I love a good stuffed chicken dish. Since chicken is now free too, it can be stuffed with a whole host of goodies and the points still remain nice and low. The result is a dish packed with flavour that provides real satisfaction and ‘value’ for your overall points total.
I’m always keen to try a new curry recipe and so when my next door neighbour whipped this one up for me, I knew I had to recreate it for you all. I have adapted the original recipe to suit my own taste (so this version is a little spicier and zestier than the original) but I have to say, it is by far the nicest homemade curry I have tasted. Not only is it 1sp per person but it honestly tastes like it has come straight from an Indian restaurant.
I think I may be a little bit addicted to veggie noodles, they are just so versatile! The real beauty is that they fill you whilst being 0sp. Whether you have a spiralizer or buy the pre spiralized stuff there are some really quick and easy ways to whip up a tasty and satisfying lunch/dinner.
As most of you know, one of the easiest cheats I employ when it comes to cooking up home cooked meals throughout the busy working week is to roast an extra-large chicken on a Sunday, shred it up and pop into a container in the fridge when cool. I then use it throughout the week for both salads and wraps at lunch time and quick and easy evening meals.
To me, chicken and chorizo are a dream combination so I always love a new way to get them involved on the same plate. This week these two ingredients were pretty much all I left in the fridge so I thought, I know, I’ll stuff them all together.
On New Year’s Eve the OH and I headed up to Scotland with friends for a celebration. Heading out for lunch, we ended up in a lovely cosy little pub with a mouth-watering food menu. Keen to not over indulge before the excess of the evening ahead, I picked out what I thought was the healthiest thing on the menu and hoped for the best. I was thrilled when the dish arrived and had both an abundance of 0sp elements, but was also bursting with flavour.
Always keen to try out new stir fries, tonight whilst brain storming for new flavours, I thought I would give Sweet and Sour a whirl. I’m not usually a fan of overly sweet dinner dishes so I fiddled with the sauce for quite a while to make sure it was the right balance of sweet, savoury and of course, a little spicy. If you like the regular chinese Sweet and Sour Chicken and don’t like spice, feel free to leave out the five spice and crushed chillies but they really do take this dish up another level.
Fajitas are one of my favourite quick and easy meals so naturally I also love an enchilada. Most enchilada recipes you find are stuffed only with chicken and cheese (and sometimes refried beans) so to reduce points and up the fillingness of these enchiladas, I’ve packed them with veg too.
Chicken breasts are always a great thing to keep in the freezer. They are so versatile, there are a million things to do with them but one of my favourites is to stuff them with whatever is in my fridge. This recipe is a great one as the ingredients are things I almost always have in. The flavours in the chicken are delicious and the light, creamy sauce really add a luxury feeling to the dish. I serve this with asparagus and 3sp of either mashed potato or oven roast potatoes for a total of 13pp.
This recipe was featured in my ‘Gadget Special’ in the November Issue of Weight Watchers magazine (page 73) . It’s a lovely fresh dish which can be made in a griddle/table top grill if you have one. If not you can just pop it under the grill in your oven.