Philadelphia Filo Fish Parcels

Ingredients for 4

• 1 large leek, finely shredded
• 2 tbsp oil
• 100 g Philadelphia Light with Garlic & Herbs
• 100 g cooked peeled prawns
• 8 sheets filo pastry
• 400 g line-caught cod fillets, cut in half
• Fresh vegetables, to serve

Instructions

1Step

Pre-heat the oven to 200 °C, gas mark 6. Fry the leeks in a large pan with a little oil for 10 minutes until softened. Take off heat and stir in Philly, prawns and a pinch of black pepper.

2Step

Lay a sheet of pastry onto a large chopping board and brush with a little oil. Top with another sheet of pastry and brush with oil again. Place half of cod fillet in middle, then top with Philly mixture.

3Step

Twist pastry round fish to make a parcel and place on a lightly oiled baking tray. Repeat for other parcels. Bake for 25-30 minutes or until golden. Serve with steamed vegetables.

Typical values	Per Serving
Energy	1473.0 kj
Energy	351.8 kcal
Fat	13.4 g
Carb	29.4 g
Protein	29.5 g
Saturated fat	3.6 g
Salt	0.7 g
Dietary fibre	1.7 g
Sugars	2.7 g

1 point dumplings

Makes 8 dumplings

50g self raising flour 4pp
25g clover 5pp
Mixed herbs
Salt & pepper
Little water


1pp per dumpling

WW Recipes to Make

W/C 13/1/14
Chicken & Mushroom Lasagne 7pp (Freezer Friendly)
Sausage Pizza 8pp (Everyday Fav)

Fish pie 10.5pp

[QUOTE=Gezzabell;1767521]Fish Pie - 10.5 points  (these are the exact ingredients and amounts i used, obviously it needs adapting depending on how many you make it for!)

400g potato

1 medium swede

100g low fat soft cheese with garlic & herbs

350g cod fillet (cut into large pieces)

2 tbspns cornflower mixed with cold water

broccoli

150ml veg stock

1)    Boil a pan of water and add the potato and swede cut into chunks, simmer for 20 mins until tender

(I added broccoli so cooked that at the same time)

2)    Add the soft cheese and veg stock to a saucepan, stir until well blended together and add the cornflour paste.

3)    When the sauce is thick add the fish, i added the broccoli too

4)    Pour the sauce into a shallow baking dish

5)    Drain the potato and swede, add pepper, mash well

6)    Arrange the mash over the fish and put in the oven until piping hot.  Put under the grill to brown the top.

I served with baby baton carrots, and it was gorgeous.

Hope this is ok to follow, im not a very good cook!!  Describing it is even harder!!  Oh and the above made plenty enough for 3 generous servings![/QUOTE]

Hubble Bubble Sausage Casserole

8ProPoints®Value

Track

Prep time: 10 min

Cook time: 20 min

Other time:N/A

Serves: 4

Ingredients

	1 can(s) (large) Heinz Barbecue Baked Beanz
	1 medium Onion, All Types, finely chopped
	1 serving(s) Lea & Perrins Worcestershire Sauce
	1 clove(s) Garlic, minced
	2 teaspoons Billington's Unrefined Golden Caster Sugar
	1 teaspoons (level) Paprika, smoked if possible
	200 g Mushrooms, baby button, halved
	4 individual The Co-Operative Reduced Fat British Unsmoked Bacon Medallions, sliced
	1/2 can(s) Heinz Heinz Chopped Tomatoes in Tomato Juice
	8 sausage(s) (medium) Reduced Fat Pork Sausage, twist each in half then snip at the twist point to

Instructions

• Spray some fry light in a large frying pan and also in a large saucepan or casserole dish. Fry the sausages over a medium heat in the frying pan til brown all over. Meanwhile, gently fry the onions and garlic until translucent. Add the bacon and mushrooms and continue to fry. Once the sausages are browned (around 4-5 minutes) add to the bacon and mushrooms. Tip in the tomatoes, baked beans, paprika, worcester sauce and sugar and stir gently. Simmer gently for 20 mins, taste and add salt if necessary and plenty of freshly milled pepper. Serve with a 200g jacket potato for 4 extra propoints and a tablespoon of Philadelphia Light if you can spare another propoint.

King prawn cous cous

4ProPoints®Value

Track

Prep time: 9 min

Cook time: 11 min

Other time:N/A

Serves: 3

Ingredients

	2 serving(s) (cooked) King Prawns, Cooked
	2 medium Courgette, chopped to bitesize pieces
	1 individual Chilli, Green or Red, finely chopped
	3 portion(s) (small) Mushrooms, chopped into 4
	1 medium Onion, All Types, finely chopped
	2 large Tomato, finely chopped
	3 portion(s) (small) Couscous, Cooked
	10 spray(s) Calorie Controlled Cooking Spray
	1/2 medium Peppers, All Types, chopped to bitesize pieces

Instructions

• Pour the couscous into a bowl and add hot water and cover. I often add salt and quite a bit of everyday seasoning just to give it more flavour but you can use the ready mixed sachets they just have more propoints sometimes Heat up the cooking spray (or olive oil for an extra propoint) Throw in the onions, peppers (I mix up the colours to make it colourful), chillis, mushrooms and courgettes and fry for 3-4 minutes or until cooked to preference Add the chopped tomato and stir for a minute Throw in the king prawns and fry for 3 - 5 minutes until cooked (they turn pink) Add the cous cous and mix then add a drop of water and leave to simmer for a couple of minutes I hope you enjoy it like I do :-)

Tortilla Pizza

4ProPoints®Value

Track

Prep time: 10 min

Cook time: 2 min

Other time:N/A

Serves: 1

Ingredients

	1 individual Weight Watchers Tortillas (Wraps)
	1 tablespoons (level) Tomato Purèe, spread over tortilla
	1 individual Cherry Tomatoes, chop and place on to tortilla
	1 serving(s) Waitrose essential half fat Lighter Italian Mozzarella, chop and place onto tortilla
	1 medium Peppers, All Types, chop
	1 teaspoons Dried Mixed Herbs, sprinkle over the top

Instructions

• Once everything is chopped and put onto the tortilla place it flat under the grill and keep and eye on it.

Chilli Pasta Bake

13ProPoints®Value

Track

Prep time: 10 min

Cook time: 40 min

Other time:N/A

Serves: 2

Ingredients

	1/2 large Onion, All Types
	220 g Ardo Red Kidney Beans
	30 g Cheddar Cheese
	200 g Tinned Tomatoes
	1 clove(s) Garlic
	1 teaspoons (level) Chilli Powder
	1 pot(s) (unprepared) Knorr Vegetable Stock Pot
	1 tablespoons (level) Tomato Purèe
	2 teaspoons Dried Mixed Herbs
	1 tablespoons (grated) Parmesan Cheese
	200 g Lean Beef Mince (10% fat), raw
	160 g White Pasta, cooked

Instructions

• 1.Preheat the oven. Cook the pasta according to the packet instructions. Drain and set aside. 2.Meanwhile, heat 1/2 tbsp of oil in a large frying pan and fry the beef mince for 4-5 minutes, or until browned. Season with salt and pepper, remove from the pan and set aside. 3.Add 1/2 tbsp oil to the pan (if necessary) and fry the onion and garlic over a low heat for 4-5 minutes, or until soft. Add the chilli powder and fry for 1 minute. 4.Return the browned mince to the pan and stir in the tomatoes, tomato purée, kidney beans and stock. Bring to the boil and simmer for 15 minutes. Season with salt and pepper. Mix in the drained pasta and stir to combine. 5.Spoon the meat sauce and pasta into a large baking dish and mix together. Sprinkle on the cheese and bake for 5-10 minutes, or until the top is bubbling and golden brown.

Chicken and Mushroom Stroganoff

8ProPoints®Value

Track

Prep time:N/A

Cook time:N/A

Other time:N/A

Serves: 2

Ingredients

	2 individual (medium) Chicken Breast, skinless, grilled
	1 can(s) (unprepared) Batchelors Condensed Soup Low Fat Mushroom
	2 serving(s) Morrisons NuMe Reduced Fat Soured Cream
	2 portion(s) (small) Mushrooms
	1 large Onion, All Types
	1 teaspoons Morrisons Red Wine Vinegar
	1 1/2 teaspoons (heaped) Dijon Mustard
	1 teaspoons (heaped) Plain White Flour

Instructions

• In med. skillet, heat frylite; add chicken. Cover over med.-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside. In same skillet, add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown. In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.

Slow Cooker Chicken Curry

6ProPoints®Value

Track

Prep time:N/A

Cook time: 240 min

Other time:N/A

Serves: 4

Ingredients

	1 serving(s) Schwartz Slow Cooker Chicken Curry mix
	1 medium Onion, All Types, diced
	1 medium Red Pepper, cut into chunks
	450 g Potato(es), Raw, cut into chunks
	450 g Chicken Breast, skinless, raw, diced
	1 can(s) (large) Tinned Tomatoes, chopped
	175 g Spinach

Instructions

• 1. Dice onion and chicken, cut potatoes and peppers into chunks. Place in Slow Cooker. 2. Mix sachet with chopped tomatoes and add to slow cooker. Stir through. 3. cover an cook - 4 hours on HIGH or 8 hours on LOW - or until meat is tender and cooked through. 4. Remove lid, add spinach and stir through. Leave stand for 5 mins. NOTE: try replacing chicken with diced lamb - higher points value - and brown meat off before ading to cooker.

Chicken and Chorizo Pasta

12ProPoints®Value

Track

Prep time: 15 min

Cook time: 20 min

Other time:N/A

Serves: 4

Ingredients

	2 medium Chicken Breast, skinless, raw, chop into small bitesize pieces
	100 g Mushrooms, quartered
	1 serving(s) all purpose seasoning, 1 teaspoon
	1 medium Shallots, finely chopped
	2 clove(s) Garlic, crushed
	1 can(s) (large) Tinned Tomatoes
	5 spray(s) Calorie Controlled Cooking Spray
	270 g White Pasta, dry
	1/2 serving(s) asda chorizo, thinly sliced then halved

Instructions

• 1. Spray a large pan with frylite/other calorie controlled spray and add lightly salted water to a separate pan and place on the heat for the pasta to be added later on 2. Add the crushed garlic and chopped shallots and cook on a low heat, stirring until shallots soften slightly, approx 2 mins 3. Add the diced chicken breast and turn the heat to low-medium, stir constantly to prevent sticking, cook for 5 mins or until chicken is starting to brown slightly 4. Add teaspoon of all purpose seasoning, and season lightly with salt and pepper 5. Add the quartered mushrooms and cook for a further 2 mins 6. Add the chorizo and cook for a further 3 mins 7. Add the tinned tomatoes and bring to the boil, cover and simmer on a low heat 8. Add the pasta to the boiling water and cook according to pack 9. Remove the cover on the sauce for the last 5 mins 10. Drain the pasta and add into the sauce stirring the pasta so it is all coated with sauce then serve

Pork, Chorizo and Butter Bean Stew

9ProPoints®Value

Track

Prep time: 30 min

Cook time: 60 min

Other time:N/A

Serves: 

6

Ingredients

	2 teaspoons Olive Oil
	4 serving(s) (large) Pork Shoulder Joint, Lean, boneless, roasted
	150 g Chorizo Sausage
	1 medium Onion, All Types
	1 oz Waitrose Cooks' Ingredients Red Chillie
	2 clove(s) Garlic
	75 ml Dry White Wine
	400 g (as purchased) Morrisons Chopped Italian Tomatoes in Rich Tomato Juice
	1 can(s) Asda Butter Beans
	1 teaspoons (level) Honey

Instructions

• 1. Heat the oil in a larg pan over a meduim heat add the pork pieces and fry for 4-5 minutes or untill browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. 2. Add the chorizo to the pan and fry for 3-4 minutes untill crisp and golden brown, remove and set aside with the pork. 3. Add the oion and chili to the same pan adn fry fr 2-3 minutes or until softend. 4. Add the garlic and the wine and bring the mixture to a immer. Simmer for 2-3 minutes or until the volume of liquid has reduced by a quater. 5. Add the chopped tomatoes and the butter beans then return the cooked pork and chorizo to the pan and stir well. 6. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for a least 45 minutes, or untill the sauce has thickened and redced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. 7. Just before serving, prinkle over the parsley and stir in the honey and season to taste, with salt and freshley ground black pepper as necessary. 8. Serve it up! Great with a slice of home made garlic bread!