Satisfy your takeaway craving with these sumptuous yet healthy recipes from WW (2024)

THERE’S no need to dial for a takeaway as these delicious FAKEAWAY recipes by WW – Weight Watchers Reimagined – will give you all the bang with none of the bloat.

Lockdown has made many of us more dependent on home deliveries so our waistlines have suffered.

But WW is here to get you in shape for spring with some fantastic fast food alternatives.

Whether you have a craving for curry or are pining for pizza, these sumptuous and healthy recipes are sure to keep you satisfied.

•  WW recommends a steady weight loss of up to 2lb each week

Melt-in-the-middle burgers

Serves 4

Prep: 15 mins

Cook: 30 mins

WW SmartPoints: Green 9, Blue 9, Purple 9

YOU NEED:

• Calorie-controlled cooking spray
• 1 small red onion, finely diced
• 500g extra-lean beef mince (5% fat)
• ½ tbsp dried oregano
• 125g light mozzarella ball, quartered
• 50g sun-dried tomatoes in oil, drained and chopped

To serve:

• 2 x 80g individual ciabatta rolls
• Mixed green salad leaves
• 1 large tomato, thickly sliced
• ½ red onion, thinly sliced

METHOD:

1. Mist a small pan with cooking spray and fry the onion over a medium heat for 8-10 minutes until softened, then set aside to cool. Tip into a bowl and add the mince and oregano. Season well and mix to combine.
2. Divide the mixture into four patties, then flatten each of these out slightly. Place a quarter piece of mozzarella in the centre of each, scatter over the sun-dried ­tomatoes, then form the mince mixture around the cheese to encase it fully in a burger shape.
3. Mist the patties all over with cooking spray then cook on a medium-hot barbecue plate (or in a non-stick frying pan set over a medium-high heat) for 6-8 minutes on each side until just cooked through.
4. To serve, split and toast the ciabatta, then top each half with the melt-in-the-middle burgers, salad leaves, tomato and onion. Serve with extra salad.

Indonesian-style prawn curry

Serves 4

Prep: 15 mins

Cook: 20 mins

WW SmartPoints: Green 7, Blue 7, Purple 7

YOU NEED:

• 400ml tin reduced-fat coconut milk
• 300g courgettes, trimmed and sliced
• 80g mangetout
• 300g raw king prawns, peeled and butterflied
• 2 x 300g packs prepared cauliflower rice
• 40g roasted cashews
• Lime wedges, to serve

For the curry paste:

• 1 lemongrass stalk, trimmed, tough outer layer removed, and chopped
• 1 onion, roughly chopped
• 1 tbsp rendang curry paste
• 2 tsp ground turmeric

METHOD:

1. To make the curry paste, put all the paste ingredients into a mini food processor and blitz to a smooth paste. Scrape the paste into a non-stick wok or large frying pan and cook, stirring ­occasionally, over a low heat for 5 minutes until fragrant.
2. Stir in the coconut milk, then put 200ml water into the tin, swirl it around and add this to the pan. Bring the mixture to the boil and cook for 10 minutes.
3. Add the courgettes and ­mangetout to the pan, then simmer for 4-5 minutes. Stir in the prawns and simmer for another 2 minutes, until cooked through.
4. Meanwhile, cook the ­cauliflower rice to pack ­instructions and divide between bowls. Top with the curry, scatter over the cashews and serve with the lime wedges on the side.

Fish and chips

Serves 4

Prep: 20 mins

Cook: 40 mins

WW SmartPoints: Green 7, Blue 6, Purple 4

YOU NEED:

• Calorie-controlled cooking spray
• 2 large potatoes, cut into 1cm wedges
• 1 tbsp white or red wine vinegar
• ½ tsp salt
• 1½ tsp black pepper
• 100g dry polenta, plus 2 ­tablespoons for dusting
• 1 egg, beaten
• 120ml skimmed milk
• 1 tsp lemon zest
• 1 tsp dried mixed herbs
• 4 x 150g cod or haddock fillets

METHOD:

1. Preheat the oven to 200C, fan 180C, gas mark 6. Mist two large baking trays with the cooking spray.
2. Put the potatoes in a large bowl and add the vinegar, salt and pepper, then toss to coat. Arrange them on one of the prepared ­baking trays and bake for 20 mins.
3. Meanwhile, in a mixing bowl, combine the polenta with the beaten egg, milk, zest, herbs and a little more salt and pepper; mix well to make a thick batter. Dust the fish with the extra 2 tablespoons of polenta, dip in the batter and turn to coat both sides. Put the fish on the second ­prepared baking tray and spoon over any remaining batter, patting the fish to achieve an even coating.
4. Bake the fish with the chips for a further 18-20 minutes, until both are tender, and the polenta batter is just starting to crack.

Chicken tom yum soup

Serves 4

Prep: 5 mins

Cook: 10 mins

WW SmartPoints: Green 3, Blue 2, Purple 2

YOU NEED:

• 1 tbsp vegetable oil
• 2 lemongrass stalks, ends trimmed and discarded, and stalk bashed with a rolling pin to bruise
• 25g fresh ginger, thinly sliced
• 2 garlic cloves, bruised slightly with the back of a knife
• 4 kaffir lime leaves
• 1.4 litres chicken stock, made with 1 stock cube
• 4 red bird’s eye chillies, chopped
• 1 tbsp chilli paste
• 240g vine cherry tomatoes
• 150g oyster mushrooms
• 2 x 120g cooked and shredded skinless chicken breast fillets
• Juice of 2 limes, plus wedges to serve
• 60ml fish sauce
• 2 tsp palm sugar
• Handful fresh coriander leaves, to serve

METHOD:

1. Heat the oil in a large pan over a medium heat and cook the lemongrass, ginger and garlic for 30 seconds or until fragrant.
2. Add the kaffir lime leaves and stock, increase the heat to ­medium-high and bring the mixture to the boil. Add the chillies and chilli paste and simmer for 5 ­minutes till fragrant. Add tomatoes and mushrooms and simmer for 5 minutes or until tender.
3. Stir in the shredded chicken, lime juice, fish sauce and palm sugar. Stir until the sugar is ­dissolved, then ladle into bowls and garnish with the coriander leaves. Serve with the lime wedges on the side.

Turkish-style lamb skewers with couscous

Serves 4

Prep: 35 mins plus marinating

Cook: 10 mins

WW SmartPoints: Green 11, Blue 11, Purple 8

YOU NEED:

• 500g lean lamb leg steaks, cut into 2cm pieces
• 2 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp sumac, plus a little extra to serve
• 2 tbsp pomegranate molasses

For the salad:

• 125g wholewheat couscous
• 200ml hot vegetable stock, made with ½ stock cube
• Juice of 2 lemons
• 1 red onion, diced
• 1 yellow pepper, deseeded and diced
• ½ cucumber, diced
• Small handful fresh mint leaves
• 125g pomegranate seeds (optional)

METHOD:

1. Put lamb into a bowl and add cumin seeds, coriander, sumac, pomegranate molasses and some freshly ground black pepper. Toss together to combine, then set aside to marinate for 1 hour (or cover and put in the fridge overnight).
2. For the salad, put couscous into a large bowl and pour over the hot stock. Cover and set aside for 10 mins, until the liquid is absorbed. Fluff with a fork, then add half the lemon juice and onion, pepper, cucumber, mint and pomegranate seeds, if using. Add lemon juice to taste, and sprinkle over the sumac.
3. Heat the grill to high. Thread the lamb on to 4 skewers and grill for 5-8 mins, until the lamb is cooked to your liking. Serve the skewers with the couscous.

Speedy veggie pizzas

Serves 4

Prep: 5 mins

Cook: 10 mins

WW SmartPoints: Green 8, Blue 8, Purple 8

YOU NEED:

• 1 tbsp rapeseed oil
• 4 tbsp tomato puree
• 1 tbsp dried mixed herbs
• 4 WW Wholemeal Wraps
• 2 red peppers, deseeded and cut into strips
• 2 yellow peppers, deseeded and cut into strips
• 120g mushrooms, sliced
• 4 spring onions, trimmed and finely sliced
• 120g WW Reduced Fat Grated Mature Cheese
• 40g vegetarian Italian-style hard cheese, grated
• 4 tbsp chopped fresh basil (optional)

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METHOD:

1. Preheat the oven to 180C, fan 160C, gas mark 4. Line 2 baking trays with baking paper.
2. To make pizza sauce, mix oil, tomato puree and dried herbs with 1 tablespoon water, then season.
3. Put wraps on the prepared baking trays, spread with the sauce and top with the peppers, mushrooms and spring onions. Scatter over the WW Reduced Fat Grated Mature Cheese and bake for 10 mins.
4. Scatter over Italian-style hard cheese and basil, if using, serve.

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