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



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.



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




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




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





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.


Servings: 6




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.


Servings: 2




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




LEMON-LIME COOKIE CRISPSINGREDIENTS

3 1/3 Tbsp unsaltedbutter, sotened

110g white sugar


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.


Servings: 10




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.


Servings: 6




SLOW COOKER LASAGNE STEW





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.


Servings: 4




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


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.


Servings: 4





Weight Watchers - Family Meals

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