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Welcome to the Loving No Count Website

Hi everyone and welcome to the ‘Loving No Count’ website!

This website is here for those of you who would still like to follow No Count or for those of you who would like to try it as a means of kickstarting your weight loss. I have also pointed all the recipes so that those of you following WW Freestyle can try them too.

There is a page with the ‘No Count Food List’ and a page with No Count meal plans – including a blank one – all of which can be downloaded.  There are lots of recipes – for breakfast, lunch, dinner and dessert – as well as a vegetarian section.

Thank you for having a look at the website and I hope you find something that will be of use to you and your WW journey. I’d like to say a big thank you in advance to everyone who helps to spread the word about the website and everyone who gets in touch and gives feedback about the recipes.  I love hearing from you, and you help to keep me motivated too!

Peanut Butter Cookies

April 11, 2017 by admin 16 Comments

Peanut Butter Cookies

These are just hot out of the oven – a real treat at just 1 point each on No Count, and 3sp each if tracking.

Ingredients (makes 9):

  • 150g oats, blitzed in food processor
  • 50g oats
  • 1 tsp baking powder
  • 2 flat tbsp Splenda
  • 70g Flora light (7 points)
  • 2 eggs
  • 28g PB2 (a powdered peanut butter substitute – 2 points)

Method:

  1. Pre-heat the oven to 160C.
  2. Blend the Flora and Splenda in a food processor. Then blend in the eggs.
  3. Mix the blitzed oats, baking powder and PB2 in a bowl.
  4. Add the oats mixture, a few spoons at a time, to the food processor.
  5. Finally, add the oats that haven’t been blitzed yet. They will give a bit of texture to the cookies.
  6. Divide the mixture into 9 and place each one onto a baking tray. Flatten them with a fork or the bottom of a cup.  (You can line the baking tray or spray it lightly with Frylight to stop the cookies from sticking.)
  7. Bake for twenty minutes. Enjoy!

Filed Under: Uncategorized

Slow-cooked Chunky Beef Chilli

April 10, 2017 by admin 18 Comments

Slow-cooked Chunky Beef Chilli

This is absolutely delicious and just 1 point per serving!  If tracking, it’s about 13 points (including 50g rice) – it depends on the cut of beef you use.

Ingredients (serves 4):

  • 2 medium onions, finely chopped
  • 2 garlic cloves, crushed
  • 4 lean beef steaks, cut into chunks
  • 2 flat tbsp plain flour (4 points)
  • 2tsp ground cumin
  • 2 tsp ground coriander
  • 3 – 4 tsp hot chilli powder
  • 2 tsp smoked paprika
  • 200ml hot beef stock
  • 400g tin of chopped tomatoes
  • 1 tsp Splenda
  • 1 tsp dried oregano
  • 400g tin of red kidney beans
  • salt
  • ground black pepper

Method:

  1. Put the beef, onions and garlic in a slow cooker.
  2. Add the flour, cumin, coriander, chilli powder, paprika, salt and pepper, and mix it all together.
  3. Add the stock, chopped tomatoes, Splenda, red kidney beans and oregano. Season well again.
  4. My slow cooker is not slow at all, so I cooked this on Low for 4 hours.

Served here with brown rice and cauliflower rice.

You could use 500g beef mince (5% fat) instead of the beef steaks if you prefer.  Just brown it before you put it into the slow cooker and you might need to add more stock as it is cooking.

Filed Under: Uncategorized

Marie’s Vegetarian Roast Lunch

April 8, 2017 by admin 2 Comments

Marie’s Vegetarian Roast Lunch

These burgers are so simple and you can make about 6; it’s up to you really – depends how big you want them! If you have spares, they freeze well (I froze mine cooked). You can use whatever spices you want, turmeric is also good and a pinch chilli flakes.

Ingredients:

Sweet Potato and Black Bean Burgers
  • two roasted sweet potatoes, scoop out the soft flesh
  • medium portion of cooked brown basmati or wholewheat couscous
  • onion, fry in calorie-controlled spray (or your allowance of healthy oil) until soft
  • tin of black beans, strained and semi-mashed
  • tsp ground cumin
  • tsp smoked paprika
  • tsp sea salt
  • ground black pepper
Method
  1. Set the oven to 180’C.
  2. Simply mix the prepared ingredients as above.
  3. Shape into burgers, spray with calorie-controlled spray and roast for 30-40 minutes. Turn gently after about 20 minutes. The burgers are cooked when they are nicely brown and crispy on the outside.
I served mine with roasted baby potatoes, seasoned with sea salt flakes and paprika, and steamed veg.
The whole dinner ‘cost’ 1 point for gravy granules!

Filed Under: Uncategorized

Slow-cooked Bolognese

April 5, 2017 by admin 18 Comments

Slow-cooked Bolognese

This is the best bolognese I’ve tried yet on No Count and it’s just 1 point per serving!  If tracking, it is 10 points per serving.

Ingredients (serves 4):

  • 500g minced beef (5% fat)
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 150g mushrooms, sliced
  • 650ml hot beef stock
  • 400g chopped tomatoes
  • 2 flat tbsp tomato puree
  • 2 tsp oregano
  • 1 flat tbsp cornflour (2 points)
  • 1 tbsp cold water
  • 280g dry wholewheat pasta
  • ground black pepper
  • salt

Method:

  1. Brown the mince in a pan before transferring it to a slow cooker.
  2. Add the onion, mushrooms and garlic.
  3. Add the beef stock, chopped tomatoes, tomato puree, oregano and season with black pepper and salt.
  4. Cook on high for 3 to 4 hours.
  5. Mix the cornflour with the cold water and stir into the bolognese.
  6. Add the pasta and stir well.
  7. Continue to cook on high for a further hour.

Served here with carrots and broccoli.

Filed Under: Uncategorized

Peach and Plum Shortbread

April 3, 2017 by admin 4 Comments

Peach and Plum Shortbread

This is a real treat! Each piece of shortbread works out at 1 point so the dessert in the photo would be 2 points on No Count.  These are rather high if tracking.

Ingredients (makes 4):

  • 250g oats, blitzed in food processor
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 2 tbsp Splenda
  • 75g Flora extra light (8sp)
  • 125ml skimmed milk
  • 8 tbsp Skyr natural yogurt
  • 1 tsp vanilla extract
  • 2 tbsp Myprotein sugar-free butterscotch syrup
  • 2 peaches or nectarines, sliced
  • 2 plums sliced

Method:

  1. Heat the oven to 190C and spray a baking tin with Frylight.
  2. Combine the oats, baking powder, ginger and Splenda in a bowl.
  3. Rub in the Flora until the mixture resembles bread crumbs.
  4. Stir in the milk with a knife until just combined, then knead into a soft dough.
  5. Press the dough into the baking tin until it is about ¾ cm thick. Prick all over with a fork.
  6. Bake for about 20 minutes.
  7. Allow to cool for 5 mins before cutting it into 8 slices. Leave on a wire rack to cool completely.
  8. Mix the yogurt with the vanilla extract and butterscotch syrup.
  9. Layer the shortcake, yogurt and fruit as shown in the picture.

You could cut the shortbread into more pieces if you wish – just alter the points value per slice.  It would also be great with different selections of fruit – enjoy!

Filed Under: Uncategorized

Chicken Pesto Pasta Salad

April 1, 2017 by admin 7 Comments

Chicken Pesto Pasta Salad

Many thanks to Amanda Charlesworth for this recipe at just 1 point per serving on No Count.  (If you only use 7g of reduced fat pesto, this recipe will be free on No Count.) If tracking, it’s 6sp.

Ingredients (serves 1):

  • 45g dried wholemeal pasta
  • 65g cooked chicken breast, chopped into pieces
  • 10g green pesto (1 point)
  • a tbsp quark
  • fresh basil
  • Italian salad leaves

If you use just 7g of Tesco reduced fat red or green pesto, this meal would be free on No Count.

Method:

  1. Cook and drain the pasta.
  2. Mix the quark, pesto and chicken and mix with the warm pasta.
  3. Use the salad leaves as a base, add the pasta and garnish with basil.

As the pasta and chicken are free on No Count, you could use up to 70g pasta and a whole chicken breast.

Filed Under: Lunch Tagged With: No Count, no count pesto pasta salad

No Count Kedgeree

March 29, 2017 by admin 4 Comments

No Count Kedgeree

No Count Kedgeree

This was amazing with such a variety of flavours.  It probably doesn’t need the egg but then it wouldn’t be kedgeree:-)  It’s free on No Count and 5sp if tracking.

Ingredients (serves 4):

  • 4 skinless salmon fillets (cut into thinnish pieces)
  • 200g brown rice
  • 4 medium eggs
  • 1 onion (thinly sliced)
  • 1 green pepper (thinly sliced)
  • 16 cherry tomatoes (halved)
  • 60g split red lentils
  • 3 tsp mild curry powder
  • 1 tsp ground turmeric
  • 500ml fish stock

Method:

  1. Cook the rice separately – I usually boil brown rice for 30 – 40 mins so it’s quite soft.
  2. Boil the eggs for 7 – 8 mins.
  3. Spray a wok or deep frying pan with Frylight and cook the onion and pepper for 5 mins.
  4. Stir in the curry powder and turmeric.
  5. Add 400ml of the stock, as well as the tomatoes and lentils, and simmer for 10 mins.
  6. Add the fish and season.  Add the remaining 100ml of stock if needed.  Simmer for another 10 mins, or until the fish is cooked.
  7. Stir in the cooked rice and serve.  Top each serving with an egg cut into quarters.

Filed Under: Uncategorized

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