I've been eating a lot of grilled lean meat since I've been on WeightWatchers. It's not always the cheapest thing to buy, but it's healthy and filling.
This is a recipe I threw together the other night, it's got a rich, sweet and savoury sauce and every mouthful makes your tastebuds do a little dance in your mouth! I served it with griddled broccoli and white basmati rice... I've not yet managed to persuade the hubster to switch to brown rice, and if I'm honest, I'm not sure I could cope with it just yet either. I'm 'saving' that switch in my diet for when my weight inevitably plateaus!
Sorry there's no photo, I'll upload one next time I cook this!
Serves: 2
WeightWatchers Propoints: 12 per serving
Ingredients:
1/4 can of coconut milk
4 tablespoons light soy sauce
1 clove garlic, crushed
1/2 onion, finely chopped
1 scotch bonnet chilli (we like it hot!)
2 chicken breasts
A handful of coriander
Pepper
120g basmati rice, cooked
1 broccoli head, griddled
What to do:
Butterfly the chicken breasts and place in a shallow dish. Prepare the marinade by mixing together the coconut milk, light soy sauce, garlic, onion, scotch bonnet and about 50ml water and pour over the chicken, coating it thoroughly. Place in the fridge and allow it to marinade for at least 2 hours.
Spray a griddle pan 4 times with low-cal oil over a high heat. Place the chicken in the pan and immediately reduce the heat top low-medium heat. Grill for 7 minutes on each side.
Put the remaining marinade in a saucepan and bring to the boil, allow to simmer for about 5 minutes then ads the coriander and season with black pepper.
Serve the chicken, smothered in the sauce, with griddled broccoli and basmati rice.
Monday, 21 January 2013
Filo Apple Tart
I was desperate for a substantial and delicious dessert, but everything I would usually make was far too high in ProPoints, or too insubstantial, for me to get away with. Since apples are zero ProPoints and we had some in the house, I decided they'd be a good starting point. Filo pastry is a great alternative to regular pastry, though it dries out quickly so you have to be speedy!
I don't like the sultanas, but the hubster does - so I make up my tart first then add sultanas to his before putting it together. You could do the same with the nuts.
Serves: 2
WeightWatchers Propoints: 4 per serving (or 6 with low-fat custard/ice-cream)
Ingredients:
2 eating apples
2 teaspoons lemon juice
2 teaspoon brown sugar
1 teaspoon cinnamon
2 teaspoons butter, melted
2 sheets filo pastry
25g flaked almonds
2 tablespoons sultanas (optional - add two ProPoints per serving)
What to do:
Preheat the oven to 170°C, spray two individual tart tins once each with low-cal oil spray.
Core and slice the apples, put them in a bowl and squeeze over two teaspoons of lemon juice. Add the sugar and cinnamon and stir until the apples are coated, add the sultanas if using.
For the pastry, lay the sheet flat, brush with the butter and cut into four square. Carefully line the tart tins with the pastry (don't worry if you tear it a little). Pile the apple equally into each of the tart tins, top with flaked almonds, and brush the pastry sides with the remaining butter.
Cook at the bottom of the oven for 35-40 minutes, but keep an eye on the pastry so that it doesn't burn at the edges!
Serve warm, with half a pot of low fat custard, or a scoop of low fat ice-cream (for an extra 2 points).
NOTE: If you want to make a large apple tart, serving four people, double the recipe
I don't like the sultanas, but the hubster does - so I make up my tart first then add sultanas to his before putting it together. You could do the same with the nuts.
 |
| Delicious - my phone camera doesn't do it justice! |
Serves: 2
WeightWatchers Propoints: 4 per serving (or 6 with low-fat custard/ice-cream)
Ingredients:
2 eating apples
2 teaspoons lemon juice
2 teaspoon brown sugar
1 teaspoon cinnamon
2 teaspoons butter, melted
2 sheets filo pastry
25g flaked almonds
2 tablespoons sultanas (optional - add two ProPoints per serving)
What to do:
Preheat the oven to 170°C, spray two individual tart tins once each with low-cal oil spray.
Core and slice the apples, put them in a bowl and squeeze over two teaspoons of lemon juice. Add the sugar and cinnamon and stir until the apples are coated, add the sultanas if using.
For the pastry, lay the sheet flat, brush with the butter and cut into four square. Carefully line the tart tins with the pastry (don't worry if you tear it a little). Pile the apple equally into each of the tart tins, top with flaked almonds, and brush the pastry sides with the remaining butter.
Cook at the bottom of the oven for 35-40 minutes, but keep an eye on the pastry so that it doesn't burn at the edges!
Serve warm, with half a pot of low fat custard, or a scoop of low fat ice-cream (for an extra 2 points).
NOTE: If you want to make a large apple tart, serving four people, double the recipe
Pork Escallopes with Mustard and Sour Cream Sauce
I made this for dinner last night, it was so delicious that it spurred me on to revive my blog. This is a super-fast and healthy dinner, the sauce has two mustards, which add layers of flavour to the creamy sauce that tops these pork steaks. Serve with a sweet potato mash and spring greens.
Here it is, in all it's glory. Go forth and enjoy!
Serves: 2
WeightWatchers Propoints: 10 (per serving)
Ingredients:
2 sweet potatoes
1 baking potato
2 teaspoons butter
2 pork escallops (approx 100g each, fat trimmed)
100ml chicken stock
2 tbsp low-fat sour cream
2 teaspoons English mustard
2 teaspoons Wholegrain mustard
1 teaspoon cornflour
Salt and freshly ground pepper
200g Spring greens (sliced, or pre-prepared in a bag)
What to do:
Peel the potatoes and put in a bowl in the microwave, cover and microwave for 10-15 minutes, until the potatoes are cooked, then mash together with the butter, some salt, and pepper.
Spray a grill pan with low-calorie spray oil. Season the pork with salt and pepper and cook over moderately high heat until cooked – this only takes a couple of minutes on each side. Transfer the chops to a plate to rest for a few minutes.
Put the chicken stock, sour cream, mustards and the cornflour in a blender and mix until smooth. Transfer the sauce to a small saucepan and simmer over moderate heat until thickened, about 5 minutes. Season with pepper.
Serve straight away with some steamed spring greens, and the mustard sauce spooned over.
It was so delicious that I didn't get a change to take a photo, but I'll add one to this post next time I make it...
Here it is, in all it's glory. Go forth and enjoy!
Serves: 2
WeightWatchers Propoints: 10 (per serving)
Ingredients:
2 sweet potatoes
1 baking potato
2 teaspoons butter
2 pork escallops (approx 100g each, fat trimmed)
100ml chicken stock
2 tbsp low-fat sour cream
2 teaspoons English mustard
2 teaspoons Wholegrain mustard
1 teaspoon cornflour
Salt and freshly ground pepper
200g Spring greens (sliced, or pre-prepared in a bag)
What to do:
Peel the potatoes and put in a bowl in the microwave, cover and microwave for 10-15 minutes, until the potatoes are cooked, then mash together with the butter, some salt, and pepper.
Spray a grill pan with low-calorie spray oil. Season the pork with salt and pepper and cook over moderately high heat until cooked – this only takes a couple of minutes on each side. Transfer the chops to a plate to rest for a few minutes.
Put the chicken stock, sour cream, mustards and the cornflour in a blender and mix until smooth. Transfer the sauce to a small saucepan and simmer over moderate heat until thickened, about 5 minutes. Season with pepper.
Serve straight away with some steamed spring greens, and the mustard sauce spooned over.
It was so delicious that I didn't get a change to take a photo, but I'll add one to this post next time I make it...
What's all this about, then?
My name is Jess, and I like cake.
I don't tend to stick to recipes when I'm cooking, and I don't have a habit of writing them down either. When I started this blog a while ago, it was meant as a place to post my cake and dessert recipes, but that didn't happen.
What did happen was that I put on two stone!
Since then, I have joined Weight Watchers, and although it means less of the cake, it has given me the opportunity to find out all about the delicious, yet healthy, options that are out there.
I have thoroughly enjoyed researching and creating interesting healthy meals that both myself and the hubster will eat - some with more gusto than others!
I hope you enjoy them too!
I don't tend to stick to recipes when I'm cooking, and I don't have a habit of writing them down either. When I started this blog a while ago, it was meant as a place to post my cake and dessert recipes, but that didn't happen.
What did happen was that I put on two stone!
Since then, I have joined Weight Watchers, and although it means less of the cake, it has given me the opportunity to find out all about the delicious, yet healthy, options that are out there.
I have thoroughly enjoyed researching and creating interesting healthy meals that both myself and the hubster will eat - some with more gusto than others!
I hope you enjoy them too!
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