Weight Watchers Recipes: Lemon-basted Roast Chicken

Lemon-basted Roast Chicken

Serves: 4
Calories/serving: 331
WW points per serving: 8
Fat: 17g
Protein: 0.2g

• 4 chicken portions (legs or breasts with wings)
• 1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh, finely chopped
• 1/4teaspoon garlic powder
• 6og/2 1/2oz butter
• salt and freshly ground black pepper to taste
• 9oml/3floz fresh lemon juice

1. Preheat the oven to 2oo°C/40O°F/gas 6.
2. Sprinkle the chicken with the oregano and garlic powder. Melt the butter in a roasting tin or casserole dish, add the chicken and turn to coat. Sprinkle with salt and pepper.
3. Roast the chicken skin-side up, uncovered, for 30 minutes or until golden brown. Turn the pieces over and continue roasting until brown, about 30 more minutes. Squeeze the lemon juice over the chicken.
4. Cover and leave the chicken to rest in the turned-off oven for 15 minutes. Remove to a platter and serve.

Weight Watchers Recipes: Lamb chasseur

Lamb chasseur

SERVES: 4
CALORIES/ SERVING: 328KCAL
WW POINTS PER SERVING: 6
PREPARATION TIME: 15 MINUTES
COOKING TIME: 40 MINUTES

Allow the meat to stand for 10 minutes after cooking. This aLlows the joint to relax and makes it easier to carve.

• 450g (1 lb) leg of lamb, fat removed
• 2 medium red onions, sliced
• 2 garlic cloves, crushed
• 150ml (1/4pint) vegetable stock
• 1 tbsp plain flour
• 150ml (1/4 pint) red wine
• 1 X 400g can chopped tomatoes
• 1 tbsp chopped fresh tarragon
• 115g (4oz) button mushrooms
• salt and freshly ground black pepper

1 Preheat the oven to 180C, 350F, Gas Mark 4.
2 Preheat a non-stick frying pan until very hot. Add the lamb and quickly brown on all sides, then transfer the meat to an earthenware dish.
3 Add the onions and garlic to the frying pan and cook until lightly coloured. Add 2-3 tbsps of stock and sprinkle the flour over. Cook briefly then gradually mix in the remaining stock, wine and chopped tomatoes. Bring to the boil and stir in the tarragon and mushrooms. Season with salt and black pepper. Pour the sauce over the lamb and cover with a lid.
4 Place in the oven and bake for 40 minutes until tender.
5 Before serving, scoop any fat from the top of the dish with a small ladle, then remove the meat from the sauce and place on a serving plate. Adjust the consistency of the sauce by
reducing in a saucepan over a high heat. Serve the lamb with the sauce.

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 Recipes: Seafood pizza

Seafood pizza

SERVES: 4
CALORIES/SERVING: 340
WW POINTS PER SERVING: 6
PREPARATION TIME :10 MINUTES
COOKING TIME: 15 MINUTES

for the dough

• 225g (8oz) strong white bread flour
• 1 tsp salt
• 15g (1/2oz) fresh yeast or 2 tsps dried
• 150ml (1/4 pint) warm skimmed milk

for the topping

• 300ml (1/2 pint) tomato passata
• 1 red pepper, seeded and finely chopped
• 1-2 fresh red chillies, sliced
• 1 tbsp chopped fresh oregano
• 450g (1Lb) mixed cooked seafood (prawns, mussels, squid)
• 2 tbsps low-fat salad dressing
• 50g (2oz) low-fat Cheddar cheese, grated a few basil leaves, shredded

1 Preheat the oven to 200C, 400F, Gas Mark 6.
2 Place the flour and salt into a large mixing bowl and make a slight well in the centre.
3 Dissolve the yeast in the milk, add to the flour and mix together with the blade of a round-ended knife, adding more liquid if required.
4 Turn out on to a floured surface and knead well to form a soft dough. Cover with a damp cloth for 10 minutes.
5 Knead the dough again. Divide into four equal parts. Roll out into four small circles and place on a non-stick baking tray.
6 For the topping, spoon the passata over the pizza bases, leaving a border around the edge of each one. Scatter with the red pepper, chillies and oregano and arrange the cooked seafood on top.
7 Mix together the salad dressing and the cheese and blob on top.
8 Bake the pizzas near the top of the oven for 10-15 minutes.
9 Just before serving scatter with the shredded basil. Serve hot.

Weight Watchers Recipes: Coffee Cream Cake

Coffee Cream Cake

Serves: 10
Calories/serving: 313
WW points per serving: 6
Fibre: o.5g Fat: 30g Protein: 5.2g

• 5 egg whites, at room temperature
• 4 tablespoons granular sugar substitute
• 50oml/16floz double cream
• 1 1/2 teaspoons instant decaffeinated coffee granules
• 1 1/2 teaspoons gelatine
• 1 tablespoon cold water
• 4 egg yolks, at room temperature
• 50g/2oz butter, at room temperature
• 1 teaspoon coffee flavouring
• 1 teaspoon chocolate flavouring
• 8og/3oz chopped walnuts

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Butter three 23-cm (g-inch) round cake tins.
3. Whisk the egg whites until they form soft peaks. Add 1 tablespoon of sugar substitute and beat until stiff. Divide the whites between the three tins. Bake for 45 minutes, then leave in the oven to cool.
4. Combine half the cream and the instant decaffeinated coffee granules in the top of a double boiler. Stir with a wire whisk until the granules dissolve.
5. Dissolve the gelatine in the cold water. Add the gelatine to the coffee mixture and heat just to boiling point, stirring constantly with a whisk. Remove from the heat and whisk in the egg yolks, 1 yolk at a time. Add the butter and beat well until melted. Add the flavourings and remaining sugar substitute, then put in a freezer to cool.
6. Whip the remaining cream until stiff.
7. When the coffee mixture is cool, fold it into the whipped cream and refrigerate until the meringue layers have cooked and cooled down.
8. Pile the cream between the layers of meringue as you would ice a layer cake. Top with the coffee cream, making sure you cover the sides. Sprinkle the nuts on the top and sides and refrigerate the cake until you are ready to serve.

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: 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.

Weight Watchers Recipe: Sardine Snack

Sardine Snack

Serves: 3
Fibre 0.3g, protein 17g, fat 29g
Calories/serving: 343
WW points per serving: 6

• 1 x 9o-g /3 1/2-oz can skinless and boneless sardines, drained
• 3/4 teaspoon dried dill
• 3 hard-boiled eggs, mashed
• 1/4teaspoon salt
• 18og 6oz soft cream cheese, softened
• 30g/1oz chopped onion
• 3/4 teaspoon fresh lemon juice
• lettuce leaves

1. Blend all the ingredients in a blender or food processor until smooth. Serve, well chilled, on a bed of lettuce leaves.

Weight Watchers Recipe: Penne with roasted vegetables

Penne with roasted vegetables

SERVES: 4
CALORIES/SERVING: 345
WW points per serving: 6
PREPARATION TIME :15 MINUTES
COOKING TIME: 40 MINUTES

• 1 medium aubergine, cut into chunks
• 3 medium courgettes, thickly sliced
• 3 red or yellow peppers, seeded and cut into chunks
• 1 tsp Italian dried herbs
• 250g (10oz) cherry tomatoes
• 1 X 400g can chopped tomatoes
• 1 or 2 garlic cloves, crushed
• zest of 1/2 lemon
• 1 vegetable stock cube
• 300g (11 oz) [uncooked weight] penne
• 1 vegetable stock cube
• 2 tbsps finely shredded basil
• olive oil spray
• salt and freshly ground black pepper

1. Preheat the oven to 200C, 400F, Cas Mark 6.
2. Put the aubergine, courgettes and peppers into a large roasting tin, spray with a little olive oil spray to coat the vegetables, then season with salt and black pepper and scatter the dried herbs on top. With your hands, toss the vegetables together. Place in the oven to roast for 20 minutes.
3. Meanwhile put the cherry tomatoes and the chopped tomatoes into a small pan with the garlic and lemon zest and allow to simmer, uncovered, for 20 minutes until thick and pulpy.
4. Season the tomatoes with salt and black pepper, then add to the roasting tin and mix into the other vegetables. Return to the oven for 10 minutes.
5. Cook the penne in boiling water with the vegetable stock cube until al dente, then drain. Gently fold in the roasted vegetables and tomatoes. Sprinkle with basil and serve.

Weight Watchers Recipe: Tofu noodle stir-fry

Tofu noodle stir-fry

SERVES: 4
Calories/serving: 317
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

• 225g (8oz) tofu
• 2 long shallots, peeled and sliced
• 2 orange peppers, seeded and sliced
• 1 X 2.5cm (1 in) piece fresh ginger, finely chopped
• 225g (8oz) pack baby corn, carrots and mangetout
• 225g (8oz) beansprouts
• 225g (8oz) straight-to-wok noodles
• 1 tbsp light soy sauce
• olive oil spray
• salt and freshly ground black peppet
• chopped fresh chives to garnish

1. Drain the tofu well and pat dry with kitchen paper. Cut into pieces and season with salt and black pepper. Heat a non-stick wok or pan until hot. Lightly spray with olive oil spray and add the tofu. Cook quickly over a high heat, tossing the tofu pieces so that they brown evenly.
2. Remove from the pan and place on a plate. Return the pan to the heat, add the shallots and peppers, and cook over a high heat. Add the ginger and corn and carrots, tossing them well./Tdd the mangetout and beansprouts and mix well for 2 minutes. Fold in the noodles and soy sauce until completely heated through. Return the tofu to the pan and stir well.
3. Pile into a serving dish and sprinkle with chopped chives.

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.

Weight Watchers Recipe: Pork and pineapple kebabs

Pork and pineapple kebabs

SERVES: 4
Calories/serving: 309
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 MINUTES

• 4 lean pork steaks
• 1 large pineapple
• 2 garlic cloves, finely chopped
• 1 small chilli, sliced
• 2 tablespoons maple syrup
• salt and freshly ground black pepper

1. Trim any fat off the pork steaks and discard. Cut the steaks into bite-sized pieces.
2. Prepare the pineapple by slicing off the top and bottom with a sharp knife. Cut away the sides lo leave a barrel-shaped fruit. Cut into slices, then into small wedges. Take eight wooden kebab skewers and thread alternate pieces of pork and pineapple on to each. Place in a shallow dish.
3. Mix together the garlic, chilli and maple syrup tnd pour over the kebabs. Season with salt and black pepper. Place under a hot grill for 20-25 minutes until fully cooked.

Feta Burgers

Feta Burgers

Serves: 4
Fibere 0.4g, proetin 27g, fat 30g
Calories/serving: 383
WWpoints per serving: 8

• 56og/1 1/4lb minced beef
• 30g/1oz feta cheese, crumbled
• 4 tablespoons finely chopped black olives
• 4 tablespoons finely chopped mint
• 1/2 teaspoon freshly ground black pepper
• 3og/1oz butter
• 1/2 teaspoon salt

1. Mix all the ingredients together except the butter and shape into burgers.
2. Melt the butter in a frying pan and cook the burgers for 5 minutes on each side.

Salad Nicoise Recipe - 6 points

Salad Nicoise

Serves: 12
Fibre 2.5g, protein 20g, fat 22.2g
Calories/serving: 308
WW points per serving: 6

• 2 teaspoons Dijon mustard
• 2 tablespoons wine vinegar
• 11/2 teaspoons salt
• 2 cloves garlic, peeled and finely chopped
• 9oml/3floz olive oil
• 9oml 3floz groundnut or vegetable oil
• freshly ground black pepper to taste
• 1 teaspoon chopped fresh thyme, or1/2 teaspoon dried
• 9oog /2lb green beans
• 2 green peppers
• 4 celery sticks
• 28og 1002 cherry tomatoes
• 3 x 2oo-g/7-oz cans tuna, drained
• 1 x 6o-g/2 1/2oz can anchovies, drained
• 10 stuffed green olives
• 10 black olives, stoned
• 1 large or 2 small red onions, peeled and very finely sliced
• 2 tablespoons chopped basil
• 5 tablespoons finely chopped parsley
• 4og/1 1/20z spring onions, finely chopped
• 6 hard-boiled eggs, quartered

1. Combine the mustard, vinegar, salt, garlic, olive oil, groundnut or vegetable oil, pepper and thyme in a bowl to make the dressing. Beat until well blended, then set aside.
2. Pick over the beans and break into 3.5-cm/1 1/2-in lengths. Place them in a saucepan and cook in salted water until crisp but tender. Run under cold water and drain in a colander, then set aside.
3. Remove the cores, seeds and white membranes from the green peppers. Cut the peppers into thin rounds and set aside. Trim the celery stalks, cut crossways into thin slices and set aside.
4. In a large salad bowl make a more or less symmetrical pattern of the green beans, peppers, celery and tomatoes. Flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over the salad.
5. Scatter the onion slices over the salad and sprinkle with basil, parsley and spring onions. Pour over the dressing and top with the hard-boiled eggs.

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.

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.

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.