Confessions of a Courgettaholic

After a fabulous few weeks of being reunited with my sister and her family who live in Hong Kong, spending an all inclusive week in Majorca with my husband and children and having a generally busy social calendar… it’s time to rein in the indulgences and get back to reality! I will be aiming to lose around 6lb over the next few weeks. Watch this space. 

We all know how hard it is to get your head back in the game after a few weeks of relaxation. In the past I’ve been guilty of extending my week long holiday by a few days (or weeks) when it comes to eating healthy. Or waiting until the following Monday to get back on track. I’m pleased to say that I’ve learned a lot since then and the very next day after returning from holidays I sat with my Slimming World books and planned the week ahead! It does help that I now love to cook and missed it so much while I was away. 

If you’ve been away on holiday recently or are generally struggling to eat well and stick to it, don’t delay any further, no excuses! Planning is vital – I plan my meals every single week, write a strict shopping list and never veer from it (this is a completely different story if Neil does the shopping with the boys). This way, there is no temptation in the house, only the ingredients needed for each meal. Make new recipes too, keep things exciting in the kitchen. Finally, never deprive yourself of anything. I used to be in the mindset that I’ve been eating terribly for weeks, I’m going to have to be so strict – no syns at all, SP every day. That is not the plan! Stick to the plan – it works. Starving yourself is not sustainable. Start as you mean to go on and enjoy eating a healthy balanced diet, syns included! 

On the evening we returned from holiday, Neil made the amazing stuffed courgette boats which you will find in one of my earlier blog posts. Really tasty, really filling and really healthy. It made me wonder what else could be done with courgettes aside from spiralising or stuffing them. I have to admit, I do have a slight courgette addiction going on. I think they’re so versatile, I use it in most meals whatever the cuisine. With the influence of a video on Facebook, I found the next courgette master plan – Courgettiladas. You can thank Neil for the ingenious name…

Chicken Courgettiladas served with spicy chips & salad (Syn free when using your Healthy Extra A choice)


  • Frylight
  • Spicentice fajita kit (I used this spice kit but you could use any fajita spices or make your own mix with Cajun spices, chilli powder, etc.)
  • 3 chicken breasts, sliced in to small pieces. 
  • 3 courgettes, use a peeler to make long, thin strips. 
  • A pack of 3 mixed peppers, finely sliced. 
  • 1 onion, diced. 
  • 2 cloves of garlic, finely chopped. 
  • 1 fresh lime
  • 120g reduced fat cheese, grated. 
  • Mixed salad
  • Maris piper potatoes (as required)
  • Chilli flakes
  • Salt and pepper

For the homemade enchilada sauce:

  • Frylight
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • Pinch of cinnamon 
  • 2 tbsp tomato purée 
  • 500g Passata 
  • 100ml vegetable stock


  1. Marinate the sliced chicken in the spice mix and the juice from half of the lime. Leave for 30 minutes. 
  2. To make your enchilada sauce, fry off the chilli powder, cumin, garlic powder, cinnamon and oregano in some Frylight or another low cal. spray for a couple of minutes. Add the passata, tomato purée and stock and leave to simmer. Add more water throughout to get the consistency you want. Season to taste. 
  3. Chop, par boil and cook the chips. Please see ‘queen of carbs’ blog post for a syn free chip recipe if needed. 
  4. In a large pan, fry the garlic and onion for a few minutes before adding the chicken mix, peppers and remaining lime juice. Cook on a medium high heat for around 10 minutes before adding a few tbsp of the enchilada sauce to the mixture. 
  5. Take 4 of the courgette strips and place them lengthways alongside each other. Add a spoonful of the fajita mixture near the bottom of the strip and roll. Place the stuffed courgette roll into a large oven dish. Repeat this process until the dish is full. 
  6. Partly cover the courgette rolls with the enchilada sauce and top with grated cheese. Cook on 180°C for 20-30 minutes or until the cheese has melted and browned. 
  7. Serve with the chips, lime wedge and a mixed salad. Sour cream and coriander is optional. Alternatively serve with rice. 

Please see this short, step by step video for further guidance:

We LOVED this. Did not miss tortilla wraps at all. We were going to have them with just salad but the thought of a spicy potato was too tempting. The whole oven dish served 2 dinners and 2 lunches. Hope you all enjoy this one. As always, I love to hear your feedback. Be sure to tag me if you post any of your meals on Instagram (BraveNewSlimmingWorld). Now to concoct the next courgette delight…

Elena xxx


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