Creamy Italian Chicken

Wanting something different but quick and easy considering winter has officially arrived here in Melbourne (although it's been here for a few weeks now) however I really didn't fancy a heavy dish such as a pasta or a bake but still wanted that comfort food sensation.  This is how everyone feels mid week and during winter right?

I find cooking with chicken breast fillets easy for a mid week meal.  They tend to cook quickly in most applications and unless overcooked are a tender juicy protein for a good dinner.  So armed with a few nicely sized chicken breasts I set upon preparing a comfort food dish and knew it had to be creamy of some sort.  An email had arrived, Taste were promoting 50 One-Pot Winners, so of course I had to stop and have a read... love celebration posts highlighting certain ingredients, seasons, styles of cooking, etc.  I came across One Pot Italian Chicken and was intrigued with the flavours.

Pure Italian flavours of garlic, tomato and basil enveloped in a creamy sauce - aaaaahhhhh my tastebuds were in heaven just reading the recipe let alone cooking it.   It sounded easy.  It sounded delicious. It was now on the menu.

Everything I have just mentioned was true - quick (on the table in less than 30 minutes), easy (simple ingredients and techniques) and flavoursome (who doesn't like Italian?).

No pasta in sight tonight, instead I roasted some chat potatoes, steamed carrots and broccoli.  There was a bread basket of small crusty bread rolls to sop up the creamy sauce - you know that you just have to do that when it comes to a dish with lots of sauce.

Delizioso .... 

Creamy Italian Chicken

(recipe adapted from Taste.com.au)

Serves: 4

4 small chicken breasts fillets, trimmed

salt

freshly ground black pepper

2 teaspoons olive oil

20 grams reduced fat butter

2 garlic cloves, finely chopped

80 grams sun-dried tomatoes, sliced

1/3 cup dry white wine

1 cup reduced fat thickened cream

1/2 cup chicken stock

60 grams baby spinach

1 cup fresh basil leaves, torn

Season chicken with salt and pepper.

Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. Add the seasoned chicken  to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.

Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic.

Add the tomatoes and stir to coat.

Add the wine and cook for 1 minute or until reduced.

Add the cream and stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced.

Stir through the spinach until wilted. 

Season to taste and sprinkle with the basil leaves.

Serve with vegetables and crusty bread, if desired.

(Click here for a printable version of this recipe)

Goulash Tirolese aka Tyrolean Beef Stew

I know a lot of my friends and family think I am made for menu planning.  But although I look nerdy and to some a control freak there are benefits to being organised. A major benefit is that I have meals I want to try and know how long they are going to take to prepare and cook.  This means that I can not only work out which meals are suitable for weeknights and which meals take a little more time.  It also means that from menu planning I create a shopping list and therefore have all the ingredients needed in one shop to pull off a week of cooking.  Totally win win for me... sadly totally outrageous to others.

Needless to say I love finding new recipes to try and share with our friends and family and you, the readers of my blog.

Anyway - I would like to introduce you to Gennaro Contaldo. Gennaro was born in Amalfi, Italy, and came to public attention as the chef who inspired Jamie Oliver when they worked together at Antonio Carluccio’s Neal Street restaurant.  He also co-presents the BBC2 Two Greedy Italians series with Carluccio and has published several cookbooks, including the recently released Slow Cook Italian, from which he shares the following recipe for Goulash Tirolese (Tyrolean beef stew).

“This classic stew from the Trentino-Alto Adige or South Tyrol region of northern Italy is slow cooked with onions, cumin and paprika – its distinct central European flavour is influenced by neighbouring Austria,” he writes in the recipe introduction.

To read this recipe was a pleasure but I must say to cook it and stand in my kitchen just smelling the Goulash (occasionally tasting it because I had too) was an honour.  I am so glad that I tried this recipe.  The flavour matched the aroma that filled the house.  The ease of the recipe was unbelievable especially compared to the flavour.

A very robust goulash style stew with only a few ingredients.  The beef was very tender and the pieces of pancetta that laced the thick sauce were tasty and added a salty yet salty element to the dish.  As we are not a polenta loving household (I am the only one that likes it) we had mashed potatoes to make ensure comfort food status was achieved.

Goulash Tirolese aka Tyrolean Beef Stew

(Recipe sourced from Indaily.com - Slow Cook Italian)

Serves: 4

3 tbsp extra virgin olive oil

2 large onions, sliced

100g pancetta, cubed

About 1 litre (4 cups) hot vegetable stock

1kg stewing beef, cut into chunks

2 garlic cloves, sliced

1 tsp cumin seeds, crushed

1 tsp paprika

2 sprigs thyme

freshly ground black pepper

Heat the olive oil in a large saucepan and sweat the onions on a medium heat for about 5 minutes, stirring all the time to prevent sticking, until softened. Remove and set aside.

Add the pancetta to the pan and cook on a medium heat until coloured but not burnt. Remove from the pan and set aside. 

Return the onions to the pan, add about 3 tablespoons of stock and cook for a minute or so until the liquid has evaporated.

Add the beef, increase the heat and brown the meat all over.

Add 100ml (scant ½ cup) of stock, reduce the heat to low, cover with a lid and cook very gently for 30 minutes, then add another 100ml of stock and continue to cook for 30 minutes.

Stir in the garlic, cumin, paprika, thyme and pancetta.

Add 400 ml of stock, cover with a lid and cook over a low heat for a further 1 hour, gradually adding more stock and stirring from time to time to ensure the meat doesn’t stick.

Remove from the heat and serve with creamy polenta or mashed potato or crunchy bread.

For a slow cooker

Cook the onions, pancetta and beef as above.

Once the beef is browned add 750 ml (3 cups) stock, the garlic, cumin, paprika, thyme and pancetta.
Bring to the boil, stirring, then transfer to a large slow cooker pot, press the meat beneath the liquid, cover and cook on low for 8-9 hours.

(Click here for a printable version of this recipe)

Old Fashioned Sausage Casserole

The clock is ticking so fast this year and of course, as always, we are busy with both work and family life.  Seriously another few blinks of our eyes and Christmas will be on our doorsteps.  Yikes - another busy time of year.

 

Sausages are something we always seem to have in the freezer ready for the next barbecue but they are something that we don't normally cook with otherwise.  Do you?  How do you all enjoy sausages?

 

Deciding that we need to eat through our very full freezer I sat down and menu planned our meal out for the next 3 weeks - YES 3 WEEKS!  So I did it - I put sausages on the menu.  Not destined for the barbecue but in a casserole.  My family were very surprised.

 

So armed with low fat beef sausages and a recipe I found online from the Hairy Bikers I prepared a casserole dinner for the family and it was bloody nice.  The Hairy Bikers have been a long time favourite cooking partnership that both my husband and I have always enjoyed watching.  However many of their recipes have been very stodgy and not great for those watching their waistlines.  Their cooking shows however were always entertaining and often did get one drooling to try what they did cook.  This recipe was shown in an episode called "Mums Know Best Recipes", where they cooked family loved and trusted recipes.

This dish has a really nice and thick tomato based sauce infused with smoked paprika, thyme and bay leaves was perfect to cook these sausages in.  I did change the original recipe a little to reduce the calorie count, not that you would really notice and all up the meal was on the table within the hour.

 

I served this Old Fashioned Sausage Casserole with mashed potatoes and a fresh crusty French Breadstick.  It was definitely a hit.  So if you are looking for something quick and easy here you go..... 

 

 

Old Fashioned Sausage Casserole

(Recipe adapted from BBC Food - Recipes)

 

Serves: 6

 

cooking spray

12 reduced fat beef sausages

6 rashers rindless streaky bacon, cut into 2.5cm lengths

2 medium onions, thinly sliced

2 garlic cloves, crushed

1 tsp smoked paprika

1 x 400gram can chopped tomatoes

300ml chicken stock

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon dark brown sugar

1 teaspoon dried mixed herbs

2 bay leaves

3–4 sprigs of fresh thyme

100ml red wine

100 ml water

salt

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

 

Spray a large non-stick frying pan with cooking spray and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large flameproof casserole dish and set aside.

Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.

 

Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often.

 

Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.

Sprinkle over the smoked paprika and cook together for a few seconds longer.

Stir in the tomatoes, chicken stock, tomato paste, Worcestershire sauce, brown sugar and herbs.

Pour over the wine and water and bring to a simmer.

 

Tip carefully into the pan with the sausages and bacon.  Season to taste with salt and freshly ground black pepper.  Cover with foil and place in the oven.  Cook covered for 20 minutes.  Remove foil and cook for a further 10 minutes.

 

Serve with mashed potato, steamed rice or slices of rustic bread.

 

(Click here for a printable version of this recipe).

Chicken Parmesan Casserole

It's no secret in our circle of family and friends that both my kids (and even my son's girlfriend) are massive fans of Chicken Parmigiana - every time that we go out for dinner to a bistro it's almost instant when I ask have you decided what you want for dinner the instant reply (unless something really catches their eye) is Chicken Parmigiana, Chips and Salad.  

I am going to be totally honest here - I am not a fan of Chicken Parmigiana!  Yep!  I find the deep fried crumbed chicken fillet at times greasy along with the generally rather large amount of melted cheese on top too much for me.. too much grease on some occasions.  Sadly I just don't get the phenomena!! And I sasy phenomena as it seems to be people's most go to dish when they are out for dinner.

So with this in mind, I came across an American recipe for Chicken Parmesan Casserole.  After a little more reading I actually found many different versions of the same casserole (as we do with most American recipes depending on with US State you live in).  Many different versions from whether the tomato sauce is on the top or the bottom, whether you crumb the chicken and fry it beforehand or whether you use croutons in the topping..... so in my quest to please the family I morphed a few recipes together and came up with "my" version (like Jo has never done that before - I can see my family rolling their eyes in the back of their heads LOL).

I have to say that this dish is absolutely amazing.  For a start it was very easy to prepare not to mention cook.  I am not overly fussed with plain tomato passata so I add the element of making a quick tomato sauce to top the chicken fillets with.  If you want to use a jar or two of plain or herbed passata or pasta sauce please go right ahead. That will only make this recipe even easier.

Yes it was cheesy - the gooey mozzeralla layer laced with fresh basil was soft and comforting.  I know the cheese is a major component to the parmigiana.  And for those who do like the crumbs, they are not omitted completely.  Panko breadcrumbs mixed with Parmesan cheese and parsley make a beautiful crunchy topping - completing the dish perfectly.  

Even though I did not serve with the traditional hot chips - I served it with Oregano and Chilli Crispy Potatoes and salad, I do have to say this dish was a hit at the House of Murray and I am sure that it will be when served at yours also.  You may just want to double the recipe - just like I did!

Chicken Parmesan Casserole

Serves 4

cooking spray

1 onion, finely diced

1 bottle tomato passata 660 gram

1 can diced tomatoes 440 gram

freshly ground black pepper

2 tablespoons olive oil

2 teaspoons crushed garlic

1 teaspoon crushed chilli flakes

4 skinless chicken breast fillets, visible fat removed

salt

ground white pepper

1 cup grated mozzarella

20 grams fresh basil leaves, chopped

1 1/2 cups panko breadcrumbs

1 cup grated Parmesan cheeses

1 tablespoon dried parsley flakes

Spray a small saucepan with cooking spray and heat over low heat.  Add onion and cook, stirring, until softened.  Add passata and tomatoes.  Season with black pepper.  Simmer until thickened and liquid has slightly reduced, stirring occasionally.

Preheat oven to 180 degrees Celsius.

Spray a large casserole dish with cooking spray.  Place olive oil, garlic and chilli flakes in casserole dish and stir to combine.  Ensure this is spread around the surface of the dish.  Place chicken breast fillets in a single layer in the dish.  Season with salt and pepper.

Evenly spread the tomato mixture over the chicken fillets.

Top with mozzarella cheese.  Sprinkle basil over mozzarella.

In a bowl combine the panko breadcrumbs, Parmesan cheese and parsley.  Spread evenly over the mozzarella.

Bake in oven for 1 hour or until chicken is cooked through.

Serve immediately.

(Click here for a printable version of this recipe)

Beef and Mushroom Casserole with Parmesan Dumplings

Another winter warmer to make an appearance on this blog is Beef and Mushroom Casserole with Parmesan Dumplings.  

Who could want more on a colder evening that fills you to your toes? A nice thick rich beef casserole with mushrooms and thyme as the main stars with secretly hidden carrots and zucchini complimented with nice soft dumplings laced with Parmesan cheese.  

This recipe was slow cooked in the oven but could easily be cooked in a slow cooker for those that need to be prepared (normally I have the slow cooker on at least 3 times a week in our house).

Beef and Mushroom Casserole with Parmesan Dumplings

(recipe adapted from Taste.com)

Serves: 8

1.5 kilograms gravy beef, cut into 2cm chunks

1 tablespoon olive oil

2 onion, chopped

10 bacon rashes, chopped

500 grams button mushrooms, halved

4 whole garlic cloves, peeled

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

2 cans 400 grams chopped tomatoes

1 bunch fresh thyme sprigs

4 carrots, peeled and grated

2 zucchini, grated
salt
freshly ground black pepper

75 grams butter

3 cups self-raising flour

3/4 cup fresh parmesan grated

1 1/4 cup milk

Preheat oven to 150 degrees Celsius.

Brown diced beef in 1 tablespoon olive oil over medium heat. Transfer to plate.

To the same pan add onion, bacon, mushrooms, garlic and cook until soft. Stir in flour.

Add beef stock, red wine, tomatoes, thyme and smoked paprika. Bring to the boil. Reduce heat to low, add carrots and zucchini.  Return beef to the mixture and simmer covered for 1 1/2 hours. Season with salt and pepper to taste.  Spoon into a large ovenproof dish.

Cook covered for 2 hours, stirring occasionally or until beef is tender.

Increase oven to 200 degrees Celsius.

In a large bowl rub butter into self-raising flour. Stir in Parmesan and milk. Bring together. Roll into 24 balls. Place on casserole mixture.

Bake uncovered for 20 minutes.

Alternatively slow cooker directions:

Place in beef mixture in a slow cooker vessel and cook on low for 8 hours.

Preheat oven to 200 degrees Celsius.

Transfer mixture into a large oven proof dish.

Make dumplings as above and place on casserole mixture.

Bake uncovered for 20 minutes.

Serve with steamed vegetables.

(Click here for a printable version of this recipe)

Redcurrant Rosemary and Thyme Lamb Shanks

I know Summer has only just left us here in Australia and technically it's not even winter but I was fancying lamb shanks in a super yummy sauce obviously accompanied by a "comfort food" size serving of creamy mashed potatoes... and guess what - I got it.

Laced with redcurrant and fresh herbs the flavour that developed after slow cooking for 8 hours was magnificent.  The lamb, as you can see, just fell of the bone and was so tender.

Not much more to say really except for ... YUMMO!!

Redcurrant Rosemary and Thyme Lamb Shanks

 

Serves: 6

ProPoints per serve: 12

 

6 x 300 gram lamb shanks, all visible fat removed

salt

freshly ground black pepper

2 tablespoons oil

1 bunch fresh rosemary, stalks removed

1 bunch fresh thyme, stalks removed

2 onions, diced

6 carrots, large cut

100 grams redcurrant jelly

8 cups hot water

2 tablespoons beef stock powder

4 tablespoons cornflour

2 tablespoons cold water

Season lamb shanks with salt and freshly ground pepper.

In a large frying pan heat oil.  Brown 2 lamb shanks on all sides and place in slow cooker bowl.  Repeat with remaining shanks.

Cover with rosemary and thyme followed by the onions and carrots.

In a large jug mix together the jelly, hot water and stock powder.  Pour over lamb shanks.

Cook on low for 6 - 8 hours or until the lamb is tender and almost falling off the bone.

Removes shanks and vegetables from the slow cooker bowl and place in a large serving dish, reserving the sauce.  Cover with foil and keep warm.

Place remaining sauce in a saucepan.  Mix together cornflour and cold water.  Stir through sauce and cook, stirring, over medium heat until sauce thickens.  Pour over lamb shanks and serve.

(Click here for a printable version of this recipe)

Slow Cooked Beef Stew with Cheese and Caraway Dumplings

Junior football weekly competion has finally but sadly finished for the 2013 season.  I have enjoyed this year even though I overcommitted not only myself but Noel and sacrafice special time with my family.  This year as well as being Treasurer I moonlighted as Registrar decided to be canteen manager and also put our (yes mine and Noel's) hands up to cook Sunday night dinners for 80 - 100 people each week.  14 rounds the Junior football season runs with 4 weeks of finals which this year are at another club.  I officially hung my apron up last Sunday finding myself lost this past weekend with no additional shopping, no mass cooking and no deep frying of chips etc on Sunday morning.  I am definitely a football mam and felt like something was missing on the weekend.

Anyway while that part of me has gone for the rest of this year, I can say I should have time to focus on my blog even though my work commitments remain the same.  I am seriously wondering whether I should blogging about my restaurant meals while I travel especially while I have a massive amount of travel ahead in the next few months.  Thoughts please??  I value your opinions.......

Needless to say I spent time in the kitchen cooking for the Murray family.....  and have thoroughly enjoyed myself.

Tonight's menu consisted of a slow cooked beef stew - very basic in ingredients but full of flavour.  Topped with herb packed cheesy dumplings this meal was a perfect dish for a cold evening.

Slow Cooked Beef Stew with Cheese and Caraway Dumplings

(recipe sourced from WW Magazine August 2013)

 

Serves: 4

ProPoints per Serve: 11

 

200 grams button mushrooms, sliced

550 grams gravy beef, fat trimmed

1 brown onion, finely chopped

2 garlic cloves, crushed

1 dried bay leaf

1 1/2 cups beef stock

1/2 cup red wine

1 tablespoon tomato paste

2/3 cup self raising flour

1/4 cup skim milk

1 1/2 tablespoons olive oil

1 tablespoons finely chopped fresh flat leaf parsley

1/4 cup 50% reduced fat grated tasty cheese

1 teaspoon caraway seeds

pinch smoked paprika, to serve

Preheat oven 180 degrees Celsius. 

Lightly spray a large shallow ovenproof saucepan with oil and heat over high heat.  Cook the mushroom, stirring, for 4 minutes or until golden.  Set aside. 

Lightly spray the pan with oil.  Season the beef with salt and pepper.  Cook the beef, in 2 batches, for 2 minutes or until browned.  Set aside.

Cook the onion, garlic and bay leaf, stirring, for 5 minutes or until softened.

Meanwhile, whisk the stock, wine and tomato paste in a jug until combined.  Return the beef to the pan along with the wine mixture.  Bring to the boil.  Place in the oven and cook, covered, for 1 hour.  Add the mushroom and cook, covered, for 30 minutes or until the beef is tender.

Meanwhile place the four and a pinch of salt in a large bowl.  Combine the milk, oil, parsley and 2 tablepoons of the cheese in a jug.  Stir the cheese mixture through the flour until it forms a sticky dough.

Discard the bay leaf from the stew.  Drop tablespoons of the cheese in the jug.  Sprinkle with caraway seeds and remaining cheese.  Cook, uncovered, for 20 minutes or until the dumplings sre cooked through.

Serve with 0 ProPoints value steamed vegetables.

(click here for a printable version of this recipe)

Thank you all sooooo much for your patience with my spasmotic blogging....... cross fingers for a better last few months of the year xxx

Beef and Bacon Casserole with Cheese Dumplings

The one great thing about comfort food is that there is no season when you must eat it... comfort food is definitely a year round happening.  This dish is certainly in the comfort food category.

Beef and Bacon Casserole, a  thick tomato gravy laced with tender beef chunks, bacon pieces and vegetables is nice by itself but topped with a couple of fluffy cheese dumplings it was perfect.  The hint of thyme perfectly complimented the mix.

Best of all this recipe was easy to prepare which made it easy to fit into the mid week rush especially as I cheated by putting the casserole in the slow cooker (although the recipe cooks in the oven) and was ready not long after getting home from football training with only the dumplings to prepare.

Beef and Bacon Casserole with Cheese Dumplings

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

Serves: 4

ProPoints per serve: 11

cooking spray

125 grams Weight Watchers Bacon, chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

600 grams lean blade steak, fat trimmed cut into 3cm pieces

2 tablespoons plain flour

1/3 cup dry red wine

1 1/2 cups beef stock

400 gram can diced tomatoes

2 carrots, chopped

1 celery stick, chopped

1 tablespoon fresh thyme leaves

200 grams button mushrooms, halved

salt

freshly ground black pepper

1 cup self raising flour

1 tablespoon Weight Watchers Canola Spread

1/4 cup finely grated Parmesan cheese

1/3 cup reduced fat milk

Preheat oven to 160 degrees Celsius or 140 degrees Celsius fan forced. 

Lightly spray a large 1.5 litre (6 cup) flameproof casserole dish with cooking spray and heat over medium-high heat.  Add bacon and onion and cook, stirring, for 5 minutes or until onion has softened.  Add garlic and cook for 1 minute.  Transfer to a bowl.

Lightly spray the same dish with cooking spray and heat over high heat.  Cook beef, in batches, turning, for 5 minutes or until browned.  Return beef and bacon mixture to the pan.  Add plain flour and cook, stirring, for 1 minute.  Gradually stir in the wine and bring to the boil.  Add stock, tomatoes, carrot, celery and thyme. Cover and bring to the boil.  Transfer dish to oven and bake for 1 hour.  Add mushrooms and bake for 30 minutes.  Season with salt and freshly ground black pepper.

Meanwhile, place self raising flour and spread in a large bowl.  Using fingertips, rub spread into flour until mixture resembles breadcrumbs.  Stir in Parmesan.  Make a well in centre of flour mixture and stir in enough milk to create a soft, sticky dough.

Remove dish from oven.  Increase oven to 200 degrees Celsius or 180 degrees Celsius fan forced.  Using floured hands, roll dough into 8 dumplings about the size of a walnut. Arrange dumplings, about 3 cm apart, on top of beef mixture and lightly spray with oil.  Bake, uncovered, for 15 minutes or until dumplings are lightly browned and cooked through.

Note:  I mentioned that I cooked the casserole component in the slow cooker (I love my slow cooker).  Cooked on low for 8 hours after the second step.  Transfer to an oven proof dish when ready to cook dumplings in the oven.

(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)

Slow Cooked Italian Beef with Pasta

~*~ HAPPY ST. DAVID'S DAY ~*~
~*~ HAPUS DYDD GWYL DEWI ~*~

No traditional Welsh food for this little Welsh Lass this year as I knew it was going to be another long day at work as I was spending the day in Kilmore - a good 2 hour drive each way from home so I decided to let our beloved slow cooker work it's magic.  And once again it did.

This recipe had such a lovely flavour starting with a herbed tomato base with a hint of spice.  Jam packed with vegetables and served simply with pasta there was definitely no complaints in the Murray house.

Slow Cooked Italian Beef with Pasta

Serves: 8

ProPoints per serve: 12

1 kilogram lean beef, cut into 3cm cubes

4 medium carrots, peeled and thickly sliced

2 medium green capsicum, large dice 

2 medium red capsicum, large dice

2 medium onion, large dice

1/4 cup dried oregano leaves

2 220 gram tins diced tomatoes 

1 tablespoon beef stock powder

2 cups hot water

1/4 cup(s) tomato paste

2 clove(s) fresh garlic, crushed

2 Tbsp ground sweet paprika

1 Tbsp brown sugar

salt

freshly ground black pepper

500 g pasta, tagliatelle

2 Tbsp arrowroot flour

1/4 cup water, extra

Place beef, carrots, capsicum and onions in slow cooker vessel.  Sprinkle with oregano leaves.  Pour diced tomatoes over meat and vegetables.

In a large jug or bowl combine together stock powder and water.  Mix well.  Add tomato paste, garlic, paprika and sugar.  Combine well.  Pour mixture over meat and vegetables in slow cooker vessel.  Season with salt and freshly ground black pepper.  Mix to combine.

Cook on low for 8 hours.

During the last hour of cooking mix together arrowroot and extra water to form a smooth paste.  Gently stir through casserole.

Cook pasta as per packet instructions, drain and keep warm.

Place pasta in serving bowls and serve with Slow Cooked Italian Beef.

Note: You could easily cook this in a large casserole dish in an oven.  Heat oven to 180 degrees and cook covered for 1½ hrs. Add arrowroot mixture and continue to cook for a further 30 minutes. Cook pasta as per packet directions and serve in individual bowls with the beef.

(Click here for a printable version of this recipe)

Chicken Potato and Bacon Casserole

With being so busy recently with studies, work and family this meal is definately a one pot wonder and I have to admit there is nothing better than roast chicken with gravy.

This casserole was no exception with all the vegetables cooked amongst the chicken and the gravy.  The potatoes were beautiful and soft.  The hint of bacon amongst the casserole gives it a little lift making it stand out when it comes to mid week casseroles.  Such a flavoursome dish.

This is a lovely homestyle recipe that is not only easy but can be made ahead of time and reheated.

Chicken Potato and Bacon Casserole

(recipe adapted from WW Secret Recipes Cookbook)

Serves: 4

ProPoints per serve: 9

cooking spray

8 chicken drumsticks, skin removed

600 grams potatoes, diced

1 medium onion, diced

3 large carrots, sliced

150 grams button mushrooms, sliced

175 grams 97% fat free bacon, chopped

6 tablespoons chicken gravy powder

3 cups water

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

Coat a fry pan with cooking spray, heat and brown the chicken.  Arrange in the prepared dish.

Top with potatoes, onions, carrots, mushrooms and bacon.

Combine the gravy powder and water, mix well.  Pour over the chicken and vegetables.

Cover and bake for 50 minutes to 1 hour or until chicken is cooked through and potatoes are soft.

(click here for a printable version of this recipe)

Moroccan Lamb Shanks

These went down a treat last night.  We loved the decadence of the moroccan flavours - the cumin, coriander, paprika to name a few combined with the sweet tomato and sultana sauce.  The aroma was tantalising and the lamb just melted in your mouth.

Once a little prep work is done and the dish is in the oven it's just a matter of waiting a few hours before sitting down to this wonderfully morish dish that we served with couscous but would accompany mashed potato just as well.

Moroccan Lamb Shanks

Serves: 8

ProPoints per serve: 12

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

8 french style lamb shanks, 180 grams each, fat trimmed

3 red onions, thickly sliced

2 cups beef stock

2 cups water

2 tins 440g diced tomatoes

1 tablespoon ground coriander

1 tablespoon ground cumin

3 teaspoons paprika

2 teaspoons tumeric

1 tablespoon fennel seeds

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 carrots, peeled, cut into batons

1 green capsicum, largely diced

1/2 cup sultanas

1/2 cup freshly coriander leaves, roughly chopped

Preheat oven to 175 degrees Celsius.

Place flour in a large snap lock bag, season with salt and pepper.  Place shanks in the bag, seal and shake to coat in seasoned flour.  Remove from bag shaking off any excess flour.

Heat 1 tablespoon oil in a large heavy based frying pan and cook 4 shanks until browned all over.  Remove to a large lidded casserole dish.  Repeat with remaining oil and shanks.  Add onions to shanks in casserole dish.

In a large jug combine beef stock, water, tomatoes, coriander, cumin, paprika, tumeric, fennel seeds, garlic, salt and pepper.  Mix well and pour over lamb shanks.

Place lid on casserole and cook in oven for 2 - 3 hours, turning shanks occasionally or until tender.

Add carrots, capsicum and sultanas.  Stir gently to combine in sauce and cook for a further 30 minutes or until carrots are tender.

Sprinkle with fresh coriander leaves and serve.

(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)

Devilled Sausages

Sometimes the simple meals are always the best and I have to say when I am stuck for something to make quickly that I know we will all enjoy there is no going past Devilled Sausages.

Although the name of this dish somewhat suggests chilli or heat there is neither. In fact the sauce has a tang that is slightly sweet but very enjoyable. For those wanting a little heat/spice you can add chilli sauce to the mixture.

I also have to say that this easy recipe is so much nicer than any packet mix available. Once you have this you will not use the packet mix again.

Served with mashed potatoes and steamed vegetables this makes a wonderful winter warmer and a quick weeknight dinner.

Devilled Sausages

Serves: 6

Points per serve: 6

600 grams pork chippolatas or sausages

cooking spray

1 clove garlic, crushed

2 onions, thinly sliced

1 large apple, peeled and thinly sliced

1 x 400 gram can diced tomatoes

1/4 cup tomato ketchup or sauce

1/4 cup barbecue sauce

2 tablespoons brown sugar

2 tablespoons malt vinegar

Preheat oven to 180 degrees Celsius.

Coat a frying pan with cooking spray and fry sausages until browned and just cooked. Remove from pan and place in a casserole dish. (If using sausages cut each sausage into pieces).

Respray the same frying pan with cooking spray and add garlic, onions and apples. Fry for 3 to 5 minutes on medium heat or until onions have softened. Add to the sausages in the casserole dish.
Mix together the remaining ingredients and pour over the sausage and onion mixture.

Cover and cook for 25 to 30 minutes.

(click here for a printable version of this recipe)

Venison and Bacon Casserole

For months now I have been fancying venison. I have grown up eating different foods and one I always remember and looked forward to was venison especially a roast. My mam used to marinate her venison piece overnight, wrap it in bacon and roast it until tender but not overcooked. I also enjoyed eating vension while traveling overseas in both Sweden and Canada. Needless to say it would rank high on the list of my favourite meats.

I was very excited when I finally managed to get my hands on some venison, buying it in Springvale but have to be honest and say was dissapointed when I defrosted it to find it was diced. My longing for a venison roast went out the window and now I needed to come up with a recipe that used diced venison. Basing my thoughts along what I had eaten in the past, especially with it being marinaded in blackcurrant syrup we came up with the following.

Once marinaded I put everything in the slow cooker and let it work it's magic. And it did. To my surprise it was delicious and the kids thought it was brilliant also. The richness of the venison coupled with the slight sweetness from the berries and the bacon infusion made this dish rustic and a "comfort food" dish especially as we served it with creamy mashed potato.

The children had no problems with the fact that they were eating deer meat (secretly I knew they wouldn't as they eat nearly everything we give them anyway) in fact Alex did most of the preparation cooking. Both have said that they would like to try venison roasted - so the search for a roasting joint continues!!

Venison and Bacon Casserole

Serves: 8
Points per serve: 7

1 cup hearty red wine
1/2 cup blackcurrant syrup (I used Ribena)
2 fresh bay leaves
2 tablespoons lingonberry jam
1 teaspoon freshly ground black pepper
3 pieces orange peel
1 kilogram venison shoulder, diced
2 tablespoons flour
1 tablespoon olive oil
175 grams 97% fat free short cut bacon, chopped
1 large onion, chopped
4 carrots, thickly sliced
1 stick celery, chopped
1 clove garlic, sliced
1 cup water
salt
freshly ground black pepper

In a large dish mix together the red wine, blackcurrant syrup, lingonberry jam, bay leaves, pepper and orange peel. Add the venison and allow to marinade overnight.

Drain the venison and reserve the marinade. Pat the pieces of venison dry and dust lightly in flour.

Heat a frying pan, add half the olive oil and brown the meat all over in batches. Place in slow cooker bowl. Spray the same frying pan with cooking spray add the the bacon and onion. Cook until golden brown and the onions have softened. Add to the cooked venison in the slow cooker. Once again spray the frying pan and add the carrots, celery and garlic and cook a few more minutes before adding the to venison and bacon mixtures. Add the reserved marinade. Season with salt and pepper, add water and cover with a lid.

Cook on low heat setting for 8 hours, stirring occasionally.

(click here for a printable version of this recipe)

Mexican Meatball Casserole

Mexican Meatball Casserole are a slightly spicy meatball cooked and served in a thick tomato salsa style sauce. Served with rice or mashed potatoes this is a meal that pleases everyone, young and old. In fact this is a recipe that I have cooked for many years - actually since Noel and I first started living together.

Although this isn't an authentic Mexican recipe, it would be hard to fault as a made up recipe due to it's flavours. Best all this is a very easy recipe to make, it can be frozen if you have any leftovers that is.. although that's very rare in our house.

Mexican Meatball Casserole

Serves: 4

Points per serve: 4

500 grams lean beef mince

1 onion, finely diced

1 carrot, peeled and grated

1 zucchini, grated

1/2 teaspoon garlic powder

1/2 teaspoon chilli powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon dried oregano flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons dried parsley flakes

2 tablespoons tomato paste

1 egg white

cooking spray

1 brown onion, diced into large chunks

1 red capsicum, diced into large chunks

1 green capsicum, diced into large chunks

425 gram can diced tomatoes

375 gram jar mild salsa

Preheat oven to 180 degree Celsius.

In a large bowl mix together mince, onion, carrot, zucchini, garlic, chilli, paprika, cumin, oregano, salt, pepper, parsley, tomato paste and egg white. Shape mixture into 12 balls.

Spray a large frying pan with cooking spray and heat over medium. Cook meatballs for 2 minutes each side or until browned all over. Place is large casserole dish. Add onions, capsicum, tomatoes and salsa, stir gently to combine. Cover and cook in oven for 30 - 40 minutes or until sauce has thickened slightly and meatballs cooked through.

(click here for a printable version of this recipe)

Country Chicken Casserole with Parmesan Dumplings

Accompanied by a parmesan dumpling, this casserole sure hit the spot on all levels... comfort food, packed full of vegetables and chicken that was tender and moist, who could ask for more!! Not me that's for sure.

To me chicken and sage go hand in hand so having those flavours together plus a creamy style sauce made the dish very comforting indeed. The flavours were not overpowering so the taste of the vegetables was also still in the spotlight.

Country Chicken Casserole with Parmesan Dumplings

Serves: 8

Points per serve: 6.5

8 chicken thigh fillets bone in, skin removed

1 tablespoon plain flour

freshly ground black pepper

1 teaspoon salt

cooking spray

2 brown onions, sliced thickly

4 carrots, peeled and cut thickly

1 stick celery, finely sliced

200g button mushrooms

1 red capsicum, cut into 2 cm peices

1 green capsicum, cut into 2 cm peices

1 tablespoon dried sage

1 tablespoon dried parsley

2 cups water

1 tablespoon chicken stock powder

1 cup white wine

1 3/4 cup self raising flour

2/3 cup skim milk

2 tablespoons dried parsely

20g finely grated parmesan cheese

1 egg

1 teaspoon chicken stock powder

1/2 teaspoon salt

freshly ground black pepper

2 tablespoons cornflour

1/2 cup reduced fat thickened cream

Remove all visible fat from the thigh fillets. Place in a large snap lock bag. Combine flour, salt and pepper together and place in snap lock bag also. Seal bag and toss to combine ensuring the thighs are completely coated in the seasoned flour.

Spray a large non stick frying pan with cooking spray and over a medium high heat cook the thigh fillets until golden on each side. Transfer to slow cooker.

Place all the vegetables in the slow cooker and sprinkle with sage and parsley. Combine water, stock powder and wine. Pour over chicken and vegetables in the slow cooker.

Cook for 4 hours on high setting or 7 hours on low setting.

Combine cornflour with 2 tablespoons of water and stir through casserole. Cover and make dumplings. Mix the flour, milk, egg, chicken stock powder, parsley, salt, pepper and parmesan cheese in a bowl until well combined. Coat your hands with additional flour and form into 16 balls. Place dumplings on top of casserole and cook for a further 30 - 40 minutes or until dumplings have cooked. (Warning they take a lot longer to cook in a slow cooker).

Remove dumplings to a warmed plate. Stir through the cream until combined and heated through for 5 minutes.

Serve in warmed bowls with dumpling or two.

(Click here for a printable version of this recipe)

Belgian Beef Stew

With winter approaching there is nothing I like better than using the slow cooker. Especially as it can be all organised in the morning, switched on and left to it's own devices until I walk back through the front door. My favourite thing is opening the front door to the delish smells coming from the kitchen.... not only does the smell make you hungry but there is a sense of relief that tonight there will be no rush or panic to get dinner on the table quickly.

This year we have made it a mission to try some different dishes than the handful of dishes we have cooked in the past. So armed with a new slow cooker recipe book we sat down and chose a recipe to try. Belgian Beef Stew was the lucky winner!!

"Carbonnade" is the traditional name of this traditional Belgian dish. The name "Carbonnade" comes from the Lation root for "carbon". The word reflects that the stew was originally cooked very slowly in a cast-iron pot over the charcoals of an open fire or hearth. No doubt it refers to the caramelized onions and the dark beer that gives the finished dish a rich colour and deep flavour.

I have to tell you that this stew was just that - deep in flavour, in fact a unique taste that pleased everyone who partook in dinner last night, including my girlfriend Sharon and her son Tom. Tom had two serves which just amazed us as Tom has to be the fussiest eater I have ever come across - this kid doesn't even eat bread!

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We served the Belgian Beef Stew with a serve of creamy mashed potato. I think that it would be just as nice with plain pasta and next time I will definately have some fresh crusty bread on hand to mop up the juices.

Belgian Beef Stew
(recipe adapted from Essentials of Slow Cooking)

Serves: 8
Points per serve: 6.5

4 tablespoons low fat butter
4 slices bacon, trimmed and roughly chopped
4 brown onions, thinly sliced
2 teaspoons firmly packed dark brown sugar
2 cloves garlic, minced
3 tablespoons plain flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 kilogram chuck steak, fat removed and largely diced
2 tablespoons olive oil
2 cups (500 ml) dark beer
4 - 5 carrots, largely diced
200 grams whole button mushrooms

In a large frying pan over medium-high heat, warm 2 tablespoons of butter. Add the bacon and cook, turning frequently for about 5 minutes or until the bacon is crisp. Add the onions, sprinkle in the sugar and saute until the onions turn a deep caramel brown colour, about 35 minutes. Stir in the garlic. Transfer the onion mixture to the slow cooker bowl.

In a large snap lock bag stir togheter the flour, salt and pepper. Add the diced beef, seal tightly and shake in the seasoned flour until completely covered, discarding any excess flour. In the frying pan over a medium heat, melt the remaining butter with the olive oil. Add diced beef, in batches if required, and cook for 10 minutes or until browned on all sides turning occasionally. Add to the onion mixture in the slow cooker. Add the carrots and mushrooms into the slow cooker also.

Pour in the beer and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Bring to the boil. Pour the beer mixture onto the onion and beef mixture. Cover and cook until the meat is very tender, 3 hours on the high heat setting or 6 hours on the low heat setting.

Mediterranean Chicken Casserole

This dish has never failed me whether it is for a tasty supper, for a special dinner party, an impromptu get together or even for when you are in want of something "tasty". Dinner can be on the table in as little as an hour. I have cooked this for family, friends and even work colleagues and it always gets an applause especially from me. Not bragging but even my kids love it.
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I serve with some nice fresh crusty bread and a bowl of steamed greens but honestly it is nice just by itself.
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The early preparation is a little time consuming but trust me, it is well worth it. Even with very minimal ingredients this casserole is bursting with flavour and I am sure your guests will ask you for this recipe!
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Mediterranean Chicken Casserole

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Serves 6

Points per serve: 6.5

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1 tbs olive oil
6 small (about 600g) chicken drumsticks, skin on
6 (about 1.5kg) chicken thigh cutlets, skin on
1kg chat potatoes, halved, skin on
4 ripe tomatoes, finely chopped
95g kalamata olives
1 head of garlic, seperated and skin removed
2 sprigs fresh rosemary, leaves picked
125ml dry white wine
Sea salt flakes
Freshly ground black pepper
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Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
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Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Return the chicken to the dish and gently mix through the potatoes. Top with tomato, olives and garlic cloves. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
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Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
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