The result was delicious! I’ve made this a few times and served both this with and without noodles so have listed the points/calories for both below. If you don’t like peanut butter, just leave it out.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

With noodles – 15 points or 496 cals, 18.3g fat, 19g protein, 65.9g carbs per serving

Without noodles  – 12 points or 359 cals, 7.7g fat, 14.6g protein, 37.8g carbs per serving

INGREDIENTS

• 1 tsp sesame oil
• 1 white onion, peeled and sliced
• 1 cube each of frozen garlic and ginger (or 1 tbsp each of the equivalent paste)
• 3 tbsp Thai red curry paste
• 1 tbsp smooth peanut butter
• 1 chicken stock cube made up with 600ml boiling water
• 1 tbsp dark soy sauce
• 2 tsp fish sauce
• 1 tsp light brown sugar
• 400ml light coconut milk
• Juice of 1 lime
• Salt and pepper (to taste)
• 2 x packs chicken gyoza (20 in total)
• 80g edamame beans
• 2 heads of pack Choi, base removed and washed
• 400g udon noodles (if having, I use the Tiger Toget brand from Tesco)
• 2 spring onions, finely chopped
• Handful fresh coriander and basil, roughly chopped
• Sprinkle of black sesame seeds
• 1 tbsp chilli oil (my fav is the Lao Gan Ma Crispy Chilli Oil)

METHOD

1. Take a large pan, add the sesame oil and bring to a medium heat.
2. Add the onion and fry for 4-5 minutes until it begins to soften then add the garlic and ginger and cook for a further minute. Add a drop of water if the pan gets dry.
3. Next add the curry paste and peanut butter and fry for a further minute. Then add half the stock, stir until the paste is nicely combined and then add the rest of the stock.
4. Add the soy, fish sauce, sugar and coconut milk and simmer for 5 minutes.
5. Finally add the gyoza, stir and pop on the lid, reducing the heat to medium/low. Cook the gyoza for 3/4 minutes. Don’t overcook as they will fall apart.
6. While the gyoza are cooking, pop the edamame, pak choi and udon into a separate sauce pan, top with boiling water and blanch for 2 minutes.
7. Drain in a colander, popping under the cold tap to cool the veggies so they keep their colour.
8. Now you are ready to assemble. Add the edamame, pak choi and noodles to a bowl. Top with the gyozas and then soup. Finish with a sprinkle of spring onions, coriander, basil, black sesame and crispy chilli oil. 

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – get your copy now!

The post Thai Dumpling Soup first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 2 – 12 WW points or 503 calories, 9.7g fat, 62.6g carbs, 35.4g protein per serving

INGREDIENTS

• Tiger bread baton (200g)
• 1 x 195g sirloin steak, raw
• 1 tbsp steak seasoning
• 1/2 large white onion, peeled and finely sliced
• 1 x green pepper, deseeded and thinly sliced
• 100g mushrooms, sliced
• 30g provolone cheese (or cheese if your choice)
• 2 x tbsp lightest mayo
• 1 x tbsp American mustard
• 1 x tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp garlic powder
• Large handful of rocket
  

  METHOD

  1. Before you begin, put the steak in the freezer. This will make it easier to slice. After half an hour take the steak out the freezer, remove the fat and discard and then slice the meat thinly.

  2. Take a large frying pan, spray with low calorie cooking spray and add the steak with 1/2 tbsp of steak seasoning and a little salt and black pepper. Fry for 3-4 minutes until cooked through. The steak will cook very quickly as it’s so thin.

  3. Remove the steak from the pan, pop to one side and then add the onions, pepper and mushrooms with the other 1/2 tbsp steak seasoning to the same pan. Spray with low calorie cooking spray and fry for 4-5 minutes until the onions are soft (add a splash of water if the pan gets dry).

  4.  While the veggies are cooking, slice the bread in half lengthways and pop in the oven on 180c for 5 mins to warm through.

  5. Take a small bowl and mix together the mayo, mustards, honey and garlic.

  6.  Add the steak back to the pan, toss with the vegetables and top the mixture with the cheese. Turn the heat to low and let the cheese melt onto the meat and veg and then turn off the heat.

  7.  To assemble pop the bread on a board, spread across the mustard mayo, add the cheese steak mix and then the rocket.

  8. Add the top to the bottom of the sandwich and slice in half.

  9. Enjoy!

Print

Philly Cheesesteak

WW POINTS AND NUTRITIONAL INFORMATION Serves 2 WW – 12 points per serving or 503 calories, 9.7g fat, 62.6g carbs, 35.4g protei

Servings 2

Ingredients

• Tiger bread baton 200g
• 1 x 195g sirloin steak raw
• 1 tbsp steak seasoning
• 1/2 large white onion peeled and finely sliced
• 1 x green pepper deseeded and thinly sliced
• 100 g mushrooms sliced
• 30 g provolone cheese or cheese if your choice
• 2 x tbsp lightest mayo
• 1 x tbsp American mustard
• 1 x tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp garlic powder
• Large handful of rocket

Instructions

• Before you begin, put the steak in the freezer. This will make it easier to slice. After half an hour take the steak out the freezer, remove the fat and discard and then slice the meat thinly.
• Take a large frying pan, spray with low calorie cooking spray and add the steak with 1/2 tbsp of steak seasoning and a little salt and black pepper. Fry for 3-4 minutes until cooked through. The steak will cook very quickly as it’s so thin.
• Remove the steak from the pan, pop to one side and then add the onions, pepper and mushrooms with the other 1/2 tbsp steak seasoning to the same pan. Spray with low calorie cooking spray and fry for 4-5 minutes until the onions are soft (add a splash of water if the pan gets dry).
• While the veggies are cooking, slice the bread in half lengthways and pop in the oven on 180c for 5 mins to warm through.
• Take a small bowl and mix together the mayo, mustards, honey and garlic.
• Add the steak back to the pan, toss with the vegetables and top the mixture with the cheese. Turn the heat to low and let the cheese melt onto the meat and veg and then turn off the heat.
• To assemble pop the bread on a board, spread across the mustard mayo, add the cheese steak mix and then the rocket.
• Add the top to the bottom of the sandwich and slice in half.
• Enjoy!

The post Philly Cheesesteak first appeared on Slimming Kitchen Secrets.

1/2 tbsp olive oil

2 tsp each paprika and dried oregano

1/2 tsp garlic granules

1/4 tsp cayenne pepper#

4 x 110g salmon fillets

Salt and pepper

1 red onion, finely sliced

2 red peppers, deseeded and sliced

4 garlic cloves, peeled and finely chopped

2 tsp each paprika and dried oregano

Pinch of cayenne pepper

2 tbsp tomato purée

1 vegetable stock cube made up with 400ml boiling water

100ml light single cream (I use Elmlea)

30g Parmesan cheese, grated

4 balls of frozen spinach

Juice of 1/2 lemon

Handful of fresh basil, roughly chopped

Pinch chilli flakes (optional)

Low calorie cooking spray

Salt and black pepper

200g basmati rice

200g green beans, trimmed

1. Put all the ingredients for the marinade in a bowl. Add the salmon to the same bowl, coating in the marinade. Then either: Pop in the oven on 200°C (fan) for 15 minutes or Pop in an air fryer on 180°C for 12 minutes.
2. If you are having rice, put it on to cook now.
3. While the salmon and rice are cooking, you can get on with the sauce. Take a large pan, spray with low-calorie cooking spray, and then add the red onion. Season with salt and pepper and fry for 5–6 minutes until the onion starts to soften.
4. Now add the peppers and garlic and fry for another couple of minutes.
5. Add 2 teaspoons each of paprika and oregano along with the cayenne pepper and tomato purée. Fry for another minute and then add 200ml of stock. Bring to a boil and then reduce to a simmer. Keep adding the stock as the sauce starts to reduce and thicken. Season with salt and pepper.
6. Once the stock has started to reduce and thicken, add the cream, Parmesan and spinach. Simmer until the spinach has wilted into the sauce.
7. Finally, add a squeeze of lemon juice, the basil and a pinch of chilli flakes, if you like it with a little heat. Simmer on a low heat until everything is ready.
8. Cook your green beans just before the sauce is ready and, at the same time, add the salmon to the sauce.
9. Serve your rice and green beans with your lovely, creamy paprika salmon

The post Creamy Paprika Salmon first appeared on Slimming Kitchen Secrets.

After doing a bit of brainstorming over what I fancied, I set my mind on creating a new risotto dish as I thought this would be the perfect way to retain the lovely smoky flavour of the garlic. The flavour of the garlic goes so well with both the paprika flavour in the chorizo and freshness of the prawns, and the addition of fennel to this dish really lifts it to a whole new level.

If you aren’t a fan of fennel, feel free to omit it from the dish. I blended my chorizo and I wanted the flavour to infuse throughout the dish however if you don’t fancy blending it, just chop it as finely as you can manage.

I don’t usually use oil or butter in my dishes but since an Italian chef told me that a risotto wasn’t a real risotto without both, I always now include a little of each (the oil is essential in toasting the rice so it retains a nice bite and the butter gives the risotto the creamy sheen at the end).

You can see the full selection of Very Lazy products over on their website http://www.verylazy.com/ and you can purchase their products in most major supermarkets. The smoked garlic and chillies are available in Tesco now!

Chorizo, Prawn and Fennel Risotto

Serves 2 = 12sp per serving

Ingredients

Punnet of cherry/baby plum tomatoes (around 300g)

300g prawns raw or cooked

1 tsp fennel seeds

1 tsp olive oil

1 large onion, peeled and finely diced

30g chorizo, peeled and blended (or chopped into tiny crumbs)

2 tsp each Very Lazy smoked garlic and chopped red chillies

1 tsp dried oregano

2 tsp tomato puree

100g Arborio rice

125ml white wine

½ stock cube (chicken or veg), made up with 750ml boiling water

1 tbsp parmesan, grated

1 tsp lighter lurpack

Handful of fresh parsley and thyme, finely chopped

1 lemon, halved

Method

To begin, fill and boil the kettle. Then take a large non-stick sauce pan and add the fennel seeds. Toast on a medium heat for a couple of minutes until you can smell their lovely aroma and then remove from the pan and pop into a pestle and mortar. Pound the fennel seeds until they form a course powder (if you don’t have a pestle and mortal you can use a bowl and the end of a rolling pin!)

Next, take the same saucepan; add the olive oil and onions and fry on a medium heat for 5-6 minutes until the onions are soft. Season the onions and then add the chorizo, 1 tsp of smoked garlic, 1 tsp chopped red chillies, the ground fennel and 1 tsp oregano to the pan. Fry for another 3 minutes until the chorizo has turned the onion mixture a light red colour. Next, add the tomato puree to the pan, mix in and fry for another minute. Then add the Arborio rice, stir and toast the rice for a minute. Add the wine and simmer until reduced by half.

Next, mix the stock cube with the boiling water and then add 250ml of it to the rice. Stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock a little at a time as it absorbs until you have used it all (this should take around 25 minutes – you made need a little more or a little less depending on the heat of your hob). Once most of the liquid has absorbed, and the rice is cooked nicely, reduce the heat to very low and add the parmesan and butter. Stir through, taste and then season with salt and pepper to your taste. Leave the risotto on a very low heat whilst you cook the tomatoes and prawns.

Spray a non-stick frying pan with 1kal and add the tomatoes cut side down. Season with salt and pepper and fry for 3-4 minutes until the tomatoes have a nice colour on the cut side. Add most of the tomatoes to the risotto, reserving a few to dress the dish at the end.

In the same frying pan, spray with 1kal and add 1 tsp of smoked garlic and 1 tsp crushed red chillies. Add the prawns and fry for a couple of minutes on each side until cooked through. Turn the heat off the prawns and squeeze over the juice of ½ lemon. Add most of the prawns to the risotto (use a spoon or fork as you don’t want all the extra chilli and garlic in the risotto pan), reserving a few to dress the dish at the end.

Finally, remove the risotto from the heat and add the juice of ½ lemon and the fresh parsley. Stir through and then serve in a bowl topped with the reserved tomatoes and prawns.

Enjoy!

Please note, this recipe forms part of a paid collaboration with Very Lazy however all views on the products are my own.

The post Very Lazy Chorizo, Prawn and Fennel Risotto – 12sp first appeared on Slimming Kitchen Secrets.