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BEST WW RECIPES OF ALL TIME CRACK

Add the garlic, ginger, onion and tomato and cook for 5 minutes until the onions are soft and the mixture becomes sauce-like. Put the oil in a large nonstick wok or frying pan with 250ml water and set over a medium-high heat.Reduce the oven temperature to 200☌, fan 180☌, gas mark 6, then return the pizzas to the oven and cook for 8-10 minutes or until the egg whites are set.

BEST WW RECIPES OF ALL TIME CRACK

Carefully crack an egg into the space on each base. Scatter over the mozzarella, wilted spinach, oregano and some freshly ground black pepper, leaving a space in the centre.Spoon the sauce over the pizza bases, leaving a border around the edge. In a small bowl, combine the passata, garlic, and basil and season to taste.Add the spinach, then cover and cook for 2-3 minutes until just wilted. Meanwhile, set a large lidded frying pan over a medium heat.Divide the dough in half, then roll out each piece on a sheet of baking paper to form a 15cm-diameter circle, then transfer the pizza bases (on the baking paper) to the preheated tray. In a medium bowl, combine the flour and yogurt to form a dough. Preheat the oven to 220☌, fan 200☌, gas mark 7 and put a large baking sheet in the oven to heat up.Season to taste, pile the mixture onto the potatoes, then serve. Stir the reserved beans through the vegetable mixture.Bake for 5 minutes, until heated through. Spoon the mixture back into the potato shells and return to the baking tray. Stir in the stock and low-fat spread, then season to taste. Put the potato flesh in the bowl with the pureed beans, then mash with a fork until combined. Scoop out the potato flesh, leaving a 1cm-thick shell. When the potatoes are cool enough to handle, cut them in half, lengthwise.Blitz until smooth, then transfer to a medium bowl. Reserve 90g of the beans and put the rest into a food processor.Add the kale and cook, stirring, for 5 minutes, until wilted, adding a splash of water if the mixture starts to dry out. Cook the pepper, onion, thyme and garlic, stirring, for 10 mins, until the vegetables are very soft. Meanwhile, heat the oil in a large nonstick frying pan over a medium heat.Bake for 1 hour, until tender, then set aside to cool slightly. Prick the potatoes all over with a fork and put on a baking tray. 80ml vegetable stock, made using 1/2 stock cube 400g tin cannellini beans, drained and rinsed 1 red onion, halved and cut into wedges 1 red pepper, deseeded and thinly sliced

Divide the pea purée between small plates, top with a scallop and Parma ham crisp, then serve garnished with the reserved peas and pea shoots.

Season the scallops and sear for 2-3 minutes until golden, turning once.

Mist a nonstick frying pan with cooking spray and heat over a medium-high heat.

Meanwhile, put the Parma ham on a baking sheet and bake for 5 minutes, or until crisp.

Season to taste, then set aside and keep warm. Reserve a handful to garnish, then whizz the rest in a blender or food processor with the crème fraîche and mint until you have a coarse purée. Cook the peas in a pan of boiling water for 3-4 minutes, then drain and refresh under cold running water.

Preheat the oven to 200☌, fan 180☌, gas mark 6.

4 sprays calorie controlled cooking spray 3 sprigs fresh mint, leaves picked and finely chopped 2 tablespoons, level half fat crème frâiche Lucky for you, team WH has 19 WW recipes for you to whip up that don't need a commercial kitchen's worth of cooking equipment or fancy, expensive ingredients.Ĭelebs like Oprah Winfrey, Jennifer Hudson and Kate Hudson swear by the programme, and we swear that these recipes look delicious-so what are you waiting for? Tuck in. On the topic of nutritious food-you're in the right place. (Psst-don't miss out on the ultimate guide to zero points WW snacks). Consider it a lesson in food maths to keep your diet balanced. The veg packed curry below, for example, is 7 SmartPoints the pizza, on the other hand, sits slightly higher at 14 SmartPoints. These are from less nutritionally dense but still totally delicious foods (the aim is minimum 26 and maximum 71). Their recipe for success is pretty simple: eat as much zero points WW food (the more nutritionally dense fodder) as your like-think lean proteins, veggies and fruits and track your daily "SmartPoints". Last year was an all-time high for the brand, which now has more than five million subscribers around the globe. They encourage food freedom rather than restriction, but does it really work? Apparently so. WW recipes, Flex meal plans and a community to lean on so eating lean isn't tough. Since 1963, Weight Watchers-now WW-has been the go-to for healthy, steady fat loss.