Weight Watching Wife's Paella - 10 ProPoints per serving

I called this after myself because there are no peas in it, because I hate a pea. It's the one veg you've not got a snowballs chance in hell of getting me to eat!!!

Ingredients - Serves 2

80g Rice, you can use paella rice if you like, I used brown
12 tiger prawns
1 red pepper, grilled until blackened and skin removed and diced
1 clove garlic, crushed
2 tomatoes, chopped
1 white onion, diced
30g chorizo, diced
2 scallions, diced and divided between white and green

1/2 tsp paprika 

1/2 tsp saffron threads 

1/4 cup hot water
160ml chicken stock
1 tsp olive oil
1 tsp parsley
Pepper to season

Method

Heat the oil on med heat and sauté the onion and chorizo for about 5 mins, until onion starts to soften

Add the paprika, tomatoes, garlic, scallions and rice.  Cook for one min and coat the rice with the ingredients. Then add the stock and saffron water. Cook on low heat for 12 mins, or until stock is almost absorbed.

Add the prawns and cook for a further 3 mins.

Add the pepper and the Green end of scallion. Stir and ensure all liquid is absorbed an snd prawns are cooked.

Season with parsley and pepper

Salt & Chili Chicken with Stir Fried Rice and Veg - 11 Propoints per Serving

I can't claim that I made this, a lovely member on the weight watchers Facebook page shared it and I borrowed! It was an amazing Fake-away.  Really satisfied that itch for something naughty 

Ingredients (Serves 2)

Salt & Chili Chicken

2 chicken breasts, cut into strips
1/2 packet knoor in stand mash
1 tsp chili powder (or to taste)
2 tsp sea salt
1 beaten egg

Stir Fry

80g rice, cooked and cooled
2 tbspoon sweet chili sauce
1 tsp sesame oil
1 yellow pepper,  chopped
1 green pepper, chopped
1 white onion, chopped
1 red chili, finely sliced
1 garlic clove, finely diced

Method

Heat oven to 180 degrees

Combine the instant mash, chili powder and salt in a bowl.

Dip the chicken in the beaten egg and roll in the mash mixture, lay on a baking tray and cook in oven for 20 mins, or until chicken cooked through

Heat oil on high heat and add the onions and peppers. Cook to liking (I like my veg really really crunchy). Add the chili and garlic and cook for 2 mins more

Add sweet chili sauce and coat the veg.  Then add the rice and toss all together.

Serve the chicken on top of the rice and veg

Strawberries and Feta Cheese with Prawns and balsamic dressing - 8 ProPoints

Ingredients - serves 2

16 king prawns
12 Stawberries , quartered
Bag of mixed lettuce leaves, I use spinach and rocket
80g Feta Cheese
1/2 red onion sliced

Dressing

1 1/2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon shallots
Salt and Pepper

Method

Add the oil and vinegar together, whisk to emulsify then add the shallots and season

Add a 1/2 tablespoon of dressing to the quartered strawberries

Toss the remainder of the salad with the dressing and crumble over the cheese and top with the strawberries and prawns

Grilled Fillet of Hake with Avacado Sauce and Saffron scented couscous - 8 ProPoints per serving

Ingredients - serves 2

For the Fish
2 fillets of hake
Salt and Pepper

For the Cous Cous
60g couscous
120ml boiling water
Pinch Saffron

For the sauce
1/2 med avacado
1 jalapeño chili
1/2 white onion
3 cloves garlic
55g Quark
1/2 tsp oregano
Pinch cumin
1/4 cup water
1/2 lime juiced

Method

Heat the grill, prick the whole chili and place onto the tray with the onion and grill for 8 mins, until blackened.  Make sure to blacken both sides of the chili.

Place the whole peeled garlic cloves under the grill for 3 mins

Add the grilled chili (seeds removed), onion,garlic, diced avacado, quark, water, spices and salt and pepper to a blender or food processor and blend until smooth.

Place the seasoned hake under the grill skin side up and cook for 4 - 5 mins, turning half way.

In the meantime, soak the saffron in the boiling water until the water turns a golden  colour,  add cous cous and cover until all the water has been soaked up.

Serve the fish on a bed of the sauce surrounded by the Cous Cous and with a zero point side salad if desired

Chicken Enchilada Casserole 11 Propoints - serves 2

I made this cheesey deliciousness with wraps that were 5 Propoints. If you make them with the Weight Watcher wraps they would be 3 Propoints each, so adjust value accordingly

Ingredients

2 cooked chicken breasts, shredded
1 red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
1 clove of garlic, crushed
1 chili, seeds removed and diced (adjust amount according to preference)
1 tin tomatoes
2 tortilla wraps
30g finely grated cheese
1/2 tsp fajita spices
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
Salt
1 tsp oil

Method

Heat the oven to 180 degrees

Cook the onion on a medium heat until begins to soften

Add the peppers and chili and cook till softened - approx 5 mins

Add the spices and herbs and coat the veg, then add the tomatoes and garlic and bring to a boil

Reduce heat and allow to simmer and add the chicken

Season with salt and pepper

Lay 1 wrap in an oven proof dish, trim to fit if necessary, and top with the chicken and sauce, followed by another wrap and another layer of sauce and chicken.

Sprinkle the cheese over the top and bake in oven for 15-20 mins until the sauce is bubbling and the cheese is browning and melting

Eggs in Hell Fire - 6 ProPoints Serves 1

Ingredients 

200g Passata
1 clove garlic
1 tsp dried basil
1/2 tsp chili flakes
Salt & Pepper
1 Egg
1 Aldi Multigrain Slim

Method 

1. Heat the passata over a medium to high heat and add in the garlic, basil and chili flakes.  Season to taste. 
2. Once the sauce has come to a boil, it must be hot enough to poach an egg, add in the egg and cover until it is cooked to your liking 
3. Toast the bread 
4. Pour into a bowl and serve