Creamy Lamb & Tomato Fettuccine

This is an incredible tasting dish, not very hard to cook either and I can pretty much guarantee that there will not be much left over! Well there never is in our house.

Creamy Lamb & Tomato Fettucine

adapted from Weight Watchers 123 Recipe Collection

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Serves: 4 large

Serves: 6 average

Points per serve: 7.5 large

Points per serve: 5.0 average

250g fettucine or pasta of your choice

1/2 cup sundried tomatoes (not packed in oil)

500g lean lamb fillets sliced or lamb strips

4 shallots sliced diagonally (reserve some for garnish)

1 tbs dijon mustard

1 tbs fresh or dried thyme

1 can 375ml Evaporated Low Fat milk

2 tsp cornflour, blended with 1tbs water

2 tbs grated parmesan cheese

Cook pasta to manufacturer's instructions until al dente. Drain and set aside.

Soak sun-dried tomatoes in hot water until plump. Drain and slice.

Heat a non-stick frying pan coated with cooking spray and cook lamb for 3 to 4 minutes until browned and sealed - do not overcook. Remove from pan. (You may need to do this in 2 batches to avoid boiling the lamb.)

To the same pan add the shallots, sun-dried tomatoes, mustard and thyme. Cook, stirring, for 1 to 2 minutes. Add evaporated milk, bring to the boil and remove from heat. Add blended cornflour and parmesan cheese. Stir until sauce thickens.

Return to the heat, add lamb and fettucine. Toss well so all pasta is coated in the sauce and heated through.

Serve with additional Parmesan Cheese shavings and shallot slices.

Mexican Chicken Lasagne

There is always a buzz about eating a meal that you have made up... it doesn't have to be from scratch it can be a recipe that you have changed. But once you make a change it becomes a new recipe right?

On the menu planner last night was Acapulco Chicken, a Symply To Good To Be True recipe, but when I went to start cooking it - the dish did nothing for me even though it is delish and I will post it another time so I embarked on a mission of creation..... and this is what happened.

Mexican Chicken Lasagne

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Serves 8

Points per serve: 6

Cooking spray
500g chicken breast sliced
2 tbs taco seasoning
chilli powder to taste (optional)
2 tbs tomato paste
1 x 440g tin diced tomatoes
1 avocado, diced
1 red onion, thinly sliced and roughly chopped
1 small red capsicum, diced
1 small green capsicum, diced,
4 med tomatoes, diced
bunch fresh coriander, chopped roughly
2 tbs low fat butter
2 tbs plain flour
2 cups skim milk
2 tsp Dijon mustard
½ cup grated low fat cheese
9 lasagne sheets (large)

Preheat oven to 180 deg C.

Heat a non-stick frying pan coated with spray and fry chicken breast until sealed. Add taco seasoning and tomato paste to the pan and mix well. Cook for 2 minutes. Add diced tomatoes, mix well and simmer for 5 minutes. Remove from heat.

In a large bowl combine avocado, red onion, capsicums, tomato and coriander, mix well and set aside.

Heat a medium saucepan and melt butter. Once melted remove from heat, add flour stirring with a whisk to make a roux. Return to heat stirring and slowly add the milk. Whisk until lump free and add the Dijon mustard. Continue to stir until sauce thickens and remove from heat.

Place half the chicken mixture in a lasagne dish and top with 3 lasagne sheets. Top with half the avocado mixture. Place another 3 sheets of lasagne in dish and top with remaining chicken mixture. Place the last lasagne sheet in dish and top with remaining avocado mixture. Pour sauce mix on top and sprinkle with grated cheese.

Bake in oven for 35 – 45 minutes or until cheese is golden.

(Note: I have only worked out the points roughly and think I have been quite generous considering. Not sure if anyone else is game to try it.... but maybe you might!)

Fettucine With Creamy Spinach, Pinenuts and Sultanas

This is a recipe that Noel and I had at one of our favourite pasta restaurants and have tried to recreate it from scratch at home. We think we have done a good job with it!! .
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Fettucine With Creamy Spinach, Pinenuts and Sultanas

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Serves 6

7 points per serve

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250g fettucine (or pasta of your choice)

200g baby spinach leaves

60g pinenuts, toasted

80g sultanas

1 onion, diced

1 cup light (fat reduced) cream

1/2 cup water

1 tbs chicken stock powder

salt and pepper to taste

fresh basil to serve

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Cook pasta as per directions on packet - do not overcook. Drain and set aside.
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To toast pinenuts you can either fry in a pan sprayed with cooking spray or place on an oven tray and place under the grill. Be careful they burn easily.

Spray a large non-stick pan with cooking spray and cook onions until soft. Add pinenuts and sultanas stirring for 2-3 minutes. Combine water and stock together and add to pan along with the cream, season with salt and pepper to taste. Stir well.

Add pasta and baby spinach leaves stirring through until heated through.

Serve immediately, garnish with shredded fresh basil.

Welcome to A Dash Of Flavour

I have only recently come accross the world of food blogging but I have been a blogger for some time now. My first blog, Welcome to the House of Murray, is just about the life and times of us, the Murray family. The second blog I set up, This Little Piggy, was created to track my weight loss journey but it has more ups and downs than a yoyo!! LOL

This blog, A Dash of Flavour, however will capture a true passion in my life... cooking!! If there is anything I love to do it's to cook, entertain, experiment and not to mention eat!!

I hope you continue to read this blog if you stumble onto it.... please be my guest and become a regular visitor.

There may be a chance that you would like to try something I have cooked, by all means please do, and I would be proud if you blogged about it elsewhere but please remember do not steal my post create your own.

Feel free to leave me a comment or even send me an email.... I would love to hear feedback from you and others regarding the contents of this blog, or the recipes, etc...

Email: houseofmurray@bigblue.net.au

Take care and thank you again....