Baked Spicy Chicken Tacos

I have really been wanting Mexican for some time now but didn't want the usual boring beef tacos that are normally a mid week quick fix for dinner.  Then, as normal, I enlisted the help of my friend Google and came up with some fantastic ideas as always.

After deciding I would try baked tacos - the next decision was all about what filling I wanted.  There are so many different flavour combinations out there.  Something that everyone would eat is always the main criteria so chicken was a must.  And of course, being me, I had to add those vegetables in.  In this version I just used onion, corn, capsicum and black beans - I guess any vegetable would work though depending on your preferences.

This meal was so easy and perfect for a mid week dinner.  To make it even easier you could always used a cooked chicken from the supermarket rather than poaching the chicken yourself.  If you can save time cooking dinner during the week - go for it!

Flavours were magic - fixed my Mexican craving that's for sure.  A little spicy as I used my Homemade Taco Seasoning rather than shop brought.  However the additional cumin and garlic gave the flavours a little more depth and the lime juice added a beautiful zing.

I was pleasantly surprised at the crunchiness of the taco shells as I did expect them to sog a little and set the table with knives and forks at the ready.  No need.  This dinner was definitely finger food worthy and I am pleased to say completely all eaten... with lots of compliments from the family.

Baked Spicy Chicken Tacos

Serves: 6 - 8

4 chicken breast fillets

1 teaspoon salt

1 teaspoon ground black pepper

2 onions, diced

1 cup corn kernels

1 x 400 gram can Black Beans, rinsed and drained

1 red capsicum, finely diced

2 limes, juiced

2 teaspoons taco seasoning (or as desired)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

20 Stand and Stuff (flat bottomed) taco shells

2 cups grated  cheddar cheese

1½ cups shredded iceberg lettuce

2 tomatoes, diced

2 tablespoons chopped coriander

taco sauce or preferred sauce, for garnish

Trim fat off the chicken fillets and cut into 3 pieces.

Bring a medium saucepan of water to boil and add the chicken, salt and pepper.  Stir to ensure that the fillets do not stick together.  

Bring the water to the boil again and reduce heat to medium-low.  Allow chicken to simmer for 20 minutes. After 10 minutes add the onions.  Drain and set aside allowing to the chicken to cool.

In a large bowl mix together the corn, black beans, capsicum, lime juice, taco seasoning, cumin and garlic powder.

When chicken has cooled, shred using 2 forks or your preferred method.

Add chicken and onions to the bowl of vegetables.  Stir to combine well.

Preheat the oven to 200 degrees Celsius. 

Arrange the taco shells inside 2 large baking dishes (not too loosely or they will fall over).

Sprinkle a little cheese into the bottom of each taco shell.

Divide the chicken mixture among the taco shells and top with the remaining cheese.

Bake for 10 - 15 minutes or until tacos are warmed through and cheese is golden and melted.

Serve accompanied with lettuce, tomato and coriander.  Top with taco sauce if desired.

(Click here for a printable version of this recipe)

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)

Creamy Slow Cooked Pulled Pork Enchiladas

There are two dishes I really definitely enjoy experimenting with - the first is lasagne and the second is enchiladas.  The potential for flavours is endless.

Lasagne and enchilada fillings can consist of anything... here are a few of our other creations, just to name a fewm, that have been enjoyed in the past.

• Cowboy Lasagne
• Guy Grossi’s Mammas "Tweaked" Classic Italian Lasagne
  
• Ham, Zucchini and Caramelised Onion Lasagne
• Pork Mushroom and Sage Lasagne (one of my favourites)
• Chicken and Corn Lasagne
• Chorizo and Smokey Beef Enchildas
• Beef and Capsicum Enchiladas

This dish was no exception.  The flavours really complimented by a creamy white sauce smothered in cheese.  Yes this will also appear on the comfort food list as it really was so good.

Start by slow cooking the pork in the sauce and once cooled enough, shred and roll in the burrito wraps.  Very simple!  Without including the slow cooking time, this meal will be on the table in under 1 hour.

Strangely enough, there was no taco seasonings were used and you really wouldn't even realise that when you are eating it.  A combination of garlic, chilli and capsicum is the basic flavourings - to be honest it's amazing.

Creamy Slow Cooked Pulled Pork Enchiladas

(Recipe adapted from Weight Watchers Eat Well Diabetes)

Serves: 6

cooking spray

500 grams lean pork neck or shoulder, fat trimmed

1 brown onion, diced

1 green capsicum, chopped

1 garlic clove, crushed

1 small fresh red chilli, thinly sliced

400 gram can diced tomatoes

1 tablespoon apple cider vinegar

salt

freshly ground black pepper

1/2 cup corn kernels

30 grams low fat butter

30 grams plain flour

2 cups skim milk

2 teaspoons dijon mustard

white pepper

6 low fat burrito

100 grams reduced grated fat tasty cheese

1 teaspoon smoked paprika

Lightly spray a frying pan with cooking spray and heat over medium-high heat.  Cook pork, turning, for 5 minutes or until browned all over.  Remove from heat and place pork in slow cooker vessel.

Add onion, capsicum, garlic, chilli, tomatoes and apple cider vinegar.  Season with salt and pepper.

Stir to combine.  

Cook on low for 8 - 10 hours or until pork is tender.  Leave to cool.

Once pork is cool, remove pork from sauce.  Using two forks, coarsely shred he pork apart.  Return pork to the sauce and add corn kernels.  Mix well to combine.

In a heavy based saucepan over medium-heat add butter.  Heat until melted and using a wooden spoon add flour, stirring continuously, until you form a roux.  Remove from heat.  Add milk and using a whisk, stir until roux is dissolved.  

Place saucepan back on stove over heat and bring to the boil, stirring continuously.  Lower heat, add mustard and season with white pepper.  Continue stirring until slightly thickened.  Remove from heat. 

Preheat oven to 180 degrees Celsius.

Spray a large baking dish with cooking spray.

Take one burrito and lay flat on chopping board or bench.  Top with 1/6 of the pulled pork mixure.  Roll up and place in baking dish.  Repeat with remaining burritos.

Smother the buritto rolls with white sauce.

Sprinkle with grated cheese and smoked paprika.

(Yes I doubled the recipe and made 2 - oops)

Place in oven and cook for 30 - 40 minutes until cooked through and cheese is melted and golden.

Enjoy with a leafy salad, if desired.

(Click here for a printable version of this recipe)

Chilli Con Carne Tortilla Stack

Mexican is always one of my go to comfort foods but then again so is Chinese, British - oh who am I kidding most food is my comfort food!!  What can I say as you have probably gathered I love food, not just eating but cooking whether its following a recipe and making it up as I go along.

 

With that being said let me start this again...

 

Mexican is one of my go to foods when I want to cook something so full of flavour and something that is generally quick and easy.  This Chilli Con Carne Tortilla Stack is a recipe that covers both taste and fits perfectly into a midweek wonder.

 

Layers of the soft flour tortillas and a slightly spicy sauce filled with meat, vegetables and kidney beans make for a different dish rather than taco's or burritos.   I use our Homemade Taco Seasoning, which is hotter than the packet mix, which needs to be half the packet amount.  You can however, use more and enjoy a spicier version.

 

This simple yet flavoursome meal will definitely please and will have your family asking you for more.... mine enjoy it that much that I actually make two every time.

Chilli Con Carne Tortilla Bake

Serves: 4

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

500 grams extra lean beef mince

15 grams homemade taco seasoning or 30 grma packet taco mix

2 x 410 gram can diced tomatoes

420 gram can red kidney beans, drained

1 cup water

1 green capsicum, diced

1 red capsicum, diced

½ cup frozen corn kernels

Salt

Freshly ground black pepper

Cooking spray

8 extra light flour tortillas/burritos

200 gram jar mild taco sauce or salsa

1 cup grated reduced fat tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft.

Add mince and taco seasoning. Cook, stirring, for 5 minutes, or until browned.

Add tomatoes, beans, water, capsicum and corn. Cook, stirring occasionally, for 15 to 20 minutes, or until capsicums are soft. Season to taste with salt and pepper.

Line a 22cm deep spring form pan with baking paper and spray with cooking spray. Place one tortilla at the base of the spring form pan. Place two ladleful's of the beef mixture in pan. Top with another tortilla. Continue until the top layer is the last tortilla.

Top stack with taco sauce or salsa and sprinkle with cheese.

Cook in oven for 20 minutes or until heated through and cheese is melted and golden. Cool in pan for 10 minutes. Place on serving dish and remove spring form pan sides.

Serve with mixed salad leaves, sour cream and extra salsa if desired.

(Click here to get a printable copy 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)

Mexican Beef and Bean Pasta Bake



Once again it's been a long time between blogs.... I am finding myself with more and more excuses keeping me away from something that I really enjoy doing.  Life has been so busy with March and April it actually quite embarrassing.  With a daughter turning 15 and a son turning 18, both having parties and family get togethers to help celebrate all while the footy season has started once again.  There should really be no major time issues as it's not its the first year that this has ever happened - it just seems to get harder and harder each year even though these things happen year in year out?  Maybe when I'm old and grey sitting at home bored I will get to answer my own questions....  until then I must soldier on and enjoy what I can which as you all know is cooking and blogging.

 

I've decided being so time poor I do need to focus on weeknight wonder dishes - ones that take minimal preparation and more importantly minimal time while still satisfying the tastebuds.  Saying this, at the moment some nights I would more that happily eat beans on toast with a fried egg on top - one of my favourite meals of all time, believe it or not!

 

One of my favourite flavours of all times is Mexican and both the kids love pasta so this dinner was a no-brainer when it came to knowing that it would be a hit in the Murray household.  Not only was the flavour perfect but this Mexican Beef and Bean Pasta Bake fit perfectly into the requirements of easy, quick and tasty.  Surprisingly it was bursting with flavour considering the minimum effort required.

 

I used my homemade taco seasoning rather than the packaged version but that was by my choice.  It has none of the preservatives or additives and while it adds a more authentic taste to the dish it's also bursting with flavour.  We like it a little more spicy so I did actually add extra by doubling the quantity required. 

 

Even though this was a simple recipe the bake is jam-packed with vegetables making it a perfect serving but it could easily be served with a nice green salad. 

Mexican Beef and Bean Pasta Bake

(recipe adapted from Weight Watchers Australia)

Serves: 6

SmartPoints per serve: 11

500 grams lean beef mince

cooking spray spray

200 grams pasta of your choice

1 tablespoon olive oil

1 medium brown onion, finely chopped

1 medium red capsicum, coarsely chopped

2 cloves fresh garlic, crushed

30 grams homemade taco seasoning or packet taco seasoning 

400grams canned diced tomatoes

2 medium zucchini, chopped

240 grams canned red kidney beans, rinsed, drained

180 grams canned corn kernels, drained

60 grams 50% Less Fat Tasty Cheddar Cheese, grated

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute or until fragrant.

Stir in taco spice mix and cook, stirring, for 1 minute. Add tomatoes, zucchini and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened. Add pasta, beans and corn and mix to combine.

Spoon mixture into prepared dish. Sprinkle with cheese and bake for 20 minutes or until cheese is golden. Serve.

(click here for a printable version of this recipe)

Baked Chicken Chimichangas

Don't panic we have been cooking and eating... in fact eating too much - especially quick, easy, tried and proven recipes due to the hectic lifestyle we are currently living. It's footy season again in Australia, and this is our last year involved with Junior Football, Both kids are playing their last junior year. Oliver is in Under 17's and will be a senior next year and Alexandria, well as she's 14, after this year she can no longer play football with the boys. If she wishes to continue her football career she will need to join the girls league.

But YAY I have finally sat down and managed a blog.... I am in my element - doing something I love about something I love!!  FOOD!!

This meal is tasty but yet so easy to make. Realistically it will be on your table within 30 minutes. Using precooked barbecue chicken and only a couple of other ingredients including one of my favourite things, cream cheese laced with our homemade Taco Seasoning these Chimichangas brought a welcome change to the usual common Mexican dishes we have at home.  Of course you can use shop purchased Taco Seasoning but why when it's so easy to make and has a lot more flavour?  Just saying....

Anyway I think your family will love you for it. Ours did.

Baked Chicken Chimichangas

(Recipe adapted from Weight Watchers Quick 6 Ingredients Cookbook)

Serves: 4

ProPoints per Serve: 12

1/2 cup (120 grams) light cream cheese

3 teaspoons Taco Seasoning

400 grams shredded skinless barbecue chicken breast

3 green shallots, thinly sliced

1 red capsicum, finely chopped

8 x 40 gram Mission Lite (98% Reduced Fat)tortillas

cooking spray

2/3 cup chunky tomato salsa

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper.

Combine cream cheese and seasoning in a large bowl. Add chicken, capsicum and shallots and stir to combine.

Spoon chicken mixture into centre of each tortilla. Fold in opposite sides and roll to enclose filling.

Place seam side down, on prepared tray. Lightly spray with cooking spray and bake for 10 minutes or until gold and crisp.

Serve Chimichangas with salsa, coleslaw (add 1 ProPoint per serve), warm refried beans (add 2 ProPoints per 100 grams) and low fat sour cream (add 1 ProPoint per tablespoon).

Click here for a printable version of this recipe)

South West Chilli

There was a moment where I swear we must have all woken up after a siesta with the taste of Mexico because there seems to quite a few dishes being cooked in the House of Murray with the Tex Mex flavours.  Don't get me wrong we LOVE it... Mexican food can be so simple to prepare yet so complex in flavours always making the taste buds dance. 

 

While I cannot take credit for this recipe - it's not a "hand me down" family recipe full of secret ingredients - it's actually a combination of internet researched (yes thank God for Google again) recipes and flavours that we like.  I must say that researching Chilli came up with some interesting information.  Many bloggers, especially those located in the Southern USA have their own take on what makes the best chilli - is it the heat?  Is it the texture? Beans or no Beans?  As you can imagine there are many, and I mean many, versions of this dish all differing slightly but all sounding delicious.

 

My favourite Chilli making tip that I stumbled across is to toss a grating of bitter chocolate into chili to give it body and mellow the flavours however I did not do that on this recipe.

 

I do agree with this tip - for maximum flavour, cool chilli and refrigerate overnight so flavours will develop.  It's similar to the fact that curry always tastes better the next day.

 

This is just a perfect meal in a bowl but if you wish you could serve with steamed rice, mashed potato or even boiled pasta.  It's great by itself though and you will be wanting seconds so no real need to fill up on the carbs!!

South West Chilli

Serves: 12

ProPoints per Serve: 8

 

cooking spray

1 kilogram lean beef mince

2 large onions, chopped

6 cloves garlic, crushed

1 tablespoon dried ground cumin

1 tablespoon dried oregano

2 tablespoons chilli powder or to taste

2 x 700 gram jars Passata or tomato puree

2 x 440g tins diced tomatoes

4 cups beef stock

salt

freshly-ground black pepper

2 tablespoons honey

2 x 440 g cans kidney beans, rinsed and drained

2 green capsicums, diced

2 red capsicums, diced

1 cup frozen corn kernels

 

In a large saucepan over medium-high heat, spray with cooking spray and sauté ground beef, onion, and garlic until the meat is browned.

 

Add cumin, oregano, chili powder, Passata, tomatoes, and beef stock. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Additional beef broth, water, or wine may be added as needed.  Season to taste with salt and freshly ground black pepper.

 

Add honey, beans, capsicum and corn.  Continue to simmer another 30 minutes, testing and adjust seasoning to taste if required.

Serve topped with 1 tablespoon of reduced fat sour cream (additional 1 ProPoint) and 15 grams grated 50% reduced fat tasty cheese (additional 1 ProPoint).

 

(click here for a printable version of this recipe)

Chorizo and Smoky Beef Enchiladas

I went back to work for 3 days this week and now I am on leave until next Thursday - it's a hard life really LOL!! I promised my nephew Wesley over Christmas that he could come over when I was on annual leave to sleep the night and to do some cooking with us. He is only 11 but has the passion to be a wonderful cook or chef should he choose to follow that profession. So Wesley didn't forget about my promise (I hadn't either) and made sure his dad rang me to confirm.. bless him.

Tonight he was picked up by Uncle Noel and was patiently awaiting my return from work so he could start his adventure. Although he is only young I knew Wesley tends to bake a lot of sweets and cakes so it was my mission to cook different foods so I decided to start with a Mexican dish for dinner.

This dish was very easy and I know that Wesley enjoyed making it. A few new techniques for him but he did very well. We all enjoyed the flavour (even Grandma who says she hates Mexican due to her first experience at a Mexican restaurant where apparently it looked like slop!) The smokiness of the paprika teamed with the subtle spiciness of the Chorizo was perfect enveloped in a tortilla and baked smothered in tomato sauce and melted cheese - what is there not to like.

Any way as you can see by the photos my little nephew was in heaven in the kitchen at the House Of Murray.

Chorizo and Smoky Beef Enchiladas

(recipe adapted from Taste.com)

Serves: 8

ProPoints per serve: 15

 

1 chorizo sausage

1 tablespoon olive oil

1 small onion, finely diced

1 tablespoon minced garlic

1 kilogram reduced fat premium beef mince

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

2 tablespoons tomato paste

2 x 400g cans diced tomatoes

400g can kidney beans, drained

8 Mission 96% fat free Tortillas

200 grams 50% reduced fat tasty cheese, grated

Place a large frying pan over high heat, add oil, when hot and chorizo, cook for 3 minutes or until chorizo is caramelized then turn the heat down to medium and add onion and garlic, cook for 3 minutes.

Add mince, paprika, cumin, oregano and salt to the pan, break up the mince and cook for 5 minutes, or until mince is coloured.

Add half the amount of tomato paste and one can of tomatoes, and simmer on a low heat for 10 minutes. Finally add red kidney beans and stir to combine.  Allow to cool.

When you are about to start making up the Enchiladas preheat the oven to 180 degrees Celsius

Fill the end of a tortilla with beef mixture, roll to form a log shape, then place in a baking tray, seam side down. Repeat with remaining tortillas and beef mixture.

Mix the remaining tomato paste and can of tomatoes together in a bowl, spread over the top of the tortillas and sprinkle over grated cheese. Bake in middle level of the oven for 30 minutes or until heated through and  cheese is golden.

(Click here for a printable version of this recipe)

Homemade Guacamole

You really cannot serve Mexican especially Spicy Chicken Nachos without Homemade Guacamole.  It's that perfect accompaniment that pleases the tastebuds along side all the warm wonderful spices that Mexican food is laced with.

 

One of the major positives about this dish is that it's such an easy side dish to make, taking only minutes and the flavour is just an explosion in your mouth compared to shop brought prepackaged dip.

 

Homemade Guacamole

 

Serves: 8

ProPoints per serve: 2

 

2 ripe avocado

1/2 red onion, finely chopped

150 grams cherry tomatoes, finely chopped

1/2 cup chopped fresh coriander leaves

1 red bullet chilli (seeds removed if desired) finely chopped

juice of 1 fresh lime

salt

freshly ground black pepper

Cut avocados in half, remove stone and peel.  Dice each half and place in a large bowl.  Mash gently until chunky.

 

Add onions, cherry tomatoes, coriander, chilli and lime juice.  Season with salt and pepper.  Mix until well combined.

Refrigerate until required.

(click here for a printable version of this recipe)

Spicy Chicken Nachos

We love having people over and there is always something quick and easy we can whip up just to keep everyone's tummies happy while we enjoy the great company.  Mexican is one of those friendly comfort foods that everyone seems to love and I would have to say that Nacho's are high on everyone's favourite food lists.

These Spicy Chicken Nachos are definitely a crowd pleaser served with sour cream and Home Made Guacamole - they were definitely a hit..  So easy to make especially the corn chips being made from tortillas, the mince spicy but not overpowering which can be made with or without the chilli kick.

Please note as we had a houseful I doubled the recipe below.

Spicy Chicken Nachos

(Recipe adapted from Weight Watchers 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 11

 

4 x 40g extra light flour tortillas

1 tablespoon olive oil

500 grams low fat chicken mince

1 brown onion, finely chopped

1 red capsicum, finely chopped

1 green capsicum, finely chopped

1 carrot, peeled and finely chopped

2 teaspoons ground cumin

1 teadspoon ground coriander

300 gram jar chunky tomato salsa

1 cup water

1 - 2 teaspoons chilli flakes (if desired)

1/3 cup extra light sour cream

1/2 cup fresh coriander leaves

Preheat oven to 200 degress Celsius or 180 degrees Celsius fan-forced.  Line 2 baking trays with baking paper.  Cut each tortilla into 12 wedges.  Place on prepared trays and lightly spray with oil.  Bake for 10 minutes or until crisp and golden.  Cool.

 

Meanwhile, heat half the oil in a large non-stick frying pan over medium-high heat.  Add mince and cook, breaking up any lumps for 3-5 minutes or until browned.  Transfer to a bowl.

 

Heat remaining oil in pan.  Add onion, capsicum and carrot.  Cook strirring for 5 minutes or until softened.  Add cumin and coriander and cook stirring for 1 minute or until fragrant.  Return mince to the pan with salsa, water and chilli flakes if using and bring to the boil.  Reduce heat and simmer, uncovered, for 10 - 12 minutes or until thickened.

 

Place tortilla chips into serving bowls.  Top with mince mixture , sour cream and coriander. 

 

Serve with a 0ppt salad, homemade guacamole and some grated cheese if desired.

 

(Click here for a printable version of this recipe)

Homemade Taco Seasoning

I decided that it couldn't be that hard to make our own Taco Seasoning as I believed that it had to taste much better than the packet mix.

And it was!!  Not only was the flavour bold but it was easy to make.  The colours in all the herbs and spices was intense as was the smell - a much nicer smell than what's in the packet with god only knows what artifical additives and colourings added.

 

 

I found this large batch recipe over at Rachel Cooks and I agree with her when she says her daugher loves to help with the measuring and mixing as my daughter did too.

 

This recipe makes a large batch of Taco Seasoning which will keep in a sealed container so you always have it ready on hand for your next big mexican cook up.

Homemade Taco Seasoning

(recipe sourced from Rachel Cooks)

Serves: 10 (portions of 3 tablespoons)
ProPoints per Serve: 0
 

1/2 cup plus 2 tablespoons chili powder

2.5 teaspoons garlic powder

2.5 teaspoons onion powder

2.5 teaspoons red pepper flakes

2.5 teaspoons oregano

2.5 teaspoons paprika

1/4 cup plus 1 tablespoon cumin

1/4 cup salt (more to taste)

1/4 cup finely ground pepper

In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake.)

Add 2 to 3 tablespoons of this mixture plus 1/2 cup of water to 500 grams of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.

(click here for a printable version of this recipe)

Pulled Pork and Bean Burritos & an ORGOPOT giveaway

Another spell between posts but I am still busy as a bee, my work changed dramatically the other week with a department reshuffle - not the best outcome but something I have to deal with!!

Despite the sweltering heat of Melbourne today I needed to post tonight.  So with having decided that I must blog and with it being such a warm day I knew dinner would need to be easy and flavoursome.  Mexican on a warm day was my first thought strangely.  Easy to cook easy to eat was my theory behind the choice!! 

These Pulled Pork and Bean Burritos by all means fit the bill... the pork was slow cooked in an Orgopot for a few hours on a low heat so there was no over the stove top sweats with the preparation.  Shredded and mixed with kidney beans and the sauce it was cooked in gave the meat texture and also a nice delicate yet a little spicy flavour.  A quick colourful salad all combined in a tortilla wrap ensured this was the perfect meal.

Pulled Pork and Bean Burritos

(recipe sourced from WW Takeaway At Home Cookbook)

Serves: 4

ProPoints per Serve: 12

1 tablespoon olive oil

400 gram peice of lean pork neck (scotch fillet) fat trimmed

1 brown onion, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground chilli

2 tablespoons tomato paste

3/4 cup chicken stock

400 gram can kidney beans, rinsed and drained

2 cups (150 grams) finely shredded red cabbage

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

100 grams snow pea sprouts

1 tablespoon lime juice

8 x 20cm flour tortillas

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

Heat half the oil in a medium stove/oven proof pan over high heat.  Cook pork, turning for 5 minutes or until browned. Set aside.

Heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant.  Stir in tomato paste and stock.

Place pork on top of onion mixture.  Cover with foil and bake for 2 hours or until very tender.  Uncover and cool slightly.  Using 2 forks, shred pork.  Add beans and stir to combine.

Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl.

Heat tortillas following packed instructions.

Divide pork mixture among tortillas.  Top with cabbage salad and roll to enclose filling.  Serve.

(click here for a printable version of this recipe)

Tonight's post also brings a special giveaway. 

I recently brought two Orgopots for my own use through a work colleague's recommendation who had purchased one herself.  Bottom line all I can say is that they are wonderful to use.  Both for use on the stove top and in the oven these pots make cooking a dream and I have also noticed that due to the pan surface I have actually reduced the use of oil while cooking.  The pots are lightweight, dishwasher safe, metal utensial safe and very easy to clean.  Measuring 28cm in diameter, 9.5 cm deep and hold 4.5 litres.  A glass lid also allows you to see what you are cooking at a glance.

Now for the giveaway - I have one of these Orgopots (valued at $69 each) to giveaway.  To be in with a chance of winning please tell me what is your family favourite "one pot wonder" recipe that you love to cook.  Leave a comment on this post - if I like the sound of your dish I may even cheekily request the recipe.  Should you leave an anonymous comment please ensure you leave your name and email address on the comment or email me me confirmation of your comment including contact details to houseofmurray@optusnet.com.au so I can contact you.

To ensure that the winner will recieve this brilliant prize in time for Christmas (I must say what a wonderful Christmas present) the competition will close Sunday 16th December 8pm EST and unfortunately for my overseas friends this competion is only available to Australian residents.

However should you wish to own your own Orgopot it's easy to purchase one. You can own one for $69 each plus delivery of $9.95. Total being: $78.95.

You can order your Orgopot by clicking here.  I have been told by the supplier, Orgolife, that if you order before Christmas you will not be charge Postage and Handling - so you will save $9.95!!

Here is a video of OrgoPot in action, the Youtube link is: http://youtu.be/xltzljs1Ix4.

Good luck to all that enter and I will be contacting one of you Sunday night via email.

Beef Nachos with Chunky Guacamole

My normal version of "Quickie" Nachos is very simple no where near the decadence of these luxurious Beef Nachos.  

Saying that these were very easy to make, full of flavour and such a different take on this popular Mexican dish.

I love the way that there were hidden vegetables in the beef mixture which not only gave me great pleasure that the kids were getting their vitamin hit but they also added to the texture of the dish.  No-one left the table hungry as the portion sizes were very generous.

Beef Nachos with Chunky Guacamole

(Recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 14

 

1 tablespoon olive oil

1 brown onion, finely chopped

500 grams extra lean beef mince

35 grams packet taco seasoning mix

2 tablespoons tomato paste

3/4 cup water

100 grams sweet potato (kumara), grated

2 medium carrots, grated

1 medium zucchini, grated

400 gram can red kidney beans, rinsed and drained

4 white corn tortillas

cooking spray

1 avocado, chopped

1 tomato, cjopped

2 green shallots, thinly sliced

2 tablespoons coarsely chopped fresh coriander leaves

80 grams 50% fat reduced grated tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a large non-stick frying pan over medium-high heat.  Add onion and cook, stirring , for 5 minutes or until softened.  Add beef and cook, breaking up any lumps, for 3 - 5 minutes, or until browned.

Stir in taco mix, tomato paste and water and bring to the boil.  Add sweet potato, carrot, zucchini and beans.  Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.

Meanwhile cut each tortilla into 8 wedges.  Lightly spray a large prepared baking tray with cooking spray.  Arrange tortilla wedges on tray in a single layer and spray with a light mist of cooking spray.  Bake for 6 - 8 minutes, turning once, or until golden and crisp.  Cool.

Combine avocado, tomato, shallots and coriander in a small bowl.  Set guacamole aside.

Spoon beef mixture into shallow heatproof serving bowls.  Sprinkle with cheese and bake for 5 minutes or until cheese has melted.

Arrange tortilla chips around beef and top with guacamole.

(Click here for a printable version of this recipe)

Chilli Beef and Bean Pasta Bake

WOW we certainly have been busy - so busy I cannot believe that it's been so long between recipes.  We have been cooking but mainly quick and easy recipes that have been blogged before.  I am humbly sorry to our readers and will endeavour to get back to dong something that I enjoy also - sharing recipes with friends.

Tonight's dinner was prepared by Noel so I cannot take credit for it except for putting the dish on the menu planner.  However I can say that if was delicious and very mourish.

We all love Mexican flavours so this dish did not disappoint.  It was interesting to make a Mexican style pasta bake but it the tastes and the textures all worked well together.

Chilli Beef and Bean Pasta Bake

(recipe sourced from Weight Watchers Food You'll Love Cookbook)

 

 

Serve: 6

ProPoints pers Serve: 9

200 grams spiral pasta

1 tablespoon olive oil

1 brown onion, finely chopped

1 red capsicum, chopped

400 grams lean beef mince

2 garlic cloves, crushed

30 gram packet taco spice mix

400 gram can diced tomatoes

2 zucchini, chopped

1/2 cup water

400 grams can red kidney beans, rinsed, drained

310 gram can corn kernels, rinsed, drained

1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 degrees celsius.  Lightly spray a 2 litre capacity ovenproof dish with oil.  Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

Meanwhile, heat oil in a large non-stick frying pan over medium heat.  Add onion and capsicum, cook stirring, for 5 minutes or until softened.  Add mince and cook, breaking up any lumps, for 5 minutes or until browned.  Add garlic and cook, stirring, for 1 minute or until fragrant.

Stir in taco spice mix and cook, stirring, for 1 minute.  Add tomatoes, zucchini and water and bring to the boil.  Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened.  Add pasta, beans and corn and mix to combine.

Spoon mixture into prepared dish.  Sprinkle with cheese and bake for 20 minuste or until cheese is golden.  Serve.

(click here for a printable version of this recipe)

Tex Mex Chilli Bowls

Anything Mexican inspired excites me - I think it is because I love the simplicity of the cuisine (even though at times it is a hard cuisine to cook).  The vibrant colours always inviting your taste buds to experience the combination of flavours.

These Tex Mex Chilli Bowls definitely caught my eye is a recent Weight Watchers Magazine.  A full meal served individually in it's own little edible bowl.

To be totally honest, eating this meal was so comforting and unlike any "diet" mexican dish I have ever eaten before.

Tex Mex Chilli Bowls

(recipe sourced from Weight Watchers Magazine June 2012)

Serves: 4

ProPoints per serve: 12

 

 

 cooking spray

1 medium brown onion, finely chopped

2 garlic cloves, finely chopped

500 grams extra lean beef mince

1 teaspoon Mexican chilli powder blend

2 x 400 gram cans diced tomatoesf
salt
freshly ground black pepper

1 x 400 gram can red kidney beans, drained

4 x 48 gram reduced fat tortilla

3 large tomatoes, chopped

1/2 bunch fresh coriander leaves, chopped

6 iceberg lettuce leaves shredded

1/2 medium avocado, coarsely mashed

60 grams grated extra light tasty cheese

1/3 cup reduced fat sour cream

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat.  Add onion and garlic and cook, stirring, for 3 minutes or until softened.  Add mince and cook, stirring to break up lumps, for 5 minutes or unmtil browned.  Add chilli powder and cook, stirring, for 1 minute.

Stir in canned tomatoes, season with salt and freshly ground black pepper and bring to the boil.  Reduce heat to low and simmer for 30 minutes or until liquid has almost evaporated.  Stir through the beans.

Meanwhile, preheat oven to 200 degrees Celsius. 

To make tortilla bowls, line 4 bowls (with a base measurement of approximately 8cms and a top measurement of approimately 15cms) with tortillas.  Bake for 12 minutes or until lightly golden.  Set aside to cool and then remove from bowls.

Combine fresh tomatoes and coriander in a medium bowl and season with salt and freshly black pepper.

Divide mince mixture amongst tortilla bowls.  Top with lettuce, avocado, grated cheese, sour cream and fresh tomato mixture.



(Click here for a printable version of this recipe)

"Quickie" Nachos

Back from a week away in Tasmania for work - entirely eating out for the whole time.  Saturday after shopping and football I thought I would make an early afternoon snack for the crew prior to cooking dinner. I called on a favourite of ours, "Quickie" Nachos!

These, while not traditional, are very easy to make and always a crowd pleaser - here is my quick version that never fails.

No sooner are the nachos out from under the grill they are gone - serve these with guacamole or sour cream but be quick especially in our house!!

"Quickie" Nachos

Serves: 8

ProPoints per serve: 4

cooking spray

175 grams Natural Corn Chips, Salted

375 grams tomato salsa

100 grams low fat grated tasty cheese

Preheat grill on high heat.

Spray a quiche dish or microwavable shallow dish with cooking spray.  Cover with half the corn chips.  Top with half the salsa.  Repeat layers finishing by sprinkling cheese over top of final layer of salsa.

Microwave on high heat for 2 - 3 minutes or until cheese starts to melt.

Place under grill for 2 - 3 minutes or until cheese is bubbling.

(Click here for a printable version of this recipe)