Foodsnaps

Ingredients (serves 1)

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

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Ingredients (serves 4)

• 16baby octopus, 4-5cm long
• 2 cloves Garlic, crushed 
• a few sprig Thyme
• 1 red chilli, roughly sliced
• extra virgin Olive oil
• 4 good handfuls mixed salad leaves

For the lime dressing:

•  juice of 3 limes
• 100ml groundnut oil
• 100ml extra virgin Olive oil

How to:

1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.
2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened. 
3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

*Recipe via Good Food Channel

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Ingredients (serves 4)

• 400gr lean pork tenderloin
• 1 tbs tandoori spice mix
• low fat cooking spray
• 4 tbs dark soy sauce
• 2 tbs rice wine vinegar
• 2 tsp tomato puree
• 1 garlic clove, crushed
• 1 red chilli, sliced finely
• 1 x 120 gr pack shiitake mushrooms, wiped and sliced
• 1 carrot, peeled and cut into thin matchsticks
• 2 small pak choi, leaves separated from the stalks and stalks sliced finely, then both reserved
• 1 x 400 gr pack fresh egg noodles
• 60 gr beansprouts

How to:

1. Preaheat the oven to Gas Mark 6/200°C / fan oven 180°C and put a baking tray in to heat. Coat the pork in the tandoori spice mix and spray with the cooking spray. Heat a non stick frying pan until hot and cook the pork for 5 minutes, turning so that each side is brown. Remove the baking tray from the oven, transfer the pork to the tray and cook in the oven for 10-15 minutes until cooked.
2. After 10 minutes, mix together the soy sauce, vinegar and tomato puree in a small jug. Set aside. Heat a wok or non stick frying pan until hot and spray with the cooking spray. Stir fry the garlic and chilli for 1 minute, then add the mushrooms, carrots and pak choi stalks and cook for 5 minutes. Take off the heat.
3. Remove the pork from the oven and cover loosely with foil to keep warm. Set aside. Put the pan or wok back on the heat and add the noodles, beansprouts and pak choi leaves. Stir fry for 3 minutes. Pour in the soy sauce mixture and cook gently for 1 minute, stirring until coated and combined. Divide the noodles between warm bowls, thinly slice the pork and place on top of the noodles. Serve immediately.

*Recipe from Weight Watchers book "delicious"

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Ingredients

• 1 tsp Salted Capers
• 1 pack Spinach, torn in to 5cm long pieces
• 1 portion Prime Skinless Cod Fillets
• 1 sprinkle Cooking Salt, for seasoning during cooking
• 4 slices Pancetta
• 1 sprinkle Black Ground Pepper, for seasoning during cooking
• 2 tsp Blended Olive Oil
• 1 whole Lemon
• 1 drizzle Extra Virgin Olive Oil

How to:

1.  Wrap the cod fillet in the pancetta, make sure that it is completely covered. Rub the pancetta in oil and then pan fry until golden brown, approximately 5 minutes, then put into a hot oven for a further 5 minutes. 
2. Meanwhile, thoroughly wash the spinach and tear the stalks into small pieces, approximately 5 cms long. Take the washed spinach wet from the bowl it's been rinsed in and put straight into a frying pan. Heat for about 30 seconds and then add a drizzle of oil. Continue cooking until it wilts and turns dark green then add the capers and seasoning and cook until most of the moisture has disappeared.
3. Place the spinach onto a plate, top with the pancetta covered cod and then drizzle with extra virgin olive oil. Finish with a generous slice of lemon.

*Cod fillets from Fin and Flounder

*Recipe via Ocado

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Ingredients

• 1 spray low-fat cooking spray
• 300 g beef rump steak, cut into strips
• 1 medium onion(s), thinly sliced
• 1 medium Pepper, red, deseeded and cut into strips
• 20 g Thai Taste Gang Ped Red Curry Paste, (or similar brand)
• 1 portion fresh red chilli(s), deseeded and thinly sliced
• 1 can Blue Dragon Coconut Milk, Reduced-Fat, (400g)
• 1 portion stock cube, made up with 500ml water
• 1 juice from 1/2 lime(s)
• 240 g dried egg noodles
• 150 g mange tout, halved
• 125 g Baby Corn Cobs
• 2 tablespoon fresh coriander

How to:

Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

Recipe via: Weight Watchers

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Ingredients

• 400 g sweet potatoes, peeled and cut into chunks
• 200 g low-fat soft cheese
• 2 tablespoon tomato puree (I've used sun dried tomato puree)
• 250 g pasta, dried
• 150 g broccoli, broken into small pieces
• 1 medium courgette, halved lengthways and thinly sliced
• 25 g pine nut kernels, lightly toasted,
• 1 teaspoon parsley, or basil leaves 

How to:

Cook the sweet potato in boiling, lightly salted water until tender, about 15-20 minutes, Drain well, then mash and cool slightly. Stir in the low fat soft cheese and tomato puree. Season. Keep warm over a low heat whilst cooking the pasta, stirring often. If needed, add 2-3 tbsp boiling water to thin the sauce down.

Cook the pasta in a large saucepan of lightly salted boiling water for 10-12 minutes, or according to pack instructions, adding the broccoli and courgette for the final 5 minutes. Drain thoroughly and share between 4 warm bowls or plates. Spoon the sauce over the pasta and scatter the pine nuts and chopped parsley or basil leaves over the top.

Recipe via: Weight Watchers

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