Grilled Chicken with Salsa Verde

I love barbecued chicken! No I am not talking about charcoal chicken from a shop I love chicken cooked on the barbecue plate. It takes on such a different flavour than being fried or roasted. When I saw this recipe I knew we would all enjoy.

Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.

Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)

Serves: 4
ProPoints per serve: 6

1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard

Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.

Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.

Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.

Slice chicken and serve topped with the salsa verde.

(click here for a printable version of this recipe)

Chilli Beef and Spinach Stir Fry

Yes I am still here and I am trying to get back into the swing of things. Thank you all for being patient with me and my apparant lack of new recipes.

I don't have any more travel until January 2010 so I have plenty of time to get cooking and share more recipes with you.

Last night we had a quick and easy beef stirfry that I must admit to is one of my favourites. It's the one I cook when I am unsure on what I really fancy for dinner and I know that it takes a matter of minutes to get organised.

Chilli Beef and Spinach Stir Fry(recipe adapted from WW Recipe Collection Cookbook)
Serves: 4
ProPoints per serve: 7
cooking spray
1 onion, sliced
400 grams lean beef strips
1 teaspoon minced chilli
1 teaspoon minced garlic
2 teaspoons teriyaki sauce
1 teaspoon cornflour
1 teaspoon beef stock powder
1/4 cup water
200 grams baby spinach leaves
sliced red chilli for garnish

Coat a wok or large frying pan with cooking spray and heat. Add onion and stir fry until tender. Add the beef chilli and garlic. Stir fry for 2 - 3 minutes.

Add the teriyaki sauce. Stir in combined cornflour, beefstock and water. Stir until sauce boils and thickens slightly.

Add spinach, remove from heat and stir through.

Serve into individual bowls and garnish with chilli (if desired).

(click here for a printable version of this recipe)

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad

We hadn't had veal for a long time so I was looking forward to last night's dinner. In fact I was praying that I got home from work early enough to cook it. I was very busy yesterday and it was made worse by the fact I had to drive home in very heavy rain.

Anyway dinner was very easy to prepare and as this recipe is basically broken up into 3 steps it was somewhat quick also, besides the roasting of the sweet pototo time wise.

The Lemon and Caper Gremolata made a nice change from having a sauce and I have to say the taste and textures of the Sweet Potato Salad was very enjoyable also. However, the next time I cook this I will change the cut of veal. Don't get me wrong there was nothing wrong with using thin veal steaks we just prefer a thicker cut of meat so I feel this recipe would work well with a veal cutlet.

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

(click here for a printable version of this recipe)

Chicken Saagwala and Steamed Rice

A quick dinner for us tonight but something tasty was required. I normally only like a curry if it's slow cooked or made in a traditional way, but I came across this recipe on the Weight Watchers website and just wanted to try it.

I must say very easy, very quick and very tasty. And of course the bonus factor is that the rice is incorporated into the ProPoints value.

Chicken Saagwala

(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 11

1 1/4 cups basmati rice

1 tablespoon curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 garlic cloves, crushed

500 grams lean chicken breast fillet, diced

2 medium fresh tomatoes, diced

1/2 teaspoon chicken stock powder

1/2 cup hot water

375 ml can Light and Creamy Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

4 cups baby spinach

2 tablespoons fresh coriander, chopped

Bring a large saucepan of water to boil and cook rice according to the packet directions. Drain and set aside.

Place curry powder, coriander, cumin and garlic in a non stick frying pan. Add 2 tablespoons of water and cook, stirring over medium heat for 2 - 3 minutes or until fragrant. Add chicken to the pan and toss to coat.

Combine stock powder with water, mix well.

Add tomatoes and stock. Cover and cook for 10 minutes. Uncover and stir to combine.

Reduce heat to low and add evaporated milk. Stir to combine.

Combine cornflour and water, mix well.

Add the cornflour mixture to the curry and continue to stir until slightly thickened.

Add the spinach, mix well. Season to taste with salt and freshly ground black pepper. Add coriander and simmer for 1 minute. Serve with rice.


(click here for a printable version of this recipe)

Creamy Blue Cheese Sauce

It was a beautiful day here in Melbourne today and of course we had a bbq for dinner.. not that we ever need an excuse to fire up the weber and cook steak over the coals!! Steak tastes magnificant cooked this way and in fact I cannot remember when we last used our actual bbq - it has been a long while that's for sure.

When we have steak we all love a nice sauce with it. Noel's favourite is creamy peppercorn sauce, I am quite partial to a mushroom sauce but we both love this one... creamy blue cheese sauce. Even Oliver is starting to enjoy this one also.

Before you get put off by the thought of "Blue Cheese" I know it's not everyone's cup of tea. This cheese sauce only has a hint of the blue and if you can use a really nice blue it makes such a difference to the flavour. We used gorgonzola which is somewhat strong but rich and creamy.

I have to admit this way is nice but if you cook your steak in a frying pan use the meat juices at the beginning of the recipe and this sauce is to die for. Saying this though it is perfectly yummy cooked as the recipe reads.

Creamy Blue Cheese Sauce

Serves: 8
ProPoints per serve: 3

cooking spray
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 tablespoons brandy
100 grams danish blue cheese, crumbled
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon cornflour
2 tablespoons water
freshly ground black pepper

Heat a medium non stick frying pan over medium heat and coat with cooking spray. Add spring onions and garlic, cook for 3 - 4 minutes or until softenened. Add brandy and swirl around pan for 30 seconds, scrapping the bottom with a wooden spoon to pick up any specks.

Add crumbled cheese and cook until softened, around 2 - 3 minutes.

Stir in the evaporated milk, stirring continuously. Combine cornflour with water, mix well and add to milk mixture. Continue stirring until sauce thickens. Season to taste with freshly ground black pepper.


(click here for a printable version of this recipe)

Lamb and Rosemary Parcels

Still experimenting with the new ProPoints values and converting recipes is keeping me quite occupied but I must say loving the whole concept behind the new Weight Watchers Program.

Last night's meal of Lamb and Rosemary Parcels fit perfectly into the new plan and we all enjoyed them.

Wrapped in filo pastry the lamb and gravy mixture was comforting and the rosemary added flavour considering there were no real pan juices to use, if you know what I mean? (I find gravy powder mixed with water very bland.)

I guess very similar to a pie, you could easily add extra vegetables such as carrots and peas to turn into a filling pot pie. Now we are talking definite comfort food!!

Lamb and Rosemary Parcels

Serves: 4
ProPoints per serve: 10

cooking spray
600 grams lean lamb strips
1 brown onion, diced
2 tablespoons fresh rosemary, roughly chopped
freshly ground black pepper
3 tablespoons gravy powder
2 cup water
12 sheets filo pastry

Spray a frying pan with cooking spray and over high heat cook lamb strips in batches for 2 - 3 minutes or until sealed. Remove to a plate.

To the same pan fry the onion over a medium heat until soft. Add the rosemary and season with freshly ground black pepper.

In a large jug mix together the gravy powder and water. Add to pan stirring continuously until mixture thickens. Add lamb and stir well. Remove from heat. Strain most of the gravy mixture from the lamb using a sieve and reserving the gravy. Allow lamb to cool slightly.

Preheat oven to 180 degrees Celsius.

Working with one sheet of filo at a time, lay first sheet on a flat surface and spray with cooking spray. Top with a second sheet and spray with cooking spray also. Then put a third sheet on top. With the pastry facing longways from you place 1/4 of the cooled lamb mixture near the end. Fold the top end of the pastry over the mixture. Fold both the short sides over the mixture to enclose filling. Spray edges with cooking spray and roll up into a parcel. Continue with remaining parcels.

Place on a lined oven tray and cook fro 20 minutes or until pastry is golden and filling warm.

Reheat gravy and serve with parcels.

(click here for a printable version of this recipe)

Panaeng Chicken Curry and our 300th Post!!

Firstly I have to apologize for my obvious slack effort at posting of late... we have been cooking and I have been travelling a lot with work - needless to say the lack of time up my sleeve is being reflected here loud and clear!! This year, with my change of jobs, has seen increased travel and therefore eating at motel restaurants more than ever has had me thinking if I should add reviewing restaurants to this blog? Interesting question - tempting but not sure if I am ready to whip the camera out in a restaurant and photo what I have order just yet!!! Will ponder that thought a little further I think... lol!!!

Secondly the Weight Watchers programme that I follow has just changed to ProPoints. From here on in the recipes will reflect the ProPoints values. Please bear with me while I go back over all the other recipes and revalue the points values to suit the new programme. It will take me a little time - that I am sure of.

Thirdly even though I have managed to spasmodically blog what we have cooked this year I cannot believe that we have reached our 300th post. What started off as my little hobby (which I didn't even tell my hubby about until he asked why I was taking photo's of cooked food for?) has grown so much! I am amazed by how many people come to visit our site, follow us and receive emails of what we cooked... in fact we feel truly privileged that you spend time with us. We love your comments and hope that if you do try any of our recipes that you enjoy them just as we do. Thank you all so very much!!!

So now on to what happened in the kitchen tonight. Thai curries are a huge favourite with us all but I tend to stear clear of them considering coconut milk is so high in fat. I have in fact been fancying a thai curry for some time now especially Panaeng, which has just a beautiful flavour.

This curry was easy to make although a little time consuming getting the ingredients ready as I did decided to add a lot of vegetables to it to bulk it up. Served with steamed rice (which is included in the ProPoints value) it was an excellent meal.

And YES it cured my thai curry craving.... mmmmm!

Panaeng Chicken Curry

Serves: 6
ProPoints per serve: 9

1 cup dry basmatic rice
cooking spray
1 onion, sliced
2 carrots, peeled and sliced on diagonal
200 grams Panaeng Curry Paste (I used Valcom)
500 grams, lean chicken breast, sliced
1 red capsicum, deseeded and large diced
230 gram can bamboo shoots, drained and rinsed
230 gram can sliced water chestnuts, drained and rinsed
440 gram can baby corn spears, drained and rinsed
375ml can Light and Creamy Evaporated Milk Coconut flavoured
4 kaffir lime leaves, thinly sliced
2 tablespoons fish sauce
1 tablespoon white sugar
150 grams snow peas
150 grams bean sprouts

Cook rice according to packet instructions and set aside.

Spray a wok or large frying pan with cooking spray. Over a medium heat cook onions and carrots until tender. Remove to a plate.

To the same wok or frying pan add penaeng curry paste and stirfry for approximately 30 seconds or until fragrant. Increase heat to high. Add chicken and cook for a further 3 - 5 minutes, stirring, until chicken is sealed and coated in curry paste.

Return onions and carrots to the chicken along with the capsicum. Stirfry for a further 2 - 3 minutes.

Add bamboo shoots, water chestnuts and baby corn. Stirfry for a further 2 minutes.

Add evaporated milk, lime leaves, fish sauce, sugar, snow peas and bean sprouts. Continue to cook for a further 2 - 3 minutes but do not boil as the milk with curdle and separate.

Serve immediately with steamed rice.

(click here for a printable version of this recipe)

Chicken Aleisha

I love trying to recreate restaurant meals at home especially the ones I have really enjoyed and this meal was no exception. Infact I was quite excited when I decided to attempt cooking this last night.

Recently we went to Kelly's Hotel in Cranbourne, which serves the most devine steaks but I wasn't in the mood for a lump of beef. I opted for this dish wish made my mouth water from the first time I read the description! "A plump chicken breast served with avocado, bacon and mushrooms in a creamy white wine sauce" I believe it read from memory... so here is my low fat version of the dish that I enjoyed throughly and was nearly guilty of licking the plate clean!

My recreation worked well, the taste was great and thankfully a little kinder to the waistline than the original dish.

Chicken Aleisha

Serves: 4
Points per serve: 6.5

4 chicken fillets (150g each), no skin fat removed
cooking spray
100 grams bacon, fat trimmed, sliced
1/2 brown onion, diced
1 teaspoon garlic
150 grams button mushrooms
1/2 cup dry white wine
1 cup chicken stock (made with stock powder)
freshly ground black pepper
2 tablespoons reduced fat thickened cream
1 tablespoon cornflour
1 tablespoon water
1 medium avocado, sliced

Preheat oven to 180 degrees Celsius.

Coat a large frying pan with cooking spray and cook chicken fillets for 3 - 4 minutes on each side until golden and sealed. Place on a lined baking tray and cook in the oven for 20 minutes or until cooked through.

Meanwhile spray frying pan with cooking spray and cook bacon until crisp. Remove and drain on a paper towel covered plate.

Wipe out frying pan with paper towel, respray with cooking spray and cook onion and garlic over a medium heat until tender. Add mushrooms and cook for a further 2 - 3 minutes.

Add the wine and stock to the mushroom mixture and simmer for 3 - 4 minutes. Season with freshly ground black pepper.

Add cream and stir to combine, do not allow to boil.

Mix together the cornflour and water. Mix into sauce, stirring until slightly thickened. Return bacon to sauce and heat through.

Place chicken fillets on plates or a platter. Fan a 1/4 of the avocado on each chicken fillet. Gently top with sauce mixture and serve.

(click here for a printable version of this recipe)

Chicken and Spring Vegetable Pasta

There was no real recipe behind last night's pasta, just using things up in the fridge and to my delight everyone loved it. The kids wanted pasta, I fancied vegetables and Noel wasn't really fussed as he had a late lunch and wasn't hungry.

I was impressed by the flavour plain but slightly cheesy and you could definitely taste the vegetables which reminded me of spring vegetable soup. This pasta dish would even be nice without the chicken or you could substitute for a different meat.

Chicken and Spring Vegetable Pasta

Serve: 6

Points per serve: 6

250 grams penne or pasta of your choice

cooking spray

1 onion, diced

1 tablespoon garlic, crushed

1 red capsicum, small diced

1/2 cup frozen peas

1/2 cup frozen corn kernels

150 grams broccoli, cut into florets

100 grams chicken breast supreme (deli sliced chicken), chopped roughly

1 teaspoon chicken stock powder

1 tablespoon dried parsley flakes
salt
freshly ground black pepper

200 ml lite thickened cream

100 grams reduced fat grated tasty cheese

Cook pasta according to packet directions. Drain and set aside.

Coat a large frying pan with cooking spray and over medium heat cook onion and garlic until softened. Add capsicum, peas, corn and broccoli and cook until no longer frozen and broccoli cooked through.

Add the chicken and cook for a further 2 minutes.

Mix together the chicken stock powder, parsley and cream. Season with salt and pepper. Add to the vegetable mixture along with the cheese, mix well.

Add the pasta and toss to combine. Heat through ensuring cheese has melted and serve.

(click here for a printable version of this recipe)

Moroccan Couscous Salad

We had barbecued marinated half chickens last night for dinner and I wanted something different to serve as a side along with a garden salad. We are becoming fonder of couscous and I thought using couscous would be perfect.

With some spices, fresh herbs and some vegetables this was better than I imagined and could have been quite easily eaten by itself.

To convert to a vegetarian meal exchange the chicken stock powder for vegetable stock powder.

Moroccan Couscous Salad
Serves: 8
Points per serve: 2.5
1 cup instant couscous

100 grams flaked almonds, toasted
2 teaspoons olive oil
1 red onion, halved, thinly sliced
1 garlic clove, crushed
4 tablespoons currants
1 carrot, peeled and grated
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 yellow capsicum, seeded and diced
2 large ripe tomatoes, finely chopped
1/2 cup firmly packed coarsely chopped fresh coriander
2tbs fresh lemon juice
freshly ground black pepper

Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.

Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add currants and carrot. Stir fry for 2 minutes. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and capsicum and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.

Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.


(click here for a printable version of this recipe)

"Cheats" Satay Sauce

To be honest the first time I made this version of satay sauce I was very sceptical. Why? Because satay sauce is a favourite in our house which is full of harsh critics especially Alexandria. She loves this chinese version of satay sauce that I make.

Unlike the household favourite this recipe doesn't involve any cooking and is literally made in minutes. This low point sauce is incredibly easy to make and tastes perfect - smooth in texture, a little spice while being somewhat creamy.

I have to say this quick sauce went down a treat served with lamb kofta and salad wraps with my little princess stating "I hope there is some sauce left for my lunch tomorrow!"

"Cheats" Satay Sauce

(recipe sourced from Symply To Good To Be True 5)

Serves: 6

Points per serve: 1.5

2 1/2 tablespoons light peanut butter

1/2 cup 97% fat free mayonnaise

1 teaspoon red curry paste

1 1/2 teaspoons soy sauce

In a small mixing bowl combine all ingredients, mix until well combined.

(click here for a printable version of this recipe)

Pork and Sweet Potato Casserole

Two things about this recipe I loved.... sweet potatoes and the use of the slow cooker. Not to mention this recipe fit perfectly into the criteria for this month's Royal Foodie Joust.

I cannot begin to explain how easy this meal was to prepare nor how it was very tasty ~ so tasty the table ate in silence, deafening me with how good it must have been. Being a slow cooker recipe with minimum fuss in preparation (approximately 15 minutes maximum) it is definitely a mid week wonder.

Pork and Sweet Potato Casserole

(recipe adapted from Weight Watchers Australia)

Serve: 8

Points per serve: 5

1200 grams lean pork, largely diced

1000 grams orange sweet potato, peeled and cut into large cubes

800 grams canned diced tomatoes

2 cloves garlic, crushed

1 teapsoon minced garlic

1 cup unsweetened orange juice

2 spring onions, chopped in 2 cms pieces

2 teaspoons cumin seeds

1 teaspoon tabasco sauce (optional)

1 teaspoon salt

2 teaspoons freshly ground black pepper

4 tablespoons water

2 tablespoon cornflour

3 tablespoons fresh lime juice

4 tablespoons fresh coriander, chopped

Place the pork, sweet potato, tomatoes, garlic, spring onions, cummin seeds, tabasco sauce (if using), salt and pepper in a 6 litre slow cooker. Cover and cook on low setting for 7 hours.

Mix together the water and cornflour to form a paste. Stir in the cornflour mixture and mix well. Add the lime juice and corianer and cook for a further 5 minutes. Serve with your choice of steamed vegetables.

(click here for a printable version of this recipe)

Prawn and Herb Rice Paper Rolls

These are something that we love and have made them a lot over the years. Not only are they full of flavour but although being a little fiddly to make that really aren't difficult. This recipe uses prawns but you can use any meat you like or omit the meat to make them a vegetarian roll.

Served with any flavour asian sauce they make a nice light meal, a picnic dish or even a entree.

Prawn and Herb Rice Paper Rolls

(recipe adapted from WW Recipe Collection 2002)

Serves: 4

Points per serve: 3

50 grams cellophane noodles

3 tablespoons rice vinegar

4 tablespoons crushed peanuts

500 grams whole cooked prawns, shelled and cut into pieces or shrimp, shelled and left whole

1/4 cup basil, finely sliced

1/4 cup fresh coriander, finely chopped

1/4 cup fresh mint, finely chopped

2 kaffir lime leaves, finely sliced

4 cabbage leaves, finely shredded

5 spring onions, chopped

1 medium carrot, grated

16 rice paper rolls

Soak the noodles in a bowl of hot water, rinse with cold water, drain. Chop into pieces and combine with the vinegar, nuts and prawns.

Combine the fresh herbs, cabbage, shallots and carrot together. Stir in the prawn mixture and mix well.

Working with 1 wrapper at a time, soak the rice paper in warm water for 30 seconds and place on a flat surgace. On each wrapper pile a litlle prawn mixture. Roll up tightly, folding the sides in the enclose the filling. Continue rolling and folding until all ingredients are used.

Serve with your choice of sauce (don't forget to account for any extra points).

(click here for a printable version of this recipe)

Bake Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

This simply yet tasty dish was enjoyed by one and all last night.

Very easy to prepare, this one pot wonder is perfect not only for a busy week night but would be a perfect dish when entertaining. The simplicity in the preparation is not reflected in the finished dish considering the look, smell and flavour - magnificent.

The lemon wasn't sweet but complimented the chicken just as the saltiness of the proscuitto did. Served with creamy mashed potatoes and vegetables I think this recipe would please even the fussiest of diners.

Baked Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

(recipe adapted from Good Taste Magazine Novermber 2005)

Serves: 12

Points per serve: 4

12 (about 150 grams each) chicken thigh cutlets, skin and visible fat removed
3 large lemons
12 prosciutto slices, halved
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaves
3/4 cup fresh marjoram leaves
2 large sprigs fresh rosemary, leaves picked
Salt

freshly ground black pepper

1/2 cup dry white wine

2 tablespoons olive oil

Place the chicken cutlets, bone side down, in a large roasting pan.

Use a vegetable peeler or a small, sharp knife to peel strips of rind from the lemons. Cut the lemons in half and juice. Reserve the juice. Place the lemon rind and prosciutto between the chicken cutlets in the pan.

Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice, white wine and season with salt and pepper. Drizzle with the olive oil. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat oven to 170°C.

Bake chicken in preheated oven for 40 minutes or until golden brown and cooked through. Serve the chicken drizzled with pan juices.

(click here for a printable version of this recipe)

Pesto Linguine with Chicken and Zucchini

Tonight is a busy night for the house... Dennis and Pam arrive to visit tomorrow so with having weigh in as well as a mountain of cleaning to do we needed a very quick and easy dinner to prepare.

I know dinner at the Murray household is good when everyone is quiet for a few minutes as they take in the flavours. This dish was very fresh tasting and to be totally honest very enjoyable. Even Miss 9 who apparantly hates pesto had 2 bowls full.

As far as preparation and cooking is concerned, this pasta dish is on the table in under 25 minutes which as you all know fits my week night requirement of something quick and tasty. Considering the fact that there is the minimum of ingredients with this recipe you will, like we were, actually be surprised with the flavour.

Pesto Linguine with Chicken and Zucchini

(recipe adapted from Good Taste Magazine January 2009)

Serves: 6

Points per serve: 6

350g dried linguine pasta
Olive oil spray
1 (about 300g) single chicken breast fillet, thinly sliced
2 zucchini, trimmed, thinly sliced diagonally
2 garlic cloves, crushed
80g (1/3 cup) bought basil pesto
1/2 cup fresh basil leaves, coarsely torn

1/2 cup reduced fat light thickened cream
20g (1/4 cup) coarsely grated parmesan

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to grease. Add the chicken and cook for 2 minutes each side or until cooked through. Transfer to a plate. Increase heat to high. Add the zucchini and garlic, and cook, stirring occasionally, for 2 minutes or until the zucchini is tender.

Add the chicken, zucchini mixture, pesto, basil and cream to the pasta and toss to combine. Divide among serving bowls and top with the parmesan to serve.

(click here for a printable version of this recipe)

Creamy Mushroom and Spinach Soup

Now before you are turned off by the photo I need to reassure you that this soup is really nice. If you are a lover of mushrooms and spinach like me, look no further... probably not everyone's cup of tea but I enjoyed it.

The mellow earthy flavour of the mushrooms combined with the intense taste of the spinach was a great combination. Although this is a creamy soup it isn't heavy and could easily be served as an entree.

Watch out Popeye - talk about getting a vitamin hit in one bowlful... B12 and iron!!

Creamy Mushroom and Spinach Soup

Serves: 4

Points per serve: 2

2 teaspoons extra virgin olive oil

500 grams button mushrooms, sliced

1 onion, diced

1 tablespoon crushed garlic

1 teaspoon beef stock powder

6 cups water

100 grams baby spinach

375 ml can Carnation Evaporated Low Fat Milk

salt

freshly ground black pepper

Heat oil in a large saucepan and add mushroom, onion and garlic. Cook over medium heat until onions soften slightly. Add stock powder and water, mix well while bringing to the boil. Reduce heat, cover and simmer for 15 minutes.

Remove from heat and add baby spinach. Stir to completely cover the spinach leaves allowing them to wilt.

Using a blender or a stick blender process until smooth.

Return to gentle heat, add evaportated milk and stir to blend. Heat thoroughly but do not boil. Season to taste with salt and freshly ground black pepper.

Hint: You could easily replace the beef stock powder with vegetable stock powder to make this suited to vegetarians.

(click here for a printable version of this recipe)

Stir Fried Black Bean and Chilli Prawns

Another busy night in the Murray household saw the kids and us eating seperately. The kids having left over Quick and Easy Pasta Casserole because they really enjoyed it last night. As for Noel and I we decided to eat when I returned from the hair dresser so a quick prawn stirfry was planned.

Noel adores the flavour of blackbean so I thought I would treat him. I am not a huge lover but don't mind it every now and then. Normally we would order Beef in Blackbean Sauce from our favourite restaurant, Shark Fin Inn in Keysborough so I knew he would like the idea of tryng prawns cooked in a black bean sauce.

Stir Fried Black Bean and Chilli Prawns

(recipe adapted from Neil Perry - Food Source Asia)

Serves: 2

Points per serve: 4

cooking spray

500 g King Prawns shelled, deveined & butterflied
1 tablespoon black bean sauce
2 garlic cloves chopped
1 knob ginger finely sliced
2 tablespoons diced red capsicums
2 tablespoons diced green capsicums
4 spring onions, slice in 3cm lengths
2 - 4 red bullet chilli, seeded and sliced, to taste
3 tablespoons light soy sauce
2 tablespoons shao xing cooking wine
3 tablespoons oyster sauce
1 teaspoon caster sugar
3 tablespoons fresh coriander leaves

Spray wok or large frying pan with cooking spray and heat.

Stir fry the prawns until they are just cooked, remove from the wok and set aside.

Add the black bean sauce, garlic, ginger, red and green capsicum, 3/4 of the spring onions and chilli. Stir fry until fragrant.

Add the shaoxing wine, soy, caster sugar and oyster sauce then return the prawns to the wok and toss through.

Scatter with the remaining finely sliced shallot and coriander leaves.

(click here for a printable version of this recipe)

Quick and Easy Pasta Casserole

Tonight was a very busy night for me with a doctors appointment at 4.30pm and my Zumba class at 7pm so needless to say something quick to prepare was required and I did not want to buy takeaway because it's easy to do that but never what we want and not very often do we enjoy our purchases as much as home cooked meals.

I came across this recipe when menu planning and thought it would be perfect. I know pasta is always a hit with the kids but was a little worried about the taste due to the simplicity of the ingredients.

But from the first mouthful the kids had there was silence so I knew it must be good. In fact the kids loved it and for something quite simple I thought it was nice too. There was a faint hint of the chillis without much heat and the added vegetables made it a one dish dinner without having to cook extra side vegetables, but your could if you wanted too. Saying this made the serving sizes were large and very filling. A perfect cook, serve and eat meal - nothing extra really required to cook.

Quick and Easy Pasta Casserole

(recipe adapted from WW Recipe Collection 2000)

Serves: 8

Points per serve: 7.5

375 grams pasta shapes

cooking spray

1 teaspoon minced chilli

1 teaspoon crushed garlic

1 onion, sliced

1 red capsicum, sliced and halved

500 grams extra lean beef mince

1/2 cup tomato paste

800 grams tinned diced tomatoes

1 x 440 gram tin corn kernels, drained

100 grams baby spinach leaves

salt

freshly ground black pepper

200 grams grated reduced fat tasty cheese

Preheat oven to 180 degrees Celsius. Coat a large lasagne or baking dish with cooking spray.

Cook the pasta according to the packet directions. Drain.

Coat a large frying pan with cooking spray, heat and add chilli, garlic and onions. Cook until the onions are soft. Add the mince and cook, stirring, until mince is browned. Add capsicums and cook for a further 2 minutes.

Stir in the tomato paste, tomatoes, corn, spinach leaves and pasta. Season with salt and pepper. Remove from heat.

Spoon half the mince mixture into the prepared dish and sprinkle with half the cheese. Repeat with remaining mince and cheese.

Bake for about 15 minutes, or until the cheese is melted and dish is heated through.

(click here for a printable version of this recipe)

Chicken Pomodoro Parcels

This is a recipe that I knew I was going to cook - you know the recipe that from the minute you turn the page of the cookbook and look at the picture you have been tempted.

Not only do we love using filo pastry but the combination of ingredients to make the parcel filling was enticing, of course it was it has spinach!

This was an easy meal to make and with very few ingredients to the outcome was amazing not to mention that they are quite filling.

Chicken Pomodoro Parcels

(recipe adapted from Symply Too Good To Be True #6)

Serves: 4

Points per serve: 5.5

2 x 240 gram skinless chicken breast fillets

1 cup baby spinach leaves

6 x 97% fat-free cheese slices

100 grams 97% reduced fact semi sundried tomatoes

8 sheets filo pastry

cooking spray

1 teaspoon sesame seeds (optional)

Preheat oven to 180 degrees Celsius.

Flatten each chicken breast until double in size. Spread spinach leaves over each breast evenly. Cut each cheese slice in half then lay 6 halves along the centre of each chicken breast. Arrange tomatoes over the top of the cheese. Carefully lift widest edge of the chicken breast over the filling tightly making sure filling is secure inside the chicken breast roll. Cut each breast in half to give 4 seperate rolls.

Lay 1 sheet of filo on the bench with the narrow side facing you. Spray with cooking spray then place a second sheet of filo on top. Re-spray top with cooking spray then place 1 chicken roll on the pastry about a quarter of the way down the sheet, then roll the pastry over the top of the chicken so it is just covered. Fold the left and right side of the pastry over the chicken breast and spray with cooking spray. Continue rolling to form a parcel. Repeat to make 3 more parcels. Spray tops of each parcel with cooking spary and sprinkle with sesame seeds if using.

Place onto a large lined baking tray and bake for 30 minutes.


(click here for a printable version of this recipe)

Red Curry Mussels

I find it funny when the foods that you have turned your nose up to in the past now become one of your favourites and that's exactly what is happening with me and mussels! Until a few months ago I wouldn't dream of eating one and now I am cooking them when the opportunity arises.

Today we had a kilogram of mussels which we brought from Springvale on yesterday's shopping trip amongst other wonderful items of seafood for last night's feast - a seafood platter for our wedding anniversary.

The vibrant flavours of last night's seafood platter meant I needed to make a dish today that was full of flavour.... red curry was the first thing that popped into mind. So red curry it was.....

Red Curry Mussels

Serves: 4

Points per serve: 4

1 kilogram fresh mussels

cooking spray

3 tablespoon red curry paste

1 tablespoon fish sauce

1/2 cup white wine

3 karffir lime leaves

juice of half a lime

1/2 cup chopped fresh coriander

1/2 cup coconut flavoured light evaporated milk

additional coriander for garnish

1/2 lime cut into wedges for garnish

Wash and debeard mussels - discarging any that are open or those that when tapped on a bench do not close.

Spray a wok or a large frying pan with cooking spray. Heat over medium heat and add red curry paste. Gently stirfry for 3 - 5 minutes or until heated through and fragrant. Add fish sauce, wine, lime leaves and lime juice. Bring to the boil, stirring constantly.

Add mussels and toss to combine in sauce. Add lime juice and cover with a lid steaming mussels for 5 minutes.

Remove lid and add coriander and evaporated milk. Stir to combine. Bring to the boil and remove from heat.

Using tongs or a slotted spoon place mussels in a large serving bowl. Cover with juice in pan. Sprinkle with additonal coriander and garnish with lime wedges.

(click here for a printable version of this recipe)

Spicy Lamb Flat Bread Pizza

Homemade pizzas are always a hit at our place especially when we make one that we haven't had before it's always a treat.

When I read this recipe on Taste.com I knew we would all enjoy the taste and the fact that once again this was another easy recipe was a bonus.

I was a little concerned that this pizza didn't actually have cheese but to be perfectly honest it was not missed at all.

Spicy Lamb Flat Bread Pizza
(recipe adapted from Good Taste Magazine - July 2009)

Serves: 4
Points per serve: 5

cooking spray
1 red onion, halved, thinly sliced
1 red capsicum, halved, deseeded, thinly sliced
300g lean lamb mince
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
2 tbs currants
2 tbs chopped fresh continental parsley
2 tablespoons tomato paste
2 pieces wholemeal Lebanese bread
130g (1/2 cup) low-fat natural yoghurt
addtional parsely to garnish

Preheat oven to 220°C.

Heat a large non-stick frying pan over medium heat. Spray with cooking spray. Add the onion and capsicum. Cook, stirring occasionally, for 4-5 minutes or until soft. Increase heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the cumin, paprika and coriander. Cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Stir in the currants and parsley.

Coat 2 pizza trays with cooking spray and place a lebanese bread on each one. Spread each lebanese bread with tomato paste and divide mince mixture between both breads.

Bake for 8-10 minutes or until bases are crisp.

Cut each pizza into quarters. Serve with the yoghurt and additional parsley if desired.

(click here for a printable version of this recipe)

Springtime Lamb Casserole

I cannot take credit for being the first in my family to cook this as it's actually a recipe that my mam used to make when I was younger. I do however take credit for borrowing the cookbook containing the recipe and for some reason never giving it back!! As a child that has had a long battle with my weight my mam was very supportive when it came to helping me to lose weight. She purchased the Australia Women's Weekly Best Ever Slimmers Recipes Cookbook, along with others, in a bid to help me on my journey and I must say it's one of those cookbooks that we have actually cooked many meals from.

This casserole is very simple to make but has a full bodied flavour. It makes a wonderful mid week dinner no matter what season it is.

Springtime Lamb Casserole

(Recipe adapted from Australia Women's Weekly Best Ever Slimmers Recipes Cookbook)

Serves: 6

Points per serve: 6

900 grams lean lamb, cut into large dice

1 1/2 tablespoons paprika

900 grams potatoes, peeled and quartered

4 large carrots, peeled and thickly sliced

1 large red capsicum, large dice

1 large green capsicum, large dice

1 x 35g packet Spring Vegetable Soup (I used Continental)
1 cup dry white wine
3 cups water
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley

pinch salt

freshly ground black pepper

2 tablespoons cornflour

1/4 cup water, extra

Preheat oven to 180 degrees Celsius.

Place diced lamb and paprika in a bag, seal and shake until all meat is coated in the paprika.

In a large casserole dish place lamb, potatoes, carrots and capsicum.

Combine dry soup with wine, water, garlic and parsley. Pour over lamb and vegetables.

Cover and cook for about 1 hour or until lamb and vegetables are tender.

Blend cornflour with extra water, add to lamb mixture ensuring well mixed through. Return to the oven for 15 - 20 minutes or until mixture boils and thickens.

(click here for a printable version of this recipe)

Crunchy Nut Chicken

This is such a simple yet wonderfully tasting way to crumb chicken. Not only is it a crunchy topping but it is loved by everyone in our house. The kids love it as it tastes like the cereal, Crunchy Nut Cornflake made by Kellogs, which they have in the morning - I like it because it tastes nice and is once again a recipe that falls under a few of my favourite categories - quick, easy, and weeknight wonder

This meal can be served with a salad or like we have done with roasted cherry tomatoes and Cauliflower Au Gratin (Cauliflower Cheese). But in my opinion although this is such an easy recipe I am sure that if served at a dinner party it would definitelymake an impression on your dinner guests.

Crunchy Nut Chicken
(Recipe adapted from Symply To Good To Be True # 2)

Serves: 4

ProPoints per serve: 9
Points per serve: 4.5

4 x 125 gram chicken breasts, skin removed
2 cups cornflakes
1/3 cup macadamia nuts, finely chopped
1/2 teaspoon chicken stock powder
1 egg
1/4 cup skim milk
cooking spray

Preheat oven to 180 degrees Celsius.

Place each chicken fillet between baking paper and using a meat mallet flatten chicken breast until an even thickness.

Place cornflakes in a plastic bag and using a rolling pin crush finely. Add nuts and stock powder into the bag and shake to combine. Pour out onto a plate.

In a bowl mix together egg and milk until well combined.

Dip flattened breats in egg mixture and then coat in the crumb mixture.

Place on a baking tray that has been lined and coated with cooking spray. Coat the chicken fillets with cooking spary and bake for 25 - 30 minutes or until cooked and coating is golden.

(click here for a printable version of this recipe)

Puff Dogs

Both of my children love a frozen product called Puff Dogs. Now while they are easy to cook as they are ready to cook but I have to say I don't see the facination as they taste terrible. This of course has led me to do what I love doing the most.... trying to make them myself!!

With that in mind, I set myself the hard task of wrapping puff pastry around skinless cocktail frankfurts! Not hard at all..... in fact a task that is very basic and surprisingly they work out cheaper to make than purchase!

Alex helped out today and I should be totally honest she took the reigns and these are her Puff Dogs!!

Puff Dogs

Serves: 18
Points per serve: 2

2 sheets Pampas Reduced Fat Puff Pastry
18 skinless cocktail frankfurts
1 tablespoon skim milk

Preheat oven to 200 degrees Celsius.

Allow pastry to defrost. Cut each sheet into 9 even squares.

Roll pastry square around cocktail frankfurt.

Place on baking tray lined with baking paper.

Brush with milk and cook for 20 - 25 minutes or until pastry is golden.

(click here for a printable version of this recipe)

But what did the kids think????

Spinach, Thyme and Parmesan Muffins

I love trying new recipes especially when they are recommended by a fellow Weight Watcher on our Food Forum on the Weight Watchers website. And with not much planned this afternoon the temptation of baking had already entered my head.

I am not a sweet tooth so when I saw the recipe for a savoury muffin I had to try it. Especially with it containing my favourite ingredient, spinach. The original recipe didn't call for any herbs but I fancied added some to give some more flavour. Thyme was a brilliant addition but I would imagine any herb would work well whether it be oregano, basil or even rosemary.

These are freezable and will make a nice partner with a bowl of low point soup for lunch.

Spinach, Thyme and Parmesan Muffins

(recipe adapted from Weight Watchers Australia website)

Serves: 12

ProPoints per serve: 4
200 grams baby spinach
cooking spray
250 grams plain white flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon caster sugar
25 grams grated parmesan cheese
1 whole whole egg
1 cup skim milk
1/3 cup vegetable oil
1 teaspoon dried thyme

Preheat the oven to 190 degrees Celsius.

Put spinach in a large bowl, cover with plastic wrap and microwave for 2 - 3 minutes or until wilted. Allow to cool and press out the excess water from the cooked spinach with your hands or use the back of a spoon. Chop roughly.

Grease a 12-hole muffin pan with oil. Line with squares of baking paper or muffin cases.

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, cheese and spinach.

Break the egg into a jug and beat in the milk. Add the oil and stir well.

Pour the egg mixture into the flour mixture. Using a metal spoon, stir until the ingredients are just combined. You must not beat this mixture or stir it too much. (It should be quite lumpy, but there should be no traces of dry flour.)

Spoon the mixture into the muffin cases. Bake for 20 - 25 minutes until risen and golden. Serve whilst warm.


(click here for a printable version of this recipe)

Classic B.L.T (Bacon, Lettuce and Tomato) Sandwich

After a huge party night last night celebrating two of our friends 40th birthdays this morning called for something fresh, clean and tasty. While others had bacon and egg sandwiches I fancied a classic BLT especially as we had made the effort to go to the bakery and buy fresh bread.

This is such an easy sandwich to make and I am sure everyone has made one or at least eaten one... I thoroughly enjoyed mine this morning.

Classic B.L.T (Bacon, Lettuce & Tomato) Sandwich

Serves: 1

Points per serve: 5

3 rashers 97% fat free Short Cut Bacon

cooking spray

2 slices bread

1 tomato, sliced

2 lettuce leaves, roughly chopped

1 tablespoon reduced fat mayonnaise

salt

freshly ground pepper

Spray a non stick frying pan with cooking spray and cook bacon until slightly crispy (or to your liking).

On one slice of bread place bacon and top with sliced tomato.

Season with salt and pepper.

Drizzle with mayonnaise. Top with lettuce and place the second slice of bread on top to complete sandwich.

(click here for a printable version of this recipe)

Pork Canneloni

Normally you either have a beef canneloni or a spinach and ricotta one, but deciding on our weekly menu last week I remembered a recipe that I use to make years ago that I actually adapted and used pork mince as it's main ingredient.

I find using pork mince makes it a lighter style canneloni compared to using beef. It was very simple in taste yet full of flavour. And of course like most pasta dishes, this was not only filling but was also very mourish with both kids eating another half serve each.

Pork Canneloni

(Recipe adapted from Weight Watchers Quick Start Cookbook)

Serves: 6

Points per serve: 6

cooking spray

500 grams lean minced pork

1 tablespoon garlic, crushed

1 onion, finely diced

2 slices multigrain/wholemeal bread, made into crumbs
850 mililitres unsweetened tomato juice

1/4 cup chopped fresh parsley

2 teaspoons prepared horseradish

freshly ground black pepper

pinch of salt, to taste

200 grams instant cannelloni tubes
1 teaspoon dried oregano
1 teaspoon dried basil
60 grams grated reduced fat tasty cheese
60 grams grated reduced fat mozzarella cheese

Preheat oven to 180 degrees Celsius.

Spray a nonstick frying pan with cooking spray and cook pork, garlice and half the onion until browned all over and cooked through. Remove from heat and allow to cool slightly. Add breadcrumbs, 1 cup of tomato juice, parsley, horseradish, pepper and salt. Mix well.

Fill a wide nozzle piping bag with pork mixture and fill each canneloni tube. Coat a large casserole dish with cooking spray and arrange stuffed tubes in a flat line.

Using the frying pan or a saucepan sprayed with cooking spray, gently cook remaining onion until translucent. Add remaining tomato juice, oregano, basil and season to taste with salt and pepper. Cook, stirring constantly, until mixture comes to the boil. Pour juice mixture over the stuffed canneloni tubes.

Combine both tasty and mozzarella cheeses in a small bowl and sprinkle evenly over the top of the stuffed canneloni tubes.

Bake in oven for 30 minutes or until cooked through and the cheese is golden and bubbling.

(click here for a printable version of this recipe)

Quick Beef Pho (Vietnamese Beef and Noodle Soup)

There is something about a good soup that lets you eat and enjoy it any time of the year. From the heartiest to the lightest nothing compares to home made soup.

This recipe is definitely no exception. I love the way the Asians combine noodles, vegetables and meat with a broth mix, add herbs to taste and voila - a soup that is literally a meal!

When I first read this recipe I didn't think it would work especially as I have previously made Chicken Pho, which was a tasty but challenging recipe. Unlike the Chicken Pho recipe this dish was on the table in under 30 minutes and tasted amazing.

The aroma that filled the house was mouth watering but it was the way the beef cooked in the broth that stole the show and left us all wanting more. This recipe is a definite keeper and will be on our menu again in the near future that's for sure..

Quick Beef Pho (Vietnamese Beef and Noodle Soup)

(recipe adapted from Delicious Magazine August 2009)

Serves: 6

Points per serve: 5

8 cups salt-reduced beef stock
2 cups water
2 thick slices ginger
1 onion, thinly sliced
2 garlic cloves, sliced
3 star anise
1 cinnamon quills, lightly bruised
2 tablespoons caster sugar
2 tablespoons fish sauce
freshly ground black pepper
250 grams flat rice noodles
200 grams snow peas
2 tomatoes, quartered
500g beef eye fillet, very thinly sliced
100 grams bean sprouts
1 long red chilli, seeds removed, thinly sliced
1/2 bunch fresh coriander
1/2 bunch fresh mint
1/2 bunch fresh basil
2 limes, quartered

Place stock and water in a saucepan with ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain over another saucepan, discard the solids and then return soup to the stove. Cover and return to the boil.

Meanwhile, prepare noodles according to packet instructions. Drain well.

Divide the noodles, top with snow peas and tomatoes. Top with the sliced beef fillet. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli, limes and fresh herbs.

(click here for a printable version of this recipe)

Tandoori Chicken Parcels

Last night I had planned Apricot and Ginger Chicken Stirfry but both kids turned their nose up at that decision and and after the busy day I had at work there was no way I was going to be cooking two seperate meals. So driving home I was thinking what is something that we would all enjoy and then "bingo" - pies! But not a plain jane pie I wanted to make something different, of course!

Knowing that I had all the right ingredients to make a 'cheats' tandoori chicken and that I also had filo pastry in the fridge I decided on these Tandoori Chicken Parcels and they were a hit! Not only did they taste great but they were very easy to make. I didn't precook the filling as I didn't want it to dry out too much and thankfully the filling was very most and full flavoured.

Served with a light salad, some mint raita and some mango chutney the room silenced as we ate!

Tandoori Chicken Parcels

Serves: 4

Points per serve: 7

200 grams low fat natural yoghurt

2 tablespoons tandoori paste

500 grams chicken breast fillet, diced

12 sheets Filo Pastry

cooking spray

2 tablespoons sesame seeds

In a large bowl mix together the yoghurt and tandoori paste until smooth. Add the chicken, stirring to mix well. Allow to marinate for at least 30 minutes or longer if time permits.

Preheat oven to 180 degrees Celsius.

Lay one sheet of pastry on a large chopping board or bench and coat with cooking spray. Lay a second sheet on top and spray again with the cooking spray. Lay a third sheet on the other layers. Place a quarter of the tandoori chicken mixture towards one end of the pastry. Fold over end and two sides to desired shape, respray edges and fold to enclose. Place on a lined baking tray. Repeat until all four parcels have been made.

Spray all four parcels with cooking spray and sprinkle with sesame seeds. Cook in the oven for 25 - 30 mintures or until pastry is golden and chicken is cooked through.

(click here for a printable version of this recipe)