WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 510 cal, 8.5g fat, 60g carbs, 58.5g protein or 12 points per serving

INGREDIENTS

For the marinade

• 600g chicken breast, raw, chopped into bite size chunks
• 150g fat free greek yoghurt
• 1 tbsp each garlic paste and ginger paste
• 2 tsp garam masala
• 1 tsp each turmeric, cumin and madras curry powder
• 1/2 tsp each salt and chilli powder
• Juice of 1 lemon

For the curry

• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml water
• 150ml Elmlea single cream
• 2 green finger chillies, sliced in half
• Handful of curry leaves, crushed
• 1/2 tsp each white sugar and salt
• 20g light butter
• Large handful fresh coriander, roughly chopped
• 240g basmati rice, dried

METHOD
1. Begin by marinading the chicken. Into a large bowl add the marinade ingredients and mix together. Then add the chicken and mix well so it’s well covered. Cover and leave to marinade for at least an hour (or up to 24 hours) in the fridge.
2. When you are ready to cook, take a large pan, spray with low calorie cooking spray and then add the chicken (reserve any left over marinade in the bowl). Fry on high for 6-7 minutes until the chicken is sealed (it doesn’t need to be cooked through).
3. Next add 1 tbsp tomato purée, fry for 2-3 minutes then add the chopped tomatoes, water, cream, chillies, curry leaves, salt and sugar.
4. Simmer for 20-30 minutes until the sauce starts to thicken and the chicken is cooked through.
5. Pop the rice on to cook after the sauce has been simmering for 10 minutes and it should time nicely for the sauce being ready.
6. Finish the curry with the butter a coriander, saving a tablespoon to garnish.
7. Serve the curry and rice together.
8. Enjoy!

#slimmingkitchensecrets #wwrecipe #healthcurry #butterchicken #fakeaway

The post Butter Chicken first appeared on Slimming Kitchen Secrets.

You can make this dish in the oven if you don’t have an air fryer. Just cook the chicken on 180c until golden, turning halfway, until cooked through (it will likely take 20-25 minutes in the oven as the air fryer speeds up the cooking process considerably).

I’ve used a cornflake crumb in this recipe as it adds a great crunch to the dish and it stops the coating going soggy once the sauce is added.

You can serve the chicken however you like. My favourite way is inside a bun with garlic mayo, lettuce, spring onions and sesame seeds).

Let me know if you try it with something different!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

INGREDIENTS

600g chicken breast, raw and cut into long strips ( around 3cm wide)

1 tbsp each rice vinegar and light soy sauce

1 tsp each garlic and ginger paste

1 tsp Korean red pepper flakes (or pinch of chilli flakes)

Salt and pepper

2 eggs

120g cornflakes

2 tbsp each gochujang Korean chilli paste, ketchup and light soy sauce

1 tbsp honey

½ tbsp sesame oil

2 cloves garlic, peeled and finely minced

50ml water

4 spring onions

Sprinkle of sesame seeds

To serve – make sure you add the extra points/calories for your chosen accompaniments

Light garlic mayo (1 tbsp light mayo mixed with a little garlic powder)

Bun

Lettuce leaves

METHOD

1. Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
2. Add the eggs into a bowl and whisk.
3. Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
4. Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
5. Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
6. Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
7. Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through
8. Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
9. Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
10. Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
11. Enjoy!

Print

Crunchy Korean Chicken

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

Servings 6

Ingredients

• 600 g chicken breast raw and cut into long strips ( around 3cm wide)
• 1 tbsp each rice vinegar and light soy sauce
• 1 tsp each garlic and ginger paste
• 1 tsp Korean red pepper flakes or pinch of chilli flakes
• Salt and pepper
• 2 eggs
• 120 g cornflakes
• 2 tbsp each gochujang Korean chilli paste ketchup and light soy sauce
• 1 tbsp honey
• ½ tbsp sesame oil
• 2 cloves garlic peeled and finely minced
• 50 ml water
• 4 spring onions
• Sprinkle of sesame seeds
• To serve add extra points/calories
• Garlic mayo
• Bun
• Salad
• Fries

Instructions

• Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
• Add the eggs into a bowl and whisk.
• Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
• Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
• Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
• Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
• Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through.
• Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
• Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
• Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
• Enjoy!

The post Crunchy Korean Chicken first appeared on Slimming Kitchen Secrets.

If you struggle to get a hold of any of the ingredients (like me!!) Amazon has lots of the ingredients that you need, and most are on prime delivery. I’ll pop them in my shop here if you want to take a look. I bought them and have used them time and time again so they are worth the extra effort.

I serve my Thai curry with 60g (dried) fluffy jasmine rice per person (for an extra 6 points per portion).

WW POINTS AND NUTRITIONAL INFORMATION

For the Curry – serves 4 = 5 points (+1 for non starchy veg) – add points for the rice separately 

Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

INGREDIENTS

For the paste

• 12 dried red kashmiri chillies, deseeded and chopped into rough 1cm chunks
• 1 tbsp each lemongrass paste and galangal paste
• 8 garlic cloves, peeled and roughly chopped
• ½ tbsp shrimp paste
• 1 tsp each ground coriander, ground cumin, paprika and white pepper
• 1 tbsp fresh coriander, leaves and stalks
• 1 shallot, peeled and roughly chopped
• Zest of 1 lime
• 100-150ml reserved chilli soaking water
• ½ sp each sugar and salt

For the curry

• 1 tsp vegetable oil
• 250ml chicken stock (made up with 1 stock cube)
• 400ml can of light coconut milk
• 6 kaffir lime leaves
• 1 tbsp light brown sugar
• 2 tsp fish sauce
• 500g chicken breast, raw, cut into inch sized chunks
• Pack of green beans (170g), trimmed and halved
• ½ bunch of basil leaves (Thai basil if you can get it)
• Juice of 1 lime, quartered

To garnish

• Fresh red chilli, sliced (and deseeded if you don’t like it too hot
• Handful of fresh coriander, roughly chopped
• Jasmine rice

METHOD

1. Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
2. Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
3. Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
4. Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
5. Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
6. Taste and add a little fish sauce or sugar to taste.
7. Finally add the green beans and simmer for another 3 minutes until they have started to soften.
8. Add the basil and then get ready to plate up.
9. Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
10. Enjoy!
    

    Print

    Thai Red Curry

    WW POINTS AND NUTRITIONAL INFORMATION

    For the Curry – serves 4 = 5 points per serving (+1 for non starchy veg) - add extra points for the rice

    Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

    Servings 4

    Ingredients

    • For the paste
    • 12 dried red kashmiri chillies deseeded and chopped into rough 1cm chunks
    • 1 tbsp each lemongrass paste and galangal paste
    • 8 garlic cloves peeled and roughly chopped
    • ½ tbsp shrimp paste
    • 1 tsp each ground coriander ground cumin, paprika and white pepper
    • 1 tbsp fresh coriander leaves and stalks
    • 1 shallot peeled and roughly chopped
    • Zest of 1 lime
    • 100-150 ml reserved chilli soaking water
    • ½ sp each sugar and salt
    • For the curry
    • 1 tsp vegetable oil
    • 250 ml chicken stock made up with 1 stock cube
    • 400 ml can of light coconut milk
    • 6 kaffir lime leaves
    • 1 tbsp light brown sugar
    • 2 tsp fish sauce
    • 500 g chicken breast raw, cut into inch sized chunks
    • Pack of green beans 170g, trimmed and halved
    • ½ bunch of basil leaves Thai basil if you can get it
    • Juice of 1 lime quartered
    • To garnish
    • Fresh red chilli sliced (and deseeded if you don’t like it too hot
    • Handful of fresh coriander roughly chopped
    • Jasmine rice

    Instructions

    • Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
    • Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
    • Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
    • Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
    • Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
    • Taste and add a little fish sauce or sugar to taste.
    • Finally add the green beans and simmer for another 3 minutes until they have started to soften.
    • Add the basil and then get ready to plate up.
    • Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
    • Enjoy!

The post Thai Red Curry first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 10 points or 456 cals 6.8g fat, 61.6g carbs, 40.2g protein

INGREDIENTS

240g basmati rice

2 tsp sesame oil

500g chicken breast, raw, cut into bit sized chunks

1 tsp each of curry powder and Chinese 5 spice

2 tbsp each dark soy sauce, light soy sauce and oyster sauce

½ tsp sugar

Pinch white pepper

2 eggs

1 onion, peeled and finely diced

4 spring onions, sliced

1 pepper, deseeded and diced

80g frozen peas

3 cloves of garlic, finely chopped

Low calorie cooking spray

Salt and white pepper

METHOD

1. Pop the rice on to cook.
2. Pour 1 teaspoon of the sesame oil into a large pan or wok, heat and then add the chicken. Season with salt and a little white pepper and cook for 5–6 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside on a plate.
3. While the chicken is cooking, put the curry powder, 5-spice, soy sauces, oyster sauce, sugar, a little white pepper and 3–4 tablespoons of water in a bowl. Stir to combine.
4. Next, break the eggs into a cup, whisk up and then put in a smaller pan with a little low-calorie cooking spray. Scramble for a minute or two (you want the eggs so they are just cooked) and then remove from the heat, setting to one side.
5. Add the remaining sesame oil to the wok (the same pan in which you cooked the chicken) and add the onion, the white parts of the spring onion, the pepper, peas and garlic. Fry for 5–6 minutes until the onion starts to soften and then you can begin adding everything back to the pan.
6. First add the cooked and fluffed rice, then toss through the vegetables, making sure the rice is nicely broken up. When the rice is piping hot and mixed into the veggies, pour the sauce into the pan, stirring until it evenly coats the rice.
7. Next, add the chicken back to the pan, fry for another minute, and then add the eggs and remaining green parts of the spring onions to the pan. Toss everything together, taste and season with more soy and white pepper if needed.

The post Chicken Fried Rice first appeared on Slimming Kitchen Secrets.

As a lover of deep fried chicken, I knew I wanted to create my own healthy version of this takeaway classic and so this recipe was born. The result is an easy and straight forward recipe which results in the most tasty and satisfying meal.

I serve my Parmo with 0sp butternut squash chips, salad, pickled red cabbage and a tbsp of light garlic mayo (an extra 1 sp) and I enjoy it as much as a takeaway every time!

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 4 = 10sp per serving on BLUE and PURPLE and 12sp per serving on GREEN

Per serving

• 506 cals
• 17.2g fat
• 32.9g carbs
• 63.6g protein

INGREDIENTS

For the chicken

4 x large chicken breasts (150g per breast), raw

50g plain flour

½ tsp each garlic powder, smoked paprika and cayenne pepper

2 eggs

120g panko breadcrumbs

30g parmesan, grated

For the bechamel

20g light butter

20g plain flour

250ml skimmed milk

Small grating of whole nutmeg

50g red Leicester, grated

50g light mature cheddar, grated

METHOD

Pre heat the oven to 220c and pop in a baking tray to warm up.

Taking each chicken breast in turn, slice horizontally keeping the two sides connected. Pop between two sides of baking paper and then flatten to around 1cm thickness using a meat hammer or rolling pin.

Next prepare your stations. Take three large bowls. To the first add the flour, garlic powder, smoked paprika and cayenne pepper with a good seasoning of salt and pepper, combining well.

In the second, crack the eggs and whisk.

In the third add the panko breadcrumbs and parmesan, combining well.

Now you can assemble. Pat the chicken dry with kitchen roll and then, taking each breast in turn, coat in the flour, then the egg and then the panko, making sure both sides are covered.

Spray the hot baking tray with 1kal and add the chicken. Spray the top of the chicken with 1kal and then pop into the oven for 20 mins at 220c. Make sure you have sprayed the baking tray before putting the chicken on or it could stick to the tray and your lovely coating will pull off. Turn the chicken over half way through cooking.

While the chicken is cooking you can make the bechamel.

To a small saucepan add the butter and melt on a medium heat. Add the plain flour to the butter and whisk until a smooth, thick paste is formed then begin to gradually add the skimmed milk, whisking as you go. When all the milk is added, bring to the boil and then reduce to a simmer for another few minutes until the sauce has thickened. Finish with a little grating of nutmeg and season with salt and pepper.

Remove the chicken from the oven. Top each breast with the bechamel and top with a sprinkle of red Leicester and mature cheddar. Then pop back in the oven for another 4-5 minutes until the cheese has melted into the bechamel.

Serve with accompaniments of your choice. I usually have butternut squash chips, salad, pickled red cabbage and 1 tbsp garlic mayo.

Enjoy!

Print

Chicken Parmo

Serves 4 = 10sp per serving on BLUE and PURPLE and 12sp per serving on GREEN

Per serving - 506 cals- 17.2g fat - 32.9g carbs- 63.6g protein

Servings 4

Ingredients

• 4 x large chicken breasts 150g per breast, raw
• 50 g plain flour
• ½ tsp each garlic powder smoked paprika and cayenne pepper
• 2 eggs
• 120 g panko breadcrumbs
• 30 g parmesan grated
• For the Bechamel
• 20 g light butter
• 250 ml skimmed milk
• Small grating of whole nutmeg
• 50 g red Leicester grated
• 50 g light mature cheddar grated

Instructions

• Pre heat the oven to 220c and pop in a baking tray to warm up.
• Taking each chicken breast in turn, slice horizontally keeping the two sides connected. Pop between two sides of baking paper and then flatten to around 1cm thickness using a meat hammer or rolling pin.
• Next prepare your stations. Take three large bowls. To the first add the flour, garlic powder, smoked paprika and cayenne pepper with a good seasoning of salt and pepper, combining well.
• In the second, crack the eggs and whisk.
• In the third add the panko breadcrumbs and parmesan, combining well.
• Now you can assemble. Pat the chicken dry with kitchen roll and then, taking each breast in turn, coat in the flour, then the egg and then the panko, making sure both sides are covered.
• Spray the hot baking tray with 1kal and add the chicken. Spray the top of the chicken with 1kal and then pop into the oven for 20 mins at 220c. Make sure you have sprayed the baking tray before putting the chicken on or it could stick to the tray and your lovely coating will pull off. Turn the chicken over half way through cooking.
• While the chicken is cooking you can make the bechamel.
• To a small saucepan add the butter and melt on a medium heat. Add the plain flour to the butter and whisk until a smooth, thick paste is formed then begin to gradually add the skimmed milk, whisking as you go. When all the milk is added, bring to the boil and then reduce to a simmer for another few minutes until the sauce has thickened. Finish with a little grating of nutmeg and season with salt and pepper.
• Remove the chicken from the oven. Top each breast with the bechamel and top with a sprinkle of red Leicester and mature cheddar. Then pop back in the oven for another 4-5 minutes until the cheese has melted into the bechamel.
• Serve with accompaniments of your choice. I usually have butternut squash chips, salad, pickled red cabbage and 1 tbsp garlic mayo.
• Enjoy!

The post Chicken Parmo first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 14 points or 532 cals, 8.7g fat, 74.6g carbs, 42.5g protein

Ingredients

For the chicken

2 tbsp cornflour

½ tsp salt, black pepper, chilli powder and garlic powder

1 tsp paprika

300g chicken breast, diced into medium sized chunks

1 tsp sesame oil

Low calorie cooking spray

For the sauce

3 garlic cloves, peeled and grated 

Thumb sized piece of ginger, peeled and grated 

2 tbsp dark soy sauce

2 tbsp chilli jam or sweet chilli sauce

2 tbsp reduced salt and sugar tomato ketchup

1 tbsp rice wine vinegar

½ tbsp honey

Juice of 1 lime

For the stir fry

1 tsp sesame oil

2 peppers, deseeded and diced

2 chillies (1 or if you don’t like things too hot), sliced (reserve a few to dress the dish at the end)

4 spring onions, sliced (reserve a few for garnish)

To serve/finish

100g basmati rice

1 tsp sesame seeds

Method

1. To begin, put the cornflour, salt, pepper, garlic powder, chilli powder and paprika in a large bowl. Mix to combine and then add the diced chicken. Toss the chicken in the flour mixture until it is well covered.
2. Take a large wok, pour in 1 teaspoon of the sesame oil, pop the heat on and add the chicken. Fry for 5–6 minutes until the chicken is cooked through. Add a little low-calorie cooking spray to the pan if needed to stop the pan going dry (don’t add water as this will stop the chicken crisping up).
3. While the chicken is cooking, you can get on with making the rest of the dish. Pop the rice on to cook. Then add all the sauce ingredients to a small bowl with 50ml cold water, stir and pop to one side.
4. Once the chicken is cooked, remove from the pan and keep to one side in a bowl.
5. Pour 1 teaspoon of sesame oil into the same pan you used for the chicken and then add the peppers, chilli and spring onion. Stir-fry for 2–3 minutes until the peppers start to soften, and then remove the veg from the pan into the same bowl as the cooked chicken.
6. Pour the sauce into the same pan again and bring to a simmer, then add the cooked veggies and chicken back to the pan. Simmer for another 3–4 minutes. This will give the sauce a chance to thicken and stick to the chicken nicely.
7. Pop the rice into bowls and then add the sticky chilli chicken. Top with a sprinkle of sesame seeds and the reserved chilli and spring onion.

The post Sticky Chilli Chicken 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 curry is a twist on Rick Stein’s version of Chettinad Chicken. His version is dry where as we fancied something with lots of spices but still nice and saucy. The result was delicious, and it has become a firm favourite in our house. The ingredients list may look a little long, but most ingredients are store cupboard essentials and it really is quite easy to throw together.

If you can’t find any curry leaves you can leave these out, but they are available in most supermarkets these days and add a lovely authentic taste to the dish, if you can find fresh they are even better!! (FYI – curry leaves are edible but if you don’t like the texture you can push to the side when eating).

If you like curries a little more creamy, feel free to add a little fat free Greek yoghurt to the curry when you add the green beans.

I’ve served this with normal basmati rice (60g portion per person) as well as with pilau grilled cauliflower rice (which is 0sp) and both are lovely options depending on how many points you have left for the day. The curry itself is only 1sp so you can always have a cheeky little naan bread  or some poppadums with it too!

Chettinad Chicken Curry

Serves 4 = 1sp per serving

Ingredients

For the spice blend

½ tbsp each fennel seeds, cumin seeds, coriander seeds, black peppercorns, black onion seeds, chilli powder

½ tsp turmeric

For the Curry

1 large onion, peeled and finely sliced

Handful of curry leaves (optional)

3 cloves of garlic, peeled and finely minced

Thumb size piece of ginger, peeled and finely minced

1 chilli, finely chopped (optional)

2 peppers, sliced

1 tbsp tomato puree

400g tin of chopped tomatoes

1 chicken stock cube

800g chicken breast, diced

1 tsp each salt and sugar

Pack of green beans, trimmed and halved

1 tsp cornflour

Small pack of coriander, roughly chopped

Small pot of fat free Greek yoghurt

Method

Start by making the spice mix. Pop all of the ingredients into a pestle and mortar (or a spice grinder if you have one) and grind until you have a very fine powder. It’s essential that you get the spice mix into as fine a powder as possible as you don’t want the finished curry to by ‘bitty’. Pop the spice mix to one side.

Take a large saucepan, spray with 1kal and add the onion and curry leaves. Fry for 8-10 minutes until the onions start to soften and then add the garlic, ginger, chilli, peppers and spice mix. Fry for another 2 minutes.

Add 1 tbsp tomato puree, fry for another minute and then add the tin of tomatoes, chicken stock cube, 400ml boiling water (I measure this out using the tomato tin), salt and sugar. Stir and add the chicken. Stir again and then pop a lid on the pan. Simmer for 15-20 minutes (until the chicken is cooked through).

After 15 minutes of simmering pop the rice on to cook according to the packet instructions).

Once the chicken is cooked through, add the green beans to the curry and simmer, lid off for 5 minutes until they are al dente. Mix 1 tsp cornflour with a small splash of cold water to make a paste. Add to the curry and simmer for another 5 minutes (this will help the curry thicken up). Finally add the coriander to the curry, stir through and take off the heat.

Serve the rice with the curry on top and a dollop of yoghurt. Enjoy!

The post Chettinad Chicken Curry – 1sp first appeared on Slimming Kitchen Secrets.