You can store the finished result in an airtight container for 3-4 days but I doubt it will last that long! 

NUTRITIONAL INFORMATION

Serves 6 – per serving = 223 cals, 35.3g carbs, 6.3g fat, 4.9g protein or 5 points 

INGREDIENTS

• 100g rolled oats, blended into fine flour 
• 50g self raising flour
• 1 tbsp cocoa powder
• 1 tsp each baking powder and cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed 
• 100ml skimmed milk
• 1 egg
• 1 tsp vanilla extract 
• Small pack mini eggs (75g), lightly crushed (I give them a little bash while still in the pack)

Method

1. Pre heat the oven to 180c
2. Take a large bowl and add all the dry ingredients. Mix.
3. Next add the wet ingredients and half the mini eggs and thoroughly combine.
4. Line a loaf tin and pour in the batter. Sprinkle over the remaining mini eggs.
5. Bake for 30-35 minutes until a nice crust forms on top.
6. Cool and then slice into 6.

Enjoy!

The post Mini Egg Baked Oat Loaf first appeared on Slimming Kitchen Secrets.

If you don’t have an air fryer you can do the whole thing in the oven, you may just need to add 5 minutes to each cooking time period to ensure the same results.

NUTRITIONAL INFORMATION

Serves 4 – per serving = 531 cals, 19.5g fat, 55.8g carbs, 32.3g protein

INGREDIENTS

For the salmon

• 4 x 120g salmon fillets
• 2 tbsp light soy sauce
• 2 tsp paprika
• 1 tsp garlic powder
• Salt and pepper
• Juice of 1 lime

For the rice salad

• 200g basmati rice (dry weight), cooked (or 2 x 250g pack of microwaveable basmati rice)
• 2 tsp light soy and 1 tsp dark soy sauce, sesame oil and crispy chilli oil
• ½ tsp garlic powder
• Salt and black pepper
• 1 tsp honey
• 1/3 cucumber, diced
• 3 spring onions, finely chopped
• 50g edamame
• Handful of fresh coriander, finely chopped
• Juice of 1 lime

For the dressing

• 2 tbsp light soy
• 2 tbsp light mayonnaise
• 1tsp each honey, sriracha and peanut butter
• 1 small clove of garlic, peeled and grated
• 1 tsp ginger paste
• Juice of 1 lime

Method

1. Begin by preparing the salmon. Add the soy, paprika, garlic powder, salt, pepper and lime juice to a bowl, mix and add the salmon. Coat (marinade for half an hour if you have time) and then cook this for 10-15 minutes in the air fryer (again at 180c) until cooked through (and while the rice is cooking if you have a 2 drawer – if not cook it in the oven until cooked through).
2. If you are using uncooked rice, pop the rice on to cook. Once cooked, soft and fluffy, pop the rice (or the whole pack of microwave rice)  directly into the air fryer drawer (or into a non stick baking dish in the oven) spreading into an even layer. Add the light and dark soy sauce, sesame and crispy chilli oil, garlic powder, salt and pepper. Mix and then cook for 10 minutes on 180c, stirring half way through. After 10 minutes add the honey, mix and cook for a further 5 minutes until nice and crispy. Keep an eye on it as you don’t want it to go too far and burn! Once cooked, finish the rice with the juice of ½ a lime.
3. Whilst the rice is cooking you can prepare the other bits.
4. To a large bowl add the cucumber, spring onion, edamame and coriander. Add the crispy rice once cooked and stir.
5. To a small bowl mix the dressing ingredients together with a few splashes of cold water until well combined and a saucy consistency.
6. Now you are ready to dish up. Add the crispy rice/veggie mixture to a bowl, top with the salmon and drizzle over the spicy peanut dressing.
7. Finish with a few crispy onions if you fancy.

Enjoy!

The post Crispy Rice Salad with Salmon first appeared on Slimming Kitchen Secrets.

You will find Korean Gochujang paste in loads of my recipes and for good reason. It’s the perfect perk to put a twist on a classic recipe, and adds a good hit of flavour to anything you add it to. If you haven’t tried it already, I really recommend you do. You can buy it in most supermarkets now but if in doubt, it’s also on Amazon!

If you’d like an even lighter version of this recipe you can omit the rice. This will bring the dish down to 437 cals. 

NUTRITIONAL INFORMATION

Serves 2 – per serving = 537 cals, 20.8g fat, 64.1g carbs, 32.3g protein 

INGREDIENTS

• 250g lean beef mince, raw 
• 250g mushrooms, diced 
• 3 cloves garlic, finely chopped 
• 1 tbsp ginger paste 
• 1 tbsp Korean BBQ Seasoning (optional – I use Cape Herb and Spice – and BBQ seasoning will do) 
• 3 tbsp light soy sauce 
• 1 tbsp dark soy sauce 
• 2 tbsp gochujang paste 
• 1 tbsp light brown sugar 
• 1/2 tbsp honey 
• 1 tbsp rice wine vinegar 
• Juice 1 lime 
• 250g pack of basmati rice 
• 4 large tortilla wraps
• 150g shredded mozzarella (120g for inside and 30g for on top)
• 3 spring onions 
• Chilli oil (optional) 
• Handful coriander, finely chopped
• 120ml light crème fraiche mixed with juice of 1 lime 

METHOD

1. Take a large frying pan, spray with low calorie cooking spray and add the mince. Season with salt and pepper and then fry for 5-6 minutes until almost browned then add the mushrooms, garlic, ginger and bbq seasoning. Fry for another 2-3 minutes then add both soys, the gochujang paste, sugar, honey, rice vinegar, lime juice and a splash of cold water (up to 150ml – you want to add enough to loosen the gochujang). Add the rice straight from the pack and then simmer on a medium heat for 5 minutes until the rice is piping hot and the sauce becomes glossy and sticks to the rice and mince. Take the filling off the heat.
2. Pre heat the oven to 180c. Get a large round dish suitable for baking ready (I use a pie dish). Spray dish with low calorie cooking spray. 
3. Cut the the wraps in half. Taking each half in turn fill with an eighth of the mixture from the pan and fold in on itself to form a triangle. Place in the round dish and repeat with the other wraps so you have eight parcels. Mine spill a little over the edges so I tuck them in so the edges aren’t exposed. 
4. Once the wraps are neatly in the dish, brush the top with cold water. Then sprinkle over the remaining cheese.
5. Bake for 15-20 mins until the cheese is golden and the wraps are starting to colour. Keep and eye as you don’t want them to dry out.
6. Serve topped with a drizzle of lime crème fraiche, spring onions, coriander and chilli oil (with lime extra crème fraiche for dipping). 

Enjoy! 

The post Korean Baked Beef Pockets first appeared on Slimming Kitchen Secrets.

Since I posted it again last night I’ve had so many messages asking for the recipe so you can make it tonight so your wish is my command!

This is a really quick and easy chicken recipe which has a huge flavour payoff. The chicken is the star of the show so you can accompany it with whatever you fancy. I like to serve it with a flatbread, lettuce and a chopped tomato, cucumber and red onion salad. The nutritional information below is for the chicken skewers so make sure to add your chosen accompaniments separately.

You could also make this with chicken breast if you prefer it, it only saves around 30 cals per serving, I just prefer the juiciness of the thigh!

I like to use the smaller metal skewers for this as the cook the chicken from the inside too. If you don’t have them, wooden will do, just be sure to soak them in water before cooking so they don’t burn.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 340cals, 29g fat, 2.9g carbs, 37g protein

INGREDIENTS

For the chicken

• 750g boneless chicken thigh, raw and cut into thick strips
• 1 tsp olive oil
• 1 tbsp paprika
• 1 tsp each garlic powder and salt
• 1/4 tsp each cayenne pepper and onion powder

For the garlic butter

• 50g light lurpack
• 3 cloves of garlic, peeled and grated
• Large handful of fresh parsley, finely chopped
• 30g Parmesan, finely grated (keep a little back to dress at the end)
• Salt and black pepper

To accompany – suggestions

• Head of lettuce, shredded and washed
• Handful cherry tomatoes, quartered
• 1/2 cucumber, diced
• 1/4 red onion, peeled and finely chopped
• 1 tsp white wine vinegar
• Garlic mayo (light mayo mixed with a small grated garlic clove and pinch of oregano)
• Flatbread (I like the deli kitchen flatbreads as they are lovely and soft and wrap nicely around the chicken).

METHOD

1. Take a large bowl and add the chicken, olive oil, paprika, garlic powder, salt, cayenne pepper and onion powder. Mix so the chicken is well coated, cover and pop in the fridge to marinate for at least an hour (ideally overnight).
2. Take the chicken out the fridge. Get four small metal skewers ready. Thread the chicken onto the skewers, folding each strip in half before sliding on.
3. Pop in the air fryer and cook for 10 mins at 180c.
4. In a small microwaveable bowl add the butter, grated garlic, parsley, Parmesan, salt and pepper. Microwave for 30 seconds until loose and creamy.
5. After 10 minutes, turn the skewers over and baste with a 1/3 of the garlic butter. Cook for another 5 minutes then turn the chicken again, and baste with the another 1/3 of the mixture. Cook for another five minutes. Baste for a final time and cook for a further 2-3 minutes until cooked through.
6. Remove the chicken from the air fryer, remove the skewer and add to the plate. Finish with a final sprinkle of Parmesan.
7. While the chicken is cooking get the salad ready. Chop the lettuce and pop into one bowl and then chop your onion, tomato and cucumber, add to another bowl and splash with 1 tsp white wine vinegar. Season with salt and pepper.
8. Warm the flatbreads in the air fryer for 2-3 minutes. Serve your preferred way. I like to coat the flatbread in garlic mayo then fill with chicken and salad veggies. If you like it spicy you could add some jalapeños or sriracha.

Enjoy!

The post Garlic Parmesan Chicken Skewers first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 510 cal, 8.5g fat, 60g carbs, 58.5g protein or 12 points per serving

INGREDIENTS

For the marinade

• 600g chicken breast, raw, chopped into bite size chunks
• 150g fat free greek yoghurt
• 1 tbsp each garlic paste and ginger paste
• 2 tsp garam masala
• 1 tsp each turmeric, cumin and madras curry powder
• 1/2 tsp each salt and chilli powder
• Juice of 1 lemon

For the curry

• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml water
• 150ml Elmlea single cream
• 2 green finger chillies, sliced in half
• Handful of curry leaves, crushed
• 1/2 tsp each white sugar and salt
• 20g light butter
• Large handful fresh coriander, roughly chopped
• 240g basmati rice, dried

METHOD
1. Begin by marinading the chicken. Into a large bowl add the marinade ingredients and mix together. Then add the chicken and mix well so it’s well covered. Cover and leave to marinade for at least an hour (or up to 24 hours) in the fridge.
2. When you are ready to cook, take a large pan, spray with low calorie cooking spray and then add the chicken (reserve any left over marinade in the bowl). Fry on high for 6-7 minutes until the chicken is sealed (it doesn’t need to be cooked through).
3. Next add 1 tbsp tomato purée, fry for 2-3 minutes then add the chopped tomatoes, water, cream, chillies, curry leaves, salt and sugar.
4. Simmer for 20-30 minutes until the sauce starts to thicken and the chicken is cooked through.
5. Pop the rice on to cook after the sauce has been simmering for 10 minutes and it should time nicely for the sauce being ready.
6. Finish the curry with the butter a coriander, saving a tablespoon to garnish.
7. Serve the curry and rice together.
8. Enjoy!

#slimmingkitchensecrets #wwrecipe #healthcurry #butterchicken #fakeaway

The post Butter Chicken first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 15 points or 459 cals, 20.6g fat, 51.8g carbs, 18.6g fat

INGREDIENTS

• 240g pasta, dried
• 75g chorizo, peeled and diced
• 3 cloves of garlic, peeled and finely sliced
• 125g cherry tomatoes, halved
• Half a head of broccoli (159g) florets finely chopped (leave stems out)
• 2 tbsp chilli pesto
• 20g Parmesan
• Ball of burrata

METHOD

1. Pop the pasta on to cook.
2. Spray a large frying pan with low calorie cooking spray, bring to a medium heat and add the chorizo.
3. Fry for 3-4 minutes until the oils start to release from the chorizo. Add a little water to the pan if it gets dry.
4. Once the oil has coloured, add the tomatoes and broccoli and fry for another 3-4 minutes until the tomatoes burst and release their juice and the broccoli has started to soften. Add the garlic for the last minute of cooking.
5. Next add the pesto and a large splash of pasta water. Cook for a minute then add half the ball of burrata.
6. Simmer for a few minutes until the burrata melts into the sauce and it starts to thicken.
7. Add the pasta to the sauce pan (reserving the pasta water) along with the Parmesan and simmer for a few minutes until the sauce coats the pasta nicely. Add more pasta water to the pan and keep simmering to you have a nice glossy sauce. Taste and season with salt and black pepper as required.
8. Remove from the heat, add the other half of the burrata to the middle of the pan and sprinkle with a little fresh basil.
9. Finish with a sprinkle of chilli flakes (or the spicy onion crunch I used).

Enjoy!

As always, if you like my recipes don’t forget my cookbook ‘Slimming Kitchen Secrets’, which includes over 80 delicious easy healthy recipes, is available now!

The post Chorizo, Broccoli and Burrata pasta first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 16 points or 507 cals, 19.9g fat, 58.7g carbs, 18.7g protein

INGREDIENTS

• 240g pasta, dried
• 1 tsp olive oil
• 4 x spicy sausages (I use the hot honey and nduja sausages from Aldi), skin removed
• 1 small red onion, peeled and finely diced
• 4 garlic cloves, peeled and finely minced
• 2 tbsp tomato purée
• 50ml vodka
• 200ml water
• 1 tsp sugar
• 2 tsp Italian seasoning
• 100ml Elmlea single cream
• 30g Parmesan, grated
• Handful fresh basil, roughly shredded
• Salt and pepper
• Chilli flakes (to taste)

METHOD

1. Cook the pasta according to the packet instructions.
2. Then spray a large pan with 1kal and add the olive oil too. Add the skinned sausages and begin frying, breaking up with the spoon as they cook.
3. Add the onion and fry for 3-4 minutes then add the garlic frying for another minute.
4. Add the tomato purée, fry for a minute and then add the vodka. Simmer until reduced by half and the alcohol has burned away then add the water, sugar and Italian seasoning. Simmer the sauce for 5 minutes until it starts to thicken.
5. Add the cream, simmer for a minute and the add the pasta with a splash of pasta water. Simmer until the sauce has thickened and coats the pasta nicely.
6. Add the Parmesan and basil. Season with salt and pepper to taste and add chilli flakes if you like a little heat.

Enjoy!

As always, if you like my recipes don’t forget my cookbook ‘Slimming Kitchen Secrets’, which includes over 80 delicious easy healthy recipes, is available now!

The post Spicy Vodka Sausage Pasta first appeared on Slimming Kitchen Secrets.

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.

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.

I’ve tried many different combos for my Ceaser dressing and this one (which uses anchovies) is my favourite. Creamy and a little bit tangy, it goes so nicely with crunchy lettuce and juicy chicken. If you don’t like anchovies, use a little extra of Worcestershire sauce instead (it’s got anchovies in it). The anchovies do give the dressing a gorgeous flavour though (and don’t taste at all fishy). 

A traditional Caesar doesn’t have bacon but I like to add a little (in almost crumb form) for an extra burst of saltiness/flavour. Similarly a regular Caesar doesn’t usually have veggies like tomatoes and cucumber but I like to add to bulk out the dish with low calorie, fresh extras. 

If you fancy making this as a leafy salad rather than a pasta salad skip the pasta step below. 

The dressing makes 4 servings, all of which go into the pasta salad. If you are making the pastaless version, you will likely only need 2 servings of the dressing. The left overs will keep in the fridge, covered, for 3 days. 

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 10 points or 408 cals, 9.4g fat, 45.3g carbs, 36.8g protein   

For the dressing (makes 4 servings) 

1 clove of garlic, peeled 

1 anchovy 

1/2 tsp each Dijon mustard and Worcestershire sauce 

Juice of 1/2 lemon 

100g extra light mayo

1 tsp extra virgin olive oil 

20g Parmesan 

Salt and back pepper

For the pasta salad 

1 tsp olive oil

400g chicken breast, raw

2 slices of back bacon, fat removed 

1 x 30g pack of garlic and herb croutons, broken into smaller pieces (I used a rolling pin while the croutons were still in the bag)

2 heads of romaine lettuce, finely sliced 

200g cooked pasta (shape of your choice, I like rigatoni) 

Optional 

Large handful of cherry tomatoes, quartered 

1/2 cucumber, finely diced 

METHOD

1. Pop the pasta on to cook. 
2. Roughly chop the garlic and anchovy and pop into a pestle and mortar. Pound until both have turned into a paste. If the mortar is big enough you can add the rest of the dressing ingredients to it and mix well. If not, transfer to a bowl before you add the rest of the dressing ingredients and mix well. Add a splash of water to loosen until it is the consistency of double cream/yoghurt. Cover and pop in the fridge til everything else is ready.
3. Take the chicken, pop between two sides of baking paper and bash with a meat mallet or rolling pin to flatten (around 1cm thick). Season with salt and pepper. 
4. Add 1 tsp olive oil to a large frying pan and bring to a medium heat. Add the chicken and cook for 3-4 minutes then flip and cook further a further 3-4 minutes on the other side (or until cooked through and it is nice and golden on the outside). Remove from the pan and chop into bite size chunks (or slice and reserve for the top if you prefer). 
5. Take the chicken out the pan and add the bacon. Fry until crispy. Remove from the pan and pop onto a sheet of kitchen paper to absorb any excess oil. Then finely chop to a crumb.
6. Now you are ready to assemble. Into a large bowl add the pasta, tomatoes and cucumber (if having), chicken, bacon, croutons and lettuce. Add the dressing and toss everything together until well combined.
7. Pop into two large bowls and enjoy!

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

The post Caesar Pasta Salad first appeared on Slimming Kitchen Secrets.