The Chicken Parmo is a classic, delicious takeaway treat originating from Teesside. Often associated with trips to the kebab shop after a boozy night out, in its hometown this famous dish is often served with lashing of garlic sauce after being gloriously deep fried. The result is delicious but off the scale in terms of points/calories.
Usually I would test a recipe two or three times before I post it but since I cooked this one on my Instagram stories the other night, I have been inundated with requests for the recipe, even in its draft form so I thought, since it was pretty delicious first time around, I’ll pop the first test here for you all for easiness if you want to make it this weekend!
I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.
My hubbie LOVES a doner kebab. I’m more of a chicken kinda gal myself as I can’t stand all the grease that comes off the takeaway doner meat and the oddly crusty edges that rear their head from time to time. Now that we are both trying to reduce our takeaway intake I thought it was about time I tried to create my own fakeaway doner kebab recipe. The result surprised even my hubbie who said not only did it taste like the real thing, but he would happily eat it over the takeaway version of the dish! I’ve tested this recipe a few times now and each person who has tried it has agreed, it tastes like the real deal!
I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.
Before you crack on making this one, I would urge you to read my little blurb below as there are a few different ways you can serve this dish. All are delicious, but some take a little more time than others.
I initially created this duck stir fry mixture when I was whipping up some spring rolls to go with my egg fried rice. They were delicious but I couldn’t help but think that this tasty mixture was being wasted in such small quantities inside the rolls and should instead be the star of the show on the plate so I set about adapting my initial recipe to make it the main part of the dish.
I’ve always enjoyed a prawn curry but adding enough prawns to make it filling can end up a little pricey at times. That is unless you use the delightful option that is frozen king prawns! A large bag of these little beauty’s in the supermarket is so much cheaper than buying them fresh and so many people say they are actually better quality as they are frozen at sea as soon as they are caught. If you are using frozen, raw king prawns, make sure they are properly defrosted before adding to the dish.
A few years ago the hubbie and I but devoured every episode of Rick Stein’s India cooking show. After the series finished, we picked up the accompanying cookbook and we have made a few bits and pieces from it but I can never seem to follow a recipe without tweaking it for myself.
Satay sauce from the Chinese takeaway is one of my favourite treats. Meaty, nutty with a nice little kick, it goes with so many different treats, I always find it irresistible. Last week, after having a serious craving for some, I decided to try and create a healthy version of this sauce and make it into a whole meal. All the flavour and none of the guilt! The result was delicious, a lovely different flavour and a really easy dinner to rustle up.
I love buffalo sauce and the combo of that tangy orange delight paired with creamy blue cheese is one of my all-time favourites. After craving a burger this week, I decided to knock up a new recipe which would combine these two delicious flavours and the result was delicious!
The recipe below makes 8 burgers and each burger patty works out at 1sp. The sauce makes enough for 8 burgers and is 2sp per serving (when split between 8). If you aren’t planning on serving all the burgers within the same meal, I would still make all of the sauce as it can be kept in the fridge for a couple of days and used on things like salads and wraps too.
My hubbie and I love a good burger but there are times when I get to the end of the day and fancy something just as indulgent – without the breadyness of a bun. Sometimes I might replace the bun with a trusty thin but my latest obsession are these lovely Burger in a Bowls. Carb free and still lovely and filling, a nice, varied salad makes this dish just as interesting as a regular burger. The burger sauce is a lovely addition as it really makes you feel as if you’ve just popped down to Burger King!
One thing that the hubbie and I never get since I joined Weight Watchers is a Chinese takeaway. They are so loaded with points/calories and its just so easy to make healthy but tasty alternatives, there just doesn’t seem any reason too!