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.

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.

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.

Whilst it’s an ideal veggie dish, it’s also lovely served with some roasted chicken thighs on the side (which I roasted in a lemony, garlicky, herby marinade) or you can add 200g of lean beef mince to the sauce (fry this off first before you start frying the garlic for the sauce) if you want to bulk it out further. Just remember to tweak the points/calories to suit. Best of all, this dish is quick and easy to prepare and requires minimal chopping!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 5 points or 182 cals, 11.6g protein, 7.8g fat, 28g carbs

INGREDIENTS

2 large aubergines, halved

2 tsp olive oil

1 tsp each oregano and garlic powder

2 cloves of garlic, finely minced

Pinch of chilli flakes

400g tin of chopped tomatoes (Mutti are my fav)

1 tsp oregano

½ tsp each white sugar and balsamic vinegar

200g reduced fat feta

Handful of fresh basil, shredded

METHOD

1. Pre heat the oven to 180c.
2. Take each aubergine half and using a sharp knife, lightly score a ‘criss cross’ pattern into the surface. Pop face up in a baking tray and brush with olive. Season with salt and pepper and sprinkle over 1 tsp oregano and garlic powder. Pop into the oven, uncovered for 45 minutes until the aubergine is soft and juicy.
3. Meanwhile take a small pan, spray with 1kal, heat to medium and gently fry the garlic for a minute. Add the chopped tomatoes, half a can of water, a further teaspoon of oregano, a pinch of chilli flakes as well as the sugar and balsamic vinegar.  Season with salt and pepper and simmer on a medium heat for 20-25 minutes until the sauce is reduced and has started to thicken. Remove from the heat.
4. Once the aubergine is cooked, remove the baking dish from the oven and pour over the reduced tomato sauce. Crumble over the feta and then pop back in the oven for 15 minutes to melt.
5. Remove from the oven and finish with a good sprinkle of fresh basil.

Enjoy!

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

The post Feta Baked Aubergine first appeared on Slimming Kitchen Secrets.

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

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 9 points or 490cals, 21.3g fat, 50.3g carbs, 32.6g protein

INGREDIENTS

1 tsp each paprika, smoked paprika, cumin, oregano, salt 

1/2 tsp each garlic powder, onion powder, chilli flakes and black pepper

500g sweet potato, cubed 

1 tsp olive oil

400g lean beef mince (5%)

240g low fat cottage cheese 

2 medium avocados, halved and sliced 

Handful of fresh coriander, finely chopped 

For the hot honey 

4 tbsp honey

1 tsp chilli flakes 

1 tsp white wine vinegar 

METHOD

1. Mix together the herbs, spices, salt and pepper in a small bowl. 
2. Pop the cubed sweet potato in a large bowl, add 1 tsp olive oil and half the spice mix. Toss and pop in the air fryer. Cook on 180c for 20-25 minutes (until browned and soft).
3. Five minutes before the potato is cooked, pop the mince in a large frying pan, add the other half of the spice mix and spray with 1kal. Fry for 5-7 minutes, until the mince is browned. 
4. While the mince is cooking, add the honey to a small sauce pan and warm over a medium heat. Add the chilli flakes and white wine vinegar. Keep on a very low heat to keep it runny til you are ready to serve. 
5. When ready to serve, take 4 bowls and to each add a 1/4 of the sweet potato, 1/4 of the mince, half an avocado (seasoned with salt and pepper) per bowl, 60g cottage cheese and a sprinkle of coriander.
6. Top each with a drizzle of the hot honey.

Enjoy!

The post Hot Honey Beef Protein Bowl first appeared on Slimming Kitchen Secrets.

The key to this recipe is to simmer the sauce until it is thick and sticking to the chicken nicely. If your sauce is watery, it will make the wraps much softer inside the bake (still tasty though). This is a lovely straightforward recipe that the whole family can enjoy. If you like it a little hotter you can always add a sprinkle of chilli flakes with the other spices.

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

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6 = 11  points per serving or 398 cals, 15.4g fat, 37.6g carbs, 30.8g protein

INGREDIENTS

1 red onion, peeled and finely chopped

1 pepper, deseeded and diced 

3 garlic cloves, peeled and finely minced 

1 tsp each chilli powder, smoked paprika, cumin and oregano

400g tin chopped tomatoes

200ml skimmed milk

1 chicken stock cube 

1/2 tsp salt 

450g roasted chicken, shredded 

100g half fat soured cream

8 mini tortilla wraps, halved  

150g grated cheese (I like to use the fiery blend from Asda) 

Handful coriander, finely chopped

1 medium avocado, sliced

METHOD

1. Pre heat the oven to 180c.
2. Take a large oven proof pan and pop on a medium heat. Spray with 1 kal and then add the onion, peppers and garlic. Fry for 5 minutes until the onion starts to soften. Add a little water if the pan gets dry.
3. Add the herbs and spices and fry for another minute (add a splash of water to stop the spices burning) then add the tomatoes, a tin of cold water, the milk, salt, stock cube (crumbled) and chicken to the pan.
4. Simmer on a medium/high heat for 10-15 minutes so the sauce starts to thicken and the water evaporates away. You want a nice thick sauce to stick to the chicken.
5. Remove the pan from the heat and then remove two thirds of the mixture from it, popping to one side in a large bowl.
6. You are now ready to assemble. Leave the last third of the chicken and sauce at the base of the pan. Top with two and a half tortillas (so the sauce is covered), and a sprinkle of cheese and coriander. Repeat with the next third of the chicken mixture and again with the last. You want to save most of the cheese for the top.
7. Pop on the oven on 180c for around 20 minutes until the cheese is bubbly and golden.
8. Finish with a little light sour cream, sliced avocado and coriander.

Dish up and enjoy!

The post Mexican Layer Bake first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving = 8 points or 430 cals, 10.3g fat, 71.9g carbs, 17g protein

INGREDIENTS
40g rolled oats
7g salted caramel protein powder
1 egg
1/2 tsp baking powder
2 dates (medjool), destoned and finely chopped
50ml skimmed milk
1 tsp vanilla extra
8g milk chocolate chips
1 tsp maple syrup

METHOD
1. Pre heat the oven to 180c.
2. Soak the chopped dates in a little boiling water (5 minutes should do it – I usually cover them while I’m pre heating the oven). Add to a blender with all the other ingredients and blitz.
3. Spray a single serve baking dish with low calorie cooking spray. Pour in the batter and mix through the chocolate chips.
4. Bake for 20-25 minutes until a knife comes out clean when poked into the dish.
5. Serve with a drizzle of sugar free caramel sauce, peanut butter or maple syrup (1sp).

Enjoy!

And don’t forget, my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Salted Caramel Baked Oats first appeared on Slimming Kitchen Secrets.

If you like your sauce a little more set, you can top the dish with a ball of light mozzarella (125g) and split the Parmesan in half, adding half to the sauce and half on top at the end before baking in the oven for 15 minutes. I like it both ways but for quickness, the stove top method is the winner for me! The nutritional information below doesn’t include the mozzarella. If you add it, the dish would be another 50 cals or 2 points per serving.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 

Per serving = 14 points or 538 cals, 14.4g fat, 63g carbs, 40.3g protein 

INGREDIENTS

500g lean beef mince, raw

1 white onion, peeled and finely diced

3 x garlic cloves, peeled and finely minced

1 tbsp mixed herbs

1 tsp paprika

1/2 tsp onion powder and chilli flakes (chilli flakes optional)

1 tbsp tomato purée

400g chopped tomatoes

1 x chicken stock cube (made up with 1 litre of boiling water)

1 tbsp Worcestershire sauce

1/2 tsp white sugar and salt

12 lasagne sheets (280g dried), broken into inch sized pieces

50ml light single cream (I use Elmlea)

30g Parmesan

Handful fresh basil

METHOD

1. Bring a large pan to a medium heat, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften, adding a little water if the pan gets dry.
2. Next add the garlic, fry for a minute and then add the mince a nd fry for 5-6 minutes until browned. All the herbs and spices and the tomato purée and fry off for a minute or two then add the chopped tomatoes, stock, Worcestershire sauce, sugar and salt.
3. Stir and then add the broken lasagne pieces. Stir so they are covered with the sauce and then reduce the heat to a simmer, popping on a lid.
4. Cook for 10-15 minutes until the lasagne sheets are nice and soft. If the sauce starts to dry out a little, add a little splash of water to make sure there is enough liquid to cook the pasta.
5. Once the pasta is cooked, add the cream and the Parmesan.
6. Finish with a sprinkle of fresh basil.

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – get your copy now!

The post Broken Lasagne first appeared on Slimming Kitchen Secrets.

Having had a craving for apple pie recently, I decided to combine the two dishes together to come up with something that would fill me until lunch but would satisfy my need for something sweet and fruity.

The result was delicious and definitely worth giving a go. The recipe below makes 6 ‘muffins’ and I usually have 3 for breakfast for 3sp however if you are a little more hungry you can have all 6 for 6sp.

If you plan to make a few batches of these they keep in the fridge very nicely for a few days so you can grab and go!

Apple Pie Baked Oats

Ingredients

Serves 2 = 3sp per serving (Flex)

1 Bramley apple, peeled, cored and chopped into 1cm cubes

1 tbsp sweetener

½ tsp cinnamon

¼ tsp nutmeg powder

50g porridge oats

1 egg, beaten

50ml skimmed milk

1 tsp baking powder

Low fat yoghurt (to serve, optional)

Method

Preheat the oven to 180c.

Take small saucepan and add the apple, sweetener, cinnamon and nutmeg. Add 200ml of water, pop on a lid and simmer on a medium heat for 15 minutes (until the apple starts to break down but still retains a bit of its shape/texture). Remove from the heat and pop to one side.

Whilst the apple is simmering, take a large bowl and add the oats, beaten egg, milk and baking powder. Whisk until the mixture is smooth and then fold through the apple mixture.

Take 6 silicone cupcake cases (or paper cases if you prefer), spray with 1kal and then add the mixture, splitting evenly between all of the cases.

Pop in the oven for 25-30 minutes until cooked through (a sharp knife should come out of the muffin clean).

Serve with a dollop of low fat yoghurt and a final sprinkle of cinnamon.

Enjoy!

The post Apple Pie Baked Oats – 6sp first appeared on Slimming Kitchen Secrets.