Sweet Potato Soup - Serves 4 (2 ProPoints)

Ingredients

150g sweet potato, peeled and diced 

2 carrots, peeled and diced

1 onion, diced 

1 garlic clove, crushed 

1 thumb sized piece of ginger, peeled and grated 

1 pint of chicken or veg stock

Salt and Pepper

1 tsp olive oil

Method

1. Heat the oil on a medium heat and sauté the onions until soft

2. Add the garlic and ginger and cook for 2 mins until fragrant 

3. Add the sweet potato and carrots and coat 

4. Add the stock and bring to a boil, then simme for 20 mins or until veg is tender 

5. Blitz until smooth and serve with weight watchers homemade bread for an additional 3 ProPoints 

Weight Watchers Soda Bread - 16 Servings (3 ProPoints)

I love soup, and I love homemade bread for dipping. This is clearly a higher points bread than your average sliced pan, but it's so simple and easy to make and is just lovely with a steaming hot bowl of no points soup! 

Ingredients 

375g plain flour (or wheat flour if you prefer) 

1 tsp baking powder

1 egg

284ml skimmed milk 

2 tsp sugar 

Pinch of sal

Method

1. Combine the flour, baking powder, sugar and salt in a bowl and make a well

2. Add a whisked egg to the well and slowly mix, gradually begin adding the milk 

3. Combine the wet and dry ingredients until a sticky dough is formed 

4. Transfer to a bread tin and bake for 25-30 mins at 170 degrees, or until a knife comes out clean

5. Allow to cool completely and slice into 16 slices 

Spicy Pork Tacos - Serves 2 (11PP)

This is a delicious taco Reciepe! I love the spiciness and it is a "fling in the oven and forget about it" kind of dish! It's 22 ProPoints in total and works out at 11 ProPoints per serving. The Old El Paso stand and stuff tacos are 3 ProPoints each. You could easily substitute the tacos for 120g of brown rice (uncooked weight) for the same ProPoints. 

Ingredients 

1 red pepper, thinly sliced

1 red onion, thinly sliced

2 garlic cloves, crushed 

1 red chilli, diced (adjust to your taste)

2 tsp Chipolate and paprika paste (this is zero points and is optional)

250ml chicken stock 

1 tsp dried basil

1 tsp dried oregano 

1 tsp paprika 

1 tsp fennel seeds 

1/2 tsp chilli powder (adjust to taste) 

1/2 tsp cayenne pepper 

1 tsp salt 

1 tsp pepper 

2 tsp olive oil

1 can tomatoes 

4 stand and stuff tacos

150g tenderloin pork, cut into pieces 

Method 

1. Heat the oven to 160 degrees 

2. Add all the spices, herbs, salt and pepper to a mortar and pestle and crush. Then add the spice mix to the pork, rubbing it in to the meat

3. Heat the oil on a medium heat and sauté the onions until soft. Add the pepper and cook for five mins, then add the garlic, chilli and paste and cook for a further 2 mins.

4. Add the meat and cook for 1 min, making sure everything is coated. Then add the tomatoes and stock. Simmer for 10 mins and transfer to an oven proof dish

5. Cover the mixture and cook on low for 1 and half hours.

6. Heat the tacos for 30 seconds in the microwave and add the mixture to them.

7. Serve with salad topping of your choice but make sure to add extra points if you include cheese and sour cream

Chicken in Hot Garlic Sauce with Stir Fried Brown Rice - Serves 2 (13 ProPoints)

Chicken or Beef in Hot Garlic Sauce is one of my favourite dishes to get as a take away.  This is a wonderful substitute that has half the calories! It is 13 ProPoints per serving. Its quick and easy to make and always makes me feel like I have gotten my hit! If you are serving it with beef, substitute the 170g of chicken thighs for 225g of sirlion thinly sliced and it is 12 ProPoints per serving. 

Always make sure your rice is cold before stir frying 

Ingredients 

1 tbspoon light soy sauce
1 tbspoon dark soy sauce
1 tbspoon sweet chili sauce
3 tbspoon white wine / rice vinegar
2 tspoon sesame oil
1 1/2 tspoon corn flour
200 ml boiling water
1 tbspoon water
4 garlic cloves finely diced
1 chili finely sliced (adjust depending on how hot you like it)
170g chicken thighs, boneless, skinless and thinly sliced
120g cold brown rice
Now add any veggies you like to stir fry, this is what I usually add 
1/2 red pepper, sliced
1/2 green pepper, sliced
1 onion, sliced
1 thumb sized piece of ginger, sliced
1 carrot, thinly sliced
Handful green beans, chopped

Method 

1. Add the light and dark soy sauce, sweet chili sauce, half teaspoon of sesame oil, white wine/rice vinegar to a jug and mix 
2. Mix the corn flour and water together in a separate container 
3. Heat half teaspoon of oil in a pan on a medium heat and add the garlic, stiring until fragrant (appox 30 seconds) then add the chili for a further 30 seconds 
4. Add the sauce mixture and bring to a boil 
5. Add the corn flour mix and stir constantly until thick then reduce the heat 
6. Gradually add the boiling water, allow the sauce to thicken and then loosen again until it reaches a consistency you want and allow to simmer 
7. In a wok, heat the rest of the oil and cook the chicken, then stir fry your veggies. I usually only stir fry for about 3/4 mins, or until the veggies are warm but still crispy
8. Add the rice and heat 
9. Add the sauce and stir through everything 
10. Serve and enjoy