Tuesday, 31 March 2015

Spicy chicken burrito (slimming world friendly)

I have made burrito style meals before but never included a wrap as they were high in syns but now the WW (low fat white)  wraps are a healthy extra thought would be a fab meal and taste a bit 'naughty' which is always good. This is correct at the time of editing (August 2017) but please check and these things change. I made these and said nothing to my family and no one thought they were slimming world friendly :)

The quantities I give are very generous and you will probably have lots of leftovers but they keep for a good few days in the fridge.

I know it seems like a lot a faffing about but it really is a little cooking and then an assembly job. As usual the spice level is up to you I don't like it very hot so if you use my measurements they'll be a medium spice level but feel free to increase or lower the heat as you like.

Spicy chicken burritos

For the chicken filling 

3 chicken breasts

1 onion (chopped)
2 cloves garlic (crushed)
1 tsp chili powder (mild or hot depending on preference)
1 tsp ground cumin
6 fluid ounces passata
salt and pepper

For the salsa

1 can good quality chopped tomatoes
1 red onion (chopped)
2 cloves garlic (crushed)
2 tbsp fresh corinader (chopped)
salt and pepper

 8oz boiled rice

1 can black eyed beans (heated and drained)

6 WW low fat high fibre wraps (used as your healthy extra or each wrap is 5.5 syns)

Place the chicken breasts in a saucepan and cover with water. Bring to the boil then lower the heat and simmer for about 20 minutes until no pink is inside the chicken if you pull it apart. Leave to cool in the water and when cool drain the water away and shred the chicken by pulling it apart with your fingers or two forks. 

Spray a frying pan with low cal spray oil then fry the chopped onion over a low heat until its soft, Add the garlic, cumin and chili and fry for another minute then add the passata and cook for a few minutes. Season to taste with salt and pepper then mix into the shredded chicken.

Mix all the salsa ingredients together and set aside.

Make up the burritos by laying one wrap on the board and  placing a tablespoon of  rice down the centre of the wrap, Top with about a tablespoon of the chicken ,  Half a tablespoon of beans and half a tablespoon of salsa.

To make up the burrito fold up the bottom end of the wrap then fold over the sides and finally roll it over so everything in tucked in. It might leak a little but it will taste just as good :)

Serves 6 and syn free if using the wraps as a healthy extra.

P.S. All the ingredients are really good just served in a bowl without the wrap too : ) 

Wednesday, 25 March 2015

Sticky chicken kebabs (slimming world friendly)

I made these kebabs last week when I had some chicken breasts was thinking how to stretch them out to make them go further.  . What better way than to add more vegetables ? I also served them with cous cous and salad to fill them up a bit more.

Its best if you can marinade the chicken overnight but its not the end of the world if you only marinade them for an hour or so while you prep the vegetables. I used metal skewers as they were quite cheap in ASDA but you can use wooden ones if you like but its usually recommended if you use wooden ones to soak them in water for a while first.

The other good thing with these is that you can customise them I like lots of red onion and my son doesn't like mushrooms so you can make them almost to order :)

Sticky chicken kebabs

4 chicken breasts (diced)
2 red onions (quartered each piece divided into two)
1 red pepper ( cut into 8 - cut 4 sides from the pepper then cut each piece in half)
1 green pepper (as above)
8 button mushrooms (halved)


2 tbsp light soy sauce
2 tbsp honey
2 tbsp balsamic vinegar
2 tsp crushed garlic 

Marinade the chicken breast pieces in the soy, balsamic, garlic and honey marinade for an hour or so preferably overnight.

Thread the skewers with the vegetables and the marinaded chicken I usually start with the red onion and build from there .

Place the skewers on a roasting tin (line it with foil to prevent scrubbing pans later). Cook at Gas 6 /200/ 400 for about 20-25 minutes until the chicken is browned and the veg is cooked through. 

Serves 4 at 1  1/2 syns per portion.

Tuesday, 17 March 2015

Asian style coleslaw (slimming world friendly)

I made this coleslaw to go with the Chinese style pulled pork I posted previously. I like this type of slaw especially in the Winter, Its tastes really fresh and in the Winter when we don't eat so many salads its makes a refreshing change. The rice vinegar I bought in ASDA so you don't need to go seeking specialist shops for any of the ingredients.

Its best made freshly but it's fine to make the day before there is no fat in the recipe unlike other coleslaws so it does keep well in the fridge for a couple of days. There is no need to add salt as the soy sauce is quite salty already.

Asian style coleslaw 

1/2 red cabbage (finely sliced all tough stalks removed) 
1 red onion (finely sliced)
2 carrots (peeled and grated) 
2 tbsp rice vinegar
1 tbsp light soy sauce
1/2 bunch fresh coriander  (chopped)

In a large bowl combine all the ingredients and mix well.

Syn free on all plans

Saturday, 7 March 2015

Chicken tikka masala (slimming world friendly)

I'm really impressed by the new Slimming World ready meals and especially loved the Chicken tikka masala so thought would give it a go using the recipe on the back of the box.

It tasted really good and the family loved it. It does use a lot of different spices but I have loads in my store cupboard anyway but might be expensive if you had to buy them all from scratch but you only use small amounts so if you like it then its worth investing in them. It might be worth making if you found the frozen meal either too spicy or not spicy enough as you can adjust the heat to how you like it.

The recipe is easy to make so give it a try.

Chicken tikka masala

low cal spray oil
2 onions (finely chopped)
1 red pepper (deseeded and finely chopped)
2 tsp grated root ginger (I use frozen)
3 cloves garlic (crushed)
1/2 tsp hot chili powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
3 tsp tandoori masala spice mix
1/2 tsp turmeric
150g passata
1 tbsp tomato puree
700g chicken breasts cut into bite size pieces
100g fat free natural yogurt
salt and pepper
fresh coriander (to serve)

Spray a large frying pan or wok with spray oil and add the onions and red pepper and cook on a medium heat for 10 minutes until they are soft (add a little water if the are sticking)

Stir in the garlic and ginger and cook for another minute or two.  Add the spices , passata, tomato puree and 500ml boiling water. Bring to the boil over a high heat then turn the heat down and simmer for 5 minutes.

Add the chicken and simmer for 10-20 minutes until the chicken is cooked through then take the pan off the heat and stir in the yogurt. Season to taste with salt and pepper then scatter over the fresh coriander and serve.

Serve 4 and is syn free