Apple Rice
Pudding
For full
choice 7½ pts the whole thing
I made it in
the steamer, though I'm sure you can do it in the oven, or even in a pan on the
top of the stove.
100g pudding rice,
1 pt skimmed
milk,
1 grated
eating apple,
cinnamon and
splenda.
Put it all together in the rice cooker bit of the steamer. It takes 75 mins in
my steamer.
You can also
do this without apple...I've made it with just a couple of crushed cardamom
pods in.
Sweet Potato Pudding
(4-6 portions)
Chocolate
mousse with nut 'n' cherry topping
POINTS® value | 3
Servings | 4
Try these simple cup cakes for a delicious chocolate treat
4 cup Concept Foods Chocolate Dessert Cup
220 g low-fat chocolate mousse, 4 x 55g (2 oz) diet
1 portion hazelnuts, 4 tsp roasted, chopped
1/8 tub glace cherries, 2, halved
Place a dessert cup on a serving plate and fill each one with the contents of
one tub of chocolate mousse.
Sprinkle with the roasted chopped hazelnuts and top each with a halved glacé
cherry. Serve.
Cottage
Cheese hotcakes
no count
225g/8oz cottage
cheese
170ml/6fl oz skimmed milk
4 eggs, separated
140g/5oz porridge oats
1 tsp baking powder
a pinch salt
couple handfuls blueberries
splenda to taste
Place cottage cheese, milk and egg yolks in a mixing bowl and mix to combine.
Put oats, baking powder and salt into a bowl. Add to the cottage cheese mixture
and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold
egg whites through batter in two batches, with a large metal spoon. Stir in the
blueberries the same way.
4. Spray fry lite on a large non-stick frying pan with a small portion of the
butter and drop two tablespoons of batter per hotcake into the pan (don't cook
more than three per batch).
5. Cook over low to medium heat for two minutes, or until hotcakes have golden
undersides. Turn hotcakes and cook on the other side until golden and cooked
through.
6. Sprinkle with sweetner.
Could serve with a v.low fat yoghurt.
Or strawberries on top
ALMOST NO
COUNT CHOC SNACK CAKE
1 Tbsp instant coffee
1 Tbsp hot water
1 Cup Oats
3 Tbsp unsweetened cocoa. (2pts to be counted here)
2 Medium overripe bananas
15g splenda
3 large eggs
1 tsp vanilla extract.
In large bowl put coffee and hot water. Stir until dissolved.
Measure oats into pint measuring jug and stir in cocoa until thoroughly mixed.
set aside.
Break up bananas and add to coffee in bowl,mash with fork until pulpy. Crack in
eggs one at a time and stir in well with fork. Stir in oats mixture with the
Splenda.
Spray 8" nonstick baking pan with frylite. Scrape cake batter into pan.
Bake in preheated oven 350deg for 20min.
Let cool
(Personally I use ~3/4 cup (15g) splenda and ~1.5 tbsp coffee because I find
the above version a bit too sweet... adapt to your own taste!)
FRESH EGG
CUSTARD
Fresh Egg Custard is a tricky little number to make !!!
If you are not careful you tend up with something resembling scrambled egg
rather than custard, but it is worth the effort and lovely on steamed fruit
pudding etc.
300 ml skimmed milk
2 medium egg yolks
2 dessertspoons sweetener
1/2 teaspoon vanilla essence
Warm milk ( don't boil)
In a pudding basin beat yolks, sweetener and vanilla together, pour on the warm
milk stirring well.
But bowl on top of pan of hot water and keep beating until the custard
thickens.
(You can see now why they made custard mix)
MIKEY'S APPLE
CRISP
Serving Size : 8
7 large apples
12 ounces cranberries -- fresh (1 bag)
3/4 cup Splenda (15g)
3/4 cup rolled oats (75g)
1 tablespoon nonfat yogurt -- plain, Greek style
cooking spray
Core and slice some apples, toss in a bag of cranberries. Mix into a baking dish.
For topping, 3/4 c splenda, 3/4 cup regular rolled oats, and a tablespoon or
two of ff greek yogurt. You want it like a dough.
Roll the dough out between some sheets of wax paper with a bit of spray pam on
it, put over the top of the crisp, bake at 350 for 40 minutes or so, but watch
the top doesn't burn
Pecan Pie
|
POINTS®
Value: 5.5 |
|
Creating a
lighter version of the pie crust for this sweet, gooey dessert - packed with
flavour but trimmed of Points values. |
|
|
|
|
|
8 sheet
filo pastry |
|
|
1 spray
low-fat cooking spray |
|
|
110 g pecan
nuts, chopped lengthwise into 3 pieces each |
|
|
4 portion
egg white, lightly beaten |
|
|
130 g light
brown sugar |
|
|
55 g
polyunsaturated margarine |
|
|
115 g syrup
|
|
|
2
tablespoon polyunsaturated margarine, melted |
Preheat oven
to Gas Mark 4/360°F/175°C. Lightly coat a 9-inch (23 cm) round baking pan with
cooking spray.
Cut filo
sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in
prepared pan, lightly spray with cooking spray, and top with another sheet of
filo, placing corners just to the right of previous corners. Repeat with
remaining sheets, so you're covering the pan with a fan of filo. Bake until
lightly browned, about 10 minutes.
Reduce oven
temperature to Gas Mark 3/325°F/165°C. Combine filling ingredients in medium
bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover
halfway through baking process if crust becomes too brown. Cool in pan.
MARBLED
RASPBERRY & CRANBERRY DESSERT
No Count
Serves 4
1 x sugar
free raspberry jelly
125g punnet
raspberries
3 x 200g Mullerlight
raspberry & cranberry yogurts
Dissolve the
jelly in 300ml boiling water, then add 150ml cold water.
Press the raspberries
through a sieve, trying to extract as much puree as possible. Whisk this
puree through the jelly. Refrigerate until beginning to set, whisking a
few times to keep the jelly at an even consistency.
Spoon the
jelly into 4 glasses and add the yogurt. Swirl together then return to
the fridge to set.
BAKED PUMPKIN
PUDDING
Almost No
Count
Serves 4
4½ pts for
the whole recipe, 1 pt per portion on no count
450g fresh pumpkin,
peeled and diced
2 tbsp red
wine (½ pt)
2 tsp mixed
spice
2 eggs
3½ tbsp dark
brown sugar (3pts)
1 level tbsp
self raising flour (1pt)
300ml skimmed
milk
1 tsp vanilla
extract
Preheat oven
to 200ºC/400ºF/Gas 6
Spray 4
individual ramekin dishes or an ovenproof dish with frylight.
Place the
pumpkin in the bottom of a pan and add 2 tbsp water. Cook over a low heat
for 10 mins to soften the pumpkin, adding more water if required.
When the
pumpkin is soft, stir in the red wine and continue cooking until the wine is absorbed.
In a mixing
bowl, beat together the spice, eggs and sugar until thick and
creamy. Gradually blend in the flour to a smooth paste, adding a little
milk if necessary. Stir in the cooked pumpkin.
Heat the milk
with the vanilla in a small pan until near boiling.
Slowly pour
the milk onto the pumpkin batter, stirring continuously. Sppon the batter
into the prepared dish or dishes. Stand the dishes in a roasting tin and
pour sufficient boiling water into the tin to come halfway up the sides of the
dish or dishes. Bake in the oven for 25-30 mins until set.
Serve warm
with low fat fromage frais.
Butternut
Squash & Barley Stew
Servings 2
Estimated POINTS value per serving 1.5 (full choice)
1 large butternut squash, peeled and chopped into 1cm pieces
2 red peppers, chopped into 1cm pieces
1 large onion, chopped
2 cloves of garlic, chopped
60 grams pearl barley
1.5 pints of vegetable stock (preferably made from Marigold Bouillon powder)
3 tablespoons of tomato passata
Frylite cooking spray
Seasonings
Spray liberally with Frylite and roast the chopped BNS and red pepper in a hot
oven for 20 minutes until soft. Remove from oven and put to one side.
Fry chopped onion and garlic in frylite until soft. Stir in the pearl barley
and roasted veggies for a couple of minutes.
Then add stock and passata and leave to simmer for 25 minutes, until the barley
is plump and soft, and the mixture is quite thick.
This is a really filling, low point veggie meal I invented while trying to make
soup! It makes two very generous portions, or could stretch to 3-4 people as a
side dish.
It is real comfort food and delicious served with jacket or mashed potato;
topped with grilled veggie or meat sausages; or mopped up with some nice crusty
bread. Remember to add extra points for these things though!
You could also use other no point veg, such as leeks, aubergine, courgettes and
mushrooms, although you probably don't need to roast these first. Also, you may
need more stock on hand if you increase the amount of veg you use. Some herbs
and spices, whatever you like or have lying around, would be good too.
Pearl barley is a wonderful grain with more fibre than brown rice, and makes a nice change to rice. I have taken a portion of this to work for a very filling lunch for just 1.5 points.
Squash & Aubergine Curry
From the kitchen of DRAWTAG
Servings | 4
Estimated POINTS® value per serving
| 4
1 med butternut squash peeled deseeded and cut into 2-3cm cubes
1 aubergine cubed
1 green Pepper in bite size pieces
4 sticks celery chopped
2 chopped onions
2 cloves garlic &
2cm square ginger finely chopped
2 finger chillies chopped
1 tsp turmeric
2 tsp cumin
1-2 cardomon pods lightly crushed
1 tin chopped tomatoes + 1 can water
2 vegetable stock cubes
2 bayleaves
1 small bunch fresh coriander
240gms boiled white/brown rice
2 Pitta bread
garlic/celery salt
mist
large saucepan with oil, fry onions & celery until soft adding a little
water if necessary to stop from sticking
add ginger,garlic & finely chopped coriander stalks (reserve
leaves)
plus the chillies, spices,cardomon pods and bay leaves; cook to release
flavousr for 1-2 minutes.
Add squash, pepper
and aubergine cook stirring for 1 - 2 minutes
add tinned tommatoes plus 1 tin water, plus stock cubes bring to the boil then
simmer gently covered for 20 minutes until squash & aubergine
are cooked, checking occaisionally to make sure it is not sticking, add a
little more water if necessary
Meanwhile cook 240gms white or brown rice in slightly salted water
to serve mist 2 pitta bread with oil sprinkle with garlick/celery salt and
grill lightly cut each in half to serve
chop coriander leaves roughly and sprinkle over vegetable curry
This curry improves with keeping and can be prepared the day before,do not add
the coriander leaves, leave curry to cool then refrigerate, reheat gently while
cooking the rice add the coriander leaves when serving
Lemon and basil pasta
From the kitchen of SARN52
Servings | 1
Estimated POINTS® value per serving
| 4.5
60g pasta
1 lemon
handful of fresh basil leaves
black pepper
1 tbsp parmesan cheese
Cook pasta till just tender
and drain. Add the basil leaves and stir through the pasta. Add the grated zest
and the juice from the lemon. Season well with black pepper and stir again.
Serve on bed of green leaves and garnish with the parmesan.
Tofu Burgers
No Count
recipe
1 lb firm
tofu, mashed
100g oats or
oatmeal
2 tbsp onion
powder
1½ tbsp
chopped fresh parsley
1 tsp salt
½ tsp basil
½ tsp oregano
½ tsp garlic
powder
Mix all
together and shape into 8 burgers. Spray a fry pan with spray oil and
cook the burgers until golden brown.
Variation,
add chilli powder and/or fresh chillies
Plain Chow
Mein
No Count
Serves 4 – 6
200g egg noodles
100g bean sprouts
1 medium onion
2 tbsp dark soy sauce
Prepare the noodles according to the packet instructions.
Wash the bean sprouts to remove the ‘earthy’ taste.
Thinly slice the onion.
Heat a wok and spray with Fry-Lite. Stir-fry the onion and bean sprouts for 2-3
minutes, add the noodles and soy sauce and stir-fry until heated through.
Aubergine
& Red Lentil Curry
No Count
1 onion
chopped
1 clove of garlic
1/2tsp salt
1 tbsp tumeric powder
1 aubergine chopped
6oz of red split lentils (175g)
1pt of veg stock
1 tin of chopped tomatoes
spray the saucepan with spray oil and add the garlic and onion and cook for 2
mins
add the tumeric powder and keep stiring
add the aubergine, salt lentils and stock - bring to the boil and then simmer
for 20 mins but stir occassionally as the lentils may stick. if after 20 mins the
lentils are not soft enough rapid boil for 5 mins
Add the chopped tomatoes and heat through.
You can freeze this, it serves 4 people and its lovely on a bed of green beans
instead of rice.
Vegetable
Tagine
No Count
4 servings
Spray Fry light
1 onion, cut in chunks
2 carrots, cut in chunks
1 Medium Sized Butternut Squash cut in chunks
2 Parsnips, cut in chunks
2 cloves garlic, chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
I and ¼ pint of vegetable stock
Standard size tin of chickpeas
salt and pepper
Fresh coriander
100grms couscous
In a large pot heat the oil and saute the onion, carrots, Squash, Parsnip for
about 10 minutes on a low/medium heat.
With a pestle and mortar bash the garlic, and cumin seeds to bring out the
flavour.
Add the garlic, turmeric, ground coriander, cumin seeds and ground cinnamon,
stir and cook for 5 more minutes. Add the stock and bring to a boil. Turn
burner down to a simmer for
30 –35 minutes.
10 minutes before the end of the cooking time, add the tinned chickpeas.
Serve tagine and couscous with a sprinkling of fresh coriander
Tasty cheese
& onion pizza
servings | 4
Points per
serving 6
8oz plain
white flour
I packet fast-action yeast
1 tsp artificial sweetener
pinch salt
1/4 pint warm water
80g reduced fat cheddar (grated) or low fat mozzarella (sliced)
1/2 cooking onion, chopped
1 pepper (any colour) de-seeded
1/2 courgette, sliced
1 clove of garlic, crushed
200g tinned tomatoes
1 tsp tomato puree
1 tbsp mixed herbs
cherry tomatoes halved, to garnish
20 pumps of spray light olive oil
Salt and pepper, to season
First, mix
the yeast and sweetener with the warm water, leave for 15 minutes. Meanwhile
sift the flour and salt into a large bowl. After the 15 minutes have elapsed
pour the water mixture into the flour, gently mixing with a wooden spoon and/or
fingers. kneed the mixture for around 10 minutes until a soft dough is formed.
Place the ball of dough into a bowl and cover with cling film. Place in a warm
cupboard for up to an hour. Meanwhile, prepare the topping. Gently fry the
courgette, pepper, onion and garlic in water for around 15 minutes or until
soft. Slowly add the tinned tomatoes and puree, a little salt and herbs. Cover
with a lid and leave to cook on a very low heat for 15-20 minutes, then leave
to cool. Then check on the dough. Unwrap the dough (it should have risen in
size) and beat it back into a smaller ball. Re-cover and leave for a further 30
minutes. Then, unwrap the dough. Split into two smaller balls. Roll out one of
the balls on a floured worksurface into a round shape around 1mm thick. On a
gently spray oiled pizza oven plate mould the dough into place. Then, cover
with the tomato mixture, sprinkle with half the grated cheese (40g) add sliced
tomatoes, spray with 5 more pumps of oil. Repeat this with the other dough ball
so you have two 'giant' pizzas. Each pizza is worth around 12 points, so half a
pizza is six points. Cook the pizzas at around 200c for around 15 minutes.
Serve with a delicious side salad.
KIDNEY BEAN
BAKE
No Count
Recipe
Serves 2
small onion
diced
1 veg stock
cube, made up with 60 ml water
1 medium
apple, peeled cored & grated
1 carrot,
grated
2 tbsp tomato
puree
2 tbsp cider
vinegar
½ tsp dry
mustard
¼ tsp dried
basil
pinch cumin
salt &
pepper to taste
1 x 400g tin
red kidney beans
Heat oven Gas
4/350ºF/180ºC
Put onion and
stock in a pan, bring to the boil and cook for 5 min until softened. Add
apple and carrot and cook for 2-3 mins. Add tomato puree, vinegar,
mustard, basil, cumin, salt & pepper and beans and mix well. Pour
into a casserole dish, cover and bake 45 mins.
Originally from 1982
CHEESE, ONION
AND POTATO LAYER
NO COUNT
Adapted from
an old WW recipe.
350g potato,
thinly sliced
1 onion,
thinly sliced
300g extra
light soft cheese (plain or flavoured ...up to you) eg Philly extra
light or quark
¼ pt skimmed
milk.
Mix cheese
and milk until a smooth sauce is made.
Layer potato,
onion and cheese in an oven proof casserole dish. Finish with
potato. Spray with fry light.
Bake 1¼-1½ hrs
Gas 4/180ºC/350ºF
TOMATO &
CHICK PEA CURRY
No Count
Serves 4
1 onion,
sliced
2 cloves garlic,
finely chopped
2 tsp ground
coriander
1 tsp ground
cumin
1 tsp ground
turmeric
225g chestnut
mushrooms, halved
190ml veg
stock
450g
tomatoes, cut into wedges
400g can
chick peas, drained
3 tbsp
chopped fresh coriander
200g basmati
rice (raw weight)
Cook the rice
according to instructions on pack.
Spray a pan
with frylight oil and cool onion and garlic gently for about 3 mins or until
soft.
Stir in the
spices and cook for 1 minute before adding the other ingredients.
bring to the
boil and simmer gently for 10 mins.
Serve with
the cooked rice and garnish with the chopped coriander
Originally
posted by NOYOYO on the WW boards,
MEDITERRANEAN
RICE
No count
Serves 4
500ml boiling
water
250g
wholegrain rice (dry weight)
1 veg stock
cube
2 tbsp tomato
puree
4 plum
tomatoes, sliced or chopped
4 tbsp tomato
passata ot tomato juice
4 garlic
cloves, chopped
50g black
olives in brine (drained)
6 sprigs fresh
rosemary
Bring the
water to the boil and add the rice and stock cube, tomatoes, puree and garlic,.
Cover and
reduce the heat to a simmer. Cook 10 mins. After 5 mins add the olives
and the leaves from 2 of the sprigs of rosemary. Stir gently and cover
until cooked.
Serve hot,
garnished with a sprig of rosemary.
Sprinkle with
parmesan if desired ......count points for this though.
HOT AND SPICY
PASTA
No Count
Serves 4
225g dry weight
pasta
1 veg stock
cube
1 red onion,
finely chopped
2 garlic
cloves, crushed
1 red pepper,
seeded & finely sliced
1 x 400g tin
chopped tomateos
1 red chilli,
seeded & finely chopped
salt & pepper
Cook the
pasta as directed on the pack, adding a stock cube to the water for more
flavour.
In a
non-stick pan, dry fry the onion for 2-3 min until soft. Add the garlic
& red pepper and cook a further 2-3 min. Add the tomatoes &
chilli and bring to a gently simmer. Season to taste.
Drain the
pasta and serve the sauce over it.
If you want
to make the sauce more creamy, add some virtually fat free fromage frais.
Tagliatelle
with Mushroom Pesto
No count
Serves 4
225g
tagliatelle pasta (dry weight)
1 veg stock
cube
1 medium
onion, finely chopped
2 garlic
cloves, crushed
115g fresh
chestnut mushrooms
150ml veg
stock
1 tbsp fresh
chopped herbs
2 tbsp
virtually fat free fromage frais
salt &
pepper
Cook the
tagliatelle in a pan of boiling water with the stock cube added for extra
flavour.
In a
non-stick pan, dry fry the onion and garlic until soft. Add the
mushrooms, cooking until they soften. Add the stock and herbs.
Pour into a
blender and blend until smooth. Place in a small pan and heat gently,
seasoning with salt & pepper to taste.
Drain the
pasta and pour into a serving dish.
Remove the
sauce from the heat and stir in the fromage frais. Sppon onto the pasta
and serve.
If you want,
you can garnish with 1 tbsp parmesan cheese, but you will need to count points
for this.....1½ pts per tbsp
Springtime
Noodles
No Count
Serves 4
115g
fine rice noodles (dry weight)
2 veg stock
cubes
1 red onion,
finely chopped
2 garlic
cloves, crushed
115g baby
asparagus
115g sugar
snap peas
115g fine
beans
salt &
pepper
Place the
noodles in a large bowl containing the stock cubes and cover with boiling
water.
In a
non-stick pan or wok, dry fry the onion and garlic until soft. Add the
asparagus, peas and beans. Cook quickly over a moderate heat for 8-10
mins, stirring gently. When the veg a re just cooked, drain the noodles and
add to the pan. Season.
Serve hot.
Add 1 tbsp
parmesan cheese if you want...but count the points 1½ pts per tbsp
Courgette Curry
No Count
1.5lbs courgettes
Frylight
½ tsp cumin seeds
½ tsp mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
¼ tsp ground turmeric
¼ tsp chilli powder
1 tsp ground coriander
1 tspground cumin
½ tsp salt
1 tbsp tomato puree
400g can chopped tomatoes
¼ pint water
1 tbsp chopped fresh corainder
1 tsp garam masala
1. Trim the ends from the courgettes then cut into 1cm thick slices.
2. Fry the cumin and mustard seeds for 2 mins until they begin to
splutter.
3. Add the onion and garlic and fry for about 5-6 minutes.
4. Add the turmeric, chilli powder, coriander, cumin and salt and fry for about
2-3 minutes.
5. Add the sliced courgettes all at once, and cook for about 5 minutes.
6. Mix together the tomato puree and chopped tomatoes and add to the saucepan
with the water. Cover and simmer for 10 minutes until the sauce thickens. Stir
in the fresh coriander and garam masala, then cook for 5 minutes or until the
courgettes are tender.
KALAN
CURRY
NO COUNT
Serves 4
115g each
diced marrow, cucumber & yam
½ tsp ground
turmeric
1 tbsp
ginger, cut into thin strips
pinch chilli
powder
2 green chillies,
cut lengthways
pinch salt
115ml water
pinch black
mustard seeds
pinch
fenugreek
pinch
asafoetida (optional)
10 curry
leaves
225g natural
yogurt
Put the marrow,
cucumber, yam, turmeric, ginger, chilli powder and chillies in a pan. Add
the salt and water and simmer, uncovered until the water evaporates.
Dry fry the
mustard seeds until they pop and then add the fenugreek, asafoetida, curry leaves
and another pinch of salt. Fry for a few minutes and then add to the
vegetables. Remove from the heat and add the yogurt. Serve.
If you can't
find yam, use diced potato, use courgettes instead of marrow.
Asafoetida is
found in Asian stores.
From the WW
boards
Pasta Bake
with Cherry Tomatoes
No Count
Serves 4
250 g dried pasta, any type, – use spirals
2 small tub low-fat soft cheese
2 large egg(s)
4 tablespoon skimmed milk
1 pinch salt
1/8 teaspoon pepper, freshly ground
1 level teaspoon mustard, English
16 portion cherry tomatoes
15 g cornflakes, crushed
1. Preheat
oven to 190°C / fan oven 170°C / Gas Mark 5.
2. Cook the pasta in plenty of boiling, lightly salted water for 10 - 12
minutes, or according to pack instructions, until tender.
3. Beat together the low fat soft cheese, eggs and milk. Season with salt,
pepper and mustard.
4. Drain the pasta and tip it into a baking dish with a capacity of about 1.5
litres (2 3/4 pints), or use individual baking dishes. Pour in the cheese
mixture and stir well. Scatter the tomatoes on top.
5. Bake for 15 minutes, then sprinkle with the crushed cornflakes. Bake for
another 10-15 minutes until set and golden brown.
Notes
Use a tubular pasta such as penne or rigatoni instead of spirals.
GARLIC POTATO
CAKES
NO COUNT
(Makes 16 cakes, serving 8)
2 1/2 lb potatoes -- scrubbed & halved
12 cloves garlic -- peeled
3 tbsp cornmeal, + more for dredge ( ie polenta) or semolina
2 tbsp fresh parsley -- chopped
1 large egg and 1 large egg yolk
2 tbsp skimmed milk
fry light
Salt and freshly ground black pepper -- to taste
Place
potatoes and garlic in a large pot of salted water. Bring to a simmer over
medium heat and cook until the potatoes are just tender, about 20 minutes.
Drain and return the potatoes and garlic to the pot. Add cornmeal and
parsley and coarsely mash everything together.
In a small bowl, whisk egg, egg yolk, milk and 2 or 3 good squirts of Fry
Light. Stir the mixture into the potatoes. Season with salt and pepper. Spread
the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour
or up to 4 hours.
Preheat the oven to 450°F (or alternatively use the Grill) and place rack on
lower third of oven. Form the chilled potatoes into 16 cakes. Put about
1/4 cup cornmeal in a shallow dish; dredge the potato cakes in the cornmeal and
transfer to a tray.
If cooking the potato cakes on the grill, place two thicknesses of aluminium
foil on the rack. Spray the foil with fry right. Set the potato cakes on the
foil and cook until well-browned on both sides, about 6 minutes per side. (If
cooking potato cakes in the oven, spray a non-stick baking sheet. Bake in the
lower third of the oven until well-browned on the bottom, about 10 minutes.
Turn over and bake until browned on the second side, about 10 minutes longer.)
SUMMER VEGETABLE BAKE
NO COUNT
3 courgettes, roughly chopped
1 aubergine,roughly chopped
1 red pepper,roughly chopped
1 yellow pepper, roughly chopped
1 red onion, roughly chopped
½ bunch fresh mint, chopped
300g 0% fat Greek Yogurt
2 eggs lightly beaten
Preheat oven to gas mark 6/200C (190 C in a fan oven)
In a large roasting tin arrange all the vegs - make sure that they have lots of
room so that they roast rather than steam. Spray with frylight and sprinkle
with salt & pepper cook for 15 - 20 minutes until they begin tochar.
Turn oven down to gas 5/190C ( 180 C fan oven).
Tip roasted vegetables into a shallow ovenproof dish stir through the mint.
Whisk yogurts and eggs together and pour over the vegetables.
Bake for 40 - 45 mins until the egg mixture is set and golden.
VEGETARIAN MOUSSAKA
NO COUNT
1 medium onion, finely chopped
2 clove garlic, crushed
350 g Quorn mince
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 stock cube, vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 portion aubergine, sliced
400 g potato, par-boiled and sliced
1 medium egg
100 g low-fat soft cheese EG 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 quorn 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.
POTATO BAKE
NO COUNT
4 Potatoes
2 Onions
1 Butternut squash
2 Veg Stock cubes made up
I sliced them all then layered in alternate layers then poured over the veg
stock and baked in the oven on 160 (fan oven) for about 45 mins, until top layer
crispy.
If you wish to use points you could cheese on the top.
Cheesy garlic mushrooms
It's a great starter, only 1.5 points per serving. This is for 4 people:
10 large cup shaped field mushrooms,preferably portabello
200g philly light with garlic and herbs
4 cherry toms chopped
2 tablespoon soy sauce
small bunch of fresh parsley chopped
salt and pepper
Preheat oven to 180/fan oven 160.
Remove stalks from 8 of the mushrooms. Chop the stalks along with the 2 whole
mushrooms finely and place in a bowl with all the other ingredients, leaving a bit
of parsley to garnish. Mix it all together with a wooden spoon.
Place the 8 destalked mushrooms cup side up in a baking dish.
Pile the mixture into each mushroom and bake for 20 mins, then serve scattered
with the rest of the parsley
PENNE PASTA WITH CHARGRILLED TOMATOES AND AUBERGINES
No Count
1 Large aubergine trimmed and cut into strips,
225g of cherry tomatoes,
spray oil,
225g of penne pasta,
1 crushed garlic clove,
small bunch of chopped parsley
salt and pepper to taste
Lightly spray the aubergine slices and tomatoes with oil.
Cook on a hot ridged cast iron grill pan for about five minutes until tender
and slightly charred. Alternatively grill till tender.
Meanwhile, cook penne in a large pan of salted water until ready. Drain. Mix
with aubergines and tomatoes and top of with garlic and parsley season and
serve immediately
LENTIL
LASAGNE
NO COUNT
Ingredients;
2 large onions, chopped
2 cloves garlic
2 sticks celery, chopped
3 medium carrots, chopped
2 peppers, chopped
1 big tin of chopped tomatoes
250/9oz brown lentils
1 tbsp tomato puree or passata
1 bay leaf
Sprig thyme
Cloves
Lasagne sheets
1 big tub of quark
Grated LF cheese
Salt, pepper, nutmeg
Cook the veg & herbs in the chopped tomatoes. If you have time, let it simmer
for 2-3 hours. Add lentils and enough water to cover and simmer until lentils
are cooked.
Make white sauce from 1 tub of quark, grated LF cheese, salt and pepper.
Use a large oven proof shallow dish. Put into the bottom some lentil mixture
then pasta sheets, then sauce. Repeat finishing with the white sauce (you can
add an egg to the quark here). Cover with cheese and bake in the oven for 20
minutes on 190C/375F/gas 5 until bubbling and brown
POTATO AND
CHICK PEA CURRY
NO COUNT
4 medium potatoes cut into large chunks
2 tins of chickpeas
2 medium onions chopped finely
2tsp garam Masala
3tsp curry powder
1tsp turmeric powder
1tsp cumin seeds
2 pods of garlic crushed
1tsp fresh ginger roots grated
fry light spray
1/2 tin of tomatoes
1/2 tsp of chilli powder
1/2 pint of water
Put onions cumin seeds in non stick pan add fry light and cook till brown.
Add garlic, ginger then fry for 2 min. Add all spices then tomatoes tin
cook again for about 5min on low heat. Add potatoes and a 1/2 pint water
cook 10 mins.
Then add chick peas cook till potatoes are cooked watching the water at all
times.
Sprinkle with fresh coriander.
SPRINGTIME PASTA
No count
Kritharaki
Yiouvetsi – Orzo Pasta
Whole Recipe
2 points
250g Orzo
Pasta (shaped like large rice grains)
1.5 litre of stock
2 onions finely chopped
2-3 cloves of garlic finely chopped
3 ripe tomatoes grated
1 tsp canderel
1 tsp salt
freshly ground pepper
20g light Halloumi (1pt) or regular halloumi (2pts)
Cook the pasta as per the instructions on the packet.
Fry the onions in frylight then add the tomatoes, garlic. Tomatoes, canderel,
salt and pepper and cook for 10 minutes.
Drain the pasta and add the tomato mixture stirring well. Transfer to an
ovenproof dish and sprinkle the halloumi over the top. Put the dish in a
very hot oven until the Halloumi goes golden brown.
Rice Pilaff
with Chick Peas (Nohutlu Pilav)
whole recipe
1 point for no count
150g chick peas soaked overnight
200g rice
half a litre of chicken stock to which you add the cumin, fennel and cardamom.
2 teaspoons half fat butter (1pt)
1 tsp ground cumin
1 tsp fennel seeds
1 tsp ground cardamom.
Wash and drain the rice. Put the chick peas into a large saucepan and
cover them with water, add some salt bring to the boil then cover and simmer
for 1.5 hours until they are soft.
Drain the chick peas add the butter to the pan and fry for one minute add in the
chick peas and mix. Add the hot chicken stock, bring to the boil the
cover and simmer for 20 minutes until all the water is absorbed and the grains
are soft.
Spanish style
baked spaghetti
Servings | 4
Points 4.5
To make this
no count use frylight instead of oil
1 medium onion(s)
1 tablespoon olive oil
2 medium red green or yellow pepper(s)
2 clove garlic
1 tablespoon paprika
1 portion Oxo Vegetable Cubes mixed with 500ml boiling water
500ml Tesco Italian Passata Sieved Tomatoes
350 g uncooked spaghetti
1. chop onion,peppers
and garlic.
2. preheat oven to gas mark 6/200 c(190 For fan oven)
3. Soften onion in oil in ovenproof dish for 5 mins over a low heat.
4. add peppers and garlic nad cook for another 10 mins till softened.
5. stir in paprika and cook for 30 seconds.
6. add stock and passata and bring to the boil.
7. top with the broken peaces of spaghetti and press down lightly so covered
with the sauce.
8. cover with a lid and place in oven cook for 20 minutes.
Macaroni
Cheese
|
|
|
POINTS®
value | 7 |
200 g uncooked pasta, (macaroni)
225 ml skimmed milk, 8 fl oz
2 level tablespoon flour
1 level tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground, black
100 g cheddar cheese
3 tablespoon parmesan cheese, grated
Preheat oven
to Gas Mark 4/350°F/175°C. Cook macaroni according to package instructions.
Drain and keep warm.
In a large
non-stick saucepan, combine milk, flour, mustard, salt and pepper. Cook,
whisking constantly, until sauce thickens and comes to a boil, 3 to 4 minutes.
Add cheddar in batches, stirring until cheese is melted after each addition
before adding more. Stir in macaroni.
Transfer
mixture to a shallow 1-quart casserole dish and sprinkle with Parmesan cheese.
Bake until
golden, about 20 minutes. Increase oven temperature to grill and cook for 3
minutes more. Cool slightly before serving.
MACARONI
CHEESE
Serves 2
4.5 Syns per serving
2 medium leeks, trimmed, washed and cut into
thin rounds
2 tsp. olive oil - 4 Syns
4 level tbsp. BGTY half-fat crème fraiche - 2
Syns
2 level tbsp. wholegrain mustard - 3 Syns
150g dried wholegrain penne pasta
30g mature Cheddar cheese, grated - 2 x HEX's
1 slice wholegrain bread, from 800g loaf,
blitzed into breadcrumbs - 1 x HEX or 2 half HEX's
Pre-heat the oven to 190C/Gas 5.
Cook the pasta according to pack instructions,
until al dente. Make sure it is not over-cooked.
Meanwhile, heat the olive oil and cook the
leeks for about 10 minutes or until soft and starting to turn golden.
Stir the crème fraiche, mustard and cooked
pasta into the leeks, along with two thirds of the cheese.
Season with black pepper.
Pour the mixture into an ovenproof dish, which
has been sprayed with Frylight.
Mix the remaining cheese into the breadcrumbs
and sprinkle evenly over the pasta mixture.
Bake in the oven for about 15 minutes or until
the topping is golden.
Lovely served with a salad.
If I want it a bit more creamy/saucy, I stir
in some Quark, along with the crème fraiche.
PAPRIKA BEAN
CASSEROLE
NO COUNT
Serves 4
Total WW
points 6 per serving 1½ (full choice) free on no count
2 onions
1 clove
garlic
3 red peppers,
chopped
2 x 400g tin cannellini
beans, drained and rinsed
2 tbsp
paprika
1tsp chilli
powder
400g tin
chopped tomatoes
2 tbsp tomato
puree
Fry onion
& garlic till soft
Add everything else, cover, simmer for 30 mins.
No Point and
No Count Vegetable Chilli
Serves 1
prep and
cooking time = 20-25 mins.
Points per
recipe and servings = 0
1 small
swede, cubed
250g
mushrooms, sliced
1 green
pepper,diced
400g can of
chopped tomatoes
1 tbsp of
tomato puree
1 clove of
garlic, crushed
1 tsp of chilli
powder
Place the
ingredients in a pan and cook for 15-20 mins until the vegetables are soft and
serve.
Hot Bean Pot
No Count
Serves 1
prep and
cooking time = 25-30 mins
Points per
recipe and serving = 1 1/2 full choice
1 onion,
chopped
2 cloves of
garlic, chopped
A handful of
chopped mushrooms
1 green or
red pepper sliced
1 courgette,
sliced
220g can of
red kidney beans, drained
400g can
chopped tomatoes
1 tsp chilli
powder
1 tsp of
dried basil or mixed herbs
Canned spray
oil
Spray a pan with spray oil. Heat the pan and cook the onion and garlic for a couple of mins then add the rest of the ingredients. Cover and cook on a low heat for 20-25 mins. Serve.
Easy
Vegetable and Red Kidney Bean Stew
No Count
Serves 3
prep and
cooking time = 25-30 mins
Points per
recipe = 3 full choice
Points per
serving = 1 full choice
2 large
onions, sliced
2 large red
peppers, de-seeded and chopped
3 carrots,
scraped and diced
2 leeks, med
sliced
2 courgettes,
sliced
3 sticks
celery, sliced
175g
mushrooms, sliced
4 tomatoes, skinned
and quartered
425g can
kidney beans, drained
1/2 tsp
paprika
Salt n pepper
Canned spray
oil
1. Spray a
large pan with spray oil, heat and add the onions, peppers, carrots, leeks,
courgettes and celery.
2. Cook
gently for 10 mins, with a lid on the pan, then add the mushrooms, tomatoes,
kidney beans, paprika and salt n pepper to taste. Cover the pan and cook for a
further 10 mins. Check the seasoning and serve.
Farfalle with
Beans and Green Spring Vegetables
No Count
Serves 1
85g/3oz
farfalle pasta
57g/2oz mange
tout or thin green beans
57g/2oz
courgettes, chopped
198g/7oz
canned chopped tomatoes
85g/3oz canned
flageolet beans, drained
Salt n pepper
1 tbsp
chopped mint
1. Bring a
pan of salted water to the boil and tip in the pasta. Cook according to the
packet instructions until just tender. Drain well.
2. Meanwhile,
shred the mange tout or green beans diagonally and steam or boil for 2 mins.
Drain and refresh under cold water, then set aside.
3. Heat the
courgettes and tomatoes in a sauce pan and cook gently for about 5 mins. Add
the canned beans and mange tout or green beans and season to taste.
4. Stir
gently and simmer over a very low heat for 2-3 mins, then stir in the drained
pasta and serve, Sprinkled with mint.
