Huntsman Barbecue Chicken

Huntsman Chicken, what’s not to like?  Chicken and bacon baked in a homemade barbecue sauce topped with cheese.  Delightful!

The recipe below will give lower fat version; however if you wish you can replace spray oil with olive oil to cook the onions and sugar instead of sweetener to give the sauce its sweet and sour taste.

Served with oven cooked chips or saute potatoes and vegetables or salad of your choice.

Huntsman Chicken

Recipe uses a homemade barbecue sauce to use as a marinade or as an accompaniment to your BBQ food. Perfect for Huntsman Chicken

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 321 kcal
Author SharonBye


BBQ Sauce

  • Spray oil
  • 1 medium Onion - finely chopped
  • 2 tbsp Tomato puree
  • 1/2 tsp Chilli powder
  • 2 cloves Garlic - finely chopped
  • 2 tsp Fennel seeds - lightly crushed
  • 1/2 tsp Cayenne pepper
  • 1 tsp Cumin powder
  • 1 can Chopped tomatoes
  • 1 tbsp Cider vinegar
  • 1 tbsp Sweetener
  • 1 tsp Salt
  • 4 tbsp Water

Rest of ingredients

  • 4 Chicken breasts
  • 8 Smoked bacon medalions
  • 40 gm Low fat cheddar cheese this is the healthy a allowance for slimming world


BBQ Sauce

  1. In a heavy bottomed pan, heat a little spray oil plus a little water and add the onions. Cook for a couple of minutes and add the tomato puree and the spices and simmer for another 2 minutes.

  2. Add the rest of the ingredients, mix everything together, bring to the boil and cook for about 10 minutes.

  3. Cool down slightly before blitzing in a food processor. Leave to one side.

  4. Pre-heat oven to 170, Gas 4.

  5. In a frying pan, spray oil and seal the chicken on all sides for a couple of minutes each side. Lay in a casserole dish.

  6. Cover the chicken with the bacon medalions and then pour the barbecue sauce over each parcel. Sprinkle with cheese.

  7. Cook for 25 minutes. Check chicken is cooked fully before serving.

Nutrients per portion

Calories 321, Fat 7.5 g, Carbs 7.5 g, Protein 51 g

Mediterranean Fish Stew

In an attempt to vary my weekly menu and to keep my January diet on track, today I made a Mediterranean Fish Stew. It was delicious and so I am going to share it with you.

All the herbs and spices are ones generally in our cupboards. Some of the ingredients in this recipe replace others in the originally recipe.  For example the original recipe uses Saffron threads, but I used turmeric and lemon instead. Not as flowery as Saffron, but an enjoyable end result.  To make this recipe more accessable for everyday cooking, I have used dried Italian herbs in place of freshly chopped parsley and dill.

As I am cooking this to be low fat as part of a low fat diet, I cooked the fish and onions in one cal spray oil and a little water as opposed to olive oil. Of course if you are on a low carb diet, you could use olive oil in the fry pan.

Mediterranean Fish Stew

A herby tomato based white fish stew

Course Main Course
Cuisine Italian, Mediterranean
Keyword Fish Stew
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 portions
Calories 258 kcal
Author SharonBye


  • One cal oil or Olive oil
  • 500 gm White fish, skinned cut into 3 cm pieces
  • 1 medium Onion Chopped
  • 2 cloves Garlic Chopped or crushed
  • 400 gm Chopped tomatoes
  • 12 Chopped black olives
  • 2 tbsp Flaked almonds roughly chopped
  • 1 tsp Turmeric
  • 1/2 Lemon juice
  • 2 tsp Italian dried herbs
  • Salt and Pepper


  1. Preheat the oven on 170 degrees or Gas 4.

  2. Heat the frying pan with the one cal spray and a drop of water (3 tablespoons).

  3. Cook the fish in 2 batches for just 30 seconds on each side to seal. Place in the casserole dish.

  4. Add some more one cal spray and water to the pan and add the onions and cook without colouring for 4 minutes. Add the garlic and cook for a further 2 minutes.

  5. Add the chopped tomatoes, turmeric, lemon and Italian herbs and cook for 5 minutes.

  6. Stir in the almonds and the chopped olives and add to the fish in the casserole dish.

  7. Cook in the oven for 30 minutes and serve with new potatoes and a vegetable or salad of your choice.

Nutrients per portion

Calories 258,  Fat 7.5 g,  Carbs 6.4 g  (5 net),  Protein 34 g

Everyday 14 day diet plan

Something different today.

Before you read or use this post, please be aware, I am not a trained dietician or nutritionalist.  I am just excited to share with you how I have lost 7lbs in weight since starting my New Year diet. This equals a 4cm (1.5 inch) loss around my waist.

I am drinking plenty of water.  Alcohol and fizzy drinks are currently off the menu.  As I would struggle without coffee I am using skimmed milk. Skimmed milk is not my normal choice of milk but I am trying to achieve losing near a stone by the end of January. Some sacfrices are worth it.

In the past I have attended all manner of slimming groups and indeed I began blogging due to being on a Low-Carb diet and seeing the opportunity to share recipes. Low Carb was much more of a complete life style change than a particular diet. There were times when I struggled to stay on track with that lifestyle. More recently I attended Slimming World, which is where I found more comfort with food choices for me on a daily basis. Personally I think whichever you choose is about making some lifestyle changes.  Alas maintaining those tends to be my downfall!

I have included what I think the Syns are for each dish (Slimming World term); however if this is important to you, please work this  out for yourself as I do not have a calculator for SW.

You will see that I repeat my meals, this is purely due to the fact that I live alone but generally cook enough for 3 or 4 portions. In the menu below however, you will find 6 main courses published to help give you enough variety for one week. In the next few days I will be putting together a second fortnight to share with you. I do hope this is helpful and would love to hear from you.

Click on this link to open Fortnight One Diet Sample Menu

I exercise daily which is generally in the form of walking. I enjoy walking and so will walk for a couple of hours at least and walk for around 6 miles on average. If I do not manage to get out to walk then I will exercise at home using low impact You Tube videos. Generally exercising for 30 minutes to an hour.


Smooth Butter Chicken Curry


As I am sure by now, if you regularly visit my recipe blog, you will see I like a curry. Of course my favourites may not necessarily be the most health conscious choice whilst dieting! However do give this gorgeously smooth butter Chicken curry a whirl sometime.

This is a meal I made a while back and had not got around to publishing yet, but I am so keen to share  it with you, as it is absolutely delicious. As with all recipes I produce for you;  it is important to me to cook, photograph the dish and taste before I share. If I don’t like the look or taste of a dish, it will never appear on here.

Indian Butter Chicken is a very easy to eat mild curry but with a  creamy butter sauce. You will need to let the chicken marinade in a spicy yoghurt sauce, for at least an hour but overnight preferably.

To make this recipe healthier, you can do so by adding fat free plain greek yoghurt instead of double cream, but just be sure not to heat it up too quickly as it may curdle. You could cut down on the olive oil and butter, but of course this is the essence of the dish so the result will be marred. I may try it some time and let you know the results.

For a slightly more euthentic taste, add fenu greek in place of the teaspoon of dijon mustard; however I find fenu greek  loses it’s flavour quicker than I can use it, hence the replacement element of mustard.

I serve with boiled basmati rice and spinach. For a lower carb meal (the curry is only 9 net carbs portion), you could serve with cauliflower rice.

Butter Chicken Curry

A mild creamy, buttery flavoured curry recipe

Course Main Course
Cuisine Indian
Keyword Chicken, creamy,, mild curry
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 people
Calories 527 kcal
Author SharonBye



  • 1 kg Diced skinless chicken meat breast or thighs
  • 3 tbsp Plain greek yoghurt
  • 1 tsp Garam Masala, Turmeric, Ginger paste and salt
  • 1/2 tsp Cumin, Coriander and Mild chilli powder
  • 2 cloves Chopped or minced garlic

Butter Sauce

  • 30 gm Butter
  • 1 tbsp Olive oil
  • 1 medium Finely chopped white onion
  • 1 inch Grated fresh ginger
  • 3 cloves garlic
  • 1 tsp Ground coriander
  • 1 1/2 teaspoons Cumin and Garam masala
  • 400 gm Tinned chopped tomatoes
  • 1 tsp Red chilli powder
  • 1 tsp salt
  • 1 tbsp White sugar
  • 200 ml Double cream
  • 1 tsp Dijon mustard



  1. In a large bowl place all the marinade ingredients and stir to fully coat the chicken. Cover and place in the fridge for at least 1 hour or preferably overnight.

Butter Sauce

  1. In a large saucepan heat the butter and oil and once hot, cook the chicken cubes in batches. Do not cook too much at once, maybe in 4 batches; cook for about 3 minutes on each side and browned. Leave to one side until sauce is finished. Do not clean the saucepan.

  2. Add a small amount of water (2 tablespoons) or oil into the saucepan and add the onions. Mix in the residue from the chicken and add the lid and sweat the onions without colouring for about 5 minutes.

  3. Add the ginger and garlic and cook for 2 minutes, then add the coriander, cumin and garam masala.Cook for 30 seconds, stirring constantly.

  4. Stir in the tomatoes, chilli powder and salt and bring to the boil. Simmer for 10 minutes.

  5. Blend the ingredients with hand blender or food processor until smooth. Add the cream, dijon mustard and sugar and blend into the sauce.

  6. Return the sauce to a saucepan and add the chicken to the smooth sauce. Cook for 10 minutes for the chicken to absorb flavours and to complete cooking.

  7. Serve with simply boiled Basmati Rice.

Nutrients per portion as per recipe

Calories 527, Fat 28g, Net carbs 9g, Protein 55g

Homemade Mushroom Soup

I seem to have an overrun of mushrooms on hand and they do not seem to store so long at this time of the year so needing to use them up quickly I made myself a Mushroom Soup.

Homemade Mushroom Soup is so much heartier and fulfilling than shop bought, and so very easy to make using 6 basic ingredients; so why not give it a go.

As I am writing this whilst adhering to a low fat diet, I have not included cream into the recipe and therefore the photo will show a slightly darker soup than maybe I would normally serve. I will add a small amount of cream to the recipe as an optional ingredient.

If you are serving at a dinner party, you could add some croutons and it would look nice with some chopped parsley and a swirl of cream on the top of each portion.

Homemade Mushroom Soup

Plain and simple soup using 6 basic ingredients

Course Lunch, Starter
Cuisine British
Keyword homemade soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 portions
Calories 88 kcal
Author SharonBye


  • 1 cal spray oil plus a little water
  • 200 gm Mushrooms roughly cut
  • 1 medium Onion roughly cut
  • 1 medium Potato peeled and roughly cut into 1 cm pieces
  • 2 Bayleaves
  • 200 ml Chicken or Vegetable stock
  • Salt and pepper to taste
  • 50 ml Single cream Optional to be added at the end once smooth


  1. Heat about 10 sprays of one cal oil with a couple tablespoons water and add the onions. Put the lid on the saucepan and "sweat" (cook without browning) for about 5 minutes.

  2. Add the mushrooms and stir, pop the lid back on and cook for a couple more minutes.

  3. Add the potatoes and bayleaves and stir; pour over the stock, bring to the boil and simmer for about 15 minutes.

  4. Check the potatoes are cooked through (they should be soft).

  5. Cool slightly and then blitz to a puree using a blender.

    Take care if using the food processor blender that the lid doesn't burst off from steam build up. I use a folded tea towel (to protect my hands from hot liquid) and press lid down hard when I turn the blender on.

  6. Season according to taste with salt and pepper.

    If you are adding cream, then add it now. Reheat soup before serving.

Nutrients per portion, excluding cream

Cals 88, Fat 1g, Net carbs 14g, Protein 3g

Leftover Roast Turkey Curry

I have now started my post Christmas and well overdue diet.  This January I am reducing my calorie intake, using the Slimming World principles; as this is the diet I have had the most success from in the past.

My biggest issue is that I Love to Eat and I Love to Cook gorgeous food, which generally isn’t helpful to my weight. I have ping ponged through a variety of diets over the years. I know all about healthy foods and the theory behind Low Carb diets, Low fat diets, everything in moderation and that’s where my downfall is, that word, “moderation”.

However whilst I am working my way through January, I will share any recipes that I feel are worthy of a place on my blog. Here is a Curry Recipe for Leftover Turkey. Probably a little late for you all now; however for 219 Calories, 7 net carbs, it is a very simple and tasty curry recipe, in which you could easily replace the turkey with chicken throughout the year. You can make it as spicy hot as you like but it probably suits a mildish curry powder, such as Tikka.

You could leave out the chilli pepper altogether giving you a very mild curry or you could use the chilli in the following way:

Mild- just use the tip, no seeds

Medium – deseed and disgard seeds and chop the flesh

Hot – use the lot, seeds and flesh

Leftover Roast Turkey Curry

A healthy curry sauce to use with cooked turkey or chicken

Course Main Course
Cuisine British
Keyword Leftover turkey
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions
Calories 219 kcal
Author SharonBye


  • Fry light oil
  • 1 medium Onion chopped
  • 300 ml Chicken stock
  • 1 inch Fresh ginger grated
  • 2 cloves Garlic chopped
  • 1 Green chilli chopped to taste, see note at top of page
  • 1 tbsp Tikka curry powder Or another mild curry powder of choice
  • 200 gm Cooked turkey cubed
  • 1 tbsp Tomato puree
  • 1 tbsp Cornflour
  • 100 ml Reduced fat coconut milk


  1. Use the 1 cal oil to coat the bottom of a saucepan, heat and add the onions. Add a little of the stock and then cook the onion for 5 minutes until soft. Do not brown the onions.

  2. Add the ginger, garlic and chilli and cook for 2 minutes. Add a little more stock if needed.

  3. Add the tikka curry powder and cook for 1 minute.

  4. Add the turkey and stir coating the turkey in the flavours

  5. Add the stock and tomato paste and simmer for 5 minutes. Turn down the heat to low.

  6. Mix the cornflour with the coconut milk and add to the saucepan, stir until completely mixed in. Bring back to the boil. Simmer until thickened.

  7. I added some spinach as I had some to use up, but you could leave it out.

  8. Taste and season.

  9. Serve with vegetable rice or for low carb diet, serve with cauliflower rice.

Nutrients per portion, not including rice

Calories 219, Fat 5g, Net Carbs 7g, Protein 31g

I have worked out this is 6.5 Slimming World Syns. *

*  Please note all my nutrients and in this case Syns, are worked out manually and should be used as guidance only.