Gluten Free - Pinch Of Nom

Chicken and Chorizo Mac and Cheese

Pinch of Nom — Mon, 08 Sep 2025 15:45:28 +0000

Chicken and Chorizo Mac and Cheese | Slimming & Weight Watchers Friendly

Your favourite comfort food just got a tasty twist! We've added chicken, chorizo, and roasted red peppers to your regular mac and cheese.

Course Dinner, Lunch

Cuisine American, British, Italian, Pasta

Keyword Chicken and Chorizo Mac and Cheese

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 530kcal

Cost £1.52

Ingredients

200 g dried macaroni
1 large chicken breast (approx. 170g), cut into small chunks
50 g ready-diced chorizo
2 garlic cloves peeled and crushed
1/4 tsp smoked paprika
1/4 tsp mild chilli powder
150 g roasted red peppers in brine drained and cut into small dice
4 spring onions trimmed and sliced

For the cheese sauce

500 ml skimmed milk
25 g reduced-fat spread
3 tbsp cornflour
3 tbsp cold water
100 g reduced-fat mature cheddar cheese finely grated
1/4 tsp mustard powder

For the top

20 g reduced-fat mature cheddar cheese finely grated
1 tbsp curly parsley stalks removed and chopped
salt and freshly ground black pepper to taste
low-calorie cooking spray

Metric - US Customary

Instructions

Place the macaroni in a large pan of salted boiling water, then lower the heat, and partially cover with a lid. Simmer for 8-10 minutes, or according to the packet instructions – until ‘al dente’. The macaroni should be tender when you bite a piece, but not too soft. Drain the pasta and then return it to the pan – placing the lid on to keep it warm. Set aside, off the heat.
Now it's time to make the cheese sauce! Place the milk in a small saucepan, add the reduced-fat spread, and heat gently – until the reduced-fat spread has fully melted, and the mixture is steaming hot. Take care not to let the milk boil over.
In a small bowl, mix the cornflour with 3 tablespoons of water – until smooth. Then pour the cornflour mixture into the hot milk – stirring constantly with a balloon whisk or wooden spoon. Simmer for 3-5 minutes – all the while stirring constantly – until the mixture is smooth and slightly thickened. Stir in the grated cheese and mustard powder. Cover, and set aside.
Spray a frying pan with low-calorie cooking spray, and place over a medium heat. Add the chorizo and fry for 2 minutes. Then add the chicken and cook for a further 5 minutes – until the chicken is cooked through and lightly golden.
Add the garlic, smoked paprika, chilli powder, roasted red peppers, and spring onions, and continue to cook for a further 5 minutes – until the spring onions have softened.
Preheat the grill on a medium setting. Place the chicken and chorizo mixture and cheese sauce in the saucepan with the drained macaroni, and stir well.
Sprinkle the remaining cheese over the top, and place under the preheated grill for a few minutes – until the top is golden brown. Then scatter the chopped parsley on top, and serve with a mixed salad – or another accompaniment of your choice.

Video

Notes

Tip 1: You can find ready-diced chorizo in the chilled aisle in most supermarkets.

Tip 2: Try using different small pasta shapes, such as penne.

Nutrition

The post Chicken and Chorizo Mac and Cheese appeared first on Pinch Of Nom.

Creamy Red Pesto Chicken

Pinch of Nom — Mon, 01 Sep 2025 15:45:50 +0000

Creamy Red Pesto Chicken | Slimming & Weight Watchers Friendly

If you’re a fan of green pesto, you’ll love this Creamy Red Pesto Chicken dish. The traditional sauce's red counterpart is packed with the same herby and nutty flavours, but its red pepper and tomato base adds a natural sweetness that makes it a hit with the whole family!

Course Dinner

Cuisine Italian

Keyword Creamy Red Pesto Chicken

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 337kcal

Cost £1.30

Equipment

1 large frying pan with lid

Ingredients

4 medium, skinless chicken breasts (approx. 130g each)
2 medium onions , peeled and thinly sliced
2 garlic cloves , peeled and crushed
200 g button mushrooms , thinly sliced
1 chicken stock cube (made up with 400ml boiling water)
6 tbsp ready-made red pesto
180 g reduced-fat cream cheese
40 g baby spinach leaves
salt and black pepper , to taste
low-calorie cooking spray

Metric - US Customary

Instructions

Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the onion and garlic, then fry gently for 5 minutes – until softened a little.
Add the mushrooms and cook for 8-10 minutes – until the onions and mushrooms are caramelised and lightly golden.
Add the chicken breasts, and cook for 2-3 minutes on each side – until lightly browned. Then pour in the chicken stock, and simmer over a medium heat for 10 minutes. Turn the chicken over and partially cover your pan with the lid. Simmer for a further 10 minutes – or until the chicken is cooked through. You'll know the chicken is fully cooked when it shows no sign of pinkness, and the juices run clear.
Stir in the red pesto until completely mixed. Remove from the heat, then stir in the reduced fat cream cheese – until completely blended.
If the sauce is too thin, keep simmering, uncovered – until it's reduced to your liking. If the sauce is too thick, add a splash of water to your pan, then stir.
Stir in the spinach leaves until slightly wilted, then season to taste with salt and black pepper. Serve with a small portion of basmati rice, or another accompaniment of your choice.

Video

Notes

Tip 1: For this recipe, we recommend using a reduced-fat cream cheese rather than a fat-free cream cheese, as it'll make a richer, creamy sauce.

Tip 2: Make sure the spinach leaves are well-dried before adding them to the sauce. If there's excess moisture on the spinach leaves after washing, it may thin the sauce.

Tip 3: Feel free to use ready-made red pesto from a jar, or a ready-made chilled version.

Nutrition

The post Creamy Red Pesto Chicken appeared first on Pinch Of Nom.

Roasted Sweet Potato Salad

Pinch of Nom — Mon, 18 Aug 2025 15:45:22 +0000

Roasted Sweet Potato Salad | Slimming & Weight Watchers Friendly (Copy)

For this Sweet Potato Salad recipe, we’ve coated sweet potato, chickpeas, red onion, and red pepper in a blend of spices — then roasted everything in the oven for a soft, slightly caramelised texture.

Course Dinner, Lunch

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 490kcal

Ingredients

300 g sweet potato peeled and chopped into chunks
120 g chickpeas rinsed and drained
low-calorie cooking spray
2 tsp sweet smoked paprika
2 tsp garlic granules
1 tsp cumin
1 tsp coriander
1/4 tsp mild chilli powder
1 red onion peeled and chopped into chunks
1/2 red pepper deseeded and chopped into chunks
120 g rocket
1 avocado skin and stone removed, sliced

For the dip

40 g reduced fat feta cheese
3 tbsp fat-free Greek yoghurt
1 lime juiced
1/4 tsp Dijon mustard
1/4 tsp garlic granules
salt and pepper to taste

Metric - US Customary

Instructions

Add the chickpeas and sweet potato to a mixing bowl. Spray with low-calorie cooking spray – then sprinkle over the paprika, garlic, cumin, coriander, and chilli powder. Toss everything together to coat.
Tip the sweet potato and chickpeas onto a large baking tray, and add the onion and pepper. Cook for 40 minutes, turning halfway through. You'll know the vegetables are ready to come out when they're softened and slightly brown around the edges.
Add the feta, yoghurt, lime juice, mustard, and garlic granules to your food processor. Blitz everything until smooth, then season with salt and pepper to taste.
When you're ready to serve, lay out a bed of rocket on your plates — then top with the sweet potato, chickpeas, pepper, and onion. Add the avocado, then finish off by drizzling over the feta dressing.

Video

Nutrition

The post Roasted Sweet Potato Salad appeared first on 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

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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.

Frozen Pickle Martini

Pinch of Nom — Mon, 04 Aug 2025 15:45:29 +0000

Frozen Pickle Martini | Slimming & Weight Watchers Friendly

Not shaken or stirred…this martini is blitzed into a refreshing, grown-up slushie! With the classic martini base of gin and dry vermouth (swap the gin for vodka if you prefer), the tangy hit of pickle juice adds a subtle sweetness and zing.

Course Drinks

Keyword Cocktail, martini

Prep Time 5

Cook Time 0

Servings

Calories 59kcal

Equipment

high speed blender

Ingredients

3 tbsp gin
1 tbsp dry vermouth
2 tbsp pickle juice from the jar
100 g ice cubes
2 baby pickled gherkins (cornichons)

Metric - US Customary

Instructions

Place the gin, vermouth, pickle juice and ice into a high speed blender and blitz for a few seconds, until the ice is crushed.
Pour into a martini glass, and garnish with the baby gherkins.

Video

Notes

If you don't have baby gherkins, use sliced gherkins.

Nutrition

Calories: 59kcal | Carbohydrates: 0.9g | Sugar: 0.9g

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