Barbecued Cheesy Capsicums

Well now I have started I am going to keep going... yes these will be dishes that we have cooked over the last month or so but I need to do this and I am trying to catch up.  It's very interesting the life that we are all dealt.  Mine changes direction every now and then!  Different situations present themselves with different options and it takes ones focus to complete, fix or defeat.  It's just the journey of life.  I've decided, that while my life often seems full, I need to make the most out of every day from here on in.

Blogging is something that I do really enjoy doing.  It's like being a teacher and sharing your knowledge. We enjoy cooking and eating lots of variety in food - while many of you think that what we cook is way over the top we need you to understand it's all about the flavour not the recipe. Don't get me wrong one of our favourite family dishes is Eggs Beans and Chips, trust me there is pure excitement when that's on the weekly menu planner.  However the majority of our recipes are easy - however some have some interesting elements.  Our aim with this blog is just to share ideas, especially low fat healthy recipes (as we are human - not all are), with you all.  If any of you try the recipes and enjoy the food we do - well that's fantastic.  Let us know -  we would love to hear your thoughts.

Anyhow enough said.....

This dish was something out of left field for my kids.... I will be honest I think there were mixed feelings once I put the platter on the table. My husband and I thought they were great, son enjoyed it but daughter didn't enjoy the texture of the capsicum!! LOL she is 15 and at the moment anything we cooked has the potential of having issues!

The capsicums filled with a cheesy egg mix incorporating corn, cheese and bacon were a much lighter dinner than meat and 3 veg but it made such a refreshing change.  Once prepared, cooked on the barbecue, these served with some rocket and sundried tomatoes made a refreshing change.

Barbecued Cheesy Capsicums

(recipe adapted from Weight Watchers Make It Fresh)

Serves; 4

SmartPoints per serve: 10

100 grams short cut bacon, fat trimmed, chopped

4 medium red capsicum (about 200 grams each)

1/2 cup frozen corn kernels, thawed

1/3 cup low fat grated tasty cheese

2 tablespoons finely chopped fresh chives, plus extra to garnish

8 eggs, lightly beaten

1/2 teaspoon ground paprika

80 grams rocket leaves

100 grams sun dried tomatoes not in oil

Preheat a hooded barbecue over medium heat.  (If you don't have a hooded barbecue, you can bake capsicums in an oven preheated to 200 degrees Celsius or 180 degrees Celsius fan forced.)  

Lightly spray a small non-stick frying pan with oil and heat over medium-high heat.  Cook bacon, stirring, for 3-4 minutes or until browned and crisp.  Transfer to a large bowl, cool.

Cut each capsicum in half length ways.  Remove and discard core and seeds.  Place on a tray - cut a small sliver off the base of each capsicum if they don't sit flat.

Add corn, cheese and chives to the bacon and mix well.  Divide bacon mixture among capsicum halves.

Pour egg into capsicum halves.  Sprinkle with paprika.

Turn off burners under barbecue flat plate, leaving grill side on.  Place capsicum halves on flat plate and cook, with hood down, for 25 - 30 minutes or until egg has set. 

Remove from barbecue to a platter.  Sprinkle with extra chives and serve with rocket and sun dried tomatoes.

(click here for a printable version of this recipe)

Beef and Capsicum Enchiladas

It came to that moment where I knew I wanted Mexican influenced food for dinner tonight no matter what I had menu planned.  Needless to say the stirfry beef dish was tossed and helloooooo enchiladas!!

To be honest I haven't cooked much Mexican foods from scratch, I have mastered a pretty good salsa!  El Paso has always taken up residence in our pantry as it's a quick and easy take on such a flavoursome cuisine.  I have read many recipes  for enchiladas and couldn't find one that completely took my fancy so tonight's dinner was born from a combination of about 10 or so recipes.

This dish was awesome - full of flavour along with a hint of chilli leaving a tingle on the tastebuds.  Definitely filling, one enchilada was enough for me served with salad.

Beef and Capsicum Enchiladas

Serves: 8

ProPoints per serve: 7

cooking spray

2 medium red onions, finely diced

1 teaspoon crushed chilli

2 garlic cloves, crushed

2 teaspoons ground cumin

1 1/2 tablespoons dried oregano leaves

2 x 400 gram cans diced tomatoes

1 cup water

salt

freshly ground black pepper

500 grams beef strips

2 teaspoons sweet paprika

1 green capsicum, thinly sliced

1 red capsicum, thinly sliced

8 low fat tortillas

150 grams low fat grated tasty cheese

1 spring onion, finely sliced

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat over medium.  Add onion, chilli and garlic.  Cook for 5 minutes or until onion is softened.  Add cumin, cook stirring for 1 minute. Add tomatoes, water and 1 tablespoon oregano, season with salt and pepper, bring to the boil.  Reduce heat and simmer for 15 minutes or until slightly thickened.

Spray a 10 cup casserole dish with cooking spray.  Spread 1 cup of sauce mixture over base of dish.

In a bowl combine beef, sweet paprika and remainer of oregano.  Spray another frying pan with cooking spray and cook beef in batches, quickly until browned.  Do not cook through.  Remove from heat. 

Respray pan with cooking spray and cook capsicums for 2 minutes, stirring, or until softened.  Remove from heat.

Cook tortillas in microwave for 1 minute.  Place tortillas on the bench.  Top with 1/8th of beef strips and 1/89th of capsicum mixture.  Top with 2 tablespoons of sauce mixture.  Roll up to enclose filling.  Place in casserole dish seam side down.

Top enchiladas with remaining sauce mixture and sprinkle with cheese.

Bake for 25 minutes or until golden and heated through.  Sprinkle with spring onion and serve with salad and sour cream (optional).

(click here for a printable version of this recipe)

Roasted Pumpkin Chickpea and Rocket Salad

I recently made this lovely salad as we were invited for a BBQ at our dear friends' Tanya and Pete's house for Melbourne Cup Day yesterday.  In true tradition I had to make a "different" salad and I immediately fell in love with the sound of this recipe and the taste also.

Very easy to make just don't dress it too early or it will go soggy.  Be quick as it goes very fast - trust me!!

Roasted Pumpkin Chickpea and Rocket Salad

(recipe adapted from Good Taste March 2009)

Serves: 6

ProPoints per serve: 3

2 large red capsicums, halved, deseeded

cooking spray

750 grams Kent pumpkin, peeled, deseeded, cut into 2cm pieces

1 large red onion, halved, thinly sliced

1 x 400 gram can chickpeas, rinsed, drained

200 grams baby rocket leaves

1/4 cup apple cider vinegar

1/4 cup fresh orange juice

1 tablespoon olive oil

1 teaspoon wholegrain mustard

2 teaspoons caster sugar

salt

freshly ground black pepper

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Spray with cooking spray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and discard skin. Cut the flesh into thick strips.

Meanwhile, preheat oven to 190°C. Spray baking tray with cooking spray. Place the pumpkin on the tray. Bake for 20 minutes or until tender. Set aside to cool.

Combine the capsicum, pumpkin, onion, chickpeas and rocket in large bowl.

Combine the vinegar, juice, oil, mustard, salt and pepper in a small jug or jar.  Mix to combine well and sugar is dissolved. Pour over the salad just before serving and toss to combine.

(click here for a printable version of this recipe)

Caramelised Capsicum Relish

I love a nice relish as it makes such a change to tomato ketchup or plain old store brought Barbecue Sauce.  I saw this recipe in a new cookbook, The Australian Women's Weekly Family Barbecues, that Noel recieved for Father's Day back in September.

The relish itself was very easy to make and the taste was really surpising.  The caramelisation came from using sweet chilli sauce and not sugar so not only did it possess the sweetness but a nice hint of chilli.

We enjoyed this on hamburgers served with Mustard and Herb Roast Potatoes Bites.

Caramelised Capsicum Relish

(recipe adapted from The Australian Women's Weekly Family Barbecues)

Serves: 6

ProPoints per serve: 1

2 teaspoons extra virgin olive oil

1 red capsicum, thinly sliced

1 red onion, thinly sliced

1/2 cup sweet chilli sauce

In a heavy based saucepan or frying pan heat oil over medium heat.  Add capsicum and onion, cooking, stirring occassionally for 10 -15 minutes or until vegetables are very soft.

Add sweet chilli sauce, cook stirring for about 2 minutes or until mixture caramelises.

(click here for a printable version of this recipe)

Chicken Margherita

There is something to be said about a stuffed chicken breast - whether it be a simple Chicken Kiev or as fancy as Chicken Pomodoro Parcels, I love the moment that it's cut open to reveal the filling and savour the first mouthful to ensure that the flavours work well together.

This dish, Chicken Margherita, takes the classic pizza topping of tomato, cheese and basil to another level. I fell in love with the flavour especially using the fresh basil and the roasted capsicum.

Served with Crunchy Hassleback Potatoes, roasted cherry tomatoes and steamed vegetables this dish was a huge success and will be on the menu again in the not to distant future. Oliver, not a huge chicken fan, loved it requesting more but none of us were about to give up our serve!!

Chicken Margherita
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Faboulous Cookbook)

Serves: 4
ProPoints per serve: 9

1 red capsicum, cut into 4 strips
cooking spray
4 chicken fillets, 800 grams, skin removed
8 tablespoons extra light spreadable Philladelphia cream cheese
100 grams sundried tomatoes, not in oil
1 cup fresh basil leaves
freshly ground black pepper
8 slices prosciutto

Preheat grill.

Place capsicum on a foil lined baking tray, spray with cooking spray and place under grill cooking until blackened, turning once. Remove and place in a snap lock bag allowing capsicum to cool and skin to sweat. Peel of blackened skin.

Preheat oven to 220 degrees Celsius.

Cut a pocket in each of the chicken fillets from end to end ensuring that filling will be able to spread throughout the chicken fillet.

Spread 2 tablespoons cream cheese in each pocket.

Top with capsicum strip and sundried tomatoes.

Place 1/4 cup of basil in each pocket.

Close each pocket and season with freshly ground black pepper.

Wrap each fillet tightly but carefully with prosciutto.

Place on prepare oven tray and cook in oven for 20 minutes or until cooked through.

Slice and serve with desired sides.

(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)

Mediterranean Lamb Pizza

It's been a while since we had home made pizzas and even though we love making our own to suit our flavours as I really wanted to make something different. It is really funny how the minute one of us suggest pizzas for dinner I start trying to remember different combinations of flavours/styles that I have seen on menus, in magazines, cookbooks etc.

I really enjoy a clean tasting pizza where you can taste the individual flavours. This one perfectly fit the bill from the basil pesto base to the smooth creamy ricotta. I was really happy with the outcome and will definitely be cooking this again.

Mediterranean Lamb Pizza

Serves: 4
Points per serve:5

cooking spray
1 large red capsicum, quartered, deseeded
150 grams lean lamb strips
1 large lebanese bread (100g)
1 tablespoon basil pesto
30 grams low fat grated mozzarella
1 large zucchini, peeled into thin ribbons
1/2 red onion, sliced
80 grams low-fat ricotta, crumbled
1 tablespoon toasted pine nuts
Fresh basil leaves, to serve

Preheat oven to 200°C. Preheat grill on high. Spray a large baking tray with cooking spray to lightly grease. Place the capsicum, skin-side up, on the prepared tray. Cook under grill for 5 minutes or until charred and blistered. Transfer the capsicum to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into thin strips.

Meanwhile, spray a frying pan lightly with olive oil spray. Heat over high heat. Season the lamb with salt and pepper. Add to the pan and cook for 2-3 minutes for medium or until browned. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.

Spread the bread with pesto. Sprinkle with the cheese. Top with the zucchini, capsicum, lamb, onion and ricotta.

Place the pizza on a pizza tray that has been sprayed with cooking spray. Bake in oven for 10 minutes or until the cheese melts and the base is crisp. Sprinkle with pine nuts and basil leaves to serve.

(click here for a printable version of this recipe)

Pork Stuffed Capsicums

Winter is definitely the time for cooking comfort food and these fit nicely into that category. Not only are these easy to make but they are jam packed with vegetables and are bursting with flavour. We cook these quite often and are brilliant for a mid week dinner.

The pork mixture could also be used in various other vegetables and you could even add some chilli's if you wanted to spice it up a little. These meat filled parcels are a meal in themselves as they are very filling and they a great way to get the kids to eat their vegetables - not that I have ever had any problems with that as my two eat all vegetables!!

Pork Stuffed Capsicums

Serves: 8
Points per serve: 4.5

cooking spray
500 grams lean pork mince
1 onion, diced
1 teaspoon crushed garlic
1 carrot, grated
1 zucchini, grated
100 grams button mushrooms, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon dried basil

1 teaspoon sweet paprika
2 400 gram tins diced tomatoes
salt
freshly ground black pepper
2 slices multigrain bread, made into fine crumbs
8 small capsicums
200 grams grated low fat tasty cheese
2 cups tomato juice
1 cup water
1 teaspoon dried oregano
1 teaspoon sugar

Preheat oven to 180 degrees Celsius.

Coat a large frying pan with cooking spray, add pork and cook over a medium heat until pork is browned, breaking up with a wooden spoon. Add onion and garlic and continue to cook for 5 minutes or until onion has softened. Add carrot, zucchini, mushrooms, parsley, basil, paprika and tomatoes. Cook for a further 5 minutes. Season to taste with salt and pepper. Remove from heat and add the breadcrumbs, mixing well.

Carefully remove the top of each capsicum and using a spoon remove the seeds and membrane. Spoon mince mixture evenly into capsicums.

Stand the capsicums in a large casserole dish. Top each one with cheese.

Combine the tomato juice, water, oregano and sugar in a large jug. Mix well. Pour around the base of the capsicums.

Place in oven and cook for 50 minutes or until capsicums have softened and the cheese is bubbling.

(click here for a printable version of this recipe)

Chicken Jalfrezi

Curry is another dish that is not only a hit at our house but it is one style of food that all of us love experimenting with. Not only do we like curries that have varying depth of heat, texture and body we also love curries from all around the world, not just the usual Indian. Thai's make a good curry as do the Japenese - I guess it depends what flavour/style you are fancying at the time.

Jalfrezi is a quicker style curry (somewhat a tomato gravy) but to be totally honest I am not sure if it originated in India or Pakistan. Whichever, its a curry that is of a medium heat rating but can be made hotter with the use of more chilli, dependant on your tastes. I used 1/2 teapsoon of chilli powder and it was just nice, Oliver (11) liked it but Alexandria (8) said it was too hot.

This curry had a nice overall flavour and great texture. Especially adding the capsicum later in the cooking process is great. I loved the crisp capsicum, which added another dimesion to this dish. There are many variations to the "Jelfrezi" recipe collection. This recipe was supplied by ***Rach, from the WW Forums, who I do need to thank for posting the recipe and introducing us to a very nice dish.

Chicken Jalfrezi

Serves: 4

Points per serve: 4

700g skinless, boneless chicken breast or thigh

juice 1/2 lemon

1 tsp salt

cooking spray

1 large onion, finely chopped

2tsp crushed garlic

2 tsp crushed ginger

1/2 tsp ground tumeric

1 tsp ground cumin

2 tsp ground coriander

1/2 - 1 tsp chilli powder

1 x 400g tin diced tomatoes

150ml warm water

1 large garlic clove, finely chopped

1 large red capsicum, deseeded and cut into 2.5cm pieces

1 large green capsicum, deseeded and cut into 2.5cm pieces

1 tsp garam masala

Cut chicken inton 2.5cm cubes and put in non metallic bowl. Add lemon juice and salt and rub well into the chicken. Cover and leave to marinate in fridge for 20 mins.

Spray oil in pan over medium heat. Add onion and cook, stirring frequently for 8-9 mins, until lightly browned. Add garlic and ginger purees and cook, stirring for 3 mins. Add tumeric, cumin, coriander and chilli powder and cook, stirring for 1 min. Add tomatoes and cook for 2-3 mins, stirring frequently. Add marinated chicken and increase heat slightly and cook, stirring until it changes colour. Add the warm water and bring to the boil. Reduce heat, cover and simmer for 25mins.

Spray pan with oil. Add garlic and cook, stirring frequently until browned. Add capsicums, increase the heat to medium and stir fry for 2 mins the stir in the garam masala. Fold the capsicum mixture in to the curry.

(click here for a printable version of this recipe)

Kaeng Paa Moo (Pork Jungle Curry)

Alright I have to agree this curry has a very strange name.... one that definitely caught my attention on a Thai takeaway menu whilst living in Sydney 9 years ago. And I have to admit I was that intrigued that I did order it that night.

Unlike most Thai curries, this curry is simple and robust in flavour. Kaffir line leaves give a distinct flavour, leaving your tastebuds wanting more!! Either green or red curry paste can be used as it base and is in fact quite a hot curry. Coconut milk or cream is never used simply due to the fact that coconuts don't grow in the jungles of northern Thailand.. hence the name Jungle Curry.

Now given the fact that this curry originates from the jungles of northern Thailand, the traditional recipe is usually made with wild meats such as wild boar but is more commonly serve with either pork or chicken. The vegetables can be changed to suit and many versions of this recipe call for carrots, capsicums (peppers), pumpkin and even baby eggplant. This is my take on this exotic recipe and one that we both really enjoyed.

Kaeng Paa Moo (Pork Jungle Curry)

Serves: 4
Points per serve: 5.5

1 tablespoon peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
1 knob galangal or ginger, peeled and finely sliced
1 lemongrass stalk, trimmed, finely chopped

2 tablespoons crushed lemongrass
1/2 cup red curry paste
4 cups chicken stock
4 kaffir lime leaves, torn
2 teaspoon drained green peppercorns in brine, rinsed

6 carrots, peeled and cut into 4cm pieces
1 large red capsicum, cut into 2cm cubes

1 bunch coriander, chopped

2 red bullet chillis, sliced, optional
juice of 1/2 fresh lime
2 cups steamed rice, to serve

Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned.

Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes.

Add carrots and capsicum. Cook for 20 minutes or until pork and carrots are tender. Stir through 3/4 of chopped coriander and sliced chilli, if using.

Top with remainding coriander and drizzle with lime juice. Serve with steamed rice.


(click here for a printable version of this recipe)

Curried Sausages

I have to admit I don't cook sausages very often. It is not that we don't like sausages, all of us love them, prehaps a little too much. The reason that they are not regularly on our menu is mainly due to the fact that normal sausages are so high in fat they are pretty much a no-no when it comes to dieting. Well that was until recently!

The Peppercorn Food Company have released a range of gluten free, extra lean sausages and I have to say I really like them. Not only are they very low in saturated fat and get the tick from the National Heart Foundation, but they actually taste good too. They have several different flavours available and although they are a little on the pricey side for sausages - you only get what you pay for right?

Curried sausages have to be a classic home style meal, one that gives comfort no matter when you eat them, either served with mashed potato or steamed rice. It is one of those meals your grandma used to make and are certainly one of those recipes that you expect to have handed down through the generations. I do not have a handme down recipe, infact I cannot recall my grandma cooking them nor my mam. However I saw this in a recent Weight Watchers magazine so I just had to try it.

In the beginning I was kind of concerned with using a combination of curry powder and dijon mustard as the sauce flavouring but it worked well. The apple gave the dish a hint of sweetness but didn't make it overpoweringly sweet and more importantly it got the thumbs up from all of us.

Curried Sausages

(recipe sourced from: WW Magazine June 2009)

Serves: 4

Points per serve: 6.0

500 grams lean sausages

cooking spray

1 medium brown onion, thinly sliced

1 medium green apple, peeled, cored and grated

2 tablespoons plain flour

2 teaspoons mild curry powder

2 teaspoons dijon mustard

2 cups chicken stock

1 medium green capsicum, seeded and thinly sliced

1 medium red capsicum, seeded and thinly sliced

2 cups cooked white rice, to serve

Place sausages in a saucepan and cover with cold water. Bring to the boil, reduce heat to low and simmer for 10 minutes. Drain.

Spray a non stick frying pan and heat over high heat. Add sausages and cook for 3 - 4 minutes or until browned all over. Transfer to a plate and slice in half or quarters diagonally.

Add onion and apple to the pan, cook for 2 minutes or until the onion has softenend. Add flour, curry powder and mustard. Stir to mix. Gradually add stock and bring to the boil. Add sausages and capsicums. Reduce heat to medium low and simmer uncovered for 15 minutes or until sauce thickens. Serve with 1/2 cup rice each.

(click here for a printable version of this recipe)

Stats for Peppercorn Food Company Extra Lean Beef Sausages
500g = 7 sausages (72g per serve), Each serve: Energy: 448kJ Protein 9.6g Fat, total: 5.8g Fat, saturated: 2.2g Carbohydrate: 4.0g Sugars: 0.9g Sodium: 324mg Iron: 1.1mg

Chicken, Capsicum and Tomato Quesadillas

Having had a delicious roast chicken the night before I needed to find something to do with the left over chicken meat.

Confession time: many of you don't know this of me but I hate having the same thing two nights in a row, freezing it for lunches or quick meals is okay, but never eating it again the next night. While this doesn't bother others in our house it does bother me!

I have read on a few blogs about Quesadillas. We don't frequent Mexican restaurants that often and have only really eaten the more commonly known Mexican dishes such as tacos, burritos, enchiladas, chilli, etc., so I have to say that the Quesadillas have intrigued me for some time now. Especially the mouthwatering Quesadilla recipes over at Closet Cooking and For the Love of Cooking..... do yourself a flavour favour and have at look at both these sites.

Anyway my mind was made up to have a go at making these so here is my take on this dish, one which I must say I really enjoyed and cannot wait to experiement a little more with flavours and fillings.

Chicken, Capsicum and Tomato Quesadillas

Serves: 2

Points per serve: 5.5

2 light tortillas

1 tablespoon tomato paste

1 teaspoons taco seasoning

60 grams cooked chicken meat

1/2 tomato, diced

1/4 red capsicum, diced

1/4 red onion, finely sliced

60 grams low fat tasty cheese, grated

handful fresh coriander leaves

Combine tomato paste and taco seasoning and mix well. Spread evenly over one tortilla. Top with chicken, tomato, capsicum, red onion and grated cheese. Top with other tortilla.

Heat a frying pan over high heat and spray with cooking spray. Reduce to low heat. Gently place quesadilla into the frying pan and cook for 3 - 5 minutes or until golden.

Flip quesadilla over ( I used a plate and then slid it back into the frying pan) and cook for a further 3 - 5 minutes or until golden and cheese has melted.

Cut into triangles and serve.

(click here for a printable version of this recipe)

Singapore Noodles

One dish we always order when we go out to a Chinese restaurant, especially to Quality Wok in Frankston, is Singapore Noodles. Either as a main meal or a side dish it never fails to please.

We all enjoy the dish from it's mild curry flavour, the crunchiness of the vegetables and of course the prawns. However when it's just Noel and myself ordering we get chilli added to give it that extra kick of heat.

I have used chicken but traditionally Chinese Roast Pork would be used. There is actually no limit to the amount or type of vegetables you could put in this dish - I have once heard this dish refered to "as the asian way clear out the fridge".

Singapore Noodles

Serves: 8

Points per serve: 4

1 teaspoon soy sauce

1 pinch salt

1/2 teaspoon sugar

1 teaspoon cornflour

few drops of sesame oil

300 gram chicken breast fillet, thinly sliced

2 eggs, beaten

cooking spray

250 grams rice vermicilli

300 grams raw prawns

1 onion, thinly sliced

2 carrots, peeled and julienned

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

200g bean shoots

1/2 cup water

2 teaspoons chicken stock powder

2 tablespoons soy sauce

1 tablespoon mild curry powder

In a small bowl, combine soy sauce, salt, sugar, cornflour and sesame oil. Add chicken and toss to coat. Let stand.

Soak the noodles in hot water for 10 minutes.

Spray wok or small frying pan with cooking spray, over a high heat add eggs and scramble. Remove on to a plate. Wipe out the wok with a paper towel.

Spray wok and reheat. Add marinated chicken and cook, tossing, for 3 minutes or until just cooked. Remove to another plate.

Drain noodles.

Heat wok, respray with cooking spray add the onions and carrot and cook for 3 - 5 minutes. Add capsicum, continuing to toss for a further 2 minutes. Add the prawns and toss for 2 - 3 minutes or until pink in colour. Return chicken and eggs to the pan. Add the noodles and bean shoots. Combine water, stock powder, soy sauce and curry powder and add to pan. Cooked until heated through.

(click here for a printable version of this recipe)

Sweet and Sour Chicken

Requested by the children and lovingly agreed upon by the chef, last night's dinner was Sweet and Sour Chicken.

I love the fact that my kids ask for such dishes when I am in the mood for taking requests. They don't ask for fish fingers or two minute noodles or anything simple and I am REALLY proud of them for that. To be honest, I don't think I would cope that well with children that are fussy eaters especially considering both Noel and I love to cook a diverse range of foods.

This is the first time that I have ever cooked Sweet And Sour sauce from scratch. I have to say that in the past when making this dish I have used the sauce premade in a bottle. I was happy with the outcome and have a sneaky feeling that the kids did also as there wasn't a great deal left!

Sweet and Sour Chicken

Serves: 4
Points per serve: 7

500 grams chicken breast fillet, diced
2 teaspoons sugar
3 tablespoons soy sauce
1 tablespoon dry sherry
1/3 cup cornflour
1/3 cup water
oil for deep frying
1 red capsicum, diced
1 green capsicum, diced
1 onion, diced
1 440 gram can pineapple pieces, drained and reserve juice
2 tablespoons tomato sauce
1/4 cup white vinegar
1/4 cup water
1 1/2 tablespoons cornflour, extra

Combine sugar, soy sauce and sherry in a bowl and stir well. Add diced chicken, stir to coast and leave to marinade for 1 hour, stirring occasionally.

Drain meat from marinade, reserve liquid.

Mix the cornflour and water in a bowl to make a batter. Add chicken pieces. Heat oil in wok or large frying pan. Cook chicken, several pieces at a time, cooking until golden brown. Drain on paper towel and keep warm.

Drain oil from wok, leaving about 1 tablespoon of oil. Return over high heat, add the capsicums and the onions. Stir fry for 2 - 4 minutes. Mix together tomato sauce, vinegar and reserved pineapple juice. Add to the wok, tossing through the vegetables. Add the pineapple pieces. Mix the remaining cornflour with water, add to the wok, stirring continuously until boiling and starting to thicken.

Place chicken on a plate and cover with sauce and vegetables.

(click here for a printable version of this recipe)

Mexican Beef with Rice

Mexican Beef and Rice is a favourite recipe not only as it's a quick and easy dish to make but it is full of flavour considering the lack of complex ingredients.

It has often been a quick fix for Noel and I if we are running late and need a fast meal that is not takeaway. As a family we are not a huge fan of takeaway and yes that includes the kids. Thankfully with our ability the kids will often ask for a dish they know we can whip up quickly like Pasta Carbonara, Chicken and Sweet Corn Soup, Sticky Chicken or even toasted sandwiches. Aren't we lucky having children like that??? LOL - they know McDonald's is either a very special occassion or desperation!!

Anyhow, this was the first time our children have experienced this dish as now that their tastebuds are developing and as they adore tacos' etc., I thought it was time to introduce them to it with that this dish would make it on the "quick list" for them also.

And the kids verdict - they loved it!! Woohoo!! In fact there was the comment of "this is better than taco's!!"

Served with a dollop of light sour cream, grated cheese and chopped corinader leaves it was a flavourful somewhat authentic mexican meal.

Mexican Beef with Rice

(recipe adapted from WW Make It Easy)

Serves: 4
Points per serve: 8

1 kilogram very lean mince beef
2 brown onion, diced
1 medium red capsicum, diced
1 medium green capsicum, diced

1 x 440g can diced tomatoes

1/2 cup water

2 cups frozen corn kernels

1/2 cup tomato paste

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sweet paprika

chilli powder to taste

360g long grain rice

1 medium red capsicum, diced, extra

1 medium green capsicum, diced, extra

Heat a non stick frying pan, coat with cooking spray. Add mince, onion and capsicum. Cook until mince is browned. Add tomatoes, water, corn, tomato past, cumin, coriander, paprika and chilli. Mix well to combine and simmer for 10 minutes.

Fill a large saucepan with water and bring to the boil. Add rice and simmer for approximately 5 - 8 minutes or until rice is almost cooked. Add the extra capsicum and simmer for a further 5 minutes or until rice is just tender. Remove from heat and allow to stand for several minutes. Drain rice.

Serve mince over rice.

Chicken Provencale

Last night I wanted to make something nice and suited to the cold weather we are starting to experience here in Melbourne. Winter is finally setting in so as you know so is the comfort food. The nice Warm dinners whether they be casseroles or soups or roasts.... yum!


This is an easy chicken dish which combines ingredients that Provence is famous for. It is full of olives, tomatoes and capsicum - typical Medditerranean flavours. Serve with mashed potatoes or plain pasta as these are great to mop up the juices just as nice crusty bread would.... what better for a cold winter's evening?

Chicken Provencale

Serves: 8

Points per serve: 7

1 red capsicum, quartered and deseeded

1 yellow capsicum, quartered and deseeded

1 tablespoon olive oil

1 teapsoon salt
freshly ground black pepper to taste

8 chicken chops, excess fat trimmed

2 brown onions, halved and cut into wedges

125ml (1/2cup) white wine

1 x 660 ml bottle passata (tomato pasta sauce)

250ml (1 cup) chicken stock

8 sprigs fresh thyme

80 grams (1/2cup) pitted black olives

Place capsicum, skin side up, under a preheated grill cooking for 8 - 10 minutes or until skin is charred and blistered. Transfer to a plastic bag, seal and set aside for 10 minutes. (This will help to lift the skin off the capsicum). After 10 minutes remove the skin from the capsicum and cut the flesh into thick strips.

Preheat oven to 200 deg C. Season the chicken chops with salt and pepper. Heat the oil in a large frying pan. Add 4 peices of chicken at a time and cook for 3 - 4 minutes each side or until browned. Transfer to large casserole dish and continue with remaining 4 peices of chicken.

To the same frying pan add the onions and cook for 5 minutes, stirring occasionally, or until the onions are golden. Add the garlic and cook for a further 2 minutes. Add the wine and cook for 2 minutes or until liquid has reduced by half. Add the capsicum, passata, stock and thyme.

Pour sauce over the chicken and bake for 45 minutes or until chicken is cooked through. Stir in the olives and serve.

Veal Goulash

Another meal cooked in the slow cooker and as usual meat very tender. Not only was the smell fantastic walking in the front door from work but the taste was great!
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Veal Goulash

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Serves: 8

Points per serve: 4

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4 teaspoons vegetable oil

1 kilogram veal, cut into chunks

2 onions, sliced

1 large red capsicum, diced

2 teaspoons crushed garlic

2 teaspoons cumin seeds

2 tablespoons sweet paprika

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

4 tablespoons tomato paste

2/3 cup light sour cream

4 tablespoons chives, chopped (optional)

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In a large bag place flour and diced veal. Toss until all the veal is coated with the flour.

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Heat oil in a non-stick frying pan. Cook veal in batches until browned and sealed on all sides.

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Place in slow cooker. Add the onion, capsicum, garlic, cumin seeds and paprika to slowcooker also.

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In a jug mix the red wine and tomato paste together and then stir into casserole along with the beef stock. Cover slow cooker.

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Cook on low for 10 - 12 hours or high for 6 - 8 hours.

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Turn off slow cooker, stir through the sour cream. Once served sprinke with chives (if using).

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Italian Chicken Casserole

Having the thought of using my slow cooker more than just for cooking curries stuck in my head for the last few days I thought I would pull it out of the cupboard, dust it off and make our dinner in it.
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The slow cooker must be one of the most easy to use and useful appliance that one could own. Everything goes in, it gets turned on and then hours later a one-pot dinner is ready. My slow cooker is very old as it was my mother's and it is apparantly older than my sister, who is turning 32 years old this year. I often think it is time to upgrade but this one works well for the time being.
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Anyway before leaving for work I loaded up my ingredients for my dinner creation, set the slow cooker to low, left for work knowing that when I got home all I would need to do was to boil some pasta to serve with the Italian Chicken Casserole that would be ready.
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And on that note I must say that the house smelt wonderful when I opened the front door armed with a late edition of a fresh crusty french stick!
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Italian Chicken Casserole

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Serves: 6

Points per serve: 4 pts

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6 chicken thighs, skin removed

1 onion, diced

1 green capsicum, largely diced

1/2 cup black olives, pitted

1 tablespoon dried oregano

200g mushrooms, quartered

2 x 400g tinned diced tomatoes

1/2 cup water

2 tbs cornflour

salt and pepper to taste

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Place chicken, onion, capsicum, olives, mushrooms, organo, and tomatoes into slow cooker.
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Depending on time, cook on low for 6 - 8 hours or on high 4 - 6 hours.
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Remove chicken pieces to a plate. Combine water and cornflour together, stir through casserole. Add salt and pepper to taste. Return chicken to slow cooker and turn up to high for 30 minutes allowing sauce to thicken.
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Hoisin Lamb with Noodles

Last nights dinner was delicious even if I say so myself! LOL!!
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No seriously, I tend to judge a meal on the reactions of my family so when Oliver and Alex ate 3 bowls full each and Noel was left scraping the serving dish the meal can't be to bad.... infact there was nothing left over!
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Hoisin Lamb with Noodles

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Serves: 6

Points per serve: 6

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1 x 200g packet long life noodles

2 tablespoons hoisin sauce
2 tablespoons dry sherry

500g lean lamb strips

500g brocolli florets

1 teaspoon crushed garlic

2 teaspoon crushed ginger

1 onion, sliced

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

4 tablespoons hoisin sauce

2 tablespoons sweet chilli sauce

1/2 cup water

2 tsp beef stock powder

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Boil a large pan of water and cook noodles until tender. Rinse and set aside in water.
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Mix 2 tablespoons of hoisin sauce and 2 tablespoons dry sherry in a bowl, add lamb strips and marinate for 30 minutes or longer if time permits.

In a small bowl add a little water and broccoli florets, cover with plastic wrap and microwave for 2 minutes until slightly tender.
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Heat a large wok or large non-stick frying pan, spray with cooking spray and toss lamb in small batches until sealed. Remove to a plate to rest. Continue until all lamb has been cooked.
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To the same pan fry onion, garlic and ginger, stirring until onion is starting to soften. Add capsicum and toss for 3 - 4 minutes. Add the broccoli and lamb strips, stirfry for 1 minute. Add remaining sauces and combined water and stock powder. Continually stir until boiling.
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Drain the noodles and add to pan, tossing until completely covered and heated through.
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Serve immediately.
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Note - do not overcook the lamb as it will become tough and chewy. Any meat can be substituted for the lamb.