Sweet Potato Taco Fries 10SP per serving

Ingredients

Taco Spice Mix

1/2 tsp chilli powder
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne chilli powder
1/2 tsp garlic powder
1 tsp dried oregano

Mince - 5SP

200g less than 5% fat minced beef
1 small red onions, finely chopped
1/2 tin chopped tomatoes
1 beef stock cube

Chips - 12SP
160g Oven Bake Frozen Sweet Potatoes
20g cheddar cheese

Taco Sauce - 5SP (makes 5 portions)

3 tablespoons of light mayo
1 tablespoons of fat free natural yogurt
2 tablespoons ketchup
1/2 tsp cayenne chilli pepper
1 tsp minced garlic
2 tablespoon water

Method

Mix all the seasoning together and set aside

Place the chips in the oven at 200 degrees Celsius for approx 20 mins

Finely dice the onion and cook on a med heat until beginning to soften then add the mince and brown

Add the taco seasoning, beef stock cube and tomatoes and simmer gently. Add water to loosen if necessary

Combine the ingredients for the sauce

Assemble the dish with a layer of chips,  a layer of meat, Cheese then sauce

Wholemeal Tortilla Wraps - 3 ProPoints, Serves 16

Ingredients 

4 cup of wholemeal flour
1 cup warm water
1/4 tsp baking powder
Pinch of salt

Method 
Sift the flour, salt and baking powder together in a bowl
Gradually add the warm water until it all comes together in a soft dough
Split the dough into 16 pieces, cover and allow to rest for 20 mins
Roll the balls out into thin discs and cook on a dry frying pan until the top side begins to bubble, turn and repeat the process on the other side

Skinny Beef Lasagne - 7 PropPoints per Serving; Serves 3

This is adapted from The Hairy Bikers Diet Cook Book

I left out the stock, wine and flour in the meat sauce and you wouldn't even notice!

This is a time consuming creation but I think worth your while.

Ingredients 
1 large leek
1 medium onion
1 medium carrot, grated
300g lean mince beef
1 garlic clove peeled and crushed
400g tinned tomatoes
1 tbsp tomato paste
1 tsp oregano
1 tsp basil
2 bay leafs
142ml skimmed milk
2 tbsp corn flour
50g low fat chddar cheese, grated
Salt and Pepper

Method:

1. Trim the leeks till they fit the dish you are using.  Cut them length ways through to the middle and open them out into 'sheets'.  Take the inner leaves from the center and finely chop them.  When you have separated the larger leaves, which will be your 'lasagne' sheets. Finely chop half the onion and cut the other half into wedges 
2. Cook the mince beef in a non-stick frying pan until beginning to brown, then add the leeks and onions.  Cook for a further five mins, or until the mixture looks dry.  Add the carrots and cook for a further two mins, followed by the garlic, herbs, one bay leaf, tomato paste and tomatoes. Allow to simmer until the sauce thickens. 
3. While the mince is cooking put the onion wedges, bay leaf and some pepper into a pan.  Mix two tablespoons of milk with the corn flour and add the remainder of the milk to the pan with the onions.  Allow to simmer gently for a couple of mins and then remove from the heat and allow it to infuse. 
4. Half fill a pot with boiling water and put your 'lasagne' sheets in to blanch for about five mins, until tender.  Remove and run under cold water to stop the cooking process and lay out on a clean towel to dry. 
5. Preheat the oven to 200 degrees. Remove the onion and bay leaf from the milk and mix in the cornflour mixture, stiring over a low heat until the sauce thickens.  Loosen with some water if necessary 
6. Allow all the components to cool. Then assemble as you would a normal lasagne. 
7. Bake for about 30 mins or until the cheese is golden and bubbling 

Slow Cooked Mozerella Stuffed Meatballs, Serves 3, 9 ProPoints per Serving

This recipe is using the Aldi Lighter mozzarella cheese which is 1 propoint per 30g.  If you are using another cheese please adjust the points

Ingredients

30g lean minced beef
Tbspoon tomato paste
Tsp basil
Salt and Pepper
30g Aldi Light Mozerella, diced into 15 pieces
1 white onion, finely diced
1 garlic clove crushed
1 can 400g tomatoes
Tsp basil
Tsp oregano
Salt & Pepper
150g Pasta

Method

Roll the mince into balls, press the cheese into the middle and fold the meat over itself

In a frying pan on a med heat, dry fry the onion until soften, add the garlic and fry for one min, add the tomatoes, herbs and seasoning

Add to the Slow Cooker and arrange the meatballs evenly spaced in the sauce.

Cook on high for 4 hours

Cook pasta according to package instructions and toss in the sauce and serve

Slow cooked Pork Goulash and Brown Rice - Serves 2; 9 ProPoints

This is a slow cooker recipe. It's easy and quick to prepare and the perfect comfort food!

Ingredients

200g pork fillet
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red onion, thinly sliced
1 garlic clove, crushed
1 red chilli, finely sliced
1 tbspoon paprika
4 tbspoon red wine vinegar
400g tinned tomato
1 tsp caraway seeds, ground
1 tsp oregano
Boiling water
Salt and pepper
100g brown rice

Method

1. Put all the ingredients, except the rice into the slow cooker

2. Cook on high for 6 hours

3. Cook rice according to packet instructions and serve

Spicy Prawns Nachos - 8 ProPoints per Serving serves 2

Ingredients 

2 Tortilla wraps - the wraps I have used are 5 ProPoints each, if you are using WW ones, reduce to 3 ProPoints each and reduce the overall propoints accordingly 
1/2 tsp garlic salt
1/2 tsp paprika
1/2 tsp pepper
1 red pepper, grilled until blackened, skinned and chopped
1 onion, finely diced
1 garlic clove, minced
1 chili, deseeded and chopped
400g Passata
1/2 tsp oregano
Salt to taste
16 tiger prawns, peeled and uncooked
60g Aldi Every Day Essentials Light Mozzarella this cheese is 1 propoint per 30g, please adjust your points in accordance with the cheese you use
1 tsp olive oil

Method: 

1. Cut the toritlla wraps into triangles and season with the paprika, pepper and garlic salt 
2. Put on a tray and bake for about 5-10 mins at 180 degrees until they become golden and crispy. Set aside and allow to cool
3. Heat the oil in a pan on medium heat and begin to cook the onions until they soften. 
4. Add the chili and cook for a further 2 mins, then add the garlic and the passata and seasonings and cook on a low heat until the sauce begins to thicken 
5. Add the prawns and allow them to cook in the sauce 
6. Serve in a bowl with the nachos and mozzerella cheese on top 

Diet Coke Prawns 8 ProPoints Serves 1

This is a lovely Fake-away! You can really add as much veg as you like to this. Whatever you have in the fridge!

Ingredients
8 king prawns
40g brown rice, cooked and cooled
1/2 red and green pepper, cut into chunks
1/2 white onion, thickly sliced
1 garlic clove, crushed
1 tsp sesame oil
1/2 tbsp dark soy sauce
2 tbsp passata
1 tbsp tomato paste
1/2 tsp wostishire sauce
80 ml diet coke
50 ml chicken stock
1/2 tsp Chinese five spice
1/2 tsp chili flakes (or to taste)

Method

Place the diet coke, passata, Tomato paste, wostishire sauce,  soy sauce, stock, five spice and chili flakes in a pot and bring to a boil stirring.  Reduce and simmer

Heat 1/2 tsp oil in a pan and cook the prawns for about 3-4 mins and remove from the heat.

Heat the remaining oil in a pan and stir fry the veg, adding the crushed garlic for the last minute.

Add the rice and stir fry till warmed through and add the prawns

Toss all in the sauce and serve immediately

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

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

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

Thai Beef in a leaf - Serves 2

Ingredients 

250g Lean mince beef 

1 tsp grated ginger 

2 minced garlic cloves

1 chilli, finely diced 

1/2 red onion, finely sliced 

1 Baby Gem Lettuce, leaves separated and washed 

1 tbsp fish sauce

1 tbsp water

2 tsp Seasame Oil

2 tsp Sugar

1 tsp chilli powder

2 tbsp lime juice

Pepper

Method

Fry the chilli, garlic and ginger in a teaspoon of oil for 1 minute

Add the beef to the mixture and cook until browned 

In a bowl,combine fish sauce, sugar, remaining oil, water, chilli powder and like juice, whisking until sugar has dissolved 

Arrange the lettuce on each plate

Once beef is cooked, toss in the dressing and arrange over the leaves 

Pizza - Goats Cheese and Red Onion

Serves 1 - 7 ProPoints

This pizza can be made with any topping you like. The Mediterranean flat breads are 4 ProPoints each and I buy them in a pack of 5 from Aldi. The ProPoints above are for the toppings I have used but they can be swapped out for mozzarella  / feta whatever you like, just point it up 

Ingredients 

1 small Mediterranean Flat Bread 

1tbsp Tomato Ketchup/Purée 

1/2 Red onion, finely sliced

1/4 Sweet Red Pepper, finely sliced 

1 tomato l, deseeded and finely sliced 

40g goats cheese 

1/2 tsp oregano

Salt and Pepper 

Method

1. Spread the ketchup / purée over the base 

2. Top with the onion, tomato, pepper, goats cheese, oregano and season with salt and pepper

3. Bake in an oven for 15/20 mins at 180 degrees 

Spicy Chicken, Bacon and Avacado Salad

Serves 2 - 14 propoints per serving

Ingredients 

Salad

2 x boneless, skinless chicken breasts, diced 

1 tbsp Cajun Seasoning

2 x lean rashers, diced 

1 Avacado, pitted 

2 x Baby Gem Lettuce

Punnet cherry tomatoes, halved

1/2 cucumber, seeded and diced

1 tsp olive oil

Dressing

3 tbsp extra virgin olive oil 

1 tbsp balsamic vinegar

1 tsp honey

Salt & pepper 

Method

1. Heat tsp oil in pan and roll the diced chicken in the Cajun spices 

2. Cook chicken for 5-6 mins and add bacon. Continue cooking till bacon is crispy and chicken is cooked through

3. Meanwhile, make the dressing by whisking all the ingredients together.

4. Add the lettuce to the bowl and Drizzel over half the dressing and toss

5. Add the remaining vegetables and toss with the lettuce and dressing

6. Put the salad on a plate and top with the chicken, bacon and add 1/2 te Avacado to each plate by scooping te flesh out with a teaspoon

7. Serve with remainder dressing on the side

Thai Sweet Chilli Salmon with Baked Potato and Salsa - 1 Syn & 1HA per Person

This is a lovely filling dinner that's colourful and easy to make

Ingredients
2 salmon darnes
2 medium potatoes
2 tbsp thai sweet chili sauce
30g cheddar cheese

The salsa
2 tomatoes, finley diced
2 scallions, finely chopped
1/2 Red chilli
1/4 cucumber, deseeded and finely sliced
Salt & Pepper

Method

1. Heat the oven to 180 degrees. To speed up the baking I always bake my potatoes for 14 mins in the microwave first. Make sure you pierce them before zapping them. When you zap them, wrap them in tinfoil and put on a tray

2. While the potatoes are being microwaved, spoon over 1 tbsp of sweet chili sauce on to each salmon darne and wrap in tinfoil

3. Put the salmon and potatoes into the oven for 20 mins

4. Meanwhile, place the salsa ingredients into a bowl with salt and pepper and put in the fridge until ready to serve

5. Top the potato with grated cheese and the salsa and serve with a side of salad leaves. I have used raw spinach

Skinny Fishermans Pie

This serves 2 and is delicious!!!

Ingredients

400g mixed seafood -I used cod, salmon and smoked haddock
8 King Prawns, uncooked
400g tub quark
1/4 pint veg stock
1tsp tarragon
2 medium potatoes, finely sliced
1 onion finely chopped
1 clove garlic grated
Salt & Pepper
Frylight

You may also add cheese but if you do add 6 syns for the whole dish
4 tbsp dried parmessan cheese

Method

1. Boil the potatoes with salt and pepper until they become soft

2. Heat the frylight in a pan on a medium heat and sauté the onion until it begins to soften

3. Add the garlic and tarragon amd fry for another 2 mins

4. Add the fish and cook for 5 mins

5. While the fish is cooking, and the stock and quark to a pan and combine

6. Add the prawns and the sauce to the fish mix

7. Place one layer of potato in an oven proof dish and add the fish mix and top with rest of the potato

8. Cook for 30 mins at 180 degrees

9.  After 25 mins top with cheese if using

Chicken Salad - 1 Syn

This is a lovely salad. It's fresh and crunchy and kind of helps take the goo off for a Cesar salad.

Ingredients - Serves 1

Chicken breast, skinless, cooked and diced
1 slice of bacon, fat removed, cooked and diced
1 head of baby gem lettuce, leaves pulled apart and washed
1 scallion, finely chopped
10 cherry tomatoes, halved
1/2 red pepper, diced
1 tsp of light mayo
1 tbsp of fat free natural yogurt
Salt & Pepper

Method

1. Add all the chopped ingredients, except the lettuce, to a bowl
2. Mix the mayo, salt & pepper and yogurt together and toss with the chopped ingredients
3. Arrange the lettuce leaves on a plate and top with salad mixture
4. Serve immediately

If I am taking this for my lunch I always keep the lettuce leaves separate until I am ready to eat. It helps avoid the leaves going soggy.

Honey & Ginger Duck Stir Fry - 4 Syns

Serves 2

This was a super tasty dish that was fresh and filling. It looks really big and colourful on the plate.  It can be a bit difficult / time consuming removing the skin of the duck so may be best to ask your butcher to do it! I found that out the hard way and currently have hacked up fingers from the job...

Ingredients:
2 x Duck Breast (skin removed), diced
1 x Orange / Yellow Pepper, diced
1 x Red Pepper, diced
2 x Scallion, finely sliced
1 inch piece of ginger, half cut into thin strips / half grated
1 clove garlic crushed
1 Pak Choi, sliced
Nest of thin egg noodles
Salt & Pepper
1/2 tsp Cayene Pepper
1/2 Chilli (optional)
Fry Light
 
Sauce
2 tbs Light Soy
1 tbs Honey
1 tbs Sweet Chili Sauce
1 tbs Plum Sauce
125 ml Chicken Stock
Grated ginger (from above)

 

Method

 

Prepare all the veg before starting to cook.  Keep the sliced scallion and the green tops of the pak choi aside until just before serving.

 

1.     Season the duck with the salt, pepper and cayenne pepper.  Rub it all over the meat and stir fry over a hot heat with Fry light.  If the meat begins to stick, add a splash of water.  Once the duck is cooked, remove from the pan and set aside to rest.

2.     In a pan add the stock, grated ginger, soy sauce, honey, plum sauce and sweet chilli sauce and cook on a high heat.  Keep stirring for about 2 – 3 minutes until the sauce begins to thicken. Reduce the heat and allow to simmer while stir frying the veg.

3.     Put the noodles on to cook, as per the packet instructions, strain and set aside.

4.     Spray a wok with Fry light and add all the veg, except the scallions and green tops of the pak choi.  Stir fry to your liking, I personally like my veg quite crunchy so only stir fry for approx. 2 mins.

5.     Add the meat, noodles and sauce to the veg and cook for about 1 – 2 mins, adding in the scallion and green pak choi 1 min before serving.