Beef and Mushroom Stroganoff

10 Propoints a Serving

Beef and Mushroom Stroganoff

Serves 4

  • 225g Tagliatelle
  • 300g Frying Steak
  • 1 tsp Cornflour
  • 1 tsp Paprika
  • 2 Shallots
  • 250g Mushrooms
  • 150g Green Beans
  • 2 tbsp Crème Fraiche
  1. Cook the pasta according to the instructions
  2. Toss the steak in the cornflour and paprika then season
  3. Fry the shallots and mushrooms covered until golden. Remove from pan
  4. Add the steak to the frying pan for 3-5 minutes then add the shallots mixture
  5. Add the green beans and 3 tbsp of water and cook for a few minutes
  6. Stir in the crème fraiche. Cover and cook for 2 minutes longer
  7. Drain the pasta and top with the sauce
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Mushroom & Spinach Omelette

5 ProPoints Per serving (283 Calories)

Mushroom & Spinach OmeletteSpinach & Mushroom Omelette

Serves 1

  • 100g Mushroom
  • 50g Baby Spinach
  • 25g Soft Cheese
  • 2 Eggs
  1. Fry mushrooms for 3 minutes
  2. Stir in the spinach, mixing until starts to wilt
  3. Add the soft cheese. Remove from heat and set aside
  4. Beat the eggs and season with pepper
  5. Pour mixture into the pan and leave for 15 seconds
  6. Draw the edges to the omelette to the centre and tilt the uncooked egg to the edges.
  7. Cook the omelette until golden brown
  8. Place the filling onto one side of the omelette and flip over the over half of the filling

Baked Eggs with Mushrooms

4 Propoints per serving

Baked Eggs with Mushrooms

Serves 6

  • 25g Spread
  • 250g Chestnut Mushrooms
  • 2 Shallots
  • 320g Spinach
  • Pinch Grated Nutmeg
  • 6 Eggs
  • 75g Emmental
  1. Preheat the oven to gas mark 5 (190c). Grease six ramekins with some spread
  2. Cook the mushroom and shallots in spread until they are soft
  3. Add the spinach and cook until wilts.
  4. Stir in the nutmeg and season
  5. Divide the vegetables between ramekins and make a well in each one
  6. Brake an egg into the well and sprinkle with cheese
  7. Put the ramekins in a roasting tin and pour boiling water to come halfway up
  8. Bake for 20 minutes

Hot and Sour Mushroom Soup

1 ProPoint Per Serving

Hot and Sour Mushroom SoupHot & Sour Mushroom Soup

Serves 4

  • 300g Chestnut Mushrooms (Cut Finely)
  • 1 Pepper (Sliced Thinly)
  • 2 Spring Onions
  • 1.2L Vegetable Stock
  • ¼ Red Chilli
  • 2 tbsp White Wine Vingear
  • 4 tbsp Soy Sauce
  1. Put the mushrooms, pepper, onions, stock and chilli in a saucepan and bring to the boil
  2. Reduce heat and simmer for 30 minutes
  3. Add the vinegar and soy sauce and season

Chicken, Leek and Mushroom Pearl Barley Risotto

12 ProPoints per serving

Chicken, Leek and Mushroom Pearl Barley RisottoChicken, Leek & Mushroom Pearl Barley Risotto

Serves 4

  • 2 Leeks
  • 2 Garlic Cloves
  • 200g Pearl Barley
  • 250ml White Wine
  • 750ml Chicken Stock
  • 4 Chicken Thighs
  • 200g Mixed Mushrooms
  • 2tbsp Crème Fraiche
  • 2tsp Parsley
  • 2tsp Tarragon
  • Zest of 1 Lemon
  • 15g Parmesan
  1. Fry the leeks and garlic and cook for 2-3 minutes or until the leek has softened.
  2. Stir through the barley and cook for 2 minutes.
  3.  Increase the heat and pour in the wine.
  4. When the wine has been absorbed, add 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
  5. Cook the chicken until brown on each side, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
  6. When the risotto has cooked, stir through the chicken, mushrooms, crème fraîche and the herbs.
  7. Sprinkle with lemon zest, freshly ground black pepper and Parmesan. Serve immediately.

Pork Fillet with Lemon and Thyme

4 ProPoints Per serving. Taken from Weight Watchers 20 Minutes Meals

Pork Fillet with Lemon and ThymeIMG_0815

Serves 4

  • 1tbsp Thyme
  • 1tbsp Plain Flour
  • 400g Pork Fillet
  • 1 Vegetable Stock Cube (mixed with 200ml Water)
  • 250g Button Mushrooms
  • Zest 1 Lemon

 

  1. Sprinkle the flour, lemon zest and the thyme and season. Roll the pork in the mixture
  2. Fry the pork over a high heat for 2 minutes on each side
  3. Add the stock to the pan with the mushroom and simmer for 5 minutes