Weight Watchers Recipes and Diets

Weight Watchers Recipes: Lemon-basted Roast Chicken

2008-08-30T10:51:00.000-07:00

Lemon-basted Roast Chicken

Serves: 4
Calories/serving: 331
WW points per serving: 8
Fat: 17g
Protein: 0.2g

4 chicken portions (legs or breasts with wings)
1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh, finely chopped
1/4teaspoon garlic powder
6og/2 1/2oz butter
salt and freshly ground black pepper to taste
9oml/3floz fresh lemon juice

1. Preheat the oven to 2oo°C/40O°F/gas 6.
2. Sprinkle the chicken with the oregano and garlic powder. Melt the butter in a roasting tin or casserole dish, add the chicken and turn to coat. Sprinkle with salt and pepper.
3. Roast the chicken skin-side up, uncovered, for 30 minutes or until golden brown. Turn the pieces over and continue roasting until brown, about 30 more minutes. Squeeze the lemon juice over the chicken.
4. Cover and leave the chicken to rest in the turned-off oven for 15 minutes. Remove to a platter and serve.

Weight Watchers Recipes: Chicken Cacciatore

2008-08-30T10:45:00.000-07:00

Chicken Cacciatore

Serves: 6
Calories/serving: 402
WW points per serving: 9

1 2.2kg/5 lb chicken, jointed into 8 pieces
125ml/4floz olive oil
6og/2 1/2oz butter
6og/2 1/2oz chopped onion
225g/8oz shiitake mushrooms, sliced
3 cloves garlic, peeled
185ml/6floz dry white wine
2 bay leaves
1 teaspoon chopped basil
1/2 teaspoon freshly ground black pepper
8oml/2 1/2floz prepared tomato sauce or passata
salt to taste

1. In a large frying pan, saute the chicken in the olive oil until light golden brown - this should take about 20 minutes.
2. Melt the butter in a separate frying pan, then add the onion and mushrooms and saute until golden. Add the garlic and cook for 4 more minutes.
3. Spoon the mushrooms, onions and garlic over the chicken and pour on the wine. Add the bay leaves, basil and pepper. Simmer for about 15 minutes, partially covered, then stir in the tomato sauce or passata and add salt to taste. Cook, uncovered, over a low heat for about 15 more minutes then serve.

Weight Watchers Recipes: Fried carrots and green chillies

2008-08-30T10:31:00.000-07:00

Fried carrots and green chillies

SERVES: 4
CALORIES/SERVING: 59
WW POINTS PER SERVING: 1
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES

450g (1lb) carrots, coarsely grated
1 red onion, sliced
2 small green chillies, sliced
pinch of stock powder
1 tsp cumin seed
1 tsp ground coriander
zest and juice of 1 lime

1 Using the coarse side of a cheese grater, grate the carrot into a large mixing bowl. Add the onion along with the remaining ingredients and mix well.
2 Preheat a wok or non-stick deep-sided frying pan. Add the carrot mixture and cook quickly over a high heat for 5-6 minutes, tossing well.
3 Serve hot as a vegetable accompaniment or cold as a spicy salad.

Weight Watchers Recipes: Garlic mushrooms

2008-08-30T10:23:00.000-07:00

Garlic mushrooms

SERVES: 4
CALORIES/ SERVING: 74
WW POINTS PER SERVING: 1
PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES

225g (1oz) (8oz) baby button mushrooms, wiped
225g (l1oz) (8oz) open cap mushrooms, wiped and sliced
150g (5oz) shiitake mushrooms, wiped and halved
1 tsp medium sherry
1 tsp soy sauce
Fry Light garlic spray
for the topping
25g (loz) fresh white breadcrumbs
25g (1 oz) freshly grated Parmesan cheese

1 Preheat a large non-stick frying pan and spray with a little Fry Light garlic. Add the prepared mushrooms and stir-fry for 5 minutes.
2 Add the sherry and soy sauce to the pan, toss thoroughly and cook for a further 2-3 minutes.
3 Spoon the cooked mushrooms into four individual serving dishes.
4 For the topping, mix together the breadcrumbs and Parmesan and scatter over each dish. Spray the top of each one with a little Fry Light garlic and place under a medium hot grill for 3-4 minutes, until golden and crispy. Serve immediately.

Strange Food Around the World: Why it’s Difficult to Shop in Foreign Countries…

2008-08-27T03:50:00.000-07:00

Debt Program

2008-08-21T12:50:00.000-07:00

A debt is created when a creditor agrees to lend a sum of assets to a debtor. In modern society, debt is usually granted with expected repayment; in many cases, plus interest. Historically, debt was responsible for the creation of indentured servants.

Oprah challenged Americans to get out of debt. Oprah teamed up with three of the nations top financial experts to create a step-by-step action plan to show her viewers how to get out of debt. Debt Diet program is designed to reduce debts down. Now that’s some serious debt loss! So call and let the expert Debt Diet advisors answer your questions and see if we can get you started on a proven program to be debt free fast!

But remembre that the best debt and bill consolidation plans is to control spending!

Weight Watchers Recipes: Lamb chasseur

2008-08-21T08:02:00.000-07:00

Lamb chasseur

SERVES: 4
CALORIES/ SERVING: 328KCAL
WW POINTS PER SERVING: 6
PREPARATION TIME: 15 MINUTES
COOKING TIME: 40 MINUTES

Allow the meat to stand for 10 minutes after cooking. This aLlows the joint to relax and makes it easier to carve.

450g (1 lb) leg of lamb, fat removed
2 medium red onions, sliced
2 garlic cloves, crushed
150ml (1/4pint) vegetable stock
1 tbsp plain flour
150ml (1/4 pint) red wine
1 X 400g can chopped tomatoes
1 tbsp chopped fresh tarragon
115g (4oz) button mushrooms
salt and freshly ground black pepper

1 Preheat the oven to 180C, 350F, Gas Mark 4.
2 Preheat a non-stick frying pan until very hot. Add the lamb and quickly brown on all sides, then transfer the meat to an earthenware dish.
3 Add the onions and garlic to the frying pan and cook until lightly coloured. Add 2-3 tbsps of stock and sprinkle the flour over. Cook briefly then gradually mix in the remaining stock, wine and chopped tomatoes. Bring to the boil and stir in the tarragon and mushrooms. Season with salt and black pepper. Pour the sauce over the lamb and cover with a lid.
4 Place in the oven and bake for 40 minutes until tender.
5 Before serving, scoop any fat from the top of the dish with a small ladle, then remove the meat from the sauce and place on a serving plate. Adjust the consistency of the sauce by
reducing in a saucepan over a high heat. Serve the lamb with the sauce.

Wedding Catering

2008-08-18T04:04:00.000-07:00

Weddings are as we know events that are filled with joy and yet intermingled with that sorrow. To make sure that the guests have no time to grieve there are many wonderful forms of entertainment and food are laid out for this purpose.
So, important events demand exceptional food. If you are planning an event for your wedding in South Florida, you can consider about Alexander Event . Other specialties offered are included such as anniversary and birthday parties, bar and bat mitzvahs, engagement parties, communions, weddings, baptisms and corporate events.
This site is a great resource for your cater needs as it provides the finest of foods and services in South Florida. With over 25 years experience, they have been awarded the most prestigious Catering Awards in South Florida for Fort Lauderdale Gourmet Caterer. Find out more about Wedding Fort Lauderdale at Alexanderevent.com. They will handle all aspects of your event including floral and decor services, entertainment and rental equipment and location selections. So whatever you are planning, let them make it memorable by making it perfect.

Pecan Orange Macaroons

2008-08-13T07:55:00.000-07:00

Pecan Orange Macaroons

30 macaroons

Calories per 2 macaroon: 62
WW points per 2 macaroon: 1

90g/3 1/2oz unsweetened flaked coconut
40g/1 1/2oz pecans, lightly toasted and finely chopped
2 tablespoons double cream
1/4 teaspoon pure orange extract
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
11og/4oz granular sugar substitute

1. Preheat the oven to 18o°C/35o°F/gas 4.
2. Mix the coconut, pecans, cream and orange extract together in a bowl.
3. Beat the egg whites until thick and foamy. Add the cream of tartar and the sugar substitute gradually, beating until stiff peaks form. Gradually fold in the coconut mixture.
Line two baking trays with parchment paper and drop slightly rounded teaspoonfuls (walnut size) onto the sheets. Bake for 10 to 12 minutes until the tops are lightly browned and the bottom is golden. Cool on a wire rack.

Few Barbeque Tips

2008-08-13T01:36:00.000-07:00

Barbecue or barbeque is a method and equipment for cooking nutrient, oftentimes meat, with the utility and hot gases of a flaming, ventilation wood, or hot coals of grey and may countenance employment of a steep, flavor rub, or tacking sauce to the meat. The period as a noun can relate to foods stewed by this method, to the cooker itself, or to a set that includes
such food. The term is also misused as a verb for the act of preparation food in this conduct. Barbecue is usually roasted in an outdoor environment hot by the ventilation of flora or grey. Restaurant barbecue may be grilled in cosmic brick or conductor ovens specially designed for that intent.

And with all these recipes for everything from cooked bananas to peaches and dry rubs for ribs, barbecues aren't just for cookery steaks and burgers anymore.

Here are several cookout cookery tips.

- One of the benefits of using a kettledrum dish is the lid. With a obedient lot of coals fiery rise we can put the lid on the barbie and use it similar an oven.This is real liberating when intellection of recipes - everyone can prepare sausages and burgers but hit you ever reliable shark kebabs with butternut squash and asparagus? Foil, a lid for your dish and a little imaginativeness can ply you some real different barbequed menus.
-Monkfish is one of the few search that barbeques real vessel - it is just meaningful sufficiency to consider together compartment. Shark kebabs on herb skewers with ciabatta and pancetta, beauteous! Salmon and tuna also go truly vessel on the rack, but otherwise you would belike impoverishment to lie at full fish equivalent sea vocaliser or trout if you necessity to navigator seek on your barbeque.
There are many vegetables that go really fountainhead on the dish too. Try par boiling infant new potatoes then making a bag out of whatever tin picture add olive oil,seasoning and many unsalty rosemary and pop them on the dish. You can use the selfsame model for most veggies but if you are preparation asparagus equivalent that try to head careful to fix them dull so they all make evenly. Unsoured potatoes you can rightful removal off and caress on unit enwrapped in image. Butternut crush you testament poverty to person and concavity out the seeds then displace in attention. Timing these veggies is rattling quite rough; as it will depend on the filler of the veg and the temperature of the barbeque but I would say as a conception of molding they give know some the unvaried case as they would in an oven.

Weight Watchers Diet

2008-08-13T00:30:00.000-07:00

The Weight Watchers Diet Announcement includes a group of variant foods with no content state off limits. The benefits of pursuing the Weight Watchers Fasting Drawing are that you go to group meetings. Many members reason it is this strengthener and act that keeps them convergent on their metric release goals. Galore people may ask how to lose pounds winged on weight watchers? Can it be finished, Weight Watchers complex on a larghissimo sensible grouping?

The component of the diet arrangement includes investigating points on a regular component. Each matter has a certain assets of allocated points. Erst you join Weight Watchers you give receive a product ladened of collection and all the nutrient points. You will anticipate your daily quantity of points tolerance supported on your coefficient, superlative and gender.

You can also acquire extra points for physiological reflexion and practice. This is discriminating because there is a reinforced grandness on activity and utilise on the Weight Watchers Fasting Plan.

Chicken Stuffed with Goat's Cheese

2008-08-12T07:08:00.000-07:00

Chicken Stuffed with Goat's Cheese

Serves: 4
Calories/servinig: 243
WW points per serving: 4
Fibre: o.3g Protein: 33g Fat: 9.5g

6og/2 1/2oz goat's cheese. crumbled
2og/3/4oz finely chopped basil
1 tablespoon chopped sun-dried tomatoes in olive oil
1 small onion, peeled and finely chopped
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, finely chopped
1/2 teaspoon salt
4 skinless chicken breast fillets
6oml/2floz dry white wine

1. Preheat the oven to 18o°C/35o°F/gas 4. Oil a glass baking dish.
2. In a small bowl combine all the ingredients except the chicken and wine and blend well. Pound the chicken breasts until thin, then spread the mixture evenly on to the breasts and roll them up. Fasten with cocktail sticks.
3. Arrange the chicken in the baking dish so the rolled breasts do not touch each other. Pour the wine over the chicken rolls and bake for 45 minutes.

Spanish Chicken

2008-08-12T06:54:00.000-07:00

Spanish Chicken

Serves: 4
Calories/serving: 541
WW points per serving: 10
Fibre: o.5g Protein: 51 Fat: 59g

1 x 2.2 kg. 5lb chicken, jointed into 8 pieces
6oml/2ftoz sunflower oil
2 cloves garlic, peeled
3 tablespoons fresh lemon juice
1 teaspoon grated orange zest
2 bay leaves
125ml/4floz vinegar
25oml/8floz white wine
250ml/8floz Chicken Stock
1/2 teaspoon freshly ground black pepper
salt to taste

1. Rinse the chicken and dry with kitchen paper.
2. Heat the oil in a frying pan and lightly brown the chicken over a medium heat. Transfer the chicken to a saucepan.
3. Combine the remaining ingredients and pour over the chicken. Simmer, covered, for 1 hour. Add more Chicken Stock, if necessary, to keep the chicken covered.
Serve warm or chilled.

Weight Watchers Recipes: Orange and fennel Greek salad

2008-08-10T11:42:00.000-07:00

Orange and fennel Greek salad

SERVES: 4
CALORIES/SERVING: 82
WW POINTS PER SERVING: 1
PARATION TIME: 10 MINUTES
COOKING TIME: 20 MINUTES

2 small heads fennel, finely sliced
2 large oranges, peeled and segmented
2 tbsps fruit vinegar
115g (4oz) Quark low-fat soft cheese
1 garlic clove, crushed
1 tbsp chopped fresh basil
1 romaine or crisp lettuce
1/2 cucumber, peeled and diced
1 small red onion, finely sliced
1 beef tomatoes, cut into chunks
a few black grapes
salt and freshly ground black pepper
chopped fresh flat-leaf parsley to garnish

1. Place the fennel in a bowl with the oranges and the fruit vinegar.
2. Mix together the Quark, garlic and basil, and season with salt and pepper. Using a teaspoon, take small amounts of the cheese mixture and roll into balls.
3 Arrange the salad leaves on a serving plate. Add the cucumber, onion, tomato and grapes. Arrange the cheese balls on the leaves and spoon the marinated fennel and oranges on top.
4. Sprinkle with parsley and serve.

Weight Watchers Recipes: Tomato, spinach and balsamic onion salad

2008-08-10T11:32:00.000-07:00

Tomato, spinach and balsamic onion salad

SERVES 4
CALORIES/SERVING: 59
WW POINTS PER SERVING: 1
PREPARATION TIME: 15 MINUTES
COOKING TIME: 10 MINUTES

1 red onion, finely sliced
1 tsp lemon thyme
2 tbsps good-quality balsamic vinegar
4 ripe vine tomatoes
225g (8oz) young baby spinach or ruby chard

for the dressing

150ml (1/4 pint) vegetable stock
2 good handfuls fresh basil
1 garlic clove, crushed
1 tbsp cooked chestnuts, peeled and finely chopped
salt and freshly ground black pepper

1 Preheat a non-stick frying pan or wok. Add the onion and dry-fry for 2-3 minutes until soft. Add the thyme and balsamic vinegar and allow to cool.
2 Place all the dressing ingredients in a blender or food processor and blend until smooth.
3 Assemble the salad by mixing the tomatoes, spinach and balsamic onions together. Serve the dressing separately.

Weight Watchers Recipes: Stuffed Leg of Lamb

2008-08-10T11:21:00.000-07:00

Stuffed Leg of Lamb

Serves: 8
Calories/serving: 436
WW points per serving: 8
Fibre: o.5g Protein: 37g Fat: 21g

3og/1oz butter
45og/1lb minced veal or beef
3og/1oz onion, peeled and chopped
1 clove garlic, peeled and finely chopped
125ml/4floz white wine
25oml/8floz prepared tomato sauce or passata
1 tablespoon chopped dill
1 tablespoon chopped parsley
50g/2oz grated Parmesan cheese
salt and freshly ground black
pepper to taste
1 leg of lamb, boned and flattened

1. Preheat the oven to 15o°C/3oo°F/gas 2.
2. Melt half the butter in a heavy frying pan. Add the minced meat, onion and garlic and brown lightly. Pour the wine into the pan slowly and cook for 2 minutes. Add the tomato sauce or passata, dill and parsley and cook over a medium heat for 10 minutes, or until the liquid has been absorbed. Remove from the heat, then sprinkle with Parmesan cheese, salt and pepper.
3. Wipe the lamb with damp kitchen paper and sprinkle with salt and pepper. Spread the minced meat mixture on to the lamb and roll up carefully with the minced meat inside. Use skewers to fasten the lamb securely or tie with string.
4. Melt the remaining butter in a medium-size roasting tin. Add the lamb and brown over a medium heat.
5. Bake for 2 hours or until the meat is tender. (If the tin gets dry, add 2 or 3 tablespoons water.)

Spicy Spare Ribs

2008-08-10T11:12:00.000-07:00

Spicy Spare Ribs

Serves: 4
Calories/servinig: 644
WW points per serving: 12
Fibre: 1g Protein: 51g Fat:54g

1.8 kg/4lb pork spare ribs, or beef ribs
1 tablespoon paprika
2 teaspoons chilti powder
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 230°C/450°F/gas 8.
2. Place a single layer of ribs, meaty side down, in a shallow roasting tin. Roast for 30 minutes, then drain off the fat.
3. Combine the rest of the ingredients and sprinkle evenly over the ribs.
4. Turn the oven down to 18o°C/350°F/gas 4. Roast the ribs, meaty side up, for a further 30 minutes to 1 hour for pork spare ribs. Beef ribs will take about 1 to 1 1/2 hours.

Chocolate - Can You Eat This?

2008-08-08T13:28:00.000-07:00

Mmmm, chocolate. There's sweet milk chocolate and rich dark chocolate - and, of course, chocolate syrup, chocolate cake, chocolate chips and chocolate bars.

See some very yummy and eminently edible chocolates and candy...

Weight Watchers Recipes: Japanese Egg Custard

2008-08-07T09:14:00.000-07:00

Japanese Egg Custard

Serves: 6
Calories/serving: 126
WW points per serving: 2
Fibre: 1g Protein: 13g Fat 5g

140g/ 5oz cooked chicken, finely chopped, or raw prawns, peeled and finely chopped
3 water chestnuts, finely chopped
6 mushrooms, finely chopped
2 spring onions, chopped
1 tablespoon sherry
4 eggs, beaten
1 teaspoon salt
75oml/1 1/4 pints Beef Stock
12 spinach or lettuce leaves

1. Preheat the oven to 15o°C/3oo°F/gas 2.

2. Combine the chicken or prawns, water chestnuts, mushrooms, spring onions and sherry in a bowl. Mix well, then divide the mixture evenly between six ramekins.
Beat the eggs, salt and Beef Stock together. Pour into the ramekins and cover with the spinach or lettuce leaves.
3. Place in a large roasting tin and pour in enough boiling water to come halfway up the sides of the ramekins. Cover the tin with foil and bake for 30 minutes or until the mixture is set. Serve in the ramekins.

Weight Watchers Recipes: Cold Avocado Soup

2008-08-07T09:04:00.000-07:00

Cold Avocado Soup

Serves: 6
Calories/serving: 97
WW points per serving: 1
Fibre: 1.7g Protein: 1.2g Fat: 9.2g

1 avocado (about 5oog/1lb 2oz), peeled, stoned and finely chopped
45ml/1 1/2 floz fresh lime juice
1/2 teaspoon salt
pinch freshly ground black pepper
pinch nutmeg
750ml/1 1/4 pints Chicken Stock
6oml/ 2floz double cream.
whipped, to top nutmeg, to top

1. Place the avocado, lime juice, salt, pepper and nutmeg in a blender and add t25ml/4floz of the Chicken Stock. Blend for 30 seconds at high speed, then pour into a large bowl.

2. Whisk in the remaining stock and chill until icy cold.
3. Serve in soup bowls garnished with a spoonful of whipped cream and a sprinkle of nutmeg.

Weight Watchers Recipes: Griddled asparagus with fresh lemon

2008-08-07T08:52:00.000-07:00

Griddled asparagus with fresh lemon

SERVES: 4
CALORIES/SERVING: 88
WW POINTS PER SERVING: 1
PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES

2 bunches (1 kg/2lb) fairly thick fresh asparagus
1 vegetable stock cube
1 lemon, cut into quarters
1 tsp cracked black pepper
2 tbsps Parmesan shavings

1 Trim or break the asparagus stems off. Using a vegetable peeler, shave away 5cm (2in) from the base of each stem. Blanch by placing in a pan of boiling water with the vegetable stock cube, and cook for 3-4 minutes.
2 Drain the asparagus (you can retain the cooking water to use in soup and sauces).
3 Preheat a griddle pan until hot. Add the asparagus and cook for 2-3 minutes on each side until slightly charred. Squeeze the lemon juice over and season with cracked black pepper.
Serve hot, sprinkled with a few Parmesan shavings

Weight Watchers Recipes: Stir-fried mushrooms and peppers

2008-08-07T08:43:00.000-07:00

Stir-fried mushrooms and peppers

SERVES: 4
CALORIES/SERVING: 46
WW POINTS PER SERVING: 0
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

For added flavour add 7-2 crushed garlic cloves to the pan during cooking.

2 red and 2 yellow peppers, seeded and diced
225g (8oz) button mushrooms, rinsed
zest and juice of 1 lemon
1 tbsp light soy sauce
1 tbsp chopped fresh chives

1 Place the diced peppers in a bowl. Add the mushrooms, pour the lemon zest and juice and the soy sauce over and toss well to coat the vegetables.
2 Preheat a non-stick wok or pan. Add the vegetables and cook quickly over a high heat, tos cook evenly.
3 Pile into a serving dish and sprinkle with chopped chives.

Weight Watchers Recipes: Ginger and Apricot Pork Tenderloin

2008-08-04T09:23:00.000-07:00

Ginger and Apricot Pork Tenderloin

Serves: 4
Calories/serving: 218
WW points per serving: 4
Fibre: 0.5g Protein: 36.5g Fat:6g

2 whole pork tenderloins, about
675g/1 1/2lb in total 50oml/16floz Chicken Stock
3 tablespoons grated ginger root
2 tablespoons no-sugar-added apricot jam or no-sugar-added marmalade
2 tablespoons soy sauce
2 cloves garlic, peeled and finely chopped

1. Combine all the ingredients in a large bowl and marinate in the refrigerator for at least 2, and up to 6, hours.
2. Preheat the oven to 200°C/40o°F/gas 6.
3. Place the pork in a roasting tin, discarding the marinade, and roast for 20 minutes or until a meat thermometer registers 8oDC/16o°F. When cooked, leave the pork to stand for 10 minutes before slicing, for easier carving.

Weight Watchers Recipes: Pork Loin with Mustard

2008-08-04T09:16:00.000-07:00

Pork Loin with Mustard

Serves 6
Calories/serving: 255
WW points per serving: 5
Fibre: og Protein: 24g Fat: 15g

6 x 1-cm/1/2-in slices of boneless pork loin
salt and freshly ground black pepper to taste
1 tablespoon olive oil
30g/1oz shallots, peeled and chopped
6oml/2floz dry white wine
185ml/6floz Chicken Stock
2 teaspoons granular sugar substitute
1 tablespoon Dijon mustard

1. Season the pork well with salt and pepper.
2. Heat the oil in a large frying pan over a medium heat but do not allow it to smoke. Fry the pork until cooked and brown, then transfer to a plate and cover to keep warm. Lower the heat, add the shallots to the pan and cook for about 3 minutes.
3. Pour in the wine and simmer until the liquid has reduced by half. Add the Chicken Stock and sugar substitute and whisk the mixture as it boils until the liquid is reduced by half. Add the pork and simmer for about 2 minutes until it is warm and has absorbed some of the sauce. Remove the pork to a serving plate then whisk the mustard into the sauce, adjust the seasoning, and spoon the remaining sauce over the pork.

Weight Watchers Recipes: Seafood Ceviche

2008-08-04T09:12:00.000-07:00

Seafood Ceviche

Serves: 4
Calories/serving: 380
WW points per serving: 7

450g/1lb whitefish (or trout) cut into bite-size pieces
45og/1lb medium prawns, shelled and deveined
45og/1lb queen scallops
185ml/6floz fresh time juice
185ml /6flo2 fresh lemon juice
1 teaspoon finely chopped garlic
6 slices root ginger, peeled
1 medium red onion, peeled and thinly sliced
2 tablespoons chopped coriander

1. Rinse and dry the fish and shellfish on kitchen paper.
2. Mix all the remaining ingredients together and place in a glass baking dish just large enough to hold the fish, prawns and scallops.
3. Add the fish, prawns and scallops to the baking dish and toss well. Refrigerate for 4 to 6 hours until the fish and shellfish are opaque and appear to have been cooked. This can be drained and kept in the refrigerator for one day. Serve cold.

Phentramin-D

2008-08-01T02:50:00.000-07:00

The vast majority of us struggle with weight loss and dieting, and it often feels like an uphill battle. Each time we embark on a new diet program or diet pills, we feel tremendous hope that quickly dissipates when the diet pills and programs do not work.

Of course, in the diet pill industry, for every diet pill that produces results, there are ten more that do not live up to their claims. It is critical to thoroughly research which diet pills actually work; most diet pills available on the market contain weak herbal extracts that do not trigger
any metabolic reactions, and thus, you waste your time, hope, and money.

After a number of trials and scientific tests, Phentramin-D was released to the public. It has impressed not only us, but a number of over weight consumers. It is unique in the fact that its formula offers the same energy boost and appetite suppression without the harsh side effects of prescription Phentermine.

Many companies developed the product review through individual testing, combined with the overall results for users in related forums, and Phentramin-D is one product that can help you achieve your weight loss goals.

The study shows that 95% of customers that were interviewed agree that Phentramin-D is undoubtedly more effective than original Phentramin for weight loss and appetite suppression.

Weight Watchers Recipes: Quick sausage

2008-07-31T07:33:00.000-07:00

Quick sausage

SERVES: 4
CALORIES/ SERVING: 234
WW POINTS PER SERVING: 4
PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES

For extra flavour, you can add / tsp red chilli paste along with the canned tomatoes.

1 X 400g pack low-fat sausages
1 onion, chopped
1 garlic clove, crushed
1/2 red and 1/2 green pepper, seeded and chopped
1/2 medium courgette, chopped
1 X 415g can baked beans
1 X 400g can chopped tomatoes
1 tsp red chilli paste (optional)
2 tsps Worcester sauce
1 tsp tomato puree
1 tsp mixed herbs
freshly ground black pepper

1 Grill the sausages until brown and cooked through.
2 Meanwhile, preheat a non-stick frying pan. Add the onion and garlic and dry-fry for 1 minute. Add the peppers and courgette, cover and continue cooking for a further 2 minutes.
3 When the vegetables are soft, add the baked beans, chopped tomatoes, chilli paste (if using), Worcester sauce, tomato puree and herbs and mix well. Simmer over a low heat for 10 minutes.
4 When cooked, cut the sausages into chunks and add to the vegetable mixture. Simmer for a furder 5 minutes, and add ground black pepper to taste.

Weight Watchers Recipes: Pastrami hotpot

2008-07-31T07:27:00.000-07:00

Pastrami hotpot

SERVES: 4
CALORIES/ SERVING: 259
WW POINTS PER SERVING: 5
PREPARATION TIME :10 MINUTES
COOKING TIME: 50 MINUTES

8 slices pastrami
8 long shallots, peeled
300ml (1/2pint) red wine
300ml (1/2pint) water
pinch of fresh thyme
2 tbsps gravy granules
4 large potatoes, peeled and sliced very thin
olive oil spray

1 Preheat the oven tol 80C, 350F, Gas Mark 4.
2 Wrap a slice of pastrami around each shallot and place in the bottom of an ovenproof dish.
3 Pour the wine and water into a saucepan. Add the thyme and bring to the boil. Stir in the gravy granules and allow to thicken. Pour the gravy over the meat, cover with the sliced potatoes and lightly spray with olive oil spray.
4 Place in the oven for 40 minutes until the potatoes are cooked through.

Weight Watchers Recipes: Duck in Red Wine

2008-07-29T07:40:00.000-07:00

Duck in Red Wine

Serves: 4
Calories/serving: 440
WW points per serving: 8
Fibre: 1.3g Protein: 31g Fat: 22g

3og/1oz butter, or rendered duck or chicken fat
1 2.2-2.6kg/5lb-5lb 12oz duck, skin removed, jointed into 8 pieces
a cloves garlic, peeled and finely chopped
5ooml/16floz dry red wine
5og /2 1/2oz mushrooms, thinly sliced
2 sprigs parsley, chopped
2 small bay leaves
1 teaspoon fresh thyme or 1/4 teaspoon dried
1 teaspoon salt
8 small white pickling onions, peeled
2 carrots, peeled and quartered

1. Preheat the oven to 18o°C/35o°F/gas 4.
2. Melt the butter or fat in a large frying pan. Add the pieces of duck and brown over a medium heat, then remove the duck with a slotted spoon to a casserole dish.
3. Add the garlic to the fat and cook for 1 minute.
4. Add the red wine, mushrooms, parsley, bay leaves, thyme and salt. Bring to the boil, stirring constantly, and cook until the sauce thickens.
5. Place the pickling onions and carrots into the casserole dish with the duck and pour over the sauce. Cover and bake for 1 hour.

Weight Watchers Recipes: Seafood pizza

2008-07-28T07:29:00.000-07:00

Seafood pizza

SERVES: 4
CALORIES/SERVING: 340
WW POINTS PER SERVING: 6
PREPARATION TIME :10 MINUTES
COOKING TIME: 15 MINUTES

for the dough

225g (8oz) strong white bread flour
1 tsp salt
15g (1/2oz) fresh yeast or 2 tsps dried
150ml (1/4 pint) warm skimmed milk

for the topping

300ml (1/2 pint) tomato passata
1 red pepper, seeded and finely chopped
1-2 fresh red chillies, sliced
1 tbsp chopped fresh oregano
450g (1Lb) mixed cooked seafood (prawns, mussels, squid)
2 tbsps low-fat salad dressing
50g (2oz) low-fat Cheddar cheese, grated a few basil leaves, shredded

1 Preheat the oven to 200C, 400F, Gas Mark 6.
2 Place the flour and salt into a large mixing bowl and make a slight well in the centre.
3 Dissolve the yeast in the milk, add to the flour and mix together with the blade of a round-ended knife, adding more liquid if required.
4 Turn out on to a floured surface and knead well to form a soft dough. Cover with a damp cloth for 10 minutes.
5 Knead the dough again. Divide into four equal parts. Roll out into four small circles and place on a non-stick baking tray.
6 For the topping, spoon the passata over the pizza bases, leaving a border around the edge of each one. Scatter with the red pepper, chillies and oregano and arrange the cooked seafood on top.
7 Mix together the salad dressing and the cheese and blob on top.
8 Bake the pizzas near the top of the oven for 10-15 minutes.
9 Just before serving scatter with the shredded basil. Serve hot.

Weight Watchers Recipes: Grilled lobster

2008-07-28T07:18:00.000-07:00

Grilled lobster

SERVES: 1
CALORIES/SERVING: 228
WW POINTS PER SERVING: 4
FAT: 3.4G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES

You can use cooked lobsters to save preparation time.

1 cooked lobster (approx. 500g)
14 tsp mustard powder
Vt tsp cayenne pepper
1 tbsp chopped fresh chives
150ml (1/2 pint) low-fat natural yogurt
25g (1oz) low-fat mature Cheddar cheese, grated
salt and freshly ground black pepper

1 Using a sharp knife, split the lobster in half lengthways by placing the point of the knife into the centre and pressing down through the shell. Remove the dark vein-like canal which runs along the length of the tail. Take out the meat from the main shell and place on a chopping board. Remove the stomach, which is under the head, and throw away. Throw away also the spongy material between the shell and the meat.
2 Chop the lobster meat and place in a small mixing bowl. You can add the liver, a soft creamy mass, to the meat.
3 Add the mustard, cayenne pepper, chives and yogurt. Season with salt and black pepper and mix the ingredients together. Carefully spoon the meat mixture back into the lobster shell
and sprinkle with the cheese.
4 Place under a hot grill until golden brown and piping hot.
5 Just before serving, crack the claws, using lobster crackers or a rolling pin to make it easier to remove the claw meat. Serve hot.

Weight Watchers Recipes: Salmon pasta salad

2008-07-28T07:05:00.000-07:00

Salmon pasta salad

SERVES: 6
CALORIES/SERVING: 280
WW POINTS PER SERVING: 5
FAT: 8.9G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

2 X175g (2 X 6oz) fresh salmon fillets, skinned and boned
1 tsp vegetable bouillon stock powder
225g (8oz) [uncooked weight] pasta shapes
1 vegetable stock cube
300ml (1/2 pint) virtually fat free fromage frais
juice of 1/2lemon
1 small red onion, finely chopped
1 tbsp chopped fresh chives
pinch of sweet paprika
fresh dill to garnish

1 Cook the salmon by poaching in a little water containing the stock powder for 8-10 minutes over a low heat. Lift the salmon from the pan and allow to cool.
2 Cook the pasta in a large saucepan of boiling water with the stock cube. Drain the pasta thoroughly and transfer to a mixing bowl. Add the fromage frais, lemon juice, onion, chives and paprika.
3 Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too
much.
4 Spoon into a serving dish and chill until required. Garnish with fresh dill.

Weight Watchers Recipes: Gnocchi

2008-07-27T06:07:00.002-07:00

Gnocchi

Serves: 8
Calories/serving: 460
WW points per serving: 9
Fibre: og Protein: 143 Fat: 44g

450g/1lb ricotta cheese, pressed of liquid
225g/8oz full fat soft cream cheese or Boursin cheese
3 eggs, beaten
15g/1/2 soy flour dash of salt, cayenne pepper and nutmeg
225g/8oz unsalted butter, melted
50g/2oz Parmesan cheese, grated

1. Push the ricotta cheese and soft cheese through a fine sieve. (The easiest and fastest way is with your hands.)
2. Beat the eggs into the mixture with an electric or rotary beater. Blend in the soy flour and seasonings, then refrigerate for about i hour.
3. Bring a large pot of water to the boil. Lower the heat to just simmering and drop the cheese mixture into the water by teaspoonfuls. (They will drop and then rise to the top.)
4. Allow the gnocchi to poach (simmer on top of the water) for about 20 minutes. Remove carefully with a slotted spoon and allow to drain on kitchen paper.
5. Put half the butter in a large baking dish then place the drained gnocchi on top. Cover with the remaining melted butter and grated Parmesan cheese.
6. Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.

Weight Watchers Recipes: Swede Fries

2008-07-27T05:49:00.001-07:00

Swede Fries

Serves: 6
Calories/serving: 91
WW points per serving: 1
Fibre: 2.6g • Protein: 1g Fat: 5.2g

1/2 large swede, peeled and quatered
30g/1oz unsalted butter
2 medium-size onions, peeled and thinly sliced
5 shiitake mushrooms, sliced thinly

1. Boil the swede in water until fork-soft. Drain and return to the pan. Heat the pan gently for 2 minutes to dry the swede, but do not let it stick. Slice the swede into coin-sized pieces, about 1 cm (1/3 inch) thick.
2. Melt the butter in a non-stick frying pan. Add the onions and saute until transparent, then add the mushrooms and continue sauteing until soft. Add the swede and saute until brown and crisp, then serve.

Weight Watchers Recipes: Turnips

2008-07-27T05:42:00.002-07:00

Turnips

Serves: 4
Calories/serving: 114
WW points per serving: 2
Fibre: 2.2g, protein: 2.6g, fat: 8.5g

4 medium-size turnips, trimmed
salt to taste
3og/1oz unsalted butter
3 rashers streaky bacon

1. Boil the turnips in salted water until fork-soft. Drain well and, using a potato masher, mash the turnips with the butter until smooth.
2. Fry the bacon in a non-stick frying pan. Remove the bacon but leave the fat in the pan. Spoon the turnips into the pan and saute until they are crispy. Remove to a bowl, crumble the bacon on top and serve.

Weight Watchers Recipes: Ratatouille

2008-07-27T05:28:00.000-07:00

Ratatouille

Serves: 8
Calories/serving: 111
WW points per serving: 2
Fibre: 3.1g Protein: 2.3g Fat:7.8g

6oml / 2floz olive oil
3 courgettes, unpeeled, quartered and cut into 2.5-cm/1-in lengths
1/2 aubergine, unpeeled, cut into 4cm/1 1/2in cubes
salt and freshly ground black pepper to taste
1 onion, peeled and chopped
5 cloves garlic, peeled and finely chopped
2 green peppers, deseeded and chopped
25oml /8floz prepared tomato sauce or passata
1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh, finely chopped
1 tablespoon basil, chopped
4 tablespoons finely chopped parsley
lemon wedges

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Heat half the olive oil in a large frying pan and add the courgettes, aubergine, salt and pepper. 3.Cook, stirring occasionally, for about 10 minutes.
4. Heat the remaining olive oil in another frying pan. Add the onions, garlic and peppers, and cook until lightly browned. Add the tomato sauce or passata and simmer, stirring occasionally, for about 10 minutes.
5. Add the courgette and aubergine to the tomato mixture, then mix in the thyme, basil and parsley. Pour into a casserole dish, cover, and bake for about 20 minutes or until the vegetables are tender.
6. This can be served warm, or cold with lemon wedges.

Weight Watchers Recipes: Cream Sauce

2008-07-25T08:24:00.000-07:00

Cream Sauce

Serves: 10
Calories/serving: 121
WW points per serving: 2
Fat 13, protein 1g, fibre 0g

120g,4 1/2oz unsalted butter
3 egg yolks
6oml/ 2floz water
6oml/2ftoz double cream
dash 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 constantly with a rotary or hand electric beater. Add the water and cream and continue to beat until the sauce thickens, which should take about 7 to 10 minutes. Sprinkle with nutmeg as a garnish, if desired.

Weight Watchers Recipes: Cannelloni

2008-07-25T08:06:00.000-07:00

Cannelloni

Serves: 4
Calories/serving: 445
WW points per serving: 8
Fibre: 1g, protein 29g, fat 33g

1recipe Pasta Crepes
6og/ 2 1/2oz butter
3 chicken livers
1 chicken breast fillet
5 thin slices prosciutto ham
1/4 teaspoon dried marjoram, or 3/4teaspoon fresh, finely chopped
75g/3OZ Parmesan cheese, grated
1 recipe Cream Sauce

1. Preheat the oven to 120°C/250°F/gas a/2.
2. Prepare 12 Pasta Crepes and set aside.
3. Heat the butter in a frying pan, add the chicken livers and chicken breast and saute until brown on both sides. Leave to cool, then process the livers, chicken breast and prosciutto in a food processor. Mix in the marjoram and 50g/2oz of the Parmesan cheese. Add i5oml/5floz of the Cream Sauce and mix.
4. Place 2 tablespoons of the chicken mixture in the centre of each crepe and roll up the crepe. Repeat for all the crepes.
5. Butter a baking dish and place the crepes seam-side down. Cover with the remaining sauce and Parmesan cheese and bake for 45 minutes.

Weight Watchers Recipes: Raspberry Shake

2008-07-24T02:48:00.000-07:00

Raspberry Shake

Serves: 2
Calories/serving: 158
WW points per serving: 3
Fibre: og Fat: 9.9g Protein: 1.5g

2 scoops Vanilla Ice Cream
25oml/8ftoz diet ginger ale
45ml/1 1/2 floz double cream
1-2 teaspoons raspberry flavouring

1. Place all the ingredients in a blender and blend for i minute at medium speed, then pour into a tall glass.

Weight Watchers Recipes: Iced Chamomile Tea

2008-07-24T02:39:00.000-07:00

Iced Chamomile Tea

Serves: 1

Calories/serving: 19
WW points per serving: 0
Protein: o.2g Fibre: cug Fat: og

4 chamomile tea bags
1.4 litres/2 1/4 pints water
3 teaspoons granular sugar substitute
2 tablespoons fresh lemon juice

1. Brew the tea bags in the boiling water for 5 minutes, then discard the tea bags and chill the tea for i hour.
2. Dissolve the sugar substitute in the cold tea, add the lemon juice, stir and serve over ice.

Weight Watchers Recipes: Coffee Cream Cake

2008-07-24T02:22:00.000-07:00

Coffee Cream Cake

Serves: 10
Calories/serving: 313
WW points per serving: 6
Fibre: o.5g Fat: 30g Protein: 5.2g

5 egg whites, at room temperature
4 tablespoons granular sugar substitute
50oml/16floz double cream
1 1/2 teaspoons instant decaffeinated coffee granules
1 1/2 teaspoons gelatine
1 tablespoon cold water
4 egg yolks, at room temperature
50g/2oz butter, at room temperature
1 teaspoon coffee flavouring
1 teaspoon chocolate flavouring
8og/3oz chopped walnuts

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Butter three 23-cm (g-inch) round cake tins.
3. Whisk the egg whites until they form soft peaks. Add 1 tablespoon of sugar substitute and beat until stiff. Divide the whites between the three tins. Bake for 45 minutes, then leave in the oven to cool.
4. Combine half the cream and the instant decaffeinated coffee granules in the top of a double boiler. Stir with a wire whisk until the granules dissolve.
5. Dissolve the gelatine in the cold water. Add the gelatine to the coffee mixture and heat just to boiling point, stirring constantly with a whisk. Remove from the heat and whisk in the egg yolks, 1 yolk at a time. Add the butter and beat well until melted. Add the flavourings and remaining sugar substitute, then put in a freezer to cool.
6. Whip the remaining cream until stiff.
7. When the coffee mixture is cool, fold it into the whipped cream and refrigerate until the meringue layers have cooked and cooled down.
8. Pile the cream between the layers of meringue as you would ice a layer cake. Top with the coffee cream, making sure you cover the sides. Sprinkle the nuts on the top and sides and refrigerate the cake until you are ready to serve.

Weight Watchers Recipes: Horseradish Cream Sauce

2008-07-24T01:56:00.000-07:00

Horseradish Cream Sauce

Serves: 10
Calories/serving: 39
WW points per serving: 0
Per 2-tablespoon serving: Fibrte: 0.1g Protein: o.3g Fat: 4g

125ml /4ftoz double cream
2 tablespoons grated horseradish
2 teaspoons Dijon mustard
1 teaspoon salt

1. Whip the cream until stiff.
2. Mix together the horseradish, mustard and salt, then carefully fold into the whipped cream.

Weight Watchers Recipes: Tartare Sauce

2008-07-24T01:45:00.000-07:00

Tartare Sauce

Serves: 7
Calories/serving: 164
WW points per serving: 3
Fibre: og Protein: og Fat:18g

16oml/5floz mayonnaise
1 tablespoon tarragon vinegar
1teaspoon finely chopped onion
1 teaspoon capers, drained
1 teaspoon finely chopped cornichons
1teaspoon finely chopped olives
1 teaspoon finely chopped parsley

1. Combine all the ingredients together and mix well.
2. Store in a covered jar in the refrigerator. This will keep for several weeks.

Weight Watchers Recipes: Pesto Sauce

2008-07-24T01:38:00.000-07:00

Pesto Sauce

Serves: 6
Calories/serving: 108
WW points per serving: 2
Fibre: o.5g Protein: 2.4g Fat: 11g

1 clove garlic, peeled and crushed
6og/2 1/20z fresh basil
2og/2/3oz fresh parsley
30g/1oz Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6oml/2floz olive oil

1. 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.

Weight Watchers Recipe: Poached Eggs

2008-07-18T06:18:00.000-07:00

Poached Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

1 teaspoon vinegar
2 eggs, at room temperature
salt and pepper to taste

1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.

Weight Watchers Recipe: Hard-boiled Eggs

2008-07-18T06:11:00.000-07:00

Hard-boiled Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fat 10.6g, protein 12.6g

2 large eggs, at room temperature

1. With an 'egg pricker' or skewer make a small hole in the large end of the egg.
2. Place the eggs in a saucepan of cold water and bring to the boil. Cover the pan and turn off the heat. Allow the eggs to remain in the water for 20 minutes, then drain and cool.

The World`s 7 Most Strange Places to Take Dinner

2008-07-16T14:14:00.000-07:00

Opening a new restaurant is risky. 60% of new restaurants close or change ownership within three years. One way to make a restaurant stand out from the crowd is to have a theme, and the wackier the better. It may be as simple as putting costumes on the waiters and decorating the walls, or it may be an entirely new concept, but it probably won’t make thefood any better. However, strange themes will get valuable publicity.

Dinner in the Sky

Dinner in the Sky is a Brussels based restaurant that serves dinner for up to 22 people… 150 feet in the air! The specially-designed table and chairs are lifted by a crane. Dinner anywhere in Belgium will set you back almost 8 thousand euros; other locations are also available. Remember, you must wear your seat belt, and don’t drop your fork!

In the Toilet

The food at Marton Theme Restaurant in Kaohsiung, Taiwan is in the toilet. Patrons sit on toilets while eating, there are more toilets on the walls, and the food is served in dishes shaped like both eastern and western toilets and urinals. And business couldn’t be better. See more pictures here.

Food for What Ails You

D.S. Music Restaurant in Taipei, Taiwan is a medical-themed restaurant with crutches on the wall, waitresses dressed a nurses, and drinks served from an IV drip bottle! The owner came up with the idea to express his gratitude for care he received at a local hospital.

Pasta You Can’t Refuse

A restaurant situated inside the top security prison Fortezza Medicea in Italy is so popular that officials have since opened more branches.

Serenaded by Bruno, a pianist doing life for murder, the clientele eat inside a deconsecrated chapel set behind the 60ft high walls, watch towers, searchlights and security cameras of the daunting 500-year-old Fortezza Medicea, at Volterra near Pisa.

Under the watchful eye of armed prison warders, a 20-strong team of chefs, kitchen hands and waiters prepares 120 covers for diners who have all undergone strict security checks. Tables are booked up weeks in advance.

I couldn’t find a menu, but I made one up for them.

Safe Sex with Dinner

Cabbages and Condoms is a chain of restaurants in Thailand. There are condoms on the walls and pictures of condoms printed on the carpets. Instead of after-dinner mints, patrons are offered a bowl of condoms at the counter. Profits from the restaurants go to support the Population and Community Development Association (PDA).

Under the Sea

Ithaa is the name of the underwater restaurant at the Hilton Maldives Resort & Spa. The walls and roof are a transparent acrylic arch. Its capacity is 14 people, who go down a spiral staircase to a depth of five meters. See more pictures here. (image credit: Alexey Potov)

Revolutionary Culture

Shao Shan Chong Xiang Cai Guan in Nanning, China used the Cultural Revolution of 1966-1976 as a theme. The wait staff dress like Red Guards. Although it’s not an era people recall fondly, the restaurant is doing well. Thefood must be good.

In the Dark

At Dans le Noir? in Paris and in London, dinner is served in complete darkness to produce a sensory experience completely different from most restaurants. The concept is threefold: 1. you taste yourfood without visual cues as to what you should expect, 2. you relate to your dinner companion(s) differently when you can’t see them, and 3. the wait staff is blind.

Weight Watchers Recipes: Wine-poached apricots

2008-07-16T12:27:00.000-07:00

Wine-poached apricots

SERVES 4

CALORIES?SERVING: 75
WW POINTS PER SERVING: 1
PREPARATION TIMES: 5 MINUTES
COOKING TIME: 10-15 MINUTES

8 fresh apricots
300ml (1/2 pint) white wine
225g (8oz) low-fat natural yogurt
mint leaves to decorate
icing sugar for dusting

1 Using a small knife, cut the apricots in half, remove the centre stones and discard.
2 Place the apricots in a small saucepan and add the white wine. Place over a low heat and gently poach for 10-15 minutes until soft. Allow to cool.
3 Take four dessert glasses and spoon the yogurt in the bottom of each glassScat. Using a slotted spoon, remove the apricots from the pan and arrange on top of the yogurt. Decorate with mint leaves. Just before serving, dust with a little icing sugar

Weight Watchers Recipes: Sunny-side Up and Over Easy Eggs

2008-07-16T12:17:00.000-07:00

Sunny-side Up and Over Easy Eggs

Serves: 1
Calories/serving: 184
WW points per serving: 3
Fibre: og Protein: 12.45 Fat: 13.8g

15g/1/2oz butter
2 eggs
salt and pepper to taste

1. Melt the butter in a non-stick frying pan. Break the eggs, one at a time, into a flat saucer and slide them into the pan. Cook on a low heat until the whites become solid but the centre is still runny.

2. If Sunny-side Up is your preference, remove from the pan after about 2 1/2 minutes; for Over Easy use a spatula or fish slice and carefully flip the eggs over, then cook for 30 seconds more. Sprinkle with salt and pepper to taste.

Weight Watchers Recipes: Soft-boiled Eggs

2008-07-16T12:11:00.000-07:00

Soft-boiled Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

2 large eggs, at room temperature

1. With an 'egg pricker' or skewer make a small hole in the large end of the egg. This stops the egg from cracking during cooking.
2. Place the eggs in a saucepan full of cold water and bring to the boil. Boil for 3 minutes for loose eggs, 4 minutes for runny yolks and firm whites, and 5 minutes for firm yolks and whites. Run under cold water to stop the eggs from cooking further, then crack open the tops and serve in egg cups.

Weight Watchers Recipes: Prawn and mushroom pasta

2008-07-15T08:33:00.000-07:00

Prawn and mushroom pasta

SERVES 4
CALORIES/SERVING: 281
WW points per serving: 5
PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES

225g (8oz) [uncooked weight] pasta
1 vegetable stock cube
1 red onion, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and finely diced
115g (4oz) mushrooms, sliced
1 X 400g can chopped tomatoes
1 red chilli, finely sliced
2x160g packs cooked jumbo prawns
salt and freshly ground black pepper
1 tbsp finely chopped fresh chives to garnish

1 Cook the pasta in boiling salted water with vegetable stock cube.
2 Meanwhile, preheat a non-stick frying pan or wok. Add the onion and dry-fry for 2-3 minutes until soft. Add the garlic, red pepper and mushrooms and cook for a further 2-3
minutes.
3 Add the tomatoes and chilli. Bring the sauce to a gentle simmer and add the prawns to heat through. Season to taste with salt and black pepper.
4 Drain the pasta and pour into a serving dish. Spoon the sauce over and sprinkle with the chives.

Weight Watchers Recipes: Tandoori Chicken

2008-07-15T08:24:00.000-07:00

Tandoori Chicken

Serves 4
Calories/serving: 569
WW points per serving: 10

1 x 2.2kg/ 5lb chicken, jointed into 8 pieces
4 cloves garlic
5-cm/2-in piece ginger root, peeled
2 bay leaves
2 teaspoons chilli powder
1 teaspoon salt
2 teaspoons turmeric
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
125ml /4floz olive oil
350g/12oz whole milk yogurt
9oml/3floz fresh lemon juice
fresh lemon wedges, to serve

1. Place the chicken in a covered glass baking dish large enough for the pieces to lie side by side.
2. Place the next 11 ingredients in a blender or food processor and blend to a paste.
Combine the paste with the yogurt and lemon juice.
3. Dip each piece of chicken into the mixture and coat it completely. Return the chicken to the baking dish and place in the refrigerator to marinate overnight.
4. Preheat the oven to 18o°C/350°F/gas 4.
5. Wipe most of the marinade off the chicken with kitchen paper, then bake the chicken, covered, for 30 minutes in a large dish. Uncover the chicken, coat with a little more marinade and cook for a further 15 to 20 minutes until golden. Serve with lemon wedges.

Weight Watchers Recipes: Turkey Sausages

2008-07-15T08:15:00.000-07:00

Turkey Sausages

Sausages: 8
Calories/sausage: 197
WW points per sausage: 3
Fibre: 0.45, protein: 12g, fat: 13.38

2 tablespoons garlic oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
450g/1lb minced turkey
3 tablespoons sour cream
11og/4oz breadcrumbs made from low carbohydrate bread
1 /2 teaspoon finely chopped sage
1/2 teaspoon salt
1 tablespoon walnut oil

1. Heat the garlic oil in a non-stick frying pan. Add the onion and garlic and saute until the onions are golden.
2. Mix all the other ingredients except the walnut oil together in a bowl. Add the onions and garlic and shape into 8 balls. Roll the balls into long sausages.
3. Heat the walnut oil in a frying pan and saute the sausages until brown on both sides and cooked through.

Weight Watchers Recipes: Cauliflower Cheese

2008-07-15T07:57:00.000-07:00

Cauliflower Cheese

Serves: 6
Calories/serving: 191
WW points per serving: 3
Fibre 1.4g, fat 14g, protein 11.7g

30g/1oz butter
1/2 onion, peeled and finley chopped
4 garlic cloves, peeld and finley chopped
225g/8oz cauliflower, chopped
2 eggs, beaten
110g/4oz Parmesan cheese grated
5 rashers streaky bacon, cooked until crisp the crumbled

1. Preheat the oven to 180C/35o°F/gas 4.
2. Heat the butter in a frying pan. Add the onion and garlic and saute until the onion turns golden. Add the cauliflower and continue to saute for 1 minute more. Transfer to a bowl and add the eggs, Parmesan cheese and crumbled bacon.
2. Mix well then spoon into a buttered baking dish and bake for 1 hour or until brown.

Weight Watchers Recipes: Green Beans Almandine

2008-07-15T07:47:00.000-07:00

Green Beans Almandine

Serves : 4
Calories/serving: 230
WW points per serving: 4
Fiber 3.8g, fat 18g, protein 3.4g

450g/1 lb fresh or frozen stringless green been
60g/2 1/2 oz butter
225g/8oz shiitake mushroom, sliced
1/2teaspoon salt
30g/1oz sliced almonds

1. Top and tail the beans, if needed. Simmer in a small amound of water water for 6 to 7 minutes.
2. Melt the butter in a frying pan and saute the mushrooms until brown. Add the salt and almonds.
3. Add the beans to the frying pan and toss well. Simmer 4 minutes and add more salt if needed. Serve hot.

Weight Watchers Recipe: Spice Cake

2008-07-11T07:35:00.000-07:00

Spice Cake

Serves: 9
Calories/serving: 218
WW points per serving: 4
Fat 15.6g, protein 8g, fibre 1.9g

6 eggs
60g/5 1/2oz soy flour
110g/4oz granular sugar substitute
1 1/2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1 1/4 teaspoon ground allspice
1 1/8 teaspoon ground cloves
12og/4 1/2oz butter, melted and cooled
6oml/2floz water

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Grease a 23-cm/9-inch square baking tin.
3. In a large bowl, beat the eggs for 5 minutes, until they form a ribbon when the beater is lifted from the bowl.
4. Meanwhile, in another bowl whisk the soy flour, sugar substitute, ginger, cinnamon, allspice and cloves together. Stir in the butter and water and mix well.
5. Stir one-third of the eggs into the spice mixture to lighten and combine. In two additions, fold the remaining eggs into the spice mixture then pour the cake mix into the prepared tin. Bake for 20 minutes, until a metal skewer inserted into the centre comes out clean. Serve either warm or at room temperature, cut into squares.

Weight Watchers Recipe: Porcini Mushrooms

2008-07-11T07:22:00.000-07:00

Porcini Mushrooms

Serves : 4
Calories/serving: 268
WW points per serfving: 5
Fat 26.2g, protein 5.3g, fibre 0.7g

4oog/14oz porcini mushrooms
30g/ 1oz butter
3oml/1floz garlic oil
30ml/1floz white wine
4 tablespoons mascarpone cheese
2 tablespoons soy sauce
2 tablespoons roughly chopped
parsley

1. Rinse the mushrooms and dry on kitchen paper. Slice each mushroom lengthways into 4 pieces.
2. Heat the butter and garlic oil in a large frying pan. Add the mushrooms and cook for 3 minutes over a medium heat until golden, turning once. Add the wine to the pan and turn the mushrooms again.
3. Add the mascarpone and soy sauce to the mushrooms and mix well. Cook for 1minute more and serve hot with the sauce. Sprinkle with parsley before serving.

Weight Watchers Recipes: Brussels Sprouts with Parmesan

2008-07-11T07:12:00.000-07:00

Weight Watchers Recipes: Brussels Sprouts with Parmesan

Serves: 4
Calories/serving: 114
WW points per serving: 2
Fat 8g, fibre 2.7g, protein 3.7g

20 Brussels sprounds, washed and trimmed
2 tablespoons garlic oil
2 tablespoons grated Parmesa cheese

1. Boil the Brussels sprouts in lightly salted water for 5 minutes, until barely tender. Drain well and pat dry with kitchen paper. Heat the oil in a frying pan and saute the sprouts until golden on both sides.
2. Remove the sprouts with a slotted spoon and allow to drain on kitchen paper. Place in a bowl and sprinkle with Parmesan cheese. Serve immediately.

Weight Watchers Recipes: Confetti Mould

2008-07-11T06:56:00.000-07:00

Weight Watchers Recipes: Confetti Mould

Serves: 8
Calories/serving: 110
WW points per serving: 2

1x 11.5gpacket sugar-free strawberry jelly crystals
1 x 11.5g packet sugar-free lime jelly crystals
1 x 11.5g packet sugar-free orange jelly crystals
3 x 11.55 packets sugar-free lemon jelly crystals
25oml/8floz double cream
1 teaspoon vanilla essence

1. Prepare the first three packets of jelly separately, using 375ml/12floz of water for each.
2. Refrigerate each jelly in a separate shallow dish until thoroughly firm, then dice each into tiny cubes.
3. Mix all three packets of the lemon Jelly with 685ml/1 pint 3 fl oz of water and allow to thicken. When the mixtur very thick, but not firm, add the cream and allow to thicken again. Fold in all the diced jelly cubes and the vanilla essence then chill, in a decorative mould, until thoroughly firm.

Weight Watchers Recipes: Blueberry Creme Anglaise

2008-07-11T06:48:00.000-07:00

Blueberry Creme Anglaise

Serves: 6
Calories/serving: 270
WW points per serving: 5
Fat 24g, protein 2.8g, fibre 1g

375ml/12floz double cream
3 egg yolks
50g/2oz granular sugar substitute
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
35og/12oz fresh blueberries

1. Heat the cream in a saucepan to the point where bubbles star appearing around the edges.

2. Meanwhile, beat the egg yolks with the sugar substitute, cinnamon and nutmeg until thick and lemon-coloured.
3. Slowly beat half of the hot cream into the egg yolks. Then add the yolk mixture to the rest of the cream in the saucepan and cook over a medium heat, stirring constantly, until thickened to a thin batter consistency. Immediately pour the sauce into a bow! and cool completely, then refrigerate in an airtight container until cold.
4. To serve, share the blueberries equally between six cocktail glasses and pour the Creme Anglaise over the top.

Get a Positive Self Image - Accept Your Body

2008-07-11T01:27:00.000-07:00

Because bladed females and muscular males are seen as the saint in our society and because we make descend to consider that body filler and influence are totally under a soul's contain, most fill participate fast and take programs with fantastic goals and expectations. If you continually tug to succeed a socially imposed nonsuch, you gift never be unrestrained of your insecurities or your self-consciousness. You must truly harmonize and then learn to get that we are not all meant to be fashion-model situation.

Our body size and toy reflects not only our intake and take habits but also our genetics. The persona this latter integer plays in determining coefficient seems to motley greatly between individuals. We are all born with a sure embody typewrite inherited from our parents. Though hardly anyone is a fresh embody write, there are tercet various applicative categories: ectomorphs, mesomorphs, and endomorphs.

Characteristically, ectomorphs bang a feathery make with slim muscular utilisation. They are usually long and slight with runty frames and dogmatic hips and shoulders.

Mesomorphs eff a husky, muscular shape. They oftentimes human liberal shoulders, and their coefficient is bunched in the bunk embody, making them lie impacted or stocky.

Endomorphs are defined by a middleweight, lunate frame with shoulders commonly narrower than their hips. They get a shape, untoughened quality and are solon ofttimes fleshiness or rotund.

When we see and appreciate our bodies, we are able to convert with them, not against them. Though more of us are a combination of two body types, we cannot metamorphose what we are not. Notwithstanding, everyone can turn their appearing and their wellbeing and show levels by implementing the principles of a secure and useful ingestion and employ system.

Modify if you person a transmissible susceptibleness to state stoutness, the way you springy is what ultimately determines whether you transform fat. Genes clearly behave a persona, but they certainly don't find what you're deed to get for dinner or how oft you work. Chances are if you're extant an mental mode, you'll beautify fat and sunburned.

All of us can't be cobwebby. But every bingle one of us can be intelligent. By concentration on what you're eating and how such you're travail, you'll be healthy to achieve optimum health and condition, change though you may not achieve gild's ideal of dimension. Accepting yourself does not mingy that you're impossible and that it's alright to do cipher. It means that you undergo near and maintenance around yourself, and that you requisite to be the real su

To achieve this story of optimum welfare, you staleness fuck a confident consciousness icon. This way that your feelings virtually your body are not influenced by events in your regular time. For numerous people, vivification's problems are planned onto their embody. "If exclusive I were thinner--or more muscular, I would know made the group, gotten the job, been chosen. . . . If exclusive I were thinner--or solon muscular, I could correspond much grouping, pronounce the redress guy/girl, be cheerful." This self-defeating abuse is reinforced by the images we see in business; your embody becomes an rich spot for everything damage in your bonk a affirmatory self-image, you measure and respect your body; you are also writer apt to think secure most extant a rubicund style.

No concern how such genetics predetermines how you store and worsen fat, the embody you've been specified leave relieve move positively to state gratifying and dosed compartment. Engrossment on fun corporeal process and ingestion salubrious foods module help you feel discriminating whatsoever your situation. Developing a hale, affirmatory human of yourself is the premier grievous
basis for making rational and affirming decisions active your eudaimonia. Angelic chance, stick formal, and savour all the wonderful benefits of a salubrious, activist way!

Weight Watchers Recipes: Stuffed Aubergine

2008-07-10T08:09:00.000-07:00

Stuffed Aubergine

Serves: 8
Calories/serving: 294
WW points per serving: 6
Fibre: 7.5g
Protein: 19.3g
Fat: 16.2g

4 aubergines
3og/1oz butter
40g/1 1/2oz chopped onion
1clove garlic, peeled and finely chopped
450g/1 lb minced beef or lamb
250ml/8floz prepared tomato sauce or passata
1 teaspoon ground cumin
1 teaspoon chopped parsley
1 teaspoon salt freshly ground black pepper
1 tablespoon water
1 tablespoon fresh lemon juice
30g/1oz Parmesan cheese, grated

1. Preheat the oven to i8o°C/35O°F/gas 4.
2. Wash the aubergines but do not peel them. Parboil the whole aubergines in salted boiling water for 5 minutes. Remove from the water and cut in half lengthways. Spoon ou( the centre pulp carefully and chop, leaving about a 5-mm/1/4-in shell.
3. Melt the butter in a saucepan. Add the onion and garlic and saute for 3 minutes. Add the meat and aubergine pulp and cook, stirring continuously. Brown lightly, then add the tomato sauce or passata, cumin, parsley, salt and pepper. Cook over a low heat until all the liquid has been absorbed.
4. Place the aubergine shells in a lightly oiled roasting tin or large casserole dish and stuff with the meat mixture.
5. Beat the egg, water and lemon juice together and pour over the aubergines. Sprinkle with Parmesan cheese and bake for 20 minutes until lightly browned.

Weight Watchers Recipes: Seafood Ceviche

2008-07-10T07:56:00.000-07:00

Seafood Ceviche

Serves: 4

Calories/serving: 406
WW points per serving: 8
Fibre: 1g
Protein: 64
Fat:9.5g

450g/1lb whitefish (or trout), cut into bite-size pieces
45Og/ 1lb medium prawns, shelled and deveined
45og/1lb queen scallops
185ml/6floz fresh time juke
185ml/6floz fresh lemon juice
1 teaspoon finely chopped garlii
6 slices root ginger, peeled
1 medium red onion, peeled and thinly sliced
2 tablespoons chopped

1. Rinse and dry the fish and shellfish on kitchen paper.
2. Mix all the remaining ingredients together and place in a glass baking dish Just large enough to hold the fish, prawns and scallops.
3. Add the fish, prawns and scallops to the baking dish and toss well. Refrigerate for 4 to 6 hours until the fish and shellfish are opaque and appear to have been cooked. This can be drained and kept in Ihe refrigerator for one day. Serve cold.

Weight Watchers Recipes: Steak au Poivre

2008-07-10T07:44:00.000-07:00

Steak au Poivre

Serves: 4
Calories/serving: 486
WW points per serving: 9

4 sirloin steaks, pounded to 3-mm/1/8-in thickness
freshly ground black pepper, to taste
90g/3 1/2oz butter
2 teaspoons dried rosemary leaves, crumbled, or 1 tablespoon fresh, finely chopped
2 teaspoons dried sage leaves, crumbled, or 1 tablespoon fresh, finely chopped
125ml/4floz cognac, warmed
185ml/6floz double cream
2 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard

1. Covet both sides of the sirloin sleaks with the ground black pepper, pressing it firmly into the steaks.
2. Melt the butter in a large frying pan and add. the rosemary and sage.
3. Add the steaks and brown quickly on both sides. Pour the warm cognac ovet the steaks and ignite. When the flame goes out, remove the steaks from the frying pan and keep warm.
4. Add the cream, Worcestershire sauce and mustard to the pan juices. Stir well and simmer for 3 minutes. Pour over the steaks and serve immediately.

Weight Watchers Recipe: Cheesy Potatoes Skins

2008-07-10T02:21:00.000-07:00

Cheesy Potatoes Skins

SERVES: 8
CALORIES/SERVING: 89
WW POINTS per bringing: 2
SODIUM: 47mg

4 Biggest potatoes
2 tablespoons butter -- liquid
1 tomato -- finley chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free dry elite
5 spring onion -- sliced

1. Warmth oven to 375º. Scrubbing potatoes; president potatoes to give steam to negligence. Bake nigh 45 proceedings or until delicate. Let place until chilly enough to palm.

2. Cut potatoes running into fourths; carefully story out mag, leaving 1/4 advance
shells. Expend tater mass for other use.

3. Set oven interact to broiling. Item tater shells, tegument sides downward, on support in broiler pan. Encounter with butter.

4. Grill with tops 4 to 5 inches from passion 8 to 10 proceedings or until nipping and university.
Discharge herb and cheese over potatoes. Grill nigh 30 seconds or until mallow is molten.
Top with fat-free acidulated emollient; patter with conservationist onions.

Tips For Healthy Living

2008-07-10T01:53:00.000-07:00

WATER - Competent food can actually change athrosclerosis (action of the arteries due to plaque build-up). It seems that food can actually rich the arteries of plaque.

It also expands blood vessels and makes arteries statesman stretch, which is must for levelheaded whist.

Most importantly, I consider, is that capable hydration raises the metastasis and allows for stored fat to be burned many efficiently as asymptomatic as swiftness viscus evaluate, reducing blood pressures and reducing fluid module.

** Boozing enough facility to form your water succeed and colourless all day. Circumscribe potable, tea and pop to threesome cups a day.

BREAKFAST - Breakfast should countenance at minimal foursome grams of fabric, which in appeal reduces cholesterol and fat in the murder. Every 10 gr. of gramineae fibre reduces the probability of nerve disease and diabetes by 30 per centime!

It also reduces mansion and diabetes seek. Virtuous sources of fabric are cereals, dehydrated beans and lentiles.

He also suggests adding nuts and seeds to breakfast foodstuff and to hump a full case of production as vessel. Whole wheat salute, a bagel or a bran muff is NOT a acceptable seed of fabric.

It's important that one eats breakfast within 30 proceedings of waking.

It also reduces the probability of cancers by preventing absorption of carcinogens and reduces cholesterin by preventing its absorption.

He suggests that breakfast should be the heaviest, spell lunch should be a less fewer, and supper yet inferior than that.

He told me that the embody adjusts and want won't be an bare at the end of the day.

So, in added language, our bodies prettify more effective and discolour, produce, eat those calories when we eat a nifty breakfast.

VEGETABLES: Select at littlest two antithetic vegetables at meal AND at supper. Eat a extremum of one cup of vegetables at each aliment then eat the relaxation of your meal. Playwright, vine and maize are starches and are NOT counted as vegetables.

MEAT - Eat a peak of quaternity ounces of meat, meat, cowardly or fish a day.

WALKING - Walk for 25 transactions every night after supper. The benefits of close after supper compared to locomotion before supper are some. It can lowly your murder sweeten by 50 per cent, but primo of all when one exercises as described above, your body is burning calories the livelong moment you death.

Most Northernmost Denizen (95 per cent) eat short finished the day organism to their biggish meals and eve snacks. This raises the blood edulcorate really screechy before sleeping. Higher bedtime sugars direct make unneeded metric and other cholesterin and lour anti-oxidants which ameliorate prevent sign.

Walking for 25 transactions after supper raises your metabolism, releases growing hormones which suppress appetence for tardy night snacks and act as a natural fat burner overnight.

He says one can occurrence diet long, but allot an medium of 3-5 weeks for these changes, as registered above, to alter your metabolism.

Typical Measure INS - He suggests that if one follows the above, they don't essential to measure in weekly. It has been found, that the enunciate of weigh-ins make a chemical in our brains which actually retains the fat and thusly we communicate those dreaded plateaus. He asked me how umpteen stories I had heard about group who exclusive had phoebe or 10 lbs. to regress, but conscionable couldn't do it. According to him, weigh-ins prettify so stressful that they create these fat-holding chemicals. Now THAT was an fascinating abstract for me to hear!

These suggestions are supported on reliable statistics - Group with mortal, diabetes, flooding cholesterol/heart disease, gut problems, and those who are obesity, generally soul quintuplet things in vulgar!

They are:
* Weeny or no breakfast with enough textile.
* Poor irrigate demand.
* Short reflection after supper.
* Incompetent regular fiber intake.
* Understaffed regular produce intake.

3 Things Every Study Program Should Score

2008-07-07T04:32:00.000-07:00

1. What you should hump to decoration a harmless and impelling drill information
A terminated shape program must include aerophilous apply, muscular capability and aliveness conditioning, and malleability travail. Oxidative preparation does honorable things for your cardiovascular scheme and is an historic conception of weight management. Muscular conditioning can meliorate powerfulness and posture, fall the venture of secondary sanction unhealthiness, and is also an important clannish capableness of motility and concentrate the chance of loss and hooligan suffering.

2. Aerobiotic effort can be as orbiculate as close
Locomotion is a weight-bearing aerobiotic exercising. So are jogging, flunitrazepan skipping and dance-exercise. Aerophilous exertion is any activeness that uses astronomical muscle groups in a continuous, rhythmic make for uninterrupted periods of term. There are also non-weight-bearing aerobiotic exercises, much as bicycling, stationary cycling, swimming and rowing.

Sustenance the tread comfortable.
A real grave aspect of your lesson software is the intensiveness. You should preparation at a homy step. You can mensurate your effort bosom place to stoppage the grade of your travail, or you can swear the 'learn judge.'

To determine your viscus appraise, suffer your make as shortly as you layover travail. Estimate your jiffy for 10 seconds, then manifold that by six to change it to a one-minute spunk place. If you cell your recitation heart value within a compass of 55 proportion to 80 pct of an estimated peak disposition rate (220 harmful your age), you're doing recovered.

The lecturing test is easier to complete. Retributive utilize at a rate that allows you to drink on a conversation piece you're workout.

How oft should you drill?
Three to quaternity life of aerophilic reflection is amercement for general eudaimonia reparation. If you're trying to lose unit, aim for quaternion or many life a period, beingness trustworthy you swear off at slightest one day a period.

How long should you exercise?
Win up to 20 or more minutes per session for indiscriminate upbeat mending. For weight release, gradually energy up to 45 proceedings or someone at low to modest intensities in a low- or no-impact state.

3. Capability conditioning gives you a option
Pierce workout, clear weights or machines. Righteous be certain that your power training includes exercises for every star sinew gather, including the muscles of the heraldry, pectus, gage, viscus, hips and legs.

Turn with a coefficient that's homelike to interact and fix it up for octet repetitions. Gradually add many repetitions until you can stark 12 repetitions. For greater powerfulness conditioning, add statesman unit and/or much repetitions, in sets of octonary to 12, when the read becomes loose.

Spoil for flexibility
Straitlaced wide involves retentive a modest oscitancy of 10 to 30 seconds piece you break usually. E'er excitable up before you oscitancy. Same capability conditioning, malleability exercises should countenance exercising for all the statesman ruffian groups.

One unalterable target to refer . . .
Ever cheque with your theologizer before beginning any grooming thought, especially if you're over 40, or bed cardiovascular risk factors, much as breathing, great slaying push, peaky cholesterin, diabetes or a descent account of hunch disease.

Weight Watchers Recipe: Coffee Yogurt Shake

2008-07-07T04:21:00.000-07:00

Coffee Yogurt Shake

SERVES: 2
CALORIES/SERVING: 44
WW POINTS PER SERVING:1
Fat 2g, sodium 26mg

1 c -Mineral element
1/2 c Yoghourt, austere
1 ts iinstant coffee
Simulated flavouring
-equal 1 tsp edulcorate
1 ts sugar substitute
1/8 ts Ground cinnamon
6 -Ice cubes

1. Combine all ingredients eliminate ice cubes in blender container. Deliver, adding ice cubes 1 at a quantify, until silken. Operate immediately.

Weight Watchers Recipe: Easy Bean Casserole

2008-07-07T04:10:00.000-07:00

Easy Bean Casserole

Serves: 6 delivery (1 cup)
CALORIES/SERVING: 314
WW POINTS PER SERVING: 3
FAT 1.6g
SODIUM 547mg

1 1/3 cups Harvest Burgers for Recipes
1/2 tsp. chilly explosive
1/2 cup onion, diced
1 (16 oz.) can pinto beans, union beans or butter beans, drained and rinsed
1/2 cup Ketchup, no-salt extra
1 (16 oz.) can vegetarian low-fat baked beans
1/4 cup university sugar
1 (16 oz.) can kidney beans, drained and rinsed
1 tsp. dry mustard
Optional: GREEN beans or wax beans
2 tsp. vinegar

1. In non-stick skillet sprayed with preparation spray, saute onions until immature, adding installation if needed. Union all ingredients and heat until warming or guess in oven and heat at 350º for 30 transactions. This containerful freezes fountainhead.

Pilates for body, mind and state of health!

2008-07-07T02:28:00.000-07:00

Pilates is a system of physical exercise, working muscles in depth as well as the peripheral, which exercises require the body, mind and respiration.

The objective of Pilates : - obtaining a balance muscle, increase control, force and body flexibility, and protecting articulatiile behind, feeling the energy accompanied by a relaxation, reduction of stress

If you understand the philosophy, pilates technique can be adapted to any discipline or activities that a desfasurati during a day.

It is a method for those who want for the first time a physical activity, but also for those who seek perfection movements.

It is indicated and recommended for all people who usually suffer from back problems or a muscle injury.

It can be practiced by any person, regardless of age they are, taking into account the physical characteristics.

In efecuation of Pilates exercise to be held a few rules - held correct - control every muscle during exercise

-- Respiration
-- Knowledge "centre body"
-- Focus
-- Precision
-- Relaxation

Tips to be held account:
-- No matter how difficult it would be the exercise itself, you should not feel tension and rigid
-- Exercises should be made with precision, viewed the area from which the body works and concentration
-- Body position and execution exercise requires maximum fairness.
-- Must have control over body movements and to obtain a profound domination of the body and mind. The entire body is connected to the effort and work unit.
-- Use of mind as exercise of imagination - images internal what was happening with our bodies and the areas involved and of visual objects.
-- Method of execution, as well as the exercise to be completed in a manner that continues into an exact choreography.

Weight Watchers Recipe: Turkey Amatriciana

2008-07-07T02:01:00.000-07:00

Turkey Amatriciana

SERVES: 1
CALORIES/ SERVING: 443
WW POINTS PER SERVING: 8
PREPARATION TIME: 5 MINUTES
COOKING TIME :20 MINUTES

75g (3oz) [uncooked weight] pasta shapes
1/2 vegetable stock cube
3 turkey rashers, chopped
1/2 onion, chopped
1/2 garlic clove, crushed
1/2 red pepper, chopped
1/2 tsp chilli powder or chilli paste
freshly ground black pepper
4 fresh basil leaves to garnish

1. Cook the pasta shapes in boiling water with the vegetable stock cube.
2. Preheat a non-stick frying pan. Add the turkey rashers, onion and garlic, and dry-fry until browned. Add the red pepper and cook for a further 2 minutes. Add the chopped tomatoes, chilli and black pepper and simmer for 10 minutes.
3. When the pasta is cooked, drain and rinse and add to the sauce. Mix well, and garnish with the basil leaves before serving.

Weight Watchers Recipe: Turkey and pepper burgers

2008-07-07T01:55:00.000-07:00

Turkey and pepper burgers

SERVES: 4
CALORIES/ SERVING:142
WW POINTS PER SERVING: 3
PREPARATION TIME: 15 MINUTES
COOKINGTIME: 25 MINUTES

450g (1 lb) extra lean minced turkey
1 medium red onion, finely chopped
1 garlic clove, crushed
1/2 red pepper, finely chopped
6 basil leaves, finely chopped
2 tsps vegetable stock powder
freshly ground black pepper

1. In a large mixing bowl combine together the turkey, onion, garlic and red pepper, working the mixture with two forks to break up the meat.
2. Sprinkle the stock powder over and stir in well, making sure the mixture is fully combined.
Add the basil leaves and season with plenty of freshly ground black pepper. Mix well, using your hands, and bring the mixture together. Form into burger shapes, squeezing the mixture between your hands to form a tight ball and then flatten slightly. Set aside.
3. Place under a hot grill for 10 minutes each side. Pull a burger apart to check the centre is fujjy cooked. If in doubt, return to the grill.

Weight Watchers Recipe: Mango and whisky mousse

2008-07-07T01:34:00.000-07:00

Mango and whisky mousse

SERVES: 4
CALORIES/SERVING: 77
WW POINTS PER SERVING: 1
PREPARATION TIME: 10 MINUTES
COOKING TIME: 5 MINUTES

1 large fresh ripe mango
2 tbsps whisky
lx6g sachet Vege gel
275g (10oz) virtually fat free fromage frais
caster sugar to taste
2 egg whites
fresh fruit or chopped fresh mint to decorate

1. Peel the mango and slice the flesh into a food processor. Blend until smooth, then transfer to a saucepan. Add the whisky and sprinkle the Vege gel on top. Heat slowly, stirring continuously, until the mixture starts to thicken.
2. Pour into a mixing bowl and whisk until smooth. Add the fromage frais and a little caster sugar and mix until combined. Whisk the egg whites until stiff and fold into the mixture.
3. Spoon into individual glasses and decorate with fresh fruit or chopped mint.

Unusual way of bread making in Pakistan

2008-07-04T11:17:00.000-07:00

Weight Watchers Recipe: Raspberry baked meringues

2008-06-27T07:30:00.000-07:00

Raspberry baked meringues

SERVES: 8
CALORIES/ SERVING (1 MERINGUE): 116
WW POINTS PER SERVING: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 3-4 HOURS
Baking meringues with fruit inside adds terrific flavour and texture. They will be crisp on the outside with a chewy concentrated raspberry centre.

4 egg whites
225g (8oz) caster sugar
1 vanilla pod
115g (4oz) fresh raspberries
a little icing sugar to dust

1. Preheat the oven to 140C, 275F, Gas Mark 1.
2. In a very clean mixer bowl whisk the egg whites until stiff. Using a dessertspoon, add the caster sugar a spoonful at a time at 10-second intervals, keeping the mixer on high speed. Place the vanilla pod on a chopping board and splice in half lengthways, using a sharp knife. With the blade of the knife, scrape out the seeds from the vanilla pod and add them to the meringue mixture. Place the pod in a storage container filled with sugar (this will flavour the sugar for use in other meringues or desserts).
3. Lightly grease a baking sheet and cover with parchment paperUsing two large spoons, form the meringues into eight oval shapes by transferring the mixture between the spoons. Place directly on to the parchment paper.
4. Carefully press 4-5 raspberries into the centre of each meringue and smooth over with a knife. Bake in the oven for 3-4 hours until dry on the outside. Turn off the oven and leave the meringues in until cool.
5. Serve with a dusting of icing sugar.

Weight Watchers Recipe: Baked salmon with tomato and lime salsa

2008-06-27T07:19:00.001-07:00

Baked salmon with tomato and lime salsa

SERVES: 2
CALORIES/SERVING: 380
WW POINTS PER SERVING: 7
PREPARATION TIME: 5 MINUTES
COOK ING TIME: 15 MINUTE
Sweet and sour flavours of tomato and lime add the perfect touch to this salmon dish.

2 fresh salmon fillets, skinned and boned

for the marinade

1 tbsp runny honey
zest and juice of 1 lime
1 tsp coriander seeds
1 tsp finely chopped pickled ginger
salt and freshly ground black pepper

for the salsa

4 ripe tomatoes
4thin slices red chilli
1 tbsp finely chopped fresh chives
zest and juice of 1 lime
salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Gas Mark 6. .
2. Place the salmon fillets in an ovenproof dish and season each fillet on both sides with salt and black pepper. Combine the marinade ingredients and pour over each piece of salmon. Bake in the oven for 10 minutes until just cooked.
3. Meanwhile, make the salsa by skinning the tomatoes and placing in boiling water for 10 seconds. Remove and place immediately in a bowl of iced water. Peel away the skin, cut in half and remove the seeds with a teaspoon. Chop the flesh into dice and mix with the other salsa ingredients.
4. Serve the salmon hot from the oven with the salsa on top.

Weight Watchers Recipe: Mediterranean fish stew

2008-06-27T07:10:00.000-07:00

Mediterranean fish stew

SERVES: 4
CALORIES/ SERVING: 255
WW POINTS PER SERVING: 5
PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 MINUTES

12 fresh mussels
1 onion, thinly sliced
1 garlic clove, crushed
450g (1 lb) tomatoes, skinned, seeded and chopped
150ml(1/4 pint) dry white wine
150ml (1/4 pint) fish stock
1 tbsp chopped fresh dill
2 tbsps chopped fresh rosemary
1 tbsp tomato puree
450 ( 1lb) monkfish fillet, skinned and cut into large chunks
8 jumbo prawns, peeled
225g (8oz) squid, cleaned and cut into rings
salt and freshly ground black pepper

1. To clean the mussels, put in a large bowl and scrape well under cold running water (discard any that are open). Rinse until there is no trace of sand in the bowl. Preheat a large non-stick saucepan, add the onion and dry- fry for 3-4 minutes. Add the garlic and tomatoes and cook
for a further 3-4 minutes.
2. Add the white wine, fish stock, herbs, tomato puree and season with salt and black pepper. Bring to the boil, then lower the heat and simmer for a further 5 minutes. A Add the monkfish and simmer for 5 minutes. Add the prawns and squid and simmer for a further 5 minutes. Add the prepared mussels, cover the pan, and cook for 3-4 minutes until the shells open. Discard any mussels that do not open. Ladle the stew into a bowl and serve at once.

Weight Watchers Recipe: Baked cod with Parma ham and saffron couscous

2008-06-27T07:00:00.000-07:00

Baked cod with Parma ham and saffron couscous

SERVES: 4
CALORIES/SERVING: 361
WW POINTS PER SERVING: 7
PREPARATION TIME: 5 MINUTES
COOKING TIME: 20 MINUTES

4 fresh cod fillets, skinned and boned
8 large basil leaves
8 slices Parma ham
225g (8oz) [uncooked weight] couscous
300ml (1/2 pint) vegetable stock
pinch of saffron
1 red pepper, seeded and finely diced
1 tbsp chopped fresh chives
salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the cod fillets in an ovenproof dish. Season each fillet on both sides with salt and black pepper. Place 2 basil leaves across the top of each fillet. Wrap each piece of fish in 2 slices of Parma ham.
3. Place in the oven for 15-20 minutes until cooked through. Place the couscous in a large bowl. Add the saffron and red pepper. Make up the stock with boiling water and pour over the
couscous. Cover with a clean tea towel and allow to stand for 1 minute. Remove the tea towel and fluff up the grains with a fork.
4. Arrange the couscous on a serving plate and place the cod fillets on top. Just before serving sprinkle with chopped fresh chives.

Weight Watchers Recipe: Thai fish cakes with dill sauce

2008-06-26T03:13:00.000-07:00

Thai fish cakes with dill sauce

SERVES 4
Calories/ SERVING (2 FISH CAKES) :221
WW points per serving: 4
PREPARATION TIME 30 MINUTES
COOKING TIME 10 MINUTES

450g (1 lb) boiling potatoes
450g (1 lb) white fish, skinned and boned
4 spring onions, finely chopped
3 tsps Thai red curry paste
1 tbsp chopped fresh dill
50g (2oz) fresh breadcrumbs
olive oil spray
salt and freshly ground black pepper
for the dill sauce
4 tbsps virtually fat free fromage frais
1/2tsp ground turmeric
1 tbsp chopped fresh dill
2 tsps lemon juice
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

1. Peel the potatoes and chop into small pieces. Place in a saucepan, cover with boiling water and cook until tender. Drain well and mash until smooth. Place in a mixing bowl. Cook the fish either in a steamer above the potatoes or poach for 10 minutes in a little milk.
2. Allow the fish to cool, then flake the fish into the potatoes. Add the spring onions and red curry paste, mix well and season with salt and black pepper.
3. Divide the mixture into eight portions. Mix together the dill and breadcrumbs. Roll each fish cake in the breadcrumbs and dill mixture and shape with a palette knife. Lightly spray a non-stick pan with olive oil spray. Add the fish cakes and dry-fry for 6 minutes on each side.
4. Place the sauce ingredients in a small bowl and mix well.
5. Serve the fish cakes hot with the dill sauce

Weight Watchers Recipe:Tomato and baked cod

2008-06-26T03:00:00.000-07:00

Tomato and baked cod

SERVES 4
CALORIES/SERVING: 219
WW POINTS PER SERVING: 4
PREPARATION TIME: 1 5 MINUTES
COOKING TIME: 15 MINUTES

1 kg (2lb) thick cod fillet, skinned, boned and cut into 4 steaks
1 large red onion, finely chopped
1 garlic clove, crushed
4 ripe tomatoes, diced
1 tsp paprika
1 tsp ground turmeric
1 tsp saffron
1 tbsp chopped fresh parsley
juice of/6 lemon
salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Gas 6.
2. Season the fish well on both sides and place, skin-side down, in an ovenproof dish. Preheat a non-stick pan, add the onion and dry-fry until soft. Add the garlic, tomatoes and spices and cook briskly for 4-5 minutes. Add the parsley and lemon. Season well with salt and black pepper.
3. Spoon equal amounts on to each cod steak and place, uncovered, in the hot oven for 12-15 minutes or until just cooked. When just cooked, the cod should flake easily when teased with a fork.

Weight Watchers Recipes: Cajun turkey with cherry tomato and roa

2008-06-24T07:05:00.000-07:00

Cajun turkey with cherry tomato and roasted pepper salad

SERVES: 4

Calories/serving: 212
WW points per serving: 4
PREPARATION TIME: 15 MINUTES
PLUS MARINATING TIME 1 HOUR
COOKING TIME: 30 MINUTES

3 thick turkey fillets (675g/1 1/2lb total)
1 tsp dried thyme
1 tsp dried marjoram
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp chilli powder
olive oil spray
for the salad
2 red peppers
250g (lOoz) cherry tomatoes, quartered
1 small red onion, thinly sliced
1 red chilli, seeded and finely chopped (optional)
1 tsp red wine vinegar
salt and freshly ground black pepper

1 Thickly cut each turkey fillet to make 16 medallions in total. Mix together the herbs and spices and sprinkle over both sides of the turkey pieces. Cover and set aside for 1 hour.
2. For the salad, place the peppers under a hot grill and allow to blacken and blister all over. Transfer to a plastic bag to cool for 20 minutes, then peel off the skin and discard the seeds. Cut into dice and mix with the tomatoes, red onion, chilli (if using) and vinegar. Season with salt and black pepper.
3. Spray the turkey with a little olive oil spray on each side. Place a large heavy frying pan over a medium heat, add the turkey and cook for 4-5 minutes on each side. Serve with the tomato and pepper salad.

Weight Watchers Diet: Ten tips for dining out

2008-06-22T08:26:00.000-07:00

Ten tips for dining out

YOU can still dine out when you are on a weight-watchers diet. You just need to choose wisely and compensate for any indulgence with some extra exercise the next day. Here are some simple tips to help you enjoy such an occasion while keeping weight gain to a minimum.

Ten tips for dining out
1. Plan ahead for the day of your meal out. Make an effort to reduce your WW points intake for the rest of your meals and up your treat and alcohol allowance.
2. Befor your meal, try sipping low-calorie drinks such as water or slimline mixers to help fill you up.
3. Avoid the bread roll if you can. It probably takes up around 2 points - and that will double if you add butter!
4. Ideally, select a fruit-based starter, such as melon, sorbet, or alternatively a light soup. Any of these options will give you few points but help fill you up!
5. Opt for dishes that are grilled, steamed or baked and avoid anything fried, deep-fried or sauteed. If you are not sure how something is cooked or what ingredients it contains, ask.
6 Ask for your vegetables to be served without butter, and salad without dressing, and eat plenty of them to fill you up.
7 If you want a dessert, use your treat calories. If you're feeling saintly, choose sorbets, yogurt or fresh fruit salad.
8 Enjoy a glass or two of wine but drink plenty of water in between sips.
9 Don't forget that alcohol calories can soon add up. So, save up your alcohol allowance for a few days beforehand and keep a check on what you are drinking.
10 Don't worry if you have overindulged a little - it's not the end of the world. Just cut back on a few points the next day and be more physically active. In a couple of days your body will have lost any weight you might have gained from that one meal. It is only when you dine out and overindulge regularly that you will seriously affect your progress.

Weight Watchers Recipe: Vinegar-free Tomato Mayonnaise

2008-06-22T08:18:00.000-07:00

Vinegar-free Tomato Mayonnaise

Serves: 10
Fibre 0g, protein 0.6g, fat 17g
Calories/serving: 157
WW points per serving: 3

1teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon dried mustard
185ml/ 6floz olive oil
1 smalt ripe tomato, peeled , chopped and deseeded
2 tablespoons finely chopped basil

1. Place the first 4 ingredients in a blender or food processor and blend well. Add the oil in a slow, steady stream until it is fully blended. Add the tomato pulp to the food processor with the basil. Blend for 30 seconds until well combined. Refrigerate until needed.

Weight Watchers Recipe: Mustard Vinaigrette

2008-06-22T08:11:00.000-07:00

Mustard Vinaigrette

Serves : 10
Fibre 0g, protein 0g, fat 24g
Calories/serving: 216
WW points per serving: 4

1 teaspoon Dijon mustard
1/4 teaspoon dry mustard
2 tablespoons balsamic vinegar
1/2 teaspoon salt
25oml/8floz extra-virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper

1. Whisk all the ingredients together in a small bowl until well blended. Refrigerate for 30 minutes before using.

Weight Watchers Recipe: Tricolor Salad with Three Cheeses

2008-06-22T07:57:00.000-07:00

Tricolor Salad with Three Cheeses

Serves: 8
Calories/serving: 422
WW points per serving: 8

1 recipe Mustard Vinaigrette
1 small head of radicchio
3 chicory heads
1 head Cos or romaine lettuce
90g/3 1/2 oz Parmesan cheese shavings
150g/5oz Camembert, cut into 8 wedges
12og/4 1/20z herbed goat's cheese, cut into 8 wedges
40g/1 1/2oz pine kernels, toasted

1. Preheat the oven to 23o°C/5o°F/gas 8.
2. Prepare the Mustard Vinaigrette and place in the refrigerator for 30 minutes.
3. Separate the leaves of the lettuces. Wash and dry them (make sure they are very dry), and tear into bite-size pieces. Place the leaves in a large salad bowl and toss in the Parmesan cheese.
Place the Camembert and goat's cheese wedges on a non-stick baking tray and melt in the oven for 1 minute.
4. Place the cheese wedges on top of the salad, top with the dressing and pine kernels or Toasted Nuts and serve immediately.

Weight Watchers Recipe: Sardine Snack

2008-06-22T07:47:00.000-07:00

Sardine Snack

Serves: 3
Fibre 0.3g, protein 17g, fat 29g
Calories/serving: 343
WW points per serving: 6

1 x 9o-g /3 1/2-oz can skinless and boneless sardines, drained
3/4 teaspoon dried dill
3 hard-boiled eggs, mashed
1/4teaspoon salt
18og 6oz soft cream cheese, softened
30g/1oz chopped onion
3/4 teaspoon fresh lemon juice
lettuce leaves

1. Blend all the ingredients in a blender or food processor until smooth. Serve, well chilled, on a bed of lettuce leaves.

Weight Watchers Recipe: Devilled-salmon Eggs

2008-06-22T07:38:00.000-07:00

Devilled-salmon Eggs

12 egg halves
Fibre 0g, protein 5g, fat 5.7g
Calories/serving: 74
WW points per serving: 1

6 eggs
3 tablespoons mayonnaise
12og/4 1/2oz boneless cooked flaked salmon, canned or smoked (plus extra for garnish if desired)
1/2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash freshly ground black
pepper sprigs dill, to garnish (optional)

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. Cover the pan, remove from the heat and leave to stand for 18 minutes, then run the eggs under cold water and remove the shells.
2. Slice the eggs in half lengthways and remove the yolks.
Mash the yolks and mayonnaise together until smooth, then add all the remaining ingredients, except for the dill, and mix well.
3. Spoon the mixture into the egg whites and garnish with additional pieces of salmon and sprigs of dill, if desired. Refrigerate for at least 30 minutes before serving.

Weight Watchers Recipe: Spinach and leek pie

2008-06-20T03:25:00.000-07:00

Spinach and leek pie

SERVES: 4
CALORIES/ SERVING: 257
WW points per serving: 5
PREPARATION TIME: 20-25 MINUTES
COOKING TIME: 45 MINUTES

1 medium onion, chopped
50g (2oz) leeks, trimmed and chopped
1 vegetable stock cube
250g(10oz) spinach
1 tsp dried oregano
1 egg, beaten
1 X 250g carton low-fat cottage cheese
200g filo pastry
sunflower oil spray
salt and freshly ground back pepper

1. Put the onion and leeks into a large pan. Stir the stock cube into 100ml (3 1/2fl oz) hot water, and add to the pan. Cook over a medium heat, uncovered, for about 10 minutes until
the vegetables are tender and the liquid has evaporated.
2. Meanwhile, trim the stalks from the spinach. Wash and shake off the excess water, then shred. Add to the pan and cook for 2 minutes until wilted. Tip into a colander and press out any
excess liquid.
3. Preheat the oven to 200C, 400F, Gas Mark 6.
4. Put the vegetables into a bowl. Add the oregano, beaten'egg and cottage cheese, season with salt and black pepper and mix well.
5. Spray a shallow rectangular tin (approx. 20 X 25cm/ 8 X10 in) with a little sunflower oil spray. Add a layer of filo pastry, allowing some pastry to hang over the edge. Spray with sunflower oil spray. Repeat three more layers of filo, spraying between each layer. Spoon the filling into the tin.
6. Top with three layers of filo pastry. Cut the pastry to fit within the tin but allow it to ruffle, and spray each layer. Fold in the overhanging pastry to make an edge and finally spray the folded edges.
7. Bake in the oven for about 30 minutes until golden. Cut into four portions and serve immediately.

Weight Watchers Recipe: Penne with roasted vegetables

2008-06-20T03:12:00.000-07:00

Penne with roasted vegetables

SERVES: 4
CALORIES/SERVING: 345
WW points per serving: 6
PREPARATION TIME :15 MINUTES
COOKING TIME: 40 MINUTES

1 medium aubergine, cut into chunks
3 medium courgettes, thickly sliced
3 red or yellow peppers, seeded and cut into chunks
1 tsp Italian dried herbs
250g (10oz) cherry tomatoes
1 X 400g can chopped tomatoes
1 or 2 garlic cloves, crushed
zest of 1/2 lemon
1 vegetable stock cube
300g (11 oz) [uncooked weight] penne
1 vegetable stock cube
2 tbsps finely shredded basil
olive oil spray
salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Cas Mark 6.
2. Put the aubergine, courgettes and peppers into a large roasting tin, spray with a little olive oil spray to coat the vegetables, then season with salt and black pepper and scatter the dried herbs on top. With your hands, toss the vegetables together. Place in the oven to roast for 20 minutes.
3. Meanwhile put the cherry tomatoes and the chopped tomatoes into a small pan with the garlic and lemon zest and allow to simmer, uncovered, for 20 minutes until thick and pulpy.
4. Season the tomatoes with salt and black pepper, then add to the roasting tin and mix into the other vegetables. Return to the oven for 10 minutes.
5. Cook the penne in boiling water with the vegetable stock cube until al dente, then drain. Gently fold in the roasted vegetables and tomatoes. Sprinkle with basil and serve.

Weight Watchers Recipe: Mixed pepper bruschetta

2008-06-20T03:00:00.000-07:00

Mixed pepper bruschetta

SERVES: 4
CALORIES/SERVING: 166
WW points per serving: 3
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES
Make up these garlic toasts just before required and reheat in a low oven, as they will go soggy if left for more than 30 minutes.

1/3 French stick
2 garlic cloves
6 spring onions, finely chopped
1 small red and 1 small yellow pepper, seeded and finely diced
225g tomato passata
3-4 fresh basil leaves, finely shredded
4 cherry tomatoes, sliced
salt and freshly ground black pepper
salad leaves to garnish

1. Slice the bread diagonally into eight thick pieces and toast lightly under a hot grill on both sides. Slice 1 garlic clove in half. Rub both sides of the bread with the cut side and place
on a baking tray.
2. Preheat a non-stick frying pan. Add the onions and dry-fry for 2-3 minutes until soft. Crush the remaining garlic clove and add to the pan along with jhe peppers. Cook until soft. Add the passata and simmer over a low heat until most of the moisture has evaporated to leave a paste-like consistency. Allow to cool, then stir in the basil and season to taste.
3. Spread the mixture on to the toasted bread and top with the sliced cherry tomatoes. Place under the hot grill to brown.
4. Garnish with the salad leaves and serve warm.

Weight Watchers Recipe: Compote of summer fruits with vanilla yogurt

2008-06-19T02:38:00.000-07:00

Compote of summer fruits with vanilla yogurt

SERVES: 4

CALORIES/ SERVING: 99
WW points per serving: 1
PREPARATION TIME: 15 MINUTES
COOKING TIME: 10 MINUTES

115g (4oz) fresh raspberries
115g (4oz) fresh strawberries, hulled
115g (4oz) fresh blueberries
115g (4oz) fresh blackberries
1 tbsp flavoured honey (heather or sunflower)
300ml (1/2pint) low-fat set yogurt
1 vanilla pod
mint leaves to decorate

1. Place all the fruits in a large colander and rinse well with cold water.
2. Transfer the fruit to a large saucepan so the fruit can spread out. Add the honey and heat gently over a low heat, carefully stirring the fruits to coat with the honey. As soon as the fruits have warmed through, turn off the heat and allow to cool. Spoon into individual glasses.
2. Make the vanilla yogurt by splitting the vanilla pod lengthways. Scrape out the seeds and add to the yogurt. Mix lightly and place in a serving bowl.

Weight Watchers Recipe: Banana bread pudding

2008-06-19T02:28:00.000-07:00

Banana bread pudding

SERVES: 8
CALORIES/SERVING: 117
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

115g (4oz) wholegrain bread
2 bananas
1/2 tsp ground mixed spice
2 eggs
450ml (3/4 pint) skimmed milk
1 tsp vanilla essence
2 tbsps demerara sugar

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Slice the bread into thin slices and arrange in the base of a shallow ovenproof dish. Peel and slice the bananas and slot the slices in between the bread slices. Sprinkle the mixed spice on top. 3. In a bowl whisk together the eggs and milk. Add the vanilla essence and pour the mixture over the bread. Leave to stand for 20 minutes to allow the bread to soak up the liquid.
Sprinkle the pudding with demerara sugar and bake in the oven for 25-30 minutes until golden. Serve hot.

Weight Watchers Recipe: Roasted red pepper couscous

2008-06-19T02:14:00.000-07:00

Roasted red pepper couscous

SERVES: 2
CALORIES/SERVING: 96
WW points per serving: 1
PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES
This sweet-flavoured Weight Watchers Recipe can be made in advance and stored in the refrigerator. Reheat by steaming over a pan of boiling water or simply cover with foil in a moderate oven.

1 large red pepper
50g (2oz) [uncooked weight] couscous
1 tsp vegetable bouillon powder
1 tsp ground coriander
1 tbsp finely chopped fresh chives
1 tbsp chopped fresh coriander
salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the red pepper on a baking tray and roast uncovered for 15-20 minutes until soft. Remove from oven and place immediately into a plastic food bag and seal. Allow to cool completely then remove from the bag and peel away the skin. Slice the pepper in half and remove the seeds.
3. Chop the flesh into dice and set aside. Measure the couscous in a cup. Place the same amount of water in a saucepan and bring to the boil. Add the bouillon powder anrfcoriander and gradually pour in the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1 minute.
4. Remove the lid and, using two forks, fluff up the couscous grains. Add the herbs, if desire, mix well and season to taste. Add the chopped pepper and arrange on serving plates.

Weight Watchers Recipe: Oven-baked nachos

2008-06-19T02:06:00.000-07:00

Oven-baked nachos

SERVES: 4

Calories/serving: 128
WW points per serving: 2
PREPARATION TIME: 5 MINUTES
COOKING TIME: 20 MINUTES
These crunchy nibbles make a tasty Weight Watchers Recipe alternative to crisps.

4 corn tortillas

1. Preheat the oven to 150C, 300F, Gas Mark 2.
2. Place the tortillas on a chopping board. Using a heavy chopping knife, cut each one in half. Cut the halves into quarters and place on a non-stick baking tray.
3. Bake in the centre of the oven for 20 minutes. Remove from the oven and allow to cool and crisp up.

Weight Watchers: Lemon and mustard seed humous

2008-06-19T01:44:00.000-07:00

Lemon and mustard seed humous

SERVES: 4
Calories/serving: 148
ww pointe per serving: 2
PREPARATION TIME : 10 MINUTES
COOKING TIME: 15 MINUTES

1x 425g can chickpeas with no added salt or sugar
300ml (1/2 pint) soya milk
2 garlic cloves, crushed
2 tsps mustard seed
juice of 1 lemon
salt
cayenne pepper to taste

1. Drain and rinse the chickpeas and place in a food processor.
2. Pour in the milk, garlic and mustard seed and process until sijiooth. Season with salt and pepper, add the lemon juice, then blend again to combine. Adjust the consistency with a little extra milk if required and adjust the seasoning to taste.

Weight Watchers Recipe: Aubergine and spinach pasta bake

2008-06-19T01:34:00.000-07:00

Aubergine and spinach pasta bake

SERVES: 4
Calories/serving: 300
WW points per serving: 6
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

175g (6oz) [uncooked weight] rigatoni pasta
2 vegetable stock cubes
225g (8oz) young spinach leaves, shredded
1 red onion, finely chopped
1 aubergine, diced
2 garlic cloves, crushed
1 red pepper, seeded and finely chopped
1 X 400g can chopped tomatoes
1 red chilli, seeded and finely chopped
8-10 basil leaves, shredded
115g (4oz) low-fat Cheddar cheese, grated
salt and freshly ground black pepper

1. Preheat the oven to 190C, 375F, Gas Mark 5.
2. Cook the pasta in plenty of boiling water with 1 vegetable stock cube until al dente. Drain well, and stir in the shredded spinach leaves.
3. Meanwhile, preheat a non-stick frying pan or wok. Add the red onion and dry-fry for 2-3 minutes until soft. Add the aubergine, garlic and red pepper and cook for a further 6-8 minutes until the aubergine starts to colour.
4. Add the tomatoes, chilli and remaining stock cube and bring the sauce to a gentle simmer. Season to taste with salt and black pepper.
5. Pour the pasta into a large ovenproof serving dish. Cover with the sauce and then sprinkle with the shredded basil leaves and grated Cheddar cheese.
6. Bake in the oven for about 15-20 minutes until golden brown on top.

Weight Watchers Recipe: Tofu noodle stir-fry

2008-06-19T01:26:00.000-07:00

Tofu noodle stir-fry

SERVES: 4
Calories/serving: 317
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

225g (8oz) tofu
2 long shallots, peeled and sliced
2 orange peppers, seeded and sliced
1 X 2.5cm (1 in) piece fresh ginger, finely chopped
225g (8oz) pack baby corn, carrots and mangetout
225g (8oz) beansprouts
225g (8oz) straight-to-wok noodles
1 tbsp light soy sauce
olive oil spray
salt and freshly ground black peppet
chopped fresh chives to garnish

1. Drain the tofu well and pat dry with kitchen paper. Cut into pieces and season with salt and black pepper. Heat a non-stick wok or pan until hot. Lightly spray with olive oil spray and add the tofu. Cook quickly over a high heat, tossing the tofu pieces so that they brown evenly.
2. Remove from the pan and place on a plate. Return the pan to the heat, add the shallots and peppers, and cook over a high heat. Add the ginger and corn and carrots, tossing them well./Tdd the mangetout and beansprouts and mix well for 2 minutes. Fold in the noodles and soy sauce until completely heated through. Return the tofu to the pan and stir well.
3. Pile into a serving dish and sprinkle with chopped chives.

Weight Watchers Recipe: Creamy Pumpkin Soup

2008-06-16T02:59:00.000-07:00

Creamy Pumpkin Soup

Serves: 6
Fibre 2.8g, protein 2.6g, fat: 1o.6g
Calories/serving: 130
WW points per serving: 2

2 tablespoons butter
1 small onion, peeled and chopped
1 small clove garlic, peeled and crushed
2 teaspoons curry powder
1/2 teaspoon salt
1/4teaspoon freshly ground black pepper
75oml/1 1/4 pints Chicken Stock
1 x 425 -g/15oz can pumpkin puree
177ml/6floz coconut milk

1. Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, curry powder, salt and pepper and cook for i minute more.
2. Add the Chicken Stock, water and pumpkin puree. Mix well, then reduce the heat to low. Cook, stirring occasionally, for 20 minutes. Stir in the coconut milk.
3. Puree the soup in a blender in batches until smooth. Gently heat through before serving.

Weight Watchers Recipe: Fish Stock

2008-06-16T02:50:00.000-07:00

Fish Stock

825ml/8floz serving
Fibre 0.5g, protein 19g, fat 1.3g
Calories/serving: 97
WW points per serviong: 1

900g/2lb fish and fish bones
2 litres/3 1/2 pints water
2 cloves
1 /2 teaspoon mace blades
3 celery sticks, with tops, diced
1 sprig parsley, chopped
1 bay leaf
5 peppercorns
1 tablespoon salt

1. Place all the ingredients in a deep saucepan. Cover tightly and bring to the boil, then turn down the heat and simmer gently for 45 minutes. Strain, cool and store in the refrigerator until needed. Use as directed in recipes.

Weight Watchers Recipe: Cream of Shiitake Mushroom Soup

2008-06-16T02:40:00.000-07:00

Cream of Shiitake Mushroom Soup

Serves: 8
Fibre 0.93,p rotein 3,fat 28.4g
Calories/serving: 297
WW points per serving: 5

225g/ 8oz shiitake mushrooms, sliced thinly
1/2 medium onion, peeled and finely chopped
12og/4 1/2oz butter
75oml/1 1/4 pints Chicken Stock
75oml/1 1/4 pints Beef Stock
2 tablespoons toasted sesame seeds,crushed
1/2 teaspoon salt
250 ml/8floz double cream
1 tablespoon finely chopped chives, to garnish

1. Saute the mushrooms and onions in half the butter for 5 minutes over a medium heat. Mix the stocks together then add the mushrooms and onions to the stock.
2. Add the sesame seeds and remaining butter to the stock and heat, stirring continuously, until the butter meits. Add the salt then cook over a low heat for 10 minutes. Cool slightly then stir in the cream and mix until well blended. Do not allow the soup to boil.
3. Serve the soup warm or cold, garnished with chives, if desired.