Alex Kitchen Bangers

Alex Kitchen Bangers Here to help you become the best you💞
👩🏼‍🍳Lower calorie high protein recipes
🏋🏼‍♀️Fitness motiv

17/11/2025

I’m back with some more fresh dinner inspo to get you out of that dinner rut 👌🏼 all lower calorie and high in protein to help keep you full & satisfied 🫶🏼

On the menu:
🍯Hot honey chilli cheeseburgers (on my page)
🥩 Slow cooked bbq beef (on my page)
🍔French dip sliders (on my app)
🍗Chicken, bacon & Boursin mash bowl (on my page)
🥘Slow cooker chicken stew with two ingredient dumplings (on my app)
🌮Cheesy roast chicken & stuffing tacos (on my page)
🌭Toad in the hole (on my app)

Want the app exclusives? You can grab them with a free trial! Comment APP and I’ll DM you how to find them! 📩

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16/11/2025

It’s 3 WEEKS today until my brand new cookbook 20-Minute Low-Cal Kitchen Bangers is out 😭🔥

These chicken gravy stuffing baguettes literally sum up what this book’s all about… turning proper comfort food into quick, low-cal meals that actually fit your weeknight life 🙌🏼

If you want easy dinners that still taste absolutely BANGING, comment BOOK and I’ll send you the link directly 💕

And a massive thank you to everyone who’s already pre-ordered it genuinely means the world and helps small authors like me so much 🫶🏼 plus you don’t pay a penny until publication day!

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15/11/2025

Honey Peri Chicken with Garlic Parmesan Mash & Peri Jus 😍

This recipe was absolutely banging 😮‍💨 charred pan fried honey peri glazed chicken, garlic parm creamy mash, pan fried broccoli in garlic and lemon all finished with a quick peri jus.

It’s high protein, comforting and full of flavour 👌🏼

Ingredients (served 2):
For the peri chicken:
2 × 125 g chicken breasts, flattened�1 tsp peri rub
1 tsp smoked paprika
2 tsp peri sauce
2 tsp honey
2 tsp lemon juice

For the garlic parm mash:
500g Maris Piper potatoes, peeled & chopped�60-70ml semi-skimmed milk�15g lighter butter spread�1 tsp chopped garlic �20g grated parmesan�Salt
Black Pepper

For the rest:�200g tenderstem broccoli
1 tsp chopped garlic
1 tsp lemon juice �½ tsp lighter butter spread �1 tsp cornflour
1 tsp peri sauce
200ml chicken stock �
💕 Add the potatoes to a large pan of cold water, bring to the boil and cook until soft.

💕Season the chicken with the peri rub and smoked paprika, then toss with 1 tsp peri sauce, 1 tsp honey and 1 tsp lemon juice until coated.

💕Add the chicken to a hot pan and cook for 7-8 minutes per side until lightly charred and cooked through. In a small bowl, stir together the remaining 1 tsp peri sauce, 1 tsp honey and 1 tsp lemon juice to make a glaze.

💕Brush the cooked chicken with the glaze and cover to keep warm.

💕Drain the potatoes, then mash with the butter, milk, garlic, parmesan, salt and pepper until smooth. Cover and keep warm.

💕In the same pan used for the chicken, add the broccoli and fry over medium-high heat for 4-5 minutes until slightly charred. Add the garlic and lemon juice and toss for another minute, then remove the broccoli and set aside.

💕Lower the heat, add the butter spread, then whisk in the cornflour and peri sauce to form a paste scraping up any bits from the pan. Gradually pour in the chicken stock, whisking until smooth. Cook for 2-3 minutes until thickened.

💕Plate up the mash, chicken and broccoli, then drizzle over the peri jus.

Calories per portion: 524 l Protein: 41g l Fat: 11.6g l Carbs: 59.7g

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11/11/2025

BBQ Pulled Beef Yorkshire Pudding Burrito 😍

The easiest way to use up that leftover slow cooked BBQ beef I posted a couple of weeks ago all wrapped up in a golden Yorkshire pudding with caramelised onions, melty cheese and a drizzle of ranch 👌🏼

So easy, high protein, and perfect for cosy nights 😮‍💨 save to your favs for later!

Ingredients (serves 2):
For the Yorkshire wraps:
2 medium eggs
100ml semi-skimmed milk
65g plain flour
Pinch of salt
Olive oil spray

For the filling:
1 large red onion, finely sliced�1 tsp sugar
Pinch of salt
2 portions of BBQ pulled beef (see comments)�50g half fat cheddar grated
1 tbsp ranch dressing for drizzle
2-3 sprigs of fresh parsley for garnish �
💕Preheat the oven to 180°C (fan).�
💕Spray two small non-stick trays (around 20x20 cm) lightly with oil, then place them in the oven to heat up.

💕In a bowl, whisk together the eggs, milk, flour and salt until smooth. Let rest for 5-10 minutes.

💕 Pour half the batter into each tin creating a thin layer.�
💕Bake for 20-22minutes, until puffed, golden and just firm enough to roll. You don’t want the edges too crispy.

💕Meanwhile, spray a pan with oil and add the sliced onion, sugar and a pinch of salt. Cook low and slow until golden and soft, then set aside. If they start to catch, add a splash of water.

💕Heat the pulled beef in a pan until hot and glossy.

💕Lay each Yorkshire flat and sprinkle a little cheese over the centre. Return to the oven until the cheese melts.

💕Top with BBQ beef and caramelised onions, then drizzle lightly with ranch and scatter with chopped parsley.

💕Fold the Yorkshires over the filling to form a burrito shape, securing with foil or baking paper to hold together.

Calories per portion: 591 l Protein: 53.8g l Fat: 21.1g l Carbs: 43.8g
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10/11/2025

Chicken, Bacon & Boursin Mash Bowls 😍

Super simple and easy recipe that tastes absolutely BANGIN 🤭 buttery mash topped with juicy chicken and crispy bacon in a creamy Boursin sauce. Pure comfort food 👌🏼

‼️& for more super easy recipes that taste absolutely banging my new cookbook “20 minute Low-Cal Kitchen Bangers” is available to pre order now through the link in my bio 💕

Ingredients (serves 2):
For the mash
450g maris piper potatoes peeled and chopped�15g lighter butter spread (I use Flora)�80ml semi-skimmed milk�Salt
Black pepper �
For the chicken & sauce
50g smoked bacon lardons �250g chicken breast, diced into chunks�1 white onion diced
1 tsp chopped garlic (optional - Boursin is quite garlicky so you can omit)�60g garlic & herb cream cheese
100ml semi-skimmed milk �2-3 sprigs of fresh parsley chopped

💕Boil the potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter and milk, season with salt and black pepper. Keep warm.

💕Meanwhile, fry the bacon lardons in a hot pan for 3-4 minutes until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.

💕 Season the chicken with salt and pepper, then add to the pan.

💕Fry for 6-8 minutes until golden on the outside and cooked through.

💕Add the onion and cook for a few minutes until softened. Stir in the garlic if using and fry for 1 minute.

💕Lower the heat and stir through the Boursin until melted. Pour in the milk gradually, stirring until a creamy sauce forms. Simmer for 2-3 minutes to thicken slightly.

💕Stir in half of the parsley and season to taste.

💕Spoon the mash into bowls, top with the creamy chicken and sauce, and scatter over the crispy bacon and remaining parsley to serve.

Calories per portion: 579 l Protein: 40.6g l Fat: 24.3g l Carbs: 47.1g

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09/11/2025

Hot Honey Chicken Cheesesteak Melt

Juicy chicken tossed in sticky hot honey, caramelised peppers & onions, melty mozzarella, and a creamy hot honey mayo drizzle… all packed into a toasted sub roll. BANGIN 😍

‼️For more bangin recipes pre order my new cookbook “20 minute Low-Cal Kitchen Bangers” through the link in my bio 💕

Ingredients (serves 2): �200g chicken breast cut into thin strips
½ teaspoon smoked paprika�½ teaspoon garlic granules�½ teaspoon onion powder
Pinch of salt
Pinch of black pepper
20g hot honey (I used Hilltop) if you can’t get any use 20g honey with 1 tsp hot sauce or more to your liking�½ small white onion thinly sliced
½ small green pepper thinly sliced
½ red pepper thinly sliced
1 tsp chopped garlic�2 mozzarella cheese slices halved
2 soft sub rolls
2 sprigs of fresh parsley chopped

For the hot honey mayo:
40g lighter mayo
1 tsp hot honey
1 tsp hot sauce (I use Franks)
�💕Season the chicken with paprika, garlic granules, onion powder, salt, and black pepper.

💕 Fry the chicken for 5-6 minutes until golden and cooked through.

💕Remove from the heat, then immediately toss with half of the hot honey mixture until sticky and coated. Remove from the pan and set to one side.

💕In the same pan, add the onion and peppers. Cook for 5-6 minutes until softened and lightly caramelised.

💕Once soft, stir in the chopped garlic and cook for 1 minute more. Return the hot honey chicken to the pan and toss everything together along with the remaining hot honey.

💕Slice the sub rolls in half and place under the grill for a minute to lightly toast.

💕Remove and divide the chicken and pepper mixture between the rolls.

💕Top with the halved cheese and return to the grill for a couple of minutes to melt.

💕Whilst it melts, mix together the ingredients for the hot honey mayo.

💕Drizzle over the creamy hot honey drizzle and garnish with parsley if using.

Calories per portion: 550 l Protein: 38.3g l Fat: 13.4g l Carbs: 64.4g

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09/11/2025

Cheesy Chicken, Stuffing & Gravy “Hotpot”
�This recipe is absolutely banging 😍 the perfect easy and comforting dinner that can be prepped ahead of time and even frozen. Under 400 cals a portion & 40g protein 🙌🏼

‼️it’s 8 weeks until my new cookbook 20 minute Low-Cal Kitchen Bangers is out, packed with 100 easy banging recipes (with plenty of cosy ones too) link to pre order is in my bio 💕

Ingredients (serves 4):
600g chicken breast diced
Salt
Black pepper �1 large onion, diced�3 carrots diced �2 tsp chopped garlic
1 tsp mixed herb seasoning
1 tbsp plain flour
600ml chicken stock �1 ½ tbsp chicken gravy granules

For the topping:
350g maris piper potato finely sliced (I use a mandoline)
50g sage and onion ready made stuffing
60g reduced fat extra mature cheddar grated

💕Season the chicken with salt and pepper.�
💕Transfer to a hot pan and brown all over. remove from the pan and set to one side.

💕Add the onion and carrots and fry for 4-5 minutes until softened.

💕Preheat the oven to 200 degrees celsius (fan).

💕Once soft, add the chopped garlic and mixed herbs. Fry for a further minute.

💕Stir in the flour until well combined and then gradually pour in the chicken stock. Stir until smooth.

💕Season with salt and pepper before sprinkling in the gravy granules.

💕Return the chicken to the pan and simmer for 3-4 minutes until thickened. ��💕Make the stuffing as per packet instructions.

💕Tip the chicken mixture into a large baking dish and dot spoonfuls of the stuffing across the top.

💕Layer over the potato slices neatly. Optional - spray with a few pumps of oil/butter to help browning.

💕Cover with foil and bake for 20 minutes, uncover and bake for a further 15 minutes before scattering over the cheese and returning to the oven for a final 15 minutes until golden and bubbling.

💕Garnish with fresh parsley before serving.

Note:�If you don’t have a mandoline to cut thin slices, you may need extra potato to cover the surface

Calories per portion: 388 l Protein: 40.4g l Fat: 9.4g l Carbs: 35g
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08/11/2025

Creamy Chicken & Mushroom Puff Pastry Pie 👌🏼

This pie is proper comfort food. It’s got tender chicken with golden mushrooms in a creamy, cheesy sauce, all wrapped up with flaky puff pastry. High protein and under 540 cals a portion 💕

YOU WILL NEED FOR 4 ⬇️
For the filling:
500g chicken breast diced
Salt
Black pepper
1 heaped tsp of lighter butter spread (I use Flora Lighter)�1 onion, finely diced�2 tsp chopped garlic �250g chestnut mushrooms, sliced�1 tbsp plain flour
1 tsp dried oregano
½ tsp dried rosemary �250ml chicken stock (use one stock cube)�100ml semi-skimmed milk�70g reduced fat garlic and herb cream cheese
50g reduced fat cheese grated
20g parmesan grated �1 sheet reduced fat puff pastry (320g ready rolled)�1 small egg beaten (for glazing - optional)

Full recipe + step-by-step method now live inside my app 💕 (link in bio for free trial! £4.99 a month after can cancel anytime)
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3w

08/11/2025

Cheesy Roast Chicken & Stuffing Tacos 😮‍💨

All the Sunday roast vibes just quicker, easier and way less washing up 🙌🏼. It’s the perfect comfort food with a pot of rosemary chicken gravy on the side, caramelised onions and a dollop of red onion chutney 😍👌🏼

‼️Love a quick & easy dinner? You’ll love my new cookbook 20 minute Low-Cal Kitchen Bangers out in 6 weeks! Pre order in my in my bio 💕

Ingredients (serves 2):
250g chicken breast
Salt
Black pepper
50g sage and stuffing mix
1 white onion sliced
1 tsp sugar �4 mini wraps
60g mozzarella grated
2 tbsp red onion chutney
25g chicken gravy granules made up (I use around 200ml hot water)
¼ tsp dried rosemary

💕Preheat the oven to 180 degrees celsius (fan).�
💕Make the stuffing mix in a bowl according to packet instructions. �
💕Season the chicken breasts with salt and pepper and pop on a baking tray. Add the stuffing and roast for 20 minutes or until the chicken is cooked through.

💕Add the sliced onion and sugar to a pan over medium heat. Cook for 20 minutes stirring often, until soft and golden. If they start to catch, add a small splash of water to loosen.�
💕Shred the chicken using two forks.

💕Line each wrap with the shredded roast chicken and crumble over the stuffing.

💕Top with the caramelised onion, grated mozzarella and a tsp of red onion chutney on each.

💕Fold over and place into a large dry pan. Fry for 2 mins each side until golden.

💕Whilst the wraps cook, make up the chicken gravy and then stir through the dried rosemary. �
💕Serve with the gravy for dunking.

Calories per portion: 552 l Protein: 41.5g l Fat: 15g l Carbs: 58.8g

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08/11/2025

Creamy Nduja Chicken Alfredo

I’m quite literally going to be rinsing this as my cosy pasta dish… it’s creamy, spicy and absolutely banging 😍

‼️It’s only 6 weeks until my new cookbook 20 minute Low-Cal Kitchen Bangers out which has 100 easy low calorie high protein recipes! Pre order in my in my bio 💕

Ingredients (serves 2):
For the chicken:
2 x 100g chicken breasts�½ tsp smoked paprika�½ tsp garlic granules�Salt
Black pepper �120g dry tagliatelle
1 tsp lighter butter spread
1 white onion diced
1 tsp chopped garlic
35g nduja
120ml Elmea single cream alternative �1 tsp lemon juice
20g parmesan grated
1 ladle of pasta water
2-3 sprigs of fresh parsley chopped

💕Preheat the oven to 200°C (fan 180°C).�
💕Season both sides of the chicken with paprika, garlic granules, salt and pepper.

💕Fry the chicken for 2-3 minutes each side to sear. Transfer to a baking tray and cook for 10 minutes.

💕Cook the tagliatelle until al dente. Reserve a ladle of pasta water before draining.��💕In the same frying pan, add the butter and onion. Cook for 3-4 minutes until softened, then stir in the garlic and nduja. Let it melt into the oil until deep red. �
💕Lower the heat, before stirring in the cream and lemon juice. Simmer gently for 2–3 minutes until slightly thickened.

💕Season the sauce with salt and pepper before stirring through half of the parmesan and pasta water.�
💕Spoon some sauce over each chicken breast, sprinkle with the remaining parmesan and bake for 3-5 minutes until golden and cooked through.�
💕Add the cooked tagliatelle back to the creamy sauce warming through. �
💕Divide the creamy pasta between two bowls before topping with the baked cheesy chicken and finish with parsley.�
Calories per portion: 564 l Protein: 37g l Fat: 23.1g l Carbs: 49.1g
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07/11/2025

Honey Chilli Shredded Crispy Beef 😮‍💨

One of THE best fakeaways you can make at home… Thin golden strips of crispy beef are tossed through a banging sweet and spicy sauce. Perfect over rice but you can also have with noodles 👌🏼 577 calories and nearly 35g protein per portion

YOU WILL NEED TO SERVE 2 ⬇️
For the crispy beef:
250g beef stir-fry strips, trimmed and patted dry
Salt
Black pepper
40g cornflour �½ tsp baking powder
1 egg, beaten
Neutral oil for spraying�
For the honey chilli sauce:
1 tsp chopped garlic
1 tsp ginger puree
40g runny honey
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar (or white wine vinegar)
1 tbsp lighter sweet chilli sauce (I use Blue Dragon)
1 tbsp sriracha sauce

For the rice & sides:
110g dry long grain rice
2 spring onion finely sliced (garnish - optional)
1 red chilli sliced (garnish - optional)

The full recipe & step by step method can be found in side the app! Get your first month for just 99p using the code NOV25! (Ends on Sunday) Link is in the bio 💕

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07/11/2025

‼️It’s 4 weeks today until my brand new cookbook 20-Minute Low-Cal Kitchen Bangers is out! 🔥 It’s packed with 100 brand new QUICK and easy low-cal recipes to make life easier when it comes to weight loss like this cosy one pan lasagne soup 😍
�All the herby beef, tomatoey richness and melty cheese vibes of a classic lasagne… but in bowl form and ready in 20 minutes 🥣💪🏼 (less if you’re not filming like me haha)
�Want the link to pre-order? Comment “SOUP” and I’ll send it over 🫶🏼

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