WW's easy to prepare recipes to help you lose a stone by Christmas

ALL this week we are bringing you recipes from WW, formerly Weight Watchers, to help you shed a stone by Christmas and feel healthier too.

The food is easy to prepare, while WW’s SmartPoints system means no food is off the menu and you can enjoy the treats you love.

The myWW programme gives you a choice of three plans – Green, Blue and Purple. When you sign up to WW, you are given your personalised SmartPoints budget based on your colour plan.

All food and drinks have a SmartPoints value, calculated by calories, saturated fat, sugar and protein. The plans are equally healthy and lead to equal weight loss. Today we bring you more breakfast, lunch and dinner ideas.

  • WW recommends a steady weight loss of up between ½lb and 2lb each week

White bean & saffron soup

Serves 8 | Prep 15 mins | Cook 25 mins


  • 1 onion, diced
  • 3 celery sticks, diced
  • 1 carrot, diced
  • Calorie-controlled cooking spray
  • 2 x 400g tins cannellini beans, drained and rinsed
  • Pinch of saffron threads
  • 1 litre vegetable stock, made with 1 stock cube
  • 150g half-fat creme fraiche


  1. Mist a large non-stick pan with cooking spray and fry the prepared veg, covered, for 8-10 minutes, until soft. Add the beans to the pan with a pinch of saffron threads and the stock.
  2. Bring to the boil then reduce the heat and simmer for 10 minutes.
  3. Stir in the creme fraiche, then use a stick blender to puree and season to taste.

TO SERVE: Divide half the soup between 4 bowls and top with 1 diced red chilli and some fresh coriander.

TO FREEZE: Let the remaining soup cool completely, then freeze it in containers or pouches for up to 3 months.

TO REHEAT: Defrost then reheat over a low heat on the hob until piping hot.

Beetroot & goat’s cheese tarts

Makes 8 | Prep 30 mins | Cook 40 mins


  • 400g whole beetroot, trimmed, peeled and cut into thin rounds
  • 3 sprigs fresh thyme
  • Calorie-controlled cooking spray

For the pastry:

  • 170g white spelt flour, plus an extra 10g flour for dusting
  • 100g low-fat spread
  • Pinch salt
  • 1 egg yolk
  • For the filling:
  • 75g spinach
  • 3 eggs
  • 75g reduced-fat soured cream
  • 75g fat-free cottage cheese
  • 1 teaspoon thyme leaves
  • 100g medium-fat soft goat’s cheese


  1. To make the pastry, put the flour, low-fat spread and salt into a food processor and blitz until combined. Add the egg yolk and blitz again until a dough ball forms. Divide into 8 balls, cover, and chill in the fridge.
  2. Preheat the oven to 220C, fan 200C, gas mark 7. Line a roasting tin with kitchen foil, then add the beetroot and thyme sprigs. Mist with cooking spray, season and toss to coat. Roast for 15-20 minutes, until just tender.
  3. Meanwhile, put the spinach in a colander set over the sink and pour over boiling water from the kettle to wilt. Drain, then squeeze out any liquid. Whisk together 2 of the eggs with the soured cream and cottage cheese. Stir in the spinach and thyme. Season and set aside.
  4. Reduce the oven to 200C, fan 180C, gas mark 6. Roll each dough ball out on a lightly floured surface to a 12cm circle and transfer to two non-stick baking trays.
  5. Arrange half the beetroot on each pastry circle, leaving a 2cm border, then top with the filling and remaining beetroot. Fold the pastry rims up and over the edge of the filling. Beat the remaining egg and brush it over the pastry edges.

TO SERVE: Bake for 20 minutes, then crumble over the goat’s cheese and bake for a final 5-10 minutes.

TO FREEZE: Let cool completely, then wrap the individual tarts in foil and freeze for up to 3 months.

TO REHEAT: Keep the foil covering on and reheat from frozen in an oven that’s been preheated to 200C, fan 180C, gas mark 6, until piping hot.

Pear & blueberry crumbles

Makes 6 individual crumbles | Prep 10 mins | Cook 20 mins


  • Calorie-controlled cooking spray
  • 5 pears, peeled, cored and cut into small chunks (you’ll need 400g prepared weight)
  • 200g blueberries
  • 2 tsp vanilla extract
  • 1 tsp maple syrup
  • For the crumble:
  • 30g plain flour
  • 50g low-fat spread, chilled
  • 80g porridge oats
  • 30g blanched hazelnuts, chopped
  • 60ml maple syrup


  1. To make the crumble, put the flour into a bowl, add the low-fat spread and rub together using your fingertips until clumps form. Add the oats and hazelnuts and stir to combine, then stir in the maple syrup until everything is well combined. Let it chill in the fridge while you prepare the filling.
  2. Mist 6 ramekins with cooking spray. In a medium bowl, mix together the pears, blueberries, vanilla and maple syrup. Divide the mixture between the prepared ramekins, then spoon over the chilled crumble filling.

TO SERVE: Preheat the oven to 200C, fan 180C, gas mark 6. Put the ramekins on a baking tray and cook in the oven for 20 minutes, or until the filling is bubbling and the crumble topping is crisp and golden. Remove from the oven and let cool slightly before serving.

TO FREEZE: Wrap the uncooked crumbles in kitchen foil and freeze for up to 3 months.

TO REHEAT: Keep the foil covering on and cook from frozen in an oven that’s preheated to 200C, fan 180C, gas mark 6 for 20 minutes, then remove the foil and cook for a further 15-20 minutes, until the filling is piping hot and the crumble is golden.

Pork & leek pie

Serves 8 (2 pies) | Prep 10 mins Cook 1 hour 5 minutes


  • Calorie-controlled cooking spray
  • 1kg pork loin, cut into large cubes
  • 1 onion, finely sliced
  • 1kg leeks, trimmed and thinly sliced
  • 2 garlic cloves, finely sliced
  • 14 sage leaves, roughly chopped
  • 20g plain flour
  • 200ml chicken stock, made with half a stock cube
  • 200g 0% fat creme fraiche
  • 2 tablespoons wholegrain mustard
  • 6 x 45g sheets filo pastry


  1. Mist a large non-stick pan with cooking spray and fry the pork, in batches, over a high heat for 2-3 minutes until browned all over. Using a slotted spoon, transfer to a plate and set aside.
  2. Reduce the heat to medium-low, mist the pan with cooking spray and fry the onions and leeks, covered, for 8-10 minutes, until soft. Add the garlic and sage and cook for 2 minutes, then add the flour and cook for another 2 minutes. Return the pork to the pan.
  3. In a jug, combine the stock and creme fraiche, then add this mixture to the pan with the mustard. Bring the mixture to the boil, then reduce the heat and simmer for 2 minutes. Divide the filling between 2 large pie dishes (25cm x 17cm).
  4. Preheat the oven to 200C, fan 180C, gas mark 6. Unroll one sheet of the pastry, keeping the others covered, and mist all over with cooking spray. Scrunch and place on top of one of the pies. Repeat so you have 3 sheets on each pie. Mist again with cooking spray then bake both pies for 30-35 minutes, until the pastry is golden brown.

TO SERVE: Steam 320g tenderstem broccoli or fine green beans, and serve alongside one of the cooked pies.

TO FREEZE: Allow the second pie to cool completely, then cover with cling film followed by kitchen foil and freeze for up to 3 months.

TO REHEAT: Preheat the oven to 200C, fan 180C, gas mark 6 and reheat the pie from frozen for 1 hour, until it is piping hot throughout.

Get 20% off in WW shop


  1. Visit ww.com/shop.
  2. Add all your goodies to your cart.
  3. Add code SUN20 to the coupon box and click “Apply Coupon”.
  4. Proceed to the checkout and follow the steps to complete your order.

TERMS & CONDITIONS: Promotion applies until November 30, 2020. Offer non-transferable and no cash or product alternative will be offered. Offer cannot be used in conjunction with any other offer or voucher. Valid while stocks last. Only valid in England, Scotland, Wales and the Channel Islands.

Braised cod with tomatoes, capers & olives

Serves 8 | Prep 20 mins | Cook 40 mins


  • 8 x 120g fresh skinless cod fillets
  • Grated zest of 2 lemons, plus wedges to serve
  • Calorie-controlled cooking spray
  • 2 onions, finely chopped
  • 3 celery sticks, finely chopped
  • 3 garlic cloves, crushed
  • 1½ tbsp fennel seeds, crushed
  • 340g orzo
  • 2 x 400g tins chopped tomatoes
  • 900ml veg stock, made with 2 stock cubes
  • 2 tbsp capers, drained
  • 70g pitted Kalamata olives, halved


  1. Season the fish, then scatter over the lemon zest and set aside.
  2. Mist a large, deep, non-stick frying pan with cooking spray, fry the onions and celery over a medium heat for 6-8 minutes, covered, until softened. Add garlic, fennel and orzo. Cook, stirring, for 2 minutes.
  3. Stir in the tomatoes and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Add the capers and olives, and simmer, uncovered, for 5 minutes.
  4. Transfer half the orzo mixture to a second frying pan, over a low heat Add 4 cod fillets to each pan, spooning over some tomato mixture. Cover, simmer for 6-8 minutes until the fish is just opaque in the centre, and the orzo is tender.

TO SERVE: Divide one pan of orzo and cod between 4 bowls and serve with lemon wedges on the side.

TO FREEZE: Let one pan of orzo and cod cool completely then transfer to 1 large or 4 small airtight containers. Freeze for up to 3 months, then defrost in the fridge overnight.

TO REHEAT: Decant into a large pan, cover and heat over a low heat on the hob, adding a splash of water to the orzo to loosen, until piping hot throughout.

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