Echidna Meatballs aka Porcupine Meatballs

Well I definitely surprised myself while menu planning this week!  Not because we planned a full week of super quick and easy meals to get us to Friday as we have a busy week but I was surprised, actually stunned, that I hadn't blogged this gem of a recipe!  And I cannot even begin to think why?

My mam had a variety of homestyle dishes that she cooked as staples when we were growing up as did everyone's mothers.  Ours always had a British twist as although we were living in Australia my parents were born and raised in Wales.  So we had Shepherds Pie, Bangers and Mash with Onion Gray, Lamb Stew, Curry Pie, Toad in the Hole and of course, Eggs Beans and Chips.  These were the meals that were regularly on the table and we all enjoyed them.  I can tell you that there were never any leftovers when these went on our table.  In fact I still get a little excited if I know any of these dishes are what we are having for dinner.

However, my kids, have had to deal with me creating my own list of family favourite dinners.  As easy go to meals especially during the working week items that can be found on the menu planner can include Hamburgers, Taco's, Penne Boscaiola, Devilled Sausages, homemade pizza (your choice of topping), Chicken Parmagiana, Echidna Meatballs and of course, Eggs Beans and Chips.

I understand many of you may have or not had any of the dishes I have just mentioned so just for the record Toad in the Hole does not contain any toads, Porcupine Meatballs do not contain any porcupine meat and Echidna Meatballs definitely do not contain any Echidna meat.  Are we clear?  I am happy now that we have that sorted!

Firstly this recipe is based on Porcupine Meatballs, an American dish that has apparently been a staple for generations.  As we live in Australia I changed the name to Echidna meatballs based on the fact that we don't have Porcupines down under.  The Echidna, or Spiny Anteater, is the equivalent to it's Northern Hemisphere counterpart.

So what is an Echidna meatball?  Basically its a beef meatball with raw white rice added during the mixing stage.  Once the meatballs start cooking the rice starts protruding from the meat.  This resembles a Echidna or a Porcupine.  It's quite a groovy cooking technique and look pretty cool, especially if you are a kid.

Echidna meatballs are a very comforting and easy dish to make. The tender meatballs flavoured with herbs are cooked in a delicious tomato sauce.  There is no need to brown up the meatballs prior as they keep their shape well.  Note there is not a lot of stirring required during cooking so please do not be tempted to continually stir as you will ruin the effectiveness of the rice poking from the meatball.

Like with most hand me down recipes, googles or cookbook searches you will find a multitude of different versions all claiming to the best.  This recipe is nice, tasty and very easy but is it the best?  We think so but I am unsure.  Many use canned tomato soup but we find that using a can of condensed soup seems to make the sauce very sweet.  We prefer to add some diced fresh tomatoes along with canned and passata.  Add some chilli flakes if you wish to spice up the tomato sauce or even some different herbs.  Its a great recipe to experiment with also.

This is a perfect one pot weeknight wonder, even more so for me tonight as the man of the house, Noel, cooked dinner.  It was wonderful to come home from work and smell the deliciousness as I opened the front door.

Serve with mashed potato or plain pasta and I am sure your family will love them.

Echidna Meatballs aka Porcupine Meatballs

Serves: 4

SmartPoints per Serve: 7

500 grams lean beef mince

1/3 cup raw long grain rice

1 teaspoon beef stock powder

salt

ground black pepper

1 egg white 

4 fresh truss tomatoes, diced

350 ml Italian passata

1 x 440g can diced tomatoes

1 onion, finely diced

1 cup water

2 teaspoons chicken stock powder 

2 teaspoon crushed garlic

2 teaspoon dried oregano

1 tablespoon chilli flakes (optional)

In a mixing bowl add mince, rice, stock powder and egg white. Season with salt and pepper.  Using your hand, mix all ingredients together until combined.  Shape into twelve even sized meatballs.

Place the tomatoes, passata, canned tomatoes, onion, water, chicken stock powder, garlic, oregano and chilli, if using, in a flameproof casserole dish or heavy based frying pan (with a lid). Mix well and bring to the boil, reduce heat to low and simmer for 10 minutes.  Season with salt and pepper.

Gently place meatballs in tomato sauce.

Put lid on casserole dish and gently simmer for 1 hour, stirring occassionally, until meatballs are cooked and rice is protruding.

Serve with mashed potatoes or pasta (add SP as required).

(Click here for a printable version of this recipe)

Zaalouk

Along with the Moroccan Lamb we cooked for our family Mother's Day feast we decided to make side dishes to suit.  I have actually been wanting eggplant (aubergine) for a while now so it was a perfect time to cook it.

I came across this recipe and just fell in love with the sound of it and could actually taste the flavours while I was reading.... a perfect mix of spices paired with the nuttiness of the eggplant and the sweetness of the tomatoes.

 

Not only was this dish devoured I have to say I was surprised with how quickly it was made and ready for eating.  The actual techniques were quite basic and easy to execute - I think it took me longer to work out how to pronounce it's name.

Zaalouk

(recipe adapted from taste.com.au)

Serves: 4
WW SmartPoints Per Serve: 3

1 large (700g) eggplant, cut into 1.5cm-thick slices

cooking spray
1 tablespoon olive oil

2 cloves garlic, finely chopped

1 teaspoon ground cumin
1 teaspoon sweet paprika

1/4 teaspoon harissa

2 tomatoes, peeled, seeded, finely chopped

juice of 1/2 lemon
salt
freshly ground black pepper 

Preheat grill to medium. Spray eggplant with cooking spray and grill for 16 minutes, turning halfway, until soft and golden. Cool slightly, then chop roughly.

Heat oil in a frying pan over medium heat.  Stir garlic, spices and harissa in frying pan 2 minutes or until fragrant.

Add eggplant and tomatoes, and cook for 10 minutes or until thick and well combined. Stir in lemon juice. Season with salt and freshly ground black pepper.

(click here for a printable version of this recipe)

Beef Tomato and Zucchini Kebabs with Chutney

Another night of balmy weather called for more barbecuing.... tonight with what my children have always fondly called "Meat on Sticks".

These marinated Beef, Tomato and Zucchini Kebabs were a breeze to prepare, cook and devour complimented with a sweet, slightly spicy chutney that screamed homemade... jar chutney is so boring.  The pungent spices used in the marinade surprisingly matched each other creating a really enjoyable flavour on the tender beef.

Served with Smashed Potatoes and a green salad - I would definitely recommend these at your next barbecue.....

Beef, Tomato and Zucchini Kebabs with Chutney

(recipe sourced from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per serve: 7

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon fennel seeds

1 teaspoon dried oregano

1 garlic clove, crushed

3 teaspoons olive oil

600 grams lean beef rump, fat trimmed and cut into 3cm pieces

500 grams baby chat potatoes
cooking spray

1 red onion, finely chopped

1 teaspoon brown sugar

2 teaspoons red wine vinegar

1 small fresh birdseye chilli, deseeded if desired, finely chopped

400 gram can cherry tomatoes

2 small zucchini thickly sliced

8 cherry tomatoes

Place cumin, paprika, fennel, oregano, garlic and half the oil in a large glass or ceramic dish.  Add beef and turn to coat.  Cover and refrigerate for 3 hours.

Preheat the oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Lightly spray a baking tray with oil.  Boil, steam or microwave potatoes until tender.  Drain and allow to cool for 5 minutes.  Using a potato masher gently press potatoes until lightly crushed.  Lightly spray with oil and bake for 20 minutes or until golden.

Meanwhile, heat remaining oil in a small suacepan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add sugar, vinegar and chilli and cook, stirring, for 1 minute.  Add canned tomatoes and bring to the boil.  reduce heat and simmer, uncovered, for 10 minutes or until chutney is thick.

Thread beef, zucchini and fresh cherry tomatoes onto 8 wooden skewers (see note).  Preheat a chargrill or barbecue over medium high heat.  Lightly spray skewers with oil and cook, turning occasionally, for 3 - 4 minutes each side or until cooked to your liking.

Serve skewers with crushed potatoes and tomato chutney.

Note: Soak skewers in cold water for 10 minutes to stop them burning during cooking.

(Click here for a printable version of this recipe)

Salami and Tomato Pizza

Once again I offer up apologies - due to my ever increasing work load lately with some travel required I have become complacent with sharing our culinary adventures with you all.  It's not because I didn't want to as I have missed my blogging and am truly saddened by not being able to partake in my hobby but as per usual that doesn't mean that we haven't been cooking - of course we have!  So now it's going to be catch up time with some meals we have enjoyed recently.

This was a simple pizza.  A tomato and garlic base with low fat hot salami (but you can use mild if you prefer), cherry tomatoes and a few other vegetables.... voila - mouthfuls of flavour that were not only very fresh but also very tasty.  Better than a take away pizza that's for sure.....

Salami and Tomato Pizza

Serves: 2

ProPoints per Serve: 11

 

cooking spray

1 large wholemeal pita bread (100g)

2 tablespoon tomato paste

1 teaspoon crushed garlic

1 teaspoon dried oregano

50 grams Don 50% less fat Hot or Mild Salami, halved

100 grams button mushrooms, sliced

1/2 brown onion, sliced

1/2 green capsicum, sliced

150 grams cherry tomatoes, halved

8 baby bocconcini balls, halved

8 black pitted olives, halved lengthwise

Preheat oven to 200 degrees Celsius.

Spray a pizza tray with cooking spray and place pita bread on the tray.

In a small bowl mix together the tomato paste, garlic and oregano.  Spread over pizza base (pita bread).

Layer with toppings - the salami, mushrooms, onions, capsicum, tomatoes, bocconcini and olives.

Place in oven and cook for 15 - 20 minutes or until cooked through and cheese has melted.

(Click here for a printable version of this recipe)

Smoked Paprika Chicken

A bit of a spice theme happening here lately.. maybe it's what my tastebuds are fancying or maybe it's just by chance.. whichever I know that we are all enjoying the meals.

The house smells good that's for sure.  The aroma of a smokey tomato broth with the obvious hints of fresh garlic were delish.

One of the ingredients is saffron threads. I am very lucky as I was recently given a small plastic container of saffron threads from my in laws who recently travelled overseas.  To me it was a present worth millions I am sure others wouldn't agree.  But to know that I was thought of in a special way while they were overseas in the Spice Market makes me feel very treasured.

This dish was very easy to prepare and bring it all together in the one casserole dish.  The original recipe called for shop brought chargrilled capsicum (not in oil) but I grilled my own.

Smoked Paprika Chicken

(recipe adapted from WW Food You'll Love Cookbook)

Serves: 6

ProPoints per serve: 8

2 teaspoons olive oil

6 chicken chops, skin removed, fat trimmed

6 drum sticks, skin removed, fat trimmed

1/4 teaspoon saffron threads

2 tablespoons hot water

1 red onion, thinly sliced

3 cloves garlic, thinly sliced

2 teaspoons smoked paprika

1/4 cup dry sherry

400 gram can diced tomatoes

1 cup chicken stock

100 grams green Sicilian olives

2 red capsicums

cooking spray

2 teaspoons cornflour

2 tablespoons water

1 tablespoon honey

Preheat oven to 180 degrees Celsius.

Heat half the oil in a large non stick frying pan over high heat.  Cook chicken, in batches, turning for 5 minutes or until browned.  Transfer chicken to a large ovenproof casserole dish.

Place saffron in a small bowl.  Add 2 tablespoons hot water and set aside to soak for 5 minutes.

Meanwhile heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic and paprika and cook, stirring, for a further 1 minute.  Add saffron liquid and sherry and cook for 2 minutes.  Add tomatoes, stock and olives and bring to the boil.

Pour onion mixture over chicken in the casserole dish,  Bake, covered, in the oven for 1 hour.

Meanwhile cut capsicum into thick strips and place on a foil lined oven tray.  Spray with cooking spray and place under a high grill for 5 minutes until black and blistered.  Remove and place into a sealable plastic bag to sweat for 10 minutes.  Remove outer layer of skin and slice into 2 cm strips.

Blend cornflour with water in a small bowl.  Stir cornflour mixture into casserole with the honey.  Add the capsicum strips.  Bake, uncovered, for 15 minutes or until sauce is slightly thickened.  Stir sauce around chicken.  Serve immediately.

(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.

Ham, Cheese, Tomato and Avocado Toastie

I rarely blog a breakfast or a lunch but I do realise that this blog cannot just be about mains, it does need to cover other meals that we cook and eat.

Coming home from work early due to Alex being sick all night (long story) I wanted to ensure that I made myself something for lunch that fit into the ProPoints plan and was quick.  I decided on a "toastie".. or as many know the dish - a toasted sandwich.

I love a good toastie.. and any filling normally hits the spot.  Today I went for something basic... a combination of ham, cheese, tomato and tomato and I really enjoyed it.

Ham Cheese Tomato and Avocado Toastie

Serves: 1

ProPoints per serve: 8

2 slices wholegrain bread

1/8 medium avocado, sliced thinly

1 small tomato sliced

30 grams sliced ham

1 slice reduced fat cheese slice

cooking spray

Preheat a sandwich press or similar.

Assemble sandwich on work area having a slice of bread, avocado slices, tomato slices, ham and cheese.  Top with second slice of bread.

Spray hot plates of sandwich press with cooking spray, add sandwich and close lid.

Cook until golden and cooked through.

(click here for a printable version of this recipe)

Boston Baked Beans with Sausages

We recently spent some time camping with good friends of ours at Blue Pools, Briagolong State Forest.

While we were away though I did manage to capture some camp cooking.  I have to say cooking on on open fire in the middle of the bush is sometimes a challenge. The hardest thing was controlling the heat of the fire.. lol!!  So there was some improvising done.  Cooking on a stove top would have been a lot easier but probably not as much fun.

Saying this, cooking Boston Baked Beans with Sausages was interesting - but producing such a comforting meal made it all worthwhile.  I know the kids will want this again for breakfast when we return to civilisation.

Boston Baked Beans with Sausages

Serves: 8

ProPoints per serve: 5

cooking spray

600 grams extra lean beef chipolata sausages

2 brown onions, finely chopped

1 garlic clove, crushed

1 red capsicum, diced

1 tablespoon sweet paprika

1 tablespoon dried oregano

2 x 400 gram tins baked beans

2 x 400 gram tins diced tomatoes

salt

freshly ground black pepper

Spray a camp oven or heavy based saucepan with cooking spray.  Add sausages, onions and garlic and cook over a hot part of the fire (or high heat) until sausages are sealed and onions start to soften.  Add capsicum, paprika and oregano and cook for a further 2 minutes.

Stir in the beans and tomatoes.  Move to a cooler part of fire (or lower heat) and simmer for 10 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.

Serve with toast if desired.

(click here for a printable version of this recipe)

Calabrese Salad

Although very basic - slices of tomato and boccocini, sprinkling of basil leaves, then drizzled with a balsamic dressing this salad is appealing as a side dish or just on it's own.

The freshness of this very easy salad is perfect. Do not dress it too early nor overdress it. It needs to be kept quite simple and the flavour will speak for itself.

Calabrese Salad

Serves: 4
ProPoints per serve: 4

6 Amarosa tomatoes or 3 Roma tomatoes
120 grams bocconcini
fresh basil leaves
1 tablespoons extra virgin olive oil
1 tablespoons balasamic vinegar

Evenly slice the tomotoes and the bocconcini.

Arrange sliced tomotoes on a plate.

Top with a single layer of bocconcini.

Slice basil leaves (if desired) and sprinkle over tomatoes and cheese.

Combine olive oil and balsamic vinegar. Drizzle over tomatoes and cheese just before serving.

(click here for a printable version of this recipe)

Avocado and Tomato Salsa

This is a tasty side dish and goes well with nearly everything not just Mexican food.

One of the most easiest salsas to make - in fact it takes a matter of minutes making it not on easy but quick not to mention very full of flavour with the coriander and lime.

The trick I find though is to ensure your avocado is ripe but not over soft. If it is too soft it will mush making the salsa not look the best.

Avocado and Tomato Salsa

Serves: 4
ProPoints per serve: 2

2 ripe tomatoes, diced
1 medium avocado, peeled and stone removed, diced
1 medium red onion, finely diced
juice of 1/2 lime
1/2 bunch fresh coriander, chopped
salt
freshly ground black pepper

In a medium bowl gently combine all ingredients. Season to taste with salt and pepper.

Refrigerate until required.

(click here for a printable version of this recipe)

Quick and Easy Pasta Casserole

Tonight was a very busy night for me with a doctors appointment at 4.30pm and my Zumba class at 7pm so needless to say something quick to prepare was required and I did not want to buy takeaway because it's easy to do that but never what we want and not very often do we enjoy our purchases as much as home cooked meals.

I came across this recipe when menu planning and thought it would be perfect. I know pasta is always a hit with the kids but was a little worried about the taste due to the simplicity of the ingredients.

But from the first mouthful the kids had there was silence so I knew it must be good. In fact the kids loved it and for something quite simple I thought it was nice too. There was a faint hint of the chillis without much heat and the added vegetables made it a one dish dinner without having to cook extra side vegetables, but your could if you wanted too. Saying this made the serving sizes were large and very filling. A perfect cook, serve and eat meal - nothing extra really required to cook.

Quick and Easy Pasta Casserole

(recipe adapted from WW Recipe Collection 2000)

Serves: 8

Points per serve: 7.5

375 grams pasta shapes

cooking spray

1 teaspoon minced chilli

1 teaspoon crushed garlic

1 onion, sliced

1 red capsicum, sliced and halved

500 grams extra lean beef mince

1/2 cup tomato paste

800 grams tinned diced tomatoes

1 x 440 gram tin corn kernels, drained

100 grams baby spinach leaves

salt

freshly ground black pepper

200 grams grated reduced fat tasty cheese

Preheat oven to 180 degrees Celsius. Coat a large lasagne or baking dish with cooking spray.

Cook the pasta according to the packet directions. Drain.

Coat a large frying pan with cooking spray, heat and add chilli, garlic and onions. Cook until the onions are soft. Add the mince and cook, stirring, until mince is browned. Add capsicums and cook for a further 2 minutes.

Stir in the tomato paste, tomatoes, corn, spinach leaves and pasta. Season with salt and pepper. Remove from heat.

Spoon half the mince mixture into the prepared dish and sprinkle with half the cheese. Repeat with remaining mince and cheese.

Bake for about 15 minutes, or until the cheese is melted and dish is heated through.

(click here for a printable version of this recipe)

Beef and Spinach Rissoles with Tomato and Corn Relish

We haven't had these for so long... I must admit when I came accross this recipe while we were living in Sydney we did have them over and over again so it became a bit of overkill on the dish. Needless to say when I suggested having these Noel got a little excited exclaiming "we haven't had those for years!!"

The rissoles themselves are very easy to make and besides having my favourite ingredient, spinach, the use of cajun seasoning gives them a little kick but this is complemented by the sweet tomato and corn relish, which is also not complicated to make.

Overall the whole meal takes less than an hour to make and I served with mashed potato and steamed vegetables to make a complete meal but in summer a nice green salad and even some crunchy rolls would go down a treat.

Beef and Spinach Rissoles with Tomato and Corn Relish

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 5.5

For the beef and spinach rissoles:

250 grams baby spinach leaves

500 grams extra lean beef mince

1 small brown onion, finely chopped

1 teaspoon crushed garlic

1 tablespoon cajun seasoning

cooking spray

For the tomato and corn relish:

2 teaspoons olive oil

1 small brown onion, finely chopped

1 x 420 gram can diced tomatoes

100 grams frozen corn kernals, defrosted

2 tablespoons brown sugar

1/4 cup white vinegar

Microwave the spinach until just wilted. Drain and allow to cool slightly. Squeeze the extra liquid from the spinach and chop roughly.

In a large bowl combine the spinach, mince, onion, garlic and cajun season. Mix well and form into 12 rissoles. Place on a plate and refrigerate for 30 minutes.

Meanwhile start the relish. Heat the oil in a small pan on medium heat and cook the onion until soft. Add the tomatoes, corn, sugar and vinegar. Cook, stirring, over low heat until sugar dissolves.

Bring to the boil and then simmer uncovered for 25 minutes or until relish thickens. Keep warm.

Coat a large frying pan with cooking spray and cook the rissoles until browned on both sides and cooked through. Serve with relish.

(click here for a printable version of this recipe)

Braised Chicken with Tomato and Rosemary

As winter is settling and the nights are definitely becoming cooler (if not freezing) rustic, home cooking, comfort food is starting to creep onto my menu planner. Tonight's meal was no exception and went down a treat.

Best of all, very easy to put together and on the table in 30 minutes. Just what's needed for a week night. Everyone enjoyed the robust Italian flavours, what's not to like about tomatoes and rosemary? The capers added their own little distinctive flavour with each mouthful also. We served this with plain cooked pasta spirals and some additional steamed vegetables but I imagine it would be deliscious served with anything especially fresh crusty bread to mop up the juice.

Braised Chicken with Tomato and Rosemary

Serves: 4

Points per serve: 6

2 teaspoons olive oil

8 chicken thigh fillets, all visible fat removed

1 rosemary sprig, leaves finely chopped

1 red onion, finely sliced

3 garlic cloves, finely sliced

400gram can chopped tomatoes

1 tablespoon capers, rinsed and drained

1/3 cup dry red wine

salt

freshly ground black pepper

extra rosemary sprigs to garnish

Heat the oil in a large frying pan over a medium heat and cook the chicken for 3 - 4 minutes each side or until browned all over. Add half the choped rosemary and stir to combine. Transfer chicken to a plate.

To the same pan cook onion for 3 - 4 minutes until soft. Add the garlic and remaining rosemary. Cook for 2 - 3 minutes or until fragrant. Add tomatoes, capers and wine. Bring to the boil and return chicken to the pan. Reduce heat to low, cover and simmer for 15 - 20 minutes or until cooked through. Season with salt and pepper. Scatter over extra rosemary.

(click here for a printable version of this recipe)

Ham Cheese and Tomato Omelette

Both Alex and I are sick today, she has a sinus infection and well as for me an accumulation of things relating to high blood pressure and high blood sugars combined with just feeling under the weather. Both of us went to see the doctor after dropping Oliver off at school so needless to say there was no breakfasts for either of us before we left.

I decided to make myself a nice healthy lunch, especially after the spray I got from my doctor about my blood pressure, sugar levels and then of course it all came down to my diet (or lack there of!). Like I was saying a healthy lunch (or I will say brunch) was on the menu, so we came straight home and I decided an omelette would fit the bill covering both breakfast and lunch, being low fat and of course yummy.

Of course you could share this omelette with someone and half the points but I was hungry and it has fit in nicely with my daily total.

Ham Cheese and Tomato Omelette

Serves: 1

Points per serve: 7

2 eggs

2 tablespoons skim milk

salt

freshly ground black pepper

cooking spray

50 grams lean ham, roughly chopped

1 tomato, diced

2 tablespoon freshly chopped parsley

30 grams grated reduced fat tasty cheese

Preheat grill.

In a small bowl or jug beat the eggs and milk together. Season lightly with salt and pepper.

Spray a small frying pan with cooking spray, add ham and tomatoes and cook for 2 - 3 minutes or until ham is slightly browned. Sprinkle with parsley. Pour in eggs ensuring to cover the base of the pan. Cook over a medium for a further 2 minutes or until eggs are starting to set.

Sprinkle with grated cheese and place under grill until melted and golden.

(click here for a printable version of this recipe)

Pesto and Chilli Oysters ~ Oysters with Vodka Salsa

On a whim I purchased some oysters Saturday afternoon as a treat for Noel, who loves them, as he was working all day on Saturday. He had requested steak for dinner but for a starter I thought these would be a nice surprise for him.

He loves eating Oysters with Vietnamese Dressing and would have that every single time - I however like to try different styles of dressings/toppings as I am not such a huge fan and only tend to eat a few anyways.

With a mission to find some different dressings and reading through lots of recipes I ended up just making these two toppings up and to my surprise they were quite nice and enjoyed by us both.

The chilli oil I used is homemade (I will have to blog as I am about to make some new batches) but you can purchased chilli infused oil at some supermarkets and deli's.

Left: Pesto and Chilli Oysters ~ Right: Oysters with Vodka Salsa

Pesto and Chilli Oysters

Serves: 2
Points per serve: 3

6 natural oysters in shells
3 teaspoons basil pesto (premade)
3 teaspoons chilli oil
dried chilli flakes (if desired)

Remove oysters from shells, rinse and drain. Return to shells and place shells onto a patty pan tray.

Preheat grill to high.

Place 1/2 teapsoon of pesto on to each oyster. Drizzle with 1/2 teapsoon chilli oil and sprinkle with chilli flakes.

Place under grill and cook for 2 - 3 minutes or until oil is sizzling.

Remove from grill, allow to cool slightly and serve.

Oysters with Vodka Salsa

Serves: 2
Points per serve: 1.5

6 natural oysters in shells
1/2 tomato, finely diced
1 spring onion, finely sliced
1 tablespoon finely chopped fresh coriander leaves
2 teaspoons lime juice
1 tablespoons vodka
salt
freshly ground black pepper

Remove oysters from shells, rinse and drain. Return to shells.

In a bowl combine tomato, spring onion, coriander, lime juice and vodka. Season to taste with salt and freshly ground black pepper. Allow to stand for 1 hour for flavours to fuse.

Top each oyster with salsa mixture and serve.

(click here for a printable version of this recipe)

Spaghetti Marinara

We have just endured what I would say was a very busy fortnight which meant a few things just didn't get done and this, sadly, was one of them. I was very shocked to be reminded by the date of my last entry just how long it had been. However, I do have to say that not only were we busy but there were several nights that takeaway was the option such a BBQ Chicken and pre-made salad for the Twilight Sports Picnic, hot dogs at the Football Club Registration night for the kids, lunch out on Sunday, etc. that needless to say our menu plan didn't get followed all that well and I actually started to miss the kitchen. And here we are past mid week already.....

BUT last night we cooked and ate in... sitting at the table as a family is a favourite thing of mine. Something quick and simple we had Spaghetti Marinara. This is actually also the first time I have cooked this for the family and as usual made a few changes to an authentic style Marinara to suit us as we are quite fussy "fish" eaters believe it or not - so no mussels or baby octopus for us!! You could probably add them if you wish.

Overall a tasty dish and one that I will cook again. It was enjoyed by the family, but like I said we are a "fussy fish" family.

Spaghetti Marinara

Serves: 4
Points per serve: 6.5

375 grams spaghetti or pasta of your choice
cooking spray
1 onion, chopped
2 cloves garlic, crushed
1/2 cup red wine
2 tablespoons tomato paste
2 x 425g cans diced tomatoes
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
salt
freshly ground black pepper
1/2 cup water
125 grams calamari tubes, sliced
200 grams boneless white fish fillets, cubed
200 grams raw prawns, shelled and deveined
200 grams scallops, roe removed

Bring a large saucepan of salted water to the boil and cook spaghetti according to packet direction until al dente. Drain and set aside keeping warm.

Heat a large frying pan that has been coated with cooking spray over low heat, add onions and garlic and cook for 2 - 3 minutes. Increase the heat to medium and add wine, tomato paste and tomatoes. Simmer for 5 - 10 minutes, stirring occasionally or until the sauce reduces and thickens slightly. Add the herbs and season to taste with salt and pepper. Keep warm.

Spray another large frying pan with cooking spray and saute the calamari, fish, prawns and scallops in batches, for 1 - 2 minutes or until cooked.

Meanwhile reheat the tomato sauce mixture and add water, stirring well.

Add cooked seafood to the warmed tomato sauce mixture and stir gently.

Place cooked spaghetti in a serving dish and top with marinara sauce mixture or if you wish toss sauce through cooked pasta and serve.

(click here for a printable version of this recipe)

Chicken Jalfrezi

Curry is another dish that is not only a hit at our house but it is one style of food that all of us love experimenting with. Not only do we like curries that have varying depth of heat, texture and body we also love curries from all around the world, not just the usual Indian. Thai's make a good curry as do the Japenese - I guess it depends what flavour/style you are fancying at the time.

Jalfrezi is a quicker style curry (somewhat a tomato gravy) but to be totally honest I am not sure if it originated in India or Pakistan. Whichever, its a curry that is of a medium heat rating but can be made hotter with the use of more chilli, dependant on your tastes. I used 1/2 teapsoon of chilli powder and it was just nice, Oliver (11) liked it but Alexandria (8) said it was too hot.

This curry had a nice overall flavour and great texture. Especially adding the capsicum later in the cooking process is great. I loved the crisp capsicum, which added another dimesion to this dish. There are many variations to the "Jelfrezi" recipe collection. This recipe was supplied by ***Rach, from the WW Forums, who I do need to thank for posting the recipe and introducing us to a very nice dish.

Chicken Jalfrezi

Serves: 4

Points per serve: 4

700g skinless, boneless chicken breast or thigh

juice 1/2 lemon

1 tsp salt

cooking spray

1 large onion, finely chopped

2tsp crushed garlic

2 tsp crushed ginger

1/2 tsp ground tumeric

1 tsp ground cumin

2 tsp ground coriander

1/2 - 1 tsp chilli powder

1 x 400g tin diced tomatoes

150ml warm water

1 large garlic clove, finely chopped

1 large red capsicum, deseeded and cut into 2.5cm pieces

1 large green capsicum, deseeded and cut into 2.5cm pieces

1 tsp garam masala

Cut chicken inton 2.5cm cubes and put in non metallic bowl. Add lemon juice and salt and rub well into the chicken. Cover and leave to marinate in fridge for 20 mins.

Spray oil in pan over medium heat. Add onion and cook, stirring frequently for 8-9 mins, until lightly browned. Add garlic and ginger purees and cook, stirring for 3 mins. Add tumeric, cumin, coriander and chilli powder and cook, stirring for 1 min. Add tomatoes and cook for 2-3 mins, stirring frequently. Add marinated chicken and increase heat slightly and cook, stirring until it changes colour. Add the warm water and bring to the boil. Reduce heat, cover and simmer for 25mins.

Spray pan with oil. Add garlic and cook, stirring frequently until browned. Add capsicums, increase the heat to medium and stir fry for 2 mins the stir in the garam masala. Fold the capsicum mixture in to the curry.

(click here for a printable version of this recipe)

Chicken In Pyjamas (Chicken Parmigiana)

"Parmigiana" is a big word for little children and both of mine have called this dish Chicken in Pyjamas for as long as I can remember. It's quite funny really as the chicken does look all snug and wrapped up in it's topping that I suppose it does actually resemble Chicken in Pyjamas... lol!!

There are several versions on how to cook this, especially in the pubs and bistros and all the ones I have tried are nice. Some breadcrumb the chicken fillet, some use bottled pasta sauce, some have ham, some don't, and the list could go on ... like every dish I think it comes down to taste and at times your region. Personally I prefer the chicken to be uncrumbed, topped with ham and a homemade tomato sauce, then finished off with cheese. But as the old saying goes "each to their own", right?

Besides the fact that my version of cooking Parmigiana is lower in fat/calories due to it not being crumbed removing that step makes this quite a quick and easy dish to prepare and cook. But by all means please feel free to crumb your chicken fillets.

Anyway this is how I made it and we all enjoyed it.... sorry about the plating, it could have been neater!! It was late and we were hungry. LOL - that's the problem with us food bloggers - making our family wait to eat is sometimes VERY VERY HARD!

Chicken Parmagiana

Serves: 4

Points per serve: 5

1 quantity of Homemade Tomato Sauce

or 1 cup passata/pasta sauce

cooking spray

4 x chicken breast fillets, 125 grams each approx.

4 slices lite ham

100 grams grated low fat tasty cheese

Prepare Homemade Tomato Sauce as per recipe.

Preheat oven to 180 degrees Celcius.

Using a meat mallet, pound each chicken fillet to the same thickness. I find this easy to do between two sheets of baking paper.

Cover a baking tray with foil and spray with cooking spray. Place chicken fillets on to baking tray. Place a slice of ham onto each chicken fillet. Top with a quarter of the homemade tomato sauce and sprinkle evenly with grated cheese.

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

(click here for a printable version of this recipe)

Homemade Tomato Sauce

This isn't going to be a very elaborate recipe but it's a quick tomato sauce that never fails. I have used it not only as a sauce but also as a side condiment and it tastes good on a Chicken Parmigiana or other dishes that require tomato sauce.

This sauce is not only quick and easy but it can be altered to suit your tastes and needs. Adding chilli flakes make it a little spicy, but you could add cumin and corinader to make it a little more flavoursome, some fresh basil to give it more of a meditterean feel, or any fresh herbs for that matter. Adding extra vegetables, such a capsicum, also gives it an extra twist.

In fact this recipe is a something that my mam used to serve quite often, I am sure she still makes it today. Her take on the recipe is that she adds thinly sliced celery to hers.

Homemade Tomato Sauce

Serves: 4

Points per serve: 1/2

cooking spray

1 brown onion, finely diced

1 teaspoon crushed garlic

1 x 400 gram can diced tomatoes

1 tablespoon dried oregano

1 teaspoon dried chilli flakes, optional

freshly ground black pepper, to taste

salt, to taste

Spray a small frypan or saucepan with cooking spray and heat over medium to low heat. Add onions and garlic and cook for 10 - 15 minutes or until onions are very soft and golden. Add tomatoes, oregano, chilli (if using) and season with salt and pepper. Mix well and simmer for another 10 - 15 minutes or until sauce has thickened.

Sauce will keep in an airtight container for 2 - 3 days in the fridge or can be frozen.

(click here for a printable version of this recipe)

Chicken, Capsicum and Tomato Quesadillas

Having had a delicious roast chicken the night before I needed to find something to do with the left over chicken meat.

Confession time: many of you don't know this of me but I hate having the same thing two nights in a row, freezing it for lunches or quick meals is okay, but never eating it again the next night. While this doesn't bother others in our house it does bother me!

I have read on a few blogs about Quesadillas. We don't frequent Mexican restaurants that often and have only really eaten the more commonly known Mexican dishes such as tacos, burritos, enchiladas, chilli, etc., so I have to say that the Quesadillas have intrigued me for some time now. Especially the mouthwatering Quesadilla recipes over at Closet Cooking and For the Love of Cooking..... do yourself a flavour favour and have at look at both these sites.

Anyway my mind was made up to have a go at making these so here is my take on this dish, one which I must say I really enjoyed and cannot wait to experiement a little more with flavours and fillings.

Chicken, Capsicum and Tomato Quesadillas

Serves: 2

Points per serve: 5.5

2 light tortillas

1 tablespoon tomato paste

1 teaspoons taco seasoning

60 grams cooked chicken meat

1/2 tomato, diced

1/4 red capsicum, diced

1/4 red onion, finely sliced

60 grams low fat tasty cheese, grated

handful fresh coriander leaves

Combine tomato paste and taco seasoning and mix well. Spread evenly over one tortilla. Top with chicken, tomato, capsicum, red onion and grated cheese. Top with other tortilla.

Heat a frying pan over high heat and spray with cooking spray. Reduce to low heat. Gently place quesadilla into the frying pan and cook for 3 - 5 minutes or until golden.

Flip quesadilla over ( I used a plate and then slid it back into the frying pan) and cook for a further 3 - 5 minutes or until golden and cheese has melted.

Cut into triangles and serve.

(click here for a printable version of this recipe)