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.

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.

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.

The result of this experiment was a definite success. A lovely easy, delicious dish that’s a little bit different.

If you can’t find the tikka spice mix, you can use my alternative spice mix (most of which you will probably have in your store cupboard if you make a lot of my recipes). I used the Roti’s pictured below from Morrison’s however if you can’t get a hold of these, feel free to use normal tortillas (and adjust the points depending on which you use). I tend to have one wrap with mine and then instead of having a second, I have the meat and veg mix with a handful of salad.

The calories set out below allow four people to have one big fajita each– roti on the bottom, a dollop of mint yoghurt, ½ teaspoon mango chutney, fajita mix and a sprinkling of salad leaves

Tip– If you can’t find the tikka spice mix, you can use my alternative spice mix (you will probably have most of the spices in your store cupboard if you make a lot of my recipes). Alternative spice mix: mix 1 teaspoon each of ground cumin, ground coriander, garam masala, chilli powder and paprika and ½ teaspoon each of ground turmeric, garlic powder, ground ginger and salt.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 5 points or 438 cals, 5.5g fat, 37.6g carbs, 59.0g protein

(if using 3 point chappatis – increase points/cals if using more than 3 point/130 calorie wrap)

Ingredients

800g chicken breast, raw, cubed

2 or 3 tbsp tikka spice mix (depending on how hot you would like it)

1 white onion, peeled and sliced

1 red onion, peeled and sliced

3 peppers, deseeded and sliced

Salt and black pepper

Low calorie cooking spray

For the mint yoghurt

200ml fat free Greek yoghurt

1 tsp mint sauce

1 tsp honey

Juice of ½ lemon

½ tsp turmeric

To serve

2 tsp spicy mango chutney

70g salad leaves

1 lemon

Large handful fresh coriander leaves, roughly chopped

4 wraps of your choice (I used a roti or chapatti which work out around 130 cals each)

Method

1. Spray a large frying pan or wok with low-calorie cooking spray and add the chicken with the tikka spice (or the alternative spice mix).
2. Mix and fry over a high heat for 6–7 minutes until the turkey is cooked through. Add a little water if the pan gets a bit dry.
3. Next, add the onions and peppers, season with salt and pepper, and fry for another 5 minutes until the onions and peppers have started to soften.
4. While the veggies are cooking, put all of the yoghurt ingredients into a bowl and mix. Pop on the table with the spicy mango chutney.
5. Put the salad leaves in a bowl and dress with the juice of half a lemon, seasoning with salt and pepper.
6. Then add to the pan the coriander and the other half of the lemon juice, tossing to mix. Remove the chicken from the heat and pop into a large bowl or leave in the pan and place in the middle of the table on a heatproof mat (be careful not to damage your table).
7. Finally, pop four wraps in the microwave for 30–40 seconds and put on the table.
8. To serve, let everyone create their own fajita however they like. I like to add the mint yoghurt to the base, top with ½ teaspoon mango chutney and fill with the chicken, onion and pepper mix. I finish with a few salad leaves and then roll up and enjoy.

The post Indian Fajitas first appeared on Slimming Kitchen Secrets.

If you prefer a ‘pulled’ chilli you can also make it this way. Instead of cubing the chicken breast, leave it whole. Add it to the dish at the same point and once cooked through, shred with two forks (make sure you do this before you add the beans, coriander and sour cream).

POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 4 points or 311 cals, 10.0g fat, 21.5g carbs, 32.5g protein

Ingredients

1 x white onion, diced

90g chorizo ring, skin removed and sliced

3 peppers, deseeded and diced

2 red chillies, finely chopped (deseeded if you don’t like it too hot)

3 cloves of garlic, peeled and finely minced

250g chestnut mushrooms, sliced

2 tsp chilli powder

1 tsp each of ground cumin, paprika, smoked paprika and sugar

½ tsp salt

¼ tsp cayenne pepper

2 tbsp tomato puree

400g tin of chopped tomatoes

1 x chicken stock cube made up with 250ml boiling water

2 tsp cornflour

400g chicken breast, raw, cubed

400g tin kidney beans in water, drained

400g tin of cannellini or butter beans in water, drained

3 tbsp light soured cream

15g fresh coriander, roughly chopped

Low calorie cooking spray

Salt and black pepper

Method

1. Take a large saucepan, spray with low-calorie cooking spray and add the onion. Fry for 5–6 minutes until it starts to soften, adding a little water if the pan starts to get dry.
2. Next, add the chorizo, peppers and chilli and fry for another 2 minutes until the oil from the chorizo starts to release. Then, add the garlic and mushrooms and fry for another couple of minutes.
3. Add the chilli powder, cumin, paprika, smoked paprika, sugar, salt and cayenne pepper. Stir the spices through the vegetables and add a splash of water so they don’t burn.
4. Add the tomato purée, stir and fry for a moment, and then add the chopped tomatoes and the chicken stock. Stir to combine everything together.
5. Pop the cornflour into a small cup and add a splash of cold water to it to make a thick paste. Add to the saucepan. Then add the raw diced chicken.
6. Bring to the boil and then reduce to a simmer for 20 minutes, until the chicken is cooked through and the sauce has thickened nicely.
7. Add the beans and simmer for another 10 minutes.
8. Turn off the heat and add the sour cream and fresh coriander. Stir through, season to taste and serve with the accompaniments of your choice.

The post Chicken and Chorizo Chilli first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFROMATION 

Serves 4 – per serving = 4 points or 288 cals, 12.7g fat, 16.7g carbs, 26.3g protein

Ingredients

For the fish 

Spice Mix – mix together 1 tsp each paprika, smoked paprika, chilli powder, ground cumin, dried oregano, garlic powder and, salt

4 large basa fish fillets

Juice of 1 lime

Low-calorie cooking spray

For the mango salsa 

240g tub pre-prepared mango

Handful of fresh coriander

2 x spring onions, roughly sliced

½ red chilli, deseeded and roughly sliced

Juice of ½ lime

Salt and black pepper

For the avocado cream

1 ripe avocado (150g flesh)

3 tbsp light sour cream

Handful of fresh coriander

¼ tsp garlic powder

Juice of ½ lime

To serve

Mixed salad (ingredients of your choice, I use tomato, cucumber, red cabbage, sweetcorn, salad leaves and spring onion)

You could also serve with taco shells or mini tortillas but be careful to add the extra points.

Method

1. Put all the spices for the spice mix into a large bowl and stir to combine. Add the fish and the lime juice and coat everything well. Cover and pop in the fridge until you are ready to cook.
2. Next, make the salsa. Put all the ingredients into a blender, season with salt, and pulse until it is the consistency of your choice – I like it almost smooth with a few chunky bits. Empty the contents of the blender into a bowl and pop in the fridge.
3. Rinse out the blender and then add all the ingredients for the avocado cream. Season with salt and black pepper and then blend until smooth. Add a little water if you would like the cream a bit looser. Empty the contents into another bowl and pop in the fridge.
4. Prepare any salad ingredients you are having. Then, once everything is prepped, take a non-stick frying pan, spray with low-calorie cooking spray, and heat to medium/high. Fry the fish on one side for 2–3 minutes, then turn over and fry for 2–3 minutes on the other side until cooked to your liking.
5. Serve the fish on a bed of salad with the salsa and avocado cream drizzled across the top.

The post Fish Taco Bowl first appeared on Slimming Kitchen Secrets.

A Taquito is simply a rolled up, stuffed tortilla. Usually fried, these lovely creations are rolled tighter and so are thinner than an enchilada, and the top is not covered in sauce in the same way an enchilada would be.

When thinking about what to fill my Taquitos with, I thought I would get my other favourite find of the Mexico trip involved, Frank’s Red Hot Buffalo Sauce. I first tried this over there on chicken wings and many of you may have seen it used in my Buffalo Chicken Soup recipe. It really is the most delightful flavour. Spicy and tangy, it makes for a real taste sensation when added to chicken.

The filling I’ve created below is truly delicious. Tangy, a little cheesy and stuff with veggies, this is a dish that will keep you full for hours. I served mine with BNS chips (0sp) however I was so full from two Taquito’s that I probably wouldn’t bother with them next time (or I would have one Taquito with the chips).

I’ve used Sainsbury’s Be Good to Yourself Blue Cheese Dressing in this recipe (instead of the more points heavy crumbled Blue Cheese). If you can’t get a hold of it, or find a light equivalent somewhere else, just leave it out. The other flavours in the dish will more than make up for it.

Buffalo Chicken Taquitos

Makes 8 Taquitos – serves 4 (2 taquitos per person) – 12sp per serving (including salad and soured cream to finish)(Flex)

Ingredients

For the filling 

400g roast chicken, white breast meat, shredded

100g lightest cream cheese

4 tbsp Frank’s Red Hot Buffalo Sauce

2 tbsp Sainsbury’s Be Good to Yourself Blue Cheese Dressing (or other supermarket light equivalent)

Juice of 1/2 lime

100g sweetcorn (drained)

4 x spring onions, finely sliced

Half a bag of spinach, shredded

Large handful of fresh coriander, chopped

For the Taquito

8 x Weight Watchers Tortillas (these are 4sp each so if you can’t find these, any other 4sp equivalent will do, Tesco’s and Sainsbury’s are also 4sp).

For the salad – serves 4 = 0sp per person

¼ iceberg lettuce, shredded

Large handful of spinach, shredded

2 spring onions, sliced

1 tbsp sweetcorn

Juice of 1/2 lime

2 tbsp Sainsbury’s Be Good to Youself Blue Cheese Dressing (or other supermarket light equivalent)

To Serve

Drizzle of Frank’s Red Hot Buffalo Sauce

4 tbsp light soured cream (1sp per person)

1 x tbsp fresh coriander, roughly chopped

Method

Pre heat the oven to 180c.

Take a large bowl and add the cream cheese, buffalo sauce, blue cheese dressing and lime juice. Whisk together until smooth and then season with salt and pepper to taste. Add the rest of the filling ingredients and fold everything together. Taste again and check/adjust the seasoning.

Take a large baking dish and spray with low cal cooking spray. Divide the mixture roughly into 8 in the bowl and then, one tortilla at a time, add the filling and roll longways so that they are nice and tight and relatively thin. Pop into the baking dish and repeat with the other 7 tortillas. Spray the top of the wraps with low cal cooking spray and then pop in the oven for 20-30 minutes (until the wraps have started to brown on top).

While the Taquitos are cooking you can also roast some butternut squash chips (pop these in 10-15 minutes before the Taquitos) if you fancy them.

I also served with a side salad which included iceberg lettuce, shredded spinach, a couple of chopped spring onions and a tablespoon of sweetcorn tossed in a tbsp. of the blue cheese dressing ( the same one used in the main recipe) and some lime juice.

Once cooked, remove the Taquito’s from the oven and finish with a drizzle of Buffalo Sauce, light soured cream and fresh coriander.

Serve with the salad and BNS if you are having them alongside a tbsp. lightest soured cream per person.

Enjoy!

The post Buffalo Chicken Taquitos – 12sp first appeared on Slimming Kitchen Secrets.

Tip– The finished dish isn’t too spicy; however, if you are making this for kids, you can always reduce the amount of chilli powder you use to suit your family’s personal taste.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 10 points or 502 cals, 7.6g fat, 52.9g carbs, 55.0g protein

Ingredients

300g chicken breast, raw and cut into bite sized chunks

2 garlic cloves, peeled and finely chopped

2 peppers, deseeded and sliced

1 large red onion, sliced

2 tsp each of chilli powder, ground cumin and paprika

1 tsp ground coriander

Pinch of smoked paprika and cayenne pepper

2 tbsp tomato puree

1 chicken stock cube made up with 500ml boiling water

120g dried pasta (I like penne with this as it catches the sauce nicely)

1 tbsp light soured cream

Handful of fresh coriander, roughly chopped, plus extra for sprinkling

Juice of ½ lemon

Low calorie cooking spray

Salt and black pepper

To serve

1/2 ripe avocado (75g flesh), roughly chopped, sprinkled with salt and pepper and a twist of lemon

Sprinkle of chilli flakes

 Method

1. Fill the kettle and pop on to boil.
2. Take a large, non-stick saucepan, put on a medium heat, spray with low-calorie cooking spray and add the chicken. Season with salt and pepper and fry for 5–7 minutes until cooked through.
3. Add the garlic, peppers and onion, along with all the powdered spices, and fry for another 3–4 minutes until the onion starts to soften. Stir in the tomato purée and fry for another minute, then make up the chicken stock and add to the pan.
4. Pour the dried pasta directly into the saucepan, making sure that the liquid covers everything, then add a lid or tin foil and simmer over a medium heat for 11–13 minutes until the pasta is al dente.
5. Remove the lid/foil and turn the heat up to high to simmer off any excess water. Add the sour cream and stir through, then simmer for another minute.
6. The sauce should have thickened nicely by now and absorbed into the pasta a little. Remove from the heat and stir through the fresh coriander and juice of half a lemon.
7. Serve in bowls and top with the chopped avocado, a sprinkle of coriander and a sprinkle of chilli flakes.

The post Chicken Fajita Pasta first appeared on Slimming Kitchen Secrets.

The result was delicious. The chicken is so tasty with a little kick and is perfectly complimented by the sweet tangy salsa. I served this with a side salad and a few chunks of avocado too so I’ve included it in the points below.

For another even lighter option you could also serve the recipe below as a taco salad. Simply pop some salad leaves onto a plate and top with all the other bits and pieces. You could even just crumble one taco shell across for a nice crunch.

Chilli Chicken Tacos with Pineapple Salsa

Ingredients

Serves 2 = 7sp per person when made with with taco shells (Flex)

For the taco meat – 0sp

400g chicken breast, cut into small cubes

1 tsp each of cumin, smoked paprika, ground coriander

1/2 tsp each of chilli powder and brown sugar

Pinch of cayenne pepper

2 garlic cloves, finely minced

1 onion, finely diced

1 red pepper, deseeded and finely diced

1 lime, zest and juice

For the salsa – 0sp

200g pineapple, diced into 1cm cubes

1 red onion, finely chopped

1 red pepper, deseeded and finely diced

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

1 small bunch of coriander, leaves finely chopped

Juice of 1 lime

Dash of white wine vinegar

Salt and pepper

Other

4 x taco shells (2sp per shell) or 2 x Weight Watchers Tortillas, halved (3sp per tortilla)

Side Salad

50ml lightest sour cream (I used Sainsbury’s Be Good to Yourself)(1sp per person)

65g avocado, diced (2sp per person)

Method

Begin by preparing the salsa. Pop all the fruit/veg in a large bowl, toss together and then add the lime juice and white wine vinegar. Season to taste, toss again, cover and then pop in the fridge until the chicken is ready.

Take a large frying pan, spray with 1kal, heat to medium and add the chicken. Add all the spices and fry for 4-5 minutes then add the onion, garlic, pepper and lime zest and fry until the onions have softened and the chicken is cooked through. When cooked, remove the pan from the heat, squeeze in the juice of the lime and stir through.

Pop the taco shells in the oven or microwave when the chicken is almost done and cook according to the packet instructions.

Now time to assemble. Pop all the ingredients in the middle of a table and then dig in.

I made two tacos for 7sp. To do this I coated the bottom with a little soured cream, topped with the chicken mixture and then the pineapple salsa. I added some diced avocado to the top of this and served the whole thing with a nice side salad.

My other half had his with a side salad and half a pack of Uncle Ben’s Spicy Rice for an extra 5sp.

If you like this really hot (like me) you can also add some jalapenos to the top.

Enjoy!

The post Chilli Chicken Tacos with Pineapple Salsa – 7sp first appeared on Slimming Kitchen Secrets.

This style of omelette is a little different as it’s stuffed rather than the usual method of setting the ingredients into it – a much better way to serve an omelette in my view as it means you can stuff it with lots of veg to make it super filling. In Mexico, I garnished the omelette with guacamole, salsa and a little sour cream. I’ve recreated it at home so many times with either all or one or two of these accompaniments, depending on what I have in the fridge (be sure to adjust the calories depending on your accompaniments).

POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving

without accompaniments – 5 points or 308 cals, 20.6g fat, 7.5g carbs, 24.0g protein

with accompaniments – 10 points or 472 cals, 35.9g fat, 10.6g carbs, 26.0g protein

INGREDIENTS

2 medium eggs, whisked in a bowl

15g chorizo, peeled and finely diced

4 cherry tomatoes, finely diced

¼ small red onion, finely diced

½ pepper, finely diced

Small handful of spinach, finely shredded

1/2 teaspoon paprika

20g light mature Cheddar cheese, grated

Low calorie cooking spray

Salt and black pepper

Accompaniments

1 tbsp hot salsa

½ tbsp light sour cream

1 tbsp cheats guacamole (mash together the flesh of 1/2 ripe avocado – about 75g, juice of 1.2 lime, 1/4 teaspoon garlic powder, a pinch of chilli flakes and salt and pepper)

Sprinkle of fresh coriander

Method

1. Whisk the eggs in a jug and pop to one side.
2. Spray a small frying pan with low-calorie cooking spray, heat, and then add the chorizo, tomato, onion, pepper, spinach and paprika. Season with salt and pepper.
3. Once the onion has started to soften after 3–4 minutes, remove the filling from the pan and pop onto a plate to one side.
4. Spray the same small frying pan again with low-calorie cooking spray. Tip in the beaten eggs and season. Leave to set for a few minutes until the base is firm and the top has started to bubble. Then add the stuffing back to the pan, distributing over one half of the omelette.
5. Top the stuffing with the cheese and then, using a spatula, fold the non-filled side over on top of the filled side.
6. Leave to cook for another minute and then slide out onto a plate. Serve with your chosen accompaniments.

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