Lamb with Rice Veracruz

Lamb with Rice Veracruz

Serves 4

Points plan 5 pts per serving (original points)

Core 1 pt for the full recipe

4 x 175g lean lamb leg steaks, trimmed of all visible fat

50g onion, very finely chopped

400g can chopped tomatoes

1 tbsp tomato puree

¼ tsp hot pepper sauce eg Tabasco

50g brown long grain rice

1 red and 1 green pepper, deseeded and chopped

2 tbsp raisins

Prehat oven to Gas 4/180ºC/350ºF

Mix onion, tomatoes, tomato puree, pepper sauce and rice.  Spoon into an ovenproof dish.  Place lamb steaks on top.

Cover and bake for 25 mins, stir in the raisins and cook for 20 mins or until the steaks are tender and the rice is cooked through.

Core: omit the raisins to make this completely core

This is gorgeous and has been adapted from the ww how to eat cook book. 

Pasta Lamb Bake

Pasta Lamb Bake

Serves 4

Points plan 6½ per serving (original points)

Core 1½ pts the whole recipe if using the parmesan

100g dry weight pasta shapes

350g lean minced lamb

1 onion, finey chopped

1 clove garlic, crushed

2 sticks celery, thinly sliced

400g can chopped tomatoes

2 tbsp tomato puree

2 tsp mixed herbs

150ml stock

salt & pepper

2 courgettes, sliced

150ml skimmed milk

1 x 300g can campbells 99% fat free mushroom soup

50g Philadelphia lightest

1 tbsp grated Parmesan

Preheat oven to Gas 4/180ºC/350ºF

Cook pasta until just tender, drain, rinse with cold water & set aside.

Dry fry lamb in a non stick pan until browned, pour off or blott any excess fat.

Add onion, garlic, celery, tomatoes,tomato puree, herbs and stock.  Season and bring to the boil.  Simmer uncovered for 15 mins. 

Add courgettes and cook for 5 mins.

Add pasta and put whole lot into an ovenproof dish.

Mix the milk, soup and philadelphia and pour over the meat mix.

Sprinkle with parmesan if using.

Bake 20 mins or until golden brown and bubbling.

Roast Lamb with Damson & Blackberry Sauce

Roast Lamb with Damson & Blackberry Sauce

Serves 4

Core plan ½ pt per serving

Points plan 4 ½ pts per serving (original points)

90g lean cooked roast lamb per person

Sauce:

225g damsons, halved

100g blackberries

50g onion, chopped

1" stick cinnamon

6 allspice berries

150ml red wine

2 tsp cornflour

granulated sweetener to taste

Put fruit into a pan with the onion, cinnamon, allspice berries and wine and bring gently to the boil.  Simmer 20 mins, then remove damson stones and sieve the mixture before returning to the pan.

Mix cornflour with a little cold water and add to the fruit mixture, bring to the boil, lower the heat and cook, stirring until the sauce thickens.  Cool slightly, add sweetener to taste and serve with the roast lamb.

Lamb Stewed with Figs

Lamb Stewed with Figs

Serves 4

Core plan ½ pt per serving

Points plan 4½ pts per serving (original points)

1 tbsp olive oil

500 g lean lanb leg steak, diced

1 onion, slices

2 garlic cloves, crushed

1 tbsp tomato puree

2 tsp Ras El Hanout spice blend

200 ml hot veg stock

3 tbsp honey

4 fresh figs, quartered

handful of torn mint leaves

Heat oil in a heavy based casserole and cook lamb until browned, about 10 mins,  Remove lamb and set aside.  Cook onion and garlic until softened, return lamb to pan and stir in tomato puree, spice powder and stock.  Cover and simmer over low heat for 40 mins.  When lamb is softened and cooked trhough, add honey and figs and cook for 10 mins more. Sprinkle with mint and serve.

Lovely with couscous (not included in points)If you can't find fresh figs use dried, same points for points plan but for core add an extra ½ pt per serving.

Lamb Bean & Rosemary Stew

Lamb Bean & Rosemary Stew

Serves 4

Core recipe

Points plan 4 pts per serving (original points)

1 tbsp olive oil

500 g lean lamb leg steak, cut into chunks

1 onion, sliced

1 garlic clove, crushed

200 ml hot veg stock

1 x 200 g can butter beans,d rained

2 tomatoes, chopped

chopped fresh rosemary.

Heat oil and cook the lamb for approx 10 mins, add onion and garlic and cook a few minutes.  Add stock and simmer for 1 hour.  When lamb is tender, stir in the butter beans, tomatoes and rosemary.  Heat a few minutes, season and serve.

Lamb Tikka with Indian Salad

Lamb Tikka with Indian Salad

Serves 4

Points per serving 5 (original points)

 Core recipe

450g lean lamb, cubed

2 tbsp white wine vinegar

1 tsp salt

Marinade:

1 large garlic clove, finely chopped

1½ tsp chilli powder (or to taste)

1 tsp fresh chopped root ginger (or ½ tsp dried ginger)

1 tsp chopped fresh mint (or ½ tsp dry)

2 tsp garam masala

½ tsp cumin seeds or ground cumin

1 tbsp olive oil

150ml low fat plain yogurt

fresh mint sprigs to garnish

Salad:

2 tomatoes, chopped

4 spring onions, chopped

1 small fresh green chilli, chopped finely

3" (7.5cm) piece cucumber, chopped

1 tbsp chopped fresh coriander

1 tbsp lemon juice

salt & pepper

Put lamb into a bowl and sprinkle with the vinegar and salt.  Cover and refrigerate for 30 mins.

Mix all marinade ingredients.  Drain lamb, discarding the vinegar.  Mix into the marinade, stirring to make sure all pieces are coated.  Cover and refrigerate overnight or for up to 24 hours if possible, so that lamb absorbs all the flavours.

Preheat grill to hot.

Thread the lamb pieces onto skewers and grill for about 15 mins, turning frequently until cooked and tender, basting from time to time with the marinade.

Meanwhile, mix together the salad ingredients and serve with the lamb, garnished with sprigs of mint.

Welshman's Cottage Pie

Welshman's Cottage Pie

Serves 4

6 pts per serving (original points)

Core recipe

450 g potatoes, peeled and cut into chunks

225 g leeks, chopped

450 g lean minced lamb

onion, finely chopped

300 ml stock

200 g tin chopped tomatoes

Preheat oven to Gas 6/200°C/400°F

Boil potatoes until nearly cooked then add the leeks and cook until both are soft.  Drain and mash them together.

Dry fry the mince with the onion for 5 mins.  Add stock and tomatoes, cook for 5-1 0 mins to reduce the liquid and transfer to a large ovenproof dish.  Top with leek and potato mixture, cook for 30-35 mins until golden.

Little Lamb and Vegetable Pies

Little Lamb and Vegetable Pies

Originally posted on WW boards 26/03/06

Serves 4

Points per serving 5½ (original points)

720 g potatoes, cut into chunks

240 g lean minced lamb

1 courgette, chopped

1 onion, chopped

1 carrot, chopped

1 small parsnip, chopped

1 tsp mixed dried herbs

1 lamb or veg stock cube, dissolved in 300 ml hot water

2 tsp cornflour, blended with a little cold water

3 tbsp skimmed milk

1-2 garlici cloves crushed

1 tbsp chopped fresh parsley

4 tsp low fat spread

salt & pepper

Cook potatoes in lightly salted boiling water until tender.

Meanwhile, heat a large saucepan and add the lamb a handful at a time to seal & brown it.  Add the courgette, onion, carrot and parsnip and cook, stirring for about 2-3 mins.

Stir in the dried herbs and stock.  Heat until simmering, then reduce the heat and cook gently for 20 mins.

Preheat oven to Gas 6/200ºC/400ºF

Stir the blended cornflour into the mince mixture and cook for about 2 mins until thickened.  Check the seasoning.  Divide between 4 individual dishes.

Mash the potatoes and add the milk.  Pile on top of the mince.

Mix the garlic and parsley into the low fat spread and put a little onto each dish.  Bake for 15-20 mins until thoroughly heated.

Greek Gyros

Greek Gyros

Core recipe

Points plan 8½ pts the whole recipe (original points)

½ cup minced onion
1 clove garlic, minced
½ lb ground lamb
2 tablespoons lemon juice
½ teaspoon dried oregano
½ teaspoon ground cumin
½ cup seeded and pared cucumber, diced
¼ cup low-fat natural yogurt
1 tablespoon fresh mint, chopped

Spray pan with non-stick spray and add onion and garlic.  Cook
until soft over low heat stirring constantly.  Place in mixing bowl
with lamb, lemon juice, oregano and cumin and mix thoroughly.

Shape into 2 patties.

Grill 3 to 5 minutes on each side, turning once, or until desired doneness.

Combine cucumber, yogurt and mint in small bowl and mix. 

Serve the patties with the cucumber yogurt mix and salad.

If you want to spend the points have it in a pitta (2½pts)

Turkish Minced Lamb Casserole

Turkish Minced Lamb Casserole

Serves 4

Points plan: 6½ pts (original points)

Core 1 pt per serving

25 g Pine Nuts

350 g lamb mince, lean

1 large onion(s), finely chopped

2 clove garlic, crushed

25 g sultanas, or raisins

¼teaspoon cinnamon, ground

¼teaspoon spices, allspice, ground

1 stock cube, lamb, made up to 150ml with hot water

5 spray low-fat cooking spray

1 aubergine, sliced

1 medium courgette, sliced

1 level tablespoon cornflour, blended with 2 tbsp cold water

2 large tomatoes, sliced

100 g 0% fat Greek yogurt

125 g low-fat soft cheese

1 large egg, beaten

1 pinch salt, and freshly ground black pepper

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F.

Heat a large saucepan and add the pine nuts. Cook for about 1 minute, shaking the pan often, until browned. Take care that they don’t burn. Remove and cool.

Dry fry the minced lamb in the saucepan for 4-5 minutes, until browned. Add the onion and garlic and cook for 2-3 minutes. Stir in the sultanas or raisins, cinnamon, allspice and stock. Simmer, uncovered, for 10 minutes.

Meanwhile, spray a non-stick frying pan with a low fat cooking spray and cook the aubergine and courgette slices for 3-4 minutes, until softened.

Add the blended cornflour to the mince mixture and cook, stirring, until thickened. Add the pine nuts, then spoon half the mixture into a deep ovenproof baking dish. Layer the aubergines on top, then spoon the remaining mince mixture over them. Arrange the courgettes and tomatoes on top in an overlapping layer.

Beat the yogurt, soft cheese and egg together. Season. Pour over the courgettes and tomatoes, spreading it over them. Bake for 40-45 minutes until set and golden. 

Simple Sweet & Sour Lamb

Simple Sweet & Sour Lamb

From WW magazine

Serves 4

5½ pts per serving (original points)

Core 1 pt per serving

500g diced lean lamb, thawed if frozen

4 tsp oilive oil

1 garlic clove, crushed

1 onion, roughly chopped

1 large red and 1 large green pepper, cut into chunks

1 tbsp cornflour

425g can pineapple in natural juice

5 tbsp tomato ketchup

1 tbsp soy sauce

2 tbsp caster sugar

Heat 2 tsp oil in a large pan or wok and stir fry the garlic, onion and peppers for 5 mins.  Remove from pan.  Return pan to heat and add remaining oil.  Add lamb and stir fry for 3 mins over high heat.

Put cornflour into a bowl and mix with the juice from the canned pineapple.  Stir until smooth.  Add ketchup, soy sauce and sugar and mix well.

Return veg to the pan with the lamb, add pineapples and cornflour mixture.  Heat until bubbling and cook for 2-3 mins, stirring constantly until sauce is smooth and clear.

Serve with rice or noodles, remembering to add extra points for these.

Greek Lamb with Feta

Greek Lamb with Feta

Source: Family Circle

Serves 4

Points 6 per serving (Original points)

Core 1½ pts per serving

½ tbsp olive oil

500g lean lamb leg, cubed

12 shallots, peeled

2 garlic cloves, crushed

400g tomatoes, roughly chopped

1 lemon, zest and juice

1 lemon, cut into 4 wedges

400ml lamb stock

450g new potatoes

2 tbsp chopped fresh parsley

75g feta cheese, crumbled

Heat the oil in a non-stick pan and add the lamb and shallots.  Cook over high heat for 8 mins, turning occasionally until themeat is browned on all sides.

Add galric, tomatoes, lemon juice, lemon zest and stock.  Season and bring to the boil.

Reduce heat, cover and cook for 1½ hours then add the potatoes and cook for another 30 mins.

Stir in the parsley and feta and serve with lemon wedges.

Tip:  You can cook this in the oven Gas 4/180ºC.  Transfer everything to a casserole dish once the lemon zest etc have been added.  Cook 1½ hours and then add potatoes and cook until potatoes are tender.

Minted Lamb Casserole

Minted Lamb Casserole

Serves 4

3½ pts per serving (original points)

Core recipe

400g lean diced lamb
4 carrots, diced
1 leek, sliced
2 celery sticks, sliced
500ml vegetable or lamb stock
20g gravy granules
1 tablespoon mint sauce

Preheat the oven to Gas 3/170°C/325°F
Put the lamb and vegetables into a casserole dish.
Using the stock and gravy granules, make a gravy and add the mint sauce to this. Pour into the casserole dish.
Cover and cook in the preheated oven for 1 ½ hours.
Uncover, stir and cook for a further 15 minutes before serving 

Turkish Meatballs

Turkish Meatballs

Serves 8
Points per serving 5½ (original points)

For the meatballs
500g lamb mince
1 red onion
2 large tomatoes
1 med glass white wine
2 tbsp tomato puree
1tbsp dark brown sugar
2 red chillis
1 tsp of cumin, coriander, saffron,chilli powder, turmeric, paprika and cinammon
1 clove garlic
salt and peppe

For the mint yogurt
300g 0% Greek Yogurt
5g mint
juice of 1/2 lime

To serve
pitta bread
slices of cucumber and red onion

Lightly mist a frying pan with spray oil.
Finely chop onion, garlic and chilli. Add to the pan and cook gently for 5 minutes.
Add the tomato puree and cook for 2 minutes
Add chopped tomatoes,sugar, seasoning and spices and cook for a further 2 minutes
Put heat on full and after 1 minute add wine and cook for 5 minutes.
Remove from the heat and place in a large bowl. Leave to cool
When cool, add mince and mix well with hands. Leave in fridge to marinate for 1 hour or over night.
Shape into 16 balls and squash down to make mini burgers.
Heat frying pan to a med heat and cook meatballs for 5 minutes on each side or until golden brown.
Heat pitta breads in microwave or oven and place 2 meatballs in each. Top with yogurt(chop mint and add it to yoghurt with lime juice), onion and cucumber. Serve with 0 points salad

Notes

The tomatoes really make this lovely and moist. Divide between 6 instead of 8 for 7.5 points and a heartier main meal! 

Moussaka

Moussaka

40 mins prep, 1.5 hrs cooking time
Serves 4

20 pts per recipe.....5 pts per serving (original points)


225g lean minced lamb
1 chopped onion
1 crushed garlic clove
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon dried oregano
225g  coarsely grated courgettes
150ml  lamb or beef stock
1 aubergine
low fat cooking spray
350g peeled and thinly sliced potatoes
300ml  skimmed milk
2 tablespoons cornflour
100g  low fat plain yogurt
Pinch of nutmeg
25g fresh grated parmesan cheese
1 sliced beefsteak tomato
Salt & black pepper

Heat non stick frying pan and add the mince. Dry fry until evenly browned and drain excess fat. Add onion, garlic, coriander, cumin, oregano and courgettes and cook for further 5 mins

Pour the stock over, season to taste. Cover and cook for 20 mins, stirring from time to time

Meanwhile, trim and slim the aubergine into 1cm (1/2 inch) rounds and spray each with low fat cooking spray. Grill each side for 3-4 minutes until tender. Cook the potatoes in pan of boiling water for 5 mins and then drain

Stir 3 tablespoons of the milk into the cornflour to form a paste. Heat the rest of the milk until boiling and then pour over the cornflour paste. Stir well and return to the heat. Cook, stirring until the sauce thickens and simmer for 2 mins and then remove from the heat. Stir in the yogurt, nutmeg and parmesan.

Preheat the oven to Gas Mark 5/190 c/ fan oven 170c. Spoon the mince mixture into the base of an ovenproof dish. Top with the aubergine and potato slices and pour on the sauce. Arrange the tomato slices over the top and bake in the oven for 40 mins

Moussaka 

No Count Style

medium onion(s), finely chopped
2 clove garlic, crushed
350 g lamb mince, lean
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 portion stock cube, lamb or vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 portion aubergine, sliced
400 g potato(es), par-boiled and sliced
1 medium egg(s)
100 g low-fat soft cheese (extra light philly)
150 g 0% fat Greek yogurt
1 pinch salt
1 teaspoon pepper

Preheat the oven to Gas Mark 5 / 190°C/ 375°F.


Dry fry the onion, garlic and minced lamb in a large saucepan for about 5 - 6 minutes, until browned.


Add the mushrooms, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat and simmer for 10 minutes without a lid.


Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince, then arrange the sliced potatoes on top in an overlapping layer.


Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.

Cook's tip: For a vegetarian version, use Quorn mince instead of lamb and use a vegetable stock cube.

Lamb and Sweet Potato Casserole

Lamb and Sweet Potato Casserole

Serves 4

Core recipe

For points plan this recipe is 18 pts for the whole thing.....4½ pts per serving

(Original points)

5 spray low-fat cooking spray

450 g lean lamb leg steak, cut into chunks

2 large onion(s), red, thinly sliced

2 clove garlic, crushed

1 teaspoon ground coriander

8 portion cardamom pods, green, split open

600 g sweet potatoes, (1lb 5 oz), peeled and cut into large chunks

425 ml fresh stock, (3/4 pint) vegetable or chicken

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 180°C / 350°F / Gas Mark.

Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 minutes, stirring, until softened.

Add ground coriander, cardamom pods and sweet potatoes. Pour in stock. Season.

Transfer to the oven and cook for 1 1/2 hours, or until the meat is tender. Serve and enjoy!

Cook’s tip: You could use lean shoulder of lamb instead of the leg steaks.

Mussaman Lamb Curry with Pumpkin

Mussaman Lamb Curry with Pumpkin

Serves 4

7½ pts per serving (original points)

5 spray low-fat cooking spray

500 g lamb loin chop, or cutlets

200 g onion(s), peeled and halved lengthways

30 g Curry Paste

½ teaspoon Chinese five spice powder

120 ml Blue Dragon Coconut Milk, Reduced-Fat

1 stock cube, dissolved in 150ml hot water

1 teaspoon light brown sugar

800 g pumpkin, sliced into thin wedges, skin left on

4 large leaf basil, fresh

Preheat oven to gas Mark 6/200°C/400°F.

Place pumpkin and onions on a baking tray lined with baking paper. Spray with cooking spray to lightly coat both sides. Bake in oven for 30-35 minutes, or until golden and tender. Turn once during cooking process. Remove from oven and set aside.

Spray a non-stick frying pan with cooking spray and set over medium-high heat. Spray lamb loins with cooking spray and cook for 3 minutes each side. Remove from pan and set aside on a plate. Cover with a piece of foil and allow to rest for 5 minutes. Slice on diagonal.

Add curry paste to same frying pan and cook over medium heat for 1 minute, or until fragrant. Add Chinese five spice, coconut milk, stock and sugar. Bring to boil, then reduce heat to low and simmer for 5 minutes. Add sliced lamb, any meat juices and pumpkin. Reheat for 1 minute.

Spoon mussaman curry into bowls and sprinkle with basil leaves. Accompany with a small portion of steamed rice allocating the POINTS values for the rice.

For Core:  

Count the points for 30g curry paste (1pt)

                              120ml Blue Dragon reduced fat coconut milk (3pts)

                              1 tsp sugar (½pt)

So 4½ pts the whole recipe or 1 pt per person.

This curry will store in an airtight container in the fridge for 2-3 days. Any leftovers can be reheated in either the oven or microwave. This is also suitable to freeze for up to 3 months.

For extra flavour and authenticity, add a whole star anise to curry as it cooks, which will give a slight aniseed taste. Star anise is available in the Asian or spice aisles in supermarkets.

Mini Ham and Egg Pies

Mini Ham and Egg Pies

From Saturday Kitchen Jan 10th, adapted from a recipe by Jill Dupleix

Serves 3

Points 3 (original points)

6 slices wafer thin ham 1pt

3 large eggs 2 pts each

50ml natural yogurt

1 tbsp parmesan cheese, grated

parsley chopped

Take a muffin tin, the one that makes large muffins.(around 1½deep, 3 " in diameter each hole).

Line three of the holes with 2 slices of ham each, it doesnt have to "fit"..just make a sort of container.

Break an egg into each ham lined hole.  Top each with the yogurt, around 1 tbsp each and sprinkle with 1 tsp Parmesan on each.  Add parsley if you are using it.

Bake Gas 4, 180ºC for 18 mins.

Serve warm or cold.

On No Count, you just need to count for the parmesan cheese 1½pts per 1 tbsp

Scotch Eggs

Scotch Eggs

No Count/Core recipe

Serves 4

4 hard boiled eggs

500 g lean minced pork
1 small onion
salt & pepper
fresh or dried sage

Blend the onion until very fine.  Add the sage, salt & pepper and pork and blend until it resembles sausagemeat.

Cover each egg with the 'sausage' mixture and form in to a ball.
Dip in beaten egg and dry polenta and bake on a baking tray sprayed with Fry Light for 20 - 30 minutes at Gas 5 until firm.

NOTE:

In place of polenta, you could use crushed crispbreads, or cornflakes or breadcrumbs. Remember to count points for any substitutes if necessary.

Brown Rice Pancake-Omelette

Brown Rice Pancake-Omelette 

No Count


100 g  cooked brown rice
2-3 large egg(s)
1  spring onion, sliced

1 tsp soy sauce


Mix all ingredients thoroughly together in a medium bowl. Heat a small nonstick skillet over medium-high heat. Add enough rice-egg mixture to coat the bottom of the pan. Cook for 2 minutes, shake the pan to loosen the pancake. Flip and cook for one minute more. Remove from pan, set aside and cover to keep warm. Repeat with remaining mixture to make 3 pancakes 

Hungarian Omelette

Hungarian Omelette

From an old WW cookbook

Serves 1
Points per serving 4½

1½ tsp olive oil
1 small onion, sliced
¼ red pepper, de-seeded & sliced
2 medium tomatoes, skinned & sliced
1 tsp paprika
salt
2 eggs, beaten
chopped fresh parsley or chives to garnish

Heat 1 tsp oil in a small pan and saute the onion and pepper until soft. Add the tomatoes and paprika and cook gently for a further 5 minutes until the mixture is soft and pulpy. Season.
Heat remaining oil in an omelette pan. Beat 2 tbsp water into the eggs to lighten the mixture and use to make an omelette.
Fill the omelette with the tomato mixture and serve, sprinkled with parsley or chives.

Summer Eggs

Summer Eggs

Adapted from an Old WW cookbook  

No Count recipe

2 oz Philadelphia lightest

salt & Pepper
2 hard-boiled eggs, chopped  
6 green olives, chopped    
1 stick celery, chopped  
3 spring onions, chopped
1 tablespoon sliced pimiento  


Simply mix together the cheese and seasoning and stir in the other ingredients.

Use on crispbreads, as a sandwich filling or on a jacket potato.

Tomato Poached Eggs

Tomato Poached Eggs    

No Count

Serves 1
3 points per serving (original points)

A small tin of chopped tomatoes
2 eggs
Tabasco or Worcestershire sauce

Use a saucepan with a lid.

Empty the tin of tomatoes into the pan.
Add a splash of Tabasco or Worcestershire sauce if liked.
Bring to boil.
Crack open the eggs and drop then into the tomatoes.
Put the lid on the pan and simmer very gently until cooked.

This makes a lovely lunch. Serve with ryvita or toast and add the extra points.

Just using one egg reduces the recipe by 1.5 points.

Tuna Quiche

Tuna Quiche 

No Count

1 x Tin of Tuna
1 chopped onion,
3 eggs,
8oz  cottage cheese, any flavour
Seasoning to taste.

Soften the chopped onion in a little water. Beat eggs with cottage cheese, stir in the Tuna and onion mix. Season well and pour into oven dish.
Cook for 30 mins or until golden brown at 190º C.

Tuna Quiche

Core recipe

Serves 4

2 x 185g cans tuna in brine, drained

1 medium onion, chopped

115g sweetcorn

115g mushrooms

115g cooked peas

1 small red pepper, chopped

227g tub low fat cottage cheese

1 egg

1 tbsp skimmed milk

seasoning

2-3 tomatoes, to garnish

Use the tuna to line a pie dish.  Press the tuna firmly around the base and up the sides.  Arrange the veggies on top of the tuna.

Sieve the cottage cheese and beat in the egg and milk.  Season to taste and pour over the tuna and veggies.  Slice the tomatoes and arrange over the top of the sauce.  Bake in a preheated oven at 180*c for approx 40 minutes until the cheese is set.

Serve hot or cold.

Tuna Quiche    

No Count

1 Medium onion chopped

3 rashers lean bacon chopped

4 eggs

salt and black pepper

pinch of rosemary (optional)

2 x 198g cans tuna in brine

1 tomato sliced

Sliced mushrooms

Preheat oven 190 C. Dry fry onion with the bacon until onion is soft. Place in shallow ovenproof dish. Beat eggs with the seasoning. Drain tuna well and flake. Add to the dish with the bacon and onion and pour the beaten egg over. Arrange slices of tomato and mushrooms on top and bake in oven for about 45 or until set and golden brown.

Baked Vegetable Fritatta

Baked Vegetable Fritatta 

No Count recipe

1 portion aubergine, large, sliced
1 medium courgette, sliced lengthways
10 spray low-fat cooking spray
1 medium onion(s), finely chopped
1 clove garlic, crushed
225 g red green or yellow pepper(s), (8 oz) roasted in brine, drained
6 medium egg(s)
4 tablespoon skimmed milk
2 teaspoon oregano, dried or mixed Italian herbs
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, freshly ground black, to taste

Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat lightly with 5 sprays of low fat cooking spray. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.

Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat.

Spray a 23cm (9 inch) round baking dish with 5 sprays low fat cooking spray. Add a layer of half the aubergines, half the peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture. Repeat with remaining peppers and aubergine.

Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables. Bake in the oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.

Egg and Vegetable Curry

Egg and Vegetable Curry 

No Count recipe

Serves 4

Points per recipe = 7 full choice

Points per serving = 1½   (Original points)

spray oil

1 onion, sliced

2 cloves garlic, crushed

2.5cm piece of root ginger, grated

1 red chilli, de-seeded and chopped

1 tsp tumeric

400g can chopped tomatoes

2 firm tomatoes, cut into wedges

225g fresh or frozen french or runner beans, cut into 1cm pieces

250ml veg stock, made with a stock cube

4 hard boiled eggs, shelled and quartered

Salt n pepper

Fresh coriander leaves to garnish

Heat the oil in a large non-stick frying pan and cook onion, garlic, ginger and chilli for 5 mins stirring occasionally. Stir in the tumeric and fry for a further 1-2 mins. Add the chopped tomatoes, green beans and stock to the pan.

Bring to the boil and simmer for 20 mins until the beans are tender. Add the tomatoes to the curry and simmer for a further 3-4 mins.

Season to taste. Arrange the eggs on top of the curry and garnish with coriander and serve

Ratatouille with Eggs

Ratatouille with Eggs  

No Count recipe

Serves 4

Full choice 2 pts per person (Original points)

1 medium onion, sliced thinly

1 small red pepper, cut into strips

1 small yellow pepper, cut into strips

1 large courgette, sliced

2 baby aubergines sliced

2 x 400g tins chopped tomatoes with garlic

1 tsp dried mixed herbs

salt & pepper

4 large eggs

Place all the veg into a deep medium sized non stick pan and add the herbs and seasoning.  Bring to the boil, cover and simmer for 10 mins until the veg are just tender.

Mix well and spread the veg evenly across the pan. Make 4 indentations in the mixture and break an egg into each one.  Cook over gently heat for 10 mins or until the eggs have set.

Serve

Indian Egg Paté

Indian Egg Paté  

Servings  4
Points per serving 2½ (Original points)

No Count recipe

5 Hard-boiled eggs.
Fry-light spray oil.
1 Onion.
1 Clove garlic, crushed.
Small pinch of turmeric.
½ - 1tsp Mild curry powder.
Seasoning to taste.
2-3 tblsp Low-fat natural yogurt.

De-shell the eggs, then mash with a fork to make a smooth paste.

In a frying pan, fry the onion and garlic using fry-light spray, until the onion begins to darken.
Add the spices and seasoning, and continue to cook for a minute or two, to cook the spices.
Stir in the egg mixture, then leave to cool.
When cool, stir in the yogurt; this lightens the mixture.
Spoon the mixture into suitable containers, then chill in the fridge before serving.

Notes

Garnish with some trimmed beansprouts before serving. 

Salmon Frittata with Cream Cheese & Dill

Salmon Frittata with Cream Cheese & Dill  

No Count recipe

Serves 4

4 salmon fillets

1 red onion, peeled & sliced

6 eggs, beaten

200g philadelphia lightest

3 tbsp chopped fresh dill

frylight

Spray a pan with frylight and cook the salmon fillets for 10 mins turning once, until cooked through.  Remove from pan.Tear the salmon into large chunks, discarding the skin.

Add onion to pan and cook until golden, about 7 mins.

Beat the egss together with 110g of the philadelphia, and the dill and season.  Pour the mixture over the onion, top with the salmon and spoon over the remaining cheese.  Cook over a low heat for 10 mins until the egg has nearly set, then pop under a pre-heated grill for another 2 mins to set the top.

Serve immediately.

Baked Eggs with Mushrooms, Bacon & Onion

Baked Eggs with Mushrooms, Bacon & Onion  

No Count recipe

Serves 4

Full Choice 2½ pts per serving (Original points)

3 rashers lean back bacon

4 large field mushrooms, finely sliced

½ red onion, finely sliced

4 eggs

4 tsp low fat fromage frias

frylight

Preheat oven to Gas 6/200ºC/400ºF

Grill the bacon until crisp and set aside.

Spray a pan with frylight and cook onion and mushrooms until softened.  Divide between 4 individual dishes.  Crack an egg into each one.  Top with 1 tsp fromage frias.  Season well.

Bake in the oven for 8-10 mins or until egg is set.  Snip the bacon into pieces and sprinkle over the baked eggs.

All Day Breakfast Slice

All Day Breakfast Slice  

No count

Serves 4

1 red onion, diced

125g lean unsmoked back bacon, roughly chopped

150g button mushrooms, halved

500g new potaotes, cooked and sliced

6 medium eggs

salt & pepper

Preheat oven to Gas 4/190ºC/375ºF

Heat a large non-stick frying pan and add the onion and bacon and fry for 6-8 mins over moderate heat, stirring occasionally.  Add the mushrooms and cooked new potaotes and fry for a further 5 mins, until they are golden.

Transfer the mixture to a 2cm deep x 18cm x23cm tin.

Beat the eggs and season well.  pour over the ingredients in the tin.  Bake for 15 mins until set.

Turn out onto a wire rack, cool slightly.  Slice and serve warm for breakfast or with sald for lunch.

Can also be served cold.

Notes

If you don't have a tin that size, you can make this in a large frying pan...just pour the eggs over the ingredients in the frying pan, cook over medium heat until nearly set, then stick under the grill for 1-2 mins to set the top.

Chilli Ranch Style Eggs with Potato Rosti

Chilli Ranch Style Eggs with Potato Rosti

Serves 2

No Count Recipe

Full Choice 4pts per serving (original points)

frylight

1 x 200g tin kidney beans, drained

variety of veg for roasting eg peppers, mushrooms, red onion, courgette, garlic whatever you like

2 x 400g tins chopped tomatoes

½ red onion, chopped

1 clove garlic, crushed

chilli flakes or fresh chilli to taste

dash tabasco sauce

400g potatoes

2 eggs

Roast all of the veg in spray oil until cooked to your liking.

Spray a non-stick pan with spray oil and cook the onion and garlic for 5 mins until soft.  Add the chilli flakes and tomatoes and simmer gently.  When the roast veg are cooked add them to the sauce along with the kidney beans, keep warm.  Add tabasco if you want more of a kick.

Meanwhile, grate the potaotes, put them into the centreof a clean tea towel and wring out all the liquid you can.  Heat a non-stick frying pan, spray with frylight and add the potato, seasoned with salt & pepper.  Cook gently until it is browned underneath, then gently turn it over (you might need to put it on a plate to do this.

When the rosti is cooked, keep warm whilst you fry the eggs.

Cut the rosti into quarters putting 2 on each plate, pour over the sauce and put an egg on top. 

Garnish with chopped fresh coriander if you have some.

Savoury Rice Quiche

Savoury Rice Quiche

Serves 4

Full Choice 3 pts per serving (Original points)

No Count make it with plain rice and it will be completely no count

1 pack savoury rice (or use 140g plain rice)

3 medium eggs

extra diced veg, eg sweetcorn (count points) peppers, mushrooms

Cook the rice and allow to cool.  Whisk the eggs, stir in the rice and any veg you want to add.  Pour into a flan dish and bake at 190ºC/375º/Gas 5 for about 20 mins until set and golden brown.

Once cooled, slice into wedges and eat.

Savoury Rice Quiche

1 packet savoury rice (Try to use a sin free one)
3 x eggs
Extra diced veggies, speed veggies are best!

Cook the rice according to the packet instructions, with the veggies added to the pan as you cook the rice. Add the eggs to the rice and pour all into an oven proof dish/flan dish. 
Bake in a hot oven at 190C/375F/gas 5 for about 20 mins until set & golden brown. Can be eaten hot or cold.
Slimming World sins = free on a green day.

Eggy Bread with Cheese

Eggy Bread with Cheese

From the kitchen of ANGELBEAR1

Serves 1
Points per serving 3½

George Foreman Grill or similar
2 slices Weight Watchers Bread (0.5 points per slice)
1 Egg (1.5 points)
Splash of cold water
1 reduced fat cheese food slice or 10g cheddar grated or cut thinly (or more cheese if you have the points) (1 point per 10g)



Heat the grill.
Whisk the egg with a small amount of water (to make it go further - you don't have to do this).
Pour egg mixture into a bowl big enough to enable you to soak the bread in it.
Soak the bread in the mixture and then cook until golden in the grill.
Put the cheese between the slices of eggy bread and then serve.
The cheese will melt with the heat of the bread.

Spinach, Onion & Mushroom Quiche

Spinach, Onion & Mushroom Quiche

Serves 6

Points per serving 1 (Original points)

Core recipe

1 medium onion

1 pack mushrooms
1/2 pack baby spinach
2 eggs
1 large tub cottage cheese.
Tomatoes
Mixed herbs, salt & pepper
2 squirts 1 cal spray oil

Add a couple of squirts of the spray oil to a frying pan.
Slice and brown off the Onions and mushrooms.
Roughly chop the spinach and add all three to a bowl and mix together.
Add two eggs and the cottage cheese and mix well.
Add some herbs, salt and pepper and then transfer to a flan dish.
Slice the tomatoes and cover the dish. Sprinkle some more dried herbs over the top
Pop in oven for 30 mins at 175C or until the tomatoes start to crisp.
Eat hot or cold.