Wednesday, 31 August 2011


Having recently returned from Sicily I felt I simply had to post a pasta dish.  I have a problem with eating pasta when being strict on WeightWatchers in that you don't get much for your ProPoints so admittedly this is a bit of an indulgent supper and one which you may choose to save for the weekend.

Authentic carbonara is not made with cream.  Fact.  The creaminess is obtained by using a mix of eggs and some of the pasta cooking liquor and of course some good parmesan.  (You are already freaking out at the sound of eggs, pasta and parmesan in a WW friendly dish aren't you?!)  I promise that this is worth the extra couple of ProPoints and you really will enjoy this one...

You'll need for 2:
  • 180g spaghetti or linguine
  • 4 reduced fat bacon medallions or rashers with all fat removed, chopped
  • Good sized handful of chopped fresh parsley
  • 3 tbsp freshly grated parmesan
  • 1 tsp olive oil
  • 1 garlic clove, bashed
  • 2 medium eggs
What to do:
In a big saucepan cook the pasta according to the packet instructions in plenty of salted water.

Heat the olive oil in a big frying pan and add the garlic clove and saute for a few minutes.  Add the bacon and fry until cooked and brown.  You could substitute the bacon for a mix of wild mushrooms for a vegetarian version.

Meanwhile, beat the eggs with some black pepper.  Add the chopped parsley and half of the parmesan cheese.  Mix well (you could also add a glug of white wine to this for an even naughtier but nicer taste!)

Once the pasta is cooked drain, reserving a cupful of the cooking liquor.  Keep the frying pan on the hob but with the heat turned off.  Add the pasta to the frying pan with the bacon and garlic along with a couple of ladles of the cooking liquor until the pasta is nicely coated.  Remove the garlic at this point if you prefer.  Then add the egg mixture stirring continuously to coat. 

Pile into pasta bowls and finish with a sprinkling of the remaining parmesan cheese.  Yummy!

WeightWatchers ProPoints Per Serving: 15

Tuesday, 30 August 2011

Turkey Fajitas

It's been a few weeks and I'm sorry for no recent post.  What with a wonderful Sicilian holiday I've been indulging somewhat and have also enjoyed a post-holiday binge.  I've eaten and drunken what I have liked and it's been fab!  But my body is crying out for me to start Eating Healthy But Tasty (not to mention I really need to shift that extra half a stone I've gained). 

I've worked out that I literally spend roughly half the year dieting and the rest of the time saying I'll start next week.  So all in all I don't think I have done too badly in terms of weight loss.  Over 4 years I have lost a total of 3 and half stone (well 3 stone if I take into consideration my current post-holiday weight).  During this time I have had another child so I think a small pat on the back is worthy.  Anyway enough deliberating about dieting and eating healthy.  I feel I have a food-hangover and just need to find the will power inside me to stick to it for a good few weeks. 

Lot's of new recipes coming over the next few weeks as I am bored of eating the same thing and I am well up for a bit of experimentation in the kitchen.  Turkey Fajitas is a favourite though and after gorging lots of pasta, garlic and tomatoes in Siciliy it is nice to come back and enjoy a different cuisine.

You'll need for 2:
  • 265g lean turkey steaks or escalopes, sliced across the grain into strips
  • 2 peppers (I like to use a mix of red / orange / yellow)
  • 1 red onion
  • Half a punnett of chestnut mushrooms, sliced
  • 8 or so cherry tomatoes, halved or a couple of regular ones chopped
  • 4 WeightWatchers Tortilla Wraps
  • 50g reduced fat Guacamole
  • 2 tbsp fresh salsa
  • 2 tbsp 0% fat Greek Yoghurt
  • 40g grated cheddar, half
  • 1 tsp Cajun mix (more if you like it hot!)
  • 1 tsp olive oil
Place the turkey strips in a bowl and sprinkle with half the Cajun spice and 1 tsp olive oil. Mix well and leave to marinade for whatever time you have.  A couple of hours is good.

I like to prepare all my vegetables in advance making this a dish that can be thrown together in a matter of minutes.  Slice the vegetables and store in a plastic container in the fridge until required. 

When ready to cook, heat a griddle pan until it's really hot.  Spray your vegetables on the chopping board in olive oil spray or low fat cooking spray and throw into your piping hot griddle pan.  Stir frequently and allow the peppers to char.  This is a fab way to cook peppers and onions and if you are doubling up on this recipe you may need to stiry fry the veggies in batches.  Once cooked nicely through and tender, add the tomatoes and 1/2 tsp Cajun spice to coat nicely.  Move to a warmed dish. 

Add the turkey and stir fry quickly until cooked through.  This should be ready very quickly in minutes.  Add to the vegetables and serve allowing hungry eaters to serve themselves.

Heat the wraps as required for 20 seconds each in the microwave and serve with the condiments: Grated half fat cheddar, 0% fat yoghurt, reduced fat Guacamole and fresh salsa. 

Have several napkins to hand!

WeightWatchers ProPoints Per Serving: 12