Weight Watchers Recipes: Seafood Ceviche

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.

Weight Watchers Recipe: Baked salmon with tomato and lime salsa

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: Baked cod with Parma ham and saffron couscous

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.

Mocha Hazelnut Ice Cream Recipe - 7 points

Mocha Hazelnut Ice Cream

Serves: 12
Fibre 2.8g, protein 5.5g, fat 31g
Calories/serving: 382
WW points per serving 7

• 6 egg yolks
• 6ooml/1 pint double cream
• 30og/11oz granular sugar substitute
• 25oml8floz water
• 30g/1oz unsweetened cocoa
• 8og/302 unsweetened chocotate, chopped
• 1 tablespoon instant decaffeinated coffee granules
• 1 tablespoon vanilla essence
• 11og/4o2 hazetnuts, flopped and toasted

1. In a bowl, whisk the egg yolks, 125ml/4floz of the cream and the sugar substitute.
2. In a saucepan mix the rest of the cream, the water, cocoa, chocolate and coffee. Cook over a medium-low heat, stirring occasionally, until the chocolate has melted and the mixture has begun to simmer.
3. Slowly pour 25oml/8floz of the chocolate mixture over the egg yolks, whisking constantly, then pour the mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, stir in the vanilla essence, then chill for 4 hours.
4. Pour the mixture and hazelnuts into an ice cream maker and churn according to the manufacturer's instructions.

Vanilla Ice Cream

Vanilla Ice Cream

Serves 6
Fibre 0g, protein 3.8g, fat 34.5g
Calories/serving 367
WW points per serving: 7

• 1 recipe Ice Cream Custard
• 1 tablespoon vanilla essence

1. Prepare the Ice Cream Custard. While cooling, whisk in the vanilla essence and cool to room temperature.
2. Place in an ice cream maker and churn according to the manufacturer's instructions.

Classic American Hamburgers Recipe - 7 points

Classic American Hamburgers

Serves: 4
Fibre 0. 2g, protin 29g, fat29g
Calories/serving: 374
WW points per serving: 7

• 6 rashers lean streaky bacon
• 1 ripe tomato, finely chopped
• 1 tablespoon vegetable oil
• 560g/11/4lb minced beef
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Fry the bacon until crisp. Remove from the frying pan, place on kitchen paper to drain, then crumble into a large bowl.
2. Saute the tomato in the bacon fat until tender then add it to the bacon.
3. Pour off the bacon fat and heat the oil in the same pan. Combine the meat, salt and pepper with the bacon and tomato mix and shape into burgers, then cook for 5 minutes on each side.

Coconut Macadamia Ice Cream Recipe - 7 points

Coconut Macadamia Ice Cream

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

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

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

Egg Salad Recipe - 7 points

Egg Salad

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

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

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

Broccoli with Cheese Sauce Recipe - 7 points

Broccoli with Cheese Sauce

Serves 6
Fibre 2.3g, protein16.8g, fat 29g
Calories/serving 350
WWpoints per serving 7

• 45og/1lb broccoli
• 1 recipe Cheese Sauce

1. Prepare the broccoli by removing the hard stem and reserving the florets.
2. Place the florets in a steamer and steam for 10 to 15 minutes, depending on how soft you like your vegetables. Serve with Cheese Sauce (3 tablespoons per serving).

Chocolate Rum Pie Recipe - 7 points

Chocolate Rum Pie

Serves 8
Fibre 4.3g, protein 6.8g, fat: 22g
Calories/serving 355
WWpoints per serving 7

• 75g/3oz unsweetened chocolate
• 375ml/12floz double cream
• 6oml/2floz water
• 2 tablespoons unsweetened cocoa powder
• 3oog/11 oz granular sugar substitute
• 1 1/2 tablespoons rum
• 1 teaspoon vanilla essence
• 1 pre-baked Pastry Case

1. In a pan over a medium heat melt the chocolate with a third of the cream, the water, cocoa powder and sugar substitute, whisking often to mix well. Remove from the heat and leave to cool to room temperature.
2. In a medium bowl, beat the remaining cream until soft peaks form. Stir in the chocolate mixture, rum and vanilla essence and mix well. Pour into the Pastry Case and chill for 3 hours, or until set.

Coconut Panna Cotta Recipe - 7 points

Coconut Panna Cotta

Serves 6
Fibre: o.8g, protein: 4g , fat: 35g
Calories/serving 367
WWpoints per serving 7

• 50oml/16floz double cream
• 7 1/2 tablespoons granular sugar substitute
• teaspoons granulated gelatine
• tablespoons water
• 25oml/8floz plain whole milk
• yogurt
• 1 1/2 teaspoons coconut extract few grains salt
• 1 teaspoon butter
• 4og(1 1/2oz) unsweetened coconut shards

1. Heat the cream and 6 tablespoons of the sugar substitute in a medium saucepan over a medium heat, and bring to a simmer, stirring to dissolve the sweetener. Sprinkle the gelatine over the water in a cup and leave to stand for 5 minutes.
2. Take the cream off the heat, stir in the gelatine and cool until it is just warm. Whisk in the yogurt, coconut extract and salt. Set the mixture over an ice bath and stirring, chill the mixture to a batter consistency. Pour through a strainer into six custard cups, cover with clingfilm and refrigerate unt.il cold.
Meanwhile, heat the oven to 150°C/325°F/Gas 2. Melt the butter in a baking tin in the oven, add the cotonut and toss to coat. Sprinkle with the rest of the sugar substitute, toss again, spread out and bake for 4 to 5 minutes, then cool. Turn out each panna cotta and top with a tablespoon of coconut shards.

Lime Tuna Recipe - 7 points

Lime Tuna

Serves 4
Fibre 0.5g, protein 42g, fat 18g
Calories/serving: 345
WWpoints per serving: 7

• 2 tablespoons rated lime zest
• 2 teaspoons coarse salt
• 2 teaspoons roughly ground coriander seds
• 1 1/2 teaspoons freshly ground black peppre
• 1 1/2 teaspoons ginger
• 4 tablespoons olive oil
• 4 ( 2.5 cm) tuns steaks ( about 675g)
• 280g rocket leaver
• 1 teaspoons red wine vinegar
• salt and freshly ground pepper

1. Rinse the fish and dry on kitcken paper.
2. Mix the lime zest, salt, coriander, ginger and pepper together in a small bowl. Add 1 teaspoon of the olive oil and mix well to form a paste . Spread the paste on both of the tuna steak.
3. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Sear the steack for 2-3 minutes on each side for rare doneness. If you preffer your fish well done, increare the cooking time by 2 minutes per side.
4. While the fish is cooking, toss the rocket with the remaining olive oil and the vinegar. Add salt and pepper. To serve, cut the tuna into 0.5 cm ( 1/4 in) slice and lay over the rocket salad.

Hot Beef Salad Recipe - 7 points

Hot Beef Salad

Serves 6
Fibre 2.9g, protein 24g, fat 23g

Calories/ serving 333
WW points per serving 7

• 1 small reound iceberg lettuce
• 1 small head Chinese leaves
• 1 large cucumber, Thinly sliced
• 1 red onion, peeled and sliced
• 1/2 small daikon radish
• 2 small tomatos, each cut into 8 pices
• 6 mint leaves
• 6 coriander leaves
• 60 ml walnuts oil
• 675g sirloin steak
• 1/2 teaspoon salt
• Dressing:
• 2 cloves garlic, peeled and chopped
• 60 ml fresh lime juice
• 1-2 teaspoons granular suger substitute
• 1 tablespoon Tamari soy sauce
• 1teaspoon crushed red pepper flekes

1. Wash and dry the lettuce and Chinese leaves, tear into bite-sized pices and tip into a serving bowl. Mix the cucumber, onion, radish, tomatoes, and the mint and coriander leaves together and pour over the lettuce. Toss well.
3. Heat the walnut oil in a non-stick frying pan over a medium heat. Add the steak, sprinkle with salt and fry quickly until the meat is just rare. Remove from the pan and slice thinly.
4. Fan out the cooked meat on top of the salad. Mix the dressing ingredients together, pour over the salad.

Weight Watchers: Swiss Muesli

Serves: 4
Preparation time 10 minutes+ overnight refrigeration
Calories/serving: 350

12g protein, 9g fat, 52g carbohydrate, 5.5g dietery fibre, 35mg sodium.
A good source of vitamins B1, B2, and E , Magnesium, calcium, iron and zinc.

* 200g rolled oats
* 250ml reduced fat milk
* 2 apples, unpeeled, cored and grated
* 30g chopped huzelnuts
* 200g low-fat honey yoghurt

1. Combine the oats and milk in a lowl. Cover and refrigerate overnight.
2. In the morning, add the grated apple, huzelnuts and yoghurt and mix well.