Losing Weight Recipes Collection

Hiya been watching and reading for a while and thought I'd chip in.

60g wholemeal pasta of your choice per person,
400g tin of tomatoes with chillies (asda) or with herbs and spices (asda again). A single tin of tomatoes will do 1-2 people.
courgettes,
mushrooms,
carrots,
baby corn,
onion

or any other veggies you like, but cut into batons instead of boring slices.

Cook your pasta as normal (I like to cook mine in beef oxo cubes for extra taste), adding the veggies for the last 5 mins or so to soften, then drain,

Warm up the tomatoes and then add the pasta and veggies to warm through again.

Serve in a bowl rather than a plate as it stays hot longer and takes longer to eat.

Enjoy as its only 3pts on full choice and I believe free on no count.

You can easily modify this and add low fat sausages, tuna, or beef, adjusting the points accordingly.

For the vegetarians amongst us, cook the pasta in a veggie oxo cube and as an option for anyone add a bit of strong cheddar grated on the top (more points, but more flavour and you actually use less.)


I have more recipes if anyone wants me to post them. I didn't want to post too many, they are all w.w. recipes as this is what I am following.

Liver, onion & bacon casserole
Syn free on red

4 Rashers Bacon - chopped
4 Mushrooms - sliced
2 Onions - sliced
Pack lambs/ Pigs Liver - washed and chopped
Mixed Herbs
1 tablespoon beef Bovril
Tin Chopped Tomatoes

Fry the Bacon, Onion, Mushrooms and Liver and put in Slow-cooker.
Add few shakes of Mixed Herbs, Bovril and tin Toms.
Cook on high for 4 hours (stir after 2 hours).
Reduce to low until you are ready to eat!
Have it on its own like a soup or serve with vegetables.


Chicken in a Pot
Syn free on Red

2 carrots sliced
2 onions sliced
2 celery stalks sliced
3lb whole chicken
1 tsp salt
1/2 tsp black pepper
1/2 cup water or stock (Bovril)
1/2 tsp dried basil

Put carrots, onions, celery into slow-cooker add whole chicken.Top with salt, pepper and water or stock. Sprinkle basil over top.
Cook 8-10 hours on Low or 4-5 hours on High


Chunky beef casserole
Syn free on Red

1lb 5oz extra lean stewing steak
4 sticks of celery
2 onions
3 carrots
12oz swede
2 garlic cloves
400g can chopped tomatoes
400ml stock (Bovril)
1 tsp Canderel
1 bay leaf, 2 tsp dried herbs, salt and pepper
Cut steak into large chunks, slice celery, roughly chop onions, carrots and swede. Crush the garlic. Put all the ingredients in a slow cooker and cook on Auto for a minimum of six hours


Spaghetti Bolognese.

2 onions,
Punnet of mushrooms
Garlic
Jar of passata,
2 tins of tomatoes
Lots of Italian herbs,
Bag of Quorn mince (or Quorn meatballs)
Dash of Worcestershire sauce
Tablespoon of balsamic vinegar with half a pint of boiling water and a tablespoon of Bovril.

Chop the onions, garlic and mushrooms and fry together in Frylight.
Put in a slow cooker and let it cook all day while you are out.
Cook spaghetti as per packet instructions and cover with the sauce.
Made with Quorn mince, this is free on Green, the Quorn meatballs are 1.5 syns per bag (thaw them and cut in half or quarters before using.)
This makes plenty for a family (will freeze)

Again, this is based on a single person, but you can easily adjust the quantities for more folks. This is suitable for coeliacs.

1 small tin (85g) of tuna in brine, drained.
1tsp of low fat marg,
1tsp corn flour,
1/4 pint skimmed milk
60g basmati rice, or your preferred rice.
2 tbsp sweetcorn

Boil the rice to cook, then turn heat off and cover pan.

Add marg to a large pan and melt,
Add the corn flour and sir to make a paste,
Gradually add the milk stirring continually to avoid lumps.

You can always add the corn flour to a wee drop of milk and stir this into the marg before gradually adding the rest of the milk whilst stirring.

Once the sauce is made, add the sweetcorn and stir for a min or two to let it heat up or you can always cook this in with the rice.

Drain rice and put on plate to serve topping it with the above. I love black pepper served on top of mine, and it's equally as delicious served on a base of mashed potatoes, and with peas in with the sweetcorn but it does turn the sauce green.

Total points 6.

cheekyweegit wrote:

Another weight watchers one, this is for one person but it's easy enough to adjust the quanitites for more folks.


60g macaroni ( I use marshalls and soak it for a couple of hours before hand as it swells up nicely, then swells slightly again on cooking).

or cauliflower - use as much as you feel you can eat,

1/4 pint skimmed milk
1tsp low fat marg
1tsp cornflour
25g very strong cheddar, grated or chopped finely.


Cook the macaroni until the desired consistency (usually about 20 mins for me), turn off the heat and leave in the pot and cover to retain heat.

Melt the marg in a large pot, then stir in the corn flour, and gradually add the milk stirring regularly as to avoid lumps as the sauce thickens. (I find bamboo spoons better for some reason instead of wooden for making sauces).

Or if you don't like stiring the marg & cornflour together, add the cornflour to some milk in a cup and then add it to the melted marg. This works just as well.

Add the cheese and stir in, alternatively if you are making it and want to heat it in the oven later add the cheese to the top and then bung in the oven for a wee while to let the cheese melt and the macaroni heat through.

I like to serve mine with either stir fried or roasted veggies just to bulk things up if I'm particularly hungry but there is plenty there I find to eat on its own. I've even just stirred the veggies into the macaroni and it's delicious too.

Total points 8 1/2 for macaroni cheese, and 5 1/2 for cauliflower cheese.

I've found through experience when it comes to cheese, it's not worth using the lower fat cheeses as there is not as much flavour, even if you do use extra, so it's worth the extra points for the stronger fuller fat cheese.

Enjoy!

Thanks for this Cheekyweegit

This can also be easily adapted for SW followers and would only be a couple of syns on a green day, plus one HEA for the cheese.

I make white sauce without any fat - put the milk in a pan, reserving a small amount which you use to mix with the cornflour. Bring the milk to the boil, then stir half into the cornflour mixture; return it all to the pan and bring it back to the boil, stirring all the time until it thickens. Turn off the heat and add seasonings, cheese etc as required. It can be sweetened and eaten with desserts too.

LL

Lancashire Hotpot

2lb/908g lamb neck fillet
4x 8oz/227g baking potatoes
2 onions
2 carrots
Fry Light
Salt and freshly ground black pepper
2 tsp thyme
1 bay leaf
1pt/568ml beef stock made with Bovril
1 level tbsp gravy granules

1. Preheat the oven to 180c/350F/Gas 4. Remove all visible fat from the lamb and cut into bite-sized pieces. Leaving the skin on, cut the potatoes into slices and peel and thinly slice the onions and carrots.
2. Spray a casserole dish with Fry Light and line it with a layer of potatoes. Season well and sprinkle over 1tsp of the thyme. Layer the meat, onions and carrots on top of the potatoes, season again, sprinkle over the remaining thyme and the bay leaf. Top with an overlapping layer of potatoes.
3. Mix the stock with the gravy granules and pour into the casserole dish (it shouldn't cover the top layer of potatoes). Spray the top of the potatoes with Fry Light, cover and bake in the oven for 2 hours, then uncover and cook for another 30-35 minutes until the potatoes are crisp and golden.

Serves 4, 1 syn on Original (add 6 syns if not using potatoes as a HEb)