Welcome to My Blog

Hi Everyone,

I have created this blog for us all to share recipes, tips and anything that might help you reach your goals in your weight loss journey. Please feel free to add recipes or share ideas that have worked for you.


Wednesday, December 22, 2010

Choc Crisp Rocky Road

Choc Crisp Rocky Road
Serves 15
5 ProPoints Per Serve

Melt together over a very low heat or microwave:-
  • 5 Choc Crisp bars
  • 40g Weight Watchers Spread
  • 2 tbsp Golden syrup
  • 100g dark cooking chocolate
  • few drops of coconut essence
  • 2 cups of rice bubbles
  • 100g Mallow Bakes
  • 100g Flaked almonds
Mix well until the chocolate has covered everything.  Press into a lamington pan.  Refrigerate.
When set cut into 15 squares, each has a ProPoint value of 5.

Tuesday, December 21, 2010

Some More Christmas Recipes

Mango Spritzer
Serves 6 = 3 ProPoints per serve

3 medium mangoes, peeled and cut into cheeks
2/3 cup vodka
1/4 cup lime juice
4 cups soda water
1 sliced lime for garnish

Process mango cheeks, vodka and lime juice in a blender or food processor until smooth.  Pour in a large jug and stir in soda water.  Garnish with slices of lime.  Pour into wine glasses or tumblers to serve

Pineapple, Coconut and Banana Colada
Serves 4 = 2 ProPoints per serve

2 cups unsweetened pineapple juice
2 cups fresh pineapple, cut into chunks
1/2 cup light coconut milk
1 banana peeled
2 tbsp mint leaves
1 lime juiced
1 cup crushed ice

Put the pineapple juice, pineapple chunks, coconut milk, banana, mint leaves and juiced lime in a blender.  Add the crushed ice.  Blend until smooth, and then pour into 4 chilled glasses.

Oriental Fried Noodle Salad
Serves 10 = 3 ProPoints per serve

1/2 cup Changs fried noodles
1 wombok (Chinese cabbage) finely shredded
1/2 cup shallots finely chopped
1/3 cup toaster slivered almonds
1/2 cup celery
2 tbsp sesame seeds

1/3 cup caster sugar
1/2 cup low fat french dressing
1 tbsp soy sauce
1 tsp sesame oil (optional but gives the dressing a lovely flavour)

Combine all the dressing ingredients in a jar, shake well and leave until the sugar is dissolved.
In a bowl, combine all the salad ingredients and add enough dressing to suit your taste, (more or less depending how much you like).  Mix well and serve immediately.  If you leave it too long the noodles will go soggy.

Spiced Nuts
Makes 16 serves = 2 ProPoints per serve

1 tbsp honey
1 tbsp curry powder
1/2 tsp sea salt
1/3 cup raw almonds
1/3 cup raw cashews
1/3 cup raw macadamias

Preheat oven to 180C and line a baking tray with baking paper.  Warm honey in bowl in microwave.  Combine with curry powder and salt.  Add nuts and stir through until well coated.  Spread in a single layer on baking tray and cook in oven for 5-10 mins or until golden.  Leave to cool on tray.  Store in air tight container.

Seafood Salad
Serves 8 = 4 ProPoints per serve

2 tbsp vinegar
300g peeled green prawns
300g calamari rings
500g fish fillets cut into 2cm pieces
1/2 seeded red capsicum
1/2 seeded yellow capsicum
1/2 red onion thinly sliced
Lemon thinly slided
1/2 cup oil-free Italian dressing
1/4 cup fresh dill

Bring 2L of water to the boil and add the vinegar.  Drop the prawns into the boiling water and cook for 2-3 minutes, until cooked through.  Removed with a slotted spoon and place in a mixing bowl.  Repeat with the remaining calamari and fish cooking one type of fish at a time.  Cool and combine with the sliced capsicum, onion, lemon.  Pour dressing over the seafood.  Place in fridge for 4 hours or overnight.  Just before serving scatter with chopped dill.

Drizzle Recipe

Yummy on salads or Roast vegetables you can make 4 to 8 times the quantity.  It keeps really well in the fridge

1/4 tsp garlic
1 tsp olive oil
1 tsp dijon mustard
2 tsp white wine vinegar

Rum Balls
Serves 80 = 1 ProPoint per serve

10 Weet Bix
1/2 tin skinny condensed milk
100g Nutella
Rum essence
600g mixed fruit
2 tbsp diet chocolate topping
coconut for coating

Combine ingredients, roll into balls.  Coat each ball in coconut.  Makes approximately 80 balls

Creamy Rockmelon Ice Log
Serves 8 = 4 ProPoints per serve

500g fresh rockmelon, chopped
1 cup caster sugar
1 egg white
250ml Weight Watchers sour cream
8 rockmelon wedges to serve

Place the rockmelon, sugar and egg white in the bowl of a food processor and process until smooth.  Add sour cream and process until combined.  Pour into a 10cm x 20cm loaf pan.  Cover with aluminium foil and freeze.  Cut into 8 slices and serve with a wedge of rockmelon.

Christmas Pudding
Serves 6 = 4 ProPoints per serve

1 cup soft breadcrumbs
1 cup dried mixed fruit
1 cup mashed ripe bananas
1 tsp baking soda
1 tsp mixed spice
1 tsp vanilla essence
1 egg

Mix altogether.  Put in bowl sprayed with cooking spray.  Cover and place in steamer.  Steam for 2 hours.  I cook this delicious pudding covered with cling wrap, in the microwave for 6 minutes.

Hazelnut Chocolate Balls
Makes 50 = 2 ProPoints per ball

7 (85g) Italian-style sponge finger biscuits
1/3 cup ground hazelnut meal + 1 tbsp extra
1 1/3 cups skim sweetened condensed milk
300g roughly chopped milk chocolate
1 tbsp cocoa powder

Crumb biscuits place in a large mixing bowl, add the ground hazelnut meal.  Gently heat the condensed milk in a small sacepan add the chocolate and stir until melted and well combined.  Add to the crumb mixture and combine well.  Stand in a cool place for 1.5 hours or until just firm enough to form into balls.  Using your hands roll balls (50 x 15g).  Sprinkle 1/2 the balls with cocoa powder and the other half with extra hazelnut meal.

Thursday, December 16, 2010

Christmas Recipes

Here are some Christmas recipes given to me by another Leader.  Hope you all enjoy them.

WHITE CHRISTMAS SLICE : Serves 24, ProPoints per serve 3

2 cups rice bubbles
1/3 cup desiccated coconut
¾ cup skim milk powder
1 cup mixed fruit
100g glace cherries, chopped
100g white chocolate melted
200g diet vanilla yoghurt
1. Line a 20x30cm tin with foil. Combine rice bubbles, coconut, milk powder,
dried fruit and cherries, mix well.
2. Stir in the yoghurt (first or else the cold yoghurt seizes up the chocolate)
and then the chocolate. Mix well.
3. Press into the tin and freeze until set. Cut into 24 fingers. Store in an
airtight container in the fridge.

XMAS PAVLOVA: Serves 10- ProPoints value 5

6 egg whites
1 ½ cups castor sugar
2 x 200g tub French vanilla Fruche light
1 punnet strawberries, hulled and sliced
410g can WW Fruit Salad, well drained
2 large kiwi fruit, sliced
1. Preheat oven to 150*C
2. Line a flat baking tray with aluminium foil.
3. Mark a 22cm circle on the foil Beat the egg whites until stiff peaks form,
gradually add the sugar and beat for several minutes until dissolved.
4. Arrange the Pavlova mixture on the marked circle and bake in the oven for 40
mins. Cool in the oven with the oven door ajar.
5. When cool, place on a serving plate and spread with the Fruche and arrange
the fruit over.

CHRISTMAS MINCE TARTS: Serves 24 - ProPoints value 2

¼ cup reduced fat spread
2 Tbs castor sugar
½ tsp vanilla essence
1 egg yolk
¾ cup SR Flour
200 g fruit mince
1. Use electric beaters to beat the spread and add sugar until light and creamy.
Add the vanilla and the egg yolk and beat until combined.
2. Add the flour and, using a spoon, stir to combine. Shape pastry into a ball,
cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 200*C, coat two 12 patty tins with cooking spray. Between
two sheets of baking paper, roll out pastry to 4mm thickness. Using a 5cm scone
cutter cut this pastry and line the tins.
4. Spoon the fruit mixture into the pastry and bake in the oven for 12 to 15
minutes or until the pastry is golden brown.
5. Cool completely in the pans.


250g mixed fruit
¾ cup brown sugar
1 cup skim milk
1 x 410 g can WW peach slices
60 g reduced fat margarine
1 tsp bicarbonate soda
2 eggs, lightly beaten
1 cup plain flour
1 cup SR flour
1 tsp ground cinnamon
60g glace cherries, halved
1. Preheat oven to 180 *C. Coat a 23sm square tin with cooking spray. Place the
mixed fruit, sugar, milk, peach slices and margarine in the large saucepan. Bring
the to the boil, lower heat and stir until the sugar dissolves. Simmer for 5
2. Remove from the heat and stir in the bicarbonate soda. Allow to cool for 5
3. Stir in the eggs, and then fold in the combined flours and cinnamon. Place in
the prepared tin and arrange the cherries over the top of the cake.
4. Bake in the oven for 30 minutes to 40 minutes or until cake is cooked when
tested with a skewer.
Use Weight Watchers chocolate mousse as a dip with fruit around it or as a
filling for Brandy Snap Baskets with chopped up Strawberries and diet Choc
topping over the top.

CUSTARD SERVES 10 - ProPoints VALUE OF 8 including the custard

1 x 950ml tub low fat chocolate ice cream
60g glace cherries, chopped
60 g glace pineapple, chopped
100g sultanas
100 g raisins
2 Tbs rum essence
1. Combine the ice cream, fruit and essence in a large bowl. Mix well.
2. Line a six cup pudding basin with plastic wrap. Spoon the ice cream into the
basin. Cover with foil and freeze for 3 hours. Tip pudding onto a serving plate
and serve with the orange liqueur custard.

: 2ProPoints per serve

2 Tbs custard powder
¼ cup sugar
1 x 375ml can Light Evaporated Milk
1 tsp orange rind, grated
1 Tbs grand Marnier
Combine the custard powder and sugar in a small saucepan. Pour in the Carnation
Milk and stir until the sauce thickens and boils. Stir in the rind and Grand

ProPoints VALUE OF 2

60g dark chocolate, chopped
¼ cup reduced fat spread
1 egg yolk
90g flaked almonds, toasted and chopped
125g chocolate melt buds, finely crushed
30g glace pineapple, chopped
30g glace cherries, chopped
1 tbs Cherry Brandy essence
1. In a double boiler, melt the chocolate. Cool slightly
2. Beat the spread and egg yolk until light and fluffy. Stir in a quarter of the
almonds, chocolate melt buds, pineapple, cherries and essence. Mix to combine.
3. Shape tablespoons of the mixture into balls, roll in the remaining almonds,
cover and refrigerate.

PUDDING TRUFFLES: Makes 24: WW points: 2 ProPoints each

120g mixed fruit
100g light cream cheese
1 Tbsp Splenda
1 cup wholemeal breadcrumbs
1 ½ tsp Brandy
120g dark chocolate, melted
3 tsp vegetable oil
40g white choc, melted
30g glace cherries chopped
1. Cover mixed fruit with boiling water and soak for 15 minutes, drain well.
2. Beat cream cheese and sweetener until smooth. Stir in fruit, breadcrumbs
and brandy. With wet hands shape mixture into 24 balls. Refrigerate for 30
minutes or until firm.
3. Melt dark choc with oil until smooth (in double boiler or microwave). Coat the
pudding balls in the chocolate and place on a baking tray lined with baking paper.
4. Refrigerate until set.
5. Melt the white chocolate. Spoon over pudding balls and allow to run down
sides a little. Garnish with small pieces of cherry, to look like miniature
puddings. Keep cool in the fridge.

WW PLUM PUDDING: Serves 8. 5 ProPoints per serve (without
custard or ice-cream)

½ tsp bicarbonate of soda
1 cup skim milk
2 small, very ripe bananas, mashed
120g (1 1/2 c) fresh wholemeal breadcrumbs
140g (1 c) sultanas
140g (1c) raisins
½ tsp mixed spice
1. Coat a 4 cup capacity pudding bowl with cooking spray.
2. Dissolve bicarbonate of soda in milk. Stir in mashed bananas, breadcrumbs,
fruit & spice. Mix until well combined.
3. Spoon into prepared bowl & smooth surface of pudding. Cover tightly with
greased paper. Place on inverted saucer in a large saucepan & fill saucepan with
boiling water till water comes halfway up the side of the bowl.
4. Cover saucepan & simmer for 2 hours, topping up water as necessary.
5. Serve with WW custard or WW vanilla ice-cream

DIABETIC CHRISTMAS PUDDING: Servings 12, Points value per
serving 5

120 g currants
100 g sultanas
100 g raisins
½ cup orange juice
½ tsp ground nutmeg
1 tsp Mixed Spice
½ tsp cinnamon
½ tsp ground ginger
grated rind of 1 lemon
¼ cup brandy
½ cup plain wholemeal flour
¼ tsp baking soda
1 ½ cup wholemeal breadcrumbs
2 medium bananas, mashed
1 large carrot
1 egg, beaten
1 medium green apple, grated
3 tbsp evaporated skim milk
2 tbsp light margarine, melted
1. Place dried fruit, juice, spices, and rind in a large saucepan & simmer gently
until fruit is soft & plump. Cool, add brandy then leave to stand overnight.
2. Sift together flour & soda. Return bran husks from sifter to bowl, then stir
into fruit mixture with breadcrumbs, bananas, carrot, egg apple milk and melted
3. Pour mixture into a lightly greased pudding basin, then steam for 3 hours
Serve with custard flavoured with a little brandy or whiskey

RUM BALLS: Makes 25 Balls, 3 propoints each

1 can skim condensed milk
10 Vita Brits or Weet Bix, crushed
1 cup desiccated coconut
2 tsp cocoa
¼ cup rum
¼ cup chocolate sprinkles, for coating
1. combine all ingredients in a bowl and roll teaspoonfuls of the mixture into balls
2. Roll each ball in sprinkles and refrigerate until firm.


Monday, December 13, 2010

Sang Choy Bow

This recipe comes from a member (Michelle) at my Belmont meeting.  Thanks for sharing.

Sang Choy Bow
Serves 4
ProPoints Per Serve: 8


1 tsp of olive oil
400g pork mince
1 medium onion diced
1/2 red capsicum chopped and diced
1 medium carrot chopped and diced
1/2 cup frozen peas
3 green shallots chopped
1 packet of chicken 2 minute noodles (include flavour sachet)
1 tsp minced garlic
1 tsp minced ginger
2 tblsp. soy sauce
1 tblsp. oyster sauce
lettuce (iceberg)


Brown mince in oil, add diced onion, capsicum, carrot, along with garlic and ginger.  Cook until softened slightly.  Add peas, noodles, sliced shallots and sauces to pan.  Add a little water and cook for about 3 to 4 minutes on a medium heat until noodles are softened and separated.  Water should have evapourated also.  Serve on either lettuce cups or on top of a shredded lettuce as desired.

Note:  Chilli can be added if desired.  Water chestnuts chopped through are great also (1 cup added would add 1 ProPoint per serve)

Enjoy and thanks Michelle

Thursday, December 9, 2010

Next book - Cooking for EveryOne

Hi Everyone,

I have to apologize I have been incredibly slack this week.  Needed a break from the recipe builder.  I was starting to see ProPoints in my sleep.  I however have started to work out the ProPoints for Cooking for EveryOne.  And if goes well it should be posted on here by the end of the weekend. 

Bye for now.

Friday, December 3, 2010

Strawberry Christmas Trees

For a great centerpiece on your Christmas Dining Table why not give this a go.  All you need is 200g of White Chocolate Melts and 5 punnets of Strawberries a polystyrene cone and toothpicks.  Rinse and pat dry gently the strawberries leaving the green bit in tack.  Place a toothpick in the strawberry then attach it to the cone working from the bottom up.  Once all your strawberries are in place melt your chocolate and decorate.   I have allocated mine to serve 20 people so the ProPoints are 2 per person.  The chocolate total is 30 ProPoints so just divide that by the number of people you wish to serve.

Enjoy.  Very easy and cant wait now to eat!

Sunday, November 28, 2010

Hot & Spicy Recipe

Bought myself a new wok and wanted to try it out.  Hunted through old cookbooks for a stir-fry dish that I thought might be nice to try out my new toy.  Well it was delicious!  Kids didn't like it as it is quite hot.  More leftovers for me and my hubby.

Garlic and Chilli Chicken with Basil

Preparation time: 10 min (plus marinating time)
Cooking time: 15 min
Serves 4   
5 ProPoints per serve

600g chicken breast fillets, sliced thickly
2 cloves garlic, crushed
1 small fresh red chilli, sliced thinly
1 small fresh green chilli, sliced thinly
2 tablespoons lemon juice
1/4 cup (60ml) oyster sauce
2 tsp olive oil
2 medium white onions, sliced thickly
1 large red capsicum, chopped coarsley
2 large carrots sliced thinly
2 teaspoons cornflour
1 cup (250ml) chicken stock
1/4 cup firmly packed fresh basil leaves
4 green onions, sliced thinly

  1. Combine chicken, garlic, chillies, juice and sauce in medium bowl.  Cover, refrigerate 3 hours or overnight.
  2. Heat half of the oil in wok or large frying pan.  Stir fry chicken mixture, in batches, until chicken is browned, remove from wok.
  3. Heat remaining oil in wok, stir fry white onion, capsicum and carrot until onion is just soft.
  4. Return chicken mixture to wok with blended cornflour and stock, stir until mixture boils and thickens slightly.  Stir in basil and green onion.
VERY YUMMY!  We had it on its own but if you wanted to you could add some rice.  You would just need to allow extra ProPoints for that.  Dish was very filling without rice, so it was a bargain for only 5 ProPoints.