Thai Style Chilli Chicken on brown rice (Serves 4 at 10 pro points per serving)

2 garlic cloves, crushed
1 lemongrass stalk, very finely chopped
1 tbsp grated ginger
1 red chilli, deseeded and finely chopped
2 tbsp chopped coriander
4 tbsp lime juice
1 tbsp soy sauce
350g skinless chicken breast
300g brown rice
4 shallots, thinly sliced
1 medium carrot, cut into fine strips
100g mangetout
2 pak choi, heads roughly shredded

1. In a bowl mix together the garlic, lemongrass, ginger, chilli, coriander, lime juice and soy sauce. Add the chicken strips, cover and leave to marinate for 30 mins or more if you have time.

2. When ready to eat, cook the brown rice in lightly salted boiling water as per the packet instructions.

3. Ten mins before the rice is ready, heat some cooking spray in a wok. Lift chicken out of hte marinade juices and stir-fry for 5-6 mins, then add shallots, carrot and mangetout. Stir-fry for another 2-3 mins, then add the pak choi and marinade juices and cook until wilted. Drain the rice and serve with the chilli chicken.

Jamie's Fish Pie - yummy !!

This was really really tasty and easily fed 6 with some vegetables to accompany it. Maybe next time I would add a touch of fish stock and Weightwatchers creme fraiche to give a bit more sauce to the pie but other than that it was lovely. 9/10

Jamie's Fish Pie - Serves 6 at 9 Propoints per serving

1kg potatoes
1 carrot
2 sticks celery
120g half fat cheddar
1 lemon
4 sprigs flat leaf parsley
300g salmon fillets, skin off and bones removed
300g undyed smoked haddock fillets, skin off and bones removed
125g raw king prawns, peeled
1 tbsp olive oil
Good handful of spinach

1. To prepare your fish pie, preheat the oven to 200c/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut them into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until they're soft.

2. Meanwhile get yourself a deep baking tray and stand a box grater in it. Peel the carrot, then grate the celery, carrot and cheddar on the course side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely chop the parsley leaves and stalks and add these to the tray.

3. To cook and serve your fish pie, cut the salmon and smoked haddock into bite-sized chunks and add them to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with the olive oil and add a good pinch of salt and a grind of black pepper. Add the handful of spinach and now mix everything together really well.

4. By now your potatoes should be cooked , so drain them, and mash with a touch of bertolli light (or other low fat spread). Mash until it is nice and smooth, then spread evenly over the top of the fish pieces and grated veg.

5. Place your beautiful fish pie in the preheated oven for around 40 minutes, or until it's cooked through, crispy and golden on top.

Monday 24th January 2011

It is my intention to use this blog to keep a record of my weightwatchers journey (7.5 lbs to get back within my goal weight), which will make just short of 6.5 stone lost all together. But more importantly than that I aim to use it as an on-line cookbook. All the meals I cook for us as a family I will put the recipes, the propoints per serving and sometimes a photo of them on this blog. Today I am making Jamie Oliver's Easy Fish Pie for tea and looking forward to it very much - it sounds lush !