Weight Watchers Recipes: Fried carrots and green chillies

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

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.

Weight Watchers Recipes: Horseradish Cream Sauce

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

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

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: Roasted red pepper couscous

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

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.

Garlic and Herb Roasted Potatoes Recipe - 2 points

Garlic and herb roasted potatoes

Serves: 4
Calories/serving: 89
WWpoints per serving:2
Preparation time: 1 5 minutes
Cooking times: 45 minutes

• 450g (1 lb) potatoes
• 8 garlic cloves with skin intact
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh thyme
• 2 tablespoons light soy sauce
• chopped fresh flat-leaf parsley to garnish
• salt

1. Preheat the oven to 200C, 400F, Gas Mark.
2. Cook the potatoes in lightly salted boiling water. Drain and place in a non-stick roasting tin.
3. Dot the garlic and herbs over the potatoes, pulling the herb leaves away from the stems. Drizzle with soy sauce and toss the potatoes to coat them with the mixture.
4. Place in the oven and roast for 35-45 minutes, shaking the pan occasionally to prevent sticking.
5. Transfer to a serving bowl and garnish with parsley.

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.