Crunchy Nut Chicken

This is such a simple yet wonderfully tasting way to crumb chicken. Not only is it a crunchy topping but it is loved by everyone in our house. The kids love it as it tastes like the cereal, Crunchy Nut Cornflake made by Kellogs, which they have in the morning - I like it because it tastes nice and is once again a recipe that falls under a few of my favourite categories - quick, easy, and weeknight wonder

This meal can be served with a salad or like we have done with roasted cherry tomatoes and Cauliflower Au Gratin (Cauliflower Cheese). But in my opinion although this is such an easy recipe I am sure that if served at a dinner party it would definitelymake an impression on your dinner guests.

Crunchy Nut Chicken
(Recipe adapted from Symply To Good To Be True # 2)

Serves: 4

ProPoints per serve: 9
Points per serve: 4.5

4 x 125 gram chicken breasts, skin removed
2 cups cornflakes
1/3 cup macadamia nuts, finely chopped
1/2 teaspoon chicken stock powder
1 egg
1/4 cup skim milk
cooking spray

Preheat oven to 180 degrees Celsius.

Place each chicken fillet between baking paper and using a meat mallet flatten chicken breast until an even thickness.

Place cornflakes in a plastic bag and using a rolling pin crush finely. Add nuts and stock powder into the bag and shake to combine. Pour out onto a plate.

In a bowl mix together egg and milk until well combined.

Dip flattened breats in egg mixture and then coat in the crumb mixture.

Place on a baking tray that has been lined and coated with cooking spray. Coat the chicken fillets with cooking spary and bake for 25 - 30 minutes or until cooked and coating is golden.

(click here for a printable version of this recipe)

Pork Stuffed Capsicums

Winter is definitely the time for cooking comfort food and these fit nicely into that category. Not only are these easy to make but they are jam packed with vegetables and are bursting with flavour. We cook these quite often and are brilliant for a mid week dinner.

The pork mixture could also be used in various other vegetables and you could even add some chilli's if you wanted to spice it up a little. These meat filled parcels are a meal in themselves as they are very filling and they a great way to get the kids to eat their vegetables - not that I have ever had any problems with that as my two eat all vegetables!!

Pork Stuffed Capsicums

Serves: 8
Points per serve: 4.5

cooking spray
500 grams lean pork mince
1 onion, diced
1 teaspoon crushed garlic
1 carrot, grated
1 zucchini, grated
100 grams button mushrooms, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon dried basil

1 teaspoon sweet paprika
2 400 gram tins diced tomatoes
salt
freshly ground black pepper
2 slices multigrain bread, made into fine crumbs
8 small capsicums
200 grams grated low fat tasty cheese
2 cups tomato juice
1 cup water
1 teaspoon dried oregano
1 teaspoon sugar

Preheat oven to 180 degrees Celsius.

Coat a large frying pan with cooking spray, add pork and cook over a medium heat until pork is browned, breaking up with a wooden spoon. Add onion and garlic and continue to cook for 5 minutes or until onion has softened. Add carrot, zucchini, mushrooms, parsley, basil, paprika and tomatoes. Cook for a further 5 minutes. Season to taste with salt and pepper. Remove from heat and add the breadcrumbs, mixing well.

Carefully remove the top of each capsicum and using a spoon remove the seeds and membrane. Spoon mince mixture evenly into capsicums.

Stand the capsicums in a large casserole dish. Top each one with cheese.

Combine the tomato juice, water, oregano and sugar in a large jug. Mix well. Pour around the base of the capsicums.

Place in oven and cook for 50 minutes or until capsicums have softened and the cheese is bubbling.

(click here for a printable version of this recipe)

Sticky Honey Lamb with Vegetables

This is a dish that we haven't had for quite sometime but when we do it's always a hit with us not only because of it's taste but in the fact it's quick and easy.

The sweetness is completely balanced by the chilli, which I must say is not overpowering at all. This and the crispness of the vegetables makes it a dish that would please even fussy eaters I am sure.

We served it with some steamed rice but it would go really well with some noodles also.

Sticky Honey Lamb with Vegetables
(recipe adapted from Weight Watchers Recipe Collection 2003)

Serves: 4
Points per serve: 4.5

cooking spray
500 grams lean lamb strips
1 brown onion, thinly sliced
3 carrots, juliened
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
3 tablespoons barbecue sauce
3 tablespoons sweet chilli sauce
2 teaspoons crushed garlic
1 teaspoon crushed ginger
4 tablespoons honey
fresh coriander for garnish

Spray a wok or large frying pan with cooking spray and heat over high heat. Add lamb in batches and cook, stirring, until lamb is just cooked and browned. Remove to a plate.

To the same pan add onion, carrots and water, stirring for 2 - 3 minutes or until carrots start to soften. Add capsicum and cook for a further 1 - 2 minutes.

Meanwhile in a small jug mix together barbecue sauce, sweet chilli sauce, garlic, ginger and honey. Add to the pan and bring to the boil, allowing to thicken slightly. Return lamb to the pan, stirring until fully coated. Serve garnished with coriander.

(click here for a printable version of this recipe)

Slow Cooker Mexican Shredded Pork

On Sunday we had a beautiful Roast Pork and was now faced with some delicious looking leftovers that honestly, would have been a shame to throw out.

And although the pork was nice I didn't fancy another full roast dinner so I had to come up with something different. There isn't really a lot you can do with leftover roast pork. It's not like lamb or beef which you can easily turn into a stew or a curry. Which got me to thinking about recipes such as "pulled pork" which I have always fancied.

Anyway an idea was born and I went ahead to created a shredded style meat with a mexican influence which I must say was delicious especially wrapped in a tortilla with fresh salad and cheese which is what we had for dinner. I guess this could be put on a sandwich or a roll, served with rice, made into enchildas or taco's, possibly anything.

Best of all I put everything in the slow cooker overnight, allowed to cool, did the shredding and then reheated just prior to serving. PERFECT!

Slow Cooker Mexican Shredded Pork

Serves: 8

Points per serve: 4.5

600 grams leftover roast pork

1 brown onion, peeled and diced

2 carrots, sliced

1 25 gram packet of Taco Seasoning

2 x 400 grams tins diced tomatoes

freshly ground black pepper

Cut the pork in large pieces and place in slow cooker dish. Add carrots, onions, taco seasoning, tomatoes and season with black pepper.

Cook on low heat for 8 - 12 hours. Switch off and allow to cool.

Once cooled, remove pork pieces and shred using two forks. Place in a large bowl along with sauce from the slow cooker dish. Add a little water if necessary.

When ready, reheat in microwave and use as required.

(click here for a printable version of this recipe)

Pea and Ham Soup

Pea and Ham Soup would have to be my favourite after product from Christmas... made with the ham bone and what remaining ham is on it, it is definitely one of my favourite soups and I must say would top my "comfort" food list.

I remember as a child my mother making this soup every year after Christmas and it was always something that I looked forward to. In fact anytime my mam made this I looked forward to it. This year she has made this batch for me and I have to say I follow mam's recipe everytime I make it.

Not only is this a soup full of flavour and taste it is quite easy to make even though it does take a fair amount of time. Time that is well worth spending on making this soup.

Pea and Ham Soup

(Recipe courtesy of my Mam)

Serves: 12

Points per serve: 4.5

1 ham bone

1 brown onion, diced

2 litres water

salt

pepper

2 brown onions

2 carrots

2 sticks of celery

1 kilogram green split peas

additional water, if required

Cut the majority of the ham off the bone and set aside.

In a large saucepan place ham bone, onion and water. Season with salt and pepper. Bring to the boil and then reduce heat, simmering for 1 hour. Allow to cool.

Once cool drain bone from stock - keep all the stock in a large saucepan. Remove any meat from the bone that comes off easily. Add ham pieces.

In a food processor, chop onions, carrots and celery until finely chopped. Add to stock along with split peas. Bring to the boil and simmer for several hours until peas are softened and soup is thick.

If soup is too thick add small amounts of water until desired consistancy is reached.

(click here for a printable version of this recipe)

Chicken and Mushroom Scallopine

My mam arrived in Melbourne today from Queensland to spend the Festive Season with us. It was great to see her again as we haven't seen her since early May. Unfortunately her arrival was late afternoon which meant I really needed something quick and easy for dinner and something that had her favourite vegetable included - mushrooms! I wanted to cook with mushrooms as a special "welcome" back dinner!!

Chicken and Mushroom Scallopine was the perfect choice. Tender chicken fillets in a creamy mushroom sauce.... mmmmm who could want for more? Everyone enjoyed and it's definitely the perfect dish for a work night or would even be perfect for a dinner party where you prefer to spend more time with your guests than with your kitchen.

Chicken and Mushroom Scallopine

Serves: 4

Points per serve: 4.5

4 chicken breast fillets, skin removed

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

1 leek, trimmed, thinly sliced

400 g cup mushrooms, sliced

1/3 cup dry white wine

1/2 cup chicken stock

1/4 cup light thickened cream

1 tablespoon lemon juice

1 pinch salt

ground black pepper

1/4 cup flat-leaf parsley, chopped

Flatten chicken breasts until 1/2cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour.

Heat 1 tablespoon oil in a large heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.

Add remaining 1 tablespoon oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden.

Add wine to pan. Bring to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.

Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley.

(click here for a printable version of this recipe)

Veal Campagnola

I cannot believe how busy this time of the year becomes not matter how organised I seem to be. My menu planning is hit and miss - not cooking what's planned and at times starting to stress a little.

However I vowed that tonight's meal would be a healthy happy one - a sit down at the table dish and I fancied something different. I have been on a bit of an avocado rush this last week also... can't seem to get enough of them.

This recipe I found in a Weight Watchers Cookbook and it grabbed my attention the minute I saw it. It had an amazing flavour, even the kids loved it. I served this with a Potato, Carrot and Onion Bake. We will definately be cooking this again.

Veal Campagnola
(recipe adapted from Weight Watchers Secret of Success 2009)

Serves: 4
Points per serve: 4.5

cooking spray
4 x veal leg steaks (120g each) fat trimmed
1/3 cup tomato salsa
1/2 large avocado, peeled and thinly sliced
4 slices prosciutto (60g)
50 grams reduced fat vintage cheddar cheese, thinly sliced

Spray frying pan with cooking spray and heat over medium to high heat. Add the veal and cook for 2 minutes each side or until lightly browned. Place veal on a foil lined oven tray.

Preheat the grill to medium-high. Top the veal with the salsa, avocado, prosciutto and cheese. Place under grill and cook for 4 minutes or until the cheese is melted and golden.

(click here for a printable version of this recipe)

200th Post Giveaway Winner!!!

(sorry about the horrid photo!!)

The winner of the Australian Woman's Weekly Cookbook - Christmas is: Country Mum.

Can you please email me your postal address so I can send you your prize.

My email is houseofmurray@bigblue.net.au

Thanks to everyone for entering...... and happy cooking!

Pork, Pear and Fennel Sausage Rolls

This recipe was inspired by this month's Royal Foodie Joust at the Leftover Queen Forum. The ingredients for this month's challenge decided by last month's winners, Joanne and Adam of Inspired Taste, are Pear, Ginger and Fennel. What an amazing combination!!! These ingredients could mean either a sweet or a savoury dishes and of course, with a bit of though, the potential was endless.

We however went savoury and came up with Pork, Pear and Fennel Sausage Rolls. With freshly grated ginger, grated pear and of course ground fennel as part of the challenge mixed with some other grated vegetables, pork mince and sausage mince the flavour was intense but not overpowering, even Miss Alex who detests sausage rolls ate two large ones for dinner tonight.

Pork, Pear and Fennel Sausage Rolls

Makes: 24 large or 72 small

Points per serve: large 4.5 or small 1.5

6 sheets frozen reduced fat puff pastry, 25cm x 25cm

500 grams pork mince

500 grams sausage mince

3 pears, peeled and grated

1 onion, finely diced

2 carrots, grated

1 large zucchini, grated

1 tablespoon freshly grated ginger

1 teapsoon crushed garlic

1 1/2 tablespoons ground fennel

1 tablespoon dried parsley

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup plain flour

2 eggs, beaten

cooking spray

2 tablespoons fennel seed, for garnish

Preheat oven to 200 degrees celsius.

Remove pastry from freezer and allow to come to room temperature. Cut each sheet in half to make two rectangles.

In a large bowl combine pork mince, sausage mince, pears, carrots, zucchini, ginger, garlic, ground fennel, parsley, salt and pepper. Mix really well using hands.

Cover baking trays with foil or baking paper. Spray each tray with cooking spray.

Sprinkle board and hands with flour. Divide mixture into 10 pieces. Roll each piece into a sausage the length of the pastry. Take one piece of pastry and place one length of sausage mixture in the middle of on the pastry. Brush either side with beaten egg. Roll to enclose. Cut into desired lengths (cut into two for large or into six for small) and place on prepared trays. Continue until all pastry and mixture is used. Coat with remaining beaten egg and sprinkle with fennel seeds, if using.

Place in oven and cook for 25 - 40 minutes until cooked through and pastry is golden.

(click here for a printable version of this recipe)

Chinese Omelette

We ended up going shopping last night, wandering around in search of some birthday presents and of course this meant that we had to find the right one so you guessed it ~ the shopping (as usual) took longer than we had hoped. Present found - a beautiful cookbook for a friend of mind who is turning 30 today and has just had her kitchen refurbished.

Needless to say a gourmet dinner was not in contention for dinner last night as it was very late. I wanted something easy, quick but still full of flavour.

An Chinese Omelette, full of vegetables and drizzled with hoisin sauce was the answer. No cheese like most omelettes yet very enjoyable and was what I really wanted.

Chinese Omelette

Serves: 1
Points per serve: 4.5

2 eggs, beaten
1/2 cup skim milk
cooking spray
1 teaspoon garlic, crushed
1/2 brown onion, sliced
1 carrot, coarsely grated
1/4 green capsicum sliced
1/2 ripe tomato, diced
100 grams button mushrooms, sliced
100 grams bean sprouts
2 tablespoons fresh coriander, chopped
2 tablespoons hoisin sauce
1 red bullet chilli, sliced (optional)

Preheat grill.

In a small jug combine eggs and skim milk. Season with salt and pepper.

Coat a non-stick frying pan with cooking spray. Add garlic and onion and cook over a medium heat for 2 - 3 minutes or until onion is softened slightly. Add carrot, capsicum, tomato and mushrooms. Stir fry for a further 2 - 3 minutes.

Ensure vegetables are spread out over the entire pan. Sprinkle with bean sprouts evenly. Pour egg mixture over the vegetables ensuring that the bottom of the pan is covered. Sprinkle with half the coriander. Cook for 2 - 3 minutes or until small bubbles form in the egg surface.

Place frying pan under grill and cook the top of the omelette, 2 - 3 minutes. Ensure your pan handle does not go under the grill. Remove omelette to a plate, drizzle with hoisin sauce. Sprinkle with coriander and chilli if using.

(click here for a printable version of this recipe)

Lamb Tagine

This is a recipe that I wanted try the minute I saw it's picture in the Weight Watchers Magazine (July 2009 issue) and have read many reviews about it on the Weight Watchers Forums since.

The ingredients fascinated me (especially cooking meat with fruit) and my love for exotic flavours drew me to the recipe. The morroccan seasoning and cumin smelt beautifully aromatic when preparing this and best of all once organised it went into my slow cooker for 10 hours whilst I went ahead with my day.

Lamb Tagine

(recipe source WW Magazine July 2009)

Serves: 6 large or 8 average

Points per large serve: 6

Points per average serve: 4.5

cooking spray

1 kilogram lean diced lamb

1 large brown onion, finely diced

2 garlic cloves, crushed

2 teaspoons ground cumin

3 teaspoons Moroccan Seasoning

1/2 cup water

1 large red capsicum, cut into 3 cm pieces

400 grams pumpkin, peeled and cut into 4 cm chunks

1 cup dried apricot halves

2 cups of chicken stock

2 tablespoons cornflour

2 tablespoons water (extra)

3/4 cup fresh coriander leaves, chopped

Spray a large frying pan with cooking spray and heat over high heat. Cook lamb in batches for 3 minutes or until browned all over. Transfer to slow cooker bowl.

To the same pan, add the onions and garlic, cooking 3 minutes or until softened. Add the cumin and Moroccan Seasoning and cook while stirring until fragrant. Add 1/2 cup water and bring to the boil. Place onion mixture in the slow cooker bowl.

Add the capsicum, pumpkin, apricots and stock, stir to combine. Cover and cook on low setting for 8 - 10 hours or on high setting for 4 - 5 hours.

STOVE TOP: Preheat oven to 180 deg Celcius. Cook in a large covered casserole dish in the oven for 2 hours.

Blend the cornflour with 2 tablespoons water. Stir into the tagine and cook on high for 10 minutes or until slightly thickened. Stir in the coriander and serve.

Serve with couscous allowing 2.5 points per 1/2 cup.

(click here for a printable version of this recipe)

Mongolian Lamb

Last night a quick dinner was in order and a stir fry is always a good answer. Mongolian lamb, as exotic as it sounds, is always a hit with us as it is not an overly spicy nor sweet dish but has such a unique flavour.


You could quite easily substitute the lamb with beef or chicken. Also omit the sesame seeds if there is someone with an alergy. If I am just cooking this for hubby and I, we like it spiced up a little more so I use hot chilli sauce instead of the sweet chilli sauce, but this would depend on your family's tastes, of course.


Served with plain steamed rice, this saucy dish is quite filling plus very easy to make.

Mongolian Lamb

(recipe adapted from Symply To Good To Be True # 3)

Serves: 4

Points per serve: 4.5

500g lamb strips

cooking spray

2 teaspoons crushed garlic

2 teaspoons crushed ginger

1 brown onion, sliced

2 carrots, peeled and sliced

1 red capsicum, sliced

1 green capsicum, sliced

1 head broccoli, cut into small florets

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sweet chilli sauce

2 tablespoons cornflour
1 cup water

2 teaspoons vegetable stock powder

1 tablespoon sesame seeds

Coat a wok or large non stick frying pan with cooking spray, fry lamb, garlic and ginger for 1 - 2 minutes until lamb is sealed and almost cooked. Remove to a plate.


Add the onion, carrots, capsicum and broccoli to the same pan and stirfry for 3 - 4 minutes. Add hoisin sauce, soy sauce, oyster sauce, sweet chilli sauce and combine water, cornflour and stock powder stirring well. Bring to the boil, return lamb to the pan and add most of the sesame seeds, reserving some to sprinkle on top.


Place on a serving plate or bowl and sprinkle with remaining sesame seeds.

(Click here for a printable version of this recipe)

Braised Pickled Pork

Up until coming across this recipe on an episode of Better Homes and Gardens I cannot even remember ever having eaten pickled pork let alone attempting to cook it myself. Both Noel and I loved the idea of cooking something.

It seemed very easy to prepare and was another slow cooker recipe so it was definately up our alley. Needless to say it wasn't long before we tried it and I must say it has been a regular meal in our house ever since.

Although we enjoy this meal I have to admit the first time we cooked this recipe we found it very salty due to the pickling/curing process used by the butcher. Now we actually soak the peice of pork in a saucepan full of cold water (ensure meat is fully covered) overnight and drain well prior to cooking. This reduces the content of salt in the meal considerably.

Braised Pickled Pork

(recipe source: Better Homes and Gardens)

Serves: 6

Points per serve: 4.5

1 kilogram pickled pork

1 tablespoon olive oil

4 carrots, peeled and chopped into 2.5cm pieces

1 stick celery, finely sliced

1 red onion, diced

6 cloved of garlic, skin removed

1/2 bunch fresh thyme

2 bay leaves

10 black peppercorns

1 tablespoon tomato paste

1 cup red wine

3 cups chicken stock

Heat olive oil in a large heavy based pan. Add the pickled pork and brown well on all sides. Remove and set aside.

To the same pan add the carrots, celery, red onion, garlic, thyme, bay leaves and peppercorns and cook for 2 - 3 minutes, scraping the bottom of the pan to capture the pan juices. Add tomato paste and red wine, stirring to combine for 1 minute.

Slow cooker: Place the pork in the slow cooker dish, top with wine mixture and add chicken stock. Cook on high for 4 - 5 hours or on high for 7 - 8 hours.

Stove Top: Return the pork to the pot with 3 cups of chicken stock. Simmer for 2 hours.

Served sliced with the vegetables from the pot.

Poached Chicken, Lime and Coriander Sandwich/Baguette

I will be the first to put my hand up and say that I am NOT a huge lover of sandwiches. Don't get me wrong I do enjoy a nice fresh sandwich but detest prewrapped sandwiches made first thing in the morning only to be eaten at noon. Often pre-made sandwiches are either soggy or dry but the lunch time which in my opinion is a total turnoff!! I make my children's sandwiches fresh every morning but only use fillings that will remain the same as when I pack them and the kids have a lunchbox with a freezy pack (ice block) in them to keep the sandwiches, drink, fruit etc as fresh as possible.

This however is more about the filling rather than the actual sandwich. The original recipe calls for a baguette but I have found that the filling actually suits any bread type. I have made this sandwich, today, with German Grain Bread which I made in my breadmaker.

Poached chicken and coriander sounds quite exotic and complicated. The combination of the coriander, spring onions, lime juice and mayonnaise is exciting to say the least. I will tell you right now that the flavour is amazing and very easy to make. I promise you will definately not be disappointed!

Now as I mentioned I don't like prepacked sandwiches and this sandwich is no exception. The chicken mixture goes into a small container and I make the sandwich/baguette up when it's lunchtime. I am sure that this would definitely turn into a soggy sandwich if premade.

Poached Chicken, Lime and Coriander Sandwich/Baguette

(recipe adapted from WW Simply Swap 2007)

Serves: 1

Points per serve: 4.5

140 gram chicken fillet

1/2 teaspoon crushed garlic

1/2 teaspoon crushed ginger

2 tablespoons low fat mayonnaise

1 spring onion, finely sliced

1 teaspoon finely grated lime rind

2 teaspoons freshly squeezed lime juice

1 tablespoon chopped fresh coriander leaves

salt

freshly ground black pepper

2 slices bread or 15cm long baquette or French stick

Half fill a deep frying pan or saucepan with cold water. Bring to simmer over a medium-low heat. Add chicken, garlic and ginger, poach for 10-15 minutes or until cooked through. Drain, discarding liquid. Set aside for 10 minutes to cool. Shred chicken.

Combine the mayonnaise, spring onion, lime rind and juice, shredded chicken and coriander in a bowl. Season with salt and freshly ground black pepper. Top one slice of bread with chicken mixture and cover with over slice of bread. Alternatively if you are using a baguette/French stick, cut open lengthwise and fill with the chicken mixture.

American Style Lamb Ribs

Last night we had Nasi Goreng for dinner, so no new recipe to post on this blog as I have already blogged that dish before. However I will say, as usual, the Nasi Goreng was delicious, didn't fail to impress the tastebuds and more importantly easy and quick to make! And we all know that easy and quick are the best part of the recipe instructions when it comes to cooking especially in my case where last night my plans went haywire.

I do however want to share another recipe with you, if I may?

I cannot take credit for this recipe at all as this recipe belongs to Noel, who is fast becoming the "master rib cooker" in the house!! These ribs (this recipe) are what he made for his 40th birthday party back in April and went down a treat. As proof of their success they were devoured that quickly it was obvious he just didn't cook enough!

As I mentioned Noel has become the master chef in our house when it comes to cooking ribs. Infact I think he has somewhat challenged himself to make them better each time. In the beginning he was experimenting with pork ribs but is now also cooking lamb ribs or riblets as they are often called.

Noel boils the ribs prior to marinating them as this removes excess fat/oil from the cooking process and therefore removes some of the "grease" and the "richness" that puts some people off eating ribs. I have read many recipes, especially asian, that calls for the ribs to be boiled prior to using in a recipe and I think this actually also assists in tenderising them also.

I am not quite sure where Noel got this recipe from. I suppose, if asked, he could say that he found this recipe on the "back of his forehead"!! LOL!! Unconventionally Noel often makes a lot of his dishes from scratch which are more often hit rather than miss and to his credit the majority of the flavours that he does create are wonderful!! He never fails to amaze me or others who are lucky enough to experience his cooking.

Getting another recipe from Noel in my books is an honour for me - so thank you my darlin'.

American Style Lamb Ribs

recipe source - noel

Serves 4 as a main

or 8 as an entree

Points per serve: main: 9

or entree: 4.5

1 kilogram lamb ribs

1 tablespoon oil

1 onion, finely diced

1 tablespoon vinegar
1 tablespoon Worchestershire sauce

1/3 cup water

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 teaspoons black pepper

1 teaspoon chilli powder

1/3 cup tomato Ketchup

juice of 1/2 lemon

1 teapsoon mustard

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

Bring a large saucepan filled with water to boil and add the lamb ribs. Boil for approximately 10 - 15 minutes. Drain and leave to one side.

In a frying pan add oil and cook onions until soft. Add all remainder of ingredients, bring to a boil and simmer over a low heat for 20 minutes or until sauce has thickened.

Meanwhile preheat oven to 150 deg C.

Once sauce has thickened add ribs tossing to ensure that all the ribs are covered in the sauce. Place ribs in a baking dish (or foil trays) and cook in oven for 3 - 4 hours or until ribs are tender and easy to remove from the bone.
Serve immediately - enjoy!!

~ ~ o 0 O 0 o ~ ~

WW Note: To be honest and although I have put a WW points value against these ribs I have also labelled this recipe as a WW "Danger Beware". The points value I have allocated is definately only a rough guess due to the fat content of the lamb ribs prior to boiling and how much it is reduced after cooking is something I alone cannot work out. My only advice, especially after eating these myself, is that you do not have these as a regular meal on your diet plan. I say this not only because of the guesstimated points value I have allocated but because they are very morish and you could easily eat the whole lot without realising it! Hence the warning!

San Choy Bow

Now this would have to be one of my family's all time favourites.

San Choy Bow is normally served as an entree but can quite easily become a main meal and a morish one at that. As an entree you could easily dish up individually but as a main I put all the dishes in the middle of the table as I like to watch everyone create their own "lettuce cup", roll them up and try to delicately eat them... evil of me I know!!

The best thing about San Choy Bow (besides eating with your fingers!) is that you can use any meat but our choice is always pork. The crunchy yet soft texture of this dish is complemented with extra beanshoots, sliced spring onions and if you choose, sliced birdseye chilli.

As mentioned this is a favourite and we do tend to order it when we try dining at different asian restaurants just to see what their flavours are and whilst I have experimented with many different recipes, some successful, but this is my version.....

San Choy Bow

Serves: 8 as entree or 4 as main
Points per entree serve: 2.5

Points per main serve: 4.5
8 iceberg lettuce leaves
500g lean pork mince
1 teaspoon crushed garlic
1 teaspoon crushed ginger
150g button mushrooms, finely chopped
6 spring onions, finely chopped
1 x 225g can water chestnuts, rinsed and finely chopped
200grams bean sprouts, finely chopped
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon dry sherry
50 grams bean sprouts, for garnish
1 spring onion, diagonally sliced, for garnish
2 birdseye chillies, sliced, for garnish (optional)
4 tablespoons hoisin sauce, for garnish

Carefully remove lettuce leaves so they remain intact. Cut into a round dish-like shape. Place in a fridge, covered, until required. (This is the hardest part of the recipe!!)

In a small jug combine hoisin sauce, soy sauce, sweet chilli sauce and dry sherry.

Spray a wok with cooking spray. Over a high heat cook pork mince, garlic and ginger until pork is browned and cooked through. Remove from heat and drain to remove excess fat.

To the same wok add drained pork, mushrooms, spring onions, water chestnuts and bean sprouts until mixed through and somewhat sizzling. Add sauce mixture, stirring until completely combined with pork mixture.

If individually serving up, place lettuce cup on a plate. Top with pork mixture and sprinkle with bean sprouts, spring onions and birdseye chillies if using. Serve immediately with additional hoisin sauce.

Otherwise place pork mixture into a serving bowl and serve with lettuce cups, other condiments
and additional hoisin sauce and watch as others make their own meal, just like we do.....

Chicken and Sweet Corn Soup

My children devour this soup like it is going out of fashion or as if they hadn't eaten in weeks. However I am not complaining as I am really happy that the love it and are happy to have it whenever I fancy making it. Today was one of those days, and as usual it went down a treat.

3

Chicken and Sweet Corn Soup

3

Serves: 8 as a main

12 as an entree

Points per serve: Main 4.5

Entree 3

3

1 kilogram chicken fillets and/or chicken thigh fillets, skin and fat removed

8 cups water

1 onion diced

1 teaspoon crushed garlic

2 teaspoons crushed ginger

2 tablespoons dry sherry

1 tablespoon dried parsley

salt

freshly ground black pepper

3 x 425 gram cans creamed corn

1/2 teaspoon sesame oil

1/2 teaspoon Chinese five spice

2 slices ham, finely sliced

4 shallots, chopped, reserving 1/2 cup for garnish

4 tablespoons cornflour

4 tablespoons water

3 egg whites, lightly beaten

3

In a large saucepan place chicken, onion, water, ginger, garlic, salt, pepper, parsley and sherry. Bring to the boil, reduce heat and simmer for 20 - 30 minutes or until chicken is cooked, removing any forming scum from time to time.  Remove chicken from pan, reserving all the liquid, and allow the chicken pieces to cool until pieces are manageable. Shred all meat finely.

To the same pan add the shredded chicken, creamed corn, sesame oil and Chinese five spice. Stir until heated through. Add the shallots, reserving 1/2 cup for garnish, along with the ham and stir. Mix the cornflour and water together adding to the saucepan, stirring continually. When soup begins to thicken reduce heat to a simmer.

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Before serving stir through the egg white by adding to soup in a thin stream while stirring.

3

Serve immediately topped with remaining spring onion as garnish.

Chow Murray

Okay so we didn't end up shopping last night as planned. So there was a need for a really quick dinner and it was also a good chance to use up some of the vegetables hiding at the bottom of my fridge and make room for some fresh ones.

So with quick, easy and use lots of vegetables on the action plan this is what we came up with... I guess it's a take on Chow Mein and have decided to call it Chow Murray!! (corny I know - sorry!)

Chow Murray

Serves: 6

Points per serve: 4.5

1 x 200g packet noodles (I used Mr Changs Egg Noodles)

500g lean mince pork

1 onion, sliced

2 teaspoons grated ginger

2 teaspoons crushed garlic

1/2 cabbage, finely sliced

2 carrots grated

1 red capsicum, thinly sliced

2 tablespoons Madras Curry Paste

1/2 cup water

2 tbs chicken stock powder.

1 cup bean sprouts

2 tablespoons chopped coriander (optional)

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Bring a large saucepan of water to boil, add noodles and cook for 3 - 4 minutes or until just tender. Drain and set aside.
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Coat a large wok or frying pan with cooking spray and fry pork, ginger, garlic and onion until brown and cooked through. Add cabbage, carrots and capsicum, stirfry for 2 - 3 minutes.
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Add curry paste and combined water and stock powder. Stirfry for another 2 minutes.

Toss in bean sprouts until mixed through and warmed.
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Garnish with chopped coriander (optional).
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Chicken Laksa

Tonight was the first time I have cooked this recipe which I admit to finding in Symply To Good To Be True Cookbook number 3 (these are brilliant set of books, 5 in total) but of course made a few changes although nothing major. Noel and I often enjoy a noodle soup from the food court, normally a seafood tom yum, when we go shopping but I have never cooked one at home. Let me tell you we enjoyed it and will definitely be cooking it again.

However I would advise that you have all your ingredients ready to go when cooking this dish so you don't overcook the ingredients and also because this dish does come together quite quickly.

Chicken Laksa

Adapted from Symply To Good To Be True 3
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Serves: 4

Points per serve: 4.5

cooking spray

400g skinless chicken breast fillet diced or sliced

1/2 teaspoon crushed garlic

1 teaspoon crushed ginger

1/2 cup carrot cut into thin strips

1/2 cup capsicum cut into thin strips

1 1/2 cup bean sprouts

4 shallots sliced diagonally

2 tablespoons fresh coriander chopped

1 teaspoon of lemongrass (I used from a jar)

3 teaspoons of Massaman Curry Paste or Laska Curry Paste

1 teaspoon of turmeric

2 teaspoons chicken stock powder

250ml prepackaged liquid chicken stock

1 cup water

1 1/2 cups fresh thin hokkein noodles (or whatever suits ie singapore, chowmein etc)

1 can evaporated low fat milk coconut flavour (or 1 can evaporated low fat milk

and 1 teaspoon of coconut essence)

1 tbs cornflour

1 - 2 tomatoes chopped largely

1 birdseye chilli sliced for garnish (optional)

Coat a large wok or non stick frypan with cooking spray. Stir fry chicken, garlic and ginger together for 4 - 5 minutes or until completely sealed and almost cooked. Add the carrots and capsicum and continue to stirfry for another 2 minutes.

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Add all the remaining ingredients (reserving a small amount of shallots, coriander and bean sprouts for garnish) except for the evaporated milk, the cornflour and the tomatoes. Mix all ingredients well.

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In a jug/small bowl combine evaporated milk and cornflour and mix well. Add this to the pan and simmer for 5 minutes, stirring continually.

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Place raw tomatoes in serving bowls and top with the hot soup. Garnish with remaining shallots, coriander and bean sprouts. You could also garnish with sliced red chilli, if preferred.

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Serve immediately.

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