Tender Smokey BBQ Pulled Chicken on a Wholemeal Bun with Crème Fraîche Slaw & Sweet Potato Fries


The juiciest tastiest pulled chicken sandwich with none of the hours of faffing about that pulled pork or chicken usually take. A beautifully glossy homemade smokey BBQ sauce that takes only 10 minutes to throw together and gorgeous shredded chicken that only takes half an hour! Quick, Easy, Delicious! Using chicken instead of pork for this pulled sandwich cuts fat & calories even further to make for a healthy alternative without losing any of the flavour or texture of the traditional recipe. The chicken is juicy and tender and remains that way due to being coated in the thick shiny homemade BBQ sauce. You can serve it with a wholemeal bun and delicious homemade coleslaw and fries I will also list the Macros and Smartpoints for the Chicken and Sauce on it’s own if you prefer to serve it with salad or rice instead. I sourced 99% of the ingredients for this in Aldi so they are easily accessible and cheap and cheerful too! The entire meal including all the trimmings as shown in the picture here serves 4 (The Coleslaw serves 6 you can add less veggies to make less if you wish) and it all comes in at 13 Smartpoints a serving / Macros per serving are: 533Cal P41 C61 F12. The Chicken in sauce will keep for up to 3 or 4 days refrigerated in an airtight container and it is suitable for freezing when fully cooled and on the day it’s made.
The details for the pulled chicken in the sauce on it’s own (for if you are serving it with alternative sides) are 2 Smartpoints a serving / Macros 166Cal P31 C7 F2 Continue reading

Advertisements

Sweet Sticky Barbeque Chicken with Twice Baked Cheesey Bacon Potatoes & Smokey Baked Beans

  Oh how I love stick to your ribs comfort food! Well this is the comfort without so much the sticking to your ribs at just 14pp. Twice Baked Potatoes are one of my favourites, you can mix it up with different fillings too, so tasty! Serves 4

For the Potatoes:
4 Potatoes (around 250g each)
4 Bacon Medallions 
40g Reduced Fat Mature Cheddar 
2 Tbsp Sour Cream 
3/4 Spring Onions
Salt & Black Pepper
For the Sticky BBQ Chicken:
4 Medium Chicken Fillets
2 Tbsps Tomato Ketchup 
1 Tbsp Soy Sauce
2 Tbsp Sweet Freedom Syrup
1/2 Tsp Smoked Paprika 
For the Beans:
1 Tub of Smokey Flavour Cool Beans (slightly addicted to these now!)
Wash the Potatoes & place in a preheated oven at 200c and bake for an hour. Remove & leave to cool for about 20mins. Cut in half lengthwise & carefully scoop out the Potato Flesh into a bowl & mash together with the Sour Cream with a fork. Meanwhile Fry the Bacon in Frylight & cut into small pieces. Slice the Spring Onions finely & add to the Potato Flesh with the Bacon & Season well with Salt & Pepper and fold into the mash. Spoon the mixture back into the Potato Skins & top each 2 halves with 10g Cheddar. Place back into the oven for another 20mins or so or until reheated well. For the Chicken mix all the ingredients in a bowl & score each Chicken Fillet on the top with a Sharp Knife. Place the Chicken in the Marinade & leave for 20 minutes or so to marinate. Place the Chicken into an ovenproof dish & pour any remaining marinade over the Fillets. Bake for approx 25 minutes or until the Chicken is fully cooked through. Serve with the Twice Baked Potatoes & Heated Beans & Enjoy! 
  

Melt in the Mouth Pulled Pork Sandwich with Smokey BBQ Sauce, Slaw & Hand Cut Home Fries

  Delectable! Soft as velvet pork & the smell of BBQ aroma in your kitchen is just divine! Only 2pps on Filling & Healthy! 

For the Pork Rub:Approx 1.5kg of Pork Shoulder 
1 White Onion 
1 Cup Chicken Stock 
3 Tbsps Paprika 
1 Tsp Red Chilli Flakes 
½ Tsp Salt 
½ Tsp Black Pepper 
1 Tsp Onion Salt 
½ Tsp Smoked Paprika 

Remove all visible fat from the pork. Mix all the rub ingredients together & rub well all over the pork. Cover & refrigerate for as long as possible, preferably overnight. Slice an Onion into 4 thick slices & place in the bottom of the slowcooker (or in an ovenproof dish if cooking in the oven) Place pork on top & pour chicken stock around. Cook on low in the slowcooker for 8 to 10 hours (150c Oven for 6 to 8 hours) until pork is cooked through & fall apart tender. 

  For the Smokey BBQ Sauce: 

1 Onion finely diced 
2 Cloves of Garlic crushed 
1000g Passatta 
4 Tbsp Tomato Puree 
80mls Red Wine Vinegar 
3 Tbsps Worchestershire Sauce 
2 Tsp Smoked Paprika 
1 Tbsp Sweetener 
½ Tsp Mustard Powder 
Salt & Black Pepper 

Lightly fry onion in spray oil until softened approx 5 mins. Add Garlic & fry for further 30 secs to 1 min. Add all the remaining sauce ingredients & simmer for 25 to 30 minutes until sauce slightly thickens & becomes glossier. 

  For the Handcut Home Fries:

 1 or 2 Potatoes per person 

Spray oil 

Peel potatoes & slice into chip shapes. Place in an even layer on a plate & microwave for 3 mins. Place on a baking tray in an even layer & spray with oil. Bake in a preheated oven at 200c for 25 to 30 mins until cooked through & browning. 

To Serve: 
1 Wholemeal Sandwich Thin 
1 Tbsp Reduced Fat Coleslaw 

Remove Pork Shoulder from cooker & discard the onion & chicken stock. Use 2 forks to shred the pork. Mix BBQ sauce through & keep warm. Serve on a Wholemeal Sandwich thin with 1 Tbsp of reduced fat coleslaw & the fries. Enjoy!

Amazing Spiced Beef & Coriander Koftas with Wholewheat Lemon & Cherry Tomato Cous cous served with Minted Yoghurt

I love changing things up & coming up with new & interesting recipes to keep me on my toes & keep my weight loss journey from getting old & predictable. I’m always looking for new ways to cook mince rather than the usual spag bol & burgers & this recipe is perfect. Gorgeous Grilled, Lightly Fried with Sprayoil on a Griddle pan or absolutely perfect for BBQing with Summer just around the corner!

  Continue reading