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

Glorious Spicy Lean Taco Fries


Glorious Spicy Lean Taco Fries, all the flavour of this takeaway favourite without any need to wait until cheat day to indulge in this healthy version. I’ve made this recipe before (it’s here on the blog somewhere but this is an updated improved version) and had made the fries myself with potato rather than sweet potato and you can most certainly make the fries yourself using plain potato or sweet potato but these strong root frozen sweet potato fries are so so handy and I can never get my home-made sweet potato fries that divinely crispy. This recipe serves four and the taco mince mixture freezes well once cooled if you’re doing meal prep, just use 130 g of the frozen fries per serving as required. This is quite spicy well for my taste anyway, if you want it less spicy just dial down the amount of the spices you put in, if you like it hot hot hot use hot chilli powder instead of mild. The macros on this per serving are 479Cal P40 C37 F17 Smartpoints 13 Continue reading

Melting Mozzarella Stuffed Meatballs with Tomato, Bacon & Sweet Basil Sauce

I absolutely adore meatballs I definitely don’t think it’s the first time I’ve mentioned this nugget of information. Pasta is one of my all-time favourite foods to eat. I rarely make meatballs the same way twice, I always adapt them and adjust the ingredients to come up with different flavour combinations and variations. These are stuffed with gorgeous reduced fat mozzarella that melts in the centre and oozes out when you cut into each juicy meatball. This recipe serves 4 people at 12 Smartpoints a serving or Macros per serving 492Cal P46 C49 F11 Continue reading

Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti

Skinny Jeans and the Inbetweens


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & a lovely helping of Parmesan to top it all off, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an…

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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

Gloriously Sticky Crispy Chinese Chicken

Healthy Eating never tasted so good! Whip this up in your kitchen in quicker time than it would take order takeout & enjoy all the taste & none of the January guilt! I coated the chicken in the same fashion as my healthy spicebag recipe for a delectable crispy crunch & smothered it in a gorgeously glossy honey, sweet chilli & soy sauce that’s super quick & easy to prepare. This works out at 8 Smartpoints & I served it with 6 Smartpoints of Basmati Rice, If you use Wholegrain Basmati the whole thing will only set you back 6 Smartpoints on the No Count Plan. It serves 4 hungry people. Here’s the skinny:  Continue reading

Simple & Tasty Leftover Roast Turkey & Baked Ham Cheesy Pasta Bake


And the Annual Conundrum of what to do with all the Tasty Christmas Dinner leftovers begins! Usually there is more Turkey & Ham prepared than any one Household can eat. Well I decided to turn mine into a Gorgeous Filling & Tasty, Healthy Pasta Bake with Petit Pois & a Silky Cheese Sauce for just 12 propoints a serving. This will serve 4 hungry people. I hope you had a Wonderful Christmas Day

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Festive Fruity Zesty Home-made Cranberry Sauce

Cranberry sauce is literally the easiest thing in the world to make, there is hardly any effort involved at all & it is so Gorgeous & Fresh it will impress any guest at your Festive Feast. There is also a certain satisfaction that comes with making your own & you can tart it up numerous ways to suit your taste with a huge variety of flavours: Lemon, Orange, Cloves, Allspice, Cinnamon, Pecans, Raisins any of the main Christmas Flavour Notes really. This will be pride of place in the centre of your table. Once you try making your own it will be a festive staple year after year. I like to make mine on Christmas Eve but this keeps very well for up to a week covered in the fridge. I hope you enjoy! Wishing you a very Happy Christmas!

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Luscious Chicken & Mushrooms in a Creamy Tarragon Sauce with Delicate, Fluffy Lemon & Parsley Cauliflower Rice

 
I used to make a Beautiful Chicken & Tarragon Creamy Casserole when I was off plan but it had mountains of white wine & roasted chicken thighs with the skin left on, I shudder to even imagine how many pro points were in it! I was looking to replicate the creamy chicken & tarragon flavour without compromising on points & this does a perfect job of that if I do say so myself! Chicken & tarragon are a match made in heaven & mushrooms and cream go hand in hand so this was like writing a love story! Delicious, creamy & flavoursome, this certainly doesn’t feel like you’re eating diet food in any sense of the form & if you are following my blog long you will know that is always my aim with my recipes, big generous portions & real, tasty, home cooked food, no rabbit food here! This is also economical due to only using 3 Chicken Fillets to Serve 4 & the mushrooms really bulk it out nicely so everyone still gets a nice generous portion.   The cauliflower rice is a recent entry to my culinary repertoire & I always like to flavour it well, it suits for a day when you are short on points but hungry as all hell (like me yesterday) but most certainly serve it with some basmati or jasmine rice or even pasta or potatoes if you prefer you will just have to add the extra pro points for it. This Serves 4 and is 5 pro points a serving (2pp on F&H) Here’s the Skinny:  500g (about 3 Medium Fillets) Chicken Fillet Diced

2 Shallots Finely Diced

430g Mushrooms (approximately 10) Peeled & Quartered

1 Clove of Garlic Crushed

1 Tbsp Worcestershire Sauce 

125 mls Chicken Stock

120 grams Half Fat Crème Fraiche

1 ½ Tbsps Fresh Tarragon Leaves Chopped Finely

Salt & Black Pepper

For The Cauliflower Rice:

½ a Cauliflower Chopped into Florets

Juice & Zest of Half a Lemon

A Handful of Fresh Parsley Chopped Finely

Salt  

Preheat a large pan & fry off the chicken pieces in spray oil over a medium high heat until cooked through & brown on all sides (approximately 12 to 15 minutes). Remove from the heat & set aside. Add the chopped shallots & quartered mushrooms to the same pan & fry until the mushrooms are browning & softening (approximately 8 minutes). Add the crushed garlic & continue to fry for a minute until the garlic is fragrant. Re add the chicken pieces to the pan, season with salt & pepper, add the Worcestershire sauce, pour in the stock, sprinkle in the tarragon & bring the stock to the boil. Reduce the heat slightly & simmer for a further few minutes until the stock reduces slightly & the mixture is bubbling slightly. Add in the crème fraiche & stir to combine for a few seconds. This should be served immediately. Meanwhile for the cauliflower rice, blitz the cauliflower florets in your food processor until it resembles couscous. Spray a pan with oil & heat over a medium heat. Add the blitzed cauliflower & fry whilst stirring through for approximately 8 minutes or until cooked to your liking. Add a couple of tablespoons of lemon juice a sprinkle of zest (don’t be too heavy handed with the juice or zest or it might end up too lemony), add the parsley & season with salt, stir through to mix well with the cauliflower rice & serve with the chicken, mushroom & tarragon creamy sauce on top & enjoy! Easy peasy!

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!