Chicken Cacciatore with Mashed Potatoes

We had friends over for dinner tonight. So I wanted to cook something that would be prepared early, slow cooked and then be able to be served up without me spending all evening in the kitchen instead of with our guests.

I came across this recipe and although I had made this dish before I was intrigued by the use of different ingredients. Not only was it easy to make the recipe was easily adapted so it went in the oven but it was also low in fat which I was impressed with.

Chicken Cacciatore with Mashed Potato
(recipe adapted from Weight Watchers Programme Cookbook)

Serves: 4
Points per serve: 5.5

cooking spray
320 grams skinless chicken drumsticks (4)
440 grams chicken thigh fillets, fat trimmed and halved (4)
6 rashers Weight Watchers Bacon, finely chopped
1 medium brown onion, finely chopped
1 stick celery, finely chopped
2 medium carrots, thinly sliced
2 garlic cloves, crushed
800 gram can chopped tomatoes
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup pitted kalamata olives
1 tablespoons drained baby capers in vinegar
2 tablespoons fresh flat leaf parsley
500 grams potatoes, peeled and diced
1/3 cup skim milk
salt
pepper

Preheat oven to 180 degrees Celsius.

Lightly spray a large non stick fry pan with cooking spray and heat over high heat. Cook chicken, in batches, for 5 minutes or until browned all over. Transfer to a large casserole dish. Respray pan with oil, add bacon and cook for 3 minutes or until browned. Place in casserol dish with chicken. Respray pan, add onion and celery, cooking for 5 minutes or until softened. Add the onion mixture to casserole dish along with the carrot, garlic, tomatoes, sugar and vinegar. Cover and cook for 40 minutes.

Meanwhile boil, steam or microwace potatoes until very tender. Mash together with milk and season with salt and pepper.

Add olives and capers to the chicken dish and cook for a further 10 - 20 minutes or until sauce has thickened. Remove chicken and transfer to a serving dish. Spoon over sauce and sprinkle with parsley.

Serve with mashed potato.

(click here for a printable version of this recipe)

Satay Chicken Pizza

We love homemade pizza nights as it gives us a chance to experiment with toppings. We all make our own pizza using Lebanese Bread (Pita) as the base so it's low in fat and not as filling as using dough.

Recently I had come accross a recipe for Satay Chicken Pizza and I just knew that was what I was making. Another easy Weight Watcher friendly recipe that was quick and tasted fantastic.

Satay Chicken Pizza
(recipe adapted from Weight Watchers Cook Easy)

Serves: 4
Points per serve: 6

500 grams chicken breast fillet, thinly sliced
1 tablespoon soy sauce
1/4 cup satay sauce
2 lebanese bread rounds
2 tablespoons tomato paste
1 small red onion, thinly sliced
1 red capsicum, thickly sliced
50 grams baby spinach leaves
50 grams low fat mozeralla cheese

Preheat oven to 200 degrees celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over a medium high heat. Cooked the chicken for 3 - 4 minutes or until cooked through. Add soy and satay sauce and simmer, uncovered, for 2 minutes.

Place bread on baking trays and spread with tomato paste. Top with onion, capsicum and chicken mixture. Sprinkle with spinach leaves and mozeralla cheese. Bake for 10 - 12 minutes or until pizza bases are crisp.

(click here for a printable version of this recipe)

Sticky Honey Lamb with Vegetables

This is a dish that we haven't had for quite sometime but when we do it's always a hit with us not only because of it's taste but in the fact it's quick and easy.

The sweetness is completely balanced by the chilli, which I must say is not overpowering at all. This and the crispness of the vegetables makes it a dish that would please even fussy eaters I am sure.

We served it with some steamed rice but it would go really well with some noodles also.

Sticky Honey Lamb with Vegetables
(recipe adapted from Weight Watchers Recipe Collection 2003)

Serves: 4
Points per serve: 4.5

cooking spray
500 grams lean lamb strips
1 brown onion, thinly sliced
3 carrots, juliened
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 tablespoons barbecue sauce
3 tablespoons sweet chilli sauce
2 teaspoons crushed garlic
1 teaspoon crushed ginger
4 tablespoons honey
fresh coriander for garnish

Spray a wok or large frying pan with cooking spray and heat over high heat. Add lamb in batches and cook, stirring, until lamb is just cooked and browned. Remove to a plate.

To the same pan add onion, carrots and water, stirring for 2 - 3 minutes or until carrots start to soften. Add capsicum and cook for a further 1 - 2 minutes.

Meanwhile in a small jug mix together barbecue sauce, sweet chilli sauce, garlic, ginger and honey. Add to the pan and bring to the boil, allowing to thicken slightly. Return lamb to the pan, stirring until fully coated. Serve garnished with coriander.

(click here for a printable version of this recipe)

Creamy Chicken and Bacon Fettucine

The kids had been pestering me for pasta - it's one of their staple meals! The both enjoy pasta especially when a creamy sauce is part of the equation and tonight's meal definitely fit the bill. And to be totally honest we haven't had it for a while now.

This creamy sauce coupled with chicken and bacon, somewhat similar to the Carbonara sauce, was very easy and a flavoursome dish. Although a little higher in Weight Watcher Points values it provided great sized servings also which helps with a hungry family!!

Creamy Chicken and Bacon Fettuccine
(recipe sourced from Weight Watchers Cook Easy Cookbook)

Serves: 4
Points per serve: 7

240 grams dried fettuccine
cooking spray
300 grams chicken breast fillet, thinly sliced
1 small brown onion, thinly sliced
2 garlic cloves, crushed
125g Weight Watchers Bacon, thinly sliced
1/3 cup dry white wine
1 cup evaporated skim milk
1 egg, lightly beaten
1/4 cup reduced fat/light sour cream
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh flat leaf parsley

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.

Meanwhile, lightly spray a large non stick frying pan with cooking spray and heat over medium-high heat. Cook chicken for 3 - 4 minutes or until cooked through. Transfer to a bowl.

Cook onion, garlic and bacon in the same pan, stirring, for 3 - 4 minutes or until onion has softened and bacon is golden. Add wine and cook until reduced by half. Combine milk, egg and sour cream in a jug, season to taste with salt and pepper, and add to pan. Simmer, stirring, for 2 - 3 minutes or until thickened. Stir in chicken, cheese and parsely.

Add chicken mixture to pasta. Toss to combine and serve.

(click here for a printable version of this recipe)

Lobster with Blackbean and Chilli Sauce

The last time we went shopping in Springvale we were lucky enough to get our hands on some frozen raw lobster tails from our favourite Frozen Food shop. They were great value as they were small and 10 tails to the kilogram but unfortunately have been in the freezer ever since.

We decided that tonight would be the night to have them for dinner - maybe a little celebration as today I finished the job I have been doing for the last 8 years and I am moving on within the company as of next week in a new role.

After enjoying the Beef with Blackbean the other week, we knew that the lobster tails would be full of flavour and that their sweetness would compliment the saltiness if cooked in a similar sauce. So the idea of black bean combined with chilli paste was agreed upon as I love chilli and Noel favours the black bean but of course we both agree on the lobster itself!

Lobster with Blackbean and Chilli Sauce

Serves: 4

Points per serve: 5

1 kilogram raw Lobster tails

1 tablespoon olive oil

2 teaspoons crushed garlic

2 teapsoons crushed ginger

1 tablespoon chilli paste, or to taste

1 carrot, peeled and finely sliced

1 head of brocolli, cut into small florets

1/2 red capsicum, diced

2 spring onions, sliced

4 tablespoons black bean sauce

100 grams snow peas, trimmed and sliced

100 grams bean sprouts

fresh coriander leaves, for garnish

Remove shells from lobster tails, rinse well and cut into bite size pieces. Place on paper towel and set aside.

Coat a wok or large frying pan with oil ensuring the surface is covered. Heat over a high heat and add the garlic, ginger, chilli, carrots and broccoli. Stir fry for 2 - 3 minutes or until vegetables start to soften.

Add capsicum, lobster meat and spring onions. Stirfry for a further 2 - 3 minutes or until lobster is startting to turn pink. Mix through the blackbean sauce until all is completely coated with the sauce. Add snow peas and bean sprouts and toss through until warm.

Serve garnished with coriander leaves.


(click here for a printable version of this recipe)

Prawn Laksa Stir Fry

Once again I have let our life get in the way of blogging and dare I say cooking. Not only have we been very busy (busier than usual) we have been out quite a few nights recently therefore I haven't had anything to blog about. School holidays are nearly over, Noel has returned to work now and I am about to take on a new position in my work so the next week may also be a little spasmotic with regards to sharing our culinary delights!!

Considering how busy we are at the moment dinner tonight needed to be something quick and easy.

We are both fans of laksa, and often enjoy a nice bowl of Chicken Laksa for lunch on the weekends. Today the weather is quite warm so I was leaning towards a stirfry when I came accross this recipe in a new Weight Watchers cook book I had just purchased.

I have to say it was really nice and another quick meal (on the table in under 30 minutes I must add)that I will, no doubt, cook again.

Prawn Laksa Stir Fry

(recipe adapted from Weight Watchers Cook Easy)

Serves: 4

Points per serve: 6

1 1/2 cups white or brown rice

cooking spray

1 carrot, peeled and finely sliced

2 tablespoons Laksa paste

600 grams peeled green prawns

200 grams snow peas, trimmed

2/3 cup Lite and Creamy Coconut Flavoured Evaporated Milk

2 tablespoons lime juice

2 teaspoons fish sauce

6 green shallots, thinly sliced

100 grams bean sprouts

fresh coriander leaves, to garnish

Cook rice in a large saucepan of boiling slated water until tender and drain.

Spray a large wok or frying pan with cooking spray and heat over high heat. Add carrots and stir fry for 2 - 3 minutes or until softened. Add laksa past and stir fry for 30 seconds or until fragrant. Add prawns and snow peas and stir fry for 2 - 3 minutes or until prawns start to turn pink.

Add milk, lime juice, fish sauce, shallots and sprouts. Stir fry for 1 minute or until heated through. Divide rice amongst four bowls and top with stir fry. Garnish with coriander leaves.

(click here for a printable version of this recipe)

Slow Cooker Mexican Shredded Pork

On Sunday we had a beautiful Roast Pork and was now faced with some delicious looking leftovers that honestly, would have been a shame to throw out.

And although the pork was nice I didn't fancy another full roast dinner so I had to come up with something different. There isn't really a lot you can do with leftover roast pork. It's not like lamb or beef which you can easily turn into a stew or a curry. Which got me to thinking about recipes such as "pulled pork" which I have always fancied.

Anyway an idea was born and I went ahead to created a shredded style meat with a mexican influence which I must say was delicious especially wrapped in a tortilla with fresh salad and cheese which is what we had for dinner. I guess this could be put on a sandwich or a roll, served with rice, made into enchildas or taco's, possibly anything.

Best of all I put everything in the slow cooker overnight, allowed to cool, did the shredding and then reheated just prior to serving. PERFECT!

Slow Cooker Mexican Shredded Pork

Serves: 8

Points per serve: 4.5

600 grams leftover roast pork

1 brown onion, peeled and diced

2 carrots, sliced

1 25 gram packet of Taco Seasoning

2 x 400 grams tins diced tomatoes

freshly ground black pepper

Cut the pork in large pieces and place in slow cooker dish. Add carrots, onions, taco seasoning, tomatoes and season with black pepper.

Cook on low heat for 8 - 12 hours. Switch off and allow to cool.

Once cooled, remove pork pieces and shred using two forks. Place in a large bowl along with sauce from the slow cooker dish. Add a little water if necessary.

When ready, reheat in microwave and use as required.

(click here for a printable version of this recipe)