The result was delicious. The slaw in particular has the most delicious flavour and can also be added to any salad for lunches during the week. Give it a whirl, you won’t be disappointed.

Spicy Chicken Burgers with Gochujung Chilli Slaw

Serves 2 = 4sp per serving (Flex)

Ingredients

For the chicken – 0sp per person

2 x 200g chicken breasts, flattened with a meat mallet or rolling pin

2 tsp Korean Red Pepper Chilli Powder (or crushed chillies)

1 lemon, halved

For the slaw – 1sp per person

2 tbsp lightest mayonnaise

1 tsp gochujang chilli paste

½ tsp white wine vinegar

Pinch of garlic granules

½ red onion, peeled and finely sliced

1 large carrot, peeled and finely sliced

¼ red or white cabbage, finely sliced

To accompany

2 x Warburton’s thins (3sp per thin)

Mixed Salad Leaves

2 x mini corn on the cob (I use the mini Tesco ones which are 89g (0sp each)

BNS chips

Method

First make the slaw – pop the mayo, chilli paste, white wine vinegar and garlic granules in a big bowl and mix together. Then add the onion, carrot and cabbage and combine everything together. Pop in the fridge until you are ready to serve.

Next, pop each chicken breast in between two sides of baking paper and with a meat mallet or rolling pin, beat to 1/2 cm thick. Then sprinkle each side with the red pepper powder and season with salt and pepper.

Spray a frying pan or griddle pan with 1kal and then fry the chicken breast on each side for 4-5 minutes until cooked through. As you are cooking the chicken, squeeze over the juice of the lemon to keep it nice and moist.

Pop your accompaniments on to cook and then, once readt, you can pop your burger together.

Lightly toast the thins and then add a little slaw, top with the burger and then a few salad leaves.

Serve with a mixed salad, BNS chips and corn on the cob if you fancy (the 8sp here covers you for the chicken, slaw, thin and corn on the cob!)

Enjoy!

The post Spicy Chicken Burgers with Gochujung Chilli Slaw – 4sp first appeared on Slimming Kitchen Secrets.

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.

I gave it a whirl last night for the first time and I was thrilled when I sat down to eat it and it tasted almost exactly the same as in the restaurant! It’s actually quite a simple curry to make with limited ingredients. The only thing that I found difficult to get hold of was the curry paste itself. Big Tesco’s usually do it and I have since found out that some of the Chinese supermarkets sell it but for easiness I bought it online from amazon. The tub is HUGE and is actually quite cheap so good value for money in my opinion. If you are feeling adventurous you could try and make your own paste but I didn’t have the time!

Ingredients

Serves 2 = 13sp (previously 11p) each including rice

2 tbsp Panang curry paste (if you can’t get any you could do it with red Thai curry paste, the texture will be the same but the flavour won’t)

200ml light coconut milk (half a tin)

2 x 165g chicken breasts, diced

2 peppers, roughly diced into large chunks

1 tbsp fish sauce

1 tbsp soft brown sugar

4/5 kaffir lime leaves (fresh if you can find them, I got some in Tesco in the fresh herb section)

Pack of green beans, trimmed

80g basmati (or jasmine) rice

1 lime, quartered

Handful of basil (Thai Basil if you can get it) (Optional), shredded

Method

Take a large frying pan and add the coconut milk. Once it has warmed slightly, add the curry paste and fry for a few minutes on a medium heat until the aromas start to release. Add the chicken and peppers, stir to coat with the paste mixture and fry until cooked through (about 10-12 minutes). During this time the coconut milk will reduce a little so the sauce has a dryer consistency. If you think the pan is getting a little dry, add a little splash of water.

Pop the rice on when the chicken starts to cook.

Once the chicken has cooked through add the fish sauce, sugar and kaffir lime leaves and cook for another few minutes.

Meanwhile, pop the green beans in a microwaveable bowl, pour over 1 tbsp of water and microwave for 2 minutes. Drain and then add to the curry. Stir in the green beans and simmer for another minute.

Finish with the juice of ¼ of the lime and stir through some fresh basil (Thai basil if you can get it).

Serve the curry on top of the rice with a quarter of lime for squeezing.

Enjoy!

The post Thai Chicken Panang Curry – 13sp including rice first appeared on Slimming Kitchen Secrets.