I like to serve with a protein bagel thin or some lovely toasted seeded sourdough. Both delish! The nutritional breakdown below is for the Chicken Waldorf itself so if you do add bread or a bagel, remember to add the extra calories or points.

Parsley or tarragon both work nicely in this but I could only get a hold of parsley this week!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 3 points or 262 cals, 13.2g fat, 24.4g carbs, 20.6g protein

INGREDIENTS

• 200g roasted chicken breast, roughly chopped
• 1 celery stalk, finely diced
• 2 small shallots, peeled and finely diced
• 1 pink apple, finely diced
• 100g grapes, halved or quartered
• 40g walnuts, roughly chopped
• 75g light mayo
• 125g fat free Greek yoghurt
• 2 tsp Dijon mustard
• Handful of fresh tarragon or parsley, finely chopped
• 2 tsp balsamic vinegar
• Salt and pepper to taste

METHOD

1. Pop all the ingredients into a large mixing bowl.
2. Give a good mix until everything is well combined and coated in dressing.
3. Toast the breaded good of your choice (if having)
4. Fill said breaded good (or add mixture atop a bed of lettuce).

Enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

#slimmingkitchensecrets #wwfood #wwrecipe #healthyrecipe #weightlossjourney #caloriecounting #healthyfood #healthyrecipes #chickenrecipes #easyrecipe

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WW POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 8 points or 399 cals, 17.8g fat, 36.8g carbs, 24.2g protein

INGREDIENTS

For the filling

• 150g roasted chicken, shredded/chopped into bite sized chunks
• 2 tbsp extra light mayo
• 1/2 medium avocado, mashed
• Three cherry tomatoes, finely chopped
• 1 spring onion, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1/2 tsp each paprika and garlic powder
• Sprinkle of chilli flakes (if you like a kick)
• Juice of 1/2 lime
• Salt and pepper to taste

To build
2 x protein bagel thins
Handful of salad leaves
2 tsp balsamic glaze

METHOD

1. Pop all the filling ingredients into a bowl and give a good mix so everything combines together.
2. Toast a bagel thin
3. Load half the mixture onto the thin
4. Top with salad leaves and a squirt of balsamic glaze
5. Enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Loaded Chicken Avocado Bagels first appeared on Slimming Kitchen Secrets.

The freekeh (a roasted grain a little bigger than giant cous cous) adds a lovely smoky flavour to the dish and the lemon lightens everything up nicely at the end. Freekeh is farily easy to get a hold of these days as they sell it ready prepared in most supermarkets (with the microwaveable rice and grains) but if you can’t find it, it can be replaced with another grain (brown rice, quinoa, bulgur wheat, whatever you fancy).

The pomegranate seeds in this dish are optional but add the most delicious fruity burst at the end of the dish.

The recipe below makes 6 generous servings but if you fancy a little more, the smart points for four servings (also included below) aren’t too many more.

Moroccan Roasted Butternut, Freekeh and Feta Salad

Serves 6 – 4sp per serving (Flex) or serves 4 at 6sp per serving

Ingredients

2 x large butternut squash, peeled, deseeded and diced into ½ inch chunks

1 x tbsp Moroccan spice mix (I used Shwartz)

1 x pack of Merchant Gourmet Ready to Eat Freekah (if you can’t get this you can use any microwaveable grain – I got mine in Sainsbury’s)

1 x 200g pack light feta cheese (I use the Sainsbury’s Be Good to Yourself Salad Cheese), crumbled

3 x roasted peppers (from a jar in brine), sliced

Large handful cherry tomatoes, halved

3 spring onions, sliced

Small pack of pomegranate seeds (optional)

Handful of fresh parsley, roughly chopped

1 lemon

Large packet of salad leaves

Method

Preheat the oven to 180c.

Take a large roasting tray, add the diced BNS, sprinkle with the Moroccan seasoning, salt and pepper and toss to coat. Spray with 1kal and then pop in the oven for 35-40 minutes until the squash is soft and starting to get nice crispy edges. Remove from the oven and pop to one side.

Cook the freekeh in the microwave according to the packet instructions (mine took 45 seconds at 900w). Once cooked pour the freekeh in the tray with the BNS along with the feta, roasted peppers, cherry tomatoes, spring onions, pomegranate seeds and parsley. Toss everything together and then squeeze in the juice of one lemon.

Pop a few salad leaves in the base of each lunch box and then share the BNS mixture evenly between each. Pop in the fridge once cooled and enjoy being uber prepared for the week ahead!

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Creamy Roasted Tomato Soup

Serves 4 = 2sp per serving

Ingredients

2 punnets of salad tomatoes, halved (around 12 large salad tomatoes)

4 cloves of garlic, skins on and lightly crushed

1 large onion,  peeled and finely sliced

1/2 jar of roasted peppers, roughly chopped

2 tsp paprika

Pinch cayenne pepper

1/2 tsp salt

1 vegetable stock cube

4 tbsp elmlea single cream

Handful of fresh basil, roughly torn

2 tbsp fresh parmesan, grated finely

Method

Pre heat the oven to 180c.

Pop the tomatoes, cut side down into a large roasting tray, season with salt and pepper, drizzle with a little balsamic vinegar and scatter the garlic cloves into the tray. Roast uncovered in the oven for 40 minutes.

Meanwhile, take a large sauce pan, heat to medium and spray with 1kal. Fry the onion until it starts to soften (add a little water if the pan gets a little dry), then add the sliced peppers, paprika, salt and cayenne pepper. Fry for another few minutes and then add the vegetable stock cube with 600ml boiling water.

Remove the roasting tray from the oven and add the tomatoes to the pan. Squeeze the roasted garlic out of the skin, discard the skin and add to the garlic and any juices left in the baking tray into the pan. Bring the soup to the boil and then reduce to a simmer. Simmer for 10 minutes and then remove from the heat.

Blend (using either a food processor or stick blender) and then add the elmlea and parmesan. Stir to combine and then add the basil. Season to taste with salt and pepper.

Enjoy!

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If you would like to make this dish for packed lunches you can make a big batch of the cous cous and keep in the fridge for a few days. Similarly, you could make a few portions of the chicken, chop up and toss through the cous cous so it’s ready to go!

Harissa Chicken with Cous Cous Salad

Serves 2 = 7sp per serving (Flex)

Ingredients

2 large chicken breasts

2 tsp harissa paste

½ tsp smoked paprika

1 lemon

100g Aldi Spicy Cous Cous, dried

2 tomatoes, diced

1 spring onion, finely chopped

½ green pepper, deseeded and diced

Handful of fresh coriander, roughly chopped

60g light feta cheese, crumbled or cubed

2 tbsp fat free yoghurt mixed with a little harissa paste (1/4 tsp) and lemon juice

Method

Take one chicken breast, pop between two sheets of baking paper and flatten with either a meat mallet or rolling pin until around 1cm thick. Repeat with the second chicken breast. Add the chicken to a large bowl.

To a small bowl, add the harissa paste, smoked paprika and juice of half the lemon and mix. Add to the chicken bowl and combine. Leave to marinade if you have time, I didn’t so I just got straight on with making the rest of the dish.

Pop the cous cous into a clean bowl, top with the required amount of boiling water. Leave the cous cous to stand for 5 minutes to do its thing. Once all the water is absorbed and the cous cous is soft, add the tomatoes, spring onion, green pepper, fresh coriander and feta cheese to the bowl, season with salt and pepper and toss everything together. Pop to one side.

Take a large frying pan, spray with 1kal and then fry the chicken on a high heat for 3-4 minutes. Turn and fry for another 3-4 minutes (or until cooked through).

Add the cous cous salad to a bowl, top with the harissa chicken and finish with a dollop of the lemony harissa yoghurt.

Enjoy!

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The result was this recipe which I have to say hit the spot. The coconut milk adds a lovely creamy flavour whilst the thyme adds just that hint of herbiness. If you can’t get a hold of the fresh thyme, feel free to leave this out. Just add a little extra fresh coriander at the end!

Spiced Butternut Squash and Coconut Soup  – 4sp

Makes 4 portions = 4sp per portion (Flex)

Ingredients

1 large butternut squash, peeled, deseeded and chopped into rough medium sized cubes

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and roughly chopped

1 inch piece of ginger, peeled and roughly chopped

Handful of fresh thyme leaves, roughly chopped (optional)

1 tbsp curry powder

½ tsp turmeric

1 vegetable stock cube (made up with 800ml boiling water)

1 x 400ml tin lighter coconut milk

Sprinkle of crushed chillies

Handful of fresh coriander

4 tbsp light greek yohurt

Method

Take a large saucepan, spray with 1kal and add the onion. Fry for 4-5 minutes until its starts to soften (add a little water to stop the pan getting dry). Then add the garlic, ginger, fresh thyme leaves, curry powder and turmeric and fry for another 3-4 minutes until the onions are totally softened.

Next add the vegetable stock, bring to a boil and then simmer for around 20 minutes (or until the squash is totally softened). Remove from the heat and pop into a food processor or blitz with a stick blender.  Once smooth, add back to the pan and add the coconut milk, stir and again bring to a simmer. Season with salt, pepper and crushed chillies to taste.

Serve with a final sprinkle of crushed chillis, sprinkle of fresh coriander and 1 tbsp light yoghurt swirled through per person.

Enjoy!

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This salad was the perfect solution. It’s absolutely delicious, so filling and tasty and incredibly cheap to make. I bought the smoked mackerel from Tesco and it was only £2.00 for three fillets. Even though this was a ‘salad’, it felt like a nice fulfilling evening meal and its one I will be making on a regular occasion from now on!

Ingredients

Serves 2 = 10sp each (Flex)

300g new/salad potatoes, halved or quartered depending on their size

Handful of cherry tomatoes, halved

Half a red onion, sliced

Handful of green beans, trimmed and sliced into 3 cm lengths

Bag of mixed salad leaves

2 x 75g smoked mackerel fillet

Four or five slices of pickled beetroot

For the dressing

2 tablespoons of extra light mayonnaise

½ tsp wholegrain mustard

Splash of balsamic vinegar

1 garlic clove, peeled and crushed

Salt and freshly ground black pepper

Method

Pop your potatoes on to boil in salted water for around 15-20 minutes (until nice and soft).

Meanwhile pop all your dressing ingredients into a large bowl and mix up. Season well with salt and freshly ground black pepper.

Chop the rest of your ingredients then take the green beans and pop in a microwaveable bowl. Cover with a 3 tbsp water and pop in the microwave for two and a half minutes so they steam nicely.

Once your potatoes are cooked, drain and pop into the bowl with the dressing and toss everything together. Add your tomatoes, green beans, onion and beetroot and flake in the smoked mackerel. Toss again.

Pop a bed of leaves in the bottom of a bowl and toss a few handfuls through your salad mixture and then pile into your bowls.

Enjoy!

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Harissa Salmon and Houmous Salad Wrap

Serves 2 = 4sp per person (Flex)

2 x135g salmon fillet, raw

2 tsp harissa paste

2 tbsp reduced fat houmous

¼ red onion, finely sliced

Handful of salad/lettuce leaves

2 x mini soft tortillas (I used Old El Paso’s from Tesco)

½ lemon

Method

Pre heat the grill to high and then line a baking tray with tin foil. Pop the salmon on the foil, coat in the harissa, season and then grill for 7-9 minutes until cooked through (or to your liking).

Then pop each wrap on a plate, spread 1 tbsp of houmous over each and sprinkle over the lettuce and red onion.

Remove the salmon from the grill, flake roughly with a fork and then add 1 salmon fillet to each taco.

Finish with a drizzle of yoghurt mixed with a little harissa paste, squeeze of the juice of 1/2 lemon onto each and enjoy!

The post Harissa Salmon and Houmous Salad Wrap – 4sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 =0sp per serving (Flex)

1 large onion, finely chopped

450g carrots, sliced

75g split red lentils

1.2 litres vegetable stock made with 1 stock cube

1 tablespoon ground coriander

3 tablespoons chopped fresh parsley (optional)

Salt and Pepper

Method

Fry onion and carrots (seasoned with salt and pepper) for around 4-5 minutes in 1KAL and a little water. Add the ground coriander and continue to cook. Put the lentils in a small bowl and cover with water. Leave to soak while the carrots and onions are cooking and then take off any lentil that float and rise to the top. Drain lentils and add to pan with the stock. Bring the soup to the boil and simmer (with a lid on if you have it) for 30 minutes. Season with salt and pepper (and I popped a few crushed chillies on top!) to your taste. Enjoy!

The post Carrot and Coriander Soup – 0sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 2 = 5sp per serving (Flex)

1/2 Pack of Cous Cous (50g dried)

40g Reduced Fat Houmous (I used Sainsbury’s Be Good to Yourself which is 2sp for 40g)

100 g Wafer Thin Ham

Handful of baby tomatoes, halved

Wedge of cucumber, diced

1/2 red onion, sliced

Salad pepper, sliced

Mixed Salad Leaves

Dash of balsamic vinegar

1 tbsp picked red cabbage

Salt and Pepper

Method

Prepare cous cous.

Meanwhile chops all vegetables and pop in a large bowl. Add the balsamic and red cabbage.

Once cous cous is cooked add to the bowl.

Rip up your wafer thin ham into smallish sized pieces and scatter over cous cous and salad mix.

Pop into a bowl and top with the houmous (or toss through).

Season with salt and pepper and a squirt of lemon if you fancy!

Enjoy!

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