How to lose weight and STILL eat your favourite foods with WeightWatchers

EATING healthily doesn’t have to be fiddly and time-consuming.

Today, as part of our partnership with WeightWatchers, we bring you simple and delicious feasts that can feed the whole family together.

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From chicken Kiev traybake to fish-finger tacos, these easy, go-to recipes will help you stay on track to get in shape without the fuss of making separate meals.

WeightWatchers uses a programme called PersonalPoints to help you lose weight easily. Every food and drink has a PersonalPoints value based on its calories, protein, fibre, unsaturated fat, saturated fat and added sugar.

WW members get a PersonalPoints Budget unique to them, based on age, weight, height, sex, lifestyle and the foods they most love.
To find out your customised PersonalPoints budget, go to .

This week, with our WW Love Summer plan, you can achieve sustainable weight loss enjoying the foods you love. Enjoy!

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Fish finger tacos

Serves 4    I   Prep 10 mins    I      Cook 15 mins

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YOU NEED:

• 12 frozen fish fingers
• 200g frozen petits pois, defrosted
• 1 green chilli, deseeded and finely chopped
• 10g fresh mint, leaves picked and finely chopped
• 10g fresh coriander, leaves picked and finely chopped
• Zest of 1 lemon, plus juice of ½ lemon and wedges, to serve
• 8 WW White Wraps
• 100g 0% fat natural Greek yoghurt
• 80g mixed salad leaves, to serve

METHOD:

1. Bake the fish fingers to pack instructions, or until cooked through. Cut in half on the diagonal, then set aside.
2. Meanwhile, put the peas in a small bowl and roughly mash using a fork. Stir in the chilli, herbs, lemon juice and most of the lemon zest. Season to taste then set aside.
3. Heat a griddle pan over a medium-high heat and griddle the wraps, one at a time, for 20 seconds on each side, or until warmed through. Set aside and cover to keep warm.
4. Divide the yoghurt between each wrap then top with the peas and 3 fish finger halves. Scatter over the remaining zest.
5. Season, then serve 2 tacos per person, with the salad and lemon wedges on the side.

Cauliflower curry

Serves 4    I   Prep 20 mins    I  Cook 40 mins

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YOU NEED:

• Calorie-controlled cooking spray
• 1 large onion, finely chopped
• 3cm piece fresh ginger, grated
• 2 garlic cloves, crushed
• ½ tsp ground turmeric
• 1½ tsp ground cumin
• 2 tsp mild curry powder
• 400g tin chopped tomatoes
• 1 large cauliflower, cut into florets
• 200g tomatoes, quartered
• 60g frozen garden peas
• Juice of ½ lime
• 2 x 250g pouches microwave brown basmati rice
• 2 tbsp fat-free natural yoghurt, to serve
• 2 tbsp finely chopped coriander, to garnish

METHOD:

1. Mist a large lidded pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder, and cook for another 2 minutes, stirring constantly.
2. Tip in the chopped tomatoes and cauliflower and season to taste. Put the lid on and gently simmer for 25-30 minutes until the cauliflower is tender, stirring ­occasionally. Add the fresh ­tomatoes and peas during the last 3-4 minutes of the cooking time, then stir in the lime juice.
3. Cook rice to pack instructions. Serve curry on a bed of rice with a dollop of natural yoghurt and scattering of fresh coriander.

Spicy pork & black bean enchiladas

Serves 4    I   Prep 20 mins    I  Cook 40 mins

6

YOU NEED:

• Calorie-controlled cooking spray
• 1 small onion, thinly sliced
• 1 red pepper, deseeded and thinly sliced
• 400g extra-lean (5% fat) pork mince
• 2 garlic cloves, crushed
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chilli flakes
• 400g tin black beans, drained and rinsed
• 400g passata
• Small handful fresh coriander, finely chopped, plus extra leaves to serve
• 4 WW wholemeal wraps
• 50g half-fat crème fraîche
• 50g reduced-fat Cheddar, grated

METHOD:

1. Preheat the oven to 200C, fan 180C, gas mark 6. Mist a large non-stick pan with cooking spray and cook the onion and pepper over a medium heat for 6-8 ­minutes, until softened.
2. Add the pork and cook, stirring, for 5 minutes. Add the garlic and spices and cook for a further minute. Stir in the beans and 300g of the passata. Simmer for 3-4 minutes, then remove from the heat. Stir in the ­coriander and season.
3. Mist an 18cm square baking dish with cooking spray. Divide the pork filling between the wraps then roll up tightly and place in the dish join-side down. Spoon over the remaining passata then top with the crème fraîche and Cheddar. Bake for 15-20 minutes until the cheese is melted and bubbling. Scatter over the extra coriander leaves before serving.

Chicken Kiev traybake

Serves 4    I   Prep 20 mins    I  Cook 40 mins

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YOU NEED:

• 100g medium-fat soft cheese
• 2 garlic cloves, crushed
• 2 tbsp finely chopped fresh flat-leaf parsley
• 4 x 165g skinless chicken breast fillets
• 4 tbsp plain flour
• 4 large eggs, lightly beaten
• 180g panko breadcrumbs
• 500g baby potatoes, thinly sliced
• Calorie-controlled cooking spray
• 200g cherry tomatoes on the vine
• Finely pared zest of ½ lemon, plus lemon wedges to serve
• 300g fine green beans

METHOD:

1. Preheat the oven to 200C, fan 180C, gas mark 6. Combine the soft cheese, garlic and parsley in a small bowl. Cut a deep pocket into thickest part of each chicken breast, being careful to not cut all the way through. Spoon a quarter of the cheese mixture into each, then press the edges together to seal, and enclose the filling.
2. Put the flour, eggs and panko breadcrumbs into separate ­shallow bowls. Season the flour, then coat each chicken breast in the flour, then the eggs and finally the breadcrumbs. Repeat with the egg and breadcrumbs so each chicken breast has a double coating of crumb, then season and set aside.
3. Put the potato slices on a large baking tray in a single layer. Mist with cooking spray and roast for 10 minutes.
4. Add the chicken Kievs to the tray with the potatoes. Mist with cooking spray and bake together for 20 minutes. Add the cherry tomatoes to the tray and bake for a further 10 minutes. Remove from the oven and scatter over the zest.
5. Meanwhile, cook the beans in a pan of boiling water for 3-4 minutes until tender. Drain.
6. Serve the Kievs, potatoes and tomatoes with the beans and lemon wedges on the side.

Pea & pesto pasta

Serves 4    I   Prep 5 mins    I  Cook 15 mins

6

YOU NEED:

• 125g frozen peas
• 15g vegetarian Italian-style hard cheese
• 2 garlic cloves
• 1 tbsp fresh basil
• 30ml lemon juice
• 1 tbsp extra-virgin olive oil
• 240g wholewheat pasta

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METHOD:

1. Cook the peas for 3-4 minutes in a pan of boiling water. Drain and rinse in cold water to cool.
2. Put the cooked peas in a mini food processor with the ­garlic, cheese, basil, lemon juice and extra-virgin olive oil and blitz to a purée. Add a splash of water if the pesto is too thick.
3. Cook the wholewheat pasta to pack instructions, then toss with the pesto to serve.

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