Healthy Chicken Chow Mein 

There’s a secret to how the Chicken is so tender and soft from your takeout, I’ll let you in on it, it takes a small amount of time but is not difficult or complicated by any stretch of the imagination, It’s called velveting and it involves marinating the diced chicken for a wee while in a marinade & gently simmering rather than frying it. This serves 4 hungry people and is only 8 Smartpoints per serving macros per Serving 385 Cal Protein 39 Carbs 49 Fat 4

For the Chicken Marinade:

500g Chicken Fillet Diced

2 Tsp Rice Wine Vinegar

1 Large Egg White

1 Tbsp Cornflour

¼ Tsp Salt

For The Chow Mein Sauce:

1 Tbsp Light Soy Sauce

1 Tbsp Dark soy Sauce

1 Tsp Cornflour

1 Clove Garlic Crushed

1 Thumb size piece of Ginger Grated

2 Tbsps Oyster Sauce

1 Tbsp Rice Wine Vinegar

¼ Tsp Fresh Ground White Pepper

1 Tsp Sesame Oil

For The Stir Fry:

1 Red Pepper

2 Carrots cut into strips

1 Pack Baby Sweetcorn Halved Lenghtwise

1 Handful Mangetout

2 Spring Onions Diced

200g (4 nests) Wholewheat Noodles

Whisk the Egg White, 2 Tsp Rice Wine Vinegar, 1 Tbsp Cornflour and the salt in a large bowl until well combined. Place the Chicken Pieces in the marinade, cover and refrigerate for at least 30 minutes or as long as you can in advance. Mix the Soy Sauce and 1 Tsp Cornflour together in a small bowl  until the cornflour is completely blended in and then add the remaining sauce ingredients (except the sesame oil ) and set aside. Bring a large pot of water to the boil and add the marinated chicken a few pieces at a time so they don’t stick together. Simmer the chicken for approximately 8 minutes or until cooked through, drain and set aside, cover to keep it warm. Meanwhile prepare the noodles according to packet instructions and heat a large non stick pan sprayed with oil. Fry the veggies except the spring onion until softened, about 5 minutes. Add in the cooked chicken pieces and spring onion for a minute to heat through then add the sauce ingredients to the pan, cook until the sauce reduces down to a thicker consistency then add the noodles and sesame oil and stir through well to coat everything with the sauce.  Divide evenly, serve and enjoy.


Chinese Pepper Steak with Wholewheat Noodles

This is beautifully quick & easy to throw together, it literally takes minutes making it a great contender for a mid week dinner. I sometimes eat different meals from my family due to my fitness and protein consumption goals and I made this just for one, you can double it up if you need to serve more people. I used what I had available to me which is realistic for us all so if you’re steak is slightly larger, smaller or a different cut of meat just adjust your macros or Smartpoints accordingly. I always cut my meat against the grain before cooking it and it makes for a much more tender softer piece of meat, trust me it makes all the difference. To cut against the grain simply look for the grain (natural lines across your steak) and cut it in strips going in the opposite direction. Macros 589Cal P43 C66 F17 Smartpoints 13. Continue reading

Silky Salmon on a bed of Stirfried Noodles & Vegetables with Oyster Sauce

A few people were asking about this dinner from my food diary yesterday so I decided to pop it up on the blog for you. I love stirfry because you can really bulk it out with colourful fresh veggies for a huge dinner that’s easy on Smartpoints. The salmon is lightly dusted with Chinese 5 Spice & Red Chilli Flakes before oven baking it to keep it incredibly moist & soft. This serves 1 but can be doubled up if serving 2. It’s 13 Smartpoints (or 7 Smartpoints on No Count due to noodles not being free but you could certainly serve it with brown rice instead and it would be 2 Smartpoints on No Count).   Continue reading


Succulent Fillet Steak, Black Bean & Sesame Noodle Stir Fry

Oh Gosh do I love the twang of Sesame Oil in stir fry it just lifts the plain every day to absolutely amazing! This is also an extremely economical use of Fillet Steak as 1 Steak generously serves 2 people & you could double the recipe & serve 4 people with just 2 Fillet Steaks now that’s good value. This is 10 propoints for a huge portion, honestly there was some left in the pot in my house it’s that generous of a portion! – yummy in my tummy! You could make this for 1 propoint on the Filling & Healthy plan if you use Wholewheat Rice to serve instead of the Noodles, Mmmm, Mmmm, Mmmmmm!!!! This serves 2 very hungry people. Here’s the skinny: 

180g Fillet Steak

140g Dried Egg Noodle

1 Heaped Tbsp Black Bean Sauce

2 Tsps Sesame Oil

¼ Tsp Chinese 5 Spice

1 Thumb Sized Piece of Fresh Ginger Peeled & Grated

½ Red Chilli Finely Diced

1 Clove Garlic Crushed

Juice of ½ a Lime

2 to 3 Tbsps Soy Sauce

½ a Red & Yellow Pepper Finely Sliced

1 Carrot Thinly Sliced with a Vegetable Peeler

A Few Florets of Broccoli Finely Sliced

5 to 6 Baby Sweet Corn Halved

2 Large Spring Onions Sliced

Fresh Coriander Leaves

Cook your Noodles according to packet instructions, drain, cover & set aside. Preheat a griddle pan sprayed with oil & cook the Steak according to your liking (approximately 4 minutes each side for medium rare). Place on a plate & cover with foil to rest for 5 minutes before serving. Meanwhile heat a wok you have sprayed with oil & add the Peppers, Broccoli & Baby Sweet Corn & stir fry for 4 to 5 minutes until softening & starting to colour. Add the Carrots, Chilli & Chinese 5 Spice and cook for a further minute then add the Ginger & Garlic stir frying for another minute or so. Add the cooked noodles to the pan with the Soy Sauce, Black Bean Sauce and Spring Onions. When the noodles are heated through (after a minute or two) add the Sesame Oil, Fresh Lime Juice & Coriander Leaves stir through well & serve the Noodles with half the Sliced Steak on top, per portion, garnish with some Fresh Coriander & Enjoy!