Tex Mex Chicken Schnitzel

A few weeks ago to my surprise I won two tickets to The Testing Grounds where they do cooking demonstrations as part of the Melbourne Food and Wine Festival called Outdoor Essentials.  The Chef of the Day was Mr Paul Wilson who would display his culinary techniques and knowledge.  The package I would also provided me with two copies of his new cookbook Cantina, Recipes from a Mexican Kitchen, which I have to say has recipes in it that made my mouth water from the day I received them in the mail. .    I decided to take Alex, my 13 year old daughter who has already decided that she wants to be a Food Scientist when she grows up!! Yep she's already decided.

 

Alex and I had such a lovely day in the city - it was a girly day, an adventure, something that the two of us girls for some reason rarely do but both always desire to spend mother and daughter time.

 

In such a small space of time, Paul Wilson cooked 3 amazing dishes, passed around foods for us to taste and smell, answered questions and just made everything look so perfectly easy.  We were then treated to one of the dishes he cooked for lunch.  After lunch Alex and I took the opportunity to get a photo taken with this remarkable chef... whom then inspired our Mexican infused dinner later in the evening.

 

Tex Mex Chicken Schnitzel, in my opinion takes Schnitzels to another level.  I must admit I am not a fan of a plain Chicken Schnitzel nor can I say I really enjoy Chicken Parmigiana unless they are 100% homemade.  The mixture of homemade taco seasoning and panko breadcrumbs forms a crunchy coating with enough flavours just to serve on it's own.  However, served with a fresh crunchy coleslaw and Oven Baked Spiced Sweet Potato Chips this meal was complete and enjoyed by one and all.

 

Tex Mex Chicken Schnitzel

(recipe adapted from WW 6 Ingredients Cookbook)

Serves: 4

ProPoints per Serve: 9 using Homemade Taco Seasoning

ProPoints per Serve: 10 using Packet Taco Seasoning

 

4 tablespoons plain flour

2 eggs lightly beaten

1 tablespoon water

100 grams panko breadcrumbs

60 grams homemade taco seasoning or 2 x 30 gram packets Taco Seasoning Mix

4 x 220 gram skinless chicken breast fillets

2 tablespoons canola oil

Place flour on a plate.  Whisk egg with water in a shallow bowl.  Combine breadcrumbs and seasoning on a plate.

Place a chicken fillet in between baking paper and place on chopping board.  Using a mallet or rolling pin pound the chicken until the whole fillet is an even thickness.  Repeat with remaining chicken fillets.

Coat each chicken fillet in flour, then egg mixture and breadcrumb mixture.  Place on a plate.

Heat oil in a large non stick frying pan over medium heat.  Add chicken fillets in pairs, and cook for 3 - 4 minutes each side or until golden and cooked through.

Serve with Coleslaw and Oven Baked Spiced Sweet Potato Chips if desired.

 

 (Click here for a printable version of this recipe)

Turkey Ham and Vegetable Pot Pies

Merry Christmas to you all

and best wishes for the New Year.

 



Thank you all for your support and patience with me and my blogging in 2014.  As I have mentioned many times it has been a hard year in the Murray house - one of many changes, one that found me time pour and one where I was just lost and finding things very difficult.  I am now at the end of the year and looking forward to a better 2015 and wishing you a prosperous and creative New Year.

My first post of the year is brought to us by the dreaded Christmas leftovers.... everyone has them.  Some us of us end up with lots of them - in our case it was only some turkey slices but a whole leg of ham on the bone.

I love turkey but once it's cooked and served the first time it tends to get dry really quickly.  Ham on the other hand doesn't change when stored correctly but you must keep an eye on the used by date.  My favourite use of left over ham, especially ham on the bone, is Pea and Ham Soup which I normally make a long time after Christmas when the cooler months start to make their way in.  Tonight something different was called for and to be honest everyone in our house loves Pot Pies so it was a no-brainer.

These flavours work so well together - the turkey, the ham, the creamy thyme flavoured sauce and of course being packed so full of vegetables made for a perfect one dish wonder that everyone loved.  All individually portioned up so no there was no arguments over "he got more pastry than I did" - oh the dramas!!

Turkey, Ham and Vegetable Pot Pies

(recipe adapted from Taste.com)

Serves: 8

ProPoints per serve: 10

cooking spray
150 grams button mushrooms, sliced thinly
2 carrots, peeled and thinly diced
2 spring onions, finely chopped

1 cup frozen corn kernels
1 cup frozen peas
2 tablespoons fresh thyme leaves

60 grams Weight Watchers Canola Spread

1/2 cup plain flour

3 cups chicken stock

1/2 cup dry white wine

1 cup light (reduced fat) thickened cream

320 grams chopped cooked turkey

90 grams chopped leg ham
salt
freshly ground black pepper
2 sheets Reduced Fat Puff Pastry
 

Preheat the oven to 180°C. Line a baking tray with baking paper.

Spray a large frying pan with cooking spray, add mushrooms, carrots, spring onion, corn, peas and thyme. Cook for 5 minutes or until carrots have softenend. Remove from heat and set aside.

Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham and mushroom mixture. Remove from the heat and allow to cool completely.

Meanwhile, defrost pastry sheets. Cut into quarters.
 
Divide mixture evenly amongst 8 x 1 cup capacity ramekins.  Spray ramekin dish rims with cooking spray and place 1 piece of pastry on each dish.  Trim if required and use remaining pastry as decoration.  Place on baking tray and spray pastry top with cooking spray.

Bake the pie for 25-30 minutes until puffed and golden.

 

 (Click here for a printable version of this recipe)

Char Siu and Orange Beef Ribs

Ribs are by far an indulgent food - so rich and so satisfying with meat that tender it falls of the bones and melts in your mouth.... mmmm drools!!

These Asian inspired ribs were magnificent - the delicate taste of Chinese Five Spice masked in a citrus Char Siu juice that had a hint of chilli were a feast for us on a Sunday Evening.  We are normally at the football club on Sunday evenings with awards and dinner service (both Noel and I cook dinner for approx 100 people each Sunday to raise money for the Club) so being at home mid football season is such a pleasant change.

I found this recipe in The Women's Weekly The Cooker Cookbook - a cookbook specifically for using Rice Cookers, Pressure Cookers and Slow Cookers.  I love my Slow Cooker everyone knows that and I am experimenting with both the Rice Cooker and the Pressure cooking.  I also used the large thick cut beef ribs, which are obviously meatier than the short cut but also tend to have less fat on them.

This recipe is actually one for the Pressure Cooker but I have adjusted it a little for the Slow Cooker.  I haven't cooked it in the Pressure Cooker but either way I have to say that the flavour was fantastic, the aroma that filled the house was vibrant enough to set off the taste bud sensors when opening the front door and there was an argument as to who was taking the left overs for lunch at work the next day.

  

Char Siu and Orange Beef Ribs

(recipe adapted from Women's Weekly The Cooker Cookbook)

Serves: 8

ProPoints per serve: 10

2 teaspoons five spice powder

2 kilograms beef spare ribs

cooking spray

2 cloves garlic crushed

1 fresh long chilli, chopped finely

4 cm piece fresh ginger

1/3 cup char siu sauce

¾ cup orange juice

salt

freshly ground black pepper

2 spring onions, sliced thinly

Rub five spice all over beef.

Coat a large frying pan with cooking spray over a medium heat. Cook beef in batches, until browned. Remove and place in the slow cooker dish.

Place garlic, chilli, ginger, sauce, juice and sugar in a jug and stir to combine. Pour evenly over beef ribs in the slow cooker dish. Cover and cook on low for 6 – 8 hours stirring once to ensure all ribs are coated.

Remove beef from cooker, cover and keep warm. Skim excess fat from sauce mixture. Season to taste.

Serve beef drizzled with sauce mixture and sprinkle with sliced spring onion. Partner with steamed rice (add 3 ProPoints per ½ cup) if desired

(click here for a printable version of this recipe)

Chicken and Corn Lasagne

There is nothing more exciting that cooking something new... I guess that's why we rarely have the same dish more than twice in one year except for roasts or a naughty favourite of ours - Eggs, Beans and Chips.  Some people find this strange but that's what makes food exciting I think.  Our house is full of cookbooks, I have magazine subscriptions and I am forever on the Internet googling for new ideas.  Yes you could say I may be obsessed.  LOL!!

Tonight's dinner, Chicken and Corn Lasagne, was loosely based on a recipe for cannelloni that I found on Taste.com.au - one of my favourite food sites that I can sit and drool over for hours.  The recipe for cannelloni sounded delish but I wanted to make it an easier dish for mid week and couldn't be bother, honestly, stuffing tubes filled with mixture.  So simple decision - lasagne. 

 

Obviously I also had to tweak a few other ingredients and give it my personal take and I have to say it was really yummy.  The layers were creamy and jam packed for what looked like a small serve.  This small serve was very filling and easy to eat. 

 

A strange twist to the normal style of lasagne - it had a creamy base and a tomato top.  But let's face it chicken and corn always work well together.  They creamy rocket and leek mixture added depth in lavour which actually surprised me.  Overall, besides the traditional every one's favourite beef lasagne, this dish was brilliant.

Chicken and Corn Lasagne

(recipe adapted from Taste.com.au)

 

Serves: 8

ProPoints per Serve: 10

 

2 chicken breast fillets, trimmed

cooking spray

1 leek, halved, washed, thinly sliced

1 bunch rocket, rinsed, roughly chopped

375 grams reduced-fat ricotta cheese

1 tablespoon reduced fat canola spread

2 tablespoons plain flour

3 cups skim milk

1 tablespoon Dijon mustard

salt

white pepper

430 gram can sweetcorn kernels, drained

8 sheets Latina fresh lasagne sheets

700 gram bottle Italian tomato pasta sauce

120 gram reduced fat grated tasty cheese

Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.

 

Heat frying pan over medium heat. Spray lightly with cooking spray. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.  Mix through ricotta cheese.

 

In a medium saucepan over medium heat melt canola spread.  Add flour stirring to make a roux.  Gradually add milk, stirring continuously until thickened and roux is dissolved.  Add Dijon mustard.  Add chicken and corn to the white sauce mixture. Season with salt and pepper. Mix until well combined.

 

Lightly spray a large rectangle baking dish.  Place 1/3 of chicken mixture over base of dish.  Cover with one and half sheets of lasagne over mixture.  Spread half the rocket mixture over sheets.  Cover with more lasagne sheets.  Continue layering with chicken and ricotta mixtures finishing with a layer of pasta sheet on top of chicken mixture. 

 

Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.

 

 

(Click here for a printable version of this recipe)

Quick Pork Ragu with Spaghetti

Nothing like a quick yet plain Jane homestyle dinner to fill everyone's bellies especially those that live here at the House Of Murray! 

This quick and very easy version of a pork ragu has all the authentic flavours yet without the long cooking time generally associated with this recipe.  Using pork mince instead of diced cubes decreased the cooking time and but still had that ragu style texture.  Thyme wasn't overpowering nor was the nutmeg.  The hint of chilli was evident but didn't cause you to break out in a sweat.

Overall a perfect mid week dinner that fits the bill of being quick, easy and full of flavour.

Quick Pork Ragu with Spaghetti

(recipe adapted from Taste.com)

 

Serves: 6

ProPoints per serve: 10

 

cooking spray

1 onion, finely chopped

2 garlic cloves, crushed

1/2 teaspoon chilli flakes

1 tablespoon chopped thyme leaves

500 grams pork mince

1 cup white wine

400 gram can chopped tomatoes

2 tablespoons tomato paste

300ml chicken stock, heated

pinch of nutmeg

250 grams spaghetti, or pasta of your choice

50 grams grated parmesan, to serve

Heat a saucepan over low heat and spray with cooking. Cook onion for 5 minutes or until just softened. Add garlic, chilli and thyme, then cook for 1 minute. Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden. Add wine and cook for 3-4 minutes until nearly evaporated. Add tomatoes, paste, stock and nutmeg, then season. Simmer for 10-15 minutes until thickened.

Cook pasta in a pan of boiling, salted water according to the packet instructions. Drain. Serve with sauce, parsley and cheese.

(Click here for a printable version of this recipe)

Country Chicken Pie (Pies)

YES finally I am back in the kitchen and I must say I am enjoying myself.  I am actually home all this week so hopefully you will be able to read a few posts from little ol' moi!

 

The weather has started to change and Spring is starting to make her presence know however I still fancied a hearty dinner.  Country Chicken Pies perfectly hit the spot and I must say that they tasted amazing.

 

Originally the recipe is for a family sized pie but once the smell was drifting from the kitchen children were hovering around the kitchen so I knew it would be easier and fairer (yes fairer) if I made individual portions.

 

The filling, jam packed with tender chicken and vegetables, was enveloped in a thick creamy sauce which just left my taste buds wanting more.  Topped with a yummy crunchy pastry top it was a pleasure to eat.

Country Chicken Pie

(recipe adapted from WW Magazine June 2012)

 

Serves: 4

ProPoints per Serve: 10

 

1 tablespoon olive oil

500 grams lean chicken thigh fillets, cut into 3cm pieces

2 carrots, finely chopped

2 celery stalks, finely chopped

1 brown onion,  finely chopped

2 tablespoons plain flour

1 cup chicken stock

1/2 cup evaporated skim milk

1/2 cup frozen peas

1/2 cup frozen corn kernals

2 tablespoons fresh flat leaf parsley

salt

freshly ground black pepper

1 sheet frozen reduced-fat puff pastry, just thawed

 

Heat half the oil in a non-stick frying pan over medium-high heat.  Add chicken and cook, stirring, for 3-4 minutes or until browned. Transfer to a heatproof bowl.

 

Heat remaining oil in pan.  Add carrots, celery and onion and cook, stirring, for 5 minutes or until stoftened.  Add chicken and any juices and flour.  Cook, stirring, for 1 minute.  Add stock, stirring to combine.  Bring to the boil.  Reduce heat to low.  Stir in milk, then cover and cook for 3 - 5 minutes or until sauce boils and thickens slightly.

 

Stir in frozen corn and peas, then parsley.  Season with salt and freshly ground black pepper.  Transfer to a 20cm round ovenproof dish.  Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.

 

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Top dish wity pastry, allowing excess pastry to overhang.  Cut a small cross in the centre.  Spray with cooking spray.  Place dish on a baking tray and bake for 20 minutes or until golden.

  

(click here for a printable version of this recipe)

Five Spice Chicken with Noodles

Chinese Five Spice is definitely an interesting flavouring used often in Asian recipes.  Some people like it others don't.  Thankfully we do and all really enjoyed this easy noodle dish for dinner.

The chicken is marinated for several hours which allows the flavours to develop.  With this taken care of early it's only a matter of preparing the vegetables, noodles and actually cooking the dish.

The flavour itself was somewhat sweet and salty combined with the underlying incredible flavour that Chinese Five Spice provides. Chinese Five Spice powder is a ground spice blend of cinnamn, star anise, cloves, fennel seeds and pepper.  Needless to say it definitely tantalised the tastebuds while eating this noodle dish.

Five Spice Chicken with Noodles

(Recipe Sourced from WW The Complete Kitchen Cookbook)

 

Serves: 4

ProPoints per serve: 10

 

2 tablespoons kecap manis (sweet soy sauce)

2 tablespoons soy sauce

2 teaspoons cornflour

1 teaspoon Chinese Five Spice powder

1 teaspoon finely grated fresh ginger

1 garlic clove, cruushed

600 grams lean chicken breast fillets, fat trimmed, thinly sliced

200 grams rice stick noodles

1 tablespoon canola oil

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

2 green shallots, thinly sliced

1 bunch baby bok choy, cut into 5cm lengths

Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl.  Add chicken and turn to coat.  Cover and refrigerate for 3 hours.

Prepare noodles following packet instructions or until just tender.  Drain.  Using scissors, cut noodles into 5cm lengths.

Drain chicken, reserving marinade.  Heat a wok over high heat.  Add half the oil and heat for 5 seconds.  Stir fry chicken, in batches, for 5 minutes or until browned.  Transfer to a bowl.  Reheat wok over high heat.  Add remaining oil and heat for 5 seconds.  Stir fry carrot and capsicum for 2 minutes or until just softened.  Add 3/4 shallots and bok choy and stir fry for 3 - 4 minutes or until vegetables are tender.

Return chicken to wok with noodles and reserved marinade.  Stir fry until heated through.

Serve sprinkled with remaining shallots as garnish.

(click here for a printable version of this recipe)

Chorizo and Cherry Tomato Pasta

Another absence this time due to family holidays.  Some fun times at home just relaxing along with a 5 day camping trip to Sheep Yard Flats nestled in the Howqua Hills Historical Area has made for an enjoyable January indeed. 

We are actually really enjoying pasta at the moment especially creating my own sauces.  Tonight a different flavour was required to excite the taste buds and they were definitely pleased with this dish.  I also love Chorizo (Spanish Sausage).  It is a spicy and somewhat smoky flavoured sausage. Chorizo is normally sold as a fresh sausage and therefore needs to be cooked before eating.  

This dish was filling and very tasty.  I minimized the overkill of a thick tomato pasta sauce by using cherry tomatoes which added a wonderful and visible texture to the meal.  Both hubby and I enjoyed the combination of the smoky sausage and the sweet tomato flavours which was definitely complimented by the fresh basil.  This wasn't a meaty dish as with normal pasta sauces but the bit size Chorizo pieces did not disappoint.

Chorizo and Cherry Tomato Pasta

Serves: 6

ProPoints per serve: 10

250 grams pasta of your choice

cooking spray

250 grams Chorizo sausage, sliced 5mm thick

1 brown onion, thinly sliced

2 garlic cloves, crushed

1/4 cup tomato paste

1/2 cup dry white wine

410 gram tinned diced tomatoes

250 grams cherry tomatoes

salt

freshly ground black pepper

1/4 cup fresh basil, finely shredded plus addition leaves to garnish

Cook pasta in a large pot of salted boiling water as per packet directions.  Drain.

Spray a large frying pan with cooking spray and heat over medium heat.  Cook Chorizo for 3 - 5 minutes or until slightly crispy.  Remove from pan onto a plate and set aside.

In the same pan add onion and garlic.  Cook for 3 - 5 minutes or until onion has softened.  Add tomato paste and white wine.  Cook stirring for a further 2 minutes and all is combined with no lumps of tomato paste.  Add cherry tomatoes and diced tomatoes.  Season with salt and freshly ground black pepper to taste.  Reduce to low heat and simmer for 15 minutes.

Return Chorizo to the frying pan and add the pasta and shredded basil leaves.  Stir to combine and cook for 5 minutes or until heated through and pasta coated with the sauce.

Serve garnished with additional basil leaves and Parmesan cheese (add an extra 2 ProPoints per 20g of cheese).

(click here for a printable version of this recipe)

Baked Vegetable Fettuccine

I have been hankering a vegetarian meal for a while just to take a step back from meat which we seem to have every night of late with the exception of the occasional fish dish.  I remembered a pasta dish I used to cook and new that would be exactly the taste and comfort that I wanted.

Not too heavy but definitely hearty and very basic to make.  The flavour intensed by the garlic and the nuttiness of the eggplant is complimented with the creamy layers of two cheeses, ricotta and mozerella.

This meal is not only very easy to make but it's very enjoyable and is also great the next day as the flavours do develop even more.

Baked Vegetable Fettuccine

(recipe adapted from WW Pure Points Cookbook)

 

Serves: 8

ProPoints per serve: 10

 

cooking spray

2 medium eggplants, sliced thinly

2 onions, chopped

1 tablespoon minced garlic

3 x 400 grams can diced tomatoes

freshly ground black pepper

500 grams fettuccine

500 grams extra light ricotta cheese

300 grams reduced fat mozzarella cheese, grated

Preheat oven to 220 degrees Celsius.

Coat a frying pan with cooking spray and heat.  Add the eggplant slices in batches and good for 3 - 4 minutes on each side until golden brown.  Set aside.

Respray the same pan with cooking spray, heat and add onion and garlic.  Cook, stirring, until the onion is softened.  Stir in tomatoes and black pepper, reduce heat to a simmer and cook for 20 minutes.

Meanwhile, cook the fettuccine in a pan of boiling water as per packet instruction or until tender.  Drain well.  Stir the tomatoe mixture into the fettuccine.

Spread 1/2 the pasta mixture over the base of the prepared dish. Top with 1/2 the eggplant, 1/2 the ricotta and 1/2 the mozzarella cheese.  Repeat layers finishing with a layer of mozzarella cheese.  Bake for 20 minutes or until the cheese is hot and bubbling.



(click here for a printable version of this recipe)

Italian Lamb Shanks



I have a few favourite kitchen appliances but the slow cooker would have to rate number one.  I love the fact I can get the meal ready, turn it on and know that our dinner will be cooked by the time that we get home from work.  In this case, although Sunday I had quite a lot of things to do so preparation was the key.

 

Lamb shanks are so tender and juicy when slow cooked so it was no surprise that this dish went down a treat in the House of Murray.

 

The thick tomato based sauce with tender vegetables and beans complimented the lamb shanks beautifully especially with the added kick of the A very hearty italian style one dish dinner.... that due to the brilliant work of the slow cooker made a wonderful dinner.

 

Italian Lamb Shanks

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

Serves: 4
ProPoints per serve: 10
 

1 tablespoon olive oil

4 x 250 gram lean French trimmed lamb shanks, all visible fat removed

6 eschalots, halved

2 celery sticks, thinly sliced

6 medium carrots, cut into 2 cm peices

1 eggplant, cut into 2 cm peices

2 garlic cloves, crushed

1/2 cup dry red wine

1 1/2 cups beef stock

400 gram tinned diced tomatoes

1 tablespoon tomato paste

400 gram tin cannellini beans, rinsed and drained
salt
freshly ground black pepper

1/2 cup coarsley chopped basil leaves

Preheat oven to 160 degrees Celsius. 

Heat half the oil in a large non-stick frying pan over medium - high heat.  Cook lamb, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan over medium heat.  Add eschalots, celery and carrot and cook, stirring occasionally, for 5 minutes or until eschalots are softened.  Add eggplant and garlic and cook, stirring, for 2 - 3 minutes or until eggplant is golden.

Stir in wine, stock, tomatoes and paste.  Season with salt and freshly ground black pepper.  Bring to the boil.  Return lamb to the pan.  Cover and bring to the boil.  Transfer to a large ovenproof dish and bake, covered, for 1 hour and 30 minutes. 

Stir in beans and return to oven.  Bake, uncovered, for 30 minutes or until meat is very tender and starts to fall off the bone.

Sprinkle with basil and serve.

Or alternatively

Follow instructions and cook in slow cooker on low heat for 7 - 8 hours.

(Click here for a printable version of this recipe)

Butter Chicken and Vegetables

Butter chicken is a favourite indian dish - all of us like it.  But it is always so rich and heavy not to mention fattening.  Needless to say I don't cook it that often but am always on the lookout for a healthier version so loved the fact that the new Weight Watchers cookbook, Take Away At Home, had this recipe.

This version was delish - a smooth, creamy and delicately balanced sauce coupled with the sweetness of the sweet potato and the crunch of the green beans.  Having the vegetables made it very filling I didn't even feel the need to have rice with my serve.

A different butter chicken but it was enjoyed and would recommend that you give it a go.

Butter Chicken and Vegetables

(recipe sourced from Weight Watchers Take Away At Home Cookbook)

 

Serves: 4

ProPoints per Serve: 10

 

1/3 cup (50 grams) raw unsalted cashews

2 teaspoons sunflower or canola oil

600 grams lean chicken breast fillets, fat trimmed, cut into 3 cms pieces

1 brown onion, thinly sliced

2 tablespoons tandoori paste

1 tablespoons finely grated fresh ginger

700 grams tomatoes, chopped

1/2 cup chicken stock

400 grams sweet potato (kumara), thinly sliced

400 gram can chickpeas, rinsed, drained

100 grams green beans, cut into 3cm lengths

1/3 cup low fat natural yoghurt

Place cashews in a food processor.  Process until finely ground.

Heat half the oil in a large saucepan over medium-high heat.  Cook chicken, in batches, for 3 - 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in pan.  Add onion and cook, stirring, for 5 minutes or until softened.  Add tandoori paste and ginger and with tomatoes, stock, sweet potato and ground cashews and bring to the boil.  Reduce heat and simmer, covered, for 20 - 25 minutes or until sweet potato is tender.  Add chickpeas and beans for the last 10 minutes of cooking.

Stir yoghurt into butter chicken.  Serve.

Serve with steamed rice - add 3 propoints value per serve for 1/2 cup steamed rice.

(click here for a printable version of this recipe)

BBQ Glazed Beef and Pork Mini Meatloaves

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

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

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

BBQ Glazed Beef and Pork Mini Meatloaves

 

Serves: 6 (2 meatloaves each)

ProPoints per serve: 10

 

1 medium zucchini, grated

500 grams pork mince

500 grams extra lean beef mince

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 medium carrot, peeled, grated

1 1/4 cups fresh breadcrumbs

1/2 cup bbq sauce 

3 tablespoons sweet chilli sauce

3 tablespoons American mustard

salt

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

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

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

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

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

(Click here for a printable version of this recipe)

Spicy Beef, Vegetable and Rigatoni Bake

Needing another quick mid week meal and the kids wanting lasagne I decided that I would make a pasta bake.  One I didn't have to stand there layering the dish and two it was full of vegetables.

As with all pasta bakes, once all the ingredients are prepared it's just a matter of popping it in the oven and waiting for it to finish cooking itself.

This is quite spicy with the chilli flakes - should you wish to reduce the heat either reduce the amount of chilli flakes or omit completely.

Spicy Beef, Vegetable and Rigatoni Bake

Serves: 8

ProPoints per serve: 10

500 grams rigatoni or pasta of your choice

cooking spray

1 brown onion, chopped

2 cloves garlic,  crushed

2 teaspoons red chilli flakes

1 red capsicum, sliced

1 green capsicum, sliced

2 zucchini, chopped

125 gram corn kernels, drained

500 grams extra lean beef mince

2 cans 400g diced tomatoes

salt

freshly ground black pepper

1/4 cup fresh basil leaves

150 grams reduced fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Bring a large pan of salted water to boil, add pasta and cook as per instructions on packet until almost tender.  Drain and set aside.

Meanwhile, spray a large frying pan with cooking spray.  Heat on medium high heat.  Add onions, garlic and chilli, cook, stirring, for 5 minutes or until onions are tender.  Add capsicum and cook, stirring, for a further 5 minutes.  Add zucchini and corn, cooking for a further 2 - 3 minutes or until zucchini softens.  

Add beef, breaking up with wooden spoon, and cook until browned.  Add tomatoes and season to taste with salt and freshly ground.

Add meat sauce and basil to pasta, stir to combine.  

Coat a large baking dish with cooking spray.  Spread pasta mixture over dish.  Sprinkle with cheese.

Bake in oven for 25 minutes or until cheese is melted and golden. 

(Click here for a printable version of this recipe)

Curried Chicken Pies

Although we had Indian during the week to celebrate Noel's birthday I had menu planned a quick and easy Curried Chicken Pie to ensure we ate at a normal time.

I have never used coconut milk powder before (which can be found in the Asian/International section of the supermarket near the tinned coconut milk).  Even though it was a curry pie the curry sauce was creamy like a asian style curry not an indian. The fact that there was no vegetable chopping to be done was an added bonus also.

This dish reminded me of a chicken curry my mam used to cook using curry powder and a can of Cream of Celery Condensed Soup.... it was delish and very comforting.  The crisp and crunchy filo pastry topped this pie off in a way that other pastry wouldn't.  To be honest I believe that any other thick pastry would not have had the same outcome on this dish.

For a dish that only has 9 ingredients it was not only very tasty, but it was so quick and easy. Result:  "You mean we cannot have seconds - please cook again?"

Curried Chicken Pies

(recipe adapted from Weight Watchers Cook It Quick)

Serves: 4

ProPoints per Serve: 10

cooking spray

1 tablespoon olive oil

600 grams chicken breast fillet strips

1 tablespoon curry powder

2 teaspoons cornflour

2 tablespoons coconut milk powder

1 cup chicken stock

2 cups (240 grams) frozen vegetable mix, thawed

6 sheets fresh filo pastry

Preheat oven to 200 degrees Celsius.

Lightly spray 4 x 1.5 cup ramekins or pie dishes.

Heat oil in a large non stick frying pan over medium-high heat.  Add chicken and cook, stirring, in batches, for 2 - 3 minutes or until browned.  Stir in curry powder and cook, stirring for a further 1 minute.  Combine cornflour, coconut milk powder and stock in a jug.  Add to pan and bring to the boil.  Reduce heat to medium and simmer for 3-4 minutes or until sauce thickens slightly.

Remove from heat.  Stir in vegetables.  Spoon mixture evenly into each ramekin or pie dish.

Cut filo pastry sheets in half.  Scrunch up 1 piece of filo at a time and place on top of chicken curry mixture, using 3 pieces of filo per serve.  Spray with cooking spray.

Bake in oven for 12 -15 minutes or until pastry is crisp and golden.  Serve.

(click here for a printable version of this recipe)

Pork with Caramalised Pear and Blue Cheese

Honestly I love blue cheese even though I know I shouldn't so the chance to serve it as a component of a dinner meal was too hard to resist especially as we had some Roquefort in the house.  I have refrained from eating it straight from the fridge so at least I had a little will power I guess.

Beurre Bosc pears are also becoming a favourite of mine especially when roasted. The soft buttery sweetness of roasted pears compliment pork beautifully.  These served pan fried pork and a simple green leaf salad scattered with crumbled blue cheese was a delicious and quick mid week dinner.

Pork with Caramalised Pear and Blue Cheese

(recipe adapted for www.Taste.com)

Serves: 4

ProPoints per serve: 10

cooking spray

4 Beurre Bosc pears, quartered

800 grams pork scotch fillet, sliced

green salad leaves

200 grams roquefort blue cheese or similar

Preheat oven to 180 degrees Celsius.

Line a baking tray with foil and spray with cooking spray.  Place pears on tray and spray with cooking spray.  Bake in oven for 20 - 25 minutes, turning once, until caramalized and tender.  Remove and keep warm.

Meanwhile spray a frying pan with cooking spray.  Cook pork steaks for 3 - 5 minutes on each side or until cooked to your liking.  Remove from heat and allow to rest for 5 minutes.

Divide salad pears and pork amongst serving plates and sprinkle with crumbled blue cheese. Drizzle pork with pan juices if desired.

(Click here for a printable version of this recipe)

Sweet and Spicy Fish

I purchased some beautiful looking gummy shark pieces last night and didn't want to do it an injustice by just crumbing and frying them.  I wanted something light but flavoursome yet not overpowering as to spoil the flavour of the fish itself.

I had spied a chicken recipe quite a while ago which I had kept in my mind for a rainy day but knew that the ingredients were exactly the flavours I was looking for to compliment the fish fillets.

Sweet from the honey and spicy from the subtle mix of mustard, coriander and chilli made for a wonderful flavour combination.  Not an overly heavy thick sauce either to smoother the meal rather a light jus which complimented and topped off the whole meal.

And another added bonus was the quickness in which this meal came together -  a  brilliant weeknight wonder with dinner on the table in around 30 minutes.

Sweet and Spicy Fish

(Recipe adapted from Woman's Weekly 70 Family Meals for Under $10)

Serves: 4

ProPoints per serve: 10

1 kilogram shark fillets or other firm fish fillet, cut into 8 equal size portions

1/4 cup fresh lime juice

 2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon wholegrain mustard

1 tablespoon fresh coriander, chopped

1 individual spring onion, finely chopped

2 clove fresh garlic, crushed

1 fresh red chilli, deseeded and chopped finely

1/2 cup basmati Rice

 Preheat oven to 180 degrees Celsius.

Line an oven tray with baking paper and arrange flake on prepared tray.

In a jug combine lime juice, honey, soy sauce, mustard, coriander, spring onion, garlic and chilli.  Brush half over fish fillets.  Place in oven and bake for 10 minutes.

Meanwhile cook rice as per packet instructions, drain and keep warm.

Turn fish fillets and baste with remaining sauce mixture.  Bake for a further 10 minutes.

Serve on a bed of rice and steamed vegetables of choice.  Drizzle pan juices over fish and rice.

(click here for a printable version of this recipe)

Roast Pork Cutlets with Creamy Mustard Sauce

Another one I created earlier.... LOL!!

These juicy pork cutlets are paired with an irresistible creamy mustard sauce which went down a treat.  The creamy mustard sauce was smooth and not over powering.  The vegetables soft and the pork cutlets were just mouthwatering.

I wasn't quite sure on the actual outcome - I had never roasted my potatoes with a sauce as such but I am really glad that I gave this recipe a go.  It was delicious and everything was tender.  Not to mention this dish was on the table with minimal fuss and minimal mess.

Roast Pork Cutlets with Creamy Mustard Sauce

(recipe adapted Super Food Ideas Magazine August 2005) 

Serves 4

ProPoints per Serve: 10

800g Desiree potatoes, unpeeled, cut into wedges

5 carrots, peeled, thickly sliced

2 green capsicum, deseeded, thickly sliced
250 grams button mushrooms

1/4 cup wholegrain mustard

1 tablespoon olive oil

1/3 cup chicken stock

4 rindless pork loin cutlets

1/2 cup thickened low fat cream

1/4 cup flat-leaf parsley leaves, chopped

Preheat oven to 200°C.

Place potatoes, carrots, capsicum and mushrooms in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.

Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.

Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.

Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.

(Click here for a printable version of this recipe)

Slow Cooked Cider and Herb Braised Beef Ribs

Tender and delicious short ribs are slow cooked in apple cider and beef broth, with herbs, carrots, and chopped onion.  Not only was the aroma inticing but this meal was a sure winner tonight.

Once they had cooked I transfered them to a casserole dish (carefully as they were falling apart) and thickened the sauce a little but that was my choice.  You do not have to do the final steps and the flavour would still be the same.

Served with pasta and crusty bread it was a definite midweek hunger buster.

 Slow Cooked Cider and Herb Braised Beef Ribs

(recipe adapted from Southern Food.com)

Serves: 8

ProPoints per serve: 10

1/2 cup flour

2 teaspoons paprika

salt

pepper

2 kgs beef ribs

2 tablespoons vegetable oil

2 large onions, cut into wedges

4 medium carrots, peeled and cut into large chunks

2 cups apple cider

2 cups beef stock

2 large sprigs of fresh rosemary still on stalks, roughly cut

1 tablespoon dried thyme

1 tablespoon dried parsley 

2 clove garlic, minced
1/4 cup water
2 tablespoons arrowroot 

Mix flour, paprika, salt and pepper in a large bag.  Add ribs and ensuring bag is closed, shake to cover with seasoned flour.

Heat oil in a large frying pan and cook ribs in batches until ribs are browned on all sides.  Once cooked place in slow cooker dish and repeat with remaining ribs.

Place onions and carrots on top of ribs.  Add cider, beef stock, herbs and the garlic. Cook on low heat for 6 - 8 hours or until beef is tender.

Preheat oven to 180 degrees Celsius.

Remove ribs and vegetables carefully from slow cooker and place in large casserole dish.

Strain remaining juice into a large saucepan.  Disregard herbs.  Heat sauce over medium heat.

Combine water and arrowroot in a small jug.  Add to saucepan, stirring constantly, until sauce thickens.  Pour over ribs and place in oven for 20 minutes or until ribs are warmed through.

(click here for printable version of this recipe)

Chicken and Vegetable Casserole

This is a wonderful springtime casserole as it's not as heavy as a winter stew.  Saying this it is still full of flavour and very filling.

I must admit I love using fresh thyme which complemented the chicken, the vegetables and the delicate sauce.  The recipe itself is a little fiddly in the beginning with frying ingredients individually but well worth the effort.  Once all combined and simmering the aroma filled the house with everyone complimenting the smell.  Served with pototaes it was definitely another keeper for a mid week dinner.

Chicken and Vegetable Casserole

(recipe adapted from WW Magazine August 2011)

Serves: 4

ProPoints per serve: 10

1 tablespoon olive oil

2 onions, peeled and quartered

60 grams reduced fat bacon, chopped

4 chicken thigh fillets chops, fat trimmed

2 tablespoon plain flour

2 tablespoon tomato paste

2 cups chicken stock

6 fresh thyme sprigs

2 small carrots, cut into 6 lengthways

2 small parsnips, cut into 6 lengthways

150 grams green beans

Heat oil in a large, wide saucepan over medium heat.  Add onons and cook, stirring occasionally for 5 minutes or until lightly browned.  Remove from pan and set aside. 

Add bacon to pan and cook, stirring for 3 minutesd or until browned.  Remove from pan and add to onions.

Add chicken to the pan and cook over medium heat, turning occasionally, for 5 minutes or until browned all over.  Remove chicken from pan and add to onions and bacon.

Sprinkle flour into pan and cook, stirring, for 1 minute.  Add tomato paste and cook, stirring, for a further 30 seconds.

Remove pan from heat.  Add stock a little at a time, stirring out the floury lumps between each addition.  Bring pan to the boil, stirring, over medium heat.  Return cooked onion, bacon and chicken to pan.  Add thyme.  Cover and simmer over low heat for 20 minutes.

Add carrot and parsnip slices, then cover pan and simmer for 10 minutes.  Add beans and cook for a further 10 minutes or until vegetables are tender and chicken is cooked through.  Serve.

(click here for a printable version of recipe)

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)