Ham, Zucchini and Caramelised Onion Lasagne

As intriguing as this dish sounds was exactly how it tasted.  My tastebuds were intrigued with every mouthful and every mouthful was enjoyed. I have tried so many lasagne recipes but this one really surprised me. For a different lasagne you should really give this a go.

The flavours were amazing yet so different.  The sweetness of the carmalised onion complemented the chargrilled zucchini perfectly. In fact I would have never thought of this flavour combination. 

There is no thick Bechamel Sauce with this dish either but to be honest it doesn't need it.  It has a fresh flavour and is nice and light for either lunch or dinner.

Ham, Zucchini and Caramelised Onion Lasagne

(Recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 8

ProPoints per serve: 8

 

cooking spray

1 tablespoon olive oil

6 brown onions, thinly slice

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 kilogram small zucchini, thinly sliced lengthways

2 2/3 cups (660ml) tomato pasta sauce

2 tablespoons dried oregano

6 x 47 gram fresh lasange sheets

300 grams shaved ham, fat trimmed and chopped

1 1/2 cups Bega So Extra Light grated Tasty Cheese

4 tablespoons finely grated parmesan cheese

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Lightly spray a large lasagne or baking dish with cooking spray.

Heat oil in a large non-stick frying pan over medium heat.  Add onion and cook, stirring occasionally, for 15 minutes or until golden.  Add sugar and vinegar and cook, stirring, for 3 - 4 minutes or until sugar has dissolved and onions have caramelised.  Transfer to a bowl.  Cool.

Meanwhile, preheat a chargrill or barbecue over high heat.  Lightly spray zucchini with cooking spray.  Cook zucchini in batches for 1 minute each side or until charred and tender.  Transfer to a plate.

Spread 2/3 cup pasta sauce over base of prepared dish.  Top with 1 layer (2 sheets) of lasagne, cutting sheets to fit. Top with half the zucchini, caramelised onion and ham.  Top with 2/3 cup pasta sauce.  Sprinkle over 1 tablespoon of oregano.  Top with another layer of lasagne sheets.  Repeat layer of zucchini, onion, ham, pasta sauce and oregano.  Finsh layering with the remaining sheets and sauce.  Sprinkle with combined cheeses.

Bake for 30 - 35 minutes or until pasta is tender and top is golden. 

Serve with a ProPoint free salad.

(Click here for a printable version of this recipe)

Cheesy Onion Potato Bake

Nothing accompanies a meal better than a creamy potato bake but the idea of making one goes out the window when trying to lose weight, or does it? Not necessarily!!

This is a version of a potato bake that we make that is very much like the tradition version. Made without using cream it still has all the familiar characteristics - it's rich, creamy and very morish.

Cheesy Onion Potato Bake

Serves: 6
ProPoints per serve: 5

cooking spray
1 kilogram potatoes
1 large brown onion, sliced
120 grams grated reduced fat cheese
1 cup skim milk
2 teaspoons chicken stock powder
1 tablespoons dried parsley flakes
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Spray a 20 x 20cm square casserole dish or similar with cooking spray.

Peel potatoes and evenly thinly slice.

Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.

Combine milk, stock powder, parsley and pepper, mixing well. Pour gently and evenly over potato layers.

Cover with foil and bake in oven for 30 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.


(click here for a printable version of this recipe)

Potato, Carrot and Onion Bake

This is similar to a bake that my mam used to make when I was little. I love it for the fact that it is low in fat and has an incredible taste even if it is not a creamy based dish that everyone adores. I actually think I like this one better.

Very easy to make although slices the vegetables is a little time consuming but the outcome is well worth the effort. It's a great side dish for any meal especially when you want to have potatoes a different way.

Potato, Carrot and Onion Bake

Serves: 8

Points per serve: 1

cooking spray

8 medium potatoes, peeled and thinly sliced

6 carrots, peeled and thinly sliced

1 onion, peeled and thinly sliced

1/2 cup hot water

2 teaspoons chicken stock powder

1 teaspoon ground black pepper

1 tablespoon dried parsley flakes

Preheat oven to 180 degrees Celsius.

Spray a quiche dish or shallow casserole dish with cooking spray. Using half the potatoes place a layer of potatoes in the dish, covering the base entirely. Next place a layer of carrots, followed by a layer of onion. Top with remaining potato slices.

Mix together the hot water, chicken stock, pepper and parsley flakes. Pour over potatoes slices.

Cover with foil and cook for 45 minutes. After 45 minutes, remove foil spray top with cooking spray and cook for a further 15 - 20 minutes or until top is crisp and golden.

Alternatively once stock has been added, cover with cling wrap and microwave on high for 10 minutes or until vegetables are soft. Place in oven with out foil and cook for 15 - 20 minutes or until top is crisp and golden.

Serve immediately.

Tip: You could easily make this a vegetarian dish by using vegetable stock powder instead of chicken.

(click here for a printable version of this recipe)

Homemade Hamburgers

This is my base recipe for hamburger patties, nothing too exciting but enough flavour to compliment any toppings you may wish to add to your buns!! LOL!!

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Homemade Hamburgers

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Serves: 4

Points per serve: 3.5

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500g lean minced beef

1 onion finely diced

2 teaspoons dried oregano

1 teaspoon crushed garlic

1 tablespoon tomato sauce

1 tablespoon barbecue sauce

salt and pepper to taste

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Place all ingredients in a bowl and mix until thoroughly combined.
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Shape into four even balls.
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Place on a plate and refrigerate for at least 30 minutes. This allows the flavours to develop and I have found that the burgers are better cooked chilled.

Okonomyaki (Japanese Pancake)

This is something I just had to try making especially with it being Shrove Tuesday yesterday but the idea of having normal pancakes for dinner didn't really inspire me although the kids would have approved without a doubt.
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I have read many recipes for Okonomyaki and like most recipes, there are so many different variations out there. Some with bacon, chicken or shrimps. Others with either grated potatoes or noodles. Ultimately I ended up making my own version of Okonomyaki or Japanese Pancake which I thought wasn't too bad and it got the thumbs up from Noel.

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Okonomyaki (Japanese Pancake)
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Serves: 4
Points per serve: 7
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1 cup plain flour
4 eggs, beaten
1/2 cup skim milk
salt and pepper to taste
1/2 wombok, shredded
2 carrots, grated
1 large red capsicum, sliced
1 onion, sliced
150g bean sprouts
2 tablespoons oil
4 tablespoons low fat mayonnaise
4 tablespoons barbecue sauce

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In a large bowl mix flour, eggs, garlic, ginger and skim milk together into a batter. Add salt and pepper to taste. Stir through wombok, carrots, capsicum, onion and bean sprouts until all coated with the batter and well combined.
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Heat oil a small frying pan and add 1/4 of the mixture. Cook over a medium heat until firm and golden brown on the underside. Flip over and cook the other side. Once cooked, remove to plate and keep in a warm oven and continue with the remaining mixture.
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To serve, place Okonomyaki on individual plates and drizzle with both the barbecue sauce and the mayonnaise.
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Honestly the potential of ingedients and toppings that can be used in this dish is literally endless and can be left up to your imagination. I cannot believe that this was as easy as it was to not only prepare but to cook. Go on - give it a go!

Veal Goulash

Another meal cooked in the slow cooker and as usual meat very tender. Not only was the smell fantastic walking in the front door from work but the taste was great!
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Veal Goulash

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Serves: 8

Points per serve: 4

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4 teaspoons vegetable oil

1 kilogram veal, cut into chunks

2 onions, sliced

1 large red capsicum, diced

2 teaspoons crushed garlic

2 teaspoons cumin seeds

2 tablespoons sweet paprika

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

4 tablespoons tomato paste

2/3 cup light sour cream

4 tablespoons chives, chopped (optional)

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In a large bag place flour and diced veal. Toss until all the veal is coated with the flour.

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Heat oil in a non-stick frying pan. Cook veal in batches until browned and sealed on all sides.

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Place in slow cooker. Add the onion, capsicum, garlic, cumin seeds and paprika to slowcooker also.

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In a jug mix the red wine and tomato paste together and then stir into casserole along with the beef stock. Cover slow cooker.

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Cook on low for 10 - 12 hours or high for 6 - 8 hours.

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Turn off slow cooker, stir through the sour cream. Once served sprinke with chives (if using).

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French Onion Soup

I have a passion for soups especially when they not only excite the tastebuds but when they are really easy to make. This brings me to my new found love of French Onion Soup. To be honest I cannot eat enough of this and have been having it for lunch or a quick snack.

French Onion Soup

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Serves: 4

Points per serve: 0

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2 onions, thinly sliced

cooking spray

2 teaspoons crushed garlic

4 cups of water

2 tablespoons chicken stock powder

2 teaspoons soy sauce

2 teaspoons Worchestershire Sauce
freshly ground black pepper to taste

salt to taste

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Over a low heat coat a saucepan with cooking spray, add onions and cook covered for 10 - 15 minutes or until onions are very soft and golden in colour.
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Combine water and stock powder together, mixing well.
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Add liquid stock, garlic, soy sauce and Worchestershire sauce to saucepan. Bring to the boil, reduce heat and simmer covered for 15 minutes.
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Season with salt and freshly ground black pepper.
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This soup tastes absolutely wonderful with a buttered fresh crusty roll. YUM!
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