Chilli and Rosemary Potatoes

We had chargrilled Scotch Fillet for dinner last night which as always was cooked to perfection.  However I just didn't fancy a baked potato or potato bake as a side dish - tonight I wanted something different.

 

I was looking through my favourite website Taste.com and came accross this recipe for Chilli and Rosemary Potatoes.  Obviously I just had to try the recipe!!

 

The chilli flavour can be increased or decreased depending on the chilli that you use.  Milder use a long fresh red chilli, deseeded or leave seeds in for some heat, but for a hotter more intense flavour use a small red bullet chilli.

 

Another dish that was very easy to make and had a very nice flavour to them with accompanied the steak perfectly.

Chilli and Rosemary Potatoes

(Recipe adapted from Taste.com)

 

Serves: 4

ProPoints per Serve: 4

 

1kg large potatoes, peeled, quartered

1 tablespoon extra virgin olive oil

cooking spray

1 fresh red chilli, halved lengthways, deseeded, chopped

1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 220°C.

 

Cook the potato in a saucepan of salted boiling water for 10 minutes or until almost tender. Drain. Return to the pan.

 

Add oil and shake the pan to coat. Transfer to a roasting pan. Spray with cooking spray.

 

Bake for 20 minutes. Add chilli and rosemary. Toss to combine.

 

Bake for a further 25 minutes or until crisp and golden.

 

(Click here for a printable version of this recipe)

 

"Quickie" Nachos

Back from a week away in Tasmania for work - entirely eating out for the whole time.  Saturday after shopping and football I thought I would make an early afternoon snack for the crew prior to cooking dinner. I called on a favourite of ours, "Quickie" Nachos!

These, while not traditional, are very easy to make and always a crowd pleaser - here is my quick version that never fails.

No sooner are the nachos out from under the grill they are gone - serve these with guacamole or sour cream but be quick especially in our house!!

"Quickie" Nachos

Serves: 8

ProPoints per serve: 4

cooking spray

175 grams Natural Corn Chips, Salted

375 grams tomato salsa

100 grams low fat grated tasty cheese

Preheat grill on high heat.

Spray a quiche dish or microwavable shallow dish with cooking spray.  Cover with half the corn chips.  Top with half the salsa.  Repeat layers finishing by sprinkling cheese over top of final layer of salsa.

Microwave on high heat for 2 - 3 minutes or until cheese starts to melt.

Place under grill for 2 - 3 minutes or until cheese is bubbling.

(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)

Chicken Vegetable and Pasta Soup

With winter approaching I always get the hankering to make soup, especially a nice chunky soup that I can mop up with fresh crusty bread.

This Chicken Vegetable and Pasta Soup is something that my mother cooked all the time during my childhood and I still love it today although I am not convinced my version is as good as my Mam's was!!

The addition of the pasta makes it extra filling and like all good dishes it is jam packed full of vegetables. Funnily not much is added to this recipe by way of herbs or spices, the flavours of all the vegetables and the poaching of the chicken makes it just superb and is just so simple. And another bonus is that it is freezable making it perfect for work lunches.

Chicken Vegetable and Pasta Soup

Serves: 12

ProPoints per serve: 4

1 tablespoon olive oil

1 brown onion, diced

2 stalks of celery, finely sliced

2 cloves garlic, crushed

600 grams chicken breast fillet, all visible fat removed and cut in half

4 litres of chicken stock (made with stock powder)

freshly ground black pepper

4 carrots, sliced

1 red capsicum, diced

1 green capsicum, diced

1 tablespoon dried parsley flakes

250 grams pasta spirals

2 medium zucchini, diced

110 gram tin corn kernels, drained

1/2 cup frozen peas

2 tablespoons cornflour

2 tablespoons water

Heat oil is a large saucepan over medium heat and add onion, celery and garlic. Cook until onion is tender. Add chicken pieces and stock. Season with pepper and bring to the boil. Reduce heat to a simmer and cook for 20 minutes. Remove chicken from stock and allow to cool.

Add the carrots, capsicum, parsley flakes and pasta spirals. Bring to the boil, stirring occasionally. Cook for a further 5 minutes.

Meanwhile shred the cooled chicken into chunks. Return to the soup along with the capsicums, corn and peas.

In a small bowl mix together cornflour and water and stir through soup until thickened slightly.

(click here for a printable version of this recipe)

Carrot, Pineapple and Zucchini Cake

Not only did the ingredients in this cake make me raise my eyebrows but so did the taste!! I love carrot cake but the use of zucchini along with pineapple adds just a new dimension to the taste, texture and moistness to this cake.

Topped with lemon flavoured cream cheese icing it's definitely a cake that wants you to eat seconds.

Carrot, Pineapple and Zucchini Cake

(recipe source: WW Secrets Of Success)

Serves: 16
ProPoints per serve: 4

Points per serve: 2

cooking spray

1/4 cup (50g) reduced fat butter or spread

1/2 cup caster sugar

1 egg, lightly beaten

1 eggwhite

1 x 200g can crushed pineapple in juice

1 medium carrot (120g) peeled and grated

1 medium zucchini (150g) trimmed and grated

1 3/4 cup self raising flour, sifted

1 teaspoon bicarbonate of soda

1 teaspoon groung cinnamon

1/4 teaspoon ground nutmeg

125 grams light cream cheese

1/4 cup icing sugar mixture, sifted

1 teaspoon lemon juice

Preheat oven to 180 deg C.

Spray a 22cm square cake pan with cooking spray. Line base and sides with non-stick baking paper.

Using an electric mixer, beat spread and caster sugar until light and creamy. Gradually add the combined egg and eggwhite, beating until combined. Stir in the pineapple, carrot and zucchini. Stir if the sifted flour, bicarbonate of soda and spices.

Spoon cake mixture into pan, smooth surface. Bake for 35 - 40 minutes or until golden and cooked when tested with a skewer. Cool in pan.

Meanwhile, make cream cheese frosting. Using an electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice.

Remove cooled cake from pan and spread frosting evenly over top of cooled cake.