Tex-Mex Pork with Charred Corn Salad

I am trying to incorporate more salads into dinner - while we do have salad as a side dish there have only been a handful of times where I have actually served up a main salad for dinner.  I have no explanation really as a really tasty salad is quite satisfying that's for sure.  With this summer already being especially warm it is actually a perfect meal - it's still meat and veg after all.

Tonight I had decided on using pork fillets.  Normally one of the family favourite pork meals is 

Chinese Roast Pork which we normally serve with an Asian style salad and rice paper rolls.  This time I thought I would steer away from the Asian flavours and try the family with Tex Mex.

We all love Mexican food in the Murray house so in all honesty this was a no brainer when it came to the flavours.  Can you actually imagine a world without Mexican food and all the vibrant flavours?  I could not that's for sure and I don't think most of my family or friends couldn't either.  Nachos such as Spicy Chicken Nachos, Quesadilas including one of the kids favourites Chicken and Corn Quesadilas and of course Enchiladas (Chorizo and Smoky Beef Enchiladas, Beef and Capsicum Enchiladas)  to name a few are staple in our house including Homemade Taco Seasoning.  Have a look here for more Mexican dishes we have made.

So now for something completely different, a dry rub marinade for the pork fillets that was full of vibrant flavours such as smoked paprika, cumin, oregano and cayenne pepper - it smelt delicious even while preparing.  For something with a lot of fragrance the preparation was very minimal.

The salad itself was quite basic also.  The corn was chargrilled until just browning.  The charring of the corn gives it such a different flavour and texture.  Corn is naturally sweet and the corn was a little crunchy and soft with that flame grill taste.  The combination of the lime dressing and the salad made my tastebuds dance and this combined with the smoky mexican flavours of the pork was fantastic.

Tex-Mex Pork with Charred Corn Salad

(Recipe adapted from Weight Watchers Australia)

Serves: 4

SmartPoints per serve: 4

3 teaspoons ground cumin

3 teaspoons ground smoked paprika

2 tablespoons dried oregano

1⁄4 teaspoon cayenne pepper

480 grams trimmed pork fillet

3 fresh corn husks removed

1 punnet cherry tomatoes

1⁄3 cup fresh coriander, coarsely chopped

1⁄3 cup fresh basil, torn

1⁄2 small red onion, thinly sliced

2 tablespoons fresh lime juice

1/2 tablespoon olive oil

salt

freshly ground black pepper

2 cups baby spinach leaves

cooking spray

Combine the cumin, paprika, oregano and pepper in a small bowl. Sprinkle pork all over with the spice mixture.

Lightly spray a chargrill or barbecue with oil and heat on medium heat. Cook the pork and corn, turning, for 10 minutes or until cooked through and browned. Cover pork with foil and set aside for 5 minutes to rest. Thickly slice.

Meanwhile, using a sharp knife, remove the kernels from the cobs. Place in a large bowl with the tomato, coriander, basil and onion.  Toss gently to combine.

In a small jug combine the lime juice, oil, salt and pepper.  Stir to mix well.

Serve pork with rocket and corn salad.

(Click here for a printable version of this recipe)

Chicken Corn and Cheese Quesadila

The kids had a really nice sleep in this morning and I must admit we did too.  Then I remembered I had to pick up my car from a friend's house as we left it there overnight (yes we were being very responsible adults after enjoying a few drinks last night).

 

Needless to say that breakfast was missed so I treated the kids to a very tasty brunch.  One I knew that they would enjoy as it was different to toasted cheese or baked bean sandwiches - which are a staple go to food in the Murray household.

 

Tortillas filled shredded chicken, corn kernels and red onion enveloped in melted cheeses laced with Mexican seasoning - who could wish for more today?  I used a mixture of cream cheese and tasty cheese which gave it a nice mixed cheese flavour and texture.  The Mexican seasoning was just a sprinkle of Homemade Taco Seasoning but you could use packet mix.

 

The kids enjoyed them so much that Noel and I didn't even get a look in as there were none left.....

 

 

Chicken Corn and Cheese Quesadila

 

Serves: 2

SmartPoints per Serve: 9

 

cooking spray

4 extra light tortillas

50 grams Philladelphia Extra Light Spreadable Cream Cheeses

100 grams shredded cooked chicken

1/2 cup frozen corn kernels, defrosted and drained

1/2 red onion, finely dice

50 grams grated light tasty cheese

1 teaspoon homemade taco seasoning or packet mix

 

Preheat a flat sandwich press.  Spray with cooking spray.

 

Spread cream cheese over two tortillas.  Equally divide chicken and sprinkle over cream cheese.  Top with both the corn and the onions.

 

Sprinkle each with half of the grated tasty cheese and then the taco seasoning.

 

Top each stack with remaining tortilla.

 

Transfer to sandwich press and cook for 2 - 3 minutes or until cooked through.

 

Cut and serve. 

 

 

 

(Click here for a printable version of this recipe)

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)

Chicken Leek and Corn Crepes

This dish definitely is at the top of the Comfort Food list - it's creamy, flavoursome and a definitely "can I please have some more?" meal.    In fact this dish has 'Comfort' written all over it. There was not much left of this dish at all (and I had planned to freeze some as I had doubled the recipe). 

While this sounds like a recipe that involves a lot of elements - it would if you cooked them all yourself but making this mid week is easy when you can by already made crepes.  Here in Melbourne you can find them in the freezer section at supermarkets near the pastry).  Defrost them before use and away you go.

The creamy chicken, leek and corn filling is easy to make and with all the ingredients prepared before hand is completed in 20 minutes allowing a little extra time for it to cool. 

Overall, a perfect dish...

Chicken Leek and Corn Crepes

 

Serves: 4

ProPoints per Serve: 12

cooking spray

1 leek, finely sliced
1 teaspoon crushed garlic

400 grams lean chicken breast fillet, fat trimmed, cut into 1 cm pieces

2 tablespoons water

salt

freshly ground black pepper

2 tablespoons Weight Watchers Canola Spread

2 tablespoons plain flour

1/2 cup skim milk

1/2 cup chicken stock

pinch ground nutmeg

2 tablespoons fresh flat leaf parsley, chopped
1 cup frozen corn kernals, thawed

8 French-style frozen crepes, just thawed

1/3 cup finely grated parmesan cheese

 

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Spray a 28cm x 20cm x 3cm ovenproof dish with cooking spray.

 

Lightly spray a large non-stick frying pan with cooking spray and heat over medium-high heat.  Add leek and garlic and cook, stirring, for 5 minutes or until softened.  Add chicken and cook, stirring, for 5 minutes or until browned.
 

Heat spread in a saucepan over medium heat.  Add flour and cook, stirring, for 1 minute. Combine milk, stock and nutmeg in a jug.  Gradually add milk mixture to the flour mixture and stir until  smooth.  Bring to the boil.  Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or until sauce has thickened.  Stir in chicken mixture, corn and parsley.

 

Reserve 1/2 cup of the chicken mixture.  Lay crepes on a flat work surface.  Divide remaining chicken mixture among crepes and spread evenly along 1 edge.  Roll crepes to enclose filling and place, seam side down, in prepared dish.  Spoon reserved filling along centre of crepes.  Sprinkle with parmesan cheese and bake for 10 minutes or until cheese is melted.

 

Served sprinkled with a 0ppt garden salad if desired. 
 

 

(Click here for a printable version of this recipe)



Chicken and Corn Lasagne

There is nothing more exciting that cooking something new... I guess that's why we rarely have the same dish more than twice in one year except for roasts or a naughty favourite of ours - Eggs, Beans and Chips.  Some people find this strange but that's what makes food exciting I think.  Our house is full of cookbooks, I have magazine subscriptions and I am forever on the Internet googling for new ideas.  Yes you could say I may be obsessed.  LOL!!

Tonight's dinner, Chicken and Corn Lasagne, was loosely based on a recipe for cannelloni that I found on Taste.com.au - one of my favourite food sites that I can sit and drool over for hours.  The recipe for cannelloni sounded delish but I wanted to make it an easier dish for mid week and couldn't be bother, honestly, stuffing tubes filled with mixture.  So simple decision - lasagne. 

 

Obviously I also had to tweak a few other ingredients and give it my personal take and I have to say it was really yummy.  The layers were creamy and jam packed for what looked like a small serve.  This small serve was very filling and easy to eat. 

 

A strange twist to the normal style of lasagne - it had a creamy base and a tomato top.  But let's face it chicken and corn always work well together.  They creamy rocket and leek mixture added depth in lavour which actually surprised me.  Overall, besides the traditional every one's favourite beef lasagne, this dish was brilliant.

Chicken and Corn Lasagne

(recipe adapted from Taste.com.au)

 

Serves: 8

ProPoints per Serve: 10

 

2 chicken breast fillets, trimmed

cooking spray

1 leek, halved, washed, thinly sliced

1 bunch rocket, rinsed, roughly chopped

375 grams reduced-fat ricotta cheese

1 tablespoon reduced fat canola spread

2 tablespoons plain flour

3 cups skim milk

1 tablespoon Dijon mustard

salt

white pepper

430 gram can sweetcorn kernels, drained

8 sheets Latina fresh lasagne sheets

700 gram bottle Italian tomato pasta sauce

120 gram reduced fat grated tasty cheese

Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.

 

Heat frying pan over medium heat. Spray lightly with cooking spray. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.  Mix through ricotta cheese.

 

In a medium saucepan over medium heat melt canola spread.  Add flour stirring to make a roux.  Gradually add milk, stirring continuously until thickened and roux is dissolved.  Add Dijon mustard.  Add chicken and corn to the white sauce mixture. Season with salt and pepper. Mix until well combined.

 

Lightly spray a large rectangle baking dish.  Place 1/3 of chicken mixture over base of dish.  Cover with one and half sheets of lasagne over mixture.  Spread half the rocket mixture over sheets.  Cover with more lasagne sheets.  Continue layering with chicken and ricotta mixtures finishing with a layer of pasta sheet on top of chicken mixture. 

 

Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.

 

 

(Click here for a printable version of this recipe)

Country Chicken Pie (Pies)

YES finally I am back in the kitchen and I must say I am enjoying myself.  I am actually home all this week so hopefully you will be able to read a few posts from little ol' moi!

 

The weather has started to change and Spring is starting to make her presence know however I still fancied a hearty dinner.  Country Chicken Pies perfectly hit the spot and I must say that they tasted amazing.

 

Originally the recipe is for a family sized pie but once the smell was drifting from the kitchen children were hovering around the kitchen so I knew it would be easier and fairer (yes fairer) if I made individual portions.

 

The filling, jam packed with tender chicken and vegetables, was enveloped in a thick creamy sauce which just left my taste buds wanting more.  Topped with a yummy crunchy pastry top it was a pleasure to eat.

Country Chicken Pie

(recipe adapted from WW Magazine June 2012)

 

Serves: 4

ProPoints per Serve: 10

 

1 tablespoon olive oil

500 grams lean chicken thigh fillets, cut into 3cm pieces

2 carrots, finely chopped

2 celery stalks, finely chopped

1 brown onion,  finely chopped

2 tablespoons plain flour

1 cup chicken stock

1/2 cup evaporated skim milk

1/2 cup frozen peas

1/2 cup frozen corn kernals

2 tablespoons fresh flat leaf parsley

salt

freshly ground black pepper

1 sheet frozen reduced-fat puff pastry, just thawed

 

Heat half the oil in a non-stick frying pan over medium-high heat.  Add chicken and cook, stirring, for 3-4 minutes or until browned. Transfer to a heatproof bowl.

 

Heat remaining oil in pan.  Add carrots, celery and onion and cook, stirring, for 5 minutes or until stoftened.  Add chicken and any juices and flour.  Cook, stirring, for 1 minute.  Add stock, stirring to combine.  Bring to the boil.  Reduce heat to low.  Stir in milk, then cover and cook for 3 - 5 minutes or until sauce boils and thickens slightly.

 

Stir in frozen corn and peas, then parsley.  Season with salt and freshly ground black pepper.  Transfer to a 20cm round ovenproof dish.  Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.

 

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Top dish wity pastry, allowing excess pastry to overhang.  Cut a small cross in the centre.  Spray with cooking spray.  Place dish on a baking tray and bake for 20 minutes or until golden.

  

(click here for a printable version of this recipe)

Bacon and Corn Polenta Muffins

Something quick to make and oh so very very tasty.  These will fit the bill for a lunchbox treat if you can manage to stop others from eating them when they come straight out of the oven.

The combination of the bacon and corn, always a wonderful combination on their own, partnered with cheese and polenta makes a satisfying flavour hit that are delicious whether they are served hot or cold.

Only 2ppts each but very morish - I could eat quite a few.  Freezable so you can control how many you have for lunch :)

Bacon and Corn Polenta Muffins

(recipe adapted from WW The Complete Meal)

Serves: 24

ProPoints per Serve: 2

cooking spray

1/2 cup (80 grams) yellow polenta

2/3 cups (160 mls) skim milk

80 grams Weight Watchers Bacon, finely chopped

4 green shallots, finely chopped

1 1/2 cups (220 grams) self raising flour

2 x 125 gram cans corn kernels, rinsed, drained

2 x 125 gram cans creamed corn

1/2 cup (60 grams) extra light grated tasty cheese

100 grams Weight Watchers Canola Spread, melted

2 eggs, lightly beaten

Preheat oven to 200 degrees Celsius.

Line two 12 hole mini muffin tins with paper cases.  Spray with cooking spray if needed.

Combine polenta and milk in a bowl.  Set aside for 15 minutes.

Meanwhile lightly spray a small non stick frying pan with cooking spray and heat over medium-high heat.  Cook bacon, stirring, for 2 minutes.  Add shallots and cook, stirring, for 2 minutes or until bacon is crisp.  Remove pan from heat.  Cool for 5 minutes.

Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined.  Add spread, egg and polenta mixture and mix until combined.

Spoon 2 tablespoons of batter into each paper case.   Bake for 15 - 18 minutes or until cooked when tested with a skewer.  Cool muffins in tins for 5 minutes before turning out onto a wire rack.  Serve warm or cold.

Note: for a mini muffin this mixture can make 48 muffins by using small paper cases and 1 tablespoon of mixture per case - the ProPoints value per muffin would then be 1 ppts each.

(click here for a printable version of this recipe)

Chicken Corn and Broccoli Pies

From such a heat wave to a cold snap here in Melbourne comfort food was on the menu last night.  All rugged up in our winter woolies it was nice to sit down to a warm homestyle pie full of creamy goodies hidden under a crunchy and light filo pastry lid.

These individual pies are a complete meal in themselves and very filling.  Using the filo pastry reduces the fat content dramatically but you could use puff pastry for a more tradition crust.

Chicken Corn and Broccoli Pie

Serves: 6

ProPoints per serve: 9

cooking spray

750 grams chicken breast, fat removed, diced

1 leek, thinly sliced

2 garlic cloves, crushed

1/2 cup dry white wine

2 cups chicken stock

2 tablespoons dijon mustard

1 tablespoon dried thyme leaves

1 1/2 cups corn kernels

2 cups broccoli florets

2 cups skim milk

1/4 cup water

2 tablespoons cornflour

freshly ground black pepper

12 sheets filo pastry

Preheat oven to 180 degrees Celsius.

Spray a large non stick saucepan with cooking spray and cook chicken in batches over high heat until browned, remove to a plate.  Repeat with remaining chicken.

Respray saucepan with cooking spray and cook leek for 5 minutes or until softened.  Add garlic and cook for a further 2 minutes.

Add wine, simmering until liquid has almost evaporated.

Add stock, mustard, dijon mustard, chicken, broccoli and corn to saucepan.  Simmer for 5 minutes.  Add milk and combined water and cornflour.  Stirring well to combine.  Continue to simmer for 5 minutes or until sauce has thickened.  Season to taste with freshly ground black pepper.

Divide mixture amongst 6 ceramic pie dishes.  Spray 1 sheet of filo pastry with cooking spray and scrunch together gently, placing on top of half the pie dish.  Repeat with a second piece of filo pastry and cover the other half of the pie dish.  Continue placing two sheets of pastry on each pie.

Bake in oven for 15 minutes or until pastry is golden and filling heated through.

(click here for a printable version of this recipe)

Creamy Chicken, Mushroom and Corn Parcels

As a lover of pastry I have been craving pastry for a few weeks now. So to satisfy my pastry craving I decided to make some filo parcels for dinner last night.

The filling was creamy and tasty with a somewhat homestyle country taste and smell about it - nothing fancy infact quite plain Jane but it was delish. A mixture of chicken, mushrooms and corn bound togther with a creamy sauce laced with a hint of mustard and thyme.... typing this I could eat another one right now!

Creamy Chicken, Mushroom and Corn Parcels

Serves: 4
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillets, diced
1 brown onion, diced
200 grams button mushrooms quartered
2 cloves garlic, crushed
1/2 bunch fresh thyme
1 tablespoon wholegrain mustard
1 cup chicken stock (made with stock powder)
1/2 cup skim milk
2 tablespoons cornflour
2 tablespoons water
1/2 cup canned corn kernels, drained
salt
freshly ground black pepper
12 sheets filo pastry
1 tablespoon sesame seeds (optional)

Coat a large frying pan with cooking spray and cook chicken, onion, mushrooms and garlic until chicken is browned and just cooked.

Add thyme, mustard and chicken stock. Bring to the boil stirring and reduce heat to simmer for 5 minutes.

In a small jug combine milk with cornflour, mixing well. Add to chicken mixture and stir until thickened slightly. Stir through corn and season to taste with salt and pepper. Remove from heat and allow to cool.

Preheat oven to 180 degrees Celsius.

Working with one sheet of pastry at a time place first sheet on your workspace longways away from yourself. Spray with cooking spray and place another sheet on top. Repeat this with the third sheet of pastry.

Place a quarter of the chicken mixture at one end of the pastry, fold over ends and roll to enclosed. Place on a prepared oven tray. Repeat to make four parcels.

Spray parcels with cooking spray and sprinkle with sesame seeds.

Cook in oven for 15 - 20 minutes or until heated through and the pastry is golden.


(click here for a printable version of this recipe)

Beef and Spinach Rissoles with Tomato and Corn Relish

We haven't had these for so long... I must admit when I came accross this recipe while we were living in Sydney we did have them over and over again so it became a bit of overkill on the dish. Needless to say when I suggested having these Noel got a little excited exclaiming "we haven't had those for years!!"

The rissoles themselves are very easy to make and besides having my favourite ingredient, spinach, the use of cajun seasoning gives them a little kick but this is complemented by the sweet tomato and corn relish, which is also not complicated to make.

Overall the whole meal takes less than an hour to make and I served with mashed potato and steamed vegetables to make a complete meal but in summer a nice green salad and even some crunchy rolls would go down a treat.

Beef and Spinach Rissoles with Tomato and Corn Relish

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 5.5

For the beef and spinach rissoles:

250 grams baby spinach leaves

500 grams extra lean beef mince

1 small brown onion, finely chopped

1 teaspoon crushed garlic

1 tablespoon cajun seasoning

cooking spray

For the tomato and corn relish:

2 teaspoons olive oil

1 small brown onion, finely chopped

1 x 420 gram can diced tomatoes

100 grams frozen corn kernals, defrosted

2 tablespoons brown sugar

1/4 cup white vinegar

Microwave the spinach until just wilted. Drain and allow to cool slightly. Squeeze the extra liquid from the spinach and chop roughly.

In a large bowl combine the spinach, mince, onion, garlic and cajun season. Mix well and form into 12 rissoles. Place on a plate and refrigerate for 30 minutes.

Meanwhile start the relish. Heat the oil in a small pan on medium heat and cook the onion until soft. Add the tomatoes, corn, sugar and vinegar. Cook, stirring, over low heat until sugar dissolves.

Bring to the boil and then simmer uncovered for 25 minutes or until relish thickens. Keep warm.

Coat a large frying pan with cooking spray and cook the rissoles until browned on both sides and cooked through. Serve with relish.

(click here for a printable version of this recipe)

Old Fashioned Chicken and Corn Pot Pies

Nothing beats an old fashioned pot pie and when the filling is creamy chicken and corn I think it brings out the kid in us all...... especially on Sunday night when we had spent the day freezing cold at the football, dodging rain showers and trying to get warm from the few rays of sun peeking through the clouds.

I remember my mam always making pot pies (and family sized ones). She would make really yummy and interesting fillings, topping them off with homemade pastry and serving them with pride. Oh I wish I was a kid again.......

As you have probably guessed due to my erratic posting of late we are still flat out being over social flutterbies that I am trying to catch up on posting some recipes as I don't want you to think I have given up on sharing recipes with you all - needless to say I cheated and used frozen pastry sheets!! But the result was delish... ask the others!!

Old Fashioned Chicken and Corn Pot Pies
(recipe adapted from WW Heavenly d'Lites Cookbook)

Serves: 6
Points per serve: 6

4 small chicken breast fillets, skin and visible fat removed
500 ml water
1/2 cup dry white wine
2 teaspoons chicken stock powder
1 teaspoon garlic
freshly ground black pepper
cooking spray
2 medium carrots, diced
1 cup frozen peas
1 teaspoon olive oil
1 brown onion, diced
200 grams button mushrooms, sliced
3 tablespoons plain flour
1 cup skim milk
440 gram can corn kernels, drained
2 teaspoons dried sage
1 1/2 sheets Pampas Reduced Fat Puff Pastry
1 tablespoon sesame seeds, if desired

Place chicken fillets, water, wine, stock powder, garlic and freshly ground black pepper in a medium saucepan. Bring to the boil, reduce heat and cook gently uncovered fot 15 minutes. Remove chicken from the saucepan to allow to cool, reserve the liquid stock. When chicken is cool, chop roughly.

Preheat oven to 180 degrees Celsius.

Coat 6 1 cup ramekins with cooking spray.

Microwave the carrots and peas for 2 - 3 minutes or until slightly tender. Drain.

Heat the oil in a large frying pan over a medium heat. Add the onions and cook for 3 - 4 minutes or until soft. Stir in the flour, cook over a gentle heat for 2 minutes. Remove pan from heat and stir in the milk and the reserved stock. Return to the heat and cook stirring until the mixture boils and starts to thicken. Add the carrots, peas, mushrooms, sage, chicken and corn. Mix well and simmer for a further 5 minutes.

Pour equal amounts of the filling in each ramekin. Cut pastry sheets into 6 squares and place over the pie, pressing edges firmly to seal. Lightly coat with cooking spray and sprinkle with sesame seeds if desired.

Bake for 15 - 20 minutes until pastry is crisp and golden.

(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 and Sweet Corn Voluvents

Noel earns extra "daddy" brownie points by making these for Alex! Trust me, if we let her she would sit there and eat four in a row without thinking twice. While Noel does make a huge batch of these, she normally gets one or sometimes two and then the rest get frozen for weekend lunches.

Chicken and corn is an great combination especially when combined with a cheesy white sauce. Encased in light pastry shell with additional grated cheese on top makes for one delish dish.

Chicken and Corn Voluvents

recipe courtesy of Noel

Serves 16

4 chicken fillets diced

1 onion finely diced

1 tablespoon olive oil

3 tablespoons low fat butter

6 tablespoons plain flour

3 cups skim milk

2 teaspoons dijon mustard

1 cup grated tasty cheese

1/2 cup parmesan, finely grated

salt and pepper to taste

16 large Voluvent cases (10cm)

1 cup grated tasty cheese, additional

Preheat oven to 180 deg C.

In a large non stick frying pan heat oil, add chicken and onion. Cook until chicken is brown and cooked through.

In a large saucepan, melt butter and add flour, stirring continually with a wooden spoon until mixed into a roux. Add milk slowly, stirring with a whisk, to avoid lump. Bring to the boil while stirring, adding the dijon mustard and salt and pepper to taste. Stir through grated tasty and parmesan cheese. Continue to cook, stirring until thickened.

Add cheese sauce to the chicken mixture and return to the heat. Continue to stir until fully combined and heated through.

Place voluvents onto a lined oven tray and fill with chicken mixture. Top with grated cheese and cook in oven for 20 - 30 minutes or until cooked through and cheese is golden.

If freezing, do not cook. Allow to cool on tray and individually wrap with cling film and then place in a airtight container or snap lock bag.

Chicken and Sweet Corn Soup

My children devour this soup like it is going out of fashion or as if they hadn't eaten in weeks. However I am not complaining as I am really happy that the love it and are happy to have it whenever I fancy making it. Today was one of those days, and as usual it went down a treat.

3

Chicken and Sweet Corn Soup

3

Serves: 8 as a main

12 as an entree

Points per serve: Main 4.5

Entree 3

3

1 kilogram chicken fillets and/or chicken thigh fillets, skin and fat removed

8 cups water

1 onion diced

1 teaspoon crushed garlic

2 teaspoons crushed ginger

2 tablespoons dry sherry

1 tablespoon dried parsley

salt

freshly ground black pepper

3 x 425 gram cans creamed corn

1/2 teaspoon sesame oil

1/2 teaspoon Chinese five spice

2 slices ham, finely sliced

4 shallots, chopped, reserving 1/2 cup for garnish

4 tablespoons cornflour

4 tablespoons water

3 egg whites, lightly beaten

3

In a large saucepan place chicken, onion, water, ginger, garlic, salt, pepper, parsley and sherry. Bring to the boil, reduce heat and simmer for 20 - 30 minutes or until chicken is cooked, removing any forming scum from time to time.  Remove chicken from pan, reserving all the liquid, and allow the chicken pieces to cool until pieces are manageable. Shred all meat finely.

To the same pan add the shredded chicken, creamed corn, sesame oil and Chinese five spice. Stir until heated through. Add the shallots, reserving 1/2 cup for garnish, along with the ham and stir. Mix the cornflour and water together adding to the saucepan, stirring continually. When soup begins to thicken reduce heat to a simmer.

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Before serving stir through the egg white by adding to soup in a thin stream while stirring.

3

Serve immediately topped with remaining spring onion as garnish.