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Weight Watchers Recipes: Garlic mushrooms

Jun 30

Posted by fitness trainer in Weight Loss | No Comments

Garlic mushrooms

SERVES: 4
CALORIES/ SERVING: 74
WW POINTS PER SERVING: 1
PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES

  • 225g (1oz) (8oz) baby button mushrooms, wiped
  • 225g (l1oz) (8oz) open cap mushrooms, wiped and sliced
  • 150g (5oz) shiitake mushrooms, wiped and halved
  • 1 tsp medium sherry
  • 1 tsp soy sauce
  • Fry Light garlic spray
  • for the topping
  • 25g (loz) fresh white breadcrumbs
  • 25g (1 oz) freshly grated Parmesan cheese

1 Preheat a large non-stick frying pan and spray with a little Fry Light garlic. Add the prepared mushrooms and stir-fry for 5 minutes.
2 Add the sherry and soy sauce to the pan, toss thoroughly and cook for a further 2-3 minutes.
3 Spoon the cooked mushrooms into four individual serving dishes.
4 For the topping, mix together the breadcrumbs and Parmesan and scatter over each dish. Spray the top of each one with a little Fry Light garlic and place under a medium hot grill for 3-4 minutes, until golden and crispy. Serve immediately.

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Weight Watchers Recipes: Fried carrots and green chillies

Jun 30

Posted by fitness trainer in Weight Loss | No Comments

Fried carrots and green chillies

SERVES: 4
CALORIES/SERVING: 59
WW POINTS PER SERVING: 1
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES

  • 450g (1lb) carrots, coarsely grated
  • 1 red onion, sliced
  • 2 small green chillies, sliced
  • pinch of stock powder
  • 1 tsp cumin seed
  • 1 tsp ground coriander
  • zest and juice of 1 lime

1 Using the coarse side of a cheese grater, grate the carrot into a large mixing bowl. Add the onion along with the remaining ingredients and mix well.
2 Preheat a wok or non-stick deep-sided frying pan. Add the carrot mixture and cook quickly over a high heat for 5-6 minutes, tossing well.
3 Serve hot as a vegetable accompaniment or cold as a spicy salad.

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Weight Watchers Recipes: Lamb chasseur

Jun 30

Posted by fitness trainer in Weight Loss | No Comments

Lamb chasseur

SERVES: 4
CALORIES/ SERVING: 328KCAL
WW POINTS PER SERVING: 6
PREPARATION TIME: 15 MINUTES
COOKING TIME: 40 MINUTES

Allow the meat to stand for 10 minutes after cooking. This aLlows the joint to relax and makes it easier to carve.

  • 450g (1 lb) leg of lamb, fat removed
  • 2 medium red onions, sliced
  • 2 garlic cloves, crushed
  • 150ml (1/4pint) vegetable stock
  • 1 tbsp plain flour
  • 150ml (1/4 pint) red wine
  • 1 X 400g can chopped tomatoes
  • 1 tbsp chopped fresh tarragon
  • 115g (4oz) button mushrooms
  • salt and freshly ground black pepper

1 Preheat the oven to 180C, 350F, Gas Mark 4.
2 Preheat a non-stick frying pan until very hot. Add the lamb and quickly brown on all sides, then transfer the meat to an earthenware dish.
3 Add the onions and garlic to the frying pan and cook until lightly coloured. Add 2-3 tbsps of stock and sprinkle the flour over. Cook briefly then gradually mix in the remaining stock, wine and chopped tomatoes. Bring to the boil and stir in the tarragon and mushrooms. Season with salt and black pepper. Pour the sauce over the lamb and cover with a lid.
4 Place in the oven and bake for 40 minutes until tender.
5 Before serving, scoop any fat from the top of the dish with a small ladle, then remove the meat from the sauce and place on a serving plate. Adjust the consistency of the sauce by
reducing in a saucepan over a high heat. Serve the lamb with the sauce.

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