COOK from Fabulous and Filling using values
For the ProPoints values of all the recipes from Weight Watchers 2010 cookbook range go to: www.weightwatchers.co.uk/cookbooks2010 COOK from Fabulous and Filling using ProPoints values © 2010 Weight Watchers International, Inc. All rights reserved. The ProPoints® Weight Loss System and these programme materials are proprietary to Weight Watchers International, Inc. and are licensed to Weight Watchers members solely for their personal use in losing and controlling their weight. Any other use, including but not limited to reproduction or distribution in any form or medium, is strictly prohibited. NOT FOR RESALE. WEIGHT WATCHERS, ProPoints and the ProPoints Icon are the registered trademarks of Weight Watchers International, Inc. Patent pending. 203011 ® To support YOU as you move over to the ProPoints plan, we’ve worked out the ProPoints values of the recipes in all our cookbooks, going back a whole year. In this booklet you’ll find listed the ProPoints values of the recipes in Fabulous and Filling, our best selling cookbook of 2010. If you have Monthly Pass don’t forget you can use the Recipe Builder tool on Weight Watchers® eSource (the online companion that comes free when you subscribe to Monthly Pass) to work out the ProPoints values in any of your favourite recipes. And - if you don’t have access to these online tools - our Customer Services team is offering to convert your all-time favourite Weight Watchers recipe if you call them on 0845 345 1500.* You’ll find information for all our other 2010 cookbooks at www.weightwatchers.co.uk/ cookbooks2010 RECIPE PAGE Number of PROPOINTSSERVING ‘WHY Servings VALUE SuggestioN NOT TRY’ per recipe (per serving) (PROPOINTS(PROPOINTS VALUE VALUE per serving) per serving) Cinnamon and sultana porridge 8 1 8 - - Apricot and yogurt crunch 8 2 6 - - Banana power bars 10 10 5 - - Peach and mango smoothie 10 2 0 - - One dish baked breakfast 12 4 5 - - Scrambled egg & smoked salmon muffin 12 1 9 - 9 Potato cakes with ham and eggs 14 4 7 3 - Sweetcorn fritters with spicy tomatoes 16 4 7 - - Sunshine breakfast egg 18 1 5 - - Sausage and potato sauté 18 2 5 2 7 Apple and raspberry muffins 20 12 4 3 - Carrot, squash and pepper soup 24 6 0 - - Mediterranean vegetable soup 24 6 0 3 - Curried sweet potato and lentil soup 26 4 6 - - Courgette, pea and mint soup 26 4 4 3 - Tomato, celery and apple soup 28 4 1 - - French toasties 28 2 7 - - Salsa beef wrap 30 1 7 - - Lime and coriander chicken bagel 30 1 10 - - Spiced couscous salad 32 2 9 - - Tricolore pasta salad 34 1 6 - - Chicken, grape and potato salad 34 2 7 - 8 Rice noodle salad with prawns 36 2 11 - - Green velvet tagliatelle 40 4 9 - - Tomato, asparagus and basil fusilli 40 2 6 - - Gratin of gnocchi with tomato & bacon 42 4 8 - - Herb-crusted plaice with tomatoes 42 2 7 3 - Quick herby chicken curry 44 2 5 - 5 *one recipe per caller 2 3 4 RECIPE PAGE Number of PROPOINTSSERVING ‘WHY Servings VALUE SuggestioN NOT TRY’ per recipe (per serving) (PROPOINTS(PROPOINTS VALUE VALUE per serving) per serving) RECIPE PAGE Number of PROPOINTSSERVING ‘WHY Servings VALUE SuggestioN NOT TRY’ per recipe (per serving) (PROPOINTS(PROPOINTS VALUE VALUE per serving) per serving) Honeyed duck noodle bowl 46 2 11 - 12 84 4 8 1 - Mango masala lamb steaks 48 4 10 - - Sausage & apple toad in the hole with onion gravy Smoked salmon linguine 48 2 9 - - Vegetable pad Thai 86 2 9 - - Minted lamb pittas with tzatziki 50 2 9 - - Ratatouille pasta 86 4 7 - - Spiced salmon with pea purée 50 4 9 - - Spinach, mushroom and chestnut torte 88 6 5 4 - Pan-fried turkey and ham escalopes 52 2 6 - - Canellini bean and courgette patties 90 4 4 - - Tangy chicken with crushed potatoes 54 4 7 - - Thatched beef pie 94 6 9 - 8 Beef fajitas 54 2 11 - 8 Roast beef with onion Yorkshire pudding 96 6 13 - - Rosemary pork fillet with lemon rice 56 4 12 - - Cranberry glazed gammon with colcannon 98 6 12 - - Chicken chilli fried rice 60 1 10 - 9 Penne with lamb ragu 100 6 10 - 8 Indian omelette 60 1 4 - 3 Roasted sausage and pepper rigatoni 100 4 13 - 10 Chinese five spiced trout 62 1 7 7 - Rosemary roast chicken 102 4 11 - - Smoked haddock with chive sauce 62 1 8 - - Cheesy turkey meatloaf 102 4 8 4 - One pot rosemary chicken pasta 64 1 8 - 7 Roast lamb with fruity herb stuffing 104 4 10 - - Cider and mustard chicken 64 1 7 6 6 Crispy garlic chicken breasts 104 4 5 3 - Chinese cod and mushroom parcel 66 1 5 - 5/5 Spanish vegetable rice 106 4 7 - 9 Cinnamon, mint and lemon pork 68 1 12 - - Tuna and sweetcorn rosti cake 106 4 12 - 14 Teriyaki beef udon 68 1 15 - 9 Mediterranean cod bake 108 4 4 6 - Mushroom and chick pea gratin 70 1 8 - - Cheese and tomato bread pudding 108 4 7 - - Moroccan lamb and green bean stir fry 70 1 7 6/6 4 Stuffed mushrooms 110 2 8 - - Tandoori lamb kebabs with minted rice 72 1 14 - 8 Mediterranean chicken stew 114 6 8 - 6 Zesty veggie fried rice 76 2 10 Cooks tip = 6 - Caribbean chicken casserole 116 2 8 - - Easy mushroom risotto 78 4 8 - - Minced beef and dumplings 116 4 11 - - Pesto and green vegetable gnocchi 78 2 8 Cooks tip = 2 - Persian lamb pilaff 118 4 12 - - Portobello mushroom burgers 80 4 7 - - Hearty turkey casserole 118 4 7 7 - Beany moussaka 80 4 5 - - Slow cooked beef and pasta casserole 120 6 9 - - Welsh leek and cheese pasta bake 82 4 11 1 - Moroccan Quorn mince 120 4 6 7 9 Potato, spinach and cauliflower curry 82 4 3 - - Summery pork mince 122 4 12 - - 5 RECIPE PAGE Number of PROPOINTSSERVING ‘WHY Servings VALUE SuggestioN NOT TRY’ per recipe (per serving) (PROPOINTS(PROPOINTS VALUE VALUE per serving) per serving) RECIPE PAGE Number of PROPOINTSSERVING ‘WHY Servings VALUE SuggestioN NOT TRY’ per recipe (per serving) (PROPOINTS(PROPOINTS VALUE VALUE per serving) per serving) Spicy meatballs 124 4 8 5 - Lemon and grape cheesecake 166 8 4 - - Smoked haddock macaroni cheese 124 2 12 - - Apricot and pistachio fool 166 2 4 - - Sausage and potato hotpot 126 4 10 - 8 Strawberry castle with fruity salsa 168 4 1 - - Balsamic onion and goat’s cheese tart 130 6 6 - 5 Pear and ginger strudels 170 2 6 3 - Gougère with mushroom filling 132 6 6 - - Rhubarb and apple sponge pudding 170 6 7 - - Tequila chicken 134 6 5 - - Fig and raspberry clafoutis 172 6 3 - - Thai cod filo parcels 136 4 7 6 10 Pimms summer pudding 174 4 6 1 5 Lemon peppered tuna with courgettes 136 2 4 3 - Hot chocolate pudding 174 6 7 - - Peppered beef steak & mushroom sauce 138 4 6 4 - Chocolate orange brownies 176 15 3 - - Sweet chilli prawns with mango salad 140 4 3 - - Festive fruity filo triangles 178 12 2 - - Almond glazed duck with asparagus 140 2 9 6 7 Sticky orange buns 180 12 4 - - Salmon fillet with roasted pepper salsa 142 4 6 - - Lemon and passion fruit drizzle cake 182 8 5 0 - Citrus pork steaks with potato salad 142 4 10 - - Coffee and walnut sponge 184 8 7 - - Chicken, stilton and cranberry strudels 144 6 9 - - Crispy chocolate moments 186 24 1 - - Lamb steaks with roasted vegetables 144 4 9 - - Honey mustard Quorn fillets with baby vegetables 146 4 6 - 7 Revitalise your weight loss efforts Potato, carrot and leek bake 150 6 4 - - French style cabbage 152 4 1 - - Changing to a new weight loss system can bring benefits when it comes to re-energising your efforts. Many experienced members who’ve already tested this new plan found that the changeover to the ProPoints system gave their weight loss efforts a whole new boost. Oven sautéed spiced potatoes 152 4 5 - - Roasted new potatoes with shallots 154 4 4 - - Jewelled couscous 154 4 7 - With feta 6 11 10 With chicken Spiced brown rice and mushroom pilau 156 4 5 - - Cauliflower and broccoli gratin 156 4 2 - - Wensleydale and spring onion scones 158 12 3 - 3 Broccoli with cheese and tomatoes 158 2 1 - - Celeriac and mustard mash 160 4 4 - - Cornbread muffins 160 12 3 - - Rosemary and olive soda bread 162 6 3 - - WATCH OUT! There is no way to compare the values in the old system with those in the ProPoints plan. ProPoints values reflect the amount of protein, carbohydrate, fat and fibre in a ® food - rather than calories and saturated fat of the old POINTS system. 7
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