By Christine Salins.
Since WeightWatchers was founded 60 years ago, it has grown into one of the world’s most trusted and sustainable weight loss programs, with more than 5 million members worldwide.
The global wellness company has stood the test of time, evolving in line with the latest nutritional and behaviour-change science.
It has also adapted to the digital age, with an app that provides support not just through recipes but in the areas of fitness, sleep and other lifestyle areas.
101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia ($39.99), features 101 recipes that proved to be the most popular with members over the past year.
Featuring Italian, Vietnamese, Indian and Middle Eastern cuisines, the dishes range from stir-fries and salads to pies, pasta, snacks and sweets. Nothing is off-limits: you can enjoy the classics with a healthy twist, such as Cheat’s roast chicken, Beef and pumpkin lasagne, and Spaghetti bolognese.
Traditional satay chicken gets a makeover in the quick and tasty stir-fry featured here. With fresh zesty flavours and a lighter sauce, it takes about half an hour to prepare and cook.
One of the reasons the WeightWatchers program is held in such high regard is its tried and tested recipes. Those in the book are easy to make, great-tasting and helpful for weight loss and other health outcomes.
Treat yourself to a Friday night ‘fakeaway’ with Quick lamb biryani, Cauliflower margherita pizza, or Malaysian prawn curry. Or enjoy a divine dessert with Orange and almond cake, Chocolate fudge slice, or White chocolate and raspberry muffins. Life can be sweet even when you’re cutting down on kilojoules.
Sticky Peanut Butter Chicken
Serves 4
1 cup (200 g) basmati rice
1 tablespoon light peanut butter
1 tablespoon honey
1 tablespoon soy sauce or tamari
650 g skinless chicken breasts, cut into thin strips
1 teaspoon mild curry powder
1 teaspoon dried chilli flakes
2 teaspoons finely grated lime zest
1 tablespoon lime juice
4 green shallots (spring onions), thinly sliced
1⁄4 cup fresh coriander leaves
Lime wedges, to serve
Cook rice following packet instructions. Meanwhile, combine peanut butter, honey, soy sauce and 2 tablespoons water in a small bowl. Set aside. Sprinkle chicken with curry powder and chilli flakes and toss to coat.
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Stir-fry chicken, in batches, for 3 to 4 minutes, until just cooked through. Return all the chicken to pan with peanut butter mixture and simmer for 2 minutes. Remove from heat. Stir in lime zest and juice and three-quarters of the shallots. Season with salt and pepper.
Divide rice and chicken among bowls. Sprinkle with coriander and remaining shallots. Serve with lime wedges.
TO REFRIGERATE: Store individual portions of leftover stir-fry in reusable containers for up to 2 days. To reheat, stir-fry or microwave until hot, adding a splash of water if sauce is too thick.
Recipe and image from: 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99, photography by WeightWatchers International.
