5-ingredient Yummy Nutty Chicken

400g chicken fillets, cubed

30ml peanut butter (I use the ‘no sugar’ variety)

250ml chicken stock

10ml olive oil

Woolies Coconut, Chili, Lime and Black Sesame Seed Spice


This is so easy!

Fry chicken pieces in olive oil until pieces are sealed and 1/2 way cooked – add a few drops of water if needed.

Mix peanut butter with hot chicken stock – stir until smooth.

Add peanut butter stock mixture to chicken pieces and simmer slowly for about 10 minutes

Sprinkle with Woolies spice – if you don’t have it, just season with a few drops of lite coconut milk, dried chili flakes and a dash of fresh lime juice 🙂

Serve with fresh coriander, brown rice and stir-fried veggies from formula

Serves 2:  2 Prot, 2 Fat

Spanish Ole King!

Okay, the reason for the name of this dish – it started out as Chicken a La King, and halfway through I realised that I don’t have mushrooms!  LOL!  But fear not!  Managed to create a tasty dinner anyway!  🙂

10 ml olive oil

100g chopped onions

200g chopped green pepper

150 ml chicken stock

400g raw chicken fillets, cut into cubes

Okay that was as far as the Chicken A La King got!


Enter:  Ole King!

140g par cooked brown rice

1 tin (400g) Tomato and Onion (Woolies – with Garlic)

3ml Spanish Smoked Paprika

a sprinkling of Garlic Salt

Cayenne pepper to taste

Salt and Pepper to taste


Fry onion and green pepper in olive oil, add chicken stock and bring to a simmer.  When onion and green pepper is softer and stock reduced, add chicken cubes and brown.  Add tinned tomatoes and rest of the ingredients.  Simmer for about 20 minute and…. ole!


Serves 2:  per serving – 2 Protein, 1 CC,  1 Fat, 3 Veg


Summery Chicken Pasta Salad

100g cooked pasta
90g cooked chicken/Weigh-Less tinned chicken
90g grapes, halved
50g apple, chopped
2 tablespoons finely chopped onion
30ml low fat mayo
30ml fat free plain yogurt
Salt and Pepper to taste


Mix it all together and voila!  Fresh, summery goodness!

Serve on a bed of lettuce

Serves 1 – 2CC, 1 Prot, 1 Fat, 1.5 fruit, 1/4 milk

Chicken Korma Soup

Chicken Korma Soup


Serves 2, per serving: 2 CC, ½ Veg, 2 Prot, 1 Fat (if using lite coconut milk)



5ml olive oil

½ teaspoon each – crushed garlic, crushed ginger, finely chopped chilies (or to taste)

1 tsp Woolies Mild curry powder (use Medium if too strong)

100g finely chopped onions

400g chicken fillets, cubed

400g par cooked potato cubes

125ml lite coconut milk (I use fat free milk with coconut essence to save my fat serves ;))

300ml chicken stock

Salt and Pepper

Fresh Coriander to serve


Fry spices and onion in olive oil for a few minutes. Add chicken and fry for about 3 minutes. Add rest of ingredients and simmer at a low heat for about 20 minutes (make sure potato is soft). I’m not a fan of soup that’s too chunky, so I took out some of the chicken and liquidized the rest – adding the chicken back to give some texture. Serve with fresh coriander.

Oven Baked Thai Chicken Meatballs

Oven Baked Thai Chicken Meatballs

Quick and easy!


Serves 2

400g chicken mince

20g finely chopped spring onion

Handful finely chopped coriander

20g raw oats

1 tsp Red curry paste

1 finely chopped red chili (leave out if too spicy for your taste)

Salt and pepper to taste


Mix it all together, measure 50g sized meatballs and oven bake on a baking sheet or in a muffin tin for 20 minutes at 160C.

I served it with veggies stir-fried in chicken stock and sweet chili sauce and added cooked couscous (CC and veg according to your formula)

Serving size – 4 meatballs per person = 2 Protein, ½ CC and ½ fat



Curry and Apple Chicken Wrap

I love a good wrap!  Especially for lunch 🙂

When packing my lunch for work, I very seldom just throw everything together – I am not a fan of mushy, soggy food. Okay, few people are!  😛

Today, for example – I packed the wraps seperately, and the chicken mix, and the salad stuff (lettuce, cucumber strips, and chopped peppadews) also in a seperate divided container.

Yes, maybe a bit of a mission – but worth it, believe me! 🙂

This was the chicken curry (fake Coronation??) mix:

90g cooked chicken, chopped
1 small Granny Smit apple, chopped
2 small salad onions, chopped
30ml low fat mayo
1/2 teaspoon curry powder (mild)
Salt and pepper to taste

Prepare this the night before – for the flavours to develop 🙂

Quick and easy!


Served with 2 Weigh-Less Sundried Tomato wraps!  Yummy!  😀

Also works as a salad, in pitas and on whole wheat bread 🙂

Serves 1