My Favourite WW Recipes

Hot Cross Buns!

2008-03-20T13:51:00.001+10:30

Serves: 12 person(s)
2.5 Points per serve, NOT CORE
Preparation Time: 1 hr 30 mins
Cooking Time: 20 mins
Yield: 12 x buns

1 Tbsp compressed yeast
150 mL skim milk at room temperature
2 Tbsp sugar
2 cup plain flour
30 g low-fat margarine
1 egg, lightly beaten
1 tsp salt
1 tsp mixed spice
1 tsp cinnamon
120 g dried fruits, choose from apricots, dates, sultanas or currants
1/2 cup plain flour, extra
2 tsp sugar, extra
1/3 cup water
1 Tbsp sugar, extra for glaze
1 tsp gelatine
1 Tbsp hot water

Directions:
Combine the yeast with the milk and one teaspoon of the sugar and one teaspoon of the flour. Set in a warm place and leave for 15 minutes until the mixture turns frothy. Sift the flour, sugar, spices and salt into a large bowl. Rub the margarine into the mixture with your hands. Add the egg, dried fruit and yeast mixture and beat well with a wooden spoon. Cover the mixture with a cloth and stand in a warm place for about 40 minutes or until the dough has doubled in size. When the dough is ready, knead it gently for five minutes so that it has a smooth consistency. Spray a flat tray with cooking spray. Cut the dough into 12 pieces and mould each piece into a round, bun shape and place on the tray. Leave to stand in a warm place for a further 15 minutes. Meanwhile, make the mixture for the crosses using the extra plain flour, sugar and water. Stir together with enough water to make a smooth paste. Using a piping bag fitted with a small, plain tube draw crosses on the buns. Bake in a hot oven for 20 minutes. To make the glaze, combine the extra sugar, gelatine and water in a saucepan and stir over heat until the gelatine has dissolved. When the buns are ready, take them out of the oven and brush them with the glaze while they are hot.

Italian Peas

2008-03-19T07:55:00.002+10:30

As a side dish..

CORE

I'm not really sure of the quantities but I will adjust them soon.

Frozen Peas
Tomato passata
onion, chopped
bacon, chopped
chicken stock powder
pepper to taste. (optional)

Brown onion and bacon. Add peas cook until partly thawed. Add the tomato and chicken stock powder and pepper. Simmer for 30 minutes.

Asian Chicken and Mushroom Soup

2008-02-24T21:56:00.002+10:30

CORE

serves 2
2oog chicken diced finely
180g oyster mushrooms sliced or pulled appart
200g vermicelli rice noodles
4 cups of chicken stock
3-4 tbsp soy sauce.
corriander to serve (optional)

I like to pre-cook my chicken but it's probably not necessary in this recipe.

Cook (but don't brown) chicken on the saucepan. Add stock and boil for about 3 minutes. Add mushrooms and vermicelli. Boil for a further 3-5 minutes. Add soy sauce and corriander. Serve.

TIP: Eat this soup with a spoon and chopsticks or a spoon and fork :).

Thick Vege soup

2008-02-23T20:18:00.004+10:30

CORE

4 skinless chicken drumsticks
1 slice of short cut bacon, visible fat removed.
1 medium onion
1 large zucchini
1 leek
1 cup chopped kent pumpkin
1 cup chopped sweet potato
2 medium potatoes chopped
2 sticks of cellery chopped including leaves
1/2 cup green split peas
1 can 4 bean mix
1 can chopped tomato
3 or 4 chopped mushrooms
2 cubes of frozen spinach portions.
stock to cover all vegetables

Brown onion with a spray of oil in your saucepan. Add chicken and brown. Add vegetables and stock and simmer until cooked (at least an hour). Serve in a bowl with a chicken drumstick. It is supposed to be quite a thick soup.

You really can add any veges to this soup, I've made it with green beans and carrot as well.

Shazzy's Stuffed Mushrooms

2008-02-23T20:04:00.003+10:30

CORE

2 large flat mushrooms
1 small frozen spinach portion thawed and remove excess liquid
4-5 tbs Low fat cottage cheese
1 slice of triple smoked ham, or 2 short cut slices of bacon cut finely
1 small onion, cut finely
1 egg
1 tsp dijon mustard. (optional)
salt and pepper to taste

Brush any dirt from the mushroom and remove black "fins" (not really sure what to call them, the inside bit of the mushroom) and combine them with the rest of the ingedients. Mix well.
Put the filling back inside the mushrooms, spray with oil and bake in a moderate oven for 15 - 20 minutes.

Enjoy!

Marinated skinless chicken drumsticks

2008-01-10T08:27:00.000+10:30

(or any other cut of chicken really)

CORE
Low points

The quantity of the marinade depends on how much chicken you do.

de-skin the drumsticks and remove any visible fat.
Place them in a large zip lock bag.
Add a big squeeze (I use the gormet garden minced herbs) of Lemongrass, ginger and a smaller squeeze of garlic.
some oyster sauce
a "slosh" of teriyaki marinade
a "slosh" of soy

marinade for at least an hour (2 or 3 is better)
roast on an oven tray at 220 for 45-60 minutes depending of the thickness of the chicken pieces you're usung.

Serve with "fried" rice or steamed vegies.

Shazzy's Bolognaise Sauce

2007-11-12T20:12:00.000+10:30

CORE

When I make this I usually get enough for 4 meals feeding 2 adults and a 3yo (3 lots go in the freezer)

1 jar tomato passata
500g lean minced beef
1 small onion
1 garlic clove or 1 teaspoon of minced garlic
about a teaspoon of mixed Italian herbs
1/2 tub tomato paste
2 tbsp chicken stock powder
Salt and pepper to taste

Spray the bottom of a non-stick pan with oil.
Sauté the onion and garlic.
Add the meat and cook for 5 minutes until brown sauce pan containing the meat.
Add the herbs, salt, pepper and stock powder and let simmer for a few minutes.
Add the passata, tomato paste and some water and simmer for at least 1 hour (I usually cook it for 2 1/2 to 3 hours, adding water as it cooks so it doesn't get too dry.)

Enjoy!

Chicken and vegetable Risotto

2007-11-01T10:43:00.000+10:30

CORE

This makes enough for 2.5 ( ie Brad, myself and Daniel -3yo) with some left over

1 small onion chopped

1 small chicken fillet 140g sliced

1 medium zucchini grated

2 slices of WW bacon chopped finely

Handful of peas

5 or 6 mushrooms sliced

Some frozen spinach - thawed (or any other vege that I throw in)

1 cup alborio rice

3-4 cups chicken stock (can be made using stock powder) hot

A couple of tbs ww Cottage cheese if I want it creamier

Salt and pepper to taste

Spray a little oil and brown onion is a saucepan. Add chicken and cook, remove from pan. Add the bacon to the pan and also the zucchini, peas and mushroom. Cook for a couple of minutes. Add uncooked rice and about ½ cup of hot chicken stock (so that the temperature doesn’t lower too much while cooking.) stir until most of the liquid is absorbed, add another ½ ish cup and continue stirring and adding more stock until you have added about 1 ½ cups of liquid add the chicken back to the pan and the spinach keep adding stock until rice has cooked just before you serve stir though the cottage cheese and salt and pepper to taste.

You can grate some fresh Italian parmesan on top (but count points for that).

"Fried Rice"

2007-10-04T09:17:00.000+09:30

CORE

I will add the points value soon.

Serves 3-6 (depending if you are cooking this as a main meal or as a side dish)

1 cup white Rice

3 slices WW bacon (chopped finely)

140g small chicken breast (or chicken thigh trimmed of visible fat) (chopped)

150g frozen prawn tails (I cut them in half)

1 sm can corn kernels

½ cup frozen peas

2 or 3 Shallots (chopped)

1 handful of Bean shoots (washed)

2 eggs scrambled

3 tbsp Oyster sauce

Soy sauce

Precook rice as per instructions on packet. Take care not to overcook. Wash and strain cooked rice well (and set aside until ready to cook fried rice, longer the better, overnight is great).
In a large non stick wok or frying pan cook the scrambled egg and set aside. (spray with oil if needed)
Cook bacon, set aside.
Cook chicken with 1 tbsp oyster sauce, set aside.
Cook peas and corn, set aside.
Cook shallots, add rice, stir and heat through, add remaining oyster sauce and soy to taste, add remaining precooked ingredients and bean shoots to heat through.
Serve.

Classic Point Free Vegie Soup *

2007-09-10T10:31:00.001+09:30

From book 1

CORE
0 Points (can be used as a Core snack)

Classic Vegie Soup

2x 400cans chopped tomatoes
1 onion, chopped
2 garlic cloves, finely crushed
pinch dried chilli flakes
2 carrots, chopped
2 sticks celery, finely chopped
2 zucchini, chopped
4 cups vegetable stock
1/2 cup peas or chopped green beans (optional)

1. Combine all ingredients except peas or beans in a saucepan over medium heat. Season with salt and black pepper. Cook for about 20 minutes or until the vegetables soften.

2. Transfer the soup to a food processor and blend until smooth. If you prefer a chunkier soup, just blend 1/2 the mixture. Return all soup to the saucepan and add peas or beans if using and stir over a low heat until hot. Serve.

Mint, cucumber and yogurt dip

2007-09-06T09:24:00.000+09:30

CORE (and can be used as a core snack with vegetable sticks!)
Low points

1 sm tub low fat natural yogurt
1/2 telegraph cucumber, scrape out the "seeds" and chop finely
1-2 tbsp mint to taste (I used the one in the tube from the fridge in the fruit and vege section of the supermarket) - Gourmet Garden I think the brand is
pinch salt to taste

Drain yogurt well for an hour to remove excess liquid. (I put a sheet of absorbent kitchen paper in a funnel and sat that over a glass in the fridge)
Remove as much liquid as you can from the cucumber.
Mix yogurt, cucumber, mint and salt. Leave refrigerated for at least an hour before dipping!

Very, very yummy!

Chocolate pavlovas!

2007-08-16T13:12:00.000+09:30

NOT core, but very low in points
You really can vary this to whatever you want/ like

Meringue nests
Nestle` diet chocolate mousse/ yogurt, or whatever
Top with strawberry halves.

Assemble and eat, I've served this to guests who thought it was divine and they had no idea it was WW!

YUM!

Tsatsiki Dip

2007-08-02T20:35:00.000+09:30

CORE (Can be used as a core snack, with vegetable sticks!)
Low points

2 cucumbers
1 clove of garlic, chopped finely
1 1/3 cup of plain low fat yogurt
1/2 teaspoon of salt (at least)
pepper to taste

Peel and grate cucumbers;

With your hands squeeze as much water out of the grated pulp.

Mix thoroughly all the ingredients. Taste to see whether the salt is enough, add more to taste.

Let stand for at least half a day before eating with vegetable strips (carrot, celery, capsicum)

Hummus

2007-07-31T14:18:00.000+09:30

CORE
Low POINTS

1 can garbanzo beans/chickpeas
2 tablespoons olive oil
2 tablespoon lemon juice
1-2 teaspoon cumin
2 tablespoons water to bind

PREPARATION:

In a food processor, blend all ingredients together until smooth and creamy. Add extra water to help bind.

Serve immediately with pita bread, pita chips, or veggies.

Store in a airtight container for up to three days.

Lemon Chicken

2007-07-31T14:15:00.002+09:30

Serves 4

4.5 Points
NOT CORE (Count honey, cornflour and brown sugar)

Cooking spray
4 x 125g chicken breast fillets
1/4 cup lemon juice
1 tsp lemon rind
1 tsp chicken stock powder
1/2 cup loosely packed brown sugar
2 tbsp honey
1/4 tsp soy sauce
2 tsp cornflour
1/4 cup water

Coat large non stick pan with spray, fry chicken until cooked through. Remove and set aside.

Place all other ingredients except water & cornflour in pan, stir well until boiling. Combine cornflour and water, add to pan, stir back to boil.

Cut chicken into large slices, return to pan to reheat, coating with sauce.

Serve with boiled rice and vegies of choice. Pour leftover sauce over chicken & rice.

Chicken, Spinach, Ricotta and Mushroom filo rolls

2007-07-31T13:58:00.000+09:30

13 points total

makes 5 rolls

NOT CORE (Count filo pastry and Tasty cheese)

140g chicken breast
100g ricotta
A handful of spinach
4 or 5 mushrooms
1 tbs ww tasty grated cheese
1 egg
5 sheets filo pastry

Get filo out of fridge an hour before you use it!

Chop chicken finely (cooked in a non stick frying pan no oil) Boil spinach (when cooked drain well) Chop mushrooms finely. Cook.

Set all warm ingredients aside to cool and drain liquid if needed. Stir through Ricotta, cheese and lightly beaten egg.

Cut Filo sheets in half and use 2 for each roll. Fold sides in and roll. Spray with oil and bake on a oil sprayed tray. 200 for about 20 minutes (then I revved it up to 250 for about 5 minutes just to brown off… watch it though filo goes from brown to black quickly!

Chicken and Vegetable Quiche

2007-07-31T13:55:00.000+09:30

Serves 4
Points per serve: 4
NOT CORE (count filo pastry and cheddar and Parmesan cheese)

Ingredients
6 sheets filo pastry
150g chicken breast, diced very finely (approx ½ cm cubes)
2 eggs
150ml skim milk
1tsp reduced fat ricotta cheese
½ kg tomatoes
1 cup fresh spinach leaves
1 capsicum
2 shallots
90g grated extra light cheddar cheese
8 button mushrooms
Sprinkle Parmesan cheese
Italian seasoning
Salt and pepper

Directions
1. Cut the flesh off the tomatoes, removing any juice. Place on a lined baking tray – cut side up. Sprinkle with Italian seasoning and salt and pepper. Put in the oven on 150°C for 2 hours.

2. Dice the capsicum, finely chop the shallots and slice the mushrooms. Fry in a frying pan until tender. Remove and set aside. Fry the chicken in a light spray of olive oil until golden brown (or cooked). Remove and set aside.

3. In a large bowl, whisk the ricotta and skim milk together with two eggs. Add the capsicum, shallots, mushrooms, chicken, spinach and cheddar cheese. Remove the tomatoes from the oven and cut up into smaller pieces. Add to the bowl. Mix together.

4. Line a quiche/pie dish with one sheet of filo pastry. Lightly spray with oil, and then place the next sheet on top. Continue until all sheets have been used.

5. Pour the quiche mixture into the quiche dish and sprinkle with Parmesan. Scrunch any excess pastry up to the edges of the quiche.

6. Cook for 45 minutes on 180°C. Serve with vegetables or a salad.

Peperonata

2007-07-31T13:34:00.000+09:30

CORE
Very Point friendly (depends on what you put in it really)

Onion
capsicum
eggplant
zucchini
can of tomatoes
some kind of stock powder (chick, veg or beef)
pepper and salt (to taste, I never add salt, the stock is usually enough)
optional extras
carrot
peas
potato
green beans
mushroom

All cut into approx 2cm cubes.
Fry onion with a spray of oil or a little water until starts to go clear, add all the veges fry for a few minutes then add the can of tomatoes and some stock powder (start with 1 teaspoon) let it simmer for about 15 -20 minutes until the veges start to "mush".

It goes great with Chicken, fish and beef or with cous cous, brown rice, mashed potato or even over pasta ☺.

Chickpea and Pumpkin soup

2007-07-31T13:07:00.000+09:30

Serves 3
CORE
Sorry I didn't point it!

1/2 onion chopped
1 400g Can of chickpeas
1/4 Jap pumpkin
1 small potato
500ml water
2 teaspoons Chicken Stock powder
Moroccan seasoning or curry powder to taste

Spray saucepan with oil. Saute onion until caramelized. Add pumpkin and cook for a few minutes. Add the water, stock powder, potato and chickpeas and seasoning. Simmer for about 20 minutes or until all vegetables are soft. Puree with stick blender. Serve.
If it is too thick, add a little more water.

Chicken and Prawn Paella

2007-06-23T19:06:00.000+09:30

A merge of 2 recipes (July/August, WW magazine & The Really Contented Tummy Cookbook)

CORE
Points per serve 7

Serves 3
Cooking oil spray
1/2 packet WW bacon chopped.
1 brown onion, finely chopped
140g chicken breast without skin, trimmed and thinly sliced
1/2 red capsicum,
3/4 cup frozen peas
1 garlic clove crushed
1 cup (150g) Alborio Rice
pinch Saffron threads
1L (4 cups) chicken stock (made using stock powder)
125g prawn tails, peeled and deveined

Heat oil in a heavy based pan over medium heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until softened. Add bacon and stir for 1 minute. Add the rice, cook, stirring for 1 minute or until rice is coated.

Add the capsicum and saffron. Cook, stirring for 1 minute to combine. Gradually add the stock, stirring regularly, until all the stock is absorbed. This should take 15 minutes, Add the prawns, chicken breast and peas. Cook for a further 5 minutes or until prawns and chicken are cooked.

I have also made it adding mushroom as well. Delish!

Serve immediately.

Apricot Chicken

2007-06-23T18:53:00.000+09:30

Serves 3

CORE
4.5 points per serve + rice

400gms Thigh Fillets cut into smallish pieces
1 onion chopped
1 can of apricots in natural juice processed til smooth
3 teaspoons chicken stock powder
1-2 cups water
3/4 cup of frozen peas

Spray with pan oil. Saute onion until soft, add chicken and brown. Add remaining ingredients and simmer until liquid is reduced by half.
Serve with boiled basmati rice and steamed beans and broccolini

Shazzy's Meatloaf

2007-05-26T14:01:00.000+09:30

serves 8 CORE (if making gravy also you do need to count the cornflour) or use a commercial gravy that is CORE!

1kg very lean mince
4 slices of whole grain bread
2 small zucchini grated(you could add carrot, peas, capsicum or other vege)
2 eggs
chicken stock powder to taste
1/2 Jar of Mild salsa.

Preheat the oven to 200°c.
Wizz the bread in the food processor to make breadcrumbs.
Mix all the ingredients together using your hands, you really can't do it any other way.
Half the mixture and form both halves into a log shape. Place on an oven tray in the oven and spray with oil.
Cook for 1.5hrs checking after an hour or until cooked through.
Serve with roasted or steamed veges and gravy

To make gravy chop onions finely and slice mushrooms. Spray pan with oil and fry onion, add sliced mushroom and cook for a few minutes. Add 1 cup water and 1 teasp chicken (or beef) stock powder. Simmer for a couple of minutes. Mix1 tbs corn flour with cold water. Add to "gravy" to thicken. Serve over meatloaf.

Coke zero chicken

2007-05-13T22:50:00.003+09:30

Servings 4
Estimated POINTS® value per serving 3
Not CORE - Count Sauce

Ingredients
480g Boneless, Skinless Chicken (you can use chicken pieces)
1 carrot sliced
1 onion chopped
1 zucchini
3/4 cup frozen peas
1/2 Can Diet Coke or coke zero
1/2 Cup Lite Tomato Ketchup/Sauce
1 tablespoon chicken stock powder
1/2 cup water

Brown onion. Place chicken in a saucepan and cook for a few minutes, add veges, pour coke, water, stock powder and ketchup/sauce over the top and simmer for about 40 minutes or until the chicken can be flaked apart with a fork.

Special Notes
Serve with rice, in a wrap or a baked potato or with baked or steamed vege. Even yummy as cold leftovers!

You can't actually buy Lite tomato sauce in Australia anymore, so you will have to allow points for that!

Chicken with Mustard and Bacon Rollups

2007-05-13T22:38:00.000+09:30

(Thanks Toni)

Point Friendly count bacon and chicken fillet. CORE

Chicken Thigh Fillets (2 small per person)
or 1 small (140g) chicken breast per person. (chicken breasts may dry out too much)
Dijon mustard
garlic crushed
WW Bacon (I piece per chicken thigh)
Queens Maple Flavoured Syrup (Sugar free) (pt free)

Open up the thigh fillets, spread with dijon mustard and garlic. Wrap a piece of bacon around each piece so bacon goes over the opening of the fillet and joins underneath when you put it in the roasting dish. Repeat until all thigh fillets are done. Drizzle the maple syrup over the top then spray with oil. Bake in a moderate oven for 45mins - 1 hr.

Serve with roast vegies or mashed potato and steamed vege.

Zuchini, Corn and Bacon Frittatas

2007-05-13T22:31:00.000+09:30

Total points 14.5 CORE

3 green shallot
2x 125 cans corn kernels drained
1 small zucchini grated and excess water squeezed out
3 slices ww bacon (1/2 point per 3 slices)
4 eggs lightly whisked
100g low fat ricotta
½ cup skim milk
4 egg whites whisked to soft peaks

Preheat oven to 180c. Spray 12 1/3 cup (80ml) capacity muffin pans with oil. (when I did it I cooked the shallots and bacon first. Combine the shallot, corn, zucchini, bacon, ricotta and milk and eggs. Whisk the egg whites in a clean, dry bowl until soft peaks form. Fold through the egg mixture. Spoon into prepared muffin pans and bake for 15-20 minutes or until golden. Transfer to a wire rack to cool.

Serve with a point free green salad. Enjoy!

Italian meatloaf

2007-05-13T22:23:00.000+09:30

Serves 8, Points per serve 2½

NOT CORE (count Fetta cheese and sun dried tomato)

400g lean minced beef
1 x 220g can WEIGHT WATCHERS Minestrone Soup
150g sweet potato, grated
½ small red onion, grated
2 tbs fresh basil, chopped
1 tsp dried oregano
2 eggs
freshly ground black pepper

Cheese Filling
60g fetta cheese, crumbled
½ cup loose sun-dried tomatoes, re hydrated in boiling water, chopped

Preheat oven to 180 degrees Celsius. Coat a 21 x 11cm loaf pan with cooking spray.

Combine the mince, minestrone soup, potato, onion, basil, oregano, eggs and pepper in a bowl. Stir to combine.

Press ½ the minced mixture into the prepared tin. Sprinkle with the cheese and tomato filling. Arrange the remaining mince over the top.

Bake in the oven for 1 hour or until mince is cooked.

Sweet Corn and Chicken Soup

2007-05-13T19:15:00.002+09:30

Serves 4. Points value per serve 3, NOT CORE, Count creamed corn and dry sherry

1 tablespoon peanut oil
1 clove garlic
1 medium onion - finely chopped
150 grams chicken breast mince
2 cups water
1 tablespoon dry sherry (optional)
2 tablespoons soy sauce
2 cups creamed style sweet corn

Heat oil in medium saucepan add garlic and onion and saute for
2 minutes, add chicken and saute further 2 minutes. Add remaining
ingredients except corn and bring to boil. Reduce heat and simmer
for 2 minutes stir in corn and simmer 5 minutes.

Divide into 4 soup bowls.

Summer Vegetable Lasagne

2007-05-13T19:15:00.001+09:30

Serevs 4. Points per serve 4, CORE

2 whole zucchini, sliced
125 g baby corn cobs
2 whole capsicum, deseeded, cut into chunks
350 g tomato-based pasta sauce
400 g tomato, cherry tomatoes
1 tsp dried oregano
8 sheet dry lasagne sheet
300 g low fat cottage cheese, (or low-fat ricotta)
100 ml skim milk

1. Preheat the oven to 170C.
2. Simmer the zucchini, baby corn and capsicum in a saucepan of boiling water. Drain well, then stir through the pasta sauce. Add the cherry tomatoes and oregano and stir to mix well.
3. Spoon half of the vegetable mixture into the base of a 2-litre capacity lasagne dish. Arrange 4 lasagne sheets on top. Spoon the remaining vegetable mixture over them, then arrange the rest of the lasagne sheets on top.
4. Beat the cottage cheese or ricotta and milk together until smooth. Season well with salt and pepper. Spread over the lasagne sheets.
5. Bake for 25-30 minutes or until golden and bubbling.

Slow Beef Braise

2007-05-13T19:15:00.000+09:30

Serves 4. Points value per serve 4, CORE

2tsp olive oil
600g chuck steak, fat trimmed and cut into 3cm pieces
8 spring onion bulbs, trimmed
1 red capsicum, deseeded, cut into 2cm pieces
1x 400g can chopped tomatoes
1 lemon, rind finely grated and juiced to make 2 tbs
1/2 cup (125ml) beef stock, made using stock cubes
10 sprigs fresh lemon thyme

Preheat oven to 180°c. Heat oil in an ovenproof, flameproof casserole dish over a medium-high heat. Add a third of the meat and cook for 3-4minutes or until browned. Transfer to a large plate. Repeat with remaining meat in 2 batches.
Add onion and capsicum to casserole dish and cook for 1 minute. Stir in tomatoes, lemon rind, lemon juice and stock. Bring to boil. Return beef to casserole dish. Add 5 lemon thyme sprigs. Cover. Bake for 1 hour 30 minutes, stirring once during cooking. Serve sprinkled with remaining thyme.

Oven Roasted Ratatouille

2007-05-13T18:58:00.000+09:30

Serves 4, Points per serve 1/2, CORE

1 red onion, finely sliced
1 medium eggplant, cut into 3cm cubes
1 red capsicum, halved, deseeded, cut into 3 cm pieces
1 green capsicum, halved, deseeded, cut into 3 cm pieces
2 zucchini, cut into 2cm thick slices
2x400g cans diced tomatoes
1/2 tsp dried oregano
2 garlic cloves crushed
160g fresh low-fat ricotta, crumbled
8 fresh basil leaves, shredded

Preheat oven to 200°c. Combine onion, eggplant, capsicum and zucchini in a roasting pan. Spray with oil and gently toss. Roast for 30 minutes.
Stir in tomato, oregano and garlic. Roast for a further 30 minutes or until tender. Taste and season with salt and pepper.
Scatter over the crumbled ricotta and basil. Bake for a further 10 minutes.
Spoon into serving dishes. Serve.

Chicken and Vegetable "Lasagne"

2007-05-13T12:02:00.001+09:30

Serves 2, 8 points per serve

Preparation ½ hour Cooking time 1½ hours

280 g Chicken breast (6 points)
1 ½ Jars Salsa, ½ Jar water (2½ points)
Spinach (pre boiled)
Thinly sliced mushrooms
Thinly sliced red onion
1 medium zucchini sliced thinly
Any other *free* vegies
30g Weight Watchers Tasty Cheese (2½points)
½ cup rice (5 points)

Preheat oven to 220°c.

In a baking dish (I used a small glass one) Place a small amount of watery salsa. Thinly slice chicken breast and layer over salsa. Then layer the vegies and more salsa in between. Add another layer of chicken (if you have some left) and repeat until all vegies and salsa is used. Top with cheese and bake on 220°c for 1 ½ hours or until cooked. Serve with steamed or boiled rice.

Basic Muffin Mix

2007-05-13T11:59:00.000+09:30

Basic Muffin Mix Batter = 17 points for 12 average size muffins
Cooking Oil Spray (0)
2 cups white self raising flour (14)
25g Granulated Splenda (1.5)
2 Egg whites (0)
100g SPC Bakers Apple mashed up and thinned with water (1/2)
3/4 Cup WW Non Fat Milk (1)

Then pick your variation:
Carrot + Sultana Spice Muffins = 1.5pt/ muffin
AT step 3 add: 1 large carrot grated (0), 1/2 tsp mixed spice, 1/2 tsp Cinnamon + 45g Sultanas (2)

Banana Muffins = 1.5pt / muffin
AT step 3 add: 2 small mashed bananas (2) + 1/2 tsp mixed spice + 1/2 tsp cinnamon

Orange Poppy Seed Muffins = 1.5pt/muffin
At step3 add: 1 Tbsp Poppy Seeds (2), 2 tsp grated orange rind, 2 Tbsp Orange Juice

Method:
1. Lightly coat 12 hole muffin pan with oil spray
2. Sift flour into a large bowl and stir through splenda and spices if in your variation.
3. Stir in Eggwhites, apple puree (remembering to have thinned this with water until the consistency of thin puree), milk and additional ingredients as noted above if desired. Do not over mix.
4. Spoon into prepared muffin pan
5. cook in a moderate oven for 15-20 min or until cooked.