Weight Watchers - Family Meals
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Transcript of Weight Watchers - Family Meals
8/6/2019 Weight Watchers - Family Meals
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Simple and satisfying recipes for any day of the week
Favourite Family Meals
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BLT DIP WITH POPPY SEED TORTILLA CHIPS
INGREDIENTS
5 medium our tortilla(s)
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 rashers uncooked lean back bacon
190ml sour cream
60g low at mayonnaise
3 Tbsp onion(s), nely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp salt
1/4 tsp black pepper, reshly ground
135g tomato(es), resh, diced
1 Tbsp tomato(es), resh, diced, or garnish
Handul rocket, thinly shredded
1 Tbsp rocket, thinly shredded, or garnish
Our editorial team devoured
this dip in seconds. It truly tastes like a BLTsandwich in a bowl.
And the chips are to die or.
ProPoints® Value: 5
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level o Difculty: Easy
INSTRUCTIONS
To make chips, place oven rack in middle position. Preheat oven to Gas
Mark 6/200°C/ 400ºF. Line a large baking sheet with aluminum oil.
Brush one side o each tortilla with egg white and then sprinkle with
poppy seeds. Using a pizza slicer or a knie, cut each tortilla into 8 wedges.
Spread tortilla wedges onto prepared baking sheet. Bake on middle oven
rack until slightly golden and crisp, about 8 to 10 minutes; remove chips
to a wire rack to cool.
Meanwhile, to make dip, cook bacon in a large nonstick rying pan over
medium-low heat, turning occasionally, until lightly browned and crisp,
about 5 to 6 minutes. Drain bacon on paper towels and then tear or chopinto small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar,
salt and pepper until blended.
Reserve 1 tablespoon o bacon or garnish. Add remaining bacon, 3/4
cup o tomato and 1/2 cup o rocket to sour cream mixture; stir until
combined. Transer to a serving bowl; cover and rerigerate at least 15
minutes or avours to blend
To serve, garnish with remaining bacon, tomato and arugula. Serve with
tortilla chips.
NOTES
I you’d like to make the dip more than a ew hours in advance, just leave
out the tomatoes until ready to serve because the may make the dip too
watery. The chips can be made several days ahead and stored in an air-
tight container. Sprinkle the chips with salt beore baking, i desired.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.WEIGHT WATCHERS and ProPoints are the registered trade marks o Weight Watchers International, Inc. and are used under licence by Weight Watchers UK Lim
and WeightWatchers.co.uk Limited.
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ROASTED POTATO WEDGESINGREDIENTS
2 medium sweet potato(es),washed and patted dry
1 tsp olive oil
1/4 tsp salt
1/4 tsp dried rosemary, crushed1 rosemary sprig, or garnish(optional)
Potatoes are the must-have accompaniment to steak.
We roasted sweet potatoes or a nutrient and colour
boost but you can substitute regular baking potatoes i
you preer.
ProPoints® Value: 2Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level o Difculty: Easy
INSTRUCTIONS
Preheat oven to Gas Mark 7/220°C/ 425ºF. Cut each potato into
8 lengthwise wedges and place on a nonstick baking sheet. Drizzle
with oil; sprinkle with salt and dried rosemary.
Roast or 15 minutes; toss and roast until potatoes are tender, about
15 to 20 minutes more.
Spoon potato wedges onto a serving plate and garnish with resh
rosemary.
INGREDIENTS
1 Tbsp vegetable oil
450g uncooked boneless, skinless chickenbreast, chopped into 1/4-inch pieces
1 medium spring onion(s), sliced
1 medium garlic cloves(s),nely chopped
220g green snap beans, each sliced into 3 pieces
1 Tbsp sh sauce
1 tsp soy sauce
1 tsp sugar
1/4 tsp Asian hot sauce, such as chili paste
15g basil, resh, leaves,
Here’s a super quick, super tasty stir-ry that tastes
authentically Thai. Serve with jasmine rice or thecomplete Bangkok experience.
ProPoints® Value: 2.5
Servings: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level o Difculty: Easy
INSTRUCTIONS
Place a large nonstick rying pan over medium-high heat; add oil and
swirl to coat pan. When hot, add chicken; sauté or 3 minutes.
Add spring onions and garlic; sauté until quite ragrant, about 2
minutes. Add green beans, sh sauce, soy sauce, sugar and chili paste;
sauté until green beans are crisp-tender, about 2 to 3 minutes. Add
basil and cook or 1 minute more.
THAI CHICKEN STIR-FRY
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.WEIGHT WATCHERS and ProPoints are the registered trade marks o Weight Watchers International, Inc. and are used under licence by Weight Watchers UK Lim
and WeightWatchers.co.uk Limited.
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BAKED POTATO SKINS WITH CREAMY SPINACHAND BACON
INGREDIENTS
3 medium potato(es), baked,sliced in hal and cooled
5 sprays cooking spray
600g chopped rozenspinach, thawed andsqueezed dry
110g light cream cheese, atroom temperature
1/4 tsp salt
1/4 tsp black pepper
3 slices cooked crispbacon, crumbled
Creamy spinach and salty
bacon makes these potatoes
a hit. Make a double batch
or your next party.
ProPoints® Value: 5
Servings: 6
Preparation Time: 10 min
Cooking Time: 20 min
Level o Difculty: Easy
EGG AND BACON BREAKFAST BURRITOSINGREDIENTS
5 sprays low at cooking spray
3 large egg white(s)
2 large egg(s)
2 rashers lean back bacon,nely chopped
1/4 tsp dried oregano, crushed
1/8 tsp salt
1/8 tsp black pepper
3 Tbsp salsa, drained o excessliquid beore measuring
2 medium tortilla (s)
4 Tbsp sour cream
1/8 medium avocado, ripe,cut into 2 wedges
Bacon and scrambled eggs are rolled up
in tortillas, baked and then topped withsour cream and avocado.
ProPoints® Value: 9
Servings: 2
Preparation Time: 10 min
Cooking Time: 10 min
Level o Difculty: Easy
NOTES
For a breakast on the go, ll a toasted wholemeal pitta hal with
the scrambled egg mixture, sour cream and avocado.
mixture into each potato hal; bake until warmed through,
about 5 minutes more.
Remove skins rom oven and top each hal with about 1 tablespoono crumbled bacon.
NOTES:
To easily dry spinach, place thawed spinach in a clean kitchen towel
and squeeze out liquid over the sink, as though you were wringing
out a wet towel.
INSTRUCTIONS
Preheat oven to Gas Mark 6/200°C/ 400ºF. Scoop out esh o
potatoes, leaving about 1/4 o potato esh in potato. (Reserve
remaining potato esh or another use such as mashed potatoes).
Place potato halves on a baking sheet and coat with cooking
spray. Bake until lightly browned, about 15 minutes. While potato
skins bake, combine spinach, cream cheese, salt and pepper in a
medium bowl until well-blended.
Remove skins rom oven and spoon 3 tablespoons o spinach
INSTRUCTIONS
Preheat oven to Gas Mark 6/200°C/ 400ºF. Coat a small baking
sheet with cooking spray. Coat a large rying pan with cooking
spray and heat over medium-low heat.
In a large bowl, beat egg whites and eggs. Add bacon, oregano,salt, pepper and salsa; stir well.
Pour egg mixture into prepared rying pan; increase heat to medium.
Let eggs partially set and then scramble using a spatula. When eggs
are set but still slightly glossy, remove rom heat.
Spoon hal o egg mixture into centre o each tortilla. Roll tortilla to
conceal lling, making sure to old in ends. Place burritos, seam-side
down, on prepared baking sheet. Bake until burritos are very hot,
about 5 minutes. Remove rom oven and serve each burrito with 1
tablespoon o sour cream and 1 slice o avocado.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.WEIGHT WATCHERS and ProPoints are the registered trade marks o Weight Watchers International, Inc. and are used under licence by Weight Watchers UK Li
and WeightWatchers.co.uk Limited.
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LEMON-LIME COOKIE CRISPSINGREDIENTS
3 1/3 Tbsp unsaltedbutter, sotened
110g white sugar
2 large egg white(s)
30g plain our
1/2 tsp vanilla extract
2 tsp lemon zest, nelychopped
2 tsp lime zest, nelychopped
These ultra-thin cookies are super crunchy
and avourul. Swap orange zest or the
lemon or lime i you preer.
ProPoints® Value: 3
Servings: 10
Preparation Time: 15 min
Cooking Time: 11 min
Level o Difculty: Easy
INSTRUCTIONS
Heat a large nonstick rying pan
over medium-high heat. Add
bee, onion and garlic, and cook,
stirring requently and breakingup meat with a wooden spoon
as it cooks, about 5 to 7 minutes.
Stir in crushed tomatoes, tomato
passata, salt, oregano, basil and
crushed chilli akes; simmer
5 minutes to allow avors to
blend.
Meanwhile, in a medium
bowl, stir together ricotta cheese
and 110g o mozzarella cheese.
Spoon 1/3 o bee mixture into
a slow cooker. Break
3 lasagne sheets in hal and
arrange over bee mixture; topwith hal o ricotta mixture.
Repeat with another layer and
nish with remaining 1/3 o bee
mixture.
Cover slow cooker and cook
on low setting or 4 to 6 hours.
Remove cover; turn of heat and
season to taste, i desired.
In a small bowl, combine
remaining mozzarella
cheese and Parmesan cheese;
sprinkle over bee mixture.
Cover and set aside until cheese
melts and lasagna rms up,about 10 minutes.
NOTES
To boost your vegetable intake,
add 2 cups o sliced mushrooms
to the bee mixture.
INSTRUCTIONS
Preheat oven to Gas Mark 4/180°C/ 350°F. Place parchment
paper on 2 baking trays.
Using an electric mixer, cream butter and sugar in a medium bowl
until light and ufy. Add egg white and stir until just blended. Sit
our over butter mixture and mix with a spoon; old in vanilla.
Remove hal o batter and place in a medium bowl; set aside. Fold
lemon zest into one bowl and lime zest into other bowl.
Drop heaping teaspoons o batter onto prepared baking trays
leaving at least 3-inches between each cookie. When baking tray is
ull, atten out cookies with back o a spoon so cookies look almost
translucent and measure about 3-inches across.
Bake until edges start to brown, about 4 to 5 minutes. Remove rom
oven and quickly transer cookies to a cooling rack using a thin
metal spatula.
INGREDIENTS450g extra lean mincebee, raw
1 small onion(s),
chopped
1 medium garlicclove(s), minced
2 x 400g cans cannedchopped tomatoes
425g passatasauce
1 tsp salt1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed redchilli akes, optional
240g ricottacheese
160g light mozzarellacheese, shredded,
divided6 sheets dry lasagneno-cook
50g grated Parmesancheese.
Our kids love
this recipe and we love
that it cooks whilewe’re not home.
ProPoints® Value: 9
Servings: 6
Preparation Time: 20 min
Cooking Time: 360 min
Level o Difculty: Easy
SLOW COOKER LASAGNE STEW
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.WEIGHT WATCHERS and ProPoints are the registered trade marks o Weight Watchers International, Inc. and are used under licence by Weight Watchers UK Lim
and WeightWatchers.co.uk Limited.
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RIGATONI WITH CREAMY SAUSAGE SAUCEINGREDIENTS
225g uncooked rigatoni
1/8 tsp salt
225g raw low at sausage,removed rom casings
225g mushrooms,
1 Tbsp minced garlic
2 Tbsp plain our
360ml skimmed milk
140g rozen green peas,petite variety
1/2 tsp salt, or more to taste
1/4 tsp black pepper, reshly ground
170g roasted red peppers,
water-packed, sliced
50g spring onion (s), sliced
3 Tbsp grated Parmesan cheese
Everyone loves this recipe: guys, gals and kids alike.
You get a big bowlul that’s jam-packed with sausage,
mushrooms and peppers.
ProPoints® Value: 13
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level o Difculty: Easy
INSTRUCTIONS
Bring a large pot o lightly salted water to
a boil. Add pasta to boiling water and cook
according to package directions.
Meanwhile, in a large nonstick rying pan, cook
sausage stirring and breaking into chunks
with a wooden spoon, until browned, about 3
minutes; remove to a bowl. Add mushroomsto pan and sauté until browned and tender,
about 3 minutes. Stir in garlic and cook 30
seconds until ragrant.
In a measuring cup, whisk together our and
milk until smooth; stir into pan along with
peas, salt and black pepper. Bring sauce to a
boil; simmer until thickened and peas are
tender, about 3 minutes. Stir in sausage,
roasted peppers and spring onions; remove
rom heat.
Drain pasta; return to pot. Add sausage sauce
and cheese; toss to coat. Transer to a serving
bowl.
TERIYAKI TURKEY BURGERSINGREDIENTS
560g turkey mince
1 Tbsp ginger root, resh, nelychopped
1 Tbsp minced garlic
1 tsp sesame oil
70g teriyaki sauce
25g spring onions(s), chopped
2 Tbsp coriander, resh, nelychopped
1 large egg white(s)
5 sprays cooking spray
8 medium spring onions(s), rootends trimmed
4 hamburger roll(s)
INSTRUCTIONS
Preheat a grill (or grill pan) to medium-high; cover to maintain heat
In a large bowl, combine turkey, ginger, garlic, sesame oil, teriyaki sauce,
chopped spring onions, coriander and egg white; mix
thoroughly with your hands or a spoon.
Make 4 burgers, about 3 1/2-inches across and 3/4-inches wide.
Place burgers on a nonstick baking tray; coat with cooking spray. Flip
burgers and coat other side with cooking spray.
Place burgers on heated grill (or grill pan) and cook, ipping once,
until ully cooked, about 5 to 7 minutes per side. A ew minutes beor
burgers are done, place whole spring onions on centre o grill and co
turning once, until bright green and charred, about 2 minutes.
Remove burgers and spring onions to a plate; lightly toast rolls on gri
Serve each burger on a roll topped with 2 spring onions.
NOTES
Serve with mustard or extra teriyaki sauce (may afect ProPoins value
These sesame-teriyaki burgers are super
avourul — even more so when topped
with grilled spring onions.
ProPoints® Value: 9
Servings: 4
Preparation Time: 12 min
Cooking Time: 16 min
Level o Difculty: Easy
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.WEIGHT WATCHERS and ProPoints are the registered trade marks o Weight Watchers International, Inc. and are used under licence by Weight Watchers UK Lim