No Count

Marie’s Basil and Tomato Soup

by 2 Comments

Marie’s Basil and Tomato Soup

This is suitable for vegans and free on No Count or if tracking (the whole dish is 1 point).  It is especially good when the tomatoes are big, juicy and in season.

Ingredients (serves 4-6):

  • 6 large ripe tomatoes (vine tomatoes are best)
  • 2 red peppers
  • a large onion
  • black pepper
  • 750 ml vegetable stock (Sainsbury’s Basics vegetable stock cubes are 0 points for one)
  • 2 tbsp tomato ketchup 50% less sugar (1 point)
  • a handful of basil, torn

Method:

  1. Pre- heat the oven to medium/hot 180C
  2. Chop the tomatoes, de-seed and chop the peppers and peel the onion and cut into wedges.
  3. Put all the vegetables in a roasting dish and roast for half an hour: they should be soft and charred at the edges.
  4. Put the vegetables and their juices, the stock, ketchup and basil in a liquidiser or blend until smooth.
  5. Season, re-heat if necessary and serve with a little basil on top.

(This soup freezes well, and you can use dried basil if you don’t have fresh.)

Spicy Jacket Potato

by Leave a Comment

Spicy Jacket Potato

A jacket potato, full of flavour!  This is 2 points on No Count, although you could swap the pepperoni for a cooked meat that is free – you’ll lose the spice but it won’t use any points.  The topping is 2 points, if tracking, but you will need to weigh and track your potato.

Ingredients (serves one):

  • a baking potato
  • 26g Protein cheese, grated
  • 3 slices Tesco pepperoni with paprika, garlic and chilli (2 points)
  • a red onion, finely chopped
  • 10 cherry tomatoes, halved
  • a handful of spinach

Method:

  1. Cook the jacket potato.
  2. When the potato is nearly ready, spray a pan with Frylight and cook the onion for about 4 minutes. Add the tomatoes and cook for a further 3 minutes, stirring occasionally.
  3. Cut the slices of pepperoni into small pieces and add to the pan with the spinach. Season and stir for a couple of minutes.
  4. Take the cooked potato and slice it in half. Sprinkle half the cheese over it, add the pepperoni mixture and then sprinkle on the rest of the cheese.
  5. Cook on 180C for 5 minutes, to allow the cheese to melt.
  6. This could be served with a side salad.

No Count Savoury Souffles

by 5 Comments

No Count Savoury Souffles

This recipe was very kindly sent in by Mandy (@mands5781) and they look absolutely delicious!  You can have 3 of these for 1 point if tracking – light little bites, perfect for breakfast, brunch, picnics or as a starter!

Ingredients (makes 10):

  • 1 egg
  • 45g quark
  • 10g oatmeal
  • 20g ham
  • 30ml skimmed milk
  • 40g egg white
  • 20g protein cheese
  • Mushroom, tomato, orange pepper, spinach
  • 1/4 tsp baking powder
  • Mixed herbs, black pepper

Method:

  1. Preheat the oven to 180C.
  2. Whisk the egg whites separately until soft peaks.
  3. Beat the egg, milk, quark, baking powder, pepper and herbs, and mix in with the oatmeal, ham and vegetables.
  4. Carefully fold this mix into the egg white, without knocking too much air out of the mixture.
  5. Spray 10 muffin moulds with Frycal, spoon the mixture into the moulds and quickly place into the hot oven.
  6. After about 5-7 minutes, remove, quickly sprinkle the cheese over the soufflés and place back in the oven for a further 5-7minutes until brown.
  7. Enjoy!

No Count Fritters

by 4 Comments

No Count Fritters

Fancy something a bit different for lunch? Try this recipe which was very kindly provided by Shona, a WW member.  I’ve tried them and they make a super, delicious and filling lunch; hubby really enjoyed this one!  Each fritter would be 2 points, if tracking.

Ingredients (serves 2):

  • a carrot, grated
  • a courgette, grated
  • 4 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • a handful each of coriander and parsley, finely chopped
  • 2 tbsp oat bran
  • 2 large eggs
  • 2 Laughing Cow lightest cheese triangles

Method:

  1. Mix the carrot, courgette, spring onion, garlic, coriander and parsley.
  2. Beat the eggs and mix in the oat bran, then blend in the cheese triangles.
  3. Mix the egg mixture with the veg mixture.
  4. Spray a frying pan with Frylight and cook half the mixture first. Shape the fritter when it’s just been put into the pan.
  5. Cook for 5 minutes each side, turning once or twice. They will go quite dark brown, but they still taste amazing!

Served here with bacon medallions and cherry tomatoes.

Sausage and Bean Casserole

by 10 Comments

Sausage and Bean Casserole

This is another recipe that’s very easy to make and my favourite one (so far) using Heck sausages.

No Count: 2sp

WW Freestyle: 5sp (plus any potatoes you served it with)

Ingredients (serves 4):

  • 16 Heck chicken Italia sausgaes
  • 2 red onions, sliced
  • 200g tin of red kidney beans
  • 400g tin of baked beans
  • 400g tin of chopped tomatoes
  • 1 tsp mixed herbs
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • salt and pepper

Method:

  1. Pre-heat the oven to 170C.
  2. Put all the ingredients into a casserole dish, stir, season and cook for two hours.
  3. Take out to stir after one hour.
  4. Enjoy!

Alternatively, you can cook this in the slow cooker which is how I usually cook it now.

Served here with new potatoes, broccoli and carrots.

Chicken Pesto Pasta Salad

by 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.