WEIGHT WATCHERS CREAMY FISH PIE 6 POINTS PER SERVING
I am an idiot. Last year I GLUED all my weight watchers recipes out of weight watchers magazines into an exercise book. Come this year when I am given not one but two recipe folders to hold snippets out of magazine I have to try and unglue them. The result is not successful. So I am putting them on recipezaar to print them out to organise them, damn last years OCD. I'm not sure what issue they are from but this is definitely from weight watchers magazine
Provided by cakeinmyface
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to gas mark 4. place haddock and salmon in a small roasting tin add bay leaf and pepper corns and pour the milk over. cover tightly with baking parchment and cook for about 10 mins until fish just starts to flake.
- strain milk into jug , then break bthe fish into pieces and place in a 1.25litre (2 pint) baking dish. Discard the bay leaf and the peppercorns and scatter the prawns on top of the fish pieces.
- whisk togther the 100ml of strained reserved milk with soft cheese and fromage frais add parsley and season to taste. Pour this sauce over the the fish
- cook leek in pan of boiling water for 5 minutes until soft, drain well. in another pan add the potatoes boiling in water for 15-20 min until tender. drain well mash with mustard and the remaining milk. stir in leeks season to taste.
- top pie with leek mash and spread out with back of a fork cook for 25 minutes untiul bubbling and then place under grill for 5 min to brown the mash.
Nutrition Facts : Calories 331.9, Fat 3.8, SaturatedFat 0.7, Cholesterol 110.6, Sodium 705.2, Carbohydrate 37.5, Fiber 4.8, Sugar 2.4, Protein 36.2
WEIGHT WATCHERS CREAMY MEXICAN DIP
I got this dip from the WW site...it is absolutely delicious and just ONE POINT per serving! I serve it with baked Tostitos chips for a guilt-free treat, but no one would ever guess it's low fat if you served it to guests. Keep in mind, the creamy ingredients cool down the salsa, so a hot salsa will yield a nice medium dip. Great way to get your mexican dip fix. Enjoy!
Provided by Mom67
Categories Lunch/Snacks
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together yogurt and salsa until blended.
- Stir in remaining ingredients. Cover and refrigerate up to 1 day.
- Before serving, garnish with additional cilantro, chopped avocado and chopped red onion.
SIMPLE CREAMY FISH PIE
This recipe is a slight adaptation of Marco Pierre White's recipe on Hell's Kitchen. It's a really simple and tasty recipe for a fish pie. The fish is only for suggestion, you could of course replace with any fish of your choice. Add a few scallops for decadence, or maybe some monkfish... Make sure you have enough potato for your serving dish(es). It's difficult to say how many you need, because it depends how deep you like your pies - the shallower the dish, obviously the more mashed potato you'll need!
Provided by Snowbunny Andorra
Categories Savory Pies
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the potatoes into large chunks and put in a pan of cold, salted water. Bring to the boil and cook until soft to the centre.
- Meanwhile, put the wine, stock cubes and water in a large pan and bring to the boil. Reduce until about a centimetre is left in the bottom of the pan.
- Add the cream and simmer, stirring, until well blended. Taste and season if necessary.
- Add the fish and simmer for 2-3 minutes. Remove from the heat.
- Using a slotted spoon, carefully move the fish into the pie dish, and add enough sauce to just cover the fish, but not enough that the juice is going to boil over in the oven.
- Cover the fish with a sprinkling of sweetcorn, a thin layer of leek, then the parsley.
- Once the potatoes are cooked, drain and mash, using any remaining sauce from the fish to make smooth. Add a little butter or cream if there's not enough sauce left; it all depends on the size and shape of your cooking dish. Season to taste, then cover the fish with the potato.
- Bake in the top half of a pre-heated oven at 220C for about twenty minutes, or until golden.
Nutrition Facts : Calories 2222.6, Fat 102.8, SaturatedFat 60.2, Cholesterol 482, Sodium 1144.3, Carbohydrate 187, Fiber 24.9, Sugar 19.6, Protein 76.9
WEIGHT WATCHERS CHICKEN AND CHEESE CASSEROLE
This recipe came from a card that was handed out with my weekly Weight Watchers materials. It's comfort food for 6 points per serving. Note: substitute turkey for chicken if desired.
Provided by Budgiegirl
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large casserole, combine all ingredients, mixing well.
- Bake,covered, 35-45 minutes.
- Remove cover; bake 10-15 minutes longer.
- Serve immediately.
CREAMY FISH PIE
Make and share this Creamy Fish Pie recipe from Food.com.
Provided by Rosie Rob
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 230C/450F/Gas MK 8.
- Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
- Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
- In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
- Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.
Nutrition Facts : Calories 858.9, Fat 33.9, SaturatedFat 19.6, Cholesterol 344.7, Sodium 888.7, Carbohydrate 90.1, Fiber 11.1, Sugar 5.9, Protein 50.3
CREAMY FISH AND MUSHROOM PIE
A creamy pastry-free fish pie. The fish is first poached with the mushrooms, then topped with mashed potato and baked in the oven. I found this recipe on an English website and I'm posting it here for the 2005 Zaar World Tour. If you cannot find the specialty mushrooms specified in the ingredients, use field mushrooms or your favourite variety of mushrooms.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
- While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
- Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
- To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
- Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.
Nutrition Facts : Calories 626.7, Fat 23.6, SaturatedFat 14.1, Cholesterol 138.5, Sodium 204.6, Carbohydrate 60.4, Fiber 6.8, Sugar 4.7, Protein 43.2
WEIGHT WATCHERS HONEY BANANA TOAST - 2 POINTS PER SERVING
I am an idiot. Last year I GLUED all my weight watchers recipes out of weight watchers magazines into an exercise book. Come this year when I am given not one but two recipe folders to hold snippets out of magazine I have to try and unglue them. The result is not successful. So I am putting them on recipezaar to print them out to organise them. I'm not sure what issue they are from but this is definitely from weight watchers magazine.
Provided by cakeinmyface
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg in shallow bowl with milk and salt.
- Add 2 slices of Weight Watchers bread and turn to coat in eggy mixture.
- Heat a frying pan and coat with a low fat cooking spray and fry the bread for 2 minutes on the first side or until set and golden.
- Turn over and fry for another 1.5 - 2 minutes or until cooked.
- Place french toast on a warm plate and add pieces of 1 small banana between the two slices.
- Sprinkle with cinnamon and drizzle with honey.
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CREAMY FISH PIE | HEALTHY RECIPE | WW UK
From weightwatchers.com
Cuisine EnglishCategory DinnerServings 4Total Time 1 hr 5 mins
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the haddock and salmon in a small roasting tin, add the bay leaf, pepper and pour the milk over. Cover tightly with a piece of baking parchment and cook for about 10 minutes or until the fish just starts to flake. Strain the milk into a jug, then break the fish into pieces and place in a 1.25 litre baking dish (discard the bay leaf). Scatter the prawns on top.
- Meanwhile, whisk together 100ml of the strained, reserved milk with the soft cheese and fromage frais. Add the parsley and season to taste, then pour the sauce over the fish.
- Cook the leek in a pan of boiling water for 5 minutes or until soft. Drain well. In another pan, cook the potatoes in boiling water for 15–20 minutes or until tender. Drain, then mash with the mustard and the remaining strained milk. Stir in the leeks and season to taste.
- Top the pie with the leek mash, spreading the mixture out with the back of a fork. Cook for 25 minutes, until the sauce is bubbling, then place under a preheated grill for 5 minutes to brown the mash.
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