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
Tag Archives: creme fraiche
Creamy Hungarian Pork Paprikash with Wholegrain Basmati Rice
This simple delicious Hungarian recipe uses only a few key ingredients to create a flavourful and comforting dish with the spicy warmth of paprika accentuating the tender pork fillet, caramelised onions and sweet bell peppers. This is accompanied by a generous side of fluffy basmati rice to soak up the beautifully creamy flavour filled sauce although I have served it with pasta and it’s equally as gorgeous. This beautiful compilation will keep the chill out on these cool January nights. This serves 4 people at 13 Smartpoints per serving (paprikash 7sp, Rice 6sp – It will be 4 Smartpoints in total for a serving including both the paprikash and rice if following the No Count Plan, but could be lowered to 0 Smartpoints if you use Low Fat Natural or Greek yogurt in place of Crème Fraiche). 
400g Lean Pork Fillet Diced
1 Large White Onion Sliced
200g Mushrooms Sliced
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
1 Clove Garlic Minced
1 Tbsp Smoked Paprika
¼ Tsp Dried Cumin
1 Tbsp Tomato Purée
1 Tbsp Worcestershire Sauce
200ml Chicken Stock
100g Crème Fraiche
Salt & Black Pepper
A Handful of Fresh Flat Leaf Parsley
240g Dried Weight Wholegrain Basmati Rice 
Prepare the rice according to the packet instructions. Take the crème fraiche from the fridge & measure it into a bowl which will allow it to come up a bit closer to room temperature for a while before using to avoid it splitting the sauce, place the remaining crème fraiche back in the fridge. Meanwhile heat a large frying pan over a medium heat & spray with spray oil. Fry the pork fillet pieces until sealed on both sides & cooked through approximately 8 minutes. Remove the pork & set aside in a bowl. Re spray the pan with spray oil & add the onion, peppers & mushrooms and sauté until softened about 6 to 8 minutes. Add the garlic and continue to cook for 30 seconds to a minute. Add the pork back to the pan with the peppers, onions and mushrooms and sprinkle over the paprika and cumin, continue to cook for 30 seconds to a minute. Season with salt & pepper and add the chicken stock, tomato purée and Worcestershire sauce, mix well. Cover with a lid & simmer over a medium heat for about 5 minutes or so. Remove the lid & continue to cook for 10 to 15 minutes until the stock has reduced down to a more sauce like consistency. Remove the pan from the heat & gently stir through the crème fraiche, sprinkle with the torn fresh parsley leaves and serve immediately with the rice and enjoy! 
Juicy Double Bacon Cheese Burger on a Brioche Bun with Spicy Taco Sauce & Roasted Rosemary Butternut Squash Fries accompanied by Creamy Homemade Crème Fraiche Coleslaw
All of this can be yours for just 11 propoints (6pp F&H) who said Healthy Eating can’t be fun!
For the Burgers:
500g Lean Steak Mince (5% Fat)
1 Onion Very Finely Diced
½ Tsp Mustard Powder
A Couple of Splashes of Worcestershire Sauce
¼ Tsp Spicy Smoked Paprika
1 Tsp Dried Parsley
½ Tsp Dried Oregano
½ Tsp Garlic Granules 
For the Taco Sauce:
4 Tbsps Lighter than Light Mayonnaise
2 Tbsp Tomato Ketchup
A Pinch of Spicy Smoked Paprika
A Splash of Tabasco
To Serve:
1 Aldi Brioche Burger Bun
A Couple of Leaves of Baby Gem Lettuce
Red Onion Sliced into Rounds
Sliced Tomato
8 Bacon Medallions
4 Reduced Fat Cheese Slices
For the Butternut Squash Fries:
2 Large Butternut Squash Peeled & Diced into Chip Shapes
A Handful of Fresh Rosemary Leaves Chopped 
For the Coleslaw:
Grated Carrot (1 medium)
Grated White Cabbage (about ¼ or so)
49g Half Fat Crème Fraiche
Salt & Black Pepper 
Grate the Carrot & White Cabbage in a food processer using the grating attachment. Place in a bowl with the crème fraiche & season with salt & black pepper. Cover with cling film & refrigerate until needed. Mix all the Taco Sauce ingredients well in a bowl until fully combined, cover with cling film & refrigerate until needed. Meanwhile combine all the burger ingredients together well in a bowl, try not to compact the meat too much with your hands, lightly mix it to avoid dense burgers. Divide the mixture into 8 meatballs & flatten them down to form 8 thin burger patties (these are thinner than my usual burgers but you get 2 so it’s essentially the same amount of meat in the end). Some of the diced onion might not make it into the patties & get left in the bowl this is fine the onion is for flavour & also to bulk the burgers out so don’t worry too much about leftovers as long as all the meat is used. These can be made in advance & covered & refrigerated until needed if necessary. Preheat your oven to 200c. Blot the Butternut Squash Fries with Kitchen roll to remove any additional moisture & Place them in a single layer on a baking tray lined with baking paper & sprayed with oil. Spray the chips with oil & season with salt & black pepper & scatter with the chopped Rosemary Leaves. Bake for 15 minutes, take out of the oven for 15 minutes & place back into the preheated oven for a further 15 to 20 minutes. Fry the red onion rounds & bacon in a hot pan sprayed with oil for approximately 5 or 6 minutes or until cooked through. Remove from the pan & keep warm. Fry the Burgers in the hot pan sprayed with oil for approximately 3 minutes each side or until fully cooked through & browning. Assemble the 4 burgers by laying the lettuce, tomato & red onion on your bun, lay a burger on top & a cheese slice & bacon medallion on top of each burger. Repeat this layer topping with the taco sauce instead of a second cheese slice. Top with the bun lids & serve with the butternut squash fries & the coleslaw & Enjoy!
Skinny Jeans and the Inbetweens 