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)

Curry Parcels

I decided to add spice to the Homemade Pasties as I had extra mince left over I decided to make a "Curry Parcel"- Miss Alex loves a curry puff/samosa and these wouldn't match the quality of those made by Indian chefs but they may have got a runner's up rating?  Oh well that's what I was hoping for.

 

Considering how easy the Pasties were to make adding some curry powder not only gave the mixture that indian kick but added a little depth to the flavour.  I decided to leave the mint in the mixture for an added twist - we all know mint goes well with Indian flavours.

And the verdict - all eaten along with the Pastries!!

 

Curry Parcels

(Recipe adapted from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per parcel: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves
1 tablespoon curry powder (or to taste)

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoon sweet paprika
 

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion, mint and curry powder in a medium bowl. Mix well to combine.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with paprika.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Homemade Pasties

Another odd occasion where I was able to step foot in the kitchen I managed to cook the most amazing batch of Homemade Pasties that were not only yummy to eat but had that surreal comfort food feel of bakery purchased food without all the hidden fat or guilt.

Our whole family have a passion, or you could say an intense love, of bakery items especially the savoury ones so it came as no surprise that these pasties were devoured almost in one sitting.

Very easy to make using pre purchased frozen pastry sheets and infused with the flavour of fresh mint this was definitely an appreciated treat for the Murray household.

Homemade Pasties

(Recipe sourced from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per pasties: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoons sesame seeds (optional)

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion and mint in a medium bowl.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with sesame seeds.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

BBQ Glazed Beef and Pork Mini Meatloaves

Being back into routine and in my kitchen, which I love, I had menu planned good ol' Meatloaf for dinner. I got home from work excited to cook my easy quick meatloaf for dinner only to hear "meatloaf is fine with me but child who I won't name doesn't want it!" from Noel. The other child states that they will eat anything.

So to try something different I jazzed up my usual meatloaf recipe.  I decided to do away with the usual service style of meatloaf slices in rolls with cheese and sauce (a favourite from way back) and decided to make individual mini meatloaves hoping to win over the crowd.  I have recently read many sites/recipes for the individual portions so it was a no-brainer really.

Flavoured with bbq sauce, a hint of sweet chilli and mustard plus jammed packed with hidden grated vegetables these were an easy dinner to prepare and could also be great for lunches and picnics.  Plus they are freezable not that we had any left.

BBQ Glazed Beef and Pork Mini Meatloaves

 

Serves: 6 (2 meatloaves each)

ProPoints per serve: 10

 

1 medium zucchini, grated

500 grams pork mince

500 grams extra lean beef mince

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 medium carrot, peeled, grated

1 1/4 cups fresh breadcrumbs

1/2 cup bbq sauce 

3 tablespoons sweet chilli sauce

3 tablespoons American mustard

salt

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Grease an 12 hole, 1/2 cup-capacity mini loaf pan or texas muffin pan.

Squeeze excess liquid from zucchini. Combine zucchini, mince, onion, garlic, carrot, breadcrumbs, half the bbq sasuce, sweet chilli sauce and mustard in a bowl. Season with salt and pepper. Press mixture into prepared pan holes.

Place meatloaves in oven and bake for 20 to 25 minutes or until meatloaves are just cooked through. Remove meatloaves from oven.

Carefully transfer meatloaves to a greased baking tray. Using a pastry brush, brush with remaining steak sauce. Bake for 10 minutes or until browned and cooked through.

(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)

Satay Pork Parcels

Along with the Mexican Chicken Sausage Rolls Alex and I made Satay Pork Parcels.

These were nice, not unsimiliar to a samosa but a different flavour.  The satay sauce combined with the pork mince and lots of vegetables went down a treat.

Using the filo pastry made them light and delicate, a nice lunchtime treat and these would be perfect as an entree or even finger food.

Satay Pork Parcels

Serves: 28

ProPoints per serve: 2

500 grams pork mince

4 spring onions, finely sliced

1 zucchini, grated

2 carrots, grated

1 red capsicum, finely diced

1/2 cup satay sauce

1 teaspoon curry powder

1 tablespoon soy sauce

2 teaspoons sesame oil

14 sheets Antoniou fresh filo pastry

cooking spray

Preheat oven to 200 degrees Celsius.

Combine pork, spring onions, zucchini, carrots, capsicum, satay sauce, soy sacue and sesame oil in a large bowl.  Mix well to combine.

Taking one sheet of pastry at a time, place first sheet on pastry board or work bench and spray with cooking spray.  Top with a second sheet.  Cut equally into 4 rectangles.  Place a spoonful of mixture in the closest corner of each sheet to you.  Working with one pastry at a time fold over mixture in a triangle shape down the length of the pastry until all folded.  Continue with remaining pastry and mixture.

Place on a baking tray and spray with cooking spray.  Cook for 15 - 20 minutes or until golden brown and cooked through, turning once during cooking.

(click here for a printable version of the recipe)

Mexican Chicken Sausage Rolls

Alex and I decided to do some baking today so we set out to make some sausage rolls.  Instead of using traditional sausage mince I had some chicken mince wish is definitely lower in fat. 

This was a quick and easy recipe that we made up as we went along and the results were quick surprising.  Not overly spicy considering the use of mexican chilli powder but enough to leave an enjoyable tingle in your mouth afterwards.

Mexican Chicken Sausage Rolls

Makes: 28

ProPoints per serve: 2

4 sheets Pampas reduced-fat puff pastry

500 grams lean chicken mince

375 gram jar mild tomato bassed salsa

2 teaspoons mexican chilli powder

1 zucchinni, grated

2 carrots, grated

1 tablespoon dried oregano

salt

pepper

1/4 cup plain flour

1 egg, lightly beaten

cooking spray

Preheat oven to 200 degrees Celsius.

Allow sheets of pastry to defrost at room temperature.   Cut each sheet in half.

Mix together chicken mince, salsa, zucchini, carrot and oregano.  Season with salt and pepper.

Sprinkle a pastry board or bench with a little flour.  Take 1/8th of chicken mixture and roll into a sausage shape the same length as the pastry. 

Place sausage onto pastry along one edge, brush the opposite edge with egg and roll up to enclose ensuring seam is at the bottom.  Repeat with remaining pastry.  Cut each sausage roll into 4 pieces.

Coat a baking tray with paper and cooking spray.  Place sausage rolls on tray and brush with remaining egg.

Cook for 20 minutes or until golden and cooked through.

(click here for a printable version of this recipe)

Turkish Minced Lamb Casserole

Last night I wanted to cook something with Oliver's favourite vegetable - eggplant (aubergine). He loves it and I must admit I enjoy it's somewhat nutty flavour and texture also. With Alexandria still away at camp it was the perfect opportunity as it is definitely not one of her favourite vegetables.

This dish was a little time consuming in preparation but saying that it was definitely worth the effort. The combination of the lamb, cinnamon, allspice and sultanas was savoury and sweet - very inticing and this with the layers of vegetables gave the dish a Middle Eastern flavour.

Turkish Minced Lamb Casserole

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 9

50 grams pine nuts 500 grams lamb mince

2 cloves garlic, crushed

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

50 grams sultanas

300mls beef stock (made with stock powder)

cooking spray

2 small eggplants, thinly sliced

4 small zucchini, ends trimmed and thinly sliced

1 tablespoon cornflour combined with 2 tablespoons water

200 grams low fat plain yoghurt

250 grams low fat ricotta cheese

2 eggs, lightly beaten

Preheat oven to 180 degrees Celcius.

Heat a large non stick frying pan over medium heat. Add pinenuts and cook for 1 minute, shaking the pan until browned. Remove from heat and cool.

Dry fry mince in frying pan for 4 - 5 minutes, or until browned, breaking up the lumps. Add onion and garlic and cook for 2 - 3 minutes. Add sultanas, cinnamon, allspice and stock. Simmer uncovered for 10 minutes.

Meanwhile spray another non stick pan with oil and cook eggplant and zucchini seperately for 4 - 5 minutes, or until softened. Add blended cornflour to mince mixture and cook, stirring until thickened. Remove from heat and stir through the pinenuts.

Spoon half the mince mixture into a deep oven proof dish. Layer eggplant on top. Spoon over remaining mince mixture. Arrange zucchini and tomoatoes on top in an overlapping layer.

Place yoghurt, ricotta and egg in a food processor and season to taste with salt and pepper. Pour over zucchini and tomatoes, spreading evenly to cover. Bake for 40 - 45 minutes or until set and golden.

(Click here for a printable version of this recipe)

Savoury Beef Mince with Pasta

Dinner was minced beef last night... but as per usual I was looking for something easy but more importantly full of flavour. I was having a look at Pam's blog, For The Love of Cooking, and saw her recipe for Italian Goulash which not only looked magnificent but reminded me of a staple dish my mam used to cook when I was growing up - Savoury Mince.

I remember as a child having this for dinner when my dad was away at work, usually it was served on buttered toast or just as it was in a big bowl and had a taste I vaguely remember today. The sad thing is I have never cooked it for my kids. I added pasta to my version so it was filling and served it with a crusty french stick.

Now here is the twist I have no idea how my mam made her version nor can I say it tasted the same but I will say watching my kids facing devour this one dish dinner did take me back to my childhood... in fact they have already requested it again TONIGHT. Thankfully we did have leftovers which I was planning to freeze in small portions and take for my lunch.. well that was my plan!

Savoury Beef Mince with Pasta

Serves: 6

Points per serve: 9

cooking spray
750 grams lean beef mince
1 onion, diced
2 medium carrots, diced
2 teaspoons crushed garlic
1 red capsicum, diced
1 large zucchini, grated
2 cups of water
2 teaspoons beef stock powder
800 grams diced tomatoes
2 tablespoons dried parsley
1 tablespoon dried oregano
1 teaspoon chilli powder or to taste
2 teaspoons Worchestershire sauce
2 tablespoons barbecue sauce

2 tablespoons soy sauce
salt
freshly ground black pepper
250 grams pasta of your choice
125 gram can corn kernals, drained
1/2 cup frozen green peas

Spray a large frying pan with cooking spray and add mince, onions and garlic. Cook over a high heat for 5 - 8 minutes or until beef is browned, breaking up beef lumps as you stir.

Add capsicum and zucchini, mix well and continue to cook for a further 5 minutes.

Combine water and stock powder. Add to pan along with tomatoes, parsley, oregano, chilli powder, Worchestershire, barbecue and soy sauces. Stir well. Season to taste with salt and pepper. Bring to the boil and reduce heat to medium low allowing to simmer for 1 hour or until sauce has thickened. Stir occasionally.

Meanwhile, bring a large saucepan of water to boil and cook pasta according to packet directions. Drain and set aside.

Once mince mixture has cooked for at least an hour and thickened, add corn and peas. Continue to simmer for 10 minutes or until peas are cooked.

Add pasta and stir to combine.

Serve with crusty bread and parmesan cheese, if desired, allowing extra points for both.


(click here for a printable version of this recipe)

Pork Canneloni

Normally you either have a beef canneloni or a spinach and ricotta one, but deciding on our weekly menu last week I remembered a recipe that I use to make years ago that I actually adapted and used pork mince as it's main ingredient.

I find using pork mince makes it a lighter style canneloni compared to using beef. It was very simple in taste yet full of flavour. And of course like most pasta dishes, this was not only filling but was also very mourish with both kids eating another half serve each.

Pork Canneloni

(Recipe adapted from Weight Watchers Quick Start Cookbook)

Serves: 6

Points per serve: 6

cooking spray

500 grams lean minced pork

1 tablespoon garlic, crushed

1 onion, finely diced

2 slices multigrain/wholemeal bread, made into crumbs
850 mililitres unsweetened tomato juice

1/4 cup chopped fresh parsley

2 teaspoons prepared horseradish

freshly ground black pepper

pinch of salt, to taste

200 grams instant cannelloni tubes
1 teaspoon dried oregano
1 teaspoon dried basil
60 grams grated reduced fat tasty cheese
60 grams grated reduced fat mozzarella cheese

Preheat oven to 180 degrees Celsius.

Spray a nonstick frying pan with cooking spray and cook pork, garlice and half the onion until browned all over and cooked through. Remove from heat and allow to cool slightly. Add breadcrumbs, 1 cup of tomato juice, parsley, horseradish, pepper and salt. Mix well.

Fill a wide nozzle piping bag with pork mixture and fill each canneloni tube. Coat a large casserole dish with cooking spray and arrange stuffed tubes in a flat line.

Using the frying pan or a saucepan sprayed with cooking spray, gently cook remaining onion until translucent. Add remaining tomato juice, oregano, basil and season to taste with salt and pepper. Cook, stirring constantly, until mixture comes to the boil. Pour juice mixture over the stuffed canneloni tubes.

Combine both tasty and mozzarella cheeses in a small bowl and sprinkle evenly over the top of the stuffed canneloni tubes.

Bake in oven for 30 minutes or until cooked through and the cheese is golden and bubbling.

(click here for a printable version of this recipe)

Mexican Meatball Casserole

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

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

Mexican Meatball Casserole

Serves: 4

Points per serve: 4

500 grams lean beef mince

1 onion, finely diced

1 carrot, peeled and grated

1 zucchini, grated

1/2 teaspoon garlic powder

1/2 teaspoon chilli powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon dried oregano flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons dried parsley flakes

2 tablespoons tomato paste

1 egg white

cooking spray

1 brown onion, diced into large chunks

1 red capsicum, diced into large chunks

1 green capsicum, diced into large chunks

425 gram can diced tomatoes

375 gram jar mild salsa

Preheat oven to 180 degree Celsius.

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

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

(click here for a printable version of this recipe)

Mexican Tortilla Stack

This is a really nice and easy recipe, full of flavour and a huge hit in our family everytime. There is something about mexican food that can make you feel relaxed and comforted, whether you enjoy it mild or spicy.

Another recipe sourced from the Symply To Good To Be True collection of cookbooks but as usual it's been adapted a little - such a bad habit of mine but I do it with all good intentions!

Oh and as you can imagine my children's description of this meal is "like a lasagne but mexican".... and as usual, they loved it.

Mexican Tortilla Stack

(recipe adapted from Symply To Good To Be True #3)

Serves: 6

Points per serve: 5

cooking spray

500 grams lean beef mince

1 large brown onion, finely diced

1 teaspoon crushed garlic

1/2 cup corn kernals

1 red capsicum finely diced

1 green capsicum finely diced

1 415 g can diced or crushed tomatoes

3 tablespoons tomato paste

1 300g jar mild salsa

1/2 cup water

1 teaspoon beef stock powder

2 tablespoons taco seasoning

salt

freshly ground black pepper

5 Misson 96% fat free tortilla sheets

1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 degrees Celcius.

In a large frying pan coated with cooking spray fry mince until cooked and browned. Drain and leave aside. Add the onion, capsicum, garlic, corn, tomatoes, tomato past, salsa, water, stock powder and taco seasoning. Season to taste with salt and pepper. Bring mixture to boil and then simmer for 10 minutes. Remove 1 cup of the tomato sauce and leave to one side. Return to mince to the pan and bring to the boil.

Coat a deep round springform pan (or deep quiche or pie plate) with cooking spray and lay 1 tortilla sheet on the base. Spread 1 1/2 cups of the mince sauce over the sheet and top with another tortilla sheet. Continue this 3 times. With the top layer being a tortilla sheet, cover with reserved tomato sauce and sprinkle with cheese.

Bake for 30 minutes until heated through and cheese has browned. Remove from springform pan and serve.


(click here for a printable version of this recipe)

Coriander Pork Stirfry

I have to be honest with this dish and say it was nice but I don't think I could say it is my favourite stirfry. To me it wasn't that appealing on the eye however it smelt fantastic and did taste nice. Everyone else loved it with all having seconds including Noel.

Saying that it was easy to cook and also falls into the quick category. Making it an excellent dish for a mid week dinner. Cooked with quite a few vegetables, which is always a good thing I have to admit I enjoyed the crunch of the water chestnuts and the bean shoots. I would imagine any vegetables would suit this dish.

Coriander Pork Stir Fry

(recipe adapted from WW Cooking for Every One 2009)

Serves: 4

Points per serve: 4

2 garlic cloves, crushed

500 grams pork mince

1 onion, sliced

1 cup water chestnuts

1 large carrot, peeled and grated

3 cups wombok (chinese cabbage) finely shredded

1/4 cup hoisin sauce

2 tablespoons soy sauce

100 grams bean sprouts

2 tablespoons fresh coriander, to garnish

Heat an cooking spray coated wok over high heat. Add the garlic and stir fry for 1 minute. Add the pork mince and onion, stir fry for 2 - 3 minutes or until lightly browned, breaking up any lumps with a wooden spoon.

Add the water chestnuts, carrot and cabbage and stir fry for 2 minutes or until vegetables are tender. Add the combined sauces and stir fry until heated through. Add bean sprouts and toss to combine. Serve garnished with coriander leaves.

(click here for a printable version of this recipe)

Pastitsio

Pasta is always a huge hit in our house as was this dish. Pronounced Pa'sti-tsi-o it's a greek baked pasta dish, layered like Lasagna. Starting with a bottom layer of pasta (normally a tube pasta) mixed with egg and cheese, the second layer is a tomato meat sauce, a third layer of another pasta and then topped with a custard like sauce instead of a bechamel. Grated cheese and at times breadcrumbs are sprinkled on top to form a crust.

Of course I have adapted this recipe to reduce it's fat content and point count. I did use the basic bechamel sauce but added egg to it to give it the custardy consistency. I only used one layer of pasta also. But it was still full of flavour, filling and as usual devoured by one and all.

Pastitsio

Serves: 8

Points per serve: 6

cooking spray

1 onion, diced

2 teaspoons crushed garlic

500 grams lean lamb mince

2 tablespoons tomato paste

1/2 cup red wine

1/2 cup water

1 teaspoon beef stock powder

2 tablespoons oregano

3 bay leaves

1/4 teaspoon nutmeg

1 400gram tin diced tomatoes

2 carrots, peeled and grated

200g button mushrooms, finely sliced

salt

freshly ground black pepper

250 grams penne pasta

2 eggs, lightly beaten

1 tablespoon fat reduced butter

2 tablespoons plain flour

2 cups skim milk

1 egg, lightly beaten

2 egg whites, lightly beaten

60 grams grated tasty cheese

30 grams parmesan cheese, finely grated

2 tablespoons breadcrumbs

Coat a large frying pan with cooking spray. Add onions and garlic, cook over a medium heat for 5 - 10 minutes or until onions are soft and golden. Add mince and cook until browned, breaking up the clumps whilst cooking. Add the tomato paste, mix well to combine and cook for a further 5 minutes.

Add the wine, water, stock powder, oregano, bay leaves, nutmeg, tomatoes, carrots and mushrooms. Stir well and simmer for 15 - 20 minutes until juice has thickened. Season with salt and pepper to taste.

Preheat oven to 180 degrees Celsius.

Spray a large lasagne or baking dish with cooking spray.

Meanwhile bring a large saucepan of salted water to the boil, add pasta and cook as per packet directions. Drain well. Allow to cool for 5 minutes and mix through beaten egg. Place pasta mixture into lasagne dish and press down to ensure base of the dish is completely covered and the pasta layer is even.

Remove bay leaves from the meat sauce. Place meat sauce evenly over the pasta layer.

In a small saucepan over a low heat melt butter and stir through flour. Gradually add milk ensuring a smooth sauce with every addition. Bring to the boil and simmer until slightly thickened. Remove from heat and add remaining egg and egg whites, stirring well. Spread evenly over meat. Sprinkle with combined cheeses and breadcrumbs.

Cook for 30 - 40 minutes or until heated through and top golden.

Allow to stand for 10 - 15 minutes prior to serving.

(click here for a printable version of this recipe)

Shepherd's Pie (or Cottage Pie)

Tonight's dinner was meant to be chicken... but someone forgot to get the chicken fillets out of the freezer... hhhmmmm I wonder who that was?? LOL it was me. Obviously the next thing I had to do was think of something else for dinner of course and when I broached the subject with hubby, his reply was "something yummy!!" Where do I buy that? Anyway, having a think about something that was sure to be in the "yummy" category I started to remember foods I considered yummy whilst I was growing up.

One of my favourite meals, if not the best comfort meal, was always my mam's Shepherd's Pie. Her's was of the fancy variety with sauteed onions rings and slice tomato on the top and it was brought excitement when we found out we were having it for dinner. Funnily enough, when my kids find out that's what we are having their faces light up! My version is minus the onions and tomatoes (purely due to the kids) instead the layer of fluffy mashed potato is topped with cheese. I add quite a few vegetables into the thick mince and gravy mix, instead of serving them to the side. This is not my mam's original recipe it's an adaption from Symply To Good to Be True #2 so I cannot take all the credit.

As with most recipes there are many variations to be found. Apparantly this dish "Cottage Pie" dates back as far as 1791 when the humble potato, introduced as an edible crop, was affordable by the poor. Earlier versions of the recipe used leftover roast meats. Developed in the the late 1800's the name "Sheperd's Pie" was used reflecting the use of mutton or lamb as shepherds watched over sheep not cattle. Either name are used today as is the type of meat used, whether it's leftovers or it's some type of mince.

Whatever you call it or however you make it, it's a wonderful comfort food - any time of the year!!!

Shepherd's Pie

(recipe adapted from Symply To Good To Be True #2)

Serves: 8

Points per serve: 6.5

1 onion, diced

3 carrots, peeled and diced

1 stick of celery, thinly sliced

1 zucchini, grated

1 head of broccoli, cut into small florets

1 small cauliflower, cut into small florets

1/2 cup peas, frozen or fresh

1/2 cup corn kernels, frozen or canned

1 green capsicum, finely diced

600 grams very lean beef mince

cooking spray

2 teaspoons beef stock powder

1/2 cup gravy powder

2 tablespoons tomato ketchup or sauce

2 tablespoons worchestershire sauce

2 tablespoons oyster sauce

4 cups water

2 kilograms potatoes

1/2 cup skim milk

1/2 cup reduced fat tasty cheese, grated

Preheat oven to 180 degrees Celsius.

Microwave all the vegetables in a large dish with a little water for 10 minutes.

While vegetables are cooking spray a large frying pan or saucepan with cooking spray and cook mince until cooked through. Add stock powder, tomato sauce, worchestershire sauce, oyster sauce and combined water and gravy powder. Stir, mixing well and bring to the boil. Reduce heat, cover and simmer for 5 minutes, stirring occasionally.

Meanwhile, peel and dice potatoes. Fill a large saucepan with water, add potatoes. Bring the boil and cook for 10 - 12 minutes. Drain and mash together with skim milk.

Pour mince into a large lasagne or casserole dish. Using a spoon and fork (or piping bag if you want to be fancy) put small dobs of mashed potato over the top of the meat mixture. Smooth top and sprinkle with grated cheese. Cook for 30 minutes or until heated through and cheese golden.


(click here for a printable version of this recipe)

Pork and Vegetable Cannelloni

Before I start talking Cannelloni, I have to say that yesterday's Bacon and Mushroom Risotto could not have been at all bad ~ both of my children requested it for breakfast this morning!! LOL!!!

Armed with 500 grams of pork mince, which wasn’t used on Pork Stuffed Capsicums the night before and the kids weren’t fussed on having them tonight I had to find something else to cook. Pasta is always a huge hit in our house and I could have made Spaghetti with Meatballs with Tomato Sauce but I actually fancied something different. I came across a box of cannelloni tubes in the pantry so the decision was then easily made.

Pork and Vegetable Cannelloni is quite easy to make and a great change from the usual Spinach and Ricotta Cannelloni that I make. Ensure the filling has cooled before filling the tubes or they will crack from the heat. Filling the tubes is a little fiddlier due to the crumbly texture of the meat (I used a teaspoon to push the mixture into the tubes) and it was a little time consuming but I must say the flavour was well worth the effort once all cooked.

Pork and Vegetable Cannelloni

Serves: 6
Points per serve: 6.5

cooking spray
500 grams pork mince
½ large brown onion, finely diced
1 teaspoon garlic, crushed
½ green capsicum, finely diced
½ red capsicum, finely diced
1 carrot, peeled and grated
1 teaspoon prepared horseradish
¼ cup fresh parsley, chopped
1 cup tomato juice
freshly ground black pepper
12 cannelloni tubes
½ large brown onion, finely diced
1 teaspoon garlic, crushed
2 teaspoons dried oregano
2 cups tomato juice
freshly ground black pepper
120 grams tasty cheese, grated

Coat a large frying pan with cooking spray and heat over high heat. Add pork, onion, garlic and cook for 5 minutes or until pork has brown and onion softened. Add capsicums and carrots and cook for a further 5 minutes, stirring. Add horseradish, parsley and tomato juice. Stir to combine and continue to cook until heated through. Remove from heat, season with pepper to taste and allow to cool.

Meanwhile, make the sauce. Spray a smaller frying pan or saucepan with cooking spray and heat over a medium heat. Add onion and garlic and cook, stirring for 5 minutes or until onion is soft. Add oregano, tomato juice and season with pepper to taste. Bring to the boil, reduce heat and simmer for 5 minutes. Remove from heat.

Preheat oven to 180 deg Celsius.

Once filling has cooled, fill each cannelloni tube tightly. Spray a large casserole dish with cooking spray and place cannelloni in a single layer into it. Cover with tomato sauce. Sprinkle cheese over tubes evenly. Place in the oven and cook for 30 minutes or until cooked through and cheese is golden.

(click here for a printable version of this recipe)

Moroccan Savoury Mince

I have seen this recipe on a few forums and it has been recommended by several people now so I thought it's about time I gave it a go. This is another recipe from the Symply To Good To Be True Cookbooks.

We love experimenting with flavours, especially different herbs and spices and as this recipe called for Moroccan seasoning, fresh mint, lemon and apples I have to admit to being very intrigued. We had Lamb Tagine recently, which also used Moroccan seasoning and was nice but thinking back could have done with some more flavourings.

The recipe actually listed lean lamb mince, but I used beef as I didn't have lamb however you could use beef as I have, chicken or pork as long as it was lean of course.

Did I mention that this is another quick and easy recipe.... all cooked and served in under 30 minutes is always a blessing. The aroma while it was cooking filled the house and told us that this was going to taste wonderful and it did. The kids had seconds and thirds so it cannot have been that bad at all!

Moroccan Savoury Mince

(recipe source Symply To Good To Be True #4)

Serves: 4

Points per serve: 5

cooking spray

500g lean lamb mince

1 teaspoon crushed garlic

2 teaspoons Moroccan seasoning

1 teaspoon cinnamon

1 x 415g can chopped tomatoes

2 teaspoons chicken stock powder

1 tablespoon tomato paste

1/4 cup lemon juice

1 teaspoon grated fresh lemon rind

1 x 400g can chickpeas, drained

1 cup apple, peeled and diced

3 tablespoons fresh mint, chopped

1/2 cup water

1/8 teaspoon chilli powder, optional

Coat a large non-stick saucepan with cooking spray and cook minced until browned and cooked through. Drain liquid from mince.

Add garlic, Moroccan seasoning and cinnamon, stirring to combine, cook for 2 - 3 minutes or until fragrant. Add all remaining ingredients to the pot, stir well and bring to the boil. Once boiled, reduce heat and simmer for 10 minutes.

(click here for a printable version of this recipe)

Spaghetti Bolognaise

Last night we cooked the "ol' faithful' when it comes to dinners. It's easy to prepare and cook and best of all it never disappoints!

There are two things I adore about making Spaghetti Bolognaise.

Firstly the Bolognaise sauce can be as basic or as elaborate as you wish to make it. There are really no set ground rules, no limitations and no end to the flavour that can be created. We enjoy a really rich sauce so we add some red wine into the cooking along with sprigs of fresh rosemary. In addition, we always add vegetables which is quite different to the original recipe having just onions. Carrots, capsicums and mushroom are our standard additional vegetables but I have been known to added grated zucchini in the past.

Secondly, I honestly consider Spaghetti Bolognaise a pure comfort food (all year round). Definitely a food for the soul - it is up there with Yorkshire Puddings or mashed potato and gravy or Chicken and Sweet Corn soup in our house. Its the dish we tend to cook when we are at the stage of having eat so many different foods to excite our tastebuds that we need something that's somewhat basic or "plain Jane". Topped with a shaving of parmesan cheese and accompanied by garlic bread, who could ask for more?

When we do cook this, it is always as a huge batch, leftovers are frozen as lunches or quick dinners. This sauce can also be used for other dishes, such as a lasagne or pasta bake. It's great in toasted sandwiches as well!

Spaghetti Bolognaise

Serves: 8

Points per serve: 6

cooking spray

500g lean mince beef

1 onion

2 teaspoons crushed garlic

2 carrots, peeled and finely diced

1 red capsicum, diced

1 green capsicum, diced

2 tablespoons tomato paste

2 x 400g can diced tomatoes

1/2 cup red wine

200 grams button mushrooms, finely sliced

1 tablespoon dried oregano

1 teaspoon salt

freshly ground black pepper

2 sprigs fresh rosemary

500 grams thin spaghetti, dry

parmesan cheese, if desired

Coat a large non stick frying pan with cooking spray and heat over a high flame. Add the mince and garlic, cooking until mince is completely browned. Add carrots and capsicums. Continue to cook for a further 4 - 5 minutes.

Add tomato paste and stir to combine. Add the tomatoes, red wine, mushrooms, oregano, rosemary, salt and pepper to taste. Stir well. Reduce heat to a simmer and cook for 45 - 60 minutes.

Meanwhile cook pasta according to instructions on the packet. Drain.

Remove rosemary stalks from the bolognaise sauce. Serve sauce over pasta.

(Click here for a printable version of this recipe)

Moussaka

Mousakka is another one of those dishes where a few countries claim it as there own. The origin of this dish is from the Middle East however it is better known in it's Greek form. All versions are based primarily on sautéed eggplant and usually with minced meat. The Greek version includes layers of meat and eggplant topped with a white sauce and baked. The Turkish Musakka is not layered. Instead, it is prepared with sautéed eggplants, green capsicum, tomatoes, onions and minced meat. The Arabian version of moussaka is a cooked salad dish, made up of tomatoes and eggplant, similar to the Italian Caponata, and is usually served cold as a mezze or antipasta dish. In the rest of the Balkans, the top layer is often a custard. Grated cheese and/or bread crumbs can be sprinkled on top depending on the recipe you are following.

Everytime we have this dish the flavour never fails to amaze me. The flavour of cinnamon, the lemon and the currants plus the meat all combined ... it is so unique and every mouthful is exciting. And my favourite thing about making Moussaka is I get to use eggplant. Eggplant is a vegetable that I adore, I love it's nuttiness especially when chargrilled. My daughter, Alex, on the otherhand HATES eggplant and will actually hone it on it and pick it out of every dish no matter how well hidden it is!!

I actually came across this recipe back in 2006. The original recipe uses chicken mince however we much prefer it with lamb mince. I have learnt to double this recipe as both Noel and Oliver will eat two serves without blinking and there is always some left over to freeze for midweek lunches.

Moussaka

(recipe adapted from Super Food Ideas June 2006)

Serves: 4

Points per serve: 6

cooking spray

2 large eggplant, thinly sliced

1 brown onion, finely chopped

2 garlic cloves, crushed

1/2 teaspoon ground cinnamon

500 grams lamb mince

1 x 400g tinned diced tomatoes

2 tablespoons currants, optional

rind of 1 lemon, finely grated

2 tablespoons lemon juice

2 tablespoons low fat butter or margarine

2 tablespoons plain flour

1 2/3 cups skim milk

pinch of ground nutmeg

1/4 cup low fat grated tasty cheese

Preheat oven to 180 deg C.

Preheat grill. Spray eggplant with cooking spray and grill for 2 to 3 minutes each side or until browned.

Spray a large frying pan with cooking spray and heat over a medium heat. Add onion and cook, stirring, for 3 to 5 minutes or until lightly browned. Add garlic, cinnamon and mince. Cook, breaking up the mince, for 5 minutes or until browned. Add tomatoes, currants, lemon rind and lemon juice. Season with salt and pepper. Simmer for a further 5 minutes.

Melt butter in a saucepan over a medium heat. Add flour. Cook, stirring, for 1 minute. Remove from heat, pour in milk, whisking constantly. Return to heat. Cook, stirring for 5 to 8 minutes or until sauce comes to the boil. Stir in the nutmeg. Remove from heat.

Spray a large ovenproof dish (approx 5cm deep 16cm x 25cm) with cooking spray and layer half the eggplant slices into the base. Spoon over half the mince mixture. Top with remainding eggplant and then the remaining mince mixture. Pour the white sauce mixture evenly over the top of the mince mixture. Sprinkle with cheese.

Bake for 45 to 50 minutes or until piping hot. Allow to stand for 10 minutes prior to serving.

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Spaghetti Bake

I was planning to cook good ol' Spaghetti Bolognaise tonight as I know that there is never any complaints from the Murray clan when it is placed in front of them but it is nice to always try something new especially when it is a dish that several of my online friends have made and encouraged me to try.

When I originally came across this recipe in one of the Symply To Good To Be True cookbooks, book 5, I knew that we would be trying it at some stage (but hadden as yet got around to doing so) and that I would be a winner considering my children's love of Lasagne and Macaroni Beef or to be totally honest anything with pasta in it!! And no, we do not have italian blood anywhere in the family tree!!

As per usual, a few ingredient changes nothing major except for increasing the herb quantity and adding more vegetables into the dish. I am big fan of "hiding" vegetables where and when I can. Isn't that what all good mam's do? Although in saying that I am proud that both my children eat lots of vegetables even brussel sprouts!

Spaghetti Bake
(adapted from Symply To Good To Be True #5)

Serves: 6 large or 8 average
Points per serve: Large - 7

Average - 5.5

300g spaghetti
cooking spray
2 teaspoons crushed garlic
1 brown onion, diced
500 grams very lean beef mince
2 carrots, peeled and grated
1 red capsicum, diced
1 green capsicum, diced
200g mushrooms, sliced
2 x 400g cans diced tomatoes
3/4 cup tomato paste
1 tablespoon chicken stock powder
2 teaspoon dried basil
2 teaspoon dried oregano
salt
freshly ground pepper
2 tablespoons grated parmesan cheese
3/4 cup low fat grated tasty cheese

Preheat the oven to 180 deg C.

Cook pasta following instructions on the packet, drain and leave to one side.

Coat a large frying pan with cooking spray, saute garlic and onion for 1 minute. Add mince and combine, cooking until browned and cooked through. Add carrot, capsicum and mushrooms. Cook for 3 minutes. Stir in tomatoes, tomato paste, stock powder, basil, oregano and season with salt and pepper to taste. Bring to the boil then reduce to a slow boil cooking for a further 5 minutes. Remove from heat.

Fold the cooked spaghetti through the mince mixture until well combined. Pour into a large lasagne dish that has been coated with cooking spray. Sprinkle top with combined cheeses and cooked in oven for 30 - 40 minutes or until cooked through and cheese is golden and bubbly.

This dish overall didn't take that long to get into the oven and then only 30 minutes cooking time. But it didn't take that long to disappear especially with hubby and son having two serves each!! LOL!! Definitely a "cook again" recipe in our house or a keeper as some of you call these types of recipes!!

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