Chicken Stuffed with Goat's Cheese

Chicken Stuffed with Goat's Cheese

Serves: 4
Calories/servinig: 243
WW points per serving: 4
Fibre: o.3g Protein: 33g Fat: 9.5g

• 6og/2 1/2oz goat's cheese. crumbled
• 2og/3/4oz finely chopped basil
• 1 tablespoon chopped sun-dried tomatoes in olive oil
• 1 small onion, peeled and finely chopped
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, finely chopped
• 1/2 teaspoon salt
• 4 skinless chicken breast fillets
• 6oml/2floz dry white wine

1. Preheat the oven to 18o°C/35o°F/gas 4. Oil a glass baking dish.
2. In a small bowl combine all the ingredients except the chicken and wine and blend well. Pound the chicken breasts until thin, then spread the mixture evenly on to the breasts and roll them up. Fasten with cocktail sticks.
3. Arrange the chicken in the baking dish so the rolled breasts do not touch each other. Pour the wine over the chicken rolls and bake for 45 minutes.

Weight Watchers Recipes: Ginger and Apricot Pork Tenderloin

Ginger and Apricot Pork Tenderloin

Serves: 4
Calories/serving: 218
WW points per serving: 4
Fibre: 0.5g Protein: 36.5g Fat:6g

• 2 whole pork tenderloins, about
• 675g/1 1/2lb in total 50oml/16floz Chicken Stock
• 3 tablespoons grated ginger root
• 2 tablespoons no-sugar-added apricot jam or no-sugar-added marmalade
• 2 tablespoons soy sauce
• 2 cloves garlic, peeled and finely chopped

1. Combine all the ingredients in a large bowl and marinate in the refrigerator for at least 2, and up to 6, hours.
2. Preheat the oven to 200°C/40o°F/gas 6.
3. Place the pork in a roasting tin, discarding the marinade, and roast for 20 minutes or until a meat thermometer registers 8oDC/16o°F. When cooked, leave the pork to stand for 10 minutes before slicing, for easier carving.

Weight Watchers Recipes: Pork Loin with Mustard

Pork Loin with Mustard

Serves 6
Calories/serving: 255
WW points per serving: 5
Fibre: og Protein: 24g Fat: 15g

• 6 x 1-cm/1/2-in slices of boneless pork loin
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 30g/1oz shallots, peeled and chopped
• 6oml/2floz dry white wine
• 185ml/6floz Chicken Stock
• 2 teaspoons granular sugar substitute
• 1 tablespoon Dijon mustard

1. Season the pork well with salt and pepper.
2. Heat the oil in a large frying pan over a medium heat but do not allow it to smoke. Fry the pork until cooked and brown, then transfer to a plate and cover to keep warm. Lower the heat, add the shallots to the pan and cook for about 3 minutes.
3. Pour in the wine and simmer until the liquid has reduced by half. Add the Chicken Stock and sugar substitute and whisk the mixture as it boils until the liquid is reduced by half. Add the pork and simmer for about 2 minutes until it is warm and has absorbed some of the sauce. Remove the pork to a serving plate then whisk the mustard into the sauce, adjust the seasoning, and spoon the remaining sauce over the pork.

Weight Watchers Recipes: Quick sausage

Quick sausage

SERVES: 4
CALORIES/ SERVING: 234
WW POINTS PER SERVING: 4
PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES

For extra flavour, you can add / tsp red chilli paste along with the canned tomatoes.

• 1 X 400g pack low-fat sausages
• 1 onion, chopped
• 1 garlic clove, crushed
• 1/2 red and 1/2 green pepper, seeded and chopped
• 1/2 medium courgette, chopped
• 1 X 415g can baked beans
• 1 X 400g can chopped tomatoes
• 1 tsp red chilli paste (optional)
• 2 tsps Worcester sauce
• 1 tsp tomato puree
• 1 tsp mixed herbs
• freshly ground black pepper

1 Grill the sausages until brown and cooked through.
2 Meanwhile, preheat a non-stick frying pan. Add the onion and garlic and dry-fry for 1 minute. Add the peppers and courgette, cover and continue cooking for a further 2 minutes.
3 When the vegetables are soft, add the baked beans, chopped tomatoes, chilli paste (if using), Worcester sauce, tomato puree and herbs and mix well. Simmer over a low heat for 10 minutes.
4 When cooked, cut the sausages into chunks and add to the vegetable mixture. Simmer for a furder 5 minutes, and add ground black pepper to taste.

Weight Watchers Recipes: Pastrami hotpot

Pastrami hotpot

SERVES: 4
CALORIES/ SERVING: 259
WW POINTS PER SERVING: 5
PREPARATION TIME :10 MINUTES
COOKING TIME: 50 MINUTES

• 8 slices pastrami
• 8 long shallots, peeled
• 300ml (1/2pint) red wine
• 300ml (1/2pint) water
• pinch of fresh thyme
• 2 tbsps gravy granules
• 4 large potatoes, peeled and sliced very thin
• olive oil spray

1 Preheat the oven tol 80C, 350F, Gas Mark 4.
2 Wrap a slice of pastrami around each shallot and place in the bottom of an ovenproof dish.
3 Pour the wine and water into a saucepan. Add the thyme and bring to the boil. Stir in the gravy granules and allow to thicken. Pour the gravy over the meat, cover with the sliced potatoes and lightly spray with olive oil spray.
4 Place in the oven for 40 minutes until the potatoes are cooked through.

Weight Watchers Recipes: Grilled lobster

Grilled lobster

SERVES: 1
CALORIES/SERVING: 228
WW POINTS PER SERVING: 4
FAT: 3.4G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES

You can use cooked lobsters to save preparation time.

• 1 cooked lobster (approx. 500g)
• 14 tsp mustard powder
• Vt tsp cayenne pepper
• 1 tbsp chopped fresh chives
• 150ml (1/2 pint) low-fat natural yogurt
• 25g (1oz) low-fat mature Cheddar cheese, grated
• salt and freshly ground black pepper

1 Using a sharp knife, split the lobster in half lengthways by placing the point of the knife into the centre and pressing down through the shell. Remove the dark vein-like canal which runs along the length of the tail. Take out the meat from the main shell and place on a chopping board. Remove the stomach, which is under the head, and throw away. Throw away also the spongy material between the shell and the meat.
2 Chop the lobster meat and place in a small mixing bowl. You can add the liver, a soft creamy mass, to the meat.
3 Add the mustard, cayenne pepper, chives and yogurt. Season with salt and black pepper and mix the ingredients together. Carefully spoon the meat mixture back into the lobster shell
and sprinkle with the cheese.
4 Place under a hot grill until golden brown and piping hot.
5 Just before serving, crack the claws, using lobster crackers or a rolling pin to make it easier to remove the claw meat. Serve hot.

Weight Watchers Recipes: Salmon pasta salad

Salmon pasta salad

SERVES: 6
CALORIES/SERVING: 280
WW POINTS PER SERVING: 5
FAT: 8.9G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 2 X175g (2 X 6oz) fresh salmon fillets, skinned and boned
• 1 tsp vegetable bouillon stock powder
• 225g (8oz) [uncooked weight] pasta shapes
• 1 vegetable stock cube
• 300ml (1/2 pint) virtually fat free fromage frais
• juice of 1/2lemon
• 1 small red onion, finely chopped
• 1 tbsp chopped fresh chives
• pinch of sweet paprika
• fresh dill to garnish

1 Cook the salmon by poaching in a little water containing the stock powder for 8-10 minutes over a low heat. Lift the salmon from the pan and allow to cool.
2 Cook the pasta in a large saucepan of boiling water with the stock cube. Drain the pasta thoroughly and transfer to a mixing bowl. Add the fromage frais, lemon juice, onion, chives and paprika.
3 Carefully flake the salmon into the bowl, removing any bones and skin. Combine all the ingredients with a large metal spoon, taking care not to over-mix and break up the fish too
much.
4 Spoon into a serving dish and chill until required. Garnish with fresh dill.

Weight Watchers Recipes: Prawn and mushroom pasta

Prawn and mushroom pasta

SERVES 4
CALORIES/SERVING: 281
WW points per serving: 5
PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES

• 225g (8oz) [uncooked weight] pasta
  
• 1 vegetable stock cube
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, seeded and finely diced
• 115g (4oz) mushrooms, sliced
• 1 X 400g can chopped tomatoes
• 1 red chilli, finely sliced
• 2x160g packs cooked jumbo prawns
• salt and freshly ground black pepper
• 1 tbsp finely chopped fresh chives to garnish

1 Cook the pasta in boiling salted water with vegetable stock cube.
2 Meanwhile, preheat a non-stick frying pan or wok. Add the onion and dry-fry for 2-3 minutes until soft. Add the garlic, red pepper and mushrooms and cook for a further 2-3
minutes.
3 Add the tomatoes and chilli. Bring the sauce to a gentle simmer and add the prawns to heat through. Season to taste with salt and black pepper.
4 Drain the pasta and pour into a serving dish. Spoon the sauce over and sprinkle with the chives.

Weight Watchers Recipes: Green Beans Almandine

Green Beans Almandine

Serves : 4
Calories/serving: 230
WW points per serving: 4
Fiber 3.8g, fat 18g, protein 3.4g

• 450g/1 lb fresh or frozen stringless green been
• 60g/2 1/2 oz butter
• 225g/8oz shiitake mushroom, sliced
• 1/2teaspoon salt
• 30g/1oz sliced almonds
  

1. Top and tail the beans, if needed. Simmer in a small amound of water water for 6 to 7 minutes.
2. Melt the butter in a frying pan and saute the mushrooms until brown. Add the salt and almonds.
3. Add the beans to the frying pan and toss well. Simmer 4 minutes and add more salt if needed. Serve hot.

Weight Watchers Recipe: Spice Cake

Spice Cake

Serves: 9
Calories/serving: 218
WW points per serving: 4
Fat 15.6g, protein 8g, fibre 1.9g

• 6 eggs
• 60g/5 1/2oz soy flour
• 110g/4oz granular sugar substitute
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1 1/4 teaspoon ground allspice
• 1 1/8 teaspoon ground cloves
• 12og/4 1/2oz butter, melted and cooled
• 6oml/2floz water

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Grease a 23-cm/9-inch square baking tin.
3. In a large bowl, beat the eggs for 5 minutes, until they form a ribbon when the beater is lifted from the bowl.
4. Meanwhile, in another bowl whisk the soy flour, sugar substitute, ginger, cinnamon, allspice and cloves together. Stir in the butter and water and mix well.
5. Stir one-third of the eggs into the spice mixture to lighten and combine. In two additions, fold the remaining eggs into the spice mixture then pour the cake mix into the prepared tin. Bake for 20 minutes, until a metal skewer inserted into the centre comes out clean. Serve either warm or at room temperature, cut into squares.

Weight Watchers Recipe: Porcini Mushrooms

Porcini Mushrooms

Serves : 4
Calories/serving: 268
WW points per serfving: 5
Fat 26.2g, protein 5.3g, fibre 0.7g

• 4oog/14oz porcini mushrooms
• 30g/ 1oz butter
• 3oml/1floz garlic oil
• 30ml/1floz white wine
• 4 tablespoons mascarpone cheese
• 2 tablespoons soy sauce
• 2 tablespoons roughly chopped
• parsley

1. Rinse the mushrooms and dry on kitchen paper. Slice each mushroom lengthways into 4 pieces.
2. Heat the butter and garlic oil in a large frying pan. Add the mushrooms and cook for 3 minutes over a medium heat until golden, turning once. Add the wine to the pan and turn the mushrooms again.
3. Add the mascarpone and soy sauce to the mushrooms and mix well. Cook for 1minute more and serve hot with the sauce. Sprinkle with parsley before serving.

Weight Watchers Recipes: Blueberry Creme Anglaise

Blueberry Creme Anglaise

Serves: 6
Calories/serving: 270
WW points per serving: 5
Fat 24g, protein 2.8g, fibre 1g

• 375ml/12floz double cream
• 3 egg yolks
• 50g/2oz granular sugar substitute
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 35og/12oz fresh blueberries

1. Heat the cream in a saucepan to the point where bubbles star appearing around the edges.

2. Meanwhile, beat the egg yolks with the sugar substitute, cinnamon and nutmeg until thick and lemon-coloured.
3. Slowly beat half of the hot cream into the egg yolks. Then add the yolk mixture to the rest of the cream in the saucepan and cook over a medium heat, stirring constantly, until thickened to a thin batter consistency. Immediately pour the sauce into a bow! and cool completely, then refrigerate in an airtight container until cold.
4. To serve, share the blueberries equally between six cocktail glasses and pour the Creme Anglaise over the top.

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: Mediterranean fish stew

Mediterranean fish stew

SERVES: 4
CALORIES/ SERVING: 255
WW POINTS PER SERVING: 5
PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 MINUTES

• 12 fresh mussels
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 450g (1 lb) tomatoes, skinned, seeded and chopped
• 150ml(1/4 pint) dry white wine
• 150ml (1/4 pint) fish stock
• 1 tbsp chopped fresh dill
• 2 tbsps chopped fresh rosemary
• 1 tbsp tomato puree
• 450 ( 1lb) monkfish fillet, skinned and cut into large chunks
• 8 jumbo prawns, peeled
• 225g (8oz) squid, cleaned and cut into rings
• salt and freshly ground black pepper

1. To clean the mussels, put in a large bowl and scrape well under cold running water (discard any that are open). Rinse until there is no trace of sand in the bowl. Preheat a large non-stick saucepan, add the onion and dry- fry for 3-4 minutes. Add the garlic and tomatoes and cook
for a further 3-4 minutes.
2. Add the white wine, fish stock, herbs, tomato puree and season with salt and black pepper. Bring to the boil, then lower the heat and simmer for a further 5 minutes. A Add the monkfish and simmer for 5 minutes. Add the prawns and squid and simmer for a further 5 minutes. Add the prepared mussels, cover the pan, and cook for 3-4 minutes until the shells open. Discard any mussels that do not open. Ladle the stew into a bowl and serve at once.

Weight Watchers Recipe: Thai fish cakes with dill sauce

Thai fish cakes with dill sauce

SERVES 4
Calories/ SERVING (2 FISH CAKES) :221
WW points per serving: 4
PREPARATION TIME 30 MINUTES
COOKING TIME 10 MINUTES

• 450g (1 lb) boiling potatoes
• 450g (1 lb) white fish, skinned and boned
• 4 spring onions, finely chopped
• 3 tsps Thai red curry paste
• 1 tbsp chopped fresh dill
• 50g (2oz) fresh breadcrumbs
• olive oil spray
• salt and freshly ground black pepper
• for the dill sauce
• 4 tbsps virtually fat free fromage frais
• 1/2tsp ground turmeric
• 1 tbsp chopped fresh dill
• 2 tsps lemon juice
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper

1. Peel the potatoes and chop into small pieces. Place in a saucepan, cover with boiling water and cook until tender. Drain well and mash until smooth. Place in a mixing bowl. Cook the fish either in a steamer above the potatoes or poach for 10 minutes in a little milk.
2. Allow the fish to cool, then flake the fish into the potatoes. Add the spring onions and red curry paste, mix well and season with salt and black pepper.
3. Divide the mixture into eight portions. Mix together the dill and breadcrumbs. Roll each fish cake in the breadcrumbs and dill mixture and shape with a palette knife. Lightly spray a non-stick pan with olive oil spray. Add the fish cakes and dry-fry for 6 minutes on each side.
4. Place the sauce ingredients in a small bowl and mix well.
5. Serve the fish cakes hot with the dill sauce

Weight Watchers Recipe:Tomato and baked cod

Tomato and baked cod

SERVES 4
CALORIES/SERVING: 219
WW POINTS PER SERVING: 4
PREPARATION TIME: 1 5 MINUTES
COOKING TIME: 15 MINUTES

• 1 kg (2lb) thick cod fillet, skinned, boned and cut into 4 steaks
• 1 large red onion, finely chopped
• 1 garlic clove, crushed
• 4 ripe tomatoes, diced
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 tsp saffron
• 1 tbsp chopped fresh parsley
• juice of/6 lemon
• salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Gas 6.
2. Season the fish well on both sides and place, skin-side down, in an ovenproof dish. Preheat a non-stick pan, add the onion and dry-fry until soft. Add the garlic, tomatoes and spices and cook briskly for 4-5 minutes. Add the parsley and lemon. Season well with salt and black pepper.
3. Spoon equal amounts on to each cod steak and place, uncovered, in the hot oven for 12-15 minutes or until just cooked. When just cooked, the cod should flake easily when teased with a fork.

Weight Watchers Recipes: Cajun turkey with cherry tomato and roa

Cajun turkey with cherry tomato and roasted pepper salad

SERVES: 4

Calories/serving: 212
WW points per serving: 4
PREPARATION TIME: 15 MINUTES
PLUS MARINATING TIME 1 HOUR
COOKING TIME: 30 MINUTES

• 3 thick turkey fillets (675g/1 1/2lb total)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp chilli powder
• olive oil spray
• for the salad
• 2 red peppers
• 250g (lOoz) cherry tomatoes, quartered
• 1 small red onion, thinly sliced
• 1 red chilli, seeded and finely chopped (optional)
• 1 tsp red wine vinegar
• salt and freshly ground black pepper

1 Thickly cut each turkey fillet to make 16 medallions in total. Mix together the herbs and spices and sprinkle over both sides of the turkey pieces. Cover and set aside for 1 hour.
2. For the salad, place the peppers under a hot grill and allow to blacken and blister all over. Transfer to a plastic bag to cool for 20 minutes, then peel off the skin and discard the seeds. Cut into dice and mix with the tomatoes, red onion, chilli (if using) and vinegar. Season with salt and black pepper.
3. Spray the turkey with a little olive oil spray on each side. Place a large heavy frying pan over a medium heat, add the turkey and cook for 4-5 minutes on each side. Serve with the tomato and pepper salad.

Weight Watchers Recipe: Mustard Vinaigrette

Mustard Vinaigrette

Serves : 10
Fibre 0g, protein 0g, fat 24g
Calories/serving: 216
WW points per serving: 4

• 1 teaspoon Dijon mustard
• 1/4 teaspoon dry mustard
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 25oml/8floz extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon freshly ground black pepper

1. Whisk all the ingredients together in a small bowl until well blended. Refrigerate for 30 minutes before using.

Weight Watchers Recipe: Spinach and leek pie

Spinach and leek pie

SERVES: 4
CALORIES/ SERVING: 257
WW points per serving: 5
PREPARATION TIME: 20-25 MINUTES
COOKING TIME: 45 MINUTES

• 1 medium onion, chopped
• 50g (2oz) leeks, trimmed and chopped
• 1 vegetable stock cube
• 250g(10oz) spinach
• 1 tsp dried oregano
• 1 egg, beaten
• 1 X 250g carton low-fat cottage cheese
• 200g filo pastry
• sunflower oil spray
• salt and freshly ground back pepper

1. Put the onion and leeks into a large pan. Stir the stock cube into 100ml (3 1/2fl oz) hot water, and add to the pan. Cook over a medium heat, uncovered, for about 10 minutes until
the vegetables are tender and the liquid has evaporated.
2. Meanwhile, trim the stalks from the spinach. Wash and shake off the excess water, then shred. Add to the pan and cook for 2 minutes until wilted. Tip into a colander and press out any
excess liquid.
3. Preheat the oven to 200C, 400F, Gas Mark 6.
4. Put the vegetables into a bowl. Add the oregano, beaten'egg and cottage cheese, season with salt and black pepper and mix well.
5. Spray a shallow rectangular tin (approx. 20 X 25cm/ 8 X10 in) with a little sunflower oil spray. Add a layer of filo pastry, allowing some pastry to hang over the edge. Spray with sunflower oil spray. Repeat three more layers of filo, spraying between each layer. Spoon the filling into the tin.
6. Top with three layers of filo pastry. Cut the pastry to fit within the tin but allow it to ruffle, and spray each layer. Fold in the overhanging pastry to make an edge and finally spray the folded edges.
7. Bake in the oven for about 30 minutes until golden. Cut into four portions and serve immediately.

Weight Watchers Recipe: Banana bread pudding

Banana bread pudding

SERVES: 8
CALORIES/SERVING: 117
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 115g (4oz) wholegrain bread
• 2 bananas
• 1/2 tsp ground mixed spice
• 2 eggs
• 450ml (3/4 pint) skimmed milk
• 1 tsp vanilla essence
• 2 tbsps demerara sugar

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Slice the bread into thin slices and arrange in the base of a shallow ovenproof dish. Peel and slice the bananas and slot the slices in between the bread slices. Sprinkle the mixed spice on top. 3. In a bowl whisk together the eggs and milk. Add the vanilla essence and pour the mixture over the bread. Leave to stand for 20 minutes to allow the bread to soak up the liquid.
Sprinkle the pudding with demerara sugar and bake in the oven for 25-30 minutes until golden. Serve hot.