Weight Watchers Recipes: Stuffed Aubergine

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 Recipe: Creamy Madeira beef

Creamy Madeira beef

SERVES: 4
Calories/serving: 307
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 40 MINUTES

• 4 lean braising steaks
• 1 medium red onion, finely chopped
• 1 X 2.5cm (1 in) piece fresh ginger, peeled and finely chopped
• 1 beef stock cube dissolved in 300ml (1/2 pint) water
• 1 tbsp plain flour
• 225g (8oz) chestnut mushrooms, sliced
• 1 wine glass Madeira wine
• 2 tbsps chopped fresh mixed herbs
• salt and freshly ground black pepper

1. Preheat a non-stick frying pan. Season the steaks on both sides with salt and black pepper and place in the pan. Dry- fry on both sides for 5-6 minutes until ligntly browned.
2. Remove from the pan and place on a plate. Add the onion to the pan and cook gently until lightly coloured. Add the ginger and 2 tbsps of stock. Sprinkle over the flour and 'cook out' for 1 minute. Gradually stir in the remaining stock. Add the mushrooms and wine.
3. Return the beef to the pan and add the herbs. Simmer gently for 35-40 minutes until the sauc« has reduced and the beef is tender.

Swedish Meatballs Recipe - 6 points

Swedish Meatballs

Serves: 8
Fibre 0g, protein 10g, fat 28g,
Calories/serving: 307
WWpoints per serving: 6

• 6oml/2floz double cream
• 6oml/2floz water
• 11og/4oz minced beef
• 11og/4oz minced pork
• 11og/402 minced veal
• 1 large onion, peeled and finely chopped
• 2 teaspoons salt
• 4og/1/2oz butter
• 1recipe Cream Sauce
• 1/2 teaspoon grated nutmeg, to garnish
• 1 teaspoon caraway seeds, to garnish

1. Mix the cream and water together in a small bowl. Combine the beef, pork and veal in another bowl.
2. Mix the cream mixture, meats and onion together. Add the salt. Shape into small balls. Melt the butter in a medium frying pan over a medium heat, add the meatballs and brown. Then remove the balls to a dish and keep warm.
3. Make the Cream Sauce and pour over the meatballs. Garnish the meatballs with nutmeg and caraway seeds, if desired, and serve hot.

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.

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.