Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings

Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped

Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.

One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber
Source Weight Watchers Recipes and Cocktails Recipe

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

215 Calories, 11g protein, 4.5g fat, 32g carbohydrate, 6g dietary fibre, 75mg sodium.
A very good source of vitamins B1, B2, B3, and C, magnesium, calcium and iron.

* 375ml buttermilk
* 2 eggs
* 125g plain flour
* 2 tablespoon wheatgerm
* 1 tablespoon lemon juice
* 1 teaspooon finley grated lemon zest
* light olive oil or macadamia oil, to grease
* 300 g mixes fresh rerries or thaward frozen berries

1. Put the buttermilk, eggs, flour, wheatgerm, lemon zest and lemon juice iinto a blender and process until smooth. Leave to stand for 15 minutes, or refreigerate the batter overnight.

2. Heat a heavy-based frying pan over medium heat and lightly grease with oil. Pour about one-eighth of the mixture into the pan, swirl to spead the mixture over the base of the pan, and cook until bubbles apear on the surface and the undeside in lightly browned. Turn the pancake over and cook the other side until browen. Stack the pancakes on a plate and keep warm whilw cooking the remainder.

3. Serve the pancakes topped with berries.

Tips:
The pancakes are made with buttermilk, wich makes the pancakes deliciosly fluffy.

For instance tiramisu means pick me up, could be considered an Italian trifle. It consists of layers of coffee-and-brandy-soaked ladyfingers and a rich mascarpone cream filling.

Makes 12 servings, 2/3 cup each

Tiramisu Eating Well Ingredients

8 ounces ladyfingers (60 ladyfingers)
4 tablespoons brandy, divided
1 tablespoon instant coffee (preferably espresso) granules
1 cup water
2 tablespoons dried egg whites (see Ingredient note), reconstituted according to package directions (equivalent to 3 large egg whites)
3/4 cup sugar
1/4 teaspoon cream of tartar
4 ounces mascarpone cheese (1/2 cup)
4 ounces reduced-fat cream cheese (1/2 cup), softened
1 cup chocolate shavings, about 1 ounce (see Tip)
Confectioners’ sugar for dusting

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The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce, and North African Spiced Carrots.

Chicken with Green Olives & Prunes Ingredients

1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
1/4 cup chopped pitted prunes (dried plums)
Freshly ground pepper to taste

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Weight Watchers Lemon Cheesecake recipe
Makes 12 servings

Ingredients
2 lemons (juice and rind of), freshly grated
150 g digestive biscuits or coconut biscuits, crushed
2 eggs, separated
125 ml milk
100 g butter
500 g cream-style cottage cheese
250 ml cream, whipped
30 ml gelatin
200 g sugar
10 ml vanilla essence
60 ml water, cold

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