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Cheddar Apple Quinoa Bites

These cheddar apple quinoa bites are an easy recipe that the whole family will love. I have been making them on rotation ever since my kids were toddlers. The combination of savoury cheddar and sweet apple gives them a really lovely balance of flavour, while the quinoa adds a soft, slightly nutty texture that makes them feel a bit more satisfying too.

21 Cheddar Apple Quinoa Bites on a parchment lined baking tray

They are perfect for lunchboxes, snacks, light lunches or even as part of a brunch spread. Great warm or cold, they are simple to make, easy to store and a handy option to have ready in the fridge for those moments when you want something quick, tasty and delicious.

Calories in Apple Cheddar Quinoa Bites

This recipe makes 21 quinoa bites, with each bite coming in at 58 calories.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Cheddar Apple Quinoa Bites on a parchment lined baking tray

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Quinoa: This adds a lovely soft texture and makes these bites a little more filling. It is a great way to add some extra protein and fibre too.
  • Chicken or vegetable stock: Used to cook the quinoa, stock adds much more flavour than just using water. Either works well, so use whichever you prefer.
  • Cheddar: Adds that delicious savoury, cheesy flavour. A mature cheddar works especially well if you want a stronger taste.
  • Honeycrisp apple: This brings a little natural sweetness and a nice fresh bite that pairs really well with the cheddar. Another crisp sweet apple will work too if you cannot get Honeycrisp.
  • Spring onions: Add a mild onion flavour that helps balance the sweetness of the apple and richness of the cheese.
  • Salt and black pepper: Just a little helps bring all the flavours together and seasons the bites nicely.
  • Eggs: These help bind everything together so the quinoa bites hold their shape once baked.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions.

Variations and Substitutes

There are a few easy ways to adapt these cheddar apple quinoa bites depending on what you have on hand.

  • Cheese: Cheddar adds a lovely savoury flavour, but you can swap it for Red Leicester, mozzarella, gouda or even a little parmesan for something slightly different.
  • Apple: Honeycrisp works really well for sweetness and crunch, but Pink Lady, Gala or Fuji are all good alternatives you can even omit the apple if you prefer a more savoury flavour.
  • Spring onions : These can be replaced with a little finely diced red onion or chives if that is what you have. If you prefer you can soften the onion in a pan with some olive oil spray.
  • Stock: You can use either chicken or vegetable stock depending on what you prefer. Vegetable stock is a great option if you want to keep these meat-free.
  • Add extra flavour: A pinch of dried thyme or a little cinnamon or even some chilli flakes for additional flavour
  • Make them extra veg-packed: Try adding a little grated courgette or carrot, just be sure to squeeze out any excess moisture first so the bites hold together well.
Cheddar Apple Quinoa Bites on a oval brown grey plate with a honey sriracha dip and a white oval plate above with veggies crudites

Side Suggestions

These cheddar apple quinoa bites are great just as they are, which makes them perfect for lunchboxes, light lunches and packing up for picnics. They are easy to enjoy warm or cold, so they are a really handy make-ahead option too.

If you want to serve them as more of a snack plate or light meal, they pair really well with a dip. I especially love them with my honey sriracha dip for a sweet and spicy contrast, but ranch is also a great option if you want something cool and creamy.

To round things out, add some crunchy veggie crudités on the side like carrot sticks, sliced peppers, cucumber and radish. It makes everything feel a little more colourful and fresh, while keeping it nice and simple.

Storing and Reheating

These cheddar apple quinoa bites store really well, which makes them perfect for meal prep or having ready for easy snacks and lunches through the week. Once cooled, keep them in an airtight container in the fridge for up to 4 days.

You can enjoy them cold straight from the fridge, or warm them up before serving. To reheat, pop them in the microwave for a quick option, warm them in the oven until heated through, or use the air fryer for a few minutes if you want to bring back a little of that lightly crisp outside.

close up of Cheddar Apple Quinoa Bites on a oval brown grey plate with a honey sriracha dip

More Quinoa Recipes

Need some more ideas for that bag of quinoa in your pantry or cupboard? Check out these:

See more Quinoa Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

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Recipe Card

Yield: SERVES 4

Cheddar Apple Quinoa Bites

Cheddar Apple Quinoa Bites

Cheddar apple quinoa bites are an easy make-ahead snack or lunch box option with the perfect balance of savoury cheddar, sweet apple and soft fluffy quinoa.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 cup (170g) of quinoa, rinsed
  • 2 cups (480ml) of chicken or vegetable stock
  • 120g cheddar, grated
  • 2 large eggs
  • 1 large honeycrisp apple, grated (squeeze excess liquid)
  • 2 spring onions
  • salt and pepper
  • olive oil spray

Instructions

  1. Add the quinoa and stock to a saucepan and bring to a boil. Reduce the heat to a simmer and cook until the stock has just been absorbed. Turn off the heat, cover with a lid and leave for 15 minutes. The trapped steam will continue to cook the quinoa and leave it soft and fluffy. Set aside to cool.
  2. Preheat the oven to 190°C, fan 170°C, 375°F.
  3. Add the cooked quinoa, apple, cheddar, spring onions and beaten egg to a bowl. Season with salt and black pepper, then mix well until everything is evenly combined.
  4. Form the mixture into 21 bites and place them on a baking tray lined with parchment paper. Spray lightly over the top with olive oil spray.
  5. Bake for 25 to 30 minutes, until firm and lightly golden.
  6. Enjoy hot or cold.

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Gluten Free - use gluten free stock
  • Vegetarian Friendly

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

21

Serving Size

1 SERVING
Amount Per Serving Calories 58Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 41mgSodium 123mgCarbohydrates 8gFiber 1gSugar 2gProtein 3g

Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: American / Category: Lunch

 

Spicy Smoked Sausage and Potato Frittata

This spicy smoked sausage and potato frittata is the kind of easy meal that works any time of day. Packed with tender potatoes, smoky sausage, sweet red pepper and melted cheddar, it's hearty, full of flavour and feels a little bit special without taking much effort at all.

sliced Spicy Smoked Sausage and Potato Frittata in a double handled blakc cast iron skillet with slice on a white plate with fork above

It's one of those simple dishes that is perfect for a lazy brunch, light lunch or easy dinner, and it slices up brilliantly for meal prep too. Serve it warm or cold with a crisp salad on the side and you've got a delicious meal that is satisfying, colourful and family friendly.

Calories in Spicy Smoked Sausage and Potato Frittata

This recipe serves 3 and is 483 calories for two slices when slicing the frittata into 6

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Spicy Smoked Sausage and Potato Frittata sliced in a black cast iron skillet

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Smoked sausage: Adds lots of savoury, smoky flavour to the frittata. Use any smoked sausage you like, just slice it into bite-sized pieces so it distributes evenly throughout.
  • Chilli flakes: Brings a little heat to balance the richness of the eggs, potatoes and cheddar. Adjust the amount depending on how spicy you want it.
  • Paprika and garlic powder : These add extra depth of flavour and work really well with the smoked sausage and roasted red pepper. They help season the potatoes nicely too.
  • Golden potatoes: A waxy variety works best here as they hold their shape well once cooked and give the frittata a lovely tender texture.
  • Roasted red pepper: Jarred roasted red pepper keeps this easy and adds a soft, sweet flavour that pairs perfectly with the smoky sausage and spices.
  • Onion: Adds extra savoury flavour and a little sweetness as it softens during cooking.
  • Salt and black pepper: Essential for seasoning and bringing all the flavours together.
  • Eggs: The base of the frittata that holds everything together and gives it that soft, fluffy texture.
  • Cheddar: Adds a delicious cheesy finish and a lovely savoury richness. Use a good mature cheddar for the best flavour.
  • Dried parsley: Adds a little extra colour and a subtle herby finish. Perfect for sprinkling in with the egg mixture or over the top.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions.

Substitutes and Variations

A few simple swaps can help you adapt this frittata with what you have on hand.

  1. Switch the sausage - Smoked sausage adds lots of flavour, but you could also use regular cooked sausage, chicken or turkey sausage, hot dogs, cooked chicken or even some chopped ham or bacon.
  2. Try a different potato - Waxy potatoes are best for texture, but regular white potatoes or even sweet potato will still work. Just avoid overcooking to make sure they don't go too mushy in the frittata.
  3. Change the peppers - Roasted red pepper adds sweetness and softness, but you can swap it for fresh red pepper, yellow pepper or even some sliced cherry tomatoes.
  4. Add extra vegetables - This recipe works really well with extras like spinach, mushrooms, courgette, sweetcorn or spring onions. Just cook off any excess moisture first so the frittata sets properly.
  5. Adjust the spice - For a milder version, reduce or leave out the chilli flakes. If you want it spicier, add a little extra chilli or even some finely sliced jalapeños.
  6. Swap the cheese - Cheddar is a great all-round choice, but mozzarella, reduced fat feta, red Leicester or a spicy cheese blend would all work well too.
  7. Use fresh herbs - If you have fresh parsley on hand, that can be used instead of dried parsley for a fresher finish.
  8. Make it vegetarian - Leave out the sausage and replace it with extra vegetables or a vegetarian sausage alternative for a meat-free version.
close up of Spicy Smoked Sausage and Potato Frittata sliced in a black cast iron skillet

Tips for cooking Frittatas

A few simple tips will help you get the best texture and flavour from your frittata.

  • Cook the potatoes first - Potatoes need to be tender before you add in the egg mixture, so make sure they are cooked otherwise you'll end up with hard undercooked potatoes in the frittata.
  • Soften the onion - Giving the onion a few minutes to soften helps bring out its natural sweetness and stops it tasting too sharp in the finished dish.
  • Do not overcook the egg - A frittata should be just set with a soft, tender texture. Overcooking can make it rubbery and dry.
  • Use an oven-safe pan if possible - This makes it much easier to start the frittata on the hob and then finish it under the grill without needing to transfer everything.
  • Do not overload with fillings - Too many mix-ins can make the frittata heavy and stop the egg from setting properly, so keep a good balance between the eggs and filling.
  • Season well - Eggs, potatoes and onion all benefit from good seasoning, so a little salt, black pepper and spice make a big difference to the final flavour.
  • Let it rest before slicing - A few minutes of resting time helps the frittata firm up slightly, making it easier to slice and serve.
  • Great hot or cold - Frittata is just as delicious served warm as it is cold, which makes it perfect for meal prep, lunch boxes or easy leftovers.

Side Suggestions

This spicy smoked sausage and potato frittata is delicious served just as it is, but a few simple sides can round it out into a great meal.

For something light, serve with a crisp mixed salad, rocket or a simple tomato and cucumber salad. If you want something a little more filling, it pairs well with baked beans, roasted tomatoes, sautéed mushrooms or extra roasted vegetables.

I also love to serve it with a dollop of ajvar, which is a roasted red pepper relish that adds a lovely sweet, smoky flavour. You can usually find it in jars in the international foods section of larger supermarkets, particularly in the European or Balkan section.

slice of Spicy Smoked Sausage and Potato Frittata on white plate with a fork

Storing, Freezing and Reheating

Leftovers of this frittata store really well, which makes it perfect for meal prep or easy lunches.

To store - Allow the frittata to cool, then slice and store in an airtight container in the fridge for up to 3 days.

To freeze - Slice into portions, wrap well or store in freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

To reheat - You can enjoy it cold straight from the fridge, or reheat individual slices in the microwave until warmed through. You can also reheat in the oven or air fryer for a few minutes to help keep the texture nice.

More Sausage Recipes

Wondering what else to make with some sausages you have on hand? check out these recipes:

See more Sausage Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Spicy Smoked Sausage and Potato Frittata on plate with fork

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: SERVES 6

Spicy Smoked Sausage and Potato Frittata

Spicy Smoked Sausage and Potato Frittata

Spicy smoked sausage, tender potato, roasted red pepper and cheddar come together in this easy frittata that is perfect for brunch, lunch or a simple dinner.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 200g (7oz) golden potatoes, cubed
  • 200g (7oz) of smoked sausage, sliced (I used smoked chicken sausage)
  • 1 teaspoon of red chilli flakes
  • 1 teaspoon of paprika
  • 2 teaspoons of dried parsley
  • ½ teaspoon of garlic powder
  • 1 roasted red pepper, (jarred in brine), diced
  • 1 onion, diced
  • 6 large eggs
  • salt and pepper
  • 100g (3.5oz) cheddar, grated
  • olive oil spray

Instructions

  1. Cook the potatoes in boiling water for approx. 8-10 minutes, until just tender. Drain and set aside.
  2. Heat an ovenproof skillet over a medium-high heat and spray with olive oil spray. Add the sausage and onion and fry until lightly golden.
  3. Add the paprika, chilli flakes, garlic powder and dried parsley and fry for another couple of minutes until fragrant and everything is well coated.
  4. Stir in the roasted red pepper and cooked potatoes, then spread out in an even layer.
  5. Reduce the heat to medium. Whisk the eggs with half of the cheddar and season with a little salt and black pepper. Pour into the pan in an even layer, then sprinkle over the remaining cheddar. Cook for approx. 3 minutes, until the egg just starts to set around the edges.
  6. Place under the grill for a further 3 minutes, or until the top is lightly golden and the frittata is fully set.
  7. Slice and enjoy.

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • ❄️ Freezer Friendly - see storing, freezing and reheating section

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

3

Serving Size

1 SERVING
Amount Per Serving Calories 483Total Fat 29gSaturated Fat 12gUnsaturated Fat 25gCholesterol 449mgSodium 871mgCarbohydrates 23gFiber 3gSugar 5gProtein 35g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: American / Category: Sausages

Slow Cooker Pesto Beef Meatballs

Slow Cooker Pesto Beef Meatballs - an easy comfort food dinner. Juicy beef meatballs are flavoured with pesto, parmesan and simple seasonings, then slow cooked in a rich tomato based sauce until tender and full of flavour.

Pesto Beef Meatballs in tomato sauce in slow cooker with wooden spoon

Perfect for a cosy family dinner any day of the week, these meatballs pair beautifully with all kinds of sides. Serve with pasta, rice or even mashed potatoes for a meal that is simple, hearty and delicious.

Calories in Slow Cooker Pesto Beef Meatballs

This recipe serves 4 and is 395 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Slow Cooker Pesto Beef Meatballs in a white casserole dish with two handles, wooden spoon placed into sauce

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Extra Lean Ground Beef: This keeps the meatballs lean while still giving them plenty of flavour. It works perfectly in the slow cooker and stays tender once cooked in the sauce.
  • Onion: Adds extra flavour and moisture to both the meatballs and the sauce. Finely chopping helps it blend in nicely.
  • Garlic Powder: Adds a savoury garlic flavour evenly through the meatballs. It blends in really well with the beef, pesto and parmesan without adding extra moisture to the mixture.
  • Parsley: Adds a little freshness and brightness to the meatballs. Flat leaf parsley works best, but curly parsley is fine too.
  • Red Pesto: This adds so much flavour to the meatballs with very little effort. It brings a rich tomatoey, herby taste that works perfectly with the beef and parmesan.
  • Parmesan: Adds a lovely salty, savoury flavour to the meatballs. Finely grated parmesan blends through best.
  • Breadcrumbs: Help bind the meatballs together and keep them nice and tender. Regular dried breadcrumbs work well here.
  • Egg: Helps hold the meatball mixture together so they keep their shape as they cook.
  • Passata: Creates the base of the sauce and gives it a smooth rich tomato flavour.
  • Chopped Tomatoes: Add texture and extra tomato richness to the sauce. They help make the sauce hearty and full of flavour. Use a good quality brand in a rich tomato sacue for the best results, otherwise your sauce may end up too acidic and watery.
  • Tomato Paste: Adds a deeper concentrated tomato flavour and helps enrich the sauce.
  • Oregano: A simple dried herb that works perfectly in tomato based sauces. It adds a lovely savoury flavour.
  • Garlic: Adds extra flavour to the sauce and helps tie all the ingredients together.
  • Maple Syrup: Just a little helps balance the acidity of the tomatoes without making the sauce sweet.
  • Stock Cube: Boosts the overall flavour of the sauce and gives it extra depth as everything slow cooks together.
  • Salt and pepper - Simple but essential seasonings that bring out the natural flavours of the ingredients.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions.

Variations and Substitutes

There are plenty of easy ways to adapt these Slow Cooker Pesto Beef Meatballs.

You can swap the extra lean ground beef for ground turkey, chicken, pork or lamb depending on what you prefer. Turkey or chicken will give a lighter flavour, while pork or lamb will make them a little richer.

Red pesto can be replaced with green pesto if that is what you have on hand. Green pesto gives a more herby basil flavour, while red pesto adds a deeper, slightly richer taste.

If you want to add some vegetables, stir them into the sauce rather than the meatballs. Zucchini, peas, spinach, mushrooms or finely diced bell peppers all work well.

For a little heat, add some chilli flakes or a pinch of dried chilli to the sauce.

You can also switch the parmesan for pecorino, or add a little extra oregano or Italian herbs for even more flavour.

close up of Slow Cooker Pesto Beef Meatballs in a white casserole dish with two handles, wooden spoon placed into sauce

Tips for Slow Cooker Pesto Beef Meatballs

A few simple tips will help you get the best flavour and texture from these slow cooker meatballs.

  1. No need to brown the meatballs - The meatballs cook perfectly in the sauce in the slow cooker, so I do not usually brown them first. But if you prefer a firmer texture, you can lightly brown them in a frying pan with some low calorie spray, or use the sear function if your slow cooker has one.
  2. Do not overmix the meatball mixture - Mix just until everything is combined. Overmixing can make the meatballs dense instead of tender.
  3. Shape the meatballs evenly - Try to keep them all a similar size so they cook evenly and you get the best texture throughout.
  4. Do not add extra liquid - The passata, chopped tomatoes and meatballs will all release liquid as they cook, creating plenty of sauce by the end, so there is no need to add additional stock or water.
  5. Do not lift the lid unnecessarily - Every time you remove the lid, heat escapes, which can slow down the cooking time. Leave it covered and let the slow cooker do the work.
  6. Taste and adjust before serving - Depending on the pesto, parmesan and tomatoes you use, you may want to adjust the seasoning at the end with a little extra salt, black pepper or a touch more maple syrup to balance the acidity.

Side Suggestions

My favourite way to serve these is to stir some cooked spaghetti into the sauce with the meatballs, then pair it with a mixed side salad for a simple and delicious meal.

They are also great served over creamy mashed potatoes or fluffy rice if you want something a little different. If you prefer to keep things lighter, you can just serve them with plenty of vegetables on the side.

For veggie sides, steamed broccoli, green beans, peas or zucchini all work really well. A crisp salad, some garlic green beans or even roasted vegetables would also pair perfectly with the rich tomato sauce.

Slow Cooker Pesto Beef Meatballs mixed with spaghetti in a white bowl with fork

Storing, Freezing and Reheating

These Slow Cooker Pesto Beef Meatballs store really well, so they are great for leftovers or meal prep.

Store any leftovers in an airtight container in the fridge for up to 3 days.

You can also freeze the meatballs and sauce for up to 3 months. Allow to cool fully before transferring to freezer safe containers. Defrost overnight in the fridge before reheating.

To reheat, warm in a frying pan over a medium low heat until piping hot, adding a splash of water if needed to loosen the sauce. You can also reheat in the microwave in short bursts, stirring in between, until heated through.

More Ground Beef Recipes

Need more ground beef inspiration? Here are some recipes you'll love:

See more Ground Beef Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up Slow Cooker Pesto Beef Meatballs mixed with spaghetti in a white bowl with fork

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: SERVES 4

Slow Cooker Pesto Beef Meatballs

Slow Cooker Pesto Beef Meatballs

Slow Cooker Pesto Beef Meatballs are a comforting, flavour packed dinner with tender beef meatballs cooked in a rich tomato sauce.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

For the meatballs:

  • 1lb (455g) of extra lean ground beef (mince)
  • 1 small onion, grated
  • 1 teaspoon of garlic powder
  • 1 tablespoon of dried parsley
  • 3 tablespoons of red pesto
  • 30g of parmesan, grated
  • 30g of dried breadcrumbs
  • 1 egg

For the sauce:

  • 968g (4 cups) of passata
  • 400g of chopped tomatoes (good quality), canned
  • 2 tablespoons of tomato paste
  • 1 teaspoon of dried oregano
  • 2 cloves of garlic, crushed
  • 1 tablespoon of maple syrup
  • 1 beef stock cube
  • salt and black pepper to season

Instructions

  1. Add all the sauce ingredients to the slow cooker and mix to combine.
  2. Mix all the ingredients for the meatballs in a bowl, form into 20 meatballs
  3. Place them in the sauce and spoon the sauce over the meatballs to ensure they are all covered
  4. Cook on low for 8 hours or high for 4 hours.
  5. Taste and season with salt and pepper as needed
  6. Serve with your choice of sides and enjoy

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Gluten Free Friendly - use gluten free breadcrumbs and stock cube
  • ❄️ Freezer Friendly - see storing, freezing and reheating section

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 395Total Fat 15gSaturated Fat 6gUnsaturated Fat 10gCholesterol 156mgSodium 483mgCarbohydrates 21gFiber 3gSugar 8gProtein 43g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Italian / Category: Main

Slow Cooker Honey Tamarind Pork

This Slow Cooker Honey Tamarind Pork is a delicious, comforting meal that is perfect for an easy family dinner. The pork becomes beautifully tender as it cooks, with a rich, sticky sauce infused with flavour.

Slow Cooker Honey Tamarind Pork in a skillet with wooden bowl of rice and small bowl of chopped spring onions above.

Gotta love a slow cooker recipe that makes dinner feel effortless while still tasting amazing. It is simple, satisfying and one the whole family will be happy to tuck into.

Calories in Slow Cooker Honey Tamarind Pork

This recipe serves 4 and is 289 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Slow Cooker Honey Tamarind Pork in a skillet

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Pork: You can use either pork tenderloin or pork shoulder for this recipe. Pork tenderloin is leaner and stays lovely and tender, while pork shoulder gives a richer result. If using shoulder, just make sure to trim away any visible fat first.
  • Onion: Adds a lovely base of flavour as it cooks down into the sauce, giving the dish extra sweetness and depth.
  • Carrot: Brings a little natural sweetness and soft texture that works really well with the rich sauce.
  • Red Bell Pepper: Adds a pop of colour and a little sweetness, while also softening beautifully in the slow cooker.
  • Garlic and Ginger: This adds a great savoury flavour to the sauce and pairs perfectly with the sweet and tangy flavours in the dish.
  • Chinese Five Spice: Adds a warm, fragrant flavour that works so well with the pork and gives the dish that delicious sweet savoury balance.
  • Tamarind: This gives the sauce its tangy, slightly sweet flavour and is what makes the dish a little different and extra tasty.
  • Honey: Adds a touch of sweetness to balance the tamarind and soy sauce perfectly.
  • Light Soy Sauce: Adds savoury flavour without overpowering the rest of the ingredients.
  • Dark Soy Sauce: Gives the sauce a deeper colour and a richer flavour.
  • Lime Juice: Adds a little freshness and brightness to balance the rich sweet savoury sauce.
  • Black Pepper: Just a little helps lift all the flavours and adds a gentle warmth.
  • Cornstarch: Helps to thicken the sauce
  • Spring Onion: A little sprinkled over at the end adds a nice fresh finish and a pop of colour that works really well with the rich sauce.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

There are a few easy ways you can adapt this recipe depending on what you have on hand.

Protein swaps: Boneless skinless chicken thighs work really well in place of the pork and stay lovely and tender in the slow cooker. Chicken breast can also be used if you prefer, but it does not give quite the same depth of flavour and can be a little less juicy. Diced stewing beef is another great option if you want a richer flavour.

Vegetable swaps or additions: You can swap the red bell pepper for yellow, green or orange pepper if that is what you have on hand. For some extra veg, baby corn, mangetout or sugar snap peas all work well stirred through near the end of cooking.

To add a little heat: If you like a bit of spice, add some chilli flakes, fresh chopped red chilli or a little chilli paste to the sauce.

close up of Slow Cooker Honey Tamarind Pork in a skillet with bowl of rice visible off side

Tips for Slow Cooker Honey Tamarind Pork

A few simple tips will help you get the best flavour and texture from this slow cooker recipe.

  1. Do not add extra liquid at the start - It may not seem like enough sauce to begin with, but the pork and vegetables will release moisture as they cook, creating plenty of flavourful sauce by the end.
  2. Do not lift the lid unnecessarily - Every time you remove the lid, heat escapes, which can slow down the cooking time. Leave it covered and let the slow cooker do the work.
  3. Trim pork shoulder well - If using pork shoulder, remove any visible fat first so the finished dish does not end up too greasy. Pork tenderloin is already lean, so can be adding it just as it is.
  4. Cut everything evenly - Try to keep the pork and vegetables in similar sized pieces so everything cooks evenly and you get the best texture. You can add the meat as it is, but I just prefer to cut it down to smaller pieces.
  5. Taste and adjust before serving - Depending on the brand of soy sauce or tamarind, you may need to adjust to taste slightly. For example adding in a bit more honey if too tangy or more tamarind or lime juice or soy sauce if too sweet.

Sides Suggestions

This dish works really well with a variety of sides depending on what you fancy.

Jasmine rice is a great choice and perfect for soaking up the sauce, while egg fried rice is ideal if you want to make it feel even more like a fakeaway style meal. Noodles also pair really well with the sweet and savoury flavours.

For veg on the side, try some stir fried vegetables like broccoli, green beans, pak choi, mangetout or shredded cabbage, or keep it simple with some steamed vegetables. For a lighter option, cauliflower rice or egg fried cauliflower rice both work really well too.

serving of Slow Cooker Honey Tamarind Pork in white bowl with white rice with fork placed in bowl

Storing, Freezing and Reheating

Storing
Allow the pork to cool completely, then store in an airtight container in the fridge for up to 3 days.

Freezing
This freezes really well. Once cooled, transfer to freezer safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating
Reheat in a pan over a medium heat until piping hot, adding a splash of water if needed to loosen the sauce. You can also reheat in the microwave in short bursts, stirring in between, until heated through.

More Pork Recipes

Looking for some more pork recipes to try? check out these pork recipes:

See more Pork Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of serving of Slow Cooker Honey Tamarind Pork in white bowl with white rice with fork placed in bowl

Let's Connect!!

Come and follow me on:

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Recipe Card

Yield: Serves 4

Slow Cooker Honey Tamarind Pork

Slow Cooker Honey Tamarind Pork

Slow Cooker Honey Tamarind Pork is a delicious, easy family dinner with tender pork cooked in a sweet, tangy and savoury sauce.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 500g (17.6oz) of pork tenderloin or pork shoulder (trim visible fat)
  • 1 onion, sliced
  • 1 carrot, sliced into thin sticks
  • 1 red bell pepper, sliced
  • 1 tablespoons of freshly grated ginger
  • 3 cloves of garlic, crushed
  • ½ tablespoon of chinese five spice
  • ¼ cup (60ml) of honey
  • ¼ cup (60ml) of tamarind paste
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of cornstarch
  • 1 tablespoon of lime juice
  • pinch of black pepper
  • 3 spring onions, sliced (to garnish)

Instructions

  1. Add the pork, onion, carrot, red bell pepper, garlic and ginger to the slow cooker.
  2. Combine the rest of the ingredients (except the spring onions) and pour over the pork and vegetables in the slow cooker. Stir just to combine.
  3. Cook on low for 6 hours or high for 3 hours
  4. Garnish with the spring onion
  5. Serve and enjoy

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
  • Gluten Free Friendly - use gluten free soy sauces
  • Dairy Free Friendly
  • ❄️ Freezer Friendly - see storing, freezing and reheating section

Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 289Total Fat 5gSaturated Fat 2gUnsaturated Fat 4gCholesterol 90mgSodium 983mgCarbohydrates 33gFiber 2gSugar 21gProtein 29g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Asian / Category: Main

Slow Cooker Salsa Beef Chilli

This Slow Cooker Salsa Beef Chilli is the kind of easy, comforting meal that's always worth having on the menu. The beef cooks away until tender in a rich tomato and salsa-based sauce, with smoky spices and just the right amount of heat for a hearty bowl full of flavour.

Slow Cooker Salsa Beef Chilli in a slow cooker with ladle

It's a great one for busy days, as the slow cooker does all the hard work for you. Serve it with rice, baked potatoes or in a bowl with your favourite toppings for a satisfying meal that is filling and packed with flavour.

Calories in Slow Cooker Salsa Beef Chilli

This recipe serves 4 and is 333 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Extra Lean Ground Beef: Keeps this chilli hearty and satisfying while still being a leaner option. It cooks down beautifully in the slow cooker and soaks up all the delicious smoky, spicy flavours.
  • Onion: Adds a lovely savoury base flavour and a little natural sweetness as it softens and cooks down into the chilli.
  • Salsa (Jarred): A great shortcut ingredient that brings tomatoes, onion, garlic and extra flavour all in one. It helps create a rich, tasty sauce with hardly any extra effort.
  • Kidney Beans: A classic in chilli, adding extra texture, fibre and protein to make the dish even more filling and satisfying.
  • Seasonings (Chilli Powder, Paprika, Oregano, Cumin, Onion Powder and Garlic Powder): This combination gives the chilli its warm, smoky, savoury flavour with a gentle kick of heat. It adds depth and that classic chilli taste without needing lots of individual ingredients.
  • Maple Syrup: Just a little helps balance the acidity of the tomatoes and salsa and rounds out all the flavours nicely.
  • Stock Cube: Adds extra savoury depth and richness to the sauce, helping everything taste fuller and more developed as it slow cooks.
  • Salt: Enhances all the flavours and helps bring the whole dish together.
  • Black Pepper: Adds a touch of warmth and seasoning to finish the chilli perfectly.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

close up of Salsa Beef Chilli in slow cooker with ladle

Variations and Substitutes

You can easily adapt this slow cooker beef chilli to suit what you have on hand or your own preferences. It's a really flexible recipe, so don't be afraid to make a few simple swaps.

  • Different Ground Meat: You can swap the extra lean ground beef for lean ground turkey, chicken, pork or even a beef and pork mix. Just keep in mind that different meats may slightly change the richness and flavour.
  • Different Beans: Kidney beans are the classic choice, but black beans, pinto beans or mixed beans all work really well too. You can even use a combination if that's what you have in the cupboard.
  • Add Some Peppers: Chopped red, yellow or green bell peppers are a great addition for a little extra sweetness, colour and hidden veg.
  • Add Corn: Sweetcorn adds little bursts of sweetness that pair really well with the smoky chilli flavours and works especially well if serving this in bowls or wraps.
  • Make it Spicier: For more heat, add some chopped fresh chilli, red chilli flakes or a pinch of cayenne pepper.
  • Mild Version: If you prefer things a little milder, use a mild salsa and reduce the chilli powder slightly.
  • Boost the Veg: You can add extra finely chopped or grated vegetables like carrot, zucchini or mushrooms to stretch the dish further and add more goodness.
  • No Maple Syrup?: You can swap this for a little honey or your preferred sweetener if needed, just to balance the acidity of the tomatoes and salsa.

Sides and Toppings for Chilli

This chilli is really versatile, so you can serve it in all kinds of ways depending on what you're in the mood for. It's delicious spooned over fluffy rice, served with potato wedges or fries, or even paired with a baked potato for a hearty, comforting meal.

When it comes to toppings, there are so many great options to load it up with. Guacamole or sliced avocado adds creaminess, while diced fresh tomatoes, spring onions and coriander bring freshness and colour. A sprinkle of cheddar, mozzarella, Monterey Jack or a Mexican-style cheese blend all work really well, and a dollop of sour cream or yogurt adds a lovely cooling finish. Sliced jalapeños are perfect if you like a little extra heat, and tortilla chips are great on the side for scooping. You could also add shredded lettuce, pickled red onions or a squeeze of lime for even more flavour.

serving of Slow Cooker Salsa Beef Chilli in bowl with guacamole, soured cream, cheddar, cilantro and tortilla chips

Storing, Freezing and Reheating.

Storing
Allow the chilli to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. The flavours often get even better the next day, making it perfect for meal prep or leftovers.

Freezing
This chilli freezes really well. Once cooled, transfer to freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating
Reheat in a saucepan over a medium-low heat until piping hot, adding a splash of water or stock if needed to loosen the sauce. You can also reheat it in the microwave in short bursts, stirring in between, until heated through.

More Slow Cooker Recipes

Looking for some more slow cooker recipes? Check out the following:

See more Slow Cooker Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of serving of Slow Cooker Salsa Beef Chilli in bowl with guacamole, soured cream, cheddar, cilantro and tortilla chips

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: Serves 4

Slow Cooker Salsa Beef Chilli

Slow Cooker Salsa Beef Chilli

A hearty, flavour-packed slow cooker beef chilli with a rich salsa sauce, tender beans and smoky spices for an easy meal the whole family will love.

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1lb (455g) of extra lean ground beef (mince)
  • 1 onion, diced
  • 650ml of chunky salsa, jarred (mild or medium heat)
  • 400g can of kidney beans, drained
  • 1.5 tablespoons of mild chilli powder
  • 2 teaspoons of paprika
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of cayenne (optional)
  • 1 tablespoon of maple syrup
  • 1 beef stock cube (oxo)

Instructions

  1. Brown mince in a frying pan or using the sear function on your slow cooker if it has this feature.
  2. Add to slow cooker with rest of the ingredients and cook on low for 6 hours or high for 3 hours.
  3. Serve with your choice of sides or toppings and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Dairy Free Friendly
  • Gluten Free Friendly - use a gluten free stock cube
  • ❄️ Freezer Friendly -  - see freezing and reheating section.

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 333Total Fat 6gSaturated Fat 2gUnsaturated Fat 5gCholesterol 102mgSodium 441mgCarbohydrates 37gFiber 7gSugar 12gProtein 30g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Category: Main

Asian Chicken Patties with Dipping Sauce

These Asian Chicken Patties are quick, easy and packed with flavour from fresh aromatics, savoury seasoning and a simple dipping sauce. The patties stay juicy and tender, while the sauce adds the perfect balance of salty, sweet and tangy.

Asian Chicken Patties with Dipping Sauce on jade coloured plate, chopsticks to the left and small white dipping bowl above and carrot, cucumber salad.

Serve them with rice with a simple asian salad, rice, noodles or some crunchy veg for an easy meal that works for lunch or dinner. Simple ingredients and big flavour make these one to add to your regular meal rotation

Calories in Asian Dipping Patties

This recipe serves 4 and is 329 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Ground Chicken (extra lean): keeps the patties light, tender and high in protein, while still staying juicy once cooked.
  • Cornstarch: helps bind the patties together and gives them a softer texture.
  • Sesame Oil: adds a rich nutty flavour that works through the patties, dipping sauce and salad dressing.
  • Spring Onions: add mild onion flavour and a little freshness.
  • Garlic: brings lots of savoury flavour and works perfectly with the soy, ginger and sesame.
  • Soy Sauce: adds saltiness and depth, helping to season everything from the patties to the dressing.
  • Egg: helps hold the patties together so they keep their shape when cooking.
  • Ginger: adds warmth and freshness and gives all the components that lovely fragrant flavour.
  • Red Chilli: adds a little kick of heat, which you can adjust to your taste.
  • Honey: balances out the saltier flavours with a touch of sweetness in the dipping sauce.
  • Dark Soy Sauce: richer and deeper in flavour than regular soy sauce, perfect for the dipping sauce.
  • Sesame Seeds: add a little texture and a nice finishing touch.
  • Carrot: adds sweetness, colour and crunch to the side salad.
  • Cucumber: keeps the salad light, crisp and refreshing.
  • Cilantro: adds a fresh herby flavour that works really well with the Asian-style dressing.
  • Peanuts: bring crunch and nuttiness to the salad.
  • Rice Vinegar: adds a light tang that helps balance the salad dressing.
  • Garlic Powder: gives the dressing an extra savoury boost without overpowering the fresh ingredients.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

close up of Asian Chicken Patties on jade coloured plate next to white bowl with green rim filled with cucumber and carrot salad

Variations and Substitutes

You can easily switch these up to suit what you have on hand or your own tastes. Ground turkey works really well in place of the ground chicken, or you can use lean ground pork if you want a slightly richer flavour. If you prefer a milder version, just leave out the red chilli or reduce the amount.

For the soy sauce, use regular or light soy for a saltier flavour, or swap in tamari if you need a gluten free option. You can replace the honey in the dipping sauce with maple syrup if preferred, and if you're not a fan of cilantro, extra spring onion will work in the salad instead.

The salad is easy to adapt too, so feel free to add shredded red cabbage or thinly sliced bell pepper for extra crunch and colour. If you need a nut free option, just leave out the peanuts or swap them for some extra sesame seeds.

Tips for Preparing the Carrot and Cucumber

A regular vegetable peeler is the easiest way to create thin ribbons of carrot and cucumber for the salad. Just run the peeler down the length of the veg to make long strips, which keeps the salad light, fresh and a little different from the usual chopped style.

For the cucumber, it can help to avoid the very seedy centre if it's a watery variety, so the salad stays nice and crisp. If you prefer, you can also cut both into thin matchsticks instead, but ribbons work really well for soaking up all that lovely dressing.

Side Suggestions

The fresh carrot, cucumber and cilantro salad included with this recipe is the perfect side, adding plenty of crunch and freshness to balance the warm savoury patties and dipping sauce.

You can also serve these with steamed rice, jasmine rice or rice noodles for a more filling meal, or add some stir fried greens, steamed broccoli, pak choi or sugar snap peas on the side. I also love these with a garlic, soy, sesame beansprout stir fryer with some extra green onions.

close up of Asian Chicken Patties on jade coloured plate, dipping bowl with sauce below.

Storing and Reheating

Store any leftover chicken patties in an airtight container in the fridge for up to 3 days. The side salad is best made when serving so it stays fresh and crunchy, and the dipping sauce can be stored in a small sealed container in the fridge.

To reheat the patties, you can warm them in a frying pan over a medium heat, in the microwave until heated through, or in the air fryer for a few minutes to help bring back a little of the outer texture. The salad is best served fresh.

More Ground Chicken Recipes

Looking for some more ground chicken (mince) recipe? check out these:

See more Ground Chicken Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

asian chicken pattie being dipping into dipping sauce with chopsticks

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: Serves 4

Asian Chicken Patties with Dipping Sauce

Asian Chicken Patties with Dipping Sauce

These juicy Asian Chicken Patties are packed with savoury flavour and served with a simple dipping sauce and fresh crunchy salad for an easy, delicious meal.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1lb (455g) of extra lean ground chicken (mince)
  • 2 tablespoons of soy sauce
  • 3 green onions, chopped (and extra for garnish)
  • 1 tablespoon of cornstarch
  • 2 cloves of garlic, crushed
  • 1 teaspoon of sesame oil
  • 1 teaspoon of freshly grated ginger
  • pinch of red chilli flakes
  • 1 egg

For the dipping sauce:

  • 3 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 1 tablespoon of honey
  • 1 teaspoon of sesame seeds

For the salad

  • 1 large carrot, julienned
  • 1 cucumber, julienned
  • 1 tablespoon of rice wine vinegar
  • 1 teaspoon of sesame oil
  • 1 tablespoon of honey
  • ½ tablespoon of soy sauce
  • ½ teaspoon of garlic powder
  • ½ teaspoon of ground ginger
  • handful of fresh cilantro (coriander), roughly chopped
  • 20g of peanuts
  • salt and pepper

Instructions

    1. Mix together all of the ingredients for the dipping sauce in a small bowl and set aside.
    2. Add the carrot, cucumber and cilantro to a large bowl and toss together. In a separate small bowl, mix together all of the ingredients for the salad dressing, except the peanuts, and set aside.
    3. Add all of the ingredients for the patties to a bowl and mix until well combined. Divide the mixture into 16 equal portions and shape into patties.
    4. Spray a large frying pan with low calorie cooking spray and place over a medium-high heat. Add the patties and cook for a few minutes on each side until golden on both sides and cooked through.
    5. Pour the dressing over the salad and toss until everything is well coated. Sprinkle over the peanuts and serve alongside the patties with the dipping sauce. Taste and season with some salt and pepper.
    6. You can garnish the patties with some chopped spring onion (optional)
    7. Enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Dairy Free Friendly

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 329Total Fat 17gSaturated Fat 5gUnsaturated Fat 12gCholesterol 149mgSodium 1199mgCarbohydrates 17gFiber 2gSugar 8gProtein 26g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Asian / Category: Lunch

Cheesy BBQ Beef Jalapeno Quesadillas

These cheesy BBQ ground beef jalapeño quesadillas are packed with smoky, savoury flavour, with seasoned minced beef, gooey melted cheese and little bursts of heat from the jalapeños all tucked inside crisp golden tortillas.

Cheesy BBQ Beef Jalapeno Quesadillas triangles on a oval plate with a small bowl of pickled jalapenos and creamy dip, surrounded by plate or wedges and bowl of mixed salad.

They make a great quick lunch, easy dinner or fakeaway-style meal when you want something simple, satisfying and seriously delicious, especially served with your favourite dips or a fresh salad on the side.

Calories in Cheesy BBQ Beef Jalapeno Quesadillas

This recipe serves 4 and is 465 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Cheesy BBQ Beef Jalapeno Quesadillas triangles on a oval plate with a small bowl of pickled jalapenos and creamy dip.

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Extra lean ground beef: is perfect for the filling, keeping it lean while still adding plenty of rich savoury flavour.
  • Onion: adds a little natural sweetness and extra depth to the beef as it cooks.
  • Paprika, smoked paprika, garlic powder and onion powder: all work together to give the filling a lovely smoky, savoury flavour. Some also use for the spicy mayo.
  • BBQ sauce: adds that sticky, tangy, slightly sweet flavour, so just use one you really enjoy.
  • Cheddar: adds a stronger cheesy flavour that works really well with the BBQ beef.
  • Mozzarella: is great for that delicious gooey melt.
  • Pickled jalapeños: add little pops of heat and tang throughout.
  • Fresh coriander (cilantro): adds a fresh burst of flavour that helps balance the richness.
  • Spring onions: for additional flavour and colour.
  • Large low calorie tortillas: are ideal for keeping these lighter, and they crisp up beautifully when cooked.
  • Reduced fat mayo: gives the spicy mayo dip a creamy, rich base.
  • Fat free plain yoghurt: helps lighten the dip while adding a nice little tang.
  • Pickling juice: adds a tangy kick and helps carry that jalapeño flavour through the dip.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

You can easily switch up the protein in these quesadillas to suit what you have on hand. Ground turkey or ground chicken are great lighter options, while ground pork gives a slightly richer flavour that works really well with the BBQ sauce and jalapeños.

To bulk out the filling a little, you can sauté some diced peppers in with the onion and beef mixture, or add sweetcorn, finely chopped mushrooms or black beans. For the cheese, Monterey Jack, Mexican-style cheese blends or pepper jack all work well depending on whether you want it extra melty or a little spicier.

You can also swap the low calorie tortillas for high protein wraps if you want to boost the protein, and they crisp up just as nicely. For a milder version, just reduce the jalapeños, or if you prefer more heat, add a pinch of chilli flakes or use a spicier BBQ sauce.

Tips for Cooking Quesadillas

Flipping quesadillas can be a little tricky, especially if you don't make them very often. But there's a really easy way to do it without everything falling out, and that's the plate-over-pan method.

Once the underside is lovely and golden, place a large plate over the frying pan, then carefully flip so the quesadilla lands on the plate. Slide it back into the pan uncooked side down, and it will keep everything nicely in place while helping you get that perfectly crisp, golden finish on both sides.

portion of Cheesy BBQ Beef Jalapeno Quesadillas triangles on a plate with potato wedges and mixed salad and some creamy dip and pickled jalapenos

Side Suggestions

These quesadillas are great served with all kinds of sides depending on whether you want to keep things simple or make it more of a full meal. Some favourites to serve alongside are:

  • Homemade potato wedges: perfect if you want to turn this into more of a fakeaway-style meal. These Garlic and Herb Potato wedges or Spicy Potato Wedges are perfect.
  • Soured cream: great for adding a cool creamy contrast to the smoky BBQ filling.
  • Guacamole: always a delicious choice with quesadillas and works really well with the jalapeños.
  • Sliced avocado: a simple option if you want that creamy avocado flavour without making guacamole.
  • Extra BBQ sauce: ideal for drizzling or dipping if you love that sticky smoky flavour.
  • Mixed salad: a fresh crunchy side that helps balance the richness of the quesadillas.
  • Additional pickled jalapeños: perfect for anyone who likes an extra little kick of heat.
  • Corn on the cob: a great side for a more rounded meal and pairs really well with the BBQ flavours.
  • Corn salsa or regular salsa: adds a little sweetness and freshness that works really nicely with the smoky beef filling. This Easy Corn and Tomato Salsa is yummy!
  • Coleslaw: a crisp fresh side that goes really well with the cheesy BBQ flavours. Check out my Lighter Coleslaw and Apple Coleslaw

More Ground Beef Recipes

Need more ground beef inspiration? Here are some recipes you'll love:

See more Ground Beef Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of portion of Cheesy BBQ Beef Jalapeno Quesadillas triangles on a plate with potato wedges and mixed salad and some creamy dip and pickled jalapenos

Let's Connect!!

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Recipe Card

Yield: Serves 4

Cheesy BBQ Beef Jalapeno Quesadillas

Cheesy BBQ Beef Jalapeno Quesadillas

These cheesy BBQ ground beef jalapeño quesadillas are a quick and easy fakeaway-style meal, loaded with smoky beef, melty cheese and little pops of spicy, tangy flavour.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the creamy jalapeno dip:

  • 3 tablespoons of reduced fat mayo
  • 3 tablespoons of fat free Greek Yoghurt
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • 4 pickled jalapeno slices, chopped
  • little of the pickle juice

For the quesadillas:

  • 1lb (455g) of extra lean ground beef
  • 1 onion, finely diced
  • 2 teaspoons of paprika
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • salt and pepper
  • 6 tablespoons of barbecue sauce
  • fresh coriander
  • 3 spring onions, chopped
  • pickled jalapeno slices
  • 60g of reduced fat cheddar
  • 60g of reduced fat mozzarella
  • 4 large low calorie tortillas

Instructions

    1. Add the ingredients for the jalapeño dip to a bowl, except for the pickling juice, and mix until combined. Taste and season with salt and black pepper as needed, then stir in a little of the pickling juice to loosen to your desired consistency.
    2. Heat a large frying pan or skillet over a medium-high heat, add the ground beef and onion and cook until browned, about 5 minutes. Add the paprika, onion powder, garlic powder and BBQ sauce and cook for another couple of minutes.
    3. Stir in the chopped green onions and fresh coriander (cilantro), then transfer the beef mixture to a bowl or plate. Wipe the pan clean.
    4. Mix together the mozzarella and cheddar in a small bowl.
    5. Place the pan over a medium heat, spray with low calorie cooking spray and add one tortilla. Sprinkle over one quarter of the cheese, then top with half of the ground beef mixture and a few pickled jalapeño slices. Scatter over another quarter of the cheese, then place a second tortilla on top.
    6. Cook until the underside is crisp and golden, then carefully flip using a large plate and cook the other side until golden. Remove and set aside, covering loosely with foil to keep warm if needed.
    7. Repeat with the remaining ingredients to make the second quesadilla.
    8. Slice each quesadilla into 6 and serve with the creamy jalapeño dip and your choice of sides.
    9. Enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Gluten Free Friendly - use gluten free wraps of choice

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 465Total Fat 19gSaturated Fat 7gUnsaturated Fat 17gCholesterol 132mgSodium 1087mgCarbohydrates 46gFiber 8gSugar 12gProtein 45g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Category: Main

Roasted Ras el Hanout Carrot Soup

This Roasted Ras el Hanout Carrot Soup is a simple soup that is full of flavour. Roasting the carrots brings out their natural sweetness, while the ras el hanout adds a warm, gentle spice. It blends into a smooth and comforting soup that is perfect for colder days.

Roasted Ras el Hanout Carrot Soup in cream saucepan with ladle topped with coriander

This is an easy recipe that works well for lunch or a light dinner, especially with some crusty bread on the side. The roasted carrots give it a lovely depth of flavour, and the spice mix makes it a little different from a classic carrot soup. It is cosy, tasty and great if you want something warming and satisfying. For a delicious finishing touch, the lower calorie homemade croutons, add a lovely crunch, but if I want an even more filling meal, I will often add some protein to the too, like some cooked chicken.

Calories in Roasted Ras El Hanout Carrot Soup

This recipe serves 4 and is 175 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Carrots: The main ingredient in this soup, bringing natural sweetness and a gorgeous vibrant colour. Roasting them really helps deepen the flavour and gives the soup a richer taste.
  • Onion: Adds a lovely savoury base to the soup and balances the sweetness of the carrots perfectly.
  • Ras el hanout: A warm, fragrant spice blend that gives this soup its delicious flavour and a slightly different twist from a classic carrot soup.
  • Olive oil: Helps everything roast nicely and adds a little richness to the finished soup.
  • Honey: Just a little helps enhance the sweetness of the carrots and encourages a touch of caramelization as they roast.
  • Garlic: Adds extra depth and works beautifully with the ras el hanout for a really flavourful soup.
  • Stock: Used to blend the soup to your desired consistency while adding extra savoury flavour.
  • Single cream: Stirred through at the end for a creamy, silky finish.
  • Coriander: Adds a fresh burst of flavour and is the perfect finishing touch when serving.
  • Bread: Used to make the homemade croutons, adding a delicious crispy topping to the soup.
  • Low calorie spray: A lighter way to help the croutons crisp up beautifully in the oven or air fryer.
  • Paprika: Adds a gentle warmth and extra flavour to the croutons.
  • Garlic powder: Gives the croutons a lovely savoury boost that pairs so well with the soup.
  • Salt: Helps bring out all the flavours and seasons the croutons perfectly.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

two white bowls with servings of Roasted Ras el Hanout Carrot Soup topped with homemade croutons and cilantro

Variations and Substitutes

This soup is easy to adapt with whatever you have. You can swap some of the carrots for sweet potato, butternut squash or parsnips for extra sweetness and flavour. A little red pepper or celery also works well for added depth.

To make it more filling, add some cooked lentils or chickpeas. You can blend them in for a thicker texture or leave them whole for a more chunky soup. For a dairy free version, swap the cream for coconut milk, and if needed you can replace the honey with maple syrup. If you do not like coriander, flat leaf parsley is a good alternative.

Tips for Blending Soup

A handheld immersion blender works absolutely fine for this soup and is the easiest option, especially if you are blending it straight in the pot. If you want the soup to be really smooth and silky, a countertop blender is usually more efficient and will give you the smoothest finish.

If you do not like completely smooth soups, you can simply blend half and leave the rest unblended for a bit more texture. Just be very careful when blending hot liquid, as it can splash and cause burns. If using a countertop blender, blend in batches and do not overfill it.

How to Serve

There are lots of ways to serve this soup, depending on whether you want to keep it simple or make it a little more filling.

  • Enjoy just as it is with the homemade croutons on top for a little added crunch.
  • Serve with your favourite low calorie bread on the side, such as a small ciabatta.
  • My garlic naan recipe is also a great option to serve alongside.
  • Add extra protein with toppings like roasted or cooked chickpeas.
  • Cubes of feta are a great choice if you want a creamy, salty topping.
  • My personal favourite is some cooked seasoned chicken or sausage for a more filling meal.
close up of white bowl with serving of Roasted Ras el Hanout Carrot Soup topped with homemade croutons, cooked chicken and cilantro

Storing, Freezing and Reheating

Storing
Allow the soup to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Keep the croutons separate in an airtight container at room temperature so they stay nice and crisp.

Freezing
The soup can be frozen once fully cooled. Portion into freezer-safe containers and freeze for up to 3 months. I recommend freezing the soup without the croutons, as they will lose their crispness. It is best to make the croutons fresh when serving, or store any leftover croutons separately at room temperature if using within a few days.

Reheating
Reheat the soup gently on the stovetop over a medium-low heat, stirring occasionally, until piping hot throughout. You can also defrost overnight in the fridge first if preferred. If the soup has thickened slightly, just add a splash of extra stock to loosen it. Add the croutons only when serving so they keep their crunch.

More Soup Recipes

Love soup recipes? Check out some more of the featured soup recipes on Slimming Eats:

See more Soup Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of white bowl with serving of Roasted Ras el Hanout Carrot Soup topped with homemade croutons, and cilantro

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

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Recipe Card

Yield: Serves 4

Roasted Ras El Hanout Carrot Soup

Roasted Ras El Hanout Carrot Soup

This roasted ras el hanout carrot soup is full of sweet roasted carrot flavour with a warm, fragrant spice that makes it delicious and comforting.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 500g (17.6oz) of carrots
  • 1 onion, finely diced
  • 1 tablespoon of ras el hanout
  • 1 tablespoon of olive oil
  • 1 tablespoon of honey
  • 5 cloves of garlic
  • 4 cups of stock to blend
  • ¼ cup (60ml) of single cream
  • handful of coriander
  • 40g (1.4 oz) of low calorie bread of choice
  • olive oil spray
  • ¼ teaspoon of paprika
  • ¼ teaspoon of garlic powder
  • pinch of salt

Instructions

  1. Preheat the oven to 200C/400F.
  2. Add the carrots, onion and garlic to a large baking tray. Sprinkle over the ras el hanout, then drizzle with the olive oil and honey. Toss everything together well so the vegetables are evenly coated.
  3. Roast in the oven for 40 minutes, until the carrots are tender and lightly caramelized.
  4. While the vegetables are roasting, add the bread to a bowl and toss with the paprika, garlic powder and a pinch of salt. Spray with olive oil spray and toss again to coat.
  5. Spread the croutons out on a baking tray and bake at 200C/400F for 8 to 10 minutes, until golden and crisp. Set aside.
  6. Add the roasted vegetables to a blender with the stock and blend until smooth.
  7. Pour the soup into a saucepan, stir through the single cream and heat gently until creamy and warmed through.
  8. Serve the soup topped with the homemade croutons and a sprinkle of fresh coriander. If you like, swirl a little extra single cream over the top when serving for a pretty finish.

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • ❄️ Freezer Friendly -  - see freezing and reheating section.

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING WITH CROUTONS
Amount Per Serving Calories 180Total Fat 7gSaturated Fat 2gUnsaturated Fat 8gCholesterol 25mgSodium 500mgCarbohydrates 26gFiber 5gSugar 13gProtein 4g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Moroccan / Category: Soups

Fish and Pasta Soup

This Fish Pasta Soup is simple, comforting, and full of flavour. Tender pieces of monkfish and shrimp simmer with tomatoes, saffron, and herbes de Provence to create a delicious rich broth.

Fish and Pasta Soup in a white casserole pot with ladle

Adding some Ditalini pasta makes it satisfying meal for the whole family. It's easy to make, wholesome, and perfect for a lunch or dinner any day of the week.

Calories in Fish and Pasta Soup

This recipe serves 4 and is 310 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Fish and Pasta Soup in a white casserole pot with ladle

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Olive Oil: Used to gently sauté the onion and garlic, adding richness and forming the flavour base of the soup.
  • Onion: Brings natural sweetness and depth, helping to build a savoury foundation for the broth.
  • Garlic: Adds warmth and aromatic flavour that complements the seafood and tomatoes.
  • Stock (Chicken or Vegetable): Forms the base of the soup. Chicken stock gives a slightly richer flavour, while vegetable stock keeps it lighter but still savoury.
  • Canned Chopped Tomatoes: Create the rich, tomatoey body of the broth, adding acidity and natural sweetness.
  • Herbes de Provence: A fragrant blend of dried herbs that adds subtle Mediterranean flavour and enhances the tomato base.
  • Ditalini Pasta: Small tube-shaped pasta that makes the soup hearty and satisfying, with a bit of texture in every spoonful.
  • Monkfish: A firm, meaty white fish that holds its shape well in soups and absorbs flavour beautifully.
  • Shrimp (Prawns): Add sweetness and a delicate seafood flavour that pairs perfectly with the monkfish.
  • Salt and Pepper: Essential for seasoning and bringing all the flavours together.
  • Saffron: Adds gentle warmth, colour, and a subtle depth that elevates the broth.
  • Paprika: Contributes mild smokiness and extra warmth, rounding out the tomato and seafood flavours.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

This soup is very flexible and can easily be adapted based on what you have on hand or your personal preference.

  1. Different Fish Options
    If you can't find monkfish, other firm white fish work well such as cod, haddock, halibut, pollock, or even chunks of salmon for a slightly richer finish. The main thing is choosing a fish that won't fall apart in the broth. You could also make it more of a seafood stew by adding mussels, clams, or extra shrimp.
  2. Alternative Pasta Shapes
    Ditalini is ideal, but any small pasta shape suited for soup will work. Orzo, small shells, stelline, elbow macaroni, or even broken spaghetti are all good choices. Just keep the shape small and similar in size so it cooks evenly.
  3. Extra Vegetables
    To bulk it out, add diced carrot, celery, or red bell pepper when sautéing the onion. Zucchini, spinach, kale, or green beans can be stirred in towards the end. A handful of peas also works well and adds a little sweetness.
  4. Finishing Touches & Simple Twists
    Add a pinch of chili flakes for heat, or finish with fresh parsley for colour and freshness. A squeeze of lemon brightens everything up if you like a slightly fresher edge to the rich tomato broth or add in a little single cream or even coconut milk to make it creamy.
serving of Fish and Pasta Soup in a cream coloured bowl with spoon, ciabatta bread visible on side.

What to Serve With This Soup

This soup is hearty enough to serve on its own, but a few simple additions can round out the meal beautifully.

A small crusty ciabatta or warm baguette is ideal for dipping into the rich tomato broth. Garlic bread or focaccia would also pair well if you want something a little more filling or even a grilled cheese sandwich using your favourite low calorie bread could pair well with this to make a more filling meal for the family.

For a lighter option, serve with a simple green salad dressed with lemon and olive oil to balance the richness. You could also add a small antipasti plate with olives, roasted peppers, or marinated artichokes for a Mediterranean touch.

To finish, a sprinkle of fresh parsley and grated parmesan over the soup just before serving adds extra flavour and makes it feel that little bit more special.

Storing, Freezing and Reheating

Storing
Allow the soup to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. The pasta will absorb some of the broth as it sits, so it may thicken slightly. I just add a bit more stock when I am reheating.

Freezing
This soup can be frozen with the pasta included. Once fully cooled, portion into freezer-safe containers and freeze for up to 3 months. The pasta will soften slightly, but it still reheats well and makes for an easy ready-made meal.

Reheating
You can reheat straight from frozen on the stovetop over medium-low heat, stirring occasionally. Add a splash of extra stock as it heats to loosen the broth if needed. Alternatively, defrost overnight in the fridge and reheat gently until piping hot throughout.

More Soup Recipes

Love soup recipes? Check out some more of the featured soup recipes on Slimming Eats:

See more Soup Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of serving of Fish and Pasta Soup in a cream coloured bowl with spoon

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: Serves 4

Fish Soup with Pasta

Fish Soup with Pasta

A rich and hearty Mediterranean-inspired seafood pasta soup made with monkfish, shrimp and tender ditalini in a deeply flavourful tomato broth.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 teaspoon of paprika
  • ¼ teaspoon of saffron (optional)
  • ½ teaspoon of Herbes de Provence
  • 400g (14oz) can of chopped tomatoes (use a good quality brand)
  • 4 cups (947ml) of chicken or vegetable stock
  • 100g (3.5oz) of ditalini pasta
  • 455g (1lb) of fresh monkfish
  • 200g 7oz) of raw shrimp
  • salt and black pepper

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened and lightly golden.
  2. Stir in the paprika, saffron and herbes de Provence and cook for about 30 seconds, until fragrant.
  3. Add the stock, chopped tomatoes and pasta. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
  4. Add the monkfish and shrimp and continue to simmer for 8–10 minutes, until the fish is cooked through and has absorbed the flavours of the broth.
  5. Taste and season with salt and black pepper as needed. Serve and enjoy.

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Dairy Free Friendly
  • ❄️ Freezer Friendly -  - see freezing and reheating section.

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 310Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 99mgSodium 656mgCarbohydrates 28gFiber 3gSugar 7gProtein 33g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Mediterranean / Category: Soups

Slow Cooker Coconut Gochujang Chicken Noodles

This delicious slow cooker recipe brings together tender chicken thighs with a rich, flavoursome sauce made with Korean staples like gochujang and gochugaru, lifted with sesame oil, soy sauce and a touch of maple syrup for gentle sweetness against the heat. As it cooks, everything melds into a bold, comforting flavour that tastes wonderfully layered without any real effort.

Slow Cooker Coconut Gochujang Chicken Noodles in the crockpot with some chopsticks picking up noodles

The real beauty of this dish is how easy it is. Most of the ingredients go straight into the slow cooker and happily get on with the job. Once the chicken is perfectly tender, you stir in the coconut milk for that silky finish, add the noodles and let the cook and soak up all that gorgeous sauce. Then it is ready to serve. So much flavour for such a simple, hands off meal.

Calories in Slow Cooker Coconut Gochujang Chicken Noodles

This recipe serves 4 and is 472 calories per serving.

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Boneless skinless chicken thighs: tender, flavourful and stays juicy in the slow cooker.
  • Garlic: adds savoury depth.
  • Ginger: fresh, slightly spicy lift.
  • Salt and pepper: basic seasoning to enhance flavours.
  • Gochujang: Korean fermented chilli paste, thick and slightly sweet, adds rich, spicy depth to the sauce.
  • Gochugaru: Korean chilli flakes, mild to medium heat, bright red colour and subtle smokiness.
  • Sesame oil: nutty and fragrant. A little goes a long way, but that little makes a world of difference.
  • Maple syrup: balances heat with subtle sweetness.
  • Chicken Stock: builds a savoury base to the sauce. I like to use better than bouillon paste stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
  • Soy sauce: Adds saltiness, depth and that lovely umami note that ties the whole thing together.
  • Red bell pepper: sweetness and colour.
  • Carrot: mild sweetness and texture.
  • Egg noodles: add body and texture to the dish.
  • Light coconut milk: adds the creamy silkiness to the sauce.
  • Spring onions (garnish): adds a fresh, vibrant finish to the dish.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

close up of Slow Cooker Coconut Gochujang Chicken Noodles in the crockpot with some chopsticks picking up noodles

Variations and Substitutes

You can swap the chicken for pork if you prefer. Pork shoulder (remove fat) or pork tenderloin work best, as they stay tender in the slow cooker and soak up the sauce beautifully. Chicken breast can also be used, but it won't give quite the same depth of flavour as thighs.

Gochujang is unique in flavour, so there isn't a real substitute, if you leave it out, the sauce will lose its signature Korean character. Gochugaru can be swapped for a milder chilli powder or crushed red pepper flakes, though it won't give the same subtle smokiness.

For vegetables, feel free to mix it up. Red bell pepper and carrot are classic, but zucchini, baby corn, snap peas, mushrooms or bok choy all work well. Just add firmer vegetables earlier in the cooking and more delicate ones towards the end so everything cooks evenly.

If you prefer to have the dish over rice, simply omit the noodles and stir in a tablespoon of cornstarch to thicken up the sauce. This gives you a rich, saucy finish without losing any of the flavour.

Tips for Slow Cooker Coconut Gochujang Chicken Noodles

  1. Use chicken thighs for best flavour - Boneless, skinless thighs stay tender and soak up the sauce. Chicken breast works in a pinch but won't give the same depth of flavour.
  2. Add most ingredients at the start - Garlic, ginger, gochujang, gochugaru, soy sauce, sesame oil, maple syrup, stock and vegetables (like carrots and red bell pepper) all go in at the beginning. This allows the flavours to meld and the chicken to cook perfectly.
  3. Don't lift the lid unnecessarily - Every time you remove the lid, heat and moisture escape, which can extend cooking time and thin the sauce. Only open it when you need to add the coconut milk, noodles, or delicate vegetables.
  4. Add coconut milk and noodles for the last 15 minutes - This keeps the sauce creamy and ensures the noodles cook just right. Different brands of egg noodles may cook at slightly different speeds. If they are still firm after 15 minutes, continue cooking until tender.
  5. Finish with spring onions - Scatter chopped spring onions over the top just before serving for a fresh, bright contrast.
Slow Cooker Coconut Gochujang Chicken Noodles in a white bowl with a spoon placed in bowl, rusty brown and beige pattern placemat underneath

Side Suggestions

Honestly, this recipe is so full of flavour you don't really need sides. The chicken, sauce, noodles and vegetables make a complete, satisfying meal on their own.

If you want to add a bit more veg, stir‑fried or lightly steamed options work beautifully. Think broccoli, bok choy, Chinese cabbage, mushrooms, snap peas or baby corn.

For an extra touch, topping each bowl with a perfectly cooked soft‑boiled egg adds richness and makes it feel even more indulgent.

Storing, Freezing and Reheating

This dish keeps well in the fridge for up to 3 days in an airtight container. To reheat, warm gently on the stove or in the microwave until piping hot, stirring occasionally to keep the sauce smooth.

It can also be frozen for up to 2 months. Cool completely before transferring to a freezer-safe container, leaving a little space for expansion. Thaw overnight in the fridge before reheating gently on the stove, adding a splash of stock or water if the sauce has thickened too much.

Noodles can sometimes soak up extra liquid when stored, so you may need to loosen the sauce slightly when reheating to bring it back to a creamy consistency.

More Slow Cooker Recipes

Looking for some more slow cooker recipes? Check out the following:

See more Slow Cooker Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Slow Cooker Coconut Gochujang Chicken Noodles in a white bowl with a spoon placed in bowl

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Recipe Card

Yield: Serves 4

Slow Cooker Coconut Gochujang Chicken Noodles

Slow Cooker Coconut Gochujang Chicken Noodles

Tender chicken thighs cooked in a creamy, spicy coconut gochujang sauce with noodles and vegetables make this slow cooker recipe full of bold, comforting flavour.

Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes

Ingredients

  • 455g (1lb) Boneless Skinless Chicken Thighs
  • salt and pepper
  • 4 cloves of garlic, crushed
  • 2 teaspoons of grated ginger root
  • 3 tablespoons of gochujang
  • 2 tablespoons of soy sauce
  • 1 teaspoon of gochugaru
  • 1 tablespoon of maple syrup
  • 2 teaspoons of toasted sesame oil
  • 400ml of chicken stock
  • 1 carrot, sliced into thin sticks
  • 1 red bell pepper, sliced
  • 400ml can of light coconut milk
  • 180g of egg noodles
  • 4 spring onions, thinly sliced (to garnish)

Instructions

  1. Add the chicken thighs to the slow cooker and season well with salt and black pepper.
  2. Stir in the garlic, ginger, gochujang, soy sauce, gochugaru, maple syrup, sesame oil and stock until everything is combined.
  3. Add the carrot and bell pepper, then cook on high for 3 hours.
  4. Stir in the light coconut milk and add the noodles, pushing them down into the sauce. Continue to cook for 15 minutes. Some brands of noodles may need slightly longer; if they are still a little firm after 15 minutes, cook for around 5 more minutes until tender.
  5. Stir everything together and garnish with the chopped spring onions.
  6. Serve and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Dairy Free Friendly
  • ❄️ Freezer Friendly -  - see freezing and reheating section.

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 472Total Fat 16gSaturated Fat 7gUnsaturated Fat 10gCholesterol 136mgSodium 955mgCarbohydrates 55gFiber 4gSugar 15gProtein 33g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Korean / Category: Main

One Pan Chicken Rice Burritos

One Pan Chicken Rice Burritos are perfect for when you want a quick easy dinner want sorted without the faff. Tender chicken cooks in one pan with a bold, balanced seasoning blend that gives it plenty of character. The rice soaks up all those flavours while the peppers and the pinto beans bring a hearty bite.

One Pan Chicken Rice Burritos on a oval cream plate with soured cream and guacamole, bowl of salad on side

Once everything is cooked, the filling gets wrapped snugly in warm tortillas with some cheese and then a quick return to the pan gives each burrito a golden, crisp finish. It is an easy win for busy evenings that the whole family can dig in and enjoy, especially with a side salad, some guacamole and a dollop of soured cream.

Calories in One Pan Chicken Rice Burritos

This recipe makes 6 burritos which are 495 calories per burrito

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

One Pan Chicken Rice Burritos on a oval cream plate with soured cream and guacamole, bowl of salad on side

Ingredient Notes

To make this recipe you will need the following ingredients:

  • Boneless skinless chicken thighs: Juicy, forgiving and far harder to dry out than breast. They take on seasoning beautifully and stay tender even after simmering with the rice.
  • Seasoning: paprika, mild chilli powder, cumin, garlic and onion powder, smoked paprika, oregano, salt and pepper: Your flavour backbone. Paprika and chilli bring warmth, cumin adds earthiness, smoked paprika gives depth, and the garlic and onion powders layer in extra savoury notes. Salt and pepper sharpen everything up.
  • Long grain rice (basmati works well): Light and fluffy, with grains that stay separate rather than turning gluey. It soaks up the stock and spices so every bite tastes properly seasoned.
  • Chicken stock: Adds depth and richness to the rice. Water would do the job, but stock makes it taste like you cared.  I like to use better than bouillon paste stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
  • Yellow bell pepper: Sweet, bright and softens into the mix without disappearing. It gives the filling a bit of colour and a fresh edge.
  • Onion: The base that quietly builds flavour. Once softened, it brings a gentle sweetness that rounds everything out.
  • Pinto beans: Creamy and hearty, they bulk out the filling and make the burritos feel substantial without needing loads of meat.
  • Tomato paste: A small spoonful adds richness and a hint of tang, helping bind everything together.
  • Fresh Lime : A fresh squeeze cuts through the richness and wakes the whole pan up. Skipping it leaves things a little flat.
  • Coriander: Adds a fresh, herbal lift at the end. Even a small handful makes a noticeable difference.
  • Cheddar: Melts into the warm filling and gives you that essential cheesy pull. Strong cheddar works best for a punchy flavour.
  • Olive oil spray: A light coating is all you need to stop anything sticking and to help the burritos crisp up in the pan.
  • 6 large low calorie tortillas: Soft, pliable and easy to roll. They hold everything together without falling apart, and crisp nicely when browned. I used Mission Low Carb Burrito Tortilla Wraps.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

You can switch the chicken thighs for ground beef, chicken or turkey if that is what you have on hand. They all cook quickly and soak up the seasoning nicely. Chicken breast also works, but it does not carry flavour as well as thigh and can dry out more easily, so keep an eye on it.

The beans are completely flexible. Swap pinto beans for black beans, kidney beans or whatever is lurking in the cupboard. Peppers are just as versatile, so feel free to use a mix of colours or add extra for more sweetness. Corn is another easy addition that brings a bit of crunch and a hint of natural sweetness. Cheese-wise, cheddar is reliable, but mozzarella, Monterey Jack or a spicy cheese blend all melt beautifully and give you a different finish.

close up of One Pan Chicken Rice Burritos on a oval cream plate

Tips for folding a Burrito

Folding a burrito is all about control, not wrestling. Start by placing your filling in a neat line just off centre, leaving a little space at each end. Fold the sides in first to stop anything escaping, then roll it up tightly from the bottom, keeping the tension as you go. If it looks like it might burst, you have probably overfilled it, so do not be afraid to pull a little out

Once folded, always place the burrito seam side down in the pan first. The heat helps seal the fold so it stays together while it browns. Give it a minute or two before turning it, and you will end up with a tidy, crisp burrito that behaves itself when you cut into it.

Side Suggestions

A few simple sides can turn these burritos into a full, well-rounded meal without adding any real effort.

  • Mixed salad for something crisp and refreshing alongside the warm burritos.
  • Guacamole for creamy richness and a fresh hit of flavour.
  • Salsa to add brightness and a bit of acidity to cut through the filling.
  • Soured cream for cooling balance and a touch of indulgence.
  • Grilled corn on the cob if you want something a little sweeter on the side.
  • A quick tomato and onion salad for an easy, fresh extra.
close up of cut open One Pan Chicken Rice Burritos

Storing, Freezing and Reheating Burritos

Uneaten burritos can be stored in the fridge for up to 3 days. Wrap each one individually in foil or cling film to keep them fresh and prevent them from drying out.

For freezing, wrap each burrito tightly in foil and place them in a freezer-safe bag or container. They will keep well for up to 2 months.

To reheat from the fridge, remove any cling film, place the burrito seam side down in a pan over medium heat, and cook for 3-4 minutes on each side until warmed through. Alternatively, you can reheat in the microwave for 2-3 minutes, turning halfway.

To reheat from frozen: place in a preheated oven at 180°C (160°C fan) for 20-25 minutes, keeping them wrapped in foil to avoid drying out. Unwrap for the final 5 minutes if you want the tortilla crisped up.

More Mexican Inspired Recipes

If you love the flavours of mexican food, check out these Mexican inspired recipes on Slimming Eats:

See more Mexican Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

One Pan Chicken Rice Burritos on a cream over plate with side of guacamole, bowl of soured cream and salad on the side.

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: MAKES 6 BURRITOS

One Pan Chicken Rice Burritos

One Pan Chicken Rice Burritos

These one pan chicken rice burritos combine tender chicken, peppers, pinto beans and melted cheese for a quick, flavour-packed dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • olive oil spray
  • 550g (19.4oz) of boneless skinless chicken thighs, raw
  • 1 onion, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 tablespoon of paprika
  • 1 tablespoon of mild chilli powder
  • 2 teaspoons of cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of oregano
  • salt and black pepper to season
  • 1 tablespoon of tomato paste
  • ¾ cup (135g) of uncooked long grain rice
  • 400g (14oz) can of pinto beans, drained
  • fresh lime
  • 2 cups (480ml) of chicken stock
  • handful of fresh coriander, chopped
  • 150g (5.2oz) of cheddar, grated
  • 6 large low calorie tortilla wraps

Instructions

  1. Place the chicken in a bowl with all the seasonings and toss well to coat evenly.
  2. Spray a large, deep frying pan with olive oil spray and add the chicken. Fry until lightly golden all over.
  3. Add the onion and bell pepper and fry for a minute or so, just until they start to soften.
  4. Add in the rice, pinto beans, tomato paste and chicken stock. Give everything a gentle stir, then bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until the liquid is fully absorbed.
  5. Squeeze in the lime juice, add the coriander, and stir to combine.
  6. Lay a tortilla flat and add about 30g of cheddar and ⅙ of the chicken rice mixture slightly off centre, leaving a little space at each end. Fold the sides in first, then roll it up tightly from the bottom, keeping the filling secure. Repeat with the remaining tortillas and filling.
  7. Wipe the pan clean, spray with olive oil spray, and place the burritos seam side down. Brown them until golden all over, doing 3 at a time if needed. Wrap the cooked burritos in foil to keep warm while you finish the rest.
  8. Serve with your chosen sides and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

    • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • ❄️ Freezer Friendly - see FAQ for details

Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

6

Serving Size

1 SERVING
Amount Per Serving Calories 475Total Fat 21gSaturated Fat 9gUnsaturated Fat 14gCholesterol 135mgSodium 889mgCarbohydrates 66gFiber 34gSugar 3gProtein 36g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Mexican / Category: Main

Air Fryer Hot Honey Salmon Bowl

These Air Fryer hot honey salmon bowls are delicious, big on flavour and super easy to make. Salmon is coated in a blend of spices and honey for that sticky sweet and spicy savoury bite, served with roasted potato cubes, baby greens, tomatoes, cucumber, avocado and a touch of gouda.

Two Air Fryer Hot Honey Salmon Bowls featuring salmon, potato, salad, avocado and gouda with dressing on side

Drizzled with a creamy spicy mayo dressing, they make a simple yet satisfying lunch or dinner. Every element comes together for a balanced bowl that will be loved by the whole family.

Calories in Hot Honey Salmon Bowl

This recipe serves 2 and is 595 calories per serving

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Air Fryer Hot Honey Salmon Bowls featuring salmon, potato, salad, avocado and gouda

Ingredients Notes

To make this recipe you will need the following ingredients:

  • live oil spray - Used to lightly coat the salmon and potato cubes before roasting, helping the spices stick and adding a touch of healthy richness.
  • Salmon: I like to use wild-caught for the best flavour and texture. Coated with smoked paprika, a pinch of red chilli flakes, salt and pepper, then glazed with honey for that sweet and spicy finish.
  • Potato cubes: Tossed in paprika, garlic, salt and pepper, then roasted until soft and tender. Finished with a sprinkle of fresh parsley for brightness.
  • Avocado: Creamy and mellow, adding richness and a cooling contrast to the spiced salmon and potatoes.
  • Baby greens: Provide a fresh, leafy base that keeps the bowl light and balanced.
  • Tomatoes: Juicy and slightly sweet, adding freshness and colour.
  • English cucumber: Crisp and cool, perfect for balancing the richness of the salmon and avocado.
  • Gouda: Mild, slightly nutty, and melts lightly into the warm elements of the bowl.
  • Spicy mayo dressing: Made with mayo, lemon juice, cayenne, smoked paprika, garlic powder and onion powder. Creamy, tangy and lightly fiery, it ties all the flavours together.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

There are plenty of ways to customise this bowl to suit your tastes or what you have on hand.

  • Protein swap: If you prefer, use chicken instead of salmon. Boneless, skinless thighs or breasts work well; season and roast them just like the salmon, brushing with honey and spices for the same sticky sweet and spicy flavour.
  • Potato alternatives: Sweet potato cubes can replace white potatoes for a slightly sweeter, heartier option. Roast them in the same spices and olive oil spray.
  • Salad swaps: Baby greens can be swapped for spinach, arugula or a mixed leaf salad. Add other fresh vegetables like bell peppers, radishes, or shredded carrots for extra colour and crunch.
  • Cheese alternatives: Gouda can be replaced with cheddar, mozzarella or a mild feta for a different creamy note that still pairs well with the spicy-sweet dressing.
  • Other tweaks: Avocado can be left out or replaced with sliced roasted peppers for creaminess and colour. For the dressing, feel free to adjust the cayenne or smoked paprika to make it milder or hotter depending on taste.
Two Air Fryer Hot Honey Salmon Bowls featuring salmon, potato, salad, avocado and gouda with dressing on side

Converting to Oven

If you don't have an air fryer and would like to try this recipe, it can easily be converted to the air fryer, cook the potatoes in the oven at 420f for about 30 minutes and the salmon for approx 10-12 minutes (depending on thickeness of fillet bites)

Storing and Reheating Leftovers

If you make this recipe for two and want to save half for the next day, store the salmon, potatoes and salad components separately in airtight containers in the fridge. This keeps everything fresh and prevents the salad from wilting or the dressing from making the potatoes soggy.

To reheat the salmon and potatoes, preheat your oven to 180°C (350°F). Spread the potatoes on a baking tray and warm for 5-7 minutes. Add the salmon for the last 3-4 minutes just to heat through, avoid overcooking so it stays tender. You can also use an air fryer, reheating the potatoes for 4-5 minutes and the salmon for 2-3 minutes at 160°C (320°F). Keep the salad and avocado separate until serving and drizzle with the spicy mayo dressing just before eating.

This method keeps the flavours balanced and textures intact, so your next-day meal is almost as good as freshly made.

More Salmon Recipes

If you love salmon like me and want some other salmon recipes to try, check out these recipes:

See more Salmon Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Air Fryer Hot Honey Salmon Bowls featuring salmon, potato, salad, avocado and gouda with dressing drizzle over the top

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Recipe Card

Yield: Serves 2

Air Fryer Hot Honey Salmon Bowl

Air Fryer Hot Honey Salmon Bowl

This Air Fryer hot honey salmon bowl combines sticky, spiced salmon with tender roasted potatoes, salad, creamy avocado, gouda and a zesty spicy mayo for an easy, flavour packed meal.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the potatoes:

  • 300g (10.5oz) potato, cubed
  • olive oil spray
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon of parsley
  • pinch salt and pepper

For the salmon:

  • 280g (9.8oz) fresh salmon fillet (I use wild caught), sliced into bitesize pieces
  • olive oil spray
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • pinch of red chilli flakes
  • pinch salt and pepper
  • 1 tablespoon of honey

For the bowl:

  • 50g (1.7oz) avocado
  • 4 handfuls of baby greens
  • 10 grape or cherry tomatoes, halved
  • ¼ English cucumber, quartered
  • 50g (1.7oz) Gouda, cubed

For the dressing:

  • 3 tablespoons light mayo
  • 1 teaspoon lemon juice
  • pinch of cayenne
  • ¼ teaspoon smoked paprika
  • ½ teaspoon of garlic powder
  • ¼ onion powder

Instructions

  1. Mix together the ingredients for the dressing, adding a little water if you prefer a thinner consistency.
  2. Place the potato cubes in a bowl, toss with the seasonings, and spray generously with olive oil. Add to the air fryer and cook at 390f for 20 minutes until golden and tender.
  3. Place the salmon cubes in a bowl, toss with the seasonings, and spray generously with olive oil. Line the air fryer tray with parchment to prevent sticking, then cook the salmon at 390f for 6 minutes. Drizzle with honey, gently toss, and cook for a further 2 minutes.
  4. Divide the baby greens, cucumber, tomatoes, 25g of gouda and 25g of avocado between two bowls. Top each with the roasted potatoes and salmon, then drizzle with the dressing.
  5. Serve and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Gluten Free Friendly

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

2

Serving Size

1 SERVING
Amount Per Serving Calories 595Total Fat 27gSaturated Fat 8gUnsaturated Fat 30gCholesterol 130mgSodium 604mgCarbohydrates 48gFiber 8gSugar 13gProtein 42g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: American / Category: Main

Teriyaki Meatballs

Teriyaki Meatballs are a quick, tasty family meal that hits all the right notes when you're craving take-away at home. These little flavour bombs come together in no time, perfect for last-minute dinners that still feel special.

Teriyaki Meatballs in a beige colour bowl with stir fry veg visible on the side on a plate

Simply season the meat, form into meatballs, and fry them in a pan until golden and cooked through while you whisk up a sweet, sticky teriyaki sauce. I've kept the ingredients simple so you get all the classic Japanese-style flavours without hunting for anything tricky, giving you a fuss-free dinner packed with sticky, savoury-sweet goodness.

Calories in Slow Cooker Creamy Garlic Chicken Spinach Pasta

This recipe serves 4 and is 528 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredient Notes

To make this recipe you will need the following ingredients:

  • Extra lean beef mince: forms the base of the meatballs, giving them flavour without excess fat.
  • Garlic and onion powder: intensifies the meatball seasoning without adding extra chopping.
  • Garlic: adds aromatic depth and savoury punch.
  • Ginger: brings a fresh, warm note that lifts the sauce.
  • Onion: softens and rounds out the flavours in the meatballs.
  • Soy sauce: salty and umami-rich, the backbone of the teriyaki sauce.
  • Mirin: a sweet rice wine that balances the saltiness and adds shine to the sauce.
  • Brown sugar: caramelises in the pan, giving the sauce its sticky, glossy finish.
  • Sesame oil: nutty aroma that elevates the overall flavour profile.
  • Garlic and onion powder: intensifies the meatball seasoning without adding extra chopping.
  • Cornstarch: thickens the sauce to cling beautifully to each meatball.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

close up of Teriyaki Meatballs in a beige colour bowl

Variations and Substitutes

You can easily switch the beef for chicken or turkey mince if you prefer a lighter option. For an even quicker meal, use your favourite frozen meatballs, just look for lower-calorie options to keep the meal in line with your daily goals.

Almost any veg works well stirred into the sauce or served on the side, so feel free to add peppers, broccoli, carrots or snap peas to jazz up the meal. Just a reminder, if you add veg directly into the sauce, it may reduce the amount of sauce overall as the vegetables absorb some of it. You could also swap mirin for a splash of dry sherry or skip it entirely, adjusting the sugar slightly if you like a sweeter sauce.

Sides Suggestions

Pair your Teriyaki Meatballs with your favourite rice or vegetables to make a complete meal.

  • White rice: simple and classic, perfect for soaking up the sauce.
  • Egg fried rice : adds extra flavour and a touch of indulgence.
  • Cauliflower rice: a lower calorie option that still absorbs the sauce beautifully.
  • Stir-fried vegetables: I like a mix of cabbage, carrots and green onions, but you could also try broccoli, snap peas, bell peppers, baby corn, sugar snap peas, bok choy, or zucchini for extra colour and crunch.
serving of Teriyaki Meatballs in a beige rimmed white bowl with stir fry veg and rice

Storing, Freezing and Reheating

These meatballs keep well in the fridge for up to 3 days. Store them in an airtight container with the sauce to keep them moist. You can also portion them into meal prep containers with rice and vegetable sides for complete meals ready to reheat during the week.

For freezing, let the meatballs and sauce cool completely, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. To reheat, thaw in the fridge overnight if possible, then gently warm in a pan over medium heat until heated through. The sauce will loosen as it warms, so stir occasionally. Reheating already cooked meatballs in the sauce is safe and helps keep them tender and flavourful.

More Ground Beef Recipes

Need more ground beef inspiration? Here are some recipes you'll love:

See more Ground Beef Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of serving of Teriyaki Meatballs in a beige rimmed white bowl with stir fry veg and rice

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Recipe Card

Yield: SERVES 4

Teriyaki Meatballs

Teriyaki Meatballs

Tender, flavour packed Teriyaki Meatballs coated in a sticky, savoury sweet sauce, perfect for a quick and fuss free family dinner that satisfies take away cravings at home.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

For the meatballs

  • 500g (17.5oz) of extra lean ground beef
  • pinch of salt and black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon of onion powder
  • ¼ teaspoon of ground ginger

For the sauce:

  • ¼ cup (4 tablespoons) of soy sauce (you can use a mix of light and dark if you prefer a deeper sauce)
  • ½ cup (120ml) of water 
  • ¼ cup (4 tablespoons) of brown sugar
  • 2 cloves of garlic, crushed
  • 1 teaspoon of grated fresh ginger
  • 2 teaspoon of sesame oil
  • 2-3 spring onions, finely sliced
  • sesame seeds to garnish

Instructions

  1. Combine ingredients for sauce in a bowl.
  2. Add ingredients for meatballs to a seperate bowl, combine together and form into 20 meatballs.
  3. Spray a frying pan with low calorie spray, add meatballs and brown all over, remove and set aside.
  4. Add the sauce to a frying pan over a medium high heat, stirring with a wooden spoon until it starts to bubble and reduce down and thicken.
  5. Drop in the meatballs to the pan and continue to simmer until the sauce coats the meatballs in a delicious sauce and the meatballs are cooked through. 
  6. Scatter with the chopped spring onions and a teeny pinch of sesame seeds and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • ❄️ Freezer Friendly
  • Dairy Free Friendly
  • Gluten Free Friendly - use gluten free soy sauce

Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 serving
Amount Per Serving Calories 249Total Fat 9gSaturated Fat 3gUnsaturated Fat 6gCholesterol 78mgSodium 956mgCarbohydrates 12gFiber 0gSugar 10gProtein 29g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Japanese / Category: Main

Slow Cooker Creamy Garlic Chicken Spinach Pasta

This Slow Cooker Creamy Garlic Chicken Spinach Pasta is an effortless, all-in-one slow cooker meal that's rich, comforting, and perfect for busy weeknights. The spinach and tomatoes add a touch of freshness and colour to the delicious creamy sauce that coats the chicken and pasta.

Creamy Garlic Chicken Spinach Pasta in slow cooker with spatula

The best part is that everything is cooked in the slow cooker, pasta included, making it a perfect easy meal for any night of the week.

Calories in Slow Cooker Creamy Garlic Chicken Spinach Pasta

This recipe serves 4 and is 528 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

a board with all the ingredients shown for slow cooker creamy garlic chicken pasta

Ingredient Notes

To make this recipe you will need the following ingredients:

  • Chicken breast: Lean and quick to cook in the slow cooker. I keep them whole for most of the cooking, roughly chopping them up when the pasta gets added. This keeps the chicken nice and tender
  • Sweet paprika, onion powder, basil, oregano, parsley, salt, black pepper, chilli flakes: This is your flavour base. The paprika adds warmth, the herbs bring a bit of depth, and the chilli flakes give a gentle kick without taking over. Salt and pepper are you basic seasonings that will enhance the flavour of any dish.
  • Olive oil: Helps the spices coat the chicken evenly and adds a little richness.
  • Garlic: Use fresh cloves for the best flavour, as they mellow beautifully during slow cooking.
  • Ripe tomato: A Roma works well because it is firm and not too watery.
  • Chicken stock: The liquid base that enhances the flavour of the pasta dish. I like to use better than bouillon paste stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
  • Cream cheese: Cube and soften it so it melts smoothly into the sauce without lumps.
  • Semi-skimmed milk: Keeps the sauce creamy but not overly heavy.
  • Rotini pasta: Holds the sauce nicely thanks to the spirals.
  • Fresh spinach: Stirred in towards the end and wilts down quickly, adding colour and a bit of balance.
  • Parmesan: Grate it yourself if you can, as it melts better and gives the dish a sharper, saltier finish. Prepackaged grated parmesan can sometimes clump and not melt properly.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Slow Cooker Creamy Garlic Chicken Spinach Pasta in oven dish ready to be served

Variations and Substitutes

If you prefer something a bit richer, you can use chicken thighs instead of chicken breast. They stay juicy during slow cooking and bring a deeper flavour to the dish. The pasta is flexible too. Rotini is great, but penne, fusilli or any short pasta that holds sauce will work just as well.

You can easily swap the vegetables. If you are not keen on spinach, try peppers for sweetness or mushrooms for a more earthy edge. If you are using mushrooms, I recommend browning them first. It brings out their flavour and stops them going soggy in the slow cooker. This recipe is very forgiving, so feel free to mix and match whatever you have on hand.

close up of Slow Cooker Creamy Garlic Chicken Spinach Pasta in oven dish

Tips for Slow Cooker Creamy Garlic Chicken Spinach Pasta

• Use the right cream cheese and milk - Choose light cream cheese (not extra light) and 2% milk. Lower-fat versions don't have enough fat, which can cause the sauce to split.

• Pat the chicken dry - Before adding the chicken breasts to the slow cooker, pat them dry with kitchen paper. This helps the seasoning stick and prevents extra water from diluting the sauce.

• Cook chicken breasts whole - Keep them whole while slow cooking for the best texture. Once cooked, slice or shred before returning them to the sauce.

• Don't skip the olive oil - Olive oil is key for the sauce's texture. Leaving it out can make the sauce thinner or cause it to split.

• Add milk and cream cheese at the right time - After cooking the chicken for around 2.5 hours, remove it and whisk the cream cheese into the sauce until fully melted. Then stir in the milk before returning the chicken.

• Cook pasta at the end - Add the pasta once the sauce is smooth and the chicken is back in. Ensure the pasta is fully covered by the sauce and cook for approx 30 minutes until tender.

• Finish with Parmesan and spinach - Stir in the grated Parmesan and fresh spinach once the pasta is cooked. Replace the lid and leave for an extra 5 minutes so the spinach wilts and the sauce thickens slightly.

Perfect Sides to Serve

This creamy pasta is filling on its own, but a few simple sides can round out the meal:

  • Fresh salad: Baby greens or crisp lettuce with your favourite salad items such as cucumber, red onion, tomatoes, or carrot. Add a light vinaigrette for extra flavour.
  • Steamed vegetables: Broccoli, green beans, asparagus, or zucchini work well and keep it light.
  • Roasted or sautéed vegetables: Peppers, mushrooms, or any other favourite vegetables bring extra flavour and texture.
  • Corn on the cob: Simple and sweet, a great addition if you want a bit of extra colour on the plate.

More Slow Cooker Recipes

Looking for some more slow cooker recipes? Check out the following:

See more Slow Cooker Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

serving of Slow Cooker Creamy Garlic Chicken Spinach Pasta on a white plate with fork placed on left.

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

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Recipe Card

Yield: Serves 4

Slow Cooker Creamy Garlic Chicken Spinach Pasta

Slow Cooker Creamy Garlic Chicken Spinach Pasta

This Slow Cooker Creamy Garlic Chicken Spinach Pasta is an effortless, all-in-one slow cooker meal that’s rich, comforting, and perfect for busy weeknights.

Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 455g (1lb) chicken breast
  • 1.5 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • pinch of chilli flakes
  • 1 tablespoon olive oil
  • 6 garlic cloves, crushed
  • 1 large tomato (seeds and juice removed, finely chopped)
  • 480ml (2 cups) chicken stock
  • 100g (3.5oz) light cream cheese, cubed into pieces and softened
  • 240ml (1 cup) semi-skimmed milk
  • 240g (8.5oz) rotini pasta (uncooked)
  • 100g (3.5oz) fresh spinach
  • 50g (1.7oz) Parmesan, grated

Instructions

  1. Add the chicken, seasonings, olive oil, garlic, tomato, and chicken stock to the slow cooker. Cook on HIGH for 2.5 hours.
  2. Remove the chicken and slice it. Whisk the cream cheese and milk into the sauce until smooth.
  3. Return the chicken to the slow cooker and add the pasta. Cook on HIGH for 30 minutes, or until the pasta is tender.
  4. Stir in the fresh spinach and grated Parmesan. Cover and leave for 5 minutes to allow the spinach to wilt and the sauce to thicken. If the sauce is still a bit loose, just leave it for a couple of minutes more, give it a stir and it will thicken.
  5. Season to taste with salt and pepper and serve.

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Note: do not use lightest, extra light of fat free cream cheese as it can split in the sauce.

Do not copy, paste, or post full recipes, screenshots, or any other content from Slimming Eats to social media or other websites. This is strictly prohibited. All recipes, text, and images on Slimming Eats are copyright protected.

Recipes are updated regularly with tips, improvements, and clarifications. Sharing screenshots or copied text outside this website can result in outdated or incomplete versions being used. To ensure the most accurate and up-to-date recipe, always share using the buttons at the top of the post, which link the user directly back to the recipe on Slimming Eats.

Nutritional information is an estimate and should be used for informational purposes only. Ingredient values vary by brand, so always calculate using the ingredients you use and the tools provided by your chosen programme.

It is the reader’s responsibility to ensure that any products or ingredients used in Slimming Eats recipes are allergen-free (for example gluten-free, egg-free, soy-free, and/or dairy-free). Slimming Eats assumes no liability for inaccuracies or misstatements about products, opinions, or comments on this site.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 528Total Fat 13gSaturated Fat 6gUnsaturated Fat 11gCholesterol 128mgSodium 536mgCarbohydrates 52gFiber 4gSugar 8gProtein 45g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: American / Category: Main

Apple Cinnamon Oatmeal Bowl

This delicious and easy Apple Cinnamon Oatmeal bowl is the perfect way to start your day. The oats turn beautifully creamy as they cook with grated apple, cinnamon, nutmeg and vanilla, and the dash of maple syrup and milk brings everything together with a gentle sweetness. It all gets finished with crisp apple slices and a sprinkle of low sugar granola for the ideal bit of crunch.

two bowls of apple cinnamon oatmeal with a small bowl of low sugar granola to the side for topping.

I love oatmeal for breakfast because it is properly filling and endlessly versatile, but this apple cinnamon version sits right at the top of my list. It is simple, warm and full of flavour, and it always hits the spot.

Calories in Apple Cinnamon Oatmeal Bowl

This recipe serves 2 and is 413 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Used

To make this recipe you will need the following ingredients:

  • Apple: Adds natural sweetness and softens as it cooks, giving the bowl a bit of freshness as well as flavour.
  • Rolled oats or quick oats: The base of the whole bowl. They cook down into something creamy and comforting without any effort at all.
  • Cinnamon: Brings that warm, cosy flavour you expect. It makes the oats smell amazing before you even take a bite.
  • Nutmeg: A tiny pinch adds depth and a gentle, toasty spice that works perfectly with the apple.
  • Vanilla: Gives the bowl a soft, fragrant lift. It blends in quietly but makes everything taste better.
  • Salt: Just enough to enchance the nutty flavour of the oats
  • Maple syrup: Adds a mellow, natural sweetness that suits the apple and spices perfectly.
  • Milk: Swirls through the oats and gives them that creamy, silky texture you want in a warm breakfast bowl.
  • Low sugar granola: Finishes everything with a light crunch. It adds texture without overpowering the creamy oats.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

There are a few easy ways to switch up this oatmeal bowl depending on what you have on hand or how you like it.

Fruit swaps: If you are not feeling apple, pears work beautifully here. They soften in the same way and bring a gentle sweetness that suits the spices. Berries, peaches or even banana will also do the job if that is what you have on hand.

Topping alternatives: Granola is great for crunch, but you can get creative. A crumbled biscuit gives the bowl a dessert-like edge without going overboard. Nuts or seeds add a toasty bite and a bit of extra richness, especially almonds, pecans or pumpkin seeds.

Dairy Free - use a dairy free milk of choice

Alternative to Maple Syrup - swap for honey or brown sugar

Making for one: If you want to make this just for one person, just half all the ingredients, again if you wanted to make this for 4 people, then double up the ingredients.

close up of Bowl of apple cinnamon oatmeal topped with low sugar granola

Tips for Perfectly Cooked Oats

A warm, creamy bowl of oatmeal is the perfect way to start the day, but getting the texture just right makes all the difference. Follow these simple tips to ensure your oats turn out smooth, flavourful, and perfectly balanced every time.

  1. Use the Right Oats - Rolled oats or Quick oats are ideal for a creamy bowl of oatmeal
  2. Grate the Apple  - This helps it blend seamlessly into the oats and adds a bit of sweetness, however you can dice it small if you prefer. There is apple that cooks in the oatmeal and then slices on top to finish off.
  3. Salt in Oatmeal - A tip passed down from my Scottish grandmother-adding salt at the start helps the oats absorb liquid more evenly, giving them a better texture. It also enhances the nutty flavour of the oats.
  4. Cook Low and Slow - Simmering the oats over low to medium heat prevents them from sticking and allows the flavours to develop. Stir occasionally to keep them smooth.
  5. Adjust Liquid as Needed - Oats absorb liquid as they cook, so if they look too thick, add a splash of water.
  6. Sweeten to Taste - The sweetness here works perfectly for our family, balancing nicely with the tartness of the apple. Everyone's taste is different, though, so feel free to add more or less maple syrup to suit your own preference.
  7. Add the Toppings at the End - Finish the bowl with your chosen toppings to add a little contrast and texture. It makes each spoonful more interesting and perfectly complete.

More Oat Recipes

Looking for some more delicious oat recipes? Check out the following:

See more Oat Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Bowl of apple cinnamon oatmeal topped with low sugar granola

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: Serves 2

Apple Cinnamon Oatmeal Bowl

Apple Cinnamon Oatmeal Bowl

Start your day with this simple and comforting Apple Cinnamon Oatmeal bowl, packed with warming spices, crisp apple and low sugar granola topping.

Ingredients

For the oatmeal bowl

  • 1 small crisp apple, sliced
  • 80g rolled oats
  • ½ teaspoon cinnamon
  • ½ teaspoon of nutmeg, t
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 cups (240m) of water,
  • ½ cup (120ml) of 2% milk

For the toppings:

  • 1 small crisp apple, sliced
  • ¼ cup (4 tablespoons) of low sugar granola
  • 2 tablespoons of maple syrup
  • pinch of cinnamon

Instructions

  1. In a small saucepan, combine the oats, grated apple, water, cinnamon, nutmeg, vanilla, and a pinch of salt. Stir well to mix.
  2. Place the saucepan over medium heat. Bring the mixture to a gentle bubble, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until it becomes thick and creamy.
  3. Divide the porridge evenly between two bowls. Pour ¼ cup of milk into each bowl and gently stir, leaving peaks of creamy oats visible through the milk.
  4. Top each bowl with the sliced apple and 2 tablespoons of granola. Drizzle with maple syrup and finish with a pinch of cinnamon.
  5. Serve immediately and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
  • Gluten Free Friendly - use gluten free oats/granola
  • Dairy Free Friendly - use a dairy free milk

Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

2

Serving Size

1 SERVING (BOWL)
Amount Per Serving Calories 413Total Fat 6gSaturated Fat 2gUnsaturated Fat 0gCholesterol 5mgSodium 101mgCarbohydrates 84gFiber 10gSugar 44gProtein 8g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: American / Category: Breakfast

Slow Cooker Ginger Peach Pork

Slow cooker ginger peach pork is the definition of an easy, no fuss meal. You toss a few ingredients into the slow cooker, get on with your day and come back to a family dinner that is warm, comforting and wonderfully simple.

Slow Cooker Ginger Peach Pork cooked in magnique claypot cooker with wooden spoon place in pot

Pork tenderloins gently cook in a fragrant Asian-style sauce with soy, ginger and garlic, while the peaches add that lovely sweet savoury balance. The result is tender pork and a glossy sauce that works perfectly over rice with whatever veggies you have on hand. Simple, tasty and effortless.

Calories in Slow Cooker Ginger Peach Pork

This recipe serves 6 and is 301 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Slow Cooker Ginger Peach Pork cooked in magnique claypot cooker with wooden spoon place in pot

Ingredients Used

To make this recipe you will need the following ingredients:

  • Pork tenderloin: Lean, tender and perfect for slow cooking. It stays juicy and happily soaks up all the flavours in the pot.
  • Spices (onion powder, Chinese five spice): These add quick, easy depth. The onion powder gives a sweet savoury base, while the five spice brings gentle warmth and that classic aromatic note.
  • Fresh aromatics (garlic, ginger root, onion): These melt down into the sauce and keep it bright and balanced. The garlic and ginger add kick and freshness, and the onion softens into a natural sweetness.
  • Light and dark soy sauce: Your main flavour builders. Light soy adds savoury seasoning, while dark soy brings colour, richness and a glossy finish.
  • Salt and pepper: Simple but essential for balancing the sweetness and sharpening the flavours.
  • Vinegar: A splash of acidity that keeps the peaches and honey from becoming too sweet.
  • Peaches: They break down into a soft, fruity sauce that clings to the pork and gives the dish its lovely sweet savoury contrast.
  • Honey: Adds extra sweetness and helps create that sticky, glossy finish.
  • Stock: Stops the sauce from becoming too thick and helps everything simmer down into something silky and flavourful.
  • Cornstarch: Helps to thicken the sauce
  • Spring Onions: these are used as a garnish

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

While pork tenderloins work beautifully in this recipe, you can easily swap for other cuts. Pork shoulder is a great alternative, just trim any excess fat to avoid a greasy sauce. Chicken thighs are another option and stay juicy in the slow cooker, making them a reliable swap if you prefer poultry.

You can also experiment with the fruit - peaches can be replaced with nectarines, apricots or even pineapple for a slightly different sweetness and tang. If you don't have fresh ginger, jarred grated ginger or even a small pinch of ground ginger works in a pinch. Soy sauce can be adjusted to taste by using a low sodium version if you prefer.

Want to add some spice? Add in a some sriracha or red chilli flakes.

close up of Slow Cooker Ginger Peach Pork cooked in magnique claypot cooker with wooden spoon place in pot

Choosing a Slow Cooker

I was recently gifted the Magnifique Claypot Oven and it's quickly become one of those kitchen tools I actually reach for. I am loving experimenting with different recipes in this and it's been such a handy appliance for when I don't want to turn on the oven. This isn't your standard slow cooker. The removable pot and lid are made from 100% pure, toxin‑free kaolin clay, so heat and moisture are held evenly around whatever you're cooking, which helps meats like pork stay tender and juicy without hotspots. It has eight one‑touch functions including slow cook, braise, sear/sauté and even rice or oats, and the claypot itself is oven and dishwasher safe up to about 500°F, making both cooking and cleanup much easier than with a typical slow cooker.

A reliable slow cooker takes all the hassle out of dinner by gently cooking your meat to tender perfection. When choosing a slow cooker, Look for one with low and high heat settings so you can easily adjust cooking times to fit your day. While some slow cookers have a sear or sauté function, it isn't necessary here since the meat goes in as is, so there is no browning needed.

Size matters for even cooking and avoiding dryness or overly long cooking times. For a recipe like this, a 4 to 6-litre slow cooker works best. Bonus features such as a keep-warm setting help keep your meal ready without overcooking, and a removable, dishwasher-safe insert makes cleanup simple and stress-free.

Slow Cooker Ginger Peach Pork cooked in magnique claypot cooker with wooden spoon place in pot

Tips for Slow Cooker Ginger Peach Pork

  • Stick to the recipe the first time: Deviating from the recipe may affect the final result.
  • Measure carefully: Getting the correct ration of ingredients is key. Too much liquid can make the sauce thin, while too little may make it dry out.
  • Keep the lid on: Lifting it lets heat and steam escape, which slows cooking. Trust the slow cooker to do its job and resist peeking too often.
  • Adjust seasoning at the end: Flavours mellow during slow cooking, so taste before serving and add a little extra salt, pepper, or seasoning as needed to your desired taste.
  • Cornstarch note: Some slow cookers don't get hot enough to fully activate the cornstarch and thicken the sauce (I never have any issue with mine). If you find this happens, you can simply simmer the sauce in a pan just before serving to bring it to the right consistency.

Perfect Sides to Serve:

This ginger peach pork is perfect with fluffy jasmine rice or noodles, both which soak up all that glossy, gingery sauce beautifully. For something a bit more indulgent, egg fried rice is a great alternative, or for a low carb alternative try this egg fried cauliflower rice.

For vegetables, I kept it easy with steamed broccoli, but you could also go with a quick stir-fried vegetable mix, prebought bags work brilliantly for speed and variety. Think bok choy, green beans, snap peas, peppers, mushrooms or any crunchy mix you like. The vegetables add colour and freshness, letting the sweet-savory sauce of the pork really shine.

cooked Slow Cooker Ginger Peach Pork in a yellow bowl served with rice and steamed broccoli

Storing, Freezing and Reheating

This ginger peach pork keeps beautifully, making it perfect for leftovers or meal prep. Store any cooked pork in an airtight container in the fridge for up to 3-4 days.

If you want to freeze it, portion the pork and sauce into a freezer-safe container or bag and freeze for up to 2-3 months. Thaw in the fridge overnight before reheating. To reheat, warm gently in a saucepan over medium heat, stirring occasionally, or microwave in a covered dish until piping hot. The sauce loosens beautifully as it warms, so don't worry if it looks thick straight from the fridge or freezer, you can add a splash of stock or water to bring it back to a glossy consistency.

More Slow Cooker Recipes

Looking for some more slow cooker recipes? Check out the following:

See more Slow Cooker Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

cooked Slow Cooker Ginger Peach Pork in a yellow bowl served with rice and steamed broccoli

Let's Connect!!

Come and follow me on:

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Recipe Card

Yield: Serves 6

Slow Cooker Ginger Peach Pork

Slow Cooker Ginger Peach Pork

Tender pork tenderloins in a sweet, gingery peach sauce, making this slow cooker recipe effortless, flavour packed, and perfect for a family dinner.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 2lb (910g) pork tenderloins (fillets) - approx 2 pork tenderloins
  • 1 tablespoon of freshly grated ginger
  • 3 cloves of garlic, crushed
  • 1 onion, sliced
  • 14oz (400g) can of peaches in syrup (drained)
  • 1 teaspoon of onion powder
  • 1 teaspoon of Chinese five spice
  • ¼ cup (4 tablespoons) of light soy sauce
  • ¼ cup (60ml) of water
  • 2 teaspoons of dark soy sauce
  • 2 tablespoons of rice wine vinegar
  • 3 tablespoons of honey
  • 2 teaspoons of sesame oil
  • salt and black pepper
  • 1 tablespoon of cornstarch
  • 2 spring onions, sliced to garnish

Instructions

  1. Add the pork tenderloin, peaches, onion, ginger and garlic to a slow cooker.
  2. Combine the remaining ingredients (except the spring onions) in a bowl and pour over the pork tenderloin and peaches.
  3. Cook on low for 6 hours or high for 3 hours.
  4. Once cooked, shred the pork into bitesize pieces and mix into the sauce.
  5. Taste and season as needed with salt and black pepper
  6. Garnish with sliced spring onions.
  7. Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
  • Gluten Free Friendly - use gluten free soy sauces
  • Dairy Free Friendly
  • ❄️ Freezer Friendly - see freezing and reheating section.

Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

6

Serving Size

1 SERVING
Amount Per Serving Calories 301Total Fat 7gSaturated Fat 2gUnsaturated Fat 6gCholesterol 111mgSodium 905mgCarbohydrates 26gFiber 3gSugar 20gProtein 33g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Asian / Category: Main

Slow Cooker Coconut Sweet Chilli Chicken Curry

Slow Cooker Coconut Sweet Chilli Chicken Curry keeps things simple. The chicken cooks gently in a mix of light coconut milk, sweet chilli sauce, curry powder and spices, giving you a tender, flavour-packed dinner without any real effort.

Slow Cooker Coconut Sweet Chilli Chicken Curry in slow cooker pot with wooden spoon

By the time it is ready, the sauce has settled into a creamy, mildly sweet curry that works perfectly with jasmine rice or your usual sides. It is easy, reliable and exactly the kind of meal you will add to your meal plan again and again.

Calories in Slow Cooker Coconut Sweet Chilli Chicken Curry

This recipe serves 4 and is 346 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

close up of Slow Cooker Coconut Sweet Chilli Chicken Curry in slow cooker pot with wooden spoon

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Boneless skinless chicken thighs: Thighs stay tender during slow cooking and soak up the flavours really well. You can trim any excess fat if you prefer.
  • Garlic and onion: These form the base of the curry and add depth as they soften in the sauce.
  • Sweet chilli sauce: This brings the gentle sweetness and mild heat that gives the curry its character. Use your favourite brand.
  • Thai red chili: Adds a light warmth without taking the curry into fiery territory. Adjust to your preference or leave it out if you want a milder dish.
  • Light coconut milk: Gives the sauce its creamy texture without making it too heavy. Full fat also works if you want a richer finish.
  • Curry powder, cumin, chilli powder and coriander: A simple mix of spices that builds flavour without complicating things. Use a mild or medium curry powder depending on what you enjoy.
  • Salt and pepper: Season to taste to bring everything together.
  • Fish sauce: A small splash adds savoury depth. It will not make the curry taste fishy.
  • Cornstarch: Mixed with a little water at the end to thicken the sauce to your liking

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

Variations and Substitutes

If you want to change things up or work with what you already have, these options fit the recipe easily.

  • Swap the light coconut milk for full fat if you prefer a richer curry. Full fat is naturally thicker, so you won't need to add in some cornstarch.
  • Use pork shoulder or pork tenderloin instead of chicken. Cut it into chunks and cook as directed.
  • Add vegetables such as peppers, carrots, baby potatoes, courgettes or green beans. Some vegetables, like potatoes or sweet potatoes, will absorb liquid and may require a splash of stock to keep the sauce right. Others, like courgettes, release extra water into the sauce, which can thin it slightly, something to bear in mind. For this reason, I usually cook the vegetables separately and serve them alongside the curry.
  • If you do not have fish sauce, you can use soy sauce instead, though it will be a little less punchy.
  • Like more of a kick? Serve topped with an additional chopped red chili or add in some chili powder
close up of Slow Cooker Coconut Sweet Chilli Chicken Curry in slow cooker pot with wooden spoon

Tips for Slow Cooker Coconut Sweet Chilli Chicken Curry

Here's a handy list of tips to help you get the best results every time:

  • Stick to the recipe the first time: Deviating from the recipe may affect the final result, so I recommend following it exactly the first time to ensure a perfect curry.
  • Measure carefully: Getting the balance of coconut milk, sweet chilli sauce, and spices right is key. Too much liquid can make the sauce thin, while too little may make it overly thick.
  • Keep the lid on: Lifting it lets heat and steam escape, which slows cooking. Trust the slow cooker to do its job and resist peeking too often.
  • Adjust seasoning at the end: Flavours mellow during slow cooking, so taste before serving and add a little extra salt, pepper, or curry powder if needed to your desired taste.
  • Consider vegetables separately: If you are adding vegetables, keep in mind that some may absorb liquid (like potatoes) or release water (like courgettes). For consistent sauce texture, I usually cook any vegetables I'm serving alongside the curry separately.Cornstarch note: Some slow cookers don't get hot enough to fully activate the cornstarch and thicken the sauce (I never have any issue with mine). If you find this happens, you can simply simmer the sauce in a pan just before serving to bring it to the right consistency.

Perfect Sides to Serve

This curry works beautifully with jasmine rice, which soaks up the sauce perfectly, or you can serve it with noodles if you prefer. Either option makes it easy to enjoy every last bit of the creamy, sweet chilli sauce.

For vegetables, stick to cooked options that complement the curry. Sauteed or steamed greens like broccoli, green beans, bok choy, or spinach work well, as do roasted or steamed carrots, courgettes, or bell peppers. Mushrooms are also a great addition, I love stir fried king oyster mushrooms.

Slow Cooker Coconut Sweet Chilli Chicken Curry portion in white bowl with beige rim served with jasmine rice and some fresh coriander

Storing, Freezing and Reheating

This curry keeps well in the fridge for up to 3 days in an airtight container. When reheating, warm gently on the stove or in the microwave until piping hot, stirring occasionally to keep the sauce smooth.

It also freezes beautifully. Portion into freezer safe containers and freeze for up to 2 months. You can even freeze it with some cooked jasmine rice for a handy, ready to go meal. Defrost in the fridge overnight before reheating, and give the sauce a quick stir or gentle simmer to bring it back to the right consistency.

More Slow Cooker Recipes

Looking for some more slow cooker recipes? Check out the following:

See more Slow Cooker Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Slow Cooker Coconut Sweet Chilli Chicken Curry portion in white bowl with beige rim served with jasmine rice and some fresh coriander

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: SERVES 4

Slow Cooker Coconut Sweet Chilli Chicken Curry

Slow Cooker Coconut Sweet Chilli Chicken Curry

Enjoy a fuss free, flavour packed dinner with this Slow Cooker Coconut Sweet Chilli Chicken Curry, where tender chicken meets a creamy, spicy sweet sauce.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 8 boneless skinless chicken thighs (approx 700g
  • 4 cloves of garlic, minced
  • 2 teaspoons of freshly grated ginger
  • 1 small onion, sliced
  • 4 tablespoons (¼ cup) of sweet chilli sauce
  • 1 tablespoon of fish sauce
  • 1 tablespoon of medium curry powder
  • 1.5 teaspoons of ground cumin
  • 1.5 teaspoons of ground coriander
  • salt and pepper
  • 400ml of light coconut milk
  • 2 tablespoons of cornstarch
  • 1 thai red chilli (sliced)
  • fresh coriander to garnish (optional)

Instructions

  1. Add all ingredients to a slow cooker and stir to combine
  2. Cook on low for 6 hours or high for 3 hours
  3. Garnish with fresh coriander
  4. Serve and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
  • Gluten Free Friendly - use gluten free stock

Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 346Total Fat 13gSaturated Fat 8gCholesterol 168mgSodium 837mgCarbohydrates 19gFiber 2gSugar 7gProtein 37g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

© Siobhan (Slimming Eats)
Cuisine: Fusion / Category: Main

Marinated Mouth Watering Steak

This marinated steak takes a simple cut and turns it into something remarkable. Infused with a spiced marinade and finished with a glossy drizzle, it's packed with flavour without feeling fussy. Each bite is tender, savoury, and layered with subtle warmth and depth.

Marinated Mouth Watering Steak in a non stick frying pan with wooden spatula and coriander garnish

After soaking in the marinade, the steak cooks to perfection before a sweet and savoury glaze is drizzled over at the end, adding a final touch of richness and shine. It's a straightforward but impressive main that pairs effortlessly with simple sides or a fresh, crisp salad.

Calories in Marinated Steak

This recipe serves 4 and is 231 calories per serving

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

  • Steak: Use any lean grilling cut you like, from ribeye and sirloin to striploin. Choose a cut that cooks quickly and stays tender.
  • Spices: Paprika, cayenne, and black pepper bring warmth, subtle heat, and depth to the marinade, creating a flavour-packed base that complements the meat without overpowering it.
  • Aromatics: Garlic and ginger add fragrant, zesty notes that lift the richness of the steak and balance the spices beautifully.
  • Soy sauce: Adds savoury umami and a touch of salt, helping the marinade penetrate the meat for deeper flavour.
  • Glaze: Balsamic vinegar, stock, and maple syrup come together to form a sweet-savory finish. Drizzle over the cooked steak to add shine, a hint of acidity, and subtle sweetness that enhances every bite.
  • Garnish (optional): A sprinkle of fresh coriander adds a bright, herbal note and a pop of colour, finishing the steak beautifully.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions

close up of Marinated Mouth Watering Steak in a non stick frying pan with wooden spatula and coriander garnish

Variations and Substitutes

This recipe is versatile and can be adapted to suit different cooking styles. Use a lean grilling cut, or try a stir-fry cut if you prefer thinner slices that cook quickly. You can also cut the steak into cubes and use the same marinade to make skewered kebabs, perfect for grilling or broiling.

Spices can be adjusted to your taste. Swap cayenne for chilli powder for a milder version, or try smoked paprika for extra depth. Garlic and ginger can be substituted with garlic powder or ground ginger if needed, though fresh will give the best flavour.

For the glaze, maple syrup can be replaced with honey, and balsamic vinegar can be swapped for red wine vinegar. The optional coriander garnish can be replaced with parsley or chives for a different herbal note.

Tips for cooking perfect steak

Cooking steak can be simple once you know a few key tricks. With this recipe, your steak is already marinated overnight, so it's packed with flavour from the start. Follow these tips to get it just right every time:

  1. Bring to room temperature: Let the marinated steak sit out for 20-30 minutes before cooking. This helps it cook evenly.
  2. Preheat your pan or grill: Make sure it's hot before adding the steak to get a nice caramelised crust.
  3. Don't overcrowd the pan: Make sure your pan has a big enough circumference for cooking the steak Cook in batches if needed. Overcrowding lowers the temperature and prevents proper browning.
  4. Use the right cooking time: Adjust depending on the thickness and cut. Thin slices or stir-fry cuts need only a few minutes per side, while thicker cuts take longer.
  5. Let it rest: After cooking, leave the steak to rest for 5-10 minutes. This helps the juices redistribute for a tender result.
  6. Drizzle with glaze: Finish with the balsamic-stock-maple syrup glaze for shine and a burst of sweet-savoury flavour.
Marinated Mouth Watering Steak on oval cream plate with sauteed onions and peppers,red dish with side of potatoes visible above.

Side Serving Suggestions

Enjoy this marinated steak with a selection of sides to make this delicious steak a complete meal. Here are some I like:

Storing and Reheating Leftovers

If you're cooking for one or two, any leftover steak can be stored in an airtight container in the fridge for up to 2-3 days.

To reheat, gently warm the steak in a pan over medium heat or briefly in the microwave, taking care not to overcook so it stays tender.

More Beef Recipes

Looking for more delicious, low-calorie beef recipes? Check out these recipes:

See more Beef Recipes →

or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.

All recipes on Slimming Eats have estimated nutritional information for your convenience.

close up of Marinated Mouth Watering Steak on oval cream plate with sauteed onions and peppers, red dish with side of potatoes visible above.

Let's Connect!!

Come and follow me on:

You can also Subscribe to Slimming Eats so that you never miss any new updates.

Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.

Come join the friendly and supportive Slimming Eats Community on Facebook.

If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM

Recipe Card

Yield: SERVES 2

Marinated Mouth-Watering Steak

marinated steak on oval plate with sauteed peppers and onions, garnished with cilantro.

Tender, flavour packed steak marinated in spices and finished with a sweet savory glaze for a simple yet delicious meal.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 455g (1lb) of Sirloin Steak (or similar frying steak), visible fat trimmed
  • 1 tablespoon of soy sauce
  • 2 cloves​ of garlic, crushed
  • 1 teaspoon of fresh grated ginger root
  • 1 teaspoon of freshly grated ginger
  • 1 teaspoon of paprika
  • pinch of cayenne
  • salt and black pepper

for the glaze:

  • 100ml of beef or chicken stock
  • 1 tablespoon of maple syrup
  • 1 tablespoon of balsamic vinegar

Instructions

  1. Place the steak in a dish or a ziplock bag with the garlic, ginger, soy sauce, paprika, cayenne, and black pepper. Turn the steak to coat it evenly in the marinade. Cover and marinate for at least 1 hour, or preferably overnight for best flavour.
  2. Generously spray a skillet or frying pan with olive oil and heat over medium-high.
  3. Add the steak and cook until browned on each side, about 4 minutes per side depending on thickness and your preferred level of doneness.
  4. Remove the steak from the pan and let it rest for a few minutes.
  5. Add the stock, balsamic vinegar, and maple syrup to the pan. Heat on high until the mixture reduces to a glaze-like consistency.
  6. Slice the steak, serve with your chosen sides, and drizzle with the glaze before serving.
  7. Garnish with coriander (cilantro) - optional

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Dairy Free Friendly

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Nutrition Information

Yield

2

Serving Size

1 SERVING
Amount Per Serving Calories 231Total Fat 11gSaturated Fat 4gCholesterol 57mgSodium 634mgCarbohydrates 5gFiber 0gSugar 4gProtein 24g

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© Siobhan (Slimming Eats)
Cuisine: American / Category: Dinner