Dinner

Salmon Enchiladas

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Salmon Enchiladas

I decided to make these a while ago and finally got around to doing so last night.  I love salmon and this recipe makes a fabulous dinner which is also extremely filling!  Hubby and mum gave them the thumbs up and couldn’t believe they were nearly No Count!  The whole recipe (all 4 of them) is 2 points on No Count so it’s up to you whether you use one of your weeklies or not for this meal.  On WW Flex, each enchilada would be 5 points.

Ingredients (serves 4):

  • 4 salmon fillets, cooked
  • 4 WW wraps
  • 1 tbsp olive oil (from daily allowance) use a calorie-controlled spray if following WW Flex
  • an onion, finely sliced
  • 2 garlic cloves, crushed
  • 500g passata
  • a tsp mixed herbs
  • 20g chilli pesto
  • 4 tbsp Yeo Valley 0% crème fraiche
  • 2 handfuls of spinach
  • 50g Protein cheese, grated

Method:

  1. Pre-heat the oven to 180C.
  2. Heat the olive oil in a pan and add the onion. Fry for about 5 minutes before adding the garlic and cooking for a further minute.
  3. Add the passata, mixed herbs and chilli pesto. Season to taste and simmer for 5 minutes.
  4. Put about a quarter of this sauce in an ovenproof dish.
  5. Fold the spinach into the crème fraiche and season to taste.
  6. Place the wraps open on your worktop and share the crème fraiche mixture between the four of them. Place the crème fraiche down the middle of each wrap and then place the salmon on top.
  7. Roll each wrap up and place them on top of the sauce in the ovenproof dish.
  8. Cover the wraps with the remaining sauce and sprinkle the cheese over the top.
  9. Bake in the oven for a further 15 minutes.
  10. Serve and enjoy!

Served here with roasted vegetables.

Teriyaki Chicken

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Teriyaki Chicken

I thought I’d share this recipe idea with you as I’ve just made it this evening and thoroughly enjoyed it.  The meal works out at 2 points on No Count and 7 points if following WW Freestyle.

Ingredients (serves 2):

  • 2 chicken breasts cut into chunks
  • a sachet of WW Teriyaki Sauce
  • a yellow pepper, sliced
  • a green pepper, sliced
  • a red onion, sliced
  • a handful of green beans
  • a handful of chestnut mushrooms, sliced
  • 2 tbsp soy sauce
  • a tbsp olive oil (use a calorie-controlled spray if following WW Freestyle)
  • 100g brown rice

Method:

  1. In the morning, leave the chicken pieces to marinate in the WW Teriyaki Sauce in the fridge.
  2. When you’re ready to begin cooking, boil a pan of water and cook the rice.  (I usually boil brown rice for 30 – 40 minutes so that it’s nice and soft.)
  3. Heat a tbsp olive oil in a wok and cook the vegetables.  When they are cooked to your liking, leave them on a plate while you cook the chicken and sauce in any remaining juices.
  4. Once the chicken is cooked, return the vegetables to the wok with 2 tbsp soy sauce.  Cook for a further 3 – 5 minutes.
  5. Serve with the rice and enjoy!

Gammon and Leek Pasties

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Gammon and Leek Pasties

As the Salmon en Croute recipe was so popular, I thought I’d try a different filling in a WW wrap.  This is very tasty too and I hope you enjoy it if you decide to give it a go.  Each pasty is free on No Count.  If following WW Freestyle, they would be 5 points each plus the points for the gammon you used.

  

Ingredients (makes 4):

  • a small gammon joint, cooked and shredded
  • 2 medium leeks, sliced
  • 200g 0% Yeo Valley crème fraiche
  • 2 heaped tsp wholegrain mustard
  • 1 tbsp olive oil (use Frylight if following Ww Flex)
  • 4 Weight Watchers wraps
  • 1 egg, beaten

Method:

  1. Make sure the gammon joint is cooked and shredded.
  2. Pre-heat the oven to 180C.
  3. Heat the oil in a pan and cook the leeks for about 5 minutes until they are soft.
  4. Place the crème fraiche in a bowl and stir in the mustard. Season to taste.
  5. Pour the leeks into this mixture and stir in.
  6. Put the wraps on a plate/board and brush egg all the way round the circumference of each one.
  7. Divide the crème fraiche mixture between the 4 wraps and then add gammon to each one. (Make sure that you can still fold the wrap over and close it.)
  8. Once you have folded each wrap over, press all the way round the edge with a fork to keep the edges together.
  9. Brush each wrap with the remaining egg.
  10. Place the wraps on a non-stick baking tray and cook in the oven for 20 minutes.
  11. Serve and enjoy!

Served here with a small baked potato, baby sweetcorn and broccoli.  I didn’t manage to eat all of the potato as the pasty was very filling

Crispy Chicken

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Crispy Chicken

I came across the idea for this recipe while flicking through a recipe book on my last holiday in Devon. Having decided to try a recipe using a packet of WW crisps, it was with some trepidation that I took my first bite as I wasn’t quite sure if it would work or not.  However, I needn’t have worried because this was absolutely delicious:  and it will be great accompanied by a salad during the summer months too.  It is 1 point per portion on both No Count and WW Freestyle.

Ingredients (serves 4):

  • 4 chicken breasts
  • 100g Eatlean Protein cheese, grated (26g per person is free)
  • 2 packets of WW Crispy Sour Cream and Chive Lentil Chips
  • 1 tsp mixed herbs
  • ½ tsp paprika
  • 1 egg

Method:

  1. Preheat the oven to 180C.
  2. Put the crisps into a plastic bag and use a rolling pin to crush them into very small pieces.
  3. Place the crisp bits into a bowl with the cheese, mixed herbs and paprika. Mix together and season to taste.
  4. Place a large piece of tin foil onto an oven tray and put the chicken breasts onto the foil.
  5. Beat the egg and then use it to brush onto the tops of the chicken breasts.
  6. Place the crisp mixture onto the chicken, completely covering the top of each piece.
  7. Use the remaining foil to cover the chicken pieces before placing in the oven. (Make sure that the foil is not touching the top of the chicken or it will stick.)
  8. After 30 minutes, take the chicken out of the oven and fold back the foil. Put the chicken back into the oven for a further 10 to 15 mins.
  9. It is served here with new potatoes cooked in an Actifry, long-stem broccoli and cauliflower mash (cauliflower mashed with a spoonful of Yeo Valley 0% crème fraiche and seasoned).

The chicken ready to go into the oven:

Salmon En Croute

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Salmon En Croute

I decided to have a go at this No Count recipe as I was looking for another way of cooking salmon, and salmon en croute is a meal I haven’t had for nearly two years while I’ve been following the NC plan.  It was always going to be tough to try to replicate the real thing but we absolutely loved this and I can’t wait to make it again.

It’s free on No Count and 5 points per serving if following WW Freestyle.

Ingredients (serves 2):

  • 2 boneless salmon fillets
  • 80g baby spinach
  • ½ an onion, finely chopped
  • 25g fresh parsley, finely chopped
  • 2 tsp lemon juice
  • 2 WW wraps
  • 1 tbsp olive oil (use a low-cal spray oil if following WW Flex)
  • 100g Yeo Valley 0% crème fraiche
  • an egg

Method:

  1. Preheat the oven to 180C.
  2. Heat the oil in a frying pan and add the onion. Cook for a couple of minutes.
  3. Add the spinach, parsley and lemon juice and cook for a further 3 minutes.
  4. Take the pan off the stove and squeeze any water out of the spinach.
  5. Stir in the crème fraiche and season to taste.
  6. Lay the wraps out on a baking tray and brush some of the beaten egg all round the edge.
  7. Place a salmon fillet on each wrap – over to one side – before putting some of the mixture from the pan over each salmon fillet.
  8. Fold over the wrap and press down with a fork to seal the edges together.
  9. Brush the remaining egg over each wrap.
  10. Place the baking tray in the oven for about 25 minutes.
  11. I’ve served it here with roasted vegetables: enjoy!

When I make this again, I’ll serve it with mashed potatoes and long-stem broccoli.

No Count Festive Roast Salmon

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No Count Festive Roast Salmon

Many thanks to Mands (@mands5781) for another delicious recipe of hers.  She usually makes this dish on either Christmas Eve or Boxing Day to keep things light during all the indulgences, but it would be great for any occasion – including Easter.

You could adapt the crumb easily – using lemon rind instead of clementine, which goes perfectly with a meaty white fish like cod or haddock.

This meal is free on No Count but you might want to exchange the wholemeal bread for a seeded slice of bread which would make the recipe 1 point per portion.  If following WW Freestyle, the salmon is free but you would need to weigh and point any potatoes you served it with.

Ingredients (serves 4):

  • 500g salmon side fillet
  • a slice of wholemeal medium-sliced bread (Hovis, Warburtons)
  • 15 cranberries, chopped (fresh, raw)
  • 1 clove garlic, grated
  • 2 clementines, rind only
  • 1 sprig rosemary
  • 1 sprig parsley
  • a pinch of black pepper

Method:

  1. Preheat oven to 190C.
  2. Foil a dish and lay the salmon into it, skin side down.
  3. Toast the bread and, once cool, pop it into a food processor with the garlic, rosemary and parsley and blitz to a crumb.
  4. Mix in the chopped cranberries, clementine zest and pepper, and spread over the top over the fish.
  5. Bake for about 20mins until cooked through – check the middle of the fillet to ensure it’s cooked through but not overcooked.
  6. Portion into 4 and lift off with a fish slice – the skin should stick to the foil and the fish will come off easily without it.

Mands served this with fresh, steamed lemon veggies and some garlic air roasted potatoes – all free on No Count.

(Photos courtesy of Mands.)

Slow-cooked Sweet and Sour Chicken

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Slow-cooked Sweet and Sour Chicken

I’d planned a new sweet and sour recipe for this week but it’s been such a busy week that I decided to try a slow-cooked version so that it would be all ready for eating when I arrived home.  I was pleasantly surprised as I’m used to crunchy vegetables in a sweet and sour recipe but this was really good too!  The meal is 1sp on No Count and 6sp if you’re following WW Freestyle.

Ingredients (serves 4):

  • 4 chicken breasts, cut into strips
  • 4 peppers cut into strips (I used 2 red, 1 yellow and 1 green)
  • an onion, sliced
  • an inch piece of ginger, finely chopped
  • 75g tomato ketchup (50% less sugar)
  • 75ml balsamic vinegar
  • a 400g tin of pineapple chunks in natural juice
  • 2 tablespoons sugar-free syrup (I used the Myprotein maple one – available online at Myprotein.com)
  • a tbsp lime juice
  • lemon thyme (optional – to decorate at the end)

Method:

  1. In a bowl/jug, mix the tomato ketchup, balsamic vinegar, lime juice, the juice from the pineapples, the sugar-free syrup and 100ml water.
  2. Put the chicken, peppers, onion, ginger and half of the pineapples in the slow cooker. (You can use all the pineapples if you wish but I found that half the tin was enough.)
  3. Pour the contents of the bowl/jug into the slow cooker.
  4. Cook on Low. My slow cooker cooks quite quickly so it was only on for 4.5 hours.
  5. Serve with 50g brown rice and decorate with chopped lemon thyme if you wish.
  6. Enjoy!

Chicken Risotto with Lemon and Asparagus

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Chicken Risotto with Lemon and Asparagus

Wow! I loved this! Great flavours and all free on No Count!  If following WW Freestyle, use Frylight (or an alternative) instead of olive oil and it would just be 5sp for the rice.

Ingredients (serves 2):

  • 2 chicken breasts, cut into chunks
  • 500ml chicken stock
  • a tbsp olive oil (from daily allowance)
  • an onion, finely chopped
  • a tsp mixed herbs
  • 100g brown rice
  • rind of one lemon, grated
  • juice of one lemon
  • 50g Eatlean protein cheese, grated (26g per person is free) – available from Tesco, Morrisons, Waitrose or online
  • 60g rocket
  • 50g asparagus, cut each stalk into three

Method:

  1. Heat the oil in a pan and cook the onion for a couple of minutes.
  2. Stir in the rice, lemon juice, lemon rind and mixed herbs, and then add the stock and bring to the boil.
  3. Leave to simmer for 30 minutes.
  4. Meanwhile, cook the chicken pieces in a wok/deep frying pan sprayed with Frylight.
  5. Add the rice to the chicken, and stir in the asparagus.
  6. Season to taste and cook for a further 5 minutes.
  7. Remove the risotto from the heat and stir in half the protein cheese and all of the rocket.
  8. Serve and sprinkle over the remainder of the cheese.
  9. Enjoy!

Creamy Chicken and Leek Pasta

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Creamy Chicken and Leek Pasta

I made this recipe for the first time a couple of weeks ago and was amazed at just how creamy it tasted with the ingredients that had been used.  It’s definitely one to try – especially if you’re looking for a new recipe to add to your weekly plan.

Because this meal uses a few ‘zero heroes’, it is just 1 point on No Count and 9 points if following WW Freestyle.

Ingredients (serves 4):

  • 4 chicken breasts, cut into slices
  • 280g wholewheat penne pasta
  • 16g Flora light (4g per person is free)
  • 20g plain flour (5g is free)
  • 200ml skimmed milk
  • 65g (Tesco) reduced fat green pesto (4 points)
  • 64g Philadelphia lightest (16g is free)
  • a courgette, diced
  • 4 leeks, sliced
  • 50g Protein cheese, grated (26g per person is free)

Method:

  1. Cook the pasta in a pan of boiling water.
  2. Spray a wok/large frying pan with Frylight and cook the leeks and courgette together. Leave to one side while you cook the chicken in the same pan.  You will need to spray it with Frylight again.
  3. Meanwhile, melt the Flora in a separate pan and add a splash of the milk. Turn the heat down while you put in a bit of the flour and mix with a hand whisk.  Keep adding a bit of milk and a bit of flour, whisking all the time, until it is all mixed together smoothly.
  4. Stir in the Philadelphia lightest, followed by the pesto. Keep stirring with the hand whisk until the sauce is simmering.
  5. Hopefully, by this time everything will be cooked and ready to bring together. Add the leeks and courgettes to the chicken and warm them through again.
  6. Drain the pasta and stir into the chicken, leeks and courgettes.
  7. Finally, pour over the sauce and carefully fold it all in together.
  8. Serve and sprinkle over the Protein cheese. Enjoy!

No Count Tandoori Salmon

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No Count Tandoori Salmon

This dish is absolutely delicious and totally free on No Count.  It’s a light, filling meal which is just what I’ll need after celebrating Christmas and New Year:-)  If following WW Freestyle, you would just need to weigh and point any pasta you serve it with.

Ingredients (serves 4):

  • 4 salmon fillets
  • 2 garlic cloves, crushed
  • an inch of ginger, chopped up (or a tsp ginger paste)
  • a tsp lemon juice
  • 8 tbsp low fat natural yogurt
  • a packet of SpiceNtice Tandoori Salmon spice

Method:

  1. Put the yogurt in a bowl and mix in the garlic, ginger, lemon juice, Tandoori spice pack and a pinch of salt.
  2. Add the salmon fillets and make sure they are all covered.
  3. Leave to marinate in the fridge for at least 30 minutes.
  4. They can be cooked in the oven or grilled.

Served here with 50g wholewheat spaghetti (dried weight) and asparagus.

The SpiceNtice spice packs include a recipe and also let you know which other ingredients to use. Each serving of spices is 0sp. Check out the full range at: www.spicentice.com and use code HH20 for 20% off.