Raspberry Muffins (Serves 12 at 4 PP each)

1 1/2 cups wholewheat self raising flour

4 tbsp Bertolli light
2 oz rice krispies
1 1/2 cups of raspberries
2/3 cup brown sugar
2 eggs, lightly beaten
2/3 cup buttermilk

1. Preheat the oven to 400F.  Coat a 12 hole muffin tin with cooking spray.  Place flour in a large bowl and rub in bertolli light with fingers.
2. Stir in cereal, raspberries & sugar.  Combine eggs & milk in small bowl and stir into fruit mixture.
3. Pour mixture into prepared tin.
4. Bake for 25 mins.  Let stand for 5 mins before putting on a wire rack to cool.

I actually made half the amount as if they are in the house (12 !) I will eat them.  So far I have had one yesterday, and Henry has eaten 3 :-)

Hungarian Goulash (Serves 4 at 4 pp each)

Again, this is a recipe I have adapted (removed the swirl of creme fraiche at the end) and re-pointed from an old WW cookbook - Healthy Heart, Food For Life.

low fat cooking spray
500g lean diced beef stewing steak
2 onions, sliced
2 garlic cloves, crushed
1 tbsp paprika
1 tbsp plain flour
400g can chopped tomatoes
1 tbsp tomato puree
425 ml (15 fl oz) beef stock, made with one stock cube
1 red, 1 green pepper, deseeded & sliced
salt & pepper

1. Preheat oven to 140 / 120 fan oven.  Heat casserole dish & spray with low fat cooking spray, add beef and cook till browned.
2. At the same time brown onions using low fat spray adding a little water if they stick.  Stir in garlic, paprika & flour & cook for 30 secs, then add the chopped tomatoes & tomato puree.  Pour over the beef, add the stock and stir well to mix together.
3. Bring to a simmer and then cover with lid and cook in the oven for 1 1/4 hours.  Stir in the peppers, replace the lid and cook for a further 45 mins.

Banana Oat Bars (Serves 8 at 2pp each)

This recipe came from one of the older WW cookbooks (Cook, Eat, Enjoy).  I have propointed them to be a big slab of cake - but you could easily halve them and have 1 pp each slice.  I was just hungry today ;-)

100g porridge oats
2 tbsp granulated artificial sweetener
1/2 tsp ground cinnamon
3 ripe medium bananas, mashed
2 medium eggs, separated
150g low fat plain yogurt

1. Preheat the oven to 180/160 fan oven.  Lightly grease a cake tin with low fat cooking spray & line with baking parchment.
2. Reserve 1 tbsp oats to top the bars, then whizz the rest in a food processor.
3. Mix with the sweetener, cinnamon, mashed bananas, egg yolks & yogurt.
4. In a separate bowl, whisk the egg whites to a soft peak, stir a spoonful into the banana oat batter to loosen it, then carefully fold in the remainder.
5. Bake for 30 mins.  Cool in the tin and then transfer onto a wire rack.

Another 1.5 lbs down !

Well I weighed a day early last week as I couldn't make the Friday morning class and I lost 1.5 lbs which pleased me immensely as we had had my parents for a meal at the weekend and I cooked a three course meal with scrummy cheesecake for pud !!!!  Have been trying some new recipes so will add some now.