Bake Recipes Collection - Pinch Of Nom

Pesto Chicken Nuggets

Pinch of Nom — Mon, 11 Aug 2025 15:45:31 +0000

Pesto Chicken Nuggets | Slimming & Weight Watchers Friendly

Red pesto adds a tasty twist to these crispy, oven-baked chicken nuggets. They're tender, golden, and packed with flavour - and you won’t believe they’re slimming-friendly too!

Course Dinner, Lunch

Cuisine American

Keyword chicken nuggets, nuggets

Prep Time 40

Cook Time 30

Total Time 1 10

Servings

Calories 225kcal

Ingredients

2 diced chicken breasts approx. 260g
4 tbsp red pesto
1 tbsp lemon juice
50 g panko breadcrumbs
low calorie cooking spray

For the dip

2 tbsp light mayonnaise
2 tbsp 0% fat Greek yoghurt
1 tbsp lemon juice
1/4 tsp garlic granules
salt and pepper to taste

Metric - US Customary

Instructions

Add the chicken to a bowl along with the pesto and lemon juice. Stir the chicken until fully coated, cover the bowl and pop in the fridge for 30 minutes.
Preheat the oven to 180ºC and line a baking tray with non-stick baking paper.
Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs completely coating on all sides then place onto the baking tray.
Repeat with the rest of the chicken, spray lightly with low-calorie cooking spray and place into the preheated oven.
Cook for 15 minutes, turn the nuggets over and cook for a further 15 minutes until the nuggets are crispy and golden. To test that the chicken is cooked, cut a piece in half, the juices should run clear and there should be no pink remaining.
In a small bowl combine the mayonnaise, yoghurt, lemon juice and garlic. Season to taste and serve alongside the nuggets.

Video

Notes

Tip 1: 30 minutes is fine for the marinade but if you'd like a stronger flavour leave them for longer.

Tip 2: You may need 2 baking trays as the nuggets need a little room around them, so they don't stick together.

Nutrition

The post Pesto Chicken Nuggets appeared first on Pinch Of Nom.

Air Fryer Pesto Chicken Nuggets

Pinch of Nom — Mon, 11 Aug 2025 15:45:15 +0000

Air Fryer Pesto Chicken Nuggets | Slimming & Weight Watchers Friendly (Copy)

Red pesto adds a tasty twist to these crispy air fryer chicken nuggets. They're tender, golden, and packed with flavour - and you won’t believe they’re slimming-friendly too!

Course Dinner, Lunch

Cuisine American

Keyword air fryer, chicken nuggets, nuggets

Prep Time 40

Cook Time 15

Total Time 1 10

Servings

Calories 225kcal

Ingredients

2 diced chicken breasts approx. 260g
4 tbsp red pesto
1 tbsp lemon juice
50 g panko breadcrumbs
low calorie cooking spray

For the dip

2 tbsp light mayonnaise
2 tbsp 0% fat Greek yoghurt
1 tbsp lemon juice
1/4 tsp garlic granules
salt and pepper to taste

Metric - US Customary

Instructions

Add the chicken to a bowl, along with the pesto and lemon juice. Stir the chicken until fully coated, then cover the bowl and pop it in the fridge for 30 minutes.
Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs - completely coating them on all sides. Then place onto a plate.
Repeat this process with the rest of the chicken, then place into the air fryer basket. Spray with low calorie cooking spray.
Cook at 170ºC for 15 minutes - until the nuggets are crispy and golden. To test that the chicken is fully cooked, cut a piece in half - the juices should run clear, and there should be no sign of pink remaining.
In a small bowl, combine the mayonnaise, yoghurt, lemon juice, and garlic - then give it a good stir. Season to taste, and serve alongside the nuggets.

Video

Notes

Tip 1: 30 minutes is fine for the marinade - but if you'd like a stronger flavour, leave them for longer.

Tip 2: Depending on the size of your air fryer, you may need to cook the nuggets in batches.

Nutrition

The post Air Fryer Pesto Chicken Nuggets appeared first on Pinch Of Nom.

Air Fryer Pizza Boats

Pinch of Nom — Tue, 22 Jul 2025 15:45:06 +0000

Air Fryer Pizza Boats | Slimming & Weight Watchers Friendly

These Air Fryer Pizza Boats are a fab slimming friendly alternative to pizza. A great way to use up odds and ends in the fridge whilst being low calories.

Course Dinner, Lunch, Party Food, Snacks

Cuisine American, Italian, non specific

Keyword Boats, Pizza, Pizza Boats

Prep Time 5

Cook Time 8

Total Time 13

Servings pizza boat

Calories 139kcal

Ingredients

4 stand ‘n’ stuff tortillas approx 24g each
100 g tomato passata
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic granules
30 g black olives in brine sliced in half
4 mushrooms sliced
1/4 red pepper deseeded and diced
4 cherry tomatoes sliced in half
30 g mozarella diced into small cubes
5 g fresh basil sliced

Metric - US Customary

Instructions

In a bowl, mix the passata, dried herbs and garlic granules until combined.
Place a couple of teaspoons of the mixture into each tortilla.
Divide the olives, mushrooms, pepper and tomatoes between the tortillas. Add the mozzarella on top.
Place into the air-fryer basket and cook at 160ºC for 5-8 minutes until the tortillas are crisp and golden and the cheese is melted and bubbly.
Sprinkle over the basil and serve with an accompaniment of your choice!

Video

Nutrition

The post Air Fryer Pizza Boats appeared first on Pinch Of Nom.

Caesar Salad Wrap

Pinch of Nom — Mon, 21 Jul 2025 15:45:09 +0000

Caesar Salad Wrap | Slimming & Weight Watchers Friendly

If you’re craving something crunchy, creamy and properly satisfying, our Caesar Salad Wrap ticks all the boxes. Golden breadcrumb-coated chicken, crisp lettuce, juicy tomatoes and a tangy homemade Caesar-style dressing - all rolled up in a soft wrap for an easy, slimming-friendly lunch or dinner.

Course Dinner, Lunch, Main Course

Keyword caesar salad, chicken caesar

Prep Time 10

Cook Time 20

Servings

Calories 344kcal

Ingredients

250 g chicken breast sliced into strips
1 tsp garlic granules
salt and pepper
1 medium egg beaten
50 g panko breadcrumbs
200 g lettuce sliced
4 cherry tomatoes sliced
4 soft tortilla wraps approx 60g per wrap
low calorie cooking spray

For the dressing

3 tbsp fat free Greek yoghurt
1 tbsp light mayonnaise
1 tsp lemon juice
1/2 tsp garlic granules
1 tsp Parmesan cheese finely grated
salt and pepper to taste

Instructions

Preheat the oven to 190ºC and line a baking tray with non-stick baking paper.
Add the chicken to a bowl and sprinkle over the garlic granules and season with salt and pepper, stir to coat.
Add the egg and panko to two bowls and dip each strip of chicken first in the egg and then into the panko and place onto the baking tray. Spray with low calorie cooking spray and cook for 20 minutes until the breadcrumbs are golden brown and chicken shows no sign of pinkness.
In a small bowl, combine the dressing ingredients and stir until smooth.
Now you are ready to assemble, lay the tortilla wraps on the work surface and spread a little of the dressing onto each wrap and top with lettuce and tomatoes. Add the chicken strips.
Fold in the sides of the wrap so they are just covering the filling but not touching. Bring the top section of the wrap down and over the filling, rolling up until you reach the bottom, press and hold. Slice in half and serve.

Video

Notes

Microwave your wraps for 30 seconds to make them more soft and easier to roll.

Nutrition

The post Caesar Salad Wrap appeared first on Pinch Of Nom.

Pimm’s Scones

Pinch of Nom — Mon, 30 Jun 2025 15:45:05 +0000

Pimm's Scones | Slimming & Weight Watchers Friendly

You know it's summer when the Pimm's is pouring! These vibrant Pimm's Scones put a gorgeous, boozy-sweet twist on an afternoon tea classic. Once they're fluffed up and golden, you'll fill them with chopped strawberries, orange, mint and velvety cream. We like to prep the scones ahead of time, so they're ready to defrost, decorate and serve as soon as the sun shines!

Course Dessert, Snacks and Sides, Sweet Treats

Cuisine British

Keyword Afternoon Tea, Pimm's Scones, Scones

Prep Time 20

Cook Time 15

Servings

Calories 94kcal

Equipment

5cm plain round cutter

Ingredients

200 g strawberries sliced
1 medium orange peeled and cut into segments
a few mint leaves finely sliced
1 tsp white granulated sweetener
2 tbsp Pimm's

For the scones

250 g self-raising flour plus extra for dusting
2 tsp baking powder
25 g reduced-fat spread
15 g white granulated sweetener
15 g caster sugar
1 medium egg beaten
120 ml skimmed milk
2 tbsp milk for brushing
100 g fat-free thick Greek strained yoghurt
1 tsp icing sugar

Metric - US Customary

Instructions

Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
Remove from the oven and leave to cool on a cooling rack.
While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.

Video

Notes

Tip: If you haven't got a suitable cutter, you can use a small, upturned glass instead. Flouring the rim of your cutter or glass will make it easier to cut out the scones. You will need to gather up and re-roll the scraps to make 16 scones.

Tip: Only assemble when ready to serve to stop the scones going wet and mushy.

Nutrition

The post Pimm’s Scones appeared first on Pinch Of Nom.

Baked Feta Orzo

Pinch of Nom — Mon, 16 Jun 2025 15:45:54 +0000

Baked Feta Orzo | Slimming & Weight Watchers Friendly

This creamy, meat-free Baked Feta Orzo tastes just like sunshine! We’ve combined filling, tender orzo pasta with oven-roasted, juicy tomatoes, asparagus and plenty of feta cheese. When the feta is soft, that’s your cue to mash it up until it mixes nicely with the veggies in the roasting dish. For good measure, we’ve stirred in a good dollop of reduced-fat cream cheese too. It’s the most effortless cheese sauce you’ll ever make!

Course Dinner

Cuisine non specific

Keyword Baked Feta Orzo, Orzo

Prep Time 15

Cook Time 30

Servings

Calories 469kcal

Ingredients

low-calorie cooking spray
200 g feta cheese
100 g cherry tomatoes halved
100 g asparagus chopped into 3 sections
1 leek sliced
70 g green beans trimmed and cut in half
3 garlic cloves peeled and crushed
300 g orzo
80 g spinach
2 tbsp reduced-fat cream cheese
salt and freshly ground black pepper

Metric - US Customary

Instructions

Preheat the oven to 180°C.
Spray an oven-dish with low-calorie cooking spray and add the feta to the dish. Cook for 10 minutes.
Add the tomatoes, asparagus, leek, green beans and garlic. Spray again and return to the oven for 20 minutes.
Cook the orzo according to the packet instructions, ours took about 10 minutes. Drain, saving the cooking water.
Mash the feta until smooth.
Add the cooked orzo and spinach and stir well. The spinach will wilt from the heat of the pasta and vegetables.
Add the cream cheese and a little of the cooking water, stir well and add a little more water if needed until the sauce has the right consistency for your taste. Season to taste with salt and pepper. Serve.

Video

Nutrition

The post Baked Feta Orzo appeared first on Pinch Of Nom.