Cottage Cheese Tuna Corn Relish Wraps Aust Ww 5pts Recipes

HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS

Steps:

• Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
• Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
• Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
• Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.

MUSHROOM AND PATE OMELETTE AUST WW 3.5 PTS

Steps:

• Coat a small pan with cooking spray, heat and cook the mushrooms until tender.
• Stir in the pate and shallot.
• Cook, stirring, over the heat until the pate is melted.
• Beat the eggs and water together.
• Pour the egg mixture over the mushrooms and gently cook until the underside of the omelet is browned and to is beginning to set.
• Carefully fold the omelet in half and slide onto a serving plate.

CRUMPETS WITH STRAWBERRY CHEESE AUST WW 2.5 PNTS

Steps:

• Toast the crumpets on both sides.
• Gently mix together the ricotta, strawberries and fruit spread. Place on each of the crumpets.

BLACKENED CHICKEN BREASTS WITH CAJUN CORN RELISH (WW)

Steps:

• In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl.
• Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside.
• Sprinkle chicken on all sides with Cajun seasoning. Spray large iron skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
• Arrange cooked chicken breasts on top of corn mixture.
• SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE) PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.
• PER SERVING: 232 Calories, 4 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 427 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 33 mg Calcium; 4 points.

HAM AND SWEET CORN FRITTERS AUST WW 5.5 PTS

Steps:

• Place the flour in a medium mixing bowl.
• Combine the eggs and milk.
• Stir egg mixture into the flour with the corn, ham, cheese, mustard and shallot.
• Mix well.
• Coat a medium frying pan with cooking spray heat and drop 1/4 cup portions of the batter onto the pan.
• Cook on low for 2-3 mins on each side until golden.
• Serve with the chutney.

SCRAMBLED EGG TORTILLA WRAPS AUST WW 5.5 PTS

Steps:

• Warm the tortillas following the packet instructions.
• Lightly spray a non-stick saucepan with olive oil.
• Add the shallots and chili.
• Cook, stirring, over a medium heat for 2 minutes or until softened.
• Lightly beat the eggs with the milk and season to taste.
• Add to the pan.
• Stir over medium-low heat for 3 minutes or until just set.
• Place the warmed tortillas on serving plates.
• Top with the egg mixture and sprinkle with the cheese and coriander.
• Roll up to serve.

COTTAGE CHEESE TUNA & CORN RELISH WRAPS AUST. WW 5PTS

Steps:

• Arrange the lavash bread on a flat surface and spread evenly with the corn relish.
• Mix together the cottage cheese and tuna.
• Spoon the cottage cheese and tuna mixture over each lavash.
• Add salad vegetables to the top and roll up firmly to enclose.
• Cut in halves and garnish with the snow pea sprouts.
• Enjoy.