Tomato/chilli relish

• 2 tins of crushed tomatoes
  2 large onions chopped finely
  200 gms brown sugar (10 points)
  1 dessertspoon of salt (I don't add this or sometimes just add half)
  1 dessertspoon of curry powder
  1 dessertspoon of mustard powder
  1/4 cup plain flour (1.5 points)
  1 1/2 cups of brown vinegar
  1 tspn chilli powder
  4 small chillies chopped finely with seeds left in
  
• Put the sugar, salt, one cup of vinegar and the tomatoes into a large saucepan and boil for 5 minutes. Mix the dry ingredients together with the rest of the vinegar.
• Take the tomato mixture off the heat and stir in the mixed dry ingredients.
• Stir well.
  Place back on the heat and cook for another 10 minutes.
• Remove from heat.
• Add the vinegar, onion, chopped chilli mixture.
  Pour into jars and keep in the fridge.

Amended: I put the onion and chillies in with the tomato and sugar at the beginning of the process. This makes the vegetables a bit softer and not quite so strong flavoured. I actually did this by mistake once, but it turned out better!

Makes 4 to 5 jars.

Points - 11.5 for the whole mixture. If you make 4 jars that is 3 points per jar. If you make 5 jars it's 2.5 points per jar. Personally I would probably not worry about adding points if I used this on a sandwich or a piece of steak, chicken etc. It's pretty spicey so you wouldn't eat much of it and it might work out at 0.01 of a point or something per teaspoon?

Good luck, if you don't like spicey, either take the seeds out of the chillies or don't use as many. All chillies are different though so it's kind of pot luck.

Great on sandwiches, steaks, grilled chicken or fish. Actually just good with some cheese and crackers and a cold glass of chardonnay!

Enjoy.

Potato Salad

Potato Salad

Serves 4 - 1 point per serve.

(Points values in brackets)

Ingredients:
(3) 350 g new potatoes
(0) red onion
(0) fresh chives
(0) pepper and salt to taste
(1) 2 tbspns Weight Watchers sour cream
(0) Free french salad dressing
(0) Basil

Method:
Steam or boil potatoes until just cooked.
Drain.
While still hot pour on a couple of tablespoons of Free french dressing and the sour cream, add the other ingredients.
Stir.
This is nice still warm or you can refridgerate and eat later.

Mushroom Strata

MUSHROOM STRATA

Serves 6 to 8 people

(For 6 people point value is 5.25, for 8 people point value is 4). Points values for each item are in brackets

Ingredients


(1.5) 125g WW bacon rashers, finely chopped

(0) 6 spring onions, finely sliced

(0) 750g cup mushrooms, sliced

(2) 1.5 cups skim milk

(10) 1 loaf of day old French bread

(6) 100g grated low fat cheese

(6) 4 eggs, lightly beaten

(6) 3 tbspns extra lite cream

(0) salt and pepper to taste

(0) salad to serve

Method

1. Place bacon in a heated non-stick pan, stir over a medium heat, for about 5 minutes or until lightly browned. Add spring onions and cook for 2 minutes. Add mushrooms, cook, stirring, for 3 to 4 minutes or until mushrooms are soft.Remove from heat and season with salt and pepper.
2. Place milk in a shallow bowl. Cut bread into 1cm thick slices and dip quickly into milk mixture. Place the bread over the base of a shallow ovenproof dish.
3. Spoon mushroom mixture over top of bread then sprinkle with cheese. Cover with another layer of bread dipped in milk mixture.
4. Season eggs with salt and pepper and pour over bread layers in dish. Cover and refrigerate overnight.
5. Next day, remove strata from refrigerator and allow to reach room temperature.Drizzle cream over top.
6. Cook, uncovered, in a moderate oven (180C) for about 45 minutes or until puffed, set and browned.
7. Serve strata cut into wedges with a salad and free dressing.