WW-Jan-Giveaway.pdf

Gregg’s smart cooking

16 indulgent recipes that taste fantastic

Recipe notes:

Egg size: Medium unless otherwise stated.

All fruits and vegetables: Medium unless otherwise stated.

Recipe timings: These are approximate and are only meant to be guidelines.

Low fat soft cheese: Where a recipe states to use low fat soft cheese, a soft cheese with a fat content of less than 5% should be used.

salt and Weight Watchers Good Health Guidelines:

Weight Watchers Good Health Guidelines are designed to help you get the nutrients, vitamins and minerals you need as part of a healthy, balanced weight loss plan. With this in mind, we also recommend you aim to eat no more than 6g of salt a day (about a teaspoon). Limiting your intake of salt may help reduce your risk of high blood pressure and may also cut your risk of developing heart disease or stroke.

ProPoints® value logo: You’ll find this easy to read ProPoints value logo on every recipe in this book. The logo represents the number of ProPoints values per serving each recipe contains. It is not an indication of the fillingness of a recipe.

Weight Watchers ProPoints Weight Loss System is a simple way to lose weight. As part of the Weight Watchers ProPoints plan you can enjoy eating delicious, healthy, filling foods that help to keep you feeling satisfied for longer and in control of your portions.

Filling & Healthy Foods are highlighted in green. Focus on these foods where you can – they are healthier choices that will help you to stay satisfied for longer.

3

contents

gregg’s super startersglobe artichokes with tomato vinaigrette 8asparagus with poached egg 10imam bayildi 12chicory and crab salad 14minted pea soup 16broad bean & chervril pâté with melba toasts 18

gregg’s marvellous mains borlotti beans with braised pork 22beetroot and salmon salad 24spicy bok choi and chicken stir-fry 26spring greens, gammon and bean soup 28monkfish kebabs 30scallop chowder 32

gregg’s perfect pudsplums in port 36raspberry mousse 38earl grey sorbet 40lemon granita 42

more recipe inspiration 44

5

introduction Hello fellow Weight Watchers® members!

Anyone who knows me will realise how much I enjoy my food. So when I signed up to Weight Watchers Online in August 2012, I was delighted to discover that you don’t have to give up good food to lose weight. Phew!

I’m lucky enough to be able to eat out a lot, and with Weight Watchers, I still can. I’m enjoying a range of fresh wholesome meals with the odd pud thrown in.

If anything, Weight Watchers has helped me enjoy and appreciate my food even more, because now I know how to make better choices from the menu whilst keeping an eye on portion sizes. Knowledge really is power.

The great thing about the ProPoints® plan is that you can eat whatever you want, as long as you keep track. I like to be really strict through the week, so I save up my 49 weekly ProPoints allowance and all the activity ProPoints values I’ve clocked up in the gym. That way, I can splurge on the weekend – Friday night is party night!

When Weight Watchers asked me to create some recipes that members could enjoy as they lose weight, I wanted to offer you a selection of the meals I’ve been enjoying myself. This book is a collection of some of my favourite recipes – some are ideal for a mid week meal, whilst others are more indulgent and will help you host the perfect dinner party. The myth that if you’re watching your weight you can’t have fun and enjoy your food is well and truly blown.

I used to think ‘dieting’ was all about deprivation but I’m delighted to say I was wrong. So far, I’ve lost over a stone and I’m the lightest I’ve ever been in my adult life. I feel amazing and I still enjoy my food. If I can do it, anyone can and what’s more – you can do it whilst eating some delicious home cooked meals.

So what are you waiting for? Tuck in and enjoy!

6

gregg’s sup

7

er starters

8

globe artichokes with tomato vinaigrette

seRves 2 10 ProPoints values per recipe1 hour in total

2 globe artichokes

Salt

Juice of 1 lemon

½ tablespoon red wine vinegar

2½ tablespoons rapeseed oil

½ teaspoon sugar

1 teaspoon chopped fresh dill

2 large ripe tomatoes, peeled and chopped (keep the seeds)

Prepare the artichokes by cutting off the stalks, trimming the points off the tops of the leaves and slicing off the tops of the artichokes.

Rub the artichokes with lemon to stop them turning brown.

Bring a large pan of salted water, about 3cm deep, to the boil.

Place the artichokes top-side down into the water, add a tablespoon of lemon juice. Boil for 30-45 minutes, with the lid on. The water may need topping up.

Meanwhile, combine ½ tablespoon of lemon juice, the red wine vinegar, the rapeseed oil, sugar, dill and chopped tomatoes in a small bowl.

Drain the artichokes and allow to cool.

Place each artichoke, the right way up, in your serving bowls, pour over the dressing and serve.

Most people look at a globe artichoke and think: “What on earth do I do with this?” But in reality, they are easy to prepare and they taste fantastic. There’s something really satisfying about pulling off the leaves, one by one, dipping them into the gorgeous vinaigrette and scraping off the flesh at the base of each leaf. Then there’s the best bit – the heart at the very centre which has the best flavour – it’s the perfect grand finale to a very yummy starter with bags of wow factor.

9


seRves 3 10 ProPoints values per recipe45 minutes in total

2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar

1 teaspoon chopped dill

2 large ripe tomatoes, peeled and chopped

Prepare the artichokes by cutting off the stalk, trimming the points off the tops of the leaves and slicing off the top off the artichoke.


Bring a large pan of salted water, about 3cm deep to the boil.

Place the artichokes top-side down into the water, add a tablespoon of lemon juice. Boil for 30-45 minutes, with the lid on, the water may need topping up.

Meanwhile, combine ½ tablespoon of lemon juice, the rapeseed oil, sugar, dill and chopped tomatoes in a small bowl.



cook’s tip: Poach your eggs for 6 minutes if you prefer your yolks with a harder set.

Most people look at a globe artichoke and think: “What on earth do with this?” But in reality, they are easy to prepare and they taste fantastic. There’s something really satisfying about pulling off the leaves, one by one, dipping them into the gorgeous vinaigrette and scraping off the flesh at the base of each leaf. Then there’s the best bit – the heart at the very centre which has the best flavour – it’s the perfect grand finale to a very yummy and easy to put together starter with bags of wow factor.

10

11

asparagus with poached egg

seRves 47 ProPoints values per recipe15 minutes in total

1 tablespoon white wine vinegar

4 eggs

28 spears of asparagus

Black pepper

Salt

Bring two pans of salted water to the boil and pour the vinegar into one of them.

Crack the eggs into individual ramekins, making sure the yolks don’t break.

Boil the asparagus in the plain water for 3-5 minutes. Turn the other pan down to a bare simmer and gently drop the eggs into the water. Let them cook for 4 minutes.

Drain the asparagus and divide between 4 serving plates.

Lift the eggs out with a slotted spoon and lay on top of the asparagus.

Serve with a good grinding of black pepper.


The simplest dishes are sometimes the best. This is a doddle to put together, it tastes great and looks fantastic. And at just 2 ProPoints values per serving, what’s not to love?

12

imam bayildi

seRves 4 17 ProPoints values per recipe1 hour to prepare plus 24 hours chilling

1 tablespoon sunflower oil

1 large onion, finely chopped

3 cloves of garlic, crushed

1 tablespoon turmeric

2 tablespoons ground cumin

2 tablespoons mild curry powder

3 aubergines

400g tin chopped tomatoes

50g 0% fat Greek yogurt

Bunch of fresh mint, chopped

4 mini pitta breads (30g each)

Heat a heavy-based pan over a low heat and add the sunflower oil. Add the onion and garlic and fry until soft.

Sprinkle over the spices and cook for another two minutes, stirring all the time.

Cut the aubergines into cubes the size of dice. Add the aubergines and the tomatoes to the onion mixture. Cover and simmer for 45 minutes, stirring occasionally.

Remove from the heat and allow to cool. Refrigerate for 24 hours.

Stir the chopped mint into the yogurt. Serve the Imam Bayildi cold, with the mint yogurt and toasted mini pitta breads.

This is the most seductive of all aubergine dishes. Turkish in origin, its name translates roughly as ‘the priest fainted’ – presumably because it was so delicious!

14

15

chicory and crab salad


450g cooked white crabmeat

1 tablespoon olive oil

2 tablespoons chopped fresh parsley

2 red chillies, de-seeded and finely chopped

1 teaspoon freshly grated ginger

Juice of 3 limes

Salt and black pepper

2 heads of chicory

Mix all the ingredients (apart from the chicory) in a bowl with your fingers.

Discard the outer leaves for the chicory heads and cut away the brown bottoms. Pull off as many leaves as you want and lay them on a plate.

Spoon the crab mixture onto the chicory and eat with your fingers.

cook’s tip: This is a really flexible recipe so you can increase or decrease the amounts of each ingredient as it suits you, remembering to adjust the ProPoints values.

This is a wonderfully fresh and fragrant dish. The chilli adds a good kick (use as much or as little chilli as you like). It only takes minutes to put together and is best if you make it just before you’re ready to eat.

16

minted pea soup

seRves 6 26 ProPoints values per recipe1 hour in total

15g butter

1 onion, peeled and finely chopped

500g frozen peas

1.2 litres vegetable stock

½ teaspoon caster sugar

3 large sprigs fresh mint

Salt and pepper

2 medium egg yolks

150ml low fat créme fraîche

Melt the butter in a large pan, add the onion and sweat for about 5 minutes, until soft but not coloured.

Add the peas, stock, sugar, 2 sprigs of mint and some seasoning. Bring to the boil, cover and simmer for 30 minutes.

Now, either blitz the soup in a food processor, sieve it or use a stick blender to whizz it to the consistency you prefer.

Return to the pan, check the seasoning and place over a low heat.

In a bowl, beat the egg yolks together with the créme fraîche. Stir thoroughly into the soup. Do not boil or the soup will turn into thick green scrambled eggs!

Serve each bowl garnished with a couple of leaves of fresh mint.

This is a lovely traditional English soup - easy to make and only 4 ProPoints values per serving. The colour is a show-stopping emerald green – adding gorgeous razzmatazz to your table.

17



2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar












18

19

broad bean & chervil pâté with melba toasts

seRves 628 ProPoints values per recipe15 minutes in total

400g podded broad beans

250g low fat cream cheese

15g fresh chervil

1 tablespoon olive oil

Finely grated zest and juice of 1 lemon

Salt and pepper

18 melba toasts to serve

Cook the broad beans in boiling water (no salt) for 3 minutes. Drain in a colander, running cold water over the hot beans. When cool, slip off and discard the skins.

Place the beans, cheese, chervil, oil, lemon zest and half the lemon juice in a food processor. Season, then whizz to quite a rough paste. Taste to check the seasoning, adding more lemon juice if needed.

Serve with 3 melba toasts per serving.

cook’s tip: You can use frozen broad beans for this dish. Defrost them and then follow the main recipe.

This is a wonderful starter. It’s really easy and quick to put together, but it looks ever so sophisticated and is bound to impress.

gregg’s marv

ellous mains

22

borlotti beans with braised pork


4 teaspoons extra virgin olive oil

2 x 150g lean pork loin steaks

2 plum tomatoes, roughly chopped


Bunch of fresh sage

150ml skimmed milk

410g can of Borlotti beansin water, drained


Lemon wedges to serve

Heat 2 teaspoons of the oil in a frying pan and brown the pork loin steaks on both sides. Add the tomatoes, garlic and sage and cook for another minute.

Pour the milk over the pork loin steaks to half-fill the pan. Cover with a lid and bring to simmering point, then cook on a low heat for 15 minutes. Rest the meat in the liquor with the lid on for 5 minutes.

Meanwhile, warm the remaining oil over a low heat in a small pan. Add the Borlotti beans and cook gently for 5 minutes. Season to taste.

Set aside a fifth of the beans. Mash the rest and then divide onto 2 warmed plates.

Top with the whole beans and serve with the pork steaks and sauce, finishing with a wedge of lemon.

Pork chops cooked in milk and served with creamy beans – it adds up to a simple but lovely dinner for two.

23



2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar












24

25

beetroot and salmon salad

seRves 4 34 ProPoints values per recipe2 hours in total

450g baby beetroots, peeled

12 cloves of garlic, unpeeled

1 tablespoon vegetable oil


2 x 130g salmon fillets, skinned

2 tablespoons plain flour

Pinch of cayenne pepper

25g butter

125g salad leaves, preferably frisée and red chard

1 teaspoon fresh chives, chopped

1 teaspoon flat leaf parsley, chopped

For the dressinG1½ tablespoons rapeseed oil

1 teaspoon lemon juice

1 tablespoon creamed horseradish

Preheat the oven 200ºC / 400ºF / gas mark 6.

Half the beetroots, depending on their size, then trim, leaving a little stalk intact. Put them in a baking dish with the garlic, drizzle over the vegetable oil and season. Cover with foil and roast for 20-40 minutes, depending on size. Remove the foil and cook for another 15-30 minutes until tender.

At the point of removing the foil, cook the fish. Cut the flesh into bite-size chunks. Season the flour with salt, black pepper and cayenne. Dip the fish into the flour to give a light coating.

Melt the butter in a frying pan over a medium heat, then fry the fish for about 1 minute on all sides.

For the dressing, whisk the rapeseed oil, lemon juice and horseradish together and season.

Arrange the salad leaves and herbs on a plate. Add the fish and beetroot and drizzle with dressing.

This is a fabulous classic combination of flavours. The vibrant colours zing off the plate and the perky horseradish gives the dish a perfect kick.

26

spicy bok choi and chicken stir-fry


240g dried basmati rice

Bunch of fresh coriander

2 x 165g skinless, boneless chicken breasts

2 tablespoons stir-fry oil


4 heads of bok or pak choi, quartered

2 bird’s-eye chillies, thinly sliced (keep the seeds)

6 tablespoons dark soy sauce

1 big, mild red chilli, deseeded, pith removed and thinly sliced

Bring a pan of water to the boil, add the rice and cook for 10-12 minutes or according to the pack instructions. Drain well and keep warm.

Pick the leaves from the coriander and slice the chicken into strips, no more than 5mm thick and 4cm long.

Heat the oil in a wok over a high heat. Add the chicken and cook for 5 minutes, stirring. Drop in the garlic, cook for 30 seconds, then add the bok choi and bird’s-eye chillies and seeds. Pour in the soy and keep stirring.

After 3 minutes, add the mild chilli and cook for 2 minutes more, stirring all the time.

Scatter over the coriander leaves to serve.

cook’s tip: If you’re not a fan of chilli – discard the seeds of the bird’s-eye chillies to tone down the heat.

Easy to throw together after a busy day, this is packed full of authentic Asian flavours, loaded with veg and utterly delicious.

27



2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar












28

29

spring greens, gammon and bean soup

seRves 4 36 ProPoints values per recipe2 hours in total, plus overnight soaking

450g piece of gammon, soaked in water in the fridge overnight

2 bay leaves

2 onions, finely sliced

2 teaspoons paprika

675g boiling potatoes, peeled and cut into large chunks

225g spring greens

410g tin cannellini beans, drained


Put the soaked gammon in a large pot with the bay leaves, onion and 1.5 litres of cold water. Bring to boil, then reduce the heat and simmer, lid on, for about 1½ hours.

Drain the gammon, reserving the cooking water. Trim the meat, cutting off and discarding the skin. Cut it into cubes of 2.5cm. Return to the pot with the reserved cooking water, paprika and potatoes. Cover and simmer for 20 minutes.

Cut away the stalky bits from the greens, then cut them into fine shreds. Add them to the pan with the cannellini beans.

Season well and simmer, lid off, for 10 minutes, then serve.

cook’s tip: When soaking the gammon, make sure it’s completely covered with water. This is a great dish to make ahead of time and re-heat, and it’s the perfect thing to come home to.

A delicious, hearty and warming soup, perfect for a cold winter evening. Remember to soak the gammon the night before. This takes a little while to cook but you don’t need to do very much – so it leaves you with lots of ‘me-time’ to get on with other things.

30

monkfish kebabs

seRves 4 35 ProPoints values per recipe20 minutes cooking, 4 hours marinating

500g monkfish fillet, skinned

2 tablespoons olive oil

Juice and finely grated zest of 1 lemon

2 tablespoons finely chopped fresh dill

Salt and pepper

½ cucumber, trimmed

15g butter

800g baby new potatoes

Crisp green salad leaves to serve

Cut the fish into 2.5cm cubes and place in a bowl. Whisk the oil, lemon juice, zest, dill, salt and pepper together. Pour over the fish and leave to marinate for at least 4 hours in the fridge.

Put the potatoes in a large pan of boiling water and simmer for 10-12 minutes until tender. Drain and cover to keep warm.

Peel the cucumber, and cut in half lengthwise. Using a teaspoon, scoop out the seeds. Cut the cucumber into 2cm slices.

Melt the butter in a small pan, add the cucumber slices and cook gently for 2 minutes, until beginning to soften. Set aside.

Preheat the grill to its highest setting.

Drain the fish, keeping the marinade. Thread the cubes of fish with slices of cucumber on to small skewers or bamboo sticks. Two sticks per person looks nice.

Brush the kebabs with the marinade and grill for about 5 minutes on each side.

Serve the kebabs with the potatoes and a crisp green salad.

cook’s tip: You can substitute the monkfish with any firm fleshed white fish such as cod, haddock or halibut, remembering to adjust the ProPoints values.

This dish screams ‘posh restaurant’ but is really easy to put together. Marinate the fish in the morning before you go to work, and then there’s just a bit of light cooking to do before you serve.

31



2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar












32

33

scallop chowder

seRves 4 31 ProPoints values per recipe1 hour and 30 minutes in total

175g rindless belly pork, in one piece

1 teaspoon butter

1 large onion, peeled and thinly sliced

400g potatoes, peeled and diced

1 carrot, peeled and diced

1 medium (90g) parsnip, peeled and diced

1 green pepper, seeded and sliced

2 celery stalks, roughly chopped

568ml (1 pint) of skimmed milk

Salt and pepper

Juice of 1 orange

12 scallops, cleaned, with corals

Juice of 1 lemon

300ml fish stock

Place a large sauté pan over a medium heat. When hot, add the piece of belly pork, fat side down, and cook until brown. Remove the pork and set aside.

Melt the butter in the pan. Add the onion and cook for 5 minutes without browning. Now add the potato, carrot, parsnip, green pepper and celery, and sweat for about 10 minutes with the lid on, do not brown.

Add the milk and bring to a simmer. Season with salt and pepper, and add the orange juice and pork. Simmer the chowder, covered, until the vegetables are cooked, about 25 minutes.

Meanwhile, wash the scallops in cold water. Cover with lemon juice and allow to stand for 15 minutes. Cut each scallop in half, leaving the corals whole. Place the scallops in a pan with the fish stock. Bring to the boil, reduce the heat and simmer for 5 minutes.

Lift the pork out of the soup pan - it should be cooked through - and discard the fat. Dice the flesh, and return it to the chowder along with the scallops and fish stock.

Heat up, check the seasoning, and serve.

Chowder is one of the ultimate comfort foods – rich, warming and oh so yummy. And this chowder is extra special – the pork belly adds real depth and the scallops make it a really indulgent treat.

gregg’s pe

rfect puds

36

plums in port

seRves 4 29 ProPoints values per recipe20 minutes plus 2 hours chilling

750ml water

150g granulated sugar

150ml port

1kg plums, stoned and halved

80g reduced fat crème fraîche

Put the water and sugar in a large pan and slowly bring to the boil, stirring until the sugar dissolves. Boil, without stirring for 5 minutes.

Add the port and the plums and bring to a gentle simmer. Poach the plums for about 5 minutes until they are soft but not falling apart.

Carefully remove the plums from the liquid. Boil the liquid until it is well reduced and syrupy.

Pour the syrup over the plums and chill. Serve with crème fraîche.

The combination of gooey plums with a scoop of crème fraîche is simply sensational. Increase the quantity of sugar if your plums are particularly tart, remember to allow for the ProPoints values.

37



2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar












38

39

raspberry mousse

seRves 6 27 ProPoints values per recipe30 minutes plus 2 hours chilling

450g raspberries, plus extra to decorate

1 x 11g sachet powdered gelatine

4 tablespoons cold water

125g low fat cream cheese

55g caster sugar

2 medium egg whites

150ml whipping cream

Force the raspberries through a sieve to make a purée. Set aside.

Sprinkle the gelatine over the water in a small bowl, and leave to soak for a couple of minutes. Place the bowl over a pan of simmering water to heat up gently, stirring until the gelatine has dissolved. Take off the heat.

Beat the sugar and cream cheese together until smooth, then stir in the raspberry purée.

Pour the dissolved gelatine into the cream cheese mix, whisking all the time. Leave to stand until the mixture shows signs of setting.

Whisk the egg whites to stiff peaks, then, in a separate bowl, whip the cream to soft peaks.

Fold the whipped cream into the fruit mix, then fold in the beaten egg whites.

Divide the mixture between six glasses, and chill until set. Decorate with fruit.

An oldie but a goodie – this creamy, smooth mousse is a refreshing finale to a great meal with friends.

40

earl grey sorbet

seRves 4 9 ProPoints values per recipe15 minutes plus 5 hours freezing

4 teaspoons Earl Grey tea

450ml boiling water

Finely pared rind and juice of 1 lemon

75g caster sugar

2 egg whites

Put the tea in a heatproof bowl and pour over the boiling water. Add the lemon rind, juice and sugar. Leave to cool, then strain into a rigid, freezer-proof container. Cover and freeze for about 2 hours until mushy.

Whisk the egg whites in a grease-free bowl until stiff, then beat into the frozen mixture and freeze again until firm, about 2 hours.

Transfer the sorbet to the refrigerator for 30-50 minutes to soften before serving. Scoop into chilled glasses and serve. This also looks great served in little teacups.

Sorbets are great, you get a hit of sweetness but because they are ice they are so cleansing and low in ProPoints values as well. The subtle flavoured Earl Grey gives a lovely aftertaste.

41



2 globe artichokes

Salt

Juice of 1 lemon



½ teaspoon sugar












42

43

lemon granita

seRves 4 14 ProPoints values per recipe20 minutes plus 6 hours freezing

125g caster sugar

600ml water

Thinly pared rind and juice of 3 lemons

Put the sugar, water and lemon rind in a saucepan and heat gently until the sugar dissolves. Bring to the boil and boil for 5 minutes. Stir in the lemon juice and leave to cool, then strain.

Pour into a rigid, freezer-proof container, cover and freeze for 2 hours. Whisk and return to the freezer for 2 more hours. Whisk again and return to the freezer until firm.

To serve, leave at room temperature for 10 minutes, then stir until crumbly. Spoon into tall glasses and serve immediately.

Classic Italian, something I’m always keen on. The lemon flavour is so fresh, so clean it takes you to the edge of sharpness and then quickly turns to sweetness. Sharp and sweet together with ice, it’s like an Alpine shower!

great every from Weigh

45

day recipes t Watchers

46

47

veg mac ‘n’ cheese


200g fresh penne pasta

150g small cauliflower florets

150g small broccoli florets

40g packet Cheddar cheese sauce mix

400ml semi skimmed milk

1 teaspoon wholegrain mustard

2 tomatoes, sliced into rounds

freshly ground black pepper

Bring a large saucepan of water to the boil and cook the pasta, cauliflower and broccoli for 5–6 minutes until the pasta is cooked and the vegetables are tender, then drain.

Meanwhile, preheat the grill to medium high. Empty the sachet of Cheddar cheese sauce mix into a small saucepan and whisk in a little of the milk. Stir in the remaining milk and bring to the boil, stirring continuously. Reduce the heat and simmer for 2 minutes until thickened, then stir in the mustard and season with black pepper, to taste.

Transfer the pasta and vegetables to a medium size ovenproof dish, pour the sauce over the top and stir until combined. Top with the tomatoes, and grill for 5 minutes, until the top begins to brown.

cook’s tip: This recipe freezes well as a finished dish, or in individual portions. Leave it to cool, transfer to a lidded freezerproof container, and freeze for up to 1 month.

Here’s a fantastic family supper from the new Weight Watchers cookbook - Everyday Favourites. This lovely, quick and easy recipe is proof that you can cook for the family and stick to the plan. Get your copy of this great new cookbook today. Your exclusive voucher, giving you £3.00 off, is on the next page.

NEW

48

Make the ProPoints plan and your home environment work for you with our fantastic new cookbook – everyday Favourites.

• 120 new recipes all with ProPoints values making it easier to follow the ProPoints plan.

• Recipes to suit every lifestyle – from take to work lunches to help you beat the high calorie High Street; quick to make suppers to help you avoid mindless snacking when you get home; to Friday night ‘take away’ alternatives to enjoy with the family.

On sale in your meeting £14.95

SAVE £3.00 with the voucher opposite

NEW

SPECIAL OFFER £3.00 OFF

Everyday Favourites Cookbook

ONLY WITH THIS VOUCHER

Start building your weight loss library today with this great offer. Use this voucher to get

£3.00 off our latest cookbook – Everyday Favourites.

USUaL pRICE £14.95 you pay £11.95

SPECIAL OFFER £3.00 OFF

Everyday Favourites Cookbook

1. Voucher is valid for use by members in Weight Watchers® meetings within the UK and the Channel Islands only (“meetings”). Excludes Republic of Ireland and Northern Ireland.

2. In meetings, when presented to a meeting Leader, each voucher can be used by a member to claim £3.00 off one Weight Watchers Everyday Favourites Cookbook when purchased in the meeting.

3. Offer is open while stocks last and cannot be used in conjunction with any other offer or promotion.

4. Voucher is not replaceable if lost, stolen, destroyed or expired and cannot be used in conjunction with any other offer, promotion or discounts.

5. Only original vouchers will be accepted. Damaged, defaced or photocopied vouchers will not be accepted.

6. Voucher cannot be used outside of meetings.

7. Only one voucher can be used per purchase and can only be used at the time of purchase and not retrospectively.

8. Voucher is non-transferable and no cash alternative will be offered. Redemption value of voucher is 0.001p.

9. Should a full refund be given by Weight Watchers (UK) Ltd in respect of a purchase made under this offer, then the voucher discount will be deducted from such refund.

10. Voucher is valid until 30 March 2013.

11. Weight Watchers (UK) Ltd reserves the right to alter, amend or foreclose this offer without prior notice.

Terms & CondiTions

ONLY WITH THIS VOUCHER

Weight Watchers, ProPoints and the ProPoints icon are the registered trademarks of Weight Watchers international, inc. and are used under licence by Weight Watchers (UK) Limited and WeightWatchers.co.uk Limited. © (2013) Weight Watchers international, inc. all rights reserved.

* Available to subscribers only.

if you’re looking for more recipe inspiration – we’ve got it.Welcome to the wonderful world of low ProPoints value recipes – all designed for real life, and with your weight loss in mind. With Weight Watchers New Approach, we’re here for you, whether you’re in our meetings, at home or on the go. You can tap into hundreds of healthy, delicious and tasty Weight Watchers recipes from an abundance of different places, however and whenever you need them:

Meetings: Share recipe ideas with fellow members at your meeting and flick through the pages of Your Week, our mini-magazine which you get free every week. You can also browse our inspirational cookbooks in your in-meetings shop.

Weight Watchers Magazine: Our glossy mag gives you a monthly fix of fabulous food.

online: As well as hundreds of recipes on our website, there’s our great recipe builder* function and a handy ‘use what’s in the fridge’ tool*. Our community boards are the perfect place to connect with others – sharing recipes and getting new ideas.

on the go: Check out our app* for featured recipes when you’re out and about.

Facebook, twitter & You tube: Recipes, tips, tricks and easy-to-follow cooking demo’s.

113466

Weight Watchers, ProPoints and the ProPoints icon are the registered trademarks of Weight Watchers international, inc. and are used under licence by Weight Watchers (UK) Limited and WeightWatchers.co.uk Limited.© (2013) Weight Watchers international, inc. all rights reserved.

Date post:	21-Dec-2015
Category:	Documents
Upload:	emily-james
View:	221 times
Download:	0 times

WW-Jan-Giveaway.pdf

Documents