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.

Now you all know what I’m like and I don’t really like food unless its got an element of spice to it so I decided to add harissa to this. The result was delicious and really lifted the flavour of the whole thing. You might think that with just one wrap it wouldn’t be filling enough but trust me it really is!

To save myself a bit of time I cheated here and used pre diced butternut squash (that supermarkets sell ready to make into soup, its cheaper than the alternative too!) If you can’t get a hold of this feel free to use a whole butternut squash, diced.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving= 12 points or 466 cals, 19.6g fat, 34.7g carbs, 32.3g protein

Ingredients

1kg butternut squash, peeled, deseeded and diced into 2cm cubes

1 courgette, diced

½ aubergine, diced

1 red pepper, deseeded and sliced

1 red onion, sliced

1 tsp each of smoked paprika and ground cumin

2 tsp harissa paste (my favourite is Belazu Rose Harissa)

200g lighter halloumi, sliced

4 low calorie tortilla wraps

2 tbsp reduced fat houmous

Handful of salad leaves

Handful of fresh coriander, roughly chopped

200g fat free Greek yogurt mixed with ½ tsp of harissa pasta

1 lemon, quartered

Low calorie cooking spray

Salt and black pepper

Method

1. Preheat the oven to 180°C (fan).
2. Scatter the butternut squash, courgette, aubergine, red pepper and red onion in a baking dish, spray with low-calorie cooking spray and sprinkle over the smoked paprika and cumin. Season with salt and pepper and then pop in the oven for 30–40 minutes until the butternut squash is nice and soft.
3. Meanwhile, put the 2 teaspoons harissa paste into a large bowl and then add the halloumi. Mix until coated well.
4. Five minutes before the vegetables are ready, heat a griddle pan, spray with low-calorie cooking spray and fry the halloumi for a few minutes on each side. Turn off the heat.
5. Remove the vegetables from the oven and pop the wraps in their place for3–4 minutes to warm through.
6. Now you are ready to assemble the wraps. Pop each wrap on a plate, top with ½ tablespoon houmous, a few salad leaves, then the roasted vegetables and fresh coriander, and then the halloumi. Top with the harissa yoghurt and squeeze over the juice of a lemon quarter. Fold in half and enjoy!

The post Harissa, Halloumi and Roasted Vegetable Wraps first appeared on Slimming Kitchen Secrets.

The end result is a lovely mess of warm oozy chicken, vegetables, wraps and cheese – the perfect feel good dinner.

My recipe below serves four people. This way you get two enchiladas per person. My OH was rather worried when I told him he was only having two (and that two portions were being kept for the next day) however he was very surprised at how filling they were, especially with a nice crunchy salad. If your OH is a particularly big eater you could even add some rice or butternut squash chips to the dish but the enchiladas with salad were defiantly enough for me.

Because I had it in the cupboard, I used a Discovery Enchilada Spice Mix from Tesco. This gave a lovely flavour to the sauce but I did have to add a few crushed chillies. If you can’t find the spice mix, you can add the following spices to the passata to get that lovely tangy taste: 1 tsp smoked paprika, cumin and oregano and ½ tsp chilli powder, garlic powder, salt and crushed chillies. You could also add a little chipotle paste if you fancy.

Chicken Enchiladas 

Serves 4 = 11sp per person (flex)

Ingredients

400g chicken breast, raw and cut into thin strips

2 peppers, sliced

1 red onion and 1 white onion, peeled and sliced

Handful of mushrooms, sliced (optional)

Handful of coriander, roughly chopped

Handful of spinach, roughly chopped

1 x pack of 8 weight watchers tortilla wraps

400g carton of passata

1 x pack of enchilada seasoning (I used discovery) or spice mix as detailed above

100g half fat mature cheddar

Method

Pre heat the oven to 180c.

Spray a large frying pan with 1kal and fry seasoned chicken for 6-8 minutes until cooked through. Remove from the pan and then stir fry seasoned peppers, onions and mushrooms for 4-5 minutes until soft. Add chicken back to the pan and stir to combine.

In a separate saucepan or bowl, pour the passata, seasoning mix (or spices) and half of the cheese. Stir and then pour half of this sauce over the chicken/vegetable mixture. Stir so evenly combined, add a little water if you want more saucy, add the coriander and spinach, stir and simmer on a low heat for a few minutes.

Now you can begin assembly. This is easiest to do if you have all of the ingredients arranged into a small productions line style operation.

Begin by taking a large baking dish,  spray with 1kal. Pop the wraps in the microwave for 30 seconds and then begin to fill each tortilla with the meat/vegetable mixture, evenly sharing between all 8 tortillas.

Roll each enchilada and place seam side down into the baking dish. Once you have filled all 8 tortillas, pour over the remaining sauce mixture and top with the rest of the cheese. Pop in the oven for 15-20 minutes until the cheese is nice and bubbly.

Serve with a nice green side salad and a dollop of half fat sour cream/guacamole/salsa if you fancy (careful to add the extra points).

Enjoy!

The post Chicken Enchiladas – 11sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 1 =7sp (Flex)

1 x Multiseed Wrap

25g extra light cream cheese

1 teaspoon of green pesto

2 slices of chorizo

Handful of tomatoes, diced

Slice of cucumber, diced

1/4 pepper, deseeded and finely diced

Dash of balsamic vinegar

Handful of salad leaves or iceberg lettuce, shredded

Method

Spread half the cream cheese and pesto onto one side of the wrap. In a bowl pop the other half of the cream cheese and pesto, balsamic, a splash of water and a little salt and pepper and give a good mix. Add the chorizo, tomatoes, cucumber and peppers to the bowl and mix. Then pop a few leaves inside the wrap, top with your dressed chorizo salad and wrap up.

Enjoy!!

The post Summer Chorizo Salad Wrap – 7sp first appeared on Slimming Kitchen Secrets.