Spicy Spare Ribs

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.

Weight Watchers Recipe: Two-cheese Omelette

Two-cheese Omelette

Serves: 2
Fibre o.3g, protein 2, fat 56.5g
Calories/serving : 615
WW points per serving: 12

• 30g/1oz unsalted butter
• 2 tablespoons finely chopped onion
• 4 eggs
• 2 tablespoons double cream
• 12og/ 4 1/2oz soft cheese, mashed or chopped
• 6og/ 2 1/2oz firm cheese, grated
• 1 tablespoon chopped parsley, to garnish

1. Heat the butter in a non-stick frying pan over a medium heat. Add the onion and cook until transparent.
2. Beat the eggs together with the cream and soft cheese. Cook following the Basic Omelette instructions until the eggs set.
3. Sprinkle the grated hard cheese over the eggs and cook for i minute. Slice the omelette in two and fold each semicircle in half. Flip over to melt the cheese and brown both sides. Serve hot and crisp. Garnish with parsley, if desired.

Pizza Burgers Recipe

Pizza Burgers

Serves: 4
Fibre 0.7g, protein 49g, fat 51g
Calories/serving: 670
WWpoints per serving: 12

• 9oog/2lb minced beef
• 1 teaspoon salt
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried basil, or 1 1/2 teaspoons fresh, finely chopped
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, finely chopped
• 3 tablespoons olive oil
• 6 slices mozzarella cheese
• 175ml/6floz prepared tomato sauce or passata
• 30g/1oz grated Parmesan cheese

1. Preheat the oven to 2oo°C/40o°F/gas 6.
2. Mix the beef with the salt, parsley, basil and oregano and shape into 6 burgers each 1cm/1/2in thick.
3. Heat the oil in a frying pan and cook the burgers until well browned on both sides. Arrange in a shallow baking dish, making sure they are not touching each other. Top each burger with a slice of mozzarella cheese. Pour on the tomato sauce or passata, sprinkle with Parmesan cheese and bake for 15 minutes.

Coq au Vin Recipe

Coq au Vin

Serves: 6
Fibre 1.5g, protein 49g, fat40g
Calories/seving: 629
WW points per serving: 12

• 4 rashers thick-sliced bacon
• 1oog/4oz butter
• 1X1.8kg/4lb chicken, jointed into 8 pieces
• 1 teaspoon salt
• 25oml/8floz red wine
• 25oml/8floz Chicken Stock
• 1/4teaspoon garlic powder
• 3/4 teaspoon chopped thyme
• 1 bay leaf
• 4 medium-size onions, peeled and sliced
• 225g/8oz button mushrooms
• sliced chopped chives, to garnish

1. Dice the bacon and saute in 6og/2 1/2oz of the butter in a large frying pan until brown. Remove the bacon from the frying pan and reserve.
2. Rinse and thoroughly dry the chicken with kitchen paper. Brown in the bacon fat, then drain off the fat and season the chicken with salt. Place in a large saucepan.
3. Add the bacon, wine, Chicken Stock, garlic powder, thyme and bay leaf to the chicken, cover and simmer for 45 minutes. Remove the chicken and keep warm. Boil the liquid in the saucepan until it reduces by half.
4. In a separate frying pan, saute the onions and mushrooms in the remaining butter until the onions are golden.
Put the chicken back into the saucepan. Cover with the mushrooms and onions and simmer for 5 minutes. Garnish with chives, if desired.