeks, the ultimate aim is to maintain the weight gained within a few months and even years.
There is no short lessening for a healthy and easily maintained. Dietele hipocalorice (under 1500 calories a day) descres body, are hard to follow and does not represent a long-term solution.

Reducing consumption of calories
To weak, should consumam fewer calories than the body uses. This does not mean necessarily that we should eat less. We can continue to enjoy our favorite foods and also to maintain regular and a healthy lifestyle with the help of simple methods:

Preparation of variations of the favorite food, but with fewer calories - replacing ingredients rich in calories with fruits and vegetables. Water and fibres from fruit and vegetables give volume, so you can eat the same amount of food, but consumand fewer calories. Fruits and vegetables have a low fat content and calories.
Choose milk, sorts of meat and no fat. They not only help you weight loss, but prevent and increase blood pressure.
Make daily movement. Get involved in any type of physical activity - dancing, gardening, walking, tennis or golf. All these help you a state of physical and mental well, scapand at the same time kilos more.

Resumption of physical activity
Choose an activity fun and easy to carry out, in terms of location and cost, which was a integrate in daily routine. Even light physical activity - walking for 20 minutes - can be beneficial, if done most days in weeks.

There are a lot of ways to increase the level of physical activity: sports team, sessions of aerobic, jogging, walking, swimming and cycling. All these will help you with calories burn and fat.

Chicken Stock

Chicken Stock

Serves:8 ( 10X250ml/8floz servings)
Fibre 1.2g, protein 25g, fat 12.5g
Calories/serving: 237
WWpoints per serving 5

• 1 chicken, about 2kg/4 1/2lb, rinsed
• 3 litres/5 pints cold water
• 1 teaspoon salt
• 2 celery sticks, chopped
• 1 small onion, peeled and chopped
• 1 parsnip, peeled and diced
• 1 tablespoon chopped parsley
• 1 bay leaf
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
• 1 chicken stock cube (preferably Knorr)

1. Place the chicken in the cold water in a large saucepan and bring to the boil over a medium heat. Skim off any foam that forms on top of the water as the chicken cooks.
2. When the water is boiling add the remaining ingredients, cover and simmer until the chicken is tender, which should take about 1 1/2 hours.
3. Leave the liquid to cool, then remove the chicken and strain the stock. Chill the stock in a covered container in the refrigerator; once thoroughly chilled remove the layer of fat that will rise to the top.
4. Use as directed in recipes. The chicken and vegetables may be returned to the stock for a chicken soup meal or you can use the chicken to make Chicken Salat.

Beef Stock Recipe - 3 points

Beef Stock

Serves 8 ( 10X250ml/ 8floz serving)
Fibre 0.8g, protein 15.2g, fat 4.9g
Calories/serving: 117
WWpoints per serving: 3

• 900g/2lb stewing steak
• 1 teaspoon salt
• 3 litres/5 pints cold water
• 8og/3oz diced onion
• 6og/2 1/2oz diced carrot
• 6og/2 1/2oz diced celery
• 11og/4oz diced tomato
• 15g/1/2 oz chopped green pepper
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped parsley

1. Place the meat and salt in a saucepan with the cold water and bring to the boil over a low heat. Skim any foam off the top, then cover and simmer for 2 1/2 hours.
2. Add the vegetables and seasonings and cook slowly for an additional 1 1/2 hours. Remove the meat and serve with Mustard Sauce. Strain the stock and use as directed in recipes.

Egg Salad Recipe - 7 points

Egg Salad

Serves: 4
Fibre 0.2g, protein 11.2g, fat 32.7g
Calories/serving: 355
WWpoints per serving: 7

• 8 hard-boiled eggs
• 125sml/4floz mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground
• black pepper
• 3og/1oz finely chopped celery

1. Chop the eggs roughly, or push them through the large-holed side of a box grater.
2. In a large mixing bowl, mix the eggs with the mayonnaise, mustard, salt and pepper. Stir in the chopped celery, if using. Serve immediately.