Weight Watchers - Weight Watchers Mini Series: One Pot Wonders: Easy Recipes Cooked in One Pot

Easy recipes cooked in one pot One Pot Wonders First published in Great Britain by Simon & Schuster UK Ltd, 2013
A CBS Company Copyright 2013, Weight Watchers International, Inc. Simon & Schuster Illustrated Books, Simon & Schuster UK Ltd, First Floor, 222 Grays Inn Road, London WC1X 8HB www.simonandschuster.co.uk Simon & Schuster Australia, Sydney Simon & Schuster India, New Delhi This book is copyright under the Berne Convention. No reproduction without permission. All rights reserved. Weight Watchers, ProPoints and the ProPoints icon are the registered trademarks of Weight Watchers International Inc and are used under license by Weight Watchers (UK) Ltd. Weight Watchers Publications: Jane Griffiths, Linda Palmer and Nina McKerlie.

Recipes written by: Sue Ashworth, Sue Beveridge, Tamsin Burnett-Hall, Cas Clarke, Sin Davies, Roz Denny, Nicola Graimes, Becky Johnson, Kim Morphew, Joy Skipper, Penny Stephens and Wendy Veale as well as Weight Watchers Leaders and Members. Photography by: Iain Bagwell, Steve Baxter, Steve Lee, Juliet Piddington and William Shaw. Project editor: Nicki Lampon. Design and typesetting: Martin Lampon. Colour reproduction by Dot Gradations Ltd, UK. Printed and bound in China.

A CIP catalogue for this book is available from the British Library ISBN 978-1-47111-088-7 1 2 3 4 5 6 7 8 9 10 Pictured on the title page: Rosemary roast chicken p20. Pictured on the Introduction: Lancashire hotpot p54, Salmon en crote p92, Stir-fried pork with baby corn p68.

Easy recipes cooked in one pot One Pot Wonders Weight Watchers ProPoints Weight Loss System is a simple way to lose weight. As part of the Weight Watchers ProPoints plan youll enjoy eating delicious, healthy, filling foods that help to keep you feeling satisfied for longer and in control of your portions. This symbol denotes a vegetarian recipe and assumes that, where relevant, free range eggs, vegetarian cheese, vegetarian virtually fat free fromage frais, vegetarian low fat crme frache and vegetarian low fat yogurts are used. Virtually fat free fromage frais, low fat crme frache and low fat yogurts may contain traces of gelatine so they are not always vegetarian.

Please check the labels. This symbol denotes a dish that can be frozen. Unless otherwise stated, you can freeze the finished dish for up to 3 months. Defrost thoroughly and reheat until the dish is piping hot throughout. Recipe notes Egg size: Medium sized, unless otherwise stated. Raw eggs: Only the freshest eggs should be used.

Pregnant women, the elderly and children should avoid recipes with eggs that are not fully cooked or raw. All fruits and vegetables: Medium sized, unless otherwise stated. Stock: Stock cubes are used in recipes, unless otherwise stated. These should be prepared according to packet instructions. Recipe timings: These are approximate and meant to be guidelines. Please note that the preparation time includes all the steps up to and following the main cooking time(s).

Microwaves: Timings and temperatures are for a standard 800 W microwave. If necessary, adjust your own microwave. Low fat spread: Where a recipe states to use a low fat spread, a light spread with a fat content of no less than 38% should be used. Low fat soft cheese: Where low fat soft cheese is specified in a recipe, this refers to soft cheese with a fat content of less than 5%.

Cooking from scratch can leave you with a kitchen full of bowls, plates, pans and dishes to clear up afterwards. Its no wonder creating tasty, healthy, home-cooked meals can sometimes seem like a chore.

One Pot Wonders is here to help, packed full of recipes from the best of Weight Watchers cookbooks. Simple to follow, its all about easy cooking using just one main pan, dish or pot. For midweek suppers, tempt your family and friends with Stir-fried Pork with Baby Corn, Goats Cheese and Lentil Stuffed Peppers or Turkey Pilaff. If you have more time, try a one pot roast, like Rosemary Roast Chicken or Pot Roast Mustard Beef. There are even simple desserts included, such as Slow Roasted Plums and Apple Bread Pudding.

For more than 40 years Weight Watchers has been helping people around the world to lose weight using a long term sustainable approach. For more than 40 years Weight Watchers has been helping people around the world to lose weight using a long term sustainable approach.

Weight Watchers successful weight loss system is based on four tried and trusted principles: Eating healthily Being more active Adjusting behaviour to help weight loss Getting support in weekly meetings Our unique ProPoints system empowers you to manage your food plan and make wise recipe choices for a healthier, happier you. To find out more about Weight Watchers and the ProPoints values for these recipes contact Customer Service on 0845 345 1500.

Making meals ahead of time and storing and freezing them is one of the keys to producing healthy tasty meals during a busy week. Many dishes store well in the fridge, but make sure you use them up within a day or two. Some can also be frozen. Try making double the quantity when you cook a recipe and storing the extra portions in the freezer.

This way youll always have a fantastic selection of meals that you can pull out and reheat at the end of a busy day. However, it is important to make sure you know how to freeze safely. Wrap any food to be frozen in rigid containers or strong freezer bags. This is important to stop foods contaminating each other or getting freezer burn. Label the containers or bags with the contents and date your freezer should have a star marking that tells you how long you can keep different types of frozen food. Never freeze warm food always let it cool completely first.

Never freeze food that has already been frozen and defrosted. Freeze food in portions, then you can take out as little or as much as you need each time. Defrost what you need in the fridge, making sure you put anything that might have juices, such as meat, on a covered plate or in a container. Fresh food, such as raw meat and fish, should be wrapped and frozen as soon as possible. Most fruit and vegetables can be frozen by open freezing. Lay them out on a tray, freeze until solid and then pack them into bags.

Some vegetables, such as peas, broccoli and broad beans, can be blanched first by cooking for 2 minutes in boiling water. Drain, refresh under cold water and then freeze once cold. Fresh herbs are great frozen either seal leaves in bags or, for soft herbs such as basil and parsley, chop finely and add to ice cube trays with water. These are great for dropping into casseroles or soups straight from the freezer.