Lose up to a stone with tasty and healthy dishes that are easy to prepare

DELICIOUS food doesn’t have to be dangerous for your waistband, as these sumptuous recipes prove.

For the last in our WW – Weight Watchers Reimagined – series, we give some super-low point recipes to get stuck into, and help you spring back into shape for the new season.

  • WW recommends a steady weight loss of up to 2lb each week.

Aubergine & tomato curry

Serves 4

Prep: 15 mins    

Cook: 50 mins

WW SmartPoints: Green 1, Blue 1, Purple 1

YOU NEED:

  • Calorie-controlled cooking spray
  • 1 large onion, finely sliced
  • 2cm piece fresh ginger, peeled and finely grated
  • 3 garlic cloves, crushed
  • 1 tbsp mild curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp tomato purée
  • 2 aubergines, trimmed and cubed
  • 8 dried curry leaves
  • 500g large tomatoes, roughly chopped
  • 400g tin chopped tomatoes
  • 500ml hot vegetable stock, made with 1 stock cube
  • Grated zest and juice of 1 lime, plus wedges to serve
  • 2 tbsp finely chopped fresh coriander, plus extra, to serve

METHOD:

1. Mist a large, lidded pan with cooking spray and put over a medium-high heat. Cook the onion for 6-8 minutes until soft, then add the ginger, garlic and spices and cook for another 2 minutes.

2. Stir in the tomato purée and aubergines and cook for a further 3-4 minutes. Add the curry leaves, all of the tomatoes and the stock, reduce the heat and gently simmer, covered, for 25 minutes, then remove the lid and continue to cook for 10 minutes. Remove and discard the curry leaves, then stir through the lime zest and juice and the coriander.

3. Sprinkle over the extra fresh coriander, then serve the curry with the lime wedges on the side.

Quick cauliflower fried rice

Serves 4

Prep: 10 mins

Cook: 5 mins

WW SmartPoints: Green 0, Blue 0, Purple 0

YOU NEED: 

  • Calorie-controlled cooking spray
  • 140g cabbage, sliced
  • 1 carrot, roughly chopped
  • 2 tsp grated fresh ginger
  • 3 garlic cloves, crushed
  • 300g sugar snap peas, halved diagonally
  • 5 spring onions, thinly sliced
  • 450g cauliflower rice
  • 3 tbsp reduced salt soy sauce
  • 1 tbsp rice vinegar

METHOD:

1. Mist a large frying pan with cooking spray. Put over a medium-high heat. Once hot, add the cabbage, carrot, ginger and garlic. Stir-fry for 2 minutes.

2. Add the sugar snap peas, spring onion and cauli rice. Stir-fry until crispy and tender, for about 3-5 minutes. Remove from heat and stir in the soy sauce and rice vinegar.

Spiced squash & cauliflower fritters with red pepper salsa

Serves 4

Prep: 15 mins

Cook: 25 mins

WW SmartPoints: Green 0, Blue 0, Purple 0

YOU NEED: 

  • 400g prepared butternut squash, cut into small pieces
  • 200g small cauliflower florets
  • 4 sprigs fresh thyme, leaves stripped
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp ground coriander
  • Calorie-controlled cooking spray
  • Rocket leaves, to serve
  • For the red pepper salsa:
  • 1 red pepper, deseeded and finely chopped
  • 2 tomatoes, finely chopped
  • 2 spring onions, trimmed and finely sliced
  • 1 tbsp chopped fresh coriander
  • Grated zest and juice of 1 lime

METHOD:

1. Put the squash and cauliflower into a large steamer set over a pan of simmering water. Steam for 10-12 mins, until tender, transfer to a bowl.

2. Using a potato masher, mash the veg together until smooth. Add the herbs, then season and mix. Shape into 12 patties and chill in the fridge for at least 30 mins to firm up.

3. Meanwhile, make the red pepper salsa. In a small bowl, combine all the salsa ingredients, then season to taste and set aside.

4. Put a large nonstick frying pan over a medium heat and mist with cooking spray. Fry the fritters in batches, turning carefully and regularly, for 3-4 minutes until golden and starting to crisp.

5. Serve 3 fritters per person with rocket and red pepper salsa.

Savoury stuffed mushrooms

Serves 8

Prep: 20 mins

Cook: 25 mins

WW SmartPoints: Green 0, Blue 0, Purple 0

YOU NEED: 

  • 16 large mushrooms, stems removed
  • Calorie controlled cooking spray
  • 2 shallots, finely chopped
  • 100g mixed mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 red pepper, finely chopped

METHOD: 

1. Preheat oven to 180C/fan 160C, gas 4.

2. Place the mushrooms on a foil-lined baking tray and lightly mist with cooking spray. Season with salt and black pepper. Roast for 15 minutes, then pat dry.

3. Coat a medium pan with cooking spray and set over a medium-high heat. Add the shallots and chopped mushrooms. Cook for 10 minutes, stirring frequently, until softened. 

Add the garlic, herbs and red pepper; stir and cook for 1 minute. Season to taste.

4. Divide the sautéed veg mixture between the large mushrooms and serve garnished with thyme.

Nectarine & banana ice – ‘cream’

Serves 2

Prep: 5 mins

WW SmartPoints: Green 1, Blue 0, Purple 0

YOU NEED:

  • 100g nectarine
  • 75g banana
  • 85g fat free natural yogurt

METHOD:

1. Put 100g frozen nectarine or peach slices and 75g frozen banana slices in a mini food processor. Alternatively, put them in the small bowl of a large food processor.

2. Add the yogurt, then process until the mixture is smooth, creamy and ice cream-like in texture – you’ll need to scrape down the sides a couple of times. Serve with a few extra slices of chopped nectarine scattered over the top.

Frozen-yoghurt coated blueberries

Serves 4

Prep: 10 mins

Cook: 5 mins

WW SmartPoints: Green 1, Blue 1, Purple 1

YOU NEED: 

  • 100g 0% fat natural Greek yoghurt
  • 1 tbsp maple syrup
  • 200g blueberries

METHOD:

1. Line a baking tray with baking paper.

2. Put the yogurt and maple syrup in a bowl and stir well to combine. Add the blueberries and stir to coat.

3. Using a fork, transfer the blueberries to the prepared baking tray in a single layer, ensuring they’re not clumped together.

4. Put the tray in the freezer for at least 3-4 hours. 

Once frozen, divide into 4 portions and transfer to freezer-safe containers or bags before returning to the freezer for up to 1 month.

Get one month’s WW membership FREE

WITH spring just around the corner we are geared up to shed those extra pounds – but this year we have the double whammy of lockdown weight to shift as well.

Now readers can sign up to WW and get one month’s membership free, choosing from Digital, Unlimited Workshops + Digital or Digital 360. This exclusive offer is available to all Sun readers from February 27 to March 13, 2021. Try WW and get your first month on us. 

To get your new healthy lifestyle off to a great start this spring and make 2021 your best year yet, visit ww.com/uk/thesunoffer or use your smartphone to scan the QR code, pictured.

Just sign up to WW during the promotional period and you’ll get your first month’s membership free.

Terms and Conditions:

1. Full terms of the subscription plans must be completed and other than in accordance with your statutory withdrawal rights you will not be entitled to a refund in the event that you cancel your subscription prior to the end of your subscription plan.

2. Offer open to mainland UK residents only who are 18 years and over.

3. One claim per person and is non-transferable. The offer cannot be combined with other offers.

4. WW reserve the right to change, amend or cancel this offer at any time.

5. Your credit or debit card will automatically be charged up to 1 day prior to the start of each subsequent month of your subscription.

6. Activation needs to be completed on the WW website.

7. Subscriptions will automatically renew at the end of the plan at the standard monthly rate (currently £14.95 for Digital, £21.95 for Digital 360 and £22.95 for Unlimited Workshops and Digital) until you cancel.

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