Cheese and Ham Bake
From Original Low Point
Serves 1
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Stir-fried
linguine with Chinese-style vegetables |
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Cook the linguine in a large saucepan of boiling lightly salted water according
to the packet instructions. When cooked and tender, drain well.
Meanwhile, spray a wok or deep frying pan with Fry Light and place over a medium
to high heat. Add the peppers, carrot, mushrooms and broccoli, and stir-fry
briskly for 2–3 minutes until the vegetables are slightly tender but still
retain some crispness.
Stir in the soy and oyster sauces, lemon juice and boiling water. As the liquid
evaporates, season to taste and add the drained linguine. Toss lightly to coat
it with the vegetable mixture.
Serve immediately on warm plates and sprinkle with chopped coriander.
Roasted Pepper Sauce
First published in Slimming World magazine May/June 1999 page 76
Serves 4
Sins per serving: ½ on Green and Original choices
Preparation and cook: approx 25 minutes
2 red peppers
2 yellow peppers
1 tbsp balsamic vinegar
1 tsp virgin olive oil
2 tbsp chopped fresh chives
Salt and black pepper to taste
Snipped chives, to garnish
Cut the peppers in half, remove the core and seeds and place cut side
down on a grill pan. Grill for 15 minutes or until the skins are charred. Place
in a plastic bag, leave for 5 minutes, remove from the bag and peel off the
skin.
Place the peppers with the vinegar, oil and chives into a food processor and blend until fairly smooth. Season to taste and reheat gently. Serve garnished with chives.
Mint and Tomato Sauce
First published in Slimming World magazine May/June 1999 page 76
Serves: 4
Sins per serving: Sin free on Green and Original choices
Preparation and cook: approx 15 minutes
2 x 14oz/397g cans chopped tomatoes, drained
8 basil leaves, roughly torn
4 tbsp chopped fresh mint
1 garlic clove, finely chopped
Salt and pepper to taste
Mint leaves, to garnish
Put the tomatoes, basil, mint and garlic in a medium non-stick pan, cover
and cook gently for 10-15 minutes. Season well and serve hot garnished with
mint leaves.
Pizza
loaf
Serves
12
4 SmartPoints
per slice
250g strong
white bread flour, plus extra for dusting
1 tsp salt
½ tsp caster
sugar
3g
fast-action dried yeast
1½ tbsp olive
oil, plus extra for greasing
50g pitted green
olives, chopped
70g sun-dried
tomatoes in oil, drained and roughly chopped
Small handful
fresh basil, chopped
125g light
mozzarella, torn into chunks
1 egg,
lightly beaten
Sift the
flour into a large mixing bowl and add the salt, sugar and yeast.
Make a well
in the centre, then pour in 120ml warm water and the oil, and mix with a wooden
spoon to form a soft dough.
Turn the
dough onto a lightly floured surface and knead for 7-10 minutes or until smooth
and elastic.
Transfer to a
lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour
or until doubled in size.
Combine the
olives, sun-dried tomatoes, basil and some ground black pepper. Put the dough
onto a lightly floured surface.
Knock out the
air by punching the dough and stretching it for a few minutes. Roll into a 36cm
x 22cm rectangle.
Spread over
the tomato and olive mixture and dot with mozzarella. Starting from the longest
edge, roll the dough tightly into a sausage shape.
Cut in half
lengthways, leaving 3cm uncut at one end so the halves are still attached.
Twist the halves together like a rope.
Put the dough
on a large baking sheet lined with baking paper. Cover with lightly oiled
clingfilm and set aside in a warm place to prove for 35 minutes.
Preheat the
oven to 220c/fan 200c/gas 7. Brush the loaf with beaten egg and bake for 35-40
minutes or until cooked through.
If the loaf is catching, cover loosely with foil. Cool for 5 minutes, then slice.
Chermoula Fish Parcels
Serves
4
0 SmartPoints
per serving
Small handful
fresh coriander leaves
Small handful
fresh flat-leaf parsley leaves
Juice of ½
lemon
1 tbsp
Moroccan spice mix
2 garlic
cloves
1 small red
chilli, deseeded
4 x 150g firm
white fish fillets
1 small
lemon, thinly sliced, plus extra wedges to serve
1 red onion,
thinly sliced
2 courgettes,
thinly sliced
400g tin
chickpeas, rinsed and drained
Process the
coriander, parsley, lemon juice, Moroccan spice mix, garlic and chilli with 2
tablespoons of water in a food processor until almost smooth.
Transfer half
of the chermoula paste to a shallow dish, add the fish and coat.
Preheat the
oven to 220c/fan 200c/gas 7. Cut 4cm x 30cm squares of kitchen foil and 4cm x
30cm squares of baking paper.
Put 1 piece
of baking paper on top of each piece of foil. Divide the lemon slices, onion,
courgettes, chickpeas and fish between the parcels, then fold up the baking
paper and foil to enclose everything.
Put the
parcels on a baking tray and cook for 10-12 minutes or until the fish is just
cooked. Unwrap carefully (the steam will be hot) and serve with the extra lemon
wedges and the reserved chermoula.
Crazy Chicken Cacciatore in Squash Bowls
SmartPoints;
myWW Green: 7 Pts, myWW Blue: 0 Pts, myWW Purple: 0 Pts
1.5 pounds of
skinless, boneless chicken breasts
1 Large can
of crushed tomatoes (28 ounces)
1 Four ounce
can of sliced mushrooms
5 Cloves of
garlic, chopped
1/2 Of 1
large onion, any color, chopped
1 Medium red
bell pepper, chopped
1 Spaghetti
Squash, roasted and cut in half
3/4 Teaspoon
of salt
Pepper to
taste
Sprinkle of
Parmesan cheese
If you
haven’t roasted the spaghetti squash, do that first. Cut the squash in half and
remove the seeds. Drizzle a tablespoon of olive oil over each half with a dash
of salt and pepper. Place cut side down on a baking sheet and cook for one hour
at 425 degrees. “Shred” the inside with a fork and transfer to a bowl or use
the squash as your bowl. You can put the chicken cacciatore inside later!
In your slow
cooker, put the chicken breasts at the bottom of the crock pot. Add all other
ingredients on top.
Stir and
cover. Cook on high for 4 hours or 8 hours on low
Pour directly
into the spaghetti squash bowls or pour over a bowl of shredded spaghetti
squash.
I used 2
spaghetti squash, which made 4 “bowls”.
