Lifestyle

Weight Watchers: Changing your food wardrobe for the winter

Aimee Belmore October 15, 2014

Karen Thompson, a multi-award winning Weight Watchers Leader, brings you tips about how to get back into your jeans after the summer.

karen thompson
Karen Thompson

Karen runs meetings at Saddleworth Rangers Rugby Club, Shaw Hall Bank Road, on Tuesdays at 6.30pm. To find out more call Karen on 07970 370336 or email KThompson@weight-watchers.co.uk

OCTOBER SEEMS to have seen the end of the milder weather and so as we look to wearing warmer clothes we also feel the need to ditch those salads and look for more warming foods like soups and stews.

Our aim at Weight Watchers is to change our members’ relationship with food forever so it isn’t realistic to deprive yourself of your favourite staple dishes like Spaghetti Bolognese, chilli con carne and home made pies etc.

It’s still possible to have all of these just by changing your cooking methods and using more lean cuts of meats.

Now we’re on the countdown to Christmas so there’s still time to lose weight and feel much better by just making the right choices.

As it’s National Curry Week this month why not try our Chicken Tikka Masala.

Chicken Tikka Masala

(7 Pro Points per serving – serves 4)

  • Make a marinade by combining 200grms of 0per cent natural Greek yoghurt, 1 tbsp finely grated ginger and 4 crushed garlic cloves.
  • Add 400grms diced chicken breast and leave for at least 30mins. Cook 150grms brown basmati rice according to the instructions on the packet.
  • Meanwhile, pre-heat a non-stick pan, then mist with cooking spray, remove the chicken from the marinade, reserving the excess, and fry over a medium heat for 8mins (until lightly charred).
  • Remove and clean out the pan, mist with spray again and add 1 finely chopped onion along with a good pinch of salt. Cook for 10 mins until softened (adding a splash of water to prevent from sticking).
  • Add 2 tsps tikka spice mix, 3 chopped garlic cloves and remaining marinade and cook for 3 mins stirring.
  • Add 200grms passata and bring to the boil. Add chicken and simmer for 15 mins then stir in a bunch of roughly torn coriander and serve with the rice.