Banana Pancakes

Banana PancakesThese flour-free pancakes make a delicious weekend breakfast and are an excellent way to use up over-ripe bananas.

Servings:    1

Pro Points:    4

Simple Start/Filling & Healthy:    0

Preparation time:     2 mins

Cooking time:    15mins

Ingredients

  • 1 ripe banana
  • 2 eggs
  • Spray oil
  • Raspberries or strawberries to serve

Method

  1. Mash the banana in a small mixing bowl.
  2. Add the eggs to the banana and whisk until the mixture is smooth.
  3. Heat a non-stick frying pan and spray with oil.
  4. Pour about 1/4 of the batter into the pan and cook over a very low heat for 2 minutes.
  5. Very carefully, turn the pancake over (the lack of flour means they will break up quite easily if you are heavy handed).  Cook for a further minute.
  6. Transfer the pancake to a warmed plate while you cook the remainder of the batter.
  7. Serve with the raspberries or strawberries.

Top tip:  Drizzle with 1tsp for 1pp or use a drizzle of honey as one of your daily treats if following Simple Start.

Tasty Egg Mayo Sandwich

I’m really not a fan of eggs which bugs me as they’re a great source of filling and healthy protein.  I think what I don’t like is the lack of flavour.  I’ve tried to combat this with my take on egg mayo and I think it works pretty well.  This could well be a new lunch staple for me!Tasty Egg Mayo Sandwich

Servings:    3

Pro Points:    5pp

Simple Start

/Filling & Healthy:    0pp

Preparation time:     10mins

Cooking time:    5mins + 10mins cooling time

Ingredients

  • 4 medium eggs
  • 6 cherry tomatoes, chopped
  • 4 spring onions, thinly sliced
  • Small bunch fresh chives, snipped
  • 2tbsp 0% fat Greek Yogurt
  • 6 slices Weight Watchers Danish Brown Bread

 

Method

  1. Bring a pan of water to the boil.  Add the eggs and boil for 5mins.
  2. Put the eggs into a bowl of cold water.  After 5mins change the water and leave for another 5 mins.
  3. Peel the eggs and place into a clean, dry bowl.  Chop the eggs into small pieces.
  4. Stir in the yogurt, tomatoes, spring onions and chives and season to taste.
  5. Sandwich the egg mixture and rocket between two slices of bread and enjoy.

 

 

Top tip: The bread could be substituted for pitta bread, bagel, crumpets or crispbreads (adjusting the points as necessary).

Chicken Tikka Masala

A tasty, points friendly version of a classic weekend takeaway dish.

Image courtesy of artur84/ FreeDigitalPhotos.net

Image courtesy of artur84/ FreeDigitalPhotos.net

Servings:    4/6

Pro Points:    9pp (at 4 servings)

                          6pp (at 6 servings)

                         + extra for rice

Filling & Healthy:    4pp (at 4 servings)

                                        3pp (at 6 servings)

Preparation time:     15mins

Cooking time:    50mins

Ingredients

  • Olive/vegetable oil or oil spray
  • 2 medium onions, roughly chopped
  • 2 red peppers, chopped into large chunks
  • 70g tikka masala curry paste
  • 4 medium, skinless chicken breasts (165g each), cut into bite-sized pieces
  • 400g chopped tomatoes
  • 2tbsp tomato puree
  • 400ml reduced fat coconut milk
  • Brown rice to serve

 

Method

  1. Heat the oil in a non-stick pan.  Add the onions and fry very gently over a low heat for approximately 15-20mins until golden brown (add a splash of water to prevent them sticking if required).
  2. Add the peppers and the curry paste and fry for 5mins to cook the spices.
  3. Add the chicken and stir well to coat it in the spices. Increase the heat and cook, stirring frequently, until the chicken is browned all over.
  4. Add the tomatoes, tomato puree and 100ml water.  Bring to the boil then reduce the heat and simmer for 15mins until the chicken is cooked through.
  5. Stir in the coconut milk and heat through.
  6. Serve with boiled brown rice.

 

Top tip 1: For a spicier dish, add a tsp of medium curry powder with the tomatoes. 

Top tip 2: For a slightly thicker sauce, add 1tbsp corn flour mixed with a splash of water with the coconut milk.  This will add 1pp on Filling & Healthy at 4 servings.  The Pro Points values for all other serving sizes remain the same.

Spaghetti Bolognaise

Put a twist on this classic by using pork, chicken or turkey mince.  I like to use a beef stock cube to add richness to the sauce but you could match the stock to your choice of mince if you prefer.

Servings:    4Spaghetti Bolognaise

Pro Points:    Chicken [3]

                        Beef [4]

                          Pork [5]

                          Turkey [3]

                         + extra for spaghetti

Simple Start:    0

Preparation time:     10mins

Cooking time:    40mins

Ingredients

  • Olive/vegetable oil or oil spray
  • 1 large or 2 small onions, roughly chopped
  • 4 cloves garlic, crushed
  • 500g of your choice of chicken mince, extra lean beef mince, extra lean pork mince, or turkey breast mince
  • 400g chopped tomatoes
  • 400g passata
  • Beef stock cube, made up with 100ml of hot water
  • 200g mushrooms, sliced thickly
  • 2tbsp dried mixed herbs
  • Salt & pepper
  • Spaghetti to serve

 

Method

  1. Heat the oil in a non-stick pan.  Add the onions and garlic and fry gently over a medium/low heat for approximately 5mins until softened.
  2. Add your choice of mince.  Increase the heat slightly and fry until browned.
  3. Add the tomatoes, passata, stock and mixed herbs and stir well.
  4. Bring up to the boil.  Stir in the mushrooms then reduce the heat and simmer for 20-25min until the mushrooms are cooked through.
  5. Season to taste and serve with cooked pasta.

 

Top tip: Add some chopped mixed peppers and extra tinned tomatoes or passata to make this go even further (and reduce the points per serving if you are counting Pro Points).  E.g. If using chicken mince and adding 3 peppers, you are able to get 6 servings at 2pp each (excluding pasta).