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WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 3 points or 365 cals, 32g carbs,  12.1g fat, 35.2g protein 

INGREDIENTS

600g white potatoes

500g lean chicken mince, raw  

2 tsp each garlic powder and paprika 

1 tsp each onion powder and smoked paprika 

100g buffalo sauce (I like Franks Red Hot Buffalo Sauce and the Sauce Shop Buffalo Sauce)

80g light mature cheddar, grated 

2 tbsp extra light mayo

70g fat free Greek yoghurt

2 tsp ranch seasoning powder – I love 

2 spring onions, finely sliced 

Handful of parsley, finely chopped 

METHOD

1. Wash the potatoes and then chop into fries. Pat dry, add to a bowl, spray with 1kal and add 1 tsp each of garlic powder and paprika. Season generously with salt. Pop in the air fryer and fry on 180c for 16-18 minutes, shaking throughout to make sure they brown evenly.
2. While the fries are cooking make the buffalo chicken. Spray a large non stick frying pan with 1kal, add the chicken mince and 1 tsp each of paprika, smoked paprika, garlic powder and onion powder. Season with salt and pepper. Fry the chicken for 6-8 minutes, until the chicken is cooked through. 
3. Add most of the buffalo sauce (reserve a little for dressing) with a splash of water and simmer for a few minutes. Add the butter, let it melt and stir through.
4. In a small bowl mix the mayo, yoghurt and ranch powder with 2 tbsp cold water. You want the consistency to be drizzleable. 
5. Pre heat the oven to 180c then get ready to assemble. 
6. Take a large baking dish and add the cooked fries to the bottom. Add the chicken mince to the top, then sprinkle over the cheese. Pop in the oven for 5 minutes until the cheese has melted.
7. Remove from  the oven, split between 4 bowls and top each with a drizzle of the ranch sauce, the reserved buffalo sauce, a sprinkle of spring onions and a pinch of parsley. 

The post Buffalo Chicken Loaded Fries 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!

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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.

Mac and Chorizo Bake

Serves 6 = 13sp per serving on BLUE, GREEN and PURPLE

(if you omit the chorizo this works out at 11sp per serving on every plan)

Ingredients

40g light lurpack

40g plain flour

2 tsp Dijon mustard

450ml skimmed milk

160g reduced fat mature cheddar cheese, grated

1 tsp paprika

1/4 tsp cayenne pepper

Crushed chillies to taste (optional)

360g macaroni, dried

100g garden peas, frozen

50g chorizo, peeled and diced

Small punnet of cherry tomatoes, halved

16g panko breadcrumbs

Method

Cook the macaroni according to the packet instructions (mine needed boiling in salted water for 11 minutes). Add the peas for the last 5 minutes. Drain once cooked (reserve a little of the pasta water) and pop to one side.

Meanwhile, take a medium sized sauce pan and add the lurpack. Melt on a medium heat and then add the flour and mustard. Cook for 2 minutes, stirring all the time. Reduce the heat to low and then begin to gradually add the milk, again keep stirring all the time. Continue to cook for 5 minutes until the sauce begins to thicken. Remove from the heat and add 100g of the cheese. Season with salt and pepper and add the paprika, cayenne pepper and crushed chillies (if you are having them). Stir to combine and pop to one side.

Next take a small frying pan, spray with 1kal and add the chorizo. Fry on a medium heat until the chorizo starts to sizzle and the oils begin to release. Using tongs remove the chorizo from the pan and pop into the cheese sauce (leave the oil in the frying pan).

Add the tomatoes to the frying pan and fry in the chorizo oil on a high heat for 3-4 minutes until the tomatoes are a little charred.

Give the cheese sauce a stir and if its a little thick add a small splash of the pasta water to loosen then add the macaroni, peas and tomatoes to the cheese sauce and stir everything together.

Add the mixture to a large baking dish.

Top with the rest of the cheese, the breadcrumbs, a sprinkle of paprika and a twist of salt and pepper.

Pop in the oven for 15 minutes until the top is nice and golden.

Serve and enjoy!

The post Mac and Chorizo Bake first appeared on Slimming Kitchen Secrets.

The recipe below makes 8 burgers and each burger patty works out at 1sp. The sauce makes enough for 8 burgers and is 2sp per serving (when split between 8). If you aren’t planning on serving all the burgers within the same meal, I would still make all of the sauce as it can be kept in the fridge for a couple of days and used on things like salads and wraps too.

I served my burger as a double decker with 1 serving of blue cheese sauce, an Aldi Brioche Bun (5sp), salad leaves, red onion and tomatoes. I also served it with roasted butternut squash chips (BNS) so the whole meal was a grand total of 9sp and I was thoroughly stuffed afterwards!

If you haven’t got time to create the burger mixture, or if you aren’t a fan of chicken/turkey mince, you can cheat and use chicken breasts instead. Simply flatten the breast, sprinkle with a pinch of paprika and cayenne pepper and season with salt and pepper. Then fry until cooked through (in 1kal) and finish in the buffalo/butter sauce.

You could also serve your burger without a bun and instead serve with a large salad (burger in a bowl style).

Buffalo Chicken Burgers with Blue Cheese Sauce

Makes 8 Burgers = 1sp per burgerpatty

Ingredients

For the burgers

500g lean chicken or turkey breast mince

6 tbsp Frank’s Red Hot Buffalo Sauce

1 carrot, grated

2 sticks of celery, grated

1 tsp garlic, peeled and finely chopped

Large handful of fresh parsley, finely chopped

1 egg

50g breadcrumbs

For the blue cheese sauce

100g lightest cream cheese

4 tbsp skimmed milk

40g blue cheese, crumbled

Juice of ½ lemon

¼ tsp Worcestershire sauce

Extras

2 tbsp Frank’s Red Hot Buffalo Sauce

1 tsp light lurpack

Brioche Buns or Warburton’s Thins

Salad leaves

Red onion sliced

Tomato, sliced

Method

Line a baking tray with tin foil. Pop all of the burger ingredients in a large bowl, season with salt and black pepper and combine well.  Form the mixture into 8 burger patties and pop onto the baking tray. If you have time, rest the burgers in the fridge (covered) for half an hour.

If you are having BNS chips with the burgers, pop them in the oven on 180c (I season mine with salt, pepper, paprika and chilli flakes and spray with 1kal). Once the chips have been in the oven for 25 minutes, add the burgers to the oven and cook for a further 20-25 minutes (until cooked through)(turn the BNS chips too).

Whilst the burgers are cooking, make the blue cheese sauce. Pop all the ingredients into a blender and wizz until smooth. Add a tbsp. or two of water to loosen if the sauce is a little thick. Pour into a bowl and pop in the fridge until you are ready to serve.

Once the burgers are cooked, remove from the oven. Then take a large frying pan and place onto a high heat. Add two tbsp. buffalo sauce, 1 tbsp water and 1sp lighter lurpack and melt until both are combined. Swirl around the pan and the two burgers. Let the burgers fry for a minute so they become coated in the glossy buffalo sauce.

Once everything is cooked, take your bun/thin, spread over a little blue cheese sauce, add salad leaves and then your burger. Add a little more sauce, a second burger a little more sauce and the veggies of your choice (I added red onion and tomato).  Top with the other half of the bun and plate up with your BNS chips.

Enjoy!

The post Buffalo Chicken Burgers with Blue Cheese Sauce – 3sp first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 7 points or 411 cals, 7.7g fat, 46.4g carbs, 38.8g protein

Ingredients

For the Burger and Chips

2 x 150g sweet potatoes, unpeeled and cut into chips

Good pinch of smoked paprika

400g roast chicken (white meat only),shredded

4 sandwich thins

2 tablespoons light sour cream mixed with ¼ teaspoon chipotle paste

¼ head of iceberg lettuce

1 red onion, sliced into rounds

40g light Cheddar cheese, sliced

Handful of jalapeños

Low-calorie cooking spray

Salt and black pepper

For the BBQ Sauce

100g reduced sugar and salt ketchup

2 cloves of garlic, peeled and crushed

2 tbsp Worcestershire sauce

1 tbsp dark brown sugar

1 tbsp white wine vinegar

1/2 tsp each smoked paprika and ground cumin

¼ tsp each mustard powder and salt

½ tsp chipotle paste

Few drops of Tabasco or a pinch of chilli powder (if you like it spicy)

Method

1. Put the sweet potato chips in a microwaveable bowl, splash in 100ml water, cover with cling film and pop in the microwave for 4–5 minutes until the potatoes soften a little.
2. Preheat the oven to 180°C (fan) and put in a large baking tray so it warms while the potatoes are in the microwave.
3. After 5 minutes, drain the sweet potato chips and arrange evenly on your baking tray. Spray with low-calorie cooking spray and season well with salt and pepper and a good pinch of smoked paprika. Bake in the oven for around 30 minutes, turning halfway through, until the chips start to crisp up.
4. While the chips are cooking, make the BBQ sauce. Pop all the ingredients in a pan with around 50–100ml water and bring to a simmer. Turn the heat down and cook for a few minutes, then turn off the heat and let the sauce cool down.
5. Pop the shredded chicken in the cooled BBQ sauce, mix and simmer over a low heat so the chicken and sauce become piping hot.
6. Now to assemble the burger! Warm the sandwich thin in a toaster and then add a dollop of the chipotle sour cream on the bottom and spread, then top with a lettuce leaf. Pile on the pulled chicken and top with red onion, cheese and jalapeños. Finish with another little blob of the chipotle sour cream and pop the lid of the burgers on. Take the chips out of the oven and serve with the burgers.

The post BBQ Pulled Chicken Burgers and Sweet Potato Fries first appeared on Slimming Kitchen Secrets.