sandwich | Skinny Jeans and the Inbetweens

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 →

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!