Creamy Potato and Prosciutto Bake

As well as experimenting with lasagne recipes I also love tyring different potato bake recipes.  We already have a couple of family favourites already such as Potato, Onion and Bacon Bake (creamy and comforting) and Potato, Carrot and Onion Bake (which is my personal favourite and so full of flavour).

OMG!!!!!!

There was never no chance of not trying this recipe - creamy base, layers of potato and sweet potato topped with crispy prosciutto and melted cheese..... heaven in a casserole dish.

I love sweet potato as the flavour is so different than that of normal potato and adds such depth to this dish.  The saltiness of the prosciutto added another element along with it's crunchiness as a topping.

Sadly or maybe not sadly, this decadent potato bake is more like a main meal rather than a nice side dish.  I wasn't complaining though.... as I thought it was perfect just by itself.  It guess it could be a side if you can use portion control.... yikes!

Creamy Potato and Prosciutto Bake

(Recipe adapted from WW Ultimate Comfort Food)

Serves: 4

ProPoints per Serve: 9

1 teaspoon olive oil

2 medium leeks, thinly sliced

500 grams potatoes, thinly sliced

500 grams sweet potatoes, thinly sliced

cooking spray

100 grams baby spinach leaves

3/4 cup light evaporated milk

salt

freshly ground black pepper

100 grams grated tasty cheese

100 grams prosciutto slices, fat trimmed, torn

1/2 bunch fresh thyme leaves

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

Heat oil in a medium non-stick frying pan over medium heat.  Cook leek, stirring occasionally, for 8 - 10 minutes or until softened.  

Meanwhile, boil, steam or microwave potato and sweet potato separately, until almost tender.

Lightly spray a casserole dish with cooking spray.  Layer potatoes, leek and spinach in the prepared dish, finishing with potato.  Pour over evaporated milk and season with salt and pepper.

Sprinkle with 3/4 of the cheese and cover with foil.  Bake for 30 minutes.  Remove foil and top with prosciutto, thyme and remaining cheese.  Bake for 15 minutes or until prosciutto is crisp and golden.

(click here for a printable version of this recipe)

Sweet Potato Fritters with Lemon Chicken

As sands through the hour glass so are the days of my life... currently at the moment there is lots on the go with several post backed up due to being time poor from being busy with both family life and work.

Before I go any further I need to formally announce the winner of my giveaway...... Congratulations to Erin Roe!!!  Well done and as mentioned in my original post Sirloin Steak with Tomato Kasundi and Potato Wedges I am jealous.  Can you send me an email to me and I will give you instruction on how to activate your course?

One of the posts I have trying to post during the last few weeks has been this one.  Sweet Potato Fritters with Lemon Chicken is a very elegant dish to look at but is very simple with only very few components to complete.  Not to mention it is a favourite of mine.

The lemon chicken isn't like that of a chinese restaurant where it is battered, deep fried and then coated in a sticky sweet lemon sauce.  The chicken is pan fried with the lemon juice is added during the last few minutes of cooking.  Served on top of the sweet potato fritters that are flavoured with spring onions and ginger, all drizzled with sweet chilli sauce makes for a perfect mid week dinner or for a special easy meal for a dinner party.

Sweet Potato Fritters with Lemon Chicken

(recipe sourced from WW Pure Test Cookbook)

Serves: 4

ProPoints per serve: 8

600gram chicken breast fillets

2 tablespoons lemon juice

600 grams sweet potatoes, peeled and grated

5 shallots, finely chopped

2 teaspoons fresh ginger, minced

2 eggs, lightly beaten

1/3 cup flour

1/3 cup Thai sweet chili sauce

4 tablespoons coriander leaves (optional)

Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.

Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.

Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.

Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.

(Click here for a printable version of this recipe)

Mustard and Brown Sugar Pork with Coleslaw

The marinade of mustard and brown sugar intrigued me I have to admit.  I wondered if it would be sweet or overpowered by the mustard... so needless to say we, I mean I, had to try it.

This dish was easy to prepare and cook making it a wonderful mid week dinner - always a bonus.  Everyone enjoyed it which was the second bonus.

The mustard and brown sugar was perfectly in balance with neither ingredient being an obvious standout.  I used dijon mustard instead of the hot English mustard as I wasn't sure on the taste for the kids.  Next time however I will use hot English to see the difference, if any.  The mash of sweet potato and potato was perfect especially as Noel mashed it so it was nice and smooth. I really enjoyed the coleslaw.  The added crunch of the apple combine with the natural crunch of the cabbage and dressed with the tangy mayonnaise made a nice change from regular coleslaw.

The only change I would make is to dress the coleslaw later than what the recipe states as the red cabbage colour bled throught the dish.  Purely for appearance of course.

Mustard and Brown Sugar Pork with Coleslaw

(recipe adapted from WW The Complete Meal Cookbook)

Serves: 4

ProPoints per Serve: 9

2 teaspoons hot English mustard (or dijon mustard if preferred)

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 garlic clove, crushed

4 x 150 g lean pork loin cutlets, fat trimmed

2 tablespoons reduced fat mayonnaise

1 tablespoon lemon juice

1 teaspoon wholegrain mustard

3 cups (240 grams) shredded red cabbage

1 pink lady apply, unpeeled, finely sliced

2 green shallots, thinly sliced

500 grams sweet potato, chopped

300 grams potatoes, chopped

1/2 cup skim milk

Combine mustard, sugar, Worcestershire sauce and garlic in a shallow glass or ceramic bowl.  Add pork and turn to coat.  Cover and refrigerate for 3 hours.

Combine mayonnaise, juice and wholegrain mustard in a bowl.  Place cabbage, apple and shallots in a large bowl.  Add mayonnaise mixture and gently toss to combine.  Set coleslaw aside.

Boil, steam or microwave sweet potato and potato until tender.  Drain.  Place in a large bowl with milk and mash until smooth.  Season with salt and freshly ground black pepper.

Meanwhile preheat a chargrill or barbecue over medium heat.  Lightly spray pork with cooking spray and cook for 3 - 5 minutes or until cooked to your liking.  Cover with foil and set aside to rest for 5 minutes before serving.

Divide mash amongst plates and top with pork.  Drizzle with resting juices and serve with coleslaw.

(click here for a printable version of this recipe)

Chicken, Sweet Potato and Spinach Lasagne

Firstly Happy New Year to you all - I hope yours was enjoyable, safe and celebrated just the way you planned. For us it was a quiet night at home with our family and my mam who is staying with us at the moment. Food was abundant as was the alcohol but it was a good night had by all!

Now we are facing a brand new year - one that will be filled with hope, dreams and aspirations. My year ahead already is filled with many challenges and planned good times. My major challenge is (and always has been) my weight and the battle that I have been facing. This year I have decided that enough is enough - no more pussy footing around the issue and no more sabotaging myself with bad food. I can cook and I can cook well but I need to focus more on healthy and good foods to fuel not only my body but my families. So with this in mind the recipes I post this year will be following along those lines and more importantly help me win the weight war!

Although the house is full of leftovers I decided to get straight back onto the ProPoints plan. I was very slack over the Christmas and New Year period but already warned the house that today I was getting back on my weight loss journey and back on the healthy eating programme. Tonight's dinner is our first healthy choice meal of the year and it was really enjoyable.

I grew up thinking lasagne was always made from minced beef, tomatoes and pasta sheets that was smothered in a thick bechemel sauce and lashings of cheese. I am loving that lasagne can really be made from any filling as long as you put it into layers of pasta - this Chicken, Sweet Potato and Spinach Lasagne was different, very tasteful and quite easy to make.

This is definitely a really different take on lasagne and as I am cooking for a crowd this time of year this dish is a crowd-pleaser not to mention very filling.

Chicken, Sweet Potato and Spinach Lasagne

(recipe adapted from WW Programme Cookbook 2011)

Serves: 10

ProPoints per serve: 10

900 grams orange sweet potato, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 small brown onions, finely chopped

2 small red capsicum, cut into 2 cm pieces

4 garlic cloves, crushed

500 grams lean chicken mince

1000 grams Five Brothers Garlic and Wine Pasta Sauce

2 1/2 cups skim milk

2 tablespoons cornflour

400 grams baby spinach leaves

8 x Latina Fresh Lasagne sheets

50 grams finely grated Parmesan Cheese

Preheat oven to 200 degrees Celsius.

Boil, steam or microwave sweet potato until just tender. Drain

Heat the oil in a large non-stick frying pan over medium high heat. Cook onion, red capsicum and garlic, stirring, for 3 - 4 minutes or until softened.

Add chicken mince and cook, stirring to break up any lumps, for 5 minutes or until lightly browned.

Add pasta sauce and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened slightly. Remove from heat and stir in sweet potato.

Meanwhile, combine 1/2 cup milk and cornflour in a small jug.

Place remaining milk in a small saucepan and bring to a boil over medium heat. Whisk in the cornflour mixture. Cook, stirring, for 2 minutes or until thickened. Remove from heat.

Lightly spray a large lasagne dish with cooking spray. Place 2 lasagne sheets over base. Top with a 1/3 of the chicken mixture and a 1/3 of the baby spinach. Repeat layering, finishing with lasagne sheets on the top.

Top with milk mixture and sprinkle with cheese. Bake for 45 minutes or until golden and tender.

Serve with point free salad.

(click here for a printable version of this recipe)

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad

We hadn't had veal for a long time so I was looking forward to last night's dinner. In fact I was praying that I got home from work early enough to cook it. I was very busy yesterday and it was made worse by the fact I had to drive home in very heavy rain.

Anyway dinner was very easy to prepare and as this recipe is basically broken up into 3 steps it was somewhat quick also, besides the roasting of the sweet pototo time wise.

The Lemon and Caper Gremolata made a nice change from having a sauce and I have to say the taste and textures of the Sweet Potato Salad was very enjoyable also. However, the next time I cook this I will change the cut of veal. Don't get me wrong there was nothing wrong with using thin veal steaks we just prefer a thicker cut of meat so I feel this recipe would work well with a veal cutlet.

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

(click here for a printable version of this recipe)

Pork and Sweet Potato Casserole

Two things about this recipe I loved.... sweet potatoes and the use of the slow cooker. Not to mention this recipe fit perfectly into the criteria for this month's Royal Foodie Joust.

I cannot begin to explain how easy this meal was to prepare nor how it was very tasty ~ so tasty the table ate in silence, deafening me with how good it must have been. Being a slow cooker recipe with minimum fuss in preparation (approximately 15 minutes maximum) it is definitely a mid week wonder.

Pork and Sweet Potato Casserole

(recipe adapted from Weight Watchers Australia)

Serve: 8

Points per serve: 5

1200 grams lean pork, largely diced

1000 grams orange sweet potato, peeled and cut into large cubes

800 grams canned diced tomatoes

2 cloves garlic, crushed

1 teapsoon minced garlic

1 cup unsweetened orange juice

2 spring onions, chopped in 2 cms pieces

2 teaspoons cumin seeds

1 teaspoon tabasco sauce (optional)

1 teaspoon salt

2 teaspoons freshly ground black pepper

4 tablespoons water

2 tablespoon cornflour

3 tablespoons fresh lime juice

4 tablespoons fresh coriander, chopped

Place the pork, sweet potato, tomatoes, garlic, spring onions, cummin seeds, tabasco sauce (if using), salt and pepper in a 6 litre slow cooker. Cover and cook on low setting for 7 hours.

Mix together the water and cornflour to form a paste. Stir in the cornflour mixture and mix well. Add the lime juice and corianer and cook for a further 5 minutes. Serve with your choice of steamed vegetables.

(click here for a printable version of this recipe)

Caribbean Lamb and Sweet Potato Curry

Tonight was a night of menu swapping. Although I had planned this on the menu planner I had changed my mind opting for a Chilli, Ginger and Teriyaki Beef Stir Fry until Noel rang to say he was working overtime - until 9pm!

This gave me time up my sleeve to actually go back to the menu planner, make the curry and I am really glad I did.

It has an amazing flavour although not overly fiery, which I was a little disappointed at but then again I know that the kids would eat it and enjoy also. I loved the softness of the sweet potato and the hint of lime amongst the spices. Both Noel and I enjoyed not only the taste but the difference from normally curries with their thick runny sauces, this curry was more of a drier style curry - the type that you can put in a piece of roti bread, roll up and eat.

Caribbean Lamb and Sweet Potato Curry
(recipe adapted from Ainsley's Friends and Family Cookbook)

Serves: 6
Points per serve: 5

cooking spray
800 grams lean diced lamb
1 onion, diced
3 garlic cloves, crushed
1/2 teaspoon ground cloves
1 teaspoon ground tumeric
1/2 teaspoon ground cinnamon
1 tablespoon mild curry powder
1 tablespoon garam marsala
1 x 400 gram tin chopped tomatoes
juice of 1 lime
600 ml chicken stock
500 grams sweet potato, peeled and small dice
1/2 teaspoon salt
fresh coriander leaves for garnish

Spray a large frying pan with cooking spray, add half of the lamb and over a medium to high heat cook, turning, until nicely browned all over. Transfer to a plate and repeat with remaining lamb.

To the same pan add the onion and cook until a rick golden brown. Return the meat and juices to the pan. Add the garlic, spices, tomatoes and lime juice. Cook gently, covered, for 5 minutes.

Add the stock, bring to the boil. Reduce heat and simmer, partially covered, for 1 hour, stirring occasionally.

Uncover the curry, add salt and the sweet potatoes. Cook uncovered for a further 15 to 20 minutes until sweet potatoes are tended and the sauce has reduced and thickened. Serve garnished with coriander.

(click here for a printable version of this recipe)

Mojo Pork Cutlets with Sweet Potato Wedges

I have to say that we were totally impressed with this dish and not only can I cook it again but they would have been happy to have it tonight and tomorrow night if you understand what I am saying. I think this has just become the "favourite" pork dish (well for the time being anyways!)

"Mojo" marinade is a mix of citrus and spice and is very popular in Cuban cooking. Not only was it jam-packed with flavour but not overpowering this dish is so simple and quick to prepare - another excellent mid week dish!

Mojo Pork Cutlets with Sweet Potato Wedges
(recipe adapted from Australian Good Food Magazine March 2010)

Serves: 4
Points per serve: 6.5

1/4 cup olive oil
1 tablespoon cumin seeds
4 x 250 gram pork loin cutlets
salt
freshly ground black pepper
cooking spray
juice of 2 oranges
1 orange, sliced
2 small sweet potatoes, peeled and cut into wedges
coriander leaves, to garnish

Preheat oven to 250 degrees Celsius.

Rub 1 tablespoon olive oil and cumin seeds over pork cutlets. Season lightly with salt and pepper.

Spray a large frying pan with cooking spray and place over high heat. Cook pork for 2 - 3 minutes on each side or until cumin seeds are toasted and pork golden. Transfer to a baking dish.

Pour over orange juice and scatter over orange slices. Bake for 10 - 15 minutes, or until orange starts to caramelise and pork is cooked through.

Meanwhile heat remaining oil in a large pan over medium heat. Cook sweet potato, turning for 10 minutes, until golden and tender.

Place pork and orange slices on plates and drizzle with pan juices. Scatter over coriander and serve with wedges.



(click here for a printable version of this recipe)

Chargrilled Vegetable Stack

I thought we would try something a little different especially with the kids being at their Nana and Grandad's this week. This recipe caught my eye in the current Woolworths Good Taste Magazine. While both Noel and I adore meat, I decided it would be nice to have a vegetarian meal other than a meat free pasta - you know be a little adventurous and a tad exotic?

The reason this caught my eye is because it has two of my favourite vegetables - eggplant and sweet potato!! And it also gave me a good excuse to use my chargrill cast iron plate!! Not to mention the recipe called for spinach.... mmmmmmm!

To be totally honest I must say I was a little worried that it wouldn't be enjoyed but I couldn't have been any more wrong. It was delicious and very fillilng - one stack was definitely enough each and it will be on the menu again for sure.... I even thought of making smaller stacks to serve as an entree! See that's how much I liked it I am in the process of planning how and when to cook it next!!

Chargrilled Vegetable Stacks
(recipe source Woolworths Good Taste September 2009)

Serves: 4
Points per serve: 2.5

olive oil spray
1 brown onion, finely chopped
1 garlic clove, crushed
1 x 400 gram can no added salt diced tomatoes
1 small eggplant (about 300 grams)
300g sweet potato (kumara), peeled
1 large zucchini, ends trimmed
250g low fat cottage cheese
2 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon rind
75 grams baby spinach leaves
fresh basil leaves, to serve
mixed salad leaves, to serve

Preheat oven to 180 degrees Celcius.

Cut eggplant lengthways into 4 x 1cm thick slices. Cut sweet potato lengthways into 4 x 5mm thick slices. Cut zucchini diagonally into 8 x 5mm thick slices.

Heat a medium frying pan over medium heat. Spray with olive oil spray and add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring , for 1 minute or until aromatic. Add the tomatoes. Bring to the boil, reduce heat to low and simmer for 5 minutes or until mixture thickens.

Meanwhile, preheat a chargrill or bbq on high. Spray the eggplant, sweet potato and zucchini with olive oil spray. Cook the eggplant and sweet potaot on grill in 2 batches for 1 - 2 minutes or until almost tender and lightly charred. Transfer to a plate. Cook the zucchini on grill for 1 - 2 minutes or until almost tender and lightly charred. Transfer to the plate.

Combine the cottage cheese, chopped basil and lemon rind in a bowl. Spread 1/2 cup (125ml) of the tomato mixture over the base of a rectangular 3 litre (12 cup) capacity baking dish. Arrange the eggplant in a single layer on top. Divide half the cottage cheese mixture between the eggplant slices and top with half of the spinach. Next layer the sweet potato on top of the spinach. Spread with the remaining cottage chese and reamining spinach. Top with zucchini.

Top with the remaining tomato mixture and season with pepper. Bake for 15 - 20 minutes or until vegetables are tender.

Divide the vegetable stacks among serving plates and spoon over the tomato mixture from the pan. Sprinkle with the extra basil leaves and serve with mixed salad leaves.

(click here for a printable version of this recipe)

Vietnamese Chicken Curry

I am going to let you into a little secret love of mine... nothing romantic, not a fettish, just something simple I love to experience whenever I read a cookbook or a cooking magazine!!

Ready?

I love it when you turn over a page and there is a dish looking at you that you just want to eat right there and then. You know that dish, that meal, that looks so good you know it must taste good even without reading the ingredients. That picture that remains in your memory for ages and one that you think about cooking over and over again!

There you have it, do you ever felt the same?

This happened when I first bought Noel the cookbook, Essentials of Slow Cooking, for his recent birthday. Firstly I have to say that all of the photos in this book are amazing but this one just caught my eye and I have been thinking of making this recipe since April.

WARNING: My photo will not have this affect on you!!! LOL!!

A few years ago Noel and I would not have even considered making this dish as we were not big fans on coconut milk based anything let alone main meals.... nothing against coconuts as we both like shredded coconut etc but there is just something about the milk that we have disliked. But as we mature, and as our tastebuds are changing over the years, we have recently enjoyed a few meals that have been centred around using coconut milk.

The flavours in this dish are quite intense from the lemon grass and ginger. There is a little heat in the taste but it is by no means as hot as a vindaloo!! Like many curries of South East Asia, the Vietnames curries show a strong tropical influence, evident with the use of coconut milk as the primary cooking liquid.

Vietnamese Chicken Curry
(recipe adapted from Essentials of Slow Cooking)

Serves: 4

cooking spray
8 skinless chicken chops (bone in chicken thighs)
3 garlic cloves, crushed
2 shallots, finely sliced
3 tablespoons Madras curry powder
1 tablespoon firmly packed dark brown sugar
1 teaspoon chilli flakes
freshly ground black pepper
2 lemongrass stalks, trimmed and cut into 2.5cm pieces
2.5cm piece fresh ginger, peeled and cut into 4 slices
1 cup chicken broth
1 x 420ml can lite coconut milk
2 tablespoons fish sauce
3 carrots, cut into 2.5cm chunks
1 sweet potato, approx 375grams, peeled and cut into 2.5cm chunks
3 tablespoons finely shredded fresh basil

Coat a large frying pan with cooking spray and heat over a medium - high heat. Working in batches cook the chicken thighs until nicely browned on each side. Remove from pan and set aside.

Add the garlic and shallots to the pan and saute over medium - high heat just until fragrant, about 30 seconds. Add the curry powder, brown sugar, chilli flakes, pepper, lemon grass and ginger. Saute until the spices are fragrant and well blended with the garlic and shallots, also about 30 seconds. Add the chicken broth and deglaze the pan, stirring and scraping up the browned bits on the bottome of the pan with a wooden spoon. Stir in the coconut milk and fish sauce, bring to the boil.

Add the chicken thighs, carrots, and sweet potato to the slow cooker. Cover with the coconute milk mixture. Cover and cook until the for 3 hours on high setting or 6 hours on low setting. Chicken and vegetables should be tender.

Transfer the chicken, vegetables and sauce to a warmed platter. Garnish with the basil and serve with steamed rice if desired.