Weight Watchers Recipes: Raspberry Shake

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: Tartare Sauce

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 Recipe: Poached Eggs

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

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.

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

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

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: Turkey Sausages

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

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 Recipe: Easy Bean Casserole

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.

Weight Watchers Recipe: Turkey and pepper burgers

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: Vinegar-free Tomato Mayonnaise

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: Mixed pepper bruschetta

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.

Tartare Sauce Recipe - 3 points

Tartare Sauce

Serves: 7
Fibre 0g, protein 0g, fat 18g
Calories/serving: 164
WWpoints per serving: 3

• 16oml/5floz mayonnaise
• 1 tablespoon tarragon vinegar
• 1 teaspoon finely chopped onion
• 1 teaspoon capers, drained
• 1 teaspoon finely chopped tornichons
• 1 teaspoon 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.

Chilli Bean Soup Recipe - 3 points

Chilli bean soup

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

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

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

Beef Stock Recipe - 3 points

Beef Stock

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

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

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

Tossed Salad with Tomato Dressing Recipe - 3 points

Tossed Salad with Tomato Dressing

Serves: 8
Fibre 2.1g, protein 2g, fat 12.2g
Calories/serving: 138
WWpoints per serving: 3

• 2 heads lettuce (any variety)
• 2 tomatoes, peeled, chopped and deseeded
• 6 spring onions, finely chopped
• 1 tablespoon Dijon mustard
• teaspoon salt
• tablespoons olive oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon mayonnaise

1. Wash the lettuce, dry thoroughly, tear into bite-size pieces and refrigerate.
2. To make the dressing, mash the tomatoes with the spring onions until they almost form a paste. Add the remaining ingredients, except for the lettuce, and beat with a whisk. Refrigerate until needed.
3. To serve the salad, place the lettuce in a large salad bowl, pour the dressing on top and toss well. Serve immediately.

Special Pate Recipe - 3 points

Special Pate

Slices: 20
Fibre 0.3g, proetin 12.3g, fat 7.8g
Calories/slice: 130
WW points per slice: 3

• 4 rashers bacon
• 45og/1lb chicken livers
• 2 tablespoons butter
• 6oo-7oog/1lb 5oz-1lb 907 skinless chicken breast fillets, pounded flat
• 2 tablespoons white wine
• 11og/4oz water chestnuts, drained
• 2 hard-boiled eggs
• 4 teaspoons salt
• 1 Boursin cheese, about 90g/3 1/2oz
• 3 tablespoons basil freshly ground black pepper

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Fry the bacon until crisp, then drain and reserve the fat.
3. Heat 2 tablespoons of the bacon fat in a frying pan and saute the chicken livers for about 5 minutes over a medium heat, then remove from the pan and set aside.
4. Add the butter to the pan and melt over a medium heat, then add the chicken breasts and saute for 3 minutes on each side. Add the wine and simmer for a further 3 minutes.
Place the cooked bacon, chicken livers, chicken breast, water chestnuts and eggs into a large bowl or food processor and chop finely. Add the salt, the rest of the bacon fat, the Boursin cheese, basil and pepper to the bowl and mix well.
5. Pack the mixture into a large buttered deep dish or loaf tin, cover with foil and place a heavy weight on top to keep the pate from rising. Bake for 2 hours then turn the oven off and allow the pate to cool in the oven. Unmould and cut into slices.

Strawberry Parfait Recipe - 3 points

Strawberry Parfait

Serves: 1
Fibre 3g, protein 6.5g, fat 9g
Calories/serving: 160 WW points per serving 3

• 6og/2 1/2oz ripe strawberries sliced
• 2 teaspoons granular sugar substitute
• 125ml/4floz plain whole milk yogurt
• 1/8 teaspoon almond or coconut essence
• 1 tablespoon lightly toasted sliced natural almonds, lightly crushed

1. Sprinkle the strawberries lightly with V8 of a teaspoon of sugar substitute.
2. Mix the yogurt, remaining sugar substitute and almond or coconut essence together in bowl.
3. Spoon one-third of the yogurt mixture into the bottom of a tall glass. Top with half of the strawberries. Cover with most of the remaining yogurt, reserving about 2 tablespoons. Add the remaining strawberries, drizzle the remaining yogurt over the top and sprinkle with the almonds.

Ratatouille Mushrooms Recipes - 3 points

Ratatouille mushrooms

Serves 2
Calories/serving 148
WW points per serving 3
Preparation time: 10 minutes
Cooking time: 25minutes

• 4 large open mushrooms
• 2 medium onions, sliced
• 225g (8oz) courgettes, sliced
• 1 small aubergine, sliced
• 1 large red pepper, seeded and finely sliced
• 1X400g can chopped tomatoes
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh thyme
• olive oil spray
• salt and freshly ground black pepper
• fresh basil to garnish

1. Place the mushrooms on a baking tray and lightly spray with olive oil spray. Place under a hot grill and cook for 3-4 minutes on each side.
2. Preheat a non-stick frying pan or wok. Add the onions and dry-fry until soft. Add the courgettes, season with salt and black pepper, and cook for a further 2-3 minutes. Pour into
a saucepan.
3. Add the aubergine and red pepper to the frying pan, season and dry-fry for 4-5 minutes. Transfer to the saucepan. Pour the tomatoes into the frying pan, add the garlic, and
thyme, bring to the boil, and then pour over the vegetables. Place the saucepan on the heat and simmer for 10 minutes.
5. Spoon the vegetables on to the mushrooms. Just before serving, sprinkle with fresh basil.

Crispy White Radish Recipe - 3 points

Crispy White Radish

Serves 2
Fibre o.1g, protein og, fat 14g
Calories/serving 121
WW points per serving 3

• 1 medium daikon (white radish)
• garlic oil for frying
• salt

1. Using the large holes on a four-sided grater, shred the radish. Fill a 23-cm/9-in frying pan one-quarter full with garlic oil. Heat the oil until very hot and fry the radish until golden brown. 2. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with salt.