Ricotta, Mixed Mushroom and Zucchini Lasagne

As Garfield once said "Once again I'm saved by the miracle of... lasagne!"

 

I have to agree... one of my favourite pastas to experiment with is Lasagne sheets.  We have tried making so many different lasagnes and they have all been yum!  To be honest I just think it's all about the layers.  Layers and layers of fillings, sauces, flavours.....

 

This one, a vegetarian delight, is very simple to make.  Not as many ingredients in this one as I have used in others, but I was really happy with the outcome. 

To be honest, being a meat lover, I was a little worried about this dish while I was assembling.  Putting in it in the oven I prayed that all of us would enjoy dinner or it would be frozen meals of our own choice.  Surprisingly... it was nice.  The flavours of the mushrooms and the zucchini noticeable throughout each layer, with the slight hint of chilli and herbs.

Very enjoyable and such a nice change to the normal meaty lasagne.

Ricotta, Mixed Mushroom and Zucchini Lasagne

(recipe adapted from WW Program Cookbook 2015)

 

Serves: 8

ProPoints per serve: 9

 

cooking spray

2 tablespoon olive oil

2 brown onion, finely chopped

2 garlic clove, crushed

400 grams button mushrooms, thinly sliced
400 grams Swiss brown mushrooms, thinly sliced

2 x 400 gram can diced tomatoes
1 - 2 teaspoons crushed chilli flakes

salt

freshly ground black pepper

4 large zucchini, coarsely grated

1 kilogram reduced fat fresh ricotta cheese

2 egg, lightly whisked
1 tablespoon dried oregano

6 lasagne sheets

1 cup grated reduced fat tasty cheese

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

Lightly spray a large ovenproof dish with oil.

Heat oil in a large non stick frying pan over medium-high heat. Cook onion and garlic, stirring for 5 minutes or until softened.  Remove half the onion mixture and set aside.  Add combined mushrooms to the pan and cook, stirring, for 5 minutes or untl tender.

Add tomatoes and chilli flakes and bring to the boil.  Cook, stirring, for 5 minutes or until sauce has thickened.  Season with salt and pepper.

Squeeze excess liquid from zucchini.  Combine zucchini, ricotta, reserved onion mixture, eggs and oregano in a medium bowl.  Season with salt and pepper.

Spoon one third of the mushroom mixture over based of prepared dish.  Top with 1 lasagne sheet.  Spread with one third of the ricotta mxture.  Continue layering with remaining mushroom mixture, lasagne sheets and ricotta mixture.

Sprinkle with cheese and bake for 30 minutes or until golden brown and heated through. 

(click here for a printable version of this recipe)

Broccoli, Mushroom and Onion Medley

I love broccoli but not normally as a side dish. Why? I hate the fact it goes cold really quickly (so does cauliflower) on the plate when it's sitting there waiting to be eaten.

We had char-grilled steak for dinner and I wanted to incorporate this stunning vitamin packed vegetable into our meal.. And we did!

I will admit I enlisted the assistance of Google and of course my friends on Facebook and received lots of good suggestions. I especially loved my Uncle Poppy's suggestion of putting it in a plastic bag, microwave it and then eat it from the bag!! I guess it would go cold on the plate then LOL!

I settled on a medley, a quick stir fry, of broccoli, mushrooms and onions! So simple - quick, easy, and super tasty!!

And more importantly - it stayed warm!!!

Broccoli, Mushroom and Onion Medley

Serves: 4

1 tablespoon olive oil

2 garlic cloves, crushed

1 head of broccoli, cut into small florets

200 grams button mushrooms, quartered

1 red onion, sliced

Heat oil in a frying pan over medium heat.

Add garlic, broccoli, mushrooms and onions.

Cook, stirring occasionally, until broccoli is tender.

Serve immediately.

(click here for a printable version of this recipe)

Slow Cooked Beef Stew with Cheese and Caraway Dumplings

Junior football weekly competion has finally but sadly finished for the 2013 season.  I have enjoyed this year even though I overcommitted not only myself but Noel and sacrafice special time with my family.  This year as well as being Treasurer I moonlighted as Registrar decided to be canteen manager and also put our (yes mine and Noel's) hands up to cook Sunday night dinners for 80 - 100 people each week.  14 rounds the Junior football season runs with 4 weeks of finals which this year are at another club.  I officially hung my apron up last Sunday finding myself lost this past weekend with no additional shopping, no mass cooking and no deep frying of chips etc on Sunday morning.  I am definitely a football mam and felt like something was missing on the weekend.

Anyway while that part of me has gone for the rest of this year, I can say I should have time to focus on my blog even though my work commitments remain the same.  I am seriously wondering whether I should blogging about my restaurant meals while I travel especially while I have a massive amount of travel ahead in the next few months.  Thoughts please??  I value your opinions.......

Needless to say I spent time in the kitchen cooking for the Murray family.....  and have thoroughly enjoyed myself.

Tonight's menu consisted of a slow cooked beef stew - very basic in ingredients but full of flavour.  Topped with herb packed cheesy dumplings this meal was a perfect dish for a cold evening.

Slow Cooked Beef Stew with Cheese and Caraway Dumplings

(recipe sourced from WW Magazine August 2013)

 

Serves: 4

ProPoints per Serve: 11

 

200 grams button mushrooms, sliced

550 grams gravy beef, fat trimmed

1 brown onion, finely chopped

2 garlic cloves, crushed

1 dried bay leaf

1 1/2 cups beef stock

1/2 cup red wine

1 tablespoon tomato paste

2/3 cup self raising flour

1/4 cup skim milk

1 1/2 tablespoons olive oil

1 tablespoons finely chopped fresh flat leaf parsley

1/4 cup 50% reduced fat grated tasty cheese

1 teaspoon caraway seeds

pinch smoked paprika, to serve

Preheat oven 180 degrees Celsius. 

Lightly spray a large shallow ovenproof saucepan with oil and heat over high heat.  Cook the mushroom, stirring, for 4 minutes or until golden.  Set aside. 

Lightly spray the pan with oil.  Season the beef with salt and pepper.  Cook the beef, in 2 batches, for 2 minutes or until browned.  Set aside.

Cook the onion, garlic and bay leaf, stirring, for 5 minutes or until softened.

Meanwhile, whisk the stock, wine and tomato paste in a jug until combined.  Return the beef to the pan along with the wine mixture.  Bring to the boil.  Place in the oven and cook, covered, for 1 hour.  Add the mushroom and cook, covered, for 30 minutes or until the beef is tender.

Meanwhile place the four and a pinch of salt in a large bowl.  Combine the milk, oil, parsley and 2 tablepoons of the cheese in a jug.  Stir the cheese mixture through the flour until it forms a sticky dough.

Discard the bay leaf from the stew.  Drop tablespoons of the cheese in the jug.  Sprinkle with caraway seeds and remaining cheese.  Cook, uncovered, for 20 minutes or until the dumplings sre cooked through.

Serve with 0 ProPoints value steamed vegetables.

(click here for a printable version of this recipe)

Thank you all sooooo much for your patience with my spasmotic blogging....... cross fingers for a better last few months of the year xxx

Chicken and Mushroom Baked Crepes

Tonight's dinner surprised me on two levels - firstly I didn't think my kids would eat savoury crepes and secondly I didn't think my husband would appreciate "pancakes" for dinner!  I was wrong on both counts and stand corrected.

In fact tonight is the first time ever I have cooked savoury crepes and the first time I have ever served pancakes as a main course.  This recipe was very tasty. 

 

The soft crepe enveloping the creamy chicken and mushroom filling was absolutely delightful and delicate.  Although the filling ingredients sound "plain" as such in fact the delicate thick creamy sauce was perfect - you could taste every element right down to the pinch of nutmeg. 

Needless to say nothing left......

Chicken and Mushrooms Baked Crepes

(Recipe sourced from WW Cook Hearty Cookbook)

Serves: 4

ProPoints per Serve: 12

cooking spray

1/2 brown onion, finely chopped

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

400 grams button mushrooms, sliced

2 tablespoons water

salt

freshly ground black pepper

2 tablespoons Weight Watchers Canola Spread

2 tablespoons plain flour

1/2 cup skim milk

1/2 cup chicken stock

pinch ground nutmeg

2 tablespoons fresh flat leaf parsley, chopped

8 French-style frozen crepes, just thawed

1/3 cup finely grated parmesan cheese

2 tablespoons finely chopped fresh chives

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

 

Lightly spray a large non-stick frying pan with cooking spray and heat over medium-high heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add chicken and cook, stirring, for 5 minutes or until browned.  Add mushrooms and 2 tablespoons water and cook, stirring, for 2 minutes or until mushrooms have softened.

 

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

 

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

 

Served sprinkled with chives. 

 

(Click here for a printable version of this recipe)

Veal Cutlet Martini

It has been a wonderful day - work was productive and I have a proud announcement (below) to share so I thought we definitely needed a nice dinner and a nice glass of vino to cap off the day.

Veal is always a favourite in our house.... Alex still refers to the thick cutlets as "fluffly pillows of meat" due to their tenderness.

This is a meal I came across a long time ago and knew that we would enjoy the welcome flavours of tomatoes, mushrooms and oregano with the veal cutlets all laced with a delicate trace of wine.  The recipe I somewhat followed was also an adaptation from Chef Tony Tammero of Palm Restaurant, New York, NY.

I was really impressed with the outcome - this meal was delish and infact it was deavoured tonight by all.

Veal Cutlets Martini

(recipe adapted from Veal Recipes) 

Serves: 4

ProPoints per Serve: 9

3 cups chicken stock
1 cup white wine
cooking spray

250 grams button mushrooms, sliced,

3/4 cup sun-dried tomatoes, rinsed of oil
1/4 cup chopped spring onions

2 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon pepper

4 veal leg cutlets, 200 grams each
440 gram can diced tomatoes
1/4 cup fresh oregano leaves, roughly chopped

1 tablespoon arrowroot powder

2 tablespoons water

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Spray cooking spray in large nonstick frying pan and heat over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan, cook and stir 5 minutes or until mushrooms have softened. Remove from pan.

Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Using the same frying pan, spray with cooking spray and heat over medium heat. Cook veal cutlets in pan for 4 to 5 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return mushroom mixture to pan. Stir in tomatoes and oreganoIs said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.. Combine arrowroot and water, mixing well. Stir into tomato mixture, return veal cutlets and cook until heated through and sauce thickens. Serve immediately.

(click here for a printable version of this recipe) 

My announcement... some of you have already heard, read and even seen but A Dash of Flavour, my nerdy hobby of keeping a food blog, made it into this month's Weight Watchers Magazine... what a thrill for us!!

Thank you to all of those that follow our blog, for the support, for the feedback and for sharing this blog with people you know - it is all definitely appreciated.  Also thanks to those that have tried some of the recipes featured and we honestly hope you have enjoyed them.

Chorizo, Capsicum and Mushroom Gnocchi

As it was our last night just the three of us - Alex comes home tomorrow I decided Oliver could choose what he wanted for dinner.... Gnocchi and Chorizo Sausages were his choice.

Gnocchi is one of his favourite pastas, a pasta we do not eat that often as Alex doesn't really like it but Oliver orders it when we are out for dinner.  Gnocchi is a potato pasta, little rolled balls which are just quickly boiled.

Choriza is a smokey yet spicy spanish sausage, similar to a salami, another of Oliver's favourite things and also another thing Alex doesn't like.

Perfect meal tonight using both ingredients that the boy likes and the girl doesn't and I have to say it was very easy to cook and tasted great.  The plain tomato base of this sauce complemented the chorizo and also sat smoothly on the gnocchi.  It was a pleasure to eat.

Chorizo, Mushroom and Capsicum Gnocchi

Serves: 6

ProPoints per serve: 10

2 Chorizo sausages, sliced

cooking spray

100 grams 97% fat free bacon

1 teaspoon crushed garlic

1 brown onion, sliced

1 red capsicum, sliced

200 grams mushrooms, sliced

1 x 400 gram tinned diced tomatoes

1 cup water

salt

freshly ground black pepper

500 grams 98% fat free potato gnocchi

200 grams baby spinach leaves

fresh basil leaves for garnish

Heat a large frying pan and fry chorizo until cooked through, remove to a plate. 

Wipe out frying pan with kitchen paper towel, spray frying pan with cooking spray, reheat and add bacon.  Cook until slightly browned and remove to same plate.

Respray pan again, add garlic, onion and capsicum.  Cook over a medium heat until onion starts to soften.  Add mushrooms and cook for a further 5 minutes.  Add tomatoes and water.  Mix well.  Season with salt and pepper.  Allow to simmer for 10 minutes.

Meanwhile bring a large pan of water to the boil and cook gnocchi as per packet instructions.  Drain well.

Add gnocchi to the pasta sauce along with the spinach.  Mix gently to combine and cook until heated through.  Serve garnished with fresh basil leaves.

(click here for a printable version of this recipe)

Creamy Leek Chicken and Bacon Pot Pies

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

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

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

Serves: 4
ProPoints per serve: 13

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

Preheat oven to 200 degrees Celsius.

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

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

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

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

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

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

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

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

Cook in oven for 20 minutes or until browned.

(click here for a printable version of this recipe)

Creamy Chicken, Mushroom and Corn Parcels

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

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

Creamy Chicken, Mushroom and Corn Parcels

Serves: 4
ProPoints per serve: 9

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

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

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

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

Preheat oven to 180 degrees Celsius.

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

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

Spray parcels with cooking spray and sprinkle with sesame seeds.

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


(click here for a printable version of this recipe)

Creamy Mushroom and Mustard Sauce

It's no secret we eat quite a lot of steak especially chargrilled on the weber but the issue we face is always indulging in our favourite sauces, Creamy Blue Cheese Sauce and Creamy Peppercorn Sauce, all the time. So much so it has got to the point that last night we actually wanted something totally different.

I fancied mushrooms while Noel said he wouldn't mind something with mustard. The two ingredients could easily be put together and no doubt would taste nice. A quick scour of the cookbooks didn't produce a recipe so off I went on my own little tangent and dare I say the outcome was very nice.

A tangy creamy mushroom sauce with a hint of brandy and garlic..... mmmmm and yes it complimented our perfectly cooked steaks well.

Creamy Mushroom and Mustard Sauce

Serves: 6
ProPoints per serve: 3

cooking spray
200 grams button mushrooms, sliced
1 garlic clove, crushed
1/3 cup brandy
2 tablespoons seeded mustard
1 cup water
2 teaspoons beef stock
freshly ground black pepper
3 tablespoons light thickened cream
1 tablespoon cornflour
2 tablespoons water extra

Spray a frying pan with cooking spray and add mushrooms and garlic. Cook over a medium heat until mushrooms are tender and slightly browning.

Add brandy and mustard, cook stirring for 1 minute.

Combine water and beef stock together, mix well. Add to pan, stirring for a further 2 minutes bringing to the boil.

Reduce heat to low, add cream and stir to combine. Mix together the cornflour and additional water together to make a paste. Stir through sauce until well combine and sauce slightly thickens.

(click here for a printable version of this recipe)

Chicken Aleisha

I love trying to recreate restaurant meals at home especially the ones I have really enjoyed and this meal was no exception. Infact I was quite excited when I decided to attempt cooking this last night.

Recently we went to Kelly's Hotel in Cranbourne, which serves the most devine steaks but I wasn't in the mood for a lump of beef. I opted for this dish wish made my mouth water from the first time I read the description! "A plump chicken breast served with avocado, bacon and mushrooms in a creamy white wine sauce" I believe it read from memory... so here is my low fat version of the dish that I enjoyed throughly and was nearly guilty of licking the plate clean!

My recreation worked well, the taste was great and thankfully a little kinder to the waistline than the original dish.

Chicken Aleisha

Serves: 4
Points per serve: 6.5

4 chicken fillets (150g each), no skin fat removed
cooking spray
100 grams bacon, fat trimmed, sliced
1/2 brown onion, diced
1 teaspoon garlic
150 grams button mushrooms
1/2 cup dry white wine
1 cup chicken stock (made with stock powder)
freshly ground black pepper
2 tablespoons reduced fat thickened cream
1 tablespoon cornflour
1 tablespoon water
1 medium avocado, sliced

Preheat oven to 180 degrees Celsius.

Coat a large frying pan with cooking spray and cook chicken fillets for 3 - 4 minutes on each side until golden and sealed. Place on a lined baking tray and cook in the oven for 20 minutes or until cooked through.

Meanwhile spray frying pan with cooking spray and cook bacon until crisp. Remove and drain on a paper towel covered plate.

Wipe out frying pan with paper towel, respray with cooking spray and cook onion and garlic over a medium heat until tender. Add mushrooms and cook for a further 2 - 3 minutes.

Add the wine and stock to the mushroom mixture and simmer for 3 - 4 minutes. Season with freshly ground black pepper.

Add cream and stir to combine, do not allow to boil.

Mix together the cornflour and water. Mix into sauce, stirring until slightly thickened. Return bacon to sauce and heat through.

Place chicken fillets on plates or a platter. Fan a 1/4 of the avocado on each chicken fillet. Gently top with sauce mixture and serve.

(click here for a printable version of this recipe)

Creamy Mushroom and Spinach Soup

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

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

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

Creamy Mushroom and Spinach Soup

Serves: 4

Points per serve: 2

2 teaspoons extra virgin olive oil

500 grams button mushrooms, sliced

1 onion, diced

1 tablespoon crushed garlic

1 teaspoon beef stock powder

6 cups water

100 grams baby spinach

375 ml can Carnation Evaporated Low Fat Milk

salt

freshly ground black pepper

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

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

Using a blender or a stick blender process until smooth.

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

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

(click here for a printable version of this recipe)

Beef Stroganoff with Fettucine

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

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

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

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

Beef Stroganoff with Fettucine

Serves: 4

Points per serve: 7

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

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

Combine beef with paprika in a medium bowl.

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

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

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

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

(click here for a printable version of this recipe)

Creamy Tomato, Chicken and Mushroom Pasta

As it's Easter Sunday tonight we were meant to have a nice family sit down dinner. I had planned Roast Rack of Pork, vegetables and all the trimmings, apple sauce and gravy but it just didn't happen. Noel wasn't feeling the best, no appetite, feeling like he was coming down with a cold so he snuggled up in bed and slept through til the morning and the kids were happily watching movies so the desire to cook a huge meal went out the window.

Instead I fancied a pasta and I fancied a creamy one with mushrooms - yes mushrooms believe it or not. Thankfully Alex has started to enjoy mushrooms recently - she would normally sit there are pull every single trace of one out of her meal before starting but now it all gets eaten.

This is quite an easy pasta to make, very tasty but best of all actually quite good points wise considering it does have a creamy base. The kids enjoyed it and said that I can cook this again. Noel missed out completely - there was no left overs for him to try as the kids ate double helpings - a good sign right?

Creamy Tomato, Chicken and Mushroom Pasta
(recipe adapted from The Essential Pasta Cookbook)

Serves: 4
Points per serve: 6.5

250 grams dry pasta of your choice
2 teaspoons olive oil
1 brown onion, sliced
1 clove garlic, crushed
60 grams Weight Watchers Bacon (98% fat free), sliced
250 grams chicken breast, sliced
125 grams mushrooms, sliced
1 tomato, diced
1 tablespoon tomato paste
1/2 cup dry white wine
1 cup Light and Creamy Evaporated Skim Milk
1 tablespoon cornflour
2 tablespoons water
salt
freshly ground black pepper

Cook pasta according to packet directions. Drain and set aside.

Heat the oil in a large frying pan or saucepan over medium heat. Add onion and garlic, cook stirring until the onion is tender. Add the bacon to the pan and fry until crisp.

Add the chicken and cook for 3 minutes. Add the mushrooms and cook for a further 2 minutes. Add the tomato and tomato paste and stir until combined. Stir in the wine and bring to the boil. Reduce heat and simmer until the liquid is reduced by half.

Stir in the evaporated milk, combined water and cornflour, season to taste with salt and pepper. Bring to the boil then reduce heat and simmer until the sauce begins to thicken, stirring.

Add the pasta to the sauce and toss to combine. Serve immediately.

(click here for a printable version of this recipe)

Tropical Deluxe Pizza

Friday nights often end up being "Homemade Pizza" nights - purely because we can make a pizza that we want and it does feel like we have purchased take away.

I wanted something different, as I do tend to make a vegetarian pizza to keep my points low.... so I made this pizza which served 2 and I have to say I was really happy with the result.

I love a tropical (hawaiian) pizza but not overly satisfied with the amount of cheap ham and cheese that the takeaway provides so I tought I would make my own..... so here it is (and yes it was delish!!)

Tropical Deluxe Pizza

Serves: 2
Points per serve: 5.5

cooking spray
1 x Lebanese Bread (100 grams)
100 grams baby spinach leaves
50 grams ham, sliced
1/2 onion, sliced
100 grams button mushrooms, sliced
1/2 cup pineapple pieces in natural juice, drained
6 raw green prawns, peeled, rinsed and cut in half lengthwise
40 grams reduced fat grated mozzarella cheese

Preheat oven to 200 degrees Celsius.

Spray a pizza or oven tray with cooking spray. Place lebanese bread onto tray. Spread tomato paste over bread. Sprinkle over the spinach leaves, hame, onion, mushrooms, pineapple pieces, prawns and finally cheese.

Cook in the oven for 15 - 20 minutes or until the pizza is cooked through and cheese is golden.

(click here for a printable version of this recipe)

Balsamic and Herb Mushrooms

I love eating the large mushrooms and although jam packed with flavour and vitamins they are sometimes a little boring so I decided to marinade giving them just that extra little zing. The marinade was a basic combination of balsamic vinegar, olive oil and herbs.

These were cooked over direct heat on the weber whilst Noel cooked the steak but they could be easily (and I have) roasted in the oven.

Balsamic and Herb Mushrooms

Serves: 8
Points per serve: 1

8 large or 16 medium mushrooms
1/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup red wine
1 tablespoon dried oregano flakes
1 tablespoon dried parsley flakes
pinch of salt
freshly ground black pepper

Place mushrooms in a large snap lock bag.

In a small jug mix together remaining ingredients, seasoning to taste with salt and pepper. Pour of mushrooms, seal bag and toss mushrooms around ensuring mushrooms are well coated.

Cook until soften and starting to darken, turning several times.

If cooking in the oven:

Preheat oven to 180 degrees Celsius.

Place mushrooms on a lined oven tray or baking dish. Cook for 20 - 30 minutes turning several times.

(click here for a printable version of this recipe)

Microwave Mushroom and Onion Omelette

I have been trying to vary my breakfast and lunches so I don't end up with the same day in and day out. It was then that I realised I don't really write about meals other than dinners with the exception of the occassional dish here and there normally when I am entertaining.... so time to start a new leaf with the blog content.

I have to admit that I am neither a cereal or a plain toast lover for breakfast and tend to have the same breakfast most mornings. Either baked beans or spaghetti on toast with the odd toasted sandwich here or there. Thankfully where I work I can cook all my meals should I choose which means that I don't have to eat something very early before I leave the house.

This morning I was fancying something different and remembered how much I liked having an omelette (although I couldn't really remember the last time I had one!). So ensuring I took enough ingredient with me to work I decided I would cook myself an omelette in the microwave for breakfast. Of course, it would be basic and not as fancy as a nice fluffy stove top omelette but I was looking forward to it.

To cook an omelette in the microwave you do require a microwave omelette maker or a large shallow dish, either works well but I just happened to have an omelette maker at work.

I am glad I made the decision to have something different for breakfast as it was brilliant. I enjoyed every mouthful and it was very filling.

Microwave Mushroom and Onion Omelette

Serves: 1

Points per serve: 3.5

cooking spray

4 - 5 button mushrooms, sliced

1 spring onion, sliced

2 eggs

2 tablespoons skim milk

salt

pepper

Spray omelette maker or dish with cooking spray. Add mushrooms and onions. Cook for 2 - 3 minutes in the microwave on high or until mushrooms have softened.

Beat together the eggs and skim milk, season to taste with salt and pepper. Pour egg mixture evenly over the mushrooms (if using an omelette maker split between both sides). Cook on high for 3 - 4 minutes or until egg is set. Allow to stand for 1 minute.

Remove from omelette maker or dish and serve.

(click here for a printable version of this recipe)

Triple Cheese and Mushroom Lasagne

I could not believe the flavour of this lasagne and it's meat free... it was delicious!! Not to mention light and healthy something I needed after the Christmas Food Festival that's for sure. I am sure that you all understand what I mean.

The serving sizes looked small but to everyone's surprise it was very filling. An easy lasagne to prepare especially as there was no Bechamel Sauce to make. Full of mushrooms and a nice not overpowering tomato sauce I could eat a lot of this.

Triple Cheese and Mushroom Lasagne

(recipe source: WW Secret of Success Cookbook)

Serves: 6

Points per serve: 6.5

cooking spray

1 onion, finely chopped

2 cloves garlic, crushed

1 finely chopped red capsicum

300 grams button mushrooms, sliced

400 gram can diced tomatoes

140 gram tub tomato paste

1 cup water

1 vegetable stock cube or 1 teaspoon vegetable stock powder

250 grams low fat cream cheese

250 grams low fat cottage cheese

250 grams packet dried instant lasagne sheets

100 grams low fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Spray a 25 cm x 18 cm (base measurement) baking dish lightly with cooking spray. Spray a large non-stick frying pan with cooking spray and heat over a medium heat. Add onion, garlic and capsicum and cook for 5 minutes or until softened. Stir in mushrooms, tomatoes, tomato paste, water and stock cube. Bring to the boil, reduce heat and simmer for 10 minutes or until thickened slightly.

Beat cream cheese and cottage cheese until well combined. Heat in the microwave for about 30 seconds to make the mixture easier to spread.

Spread 1/3 tomato mixture over the base of the dish. Top with a single layer of lasagne sheets and half the cheese mixture. Add another layer of lasagne sheets, half the remaining sauce mixture, and remaining cheese mixture. Make a final layer of lasagne then the remaining sauce.

Sprinkle with grated cheese and bake for 50 minutes of until pasta is tender and top is golden brown. Cover with foil if top is browning too much.

(click here for a printable version of this recipe)

Chicken and Mushroom Scallopine

My mam arrived in Melbourne today from Queensland to spend the Festive Season with us. It was great to see her again as we haven't seen her since early May. Unfortunately her arrival was late afternoon which meant I really needed something quick and easy for dinner and something that had her favourite vegetable included - mushrooms! I wanted to cook with mushrooms as a special "welcome" back dinner!!

Chicken and Mushroom Scallopine was the perfect choice. Tender chicken fillets in a creamy mushroom sauce.... mmmmm who could want for more? Everyone enjoyed and it's definitely the perfect dish for a work night or would even be perfect for a dinner party where you prefer to spend more time with your guests than with your kitchen.

Chicken and Mushroom Scallopine

Serves: 4

Points per serve: 4.5

4 chicken breast fillets, skin removed

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

1 leek, trimmed, thinly sliced

400 g cup mushrooms, sliced

1/3 cup dry white wine

1/2 cup chicken stock

1/4 cup light thickened cream

1 tablespoon lemon juice

1 pinch salt

ground black pepper

1/4 cup flat-leaf parsley, chopped

Flatten chicken breasts until 1/2cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour.

Heat 1 tablespoon oil in a large heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.

Add remaining 1 tablespoon oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden.

Add wine to pan. Bring to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.

Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley.

(click here for a printable version of this recipe)

Ricotta and Herb Stuffed Mushrooms

I had been fancying stuffed mushrooms for a while now as I haven't cooked them for quite a long time. I love the fact that mushrooms can be filled with anything and can themselves be a main meal, a lunch or even a side dish.

These are incredibly easy to make as well and are a definite on the "quick" list also. Although these are a vegetarian recipe they are very filling and very satisfying even for a "meat" eater.

Ricotta and Herb Stuffed Mushrooms

Serves: 8

ProPoints per serve: 2
 (Old Points per serve: 2)
8 large flat mushrooms
500 grams low fat ricotta cheese
1/2 red capsicum, finely diced
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano flakes
1 teaspoons dried parsley flakes
1 teaspoon crushed chilli paste or chilli flakes (if using)
salt
freshly ground black pepper
40 grams parmesan, finely grated

Preheat oven to 180 degrees Celsius.

Remove the stalks from the mushrooms and finely dice.

In a large bowl mix together the mushroom stalks, ricotta, capsicum, spring onions, garlic, oregano, parsley, chilli (if using) and season to taste with salt and pepper. Fill mushroom tops evenly and sprinkle with the grated parmesan cheese.

Place mushrooms on a large baking dish sprays with cooking spray. Cook for 20 minutes or until mushrooms are tender and cheese golden.

(click here for a printable version of this recipe)

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Now that I have my children's attention when it comes to Rissotto they haven't stopped requesting it when asked what they would like for dinner. I have to say this recipe is similar to the Bacon and Mushroom Rissotto I cooked not long ago but I thought it would be okay to share it with you all.

I used frozen corn kernals and baby spinach leaves to the original recipe along with extra parmesan cheese, as "cheesy please" was requested by the children. It was quite nice I have to admit ~ mind you Noel still refers to it as gluggy rice pudding! LOL!! I am glad that the kids are starting to enjoy different rice dishes.

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Serves: 6

Points per serve: 5

1 litre (4 cups) water
1 tablespoon chicken stock powder

1 tablespoon reduced fat spread

1 brown onion, finely chopped

2 rashers middle bacon, rind and visible fat removed

2 garlic cloves, crushed

1 1/2 cups (325 grams) arborio rice

1/2 cup dry white wine, such as chardonnay

1/2 cup corn kernals, frozen

200 grams button mushrooms, finely sliced

200 grams baby spinach leaves

2 teaspoons fresh flat leaf parsley, finely chopped

50 grams (1/2 cup) fresh parmesan, finely grated

freshly ground black pepper

In a small saucepan mix together the water and stock powder. Heat stock and keep simmering over a low heat.

In a large heavy based saucepan heat reduced fat spread over a medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until golden

Add the rice into the onion mixture. Cook, stirring, until completely combined. Add the wine and cook, stirring for 3 minutes or until the liquid has reduced by half.

Using a ladle add the stock, one ladle at a time. Stirring continuously after each addition until all the liquid is absorbed, this should take approximately 20 minutes.

Stir in corn kernals and mushrooms. Cook, stirring, for 5 - 10 minutes or until corn is cooked and the mushrooms are tender and liquid absorbed.

Remove from heat and stir in the parsley and parmesan. Season with freshly ground black pepper.

(click here for a printable version of this recipe)