Parmesan & Thyme Veal with Red Coleslaw

I really enjoyed the veal in this recipe, I could live without the coleslaw as I am not a cabbage fan, next time I would add steamed vegetables, but overall it was very nice. Again this recipe came from the Feb 2012 Weight Watchers Magazine. 


SERVES 4 
Pro Points 7 


Ingredients 
1/3 cup (80g) Weight Watchers Mayonnaise 
2 tbs lemon juice 
300g white cabbage, thinly sliced 
200g red cabbage, thinly sliced
6 green shallots, thinly sliced
1 small red onion, thinly sliced
1/2 cup fresh flat leaf parsley leaves 
4 x 35g slices wholemeal bread (I used multigrain as it is what I had)  
1/2 cup (40g) finely grated parmesan cheese
2 tbs fresh thyme leaves (I added oregano & parsley as well) 
1 tbs Weight Watchers Canola Spread
4 x 125g lean veal leg steaks
Lemon wedges to serve

Method


Combine mayonnaise and lemon juice in a medium bowl. Add both cabbages, both onions and parsley leaves, mixing well until combined.


Preheat grill to high. Place bread, parmesan, thyme and canola spread in food processor and process until coarsely chopped. Preheat a large non stick frying pan over high heat. Cook veal on one for 1 - 2 minutes then transfer to a baking tray. Top with breadcrumb mixture and cook under the grill for 2 -3 minutes or until breadcrumbs are golden brown. 


Serve veal with coleslaw and lemon wedges.

Barbecued Chicken & Hokkien Salad

I seem to be stuck on the same magazine for my healthy meals at the moment! :) yet another recipe from Jan 2012 Weight Watchers Magazine. 


This meal had all the right ingredients, it was big! it was crunchy! but it just lacked something....I think if I make it again perhaps a zingier dressing...decide for your self :) 


SERVES:4 (looks like this is my lunch for the next 2 days lol) 
Pro Points 9

Ingredients
400g Hokkien noodles
1 medium red onion, thinly sliced
1 medium carrot, thinly sliced
1 medium red capsicum, thinly sliced
150g snow peas , thinly sliced 
150g wombok (Chinese cabbage), shredded
400g barbecued skinless chicken, shredded (I used the breast meat) 


Dressing
1 tablespoon sunflower oil
2 tablespoons sweet chilli sauce 
2 tablespoons fresh lemon juice 
1/4 cup fresh coriander leaves finely chopped


Method
Prepare the noodles following the packet instructions, or until tender. Rinse under cold water, then drain well. 


Place noodles, carrots, red onion, capsicum, snow peas, wombok and chicken in a large serving bowl and mix well to combine. drizzle  with dressing and mix to combine again


Serve sprinkled with coriander. 

Spinach Quiche

Day 3 of my healthy eating challenge for the 1 million kilo challenge :) Tonight we went an vegetarian option and this dish was really delicious! I recommend that you give it a try. 

There is half of this quiche left over so it will also do us for lunch tomorrow! cheap!

Again this recipe is straight out of the pages of Weight Watchers Magazine Jan 2012 

and any thing I have added to the recipe is marked in red

SERVES 4 

6 ProPoints 

Ingredients

2 tsp olive oil 

1 medium red onion, cut into rings

4 sheets filo pastry

200g baby spinach leaves

3/4 cup (90g) Bega So Extra Light Tasty Grated Cheese

5 eggs 

1/4 cup (60ml) skim milk 

Method 

Preheat oven to 180c or 160c fan forced. Heat oil in a small non stick frying pan over low heat. Add onion and cook stirring occasionally for 12 - 15 minutes or until soft. 

Meanwhile lightly spray a 20cm round spring form tin with oil to help prevent sticking. Lay one sheet of filo on a flat surface and lightly spray with oil. Top with another, turned on a 45 degree angle, and lightly spray with oil. Repeat layering with remaining filo at different angles. Gently ease pastry into prepared tin and fold the overhanging pastry back into the tin. Place on a baking tray. 

Place spinach in a heat proof bowl and cover with boiling water. Drain and rinse under cold water (I covered for 30 seconds and then scooped the spinach out and plunged it into iced water). Drain again and pat dry with paper towels. 

Arrange spinach, onion and cheese in pastry shell. Whisk eggs and milk in a medium bowl, then season with salt and freshly ground black pepper> Pour mixture over filling. Bake for 40 - 45 minutes until set and golden. Stand in tin for 5 minutes. Release sides, cut quiche and serve either hot or cold with a Greek salad. 

Chilli Prawn Pasta

Another dish for the 1 million kilo challenge which was really delicious! 
Taken from the Feb 2012 Weight Watchers Magazine 


10 Pro Points 
SERVES 4 - so we just halved the recipe, they were large serves as well 
any thing extra that I have added is in the recipe as red 

Ingredients 
240g dried fettuccine
1 tbs olive oil
400g peeled green prawns, tails intact
1 medium red onion, finely chopped 
1 long fresh red chilli, thinly sliced 
1 garlic clove crushed 
1/2 cup (65g) marinated red pepper strips, drained
400g can chopped tomatoes 
1/2 cup (75g) pitted Kalamatta olives in brine, drained
1/4 cup fresh basil leaves 
2 tablespoons chopped Italian flat leaf parsley 
1 tablespoon fresh oregano leaves 
1 tablespoon fresh thyme leaves


Method 
Cook fettuccine pasta in a large saucepan of boiled salted water following packet instructions, or until just tender, then drain well.


Meanwhile heat half the oil in a large non stick frying pan over high heat. Add the prawns in batches and cook for 2 - 3 minutes until cooked through. Remove from pan and set aside.


Heat remaining oil over medium heat then and add onion, garlic & chilli stirring for 2 = 3 minutes or until softened.


Add pepper strips and tomatoes and simmer for 10 - 15 minutes or until sauce had thickened. I thought the sauce was a little dry and added 4 tablespoons of water from the pasta pot. 


Return prawns to pot and add olives cook for a further 2 minutes until heated through. 


Remove from heat and stir through chopped herbs and serve. 

Weight Watchers Burger & Chips

Well here I am day 2 of my diet :) and so far the food has been great! except I was too busy to eat today so um I had fruit in the car on the way home... that's bad isn't it? oh well sometimes that's the way the cookie (low-fat) crumbles lol 


Tonight we had Weight Watchers burgers which were really really yummy! I did add a couple of things to the recipe but I have written them in red in case you want to leave them out. 

Serves 4 (we just halved this) 
POINTS per value Serve = 9


Ingredients 
4 small potatoes cut into wedges and micro-waved until tender
400g extra lean beef mince
1 1/2 tbs tomato pizza sauce
1 onion sliced into rings
1/2 onion finely diced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves 
2 tablespoons fresh flat leaf Italian parsley chopped 
4 medium bread rolls halved and toasted (didn't have any so we used bread)
handful of rocket leaves
2 tomatoes sliced 
4 weight watchers cheese slices 


Method
Preheat the oven to 220 
Place potato wedges in single layer on a non stick baking tray
give a quick spray with cooking oil and sprinkle with salt
Cook for 20 minutes until golden


Combine mince with pizza sauce, diced onion, thyme, oregano, parsley and salt and cracked pepper.
Coat a non stick frying pan with cooking spray and heat. Cook the onion until soft and remove and keep warm (I chucked it in with the meat patties) 
Recoat the frypan with a spray of oil and add the burger patties and cook for 2 - 3 minutes each side or until cooked to your liking


To Serve
Fill each toasted roll with a pattie 
top with a slice of cheese 
add the onions 
add the tomato 
add the rocket 
stick the lid on!
and voila there you have a really yummy weigh watchers dinner :) 

This recipe came from the Weight Watchers Food Magazine/Cookbook

I think I got it for free for reaching a goal.....wish I kept it up! lol 


enjoy!