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

The post Chicken Waldorf Salad first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 4 points or 282 cals, 10.7g fat, 11.2g carbs, 36.6g protein

INGREDIENTS

For the dressing

• 30g smooth peanut butter
• 1 tbsp each of light and dark soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp each sesame oil and rice wine vinegar
• 2 tbsp lime juicE

For the salad

• 1/4 iceburg lettuce, shredded
• 1/4 white cabbage and 1/4 red cabbage, finely shredded
• 1/2 cucumber, halved, seeds scooped out and finely sliced
• 4 spring onions, finely sliced
• 40g edamame beans (I buy them frozen and defrost in some water in the microwave)
• 400g roasted chicken (white meat only), shredded (or two large chicken breasts, roasted and shredded)

To finish

• 1 tsp white sesame seeds
• 1 tbsp crispy onions (optional)

METHOD

1. Pop all the dressing ingredients in a bowl with a splash of cold water and whisk until smooth, adding small splashes of water until you get to your desired consistency.
2. Pop all the chopped salad ingredients into another large bowl and add the edamame beans and chicken. Toss everything together.
3. Split between 4 Tupperware boxes. Add a sprinkle of sesame seeds and crispy onions to each.
4. Divide your dressing into 4 small pots and add to the salad before you eat.

The post Creamy Chicken Satay Salad 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.

This recipe works perfectly as an evening meal hot or, if left to cool and refrigerated, as a weekday lunch. It was also be the perfect addition to any BBQ or buffet table.

If you aren’t a fan of mackerel you could make this recipe using chicken.  Cook the chicken any way you prefer or if using the method below, season with salt and pepper and then pop under the grill for 5-7 minutes, flip and grill for 5-7 minutes on the other side until cooked through. You can then either chop the chicken into pieces or shred. Whichever you fancy!

You can get gochujang in most large supermarkets these days. I usually get mine in Sainsbury’s (who also sell it in their convenience stores) or from Amazon. It’s cheaper in store (a large pot is only £2.50 and lasts ages!)

Korean Mackerel and Potato Salad

Serves 2 = 5sp per serving (Flex)

Ingredients

400g new potatoes, halved

½ tsp gochujang chilli paste

2 tbsp lighter than light mayo

1 tsp white wine vinegar

1 small garlic clove, peeled and grated

2 mackerel fillets, skin on, raw

Sprinkle of crushed chillies

Handful of cherry tomatoes, quartered

¼ cucumber, peeled into strips

2 spring onions, sliced into small rounds

Handful of fresh coriander, roughly chopped

Small bag of salad leaves, roughly torn

Drizzle of Sriracha (if you like spice!)

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, pop the grill on to a medium high heat. Take a small baking tray, cover with tin foil and lay the mackerel fillets on the foil, skin side down. Season with salt, pepper and chilli flakes. Spray with 1kal and then pop under the grill for 5-6 minutes until the fish is cooked through. Remove from the grill and pop to one side.

Whilst the potatoes and fish are cooking, make your dressing. In a large bowl mix the gochujang chilli paste, mayo, white wine vinegar and garlic. Mix and pop to one side.

Prepare all of the other vegetables.

Once the fish has cooled a little, flake the flesh away from the skin being careful to remove any bones.

Drain the potatoes and add to the dressing. Toss the potatoes in the dressing and then add the tomatoes, cucumber, spring onions, coriander, salad leaves and mackerel. Season with salt and pepper to taste. Toss in so everything is coated well in the dressing. Drizzle over a little sriracha if you like it spicy.

Pop into two bowls and enjoy!

The post Korean Mackerel and Potato Salad – 5sp first appeared on Slimming Kitchen Secrets.

The first time I tested this recipe I used a ciabatta and it wasn’t my favourite. Since then I’ve tested a few other bread alternatives and my favourites are a good old thin (for 3sp) or an Aldi Brioche Bun (5sp). Use which ever bread/bun you fancy or can get your hands on but be careful to check the points before it goes on your plate. The 9sp included in the recipe title includes use of a Warburton’s thin.

I pop the dressed lettuce into the bun however you could serve this on the side and add some other salad ingredients (such as tomato, cucumber, pepper etc) to bulk it out.

The sauce has a little kick to it but its not too spicy. If you don’t like heat, just omit the crushed chillies.

Meatball Marinara Sub

Serves 4 = 9sp per serving (for the meatballs, salad and cheese – the only points you need to add onto this is for the bread of your choice – I prefer a thin for 3sp which makes the total 9sp)

Ingredients

For the meatballs – 3sp per portion

1 x 300g pack of Quorn Swedish Style Meatballs, frozen (if you prefer to use meat, substitute with up to 140g beef meatballs per person for the same points or turkey meatballs for 0sp)

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and roughly chopped

2 x 400g tins of chopped tomatoes

½ tsp each dried oregano, basil and crushed chillies

½ tsp sugar

¼ tsp salt

To accompany

1 red onion, peeled, halved and finely sliced

40g reduced fat mature cheddar, grated (1sp per 10g serving)

Buns of your choice (add the extra SP’s)

For the salad – dressing is 2sp per serving

½ medium avocado (around 75g flesh), stone removed and flesh removed from skin

1 tbsp light crème fraiche

15g parmesan

Juice of 1 lemon

Salt and pepper to taste

Crunchy lettuce leaf of your choice (I use romaine or iceberg), washed and roughly shredded

Method

Spray a large saucepan with 1kal, add the onion and fry on a medium heat for 6-8 minutes until the onions have started to soften (add a little water if the pan gets dry). Add the garlic and fry for another couple of minutes. Next add the tomatoes, oregano, basil, crushed chillies, sugar and salt and stir to combine. Reduce the heat to a simmer, add a lid and bubble for 10 minutes.

Remove the sauce from the heat and blend until smooth. Add the meatballs along with 300ml of water, stir and pop the lid back on. Simmer the meatballs in the sauce for 18-20 minutes (until they are piping hot and thoroughly cooked through).

Whilst the meatballs are simmering make the salad dressing. Pop all of the ingredients except the lettuce in a blender and blitz until smooth. Add a little water to loosen the dressing to your desired consistency. Toss the dressing through the lettuce and pop into the fridge until you are ready to plate up.

To assemble, take your bun of choice, pop a little of the tomato sauce on the bottom of the bun and top with meatballs. Add a little more sauce, cheese, a few slices of red onion and a spoonful of the crunchy lettuce.

Enjoy!

The post Meatball Marinara Sub – 9sp 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.

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!

The post Moroccan Roasted Butternut, Freekeh and Feta Salad – 4sp 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.

Bacon, Gorgonzola and Kale Salad

Ingredients

Serves 2 = 7sp each (Flex)

For the salad

6 smoked bacon medallions

1 red onion, finely sliced

60g gorgonzola, crumbled

Large handful of kale

Large handful of salad leaves, roughly torn

Handful of cherry tomatoes, halved

1 inch of cucumber, sliced

For the dressing

3 tbsp balsamic vinegar

1 tsp wholegrain mustard

Juice of ½ lemon

Method

On high, fry the bacon medallions in a griddle pan or frying pan for around 2 minutes on each side until cooked through and a little crispy. Remove from the pan and pop to one side. In the same pan, fry the onion in the left over fat from the bacon, adding a small splash of balsamic vinegar, until soft (around 5 minutes). Turn off the heat.

In a separate pan, whilst the bacon and onions are frying, boil the kale for 5-6 minutes until it softens a little. Drain and add to a large bowl.

Take the cooked bacon, chop into bite size slices and add to the bowl with the red onion, crumbled Gorgonzola, salad leaves, tomatoes and cucumber.

Mix together the ingredients for the dressing and then pour over the salad. Toss the salad together until everything is well combined.

Split between two large bowls.

Enjoy!

The post Bacon, Gorgonzola and Kale Salad – 7sp 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!

The post Ham and Houmous Salad with Cous Cous – 5sp first appeared on Slimming Kitchen Secrets.