I’ve been meaning to try a new weight watchers recipe for a low fat treat that I don’t need to feel guilty about eating (not that the guilt of eating baked goods ever actually stops me!)
This was a no cook, very easy recipe and for only 3 Weight Watchers Pro-Points per serving I figured I’d give it a try and it could be a good lunch box treat for work. It makes 10 slices and will keep up for a week in the fridge in an air tight container.
- 75g (2 3/4 ox) milk chocolate chunks
- 50g (1 3/4 oz) reduced fat peanut butter
- 4 tablespoons golden syrup
- 75g (2 3/4 oz) rice crispies
- Line the base of an 18cm (7 inch) loose-bottom cake tin with non stick baking parchment. Put the chocolate, peanut butter and golden syrup in a large saucepan, stir and gently heat until melted.
- Add the cereal and stir to coat the mixture. Spoon into the prepared tin and level with the back of a spoon. Chill in the fridge until set, then cut unto 10 wedges.
Super simple low fat treat. If you’re not so worried about the points then I’d suggest adding a little extra chocolate as, let’s face it, anything with only 3 weight watchers points is going to be slightly limited in the chocolatey stakes! However, for a guilt-free treat if you’re point counting it’s pretty good!
Tonight we had a delicious dinner! It’s a Weight Watchers recipe which I tweaked slightly, adding broccoli & spring onion to beef it up a little and add some lovely greens! It is so easy to make, doesn’t take long at all so is a great mid week healthy, low fat dinner!
Here’s the recipe, I hope others enjoy it as much as we did!
Serves 2 and is 10 Weight Watchers Pro-Points per serving
- 100g dried egg noodles
- Calorie controlled cooking spray
- 1 small onion, sliced
- 200g lean pork fillet, trimmed of all visible fat & cut into strips
- juice of 1 small orange
- 2 tablespoons Thai sweet chilli sauce
- 1 cm fresh root ginger, grated (or 1 tea spoon crushed ginger)
- 1 tablespoon soy sauce
- 2 spring onions, chopped
- half a small head of broccoli cut into small floretes
- 1 tablespoon fresh coriander, chopped
- Bring a saucepan of water to the boil, add the noodles and return to the boil. Cook according to the packet instructions and then drain
- Meanwhile, heat a non stick frying pan and spray with cooking spray. Add the onion, pork & broccoli and stir-fry for 4 minutes over a high heat until the pork starts to brown.
- Mix together the orange juice, chilli sauce, ginger and soy sauce. Add this mixture, plus the drained noodles, to the frying pan and cook for 1 minute, stirring to coat and mix together. Add the spring onion and mix through. Transfer to bowls/plates and sprinkle with the chopped coriander and serve.
So as part of my love for food I enjoy posting pictures of my cooking & baking adventures on my Instagram (feel free to check out my page @cupcake_queen_84).
Last night I posted a picture of a fantastic recipe I tried for the first time last night, Sweet and Sour Pork. It tasted better than a take away sauce, and it’s actually much healthier!
One of my Instagram followers asked me to share the recipe, so here it is!
Recipe serves 4 and it’s 7 Weight Watchers Pro Points. Serve with 40g long grain rice per person for an extra 4 Pro Points.
- 1 Tablespoon dry white wine
- 1 Tablespoon dark soy sauce
- 600g pork tenderloin, trimmed of visible fat & cubed
- 1 Tablespoon cornflour
- Calorie controlled cooking spray
- 1 Large Red Pepper, de-seeded & cubed
- 4 Spring Onions, Trimmed & cut into short lengths
- 227g can Pineapple rings, drained & rings quartered
For the sweet & sour sauce
- 2 teaspoons cornflour
- 4 tablespoons soft brown sugar
- 2 tablespoons dark soy sauce
- 6 tablespoons white wine vinegar
- 2 tablespoons tomato ketchup
- In a bowl, add the wine and soy sauce and toss the pork to coat in the mixture. Set aside. Meanwhile, for the sweet & sour sauce, put the cornflour into a small saucepan and gradually stir in 100ml cold water, the sugar, soy sauce, vinegar and ketchup until smooth. Heat gently for about 3 minutes until just thickened. Set aside.
- Remove the pork from it’s marinade, reserving the marinade. Place on a plate and dust with the cornflour. Heat a non stick frying pan until hot and spay with the cooking spray. Cook the pork for 3 minutes, stirring until browned. Add the pepper and spring onions and cook for 3 minutes until just softening.
- Stir in the pineapple and sweet & sour sauce and reserved marinade. Bring to the boil and, as soon as it’s bubbling serve immediately.