i'm on weightwatchers at the minute and i am stuck for easy recipes (i'm not the greatest cook) anyone got any experience of being on w.w, if so can you tell me what you ate and share any recipes you may have?
Weightwatchers
I've been on WW before, got loads of recipes at home for them. I'll PM you some on Monday.
Have you tried the recipes on the website? That's where I got most of mine from anyway
Have you tried the recipes on the website? That's where I got most of mine from anyway
Here's the link to the recipes on the website...
http://www.weightwatchers.co.uk/food/index.aspx
My favorite WW things are...
Jaffa Cakes (I worked them out at 0.5 points each - but you may want to check this)
Sugar Free Jelly - No points!
Tesco Healthy Living Sausages (frozen) again I believe these were 1 point each but you may wish to check.
Chinese Takeaway, Chicken Chow Mein - 7.5 points I believe
I lost just over four stone with WW, it really works. I've managed to keep most of that off (I finished the diet last summer) although I put on a few extra lbs over Christmas which I still haven't bothered to lose
I would really recommend buying the WW Food Guide & Eating Out Guide. They proved invaluable for me
http://www.weightwatchers.co.uk/food/index.aspx
My favorite WW things are...
Jaffa Cakes (I worked them out at 0.5 points each - but you may want to check this)
Sugar Free Jelly - No points!
Tesco Healthy Living Sausages (frozen) again I believe these were 1 point each but you may wish to check.
Chinese Takeaway, Chicken Chow Mein - 7.5 points I believe
I lost just over four stone with WW, it really works. I've managed to keep most of that off (I finished the diet last summer) although I put on a few extra lbs over Christmas which I still haven't bothered to lose
I would really recommend buying the WW Food Guide & Eating Out Guide. They proved invaluable for me
Just as a matter of interest - how many points are you allowed a day? Is it the same for everybody or do some people have more than others?
Originally Posted by Sallysally:
“Just as a matter of interest - how many points are you allowed a day? Is it the same for everybody or do some people have more than others?”
“Just as a matter of interest - how many points are you allowed a day? Is it the same for everybody or do some people have more than others?”
The number of points you are allowed each day depends on what weight you are and whether you're a man or a woman, as far as I recall.
As you lose wieght, you are allowed fewer points, because the less you weigh, the fewer calories you need.
I am starting back on Weightwatchers this week and I agree about the sugar free jelly, great for when you fancy something sweet but 0 points. I used to have bowlfuls of the stuff ready made just in case.
As for recipes, I'm not much of a cook either, but I remember one dish I used to make for quickness and it was quite filling. I would cook some pasta twists, add some very low fat soft cheese and some thinly sliced ham. I cant remember exactly what the points for this were but it was quite low.
Good luck with the Weightwatchers JOHNOR
As for recipes, I'm not much of a cook either, but I remember one dish I used to make for quickness and it was quite filling. I would cook some pasta twists, add some very low fat soft cheese and some thinly sliced ham. I cant remember exactly what the points for this were but it was quite low.
Good luck with the Weightwatchers JOHNOR
Good luck with it
Only thing I remember is that curly wurlys hit the spot nicely points wise. Plus the mushroom risotto was yummy.
Only thing I remember is that curly wurlys hit the spot nicely points wise. Plus the mushroom risotto was yummy.
Right, here's some recipes...
Apple Pie - 8 Servings @ 2.5 points each
Ingredients
100 g flour
1 teaspoon white sugar
40 g polyunsaturated margarine, chilled, and cut up
2 tablespoon water, or more if necessary
4 medium cooking apple(s), peeled, cored and thinly sliced
50 g caster sugar
1 level tablespoon cornflour
1/2 teaspoon cinnamon, ground
40 g oats
40 g flour
25 g light brown sugar
40 g polyunsaturated margarine, melted
Instructions
Preheat oven to Gas Mark 6/400°F/200°C.
To make the crust, combine the plain flour and sugar in a large bowl or food processor. Add margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until manageable dough forms. Press dough into the bottom and up the sides of a 24cm ( 9-inch ) pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, sugar, cornflour and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, flour, sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Sweet and Sour Chicken - 4 Servings @ 4.5 points each
Ingredients
1 spray low-fat cooking spray
1 medium onion(s), peeled and sliced
160 g dried rice, long grain
500 g chicken breast, uncooked, skinless, (4 x 125g breasts)
2 medium carrot(s), peeled and thinly sliced in sticks
225 g pineapple, can, chunks in natural juice
2 tablespoon tomato puree
3 tablespoon vinegar, malt
1 tablespoon muscavado sugar
2 tablespoon soy sauce, dark
Instructions
Spray a frying pan with the low-fat cooking spray, add the onion and cook, stirring for 5 minutes over a medium heat, until softened. Meanwhile cook the rice according to pack instructions, drain and rinse in hot water.
Cut the chicken into bite size chunks and add to the pan. Cook, stirring occasionally for 5 minutes until golden on all sides.
Add the carrots, pineapple and juice, tomato puree, vinegar, sugar and soy sauce, bring to the boil, reduce the heat and simmer for 5 minutes until the chicken is tender. Serve immediately with the rice.
Summer Vegetable Quiche - 4 Servings @ 2.0 each
Ingredients
2 sheet filo pastry
4 spray low-fat cooking spray
100 g asparagus spears, cut in bite size pieces
50 g green beans, trimmed and cut in bitesize pieces
50 g cooked frozen peas, as per instruction number 2
2 medium egg(s), beaten
2 portion egg white
250 g 0% fat Greek yogurt
2 teaspoon thyme, leaves
1 level teaspoon dijon mustard
15 g parmesan cheese, finely grated
1 portion lettuce, salad leaves to garnish
Instructions
Preheat the oven to 200C/400F/gas mark 6. Lay the 2 sheets of filo pastry on top of each other and cut 4 circles 10cm diameter. Spray 4 x 10cm non-stick fluted tart tins with low fat cooking spray, add the filo circles spraying each one before laying the next. Bake in the oven for 5 minutes until golden. Remove from the oven to cool slightly.
Bring a pan of water to the boil add the asparagus and beans and cook for 3 minutes, add the peas and cook for another 2 minutes until all the vegetables are tender. Rinse in cold water then drain well.
Carefully remove the pastry from the tart tins and set aside. Rinse, dry and spray the tins with low-fat cooking spray. Beat the eggs and egg whites together with the yogurt, thyme, mustard and plenty of freshly ground pepper and salt. Stir in the vegetables. Divide the mixture between the 4 tart tins and sprinkle with the Parmesan cheese. Cook for 25 minutes until golden and set. Cool slightly in the tins before carefully turning out. Serve the quiches on top of the filo crusts and garnished with salad leaves.
Chicken Tikka Masala - 4 Servings @ 5.0 points each
Ingredients
150 g very low-fat plain yogurt, (5 1/2 oz)
1 portion lemon(s), finely grated rind of 1 lemon
1 tablespoon fresh coriander, chopped
1 tablespoon curry powder, medium
1 tablespoon tandoori spice mix
500 g chicken breast, uncooked, skinless, (1lb 2 oz), boneless, cut into chunks
5 spray low-fat cooking spray
2 clove garlic, crushed
2 large onion(s), red, thinly sliced
400 g tomato(s), can, chopped
2 tablespoon tomato puree
150 ml fresh stock, (1/4 pint) chicken
1 pinch salt
1 serving pepper, black, freshly ground (a good pinch)
225 g rice
2 sprig fresh coriander, to garnish
Instructions
In a non-metallic bowl, mix together the yogurt, lemon rind, coriander, curry powder and tandoori spice mix. Add the chicken pieces, stir well, then cover and marinate for 1 hour.
Spray a large non-stick frying pan with low fat cooking spray. Heat, add garlic and most of the onions. Sauté for 3-4 minutes, until softened. Add chicken and marinade and cook, stirring, for 3-4 more minutes.
Add tomatoes, tomato puree and stock. Simmer, partially covered, for 30 minutes. Season.
Cook rice according to pack instructions. Drain and serve with the chicken tikka masala. Garnish with reserved red onion and coriander sprigs.
Lamb & Sweet Potato Casserole - 4 Servings @ 4.5 points each
Ingredients
5 spray low-fat cooking spray
450 g lean lamb leg steak, cut into chunks
2 large onion(s), red, thinly sliced
2 clove garlic, crushed
1 teaspoon ground coriander
8 portion cardamom pods, green, split open
600 g sweet potatoes, (1lb 5 oz), peeled and cut into large chunks
425 ml fresh stock, (3/4 pint) vegetable or chicken
1 teaspoon salt
1 teaspoon pepper
Instructions
Preheat oven to 180°C / 350°F / Gas Mark 4.
Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 minutes, stirring, until softened.
Add ground coriander, cardamom pods and sweet potatoes. Pour in stock. Season.
Transfer to the oven and cook for 1 1/2 hours, or until the meat is tender.
Bacon, Egg & Spinach Breakfast Stacks - 12 servings @ 3.0 each
Ingredients
6 small portion potato(es), uncooked, baby-variety
250 g spinach, baby-variety
6 medium rasher lean back bacon, quartered
200 g ricotta cheese
2 large egg(s), beaten
2 tablespoon fresh chives, chopped
125 g half-fat cheddar cheese, grated
Instructions
Preheat oven to 350ºF / 180ºC / Gas Mark 4 and place muffin liners in a 12-hole muffin tin.
Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
Mix ricotta cheese, eggs and chives together in a small bowl until well blended.
Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish towers by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
Bake towers until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling.
Phew, think that's my longest post ever
Apple Pie - 8 Servings @ 2.5 points each
Ingredients
100 g flour
1 teaspoon white sugar
40 g polyunsaturated margarine, chilled, and cut up
2 tablespoon water, or more if necessary
4 medium cooking apple(s), peeled, cored and thinly sliced
50 g caster sugar
1 level tablespoon cornflour
1/2 teaspoon cinnamon, ground
40 g oats
40 g flour
25 g light brown sugar
40 g polyunsaturated margarine, melted
Instructions
Preheat oven to Gas Mark 6/400°F/200°C.
To make the crust, combine the plain flour and sugar in a large bowl or food processor. Add margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until manageable dough forms. Press dough into the bottom and up the sides of a 24cm ( 9-inch ) pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, sugar, cornflour and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, flour, sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Sweet and Sour Chicken - 4 Servings @ 4.5 points each
Ingredients
1 spray low-fat cooking spray
1 medium onion(s), peeled and sliced
160 g dried rice, long grain
500 g chicken breast, uncooked, skinless, (4 x 125g breasts)
2 medium carrot(s), peeled and thinly sliced in sticks
225 g pineapple, can, chunks in natural juice
2 tablespoon tomato puree
3 tablespoon vinegar, malt
1 tablespoon muscavado sugar
2 tablespoon soy sauce, dark
Instructions
Spray a frying pan with the low-fat cooking spray, add the onion and cook, stirring for 5 minutes over a medium heat, until softened. Meanwhile cook the rice according to pack instructions, drain and rinse in hot water.
Cut the chicken into bite size chunks and add to the pan. Cook, stirring occasionally for 5 minutes until golden on all sides.
Add the carrots, pineapple and juice, tomato puree, vinegar, sugar and soy sauce, bring to the boil, reduce the heat and simmer for 5 minutes until the chicken is tender. Serve immediately with the rice.
Summer Vegetable Quiche - 4 Servings @ 2.0 each
Ingredients
2 sheet filo pastry
4 spray low-fat cooking spray
100 g asparagus spears, cut in bite size pieces
50 g green beans, trimmed and cut in bitesize pieces
50 g cooked frozen peas, as per instruction number 2
2 medium egg(s), beaten
2 portion egg white
250 g 0% fat Greek yogurt
2 teaspoon thyme, leaves
1 level teaspoon dijon mustard
15 g parmesan cheese, finely grated
1 portion lettuce, salad leaves to garnish
Instructions
Preheat the oven to 200C/400F/gas mark 6. Lay the 2 sheets of filo pastry on top of each other and cut 4 circles 10cm diameter. Spray 4 x 10cm non-stick fluted tart tins with low fat cooking spray, add the filo circles spraying each one before laying the next. Bake in the oven for 5 minutes until golden. Remove from the oven to cool slightly.
Bring a pan of water to the boil add the asparagus and beans and cook for 3 minutes, add the peas and cook for another 2 minutes until all the vegetables are tender. Rinse in cold water then drain well.
Carefully remove the pastry from the tart tins and set aside. Rinse, dry and spray the tins with low-fat cooking spray. Beat the eggs and egg whites together with the yogurt, thyme, mustard and plenty of freshly ground pepper and salt. Stir in the vegetables. Divide the mixture between the 4 tart tins and sprinkle with the Parmesan cheese. Cook for 25 minutes until golden and set. Cool slightly in the tins before carefully turning out. Serve the quiches on top of the filo crusts and garnished with salad leaves.
Chicken Tikka Masala - 4 Servings @ 5.0 points each
Ingredients
150 g very low-fat plain yogurt, (5 1/2 oz)
1 portion lemon(s), finely grated rind of 1 lemon
1 tablespoon fresh coriander, chopped
1 tablespoon curry powder, medium
1 tablespoon tandoori spice mix
500 g chicken breast, uncooked, skinless, (1lb 2 oz), boneless, cut into chunks
5 spray low-fat cooking spray
2 clove garlic, crushed
2 large onion(s), red, thinly sliced
400 g tomato(s), can, chopped
2 tablespoon tomato puree
150 ml fresh stock, (1/4 pint) chicken
1 pinch salt
1 serving pepper, black, freshly ground (a good pinch)
225 g rice
2 sprig fresh coriander, to garnish
Instructions
In a non-metallic bowl, mix together the yogurt, lemon rind, coriander, curry powder and tandoori spice mix. Add the chicken pieces, stir well, then cover and marinate for 1 hour.
Spray a large non-stick frying pan with low fat cooking spray. Heat, add garlic and most of the onions. Sauté for 3-4 minutes, until softened. Add chicken and marinade and cook, stirring, for 3-4 more minutes.
Add tomatoes, tomato puree and stock. Simmer, partially covered, for 30 minutes. Season.
Cook rice according to pack instructions. Drain and serve with the chicken tikka masala. Garnish with reserved red onion and coriander sprigs.
Lamb & Sweet Potato Casserole - 4 Servings @ 4.5 points each
Ingredients
5 spray low-fat cooking spray
450 g lean lamb leg steak, cut into chunks
2 large onion(s), red, thinly sliced
2 clove garlic, crushed
1 teaspoon ground coriander
8 portion cardamom pods, green, split open
600 g sweet potatoes, (1lb 5 oz), peeled and cut into large chunks
425 ml fresh stock, (3/4 pint) vegetable or chicken
1 teaspoon salt
1 teaspoon pepper
Instructions
Preheat oven to 180°C / 350°F / Gas Mark 4.
Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 minutes, stirring, until softened.
Add ground coriander, cardamom pods and sweet potatoes. Pour in stock. Season.
Transfer to the oven and cook for 1 1/2 hours, or until the meat is tender.
Bacon, Egg & Spinach Breakfast Stacks - 12 servings @ 3.0 each
Ingredients
6 small portion potato(es), uncooked, baby-variety
250 g spinach, baby-variety
6 medium rasher lean back bacon, quartered
200 g ricotta cheese
2 large egg(s), beaten
2 tablespoon fresh chives, chopped
125 g half-fat cheddar cheese, grated
Instructions
Preheat oven to 350ºF / 180ºC / Gas Mark 4 and place muffin liners in a 12-hole muffin tin.
Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
Mix ricotta cheese, eggs and chives together in a small bowl until well blended.
Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish towers by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
Bake towers until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling.
Phew, think that's my longest post ever
