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: Devilled-salmon Eggs

Devilled-salmon Eggs

12 egg halves
Fibre 0g, protein 5g, fat 5.7g
Calories/serving: 74
WW points per serving: 1

• 6 eggs
• 3 tablespoons mayonnaise
• 12og/4 1/2oz boneless cooked flaked salmon, canned or smoked (plus extra for garnish if desired)
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• dash freshly ground black
• pepper sprigs dill, to garnish (optional)

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. Cover the pan, remove from the heat and leave to stand for 18 minutes, then run the eggs under cold water and remove the shells.
2. Slice the eggs in half lengthways and remove the yolks.
Mash the yolks and mayonnaise together until smooth, then add all the remaining ingredients, except for the dill, and mix well.
3. Spoon the mixture into the egg whites and garnish with additional pieces of salmon and sprigs of dill, if desired. Refrigerate for at least 30 minutes before serving.

Weight Watchers Recipe: Mixed pepper bruschetta

Mixed pepper bruschetta

SERVES: 4
CALORIES/SERVING: 166
WW points per serving: 3
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES
Make up these garlic toasts just before required and reheat in a low oven, as they will go soggy if left for more than 30 minutes.

• 1/3 French stick
• 2 garlic cloves
• 6 spring onions, finely chopped
• 1 small red and 1 small yellow pepper, seeded and finely diced
• 225g tomato passata
• 3-4 fresh basil leaves, finely shredded
• 4 cherry tomatoes, sliced
• salt and freshly ground black pepper
• salad leaves to garnish

1. Slice the bread diagonally into eight thick pieces and toast lightly under a hot grill on both sides. Slice 1 garlic clove in half. Rub both sides of the bread with the cut side and place
on a baking tray.
2. Preheat a non-stick frying pan. Add the onions and dry-fry for 2-3 minutes until soft. Crush the remaining garlic clove and add to the pan along with jhe peppers. Cook until soft. Add the passata and simmer over a low heat until most of the moisture has evaporated to leave a paste-like consistency. Allow to cool, then stir in the basil and season to taste.
3. Spread the mixture on to the toasted bread and top with the sliced cherry tomatoes. Place under the hot grill to brown.
4. Garnish with the salad leaves and serve warm.

Weight Watchers: Lemon and mustard seed humous

Lemon and mustard seed humous

SERVES: 4
Calories/serving: 148
ww pointe per serving: 2
PREPARATION TIME : 10 MINUTES
COOKING TIME: 15 MINUTES

• 1x 425g can chickpeas with no added salt or sugar
• 300ml (1/2 pint) soya milk
• 2 garlic cloves, crushed
• 2 tsps mustard seed
• juice of 1 lemon
• salt
• cayenne pepper to taste

1. Drain and rinse the chickpeas and place in a food processor.
2. Pour in the milk, garlic and mustard seed and process until sijiooth. Season with salt and pepper, add the lemon juice, then blend again to combine. Adjust the consistency with a little extra milk if required and adjust the seasoning to taste.

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.

Guacamole Recipe - 1 point

Guacamole

Serves: 8
Fibre 1.9g, proetin 0.8g, fat 4.2g
Calories/serving: 54
WWpoints per serving: 1

• 1 avocado, peeled and chopped
• 8og/30z onion, peeled and chopped
• 1 tomato, chopped
• 1/3 cucumber, peeled and chopped
• 1/2 teaspoon salt
• 1 jalapeno pepper, finely chopped
• 1/8 teaspoon hot chilli flakes
• 1 tablespoon sour cream
• 1 tablespoon chopped parsley or coriander

1. Place the avocado, onion, tomato and cucumber in a food processor and process for 10 seconds.
2. Season with the salt, jalapeno pepper and chilli flakes. Add the sour cream and parsley or coriander and process for 5 more seconds, then tip into a serving bowl and refrigerate until needed. Use as a dip with cucumber sticks.

Special Pate Recipe - 3 points

Special Pate

Slices: 20
Fibre 0.3g, proetin 12.3g, fat 7.8g
Calories/slice: 130
WW points per slice: 3

• 4 rashers bacon
• 45og/1lb chicken livers
• 2 tablespoons butter
• 6oo-7oog/1lb 5oz-1lb 907 skinless chicken breast fillets, pounded flat
• 2 tablespoons white wine
• 11og/4oz water chestnuts, drained
• 2 hard-boiled eggs
• 4 teaspoons salt
• 1 Boursin cheese, about 90g/3 1/2oz
• 3 tablespoons basil freshly ground black pepper

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Fry the bacon until crisp, then drain and reserve the fat.
3. Heat 2 tablespoons of the bacon fat in a frying pan and saute the chicken livers for about 5 minutes over a medium heat, then remove from the pan and set aside.
4. Add the butter to the pan and melt over a medium heat, then add the chicken breasts and saute for 3 minutes on each side. Add the wine and simmer for a further 3 minutes.
Place the cooked bacon, chicken livers, chicken breast, water chestnuts and eggs into a large bowl or food processor and chop finely. Add the salt, the rest of the bacon fat, the Boursin cheese, basil and pepper to the bowl and mix well.
5. Pack the mixture into a large buttered deep dish or loaf tin, cover with foil and place a heavy weight on top to keep the pate from rising. Bake for 2 hours then turn the oven off and allow the pate to cool in the oven. Unmould and cut into slices.