Creamy Chicken and Bacon Spaghetti Boscaiola

Pasta I think is one of the Universal words which translates instantly to "comfort food" and never ceases to please anyone in any given mood or frame of mind.  No matter who you are, where you come from and what your nationality I can honestly say that I have never ever met anyone that does not like pasta.

 

In our house, it goes without saying that it is a favourite - whether it's served with a thick meat sauce or a creamier delicate sauce, no matter what shape or size it comes in, if it's layers upon layers, etc.  I could go on but which ever way it's served here its always a hit.  Tonight was no exception. 

 

I have actually been unwell for a wee bit with this dreaded flu that is sweeping Australia.  Many people are in hospital and some have actually lost their lives due to the deadly strain.  Thankfully I was administered some very strong antibiotics, steroids and some liquid codeine as soon as I felt bad however I was bed ridden for nearly four days.  I am still battling a horrid cough, but glad to say I feel there is an end to it coming closer.  While I am still weak and aching I actually returned to work today (thankfully as being bed ridden was doing my head in) and for the first time since last Thursday I cooked dinner.  Anyways enough about me. 

 

Tonight's dinner, Creamy Chicken and Bacon Spaghetti Boscaiola is based on one of our family favourites, Penne Boscaiola.  It is definitely the perfect comfort meal – creamy, jam packed with vegetables, chicken and bacon laced with hint of cheesy sweet chilli…. mmmmm!!  It's not a traditional Italian style pasta using Asian sweet chilli sauce but it works and I would urge you to try it. 

A perfect week night wonder as it’s very easy and quick to prepare and cook not to mention devoured almost instantly.

 

Creamy Chicken and Bacon Spaghetti Boscaiola

(Recipe adapted from WW Heavenly D’Lites Cookbook)

Serves: 6

 

375 grams spaghetti

cooking spray

1 brown onion, finely chopped

3 teaspoons crushed garlic
2 chicken fillets, fat trimmed and thinly sliced

150 grams middle bacon, fat trimmed

1 red capsicum, sliced

150 grams button mushrooms, sliced

375 ml can Carnation Light and Creamy Evaporated Skim Milk

 3 tablespoons sweet chilli sauce

150 grams baby spinach leaves

salt

freshly ground black pepper

80 grams finely grated parmesan cheese

Cook pasta in pan of boiling water following packet instructions until just tender.  Drain.

Coat a large frying pan with cooking spray.  Cook the chicken, stirring, until browned. Remove to a plate lined with absorbent paper.

In the same pan cook the onions, garlic and bacon until onion is soft.  Return chicken to the pan. 

Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften. 

Add the milk and chilli sauce to the pan.  Season with salt and freshly ground black pepper to taste. 

Stir through the pasta, spinach and half the parmesan cheese until mix through well and spinach just wilted.

Serve with remaining parmesan cheese.

 

(Click here for a printable version of this recipe)

Creamy Pasta with Chicken and Brocollini

We hadn't had pasta for a while, or at least it seemed like it had been a long time.  I thought I would try a diabetes friendly creamy pasta dish.  Sounds to good to be true, right?

OMG it was yummy!  The flavours just burst in your mouth.  Heaven in a bowl - the comfort of a creamy sauce, tender chicken and soft pasta.  

I found the combination of lemon and rosemary really flavoursome - I was a little worried that it would taste more like a dessert with using the lemon but it was balance perfectly.  The chicken was moist and tender and the broccolini was just cooked to perfection.

Overall, this pasta dish was enjoyed by one and all.

Creamy Pasta with Chicken and Broccolini

(Recipe adapted from WW Eat Well Diabetes)

Serves: 4

SmartPoints per serve: 13

250 grams fettuccine pasta

2 bunches broccolini, coarsely chopped

cooking spray

500 grams lean chicken breast fillets, fat trimmed

2 garlic cloves, crushed

2 teaspoons finely grated lemon rind

1 teaspoon finely chopped fresh rosemary

salt

freshly ground black pepper

2 teaspoons cornflour

1 teaspoon chicken stock powder

375 ml can evaporated skim milk

Cook fettuccine in a large saucepan of boiling water, following packet instructions, or until just tender.  Add broccolini for last 2 minutes of cooking, drain.

Meanwhile, stray a deep non-stick frying pan over high heat.  Cook chicken, stirring, for 5 minutes or until browned.  Add garlic, lemon rind and rosemary and cook, stirring for 1 minute.  Season with salt and pepper.

In a small jug combine cornflour, stock powder and 2 tablespoons evaporated milk and mix until smooth.

Add remaining milk to the pan with the chicken and bring to the boil.  Gradually stir in the cornflour mixture.  Reduce heat and simmer, stirring, for 2 minutes or until mixture slightly thickens.

Add pasta and broccolini to pan with chicken and toss gently to coat in sauce and pasta is heat ed through.

Serve with a 0 SmartPoint salad and if desired freshly grated parmesan cheese (SP point value depending on quantity).

(Click here for a printable version of this recipe)

Creamy Potato and Prosciutto Bake

As well as experimenting with lasagne recipes I also love tyring different potato bake recipes.  We already have a couple of family favourites already such as Potato, Onion and Bacon Bake (creamy and comforting) and Potato, Carrot and Onion Bake (which is my personal favourite and so full of flavour).

OMG!!!!!!

There was never no chance of not trying this recipe - creamy base, layers of potato and sweet potato topped with crispy prosciutto and melted cheese..... heaven in a casserole dish.

I love sweet potato as the flavour is so different than that of normal potato and adds such depth to this dish.  The saltiness of the prosciutto added another element along with it's crunchiness as a topping.

Sadly or maybe not sadly, this decadent potato bake is more like a main meal rather than a nice side dish.  I wasn't complaining though.... as I thought it was perfect just by itself.  It guess it could be a side if you can use portion control.... yikes!

Creamy Potato and Prosciutto Bake

(Recipe adapted from WW Ultimate Comfort Food)

Serves: 4

ProPoints per Serve: 9

1 teaspoon olive oil

2 medium leeks, thinly sliced

500 grams potatoes, thinly sliced

500 grams sweet potatoes, thinly sliced

cooking spray

100 grams baby spinach leaves

3/4 cup light evaporated milk

salt

freshly ground black pepper

100 grams grated tasty cheese

100 grams prosciutto slices, fat trimmed, torn

1/2 bunch fresh thyme leaves

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced. 

Heat oil in a medium non-stick frying pan over medium heat.  Cook leek, stirring occasionally, for 8 - 10 minutes or until softened.  

Meanwhile, boil, steam or microwave potato and sweet potato separately, until almost tender.

Lightly spray a casserole dish with cooking spray.  Layer potatoes, leek and spinach in the prepared dish, finishing with potato.  Pour over evaporated milk and season with salt and pepper.

Sprinkle with 3/4 of the cheese and cover with foil.  Bake for 30 minutes.  Remove foil and top with prosciutto, thyme and remaining cheese.  Bake for 15 minutes or until prosciutto is crisp and golden.

(click here for a printable version of this recipe)

Springtime Alfredo Pasta with Bacon

Finally it's Spring (well officially it has been for 14 days now).  It's a beautiful time of the year!

I love Spring - new flowers growing and blooming, warmer weather, longer light hours (daylight savings is around the corner) and the new season fruit and vegetables are starting to appear in the supermarket produce section.

Everyone's favourite is pasta - such a fabulous comfort food especially creamy pasta.  Alfredo is one of my daughter's "to die for" sauces and to be honest if asked it would be a toss up between Alfredo or Carbonara every single time if I allowed her to choose the sauce for the pasta dish.

Now you may see a few changes with the blog and I am pleased to announce that we will be moving over to a website in the near future.... change is good though.  I am working on it so that's a positive.  The other change is that I am no longer a member of Weight Watchers for a variety of reasons and therefore loose access to the online tools where I build in many recipes to receive the ProPoints per serve.  Where I can I will try and add them to the recipes but don't stress I will still endeavour to post healthier options of recipes etc.

Springtime Alfredo Pasta with Bacon

Serves: 4

250 grams fettuccine or pasta of your choice

1 medium head of broccoli, cut into florets

1 tablespoon olive oil

1 brown onion, finely chopped

250grams reduced fat bacon

2 garlic cloves, crushed

1 red capsicum, chopped

400 grams button mushrooms, sliced

2 medium zucchini, quartered lengthways and sliced

1 tablespoon water

1 tablespoon cornflour

1 x 375ml can light evaporated milk

1/3 cup extra light cream

1/3 cup finely grated parmesan cheese

Cook pasta in a large saucepan of boiling water as instructed on the packet or until just tender. Drain and return to pan.

Meanwhile steam, microwave or boil broccoli until just tender.  Set aside.

Heat oil in a large frying pan over medium heat.  Add onion and bacon, cook for 5 minutes, stirring, until onion is softened.  Add garlic, capsicum, mushrooms, zucchini and water.  Cook stirring for 5 minutes or until capsicum is tender.

Place cornflour and 1/4 cup evaporated milk in a jug and whisk well.  Add remaining evaporated milk to jug.  Add to the vegetable mixture and cook, occasionally stirring, for 5 minutes or until the sauce boils and thickens.  Add the cream, parmesan and the broccoli and stir until heated through.

Add the vegetable mixture to the pasta and stir gently to combine.

(click here for a printable version of this recipe)

Penne Boscaiola

Firstly my apologies… so much has happened to the House of Murray since March that have left us very time poor and sadly this has led to no new entries here. A quick overview – a job change for me at the same company (for the better) which now finds me based in one office with no travel at the moment, and of course time has been spent getting into a normal family routine – one where mam is now home every night. Needless to say it has been a big change for the four of us.  I also took two weeks holiday which gave me time to focus on my family and also had a quick camping trip to the incredible Sheepyard Flats (so serene and relaxing) over the Easter period.

As usual I have recipe posts banked up so I will try and get through these really quickly to tempt your tastebuds but in the meantime I will start with this one.......

This old family favourite has definitely gone under the radar as for some unknown reason I have managed to have never blogged it. I have blogged a variation but not the original recipe. Oh well I guess stranger things have happened.

Pasta, as well documented, is a comfort food in our house. If I ever ask the kids what they fancy for dinner I get the same answer time and time again … “PASTA”! 

Penne Boscaiola is the perfect comfort meal – creamy, jam packed with vegetables and bacon laced with hint of cheesy sweet chilli…. mmmmm Heaven in a bowl.  A perfect week night wonder as it’s very easy and quick to prepare and cook not to mention devoured almost instantly.

Penne Boscaiola

(Recipe adapted from WW Heavenly D’Lites Cookbook)

Serves: 6

ProPoints per serve: 11

375 grams penne pasta or GF penne pasta (or pasta of your choice)

cooking spray

1 brown onion, finely chopped

3 teaspoons crushed garlic

150 grams middle bacon, fat trimmed

1 red capsicum, sliced

150 grams button mushrooms, sliced

375 ml can Carnation Light and Creamy Evaporated Skim Milk

 3 tablespoons sweet chilli sauce

150 grams baby spinach leaves

salt

freshly ground black pepper

80 grams finely grated parmesan cheese

Cook pasta in pan of boiling water following packet instructions until just tender.  Drain.

Coat a large frying pan with cooking spray.  Cook the onions, garlic and bacon until onion is soft.  Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften.

Add the milk and chilli sauce to the pan.  Season with salt and freshly ground black pepper to taste.  Stir through the pasta, spinach and half the parmesan cheese until mix through well and spinach just wilted.

Serve with remaining parmesan cheese.

(Click here for a printable version of this recipe)

(NOTE: 04/03/19 I updated this recipe as we now cook a wide variety of our meals as Gluten Free - no change to any other part of the 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)

Creamy Chicken, Bacon and Vegetable Pasta

Comfort food is needed at times and pasta is one of the ultimate in my book that is especially when it is accompanied with a nice creamy sauce.


I have never used cherry tomatoes in a creamy sauce before and will do again as they were a wonderful addition not to mention added character to the sauce.

This dish was delish, easy and very filling! The combination of chicken and bacon is always perfect combined with vegetables and fresh herbs enveloped in a delicate creamy sauce made for a not only fragrant but flavoursome dish.

Creamy Chicken, Bacon and Vegetable Pasta

Serves: 4

ProPoints per serve: 14

250 grams dried spaghetti pasta

cooking spray

500 gram chicken breast fillets (see note)

200 grams Weight Watchers or Reduced Fat Bacon

1 large brown onion, finely chopped

2 garlic cloves, thinly sliced

150 grams mushrooms, sliced

1 red capsicum, diced

250 grams cherry tomatoes

375ml can Carnation Light & Creamy Evaporated Milk

2 teaspoons arrowroot or cornflour

2 teaspoons fresh thyme leaves

2 tablespoons chopped fresh chives

200 grams baby spinach

50 grams finely grated Parmesan cheese

Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan. Cover to keep warm.

Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a board. Thinly slice. Cover to keep warm.

Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mushrooms and capsicum and cook for a further 5 minutes or until softened. Add tomatoes. Cook for 2 minutes or until tomatoes have just softened. 

Combine evaporated milk with arrowroot or cornflour.  Add evaporated milk, thyme and chives. Season with pepper. Bring to the boil. Remove from heat. Add chicken, spinach and milk mixture to pasta. Toss to combine and served topped with Parmesan.

(Click here for a printable version of this recipe)

Creamy Lemon Linguine with Prawns and Scallops

I have a passion for creamy pasta and although it's not that popular with my hips it's probably something that I would class as "real" comfort food, something I have been fancying for a while now especially with all the travel I have been doing.

I have read several recipes now combining lemon, seafood and cream and knew I would be able to come up with something combining all these flavours along with knocking the yearning for comfort food on the head.

Then I found a recipe in one of my Weight Watcher cookbooks which I adapted to suit the desired outcome my tastebuds required.

Creamy Lemon Linguine with Prawns and Scallops

(recipe adapted from WW Cook Fast Cookbook)

Serves: 6

ProPoints per serve: 9

300 grams linguine

2 tablespoons fresh lemon juice

400 grams green prawns, peeled

300 grams scallops

cooking spray

1 teaspoon olive oil

3 green shallots, thinly sliced

1 garlic clove, crushed

1 tablespoon cornflour

375 mil can evaporated skim milk

1 teaspoon fingely grated lemon rind

1/3 cup coarsely chopped fresh parsley

Bring a large saucepan of water to the boil and cook pasta according to packet directions.  Drain.  Return pasta to the pan and drizzle with lemon juice.

Rinse and drain prawns and scallops, pat dry on paper towel to remove excess water.

Heat a frying pan over medium heat and spray with cooking spray.  Cook prawns 1 -2 minutes on each side or until just turning pink and remove to a plate.  Respray pan and cook scallops for 2 minutes on each side or until just cooked also.  Remove to a plate.  Wipe out frying pan with paper towel.

Return frying pan to stove and heat oil over medium heat.  Add shallots and garlic and cook, stirring, for 3 - 4 minutes or until softened.  Blend the cornflour with a little of the evaporated milk in a small jug.  Stir in the remaining milk.  Add the milk mixture and cook stirring over low heat until mixture bubbles and slightly thickens. 

Add the lemon rind, prawns and scallops and cook until seafood is heated through.

Add the sauce and parsley to the pasta and toss to combine.  Serve garnished with extra parsley sprigs.

(Click here for a printable version of this recipe)

Creamy Leek Chicken and Bacon Pot Pies

There is nothing more homely that a pot pie no matter the filling but on my favourites list this Creamy Leek Chicken and Bacon Pot Pie would be at the top. Not only was the filling creamy but it had all the right flavours with the combination of bacon, leeks and mushrooms.

With a few extra vegetables hidden in the mix it makes for a perfect individual one dish dinner with the only problem being you always want some more. A little on the high side propoints wise but well worth it.

Creamy Leek Chicken and Bacon Pot Pies
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4
ProPoints per serve: 13

cooking spray
500 grams chicken breast fillets, chopped
salt
freshly ground black pepper
175 grams reduced fat shortcut rindless bacon
1 small leek, trimmed and sliced thinly
150 grams mushrooms, thinly sliced
2 carrots, peeled and sliced
1 broccoli head, cut into florets
1/2 cup dry white wine
1 375ml can light and creamy evaporated milk
2 tablespoons cornflour
2 tablespoons water
2 sheets reduced fat puff pastry, defrosted
1 tablespoon sesame seeds (optional)

Preheat oven to 200 degrees Celsius.

Spray 4 11/2 cup capacity ramekins with cooking spray and place on oven tray.

Spray a large frying pan with cooking spray and cook chicken over medium heat until browned all over. Season with salt and pepper and remove from pan.

In the same pan cook the bacon, leek and mushrooms, stirring unitl leek softens.

Meanwhile steam or microwave the carrots and broccoli until almost tender. Add to bacon mixture.

Add wine to pan, cook stirring until liquid is reduced by half.

Add evaporated milk to pan, reduce heat to low and stir. Combine cornflour and water together in a small bowl/jug. Increase heat slightly and add combine cornflour, stirring continually until mixture thickens slightly. Remove from heat.

Cut out pastry slightly larger than the ramekins, keeping a little of the leftovers for decorations if desired.

Divide mixture amongst ramekins. Press pastry shapes over dishes and spray with cooking spray. Cut a slit in each pastry top. Sprinkle with sesame seeds if using.

Cook in oven for 20 minutes or until browned.

(click here for a printable version of this recipe)

Chicken Saagwala and Steamed Rice

A quick dinner for us tonight but something tasty was required. I normally only like a curry if it's slow cooked or made in a traditional way, but I came across this recipe on the Weight Watchers website and just wanted to try it.

I must say very easy, very quick and very tasty. And of course the bonus factor is that the rice is incorporated into the ProPoints value.

Chicken Saagwala

(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 11

1 1/4 cups basmati rice

1 tablespoon curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 garlic cloves, crushed

500 grams lean chicken breast fillet, diced

2 medium fresh tomatoes, diced

1/2 teaspoon chicken stock powder

1/2 cup hot water

375 ml can Light and Creamy Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

4 cups baby spinach

2 tablespoons fresh coriander, chopped

Bring a large saucepan of water to boil and cook rice according to the packet directions. Drain and set aside.

Place curry powder, coriander, cumin and garlic in a non stick frying pan. Add 2 tablespoons of water and cook, stirring over medium heat for 2 - 3 minutes or until fragrant. Add chicken to the pan and toss to coat.

Combine stock powder with water, mix well.

Add tomatoes and stock. Cover and cook for 10 minutes. Uncover and stir to combine.

Reduce heat to low and add evaporated milk. Stir to combine.

Combine cornflour and water, mix well.

Add the cornflour mixture to the curry and continue to stir until slightly thickened.

Add the spinach, mix well. Season to taste with salt and freshly ground black pepper. Add coriander and simmer for 1 minute. Serve with rice.


(click here for a printable version of this recipe)

Creamy Blue Cheese Sauce

It was a beautiful day here in Melbourne today and of course we had a bbq for dinner.. not that we ever need an excuse to fire up the weber and cook steak over the coals!! Steak tastes magnificant cooked this way and in fact I cannot remember when we last used our actual bbq - it has been a long while that's for sure.

When we have steak we all love a nice sauce with it. Noel's favourite is creamy peppercorn sauce, I am quite partial to a mushroom sauce but we both love this one... creamy blue cheese sauce. Even Oliver is starting to enjoy this one also.

Before you get put off by the thought of "Blue Cheese" I know it's not everyone's cup of tea. This cheese sauce only has a hint of the blue and if you can use a really nice blue it makes such a difference to the flavour. We used gorgonzola which is somewhat strong but rich and creamy.

I have to admit this way is nice but if you cook your steak in a frying pan use the meat juices at the beginning of the recipe and this sauce is to die for. Saying this though it is perfectly yummy cooked as the recipe reads.

Creamy Blue Cheese Sauce

Serves: 8
ProPoints per serve: 3

cooking spray
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 tablespoons brandy
100 grams danish blue cheese, crumbled
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon cornflour
2 tablespoons water
freshly ground black pepper

Heat a medium non stick frying pan over medium heat and coat with cooking spray. Add spring onions and garlic, cook for 3 - 4 minutes or until softenened. Add brandy and swirl around pan for 30 seconds, scrapping the bottom with a wooden spoon to pick up any specks.

Add crumbled cheese and cook until softened, around 2 - 3 minutes.

Stir in the evaporated milk, stirring continuously. Combine cornflour with water, mix well and add to milk mixture. Continue stirring until sauce thickens. Season to taste with freshly ground black pepper.


(click here for a printable version of this recipe)

Creamy Mushroom and Spinach Soup

Now before you are turned off by the photo I need to reassure you that this soup is really nice. If you are a lover of mushrooms and spinach like me, look no further... probably not everyone's cup of tea but I enjoyed it.

The mellow earthy flavour of the mushrooms combined with the intense taste of the spinach was a great combination. Although this is a creamy soup it isn't heavy and could easily be served as an entree.

Watch out Popeye - talk about getting a vitamin hit in one bowlful... B12 and iron!!

Creamy Mushroom and Spinach Soup

Serves: 4

Points per serve: 2

2 teaspoons extra virgin olive oil

500 grams button mushrooms, sliced

1 onion, diced

1 tablespoon crushed garlic

1 teaspoon beef stock powder

6 cups water

100 grams baby spinach

375 ml can Carnation Evaporated Low Fat Milk

salt

freshly ground black pepper

Heat oil in a large saucepan and add mushroom, onion and garlic. Cook over medium heat until onions soften slightly. Add stock powder and water, mix well while bringing to the boil. Reduce heat, cover and simmer for 15 minutes.

Remove from heat and add baby spinach. Stir to completely cover the spinach leaves allowing them to wilt.

Using a blender or a stick blender process until smooth.

Return to gentle heat, add evaportated milk and stir to blend. Heat thoroughly but do not boil. Season to taste with salt and freshly ground black pepper.

Hint: You could easily replace the beef stock powder with vegetable stock powder to make this suited to vegetarians.

(click here for a printable version of this recipe)

Red Curry Mussels

I find it funny when the foods that you have turned your nose up to in the past now become one of your favourites and that's exactly what is happening with me and mussels! Until a few months ago I wouldn't dream of eating one and now I am cooking them when the opportunity arises.

Today we had a kilogram of mussels which we brought from Springvale on yesterday's shopping trip amongst other wonderful items of seafood for last night's feast - a seafood platter for our wedding anniversary.

The vibrant flavours of last night's seafood platter meant I needed to make a dish today that was full of flavour.... red curry was the first thing that popped into mind. So red curry it was.....

Red Curry Mussels

Serves: 4

Points per serve: 4

1 kilogram fresh mussels

cooking spray

3 tablespoon red curry paste

1 tablespoon fish sauce

1/2 cup white wine

3 karffir lime leaves

juice of half a lime

1/2 cup chopped fresh coriander

1/2 cup coconut flavoured light evaporated milk

additional coriander for garnish

1/2 lime cut into wedges for garnish

Wash and debeard mussels - discarging any that are open or those that when tapped on a bench do not close.

Spray a wok or a large frying pan with cooking spray. Heat over medium heat and add red curry paste. Gently stirfry for 3 - 5 minutes or until heated through and fragrant. Add fish sauce, wine, lime leaves and lime juice. Bring to the boil, stirring constantly.

Add mussels and toss to combine in sauce. Add lime juice and cover with a lid steaming mussels for 5 minutes.

Remove lid and add coriander and evaporated milk. Stir to combine. Bring to the boil and remove from heat.

Using tongs or a slotted spoon place mussels in a large serving bowl. Cover with juice in pan. Sprinkle with additonal coriander and garnish with lime wedges.

(click here for a printable version of this recipe)

Beef Stroganoff with Fettucine

Something quick and easy on the menu tonight as we went visiting Vicky and the boys while Sean is away and to be honest it's the first chance that we have had to go with us being so busy. Plus I wanted something that we would all enjoy on what has been a wet and cold day.

Beef Stroganoff or Beef Stroganov is a dish of beef peices served in a paprika flavoured sauce with sour cream. The dish itself originates from Russia but over time and due to it's popularity there is now many variations to the recipe. The first known recipe, dated 1861, used beef cubes, mustard and stock topped with sour cream but there is not mention of onions or mushrooms. Since then onions and mushrooms have been added, along with the use of tomato paste and paprika.

Some versions have a creamy white sauce whereas others, more commonly known, are that of a thick reddish sauce. The sour cream can be served on the side or mixed into the sauce to give it a creamier appearance. I prefer to stir the sour cream through my sauce prior to dishing up. But as this dish is a low fat version I decided to use evaporated skim milk instead mixed with a little cornflour and the result.... super delish!!

Of course tonight was the only night I didn't have fettucine in the house so I used spirals. LOL But served with warm pasta its a perfect week night meal but is also nice with mashed potatoes.

Beef Stroganoff with Fettucine

Serves: 4

Points per serve: 7

250 grams fettuccine or pasta of your choice
500 grams rump steak, cut into strips
2 teaspoons ground paprika
cooking spray
1 medium onion, thinly sliced
2 cloves garlic, crushed
400 grams mushroom, sliced
3/4 cup chicken stock
1/4 cup tomato paste
1 tablespoon worcestershire sauce
1/2 cup extra light sour cream
2 tablespoons fresh parsley, chopped

Cook pasta in a large saucepan of boiling salted water, following packet instructions of until tender. Drain and keep warm.

Combine beef with paprika in a medium bowl.

Heat a large non-stick frying pan over medium-high heat and coat with cooking spray. Add half the beef and cook for 2 minutes. Transfer to a bowl. Repeat with remaining beef.

Add onion and garlic and cook for about 2 minutes. Add mushrooms and cook, stirring, for about 2 minutes.

Return beef to pan along with stock, tomato paste and sauce. Simmer uncovered for 5 minutes.

Stir sour cream through beef mixture. Place pasta into serving bowls. Spoon over beef and sprinkle with parsley.

(click here for a printable version of this recipe)

Sweet and Spicy Lamb

When I first read the ingredients for this dish I wasn't sure what we would think of it. It had spices that we use in a lot of our cooking but it also had apple and sultanas so I think I was unsure how "sweet" it actually would be.

Another quick and easy dish to cook, this recipe is from The Symply To Good To Be True collection and I have to say it pleased everyone in the house, as well as surprised Noel and myself. It was pleasantly sweet but not overly spicy either. I thought it could have been a little more spicier and will probably add a little chilli powder the next time I cook it. The kids gave it the thumbs up which is always a good sign.

I served this with Vegetarian Fried Rice but would be perfect with steamed rice or even couscous.

Sweet and Spicy Lamb

(recipe source: Symply To Good To Be True # 3)

Serves: 6

Points per serve: 4

600g lean lamb steaks (or strips)

1/3 cup almond slivers

cooking spray

1 teaspoon crushed ginger

1 teaspoon crushed garlic

1 cup onion, sliced

1 cup peeled apple, diced

1/2 cup sultanas

1 teaspoon cardamon

1 teaspoon cumin

1 teaspoon dried coriander

1 teaspoon turmeric

2 teaspoons chicken stock powder

1 tablespoon tomato paste

1 tablespoon cornflour

1 x 375ml can evaporated light milk

1 teaspoon imitation coconut essence

Cut lamb into strips (if required).

Toast almonds on a sheet of foil placed under a grill until browned, set aside.

In a non stick frypan or wok that has been coated with cooking spray saute lamb, ginger and garlic until meat is nearly cooked. Remove from wok. Add onion, apple and sultanas and cook for 2 minutes. Put cardamom, cumin, coriander, turmeric, stock powder and tomato paste into pan. Mix cornflour into the milk add the essence. Add to frypan stirring continuously until boiled. Return lamb to the pan and heat through.

Sprinkle almonds over top.

NOTE: for a thinner sauce reduce the amount of cornflour to 2 teaspoons.

(click here for a printable version of this recipe)

Basil and Zucchini Soup

Basil and Zucchini Soup is a soup that I cook if I want something homely, comforting not to mention quick, total time under 30 minutes.

It is a creamy soup however it is still very low in fat and has an amazing flavour that makes the soup not only great for a lunch or a snack but for an entree at a dinner party that I guarantee will generate some great feedback.

Basil and Zucchini Soup

(recipe source WW Quick Eats)

Serves: 6

Points per serve: 1

1 tablespoon olive oil

1 large onion, chopped

1 teaspoon minched garlic

7 green zucchini, chopped

3 teaspoons chicken stock powder

4 cups boiling water

1/2 cup fresh basil, chopped

salt to taste

pepper to taste

1 x 375 ml can Carnation Light and Creamy Evaporated Milk

Heat the oil in a large saucepan and lightly cook the onion and garlic until golden. Add the zucchini and cook for a further 3 - 4 minutes.

Add the water, stock powder and basil. Bring to the boil, reduce heat and simmer for approximately 10 minutes of until vegetables are soft. Remove from heat.

Allow to cool slightly and process in a food processor or with a stick blender until smooth. Return to the saucepan, add the milk and heat through. DO NOT BOIL. Season to taste with salt and pepper.

(click here for a printable version of this recipe)

Penne Boscaiola with Chorizo

Another pasta recipe, it's creamy base combined with the amazing flavours make this pasta a dish that is requested often and one that can be whipped up easily at a moments notice, providing you have the ingredients of course.
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However last night I had an urge to introduce a new flavour to the dish, and of course received mixed reactions from my taste testers but that adds to the fun of experimenting. I had a Chorizo Sausage (Spanish Sausage) in the fridge begging to be used so to my surprise it actually enhanced this pasta dish but I must say I would not make it a regular addition due to the fat content.
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Penne Boscaiola with Chorizo

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Serves: 6

Points per serve: 8

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250g penne pasta (or pasta of your choice)

1 large onion, finely chopped

4 rashers bacon, rind removed and diced

1 chorizo sausage approx 100g, sliced (if using)

1 tsp crushed garlic

150g mushrooms, sliced

1 red capsicum, sliced

375 ml can evaporated low fat milk

3 tbs sweet chilli sauce

40g grated parmesan cheese

100 g baby spinach leaves

Cook the pasta in a pan of boiling water until just tender. Drain and set aside.
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Coat a large frying pan with cooking spray, heat and cook the onion, garlic, bacon, chorizo sausage (if using) until onion is soft and meat has started to crisp. Add mushrooms and capsicum and cook for a further 5 minutes.
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Add the milk and chilli sauce to the pan. Stir until combined. Add the cooked pasta, parmesan cheese and baby spinach leaves tossing until pasta is covered and heated through and the baby spinach has wilted.

Berry Dream

Alexandria, who will be turning 8 in March, decided it had been a long time since we had dessert. Don't get me wrong Noel and the kids all love desserts, and although I can sometimes be persuaded I am actually not a sweet tooth. Plus there is the fact that I am always trying to lose weight!

Since buying all the Symply To Good To Be True cookbooks (5 in a set) there has been one dessert that Alex has been longing to try, and that is this one - Berry Dream. Needless to say her wish came true so she helped make, decorated, served and also enjoyed eating this.

Berry Dream

Source: Symply To Good To Be True 5

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Serves: 8

Points per serve: 1pt

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2 cups frozen mixed berries

3/4 cup chilled evaporated light milk

2 x 200g tubs diet berry yoghurt

1 sachet lite raspberry jelly crystals

1/4 cup boiling water

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Before starting make sure evaporated mik is chilled.
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Semi defrost berries.
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Using an electric beater beat chilled evaporated milk until thick and stiff peaks form. Pour in yoghurt then add berries and beat until well combined.
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Dissolve jelly crystals with boiling water, pour into bowl beating until all mixture is blended (there should still be small pieces of berries through the mixture).
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Either leave in bowl or divide into 8 dessert dishes. Refrigerate until set.
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Note: As you can see our desserts were decorated with a swirl of thickened cream and some chocolate shavings... these are additional and not part of the recipe.

Chicken Laksa

Tonight was the first time I have cooked this recipe which I admit to finding in Symply To Good To Be True Cookbook number 3 (these are brilliant set of books, 5 in total) but of course made a few changes although nothing major. Noel and I often enjoy a noodle soup from the food court, normally a seafood tom yum, when we go shopping but I have never cooked one at home. Let me tell you we enjoyed it and will definitely be cooking it again.

However I would advise that you have all your ingredients ready to go when cooking this dish so you don't overcook the ingredients and also because this dish does come together quite quickly.

Chicken Laksa

Adapted from Symply To Good To Be True 3
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Serves: 4

Points per serve: 4.5

cooking spray

400g skinless chicken breast fillet diced or sliced

1/2 teaspoon crushed garlic

1 teaspoon crushed ginger

1/2 cup carrot cut into thin strips

1/2 cup capsicum cut into thin strips

1 1/2 cup bean sprouts

4 shallots sliced diagonally

2 tablespoons fresh coriander chopped

1 teaspoon of lemongrass (I used from a jar)

3 teaspoons of Massaman Curry Paste or Laska Curry Paste

1 teaspoon of turmeric

2 teaspoons chicken stock powder

250ml prepackaged liquid chicken stock

1 cup water

1 1/2 cups fresh thin hokkein noodles (or whatever suits ie singapore, chowmein etc)

1 can evaporated low fat milk coconut flavour (or 1 can evaporated low fat milk

and 1 teaspoon of coconut essence)

1 tbs cornflour

1 - 2 tomatoes chopped largely

1 birdseye chilli sliced for garnish (optional)

Coat a large wok or non stick frypan with cooking spray. Stir fry chicken, garlic and ginger together for 4 - 5 minutes or until completely sealed and almost cooked. Add the carrots and capsicum and continue to stirfry for another 2 minutes.

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Add all the remaining ingredients (reserving a small amount of shallots, coriander and bean sprouts for garnish) except for the evaporated milk, the cornflour and the tomatoes. Mix all ingredients well.

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In a jug/small bowl combine evaporated milk and cornflour and mix well. Add this to the pan and simmer for 5 minutes, stirring continually.

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Place raw tomatoes in serving bowls and top with the hot soup. Garnish with remaining shallots, coriander and bean sprouts. You could also garnish with sliced red chilli, if preferred.

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Serve immediately.

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Creamy Lamb & Tomato Fettuccine

This is an incredible tasting dish, not very hard to cook either and I can pretty much guarantee that there will not be much left over! Well there never is in our house.

Creamy Lamb & Tomato Fettucine

adapted from Weight Watchers 123 Recipe Collection

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Serves: 4 large

Serves: 6 average

Points per serve: 7.5 large

Points per serve: 5.0 average

250g fettucine or pasta of your choice

1/2 cup sundried tomatoes (not packed in oil)

500g lean lamb fillets sliced or lamb strips

4 shallots sliced diagonally (reserve some for garnish)

1 tbs dijon mustard

1 tbs fresh or dried thyme

1 can 375ml Evaporated Low Fat milk

2 tsp cornflour, blended with 1tbs water

2 tbs grated parmesan cheese

Cook pasta to manufacturer's instructions until al dente. Drain and set aside.

Soak sun-dried tomatoes in hot water until plump. Drain and slice.

Heat a non-stick frying pan coated with cooking spray and cook lamb for 3 to 4 minutes until browned and sealed - do not overcook. Remove from pan. (You may need to do this in 2 batches to avoid boiling the lamb.)

To the same pan add the shallots, sun-dried tomatoes, mustard and thyme. Cook, stirring, for 1 to 2 minutes. Add evaporated milk, bring to the boil and remove from heat. Add blended cornflour and parmesan cheese. Stir until sauce thickens.

Return to the heat, add lamb and fettucine. Toss well so all pasta is coated in the sauce and heated through.

Serve with additional Parmesan Cheese shavings and shallot slices.