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!

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

Meringue and Mallow Brownies

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Meringue and Mallow Brownies

I bought some of the WW mini meringues and marshmallows a couple of weeks ago and have been thinking about how to use them in a recipe since. They make a perfect addition to these brownies which are very similar to the Rocky Road Brownies, but even more gooey!

They are 1sp each on No Count and on WW Freestyle you can have 1 for 2sp or 2 for 3sp.

Ingredients (makes 9):

  • 50g Ready Brek (or other powdered oats brand)
  • 10g self-raising flour
  • 2tsp Natvia sweetener (or other 0sp sweetener)
  • 1tsp baking powder
  • 24g cocoa powder
  • 3 medium eggs
  • 1 banana, pureed
  • 50g low fat natural yoghurt (use fat free if following WW Flex)
  • 2tsp vanilla extract
  • a pinch of salt
  • 12g milk choc chips
  • 1 packet of WW mini marshmallows
  • ½ tub WW mini meringues

Method

  1. Preheat the oven to 180C.
  2. Mix the banana, egg yolks, vanilla, sweetener and yoghurt.
  3. Lightly whisk the egg whites and fold in.
  4. Add the oats, flour, baking powder, cocoa powder and salt and mix well.
  5. Stir the marshmallows and half the choc chips into the mixture.
  6. Break the meringues in half and stir them in too.
  7. Pour into a greaseproof papered brownie tin and top with the remaining choc chips. (My tin is 18cm x 24cm.)
  8. Bake for 16 -18 mins (insert a skewer to check that it’s cooked all the way through).
  9. Allow to cool in the brownie tin before removing and cutting into portions.

Enjoy!

They are best kept in a sealed plastic container in the fridge where they will last for up to four days.

No Count Pizza

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No Count Pizza

I do enjoy making pizzas using the WW wraps on No Count, but I decided to try these as I wanted a thicker, ‘breadier’ base. I never thought I’d see the day when I was using yogurt as an ingredient in pizza but the two-ingredient dough has really taken off and you can make it No Count by using oatmeal instead of flour. I made this for one person and, even though it was a small pizza, it was too filling for a lunch so you might want to share this between two

This is free on No Count.  If following WW Freestyle, it’s quite high at 12 points because of the oatmeal used.

Ingredients (makes 1 or 2):

For the base:

  • 100g oatmeal
  • 100g low fat natural yogurt
  • a pinch of salt
  • a tsp of dried oregano

For the topping:

  • 15g tomato puree
  • a tin of tuna in brine
  • 2 tomatoes, sliced
  • sweetcorn
  • 26g Protein cheese
  • 4 olives

Method:

  • Preheat the oven to 180C.
  • Mix all the ingredients for the base together.
  • Spray a frying pan with low-cal spray and put the mixture into the pan. Use a spoon to spread it out until you’ve made the shape of a pizza base.  (It is very sticky at this stage.)
  • Turn on the heat and cook for a couple of minutes. When it’s firm enough, turn it over for another minute. (You don’t want to cook it the whole way through as it’s going to go in the oven as well.)
  • Cover an oven tray with greaseproof paper and put the base on top. Spread over the 15g tomato puree before adding the other toppings.
  • Place in the oven and cook for about 10 minutes.
  • Serve and enjoy!

This is the oatmeal I use – it’s free on No Count:

This is the part-cooked base, before adding the topping:

Veggie Curry with Cauliflower Rice

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Veggie Curry with Cauliflower Rice

Many thanks to Marie for this fabulous-looking fruity curry recipe   It is free on No Count and 0sp on WW Freestyle!

Ingredients (Serves 4)

  • an onion (chopped)
  • 2 garlic cloves, minced
  • 1 tbsp Madras curry powder (mild or medium curry powder if you like it less hot)
  • calorie controlled cooking spray
  • an aubergine  (diced)
  • a red pepper (diced)
  • a green pepper (diced)
  • a mango (de-stoned and chopped)
  • 8 cherry tomatoes
  • 8 chestnut mushrooms
  • a tbsp low salt soya sauce
  • a tsp black onion seeds
  • a banana (chopped) – yes, a banana: it thickens the sauce and adds sweetness
  • 350g of passata

Method:

  1. Fry the onion and garlic in spray oil until soft, add a little water if it sticks. Add the curry powder and cook for 1-2 minutes.
  2. Add aubergine, peppers and mango. Cook for a couple of minutes then add the tomatoes and mushrooms whole.
  3. Add the remaining ingredients: soy sauce, black onion seeds, banana and passata. Either simmer for 30 minutes (or until the vegetables are soft and the sauce is thick) or pop in the slow cooker for 3-4 hours (depends on your slow cooker). You may need to add extra water.
  4. Served here with cauliflower rice.

The mango and banana add a lovely sweetness and thicken the sauce.  This freezes well too.

(Photo courtesy of Marie)

Falafel and Butternut Squash Salad

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Falafel and Butternut Squash Salad

I haven’t been tempted to try falafel before but I’m going to try a few more meat-free meals, I am so glad I did!  It’s a very filling lunch and so delicious too!  I trawled through the Internet to find a falafel recipe and then combined a few of them although I am aware that this recipe could probably be out there somewhere:-)  It’s ideal for days like today!

This salad would be free on No Count, and free on WW Freestyle too if you use a calorie-controlled spray instead of olive oil.

Ingredients for the falafel (makes 10 which can serve 2):

  • 4 tsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • a 400g tin of chickpeas
  • 2 tsp cumin
  • 1 tsp mixed herbs
  • the zest of a lemon
  • an egg, beaten

Method:

  1. Heat the oil and fry the onion for a couple minutes, until soft.
  2. Add the garlic and cook for another two minutes.
  3. Drain and rinse the chickpeas and put in a bowl. Use a fork to break them down into smaller pieces (or you can blitz them in a food processor if you’d prefer a smoother falafel).
  4. Add the onion and garlic and mix it all together.
  5. Add the cumin, herbs and zest and mix in. Season to taste and then mix in the egg.
  6. Divide the mixture to make 10 balls and then place on a non-stick, or greaseproof papered, baking tray. Leave in the fridge for half an hour.
  7. Preheat the oven to 180C.
  8. Remove from the fridge, spray with Frylight and bake in the oven for about 20 – 25 minutes. Turn a couple of times to ensure they are cooked all the way through.

I roasted butternut squash and cherry tomatoes at the same time as cooking the falafel, with a bit of paprika sprinkled on the butternut squash.

Served with a mixed salad and a tbsp of Aldi lighter than light mayonnaise.

Enjoy!

(These can be frozen.  Just take them out when you are ready and let them defrost before warming them up in the microwave.)

Chocolini Browndies

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Chocolini Browndies

 Many thanks to my Connect buddy Mands (@mands5781) for this delicious dessert.  When she couldn’t decide whether to try a new recipe for Blondies or Brownies…. she went for both! A delectable hybrid of a white chocolate almond Blondie, and a gooey chocolate Brownie, these will not disappoint! Her first foray into baking with beans was a success! 
I’ve made these twice now and asked colleagues and friends to try them: they’ve all given them the thumbs up and cannot believe what some of the ingredients are:-)
On No Count, these work out at 1 point each or 2 for 3 points. If following WW Freestyle, they are 2 points each.

(Photos courtesy of Mands.)

Ingredients (makes 8):

  • 1 tin of cannellini beans, drained and washed
  • 3 eggs
  • 28g lurpak lightest
  • 2 tbsp 0% Greek yoghurt
  • 20-30g sweetener to taste (depending on your preference and choice of sweetener. I use sukrin gold)
  • 2tsp vanilla extract
  • 40g ready oats (eg: Ready Brek)
  • 1 and a 1/2 tsp baking powder
  • 1tsp almond extract
  • 1/4 tsp cinnamon
  • 10g cacao powder
  • 12g dark chocolate chips
  • 12g white chocolate chips

Method:

  1. Preheat the oven to 180C.
  2. Line a square brownie pan with baking paper.
  3. Put the beans and low fat spread in a food processor with one of the eggs and 1.5 tbsp Greek yoghurt and blend until a puree.
  4. In a separate bowl, beat the remaining eggs with the sweetener using a hand-held electric whisk. Fold the mixture into the bean puree. Add the vanilla extract, baking powder and ready oats and fold to combine.
  5. Transfer 1/3 into a small bowl and add the cacao powder, 1/4 tsp cinnamon and 1/2 tbsp Greek yoghurt and mix well. (You may need a pinch more baking powder to this brown mix as the cacao makes it slightly heavier.)
  6. Stir in some of the white chocolate drops and the almond extract to the 2/3 white mix. Pour this mixture into the tin evenly and shake so it settles nicely.
  7. Add blobs of the brown mixture and swirl through for a marble effect. Sprinkle the remaining white chocolate chips and the dark chocolate chips over the top evenly.
  8. Bake for 25-30 minutes, or until the top is golden brown and firm, and a toothpick inserted into the middle of the Browndie comes out clean.
  9. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack, remove the baking paper and leave to cool completely.
  10. Cut into 8 slices and enjoy!!

White Chocolate, Lemon and Coconut Blondies

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White Chocolate, Lemon and Coconut Blondies

These blondies have a delicate and subtle flavour and it’s taken me three attempts to get them right:-)  They’ve been tried and tested at work and meetings and finally been given the thumbs up:-)  They’re just 1 point each on No Count.  If following WW Freestyle, divide them into 10 pieces and they will be 1 point each or 2 for 3 points.

Ingredients (makes 8):

  • 50g ready oats (eg: Asda Ready Oats/Ready Brek)
  • 10g self-raising flour
  • 2 tsp sukrin gold (or other sweetener)
  • 1 banana, pureed
  • 1tsp baking powder
  • 3 medium eggs
  • 100g fat free natural yoghurt
  • 2tsp vanilla extract
  • a pinch of salt
  • 15g white chocolate chips
  • the zest and juice of two lemons (save some of the zest to sprinkle over the top)
  • 13g of dessicated coconut

Method

  1. Mix the egg yolks, lemon zest and juice, banana, vanilla, sukrin and yoghurt.
  2. Lightly whisk the egg white and fold in.
  3. Add the oats, flour, coconut, baking powder and salt and mix well.
  4. Reserve appx 1/2 of the white chocolate chips until the end and add the other 1/2 into the mix.
  5. Pour into a greaseproof papered brownie tin, add the rest of the white chocolate to the top and sprinkle over the remaining lemon zest.
  6. Bake on 180C for 20 mins. (Check that a skewer comes out clean.)
  7. Allow to cool in the brownie tin before putting on a cooling rack.
  8. Cut into portions and enjoy!

I’ve also made this recipe and added blueberries which is a great alternative!

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:

Pear Cobbler

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Pear Cobbler

Wow!  This was delicious!  I’m enjoying creating desserts with Ready Brek as it’s an ideal substitute for flour if you’re trying to make something resembling a sponge.  It’s very filling and an eighth of this is plenty.

It’s just 1 point per serving on No Count and 4 points if following WW Freestyle.

Ingredients (serves 8):

  • 200g Ready Brek
  • 80g Flora light, melted
  • 1 flat tbsp Splenda (or alternative sweetener for 0sp)
  • 4 eggs
  • 1 heaped tsp baking powder
  • 8 tbsp skimmed milk
  • 2 tsp vanilla extract
  • 4 to 8 pear halves (I used tinned in natural juice)
  • 8g flaked almonds (optional) 2g per person is free

Method:

  1. Pre-heat the oven to 180C.
  2. Put the Ready Brek, Splenda and baking powder into a bowl and mix.
  3. In a separate bowl, add the Flora, vanilla extract, milk and egg yolks. Mix this together and then fold into the Ready Brek mixture.
  4. Whisk the egg whites and fold this in too.
  5. Pour into a non-stick baking tin (mine is 9 inches in diameter) and add the pears – push them down slightly into the mixture. (I have since made this with more pear halves which is even better.)
  6. Sprinkle the almonds over the top.
  7. Bake in the oven for about 25 -30 minutes. (Check if it’s cooked all the way through.)
  8. Enjoy!