Feeds:
Posts
Comments

Posts Tagged ‘Weight Watchers’

It’s a big statement I know!!! but if in your mind turkey is just for Christmas then you are missing out! Turkey is an economical, versatile and lean choice and so if you don’t already eat it regularly it is definitely worth trying these out and introducing turkey to the family menu.

We have been making Turkey Tagliatelle for years and when James made it this week I thought it was time to introduce the recipe here. Once again it is a Weight Watchers recipe so another one for the calories conscious (note – my WW effort is going badly!). It has that creamy feel to it without the cream so almost feels a little indulgent. I like to finish it off with a small grating of parmesan – what is pasta without parmesan?!?!

Turkey Tagliatelle with Asparagus & Peas (courtesy of Weight Watchers – The Pure Points Cookbook)

Ingredients:-

225g tagliatelle or spagheti

2 tsp olive oil

225g turkey stir-fry strips

1 bunch spring onions, trimmed & finely chopped

100g asparagus spears, trimmed & chopped

100g frozen petit pois or garden peas

200g very low fat plain fromage frais

200g low-fat garlic and herb-flavoured soft cheese

a few basil leaves, torn into shreds

salt & freshly ground black pepper

Cook the pasta according to packet instructions.

Heat the olive oil in a large saucepan and saute the turkey strips for about 5-6 minutes, until golden. Add the spring onions and cook for another 2-3 minutes, then add the asparagus & frozen peas. Cook, stirring, for 2-3 minutes.

Add the fromage frais, soft cheese and basil leaves to the saucepan. Heat, stirring gently, for about 3 minutes until melted and blended. Season with salt & pepper.

Drain the pasta well. Add the sauce and stir gently to mix. Transfer to four warmed plates and serve at once, garnished with basil leaves.

Of course you can substitute the turkey with chicken and also the asparagus for green beans.

Following a large & expensive Christmas turkey I was in search of a recipe to use up a good chunk of the leftovers – preferably something a little lighter than the traditional Boxing Day Turkey curry.  As we had a Nigella-sponsored Christmas I turned back to Nigella’s Christmas and found the perfect recipe which was just what I had in mind. Unfortunately I didn’t take a picture but believe me, it’s as pleasing on the eye as it is on the palate and would work all year round!

Wild Rice, Turkey, Cranberry & Pecan Salad (courtesy of Nigella Lawson – Nigella’s Christmas)

Ingredients:-

500g wild rice

75g dried cranberries

500g cold cooked turkey, diced or shredded

2 x15ml Tbsp cranberry sauce or jelly

2 x 15ml Tbsp lime juice

60ml olive oil

75g halved pecans or pecan pieces

handful of parsley, chopped

Cook the rice according to the packet instructions, and let it go cold. Always cool rice quickly; the best way is to turn it out into a large shallow dish.

Add the dried cranberries and diced turkey to the cold, cooked rice.

Make a dressing by whisking together the cranberry sauce (or jelly), lime juice & oil.

Toss the dressing through the rice, cranberries & turkey. Add the halved pecans (or pecan pieces) to the sald with most of the parsley, turn out onto a plate or into a serving dish, fork again to mix, then sprinkle with the remaining parsley.

That’s it – simple stuff huh?

So, onto non-food related topics…it’s Valentines Day and we are excited!…..but not because of Valentines (I do not buy into ‘Hallmark’ days at all!) but because our first niece or nephew is due today!! Izzy is so excited about her new cousin and is talking about ‘her’ all the time. Izzy, like me, is convinced that we will have another girl in the family any day now! It has been difficult explaining to Izzy why she won’t be able to see her cousin as ‘she’ will be in New Zealand and that is a long way away! but I have promised that as soon as we receive a photo I will print it off for her bedroom and to take to nursery. The whole concept of where babies come from (not how they get there….few more years to prepare for that) must be so confusing when you are 2 years old! Izzy understands that her ‘girl’ cousin is in Aunty Julia’s tummy and has some idea of how ‘she’ is going to get out (although some confusion between front & back parts!). We are super excited and we can’t wait to hear the news!!. Aunty Julia & Uncle Doug are going to be awesome parents!! I hope for Julia’s sake that ‘she’ isn’t as lazy  as Izzy was – 2 weeks overdue can feel like an eternity!!

Advertisements

Read Full Post »

Continuing on the WW theme I was having a look around the Weight Watchers web site looking for some tasty family recipes and I cam across one for Hungarian Goulash Soup – yummo! I know Hungarian Goulash usually has cream in it but of course being the WW version this just includes a dollop of yoghurt at the end. The end result was perfect for a chilly winters evening and enjoyed by all the family.  Lovely comfort food without the calories!

Hungarian Goulash Soup (courtesy of Weight Watchers)

Ingredients:-

175 g extra-lean beef mince

2 medium onion(s), chopped finely

1 stick celery, chopped

1 medium red green or yellow pepper(s), deseeded and chopped

2 teaspoon paprika

1 teaspoon ground cumin

690 g passata, chunky

1 portion stock cube, (use vegetable stock cube to make 1 pint)

1 teaspoon white sugar

40 g pasta, dried, small shapes for soup (farfalle or shells)

1 tablespoon parsley, chopped fresh

1 pinch salt

1/4 teaspoon pepper, black

20 g very low-fat plain yogurt, (4 tsp)

Dry-fry the minced beef in a large non-stick pan, until browned. Add the onions, celery and pepper and sauté for 5 minutes, stirring frequently.


Reduce the heat, mix in the paprika and cumin and cook for a minute. Add the passata, stock, sugar and pasta. Cover and leave to simmer for 25 minutes. Stir occasionally.


Stir in the chopped parsley and season to taste with salt and pepper. Serve, piping hot, ladled into warm soup bowls with a teaspoon of low fat plain yogurt in each bowl.



Read Full Post »