Quick and simple WWfreestyle recipes

I’ve been following the WW plan since March 2018 when my daughter was three months old. When I post meals on my Instagram, I get messages asking about them so here are five quick and simple wwfreestyle recipes for you to try!

You may have seen in my New Year Goals post, that I intend to be at my target weight by the end of the year. It’s the plan I have had the most success with and I put that down to it being more about “everything in moderation” than a diet. This means I am able to live my life but also eat healthy, lose a little weight but, most importantly, have a few treats too.

I’m not much of a cook. Any cooking skills I’ve learnt have been from following Slimming World (the plan I did pre and post Lucas) and WW (the new weight watchers) recipes everything below is Becka proof – aka simple and doesn’t take too long!

1) Simple Sausage Pappardelle (or Sausage Pasta in the Roversi house!)

This is popular with everyone in our house. Given the italian side of our family, we all love pasta. I like less faff so I change the pappardelle for another pasta like penne. I also add in other veggies to get some more of the good stuff in the kids!

Ingredients – fry light, celery (1 stick finely chopped), carrot (2, finely chopped), reduced fat sausages (8), cherry tomatoes (approx 250g), chopped tomatoes (a tin) and parmesan (25g).

Spray a pan with fry light and cook the carrots and celery until soft. I sometimes add in onions and/or leeks too. Take them out of the pan and set to one side. Squish the sausage meat out of the skin and make them into little meatballs. I tend to get three per sausage. Spray your pan again and cook the sausage balls (tee her, yes I’m immature) until browned. Add the cherry tomatoes and when the skins start to split, squish them down with the back of a spoon. Add the carrots, celery and chopped tomatoes, cook till it’s all hot. Cook pasta of your choice as per the packet then sprinkle it all with the parmesan and you’re done!

2) Quick Paella with chicken, seafood and chorizo

I’ve always been a little scared of Paella. It always seemed like one of those meals that required a lot of effort and concentration but it really doesn’t! This is a really tasty meal and I usually serve with some courgettes but I reckon roasted peppers would be nice too. The kids love this, I just don’t give them any prawns as they won’t eat them.

Ingredients – chicken breast (200g), onion (1), green pepper (1), garlic cloves (2 but let’s be honest, everyone always uses more than what the recipe says), chorizo (25g), paella or Arborio rice (175g), a tin of chopped tomatoes, chicken stock (450ml with one stock cube), mixed seafood (250g – I use frozen fish pie mix and some prawns).

Cook the chicken in some fry light until browned then remove from the pan and set aside. Mist the pan again and cook the onion and pepper for three minutes then add the garlic, chorizo and a splash of water and cook for a couple of minutes. Stir in the rice, followed by tomatoes, stock and chicken. Reduce the heat to a simmer and cook for about half an hour. The key to this bit is not stirring too much! Don’t worry about it sticking to the pan. If you have a good non-stick pan then it’s okay. You want it to thicken up so leave it and try to hold back on stirring loads. Add the seafood/prawns at the end and once it’s cooked it’s ready. Add a little hot water if it gets a bit dry.

3) WWfreestyle Chicken Enchilada

This is one of those meals that feels very indulgent but isn’t! Also, it’s really filling. I’m one of those people who need to feel full after my tea or I’ll start snacking in the evening and that’s never a good idea when you’re trying to be healthy! Sienna loves this and Lucas does, apart from the kidney beans which he’s recently started to moan about so I might leave them out next time.

Ingredients – chicken breast (300g), onion (1), red pepper (1), garlic cloves, cumin (half a teaspoon), a tin of sweetcorn, a tin of kidney beans (crushed with a masher), pasta (300g), wholemeal wraps (obviously I use WW ones), reduced fat soured cream (100g) and mozzarella (25g).

Cook the chicken with fry light in a pan until golden. Add the onion and pepper (I cut them in strips) for five minutes then add the garlic and cumin for the last minute. Stir in the sweetcorn, kidney beans and 200g of the passata and let it simmer.

Preheat your oven to 200C, 180 fan or Gas Mark 6. Divide the mixture between the wraps and roll up tightly. Put them seam side down in an oven proof dish (mist it with fry light or they’ll stick!) the mix the remaining passata and sour cream together and pour over the top. Sprinkle the mozzarella on top.

Note: When I make this for me and the kids, Lucas and Sienna share one and I have another. There is usually some mixture left over which I put in a wrap the next day as a fajita lunch.

4) Simple Sausage and Bean Cassoulet

Firstly, I don’t know what the difference between a casserole and a cassoulet are so if you know, please leave a comment below. Secondly, this is one of those “chuck it all in” recipes that I love. Thirdly, sausages are always a winner with my kids so we cook with them quite a bit.

Ingredients – reduced fat sausages (6), leeks (2), tin of chopped tomatoes, mixed herbs (1tsp), tomato puree (1tsp), half a chicken stock cube crumbled and a tin of butter beans.

Literally as simple as cooking the sausages until browned then remove and chop into chunks (if you want – sometimes I leave them whole). Cook the leeks fry light until soft then add the tomatoes, herbs, puree and stock cube. Fill the tomato tin half full with water and add that too. Bring to the boil then add the sausages back in and reduce to simmer for about 20 minutes. then add the butter beans for five minutes. Done! I usually serve mine with broccoli and give the kids and the hubby some mash.

5) Quick Tuna Pasta Bake with Greens

My mum used to make a good pasta bake so it’s a dish I always associate with family. This recipe is the most fussy of the five in this post but it’s still fairly easy!

Ingredients – penne (240g), tenderstem broccoli (200g), spinach (250g), low fat spread (1tbsp), plain flour (1tbsp), skimmed milk (400ml), Dijon mustard (2tsp), half far cheese (60g), two tins of tuna and a 325g tin of sweetcorn.

Firstly, cook the pasta as per instructions on the packet then add the broccoli to the pan for the final 4 minutes. Drain then return to the pan and stir through the spinach until it’s wilted. Preheat oven to 190, 170 fan or Gas Mark 5. Melt the spread in a pan, then stir in the flour. Gradually add the milk to make a thick white sauce (I thought white sauce was hard but this is easy, just keep an eye on your heat!) Stir in the mustard and half the grated cheese. Mix the pasta, broccoli and spinach with the sauce, tuna and sweetcorn the transfer to an oven proof dish. Scatter the remaining cheese on top and bake for 20 minutes or until the cheese is golden.

For those on WW, the points on these Quick and simple WWfreestyle recipes are as follows:

  • Sausage Pasta – 8 (however this depends on the pasta)
  • Paella with chicken, seafood and chorizo – 6
  • Chicken Enchilada – 7
  • Sausage and Bean Cassoulet – 3
  • Tuna Pasta Bake with Greens – 9

If you would like some more Quick and simple WWfreestyle recipes from me or maybe a meal plan for a week, please let me know in the comments below or message me on Instagram. Additionally, if you try any of the recipes, let me know what you think of them!

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