Saturday, 20 October 2012

#wwback2best Weight Watchers Recipes and Week 3 Update

BritMums - Back2best Challenge
Woohoo! I've lost four pounds this week. 

I mentioned in my previous post that I had been experimenting with Weight Watchers recipes. One of the ways that I have been using the recipes is by following the Weight Watchers recipe to the letter for myself and adding to that recipe to make it suitable for the rest of the family. Young children need more fat and energy for the whole purpose of growing and living than adults and certainly adults on a diet. Fats are vitally important to the brain, which is 70 percent fat. They are used for building the membranes around every cell in the body and also play a role in the formation of hormones. So last week I've cooked a variety of Weight Watchers low fat recipes that I've amended after removing my own portion to make them suitable for children. This week I cooked two zero ProPoints soups for lunch and made them kid friendly.


Mexican-Inspired Zero ProPoints Value Soup

Makes 12 servings
ProPoints® value | 0 per serving

Ingredients

  • 200g sugar snap beans, cut into bite-size pieces
  • 3 cloves fresh garlic, minced
  • 2 small courgettes, cubed
  • 120g tomatillos, chopped (optional)
  • 1 jalapeno pepper, finely chopped
  • 400g canned chopped tomatoes
  • 25g green chilli
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • ½ tsp cumin
  • 1 tsp fresh oregano
  • 1440ml vegetable stock
  • 2 roasted peppers, 
  • 1 Tbsp chipotle peppers in adobo sauce
  • ¾ tsp salt
  • 2 Tbsp fresh lime juice
  • 25g fresh coriander, chopped

Instructions

  • Put sugar snap beans, garlic, courgettes, tomatillos, jalapeno, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

    Stir in salt, lime juice and coriander. Serve.


We eat a lot of Mexican dishes in this house but if you have none of the Mexican ingredients use red peppers and pickled jalapeños or smoked paprika. To this, for the kids I added grated cheese, kidney beans and chopped chorizo. They ate with with tortilla chips, sour cream and guacamole. 



Italian-Inspired Zero ProPoints Value Soup

Makes 12 servings
ProPoints® value | 0 per serving

Ingredients

  • 40g chicory, chopped
  • 2 cloves garlic, minced
  • 160g onions, chopped
  • 30g baby spinach
  • 2 small courgettes, cubed
  • 1 medium red pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1440ml vegetable stock
  • 800g canned chopped tomatoes
  • ¼ tsp crushed red pepper flakes
  • 2 tsp fresh thyme, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 25g fresh parsley, chopped
  • 25g fresh basil

Instructions

  • Put the chicory, garlic, onions, spinach, courgette, red pepper, fennel bulb, vegetable stock, chopped tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
  • Stir in salt, black pepper, parsley and basil. Serve.
Again I added pasta to this for the kids with parmesan and garlic bread. 





1 comment:

  1. Well done on your loss and I love the sound of that recipe

    ReplyDelete

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