One of best things about cooking prawns is it takes minutes, perfect for a quick and easy dinner. I like to make this recipe on food shop day as, save for a little chopping and whizzing, its on the table in less than 15 minutes and there are plenty leftovers to use for lunches afterwards.

For this recipe you will need 3 large prawns per taco (or four or five smaller prawns) so keep that in mind when you go shopping.

The black bean salsa and avocado cream recipes make more than just 2 portions so you will have left overs to use in lunches. I’ll either have them with more prawns or with shredded roast chicken breast in a salad (use the avocado cream as the dressing).

The key to these tacos is the corn tortilla. I’ve tried them with normal wheat tortillas and they are lovely but the corn tortillas take them to the next level. I love the Old El Paso Street Market White Corn Tortillas as they are 2sp (or 53 cals) each or 3sp for 2 which is enough for me.

You can add anything you fancy to these tacos, a little feta also sets them off nicely – just be sure to add the extra points.

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 2 = 5sp per serving on BLUE and PURPLE and 6sp per serving on GREEN (based on each person having 2 tacos)

Breakdowns –

• BLUE and PURPLE – Prawns – 1sp, Salsa – 0sp, Cream – 1, Tortillas 3sp for 2
• GREEN – Prawns – 1, Salsa – 1sp, Cream – 1sp, Tortillas 3sp for 2

Per serving – 278 calories, Fat 5.7g, Carbs 38.2g, Protein 17.1g

INGREDIENTS

For the prawns (serves 2)

12 large king prawns (frozen or fresh, if frozen make sure they are thoroughly defrosted before cooking)

2 tsp cajun spice

1 lime (zest only)

For the black bean salsa (serves 8)

1 small tin of black beans (around 285g), drained

1 small tin of sweet corn (285g), drained

1 small red onion, peeled and very finely diced

3 tomatoes, cut into 1cm chunks

2 spring onions, finely sliced

Handful of fresh coriander, finely chopped

1 lime (juice only – use lime from above)

½ tsp salt

For the avocado cream (serves 8)

1 small avocado (around 100g flesh)

3 tbsp light soured cream

8 jalapeno slices plus 2 tbsp of the brine from the jar

To serve (serves 2)

4 x mini tortillas – I love the Old El Paso Street Market White Corn Tortillas (see above)

Iceberg lettuce, shredded

Pickled red cabbage

METHOD

1. In a small bowl add the prawns, sprinkle over the cajun seasoning and grate over the zest of 1 lime. Stir and then pop to one side to marinade whilst you prep the accompaniments (give them at least 5 minutes to sit).
2. Next put the ingredients for the avocado cream in a food processor, whizz til smooth and pop into a bowl.
3. Next chop the vegetables for the salsa (red onion, spring onion, tomatoes and coriander). Pop the chopped vegetables into a large bowl with the black beans and sweetcorn. Add the lime juice and salt. Stir and pop the bowl to one side.
4. Now you are ready to cook. Take a large frying pan, spray with 1kal and then add the prawns in a single layer. Season with salt and pepper and cook on 1 side for 2 minutes. Then spray again with 1kal, flip and fry for another 2 minutes on the other side until cooked through.
5. Take the prawns off the heat and pop into a bowl.
6. Get everything ready on the table or bench, I like to set out a little production line so we can make our own tacos. Pop the lettuce in one bowl and the pickled red cabbage in another.
7. Warm the tortillas (in the oven or microwave).
8. Assemble – I like to add a little avocado cream to the base, top with lettuce and red cabbage, then the salsa, then the prawns and then a little more avocado cream.
9. Enjoy!
   

   Print

   Cajun Prawn Tacos

   Serves 2

   WW - per serving 5sp on BLUE and PURPLE and 6sp per serving on GREEN (based on each person having 2 tacos)

   Breakdowns

   BLUE and PURPLE – Prawns – 1sp, Salsa – 0sp, Cream – 1, Tortillas 3sp for 2

   GREEN – Prawns – 1, Salsa – 1sp, Cream – 1sp, Tortillas 3sp for 2

   Calories - per serving - 278 cals, 5.7g fat , 38.2g carbs, 17.1g protein

   Ingredients

   • For the prawns
   • 12 large king prawns frozen or fresh, if frozen make sure they are thoroughly defrosted before cooking
   • 2 tsp cajun spice
   • 1 lime zest only
   • For the black bean salsa
   • 1 small tin of black beans 285g, drained
   • 1 small tin of sweet corn 285g, drained
   • 1 small red onion peeled and very finely diced
   • 3 large tomatoes cut into 1cm chunks
   • 2 spring onions finely sliced
   • Handful of fresh coriander finely chopped
   • 1 lime juice only – use lime from above
   • ½ tsp salt
   • For the avocado cream
   • 1 small avocado around 100g flesh
   • 3 tbsp light soured cream
   • 8 jalapeno slices, plus 2 tbsp of the brine from the jar
   • To serve
   • 4 x mini tortillas – I love the Old El Paso Street Market White Corn Tortillas see above
   • Iceberg lettuce shredded
   • Pickled red cabbage

   Instructions

   • In a small bowl add the prawns, sprinkle over the cajun seasoning and grate over the zest of 1 lime. Stir and then pop to one side to marinade whilst you prep the accompaniments (give them at least 5 minutes to sit).
   • Next put the ingredients for the avocado cream in a food processor, whizz til smooth and pop into a bowl.
   • Next chop the vegetables for the salsa (red onion, spring onion, tomatoes and coriander). Pop the chopped vegetables into a large bowl with the black beans and sweetcorn. Add the lime juice and salt. Stir and pop the bowl to one side.
   • Now you are ready to cook. Take a large frying pan, spray with 1kal and then add the prawns in a single layer. Season with salt and pepper and cook on 1 side for 2 minutes. Then spray again with 1kal, flip and fry for another 2 minutes on the other side until cooked through.
   • Take the prawns off the heat and pop into a bowl.
   • Get everything ready on the table or bench, I like to set out a little production line so we can make our own tacos. Pop the lettuce in one bowl and the pickled red cabbage in another.
   • Warm the tortillas (in the oven or microwave).
   • Assemble – I like to add a little avocado cream to the base, top with lettuce and red cabbage, then the salsa, then the prawns and then a little more avocado cream.
   • Enjoy!

The post Cajun Prawn Tacos 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.

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.

I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.

I serve my doner kebab with Crucials garlic and herb sauce (10g is 1sp), home made chilli sauce (recipe below), lettuce, onion, pickled red cabbage, cucumber and tomato, all wrapped up inside a nice Greek flatbread. I love the Deli Kitchen Greek Style Flatbreads (6sp on all plans, I get mine in Sainsbury’s) as they are lovely and soft and big enough to hold the meat, sauce and lots of veggies. Feel free to use whichever bread you fancy though, a big pitta bread will work just as well, just be sure to adjust the points for whichever bread you choose. When I make mine up with a flat bread it comes to 13sp in total on BLUE (6sp for meat, 6sp for flatbread and 1sp for garlic sauce) – everything else is 0sp. I make the chilli sauce whilst the lamb is cooking and prepare all the vegetables and pop on a large plate on the table so everyone can make up their own kebab. If you have points to spare you could also serve with some butternut squash chips (0sp), home made fries or, as my friends love, McCain’s Crispy Fries (80g is 4sp).

Fakeaway Doner Kebab

Serves 4 = 6sp on all plans

Ingredients

500g lean lamb mince (10% fat), raw

1 tsp each ground cumin, smoked paprika, ground coriander, onion powder and salt

2 tsp oregano

½ tsp each chilli flakes and garlic powder

Method

Preheat the oven to 180c (fan).

Add the mince and all of the herbs and spices to a food processor. Blitz until the lamb is more of a paste texture and the spices are well distributed throughout (I have to move my processor around a bit to get the meat moving).

Take a large piece of tin foil, spray with 1kal and then add the lamb to the centre of the foil in a large sausage shape (the meat should go from the top to bottom of the sheet). Roll into a sausage 10cm wide inside the foil and then twist both ends to seal. At this point you can pop the lamb in the fridge until you are ready to cook it. I’ve both left it overnight and cooked it straight away, both are delicious.

Take a baking dish, add 100ml of cold water and then add the lamb in the foil. Pop in the oven for 45 minutes. If you have a meat thermometer it should read 65c in the centre of the foil roll once cooked (if not don’t worry, as long as the mince is cooked through you are good).

Unwrap the doner from the foil and place onto a chopping board. Carve into either long or short thin slices. Whichever you fancy.

Serve with accompaniments of your choice. I serve mine with Crucials garlic and herb sauce, home made chilli sauce (recipe below), lettuce, onion, pickled red cabbage, cucumber and tomato, all wrapped up inside a nice Greek flatbread.

For the chilli sauce

0sp on all plans

Ingredients

1 x 400g tin of chopped tomatoes

1 x tbsp tomato puree

1/2 a red chilli, roughly chopped (and deseeded if you don’t like it too hot – if you do, use a full chilli plus the seeds)

1 x small white onion, peeled and roughly chopped

½ tsp mint sauce

1 tbsp white wine vinegar

Pinch of salt and sugar to taste

Method

Blend everything together and pop into a bowl. Pop in the fridge until you are ready to serve.

Enjoy!

The post Fakeaway Doner Kebab first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 513 cals, 23.6g fat, 48.7g carbs, 25.2g protein

Ingredients

For the duck

400g duck breasts fillets, skin removed, raw

1 tsp Chinese 5 spice

Low calorie cooking spray

Salt and black pepper

For the stir fry

1 tsp sesame oil

1 carrot, peeled and cut into fine matchsticks

1 pepper, deseeded and sliced

4 spring onions, finely sliced

200g white cabbage, finely sliced

100g beansprouts

2 tsp each of Chinese 5 spice and chilli powder

3 tbsp light soy sauce

3 tbsp hoisin sauce

1 tsp honey

1 tbsp rice wine vinegar

10g fresh coriander, roughly chopped

1 chilli, finely sliced (and deseeded if you don’t like things too spicy)

400g fresh egg noodles

1 lime

Method

1. Begin by making the duck. Preheat the oven to 180°C (fan). Take a baking dish, spray with low-calorie cooking spray and add the duck breasts skin-side up.
2. Season with salt and pepper and the 5-spice, spray the duck again with low-calorie cooking spray and then roast in the oven for 25–30 minutes until cooked through. Remove the duck from the oven, rest for 10 minutes, and then shred with two forks.3
3. While the duck is cooking, you can prepare the rest of the stir-fry. Take a wok or large frying pan, pour in the sesame oil and bring to a medium/high heat.
4. Add the carrot, pepper, spring onion, white cabbage and beansprouts. Stir-fry for 4–5 minutes until the carrot starts to soften. Add the 5-spiceand chilli powder, soy sauce, hoisin sauce, honey and rice wine vinegar. Pour in a splash of cold water and toss everything together, continuing to fry on a medium/high heat.
5. Add the shredded duck, coriander and chilli to the pan, toss everything together again, and check for seasoning. Season with salt and pepper if required.
6. Add the egg noodles to the pan with a splash of water, toss to combine, and fry on a medium heat until everything is piping hot.
7. Finally, remove the stir-fry from the heat and squeeze in the lime juice. Serve in nice big bowls.

The post Hoisin Duck Stir Fry first appeared on Slimming Kitchen Secrets.

More traditional Goan curry’s often used dried Kashmiri chillies however, since they are mostly used to add the reddish colour to the dish, I’ve tried to use more readily available spices in place of them. If you would like to use the more traditional recipe, replace the paprika, cayenne pepper and chilli powder with 8 red Kashmiri chillies and grind with the whole spices right at the start.

The recipe below makes 4 good potions of curry and it has the most delicious spicy, sour flavour. It’s a little bit different to your regular curry flavour (and for once doesn’t have any fresh coriander in it)! I served my portion with 60g (dry weight) basmati rice so the meal was 11sp in total on BLUE.

Goan Prawn Curry

Serves 4 = 5sp per serving on BLUE and PURPLE, 6sp per serving on GREEN

Ingredients

For the spice mix

2 tsp coriander seeds

1 tsp each cumin seeds and black peppercorns

3 tsp paprika

1 tsp each chilli powder, cayenne pepper and turmeric

½ tsp salt

For the curry

1 large onion, peeled and finely chopped

6 garlic cloves, peeled and finely chopped

Thumb sized piece of ginger, peeled and grated (or 1 tbsp Lazy ginger)

1 red pepper, deseeded and finely sliced

4 large tomatoes diced

Chicken stock cube (made up with 400ml boiling water)

2 tsp tamarind paste

½ tsp sugar

400g tin of light coconut milk

400g king prawns, raw (I use frozen king prawns, make sure they are totally thawed)

Large pinch of curry leaves

To serve

Basmati rice

Method

Begin by making your spice mix. Add the coriander seeds, cumin seeds and black peppercorns to a pestle and mortar (or a spice grinder) and bash until you have a smooth powder. Add the paprika, chilli powder, cayenne pepper, turmeric and salt and combine.

Next take a large saucepan, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften (add a little water if the pan gets dry). Then add the garlic and ginger and fry for another minute. Next add the spice mix to the pan, stir and add a small splash of water so it doesn’t burn, then add the tomatoes, tamarind, sugar and stock, stir and simmer for 8-10 minutes until the tomatoes have started to break down. Pop the rice on at this point if you are having it. Remove the sauce from the heat and blend the contents of the pan until smooth. Add the sauce back to the pan along with the coconut milk and red pepper, stir and season with salt and pepper to taste. Simmer for 10 minutes. Finally add the raw king prawn and curry leaves s to the sauce and simmer until the prawns are cooked through (this should only take a couple of minutes).

Serve with basmati rice (remember to add the extra points).

Enjoy!

The post Goan Prawn Curry first appeared on Slimming Kitchen Secrets.

This recipe is one I have been thinking about making for a while. Having picked up two large mackerel fillets for just 80p recently, I though the time was about right to get making this one.

If you don’t have a pestle and mortar you can leave the coriander and mustard seeds whole, or if you don’t have these, simply omit.

Mackerel Kedgeree – 6sp

Serves 2 = 6sp per serving (Flex)

Ingredients

1 tsp each coriander and mustard seeds

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely minced

100g long grain rice, dry

250g mackerel fillets, skin on, raw

1 vegetable stock cube

½ tsp salt and hot chilli powder

½ tsp turmeric

2 tbsp curry powder

60g frozen garden peas

1 tsp lurpack lighter

1 lemon

Small bunch of coriander, stalks removed and leaves roughly chopped

Crushed chillies (to taste)

Method

To begin, place the mackerel, skin side down, into a wide sauce pan with 500ml of boiling water. Simmer for 5 minutes until cooked through. Remove the mackerel from the pan and pop onto a plate (don’t drain the water, you will use this as the base for your stock!)

Next take a large frying pan or wok. Add the coriander and mustard seeds and fry for a minute or two until you can smell their aroma. Remove from the pan, pop into a pestle and mortar and grind into a powder.

In the same frying pan, spray with 1kal and then add the onion and fry for 6-8 minutes until the onion starts to soften (add a little water if the pan gets too dry). Add the garlic, fry for another minute and then add the chilli powder, salt, turmeric and curry powder to the pan. Add the rice, stir fry for a minute and then add the water that you cooked the fish in. Add the stock cube, crumbled.

Bring to a simmer, stir and then cover with a lid. Reduce the heat to low and gently simmer for 15 minutes.

Whilst the rice is simmering you can soft boil your eggs (boil for 6-7 minutes so the whites set and yolks are still a little runny). Remove from the heat and rinse under cold water. Peel, quarter and set aside.

After the rice has been cooking for 15 minutes add the peas to the pan, replace the lid and cook for another 5 minutes (or until the rice is cooked to your liking).

Flake the mackerel on a plate, removing the skin and any small bones and pop the flesh to one side.

Once the rice is cooked, add the mackerel, butter and coriander leaves to the pan. Season with salt and pepper to taste, stir to combine and pop the lid on to rest for a minute or two. Finally add the juice of ½ a lemon, stir and split between two bowls.  Top with 1 egg per person and serve with a ¼ slice of lemon each. Finish with a sprinkle of crushed chillies if you fancy.

Enjoy!

The post Mackerel Kedgeree – 6sp first appeared on Slimming Kitchen Secrets.

I’ve included the recipe below for making the curry quickly in a pan. If you prefer, you can use a slow cooker.  Fry off the steak and onions and add to the slower cooker and then add all of the ingredients except the fresh coriander. Stir, pop on the lid and slow cook for either 4 hours on high or 8 hours on low (this method is also better if you want to use a tougher cut of beef so it has time to soften nicely). Finish with a sprinkle of fresh coriander and serve.

Serve as you prefer, I served mine with cauliflower rice seasoned with curry powder, salt and pepper and grilled. My hubbie has his with plain basmati rice. We loved both!

Curried Beef Satay

Makes 4 portions = 6sp per portion (Flex)

Ingredients

400g lean beef (quick fry steak or lean rump steak), thinly sliced

1 white onion, peeled and sliced

3 garlic cloves, peeled and finely minced

Thumb sized piece of ginger, peeled and grated (or 1 tsp ginger paste)

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

2 red peppers, sliced

1 tsp plain flour

½ tsp curry powder

2 tbsp PB2 (or another peanut butter powder)

2 tbsp dark soy sauce

2 x beef stock cubes diluted with 300ml water

½ tin light coconut milk

Sprinkle of fresh coriander, roughly chopped

Method

Spray a wok with 1kal. Season the beef and stir fry until cooked through. Remove from the pan and pop to one side.

Spray the now empty pan with 1kal. Add the onions, garlic, ginger, chilli and pepper. Season with salt and pepper and fry for 5-6 minutes until the onions are soft (add a little water if the pan starts to get dry).

Add the plain flour and stir through. Fry for another minute and then add the curry powder, PB2 and soy sauce. Stir, fry for a few seconds and then pour in the beef stock and coconut milk. Add the beef back to the pan. Reduce to a simmer and cook for 20-25 minutes. Pop the rice on at this point if you are having it. The sauce should start to thicken up nicely after ten minutes or so.

Taste and adjust seasoning to your preference.

Serve as you prefer, I served with cauliflower rice, seasoned with curry powder, salt and pepper and grilled.

Finish with a sprinkle of fresh coriander.

Enjoy!

The post Curried Beef Satay – 6sp first appeared on Slimming Kitchen Secrets.

You can top these with whatever you fancy but since the flavour of the scone itself is so lovely, I kept it minimal with a little honey and handful of raspberries. A dollop of FF yoghurt would work too (or even a little ice cream if you are having them as a dessert – just be sure to add the extra points).

The recipe below makes 5 scones for 5sp. The extra 1sp comes from the honey at the end so if you aren’t having honey, reduce the points to 5sp.

Drop Scones

Makes 5 ‘scones’ – 5sp for all 5 plus an extra sp for 1 tsp honey

Ingredients

45g self-raising flour

2 tbsp. powdered sweetener (I use Canderel)

½ tsp baking powder

1 egg

2 tbsp skimmed milk

1 tsp orange extract (or vanilla extract)

Method

Mix the dry ingredients together into a bowl. Mix the wet ingredients separately in another small bowl and then add to the dry ingredients. Mix until well combined – you should have a relatively thick consistency.

Take a large frying pan, spray with 1kal and pop onto a high heat. Drop a tbsp. measure of the mix into one corner of the pan, swirl a little to make a round ‘scone’ shape and repeat with another 2 tbsps. dollops of the mixture. Fry for two minutes (until you see the little bubbles start to form on the surface) and then flip and fry for another two minutes.

Continue until you have used up all of the mixture (I made 5 in total).

Serve with a drizzle of honey and a handful of raspberries.

Enjoy!

The post Drop Scones– 6sp first appeared on Slimming Kitchen Secrets.

Chocolate Orange Baked Oats

Ingredients

Serves 1 = 6sp (Flex)

For the oats

35g porridge oats

1 egg, beaten

50ml skimmed milk

2 tbsp sweetener

1 level tsp each of cinnamon and cocoa powder

Juice of half an orange

To finish

1 tbsp fat free Greek Yoghurt

1 tsp chocolate orange choc shot

Method

Pop all the ingredients for the oats into a large bowl and combine well. Take a small baking dish (I used an individual pie dish), spray with 1kal and add the mixture. Pop in the oven on 200c for 25-30 minutes. Serve with a dollop of low fat yoghurt and top with a squirt of chocolate orange choc shot.

Enjoy!

The post Chocolate Orange Baked Oats – 6sp first appeared on Slimming Kitchen Secrets.