Lunch ideas

By Weight Watchers

Last updated 17 May 2017

Chicken & mushroom omelette
5 SmartPoints

Preheat the grill. Whisk 2 medium eggs with seasoning and set aside.
Dice 1 medium chicken breast and a handful of chopped mushrooms.
Mist a non-stick frying pan with calorie controlled cooking spray and add the chicken and mushrooms.
Once cooked, pour in the eggs, swirl to cover the pan and cook on a medium heat.
Tip the pan from side to side to allow the uncooked egg to run over the edges of the cooked egg.
Cook until almost completely set, then take off the heat and finish under the grill.

Ham salsa bagel
7 SmartPoints

Fill a Weight Watchers bagel with:
60g wafer thin ham,
2 tbsp fat free tomato salsa,
some thin slices of red onion and cucumber.

Jacket potato burger
8 SmartPoints

Season 125g extra lean beef mince then press into a patty.
Place on a foil tray under a pre-heated grill for 10-15 minutes, turning halfway, until cooked through.
Spread 1 tbsp fresh tomato salsa (no added oil) over the burger and grill for another minute.
Cut the jacket in half, top with a sliced tomato, 1 tbsp fat free natural yogurt and the cooked burger.
Serve with a salad or some steamed green beans.

Jacket potato with creamy mushrooms
5 SmartPoints

Cook 150g of sliced mushrooms in calorie controlled cooking spray
Mix with 1 heaped tablespoon of Quark and a splash of Worcestershire sauce
Season with freshly ground black pepper
Use the mixture to fill a small jacket potato

Thai vegetable broth
1 SmartPoint

Place 75g of mushrooms, 1 sliced red chilli, a stick of finely chopped fresh lemon grass and 1cm fresh root ginger,
peeled and cut into matchsticks, in a lidded saucepan.
Prepare 400ml of vegetable stock and add 2 tbsp to the pan.
Cover and cook for 4 minutes.
Add of the rest of the stock, a tbsp of soy sauce and 50g of sliced baby corn.
Cover again and cook for 3 minutes.
Add 40g of mangetout, halved, and cook for a final 2 minutes.
Stir in the juice of ½ lime, ladle into a bowl serve scattered with 2 tbsp coriander.

Tuna pasta salad
8 SmartPoints

Very finely chop 1 stick of celery and a small onion.
Drain 1 small can of tuna in brine and flake thoroughly with a fork.
Mix in 2 tbsp of fat free natural fromage frais, the celery and onions and a splash of vinegar.
Serve with 60g cooked and cooled wholewheat pasta and salad leaves.

Tuna Rainbow
6 SmartPoints

Put the dressing ingredients in the jar and shake to combine.
Layer the other salad ingredients in the bowl in the order listed.
Seal and put in the fridge for up to 24 hours. Take to work. Shake. And tuck in.

Dressing
1 tsp sesame oil
zest and juice of an orange
dash of soy sauce

Salad
130g tuna steak in spring water, drained
30g dry quinoa, cooked according to pack instructions and left to cool completely
70g cherry tomatoes, halved
1 small carrot, grated
1 small beetroot, grated
25g baby spinach or other salad greens