If you don’t like prawns, you could also make this dish using cooked and shredded chicken breast (or even raw chicken breast, but make sure you cook this through at the start before you do anything else). If you want to bulk it out even further, you can add some shredded spinach with the coriander.

It may seem like a small portion of rice below but because of all the veggies, you get a decent and filling portion. Add a little extra rice if you are worried but be sure to add the extra Points/calories.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 11 points or 530 cals, 7.4g fat, 78.4g carbs, 41.0g protein

Ingredients

150g basmati rice

1 small white onion, finely chopped

2 cloves of garlic, peeled and finely minced

100g Nasi Goreng paste (I get mine on Amazon or in Tesco)

1 tbsp dark soy sauce

300g cooked or raw king prawns

Handful of fresh coriander, roughly chopped

3 spring onions, finely sliced

1 lime, quartered

2 eggs

Low calorie cooking spray

Salt and black pepper

Method

1. Begin by cooking the basmati rice (see page 22), and while it’s cooking you can prepare the rest of the dish – it’s very quick!
2. Pop a large frying pan onto a medium heat, 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 gets dry.
3. Add the garlic and fry for another minute, then add the nasi goreng paste, soy sauce and 100ml water to the pan. Combine everything together and reduce the heat to a simmer.
4. Add the prawns and either cook through (if raw) or warm through if already cooked. Add the cooked rice to the pan and coat well in the paste/prawn mixture.
5. Add most of the coriander and spring onion to the pan (reserve a bit of both to garnish at the end) and fry for another minute or two until the spring onion softens a little. Remove from the heat and squeeze in the juice of half the lime. Stir to combine.
6. In another small frying pan, spray with low-calorie cooking spray and fry the eggs to your liking. I like them a little runny. Season with salt and pepper.
7. Finally, split your rice mixture into two bowls, top each with a fried egg and finish with a sprinkle of spring onion, fresh coriander and a wedge of lime.

The post Prawn Nasi Goreng first appeared on Slimming Kitchen Secrets.

Having savvy ways to use up leftovers is not only way the perfect way to keep your portions under control on the big day, but it will also save you a lot of time and money at a manic (and frankly rather expensive) time!! The lovely Asian salad is one of my favourite ways to use up left over Christmas Day turkey. Its packed with flavour and lovely and light and healthy. Best of all, its only 2sp. The perfect Boxing Day lunch!

This fabulous recipe was featured in the December issue of Weight Watchers magazine so if you have a copy, you can find it in there too!

If you fancy making this lovely salad even more filling, you could also fry up some egg noodles and spilt between the bowls for an extra 5sp per person.

Asian Turkey Salad

Serves 4= 2sp each (Flex)

For the salad

200g leftover turkey, white meat, shredded

1 tsp Chinese five spice

½ tbsp honey

Zest of ½ lime

1 carrot, shredded

3 spring onions, shredded

½ cucumber, peeled and cut into matchsticks

150g cherry tomatoes, halved

Small bag of mixed salad leaves

Handful of beansprouts

Handful of fresh coriander and mint, roughly chopped

20g peanuts, roughly crushed

Dressing

Juice of 1 lime

1 tbsp dark soy sauce

1 tsp fish sauce

½ tsp light brown sugar

1 tsp each of fresh ginger and garlic, grated

Small splash of water

Method

Spray a frying pan with low calorie cooking spray, heat and add the turkey. Sprinkle over the 5 spice, fry for a few minutes until the meat is heated right through and then add the honey and lime zest. Toss into the turkey, fry for 2 minutes more and then remove from the heat.

Blanch the beansprouts in boiling water for 1 minute, drain and refresh under cold water. Pop into a large bowl.

Add the rest of the salad ingredients, expect the peanuts, to the large bowl and toss together.

In a small bowl, combine the dressing ingredients. Mix until the sugar is dissolved (a minute or so). Then pour the dressing over the salad mix.

Share the salad between four bowls, top with the hot turkey and finish with a sprinkle of crushed peanuts.

Enjoy!

The post Boxing Day Leftovers – Asian Turkey Salad – 2sp first appeared on Slimming Kitchen Secrets.

Teriyaki Tuna with Lime and Coriander Rice

Ingredients

Serves 2 = 10sp each (Flex)

For the tuna

2 x raw tuna steaks (140g each)

2 tbsp soy sauce

1 tbsp mirin

1 tbsp honey

Juice of half a lime

1 garlic clove, peeled and grated

Small piece of ginger, peeled and grated

Accompaniments

120g basmati rice, dry

Juice of 1/2 lime

Handful of fresh coriander, finely chopped

Pack of pak choi (or choi sum)

Handful of mange tout/baby corn (I got a pack with both in from Sainsbury’s)

Method

In a bowl just larger than the tuna, mix together the soy sauce, mirin, honey, lime, garlic and ginger. Add the tuna and cover with the marinade and pop in the fridge while you get on with the rest of the recipe.

Put the rice on to cook.

Take a large frying pan or wok and then stir fry the mange tout and baby corn for around 5 minutes in 1kal. Remove from the pan and then stir fry the pak choi for 2-3 minutes until the stalks have started to soften. Remove from the pan and add to the mange tout/baby corn.

Heat the frying pan up to high. Remove the tuna from the fridge, season one side with salt and pepper and rub in ¼ tsp olive oil on each. Leaving the marinade in the dish, fry the tuna on the seasoned side for 1-2 minutes. Whilst this side is frying, season and oil the other side. Flip and fry for 1-2 minutes on the other side. This will cook the tuna so it is still a little pink inside. If you would like yours cooked all the way through, leave it for 2-4 minutes on each side. Pour over the marinade and cook for 30 seconds to heat through.

Remove the tuna from the pan and pop onto a plate. Pour over the marinade. Add the stir fry veggies back to the pan and quickly stir fry to heat back through. Pop on the plate. Then drain the rice, stir though the fresh coriander and lime juice and add to the plate.

Enjoy!

The post Teriyaki Tuna with Lime and Coriander Rice – 10sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 10sp per serving on all plans ( 5sp on ? if served with brown rice)

For the chicken

4 x 165g chicken breast, raw, slightly beaten and flattened with a rolling pin

1 x egg

100g breadcrumbs

2 tbsp plain flour, seasoned with salt and pepper

For the sauce – makes 4 portions at 3sp per serving

1 onion, finely chopped

3 garlic cloves, chopped

Thumb sized piece of ginger, peeled and grated

2 tsp plain flour

1 tbsp curry powder

2 tsp garam masala

1 tsp turmeric

1/4 tsp chilli powder

2 tsp tomato purée

500ml hot chicken stock made with one chicken stock cube

1 large carrot, peeled and grated

2 tsp dark soy sauce

1 tsp clear honey

100g light coconut milk

Serving suggestions

50g basmati rice per person

Mixed salad leaves

Method

Preheat the oven to 180c.

Begin by frying the onion, garlic and ginger, for around 10 minutes until the onion is tender and starting to brown. Add a little water if the pan gets too dry. Add the flour and stir to coat the veggies and then add the curry powder, garam masala, turmeric and chilli powder as well as the tomato purée and fry for a minute stirring to scrape up any bits from the bottom of the pan. Next pour in the stock and then add the carrot, soy sauce and honey. Bring to a boil, then lower the heat, add the coconut milk and then simmer gently for about 15 minutes uncovered.

While the sauce is simmering you can cook the chicken. Pop the breadcrumbs, egg and flour in separate bowls. Season the flour with salt and pepper. Beat the egg. Line a baking tray ready for the chicken. Next take the chicken and coat in the flour, then the egg and then the breadcrumbs. Repeat for the other breasts. Pop in the oven for 20-25 minutes (until cooked through) whilst the sauce is simmering.

Take the sauce off the heat and pop into a food processor. Whizz the mixture until it’s a smooth purée (add water to loosen if you need to do that the mixture is loose enough to be strained). Strain the mixture through a fine sieve back into the pan, pressing it through well with the back of a wooden spoon. If you end up with a lot still left in the sieve, add it back to the blender with 100ml water and reblend, then restrain. Keep the sauce warm on the hob. Season to taste with salt to taste and set to one side (the sauce can be made up to 3 days ahead and chilled).

Serve with rice, some mixed salad leaves and the chicken, sliced. Pour a generous amount of the sauce over the chicken.

Enjoy!

The post Chicken Katsu first appeared on Slimming Kitchen Secrets.