*

Welcome!

noreply@blogger.com (Nikki Porter) — Wed, 20 Feb 2008 05:10:00 +0000

Hey everyone!

Thanks for visiting my blog! Firstly I will introduce myself by saying my name is Nikki Porter and I am creating this blog for anyone out there who is stuck for healthy recipes for breakfast, lunch or dinner that will allow them to lose or maintain their weight and a healthy lifestyle. I will try to post a new recipe each week in order to keep you updated with a variety of meal options.

I am a strong supporter of Weight Watchers and consequently each of my recipes will provide the points value per serve. I hope you like the recipes I post and please feel free to comment them as you wish!

Enjoy!

Big Bucket in the Sky Chicken

noreply@blogger.com (Nikki Porter) — Sun, 17 Feb 2008 22:55:00 +0000

Tastes like your eating low fat KFC!!!!!! MMMMMM!

Ingredients

Skinless, fat trimmed chicken pieces
Self Raising Flour
Paprika
Low kJ Tomato Soup Mix (dry)
Italian herbs and spices
Salt and pepper

Method

Mix all ingredients together using spices to your taste(flour to be the major ingredient). Coat chicken in the mixture. Refrigerate and then give a second coat. Place on baking rack or non stick paper and cook in moderate (180C) oven for about 30-40mins or until chicken is cooked through (drumsticks take about 30 minutes bigger pieces will take more).

Only count points for the chicken, flour and soup mix, according to how much you use. Tastes just like the real thing and your family will love it.

Cornflake Bars

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 07:33:00 +0000

(tastespotting recipe)

Ingredients - serves 20 - 2 points per serve

1/4 cup brown sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup smooth light peanut butter
3 cups crushed corn flakes

Method

Combine brown sugar and corn syrup in a large saucepan over medium heat. Bring to a boil.

Remove from heat and stir in vanilla and peanut butter. Fold in corn flakes until well mixed. Spread into a 9″x 13″ pan. (Use a 9″x 9″ pan for thicker bars.) Chill until set. Cut into squares.

Fudge Brownie Cupcakes

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 07:02:00 +0000

(tastespotting recipe)

Ingredients – serves 12 – 2.5 points per serve

1/2 cup all-purpose flour
1/2 cup self-rising flour
1 tsp baking soda
3/4 cup cocoa powder
2 eggs
1 1/4 cup caster sugar
2 tsp vanilla extract
2 tbsp canola oil
200g low-fat vanilla yogurt
1/2 cup apple sauce
icing sugar to dust

Method

Preheat the oven to 180C. Line a muffin tin with paper cases.

Sift the flours, baking soda, and cocoa powder into a large bowl. Combine the eggs, sugar, vanilla, oil, yogurt, and apple sauce. Add to the flour and mix well.

Spoon into paper cases. Bake for 15 minutes or until a skewer comes out clean.The brownie will sink slightly in the center as it cools. Leave in the pan for 5 minutes before turning onto a wire rack to cool. Dust with powdered sugar and serve.

Mixed Berry Cheesecake Brownies

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 05:18:00 +0000

Ingredients - serves 24 - 3 points per serve

Melted butter, to grease
100g good-quality dark chocolate, chopped
125ml (1/2 cup) warm water
60g flora ultra light margarine spread
155g (3/4 cup, firmly packed) brown sugar
2 eggs, lightly whisked
75g (1/2 cup) plain flour
50g (1/3 cup) self-raising flour
50g (1/2 cup) cocoa powder
1 x 250g pkt extra light cream cheese
240g (1 cup) low-fat ricotta
55g (1/4 cup) caster sugar
1 egg, extra, lightly whisked
1 x 300g pkt frozen mixed berries (Sara Lee brand)

Method

Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) slab pan with melted butter to lightly grease. Combine the chocolate, water and dairy spread in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the brown sugar and stir to combine. Set aside for 5 minutes to cool.

Add the egg, combined flours and cocoa powder and stir to combine. Spoon mixture into prepared pan and smooth the surface.

Use an electric beater to beat cream cheese, ricotta, caster sugar and extra egg in a bowl until smooth. Stir in half the berries. Pour the cream-cheese mixture over the chocolate mixture and sprinkle with the remaining berries.

Bake in oven for 50-60 minutes or until topping is set. Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely. Cut into 24 pieces to serve.

Chocolate Squares

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 05:03:00 +0000

Ingredients - serves 9 - 3.5 points per serve

1 spray Gold n Canola Canola oil spray
175 g self-raising white flour
1 1/2 tbs cocoa powder
100 g brown sugar
100 g reduced-fat butter (60%), melted
1 whole whole egg, lightly beaten
1 tsp vanilla essence

Method

Preheat the oven to 190C. Spray a 20cm square baking tin with oil and line with baking paper.

Sift the flour, a pinch of salt, 1 tablespoon of cocoa powder and sugar in a large bowl. Meanwhile combine the butter, 100ml water, egg and vanilla in a separate bowl. Stir well to combine.

Make a well in the centre of the flour and pour in the wet ingredients, stirring constantly until combined. Pour into the prepared tin.

Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out almost clean. The consistency is slightly fudgy. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Remove the baking paper and cut into 9 squares.

Sprinkle with the remaining cocoa and serve.

Tips:

This will keep in an airtight container for 4-5 days in the pantry and the flavour will actually improve as time goes by.

Pineapple, Banana and Coconut Loaf

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:55:00 +0000

Ingredients - serves 10 - 3 points per serve

175 g self-raising white flour
1/2 tsp ground cinnamon
50 g Weight Watchers Canola Spread
50 g caster sugar
2 whole whole egg, lightly beaten
125 g drained canned pineapple in natural juice, (reserve 1 tbs of juice)
1/3 cup desiccated coconut
2 bananas mashed

Method

Preheat the oven to 150°C. Line a 15cm x 26cm loaf tin with baking paper.

Sift the flour and cinnamon into a large bowl. Add the spread and rub it in, using a fork or cool fingertips, until the mixture resembles breadcrumbs. Stir in the sugar.

Beat the eggs into the flour mix, with the reserved pineapple juice. Fold in the pineapple pieces, mashed banana and the coconut.

Spoon the mixture into the cake tin and bake for 40-45 minutes, or until well risen and firm to touch.

Tips:

This loaf will keep in an airtight container for 4 days. It is suitable to freeze. We suggest slicing the loaf and wraping each piece individualy. This is for portion control and convenience.

Apple and Plum crumble cake

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:48:00 +0000

Ingredients - serves 12 - 3 points per serve

125 g brown sugar
225 g Weight Watchers Fruit Basket Museli
1 tsp Master Foods Herbs and Spices Mixed Spice
125 g Weight Watchers Canola Spread, melted
2 medium apple, peeled, cored, sliced
125 g plum, halved, stones removed
25 g sultanas
1 tbs raw sugar

Method

Preheat oven to 180°C. Grease and line an 18cm spring form cake tin with baking paper. Mix together the brown sugar, muesli and mixed spice.

Stir the melted spread into the muesli mixture, then tip about two thirds of the mixture into the prepared cake tin. Press down lightly and arrange half the apples, plums and sultanas on top.

Sprinkle with the remaining crumble mixture, then the remaining fruit. Press down lightly. Sprinkle with sugar.

Bake for 35-40 minutes until firm and golden brown. Stand the tin on a wire rack and cool for 15-20 minutes then remove from the tin. Carefully remove the baking paper.
Serve the cake warm or cold

Tips:

This crumble cake has a very crumbly texture so make sure to cut using a small serated knife if possible. Also, it is delicious substituting the plums and apples with peach and nectarine slices, and dusting with ground cinnamon instead of the mixed spice.

Anzac Biscuits

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:43:00 +0000

Ingredients - serves 18 - 2 points per serve

1 spray Gold n Canola Canola oil spray
150 g plain white flour, sifted
1/2 cup caster sugar
1 cup rolled oats
100 g reduced-fat butter (60%), melted
2 tbs golden syrup
1 tsp baking soda
1/2 tsp vanilla essence

Method

Preheat the oven to 180C. Spray 2 baking trays with oil and cover with some baking paper.
Mix the flour, sugar and oats together in a large bowl until well combined.

Melt together the butter and golden syrup. Combine one tablespoon of boiling water with the baking soda and add to butter mixture, with the vanilla essence.

Mix butter and oat mixture together to form a dough. Drop teaspoonfuls onto baking trays, gently flattening each one. Leave 3cm aside each biscuit for spreading.

Bake biscuits until edges turn golden, about 15 minutes. Let biscuits stand on trays for 5 minutes before removing to a cooling rack to cool and crisp completely.

Chewy Date Bars

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:32:00 +0000

(tastespotting recipe)

Ingredients - serves 20 - 3.5 per serve

1 cup all-purpose flour
¼ tsp. salt
1 tsp. baking powder
1 cup pitted dates, chopped
1 cup flora ultra light margarine, melted
1 cup brown sugar
2/3 cup sugar
1 tbsp. honey
1/2 tsp. vanilla extract
2 eggs
1 cup walnuts, coarsely chopped

Method

Preheat oven to 180C. Line a 9″ x 13″ rectangular pan OR 2 – 8″ square pans with aluminum foil. Set aside.

Sift the all-purpose flour, salt and baking powder together. Divide this mixture into two. Use one-half to dredge the chopped dates.

Meanwhile, in a bowl, combine melted butter, brown sugar, sugar and eggs. Mix until well-blended. Add inthe honey and vanilla extract.

Fold in the dry ingredients to the batter mixture. Lastly, fold in the dates and walnuts.

Pour the mixture to the prepared pan. Spread evenly. Bake in the oven for 15 minutes or check doneness with a cake tester. Insert tester close to the side. It should come out clean and dry. The center would still be a little wet when tested. Cool completely. Slice into bars.

Tips:

I used a standard size cookie sheet and the thickness of the bar is just perfect!

Resist the urge to eat it just minute out of the oven. Patience! Let it cool completely and cut into bars. If you have a hard plastic spatula, that’s perfect for cutting because it won’t be as sticky as when you use a knife.

Current Weight Watchers Points Quiz

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:31:00 +0000

Here is the current Weight Watchers Points Quiz to help you calculate how many points you are allowed daily.

1. Sex:

Female: 7
Male: 14
Female Breastfeeding - 14

2. Age:

18-20: 5
21-35: 4
36-50: 3
51-65: 2
65+: 1

3. Weight 2 digit weights:

use the first 1 digit of your weight (eg: 84 = 8, 75 = 7) 3 digit weight: use the first 2 digits of your weight (eg: 112 = 11, 137 = 13)

4. Height:

Under 160cm: 1
Over 160cm: 2

5. Activity at work:

Sitting most of the time: 0
Sometimes sitting, mostly standing: 2
Sometimes standing, mostly walking: 4
Physically hard work most of the time: 6

FEMALES: If your total is less than 18, round up to 18 If your total is more than 33 round down to 33 (40 for breasfeeding mums)

MALES: If your total is less than 20, round up to 20 If your total is more than 40 round down to 40

Outrageous Chocolate Chip Cookies

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:27:00 +0000

(Tastespotting recipe)

Ingredients – serves 24 – 2 points per cookie

1 cup plain flour
1/2 cup white sugar
1/3 cup brown sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (125g) peanut butter
1/2 cup (125g) flora Ultra Light Margarine
1/2 tsp. vanilla
1 egg
1/2 cup rolled oats
50g Nestle Milk Choc Bits
50g Nestle White Choc Bits

Method

Preheat oven to 180C.

In a medium bowl, cream together butter and sugars until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until the batter is just moistened.

Mix in oats and chocolate chips into batter until evenly distributed. Drop by tablespoons onto lightly greased cookie sheets.4. Bake for about 10 to 12 minutes, until edges begin to brown. Cool on cookie sheet for about 5 minutes before transferring to wire racks to cool completely

Red Kidney Bean Burgers

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:12:00 +0000

Ingredients - serves 6 - 3.5 points per pattie

Spray oil
1 onion, finely chopped
400g can Edgell Red Kidney Beans No Added Salt, drained
125g can Edgell Capsicum, drained
400g lean beef mince
1 cup fresh breadcrumbs
2 tablespoons tomato paste
2 teaspoons chopped fresh rosemary
6 multi-grain bread rolls for serving
225g can Edgell Beetroot Slices, drained
Lettuce leaves, tomato chutney or mustard relish for serving

Method

Spray a small saucepan with oil, add onion and cook for 1-2 minutes or until tender.

Place drained Edgell Red Kidney Beans and Capsicum in a food processor and process until coarsely chopped, spoon into a large mixing bowl and add onion, beef mince, breadcrumbs, tomato paste and rosemary. Season with pepper and mix until combined.

Shape mixture into 6 patties and cook in a non stick frying pan which has been lightly sprayed with oil and cook for 4 minutes on each side.

Serve burgers in bread rolls with beetroot, lettuce and condiments.

Tip:

Make sure you add the extral points for the bread roll and toppings!

Indian Rice Salad

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:05:00 +0000

(Edgell Recipe)

Ingredients - serves 4 - 4 points per serve

1 cup basmati rice
1 teaspoon curry powder
400g can Edgell Four Bean Mix – No Added Salt, drained
¼ red capsicum, finely diced
3 spring onions, chopped
¼ cup baby mint leaves
1/3 cup low fat natural yoghurt
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander

Method

Cook rice by absorption method following packet directions adding curry powder to the water. Fork through rice to fluff up and allow to cool.

Combine rice, drained Edgell Four Bean Mix, capsicum and spring onion. Chill until ready to serve.

Combine yoghurt and herbs and spoon onto rice salad for serving.

Tofu Chocolate Chip Cookies

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 04:05:00 +0000

(Tastespotting)

Ingredients – serves 28 – 2 points each

500g soft tofu (1/2 a square), roughly chopped
1/3 cup cream cheese
1/3 cup light smooth peanut butter
3/4 cup white sugar
3/4 cup brown sugar
4 large egg whites
2 teaspoons vanilla extract
2 1/2 cups white plain flour
1/4 cup polenta or cornmeal
1 teaspoon baking soda
100g Nestle Milk Chocolate Bits

Method

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 190C. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, polenta and baking soda in a medium bowl; set aside.

With an electric mixer, mix the tofu until smooth, about 1-2 minutes. Add cream cheese and peanut butter and beat until thoroughly blended. Add the sugars; mix until combined, about 2-3 minutes. Beat in the egg whites and vanilla until combined. Add the dry ingredients and beat at a low speed just until combined. Stir in chocolate chips to taste. Chill the dough in the refrigerator for 15 minutes.

Roll the dough and divide into 28 cookies. Place on baking paper.

Bake the cookies until light golden brown 13 to 16 minutes, rotating the baking sheets from to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Italian Style Shepards Pie

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:57:00 +0000

(Edgell Recipe)

Ingredients (serves 4) – 5.5 points per serve

500g potato, diced
1 teaspoon olive oil
2 cloves garlic, crushed
300g lean beef mince
400g can diced tomatoes
420g Edgell Red Kidney Beans, drained
2 tablespoons tomato paste
1 teaspoon low salt beef stock powder
1 tablespoon chopped fresh basil
2 tablespoons grated parmesan cheese

Method

Cook potatoes in a pot of boiling water for 10 minutes or until tender.

Heat oil in a saucepan, add garlic and beef mince and cook for 2-3 minutes or until browned.

Stir in tomatoes, drained Edgell Red Kidney Beans, tomato paste and stock powder. Bring to the boil, reduce heat and simmer uncovered for 5 minutes.

Drain and mash potatoes. Spoon bean mixture into 4 x 1 cup ramekins, scatter with basil, top with mashed potato and sprinkle with cheese.

Place under a hot grill until golden brown.

Tips:

Pies can be made up in advance and cooked in a preheated oven at
190ºC for 25- 30 minutes.

Chicken Vegetable Pies

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:55:00 +0000

Chicken vegetable Pies

Ingredients (serves 2) – 4.5 points per serve

250g pumpkin diced
1/2 leek, thinly sliced
Capsicum diced (small amount)
Zucchini diced (small amount)
1/2 clove garlic, crushed
1/2 cup salt reduced chicken stock
1 tablespoons white wine
1 tablespoons chopped fresh parsley
200g skinless cooked and diced chicken breast
150g can kidney beans, undrained
4 sheets filo pastry

Method

Place pumpkin, capsicum, zucchini, leek, garlic and ¼ cup chicken stock in a
saucepan, cover and cook for 5 minutes.

Add remaining stock, white wine, pepper and parsley and simmer until tender.

Stir in chicken and undrained kidney beans .

Fold 2 sheets filo pastry in half, spray with oil and place oil side down into a ramekin easing in gently. Repeat with remaining pastry to make a total of 2 pies.

Divide filling between the pies and fold over edges and spray with oil.

Bake in a preheated oven at 200ºC for 25 minutes or until golden. Serve with roasted Vegetables.

Red Kidney Bean Loaf

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:53:00 +0000

(Edgell Recipe)

Ingredients (serves 4) – 5.5 points per serve

1 tablespoon olive oil
1 onion, finely diced
1 carrot, grated
1 stick celery, finely chopped
½ red capsicum, finely chopped
750g can Edgell Red Kidney Beans, drained
1 ½ cups fresh breadcrumbs
2 tablespoons Tomato Paste
2 teaspoons Worcestershire sauce
1 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh parsley
1 egg, beaten

Method

Heat olive oil in a medium saucepan, add onion, carrot, celery and capsicum. Cook for 5 minutes or until tender.

Place drained Edgell Red Kidney Beans in a food processor and process until chopped, spoon into a large mixing bowl.

Add cooked vegetables, breadcrumbs, Leggo’s Tomato Paste, Worcestershire sauce, herbs and egg. Season with salt and pepper and mix to combine.

Press mixture into a greased baking paper lined 9cm x 20cm loaf pan.

Bake in a preheated oven at 200ºC for 35 minutes, cool in pan for 5 minutes before turning out and slicing. Serve with steamed vegetables.

Peanut butter and Jelly bars

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:44:00 +0000

Taste these only if you have the spare points...........addictive!

Ingredients - serves 24 - 5.5 points per serve

500g Flora Ultra Light Margarine
1 1/2 cups sugar
1 tsp. pure vanilla extract
2 extra-large eggs, at room temperature
2 cups Kraft Light creamy peanut butter
3 cups plain flour
1 tsp. baking powder
1 1/2 tsp. kosher salt
510g Weight Watchers Strawberry jam

Method

Preheat the oven to 170C. Grease and flour a 9 X 13-inch cake pan.

In a large bowl, cream the butter and sugar on medium speed about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife (or smoosh down with your fingers). Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Bake for 45 minutes, until golden brown. Cool and cut into squares.

Marinara Lasagne

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:42:00 +0000

Ingredients (serves 4) – 4 points per serve

Cooking spray
3 cloves garlic, crushed
500g seafood marinara
1/4 cup (60ml) white wine
2 tbs snipped fresh dill
Salt & freshly ground black pepper
1 bunch English spinach, trimmed and roughly chopped
3 sheets fresh lasagne, each sheet cut into 4 rectangles
2 tbs low-fat mayonnaise
Grated rind 1 lemon
Extra snipped dill, to serve

Method

Heat cooking spray in a frypan over a medium-high heat. Add garlic, cook for 1 minute. Add seafood, toss over high heat for 3-4 mins until just cooked. Stir in wine and dill, cook for 1 min. Remove from heat, and season.

Bring large pans of water to the boil. Blanch spinach for 1 min, remove and refresh in cold water. Cook pasta in batches over a high heat for 2-3 mins or until al dente, drain and lay on a baking tray.

Mix mayonnaise and lemon rind. To serve, lay a sheet of pasta on each serving plate. Layer the marinara, spinach and remaining pasta. Finish with a dollop of mayonnaise, extra dill and freshly ground pepper.

Cheese and Spinach Pies

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:37:00 +0000

Ingredients (serves 6) – 3.5 points per serve

2 bunches (about 600g each) English spinach, leaves picked, washed, dried
125ml (1/2 cup) water
1 large brown onion, halved, finely chopped
200g reduced-fat ricotta
60g reduced-fat feta, crumbled
3 eggs
2 egg whites
1/2 cup loosely packed coarsely chopped fresh continental parsley
1/2 tsp ground nutmeg
Salt & freshly ground black pepper
6 sheets filo pastry
2 tsp olive oil
2 tsp reduced-fat dairy spread (Weight Watchers), melted

Method

Preheat oven to 190°C. Place the spinach and 2 tbs of the water in a large
saucepan. Cover with a tight-fitting lid and place over medium heat. Cook, stirring
occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20
minutes to cool. Use your hands to squeeze out as much excess liquid as
possible. Coarsely chop spinach and place in a large bowl.

Meanwhile, place the remaining water and onion in a saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until onion softens. Remove from heat. Drain.

Add the onion, ricotta and feta to the spinach and stir to combine. Whisk together eggs and egg whites in a jug. Add to the spinach mixture along with the parsley and nutmeg. Stir until well combined. Season with salt and pepper.

Place filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Combine the oil and melted spread in a bowl. Lightly brush twothirds of 1 filo sheet with oil mixture. Fold crossways into thirds. Cut in half crossways. Line a 3cm-deep, round 11cm (top measurement) pie tin with half the pastry. Spoon one-sixth of the spinach mixture into the pie case and top with the remaining pastry to enclose filling. Press corners together to seal. Brush lightly with oil mixture. Repeat, in 6 more batches, with the remaining pastry, oil mixture and spinach mixture.

Place pies on a baking tray and use a small sharp knife to cut 2 small slits in the top of each pie. Bake in preheated oven for 23-25 minutes or until golden brown and puffed. Carefully transfer pies to serving plates and serve immediately.

Prawn and Pumpkin Paella

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:32:00 +0000

Ingredients (serves 6) – 6.5 points per serve

cooking spray
24 green king prawns, peeled
1 onion, chopped
2 garlic cloves, crushed
450g arborio rice
400g can diced tomatoes
2 tsp smoked paprika
1/2 tsp saffron strands
4 cups (1 litre) chicken stock
700g kent pumpkin, peeled, seeded, cut into 2cm pieces
Salt & freshly ground pepper
100g frozen peas
Roughly chopped continental parsley

Method

Heat cooking spray in a large deep frying pan over a medium-high heat. Add the prawns, cook for 2 minutes or until cooked through. Remove, set aside and cover with foil.

Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice, tomatoes, paprika, saffron, stock and pumpkin. Season with salt. Bring to a simmer. Reduce heat to medium-low. Simmer for 25 minutes, without stirring.

Stir in 1 cup (250ml) water. Continue to simmer for 10 minutes or until the rice and pumpkin are tender, stirring occasionally to prevent rice sticking to the pan. Stir the peas and prawns through in the last 5 minutes of cooking. Season to taste. Sprinkle with parsley.

Potato and Spinach Frittata

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:32:00 +0000

Ingredients (serves 4) – 3 points per serve

400g coliban (washed) potatoes, peeled, cut into 3cm pieces
1 tbs olive oil
80g baby spinach leaves
4 eggs
2 egg whites
1 garlic clove, crushed
Salt & freshly ground black pepper

Method

Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.

Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.

Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.

Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.

Mushroom and Bacon Risotto

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 03:23:00 +0000

Ingredients (serves 6) – 4 points per serve

1L chicken stock made using stock cubes
1 tbsp reduced fat dairy spread
1 brown onion chopped
2 cloves garlic, crushed
125g packet Weight Watchers bacon finely chopped
1 1/2 cups Arborio rice (325g)
1/2 cup white wine (125ml)
400g button mushrooms quartered
Any other point free vegetables to bulk it up!
1/2 cup finely grated parmesan (25g)
baby spinach leaves to serve

Method

Place stock in a medium saucepan and simmer. Meanwhile melt spread in large
pan over medium heat, add onion, garlic and bacon, cook stirring for 5 minutes.

Stir in rice and cook stirring until combined. Add wine and stir for 3 minutes.

Gradually add hot stock a ladle at a time stirring continuously until all liquid is
absorbed (approx 20 minutes all up).

Stir in vegetables, cook stirring for 4 minutes.

Remove from heat and stir in parmesan, season with salt & pepper, spoon into
bowls and serve with spinach and extra parmesan if required.

Nutella Cheesecake

noreply@blogger.com (Nikki Porter) — Fri, 15 Feb 2008 02:16:00 +0000

(Tastespotting recipe)

Ingredients - serves 12 - 6 points per serve

3 x 220g tubs extra light cream cheese, at room temperature
1/2 cup weight watchers sour cream, at room temperature
1 cup sugar
3 large eggs, separated
1 tsp vanilla extract
1/2 cup nutella

Chocolate-Hazelnut Crumb Crust

1 1/4 cups ground vanilla wafer cookies (about ½ packet)
1/4 cup ground hazelnuts
1 tbsp cocoa powder
4 tbsp Flora Ultra Light Margarine, melted

Method

Preheat oven to 180C. Butter a 9-inch springform pan.

To make crust:

Whisk together cookie crumbs, ground hazelnuts, and cocoa powder in a bowl. Pour in melted butter, and stir to combine, creating a texture like wet sand. Press into bottom of pan, and up the sides about 1/2 inch. Bake for 10 minutes, then remove to cooling rack. Do not turn off oven.

While crust is cooling, make the cheesecake batter:

In the bowl of a standing mixer, beat cream cheese, sour cream, and sugar until well-combined, about 2 minutes. Add egg yolks one at a time, mixing well between each. Beat in vanilla. In a separate bowl, using a handheld mixer, beat egg whites until they hold medium-soft peaks, then fold into cheese mixture.

Reserve one cup of the cheesecake batter in a bowl; pour the rest into the cooled crust. Mix the Nutella into the reserved batter, then drop spoonfuls of the mixture onto the surface of the batter in the filled pan.

Holding a knife upright, insert it about 1/2 inch into the surface of the batter, then draw the knife back and forth across the pan, creating a marbled appearance on the cake’s surface.

Create a water-bath in which to cook the cheesecake: bring a kettle of water to a boil. Wrap the springform pan in foil (to prevent water from the water-bath seeping in); place the springform pan in a roasting pan, and pour the boiling water into the roasting pan, surrounding the cake.

Carefully place in oven and bake for 60 to 75 minutes, or until edges begin to pull away from pan, but center is still jiggly. Remove from water-bath and cool completely on a rack. Chill in refrigerator at least 4 hours, but ideally overnight.