The key to this recipe is to simmer the sauce until it is thick and sticking to the chicken nicely. If your sauce is watery, it will make the wraps much softer inside the bake (still tasty though). This is a lovely straightforward recipe that the whole family can enjoy. If you like it a little hotter you can always add a sprinkle of chilli flakes with the other spices.

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6 = 11  points per serving or 398 cals, 15.4g fat, 37.6g carbs, 30.8g protein

INGREDIENTS

1 red onion, peeled and finely chopped

1 pepper, deseeded and diced 

3 garlic cloves, peeled and finely minced 

1 tsp each chilli powder, smoked paprika, cumin and oregano

400g tin chopped tomatoes

200ml skimmed milk

1 chicken stock cube 

1/2 tsp salt 

450g roasted chicken, shredded 

100g half fat soured cream

8 mini tortilla wraps, halved  

150g grated cheese (I like to use the fiery blend from Asda) 

Handful coriander, finely chopped

1 medium avocado, sliced

METHOD

1. Pre heat the oven to 180c.
2. Take a large oven proof pan and pop on a medium heat. Spray with 1 kal and then add the onion, peppers and garlic. Fry for 5 minutes until the onion starts to soften. Add a little water if the pan gets dry.
3. Add the herbs and spices and fry for another minute (add a splash of water to stop the spices burning) then add the tomatoes, a tin of cold water, the milk, salt, stock cube (crumbled) and chicken to the pan.
4. Simmer on a medium/high heat for 10-15 minutes so the sauce starts to thicken and the water evaporates away. You want a nice thick sauce to stick to the chicken.
5. Remove the pan from the heat and then remove two thirds of the mixture from it, popping to one side in a large bowl.
6. You are now ready to assemble. Leave the last third of the chicken and sauce at the base of the pan. Top with two and a half tortillas (so the sauce is covered), and a sprinkle of cheese and coriander. Repeat with the next third of the chicken mixture and again with the last. You want to save most of the cheese for the top.
7. Pop on the oven on 180c for around 20 minutes until the cheese is bubbly and golden.
8. Finish with a little light sour cream, sliced avocado and coriander.

Dish up and enjoy!

The post Mexican Layer Bake first appeared on Slimming Kitchen Secrets.

If you aren’t a fan of lamb mince you can replace with your preferred alternative although the lamb flavour really goes well here with the overall flavours of the dish. You don’t need very much mince per person so I either cook the whole pack of mince and reserve the rest for lunches/the freezer, or I cook just as much as I need and save the rest of the mince for another dish.

You can replace the goat’s cheese with feta cheese if you prefer too.

The flatbread you use in this dish makes the biggest difference; you want a nice soft bread that allows you to roll up all the ingredients inside. I like the Deli Kitchen Flatbreads which are 6 points each and recently Sainsbury’s have started doing their own version of these too and they are just as good.

To serve you can either slice these up like a pizza or you can roll and eat like a wrap. You can also either assemble the wraps for those you are serving, or pop everything in the middle of the table and allow everyone to do it themselves. Either way, the end result is delicious!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 447 cals, 18.3g fat, 41.7g carbs, 26.0g protein

INGREDIENTS

1 red onion, finely sliced

½ tsp each sugar and salt

Juice of 1 lemon

160g lean lamb mince (10% fat)

2 tsp harissa spice mix

6 tsp harissa paste (I like Belazu Rose Harissa Paste)

4 x Greek style flat bread (I use Deli Kitchen)

4 tbsp tomato puree

60g goats cheese, roughly torn/chopped into 1cm chunks

Small pack of pomegranate seeds (around 80g)v or 1/2 a pomegranate, deseeded

10g each fresh coriander and mint, finely chopped

100g fat free Greek yoghurt

Salt and black pepper

METHOD

1. Preheat the oven to 180°C (fan).
2. Start by popping the red onion into a small bowl and sprinkling over the sugar, salt and lemon juice. Mix and keep to one side so that the onion pickles while you finish preparing the rest of the dish. Stir periodically to make sure that the onion is in the lemon juice.
3. Put the mince and harissa spice mix in a large pan, season with salt and pepper and fry for 7–9 minutes until cooked.
4. While the mince is cooking, you can get on with preparing the other ingredients (basically get everything out and chop up the goat’s cheese and herbs).
5. Drain any excess fat from the mince, then add 1 teaspoon of the harissa paste and fry for another minute. Take the pan off the heat.
6. Once the mince is cooked, you are ready to assemble. Onto each flatbread add 1 tablespoon of tomato purée and 1 teaspoon of the harissa paste. Mix together on top of the bread and spread right out to the edges.
7. Top each flatbread with a quarter of the mince, spreading right across the flatbread, then add a quarter of the goat’s cheese to each. Season with salt and pepper and then pop in the oven for 3–4 minutes until the flatbreads are warmed through and the goat’s cheese has started to soften.
8. Remove the flatbreads from the oven and sprinkle over the drained pickled red onion, pomegranate seeds, coriander and mint. Mix the yoghurt with the final teaspoon of harissa paste and dollop across the flatbreads.

The post Harissa Lamb and Goat’s Cheese Flatbread first appeared on Slimming Kitchen Secrets.

Variations

If you want to bulk this one out, you could always fry some finely chopped onion and sliced mushrooms once the bacon is crispy. No extra points but a bigger portion all round.

If you fancy mixing it up entirely you could replace the bacon with chorizo and once the oils have released, throw in some chopped spring onion. Up to 22g of chorizo will mean the dish is the same amount of smart points. Remember to peel the chorizo before you dice and cook so the oils can seep out and flavour everything  nicely.

Making for a small person?

Fancy making it for a baby too? Make the adults sauce base (egg yolk, parmesan and cream cheese) in one bowl and in a separate bowl make a mini version which omits the egg (ideally using full fat cream cheese and parmesan). Make the rest of the recipe as below, just remember not to add salt to anything (I would probably cook the pastas separately too so you can salt the adults pasta water). Once the pasta and peas are cooked, take a little of the bacon mixture from the main pan, pop it in a smaller pan and then separate the pasta and peas into the two different pans adding the relevant sauce. Season the adults with salt and pepper to taste (and crushed chillies if you like a kick like me)!

Smart Points and Nutritional Information

Serves 2 – Per Serving:

• 11sp on BLUE, 15sp on GREEN and 6sp on PURPLE (when made with wholewheat pasta)
• 322 Cals – 14.1g Fat – 27.4g Carbs 25.8g Protein

Ingredients

120g spaghetti, dried

30g garden peas, frozen

4 rashers of back bacon (smoked or unsmoked, fat removed and diced into 1cm chunks)

3 cloves of garlic, peeled and finely chopped

3 egg yolks

40g parmesan, grated

50g lightest cream cheese

Handful of basil/parsley, finely chopped

Method

Pop a large pan of boiling water on a high heat and add 1 tsp of salt.

Take a small bowl and add the egg yolks. Whisk and then add the parmesan and cream cheese.  Season with black pepper and then whisk again until you have a smooth mixture.

Next pop the pasta in the pan to cook and add the peas for the last 2-3 minutes.

Whilst the pasta and peas are cooking, spray a frying pan with 1kal and once hot, add the bacon. Fry the bacon for a few minutes and once it’s starting to crisp up, add the garlic (with a little splash of water if the pan is getting a little dry). Fry for another few minutes until the garlic softens and then reduce the heat to low.

Once the pasta is cooked, lift it out the water with tongs (rather than draining it) and pop it straight into the pan with the bacon. Use a slotted spoon to lift out any remaining peas and pop them into the bacon pan too. You want a little bit of the pasta water to splash in to the bacon pan to help the sauce stick to the pasta. Stir to combine and then switch off the heat. Next, pour the sauce mixture into the spaghetti/bacon pan with everything else and stir together with the pasta quickly so the sauce becomes nice and smooth (if it’s on the heat, the eggs could scramble so make sure its off!!) If the sauce is still a little thick, you can add an extra splash of the pasta water to loosen it up.

Season with salt and pepper to taste. Finish with a sprinkle of basil/parsley and a little extra parmesan if you fancy.

Enjoy!

Print

Spaghetti Carbonara

Nutritional Information

Serves 2 - Per Serving

11sp on BLUE, 15sp on GREEN and 6sp on PURPLE (when made with wholewheat pasta)

Calories - 322

Fat - 14.1g

Carbs - 27.4g

Protein - 25.8g

Course Main Course, Pasta, Starter

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 322kcal

Ingredients

• 120 g spaghetti dried
• 30 g garden peas frozen
• 4 rashers of back bacon smoked or unsmoked, fat removed and diced into 1cm chunks
• 3 cloves of garlic peeled and finely chopped
• 3 egg yolks
• 40 g parmesan grated
• 50 g lightest cream cheese
• Handful of basil/parsley finely chopped

Instructions

• Pop a large pan of boiling water on a high heat and add 1 tsp of salt.
• Take a small bowl and add the egg yolks. Whisk and then add the parmesan and cream cheese. Season with black pepper and then whisk again until you have a smooth sauce..
• Next pop the pasta in the pan to cook and add the peas for the last 2-3 minutes of the pasta cooking time.
• Whilst the pasta and peas are cooking, spray a frying pan with 1kal and once hot, add the bacon. Fry the bacon for a few minutes and once it’s starting to crisp up, add the garlic (with a little splash of water if the pan is getting a little dry). Fry for another few minutes until the garlic softens and then reduce the heat to low.
• Once the pasta is cooked, lift it out the water with tongs (rather than draining it) and pop it straight into the pan with the bacon. Use a slotted spoon to lift out any remaining peas and pop them into the bacon pan too. You want a little bit of the pasta water to splash in to the bacon pan to help the sauce stick to the pasta. Stir to combine and then switch off the heat.
• Next, pour the sauce mixture into the spaghetti/bacon pan with everything else and stir together with the pasta quickly so the sauce becomes nice and smooth (if it's on the heat, the eggs could scramble so make sure its off!!) If the sauce is still a little thick, you can add an extra splash of the pasta water to loosen it up.
• Season with salt and pepper to taste. Finish with a sprinkle of basil/parsley and a little extra parmesan if you fancy.
• Enjoy!

The post Spaghetti Carbonara first appeared on Slimming Kitchen Secrets.

smart points and nutritional information

Serves 2 = 11sp per serving on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Per serving

• Calories – 633
• Fat – 14.2g
• Carbs – 65.6g
• Protein 56.1g

Ingredients

300g lean rump or frying steak, raw, fat removed and cut into thin strips

1 tbsp plain flour

2 tsp paprika

1 onion, sliced

2 cloves of garlic, peeled and finely chopped

Box of mushrooms, sliced

2 tsp Dijon mustard

1 tbsp tomato puree

1 beef stock cube (made up with 400ml boiling water)

Grating of nutmeg

2 tbsp half fat sour cream

1/2 tsp red wine vinegar

Handful of parsley, roughly chopped

120g tagliatelle (wholewheat if on F&H)(or 120g dried basmati rice if you fancy that instead)

Method

Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.

Spray a large frying pan with 1kal and fry the steak on a medium/high heat until browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.

Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry). Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock. Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.

Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.

Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed. Stir through the pasta, coating well and serve in some nice big pasta bowls.

Enjoy!

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Beef Stroganoff

Nutritional Information

Per serving

11sp on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Calories - 633

Fat - 14.2g

Carbs - 65.6g

Protein 56.1g

Course Main Course

Cuisine Russian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 633kcal

Ingredients

• 300 g lean rump or frying steak raw, fat removed and cut into thin strips
• 1 tbsp plain flour
• 2 tsp paprika
• 1 onion sliced
• 2 cloves of garlic peeled and finely chopped
• 1 box of mushrooms sliced
• 2 tsp Dijon mustard
• 1 tbsp tomato puree
• 1 beef stock cube made up with 400ml boiling water
• Grating of nutmeg
• 2 tbsp half fat sour cream
• 1/2 tsp red wine vinegar
• Handful of parsley roughly chopped
• 120 g tagliatelle wholewheat if on F&H(or 120g dried basmati rice if you fancy that instead)

Instructions

• Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.
• Spray a large frying pan with 1kal and fry the steak on a medium/high heat until it browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.
• Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry)
• Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock.
• Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.
• Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.
• Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed.
• Stir through the pasta, coating well and serve in some nice big pasta bowls.

The post Beef Stroganoff first appeared on Slimming Kitchen Secrets.

Sticky Hoisin Pork Fillet with Sesame Greens and Noodles

Serves 4 =  10sp on BLUE and PURPLE, 11sp on GREEN per serving

417 calories per serving

Ingredients

For the pork

2 tbsp hoisin sauce

1 x 400g pork fillet, raw, fat and sinew trimmed

For the stir fry

300g pack of egg noodles, fresh

1 tbsp sesame oil

3 cloves of garlic, peeled and finely minced

Thumb size piece of ginger, peeled and grated (or ½ tsp lazy ginger)

2 red chillies, sliced

300g spring greens (or swiss chard), sliced and hard ends removed

6 spring onions, sliced into small rounds

100g edamame beans (I used frozen)

1 tbsp sesame seeds

1 tbsp rice wine vinegar

2 tbsp each hoisin sauce and dark soy sauce

Juice of ½ orange

Sriracha/ ½ tsp crushed chillies to taste

Method

Pre heat the oven to 200c. Brush 2 tbsp worth of hoisin sauce onto the pork, pop into a foil lined baking tray and roast in the oven for 30-40 minutes (until cooked through). Baste the pork with more hoisin and its own juices every 10 minutes as it cooks. Once cooked, remove the pork from the oven and leave to rest for 10 minutes before you serve.

When the pork has 10 minutes left of its cooking time, begin the stir fry. It’s very quick!

Pop the wok onto a medium heat, add ½ tbsp sesame oil and fry the garlic, ginger and chilli for 1 minute (add a little water if the pan starts to get dry). Then add the spring greens and fry for another 3-4 minutes (with a splash of water) until they start to soften. Next add the spring onions and frozen edamame. Fry for another 3-4 minutes until the veg is tender. Then add the sesame seeds, rice wine vinegar, hoisin and soy sauce. Toss so the veg is coated well.

In another pan, fry the noodles in ½ tbsp sesame oil til piping hot. Once hot, add the noodles to the vegetables with ½ tsp crushed chillies or a squirt of sriracha (to taste). Add the juice of ½ orange, toss and then serve the veg and noodles into bowls.

Slice the pork and serve on top of the veg and noodles. Serve with a little extra hoisin if you fancy.

Enjoy!

The post Sticky Hoisin Pork Fillet with Sesame Greens and Noodles first appeared on Slimming Kitchen Secrets.

The result was this delightful quick and easy recipe. With minimal ingredients and prep its simple to whip up and yet still is oh so satisfying to eat. If you don’t like things spicy just leave out the chillies or, if you like it hot, hot, add a sliced red chilli when adding the cheese.

If you want to lower the points further you could replace the French fries by making your own Butternut Squash Chips.  I like using a good French fry in this myself as its exactly what I had in the restaurant that day!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 13 points or 453 cals, 23.1g fat, 42.0g carbs, 15.4g protein

Ingredients

500g frozen French Fries, frozen (I like McCain’s Crispy French Fries)

400g tin chopped tomatoes (I like Mutti)

1 tsp each garlic powder and paprika

2 tsp mixed herbs

1 tsp balsamic vinegar

¼ tsp sugar

Pinch of chilli flakes

60g pepperoni slices

100g half fat mature Cheddar cheese, grated

1 tbsp Parmesan cheese, grated

Low calorie cooking spray

Salt and black pepper

Method

1. Preheat the oven to 220°C (fan).
2. Add the fries to a large baking dish, spray with low-calorie cooking spray and pop into the top of the oven. Bake for 14–16 minutes, turning every now and again, until the fries are crisp and a light, golden colour.
3. Meanwhile, put the chopped tomatoes, garlic powder, paprika, mixed herbs, balsamic vinegar, sugar and chilli flakes in a small saucepan with100ml water, season with salt and pepper and cook over a high heat until piping hot. Then, reduce to a simmer for 5–10 minutes until the sauce has thickened a little.
4. Once the fries are ready, remove from the oven, season with salt and pepper, then top with the pizza sauce, the pepperoni, cheese and the Parmesan.
5. Pop back in the oven for 10 minutes or until the cheese is nicely melted

The post Pizza Fries first appeared on Slimming Kitchen Secrets.

Firstly, pilafs are usually cooked in the oven. Having tested this method I’ve concluded its too fiddly, too much effort and there is no guarantee the rice will actually be cooked in the time it should be. Secondly, I tweaked (read changed!) the ingredients more to my taste and to make it more WW friendly. I also added chicken to the recipe but this is an optional addition as you will see in the method below and the dish really is just as good without (especially it if you are all about getting those meat free days in).

If you aren’t usually a fan of cauliflower, I would urge you to give this one a go. I don’t like boiled cauliflower at all, but roasted it has the most delightful texture and nutty flavour. The cauliflower leaves are also delicious believe it or not!

The way I’ve made this dish makes it far more straight forward to cook and keeps everything a little more moist and juicy. It’s a lovely addition to any weekly meal plan and makes four big portions so is perfect for left overs the next day.

Be sure to read the method to the end before you make it to be sure everything is on the go.

Cheats Harissa Cauliflower Pilaf

Serves 4

With chicken – Blue and Purple 11sp per serving Green 12sp per serving

Without chicken – Blue, Purple and Green 11sp per serving

Ingredients

2 tbsp harissa spice mix (not the paste)

2 garlic cloves, peeled and crushed

1 tbsp olive oil

1 large cauliflower, broken into medium sized florets, small leaves kept while and large leaves roughly chopped

1 red onion, peeled and finely sliced

2 lemons

1 tsp sugar

200g basmati rice

Small pinch of saffron (optional)

2 bay leaves

1 litre stock (made up with 2 stock cubes, either chicken or vegetable)

60g sultanas

40g toasted flaked almonds

Small bunch of coriander

Small tub of pomegranate seeds

400g raw chicken breasts (optional – see method)

Additional optional serving suggestions (but gooooood!)

Fat Free Greek Yoghurt

Sprinkle of Sumac and crushed chillies

Method

Heat the oven to 200c. Whisk 1 tbsp of the harissa spice with the garlic, olive oil and 1 tbsp water in a large bowl.  Add the cauliflower florets and leaves and toss to coat. Tip into a roasting tin, spread evenly and season with salt and pepper. Roast for 30-40 minutes until the cauliflower is cooked to your liking (I like it so it’s still al dente).

Meanwhile take a small bowl and add the juice of 1 lemon, the sugar and a pinch of salt. Add the red onion and toss in the juice. Pop to one side to pickle whilst you make the rest of the dish.

If you are having chicken with the dish, take the chicken breasts, flatten with a meat mallet or rolling pin until they are around 2 cm thick, sprinkle with harissa spice, salt and pepper and fry in a frying pan with 1kal until cooked through (this should take around 15-17 minutes). Remove from the pan once cooked through and slice.

Add the basmati rice to a large sauce pan with 1 tsp salt, the saffron, bay leaves, stock and 1 tbsp harissa spice. Boil the rice until it is cooked through but still has a bite (mine took around 15 minutes). Once cooked, drain the rice and add to a large mixing bowl with the sultanas, roasted cauliflower and most of the almonds, pomegranate seeds and coriander (reserve a little to dress). Squeeze in the juice of half a lemon, season to taste and stir.

Pour the rice mixture into a large serving dish (or into your individual plates/portions) and finish with the remaining almonds, coriander and pomegranate seeds as well as the pickled red onion. Top with the remaining half a lemon cut into 4 wedges.

Finish with a few dollops of yoghurt and a sprinkle of crushed chillies and sumac.

Enjoy!

The post Cheats Harissa Cauliflower Pilaf first appeared on Slimming Kitchen Secrets.

Whenever I use king prawns I always buy them raw and frozen and they are cheapest this way. Just make sure they are thoroughly defrosted before you start cooking. This is actually a fairly straightforward risotto to make as you essentially make a ‘base’ risotto and then add all your other bits and pieces to it near the end.

If you aren’t a fan of prawns, there are many other meats that would also be lovely with this dish…chicken, pork, the world’s your oyster!

Cajun Prawn and Coriander Risotto

Serves 4 = 10sp on Blue, 10sp on Purple, 11sp on Green

Ingredients

1/2 tbsp oil

1 onion, finely chopped

3 garlic cloves, finely chopped

240g Arborio rice

125ml glass of white wine

1 x chicken stock cube (made up with 750ml boiling water)

1 tbsp Cajun spice

100g spinach, roughly shredded

Small bunch coriander

100g light cream cheese

2 lemons

2 tbsp fresh grated parmesan

1 tsp light butter

Pinch of crushed chillies (optional if you like it spicy)

For the prawns

400g raw king prawns

1 tsp Cajun spice

To finish

4 tsp lightest soured cream

Method

Take a large non stick pan spray with 1 kal and fry the onion in the oil until soft and golden (6-7 minutes). Then add the garlic and fry for a few minutes more. Add the Arborio rice and toast for a minute then add the wine, simmering until reduced by half.

Next add the Cajun spice with 250ml of the chicken stock, stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock as it absorbs until you have used it all (this will take around 25 minutes).

Whilst the risotto is simmering you can make the green element of the dish. Add the spinach and coriander (stalks and all) to a food processor with a small splash of water. Begin to blend for 30 seconds and then add the cream cheese. Continue to blend until you have more of a paste consistency and then add the juice of 1 lemon. Give a final pulse to combine the lemon juice.

Add the green paste to the risotto pan, season with salt and pepper and simmer for another five minutes until the rice is cooked to your liking.

Whilst the risotto is having its final simmer, pop your prawns into a large frying pan, sprinkle with 1 tsp Cajun spice, salt and pepper, spray with 1 kal and fry for 2-3 minutes until the prawns are pink and cooked through.

Once most of the liquid in the risotto has absorbed, remove the risotto from the heat and add the parmesan and butter (and crushed chillies if you are having them). Stir through and taste, adding the juice of half a lemon to the risotto if you think it needs it (I like a nice lemony touch at the end) as well as any extra salt and pepper to season.

Serve in a bowl topped with a tsp of light soured cream and the Cajun prawns.

Enjoy!

The post Cajun Prawn and Coriander Risotto first appeared on Slimming Kitchen Secrets.

You can also add chicken breast to the recipe below without adding any extra smartpoints but this changes the method of cooking the skewers. Instead of grilling them, as set out in the method below, pre heat your oven to 180c, spray with 1kal, season and cook on a baking tray for 30-35 minutes (until the chicken is cooked through).

Souvlaki Style Chorizo and Halloumi Kebabs

Serves 2 = 11sp per serving

Ingredients

50g chorizo, sliced into 8 rounds

100g light halloumi sliced into 8 chunks

2 peppers, deseeded and sliced into chunks

1 large red onion (or 2 small), peeled, top and bottom cut off and quartered

Handful of cherry tomatoes (optional)

Juice of 1 lemon

½ tsp each of paprika and oregano

1 tsp honey

Salt and pepper

250g new potatoes (should be around 6 new potatoes, 3 each)

Large lettuce (of your choice) to be used as ‘wraps’ – I’ve used romaine, iceberg and Chinese

Method

Pre heat the oven to 180c.

To begin, place 4 skewers in clean sink with cold water and soak for half an hour (this will prevent the skewers burning when you cook the kebabs).

Next prepare the new potatoes. Take each potato in turn, pop onto a wooden spoon and starting at one side cut across their width at small intervals to create the ‘hassleback’ effect. The spoon will stop you cutting all the way through the potato.  Pop onto a baking tray, spray with 1kal and sprinkle over a pinch of oregano, paprika, salt and pepper. Pop into the oven for 40-50 minutes until golden and cooked through.

Whilst the potatoes are cooking you can assemble the kebabs. To each skewer add a piece of pepper, chorizo, red onion, halloumi, tomato (if using) and then repeat. Finish the skewer with a final piece of pepper and red onion.  You can either pop the skewers in the oven for 10-15 minutes (to cook with the potatoes) or pop under a hot grill for 10 minutes (turning regularly) until the halloumi starts to turn a lovely golden colour.

Mix the juice of 1 lemon with ½ tsp paprika and ½ tsp oregano, along with 1 tsp honey and salt and pepper.

Add two washed large lettuce leaves to each plate. Remove the skewers from the oven and pop onto your plates on top of the lettuce leaves (you should have two skewers per person). Drizzle over the honey lemon dressing.

Finally pop the potatoes onto the plate.

Enjoy!

The post Souvlaki Style Chorizo and Halloumi Kebabs – 11sp first appeared on Slimming Kitchen Secrets.

This recipe is the perfect January recipe to get you kick started for the new year. It has the lovely comforting warmness that any winter dish needs, but the crab, chorizo and chilli combo bring a lovely fresh and vibrant flavour to the dish. Using orzo instead of risotto brings the cooking time right down so it can be made much more quickly if you are in a rush. If you can’t get a hold of fresh crab meat, tinned crab meat will work just as well. Most supermarkets have samphire these days and for such an easy ingredient to cook, it brings a lovely fresh crunch to the dish. If you can’t get a hold of any samphire I would add a handle of frozen garden peas to the dish ten minutes before it’s finished so that it keeps a nice green burst.

Crab, Chorizo and Chilli Orzo with Samphire

Serves 2 = 11sp each

Ingredients

1 x white onion, peeled and finely diced

2 x garlic cloves, peeled and finely minced

1 x red chilli, finely chopped (and deseeded if you don’t like it too hot)

40g chorizo, peeled and sliced into half moons

1 tbsp tomato puree

125ml white wine

120g orzo, dried

½ litre vegetable stock (made with 1 vegetable stock cube)

125g cooked white crab meat

Large handful of parsley, finely chopped

Juice of 1 lemon

Small pack of samphire

1 tsp lurpack lightest

Method

1. Take a large saucepan and pop onto a medium heat. Spray with 1kal and add the onions. Fry for 4-5 minutes until the onions start to soften (add a little water if the pan gets dry).

2. Add the garlic, chilli and chorizo and fry for another minute until the oil from the chorizo starts to release. Then add the tomato puree, fry for another minute and then add the wine.

3. Simmer the wine for a few minutes until the wine reduces and then add the orzo, stirring in.

4. Add half the stock so that it covers the orzo turning down to simmer.

5. Keep adding the stock until the orzo is cooked (it usually takes 12-15 minutes). Once the orzo is cooked and the stock is absorbed, add the crab meat and season to taste. Toss the crab meat through the orzo until it is warm.

6. Add the parsley and juice of 1 lemon and then take off the heat. Leave to rest for a minute while you cook the samphire.

7. Boil the samphire in another pan for 2-3 minutes. Drain and pop back into the same pan with the butter. Let the butter melt with the heat of the pan and toss through the samphire.

8. Serve the orzo in a bowl topped with the samphire.

9. Enjoy!

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