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 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.

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.

I tried a Christmassy pasta recipe a few years ago and loved it so last weekend, when we had a load of leftover cauliflower cheese, I decided to turn it into my own version of the festive dish. It’s so quick and easy too. So many of you have asked for the non WW recipes I cook too (and to be fair there aren’t many that aren’t WW dishes) so, before I share with you the healthier version, here’s the quick and dirty version to use up your Christmas Day/Sunday lunch leftovers. When I’m on plan, the key for me here is portion control. Use a small plate or bowl and don’t over load it. That way, even without it being fully pointed, you won’t go over your cals/points for the day.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

INGREDIENTS
Leftover Cauliflower Cheese
Dash if skimmed milk
Handful of sprouts
3 garlic cloves, peeled and finely minced
Pack of pigs in blankets
240g spaghetti
Squirt of honey
Juice of 1/2 lemon
Salt and pepper (to taste)
Sprinkle of crushed chillies

METHOD
1. Pop the pasta on to cook in a pan of salted boiling water.
2. Pop your pigs in blankets in the air fryer/oven and cook according to the packet instructions.
3. Slice your sprouts (I used a mandolin so they are super thin but you can use a normal knife too).
4. Wizz up the leftover cauliflower cheese with a dash of skimmed milk – you want a thick and creamy soup consistency.
5. Take a large frying pan, spray with 1kal and add the sprouts. Fry for 3-4 minutes until softed and taking on a bit of colour. Add the garlic for the last minute.
6. Add the sauce and season with salt and pepper.
7. Add the cooked pasta, sliced pigs in blankets, honey and lemon juice. Add a dash of pasta water to loosen the sauce and make it lovely and silky.
8. Finish with an extra bit of seasoning if needed and a sprinkle of chilli flakes.

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

The post Festi Spaghetti 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.