Weight Watchers Recipes: Chicken Cacciatore

Chicken Cacciatore

Serves: 6
Calories/serving: 402
WW points per serving: 9

• 1 2.2kg/5 lb chicken, jointed into 8 pieces
• 125ml/4floz olive oil
• 6og/2 1/2oz butter
• 6og/2 1/2oz chopped onion
• 225g/8oz shiitake mushrooms, sliced
• 3 cloves garlic, peeled
• 185ml/6floz dry white wine
• 2 bay leaves
• 1 teaspoon chopped basil
• 1/2 teaspoon freshly ground black pepper
• 8oml/2 1/2floz prepared tomato sauce or passata
• salt to taste

1. In a large frying pan, saute the chicken in the olive oil until light golden brown - this should take about 20 minutes.
2. Melt the butter in a separate frying pan, then add the onion and mushrooms and saute until golden. Add the garlic and cook for 4 more minutes.
3. Spoon the mushrooms, onions and garlic over the chicken and pour on the wine. Add the bay leaves, basil and pepper. Simmer for about 15 minutes, partially covered, then stir in the tomato sauce or passata and add salt to taste. Cook, uncovered, over a low heat for about 15 more minutes then serve.

Weight Watchers Recipes: Stuffed Leg of Lamb

Stuffed Leg of Lamb

Serves: 8
Calories/serving: 436
WW points per serving: 8
Fibre: o.5g Protein: 37g Fat: 21g

• 3og/1oz butter
• 45og/1lb minced veal or beef
• 3og/1oz onion, peeled and chopped
• 1 clove garlic, peeled and finely chopped
• 125ml/4floz white wine
• 25oml/8floz prepared tomato sauce or passata
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 50g/2oz grated Parmesan cheese
• salt and freshly ground black
• pepper to taste
• 1 leg of lamb, boned and flattened

1. Preheat the oven to 15o°C/3oo°F/gas 2.
2. Melt half the butter in a heavy frying pan. Add the minced meat, onion and garlic and brown lightly. Pour the wine into the pan slowly and cook for 2 minutes. Add the tomato sauce or passata, dill and parsley and cook over a medium heat for 10 minutes, or until the liquid has been absorbed. Remove from the heat, then sprinkle with Parmesan cheese, salt and pepper.
3. Wipe the lamb with damp kitchen paper and sprinkle with salt and pepper. Spread the minced meat mixture on to the lamb and roll up carefully with the minced meat inside. Use skewers to fasten the lamb securely or tie with string.
4. Melt the remaining butter in a medium-size roasting tin. Add the lamb and brown over a medium heat.
5. Bake for 2 hours or until the meat is tender. (If the tin gets dry, add 2 or 3 tablespoons water.)

Weight Watchers Recipes: Duck in Red Wine

Duck in Red Wine

Serves: 4
Calories/serving: 440
WW points per serving: 8
Fibre: 1.3g Protein: 31g Fat: 22g

• 3og/1oz butter, or rendered duck or chicken fat
• 1 2.2-2.6kg/5lb-5lb 12oz duck, skin removed, jointed into 8 pieces
• a cloves garlic, peeled and finely chopped
• 5ooml/16floz dry red wine
• 5og /2 1/2oz mushrooms, thinly sliced
• 2 sprigs parsley, chopped
• 2 small bay leaves
• 1 teaspoon fresh thyme or 1/4 teaspoon dried
• 1 teaspoon salt
• 8 small white pickling onions, peeled
• 2 carrots, peeled and quartered

1. Preheat the oven to 18o°C/35o°F/gas 4.
2. Melt the butter or fat in a large frying pan. Add the pieces of duck and brown over a medium heat, then remove the duck with a slotted spoon to a casserole dish.
3. Add the garlic to the fat and cook for 1 minute.
4. Add the red wine, mushrooms, parsley, bay leaves, thyme and salt. Bring to the boil, stirring constantly, and cook until the sauce thickens.
5. Place the pickling onions and carrots into the casserole dish with the duck and pour over the sauce. Cover and bake for 1 hour.

Weight Watchers Recipes: Gnocchi

Gnocchi

Serves: 8
Calories/serving: 460
WW points per serving: 9
Fibre: og Protein: 143 Fat: 44g

• 450g/1lb ricotta cheese, pressed of liquid
• 225g/8oz full fat soft cream cheese or Boursin cheese
• 3 eggs, beaten
• 15g/1/2 soy flour dash of salt, cayenne pepper and nutmeg
• 225g/8oz unsalted butter, melted
• 50g/2oz Parmesan cheese, grated

1. Push the ricotta cheese and soft cheese through a fine sieve. (The easiest and fastest way is with your hands.)
2. Beat the eggs into the mixture with an electric or rotary beater. Blend in the soy flour and seasonings, then refrigerate for about i hour.
3. Bring a large pot of water to the boil. Lower the heat to just simmering and drop the cheese mixture into the water by teaspoonfuls. (They will drop and then rise to the top.)
4. Allow the gnocchi to poach (simmer on top of the water) for about 20 minutes. Remove carefully with a slotted spoon and allow to drain on kitchen paper.
5. Put half the butter in a large baking dish then place the drained gnocchi on top. Cover with the remaining melted butter and grated Parmesan cheese.
6. Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.

Weight Watchers Recipes: Cannelloni

Cannelloni

Serves: 4
Calories/serving: 445
WW points per serving: 8
Fibre: 1g, protein 29g, fat 33g

• 1recipe Pasta Crepes
• 6og/ 2 1/2oz butter
• 3 chicken livers
• 1 chicken breast fillet
• 5 thin slices prosciutto ham
• 1/4 teaspoon dried marjoram, or 3/4teaspoon fresh, finely chopped
• 75g/3OZ Parmesan cheese, grated
• 1 recipe Cream Sauce

1. Preheat the oven to 120°C/250°F/gas a/2.
2. Prepare 12 Pasta Crepes and set aside.
3. Heat the butter in a frying pan, add the chicken livers and chicken breast and saute until brown on both sides. Leave to cool, then process the livers, chicken breast and prosciutto in a food processor. Mix in the marjoram and 50g/2oz of the Parmesan cheese. Add i5oml/5floz of the Cream Sauce and mix.
4. Place 2 tablespoons of the chicken mixture in the centre of each crepe and roll up the crepe. Repeat for all the crepes.
5. Butter a baking dish and place the crepes seam-side down. Cover with the remaining sauce and Parmesan cheese and bake for 45 minutes.

Weight Watchers Recipes: Seafood Ceviche

Seafood Ceviche

Serves: 4

Calories/serving: 406
WW points per serving: 8
Fibre: 1g
Protein: 64
Fat:9.5g

• 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 juke
• 185ml/6floz fresh lemon juice
• 1 teaspoon finely chopped garlii
• 6 slices root ginger, peeled
• 1 medium red onion, peeled and thinly sliced
• 2 tablespoons chopped

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 Ihe refrigerator for one day. Serve cold.

Weight Watchers Recipes: Steak au Poivre

Steak au Poivre

Serves: 4
Calories/serving: 486
WW points per serving: 9

• 4 sirloin steaks, pounded to 3-mm/1/8-in thickness
• freshly ground black pepper, to taste
• 90g/3 1/2oz butter
• 2 teaspoons dried rosemary leaves, crumbled, or 1 tablespoon fresh, finely chopped
• 2 teaspoons dried sage leaves, crumbled, or 1 tablespoon fresh, finely chopped
• 125ml/4floz cognac, warmed
• 185ml/6floz double cream
• 2 teaspoons Worcestershire sauce
• 2 tablespoons Dijon mustard

1. Covet both sides of the sirloin sleaks with the ground black pepper, pressing it firmly into the steaks.
2. Melt the butter in a large frying pan and add. the rosemary and sage.
3. Add the steaks and brown quickly on both sides. Pour the warm cognac ovet the steaks and ignite. When the flame goes out, remove the steaks from the frying pan and keep warm.
4. Add the cream, Worcestershire sauce and mustard to the pan juices. Stir well and simmer for 3 minutes. Pour over the steaks and serve immediately.

Weight Watchers Recipe: Turkey Amatriciana

Turkey Amatriciana

SERVES: 1
CALORIES/ SERVING: 443
WW POINTS PER SERVING: 8
PREPARATION TIME: 5 MINUTES
COOKING TIME :20 MINUTES

• 75g (3oz) [uncooked weight] pasta shapes
• 1/2 vegetable stock cube
• 3 turkey rashers, chopped
• 1/2 onion, chopped
• 1/2 garlic clove, crushed
• 1/2 red pepper, chopped
• 1/2 tsp chilli powder or chilli paste
• freshly ground black pepper
• 4 fresh basil leaves to garnish

1. Cook the pasta shapes in boiling water with the vegetable stock cube.
2. Preheat a non-stick frying pan. Add the turkey rashers, onion and garlic, and dry-fry until browned. Add the red pepper and cook for a further 2 minutes. Add the chopped tomatoes, chilli and black pepper and simmer for 10 minutes.
3. When the pasta is cooked, drain and rinse and add to the sauce. Mix well, and garnish with the basil leaves before serving.

Weight Watchers Recipe: Tricolor Salad with Three Cheeses

Tricolor Salad with Three Cheeses

Serves: 8
Calories/serving: 422
WW points per serving: 8

1. 1 recipe Mustard Vinaigrette
2. 1 small head of radicchio
3. 3 chicory heads
4. 1 head Cos or romaine lettuce
5. 90g/3 1/2 oz Parmesan cheese shavings
6. 150g/5oz Camembert, cut into 8 wedges
7. 12og/4 1/20z herbed goat's cheese, cut into 8 wedges
8. 40g/1 1/2oz pine kernels, toasted

1. Preheat the oven to 23o°C/5o°F/gas 8.
2. Prepare the Mustard Vinaigrette and place in the refrigerator for 30 minutes.
3. Separate the leaves of the lettuces. Wash and dry them (make sure they are very dry), and tear into bite-size pieces. Place the leaves in a large salad bowl and toss in the Parmesan cheese.
Place the Camembert and goat's cheese wedges on a non-stick baking tray and melt in the oven for 1 minute.
4. Place the cheese wedges on top of the salad, top with the dressing and pine kernels or Toasted Nuts and serve immediately.

Spicy Meatballs with Spaghetti Recipe - 9 points

Spicy meatballs with spaghetti

SERVES: 4
Calories/serving: 469
WW points per serving: 9
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 450g (1lb) lean minced pork
• 225g (8oz) low-fat sausage meat
• 2 garlic cloves, crushed
• 2 tablespoons vegetable stock powder
• 1 teaspoon paprika
• 1 small red chilli, finely chopped
• 1 teaspoon Italian herb seasoning
• 1 tablespoon finely chopped fresh parsley
• 225g (8oz) [uncooked weight] spaghetti
• freshly grated Parmesan cheese to garnish
• for the sauce
• 1 X 690g bottle tomato passata
• 6 basil leaves

1. Place both meats in a large mixing bowl with the garlic, stock powder, paprika, chilli, Italian herb seasoning and parsley and mix well. Form the mixture into 24 balls.
2. Preheat a non-stick frying pan. Add the meatballs and cook over a moderate heat for 10 minutes to brown the outsides. Drain away any fat, then add the passata and allow to
simmer for 10 minutes. Meanwhile cook the spaghetti in a large pan of boiling water.
Drain well and pour into a large serving dish.
3. Finely shred the basil, add to the sauce and spoon over the spaghetti.
4. Garnish with a little Parmesan before serving.

Fish Chowder Recipe - 8 points

Fish Chowder

Serves: 6
Fat 33g, protein 27.3g, fibre 0.3g
Calories/serving: 418
WW points per serving: 8

• 9oog, 2lb cod fillets
• 4 rashers bacon, diced
• 1 small onion, peeled and chopped
• 2 tablespoons chopped parsley
• 50oml/16floz Fish Stock
• 1 bay leaf
• 1 teaspoon salt freshly ground black pepper to taste
• 50oml/16floz double cream

1. Cut the fish fillets into 2.5-cm/1-in cubes.
2. Place the bacon in a deep saucepan over a low heat and saute until golden brown. Add the onion and saute until transparent, then add the parsley and cook for i minute more.
3. Add the Fish Stock, bay leaf, salt and pepper, then cover and cook for a few minutes to combine the flavours. Add the fish and simmer for 10 minutes, then add the cream and warm until just heated through but do not let it boil. Serve immediately.

Spicy Burgers Recipe - 10 points

Spicy Burgers

Serves: 2
Fibre 0.5g, protein 33g, fat 40g
Calories/serving: 498
WWpoints per serving: 10

• 350g/12oz minced beef
• 6 drops Tabasco
• 1/2 teaspoons cumin
• 1/2 teaspoon chilli powder
• 1/4 teaspoon garlic powder
• 2 tablespoons butter

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.

Chicken Almandine Recipe - 8 points

Chicken Almandine

Serves: 4
Fibre 0.8g, protin 32g, fat 32g
Calories/serving: 446
WWpoints per serving: 8

• 2 tablespoons vegetable oil
• 4 whole chicken legs (drumsticks and thighs attached)
• salt and freshly ground black pepper, to taste
• 30g/1 oz almond slivers
• 125ml 4floz dry white wine
• 6oml/2floz water
• 3 cloves garlic, peeled and crushed
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 13o°C/25O°F/gas 4.
2. Heat the oil in a large non-stick frying pan over a high heat. Sprinkle the chicken legs with salt and pepper. Place in the frying pan and brown for 3 to 4 minutes on each side. Reduce the heat to low, cover and cook for 30 minutes, until the chicken is cooked through. Transfer to a platter and place in the oven.
3. Add the almonds to the frying pan and cook for 2 to 3 minutes until golden. Transfer to a plate, using a slotted spoon. Pour the fat from the frying pan.
Add the wine, water and garlic to the frying pan. Increase the heat to high and cook, stirring, until the mixture is reduced by half. Remove from the heat and stir in the almonds, butter, parsley and lemon juice. Spoon the sauce over the chicken.

Prawn Stir-fry Recipe - 8 points

Prawn Stir-fry

Serves: 2
Fibre 3.4g, protein 50g, fat18g
Calories/serving: 425
WWpoints per serving:8

• 1 tablespoon vegetable oil
• 450g/1lb raw prawns, shelled and deveined
• 1 tablespoon sesame oil
• 2 spring onions, chopped
• 1 clove garlic, peeled and finely chopped
• 5os/20z bean sprouts
• 1/4 head cabbage, shredded
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar dash of granular sugar substitute
• paprika, to garnish

1. Heat the vegetable oil in a frying pan, add the prawns and saute until almost cooked through. Tip the prawns onto a plate and keep warm.
2. Heat the sesame oil, add the spring onions, garlic, bean sprouts and cabbage to the frying pan, with 6oml/2floz water, and cook for 8 minutes, partially covered, until tender.
3. Return the prawns to the frying pan. Add the soy sauce, rice wine vinegar and sugar substitute. Mix well and cook for 2 to 3 minutes. Sprinkle with paprika, if desired.

Moussaka Recipe - 9 points

Moussaka

Serves 6
Fibre 4.3g, protein 19.g, fat 37.7g
Calories/serving: 462
WW points per serving: 9

• 1 medium aubergine
• 40g/1 1/2oz unsatted butter
• 3 egg yolks
• 3ooml /1ofloz water
• 6oml/2floz double cream
• 50g/ 2oz grated Parmesan cheese
• 9oml/3floz olive oil
• 1 large onion, peeled and
• chopped
• 1 large green pepper, chopped
• 2 cloves garlic, peeled and finely chopped
• 450g/1lb minced lamb or
• 225g/8oz minced lean beef
• 25oml/8floz prepared tomato sauce or passata
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon dried oregano, or1 teaspoon fresh chopped
• 2 teaspoons salt

1. Peel and slice the aubergine and arrange the slices on a large plate. Place the plate in the sink (the Juices will run out) and cover with another large plate, allowing the plate to press down on the aubergine. Leave to drain for 30 minutes, then press each slice with kitchen paper to dry it.
2. Preheat the oven to 18o°C/350°F/gas 4.
3. To prepare the cream sauce, place the butter in the top of a double boiler over hot water. Add the egg yolks one at a time and beat constantly with a rotary or hand electric beater. Add 6oml/2floz of the water, the cream and the Parmesan cheese. Continue to beat until the sauce thickens, which should take about 10 minutes. Set aside.
4. Heat a third of the olive oil in a large frying pan. Add the onion and green pepper and saute until light golden brown. Add the garlic and meat and cook until browned.
Add the tomato sauce, remaining water, cumin, nutmeg, oregano and salt and simmer for 15 minutes.
5. Heat the remaining olive oil and saute the aubergine slices until lightly browned. Drain on kitchen paper then place half the aubergine slices in a well-oiled baking dish. Spread with half the meat mixture then place the remaining aubergine slices on top and cover with the rest of the meat. Cover the top with the cream'sauce and bake for 30 minutes until bubbling and golden brown.

Enchiladas Recipe - 10 poins

Enchiladas

Serves 6
Fibre 2.1g, protein 35g, fat 35g
Calories/serving: 490
WW points per serving: 10

• 1 recipe Pasta Crepes
• 675g/1 1/2lb minced pork
• 3 cloves garlic, peeled and finely chopped
• 3 teaspoons chilli powder
• 45ml/1 1/2floz cider vinegar
• 1 tablespoon olive oil
• 30g/1oz chopped onion
• 25oml/8floz prepared tomato sauce or passata
• 25oml/8floz water
• 1/2 teaspoon ground cumin
• 6 drops Tabasco sauce, or to taste
• 1 teaspoon salt, or to taste
• 18og/6oz Cheddar cheese, grated

1. Prepare 12 Pasta Crepes and set aside.
2. In a bowl combine the minced pork, garlic, 2 teaspoons of the chilli powder and the vinegar.
3. Heat the oil in a frying pan and saute the onion over a medium heat for 3 or 4 minutes until soft.
4. Add the pork mixture to the onion, and fry until brown. Cook thoroughly, then pour off all the fat and set the pork aside.
5. In a saucepan make the sauce by combining the tomato sauce or passata, water, cumin, the rest of the chilli powder, the Tabasco sauce and salt. Simmer for 30 minutes.
6. To make the enchiladas place i tablespoon of the sauce, i tablespoon of cheddar cheese and one-twelfth of the pork mixture down the centre of each crepe. Fold the sides over the centre and place, seam-side down, in a baking dish. Pour the remaining sauce over it all and bake for 15 minutes. Cover with the remaining cheese and bake for 5 minutes more or until the cheese is hot and bubbling.

Veal Stew Recipe - 10 points

Veal Stew

Serves 4
Calories/serving480
WW points per serving 10
Fibre o.2g, protein 49g, fat 29g

• 3 rashers back bacon, diced
• 4og/1 1/2 oz butter
• 1 tablespoon chopped onion
• 4og/1 1/20z mushrooms, sliced
• 90og/2lb cubed stewing veal
• 125ml/4floz water or Chicken Stock
• 225g/8oz sour cream, plus extra for garnish
• 1 teaspoon salt1/4 teaspoon paprika, plus extra for dusting

1. Preheat the oven to 12o°C/250°F/gas3/4
2. Place the bacon, butter, onion and mushrooms in a frying pan and saute slowly until the onion and bacon are lightly browned. Remove the mixture with a slotted spoon and place in an ovenproof serving dish.
3. Leave the bacon fat and butter in the frying pan, then add the veal. Brown the meat on all sides then remove, leaving the fat in the pan. Place the meat in the baking dish with the bacon mixture and mix well.
4. Add the water or Chicken Stock, sour cream, salt and paprika to the frying pan. Heat until just boiling then pour over the meat mixture. Cover the dish and bake for i hour, or until the veal is tender when pierced with a fork. If you wish, serve with a dollop of sour cream and dust with paprika.

Almond Cheesecake Recipe -9 points

Almond Cheesecake

Serves 8
Calories/serving: 438
WWpoints per serving: 9
Fibre 2g, protein 1o.2g, fat 40g

• 6og/21/2oz sliced almonds
• 5og/2oz plus 2 tablespoons
• granular sugar substitute
• 45og/1lb cream cheese, softened
• 8og/3oz unsweetened chocolate, melted and cooled
• 3 eggs
• 12oml/4floz double cream
• 1/2 teaspoon almond essence
• 3/4 teaspoon vanilla essence

1. Preheat the oven to 16o°C/325°F/gas 3.
2. Butter eight i8o-g/6-oz ramekins or custard cups.
3. In a food processor process the almonds with 2 tablespoons of the sugar substitute until finely ground. Coat the prepared ramekins with the almond crumbs, then place the ramekins in a roasting tin.
4. Beat the cream cheese until soft and smooth then add the chocolate and beat until incorporated. Add the remaining sugar substitute, mixing until well incorporated, then add the eggs, one at a time, beating until combined. Add the cream, almond and vanilla essences and beat until it is very smooth.
5. Pour the mixture into the prepared ramekins, then pour enough boiling water into the roasting tin to come halfway up the sides of the dishes. Bake for 20 minutes until puffed and the middle is just set. Remove from the oven and cool in a water bath for 10 minutes, then place on a wire rack to cool to room temperature. Refrigerate until well chilled and serve cold.

Tuna and Sweetcorn Pasta Recipe- 8 points

Tuna and sweetcorn pasta

Serves: 3
Calories/serving: 408
WWpoints per serving 8
Fat 5g
Preparation time:10 minutes
Cooking time:30

• 150g (5oz) [uncooked weight] pasta shells
• 1 vegetable stock cube
• 1 medium onion, chopped
• 50g (2oz) mushrooms, chopped
• 1 X 185g can tuna in brine, drained
• 1 X 142g can sweetcorn, drained
• 1 can Campbell's Condensed 99% fat free mushroom soup
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh dill
• 25g (1 oz) grated low-fat Cheddar cheese
• freshly ground black pepper

1. Cook the pasta in boiling water with the vegetable stock cube.
2. Preheat a non-stick pan. Add the onion and dry-fry until soft. Add the mushrooms, tuna, sweetcorn and mushroom soup and heat through, leaving to simmer gently for 5 minutes. If the sauce is too thick, add a little skimmed milk. Add the fresh herbs towards the end of cooking and season with black pepper.
3. When the pasta is cooked, drain and rinse well in boiling water. Mix into the sauce. Place in a shallow, ovenproof dish and top with the grated cheese.
4. Place under a hot grill until the cheese has melted. Serve immediately.

Salmon Salad Recipe - 10 points

Salmon Salad Recipe

Serves 2
Fibre 3.1g, protein 40g, fat 33.5g
Calories/serving 488
WWpoints per serving 10

* 2 salmon fillets
* whole leaves of 1 chicory head
* 1 small tomato, peeled and quartered
* 1 small ripe avocado, stoned pelled and diced
* 1/4 small onion, peeled and diced
* 6 stoned black olives
* 2 tablespoons/servings Lime Dill Dressing

1. Place the salmon fillets in a saucepan, cover with wateh and add seasoning ( such as fresh parsley, slice of lemon or black pepper). Cover the pan and simmer the fish for 7 to 10 minutes,
until cooked. Remove the fish from the pan. allow to cool, then cut into 2.5cm/1 in wide stips.
2. Wash and dry the chicory leaves. Chop the tomato, avocado, onion and olives and mix together in a bowl.
3. place the chicory leaves in a daisy formation in a round, shallow salad bowl.
Place strips of the salmon in each of the chicory leaves and dot with Lime Dill Dressing.