PANHACKETY

PANHACKETY

This is made with beef and gravy left over from Sunday Dinner
I cook this on a Sunday night it tastes better next day. It is then just a case of heating up when I get in from work It really hits the spot.
The amount of ingredients used is really up to you but this is just a quide

2 onions sliced
2/3 large carrots sliced
2 oxo cubes
left over beef and gravy
enough water to cover ingredients well,about 3 large boiled potatoes thickly sliced,I boil more potatoes than I need when cooking dinner
half pound of steak mince
3/4 slices of chopped bacon

spray large pan with frylight
add onion mince and bacon cook off until mince just changes colour.
add all other ingredients EXEPT POTATOES
Bring to the boil then simmer until cooked then add cooked potatoes.

We normally use corned beef instead of mince but then it would not be NC I think the mince is better anyway.

TURKEY PARTY LOAF

TURKEY PARTY LOAF

500g Minced Turkey
6 Turkey rashers, sliced lenthwise
1 small onion,chopped
1 cloves garlic, crushed
Half yellow peppr, chopped
1 small courgette grated
3 eggs, hard boiled and peeled
1 chicken oxo cube
salt & pepper
Fresh sage & parsley, chopped (optional)

Line loaf tin with foil.
Place turkey rashers on tin.
Mix all ingredients ( except for eggs) together and place half mixture in the turkey rasher lined tin, place the eggs in the middle of the mixture in a line.Cover with remaining mixture.
Turn any protruding turkey rashers on top of mixture.
press down firmly.Bake in a hot oven for 40 minutes.
Turn out when hot onto serving dish.

CHICKEN CORDON BLEU EN CROUTE

CHICKEN CORDON BLEU EN CROUTE

This makes a nice change to stuffed chicken - you need to count 0.5 points for the filo pastry.

1 chicken breast
1 slice wafer thin ham
a little extra low fat cheese
1 sheet   filo pastry
fry light
seasoning

Slice breast and fill with ham and cheese.


Wrap stuffed breast with filo pastry, spray with fry light, place on a baking tray sprayed with frylight.


Sprinkle top with seasoning ( salt,pepper,mixed herbs,paprika etc etc )


Bake for 15 -20minutes in a hot oven.


I served these with rice and creamy garlic mushrooms( just   mushrooms and garlic cooked in a can of Campbells Low Fat Mushroom Soup and a drop of skimmed milk)

CHICKEN & LEEK PIE

CHICKEN & LEEK PIE

This next recipe comes well recommended from the kitchen of Mrs Flowerfairy!!

4 turkey/chicken breasts
2 dessert spoons HL Fromage Frais
1 and half desserts spoons of ELF
2 Eggs
2 tins of Campbells condensed mushroom soup
frozen leeks or any frozen veg
1 onion chopped
frozen peas
and around 6 mushrooms finely chopped
5 Potatoes
Dried Herbs
Skimmed milk - dash of

Spray Fry Light into a pan
Add the onions, leeks, peas, and mushrooms
cook down on a low heat with a little splash of boiling water
Put the potatoes onto boil.

In the meantime cook your turkey/chicken breasts thoroughly, and chop into small pieces (I used my George Foreman) Add the Turkey/Chicken to the vegetable mixture

Add the 2 tins of soup to the chicken and veg mixture, and simmer until the potatoes are ready and boiled enough to mash. Mix the 2 eggs, fromage frais, and the ELF into a smooth slightly runny mixture, and leave to one side.

Take the turkey/chicken mixture of the heat, and place into an ovenproof dish, mash the potatoes with a little skimmed milk, and spread over the top of the mixture, and then finally add the fromage frais mix, and sprinkle the dried herbs on top.

Place in your oven on 200c for 20 minutes, and voila!!


I reckon this will feed around 4.

BIKERGIRLS CHICKEN CURRY

BIKERGIRLS CHICKEN CURRY


1 chicken fillet per person
1 small onion
as many mushrooms as you want
1 pepper(any colour)
Stick of celery(optional)
tomato puree(3 tablespoons)
mild curry powder(or hot if you like it)
natural yoghurt
salt and pepper to taste

*chop up the fillets into bite size pieces, and place in a pan with a little spray of fry lite.chop up the onion, mushrooms, pepper and celery and mix into the chicken.
let the chicken cook for a few minutes.
Add a little water to saute the onion.
add the tomato puree, and the curry power and give it all a good mix(you can use tomato relish rather keep it nc)
after everything has been mixed thoroughly, add as much of the natural yoghurt as you like, and let it simmer for approx 15 minutes(enough time to get your rice sorted)

to make riata, i just fimnely chop cucmber and mint(you can use dried), and add to remaining natural yoghurt, i also add a little tumeric and its lovely, and most of all NC!!!

SWEET POTATO SHEPHERDS PIE

SWEET POTATO SHEPHERDS PIE

2 tsp virgin olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 small butternut squash, peeled, halved, de-seeded and cut into small pieces
450ml vegetable stock (made with 1 vegetable cube or your own stock)
420g can 'no added salt' red kidney beans, rinsed in a colander under cold running water and drained
4 tomatoes washed and sliced in half
2 red or yellow peppers, washed, de-seeded and sliced
2 medium courgettes, sliced
2tbsp finely chopped fresh parsley
1tsp arrowroot (optional)
3 carrots washed and chopped into small pieces (optional)
1 head of broccoli chopped into small pieces (optional
4 sweet potatoes, steamed for 15 mins until soft, then mashed.


Heat a little water and the olive oil in a large saucepan. Add the garlic, onion celery and then simmer for approx 3 mins. Add the squash and heat for a further 3 mins, stirring. At this point you can also add in the optional vegetables (carrots & broccoli) if you have chosen to use them. Pour in the stock and bring to a boil over a medium heat. Simmer gently for ten mins, stirring occasionally. Add the kidney beans, peppers, tomatoes, and courgettes. Simmer for a further 5 mins until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken, (though this is optional, you may not need it).

Transfer into baking dish/pan, add the sweet potato mash as a topping and bake for 15 mins at 200°c / 400of / gas 6. Just enough to set.

Chicken stuffed with banana.

Chicken stuffed with banana.


I know that sounds wierd but it is nice and my daughter who has been to Barbados said that type of thing is very common there.


In the book WW use bacon, but I always use turkey rashers - a bit lower in calorific value but you could use either.


Just split a chicken breat and flatten it out, I find half a banana is enough or one really small one, simply put in the centre of the chicken, roll it upand wrap it with the bacon or turkey rashers ( i split the turkey rasher down the middle to make it thinner and easier to wrap.


Season and bake in a hot oven for about 20 - 30 minutes.


Do try it if you're stuck for a different chicken recipe I'm sure you'll enjoy it

SUNSET OVEN BAKED PORK

SUNSET OVEN BAKED PORK

1medium orange(s)
400 g lean pork loin steak, pack, thin-cut
400 g canned tomatoes, with peppers and onions
1 teaspoon dried mixed herbs
1 pinch salt, to taste
1 serving pepper, freshly ground, black


Without peeling the orange, cut 4 good slices. Take out any pips and halve the slices to form half moon shapes.
Preheat the oven to Gas Mark 5/190°C/375°F.
Put the pork loin steaks, overlapping, into an ovenproof dish.
Add the chopped tomatoes, season to taste with salt and pepper and sprinkle with the herbs.Top with the orange slices and bake for 20 mins

Soy Marinated Pork Chops

Soy Marinated Pork Chops

(NoCount™ Recipe)

4 Servings

This dish is best left to marinate overnight before cooking. Serve with lightly steamed pak choi for a taste of the Orient.

4 medium pork loin chop, approx. 125g each, all fat removed
2 medium orange(s)
4 tablespoon soy sauce
1 serving pepper, freshly ground black


Place the pork chops in a single layer in a shallow ovenproof dish.

Squeeze the juice from one of the oranges and mix with the soy sauce. Pour over the pork and top with the remaining orange cut into wedges, cover and leave in the fridge overnight to marinate if possible but a few hours will do.

Preheat the oven to Gas Mark 4/180ºC/350ºF.

Turn the pork chops over and bake, uncovered, for 15 mins. Turn them over again, baste with the juices and bake for a further 10 mins or until cooked through.

Serve the pork chops topped with the orange wedges

CHICKEN KIEVS

CHICKEN KIEVS

Mix some freshly chopped garlic and parsley into some ELF( AKA extra low fat cheese !!).

Slit a chicken breast and stuff with mixture.

I leave this to set a little before carrying on.

Then dip chicken in an egg white beaten with some salt & pepper and then into polenta.

Spray some FryLight on a baking tray, place kievs on, spray top with FryLight and bake for about 30 mins.

Chicken kiev

 

Serves: 4 Prep. time: Cook time: Total time: 30-60 Minutes

3 Syns per serving: Green: 10Original: 2½Extra Easy: 2½

 

4 x 150g boneless skinless chicken breasts

Salt and freshly ground black pepper

2 garlic cloves

2 tbsp fat free natural fromage frais

1 tbsp freshly chopped parsley

2 level tbsp plus 2 level tsp grated Parmesan cheese

1 small egg, beaten

25g golden breadcrumbs

Low calorie cooking spray

Lemon wedges to serve

Method

Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

Using a small sharp knife, slice lengthwise down the side of each chicken breast, taking care not to sever the flesh completely, to form a 'pocket'. Season the cavity. Peel and crush the garlic cloves and mix with the fromage frais, the parsley and 2 tbsp Parmesan cheese. Spoon the mixture into each cavity and press together gently to seal. Secure the cavity by skewering with a cocktail stick and place the chicken breast on a sheet of baking parchment. Brush the bottom side of each chicken breast with beaten egg and sprinkle lightly with half the breadcrumbs. Turn over and repeat with more egg and the remaining breadcrumbs. Sprinkle the top lightly with the remaining Parmesan cheese. Transfer to a baking sheet and spray with ten applications of low calorie cooking spray. Bake for 25-30 minutes until lightly golden and cooked through.

Low Fat Chicken Kievs
From the kitchen of  BIGBUM

servings |  1
estimated Points® per serving | 4

1 Chicken Breast
1 Garlic Clove chopped
Pinch mixed herbs
1 tablespoon extra light cream cheese
1/2 Slice white bread

Batter chicken breast with mallet until flattened. Mix together cream cheese, garlic and herbs and spoon onto middle of chicken and roll up. Blend the bread to make crumbs. Wet chicken slightly and roll in breadcrumbs and fix with string/cocktail sticks. Bake in hot oven for 30 mins until crispy outside.  

 

ITALIAN BEEF & VEG COBBLER

ITALIAN BEEF & VEG COBBLER

1 pack lean minced beef
2 cloves of garlic chopped
1 onion chopped
1 leek chopped
1 courgette chopped
1 carrot diced
half red and half yellow pepper chopped
4 oz mushrooms sliced
Jar passatta
2 Italian Oxo cubes
chopped basil & corriander
salt & pepper
1 pack ready made polenta
mixed herbs

I dry fried the veg and mince,added the passata, oxo and some water simmered for 15 minutes, added herbs and seasoned.
I poured it into a large casserole dish, sliced the polenta into about half inch slices and arranged on the top.
I sprayed Fry light over the top and sprinkled a few mixed herbs over.
I baked it for 30 minutes in a hot oven.
It was very tasty - loads of ways of adapting it too !!

SCALLOPED FISH PIE

SCALLOPED FISH PIE

If you have a family who will eat fish this is another great family meal, if you use coley it is a lot less expensive.
While coley looks a little grey before cooking it looks just like cod when cooked.
This is my adaption to the normal fish pie, it is NC and I call it....


500 g potatoes, peeled and cut into slices
225 g white fish fillets
125g smoked fish
125g salmon
( yuou could use all white fish or put some prawns in instead of smoked fish or salmon)
425 ml skimmed milk, + 3 tbsp
1 bunch spring onions, chopped
200 g extra low-fat soft cheese, with herbs
50g sweetcorn, tinned or frozen
50 g cooked frozen peas, thawed
1 tablespoon parsley, chopped
Salt & pepper

Parboil the   potatoe slices in a large saucepan of lightly salted boiling water.

Put the fish fillets into a large frying pan with 425ml (3/4 pint) of the milk. Heat, then cover and simmer for 5 - 6 minutes, until the fish is cooked. Cool for 10 minutes. Strain off and reserve the liquid.
Cook the carrots.
Spray a large saucepan with low fat cooking spray and gently cook the spring onions for 2 minutes, until softened, but not browned. Add the soft cheese and stir to combine.
Gradually add the liquid from cooking the fish, stirring well to mix it in. Add the carrots, sweetcorn, peas and parsley , mixing together well. Season to taste.

Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly spray a 1.2 litre (2 pint) pie dish with low fat cooking spray.

Break up the fish into large chunks, removing any skin and bones, and put them into the pie dish. Pour the sauce on top. Drain the potatoes, season and arrange on top of the fish.
Spray with frylight and bake for 25 - 30 minutes until golden brown and bubbling.

Teriyaki Tuna with Noodles and Pak Choi

Teriyaki Tuna with Noodles and Pak Choi

This recipe came from Lizhoward.

Serves 4 – less than 1 point per serving

400g fresh tuna, cut into strips
3 tbsp teriyaki marinade
3 tbsp soy sauce
1 tbsp sesame oil (3 points)
2 spring onions, finely chopped
2 cloves garlic, crushed
2 tsp fresh ginger, grated
250g egg noodles
200g pak choi, leaves separated, large ones torn.

Put the tuna in a shallow dish and pour over the marinade.   Set aside.

Mix together the sesame oil, onions, garlic and ginger, set aside.
Cook the noodles according to the instructions on the packet and set aside.

Heat a wok or large frying pan and spray with Fry-Lite, drain the fish and cook for a couple of minutes, turning ½ way through.   Remove tuna to a plate, add the pak choi and a splash of water to the wok and cook for 1 minute.   Add the noodles, 100ml of water and the sauce mix.   Stir-fry to warm through.  

Divide the pak choi and noodles between 4 bowls and top with the tuna.

SMOKED HADDOCK & SWEETCORN FISHCAKE

SMOKED HADDOCK & SWEETCORN FISHCAKE

Fillet of Smoked Haddock ( about 6 0z)
1lb potatoes, peeled, boiled and and mashed
2-3 oz sweetcorn - canned or frozen
2 tablespoons parsley, chopped
1 medium eggs, beaten
1 dessertspoon natural yogurt
1 spring onion, finely chopped
salt and pepper
Polenta

Poach the smoked haddock and break into flakes.
Mix together the fish, potato, parsley, seasoning and onion. For best results chill for 20mins.
Shape into 8 fishcakes.
Dip in beaten egg then polenta.
Spray baking tray with Fry light and bake in a hot oven for about 20 minutes.

SALMON FISH CAKES

SALMON FISH CAKES

1 tin salmon
1lb potatoes, peeled, boiled and and mashed
2 tablespoons parsley, chopped
1 medium eggs, beaten
1 dessertspoon natural yogurt
1 spring onion, finely chopped
salt and pepper
Polenta

Mix togethrer the salmon, potato, parsley, seasoning and onion. For best results chill for 20mins.
Shape into 8 fishcakes.
Dip in beaten egg then polenta.
Spray baking tray with Fry light and bake in a hot oven for about 20 minutes.

I also like to put chopped capers in this dish.

SEAFOOD QUICHE

SEAFOOD QUICHE
THIS QUICHE WORKS OUT AT 1.5 POINTS FOR THE WHOLE QUICHE - I RECKON THAT'S WORTH IT !!!!
THE QUICHE CAN BE ADAPTED TO WHATEVER YOU LIKE - QUICHE LORRAINE, CHEESE & ONION, CHICKEN & SWEETCORN ETC. ETC

 3 sheets of filo pastry
3 eggs ( or use egg yolks left over from other recipes)
half pint skimmed milk
smoked salmon flakes
prawns
3 chopped spring onions
half tub ELF
salt & pepper
chopped parsley
Fry Light

Spray a quiche dish or 7" cake tin with fry light.
Cut filo pastry sheets in half and layer on the tin untilcovered.
Bake for 5 minutes in a medium oven.
Meanwhile chop onions and parsley and mix eggs, cheese and mix together, season and add parsley.
Put fish in pastry case cover with custard mix and return to a low-medium oven for about 30 minutes until set.
You may need to cover with foil half way through to avoid pastry burning.
When cold break off loose pieces of pastry.

CREAMY SPAGHETTI WITH PRAWNS & ASPARAGUS

CREAMY SPAGHETTI WITH PRAWNS & ASPARAGUS

I cooked the asparagus in the microwave and put on a pan of spaghetti to cook.

I fried 2 crushed cloves of garlic and 3 sliced spring onions and added the prawns , stirring untilthey were defrosted.

I drained the spaghetti, put in the asparagus, prawns, onion & garlic, I stirred in some garlic & herb ELF and seasoned

FISH AND PRAWN CURRY

FISH AND PRAWN CURRY

SERVES 4
TIME TO PREPARE 10 MINUTES
TIME TO COOK 20 MINUTES

1lb (450g) prawns unpeeled
12oz (340g) cod or monkfish
1 onion


2 cloves of garlic
1 small red chilli
1tsp(5ml) turmeric
1tsp(5ml) coriander
2tsp (10ml) tomato puree
3oz(75g) frozen peas
Frylight

Method

Peel prawns, skin fish and cut into chunks
Peel onion and slice. Peel garlic and crush. Deseed and slice chilli.
Heat oil in pan, stir in onion, garlic and chilli, cook for 2/3 minutes.
Stir in turmeric, coriander, cook for 2 minutes, be careful as can burn very quickly.
Add tomato puree, and ½ pint(300ml) water.
Bring to boil.
Reduce heat, then stir in fish, prawns, peas and simmer for 10 minutes.
Service on a bed of rice.

KEDGEREE

KEDGEREE

This makes enough for 1.

smoked haddock about 4 -6 oz
half small onion chopped
half a teaspoon curry powder
2 oz long grained rice
1 egg, hard boiled
chopped parsley
drop lemon juice

cover haddock with water, bring to boil and cook for about 5 mins. Take the fish out of the water but keep the water in a jug - remove skin and flake into chunks.
put the onion & curry powder into the pan with a couple of spoonfuls of water and cook for a couple of minutes, add the rice and 125 ml of the fish water . Cover, cook for 15 mins until rice is cooked and the water nearly all evaporated.
Cut egg into quarters and gently stir in fish, parsley, egg and lemon juice, check seasoning and enjoy !!!!

LOVELY SEAFOOD CHOWDER

LOVELY SEAFOOD CHOWDER
This is a really filling soup makes a tasty lunch !!

1 small onion(s), chopped
1 medium potatoe, peeled and chopped
half red red pepper chopped
half yellow pepper chopped
1 celery stick sliced
1 clove garlic, crushed
500 ml skimmed milk
500 ml fresh stock, fish or chicken
1/2 teaspoon thyme
175 g smoked haddock skinned and cut into chunks
50 g prawns
200 g sweetcorn, canned, undrained
1 pinch salt
1 serving pepper
1 teaspoon chopped parsley
1/2 teaspoon chilli powder, or paprika (optional)
Instructions

Put the onion, potato, celery, peppers and garlic into a large saucepan with 3 tablespoons of water.
When the pan begins to sizzle, cover and cook for about 5 minutes on a low heat until the vegetables have softened.
Stir in the milk, stock, thyme and seasoning to taste. Bring to the boil and then simmer gently for 15 minutes.
Add both the fish and the sweetcorn together with the can liquid. Return to a gentle simmer and cook for another 5 minutes. Serve sprinkled with chopped parsley and dusted with a little paprika or mild chilli powder (if using).

NC FRUIT CRUMBLE

NC FRUIT CRUMBLE

Stew some fruit ( e.g. rhubarb, apple, apple & blackberry, Goosegogs etc) with artificial sweetener to taste, or use drained canned apricots in juice, mashed.

Put in bottom an oven proof dish. Mix together equal amounts of crushed bran flakes and porridge oats with a couple of dessertspoons sweetener (amounts would depend on dish used )

Spread 'crumble' on top of fruit, press down, spray with a little Frylight and bake in a hot oven for about 20 mins.

Good with vanilla yogurt or fresh egg custard (using sweetener)

Fruit crumble

 

No Count

fruit (apple, pears,blackberries ect)
50g oats
50g crushed cornflakes
20g  polenta (Dry)
Mixed spice
Splender
Place the fruit in the bottom of an ovenproof dish, mix the oats, polenta, splenda and spice together, add a splash of water and mix (just enough water to make the mix clump together)
Place the mix on top of the fruit and bake.

OR

50g oats, 50g crushed cornflakes, 20g polenta (optional, I just htought it might make it crunchier) and I rubbed in 50g extra light soft cheese.

Baked Gas 6 about 20 mins on top of my fruit.

FRUIT FRITTERS

FRUIT FRITTERS

Any fruit thinly sliced
1 medium egg
tblspn sweetner
1/2 tspn cinnamon
few drops of vanilla essence
low fat cooking spray

First thinly slice the fruit of your choice, spray a frying pan with the cooking spray, meanwhile whisk together the egg with the cinnamon, sweetener and vanilla essence then add the fruit and mix it all up, pour into the frying pan and coat the pan evenly, cook both sides then serve, sprinkle a little sweetner over the top

Tastes nice with LF yogurt or just on its own

BANANA, MANGO AND PASSION FRUIT ICE CREAM

BANANA, MANGO AND PASSION FRUIT ICE CREAM

2 medium ripe mango
2 medium very ripe bananas
2 passion fruit
100 g very low-fat natural yogurt
1 portion artificial sweetener, to taste
1 portion egg white

Peel the mangoes and chop the fruit from ioff the stones,place.
in a food processor and blitz until smooth. Add the banana chopped into rough slices to the processor, pureeing until no lumps remain. Finally, mix in the yogurt, flesh scooped from passion fruit and sweetener to taste, but make it sweeter than you usually like as it loses some sweetness in freezing.

Freeze the mixture.
Remove the mixture from the freezer and beat. Freeze again and then beat. Whisk the egg white and fold in.
Return to the freezer until solid.

RICE PUDDING

RICE PUDDING

45 g pudding rice, short grain, rinsed  
1 tablespoon artificial sweetener
700 ml skimmed milk, (1 1/4 pints)
1 pinch salt
1/2 teaspoon vanilla essence
1/2 teaspoon nutmeg, freshly grated or ground


Preheat oven to 170°C / 325°F / Gas Mark 3
Tip the rice into a deep ovenproof dish. Add the sweetener, milk, salt, vanilla extract and nutmeg. Stir to dissolve the sweetener.

Bake the pudding in the centre of the oven for 1 1/4 hours.

If you use flaked rice it will cook a lot quicker, why not try this with a dollop of NC jam

Rice Pudding

2½ points

serves 1

30g Pudding Rice

300ml Skimmed milk

1/2 tsp Vanilla Extract
1/4 tsp ground cinnamon
1-2 tsp Splenda
Grated nutmeg (optional)

Rinse the rice in a sieve
Put milk, vanilla extract, Splenda, spices & rice in a saucepan & stir
Bring to the boil & simmer for 25-30 mins with a lid on, stirring occasionally (be careful it doesn’t boil over!!!)
Pour into a bowl, leave to cool & sprinkle with ground cinnamon

NC Flapjack

NC Flapjack

200g Porridge Oats
1 tin of Apricots or prunes in juice
3 tablespoons of sweetener
1 teaspoon vanilla essence
1 teaspoon of cinnamon

Directions

1. Empty apricots with juice in pan. Cut fruit into small pieces and heat on the hob until boiling.

2. Add sugar, cinnamon and vanilla essence to apricots and bring to heat.

3. Take of hob, add oats and mix.

4. Pre-heat oven at 180 degrees. Put mixture on a baking sheet and spread evenly (spray a little fry lite to prevent sticking)

5. Leave to cook for 30-35, until golden and leave to cool for 10 mins. Cut into 12 slices.


You can more or less use any fruit - peaches, prunes, apples

Judy's Oatmeal & Polenta Pancakes

Judy's Oatmeal & Polenta Pancakes  

No Count

1/4 cup dry oatmeal
1/4 cup dry polenta
1/2 tsp. baking powder
1/4 tsp. baking soda
4 packets Splenda (or 2 T. 2 tsp. Splenda granular)
1/2 cup 0% fat Greek yogurt
1 egg white
[1/4 tsp. salt -- optional]
[1 banana* -- optional -- I DON'T use this, usually.]

I put all the ingredients in food processor or blender to make the batter.

Preheat a nonstick skillet over medium-high heat. Spray the skillet with butter-flavored Fry Light.

Use 1/2 cup measure and don't fill it quite full of batter for each pancake. Will make 2-3 pancakes.

You want to see bubbles on the top before you flip it. Spray the top of the pancake with butter-flavored Fry Light before flipping it in the skillet.

Flip quickly because they cook fast. Cook until done on bottom.

Serve with applesauce & cinnamon or Zero Point Jam.

BANANA CAKE

BANANA CAKE

(weight watchers – how to cook the weight watchers way)

Serves 10 – No count or 2 ½ points per serving – cake can be frozen - filling cannot.

150g ELF soft cheese
4 tblsp sweetener
3 medium eggs – separated
2 soft bananas – peeled and mashed
200g polenta
½ tsp baking powder
low fat cooking spray

For the filling

150g ELF soft cheese
1 ½ tsp sweetener
grated zest of 1 orange
1 banana
juice of ½ lemon

1. Preheat the over to Gas Mark 4/180 degress c / fan oven 160 degrees c
2. cream together the low fat soft cheese and the sweetener and then whisk in the egg yolks and mashed banana
3. Fold in the polenta and baking powder. Whisk the egg whites in a separate bowl until stiff. Fold them into the polenta mixture.
4. Spray 2 18 cm (7inch) tins with low fat cooking spray and line the base with greaseproof paper. Divide the mixture between two tins and bake for 30 mins or until firm to tough
5. Allow the cakes to rest for 5 minutes and then remove from the tins. Leave to cool on cooling rack.
6. For the filling cream together the low fat soft cheese sweetener and orange zest and spread over one of the cakes.
7. Slice the banana and toss in the lemon juice before placing on top of the creamy filling. Place the other cake on top and serve
janwisteria sent this addition to the above recipe...
bought some strawberries today and thought ...mmmm I wonder....

Well I used some   strawberries - put them in a pan with a small amount of water and cooked them to they had mashed down. Added a little sweetner and left to cool - basically using the jam Idea i have seen on here before. I then cut the strawberries into slices and placed on top of the cheese filling and then spread the jam on the top layer of cake. Hey presto victoria sandwich.

I have to say it was lovely. You still get a hint of bananas in the cake mixture but not loads.

STRAWBERRY AND RASPBERRY MOUSSE

STRAWBERRY AND RASPBERRY MOUSSE

120g Raspberries
150g Strawberries
Pkt of sugar free jelly (Strawberry or Raspberry)
2 egg whites

puree the fruit in mixer, 150ml hot water to dissolve the jelly mix. Whisk the egg whites add it all together, folding. Straight in the fridge to set for a while!
I added a little Canderel to mine. Improvise with the fruit and or even the jelly

Liz's NoCount Oatcakes

Liz's NoCount Oatcakes
makes 8 pieces

80g medium oatmeal
10 sprays Fry-Lite
3tbsp water
Large pinch of salt

Heat oven to gas mark 5/190 deg C

Put the oatmeal and salt in a bowl and spray it with the Fry-Lite. Add the water a bit at a time to achieve a dough. You may need to add a little more or a litle less.

Roll the dough out until it's the size of a salad plate, about 8" in diameter.
Trim the rough looking edges off and cut the circle into 8 triangles. Transfer to a sprayed baking sheet with a fish slice.
Bake for 15 - 20 minutes until dry and crisp, don't let the cakes brown (it doesn't alter the flavour, they just look more authentic when pale.)

STRAWBERRY AND RASPBERRY CHEESECAKE AND STRAWBERRY & RASPBERRY SUNDAES.

STRAWBERRY AND RASPBERRY CHEESECAKE AND STRAWBERRY & RASPBERRY SUNDAES.

This recipe makes 2 of each dessert and both NC.

2 Caramel Snack a Jacks
1 sugar free jelly ( either strawberry or raspberry)
half a punnet of strawberries
punnet of raspberries
150grm tub 0% Greek Yogurt
a little sweetener (optional)

Sprinkle the jelly over 150 mls boiling water, stir until dissolved and leave to cool until it is lukewarm.
Blend strawberries and half the raspberries together ( keep a few strawberries and raspberries back for decoration) until making a fruit coulis ( sauce) - pour threequarters of this mixture into the jelly and stir well.
Pour in the yogurt and stir until almost set.
Put the snack a jacks on individual serving plates spoon on some of the mixture and leave in fridge to set.

Meanwhile start making the second dessert, get 2 nice serving dishes ( preferably glass - nice wine glasses work well) put some raspberries ( keeping some back for decoration) into the bottom of each dish and cover with some of the coulis ( you can add some sweetener to that if it is not sweet enough for your taste), cover with remaining jelly mixture and leave to set.
To serve the cheesecake pour the remaining coulis around the cake and decorate top with strawberries and raspberries.
Decorate the top of the sundaes with raspberries & strawberries - you can also put some vanilla yogurt on top before garnishing.
Fresh mint leaves make a nice garnish to both of these dishes.
Different flavour jellies and fruits can be used.

BAKED SWEET POTATOES

BAKED SWEET POTATOES

Pop a medium sweet potato into a hot oven and bake until cooked,
Scoop out the inside and mash with 25g light philly(or extra light), 2 cherry tomatoes chopped and a chopped grilled rasher of bacon,
Refill the potato skins and brown under the grill.

326 cal and 9gms fat per serving.
or no count.

COLESLAW NC STYLE

COLESLAW NC STYLE


Slice some drumhead cabbage finely, mix with grated carrot and chopped spring onions.


Mix with natural yogurt, lemon juice and seasoning.


Great for in a jacket spud

SUMMER VEGETABLE LASAGNA

SUMMER VEGETABLE LASAGNA

POINTS® value | 3
Servings | 4

1 medium courgette, sliced
125 g baby sweetcorn
1 medium red green or yellow pepper(s), red, deseeded and cut into chunks
1 medium red green or yellow pepper(s), yellow, deseeded and cut into chunks
350 g passata, tomato & basil
8 portion cherry tomatoes
1 teaspoon oregano, or mixed herbs
6 sheet lasagne sheet, (check that they don’t need pre-cooking)
200 g low-fat soft cheese, tub
100 ml skimmed milk, (3 ½ fl oz)
1/2 teaspoon pepper, freshly ground


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

Simmer the courgette, baby corn and peppers in a little boiling water for 5 minutes. Drain well, then stir in the passata. Add the cherry tomatoes and oregano or mixed herbs and stir to mix.

Spoon half the vegetable mixture into the base of a lasagne dish and place three lasagne sheets on top. Spoon the remaining vegetable mixture over them, then arrange the rest of the lasagne sheets on top.

Beat the low fat soft cheese and milk together until smooth. Season with black pepper. Spread over the lasagne sheets.


Bake for 25-30 minutes, until golden brown and bubbling

SAVOURY PUMPKIN STRUDEL

SAVOURY PUMPKIN STRUDEL


This recipe has 1.5 points for the whole recipe to be counted.


Serves 4

1 large leek, trimmed,sliced and washed
1lb pumpkin, deseeded   and diced
4 oz mushrooms, chopped
1 tabs thyme
2 tabs chopped parsley
40z Extra Low   fat soft cheese
salt & pepper
3 sheets filo pastry
1 egg, beaten

Spray a large saucepan with frylight, add leeks and cook for about 5 mins. Add pumpkin, cover and cook until tender ( about 15 mins) stirring occasionally to avoid sticking.
Remove from heat and add mushrooms, cheese, herbs and seasoning.
Spray one sheet of filo with frylight,lay second on top spray and lay third sheet on top..
Spread the pumpkin mixture evenly over pastry leaving a border of about 1" all around.
Brush edges with beaten egg, Roll up from long side like a swiss roll.
Place on a large baking tray sprayed with frylight, brush with beaten egg and sprinkle top with salt, herbs, paprika etc to your choice.
Bake for about 1 hour ( 180c/350f/gas 4) until   golden brown and cooked through, serve hot.

BAKED VEGETABLE PATTIES WITH FRESH TOMATO CHUTNEY

BAKED VEGETABLE PATTIES WITH FRESH TOMATO CHUTNEY

Makes 8


1 small onion, chopped
1 carrot, chopped
1 clove garlic, chopped
1 stick of celery, chopped,
14oz can soya beans
3 tabs chopped parsley
1 teasp dried oregano
salt & pepper
1 egg
2 oz polenta


CHUTNEY
1lb tomatoes, skinned, seeds removed and roughly chopped
4 spring onions, finely chopped
1 teaspart sweetener
2 tabs chopped mint
1 teasp made English mustard
1 teaspoon wine vinegar

Spray a saucepan with Frylight, cook onion, carrot, celery and garlic for about 10 mins stirring well.
Meanwhile drain soya beans, blend coarsely - mix in cooked vegetables, herbs and polenta. Season well. Beat egg and bind all ingredients together with it. Make into 8 patties and place on a baking tray sprayed with frylight. Bake for about 40 minutes, until well browned (190c/375f/gas 5).
To make the chutney mix all ingredients together and season to taste.
The patties can be frozen before cooking. They can be cooked from frozen but add 5 mins to the cooking time.

VEGETABLE CRUDITES AND DIPS

VEGETABLE CRUDITES AND DIPS

Cut up a selection of veg crudites -- celery, cauliflower, cucumber,peppers, carrot etc and serve with dips - 2   shown below.

OLIVE & PEPPER DIP
1 Large red green or yellow pepper,
100 g olives, in brine, green pitted and drained
3 tablespoon capers, drained
2 tablespoon tomato puree
1 tablespoon lemon juice
2 tablespoon parsley, chopped
1 pinch salt
1 teaspoon pepper

Put all the ingredients into a blender blend for about 10-15 seconds so that it still has some texture.
Tip the mixture into a serving bowl. Check the seasoning, adding salt and pepper according to taste. Cover and chill until ready to serve.Best served at room temperature.
( this is also good served on Krisprolls - a bit like Bruchetta)

BUTTERBEAN DIP
2 Large cloves of garlic clove garlic
1 410g can butter beans, drained
100 g ELF
Chopped parsley
Salt & pepper

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Place the garlic cloves on a square of foil, add 2 tsp water and make a little parcel. Roast for about 15 minutes towards the top of the oven, or until the cloves are soft.When cool squeeze   the softened pulp into a bowl.
Tip the butter beans into the bowl and add the cheese and parsley , blend until smooth.
Season to taste.

BAKED BEAN CAKES

BAKED BEAN CAKES

Mix Mash Potato and baked beans together, add some plain cottage cheese and egg yolk, added in some onion and shape into patties, dipped in polenta and fried in spray light and cook for 10 mins.

CRISPY CAULIFLOWER CHEESE BAKES

CRISPY CAULIFLOWER CHEESE BAKES

Just mix the potato and cauliflower together, stir in some ELF. 2 chopped spring onions and crumble in a vegetable stock cube.
Form into patties, coat in egg white and polenta , bake on a tray sprayed with Fry Light and bake for 15 - 20 minutes.



ELF extra low fat philladelpa

WEEBEARS TASTY PIE

WEEBEARS TASTY PIE

A great vegetarian pie from the kitchen of Weebear

Boiled up some potatoes, fried some quorn pieces, added onions and made up some gravy and added that and some mustard.

Let it simmer while potatoes were boiling.

Put the quorn gravy mix in a deep soup bowl, drained potatoes and mashed with ELF cheese and put on top of the quorn.

Browned under grill!

VEGETABLE 'FRITTERS'

VEGETABLE 'FRITTERS'

One of my favourite places for holidays is Corfu, and two of my favourite foods there are courgette and aubergine fritters.

I make a (vaguely) similar thing but NC, obviously not as good as those thick with a light fluffy batter and drenched in olive oil, but good all the same.

I just sliced the courgettes and aubergines, dipped in egg white and polenta and baked with frylight.

They were nice and crunchy and good with a garlic dip.

Onion rings and mushrooms can be done like this too.

Add garlic salt to the polenta with chopped parsley to make garlic mushrooms.

VEGETABLE ROSTI

VEGETABLE ROSTI
450 g potato(es), peeled and halved
1 1/2 medium carrot(s), halved
250 g swede, peeled and cut into large chunks
4 portion spring onions, finely sliced
1 teaspoon thyme, fresh, or 1/2 dried  
1 portion egg white, lightly beaten
1 spray low-fat cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper

Par-boil the potatoes with the carrot and swede chunks for 10 minutes, then drain them and leave to cool.

Coarsely grate the par-boiled potatoes, carrot and swede into a large bowl and stir in the spring onions and beaten egg white. Season well.

Spray a large non-stick frying pan or griddle with low fat cooking spray. Cook batches of the rosti mixture in 12 small mounds, flattening them with a fish slice as they cook. They will need about 3 - 4 minutes on each side, so that they are golden brown. Serve at once.

Home made garlic bread

Home made garlic bread

From the kitchen of NIBBLES

servings | 2
estimated Points per serving | 3

1 crusty/hedgehog loaf from asda/safeway
2 garlic cloves
2 tblsp of low fat spread/marg
1 tsp of mixed herbs (optional)

Cut 4 slices of bread approx 1 inch thick.

Chop or crush the garlic cloves and add to the marg then
microwave for 30 seconds.

Once microed add the herbs and put in the fridge.

Toast both sides of all the bread.

Pour equal amounts of the garlic butter over the bread!

You should make up the garlic/marg about 10 mins before you toast the bread.

Pineapple Sorbet

Pineapple Sorbet

From the kitchen of ALMASLIM

servings | 12
estimated Points per serving | 1

1 medium pineapple
150 g white sugar
1/2 pint(s) water
1/2 sachet(s) Healthy Choice Lemon & Lime Sugar Free Jelly
1 item egg white

Remove flesh from pineapple and reserve juice.
Make up 1/2 pint of liquid using pineapple juice and additional water.
Put sugar and pineapple liquid into a pan and heat gently until sugar is disolved stiring continuously. Bring to the boil and heat to 230 degrees (6-8mins).
Remove from the heat and allow to cool.
Meanwhile puree the pineapple flesh and dissolve jelly in 2tblsp of boiling water.
combine all syrup, jelly and pureed pineapple in a blender.
Pour into icecream maker.
Add egg white approx 10 minutes before end of freezing process.


#Delicious to refresh you after your starter before your main course. Especially at Christmas. 1 scoop is just enough!

Double chocolate cookies

Double chocolate cookies

From the kitchen of CHERISHED1979

servings | 12
estimated Points per serving | 1.5

2 egg whites
175g (6oz) icing sugar
40g (1.5oz) cocoa powder
2 tsp plain white flour
few drops of vanilla essence
50g (1 3/4oz) milk chocolate chips.

Pre-heat oven to gas mark 4 / 180°c /fan oven 160°c. line 2 baking trays with baking parchment.

Whisk the egg whites in a large grease – free bowl until light and frothy, but not stiff. Gradually sift in the icing sugar, cocoa powder and flour whisking after each addition. Add a few drops of vanilla essence and leave the mixture to stand for 20 minutes to thicken.

Put 12 teaspoonfuls of the mixture on the baking trays laving space between them. Dot with chocolate chips.

Bake for 12-15 minutes, until form and cracked on the surface. Leave for 5 minutes before transferring the cookies to a wire rack to cool

Blueberry Oat Bran Muffins

Blueberry Oat Bran Muffins

makes 12

2 Cups oat bran (uncooked)

½ tsp salt

¼ Cup sweetener

2 tsps baking powder

1 Cup milk

¼ Cup honey (5pp)

2 tsps sunflower oil

Approx 100g frozen blueberries

Pre-heat the oven to 425 degrees F/gas mark 7. Line 12 medium muffin cups with paper baking cups. ( I used silicone muffin cups)

Combine all the dry ingredients.

Add milk, egg, honey, and oil; mix just until ingredients are moistened.

Put a few frozen blueberries in the bottom of each silicone cup then fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.

These are also great the next day cold if you seal them in a zip lock bag or an air tight container to keep them fresh.

NOTE:

This recipe is off the internet and I found the timing needed to be far longer so i put them in on gas mark 7 for 17 min then turned the gas down to 3 for another 20 mins, but if still too soggy in the middle then put back in oven for another 10 mins.

This is 1^st time i have used this recipe so it’s trial and error at the moment to get the right consistency (maybe use less milk as the frozen fruit holds water, I’ll try that next time)

Whole recipe is 5pp from weeklies

RED LENTIL AND CHORIZO SOUP

RED LENTIL AND CHORIZO SOUP

Serves 4

4 tbsp olive oil

1 onion, finely chopped

large carrot cubed

celery stalk, chopped

2 garlic cloves, crushed

3cm fresh ginger, grated

½tsp paprika

500g red lentils

1 litre chicken or veg stock

2 or 3 chorizo sausages, sliced

2 tbsp chopped fresh parsley

Heat 3 tbsp oil and saute the onion, carrot and celery until soft but not browned.  Add garlic and ginger and saute for 1 min.

Stir in paprika and lentils and stir.  Add stock, bring to the boil and simmer until the lentils are tender and puree-like.

Heat remaining oil in a frying pan.  Add chorizo slices and fry until crisp and brown on the underside.  Turn and lightly fry the other side until crisp. Put on a plate until ready to serve.  Reserve frying oil.

Test the texture of the soup.  If it is too thick thin it with boiling stock or water.  Ladle into bowls and top with chorizo slices and parsley. Drizzle with reserved frying oil.

Sunday Sun Jan 04

BACON, BRIE AND MANGO CHUTNEY WRAP

BACON, BRIE AND MANGO CHUTNEY WRAP

This recipe comes form a pack of Wrap Mediterranean Herb Deli Wraps that I bought.

Serves 1

Grill 3-4 rashers of streaky bacon.  Place a handful of salad leaves in the centre of a warm Wrapt Mediterranean Deli Wrap, top with the hot bacon and 3-4 slices of brie.  Spoon Mango or other chutney of your choice over the brie and wrap up.  Slice in half and serve.

BOUDENJAL MAQLI

BOUDENJAL MAQLI

(Fried aubergine slices)

Cut aubergine into 1cm slices.  Sprinkle with salt and leave 15 mins.  Rinse and pat dry.  Mix the juice of 1 lemon with salt, pepper, 1 crushed garlic clove and some chopped fresh parsley or coriander.

Deep fry the aubergine slices for a minute or two until browned all over.  Drain on kitchen paper and serve, topped with the lemon juice mixture and a garnish of fresh parsley or coriander.

BUTTERSCOTCH TART or GYPSY TART

BUTTERSCOTCH TART or GYPSY TART

This amount makes one 7" tart.

½lb shortcrust pastry

3oz demerara sugar

3oz margarine

¾ oz plain flour

½ oz dried milk powder eg Marvel made up to a paste with a little water.

Line the tin with the pastry and bake blind.

Melt the margarine in a saucepan over a low heat.  Add sugar, stir, add the milk paste and sieve in the flour.  Cook for about 5 mins until it thickens.  Pour into the pastry case and leave to cool.

BUTTERSCOTCH TART FILLING

1 cup milk

1 tbsp honey

1 tsp vanilla

½ cup sugar

2 tbsp butter

1 tbsp custard powder

Put all the ingredients into a saucepan.  Bring to the boil, stirring until thickened.  Pour into pastry case and leave to cool.

CHILLI RHUBARB SAUCE

CHILLI RHUBARB SAUCE

I made this sauce up as I went along one day.  I served it with fresh tuna, plainly grilled, but it is also nice as a salad dressing if you thin it out a bit.

250g rhubarb, lightly stewed

1 clove garlic, roughly chopped

1 red chilli, seeded and roughly chopped

½" piece fresh ginger, roughly chopped

Whizz the whole lot together in a liquidiser or blender, until smooth.  Add seasoning, sweetener, balsamic vinegar to taste.  Chill and serve.

PORT WINE SAUCE

PORT WINE SAUCE

Pleasantly boozy, this beats gravy any day!

Mix 60ml (4tbsp) each, red wine vinegar and demerara sugar in a saucepan. 

Bring to the boil.  Simmer 2-3 minutes to reduce slightly.  Add the juice of 2 oranges and 2 lemons.

Stir in 75ml (5 tbsp) redcurrant jelly, with 150ml (¼ pt) each ruby port and turkey or chicken stock.  Season generously.

Mix 30ml (2 tbsp) arrowroot with 45 ml (3tbsp) cold water to form a smooth paste, stir into the sauce until it becomes thickened and clear.

Cover and chill overnight ot freeze the unthickened sauce for up to 1 month.

For microwave:  Mix all ingredients together and cook on high for 6 mins.

GRILLED THAI CRUSTED SALMON FILLETS WITH SPRING ONION CREME FRAICHE

GRILLED THAI CRUSTED SALMON FILLETS WITH SPRING ONION CREME FRAICHE

This recipe comes from the back of a packet of Ainsley Harriot Citrus Kick Couscous.

Serves 2

2 x 150g-175g salmon fillets, skin on but scales removed

approx 20ml (4tsp) red Thai curry paste

1 x 100g sachet Ainsley Harriot Citrus Kick couscous

For the Spring Onion Creme Fraiche

200ml tub creme fraiche

3 spring onions, finely sliced

5ml (1tsp) runny honey

juice of ½ lime or lemon

small bunch coriander, finely chopped

salt and freshly ground black pepper

Take each fillet and with the skin side up, make three or four cuts about halfway through.  Generously smear on the Thai curry paste, making sure that you get the paste well into the cuts.  Put the fillets into a dish, cever and refrigerate for about ½ hour.

Meanwhile make up the couscous according to thepacket instructions.  Make the Spring Onion Creme Fraiche by combining all of the ingredients.  Set aside.

To Cook the salmon: Pre-heat the grill to it's hottest setting.  Put the fillets, skin side up, under the grill, close to the top.  Grill for about 5 mins until the skin is dark and crispy and the flesh is just cooked.  If the fillets are very thick you may need to lower the grill pan and cook for a further 2-3 mins, but take care not to overcook.

To serve: Serve the fish with  the couscous and a generous dollop of the creme fraiche.