WeightWatchers & "How Many ProPoints?" Thread

Kayleen wrote: »

I made this today and followed the recipe to the letter (apart from the 5 lemon grass stems)but it was really runny. I had to add cornflour which I don't like using as it makes it gloopy(is that even a word??:))
Any advice....Lainy maybe you could help please

and while I think of it - I had never used Lemon Grass before and the recipe said use 5 but i just put in 1 as it seemed loads and quite strong.
I chopped off both ends and sliced it finely (was that correct???????)
Thanks in advance

I'm just learning too...I'm only cooking one portion so tweaked the quantities,
I find i have to leave it simmer for ages to let the sauce reduce..takes fecking ages...which is why I only make it on Saturday nights cos i'm in no rush. and I'm only using 100ml of the coconut milk and about 50ml stock

I wasnted sure either about the lemongrass, like for one person, i just use one stem, and even tho i only went about half way up on it (i dont know if the entire stem is/can be used), and diced it really finely...I think tonight i added the lemongrass to late and it didnt cook fully :P I think next time i'll add the diced lemon grass at the start with the shallots.

what ever you do....Dont use "dried lemongrass". I used dried stuff last time....and it wasn't nice at all the curry it self turned out great...but the dried lemongrass was like sharp needles going thru the curry. Fresh stuff is way better

Lady Lainy wrote: »

I'm just learning too...I'm only cooking one portion so tweaked the quantities,
I find i have to leave it simmer for ages to let the sauce reduce..takes fecking ages...which is why I only make it on Saturday nights cos i'm in no rush. and I'm only using 100ml of the coconut milk and about 50ml stock

I wasnted sure either about the lemongrass, like for one person, i just use one stem, and even tho i only went about half way up on it (i dont know if the entire stem is/can be used), and diced it really finely...I think tonight i added the lemongrass to late and it didnt cook fully :P I think next time i'll add the diced lemon grass at the start with the shallots.

what ever you do....Dont use "dried lemongrass". I used dried stuff last time....and it wasn't nice at all the curry it self turned out great...but the dried lemongrass was like sharp needles going thru the curry. Fresh stuff is way better

Many thanks for that Lainy - I added it at the start and I let mine simmer for AGES, reckon I left it cooking for an hour and a half, definitely will only use one or two lemon grass in future as i think any more would make it way too strong. Nice Sat nite recipe tho:D

Really finding this thread useful but wish it was on the Irish WW Website and easy to follow (and search) like the UK one
We will have to get a petition going to the Irish WW:rolleyes:

jackmax wrote: »

hi would anyone know the pp in a cadburys caramel egg?

its 5pp as far as i no:p...

Found a WW recipe book in the book shop today "Cook Smart easy everyday" for €15.99 and all recipes are Pro Points - there were a few books in the range but all the others were the old points system.:(

Anyhow I made these cookies earlier and they are really nice:

Cranberry & Almond Cookies
Makes 16 at 2 ProPoints each

These little cookies are soft and chewy when still warm, then they crisp up as they cool. Store in an airtight container


Ingredients:
100g (3 & half oz) clear honey
50g (1 & three quarter oz) low fat spread
60g (2oz) dried cranberries
15g (half oz) flaked almonds
80g (3oz) porridge oats
80g (3oz) self raising flour
low fat cooking spray

Method:
1. Preheat oven to Gas Mark 4/180C /fan oven 160C
2. Put the honey and low fat spread in a small pan and heat gently until melted
3. Mix the cranberries, almonds, porridge oats and flour together in a bowl, then pour in the honey mixture. Stir to bring together
4. Spray a non stick baking tray with the cooking spray and spoon on the mixture in 16 mounds. Flatten slightly with the back of a spoon
5. Bake for 10 minutes until set and golden brown, then cool on a wire rack

37 Propoints per recipe
85 calories per serving
10 minutes to prepare
10 minutes to bake
Freezing not recommended

:DEnjoy:D:D

Just bought it in a local book shop (not a chain one) be careful if you see the cause as I said it was the only one of the series (5 I think) that was ProPointed

Ugh those sun rice things are so addictive. Have had 3 already... Thank god they are only 2PP.

This thread has being very quiet this weekend. (For once haha) Hope everyone is having a lovely weekend and is still on the wagon.. (or half on lol)

I think its the weird cold thats around tonight....cars out the front were frozen over at 8.30 tonight. cold = hunger!

I'm just finished working on college stuff....started about 11 this morning....so i think its bed for me...or i will end up raiding the fridge! Just doing out tomorrows meals before bed Fish and potatoes i think

For anyone with a sweet tooth....just discovered that Cream Egg Ice Cream Cones (115g) is only 4pp yum yum yum!

Lady Lainy wrote: »

Love the vids! It'll be great having an actual weight watchers reviewing the books...i'm sure you'll be bombarded with questions :P cos sometimes i buy those ww books and then only find a couple of the recipes are good..and the rest are wasted....

sometimes it takes that BIG wake up call on the scales to get ya back on track. Had my weight in this morning...oh god it was laughable...but i ate all round me last night and yesterday is it was expected...but got the binge out of my system and back on track today...totally focused and "in the zone" so to speak LOL

six weeks left in college...want to get that half stone off! and hit the ground running this summer!

Thanks a million!! Yeah they look great so far! Going to cook something from them during the week and make a vid on it!!

Definitely I've been so good all week so far, got eddie rockets tonight but had the points for it! Really feel back on track!!

Sometimes you need to just get it out of your system like you said and have it over with. You're doing fab! Keep it up!!

ProPoints® Value: 10
Servings: 4
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Moderate

This popular Indian dish features the bold flavours of yogurt, lime and ginger plus a seasoned, creamy tomato sauce.

Ingredients
160 g Yogurt, Virtually Fat Free, Plain
1 tablespoons Lime Juice, Fresh
1 teaspoons (grated) Ginger, Root
2 clove(s) Garlic, crushed
2 teaspoons (level) Cumin, Ground
1 teaspoons (level) Coriander, Dried
500 g Chicken, Breast, Skinless, Raw, cut into 4cm cubes
5 spray(s) Cooking Spray, Calorie Controlled
1 individual Chilli, Red, deseeded, finely chopped
1/2 teaspoons (level) Paprika
250 g Tomato Purèe
250 ml Milk, Evaporated, Light
2 tablespoons Coriander, Fresh, chopped
300 g Rice, White, Easy Cook, Boiled, preferably Basmati

Instructions
Combine yogurt, lime juice, ginger, 1 clove garlic, 1 tsp cumin, coriander and chicken in a large bowl. Stir to coat. Cover and marinate in fridge for 1 hour or overnight.

Preheat grill pan over high heat. Soak 4 bamboo skewers in water for 30 minutes.

Skewer chicken pieces onto bamboo skewers. Grill for 3-4 minutes each side, or until chicken is cooked through. Transfer to a plate and allow to rest. Set aside to rest for 5 minutes.

(Soaking wooden skewers in water for 30 minutes will prevent charring)

Heat a large saucepan over medium heat and spray with low fat cooking spray. Add remaining garlic and chilli. Cook for 1 minute. Add cumin and paprika and stir, adding a little water if necessary to prevent sticking. Add tomato puree and evaporated milk. Bring to the boil. Reduce heat to low and simmer, stirring for 5 minutes.

Remove grilled chicken from skewers. Add to tomato mixture and simmer for 1 minute to heat through. Remove from heat and stir in coriander. Serve the chicken on top of the rice.

Notes
This is quite a detailed recipe, but you can make most of it in advance. Marinate the chicken and refrigerate overnight; this will impart an even better flavour. Cook the rice the day before and refrigerate. Simply reheat in the microwave before serving!

Hey all, havent had time to post over the last couple of days, but been reading all the posts. Hope everyone is having a good weekend, WW wise and otherwise! Lainey all those cookie recipes look fab, I'm gonna make the Toblerone one during week, would be handy to have one wrapped in the car in case I met a friend for a coffee etc.

I havent been too bad this weekend, have kept within my points, but feel I am not putting enough effort into my meals, and am settling for whatever is there and just pointing it. I really need to get cooking. I have been drinking my 2L of water everyday though and I now realise why water is good for weightloss..your running to the loo all the time, good exercise!!!! I just hope it shows on the scales on Wednesday. Think I will spend the afternoon sorting out my meal plan for the week, and go through all the recipes here!

Lady Lainy wrote: »

yeah i know what you mean....like i was getting really bored with what i was eating...so it wasnt satisfying...so what i'm trying to do now every now and then is pick up a new ingredient and come up with way to use it. Have a tin of tesco light choices evaporated milk in the press...trying to think of what i can use it in. And have half a tin of light coconut milk from the other night in the fridge too...so trying to get creative!

Bordeom in general is lethal! but but boredom with the food can also lead to trouble! I think over easter hols i'm going to make a massive batch of cookies and freeze them. My real exams start 4th of may...so having a giant stash of low point cookies might just be a life saver. and also going to pack the freezer with dinners. lots of cottage pies!

Was just about to suggest that you try make up and freeze some dinners for the weeks your doing the exams, will be one less thing to worry about for you.

I am just not creative in the kitchen at all! I dont particularly like cooking and look it as a big chore, I would clean and iron all day long to avoid cooking!!!

This is my first time to post on here, i have been in weight watchers too many times to count and i find since iv joined back its been a struggle of one week up, one week down then staying the same but since iv come on here i find its a great motivation to keep going and put more effort in... ill be addicted now thanks

m'lady wrote: »

Hey all, havent had time to post over the last couple of days, but been reading all the posts. Hope everyone is having a good weekend, WW wise and otherwise! Lainey all those cookie recipes look fab, I'm gonna make the Toblerone one during week, would be handy to have one wrapped in the car in case I met a friend for a coffee etc.

I havent been too bad this weekend, have kept within my points, but feel I am not putting enough effort into my meals, and am settling for whatever is there and just pointing it. I really need to get cooking. I have been drinking my 2L of water everyday though and I now realise why water is good for weightloss..your running to the loo all the time, good exercise!!!! I just hope it shows on the scales on Wednesday. Think I will spend the afternoon sorting out my meal plan for the week, and go through all the recipes here!

Thanks for that website, going to have a look now.

Know what you mean re: dinner. I just can't seem to get ahead of myself enough tho to have time to create nice, tasty dinners.
Most of us here are probably working full-time and I know myself that when I get home at 6.30, I'm sooooo hungry and tired that I just want something quick and easy.

Creamy Chicken Pasta 11pp/serving
Serves 4

1 tbsp plain flour
2 x 165g chicken breast, cut into chunks.
2 tbsp olive oil
225g dried tagliatelle
100g mange tout, sliced
I courgette, chopped
300ml skimmed milk
1 chicken or vegetable stock cube
1 tsp mixed dried Italian herbs
2 tomatoes, skinned and chopped finely
Salt and pepper
1 tbsp finely grated parmesan cheese

• Sprinkle the flour on to a plate and season with salt and pepper. Roll the chicken pieces in this mixture
• Heat the olive oil in a large, non stick frying pan and add the chicken pieces. Cook for about 6-8 mins, turning often, until brown.
• Meanwhile, bring a pan of water to the boil and cook the tagliatelle for about 8 mins, until tender. At the same time, cook the mange tout with the courgette in a little water for about 5 mins.
• Add the milk, stock cube and mixed herbs to the chicken and stir until just boiling. Reduce the heat and cook gently for 2-3 minutes, stirring often.