A lot of people like to watch their calorie/ fat intake, so share your low fat recipes here.
Some of these are WW recipes so I'll include the points value where I can.
Chicken and leek hot pot
1 tbsp olive oil
1 large garlic clove, peeled and crushed
700g trimmed leeks, thickly sliced
200g reduced fat soft cheese with garlic and herbs
125ml white wine
175ml chicken stock
10ml (2 tsp) cornflour
8 skinless, boneless chicken thighs
salt and pepper
300g potatoes, unpeeled and thinly sliced
Heat the oil in a flameproof casserole. Add the garlic and leeks and cook for about 5 minutes or until beginning to soften.
Meanwhile place the cheese, wine, stock and cornflour in a food processor and blend for about 30 seconds until smooth.
Arrange the chicken thighs on top of the leeks, pour the cheese mixture over and season to taste. Layer the potatoes on top of the chicken. Place a lightly oiled sheet of greaseproof paper on top of the potatoes, then cover with a lid or foil.
Cook at 180C, gas mark 4 for 1 and a half hours or until the potatoes are quite tender. Brown the potatoes under a hot grill before serving.
Chicken and veg curry
Serves 4
2 and a half WW points
Low fat cooking spray
350g skinless chicken breasts, diced
1 onion, chopped
225g diced potatoes
225g sliced carrots
1 diced aubergine
2 crushed garilc cloves
2 fresh green chillies, deseeded and finely chopped
3tbsp medium curry powder
50g dreid red lentils, rinsed
400g can chopped tomatoes
300ml chicken stock
2tbsp chopped coriander, to serve
Heat a large, non-stick frying pan, spray it with low-fat cooking spray then add the chicken. Stir-fry over a high heat until evenly browned. Add onion, pots, carrots, aubergine, garlic, chillies and curry powder to the pan. Stir well then cook for 2 mins.
Stir in the lentils, toms and stock then bring to the boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
Season and serve scattered with coriander.
Coq au vin
Serves 4
7 WW points
75g smoked streaky bacon, cut into small pieces
450g skinless, boneless chicken thighs
225g shallots
225g baby button mushrooms
300ml chicken stock
150ml red wine
2 bay leaves
2tbsp tom puree
2tbsp plain flour
2tbsp chopped flat leaf parsley, to serve
Heat a large heavy-based flameproof casserole dish, then add the bacon. Dry-fry for 5 mins, stirring frequently until the fat runs and the bacon turns crispy.
Add the chicken thighs and whole shallots to the pan then cook for 5 mins until the chicken has sealed on all sides.
Add the mushrooms, stock, wine, bay leaves, tom puree and seasoning. Stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 1 and a half hours.
Remove the lid, sift the flour into the pan, then cook, whisking, until the sauce thickens slightly. Sprinkle with parsley and serve.
Some of these are WW recipes so I'll include the points value where I can.
Chicken and leek hot pot
1 tbsp olive oil
1 large garlic clove, peeled and crushed
700g trimmed leeks, thickly sliced
200g reduced fat soft cheese with garlic and herbs
125ml white wine
175ml chicken stock
10ml (2 tsp) cornflour
8 skinless, boneless chicken thighs
salt and pepper
300g potatoes, unpeeled and thinly sliced
Heat the oil in a flameproof casserole. Add the garlic and leeks and cook for about 5 minutes or until beginning to soften.
Meanwhile place the cheese, wine, stock and cornflour in a food processor and blend for about 30 seconds until smooth.
Arrange the chicken thighs on top of the leeks, pour the cheese mixture over and season to taste. Layer the potatoes on top of the chicken. Place a lightly oiled sheet of greaseproof paper on top of the potatoes, then cover with a lid or foil.
Cook at 180C, gas mark 4 for 1 and a half hours or until the potatoes are quite tender. Brown the potatoes under a hot grill before serving.
Chicken and veg curry
Serves 4
2 and a half WW points
Low fat cooking spray
350g skinless chicken breasts, diced
1 onion, chopped
225g diced potatoes
225g sliced carrots
1 diced aubergine
2 crushed garilc cloves
2 fresh green chillies, deseeded and finely chopped
3tbsp medium curry powder
50g dreid red lentils, rinsed
400g can chopped tomatoes
300ml chicken stock
2tbsp chopped coriander, to serve
Heat a large, non-stick frying pan, spray it with low-fat cooking spray then add the chicken. Stir-fry over a high heat until evenly browned. Add onion, pots, carrots, aubergine, garlic, chillies and curry powder to the pan. Stir well then cook for 2 mins.
Stir in the lentils, toms and stock then bring to the boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
Season and serve scattered with coriander.
Coq au vin
Serves 4
7 WW points
75g smoked streaky bacon, cut into small pieces
450g skinless, boneless chicken thighs
225g shallots
225g baby button mushrooms
300ml chicken stock
150ml red wine
2 bay leaves
2tbsp tom puree
2tbsp plain flour
2tbsp chopped flat leaf parsley, to serve
Heat a large heavy-based flameproof casserole dish, then add the bacon. Dry-fry for 5 mins, stirring frequently until the fat runs and the bacon turns crispy.
Add the chicken thighs and whole shallots to the pan then cook for 5 mins until the chicken has sealed on all sides.
Add the mushrooms, stock, wine, bay leaves, tom puree and seasoning. Stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 1 and a half hours.
Remove the lid, sift the flour into the pan, then cook, whisking, until the sauce thickens slightly. Sprinkle with parsley and serve.





