Honey and Paprika Chicken Drumsticks

We don't have chicken drumsticks as a meal very often so when I saw the original recipe for this dish I knew that we had to try them.  We like chicken drumsticks but tend to have them on the bbq or for lunch never really for dinner.

The ingredients caught my eye - honey, paprika and fennel for the marinade accompanied by a sauce of orange.  WOW... I got excited.

I am glad that I did... the flavours combined magically and there was definitley an intriguing after tastes tantalising taste buds leaving them waiting until the next bite.

Serve with a simple salad or like us we had Herbed Potato Slices and corn cobs.

Honey and Paprika Chicken Drumsticks

(Recipe adapted from WW Just Say Yum Cookbook)

Serves: 6

ProPoints per serve: 8

1 tablespoon olive oil

3 tablespoon honey

2 tablespoons ground sweet paprika

1 tablespoon ground fennel

1 tablespoon water

12 individual chicken drumstick skin removed or lovely legs

cooking spray

2 teaspoons freshly grated orange rind

2 cups orange juice

Combine oil, honey, paprika, fennel and 2 teaspoons water in a jug.  Place chicken in a large snap lock bag or casserole dish.  Cover with marinade and turn to coat. Cover and refrigerate for 3 hours.

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Add rind and juice and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until chicken is cooked through.

NOTE: Chicken Lovely Legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from chicken shops. I find it easier and cheaper to buy normal drumsticks and remove skin by holding the drumstick firmly and pulling the skin back using a tea towel to assist gripping the skin.

(Click here for a printable version of this recipe)

1 Minute Berry Ice Cream

I saw this recipe on Jamie Oliver's 30 Minute Meals and just knew it would go down a treat with the kids!

Frozen berries make it an instant frozen dessert but it can be frozen also to firm it up. The hint of mint from the fresh mint leaves gave it a pleasant aftertaste also.

I loved this recipe as there is no cream - just low fat natural yoghurt complimented with some honey to provide sweetness. A very easy and low ProPoint dessert that anyone can make.

And as Jamie said in the episode I was watching you can literally put anything you want into it - just use a little imagination. Watch out - I will be experimenting with this one.

1 Minute Berry Ice Cream
(recipe sourced from Jamie Oliver 30 Minute Meals)

Serves: 8
ProPoints per serve: 2

500 grams frozen berries
500 grams low fat natural yoghurt
4 tablespoons honey
fresh mint leaves

Place berries, yoghurt, honey and mint leaves. Blend until smooth.

Place in a sealed container and freeze if not using immediately.

(click here for a printable version of this recipe)

Sticky Pork with Asian Greens

The kids get excited about any dish that has the word "sticky" in it's name so there was no surprise that when they saw this on my menu planner for the week they were waiting with anticipation for dinner that night.

Concerned a little that this dish would be overpoweringly sweet I was pleasantly surprised by the balanced elements of the flavours. This was a impressive dish that we enjoy on it's own but squeezing the lime juice on it was nice also. It could be served with steamed rice (don't forget to add addition ProPoints for the rice).

Sticky Pork with Asian Greens
(recipe adapted from Women's Weekly Winter Favourites)

Serves: 4
ProPoints per serve: 9

2 tablespoons hoi sin sauce
2 tablespoons dark soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons dry sherry
1 teaspoon five spice powder
3 cloves garlic, crushed
600 grams lean pork, diced
2 tablespoons peanut oil
1 head of broccoli, cut into florets
3 bunches baby bok choy
4 spring onions, cut into 4 cm lengths
1 lime, quartered

Place hoi sin sauce, soy sauce, honey, brown sugar, five spice powder and Garlic in a large bowl, mix well. Add pork and toss to ensure pork is covered.

Steam or microwave broccoli until just tender.

Heat oil in a work, stir fry pork in batches, until browned all over.

Return pork to the work, stir fry until pork is cooked. Add bok choy and broccoli, stir fry unti boy choy is slightly wilted.

Remove from heat, stir in the onions.

Serve with lime wedges and steamed rice, if desired.

(click here for a printable version of the recipe)

Honey Mustard Pork Chops

Another successful quick dinner last night that was enjoyed by all.

We really enjoyed the sweetness of the honey combined with the savoury of the mustard. There is something about honey mixed with mustard - they just go so well together. This really flavoursome marinade becomes a delicious light sauce to serve with the dish.

Now I just need to master my new camera and it's multitude of settings/buttons etc to get better photos...... lol!! I am working on it.

Honey Mustard Pork Chops

Serves: 4
ProPoints per serve: 6

500 grams pork chops
2 teaspoons olive oil
2 tablespoons wholegrain mustard
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
2 teaspoons dried thyme leaves
salt
freshly ground black pepper

Place pork in a snap lock bag or casserole dish.

Mix together the oil, mustard, honey, soy, garlic, ginger and thyme leaves. Season to taste with salt and pepper. Pour mixture of pork chops and allow to marinate for 30 minutes, or longer if time permits.

Spray a large frying pan with cooking spray and heat over a high heat. Remove pork from marinade while reserving marinade. Cook pork chops for 2 - 3 minutes on each side, or to your liking, remove from heat and set aside.

Pour the remaining marinade into the frying pan. Over a medium heat bring to the boil while stirring, cook until slightly thickened. Return chops to the pan along with any juices to reheat for 2 minutes, turning to coat with sauce.


(click here for a printable version of this recipe)

Sticky Honey Lamb with Vegetables

This is a dish that we haven't had for quite sometime but when we do it's always a hit with us not only because of it's taste but in the fact it's quick and easy.

The sweetness is completely balanced by the chilli, which I must say is not overpowering at all. This and the crispness of the vegetables makes it a dish that would please even fussy eaters I am sure.

We served it with some steamed rice but it would go really well with some noodles also.

Sticky Honey Lamb with Vegetables
(recipe adapted from Weight Watchers Recipe Collection 2003)

Serves: 4
Points per serve: 4.5

cooking spray
500 grams lean lamb strips
1 brown onion, thinly sliced
3 carrots, juliened
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 tablespoons barbecue sauce
3 tablespoons sweet chilli sauce
2 teaspoons crushed garlic
1 teaspoon crushed ginger
4 tablespoons honey
fresh coriander for garnish

Spray a wok or large frying pan with cooking spray and heat over high heat. Add lamb in batches and cook, stirring, until lamb is just cooked and browned. Remove to a plate.

To the same pan add onion, carrots and water, stirring for 2 - 3 minutes or until carrots start to soften. Add capsicum and cook for a further 1 - 2 minutes.

Meanwhile in a small jug mix together barbecue sauce, sweet chilli sauce, garlic, ginger and honey. Add to the pan and bring to the boil, allowing to thicken slightly. Return lamb to the pan, stirring until fully coated. Serve garnished with coriander.

(click here for a printable version of this recipe)

Spiced Honey Chicken Stir Fry

I had really been fancying something different when I decided to cook a stir fry for dinner tonight. We are not normally eaters of sweet sauces although using honey in the sauce was luring me.

Armed with chinese five spice, honey, hoisin sauce and a few other ingredients I came up with Spiced Honey Chicken Stir Fry. I cannot really say where I got this combination from except from several different recipes mixed together.

However, it was nice. Everyone enjoyed it and will definitely be on the menu again. We served this with Sesame Noodles.

Spiced Honey Chicken Stir Fry

Serves: 6
Points per serve: 3.5

600 grams chicken breast, diced
1 teaspoon chinese five spice
cooking spray
2 carrots, peeled and cut into 4 cm lengths
200 grams broccoli, cut into small florets
1/4 cup water
1 red capsicum, cut into 4 cm strips
6 spring onions, cut into 4 cm lengths
125 grams snow peas, trimmed and halved diagonally
2 teaspoons ginger, grated
1/2 cup honey
1/2 cup hoisin sauce
1/4 cup soy sauce

Toss the chicken with the chinese five spice to coat. Coat a work or large frying pan with cooking spray and heat over high heat. Add chicken, in batches, stir fry until sealed and cooked. Remove to a plate and set aside.

To the same pan add the carrots, broccoli and ginger. Stir fry for 3 - 4 minutes, adding the water after 2 minutes. Add the capsicum and cook for a further 2 minutes or until just tender. Add the spring onions.

Return the chicken to the wok and add the combined honey, hoisin sauce and soy sauce. Stir fry until heated through and fully combined.

(click here for a printable version of this recipe)

Char Sui Roast Pork Fillets

Tonight we had rice paper rolls again as a quick yet refreshingly tasty dinner, and to my thanks, after all the chopping of the salad everyone can make their own rolls filled with what they want. We enjoy hands on dinners especially me!!

Normally we would cook Chinese Roast Pork as a meat for rice paper rolls but we fancied something different so decided to try a Char Siu Sauce marinade. Char Siu is a traditional chinese barbecue sauce and goes well with all barbecued meats especially pork and pork ribs.

I reccommend allowing this to marinade overnight as the flavour penetrated the pork but that would be dependent on your time frame but well worth the foward planning. Ensure you baste with the reserved marinade during cooking to get an extra glossy coating on the fillets.

Char Sui Roast Pork Fillets

Serves: 8
Points per serve: 4

4 x 400g pork fillets, visible fat and sinew removed
1/4 cup honey
1/2 cup Char Siu Sauce
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed

Place pork fillets in a shallow non metallic dish. Combine all marinade ingredients in a small jug and pour over pork fillets. Toss to coat, cover and refrigerate overnight.

Preheat oven to 180 degrees Celsius.

Line a shallow baking tray with foil. Place a rack over the tray. Remove pork fillets from marinade and reserve marinade. Place foil on rack and cook in oven for 30 minutes, turning and basting with reserved marinade frequently.

Remove from oven, place on a plate and cover with a foil tent. Allow to rest for 5 minutes. Slice diagonally in 1 - 2 cms thick slices and serve.

(click here for a printable version of this recipe)

Honey Mustard Pork Cutlets

I have to admit that I was a little worried about how these pork cutlets would turn out. It wasn't the fact that the cutlets were marinated as I often marinade meat but I think it was the fact that the marinade itself called for orange rind.

Why was I worried about the orange rind of all things?

Because my family are not lovers of fruit and meat cooked together and there would have been mass disappointment if the orange flavour was too intense and overpowering. I think I have mentioned this little issue before, I can get away with cooking Ham Steaks with Pineapple and more recently managed to cook Sweet and Sour Chicken without any complaints.

Thankfully, the flavour was magic - sweet yet tangy. The combination of the honey, mustard and orange flavours was powerful yet delicate against the pork.

Basically this is a must cook recipe that is quick to prepare, easy to cook and the proof of it's worthiness... nothing left on the plate except for the bone itself. Needless to say I can cook this again!

Honey Mustard Pork Cutlets

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 6

4 medium lean pork loin cutlets

3 tablespoons honey

1 tablespoon dijon mustard

1/2 teaspoon finely grated orange rind

1/4 cup wine

1/4 cup water

1/2 cup light thickened cream

In a shallow dish (or a snap lock bag) combine pork, honey, mustard, rind and wine. Cover and refrigerate for at least 2 hours, longer if time permits.

Coat a pan with cooking spray, heat and cook pork chops, reserving marinade, until browned on both sides and cooked through. Remove from pan and keep warm.

In the same pan add the marinade and water, bring to the boil. Reduce heat and stir through the cream until combined, simmer for 4 - 5 minutes. Thicken with cornflour if you prefer a thicker sauce.

(click here for a printable version of this recipe)

Honey Dipped Crunchy Chicken Nuggets

I have to say my kids LOVE these nuggets.... they are so much better than shop bought nuggets for sure.

For the extra crunchiness this recipe calls for using Cornflake crumbs, which can be bought in the supermarket or you can crush some Cornflakes using your blender. Normally breadcrumbs can be used but they are not as crunchy.

Quite easy to prepare, which is always a good thing, knowing that they are homemade and full of good ingredients makes the little effort required well worth it.

Honey Dipped Crunchy Chicken Nuggets

(recipe adapted from WW Secrets of Success)

Serves: 10

Points per serve: 3

cooking spray

1 tablespoon honey

1 eggwhite, lightly beaten

1 kg chicken fillets

1 cup Cornflake crumbs

Preheat oven to 200 deg C.

Line a baking tray with foil and spray lightly with cooking spray.

In a large bowl mix together the egg white and honey. Add chicken pieces and toss in the mixture. Place in a colander over a sink or bowl and allow excess to drain.

Place cornflake crumbs in a bowl. Roll chicken pieces in crumbs, one at a time ensuring they are fully coated and place on baking tray.

Lightly spray with oil and bake in the oven for 8 - 10 minutes or until cooked.

Serve with Honey Mustard Mayonnaise.

(click here for a printable version of this recipe)

Honey Mustard Mayonnaise

This is just a quickie of an accompaniment or a dipping sauce and tastes wonderful especially with the Honey Dipped Crunchy Chicken Nuggets I cooked last night. Would be nice also on grilled chicken or even a chicken sandwich.

The beauty about this mayonnaise/sauce is that it can be manipulated to suit your tastes and/or to suit the food it's accompanying. There are many different mustards available and could be used to replace the American. Dijon Mustard actually works quite well also. For desired heat you can increase the quantity of mustard that you use.

Honey Mustard Mayonnaise

(recipe adapted from WW Secrets of Success)

Serves: 10

Points per serve: 1

2 tablespoons honey

1/2 cup low fat mayonnaise

1 tablespoon American mustard

Mix all ingredients together in a bowl until completely combined.

Refrigerate until needed.

(click here for a printable version of this recipe)

Honey, Mustard and Whiskey Glazed Pork Cutlets

I set about trying something different with Pork Cutlets as I have really over done the Sticky Pork Cutlets recipe and needed to cooked something different for fear of the family revolting at the dinner table.
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So several cookbooks later and using my new found friend, Google, I came across a recipe which took my eye. After reading and reading, a few ingredient swaps here and there, I came up with Honey, Mustard and Whiskey Glazed Pork Cutlets.

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Honey, Mustard and Whiskey Glazed Pork Cutlets
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Serves: 6

Points per serve: 5

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6 trim pork loin cutlets
4 tablespoons Jack Daniels or other Tennessee whiskey
2 tablespoons extra virgin olive oil
2 tablespoons wholegrain mustard
2 tablespoons honey
1 tablespoon finely chopped fresh thyme
2 teapsoons finely grated orange rind
1/2 cup fresh orange juice
Salt & freshly ground black pepper

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Place pork in a shallow glass or ceramic dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and refrigerate for 1 hour to allow flavours to develop or longer if time permits.

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Remove pork from the marinade but reserve marinade. Transfer to a plate lined with paper towel. Place reserved marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 2-3 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
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Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
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Divide the pork among serving plates. Drizzle with sauce and serve.

Barbecue Chilli and Honey Lamb

This is a recipe that I must say I have wanted to try ever since I saw it's picture in a Weight Watchers Cookbook many moons ago, I only bought the cookbook in 2002. I told you it was many moons ago!!
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I must say that my favourite meat is lamb, not only for the taste but for it's versatility and I love experimenting with different marinades, flavours, etc, and trying different ways of cooking with it. Obviously no-one can beat a lamb roast (mmmm) but lets face it you cannot eat a roast everyday! Saying that I am sure that there are actually people who cook - I would have to say personally I am border line.... a roast is surely very very tempting!
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Somewhat an Asian inspired marinade although it uses some very common ingredients, it was very easy to prepare and the aroma that comes from the barbecue/grill once the meat is in contact with the heat is fantastic.
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Barbecue Chilli and Honey Lamb

Source: WW Recipe Collection 2002
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Serves: 4

Points per serve: 3.5

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4 x 125g lean lamb steaks

1 teaspoon minced garlic

1/2 tablespoon seeded or wholegrain mustard

1/2 teaspoon lemon zest, grated

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon curry powder

1/2 teaspoon crushed chillies or sambal oelek

1/2 teaspoon ground tumeric

coriander, chopped for garnish if desired

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Place lamb steaks in a shallow dish in a single layer. Combine all remainding ingredients in a jug and mix well. Rub the marinade intgo the lamb and refrigerate for 2 hours.
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Barbecue or grill the lamb on both sides until tender. Remove from heat and allow to rest for 2 - 3 minutes prior to serving. Sprinkle with chopped coriander for garnish if desired.
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As you can see we enjoyed some fresh egg noodles and some stir fry vegetables with the lamb. I should have taken a close up of the lamb but we were too busy eating it!! I would say that this marinade would also be wonderful on chicken and I will be trying that in the near future.

Sticky Pork Chops

Tonight we had these yummy Sticky Pork Chops with Crispy Potatoes and steamed vegetables.

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Sticky Pork Chops

Recipe from Symply To Good To Be True 4

Serves: 4

Points per serve: 4 pts

1/3 cup plum sauce (in a jar)

2 teaspoons sweet chilli sauce

1 tablespoon soy sauce

2 tablespoons honey

cooking spray

4 x 175g lean mid loin pork chops

1/2 teaspoon crushed garlic

1/2 teaspoon crushed ginger

1/8 teapsoon Chinese Five spice

Combine plum sauce, sweet chilli sauce, soy sauce and honey in a small bowl and set aside.

Coat a large non-stick pan with cooking spray, fry pork chops until cooked to your liking. Remove chops to a plate and set aside.

Respray frying pan with cooking spray and saute garlic, ginger, sauce mixture and Chinese Five spice, mixing well. Once boiled, simmer for 2 minutes.

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Return chops to the pan to reheat and coat with sauce.