This is a great one to make if you don’t have much time to cook or if you fancy a pizza and are trying to avoid carbs. At only 335 cals/4 points for the whole plate it’s lovely and filling but packed with delicious flavours too.

You can make your own 0 point slaw to go with this by following my recipe here or, if you are pushed for time, you can cheat and buy one of the delightful new prepped slaw packs that Sainsbury’s have started doing (I think other supermarkets have started doing them too!). The one I buy has a mix of pink and red cabbage, beetroot, kohlrabi and red onion. It also comes with a sachet of yogurt and mint dressing but I make my own dressing to keep it lower in points (as per in my recipe referred to earlier).

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 5 points or 335 cals, 10.6g fat, 9.3g carbs, 50.7g protein 

Ingredients

For the chicken

2 x 165g chicken breasts

2 tbsp tomato puree mixed with 1 tsp oregano and a pinch of garlic powder, salt and black pepper

6 fresh basil leaves

20g chorizo slices

40g light mature Cheddar cheese, grated

Low calorie cooking spray

Salt and black pepper

For the salad

60g salad leaves

12 cherry tomatoes, quartered

1/4 cucumber, finely sliced

1/2 small courgette, peeled into strips

1/2 small carrot, peeled into strips

1 tablespoon balsamic vinegar

Slaw (see my recipe for classic slaw here)

Method

1. Preheat the oven to 180°C (fan).
2. Put each chicken breast inside a sheet of folded baking paper or a food bag and, using the flat part of a meat mallet or a rolling pin, bash each chicken breast until they are around 5mm thick.
3. Heat a non-stick frying pan and spray with low-calorie cooking spray. Season the chicken breasts with salt and pepper and fry for 3–4 minutes, then flip and cook for another 3–4 minutes until the chicken is cooked through (turn over a few times to ensure both sides are cooked). Remove from the pan and pop onto a baking tray.
4. Top each chicken breast with 1 tablespoon of the herby tomato purée, then3 basil leaves, half the chorizo and finally half the cheese. Pop into the oven, uncovered, and bake for around 5 minutes or until the cheese is melted.
5. Put the salad leaves, tomatoes, cucumber, courgette and carrot into a large bowl. Add the balsamic vinegar, toss, and then split the salad between two bowls. Top the salad with the pizza-topped chicken.

The post Pizza Topped Chicken first appeared on Slimming Kitchen Secrets.

There are several key things which you mustn’t skip to make this perfect. Number one, don’t forget to squeeze the water out of the courgette, if you don’t do this step your base will not cook and it will turn to mush. Number 2, make sure you cook the base on a preheated totally flat baking tray sprayed with 1kal. If you have any lumps or bumps, you risk the base sticking to the tray. Thirdly, don’t be tempted to cook this on a sheet of baking paper. The base needs the heat from the baking tray itself to cook through so preheating it helps with this.

Feel free to change the toppings to any you prefer. Just remember to pop the recipe back through the recipe builder to recalculate the smart points.

Ingredients

Serves 2 = 9sp each (Flex)

350g grated courgette (I used 2 large courgettes)

3 eggs, beaten

40g plain flour

10g fresh parmesan

140g half fat grated mozzarella

¼ tsp oregano, basil, garlic salt

1 red onion, finely sliced

1/2 red pepper, sliced

2 tsp sun dried tomato pesto

2 tbsp tomato puree

2 smoked bacon medallions, griddled and diced

Pinch of crushed chillies (or 1/2 fresh chilli sliced)

Handful of fresh basil, shredded

Method

Preheat the oven to 200c. Pop two non stick baking trays into the oven to warm up. The baking trays need to be of the flat kind (no bobbles or rivets) so that the pizza slides of the tray at the end.

Grate the courgettes into a large bowl, sprinkle over a pinch of salt and leave for 10 minutes. After 10 minutes squeeze out all of the water using a clean tea towel. Return to the bowl and add the beaten eggs, flour, parmesan, 70g of the mozzarella, oregano, basil and garlic salt. Combine well.

Take the baking trays out the oven and spray with low calorie cooking spray.DO NOT use baking paper or tin foil as the base of the pizza won’t cook.

Add half the base mixture to each tray and shape into round pizza shapes (approx. 9 inch circle), around 3-4mm thick. You don’t want the base too thick or it will end up soggy. Pop in the oven for 15-20 minutes until the base turns a nice golden brown colour.

Remove the base from the oven and spread the pesto and tomato puree across the top. Evenly distribute the onion and pepper over the top and and then sprinkle over the bacon, crushed chillies, basil and remaining mozzarella.

Put the pizzas back in the oven for 5-6 minutes until the cheese starts to melt and bubble.

Remove from the oven, slice into 6 and then serve on a large wooden board with a nice rocket salad in the centre. Drizzle with balsamic vinegar to finish.

Enjoy!

The post Courgette Pizza – 9sp  first appeared on Slimming Kitchen Secrets.

I’ve included a few cashew nuts in this recipe as it really gives it a nice different taste however if you don’t fancy them, just leave them out and the whole recipe becomes 8sp per person.

Ingredients

Serves 2 = 9sp per serving (Flex)

For the Chicken

100g cooked chicken breast, shredded

100ml fat free greek/natural yoghurt

2 tbsp curry paste (I used Patak’s chicken tikka paste)

Juice of half a lime

For the pizza

2 x Weight Watchers Wraps (or a Warburton’s Square Wrap)

4 tbsp tomato puree

1 green pepper, sliced

1 red onion, peeled and finely sliced

10 unsalted cashew nuts, roughly crushed (optional)

½ ball of light mozzarella

To finish

100ml fat free greek/natural yoghurt mixed with 1 tsp mint sauce

Other half of the lime above, quartered

Handful of coriander leaves, roughly chopped

Method

Preheat the oven to 180c and pop two pizza baking trays inside to warm up.

Add the marinade ingredients to the chicken and let marinade for a while (around 1 hour if you have time), if not, just mix together and pop to one side.

Take the pizza tray out the oven, spray with 1kal and pop the wrap down on the tray. Top with 2 tbsp tomato puree per wrap then scatter over the onion, peppers, cashew nuts and chicken. Evenly distribute the mozzarella and then pop in the oven for around 10 -12 minutes.

Remove from the oven and pop onto a plate. Top with a drizzle of the mint yoghurt, squeeze over the rest of the lime and scatter over the fresh coriander.

Enjoy!

The post Fakeaway Chicken Tikka Pizza – 9sp first appeared on Slimming Kitchen Secrets.

I’m not usually a fan of cauliflower but the result was truely delicious! My OH even commented that he thought it tasted better than a normal pizza (and he’s not on a diet!).

Ingredients
Makes 1 pizza – 8sp  for the whole pizza –  4sp for half (Flex)
Half a large cauliflower (yields around 250g cauliflower)
100g half fat grated mozzarella
1 egg, beaten
½ tsp garlic salt, oregano, basil
2 tbsp tomato puree
2 mushrooms sliced
¼ pepper sliced
2 slices of prosciutto
1 tbsp fresh parmesan, finely grated (optional)
Pinch of crushed chillies
Method

Preheat the oven to 200c.

Chop the cauliflower florets roughly and pop into a food processor, blending until it turns into a fine rice like grain. Pop into a bowl, cover with cling film and microwave for 8 minutes.

Take out the microwave and add 70g of the mozzarella, the beaten egg, garlic salt, oregano and basil. Season well. Combine everything together in the bowl until it forms a dough like consistency.

Take a baking tray, spray with frylight and pop the pizza dough in the centre of the tray. Using a spatula or the back of a wooden spoon, flatten out into roughly 9 inch circle.

Spray with frylight and then pop into the oven for 10-12 minutes until the base starts to nicely brown.

Remove from the oven and spread the tomato puree across the base. Then top with the mushrooms, peppers and prosciutto. Sprinkle over the remaining cheese and parmesan, season and sprinkle over a few crushed chillies.

Switch the oven to grill and pop under for 3-4 minutes until the cheese starts to melt and bubble.

Remove from the oven, slice into 6 and then serve on a large wooden board with a nice rocket salad in the centre. Drizzle with balsamic vinegar to finish.

Enjoy!

The post Cheesy Prosciutto Cauliflower Pizza – 8sp first appeared on Slimming Kitchen Secrets.