General Chat

POTATO AND ONION LAYER 3 points per serving 11 points per recipe 240 calories per serving serves 4 1kg (2lb 4 oz) potatoes, peeled and cut into slices 5mm thick 1 large onion, sliced 300ml veg stock made with stock cube and hot water 1 preheat oven to 4/180/350 2. place half the potatoes in a non stick shallow ovenproof dish. no oil required 3. add the onions and top with rest of potato. 4. pour over the hot stock and cover with a lid or cooking foil 5. bake in oven for 1 hour 6. remove lid or foil and pour away most of the stock...use a slotted spoon to help you keep the potatoes in place 7. turn oven up to 9/240/475 and return dish to oven for 1/2 hour to finish cooking and brown the top...

you fancy some puddings too??????? lolol

MINI PAVLOVA 3 points per serving 175 calories per serving serves 1 1 mini meringue nest 1 scoop WW ice cream 1 fresh peach slice Fill meringue with ice cream and top with peach slice!!

INSTANT CHOCOLATE CHEESECAKE 1 1/2 points per cheescake 10 1/2 total points per recipe 65 calories per serving 8 cheesecakes 2 teaspoons light philadelphia soft cheese 6 teaspoons low fat fromage frais 8 jaffa cakes 1 treat size cadbury's flake 1. mix the soft cheese with the fromage frais. 2. spread a teaspoon of this cheese mixture over the chocolate side of each jaffa cake. 3. crumble the flake on top and serve

BARBEQUE SPARE RIBS 2 points per serving 7 1/2 points per recipe 130 calories per serving serves 4 450 g pork spare ribs (4 ribs) 2 tablespoons tomato ketchup 2 tablespoons clear honey 2 tablespoons soy sauce 1. trim any fat from the outside of the ribs 2. in a shallow ovenproof dish mix together the tomato ketchup, honey and soy sauce. 3. add the ribs and spoon the marinade over them, covering them well. 4. put dish in fridge and let ribs marinate for at least an hour. 5. preheat oven to 1/140/275 6. bake the ribs uncovered in the oven for 1 hour and turn once during this time. if you want to hot things up you can add 1/4 teaspoon chilli powder to the marinade.. dont serve the marinade that is left after cooking. it contains the fat thas oozed out of the ribs!

CREAMY GARLIC MUSHROOMS 1/2 point per serving 2 1/2 points per recipe 55 calories per serving serves 4 4 large flat mushrooms, wiped 100g low fat soft cheese 2 garlic cloves, crushed or finely chopped 1 tablespoon chopped fresh parsley 2-3 teaspoons skimmed milk salt and pepper 1. trim the mushrooms stalks, arrange mushrooms stalk side down on large microwaveable plate. micro on high for 3 minutes. 2. preheat grill. 3. put soft cheese into mixing bowl and add garlic, parsley and milk. beat till smooth and creamy. 4. turn mushrooms over and divide the soft cheese mix between them. level off the surface and season. grill till lightly browned and bubbling. serve immediately. alternative to micro - poach mushrooms in a little stock or water in a large frying pan for 4-5 minutes. drain well then follow as above from step 2. afraid book dont say what wattage the microwave oven is..so hopefully you would be able to adapt to rough idea per your wattage

CHICKEN AND BANANA WRAPS 4 points per serving 17 points per recipe 310 calories per serving serves 4 4 medium skinless, boneless chicken breasts 4 small bananas 8 x 98% fat free turkey rashers low fat cooking spray salt and pepper 1. preheat oven to 4/180/350 2. flatten chicken breats with rolling pin till thin. 3. place a peeled banana on top of each flattened chicken breast then roll up. wrap two turkey rashers round each one and secure with cocktail sticks. 4. spray 4 large squares of foil with low fat cooking spray and place a wrapped chicken piece on top of each one. wrpa foil round to make a loose parcel. 5. place on baking tray and cook in oven for 30-40 minutes or till chicken is done. (juices should run clear) another option is ready to eat dried apricots...3 per chicken breast and points per serving would be 3 1/2

GAMMON IN RAISIN SAUCE 4 points per serving 17 points per recipe 260 calories per serving serves 4 500g smoked gammon steaks low fat cooking spray 1 onion chopped finely 2 tablespoons raisins 8 thin strips of orange peel 300ml dry cider 1 tablespoon cornflour 150 ml fresh orange juice freshly ground black pepper 1. cut each gammon slice into four equal pieces and remove rind and fat. 2. spray large heavy based frying pan with low fat cooking spray and heat for few mins. add gammon pieces searing them on both sides. 3. add onion, rasins, orange peel and cider. heat then cover and simmer for 25-30 minutes. 4. blend cornflour into orange juice. lift gammon from pan and keep warm. stir orange juice mixture into pan and heat till thickened. bubble for a few minutes then season with pepper and serve with the gammon. unsweetened apple juic could be used instead of cider and the points remain the same.

ROOT AND ORANGE SOUP 0 points per serving 1/2 point per recipe 75 calories per serving serves 6 500g carrots, diced 1 small swede, diced 2 red onions, chopped 1 garlic clove, crushed 2 veg stock cubes, dissolved in 1 1/2 litres hot water 1 tablespoon tomato puree 1 tablespoon balsamic vinegar finely grated zest and juice of 1 orange 1 tablespoon chopped fresh parsley or chives salt and pepper 1. put carrots, swede, onions and garlic in pan. 2. add in stock, tomato puree and balsamic vinegar. stir well and bring to the boil. reduce hear to low and simmer gently for 15-20 mins, till veg is tender. 3. leave soup chunky or liquidise. stir in orange zest and juice with parsley or chives. 4. serve immediately.

WOW thanks again Jilly. Much appreciated and they sound delicious. Must go and cook dinner now, it's made me hungry looking at them all:)) Chrissie xx

lol you're very welcome Chrissie!! enjoy!!