Char Grilled Corn, Spinach and Bacon Salad

Although we try to eat salad all year round - I guess I mean it's a huge effort to try and eat salad during the winter months, like most people we tend to eat a lot of salads during summer and the warmer weather.  

Green salad or a general tossed salad gets boring after the second or third time in a row so we are always on the look out for a new and exciting salad.  This one was perfect and went well with the Chicken Spit that we had for dinner.

Char grilled corn was the hero - I love the flavour and aroma that the corn gives when it's barbecued. These little yellow juicy morsels tossed through baby spinach, red onion and crisp bacon were delicious dressed with a balsamic mixture.

Such an inviting and yummy change.... a good start to summer eating.

Char Grilled Corn, Spinach and Bacon Salad

(Recipe adapted from Weight Watchers The Ultimate Family Cookbook)

Serves: 8 as a salad

Serves: 4 as a main

1/4 cup balsamic vinegar

1 tablespoon seeded mustard

2 teaspoons lemon juice

1 teaspoon honey

1 tablespoons chopped parsley

salt

pepper

4 cobs of corn, husks removed

cooking spray

125 grams bacon, fat trimmed

120 grams baby spinach leaves

1/2 small red onion, thinly sliced

Place vinegar, mustard, lemon juice, honey and parsley in a small jug or bowl.  Whisk all the ingredients together until well combined.  Season with salt and pepper.

Heat a barbecue or a chargrill pan to a medium to high heat.  

Lightly coat the corn cobs with cooking spray and season with salt and pepper.  Grill the corn for 7 - 10 minutes or until corn is just slightly charred.  Let cool and then slice off the kernels into a large bowl.

Spray a small frying pan with cooking spray and heat over high heat.  Add bacon and cook, stirring, for 3 - 5 minutes or until crisp.  Place on paper towel to drain and cool slightly.  Add to the corn in the bowl.

Add the spinach and onion to the corn mix in the bowl.  Drizzle over the dressing and toss gently,

Serve immediately.

If serving as a main, serve with 4 x 60 gram pieces of char grilled Turkish bread.

(Click here for a printable version of this recipe)

Ham, Zucchini and Caramelised Onion Lasagne

As intriguing as this dish sounds was exactly how it tasted.  My tastebuds were intrigued with every mouthful and every mouthful was enjoyed. I have tried so many lasagne recipes but this one really surprised me. For a different lasagne you should really give this a go.

The flavours were amazing yet so different.  The sweetness of the carmalised onion complemented the chargrilled zucchini perfectly. In fact I would have never thought of this flavour combination. 

There is no thick Bechamel Sauce with this dish either but to be honest it doesn't need it.  It has a fresh flavour and is nice and light for either lunch or dinner.

Ham, Zucchini and Caramelised Onion Lasagne

(Recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 8

ProPoints per serve: 8

 

cooking spray

1 tablespoon olive oil

6 brown onions, thinly slice

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 kilogram small zucchini, thinly sliced lengthways

2 2/3 cups (660ml) tomato pasta sauce

2 tablespoons dried oregano

6 x 47 gram fresh lasange sheets

300 grams shaved ham, fat trimmed and chopped

1 1/2 cups Bega So Extra Light grated Tasty Cheese

4 tablespoons finely grated parmesan cheese

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Lightly spray a large lasagne or baking dish with cooking spray.

Heat oil in a large non-stick frying pan over medium heat.  Add onion and cook, stirring occasionally, for 15 minutes or until golden.  Add sugar and vinegar and cook, stirring, for 3 - 4 minutes or until sugar has dissolved and onions have caramelised.  Transfer to a bowl.  Cool.

Meanwhile, preheat a chargrill or barbecue over high heat.  Lightly spray zucchini with cooking spray.  Cook zucchini in batches for 1 minute each side or until charred and tender.  Transfer to a plate.

Spread 2/3 cup pasta sauce over base of prepared dish.  Top with 1 layer (2 sheets) of lasagne, cutting sheets to fit. Top with half the zucchini, caramelised onion and ham.  Top with 2/3 cup pasta sauce.  Sprinkle over 1 tablespoon of oregano.  Top with another layer of lasagne sheets.  Repeat layer of zucchini, onion, ham, pasta sauce and oregano.  Finsh layering with the remaining sheets and sauce.  Sprinkle with combined cheeses.

Bake for 30 - 35 minutes or until pasta is tender and top is golden. 

Serve with a ProPoint free salad.

(Click here for a printable version of this recipe)

Balsamic and Garlic Lamb Cutlets

I am definitely playing catch up once again with blogging.  Please forgive me for my lack of recipe sharing it saddens me but aat this point in time it has been totally unavoidable with our life just being so full on and I have to say I do not have much idle time anymore.  Many of you know that my work load has increased, I have been travelling with work, we had a well earned family camping trip and are planning one for the Easter break not to mention school (Miss 11 started high school this year) and football season is starting up again with training currently 3 nights per week.

BUT..... Life is so busy but not busy enough to not cook good food!!

I do hope you enjoy what we have been cooking.....

Lamb cutlets are always devoured at the House of Murray - to be honest they are inhaled by everyone rather than chewed delicately but at least they are always enjoyed.

We always tend to marinate our lamb cutlets as its a meat that is complimented by many flavours.  Tonight we tried something new by using balsamic vinegar where we usually would use red wine as a marinade base. I have to say I have used balsamic vinegar before in one of my favourite meals, Chicken with Balsamic Glaze and a few steak recipes so tonight was a new experience.

A very nice experience I have to admit.  The combination of the balsamic vinegar, fresh garlic and oregano made a delicate yet noticeable in taste.

Please note:  I actually doubled the recipe as we had visitors for dinner.

Balsamic and Garlic Lamb Cutlets

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per Serve: 8

2 tablespoons balsamic vinegar

2 garlic cloves, crushed

1 tablespoon dried oregano

1 tablespoon olive oil

salt

freshly ground black pepper

8 x 50 gram French lamb cutlets, fat trimmed

cooking spray

500 grams chat (baby) potatoes, halved
200 grams baby spinach leaves
2 truss tomatoes, chopped
1 small red onion, finely sliced
1 tablespoon white wine vinegar

Combine vinegar, garlic, oregano and half the oil in a large glass or ceramic bowl.   Add lamb and turn to coat.  Cover and refrigerate for 3 hours.

Preheat oven to 200 degrees Celsius.

Place potatoes on a prepared cooking tray.  Spray with cooking spray.  Cook in oven for 40 - 45 minutes or until crisp and golden.

Preheat a chargrill or barbecue over medium high heat.  Lightly spray both sides of lamb with oil.  Cook for 3 - 4 minutes each side or until cooked to your liking.

Meanwhile place spinach leaves on a plate, top with tomatoes and scatter over onion.  Whisk white wine vinegar and reamining oil in a small jub.  Drizzle over salad.  Serve lamb with potatoes and salad.

(click here for a printable version of this recipe)

Slow Cooked Balsamic Beef Ribs

You are probably already aware that I love my slow cooker and anytime I get the chance to use it I will.

I came across this recipe, which originally uses lamb shanks, and knew I had to try it. The ingredients enticed me with the use of balsamic vinegar and fresh thyme leaves. The sauce was magnificient - slightly sweet, a little sour and had a wonderful aroma of the fresh herbs.

Although we used beef ribs, which are full of meat and so tender when cooked slowly, this dish had a wonderful taste and even when full you can't stop wondering whether you could fit in some more.

Slow Cooked Balsamic Beef Ribs
(recipe adapted from WW Cook Hearty Cookbook

Serves: 4
ProPoints per serve: 11

2 teaspoons olive oil
4 x 250 gram beef ribs, fat trimmed
2 red onions, thinly sliced
2 garlic cloves, crushed
2 carrots, diced
1 1/2 tablespoons plain flour
2 cups beef stock (made with stock powder)
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon dried oregano leaves
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves
freshly ground black pepper

Heat a large non stick fying pan. Rub half the oil over beef ribs. Cook beef, for 5 minutes or until browned. Transfer to slow cooker vessel.

Wipe pan clean with paper towel. Heat remaining oil in same pan over medium heat. Add onion, galric and carrot and cook, stirring occasionally, for 5 minutes or until onion is softened. Add flour and cook for 30 seconds.

Combine stock, vinegar, tomato paste, sugar and thyme in a large jug. Gradually add stock mixture to onion mixture and bring to the boil. Remove from heat and pour over beef. Season with freshly ground black pepper.

Cover and cook on low for 8 hours.

(click here for a printable version of this recipe)

Balsamic and Herb Mushrooms

I love eating the large mushrooms and although jam packed with flavour and vitamins they are sometimes a little boring so I decided to marinade giving them just that extra little zing. The marinade was a basic combination of balsamic vinegar, olive oil and herbs.

These were cooked over direct heat on the weber whilst Noel cooked the steak but they could be easily (and I have) roasted in the oven.

Balsamic and Herb Mushrooms

Serves: 8
Points per serve: 1

8 large or 16 medium mushrooms
1/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup red wine
1 tablespoon dried oregano flakes
1 tablespoon dried parsley flakes
pinch of salt
freshly ground black pepper

Place mushrooms in a large snap lock bag.

In a small jug mix together remaining ingredients, seasoning to taste with salt and pepper. Pour of mushrooms, seal bag and toss mushrooms around ensuring mushrooms are well coated.

Cook until soften and starting to darken, turning several times.

If cooking in the oven:

Preheat oven to 180 degrees Celsius.

Place mushrooms on a lined oven tray or baking dish. Cook for 20 - 30 minutes turning several times.

(click here for a printable version of this recipe)

Garlic Steak with Creamy Mash and Pumpkin

What can I say? When I saw this recipe I knew I would have to cook it and soon. There is nothing I like better than marinated steak with mash. I have already shared Marinated Steak with Mash with you, which is an asian style marinated steak so I had to share this recipe also.

Combining balsamic and garlic in a marinade always smell divine. This was actually quite a quick meal bursting full of flavour, both in the steak and the creamy mash.

Garlic Steak with Creamy Mash

(recipe adapted from WW Cooking for Every One)

Serves: 4

Points per serve: 6

340 grams Jap pumpkin

1/4 cup balsamic vinegar

1/4 cup Worchestershire sauce

2 garlic cloves, crushed

4 x 150 gram steaks, visible fat removed

4 large potatoes, peeled and diced

3/4 cup skim milk

2 tablespoons wholegrain mustard

Preheat oven to 200 degrees Celsius. Place pumpkin on an oven tray lined with baking paper. Bake for 20 minutes.

Meanwhile, combine the balsamic vinegar, Worcestershire sauce and garlic in a shallow non-metallic dish. Add steak and turne to coat. Stand for 10 minutes.

Cook the potatoes in a small pan of boiling water for 10 - 12 minutes or until tender. Drain and return to the pan. Add the milk and mustard and mash until smooth, seasoning to taste with salt and freshly ground black pepper.

Preheat an oil sprayed chargrill pan or frying pan over high heat. Remove the steak from the marinade and cook for 3 minutes each side (for medium) or to your liking. Remove from pan, cover with foil and stand for 5 minutes.

Spoon mash onto serving plates, top with steak and drizzle with juices (if desired). Serve with the roasted pumpkin and other steamed vegetables of your choice.

(click here for a printable version of this recipe)

Mediterranean Oysters

These oysters were somewhat of a creative urge I had. I spent the afternoon reading oyster recipes and after a while, unfortunately, they all started to sound the same! I am sure you all understand where I am coming from when I say that. But at the same time I think that is flare and creativity is born....

Hot oysters are a little different and take on the flavour of the topping therefore the topping needs to be intense enough to infiltrate the oyster but not overpower it. This recipe is very similar to Oysters Kilpatrick.

Mediterranean Oysters

Serves: 4

Points per serve: 1

12 natural oysters, in the half shell

1 small truss tomato, chopped

1 slice prosciutto (50g), chopped

1 clove garlic, peeled and thinly sliced

8 -10 basil leaves, thinly sliced

2 tablespoons balsamic vinegar

Preheat grill.

Place oysters on an oven proof plate or a patty tin.

Top each oyster with tomato, prosciutto, garlic and basil. Place approx 1/2 teaspoon of balsamic vinegar on each oyster.

Place under the grill and cook for 3 - 5 minutes or until topping is starting to brown.

Serve immediately.

(click here for a printable version of this recipe)

Chicken with Balsamic Glaze

I get quite excited when I have this dish on the menu. Not only is it super easy but the flavour of the balsamic glaze is delicious. To be honest this dish is not only a nice comforting meal but also a crowd pleaser that I have served at many a dinner party. In fact, this meal gets rave reviews when entertaining.

Served with mashed sweet potato and spinach there is no need to add anything else whatsoever, unless of course you do not like sweet potato or spinach!!

Chicken with Balsamic Glaze

(recipe adapted from WW Easy Entertaining)

Serves: 4

Points per serve: 6

cooking spray

4 chicken fillets, 140 grams each

1/4 cup balsamic vinegar

1/4 cup brown sugar

500g sweet potato, peeled

pinch nutmeg

400g baby spinach leaves

Preheat oven to 200 degrees Celcius.

Spray a non stick frying pan with cooking spray and heat over high heat. Add the chicken and cook for 2 minutes each side or until browned. Line a baking tray with baking paper and add the chicken in a single layer. Combine the vinegar and sugar. Brush the chicken generously with the glaze.

Bring a saucepan full of water to the boil, add sweet potato chunks and cook for 10 - 12 minutes or until sweet potato is tender. Drain, add nutmeg and mash. Season with salt and pepper to taste. Cover and keep warm.

Bake for 8 minutes or until cooked through, brushing occasionally with glaze. Stand for 5 - 10 minues to rest.

Place spinach in a microwave safe dish and microwave on high for 2 minutes or until wilted.

Bring the remaining glaze to the boil. Slice chicken and serve with sweet potato, spinach and drizzled with glaze.

(Total points for the Chicken and the glaze alone is 4 points)

(click here for a printable version of this recipe)

Roast Pumpkin Salad

This is a great salad when you want something different and going to a friends house for a bbq I wanted to take something different. I actually made two salads last night, the Roast Pumpkin Salad and a Crunchy Asian Salad purely because I couldn't decide. I couldn't decide because they are both so nice and their flavours are just so different and exciting.

Roast Pumpkin Salad
Serves: 8
Points per serve: 1

2 cups Jap/Kent Pumpkin, peeled and chopped into bite size chunks
freshly ground black pepper
cooking spray
2 cups of salad leaves (mixed, baby spinach or rocket)
100g black olives, pitted
100g low fat fetta
3 tbs oregano leaves, chopped
1/4 cup balsamic vinegar
1 tbs olive oil

Preheat oven to 180 deg C. Coat a baking tray with baking paper or foil and spray generously with cooking spray. Lay pumpkin peices in a single layer on tray. Coat with cooking spray and sprinkle with pepper. Cook for approximately 30 minutes or until pumpkin in golden and tender. Allow to cool.

Place the salad leaves on serving platter or bowl. Top with cooled pumpkin, olives, crumbled fetta and oregano leaves. Toss gently to ruffle but not mix.

Combine the balsamic vinegar and olive oil is a small screw top jar, securing lid and shaking well to mix. Drizzle over the salad.