Fave Weight Watchers Meal & Snack

[MamaHearts5]

Hi all fellow WW members:wave:

What is your Fave WW meal and WW Snack and what is the Point Value?

List the recipe here so we can share our faves and have some variety in our meals/snacks.

Thanks :thumbsup:

[LittleButton]

Chilli con carne! The one that makes your nose run!!! :laughing:

Sorry would post the recipe but eating it now. so ill get it asap

[MamaHearts5]

Chilli con carne! The one that makes your nose run!!! :laughing:

Sorry would post the recipe but eating it now. so ill get it asap



Sounds good for hubby he has sinus problems :laughing::laughing:

[poshBecks]

I quite like WW lastest "potato bakes". They are yummy. YOu get them in the chip aisle at woolies. Quite delish :chef: 1 point per serve :thumbsup:

[LittleButton]

Tortillas tooo! Easy simple and yummy!

Recipes:

Tuna, spinach and capsicum (Serves 1)
Spread a soft flour tortilla with 2 tbs of low-fat cottage cheese. Scatter a handful of baby spinach leaves onto it, then tear up half a roasted red capsicum and arrange it on top (you can use capsicum from a jar, packed in brine). Add 50g drained cannellini beans and 50g drained, flaked tuna (packed in brine or spring water). Sprinkle with a few drops of vinegar or lemon juice, season with salt and pepper, then roll up tightly. Slice in half, and serve.

Hot chilli chicken wraps (Serves 2)
For two people, chop 1 skinless chicken breast into chunks. Roll the pieces in 1 tsp mixed dried herbs and 1 tsp mild chilli powder. Stir-fry in 1 tsp vegetable oil with 4 chopped spring onions and 1 sliced green capsicum. Cook for 5 minutes or until the chicken is cooked through. Add 2 chopped tomatoes and season with salt and pepper. Use the mixture to fill two tortillas then roll them up tightly.

Tortilla pizza (Serves 1)
A fast food favourite for kids that you'll enjoy too. Preheat a medium-hot grill. Place a tortilla onto a baking tray and spread with 1 tbs of tomato puree. Sprinkle 1 tsp Italian mixed dried herbs and 25g grated low-fat cheddar cheese. Top with a thinly sliced tomato and cook under the grill for 2-3 minutes or until the cheese melts. Serve at once.

Quesadillas with pineapple salsa (Serves 2)
For 2 people, you'll need 2 tortillas and 50g grated low-fat cheddar cheese. Start by preparing the salsa. Chop 2 pineapple rings (canned in natural juice), ½ small red onion and ¼ cucumber. Add 1 tbs chopped fresh coriander or parsley and stir to combine. Heat a large frying pan over high heat. Add 1 tortilla. Scatter with half of the cheese and half of the salsa. Cook for a few moments until the cheese starts to melt, then fold in half and serve. Repeat with the second tortilla.

Smoked salmon and ricotta bites (Serves 2)
For two people, spread 4 tbs low-fat ricotta cheese over 1 soft flour tortilla. Arrange 75g sliced smoked salmon on top, then add a few rocket leaves. Roll up tightly, then wrap in cling film and chill until ready to serve. Unwrap, cut into thin slices and serve with wedges of lemon.

Hommus and salad-packed wrap (Serves 1)
Shred a few crisp lettuce leaves and mix them with a handful of bean sprouts, 1 small grated carrot, some chopped cucumber, chopped tomato and a chopped spring onion. Spread 1 soft flour tortilla with 2 tbs reduced-fat hommus, pile the salad on top, season with salt and pepper, then roll up tightly. Slice in half and serve.

Homemade tortilla chips
You can bake tortillas until crisp to make low-fat tortilla chips. Just heat the oven to 180°C. Cut tortillas into triangles and arrange them on baking sheets. Bake for about 5-6 minutes or until crisp. Whilst they're in the oven, make a spicy salsa with finely chopped tomatoes, cucumber, red onion and coriander or parsley mixed with a deseeded and finely chopped fresh green chilli. Season with salt and pepper and a squeeze of lemon or lime juice.

Breakfast burrito (Serves 1)
Enjoy this quick and tasty start to the day. Slice a few mushrooms and cook them in a little vegetable stock for a few minutes. Meanwhile, make scrambled eggs with 2 whole eggs and 2 egg whites. Beat with 2 tbs skim milk and cook in a non-stick frying-pan sprayed with oil. Scatter the drained mushrooms over 1 soft flour tortilla and spoon the eggs on top. Season with salt and pepper. Fold in the sides of the tortilla, roll up and eat whilst hot.

Apricot and banana wrap (Serves 1)
Yes, you can have a fruity tortilla too! Spread 1 tortilla with 2 tbs low-fat ricotta cheese, then dot 1 tbs diet apricot jam over the surface. Slice 1 small banana and arrange it over the top with 3 chopped dried apricots. Roll up, slice and serve. Delicious!

Strawberry cheesecake wrap (Serves 2)
Mix 100g low-fat ricotta cheese with 2 tbs fat-free yogurt, ½ tsp vanilla extract and 1 tbs artificial sweetener. Spread thickly over 1 soft flour tortilla, then top with 50g thinly sliced strawberries. Roll up tightly, then wrap in clingwrap and chill for at least 20 minutes. Slice into 8 pieces and serve 4 slices per portion.

[LittleButton]

Chicken pasta salad with rocket


POINTS® Value: 7
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy


Ingredients


250 g dry pasta, (preferably penne)
100 g fresh green beans, ends trimmed, halved
150 g skim plain yoghurt
1/4 cup canned tomato puree, (60ml)
2 tbs soy sauce
200 g tomato, (preferably cherry), halved
260 g Edgell Chickpeas, (1 cup), rinsed, drained
300 g BBQ chicken breast without skin, shredded
50 g fresh rocket leaves
Instructions


Cook pasta in a large saucepan of salted boiling water for 8 minutes or following packet instructions. Add beans for the final 3 minutes and cook until tender. Drain and rinse in cold water. Set aside.
Combine yoghurt, tomato puree and soy sauce in a large bowl. Add pasta, beans, tomatoes, chickpeas and chicken and toss to combine. Serve topped with rocket leaves.
Notes


This is perfect to take on picnics and barbeques. Make a double quantity so you can pack it into both the kids and your own lunch boxes the next day, for a gaurenteed healthy and tasty meal!

[LittleButton]

Honey mustard chicken with roast vegetables


POINTS® Value: 5.5
Servings: 4
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate

Ingredients


1 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
560 g skinless chicken breast, (4 x 140g breasts)
2 tbs honey
2 tbs fresh rosemary
1 tbs mustard, (grain)
1 tbs mustard, (Dijon)
1 tbs balsamic vinegar
1 clove garlic, crushed
1 tbs olive oil
600 g fresh carrot, (2 bunches baby carrots), ends trimmed
600 g parsnip, ends trimmed, cut into 10cm long wedges
1 medium onion, cut into wedges
2 tbs fresh parsley, roughly chopped
Instructions


Preheat oven to 200°C. Line base of a large roasting pan with baking paper and set aside.
Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
Notes


Any leftovers can be stored in an airtight container in fridge for 1-2 days and are delicious served warm or cold.

[LittleButton]

I honestly have tried most of these!! Does anyone mind if i post em up? kinda filling the thread already i feel like im being greedy? :(

[MamaHearts5]

Wow LB you a busy bee:eek::D:yelclap: Thanks for that.

I have the pasta chicken and mustard chicken recipes making the mustard chicken for dinner tonight.

Whats the average points value of the others? Thanks

[MamaHearts5]

I honestly have tried most of these!! Does anyone mind if i post em up? kinda filling the thread already i feel like im being greedy? :(



No go for it darl :thumbsup:

[MamaHearts5]

I honestly have tried most of these!! Does anyone mind if i post em up? kinda filling the thread already i feel like im being greedy? :(


No darl go for it:thumbsup:

[LittleButton]

Chicken and Tomato Casserole

Makes 4 servings
POINTS® value | 7 per serving


Ingredients


Oil spray
8 skinless chicken breasts
1 onion, roughly chopped
110g lean bacon cut into 1cm thick strips
110g field mushrooms, sliced thickly
1 tablespoon tomato purée
300ml chicken stock
2 bay leaves
Salt and freshly ground black pepper
Instructions


Preheat the oven to 180°C.
Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add the chicken pieces and brown for 3-5 minutes. Transfer to a casserole dish.
Heat a little more oil spray in the frying pan and cook the onions, until beginning to brown. Add the bacon and fry until golden brown. Add the mushrooms and cook until any water they produce is cooked off. Add the tomato purée and stock and bring to the boil. Pour over the chicken and add the bay leaves.
Cover the casserole and place in the preheated oven for 45 minutes to 1 hour or until the chicken is just cooked through.
Remove the chicken from the casserole and keep warm. Remove the bay leaves from the sauce and reduce the sauce by boiling rapidly until the sauce has the consistency of double cream. Taste and season if necessary.
Return the chicken to the casserole with the sauce to warm through then serve immediately.

Serving suggestion: Rice, mashed potato or herbed couscous and green beans – add extra POINTS values if applicable.

[LittleButton]

Chilli Spiced Popcorn

Makes 4 servings
POINTS® value per 2-cup serving: 1/2 (note: a 1-cup serving also has a POINTS value of 1/2)

Ingredients


8 cups air-popped popcorn
Oil spray
2 tsp chilli powder
1 tsp ground cumin
1 tsp paprika, preferably smoked paprika
1 tsp salt
1/2 tsp garlic powder
Instructions


Place popped popcorn in a large bowl; spray with oil spray, tossing well.
In a small bowl, stir together the chilli powder, cumin, paprika, salt and garlic powder. Sprinkle over the popcorn, tossing until well coated.

[LittleButton]

Capsicum & ham muffins

Makes: 12
POINTS Value: 2
Prep: 10 mins Cooking: 25 mins


Preheat oven to 180°C. Spray 12 muffin pan holes with oil. Combine 2 cups self-raising flour, 1 egg, 50g chopped Weight Watchers Ham, 60g grated reduced-fat cheddar, ½ finely chopped deseeded red capsicum, 1 cup skim milk and pinch of salt in a large bowl. Stir until just combined (do not overmix). Divide mixture evenly among holes. Bake for 25 minutes. Serve.

[LittleButton]

Now for cocktails :p

Cosmopolitan (POINTS value: 2)
1 nip vodka
½ nip Cointreau
Splash freshly squeezed lime juice
100ml cranberry juice
Shake together and strain into a chilled cocktail glass.
Garnish with a lime wedge.


Sparkling wine
For a POINTS value of 1½ per champagne flute, sparkling wine-based cocktails are a great option.


Mimosa (POINTS value: 1½)
¾ flute chilled champagne
¼ flute orange juice
Fill a champagne flute with the orange juice, then top with sparkling wine. Garnish with an orange wedge.


Bellini (POINTS value: 1½)
¾ flute chilled champagne
¼ flute fresh peach juice
Put peach juice into a champagne flute. Fill with chilled sparkling wine – and serve!




Mocktails
Another way to stay in the party mood without worrying about what you're drinking – is to try a non-alcoholic version of some old favourites:



Shirley Temple (POINTS value: 1)
Splash of Grenadine
250ml diet lemonade
Pour Grenadine over tall glass of diet lemonade, and add crushed ice.

Virgin Mary (POINTS value: 1)
250ml Tomato juice (unsweetened)
Dash each of worcestershire, tabasco, salt and pepper
Splash of lime juice
Celery salt to taste
Mix and pour over ice, garnish with a celery stalk and lime wedge.

Cranberry cooler (POINTS value: ½)
100ml cranberry juice
Splash of soda water
Combine in tall glass, garnish with lime wedge.

[MamaHearts5]

Yum @ the cassarole.

This is great thanks LB.

[LittleButton]

Thats all for now :yes:

[Izy]

ok- heres my mini cheesecakes as per the bake-off thread... however it appears that somehow it's 2 points per serve not 1.5 :no: Still pretty good though!
Berry Ripple Cheesecake

cakes & bakes

POINTS® Value: 2
Servings: 24

Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Easy
Course: cakes & bakes Fresh ricotta will work better than packaged. The pre-packed ricotta is often too soft





Ingredients


23 biscuit Paradise Lites Caramel Pecan Cookies, (1 packet)trimmed to fit in the bottom of a muffin
1 3 second spray Always Fresh Olive Oil Extra Light Oil Spray Olive Oil
300 g mixed frozen berries, thawed
625 g low-fat ricotta cheese
125 g Kraft Philadelphia light block cream cheese
1/2 cup caster sugar
1 serving Vanilla Extract, 1 teaspoon
2 whole whole egg
1 serve egg white
140 g Brownes Yoghurt Light Light Natural Yoghurt (WA)
2 tbs cornflour
Instructions


1. Preheat oven to 150c. Spray muffin tin with olive oil. Trim cookies to fit in base, and place one in each muffin indent (the 24th will need to be made of crumbs)
2. Process half the berries until smoth, reserve the remaining berries for serving. Use electric beaters to beat ricotta, cream cheese, sugar and vanilla until smooth. Beat in eggs and eaggwhite until combined. Beat in yoghurt and cornflour until combined.
3. Divide cheesecake mixture into 2 medium bowls. Stir berry puree into one of the cheesecake mixtures. Spoon both the mixtures into the muffin tin side by side. Use a skewer to swirl the two colours together.
4. Bake cheesecake for 30 minutes or until just set. Cool in the oven with door ajar. Refridgerate for 4 hours and serve with remaining berries.