0pp smoothie

I often have one of these smoothies in the afternoon to stop me snacking while the kids are having their tea - one of my worst habits is hoovering up the food they don't eat. It is one habit I am finding really hard to break!

Ingredients:
1 banana
1 tin of fruit in juice (I used natures finest tropical fruit in juice)
small glass of orange or tropical squash

Method
Chop the banana and put it in a blender. Drain the tinned fruit (don't use this juice or it means the smoothie is no longer 0 points). Add the fruit to the blender and whizz up. Add squah bit by bit until it reaches your desired conistency. Pour in a glass and drink!

Weight Watchers Lasagne - 8pp

Total Pro-Points for 1 serving is 8 (Total Points for recipe is 48)

 

Serves 6

Ingredients:
1 onion, diced - 0pp

2 garlic clove, chopped - 0pp

Couple of sprays of Fry Light - 0pp

1 Aubergine (diced) - 0pp

400g tin chopped tomoatoes - 0pp

150ml beef stock - 0pp

90g Pancetta - 7pp

500g Extra Lean Beef Mince - 15pp

6 x Lasagne Sheets - 12pp

50g Parmesan - 5pp

2 tomatoes sliced - 0pp

30g low fat spread - 3pp

30g flour - 3pp

600ml kimmed milk - 3pp

 

Method:
Spray a large pan with frylight and fry the aubergine for 1-2 minutes until lightly golden. Remove from the pan.

Fry the pancetta in the same pan for 3-4 minutes. Set aside.

In the same pan again fry the onions for about 10 minute until soft. Add the mince and fry until browned.

Add the garlic, tinned tomato, pancetta and aubergine and bring to the boil. Add the stock and simmer for 30 minutes.  (I made this sauce in advance and kept it in the fridge until we needed it).

Put the spread, flour and milk into a saucepan and heat, whisking continuously until smooth and thickened.

Layer half of the meat on the bottom of a large oven-proof dish. Top with 3 lasagne sheets and half of the white sauce. Then the rest of the meat, remaining lasagne sheet and the rest of the white sauce. Top with the sliced tomatoes and parmesan. Bake for 45 minutes in over gas mark 4/180c/fan 160c.

Serve with salad.

 

Tuna rice salad - 7 pro points

Total Pro-Points for 1 serving is 7

Serves 2

Ingredients:
200g of leftover cold cooked rice - 10pp

1 Tin of tuna drained (130g) - 3pp
1 tbs Light Mayonnaise - 1pp

Red Pepper diced

Spring onion diced

Tomato diced

Squeeze of lemon juice


Method:
Put all the ingredients in a bowl and stir!

 

Total Points per recipe - 14 (7 points per serving)

 

Summer Chicken - 6pp



This is called summer chicken and I had hoped it may help me feel a bit more summery in this cold weather! It was really nice, I served it with rice for an added 6pp.

Total Pro-Points for 1 serving is 6

Serves 2
Ingredients:
2 Chicken Breasts approx 165g each - 4pp each
2tbsp Light Pesto - 1pp each
2tbp half fat creme fraiche - 1pp each
10 Cherry Tomatoes halved


Method:

Heat a few sprays of fry-light in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through.

Add the tomatoes to the pan and heat until softened. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Serve with rice.

Stuffed Chicken Wrapped in Bacon - 5 Pro-Points

Total Pro-Points for this recipe is 5

Ingredients: 
140g Chicken Breast - 3
30g Garlic and Herb Light Soft Cheese - 1
1 Rasher of Bacon - 1


Method:
Cut a slit down the side of the chicken breast. Stuff the hole with the soft cheese. Wrap the whole chicken breast with bacon. Cook in the oven at 180 degrees for 25 minutes. I served this with the crushed new potato recipe  brocolli and cauliflower.

Crushed New Potato with Bacon - 4 Pro-points

The side dish for my dinner tonight was really tasty. The values below serve 1 but it is easily multiplied to serve more. 

Total Pro-Points for this recipe is 4

Ingredients: 
150g New Potatoes - 3pp
Fry Light 
1 Rasher of Bacon - 1pp
1 Clove of Garlic Crushed

Method:
Boil the potatoes until almost cooked. Meanwhile grill a rasher of bacon and chop into small pieces  Put the potatoes on a baking tray and crush down with a potato masher. Cover with a few sprays of fry light and add the garlic. Give it all a stir and put in the oven on 180 degrees for 20 minutes. 

Chicken Pesto Pasta Salad - 7 PP

This is one of the things I make using the Sainsbury's Lighter Pesto. It is a really filling lunch or sometimes I add more pasta or chicken and have it for dinner.

Total Pro-Points for this recipe is 7

Ingredients: 
84g cooked pasta - 2pp
70g Cooked Chicken Breast - 2pp
30g Sainsbury's lighter Pesto - 1pp
30 g Half fat Creme Fraiche - 1pp
18g Grated Cheese - 1pp
Salad (I use lettuce, tomato, cucumber, red pepper, red onion and some pineapple)

Method:
Make a big salad. 

Add pasta, chicken, Pesto and creme friache to a bowl and mix. Add this to the top of the salad. And top with the grated cheese. 

Chicken Fried Rice - 11pp

Tonight I had one of my favourite quick meals which I cook on a night when I am pushed for time. Sometimes I eat separately from the rest of the family if I am going to the gym in the evenings so this is for 1 person, if my husband is eating with me I would cook 3 times the values below as he likes a big portion!  I save some cooked rice from dinner the night before and the rest is just chucked in!

Total Pro-Points for this recipe is  11.

Ingredients: 
165g cooked white rice - 6pp
70g cooked chopped chicken breast - 2pp
1 medium egg - 2 pp
1tp seasame oil - 1 pp
Light Soy sauce - 0pp
Chopped spring onion - 0pp
Spray of fry light oil - 0pp

Method:
Crack the egg into a mug or bowl and whisk up lightly. Spray the pan with fry-light and tip the egg in to make a kind of omelette. When the egg is cooked tip out onto a plate.

Tip the rice, chicken and spring onion into the pan and stir fry until warm, add the sesame oil and a few squirts of soy sauce.

Chop the omelette up and add to the pan. Serve and eat immediately.