BBQ Chicken Quesadilla – 9pp

Come a Sunday afternoon I often roast a nice big whole chicken that I can pull apart and use throughout the week for lunches and evening meals. It’s a great way to make sure you have fresh ingredients at hand and keep the cost down at the same time. As a result, I’m always looking for new ways to use up said chicken (as you will see by my last Lebanese Salad recipe). Being a huge fun of pulled pork, I decided that I would give the whole pulled chicken a whirl but by speeding up the process a little. As a result I made a lovely and tasty chipotle BBQ sauce, poured it over the cooked chicken and voila!! The BBQ chicken in this form could be used in so many different ways (in a burger, a thin, with rice, with sweet potato or BNS fries…..) but I decided to try something new.

The result was delicious. My Other Half declared it was in his top 5 of all my recipes (a seal of approval if I ever heard one!). It is bursting with flavour and really quick and easy to make.

You can play around with the points on this one depending on how you like it.


If you have a traditional quesadilla it will be closed (i.e wrap on the bottom and on top). This works out at 9pp per person. If you have an open one its 8pp per person (skip the top wrap). You can also replace the spicy refried beans with salsa and this will make it 8pp (closed) and 7pp (open).


I had it closed so the cheese would be nice and melty and served it with a side salad, a dollop of half fat sour cream and a dollop of guacamole. It might look small on the plate but it was so filling and satisfying, it will definitely becoming a regular in the Skinny Kitchen household!


For the BBQ Sauce

This sauce serves 4. You will only need half a portion for the recipe below. The sauce is only 1pp per portion when split between four so you could use the rest as a dipping sauce if it took your fancy (I did!) If you do do this and split it between only 2 people, the sauce will be 3pp per person.

100g ketchup

2 cloves of garlic, peeled and crushed

2 tbsp Worcestershire sauce

1 tbsp dark brown sugar

1 tbsp white wine vinegar

1/2 tsp smoked paprika and cumin

¼ tsp mustard powder and salt

½ tsp chipotle paste

Few drops of tabasco or a pinch of chilli powder (if you like it spicy)


Pop all the ingredients in a pan with around 50-100ml of water and bring to a simmer. Turn the heat down and cook for a few minutes, then turn off the heat and let cool down.

For the Quesadilla

2 x Weight Watchers Tortillas

1 x 215g can of spicy refried beans (optional), heated in the microwave

100g roast chicken, cooked and shredded, light meat

½ portion of bbq sauce (recipe above)

60g half fat cheese, grated

1 spring onion, sliced

Handful of fresh coriander shredded

1 lime, quartered

Serving Suggestions (don’t forget to add the extra points)

Side Salad

Dollop of half fat sour cream and guacamole

Sweet potato or BNS Wedges or Spicy Rice


Take a large bowl pop the cooked chicken in and add half the BBQ sauce. Coat well and pop to one side.

Make sure all your other ingredients are prepared as once you start cooking its very quick! Pop your side salad on your plate, roast any wedges if you are having them (or cook your rice). Then warm up the refried beans in the microwave.

To construct the quesadilla, take a large frying pan, spray with 1 kal and warm on a medium-high heat for a few minutes. Pop the first tortilla on the bottom, top with the refried beans (if you are having them, if not top with 1 tbsp salsa). Then add the BBQ chicken distributing evenly. Scatter on the spring onions and coriander, top with the cheese and give a squeeze of lime. Finish by popping the other tortilla on top. Cook for 2-3 minutes until the tortilla has start to colour nicely and then CAREFULLY turn the quesadilla and cook the other side (I had to take it out of the pan using a plate, flip it and then put it back in). Cook for another 2-3 minutes and then remove from pan onto a chopping board. Chop into quarters and serve with the accompaniments of your choice!

If you decide to do an ‘open’ quesadilla, fry for 2-3 minutes on the first side and then pop under a hot grill to make sure the cheese is nice and melty.



Lebanese Chicken, Feta and Lentil Salad – 5pp

I have salad most days for my lunch at work and often try and whip up a salad to go with my main meal in an evening. As a result, I don’t want to get bored with the same old salad ingredients so this week I decided to mix things up a little and combine my two new discoveries: microwaveable lentils and Lebanese spice mix. I got my both from Tesco and whilst not overly cheap, the lentils serve 4 and the spice mix is a huge tin that will last for ages. I made this for me and my other half to have two days in a row for lunch. So good!

11077701_10155378818185182_638437271_n 11079727_10155378818305182_1083659669_n



Serves 4 = 5pp each

1 pack of ready to eat Merchant Gourmet Puy Lentils (I got mine in Tesco), cooked according to packet instructions (I microwaved

200g roast chicken, light meat, skinless, shredded

Handful of Tomatoes, halved

3 or 4 large mushrooms, sliced

¼ tsp Lebanese spice (I got mine from Tesco)

Salad veg of your choice – I had:

  • 1 carrot, peeled and grated
  • 1/2 red onion, diced
  • 1/2 a cucumber sliced
  • 1 pepper, deseeded and diced

60g half fat feta, cubed

1 lemon, halved

For the dressing

100ml fat free natural yoghurt

½ tsp Lebanese spice

1 garlic clove, peeled and crushed


Pop the tomatoes and mushrooms in a frying pan, spray with 1kal and fry off for a few minutes until they start to soften. Add the cooked lentils, stir through and sprinkle through ¼ tsp Lebanese spice.

Pop the other salad ingredients (minus any leaves) in a large bowl. Pour in the warm lentil mix and stir.

Mix together the yogurt, ½ tsp Lebanese spice, crushed garlic and black pepper. Pour on top of the salad mix. Add the chicken and feta and squeeze in a little lemon juice. Combine and then stir through the salad leaves.



Spinach, Lentil and Coriander Soup – 2pp

Since the weather is still FREEZING I decided to try out a new soup this week which included my love for both spinach and coriander. It’s got quite a few ingredients but it makes a huge batch of soup and it feels like a lovely treat come lunch time. It’s great for using left over veg such as spinach and celery (which we always seem to having knocking around in the fridge) and the ginger, chilli and lemon really give it a lift.


I blended half the soup with a stick blender and left the rest chunky but you can serve it big and chunky or totally smooth, either way its delish, I just think its more filling having more to chew on! Serve with a tablespoon of natural yoghurt if you fancy (don’t forget to add the extra pp).


Serves: 4 = 2pp each

0pp on F&H (unless you have the whole thing which is highly unlikely, then its 1pp)

2 carrots, peeled and sliced

2 sticks of celery, sliced

1 large onion, roughly chopped

1 pepper, deseeded and roughly chopped

2 cloves of garlic, roughly chopped

½ tsp ground cumin and ground coriander

1 vegetable stock cube

100g red lentils (dried)

Thumb sized piece of root ginger peeled and sliced

1 red chilli deseeded and sliced

4 tomatoes, roughly chopped

200g spinach

Bunch of fresh coriander, roughly chopped

Salt and Pepper

Juice of half a lemon


Put the carrots, celery, onion, pepper and garlic together in a pan and spray with 1Kal. Pop over medium heat and cook for 10 minutes until the carrots have softened a bit and the onion is lightly golden. I add a bit of water to make sure the garlic doesn’t stick to the bottom on the pan and burn! Add the cumin and coriander, stir in a cook for a few more minutes.

Add the stock cube to a 1.5 litre jug of boiling water and stir until the stock is dissolved. Pour into the vegetable mixture and then add the lentils, tomatoes, ginger, and chilli. Stir the soup and bring to the boil and then simmer for around 10 minutes (or until lentils are cooked). Next add the spinach and cook for 30 seconds. Blend to your liking leaving it chunky if you like a bit more bite. Then add the fresh coriander and stir.

Season the soup well with salt and pepper and squeeze in the lemon juice!



Melting Mozzarella Meatballs – 12pp

I love a good meatball dish and so when I started brainstorming ways to make them even more exciting, I knew I would have to give this one a go. Cheesy and gooey in the middle, baked to perfection in a lovely tomato sauce, these really are the ultimate Italian meatballs.

If you don’t want to fiddle on making to meatball yourself you could use shop bought meatballs and use all the mozzarella on top to bake it. If you do have the time I would highly recommend giving these ago. I made up enough meatballs for four people (20 meatballs) and left half (10) uncooked in the fridge for tea the next day.

If you prefer the sauce wet and saucy, use passata, if you like it a bit more dry, use the chopped tomatoes.

Continue reading


FAKEAWAY – KFC! – 12pp

Who doesn’t love a good KFC? I know I do but I never allow myself to have it anymore given how calorific it is. Not one to be told I can’t have anything, I decided to create my own. I’ve been experimenting with a few different versions of this recipe and this one is definitely my favourite! It’s really quick and easy and best of all, can just be bunged in the oven and left to sizzle.

Continue reading


Thai Chicken Panang Curry – 11pp including rice

I recently visited my first ever Thai restaurant (having avoided them as a Weight Watcher because of the whole full fat coconut milk danger) and was absolutely bamboozled by the menu. Not wanting to get something I’ve tried before I decided to go for the Penang Curry as it was described as a dryer curry than your regular Thai red curry (hence less fatty milk). What a revelation it was, it was truly amazing!! Full of gorgeous flavour, not too saucy and so moreish it was unbelievable. As soon as I finished I knew it has to go straight to the top of my list of recipes to make Weight Watchers friendly.

Continue reading


Green Salmon Curry – 12pp

This is another adaptation of a Sunday Brunch recipe which I felt need a bit more flavour and a few more veggies! It’s a lovely quick and simple curry but the tamarind gives it a really nice, different flavour. I’ve included a decent portion of potatoes in this recipe and so wouldn’t serve it with rice.

If you wanted to add rice too, don’t forget to add the points. If you omit potatoes in favour of rice, the sauce would be 10pp per person. That may seem slightly high for a sauce but the mixture of salmon and coconut milk is packed with goodness and really worth it!



Serves 4 = 12pp each

For the paste

Large bunch of fresh coriander

3 cloves of garlic

Thumb size piece ginger, grated

1 chilli

4 spring onions, finely chopped

1 lime, juice and zest

For the curry

4 x 175g salmon fillets

A pinch salt

¼ tsp turmeric

400ml tin light coconut milk

1 tbsp tamarind paste

Pinch of crushed chillies

1 tsp ground coriander

1 tsp sugar

80g frozen peas

Handful of green beans, halved

Handful of spinach shredded

400g new potatoes, sliced and cooked


Pop your potatoes on the boil until almost cooked through (around 6-7 minutes).

Then begin the curry by making the paste. Blend all ingredients until smooth (you may need to add a little water).

Pop 1tsp oil in a large pan and once hot, add the paste then cook on a low heat for a few minutes.

Next, add the coconut milk, tamarind, ground coriander, sugar and crushed chillies and stir well. Add a little water if you need to to make the curry nice and saucey, mine didn’t need much.

Next season the fish and rub in the turmeric. Pop the fish in the sauce the peas, green beans, spinach and potatoes. Cover and cook for 5-7 minutes until the salmon has cooked through. Finish with a twist of black pepper and squeeze in the juice of half a lime.