Lentilcorn And Sweet Pepper Chilli Ww 5 Points Recipes

LENTIL,CORN AND SWEET PEPPER CHILLI (WW 5 POINTS)

Lentil,corn and Sweet Pepper Chilli (Ww 5 Points) image

A really simple and very tasty dish,that is made better by the fact that it contains absolutely no saturated fat and no cholesterol. Great on it's own,but we equally love it made into chimichangas (using low fat flour tortillas and low fat cheese of course!!). A great vegetarian dish!!

Provided by Noo8820

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons extra virgin olive oil
1 large onion, finely chopped
1 (28 ounce) tin crushed tomatoes
1 cup vegetable stock
1 1/2 cups dry lentils, rinsed and drained
2 cups corn
1 large red pepper, chopped
1 (4 1/2 ounce) can green chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup finely chopped coriander

Steps:

Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil.
Reduce to a simmer,and cook covered for 20 minutes.
Add the corn,pepper,chillies,cumin and ground coriander and salt.
Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins).
Stir in the chopped coriander and serve.

Nutrition Facts : Calories 302.1, Fat 3.4, SaturatedFat 0.5, Sodium 376.4, Carbohydrate 55.3, Fiber 19.9, Sugar 6.5, Protein 17.3

COD WITH PEPPERCORNS AND LEEKS (WW 5 POINTS PLUS)

Cod With Peppercorns and Leeks (Ww 5 Points Plus) image

Based on a recipe from The South Beach Diet Cookbook. The intro says, "Cracked pepper gives a nice bite to mild cod fillets, while leeks sautéed with garlic" make the perfect accompaniment. This would be good served with lemon wedges and a rice pilaf side since it has a savory sauce. I cooked this in a large skillet that can go from stove-top to oven. Nutritional information per serving: 203 calories, 5 g fat, 1 g saturated fat, 27 g protein, 10 g carbohydrate, 2 g dietary fiber, 61 mg cholesterol, 157 mg sodium.

Provided by mersaydees

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon black peppercorns, freshly cracked
1/2 teaspoon fennel seed, finely crushed
4 cod fish fillets (5 ounces each)
1 tablespoon extra virgin olive oil
3 medium leeks, white part only, thinly sliced
3 scallions, finely chopped
2 garlic cloves, minced
2 teaspoons whole wheat flour
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons 1% low-fat milk
4 lemon wedges, optional recommended garnish

Steps:

Heat oven to 375°F.
Rub peppercorns and fennel seeds onto both sides of the fillets and set aside.
Heat oil in large ovenproof skillet over medium heat. Add leeks, scallions, and garlic and sauté 4 minutes or until tender. Stir in the flour and cook for 1 minute. Stir in the wine, broth, and milk and bring to a boil. Remove from heat.
Top leek mixture in the skillet with cod fillets and bake for 10 minutes, or until the fish flakes easily. Serve the fish topped with the leek mixture.

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