Happy New Year

If you focus on results you will never get change.

If you focus on change you will get results!

So what will you focus upon for 2011?

I hope 2011 brings you the body and bank account that you desire :)

Asparagus, bean and feta salad

Serves 8 @ 2PP

Ingredients

• 2 large bunches asparagus, trimmed, halved
• 400g green beans, topped
• 1 small red onion, finely sliced
• 75g reduced-fat feta cheese
•  
• Dressing
• 1 1/2 tablespoons white balsamic vinegar
• 1 tablespoon olive oil
• 1 1/2 tablespoons finely chopped fresh dill
• pinch caster sugar

Instructions

Step 1 To make dressing, place balsamic vinegar, olive oil, dill and sugar into a small bowl. Stir well to combine.

Step 2 Blanch beans and asparagus in boiling water until bright green and slightly tender, about 3 minutes. Drain and rinse under cold running water.

Step 3 Place asparagus, beans and onion into a large bowl and toss with dill dressing. Transfer to a serving platter and crumble feta on top.

Potato salad with mint and pistachios

A fantastic, low fat twist on the much loved potato salad. For early preparation, boil potatoes the day before serving and refrigerate overnight.
Serves 8 @ 4pp

iNGREDIENTS
 

• 1.5kg small new potatoes
• 125ml (1/2 cup) low-fat natural yogurt
• 1 tablespoon lemon juice
• 6 green onions, thinly sliced
• 1/4 cup shredded fresh mint leaves
• 2 tablespoons finely chopped fresh chives (plus extra, to garnish)
• black pepper

1/4 cup chopped pistachio kernels

Instructions

Step 1 Place potatoes into a large saucepan and cover with cold water. Bring to the boil. Reduce heat to medium and simmer for 12–15 minutes or until just tender. Drain and set aside to cool.
Step 2 Combine yoghurt and lemon juice in a small bowl. Slice potatoes in half (or quarters, if large) and place into a large bowl. Add dressing, green onions and herbs. Combine gently until dressing coats potatoes. Season with pepper.
Step 3 Transfer to a platter. Serve sprinkled with chopped pistachios and freshly chopped chives.

Prawns with mango mayo

Mmmm this was so good, easy and perfect to serve with prawns.

ProPoints™ Value:    4 Servings:  4 Preparation Time:  10 min Cooking Time:  0 min Level of Difficulty:  Easy

Ingredients   500 g Prawn, king, cooked    2 Tbsp fresh chives      1 medium mango      125 g low-fat cottage cheese    Instructions Shell and de-vein prawns leaving tails intact. Arrange prawns and crackers onto four serving plates. Sprinkle prawns with chives. Blend mango pulp and cottage cheese until smooth. Season to taste with salt and pepper. Pour mango mayonnaise over prawns and serve immediately. Notes The mango and cottage cheese mayonnaise can be made up to 1 day ahead of time and stored in an airtight container in the fridge.

Teriyaki-glazed sweet potatoes with coriander

Teriyaki-glazed sweet potatoes with coriander

 

ProPoints™ Value:    2 Servings:  4 Preparation Time:  10 min Cooking Time:  40 min Level of Difficulty:  Easy

Savoury teriyaki sauce pairs perfectly with sweet potatoes and tangy coriander. The sauce creates a sticky, caramelised coating as the potatoes cook.

Ingredients

	5 x 3 second spray(s) oil spray
	2 Tbsp teriyaki sauce
	2 medium orange sweet potato, peeled, cut into 1cm chunks
	2 Tbsp fresh coriander, chopped

Instructions

• Preheat oven to 200°C. Coat a large baking tray with cooking spray.
  
• In a large bowl, whisk together teriyaki sauce and coriander. Add sweet potatoes and coat them with sauce mixture.
  
• Transfer sweet potatoes to prepared baking sheet and bake until fork-tender, about 40 minutes.

Sparkling lemon and ginger drink

Sparkling lemon and ginger drink

ProPoints™ Value:    0 Servings:  6 Preparation Time:  10 min Cooking Time:  10 min Level of Difficulty:  Easy

For a refreshing homemade drink, you can't beat this delicious recipe. Perfect to serve as an non-alcohol alternative at Christmas functions and very refreshing in our beautiful summer.

Ingredients   4 medium fresh lemon(s)    1 tsp fresh ginger    6 glass(es) natural mineral water, (1 litre)    2 Tbsp artificial sweetener powder    3 Tbsp fresh mint, (3 sprigs)    Instructions Use a potato peeler to pare the zest from 3 of the lemons into long strips. Place strips in a heatproof bowl with the grated ginger. Pour in 1 cup of boiling water and leave to infuse and cool for 10 minutes. Strain the lemon and ginger mixture into a large jug. Add the squeezed lemon juice, mineral water and the sweetener to taste. Share between 4 to 6 glasses. Add several ice cubes, a few mint sprigs and lemon slices to garnish. Chill the glasses in the refrigerator to keep the drinks as cool as possible. Notes Try using lime slices or wedges instead of the lemon in this drink, or how about a combination of both?

1 PP Apricot and Ginger Balls

Apricots and Ginger Snowballs

Makes 60 snowballs @ 1PP each

5 wheetbix

1 x 250 g pkt gingernut biscuits

100g dried apricots

100g sultanas

1 x 415g and ¼ cup sweetened condensed skim milk

2 tbsp mixed peel

½ tsp ground ginger

¼ tsp nutmeg

45g dessicated coconut

1.   Crush wheetbix and mix with crushed gingernut biscuits in a large bowl.

2.  Stir in all dry ingredients except the coconut. Mix well.

3.  Add condensed milk and fold in until mixture is just moist.

4.  Roll the mixture into 60 small balls with your hands.

(approx. 2cm in diameter).

5.  Roll each ball in coconut.