We’re now a few weeks into the ‘diet’ New Year resolutions, and the excitement and adventure of eating healthily is beginning to wear off. The problem with the New Year in the UK, is that it happens in the Winter, and all you really want is comfort food -stodge not salad!
A few years ago I lost 4 stone (which was about a quarter of my body weight) following WeightWatchers. I never went to a meeting, but did it all online with the help of many lovely members on the Message Boards.
My time following WeightWatchers is a very happy period in my life. I made many very good friends from all around the country through the Message Boards, many of who I am still in daily contact with, some of whom I have met and have had many happy times with, and all of whom are still the most supportive friends I have. I even became a Leader, but had to give it up because due to other commitments.
Anyone who has followed a diet will know how difficult it is to not get bored with the same food, day in day out, and because of this the WeightWatchers message boards are always awash with shared recipes. This is a recipe I picked up from the Boards, and I have adapted over the years to suit my tastes. It tastes like true comfort food, but because the main ingredients are lean chicken and diet Coke, it’s really not bad at all!!!
Diet Coke Chicken
2 Skinless Chicken Breasts, sliced into 1 cm slices
1 Can (330ml) Diet Cola
1 Onion, diced
2 tbspn Tomato Ketchup
.5 tspn Marmite or Veggiemite
1 tbspn Brown Sauce (I used HP, but Daddy’s is just as good)
Stir-fry your chicken and onion in a non-stick pan, for which you have a lid, for about 2 minutes, until the meat is sealed.
Add the tomato ketchup, Marmite, brown sauce, and diet cola and stir until all incorporated.
Bring to a boil
Turn the heat right down and cover. Leave to cook for 1 hour, stirring occasionally
After an hour remove the lid.
As the chicken has cooked slowly, for so long it should be very tender. So tender in fact that when you press down on it with the back of a spoon it will fall apart. Do this with all the slices so the chicken has a shredded consistency.
Increase the heat and simmer for 10 to 15 minutes, stirring every couple of minutes, until most of the liquid has evaporated leaving a light, sweet barbecue sauce.
At this point I season with salt. Don’t be afraid of salt!! We all know that excessive salt is bad for you, but in moderation it will bring out the flavour in a dish.
This chicken is great served on a jacket potato, used as a sandwich filler, in a tortilla wrap or pitta bread or with some of these as I had this evening. It’s also great cold, so why not make too much and then have it in a packet lunch or picnic in the summer