Baked Vegetable Fettuccine

I have been hankering a vegetarian meal for a while just to take a step back from meat which we seem to have every night of late with the exception of the occasional fish dish.  I remembered a pasta dish I used to cook and new that would be exactly the taste and comfort that I wanted.

Not too heavy but definitely hearty and very basic to make.  The flavour intensed by the garlic and the nuttiness of the eggplant is complimented with the creamy layers of two cheeses, ricotta and mozerella.

This meal is not only very easy to make but it's very enjoyable and is also great the next day as the flavours do develop even more.

Baked Vegetable Fettuccine

(recipe adapted from WW Pure Points Cookbook)

 

Serves: 8

ProPoints per serve: 10

 

cooking spray

2 medium eggplants, sliced thinly

2 onions, chopped

1 tablespoon minced garlic

3 x 400 grams can diced tomatoes

freshly ground black pepper

500 grams fettuccine

500 grams extra light ricotta cheese

300 grams reduced fat mozzarella cheese, grated

Preheat oven to 220 degrees Celsius.

Coat a frying pan with cooking spray and heat.  Add the eggplant slices in batches and good for 3 - 4 minutes on each side until golden brown.  Set aside.

Respray the same pan with cooking spray, heat and add onion and garlic.  Cook, stirring, until the onion is softened.  Stir in tomatoes and black pepper, reduce heat to a simmer and cook for 20 minutes.

Meanwhile, cook the fettuccine in a pan of boiling water as per packet instruction or until tender.  Drain well.  Stir the tomatoe mixture into the fettuccine.

Spread 1/2 the pasta mixture over the base of the prepared dish. Top with 1/2 the eggplant, 1/2 the ricotta and 1/2 the mozzarella cheese.  Repeat layers finishing with a layer of mozzarella cheese.  Bake for 20 minutes or until the cheese is hot and bubbling.



(click here for a printable version of this recipe)

Italian Lamb Shanks



I have a few favourite kitchen appliances but the slow cooker would have to rate number one.  I love the fact I can get the meal ready, turn it on and know that our dinner will be cooked by the time that we get home from work.  In this case, although Sunday I had quite a lot of things to do so preparation was the key.

 

Lamb shanks are so tender and juicy when slow cooked so it was no surprise that this dish went down a treat in the House of Murray.

 

The thick tomato based sauce with tender vegetables and beans complimented the lamb shanks beautifully especially with the added kick of the A very hearty italian style one dish dinner.... that due to the brilliant work of the slow cooker made a wonderful dinner.

 

Italian Lamb Shanks

(recipe sourced from WW Food You'll Love Cookbook) 

Serves: 4
ProPoints per serve: 10
 

1 tablespoon olive oil

4 x 250 gram lean French trimmed lamb shanks, all visible fat removed

6 eschalots, halved

2 celery sticks, thinly sliced

6 medium carrots, cut into 2 cm peices

1 eggplant, cut into 2 cm peices

2 garlic cloves, crushed

1/2 cup dry red wine

1 1/2 cups beef stock

400 gram tinned diced tomatoes

1 tablespoon tomato paste

400 gram tin cannellini beans, rinsed and drained
salt
freshly ground black pepper

1/2 cup coarsley chopped basil leaves

Preheat oven to 160 degrees Celsius. 

Heat half the oil in a large non-stick frying pan over medium - high heat.  Cook lamb, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan over medium heat.  Add eschalots, celery and carrot and cook, stirring occasionally, for 5 minutes or until eschalots are softened.  Add eggplant and garlic and cook, stirring, for 2 - 3 minutes or until eggplant is golden.

Stir in wine, stock, tomatoes and paste.  Season with salt and freshly ground black pepper.  Bring to the boil.  Return lamb to the pan.  Cover and bring to the boil.  Transfer to a large ovenproof dish and bake, covered, for 1 hour and 30 minutes. 

Stir in beans and return to oven.  Bake, uncovered, for 30 minutes or until meat is very tender and starts to fall off the bone.

Sprinkle with basil and serve.

Or alternatively

Follow instructions and cook in slow cooker on low heat for 7 - 8 hours.

(Click here for a printable version of this recipe)

Spaghetti with Mussels, Chilli and White Wine Sauce

As you all know I have a love affair with mussels and am always on the look out for another recipe to try.  When I saw this recipe, which was originally for Vongole (Clams) I just knew it would be perfect with mussels.

This was not only a recipe jam packed with flavour but it was a very simple dish to pull together.  The fresh flavours of the tomatoes, capsicums, garlic along with a hint of chilli make this a perfect italian dish.

Spaghetti with Mussels, Chilli and White Wine Sauce

(recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

300 grams spaghetti

1 kgs mussels, debearded, rinsed and drained

1 tablespoon olive oil

250 grams cherry tomatoes, halved

1 brown onion, thinly sliced

1 red capsicum, finely chopped

4 garlic cloves, crushed

1 long fresh red chilli, finely chopped

1/3 cup reduced salt chicken stock

1/2 cup dry white wine

1/4 cup chopped fresh flat leaf parsley leaves

1/4 cup coarsely chopped fresh basil leaves

Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, or until just tender.  Drain.

Meanwhile, place mussels in a large saucepan over high heat.  Cover with a tight fitting lid.  Cook, shaking pan occasionally, for 5 minutes or until mussels open.  Remove mussels from pan with a slotted spoon, discarding any liquied and any mussels that do not open.

Heat oil in a large, deep frying pan over medium high heat.  Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring for 5 - 7 minutes or until capsicum and onion have softened.

Add stock and wine and bring to the boil.  Stir in parsley and basil.  Add pasta and mussels.  Toss gently to combine.  Serve.

(Click here for a printable version of this recipe)

Beef Nachos with Chunky Guacamole

My normal version of "Quickie" Nachos is very simple no where near the decadence of these luxurious Beef Nachos.  

Saying that these were very easy to make, full of flavour and such a different take on this popular Mexican dish.

I love the way that there were hidden vegetables in the beef mixture which not only gave me great pleasure that the kids were getting their vitamin hit but they also added to the texture of the dish.  No-one left the table hungry as the portion sizes were very generous.

Beef Nachos with Chunky Guacamole

(Recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 14

 

1 tablespoon olive oil

1 brown onion, finely chopped

500 grams extra lean beef mince

35 grams packet taco seasoning mix

2 tablespoons tomato paste

3/4 cup water

100 grams sweet potato (kumara), grated

2 medium carrots, grated

1 medium zucchini, grated

400 gram can red kidney beans, rinsed and drained

4 white corn tortillas

cooking spray

1 avocado, chopped

1 tomato, cjopped

2 green shallots, thinly sliced

2 tablespoons coarsely chopped fresh coriander leaves

80 grams 50% fat reduced grated tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a large non-stick frying pan over medium-high heat.  Add onion and cook, stirring , for 5 minutes or until softened.  Add beef and cook, breaking up any lumps, for 3 - 5 minutes, or until browned.

Stir in taco mix, tomato paste and water and bring to the boil.  Add sweet potato, carrot, zucchini and beans.  Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.

Meanwhile cut each tortilla into 8 wedges.  Lightly spray a large prepared baking tray with cooking spray.  Arrange tortilla wedges on tray in a single layer and spray with a light mist of cooking spray.  Bake for 6 - 8 minutes, turning once, or until golden and crisp.  Cool.

Combine avocado, tomato, shallots and coriander in a small bowl.  Set guacamole aside.

Spoon beef mixture into shallow heatproof serving bowls.  Sprinkle with cheese and bake for 5 minutes or until cheese has melted.

Arrange tortilla chips around beef and top with guacamole.

(Click here for a printable version of this recipe)

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

Having a strong love of Indian food in this household means that cooking a curry or a tandoor dish will always be eaten with no hesitation what so ever.  We love tandoori, often having Tandoori Lamb Cutlets, so I knew this dish would be a winner before I even started cooking.

I have cooked another version of Tandoori Chicken before, this recipe is only a little different but served with roasted vegetables, a fragrant Cucumber Sambal, naan bread and of course, Mint Raita it is a complete meal and one well worth the effort.

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

(Recipe sourced from WW Take Away At Home Cookbook)

Serves: 4

ProPoints per serve: 9

2 tablespoons tandoori paste

200 gram tub reduced fat natural yoghurt

4 x 100 gram chicken thigh fillets, fat trimmed

4 x 70 gram chicken drumsticks, skin removed

1/2 teaspoon fennel seeds, crushed

4 roma tomatoes, quartered

3 zucchini, chopped

cooking spray

salt

freshly ground black pepper

2 x 70 gram pieces naan bread

2 Lebanese cucumbers, finely chopped

1/3 cup coarsely chopped fresh coriander leaves

1/4 cup coarsely chopped fresh mint leaves

Preheat oven to 200 degrees Celsius.

Line 2 baking trays with baking paper.

Combine curry paste and 1/4 cup yoghurt in a large glass or ceramic dish.  Add chicken and turn to coat.  Place chicken in a single layer on 1 of the prepared trays.  Sprinkle chicken with fennel and bake for 40 - 45 minutes ir until browned and cooked through. 

Meanwhile, place tomatoes and zucchini on remaining prepared tray.  Lightly spray with oil and season with salt and freshly ground black pepper.  Bake with chicken for 40 - 45 minutes or until golden and tender.

Warm naan bread as per packet instructions.

Combine cucumber and coriander in a small serving bowl.

Combine mint and remaining yoghurt in another serving bowl.

Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.

(Click here for a printable version of this recipe)

Quick Sausage Casserole

As a working mam I know that it's often very hard to have a tasty and interesting meal on the table mid week especially is less than an hour.... it's often a dream.

This Quick Sausage Casserole fits the bill... quick, tasty and interesting.  A few different ingredients make this sausage casserole stand out and be noticed.  Not to mention the fact that it was delicious and served with Mint and Green Pea Mash it was enjoyed by one and all.

 

Quick Sausage Casserole

(Recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 7

 

2 teaspoons olive oil

1 medium red onion, chopped

1 large red capsicum, cut into 2.5cm pieces

200 grams buttom mushrooms, sliced

2 garlic cloves, crushed

400 gram can diced tomatoes

500 gram extra lean pork sausages

2 teaspoons fresh thyme leaves

1 fresh bay leaf

salt

freshly ground black pepper

400 gram can chickpease, rinsed and drained

Heat oil in a large saucepan over medium-hgh heat.  Add onion and capsicu, and cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3 - 4 minutes or unti softened.  Add tomatoes and bring to the boil.  Reduce heat to low and simmer, uncovered, for 5 minutes.

Meanwhile, lightly spray a medium non-stick frying pan and heat over a medium heat.  Cook sausages, turning, for 5 minutes or until browned.  Remove from pan and cut each sausage into 3 thick slices.

Add sausages to tomato mixture with thyme and bay leaf.  Season with salt and freshly ground black pepper.  Simmer, covered for 20 minutes or until sauce thickens.  For a thicker sauce take off the lid after 10 minutes of cooking.  Add chickpeas and cook for 2 minutes or until heated through.  Serve.

(Click here for a printable version of this recipe)

Mint and Green Pea Mash

Smooth and creamy mashed potato is a staple side dish in our house as it accompanies anything but having the Quick Sausage Casserole for dinner I decided to take up the suggestion in the cookbook and try a different variation of the trusty mashed potato.

Tasty and colourful this mash sure packed a punch with a creamy minty flavour.  And it was just as easy as normal mash to make.

Mint and Green Pea Mash

(recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 3

 

500 grams desiree potatoes, peeled and chopped

2 cups frozen peas

1/3 cup warm skim milk

1/3 cup shredded fresh mint leaves
salt
freshly ground black pepper

extra mint leaves to garnish

 

 

Boil, steam or microwave potatoes and peas seperately until tender.  Drain.

 

Place together in a large bowl and mash until almost smooth.

 

Add skim milk and shredded mint leaves.  Season with salt and freshly ground black pepper.  Stir to combine.

 

Served topped with extra mint leaves.

 

(Click here for a printable version of this recipe)

Salami and Tomato Pizza

Once again I offer up apologies - due to my ever increasing work load lately with some travel required I have become complacent with sharing our culinary adventures with you all.  It's not because I didn't want to as I have missed my blogging and am truly saddened by not being able to partake in my hobby but as per usual that doesn't mean that we haven't been cooking - of course we have!  So now it's going to be catch up time with some meals we have enjoyed recently.

This was a simple pizza.  A tomato and garlic base with low fat hot salami (but you can use mild if you prefer), cherry tomatoes and a few other vegetables.... voila - mouthfuls of flavour that were not only very fresh but also very tasty.  Better than a take away pizza that's for sure.....

Salami and Tomato Pizza

Serves: 2

ProPoints per Serve: 11

 

cooking spray

1 large wholemeal pita bread (100g)

2 tablespoon tomato paste

1 teaspoon crushed garlic

1 teaspoon dried oregano

50 grams Don 50% less fat Hot or Mild Salami, halved

100 grams button mushrooms, sliced

1/2 brown onion, sliced

1/2 green capsicum, sliced

150 grams cherry tomatoes, halved

8 baby bocconcini balls, halved

8 black pitted olives, halved lengthwise

Preheat oven to 200 degrees Celsius.

Spray a pizza tray with cooking spray and place pita bread on the tray.

In a small bowl mix together the tomato paste, garlic and oregano.  Spread over pizza base (pita bread).

Layer with toppings - the salami, mushrooms, onions, capsicum, tomatoes, bocconcini and olives.

Place in oven and cook for 15 - 20 minutes or until cooked through and cheese has melted.

(Click here for a printable version of this recipe)