Shaksuka

A flavoursome dish that works for any time of the shaksukaday.

Serves: 2

Smart Points: 8

No Count (substitute the flatbread for Weight Watchers pitta bread)

Cooking time: 2 mins prep

10 mins cooking

Ingredients

  • 1tsp rapeseed oil
  • 1 medium onion, roughly chopped
  • 1/4tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 pinch chilli flakes
  • 1tbsp tomato puree
  • 400g tinned, chopped tomatoes
  • 4 handfuls of spinach
  • 4 medium eggs
  • 2 individual seeded flatbread

 

Method

  1. Heat the oil in a large non-stick frying pan over a medium heat.  Add the onions and cook for 2-3mins until softened and beginning to brown.
  2. Add the cumin, smoked paprika, chilli flakes and tomato purree.  Stir and cook for another 1 minute.
  3. Add the tinned tomatoes and spinach and stir well until the spinach has wilted.
  4. Make 4 holes in the mixture and tip an egg into each one.
  5. Cover and cook for approximately 3 minutes until the whites of the eggs are cooked but the yolks are still runny.
  6. Serve with the toasted flatbread.

 

KISS: Banana Protein Pancake

7 Smart Pointsbanana-protein-pancake

  • Heat a drop of oil in a frying pan on a very low heat.
  • Mash 2/3 of a banana in a bowl.
  • Mix in 1/2 tbsp of chocolate flavour protein powder.
  • Beat in 1 egg.
  • Pour mixture into frying pan and cover the pan.
  • Fry for about 3 minutes until just set.
  • Carefully turn over and fry, covered, for another 1-2minutes.
  • Serve scattered with 3 chopped pecans, the rest of the banana and drizzled with 1 tsp of maple syrup.

Easy Red Lentil Soup

An easy to make soup that’s perfect for autumn

Servings:    6

Smart Points:    2

No Count

Cooking time:    5mins prep + 30mins cooking

Ingredients

  • 1tsp healthy oil
  • 2 medium onions, finely chopped
  • 250g carrots, finely chopped
  • 110g red lentils
  • 3 vegetable stock cubes made up with 1.7l boiling water
  • salt & pepper

Method

  1. Heat the oil in a large saucepan. Add the onion and carrot and cook gently until soft, without browning.
  2. Add the stock and the lentils.  Cover and simmer for 30 minutes.
  3. When the lentils and vegetables are tender, blend until smooth.
  4. Reheat.  Season to taste and serve.

Minestrone Soup

A filling yet summery soup.Minestrone Soup

Servings:    4

Smart Points:    4

No Count   (if made with wholemeal pasta.  If made using white pasta, allow 1SP/serving)

Cooking time:    10mins prep + 35mins cooking

Ingredients

  • 1tsp healthy oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 cloves garlic, crushed
  • 1 leek, sliced
  • 1 small potato, diced
  • 400g tin chopped tomatoes
  • 1tbsp tomato puree
  • 1 vegetable stock cube made up with 600ml boiling water
  • 2tsp dried thyme
  • 1 bay leaf
  • 30g soup pasta or macaroni
  • 200g tin baked beans
  • salt & pepper

Method

  1. Heat the oil in a large saucepan. Add the onion, carrot and garlic and cook gently until soft, without browning.
  2. Add the leek and potato and cook gently for 5 mins.  Add a splash of stock if the vegetables begin to stick to the bottom of the saucepan.
  3. Add the tomatoes, tomato puree, stock, thyme and bay leaf.  Bring to the boil, cover and simmer for 20mins.
  4. Add the pasta and baked beans then simmer for a further 10mins until the pasta is just cooked.
  5. Season to taste, then serve.

Top Tip: Sprinkle with a tablespoon of freshly grated Parmesan before serving for an extra 2SP per serving (dish will no longer be vegan). 

Ratatouille with Chicken

A tasty, versatile sauce that makes and excellent accompaniment to pasta, rice or potatoes.

I served mine with 60g wholewheat pasta twists for an extra 6pp.

I served mine with 60g wholewheat pasta twists for an extra 6 Pro Points.

Servings:    6

Pro Points:    2

Filling & Healthy:    0 (if using oil from your daily allowance)

Cooking time:    40 minutes

Ingredients

  • 4tsp healthy oil
  • 1 red onion, roughly chopped
  • 1 aubergine, cut into large chunks
  • 1 large courgette, cut into thick semi-circles
  • 1 red and 1 yellow pepper, cut into large chunks
  • large handful of cherry tomatoes, halved
  • 1tsp chilli flakes
  • 1tbsp mixed herbs
  • 5 cloves garlic, 3 unpeeled, 2 peeled and finely chopped
  • 2 medium (165g each) chicken breasts
  • 2x 400g cans chopped tomatoes
  • 2ooml chicken stock made with 1 stock cube
  • 2 tbsp tomato puree
  • large bunch fresh basil, torn roughly

 

Method

  1. Preheat the oven to 200c/fan 180/Gas Mark 6.
  2. Put all of the chopped vegetables into a large roasting tin.  Lightly crush the 3 unpeeled cloves of garlic under a large flat knife or using the heel of your hand and add to the tin.
  3. Drizzle 4tsp of the oil over the vegetables and sprinkle with the mixed herbs, chilli flakes and a good pinch of salt and pepper.  Toss the vegetables well until they are all coated with the oil and seasoning.
  4. Lie the chicken breasts on top of the vegtables and put the tin into the oven to roast for 30mins (after 15mins, toss the vegetables again).
  5. Meanwhile, heat the remaining oil in a large pan over a med/low heat.  Add the chopped garlic and gently stir fry to 1min.
  6. Add the tinned tomatoes, tomato puree and stock to the garlic and bring to rapid simmer for 3mins before adding the chopped basil.
  7. When the vegtables are soft and the chicken is cooked through, chop the chicken into bitesize pieces before adding the whole lot, including any roasting juices, to the tomatoe sauce.
  8. Bring the sauce to a rapid simmer for a few minutes.  Check the seasoning and serve.

Top Tip: Leave out the chicken and use vegetable stock to make this a 0 Pro Points, vegan/vegetarian dish. 

Asian Quinoa Stir-Fry

I made this Asian Quinoa Stir-Fry tonight for dinner for myself and my sister from the January 2015 edition of the BBC Good Food magazine. Asian Quinoa Stir Fry

It’s a vegan-friendly, wheat-free recipe and came in at 7pp on the Weight Watchers Plan.

It was simple to prepare, really tasty and felt incredibly healthy to eat.  The only change I’d make if cooking it again would be that I’d use less liquid than it states in the recipe as mine turned out quite soupy.

Spicy Chicken, Tomato & Chickpea Soup

An incredibly simple, tasty and filling soup.Spicy Chicken, Tomato & Chickpea Soup

Servings:    4

Pro Points:    7

Simple Start:    Yes

Filling & Healthy:    0

Cooking time:    1 hour 35 minutes

Ingredients

  • 1tsp healthy oil
  • 1 large onion, finely chopped
  • 2 medium (165g each) chicken breasts, cut into small cubes
  • 1/4tsp chilli powder
  • 1tsp ground turmeric
  • 1tsp ground cinnamon
  • 150g tomato puree
  • 1.5l vegetable stock made with 2 stock cubes
  • 410g can chickpeas, rinsed
  • 40g whole wheat pasta, broken into small pieces
  • 3tsp dried mint
  • Juice of 1/2 lemon
  • 2tbsp 0% fat natural yogurt

 

Method

  1. Heat the oil in a large saucepan. Add the onion then cover and cook gently until soft, without browning.
  2. Add the meat and brown well.
  3. Add the spices and tomato puree. Cook for 2 minutes, stirring frequently.
  4. Gradually add the stock over a period of 15 minutes in order to maintain a thick consistency. When all the stock is added, cover and simmer for 30-40 minutes, stirring occasionally.
  5. Add the chickpeas then simmer for a further 5 minutes.
  6. Stir in the pasta and simmer for 7 minutes.
  7. Add the mint and simmer for 1 minute more.
  8. Stir in the lemon juice and season to taste.
  9. Serve garnished with 1/2tbsp yogurt per person.