Favourite Family Meals

Transcription

Favourite Family Meals
Simple and satisfying recipes for any day of the week
BLT DIP WITH POPPY SEED TORTILLA CHIPS
INGREDIENTS
5 medium flour tortilla(s)
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 rashers uncooked lean back bacon
190ml sour cream
60g low fat mayonnaise
3 Tbsp onion(s), finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp salt
1/4 tsp black pepper, freshly ground
135g tomato(es), fresh, diced
1 Tbsp tomato(es), fresh, diced, for garnish
Handful rocket, thinly shredded
1 Tbsp rocket, thinly shredded, for garnish
INSTRUCTIONS
To make chips, place oven rack in middle position. Preheat oven to Gas
Mark 6/200°C/ 400ºF. Line a large baking sheet with aluminum foil.
Brush one side of each tortilla with egg white and then sprinkle with
poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges.
Spread tortilla wedges onto prepared baking sheet. Bake on middle oven
rack until slightly golden and crisp, about 8 to 10 minutes; remove chips
to a wire rack to cool.
Meanwhile, to make dip, cook bacon in a large nonstick frying pan over
medium-low heat, turning occasionally, until lightly browned and crisp,
about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop
into small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar,
salt and pepper until blended.
Reserve 1 tablespoon of bacon for garnish. Add remaining bacon, 3/4
cup of tomato and 1/2 cup of rocket to sour cream mixture; stir until
combined. Transfer to a serving bowl; cover and refrigerate at least 15
minutes for flavours to blend
Our editorial team devoured
this dip in seconds. It truly tastes like a BLT
sandwich in a bowl.
And the chips are to die for.
ProPoints® Value: 5
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
To serve, garnish with remaining bacon, tomato and arugula. Serve with
tortilla chips.
NOTES
If you’d like to make the dip more than a few hours in advance, just leave
out the tomatoes until ready to serve because the may make the dip too
watery. The chips can be made several days ahead and stored in an airtight container. Sprinkle the chips with salt before baking, if desired.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and ProPoints are the registered trade marks of Weight Watchers International, Inc. and are used under licence by Weight Watchers UK Limited
and WeightWatchers.co.uk Limited.
ROASTED POTATO WEDGES
INGREDIENTS
2 medium sweet potato(es),
washed and patted dry
1 tsp olive oil
1/4 tsp salt
1/4 tsp dried rosemary, crushed
1 rosemary sprig, for garnish
(optional)
INSTRUCTIONS
Preheat oven to Gas Mark 7/220°C/ 425ºF. Cut each potato into
8 lengthwise wedges and place on a nonstick baking sheet. Drizzle
with oil; sprinkle with salt and dried rosemary.
Potatoes are the must-have accompaniment to steak.
We roasted sweet potatoes for a nutrient and colour
boost but you can substitute regular baking potatoes if
you prefer.
Servings: 4
Roast for 15 minutes; toss and roast until potatoes are tender, about
15 to 20 minutes more.
Spoon potato wedges onto a serving plate and garnish with fresh
rosemary.
THAI CHICKEN STIR-FRY
INGREDIENTS
1 Tbsp vegetable oil
450g uncooked boneless, skinless chicken
breast, chopped into 1/4-inch pieces
1 medium spring onion(s), sliced
1 medium garlic cloves(s),finely chopped
220g green snap beans, each sliced into 3 pieces
1 Tbsp fish sauce
1 tsp soy sauce
Here’s a super quick, super tasty stir-fry that tastes
authentically Thai. Serve with jasmine rice for the
complete Bangkok experience.
ProPoints® Value: 2.5
Servings: 4
1 tsp sugar
1/4 tsp Asian hot sauce, such as chili paste
15g basil, fresh, leaves,
INSTRUCTIONS
Place a large nonstick frying pan over medium-high heat; add oil and
swirl to coat pan. When hot, add chicken; sauté for 3 minutes.
Add spring onions and garlic; sauté until quite fragrant, about 2
minutes. Add green beans, fish sauce, soy sauce, sugar and chili paste;
sauté until green beans are crisp-tender, about 2 to 3 minutes. Add
basil and cook for 1 minute more.
BAKED POTATO SKINS WITH CREAMY SPINACH
AND BACON
Creamy spinach and salty
bacon makes these potatoes
a hit. Make a double batch
for your next party.
Servings: 6
INGREDIENTS
3 medium potato(es), baked,
sliced in half and cooled
5 sprays cooking spray
600g chopped frozen
spinach, thawed and
squeezed dry
1/4 tsp salt
110g light cream cheese, at
room temperature
3 slices cooked crisp
bacon, crumbled
1/4 tsp black pepper
INSTRUCTIONS
Preheat oven to Gas Mark 6/200°C/ 400ºF. Scoop out flesh of
potatoes, leaving about 1/4 of potato flesh in potato. (Reserve
remaining potato flesh for another use such as mashed potatoes).
Place potato halves on a baking sheet and coat with cooking
spray. Bake until lightly browned, about 15 minutes. While potato
skins bake, combine spinach, cream cheese, salt and pepper in a
medium bowl until well-blended.
Remove skins from oven and spoon 3 tablespoons of spinach
mixture into each potato half; bake until warmed through,
about 5 minutes more.
Remove skins from oven and top each half with about 1 tablespoon
of crumbled bacon.
NOTES:
To easily dry spinach, place thawed spinach in a clean kitchen towel
and squeeze out liquid over the sink, as though you were wringing
out a wet towel.
EGG AND BACON BREAKFAST BURRITOS
INGREDIENTS
5 sprays low fat cooking spray
1/8 tsp black pepper
3 large egg white(s)
3 Tbsp salsa, drained of excess
liquid before measuring
2 large egg(s)
2 rashers lean back bacon,
finely chopped
1/4 tsp dried oregano, crushed
1/8 tsp salt
NOTES
For a breakfast on the go, fill a toasted wholemeal pitta half with
the scrambled egg mixture, sour cream and avocado.
2 medium tortilla (s)
4 Tbsp sour cream
1/8 medium avocado, ripe,
cut into 2 wedges
INSTRUCTIONS
Preheat oven to Gas Mark 6/200°C/ 400ºF. Coat a small baking
sheet with cooking spray. Coat a large frying pan with cooking
spray and heat over medium-low heat.
In a large bowl, beat egg whites and eggs. Add bacon, oregano,
salt, pepper and salsa; stir well.
Pour egg mixture into prepared frying pan; increase heat to medium.
Let eggs partially set and then scramble using a spatula. When eggs
are set but still slightly glossy, remove from heat.
Spoon half of egg mixture into centre of each tortilla. Roll tortilla to
conceal filling, making sure to fold in ends. Place burritos, seam-side
down, on prepared baking sheet. Bake until burritos are very hot,
about 5 minutes. Remove from oven and serve each burrito with 1
tablespoon of sour cream and 1 slice of avocado.
Bacon and scrambled eggs are rolled up
in tortillas, baked and then topped with
sour cream and avocado.
Servings: 2
LEMON-LIME COOKIE CRISPS
These ultra-thin cookies are super crunchy
and flavourful. Swap orange zest for the
lemon or lime if you prefer.
INGREDIENTS
3 1/3 Tbsp unsalted
butter, softened
110g white sugar
Servings: 10
30g plain flour
1/2 tsp vanilla extract
2 tsp lemon zest, finely
chopped
2 tsp lime zest, finely
chopped
INSTRUCTIONS
Preheat oven to Gas Mark 4/180°C/ 350°F. Place parchment
paper on 2 baking trays.
Using an electric mixer, cream butter and sugar in a medium bowl
until light and fluffy. Add egg white and stir until just blended. Sift
flour over butter mixture and mix with a spoon; fold in vanilla.
Remove half of batter and place in a medium bowl; set aside. Fold
lemon zest into one bowl and lime zest into other bowl.
Drop heaping teaspoons of batter onto prepared baking trays
leaving at least 3-inches between each cookie. When baking tray is
full, flatten out cookies with back of a spoon so cookies look almost
translucent and measure about 3-inches across.
Bake until edges start to brown, about 4 to 5 minutes. Remove from
oven and quickly transfer cookies to a cooling rack using a thin
metal spatula.
SLOW COOKER LASAGNE STEW
INGREDIENTS
450g extra lean mince
beef, raw
425g passata
sauce
1 small onion(s),
chopped
1 tsp salt
1 medium garlic
clove(s), minced
2 x 400g cans canned
chopped tomatoes
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red
chilli flakes, optional
160g light mozzarella
cheese, shredded,
divided
6 sheets dry lasagne
no-cook
50g grated Parmesan
cheese.
240g ricotta
cheese
INSTRUCTIONS
Heat a large nonstick frying pan
over medium-high heat. Add
beef, onion and garlic, and cook,
stirring frequently and breaking
up meat with a wooden spoon
as it cooks, about 5 to 7 minutes.
Stir in crushed tomatoes, tomato
passata, salt, oregano, basil and
crushed chilli flakes; simmer
5 minutes to allow flavors to
blend.
Meanwhile, in a medium
bowl, stir together ricotta cheese
and 110g of mozzarella cheese.
Spoon 1/3 of beef mixture into
a slow cooker. Break
3 lasagne sheets in half and
arrange over beef mixture; top
with half of ricotta mixture.
Repeat with another layer and
finish with remaining 1/3 of beef
mixture.
Cover slow cooker and cook
on low setting for 4 to 6 hours.
Remove cover; turn off heat and
season to taste, if desired.
cheese and Parmesan cheese;
sprinkle over beef mixture.
Cover and set aside until cheese
melts and lasagna firms up,
about 10 minutes.
Our kids love
this recipe and we love
that it cooks while
we’re not home.
NOTES
To boost your vegetable intake,
add 2 cups of sliced mushrooms
to the beef mixture.
Servings: 6
In a small bowl, combine
remaining mozzarella
RIGATONI WITH CREAMY SAUSAGE SAUCE
INGREDIENTS
360ml skimmed milk
225g uncooked rigatoni
140g frozen green peas,
petite variety
1/8 tsp salt
225g raw low fat sausage,
removed from casings
225g mushrooms,
1 Tbsp minced garlic
1/2 tsp salt, or more to taste
1/4 tsp black pepper, freshly ground
170g roasted red peppers,
water-packed, sliced
2 Tbsp plain flour
50g spring onion (s), sliced
3 Tbsp grated Parmesan cheese
INSTRUCTIONS
Bring a large pot of lightly salted water to
a boil. Add pasta to boiling water and cook
according to package directions.
Meanwhile, in a large nonstick frying pan, cook
sausage stirring and breaking into chunks
with a wooden spoon, until browned, about 3
minutes; remove to a bowl. Add mushrooms
to pan and sauté until browned and tender,
about 3 minutes. Stir in garlic and cook 30
seconds until fragrant.
Everyone loves this recipe: guys, gals and kids alike.
You get a big bowlful that’s jam-packed with sausage,
mushrooms and peppers.
Servings: 4
In a measuring cup, whisk together flour and
milk until smooth; stir into pan along with
peas, salt and black pepper. Bring sauce to a
boil; simmer until thickened and peas are
tender, about 3 minutes. Stir in sausage,
roasted peppers and spring onions; remove
from heat.
Drain pasta; return to pot. Add sausage sauce
and cheese; toss to coat. Transfer to a serving
bowl.
TERIYAKI TURKEY BURGERS
INGREDIENTS
560g turkey mince
1 Tbsp ginger root, fresh, finely
chopped
1 Tbsp minced garlic
1 tsp sesame oil
70g teriyaki sauce
25g spring onions(s), chopped
2 Tbsp coriander, fresh, finely
chopped
These sesame-teriyaki burgers are super
flavourful — even more so when topped
with grilled spring onions.
Servings: 4
5 sprays cooking spray
8 medium spring onions(s), root
ends trimmed
4 hamburger roll(s)
INSTRUCTIONS
Preheat a grill (or grill pan) to medium-high; cover to maintain heat
In a large bowl, combine turkey, ginger, garlic, sesame oil, teriyaki sauce,
chopped spring onions, coriander and egg white; mix
thoroughly with your hands or a spoon.
Make 4 burgers, about 3 1/2-inches across and 3/4-inches wide.
Place burgers on a nonstick baking tray; coat with cooking spray. Flip
burgers and coat other side with cooking spray.
Place burgers on heated grill (or grill pan) and cook, flipping once,
until fully cooked, about 5 to 7 minutes per side. A few minutes before
burgers are done, place whole spring onions on centre of grill and cook,
turning once, until bright green and charred, about 2 minutes.
Remove burgers and spring onions to a plate; lightly toast rolls on grill.
Serve each burger on a roll topped with 2 spring onions.
NOTES
Serve with mustard or extra teriyaki sauce (may affect ProPoins values).

Favourite Family Meals

Transcription

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