Weightwatcher Recipes

Try out these delicious recipes below. Not only are they yummy but they are also good for your health!

Chicken noodle soup

A classic soup gets an Asian twist, with the addition of star anise, ginger, soy, chilli and soba noodles.

Ingredients

  • 2 Spring Onions
  • Chicken breast, skinless, raw 500 g
  • 3 tar Anise
  • 270g Blue Dragon Soba Noodles
  • 100g Mushrooms
  • 200g Mange-tout
  • 80g Amoy Reduced Salt Soy Sauce
  • 1 tablespoon Coriander, fresh
  • 1 Chilli, Green or Red
  • 1 portion Spinach
  • 1 teaspoon Root Ginger

Instructions

  1. Put the spring onions, chicken, star anise and ginger in a large pan with 2 litres of water. Put over a medium-high heat and bring to a gentle simmer. Cook, uncovered, for 10 minutes or until the chicken is just cooked through. Remove the chicken from the broth, shred and set aside.
  2. In a separate pan, prepare the noodles to pack instructions or until just tender. Drain.
  3. Whilst the noodles cook, line a fine sieve with a double layer of kitchen towel and put over a medium pan. Strain the broth into the pan, discarding any solids, and bring to the boil.
  4. Add the mushrooms, mange tout and shredded chicken. Reduce the heat and simmer for 1-2 minutes or until the vegetables are just tender and the chicken is heated through. Stir in the soy sauce.
  5. Divide the spinach and noodles between serving bowls. Ladle over the hot soup and top with the coriander and chilli.

Prawn Stir fry

Ingredients

  • Calorie controlled cooking spray
  • 1 clove garlic
  • 1 teaspoon chinese 5 Spice
  • 200g beansprouts and other vegetables
  • 1 portion prawns, peeled & cooked
  • A teaspoon soy Sauce
  • A portion brown rice, boiled

Instructions

  1. Spray cooking spray in woke and add a small crushed garlic clove and a pinch of Chinese five-spice powder and cook for about 30 seconds.
  2. Add pre-packed stir fry vegetables and cook, stirring constantly, for 3-4 minutes.
  3. Then the prawns and cook for about a minute more.
  4. Finally add soy sauce to taste, and serve on cooked brown

Honey mustard chicken with potatoes & beans

A chicken dinner dressed up with a deliciously tangy glaze.

Ingredients

  • Calorie controlled cooking spray
  • 4 chicken breast, skinless, raw
  • 3 tablespoons honey
  • 3 tablespoons wholegrain Mustard
  • 2 tablespoons dijon Mustard
  • 600g new potatoes
  • 300g green beans
  • 2 corn on the cob
  • 1 tablespoons low fat spread

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick, ovenproof frying pan with cooking spray and set over a medium-high heat. Season the chicken well, fry for 2-3 minutes on each side until golden, then remove from the pan. Set aside.
  2. Combine the honey, both mustards and 75ml water in a small jug. Pour into the frying pan and cook, stirring, for 1-2 minutes, scraping up any brown bits using the back of a spoon. Return the chicken to the pan and turn to coat in the honey mustard mixture. Transfer the pan to the oven and bake for 15 minutes, or until the chicken is cooked through.
  3. Meanwhile, cook the potatoes in a very large pan of boiling water for 10 minutes. Add the green beans and corn to the pan and cook for a further 5 minutes until tender. Drain, then return the veg to the pan. Stir through the low-fat spread and season to taste.
  4. Serve the chicken and veg with the sauce spooned over.