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 = 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.

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.

Don’t forget, my cookbook ‘Slimming Kitchen Secrets’, which is packed full of delicious low calorie/point recipes is available now!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 3 points or 365 cals, 32g carbs,  12.1g fat, 35.2g protein 

INGREDIENTS

600g white potatoes

500g lean chicken mince, raw  

2 tsp each garlic powder and paprika 

1 tsp each onion powder and smoked paprika 

100g buffalo sauce (I like Franks Red Hot Buffalo Sauce and the Sauce Shop Buffalo Sauce)

80g light mature cheddar, grated 

2 tbsp extra light mayo

70g fat free Greek yoghurt

2 tsp ranch seasoning powder – I love 

2 spring onions, finely sliced 

Handful of parsley, finely chopped 

METHOD

1. Wash the potatoes and then chop into fries. Pat dry, add to a bowl, spray with 1kal and add 1 tsp each of garlic powder and paprika. Season generously with salt. Pop in the air fryer and fry on 180c for 16-18 minutes, shaking throughout to make sure they brown evenly.
2. While the fries are cooking make the buffalo chicken. Spray a large non stick frying pan with 1kal, add the chicken mince and 1 tsp each of paprika, smoked paprika, garlic powder and onion powder. Season with salt and pepper. Fry the chicken for 6-8 minutes, until the chicken is cooked through. 
3. Add most of the buffalo sauce (reserve a little for dressing) with a splash of water and simmer for a few minutes. Add the butter, let it melt and stir through.
4. In a small bowl mix the mayo, yoghurt and ranch powder with 2 tbsp cold water. You want the consistency to be drizzleable. 
5. Pre heat the oven to 180c then get ready to assemble. 
6. Take a large baking dish and add the cooked fries to the bottom. Add the chicken mince to the top, then sprinkle over the cheese. Pop in the oven for 5 minutes until the cheese has melted.
7. Remove from  the oven, split between 4 bowls and top each with a drizzle of the ranch sauce, the reserved buffalo sauce, a sprinkle of spring onions and a pinch of parsley. 

The post Buffalo Chicken Loaded Fries first appeared on Slimming Kitchen Secrets.

The result was delicious! I’ve made this a few times and served both this with and without noodles so have listed the points/calories for both below. If you don’t like peanut butter, just leave it out.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

With noodles – 15 points or 496 cals, 18.3g fat, 19g protein, 65.9g carbs per serving

Without noodles  – 12 points or 359 cals, 7.7g fat, 14.6g protein, 37.8g carbs per serving

INGREDIENTS

• 1 tsp sesame oil
• 1 white onion, peeled and sliced
• 1 cube each of frozen garlic and ginger (or 1 tbsp each of the equivalent paste)
• 3 tbsp Thai red curry paste
• 1 tbsp smooth peanut butter
• 1 chicken stock cube made up with 600ml boiling water
• 1 tbsp dark soy sauce
• 2 tsp fish sauce
• 1 tsp light brown sugar
• 400ml light coconut milk
• Juice of 1 lime
• Salt and pepper (to taste)
• 2 x packs chicken gyoza (20 in total)
• 80g edamame beans
• 2 heads of pack Choi, base removed and washed
• 400g udon noodles (if having, I use the Tiger Toget brand from Tesco)
• 2 spring onions, finely chopped
• Handful fresh coriander and basil, roughly chopped
• Sprinkle of black sesame seeds
• 1 tbsp chilli oil (my fav is the Lao Gan Ma Crispy Chilli Oil)

METHOD

1. Take a large pan, add the sesame oil and bring to a medium heat.
2. Add the onion and fry for 4-5 minutes until it begins to soften then add the garlic and ginger and cook for a further minute. Add a drop of water if the pan gets dry.
3. Next add the curry paste and peanut butter and fry for a further minute. Then add half the stock, stir until the paste is nicely combined and then add the rest of the stock.
4. Add the soy, fish sauce, sugar and coconut milk and simmer for 5 minutes.
5. Finally add the gyoza, stir and pop on the lid, reducing the heat to medium/low. Cook the gyoza for 3/4 minutes. Don’t overcook as they will fall apart.
6. While the gyoza are cooking, pop the edamame, pak choi and udon into a separate sauce pan, top with boiling water and blanch for 2 minutes.
7. Drain in a colander, popping under the cold tap to cool the veggies so they keep their colour.
8. Now you are ready to assemble. Add the edamame, pak choi and noodles to a bowl. Top with the gyozas and then soup. Finish with a sprinkle of spring onions, coriander, basil, black sesame and crispy chilli oil. 

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

The post Thai Dumpling Soup first appeared on Slimming Kitchen Secrets.

You can make this dish in the oven if you don’t have an air fryer. Just cook the chicken on 180c until golden, turning halfway, until cooked through (it will likely take 20-25 minutes in the oven as the air fryer speeds up the cooking process considerably).

I’ve used a cornflake crumb in this recipe as it adds a great crunch to the dish and it stops the coating going soggy once the sauce is added.

You can serve the chicken however you like. My favourite way is inside a bun with garlic mayo, lettuce, spring onions and sesame seeds).

Let me know if you try it with something different!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

INGREDIENTS

600g chicken breast, raw and cut into long strips ( around 3cm wide)

1 tbsp each rice vinegar and light soy sauce

1 tsp each garlic and ginger paste

1 tsp Korean red pepper flakes (or pinch of chilli flakes)

Salt and pepper

2 eggs

120g cornflakes

2 tbsp each gochujang Korean chilli paste, ketchup and light soy sauce

1 tbsp honey

½ tbsp sesame oil

2 cloves garlic, peeled and finely minced

50ml water

4 spring onions

Sprinkle of sesame seeds

To serve – make sure you add the extra points/calories for your chosen accompaniments

Light garlic mayo (1 tbsp light mayo mixed with a little garlic powder)

Bun

Lettuce leaves

METHOD

1. Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
2. Add the eggs into a bowl and whisk.
3. Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
4. Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
5. Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
6. Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
7. Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through
8. Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
9. Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
10. Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
11. Enjoy!

Print

Crunchy Korean Chicken

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

Servings 6

Ingredients

• 600 g chicken breast raw and cut into long strips ( around 3cm wide)
• 1 tbsp each rice vinegar and light soy sauce
• 1 tsp each garlic and ginger paste
• 1 tsp Korean red pepper flakes or pinch of chilli flakes
• Salt and pepper
• 2 eggs
• 120 g cornflakes
• 2 tbsp each gochujang Korean chilli paste ketchup and light soy sauce
• 1 tbsp honey
• ½ tbsp sesame oil
• 2 cloves garlic peeled and finely minced
• 50 ml water
• 4 spring onions
• Sprinkle of sesame seeds
• To serve add extra points/calories
• Garlic mayo
• Bun
• Salad
• Fries

Instructions

• Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
• Add the eggs into a bowl and whisk.
• Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
• Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
• Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
• Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
• Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through.
• Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
• Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
• Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
• Enjoy!

The post Crunchy Korean Chicken first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Makes 4 small cookies or two large cookies

Serves 2 – per serving = 5 points or 295 cals, 12.1g fat, 41.2g carbs, 7.4g protein

INGREDIENTS

• 70g porridge oats
• 1 ripe banana, mashed
• 2 tbsp skimmed milk
• 1 tbsp each light butter and peanut butter, melted and mixed together (in microwave or on hob)
• 1 tsp each cinnamon and baking powder
• 1 tbsp milk chocolate chips

METHOD

1. Pre heat the oven to 180c (fan).
2. Into a large mixing bowl, add the porridge oats, mashed banana, milk, melted butter and peanut butter, cinnamon, baking powder and chocolate chips. Mix until well combined.
3. Line a baking tray with some baking paper and then split the mixture into either two or four, depending on how many cookies you are making. Form into round discs (1cm thick if making two or 5mm thick if making four).
4. Pop in the oven for 14–17 minutes until firm. The cookies will still be a bit soft when they come out of the oven, so leave to cool for 10–15 minutes and they will firm up a little.

The post Breakfast Cookies first appeared on Slimming Kitchen Secrets.

1/2 tbsp olive oil

2 tsp each paprika and dried oregano

1/2 tsp garlic granules

1/4 tsp cayenne pepper#

4 x 110g salmon fillets

Salt and pepper

1 red onion, finely sliced

2 red peppers, deseeded and sliced

4 garlic cloves, peeled and finely chopped

2 tsp each paprika and dried oregano

Pinch of cayenne pepper

2 tbsp tomato purée

1 vegetable stock cube made up with 400ml boiling water

100ml light single cream (I use Elmlea)

30g Parmesan cheese, grated

4 balls of frozen spinach

Juice of 1/2 lemon

Handful of fresh basil, roughly chopped

Pinch chilli flakes (optional)

Low calorie cooking spray

Salt and black pepper

200g basmati rice

200g green beans, trimmed

1. Put all the ingredients for the marinade in a bowl. Add the salmon to the same bowl, coating in the marinade. Then either: Pop in the oven on 200°C (fan) for 15 minutes or Pop in an air fryer on 180°C for 12 minutes.
2. If you are having rice, put it on to cook now.
3. While the salmon and rice are cooking, you can get on with the sauce. Take a large pan, spray with low-calorie cooking spray, and then add the red onion. Season with salt and pepper and fry for 5–6 minutes until the onion starts to soften.
4. Now add the peppers and garlic and fry for another couple of minutes.
5. Add 2 teaspoons each of paprika and oregano along with the cayenne pepper and tomato purée. Fry for another minute and then add 200ml of stock. Bring to a boil and then reduce to a simmer. Keep adding the stock as the sauce starts to reduce and thicken. Season with salt and pepper.
6. Once the stock has started to reduce and thicken, add the cream, Parmesan and spinach. Simmer until the spinach has wilted into the sauce.
7. Finally, add a squeeze of lemon juice, the basil and a pinch of chilli flakes, if you like it with a little heat. Simmer on a low heat until everything is ready.
8. Cook your green beans just before the sauce is ready and, at the same time, add the salmon to the sauce.
9. Serve your rice and green beans with your lovely, creamy paprika salmon

The post Creamy Paprika Salmon first appeared on Slimming Kitchen Secrets.