Homemade Guacamole

You really cannot serve Mexican especially Spicy Chicken Nachos without Homemade Guacamole.  It's that perfect accompaniment that pleases the tastebuds along side all the warm wonderful spices that Mexican food is laced with.

 

One of the major positives about this dish is that it's such an easy side dish to make, taking only minutes and the flavour is just an explosion in your mouth compared to shop brought prepackaged dip.

 

Homemade Guacamole

 

Serves: 8

ProPoints per serve: 2

 

2 ripe avocado

1/2 red onion, finely chopped

150 grams cherry tomatoes, finely chopped

1/2 cup chopped fresh coriander leaves

1 red bullet chilli (seeds removed if desired) finely chopped

juice of 1 fresh lime

salt

freshly ground black pepper

Cut avocados in half, remove stone and peel.  Dice each half and place in a large bowl.  Mash gently until chunky.

 

Add onions, cherry tomatoes, coriander, chilli and lime juice.  Season with salt and pepper.  Mix until well combined.

Refrigerate until required.

(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)

Ham, Cheese, Tomato and Avocado Toastie

I rarely blog a breakfast or a lunch but I do realise that this blog cannot just be about mains, it does need to cover other meals that we cook and eat.

Coming home from work early due to Alex being sick all night (long story) I wanted to ensure that I made myself something for lunch that fit into the ProPoints plan and was quick.  I decided on a "toastie".. or as many know the dish - a toasted sandwich.

I love a good toastie.. and any filling normally hits the spot.  Today I went for something basic... a combination of ham, cheese, tomato and tomato and I really enjoyed it.

Ham Cheese Tomato and Avocado Toastie

Serves: 1

ProPoints per serve: 8

2 slices wholegrain bread

1/8 medium avocado, sliced thinly

1 small tomato sliced

30 grams sliced ham

1 slice reduced fat cheese slice

cooking spray

Preheat a sandwich press or similar.

Assemble sandwich on work area having a slice of bread, avocado slices, tomato slices, ham and cheese.  Top with second slice of bread.

Spray hot plates of sandwich press with cooking spray, add sandwich and close lid.

Cook until golden and cooked through.

(click here for a printable version of this recipe)

Prawn and Avocado Salsa Wonton Cups

Boxing Day we headed off for lunch at our long time family friends' house.  It was a lovely day so I decided to take something light yet tasty as my food offering.

Wonton cups are so easy to make and make an attractive entree, finger food and even a dessert.  They can be filled with whatever takes your fancy.  I decided that it would be prawns with an avocado salsa just for something different.

 Prawn and Avocado Salsa Wonton Cups

Serves: 30

ProPoints per Serve: 1

30 fresh wonton wrappers

30 cooked and peeled prawns

1 avocado, diced

3 large tomatoes, diced

1/2 red onion, finely diced

1 teaspoon lemon juice

1/2 teaspoon chilli powder

freshly ground black pepper

150 grams Kraft Philadelphia Extra Light cream cheese

Preheat oven to 180 degrees Celsius.

Spray a large muffin tin with cooking spray.  Line each muffin hole with a wonton wrapper.  Spray tops of wrapper and cook in oven for 5 - 8 minutes or until wrapper is crisp and golden.  Remove and allow to cool.

In a bowl gently mix together the avocado, tomatoes, red onion, lemon juice, chilli powder and black pepper.

In the base of the wonton cup place a teaspoon cream cheese, stand up the prawn and fill the wonton cup with a couple of teaspoons of salsa.

Serve.

Note - do not fill too early before serving or wonton cup with go soggy.

(Click here for a printable version of this recipe)

Avocado and Tomato Salsa

This is a tasty side dish and goes well with nearly everything not just Mexican food.

One of the most easiest salsas to make - in fact it takes a matter of minutes making it not on easy but quick not to mention very full of flavour with the coriander and lime.

The trick I find though is to ensure your avocado is ripe but not over soft. If it is too soft it will mush making the salsa not look the best.

Avocado and Tomato Salsa

Serves: 4
ProPoints per serve: 2

2 ripe tomatoes, diced
1 medium avocado, peeled and stone removed, diced
1 medium red onion, finely diced
juice of 1/2 lime
1/2 bunch fresh coriander, chopped
salt
freshly ground black pepper

In a medium bowl gently combine all ingredients. Season to taste with salt and pepper.

Refrigerate until required.

(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)

Veal Campagnola

I cannot believe how busy this time of the year becomes not matter how organised I seem to be. My menu planning is hit and miss - not cooking what's planned and at times starting to stress a little.

However I vowed that tonight's meal would be a healthy happy one - a sit down at the table dish and I fancied something different. I have been on a bit of an avocado rush this last week also... can't seem to get enough of them.

This recipe I found in a Weight Watchers Cookbook and it grabbed my attention the minute I saw it. It had an amazing flavour, even the kids loved it. I served this with a Potato, Carrot and Onion Bake. We will definately be cooking this again.

Veal Campagnola
(recipe adapted from Weight Watchers Secret of Success 2009)

Serves: 4
Points per serve: 4.5

cooking spray
4 x veal leg steaks (120g each) fat trimmed
1/3 cup tomato salsa
1/2 large avocado, peeled and thinly sliced
4 slices prosciutto (60g)
50 grams reduced fat vintage cheddar cheese, thinly sliced

Spray frying pan with cooking spray and heat over medium to high heat. Add the veal and cook for 2 minutes each side or until lightly browned. Place veal on a foil lined oven tray.

Preheat the grill to medium-high. Top the veal with the salsa, avocado, prosciutto and cheese. Place under grill and cook for 4 minutes or until the cheese is melted and golden.

(click here for a printable version of this recipe)

200th Post Giveaway Winner!!!

(sorry about the horrid photo!!)

The winner of the Australian Woman's Weekly Cookbook - Christmas is: Country Mum.

Can you please email me your postal address so I can send you your prize.

My email is houseofmurray@bigblue.net.au

Thanks to everyone for entering...... and happy cooking!

Acapulco Chicken

I have to confess that this is becoming a huge favourite amongst our family, even gets more votes than "Chicken in Pyjamas" (otherwise officially known as Chicken Parmigana) which is saying something in itself as that has long been a firm favourite.

I guess this recipe has somewhat of a mexican twist on the Chicken Parmigana using taco seasoning mixed with the tomato paste and a combination of vegetables and avocado before topping with cheese. The flavour is magnificent and once again this is another dish that is quick and easy to prepare and cook.

Confession time though.. as per usual I have adapted this recipe and not in a bad way, it's good trust me! I add extra vegetable quantity to the topping than what the recipe calls for. The reason I do this is to make it a meal in itself.... therefore I feel I do not need additional side serves of vegetables but have at times served it with a nice salad.

Acapulco Chicken

(recipe adapted from Symply To Good To Be True #4)

Serves: 4

Points per serves: 6.5

4 x chicken breasts fillets (125 grams each)

cooking spray

2 tablespoons taco seasoning

3 tablespoons tomato paste

1 onion, diced

1/4 teaspoon chilli powder (optional)

1 green capsicum, diced

2 tomatoes, diced

1 avocado, diced

1/2 cup reduced fat tasty cheese, grated

Preheat oven to 180 degrees Celcius.

Place a chicken fillets between two sheets of baking paper. Using a mallet flatten chicken breast to an even thickness. Repeat with remaining fillets. Place on a lined baking tray that has been sprayed with cooking spray.

In a small bowl combine tomato paste and taco seasoning, mixing well. Spread an even amount on each chicken fillet.

In a medium bowl combine onion, capsicum, tomatoes and avocado. Mix gently to combine. Evenly distribute mixture on top of fillets. Sprinkle with chilli powder if using. Sprinkle with cheese.

Bake for 20 - 25 minutes or until chicken has cooked through and cheese has melted and browned.



The original recipe only calls for 1/2 cup of each diced onion, diced capsicum and diced tomatoes and 1/2 avocado. By following the original recipe this would only be 4 points per serve.

(click here for a printable version of this recipe)

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

.

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!)