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.

If you aren’t a fan of lamb you could use chicken instead. This make the recipe 7sp on BLUE, 8sp on GREEN and 4sp on PURPLE.

Harissa Lamb and Goat’s Cheese Potato Salad

Serves 2 = 10sp BLUE and GREEN, 7sp PURPLE

Ingredients

300g new potatoes, halved

10g pine nuts

200g extra lean diced lamb

4 tsp harissa paste

1 small red onion, peeled and finely sliced

2 roasted red peppers, thinly sliced width ways

1 lemon, halved

Mixed salad leaves, roughly shredded

Handful of fresh parsley and mint, roughly chopped

2 tbsp pomegranate seeds

48g goat’s cheese, chopped into small pieces

1 tbsp fat free Greek yoghurt

Method

Pop the potatoes in a saucepan, cover with boiling water and add 1 tsp table salt. Boil for 15-18 minutes (or until soft – check by poking with a knife).

Meanwhile take a large frying pan and add the pine nuts. Toast on a medium heat for a few minutes until you smell their nutty aroma and then remove from pan (don’t let them burn!).

In the same frying pan add the diced lamb, season with salt and pepper, add 2 tsp harissa paste and spray with 1kal.  Toss together and then fry on a medium-high heat for 8-10 minutes until the lamb is cooked to your liking. Remove the lamb from the pan to rest (pop to one side in a bowl) and in the same pan add the onion and red peppers, spray with 1kal and fry for 8-12 minutes until the onions are nice and soft (add a little water to the pan if it starts to get a little dry). Add the onions and peppers to the same bowl as the lamb.

Drain the potatoes and add to the frying pan that you fried the lamb, onions and peppers in. Spray with 1kal and add 1 tsp harissa paste. Season with salt and pepper and fry the potatoes on a medium-high heat until they start to take on a little colour.

Take a large bowl, add the potatoes, lamb, onions and peppers and toss everything together. Add the juice of ½ lemon, toss and then add the salad leaves, parsley and mint. Toss everything together again, check and season with salt and pepper if required.

Pop onto a large plate or into a large bowl and then top with the goats cheese, pomegranate seeds and pine nuts.  Drizzle over the Greek yoghurt and the final tsp of harissa paste (in same dollops) and finish with a final squeeze of lemon juice.

Serve between two smaller bowls.

Enjoy!

The post Harissa Lamb and Goat’s Cheese Potato Salad first appeared on Slimming Kitchen Secrets.

Best of all, it’s extremely quick and easy to prepare. I serve the dish with green beans per person however if you wanted to add a flat bread or even some roasties (remember to add the extra points), you could.

If you aren’t a huge fan of lamb, this dish would work equally as well with lean rump steak.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 6 points or 322 cals, 15.5g fat, 18.6g carbs, 25.3g protein

Ingredients

200g green beans, trimmed

1/2 red onion, finely sliced

125g cooked puy lentils (I use Merchant Gourmet)

10g each fresh mint and fresh parsley

2 large handfuls of rocket

2 x 70g lean lamb steaks, fat removed

Low calorie cooking spray

Salt and black pepper

For the dressing

1 tbsp tahini

1 garlic clove, peeled and finely minced

Zest and juice of 1 lemon

½ tbsp olive oil

1 tsp chilli sauce (I use Sriracha)

Method

1. Start by making the dressing. Add the tahini, garlic, lemon zest, olive oil and chilli sauce to a small bowl. Mix with a splash of warm water until you have a loose ‘dressing’ consistency. Pop the dressing to one side.
2. Next, blanch the green beans in salted water for 3–4 minutes. Drain and then place into a hot frying pan with the red onion. Spray both with low-calorie cooking spray and fry for 3–4 minutes until the beans start to char and take on some colour. Put the green beans and red onion into a large bowl.
3. Warm the cooked puy lentils through in the microwave according to the packet instructions (I warmed mine for 45 seconds) and then add to the bowl with the green beans and onion.
4. Next, add the mint, parsley and rocket to the bowl.
5. Pour in the dressing, season with salt and pepper and then toss everything together so the dressing coats the contents of the bowl nicely.
6. Finish with a squeeze of lemon juice (I used the juice of half the lemon) and then pop the bowl to one side while you cook the lamb.
7. Spray a hot frying pan with low-calorie cooking spray, season the lamb steaks with salt and pepper and then add to the pan. Fry for 2–3 minutes on one side, turn and fry for another 2–3 minutes on the other side for medium rare. If you like the lamb more well done, add 1–2 minutes per side.
8. Pop the green beans/lentil mix into the centre of two plates and top each with a lamb steak. Serve with a slice of lemon.

The post Lamb Steaks with Tahini Spiced Lentils first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 15 points or 585 cals, 19.8g fat, 61.2g carbs, 34.4g protein

The post Lamb and Goat’s Cheese Ragu  first appeared on Slimming Kitchen Secrets.

Its nice and easy to prepare, quick to cook and tastes so, so good. The cashews and pomegranate seeds that finish the dish really make this meal so if you can get hold of them they are worth adding. If you don’t fancy the cashews, simply omit and count as 12sp per person rather than 13sp.

For those of you who aren’t fans of lamb mince, you can make this with the same amount of lean beef mince (5%) and the points are 10sp per serving with the cashews or 9sp without.

(n.b I forgot to add the pomegranate seeds before taking the picture however I added them before digging in!!)

Aromatic Lamb and Giant Cous Cous

Serves 4 = 13sp per person (Flex)

Ingredients

500g lean lamb mince (10% fat – I got this in Sainsbury’s)

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

Either 2 tbsp Ras el Hanout powder (or if you can’t get this replace with 1/2 tsp cinnamon and ginger, 1 tsp ground coriander and cumin and 2 tsp paprika)

1 tsp crushed chillies (optional if you want to add a bit of spice)

2 tbsp tomato puree

½ tbsp. honey

1 lemon, zest and juice

1 lamb stock cube diluted in ½ litre boiling water

200g giant cous cous, dried

Handful of fresh parsley and mint, finely chopped (reserve a little to garnish at the end)

4 tbsp fat free natural or greek yoghurt

Small pack of pomegranate seeds

20g cashews, toasted (optional – adds a bit of crunch- if omitted the dish is 13sp per serving)

Method

Spray a large frying pan with 1kal and then fry the mince, onion and garlic for 5 minutes until the mince is browned, then add the spices and fry for another minute. Next add the tomato puree, honey and lemon zest and fry for 2 minutes. Then add half lamb stock and cook on high until the liquid starts to reduce. Add the rest of stock gradually. As it reduces the sauce should thicken and so shouldn’t be too watery.

Cook the cous cous according to packet instructions (mine needed to be simmered in boiling water for 8 minutes). Drain the cous cous and add to lamb mixture with the parsley, mint and the juice of one lemon (the lemon you previously zested). Check for seasoning and add more salt and pepper if required.

If you are having the toasted cashews, pop on a baking tray and under the grill for a few minutes. Remove and roughly chop.

To finish pop the cous cous and lamb into a nice big bowl, drizzle with the yoghurt and top with the parsley and mint you reserved along with a sprinkle of cashew pieces and pomegranate seeds.

Enjoy!

The post Aromatic Lamb and Giant Cous Cous – 13sp first appeared on Slimming Kitchen Secrets.

The ingredient list might look lengthy but most of the ingredients are store cupboard essentials. Plus the actual method is very quick and easy indeed!

Tangy Harissa Lamb Meatball Tagine

Serves 4 = 6sp per person for the tagine (Flex)

Ingredients

For the meatballs

300g lean lamb mince (16% fat)

2 tsp each smoked paprika, ground coriander and ground cumin

Twist of black pepper

Zest of 1 lemon

1 egg, beaten

For the sauce

1 onion, finely diced

2 peppers, deseeded and finely diced

3 garlic cloves, peeled and finely chopped

600ml of passata (one and a half supermarket sized boxes)

2 tbsp harissa paste

1 tbsp pomegranate molasses

1 tbsp honey

2 tsp each smoked paprika and cumin

1 tsp sumac (optional)

Tin of chickpeas in water (400g)

Salt and pepper

To serve

Drizzle of fat free Greek yoghurt (1 tbsp)

Sprinkle of fresh parsley and fresh mint

Large spoonful of fresh pomegranate seeds

Squeeze of lemon juice

4 x pittas (4 sp each – I used Weight Watchers High Protein White and Wholemeal Pittas), toasted

Half a cucumber, peeled with a julienne peeler and drizzled with a little lemon juice

Method

Pre heat the oven to 180c.

Pop all the ingredients for the meatballs in a large bowl, combine and then shape into 12 evenly sized meatballs. Pop into the tagine (or oven proof pan) and pop in the oven for 15 minutes.

While the meatballs are cooking you can get on with making the sauce. Take a large saucepan, spray with 1kal and fry the onions, garlic and peppers until they are soft (around 6 minutes). Add the passata, harissa, pomegranate molasses, honey, spices and chickpeas. Season to taste with salt and pepper and then simmer until the meatballs are cooked.

Drain the fat from the cooked meatballs, return the meatballs to the tagine and cover in the tomato sauce. Pop back in the oven for another 15 minutes.

Once cooked, remove from the oven and serve drizzled with the yoghurt, fresh herbs and pomegranate seeds. Finish with a squeeze of fresh lemon juice.

Serve as a sharing dish with a side of pittas and the lemon julienne cucumber on top.

Enjoy!

The post Tangy Harissa Lamb Meatball Tagine – 6sp first appeared on Slimming Kitchen Secrets.

Moroccan Meatballs

Serves 2 = 13sp each (Sauce 3sp, meatballs 6sp and rice 4sp per person)(Flex)

For the meatballs

This recipe makes 36 meatballs – I make six servings out of this with six meatballs per person (six meatballs is 6sp – if you omit the breadcrumbs they are 5sp for 6 meatballs)

500g lean lamb mince (16% fat)

1 tbsp harrisa paste

2 tsp each of ground coriander and cumin

1 tsp each of crushed chillies and ground cinnamon

1 onion, grated

4 cloves of garlic, peeled and crushed

50g breadcrumbs

1 egg, beaten

Handful of fresh parsley, roughly chopped

Salt and pepper

Zest of 1 lemon

For the sauce

1 onion, finely sliced

1 pepper, deseeded and sliced

3 tbsp tomato puree

1 stock cube (lamb or chicken) made up with 400ml boiling water

Pinch of saffron (optional)

½ tsp each of ground coriander and cumin

1 tsp harissa paste

70g low fat feta cheese, roughly chopped

Handful of parsley and coriander, roughly chopped

1 lemon, quartered (you only need the juice so use the lemon you have zested above)

80g rice

Method

In a large bowl add all of the meatball ingredients. Mix until well combined and then using either your hands or, if you have one, a meatball press (I got mine from eBay and it was really good value!), form the mixture into golf ball sized meatballs, rolling in your palms until nicely shaped. At this point if you have followed the recipe above you will have 36 meatballs. If only making for two, separate 12 meatballs from the rest for this meal and pop into a food bag in the freezer for another meal.

Then take a large frying pan, spray with 1kal and on a medium heat, fry the 12 meatballs until browned on the outsides. Remove from the pan and pop onto a plate.

In the same pan, add the onion, peppers, garlic, cumin and coriander and fry for a few minutes. Add the tomato puree and harissa paste, fry for 1 minute and then add half the stock (add the saffron to the stock if using). Stir and simmer the mixture for a few minutes until it starts to thicken. Add 100ml more of the stock, simmer until a little thicker again. Add the meatballs back to the pan, add the last of the stock, stir and then pop in the oven for 15 minutes. Cook the rice or cous cous whilst the meatballs are in the oven.

After 15 minutes, scatter the feta on top of the meatballs and sauce and pop in the oven for another five minutes until it has melted a little. After five minutes remove from the oven, scatter with parsley and coriander and squeeze over the juice of ½ lemon.

Serve the meatballs and sauce on top of the rice or cous cous with a slice of lemon per person.

Enjoy!

The post Moroccan Meatballs – 13sp first appeared on Slimming Kitchen Secrets.

Having invested in a pack of lean lamb mince, I began experimenting and I have to say, the results even blew me away. The meatballs were juicy and flavoursome and the accompaniments easy to make and bursting with the flavour.

There are two amazing things about this recipe. The first is that it makes 36 meatballs, yes 36 meatballs!! That’s six whole portions at six meatballs per person. I used two portions in the recipe below and froze the rest (uncooked) to use at another time.

The second great thing about this recipe is it’s quick and easy. You can basically accompany it with anything you fancy although the below combination really is a winner. If you make the meatballs in a large batch in advance like I did, it’s even easier.

I was served this in some wholemeal flat bread pittas which are around 3sp each with a large fresh side salad for that extra bit of something.

 Fake Away Meatball Kofte Kebab

Ingredients

Serves 2 = 10sp each (flex)

(6sp for meatballs, 3sp for flatbread, 0sp for harissa and mint yoghurt and 1sp for feta).

For the meatballs

This recipe makes 36 meatballs – I make six servings out of this with six meatballs per person. Use two servings for the kofte recipe (12 meatballs)

500g lean lamb mince

1 tbsp harrisa paste

2 tsp ground coriander and cumin

1 tsp crushed chillies and ground cinnamon

1 onion, grated

4 cloves of garlic, peeled and crushed

1 egg, beaten

Handful of fresh parsley, roughly chopped

Salt and pepper

Zest of 1 lemon

For the kebab

1 onion, finely sliced

1 pepper, deseeded and sliced

1 tbsp Ras-el-Hanout (or Moroccan Spice Mix/Harissa Spice Mix – both Shwartz)

2 x pitta/flatbreads of your choosing  (or 1 Sainsbury’s Wholemeal Flatbread, (3sp))

Tub of fat free Greek yoghurt

• Mint Yoghurt – mix 100ml yoghurt with half a grated cucumber, 1 tsp mint sauce, a squeeze of lemon and salt and pepper
• Harissa Yoghurt – mix 100ml yoghurt with 1 tsp harissa paste, a squeeze of lemon, a pinch of paprika and salt and pepper

Salad leaves of your choice

Handful of fresh coriander, roughly chopped

40g light feta cheese, crumbled

Method

Preheat the oven to 180c.

In a large bowl add all of the meatball ingredients. Mix until well combined and then using either your hands or, if you have one, a meatball press (I got mine from eBay and it was really good value!), form the mixture into golf ball sized meatballs, rolling in your palms until nicely shaped.

Then take a large frying pan, spray with 1kal and on a medium heat, fry the meatballs until browned on the outsides. Remove from the pan and pop onto a plate.

In the same pan, spray with 1kal and add the onion, peppers and Ras-el-Hanout (or alternative spice mix) and fry for 5-7 minutes until softened. Add the meatballs back into the pan and pop into the oven for 15 minutes so they cook through (if you don’t have an oven proof pan, pop them into a baking dish). If you are having the Sainsbury’s flatbread like we did, pop this in the oven for the last 7 minutes of cooking.

While the meatballs/onions/peppers are cooking, prepare all the other ingredients and set out ready for assembly.

Then remove meatballs from the oven and begin constructing your kebab.

We had the flatbread open and then fill from the bottom, topped with harissa yoghurt, then salad leaves, then onions and peppers, then meatballs and coriander and then finally feta cheese and mint yoghurt. It was literally a feast for the tastebuds!

Enjoy!

The post Lamb Kofte Meatball Kebab – 10sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 13sp per serving (Flex)

For the koftas

400g lean lamb mince (16% fat)

2 tsp ground cumin and ground coriander

¼ tsp chilli powder and ground cinnamon

2 garlic cloves, peeled and roughly chopped

Zest of one lemon

Large handful of fresh coriander, roughly chopped

6 metal skewers (or 6 wooden skewers, soaked in water)

For the tabbouleh

75g bulgur wheat, simmered in water for 15 minutes, drained and left to stand for 10 minutes in the pan

4 spring onions, sliced (or ½ red onion, finely diced)

3 large tomatoes, roughly diced

½ cucumber, finely diced

½ bunch of fresh parsley and mint, finely chopped

Zest and juice of 1 lemon

Pomegranate seeds (optional)

Mint Yogurt

½ cucumber, grated and water squeezed out

2/3 bunch of mint, finely chopped

Juice of half lemon

200ml fat free natural yogurt

Serve with

4 x pitta breads

Method

Pop the bulgur wheat into a pan of boiling water and simmer for 15 minutes. Once cooked, drain and leave to stand for 10 minutes.

Pre heat the grill on a high heat.

Whilst the bulgur wheat is cooking you can get on with making the koftas. Pop all the ingredients together, season well and, in either a bowl or food processor, combine well together. Split into 12 evenly sized balls and roll with your hands into sausage shapes. Thread two koftas onto each skewers. Spray a baking tray with 1kal and pop the kofta skewers on top.

Pop under the grill for around 12-15 minutes, turning regularly until nicely browned and cooked through. Slide off the skewers.

Whilst the koftas are cooking, pop all the ingredients for the tabbouleh in a large bowl and mix well.

Mix together all the ingredients for the yoghurt.

Toast the pittas and once nicely warmed through, split in half and split open. Spread a little of the mint yogurt inside the pitta, add some salad leaves and a kofta (top with a little chilli if you fancy). Serve on with the tabbouleh, mint yogurt and some extra salad leaves.

Enjoy!

The post Lamb Kofta Kebabs with Tabbouleh and Greek Yogurt – 13sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 12sp (previously 12pp) each

400g lean lamb steak, chopped into small chunks

1 large onion, sliced

3 cloves of garlic, finely chopped

2 peppers, deseeded and sliced

1 cinnamon stick and bay leaf (O)

¼ tsp chilli powder

½ tsp cinnamon, cumin, ground coriander

2 tsp oregano

125ml (small) glass of red wine (O)

½ tbsp tomato puree (O)

1 chicken stock cube

400g tin of chopped tomatoes

200g orzo

Large handful of spinach (optional, I just add for additional bulk), shredded (O)

1 lemon

100g light feta cheese, crumbled

Method

Preheat the oven to 180 Celsius. Take a large oven proof pan and pop on the hob.  Pop in the lamb, season well and fry in 1kal until browned on the outside. Then add the onions, peppers and garlic, fry until the onions soften a little and then add all the spices. Fry for another minute or two and then add the red wine. Simmer until the wine reduces a little and then stir in the tomato puree. Next add the stock cube with 600ml boiling water and the chopped tomatoes. Give a good stir, pop a lid on the pan and put in the oven for 1 hour. Give it a stir half way through the hour.

After an hour add the orzo, stir in and pop back in the oven for another 20 minutes (again stirring halfway through). After 20 minutes, the dish should still be nice and wet but not too loose. Take out the oven and add the spinach (the heat will wilt the spinach nicely) and then add the juice of half a lemon. Give a good stir and then plate up. Top with the feta cheese (or if you are making a salad pop the feta on that) and enjoy!!

The post Greek Lamb with Orzo and Feta – 12sp first appeared on Slimming Kitchen Secrets.