tex mex grill steaks and spicy sweet potato wedges

Scroll down for the Tex Mex grill steak and spicy sweet potato wedges recipes

So my WeightWatchers efforts are beginning to show, it’s slow but I do cheat occasionally. I find the weekends are hardest for me as it’s the time of relax, of wine and chocolate and that’s when my points kind of go overboard *sigh* but on the whole I’m really liking this way of being aware of what you eat.

By counting your points you suddenly realise which foods carry more calories and therefore ask yourself – Is it worth it?

I didn’t know just how many WeightWatchers products there were out there until I started looking. So far I have tried the yogurts – only 1 point, I have tried the WeightWatchers wraps and I have some bagels for next week’s lunches.

The scales WeightWatchers sent have been a godsend, they show 1/4’s lb up so even though you should only weigh yourself once a week (does anyone do that?) you can watch your weight throughout the week. I find if I have a ‘bad’ day I’ll see it a couple of days later on the scales. I find by watching my progress every day spurs me on and by seeing my downfalls helps me to get back on the wagon. (RRP £29.95) I really should remove the stickers, you’re right!

weightwatchers bathroom scales

My favourite biscuit this week has been the ginger and lemon, two small biscuits individually wrapped for 2 points, they go down a real treat with my mid morning teabreak and I feel like I get a treat too.

Porridge has been the way forward for breakfast, it’s cold outside and this breakfast choice really warms me up PLUS it keeps me full right up to lunch time.

The weekly chocolate fix has been the WeightWatchers Jaffa Cake bars and I am giving a mighty thumbs up! Say with a french accent Deux points.

weightwatchers jaffa cake bars

Recipes tried this week are Pesto stuffed haddock for 8 points – absolutely delicious. So delicious I forgot to take a photo of it :)

Second up this week and VERY, very good was Tex Mex Grill Steaks. Husband-to-be also gave a massive thumbs up so I’ll definitely be doing them again

Tex Mex Grill Steaks

You’d never know you were on a diet whilst eating these delicious steaks and what’s more they only take minutes to prepare, an ingenious recipe that can also be adapted for only 9 points!

Ingredients – serves 4

500g extra lean beef mince
50g breadcrumbs (I didn’t have any and the recipe still worked)
2 tbsp chopped coriander (I didn’t have this either)
30g sachet dried fajita seasoning mix
1 red onion chopped finely
calorie controlled cooking spray

Mix together the mince, breadcrumbs, coriander, the fajita spice mix and the onion. With slightly wet hands, shape into four large patties.

tex mex grill steaks to cook

Preheat the grill to medium high. Place the patties on a foil lined grill tray and spray with cooking spray. Cook gently for 10 – 12 minutes turning half way through until cooked.

Adaptions – replace the fajita seasoning with a sachet of dried chilli con carne mix for the same propoint value

Tips – Steaks can be frozen and defrosted thoroughly before cooking so you could make double batch and have a dinner ready for future use.

Spicy sweet potato wedges

A long time ago we spoke about superfoods. Sweet potato is one of them.

Sweet potatoes – contain twice as much vitamin C and fibre as ordinary potatoes with high levels of beta-carotene warding off certain cancers and heart disease.

Ingredients

sweet potatoes
paprika
olive oil

Peel the potatoes and cut into long strips. Place in a pan and sprinkle paprika over them. Drizzle a little olive oil over and toss them so all sides are covered in the mix.

Pop in the oven at 200C / gas mark 6 for about 50 minutes turning them over half way through.

To make them even spicier you can add chilli powder, chilli flakes, black cracked pepper – how hot can you go?

spicy sweet potatoe wedges

Welcome back to Foodie Friday. Today I am showcasing a delicious and easy recipe Baked Salmon with roasted vegetables and sweet potato wedges. I don’t know if you have ever noticed but before Christmas all the big supermarkets sell whole salmon and at an extremely low price. If you have room in your freezer it’s worth picking up a couple and keeping them till the new year, it’s too good a bargain to pass by.

I did just that and using a skill that I learnt in Catering College many many moons ago, I show you how to bone fish and skin it too (which is why buying it already done always costs more!) I don’t have fishmongers banging down my front door trying to hire me but I can get a decent filet out of a fish and feed my family with it.

Baked salmon is easy, I cut the filet into large pieces widthways across the fish, put it in a Pyrex dish, I added some anchovies we brought back from Italy last summer (a huge jar and costs so much less abroad) and some capers. I then drizzled a small amount of Extra Virgin olive oil over the top and it’s ready to go in the oven. Bake at 180C (Gas 5) and check after 20 minutes with your knife in the thicker parts to make sure the salmon is cooked. It changes colour from vivid orange to almost white. If you don’t have anchovies or capers, you could try a Pesto Crust which is also delicious, put some pesto in a bowl and add some breadcrumbs to it (make enough to cover the tops of your fish) then spread with a knife over the fish and cook as above. Another good accompaniment is baby tomatoes and diced peppers and scattered on top.

Roasted Vegetables have to be one of my all time favourite ways of cooking vegetables, I love to mix colour, flavour and texture so usually go for red onions, courgettes, different coloured peppers, carrots, leeks, tomatoes and aubergines. I peel cut and chop them all up, place them in an oven proof dish and drizzle with olive oil. Some people add basil leaves and/or garlic but I find the basil tends to burn. Roast in the oven for 40 mins approx, check every 20 and give a good turning over making sure it’s all coated with oil.

Sweet Potato Wedges make a lovely change from spuds every now and then and of course they’re a superfood! Peel them and cut them in half lengthways, and then into strips lengthways to make long wedges. Place on a baking tray grind cracked pepper and salt over, turn and repeat and bake in the oven for about 25-30 mins checking after 15 and turning them over.

So this can all be done together

  1. First prepare your veg as that takes the longest, put in oven (30 – 40 mins)
  2. Prepare your wedges and add to the oven (25 mins)
  3. Prepare your salmon and add to the oven (20 mins)

If you have a recipe to showcase and add to Foodie Friday please find the link at the bottom and if you link back to Mari’s World that would be very much appreciated

And here’s how to bone and skin a fish – here I’m using a salmon I bought before Christmas and froze as suggested above