Wednesday, March 5, 2014

Smokey Veal and Thyme Schnitzel with Creamed Spinach and Peas

Nothing beats a good crunchy schnitzel especially my favourite being veal.  The kids prefer chicken and normally Chicken Parmigiana.  Tonight's dinner was a crowd pleaser even the spinach was a hit.
The veal schnitzel had an amazing crunch as we used Panko breadcrumbs and laced them with smokey paprika and fresh thyme. Flavours that work really well together I have to say. Oven baked not fried made the flavours stand out as they weren't laidened with oil.
Creamed spinach and peas was simple to prepare and yummy to eat.  Unlike recipes I have seen years ago using lots and lots of spinach this was quick and easy.  This was a really nice side dish.

Smokey Veal and Thyme Schnitzels with Creamed Spinach and Peas
(Recipe sourced from Weight Watchers 1 Recipe 3 Ways Cookbook)
Serves: 4
ProPoints per Serve: 7
cooking spray
4 x 125 gram Veal schnitzels or leg steaks
1/4 cup skim milk
1/4 cup plain flour
1 egg, lightly beaten
2 teaspoons finely chopped thyme leaves
1 teaspoon smoked paprika
1 1/2 cups Panko breadcrumbs
1 brown onion
1 garlic clove, crushed
120 grams baby spinach leaves
1 cup frozen peas, thawed
1 tablespoon light thickened cream
lemon wedges

Preheat oven to 180 degrees Celsius.  Lightly spray a wire rack with cooking spray and set over a baking tray.
Whisk the milk, flour and eggs in a shallow bowl.  Combine thyme, paprika and breadcrumbs on a plate.  Dip veal, one piece at a time, in egg miture, then coat in breadcrumb mixture.  Lightly spray both sides of the veal with cooking spray and place on prepared rack.  Bake turning halfway through cooking for 15 - 20 minutes or until lightly browned and cooked through.
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat.  Add onion and garlic and cook, stirring, for 5 minutes or until spinache has just wilted and peas are tender.  Add cream and cook, stirring for 1 minute.
Serve schnitzels with lemon wedges and creamed spinach and peas.

Tuesday, March 4, 2014

Chicken and Corn Lasagne

There is nothing more exciting that cooking something new... I guess that's why we rarely have the same dish more than twice in one year except for roasts or a naughty favourite of ours - Eggs, Beans and Chips.  Some people find this strange but that's what makes food exciting I think.  Our house is full of cookbooks, I have magazine subscriptions and I am forever on the Internet googling for new ideas.  Yes you could say I may be obsessed.  LOL!!

Tonight's dinner, Chicken and Corn Lasagne, was loosely based on a recipe for cannelloni that I found on - one of my favourite food sites that I can sit and drool over for hours.  The recipe for cannelloni sounded delish but I wanted to make it an easier dish for mid week and couldn't be bother, honestly, stuffing tubes filled with mixture.  So simple decision - lasagne. 
Obviously I also had to tweak a few other ingredients and give it my personal take and I have to say it was really yummy.  The layers were creamy and jam packed for what looked like a small serve.  This small serve was very filling and easy to eat. 
A strange twist to the normal style of lasagne - it had a creamy base and a tomato top.  But let's face it chicken and corn always work well together.  They creamy rocket and leek mixture added depth in lavour which actually surprised me.  Overall, besides the traditional every one's favourite beef lasagne, this dish was brilliant.

Chicken and Corn Lasagne
(recipe adapted from
Serves: 8
ProPoints per Serve: 10
2 chicken breast fillets, trimmed
cooking spray
1 leek, halved, washed, thinly sliced
1 bunch rocket, rinsed, roughly chopped
375 grams reduced-fat ricotta cheese
1 tablespoon reduced fat canola spread
2 tablespoons plain flour
3 cups skim milk
1 tablespoon Dijon mustard
white pepper
430 gram can sweetcorn kernels, drained
8 sheets Latina fresh lasagne sheets
700 gram bottle Italian tomato pasta sauce
120 gram reduced fat grated tasty cheese

Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.
Heat frying pan over medium heat. Spray lightly with cooking spray. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.  Mix through ricotta cheese.
In a medium saucepan over medium heat melt canola spread.  Add flour stirring to make a roux.  Gradually add milk, stirring continuously until thickened and roux is dissolved.  Add Dijon mustard.  Add chicken and corn to the white sauce mixture. Season with salt and pepper. Mix until well combined.
Lightly spray a large rectangle baking dish.  Place 1/3 of chicken mixture over base of dish.  Cover with one and half sheets of lasagne over mixture.  Spread half the rocket mixture over sheets.  Cover with more lasagne sheets.  Continue layering with chicken and ricotta mixtures finishing with a layer of pasta sheet on top of chicken mixture. 
Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.