Homemade Granola - 2 ProPoints per Serving, Serves 10

Ingredients 

120g Porridge oats
3 tspoons of Sweet Freedom
15g Pumpkin Seeds
15g Sunflower Seeds
15g Flaked Almonds

Method

1. Heat the sweet freedom in a pot until runny 
2. Combine the dry ingredients in a bowl and coat with the warm sweet freedom 
3. Lay on a baking tray lined with foil or parchment and bake for 12-15mins at 180 degrees in a fan oven until golden.  Toss half way through cooking time 

Baked Oats - Free on Filling and Healthy / 3ProPoints per serving

Ingredients 

40g porridge oats - I used the really finely ground ones 

1 egg beaten 

50ml skimmed milk 

1/2 tsp vanilla essence 

Method

1. Combine all the ingredients in a bowl 
2. Pour into cupcake holders 
3. Bake at 180 for about l5 mins 

This was the easiest recipe in the world.  They are really lovely too.  You could add all sorts of things to these for your breakfast or make them savoury by leaving out the vanilla essence and adding in some salt and cheese.  You could bulk these up with almonds, dried fruit, chocolate chips if your making them for kids.  Just make sure to adjust your points depending on what you add.  

Serve these with some fruit salad and you have a great breakfast on the go! 

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

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