I'm also very sorry to hear you're news Di - big hugs from me x
Here are some Weight watchers recipes, all tried and tested by me and are lovely
HUNTSMAN CHICKEN
Serves 2 @ 4 points each
Preheat oven to gas mark 5/190 degrees C
To make a BBQ sauce, heat a saucepan and spray with low fat cooking spray. Cook 10 silverskin onions (drained and rinsed) and a small clove of garlic for 3-4 minutes until lightly browned. Add 1/2 tbsp light brown sugar, 1 tbsp cider vinegar, 1/2 tbsp tomato ketchup, 1 tsp dijon mustard, 1/2 tsp mild chilli powder, 1/2 tbsp tomato puree, 1/2 tbsp brown sauce and 3 fl ozs water. Bring to the boil and simmer for 5 minutes until beginning to thicken. Set aside.
Wrap 2 chicken breasts in 1 rasher of bacon each and put into an ovenproof dish. Pour over the BBQ sauce and bake in the oven for 30 minutes until the chicken is cooked through
INDIAN CHICKEN SHASHLIC
7 Points per serving
Marinate a chicken breast in 2 tbsps low fat natural yoghurt and 2 tsps tandoori spice mix.
Thread onto a skewer with peppers and onions and grill until cooked.
Serve with 100g cooked rice and saag aloo:
Spray a frying pan with frylight. Add a chopped potato (approx 150g), 1/2 diced onion, a clove of garlic and approx 1/2 inch grated ginger. Fry for 2-3 minutes. Add 1/2 tin chopped tomatoes, 1 tbsp balti paste and some chicken stock. Cook for 15-20 minutes until the potato is cooked through. Add a large handful of baby leaf spinach and cook for another couple of minutes until spinach is wilted.
YUMMY TURKEY
Put a 125g turkey breast steak between 2 pieces of cling film and hit with a rolling pin until thin.
Put the turkey on top of 2 slices of parma ham.
On top of the turkey, put 25g low fat brie and 25g of sliced peppadew peppers.
Roll up and place in a baking dish. Spray with fry light and bake at 180 degrees celcius for approx 30 minutes until cooked through.
Serve with a 225g baked potato and mixed leaf lettuce and wild rocket salad dressed with balsamic vinegar
Whole meal is 7.5 points on weight watchers and is delicious
THAI PORK CURRY
Serves 1 @ 3.5 points
Low fat cooking spray
1 crushed garlic clove
1 tsp Thai Red curry paste
100g lean pork steak, all fat removed, meat sliced finely
2.5cm pice of fresh root ginger, chopped finely
2 tbsp chicken stock
1 tbsp soy sauce
2 tbsp reduced fat coconut milk
1/2 tsp ground turneric
Juice of 1/2 lemon
Heat large non stick frying pan, spray with low fat cooking spray and then stir fry the garlic until golden brown. Add the curry paste and stir in.
Add the pork and stir fry for another 2 minutes until the pork is browned. Then add the remaining ingredients in turn, stirring constantly for a minute or so until heated through. Serve with 150g of cooked rice for an extra 3 points
MALAYSIAN CHICKEN
serves 1 @ 2.5 points
1 smal onion sliced
1/2 red chilli, deseeded and chopped finely
low fat cooking spray
1 x 150g skinless, boneless chicken breast, diced
1 tsp light brown sugar
2 tsp soy sauce
4 tbsps chicken stock
1 tsp rice vinegar or lime juice
in a non-stick saucepan, fry the onions and chilli in low fat cooking spray for 2 minutes
Add the chicken and stir fry for 1 minute over a high heat, then sprinkle in the sugar and cook for 1 minute more until caremelised
Mix the soy, stock and rice vinegar or lime juice together. Pour over the chicken, cover the pan and simmer gently for 10 minutes
Remove the lid, increase the heat and bubble for 2 minutes until slightly reduced, tossing the chicken in the sauce to glaze.
Serve with 150g boiled rice for an extra 3 points
TURKEY STEAK WITH CARAMALISED ONIONS
serves 2 @ 5.5 points each
15g low fat polyunsaturated margarine
1 tbsp caster sugar
2 apples, cored and each cut into small wedges
low fat cooking spray
2 x 125g turkey breast steaks
1 small onion, chopped finely
150ml apple juice
1 tbsp cider vinegar
50g half fat creme fraiche
Melt the margerine and sugar in a large non-stick frying pan, add the apple wedges and fry for about 3 minutes each side until golden and lightly caramelised. Remove to a plate.
Spray frying pan with low fat cooking spray and season the turkey steaks. Fry for 3 minutes then turn, scattering the onion around the turkey. Fry for a further 3 minutes, stirring the onion once or twice, then pour in the apple juice and cider vinegar.
Bubble for 2 minutes, then stir in the creme fraiche and apples to warm through for about 30 seconds before serving with 200g mashed potatoes and a variety of point free vegetables for an extra 2 points
SAUSAGE BEAN HOTPOT
serves 2 @ 4 points each
low fat cooking spray
4 thick low fat sausages
1 sliced onion
1 garlic clove, crushed
1/2 teaspoon dried mixed herbs
1/2 x 400g can chopped tomatoes
150ml vegetable stock
1 x 410g can cannellini beans, drained and rinsed
Heat low fat cooking spray in a non-stick frying pan and fry the sausages for 5 minutes on a medium heat until browned.
Add the garlic and herbs and cook for 30 seconds then stir in the remaining ingredients. Bring to a simmer, cover and cook for 10 minutes.
Remove the lid and cook for a final 5 minutes to thicken the sauce slightly
MAPLE & MUSTARD CHICKEN TRAY BAKE
serves 4 @ 5.5 points each
800g small new potatoes, halved
2 red onions, chopped roughly
2 courgettes, chopped roughly
1 tbsp olive oil
4 x 125g chicken breasts, seasoned
2 tbsp maple syrup
1 heaped tbsp grain mustard
juice 1 lemon
250g cherry tomatoes
Preheat oven to Gas Mark 6, 200 degrees C/fan oven 180 degrees C
Parboil the potatoes in boiling water for 10 minutes. Drain and mix with th eonions, courgettes, olive oil and seasoning in a large roasting tin. Place in the oven and cook for 15 minutes.
Stir the vegetables around and add the seasoned chicken breasts to the roasting tin. Roast for a further 10 minutes.
Mix the maple syrup with the mustard and lemon juice. Stir the vegetables around again adding the tomatoes and drizzle the maple mustard glaze all over the chicken and vegetables.
Roast for a final 15 minutes
WARM CHICKEN & BACON SALAD - Serves 1 @ 5.5 points
(really yummy as salads go!!!!)
low fat cooking spray
1 x 150g skinless, boneless chicken breast, diced
2 rashers lean back bacon, chopped
4 spring onions
cherry tomatoes, halved
1 tbsp balsamic vinegar
50g raw young spinach leaves
salad leaves
Lightly coat a non-stick frying pan with low fat cooking spray
Season the chicken and add to the pan with the bacon. Stir fry for 5 minutes until browned.
Mix in the spring onions and tomatoes and fry for 2 minutes, stirring occassionally. Add the balsamic vinegar and bubble for a few seconds, then immediately spoon on top of the spinach and salad leaves.
x
Help!! Advice/sympathy/motivation needed.
Diane & David, 9th September 2002, Carrickfergus Elim Church.
"Cats are smarter than dogs. You can't get eight cats to pull a sled through snow." 
Vodka - cheaper than botox and paralyses more muscles 
Married Rob on 4th June 2004 in Altrincham, Cheshire
Grace Kathleen arrived on 22nd July 2006 at 11.34pm, weighing 6lbs 12oz
Married my soulmate 1st October 2005 
William Robert born 21st Dec06
Hear Terry's new CD, Fractal Landscapes, at : 
Married my Best Friend 23rd April 2005 
My beautiful son Ryan arrived 6th August 2006 at 7.10pm weighing 7lb 6oz 
I know you and I are a bit fond of our pies but Christ you do not need to lose 50lbs! 
Carys Grace was born 29th June 2007 5:01am weighing 7lbs 8oz 
