Chicken Pomodoro Parcels

This is a recipe that I knew I was going to cook - you know the recipe that from the minute you turn the page of the cookbook and look at the picture you have been tempted.

Not only do we love using filo pastry but the combination of ingredients to make the parcel filling was enticing, of course it was it has spinach!

This was an easy meal to make and with very few ingredients to the outcome was amazing not to mention that they are quite filling.

Chicken Pomodoro Parcels

(recipe adapted from Symply Too Good To Be True #6)

Serves: 4

Points per serve: 5.5

2 x 240 gram skinless chicken breast fillets

1 cup baby spinach leaves

6 x 97% fat-free cheese slices

100 grams 97% reduced fact semi sundried tomatoes

8 sheets filo pastry

cooking spray

1 teaspoon sesame seeds (optional)

Preheat oven to 180 degrees Celsius.

Flatten each chicken breast until double in size. Spread spinach leaves over each breast evenly. Cut each cheese slice in half then lay 6 halves along the centre of each chicken breast. Arrange tomatoes over the top of the cheese. Carefully lift widest edge of the chicken breast over the filling tightly making sure filling is secure inside the chicken breast roll. Cut each breast in half to give 4 seperate rolls.

Lay 1 sheet of filo on the bench with the narrow side facing you. Spray with cooking spray then place a second sheet of filo on top. Re-spray top with cooking spray then place 1 chicken roll on the pastry about a quarter of the way down the sheet, then roll the pastry over the top of the chicken so it is just covered. Fold the left and right side of the pastry over the chicken breast and spray with cooking spray. Continue rolling to form a parcel. Repeat to make 3 more parcels. Spray tops of each parcel with cooking spary and sprinkle with sesame seeds if using.

Place onto a large lined baking tray and bake for 30 minutes.


(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)

Hawaiian Chicken

I have to say that this is one of those recipes that never fails. Easy to prepare, easy to cook and easy to eat - what more can you ask for especially on a week night when fast order is required. In fact this has been a favourite meal in our house for many years now.

Allowing the chicken to marinate over night is the key to this dish being a success. The chicken once cooked is tender and juicy and delicately spiced. Served with a mild fruity curry sauce made from the remaining marinade it is a dish that pleases everyone.

Hawaiian Chicken

(recipe sourced from WW Simply The Best Cookbook)

Serves: 4

Points per serve: 5.5

440 gram can unsweetened pineapple slices

2 tablespoons soy sauce

1 teaspoon curry powder

1 clove garlic crushed

1 teaspoon grated fresh ginger

4 chicken breast fillets (200 grams each), all visible skin and fat removed

1 teaspoon cornflour

Drain pineapple and reserve the juice. Cover pineapple slices and refrigerate.

Combine pineapple juice, soy sauce, curry powder, garlic and ginger in a bowl. Mix well and add the chicken, ensuring the chicken is covered by the marinade. Cover and refrigerate for several hours or overnight if possible.

Preheat the oven to 180 degrees Celsius.

Place the chicken on a wire rack over a baking dish and bake for 30 minutes or until chicken is tender, occasionally brushing with half of the remaining marinade.

Cut pineapple rings in half and place on top of the chicken. Return chicken to the oven for a further 5 minutes.

Meanwhile in a small saucepan blend cornflour with remaining marinade. Place over a medium heat and cook, stirring constantly, until mixture boils and thickens. Serve sauce over the chicken.
(click here for a printable version of this recipe)

Hoisin Sweet Chilli Lamb with Mixed Vegetables

This stirfry was a huge hit for dinner. We hadn't had a chinese/asian dinner for awhile so it made a pleasant change.

Nice tender lamb and full of vegetables, which was what I had been craving, and the sauce had the wonderful hoisin flavour with a hint of chilli. I say a hint of chilli as that's all it really was so definitely a kid friendly meal.

As with most asian inspired meals, once all ingredients are prepared and ready to go, the cooking stage is easy. I am sure you will love this dish. We all did - so much so that wanted more but alas the plate was emptied!

Hoisin Sweet Chilli Lamb with Mixed Vegetables
recipe adapted from The Australian Women's Weekly Stirfry Chop Wok Toss cookbook)

Serves: 4
Points per serve: 5.5

cooking spray
500 grams lean lamb strips
2 garlic cloves, peeled and thinly sliced
1 onion, peeled and sliced
1 carrot, peeled and sliced
1 red capsicum, sliced
150 grams buttom mushrooms, sliced
1 bunch broccolini, trimmed and cut into 4 cm lenghts
1/3 cup hoisin sauce
2 tablespoons sweet chilli sauce
2 tablespoons water
1 x 400g can baby corn spears, drained and rinsed

Heat a large wok over high heat and spray with cooking spray. Stirfry the lamb in batches, quickly until just cooked. Transfer to a plate.

Respray the wok with cooking spray. Stirfry the garlic, onion and carrots for 4 - 5 minutes or until tender. (If they start to burn add a tablespoon of water, additional to the recipe, and continue to stirfry.) Add capsicum, mushroom and broccolini and stirfry for a further 2 - 4 minutes or until the broccolini stalks softened.

Add the sauces and the water, stir to mix well. Return lamb to the wok along with the baby corn. Stirfry until hot and serve.

(click here for a printable version of this recipe)

Creamy Paprika Chicken

This was a really easy recipe to make - a definate keeper for a week night and very full of flavour.

Although it's called Creamy Paprika Chicken the paprika itself isn't overpowering at all. Infact it's quite a mild dish and as you can tell it's very colourful. I really enjoyed the added flavouring from the fennel seeds which gave it just that little "unusual" yet enjoyable flavouring. The kids really enjoyed this one as well.

This is one of those dishes that can be served with a variety of side dishes such as pasta, creamy risoni, mashed potatoes, etc. The original recipe comes from Hungary and as usual there are many versions all calling for different ingredients. In an effort to come up with a lighter version this is what I came up with.

Creamy Paprika Chicken

Serves: 4
Points per serve: 5.5

cooking spray
salt
freshly ground black pepper
4 chicken breast fillets (150g each), all visible fat removed
1 tablespoon olive oil
1 brown onion, sliced
2 cloves garlic, finely sliced
200 grams mushrooms, sliced
1 red capsicum, sliced
1 tablespoon sweet paprika
2 teaspoons fennel seeds
1 x 400g can diced tomatoes
1/2 cup chicken stock
1/3 cup low fat thickened cream
1/4 cup chopped fresh parsley, for garnish

Season the chicken with salt and pepper. Spray a large frying pan with cooking spray and heat over a medium heat. Add chicken and cook for 3 - 5 minutes on each side or until sealed and golden. Transfer to a plate and keep warm.

Heat oil in the same pan. Add the onion and garlic to the pan, cook, stirring for 3 - 5 minutes or until golden. Add the mushrooms and capsicum and cook, stirring for a further 2 - 3 minutes. Add the paprika and the fennel seeds. Cook, stirring for 1 minute or until fragrant. Stir in the tomatoes and the stock. Bring to the boil, reduce heat and cover allowing to simmer for 10 - 15 minutes.

Return the chicken to the pan and bring to the boil. Reduce heat and allow to cook, partially covered, for a further 10 minutes or until chicken is heated through and cooked. Remove from heat.

Stir in the cream and sprinkle with parsley.

(click here for a printable version of this recipe)

Pork Apple and Thyme Meatballs

There is something irresitable about meatballs especially when served with a rich tomato sauce over some warm pasta or mashed potato. This dish was no execption.

Easy to make, easy to eat that's for sure. A nice pork meatball sweetened by apple and laced with thyme which were devoured last night by the four of us.

Meatballs, like rissoles or hamburgers, I guess are adaptable to suit any tastes or flavours. They are no longer just rolled up mince meat served with canned sauce - they have taken on their own with everyone adding flavourings and other ingredients to make them tasteful.

When I first saw this recipe I was intrigued by the list of ingredients, and when I am intrigued it normally means I will be cooking it...

Pork Apple and Thyme Meatballs

(recipe adapted from Donna Hay Magazine - Autumn 2010)

Serves: 4

Points per serve: 5.5

1 slice of white bread, made into coarse breadcrumbs

1/4 cup skim milk

500 gram lean pork mince

1 small apple, peeled and grated

1 small red onion, peeled and grated

1 tablespoon fresh thyme leaves

1/2 cup finely grated parmesan

1 tablespoon honey

1 egg, lightly beaten

1 clove garlic, crushed

salt

freshly ground black pepper

cooking spray

1 clove garlic, crushed (extra)

2 x 400 gram can chopped tomatores

6 sprigs thyme, extra

1 tablespoon caster sugar

Place the breadcrumbs and the milk in a large bowl and allow to stand for 2 minutes or until milk is absorbed.

Add the pork, apple, onion, thyme, parmesan, honey, egg, garlic and season with salt and black pepper. Mix well to combine. Using 2 tablespoons of the mixture at a time shape into 16 balls. Place on a tray and refrigerate for 30 minutes if time permits.

Spray a large frying pan with cooking spray and heat over a medium heat. Cook the meatballs for 5 - 7 minutes or until browned. Remove from pan and keep warm.

Add the extra garlic, tomato, thyme and sugar to the pan and cook for 5 minutes. Return the meatballs to the pan and cook for a further 2 - 3 minutes until cooked through.

(click here for a printable version of this recipe)

Bacon and Vegetable Slice

For a nice tasty lunch I remembered a slice that I used to eat at work with a work friend. We no longer work together which is such a shame but are still in contact. It's funny but I was thinking about her the other day and I instantly remembered this recipe. Needless to say, I then had to cook it.

Alexandria, our 9 year old, helped with cooking this one. In fact she really made it all herself I just overlooked especially when it came to putting it in the oven and removing it. There you have it enough said about how easy this recipe is.

This slice is nice served either warm or cold making it perfect for a picnic or for work lunches, keeping well in the fridge for a few days.

Bacon and Vegetable Slice
(recipe adapted for WW Recipe Collection Cookbook)

Serves: 6
Points per serve: 5.5

cooking spray
150 grams reduced fat bacon, diced
1 onion, diced
2 medium zucchini, grated
2 medium carrots, peeled and grated
100 grams reduced fat tasty cheese
1 cup self raising flour, sifted
5 eggs, lightly beaten
¼ cup olive oil
2 teaspoons Dijon mustard

Preheat oven to 180 degrees Celsius.

Spray a large non stick frying pan with cooking spray and heat over medium. Add bacon and cook until golden. Remove to a paper lined plate to cool slightly.

Combine the zucchini, carrot, cheese, flour, bacon and onion in a large bowl. In another bowl combine eggs, oil and mustard. Mix egg mixture with bacon mixture, stirring gently to combine.

Coat a rectangle or square casserole dish with cooking spray. Pour mixture into prepared dish and cook for 20 – 30 minutes in the oven until set through.

Alternatively you can cook in the microwave on 50% power for 15 minutes or until edges are firm. Place under a grill for 4 – 5 minutes or until top is golden and firm.



(click here for a printable version of this recipe)

Sticky Lemongrass Pork Patties

I recently came across a cookbook that I immediately brought. Not a hard cover more like a magazine but it was very cheap and from it's title came with the promise of purse friendly dinners (we all love the sound of that right?)

A Woman's Day publication, 70 Family Meals For Under $10 and best of all it was only $6.95. Upon flicking through it I already had come across several meals that I wanted to cook and that was before I had even left the supermarket!

These Sticky Lemongrass Pork Patties was one of those recipes, they were very easy to prepare and cook. The flavour was brilliant also, lemongrass and ginger amongst our favourite ingredients. These two flavours worked well together and were noticeable in the patties but not overpowering either.

I have to admit I did adapt the recipe, as usual, to incorporate some vegetables in the dish but I must say you could serve these patties as an appetiser quite easily. Needless to say, all gone and both adults and kids enjoyed.

Sticky Lemongrass Pork Patties
(recipe adapted from Woman's Day 70 Family Meals for Under $10)

Serves: 4
Points per serve: 5.5

500 grams lean pork mince
2 tablespoons grated ginger
3 spring onions, white part thinly sliced (reserve green part)
1 lemongrass stick, white part, chopped finely
1 egg, lightly beaten
cooking spray
1 carrot, cut into fine matchsticks
1/2 red capsicum, cut into fine matchsticks
reserved green part of spring onions, cut thick diagonal
1/4 cup soft brown sugar
2 tablespoons soy sauce
2 tablespoons kecap manis
2 tablespoons sweet chilli sauce
4 tablespoons Chinese cooking wine (or sherry)
100 grams bean shoots

In a large bowl combine mince, ginger, spring onions, lemongrass and egg. Mix well. Shape into 20 even balls, place on a tray, slightly flatten and chill for 15 minutes in the fridge.

Spray a large frying pan with cooking spray. Over a medium heat cook patties in batches for 3 - 4 minutes each side or until cooked through. Transfer to a paper towel lined plate to drain.

To the same pan add carrots, stirfry for 2 minutes until starting to soften. Add the capsicum and green parts of spring onion. Continue to stirfry for another 2 minutes.

Combine sugar, soy sauce, kecap manis, sweet chilli sauce and Chinese cooking wine in a jug, mix well. Pour sauce over vegetables. Cook over medium heat, continuously stirring until simmering.

Return patties to the pan and toss in the sauce. Simmer for 1 - 2 minutes until sauce caramelises. Add the bean shoots and toss to combine. Remove patties and vegetables from pan and serve drizzled with remaining sauce in pan.


(click here for a printable version of this recipe)

Tropical Deluxe Pizza

Friday nights often end up being "Homemade Pizza" nights - purely because we can make a pizza that we want and it does feel like we have purchased take away.

I wanted something different, as I do tend to make a vegetarian pizza to keep my points low.... so I made this pizza which served 2 and I have to say I was really happy with the result.

I love a tropical (hawaiian) pizza but not overly satisfied with the amount of cheap ham and cheese that the takeaway provides so I tought I would make my own..... so here it is (and yes it was delish!!)

Tropical Deluxe Pizza

Serves: 2
Points per serve: 5.5

cooking spray
1 x Lebanese Bread (100 grams)
100 grams baby spinach leaves
50 grams ham, sliced
1/2 onion, sliced
100 grams button mushrooms, sliced
1/2 cup pineapple pieces in natural juice, drained
6 raw green prawns, peeled, rinsed and cut in half lengthwise
40 grams reduced fat grated mozzarella cheese

Preheat oven to 200 degrees Celsius.

Spray a pizza or oven tray with cooking spray. Place lebanese bread onto tray. Spread tomato paste over bread. Sprinkle over the spinach leaves, hame, onion, mushrooms, pineapple pieces, prawns and finally cheese.

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

(click here for a printable version of this recipe)

Barbecue Prawns

Growing up, and even today, I would have to say that this prawn dish holds so many memories. My mam completed a Chinese Cooking Course when I was 13 or 14 and while she was a great cook to start with the addition of "asian" flavours in our house added excitement to a house full of food lovers.

At around the same time The Australian Women's Weekly produced a cookbook, Chinese Cooking Class Cookbook. I think my mam and dad cooked nearly every recipe from it, delighting us with simple meals for dinner and pulling off the most memorable banquets when needed.

Needless to say Barbecue Prawns was a regular meal as it's quite easy and although called "Barbecue" this does not relate to the way it's cook rather to the flavour of the sauce. It's one of those dishes that everynow and then I fancy and last night was one of those nights.

The original recipe however calls for 1 cup of oil to be used in the cooking process and we all knows what that means - high points. I have removed the oil, replacing it with cooking spray and still got the same result.. which of course made me happy.

Barbecue Prawns
(recipe adapted The Australian Women's Weekly Chinese Cooking Class Cookbook)

Serves: 2
Points per serve: 5.5

500 grams raw king prawns, peeled and deveined
2 teaspoons cornflour
1 teaspoon salt
1 egg white
1 teaspoon curry powder
cooking spray
1 large onion
1/4 teaspoon sugar
2 teaspoons satay sauce
3 tablespoons lite cream
1/2 capsicum, sliced
lettuce leaves

Using a sharp knife make a deep slit along the back of each prawn.

Put cornflour, salt and unbeaten egg white into a bowl, mix well. Add prawns, mix well and allow to stand for 1 hour.

Heat cooking spray in a wok or large frying pan and heat over high heat. Add prawns and fry quickly for 2 minutes or until prawns are just cooked. Remove from pan.

Respray same wok with cooking spray and add onion, saute for 2 minutes. Add curry powder and sugar, stir for 1 minute. Return prawns to the pan and stir for 1 minute. Add satay sauce and cream, bring to the boil, reduce heat and simmer for 1 minute, stirring constantly. Add red capsicum. Remove from heat.

Line serving dish with lettuce leaves, spoon prawns over.

(click here for printable version of this recipe)

Chicken Cacciatore with Mashed Potatoes

We had friends over for dinner tonight. So I wanted to cook something that would be prepared early, slow cooked and then be able to be served up without me spending all evening in the kitchen instead of with our guests.

I came across this recipe and although I had made this dish before I was intrigued by the use of different ingredients. Not only was it easy to make the recipe was easily adapted so it went in the oven but it was also low in fat which I was impressed with.

Chicken Cacciatore with Mashed Potato
(recipe adapted from Weight Watchers Programme Cookbook)

Serves: 4
Points per serve: 5.5

cooking spray
320 grams skinless chicken drumsticks (4)
440 grams chicken thigh fillets, fat trimmed and halved (4)
6 rashers Weight Watchers Bacon, finely chopped
1 medium brown onion, finely chopped
1 stick celery, finely chopped
2 medium carrots, thinly sliced
2 garlic cloves, crushed
800 gram can chopped tomatoes
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup pitted kalamata olives
1 tablespoons drained baby capers in vinegar
2 tablespoons fresh flat leaf parsley
500 grams potatoes, peeled and diced
1/3 cup skim milk
salt
pepper

Preheat oven to 180 degrees Celsius.

Lightly spray a large non stick fry pan with cooking spray and heat over high heat. Cook chicken, in batches, for 5 minutes or until browned all over. Transfer to a large casserole dish. Respray pan with oil, add bacon and cook for 3 minutes or until browned. Place in casserol dish with chicken. Respray pan, add onion and celery, cooking for 5 minutes or until softened. Add the onion mixture to casserole dish along with the carrot, garlic, tomatoes, sugar and vinegar. Cover and cook for 40 minutes.

Meanwhile boil, steam or microwace potatoes until very tender. Mash together with milk and season with salt and pepper.

Add olives and capers to the chicken dish and cook for a further 10 - 20 minutes or until sauce has thickened. Remove chicken and transfer to a serving dish. Spoon over sauce and sprinkle with parsley.

Serve with mashed potato.

(click here for a printable version of this recipe)

Spiced Orange Roast Chicken

I must say that I am enjoying experimenting with marinades at the moment especially using fruit and fruit juices. So with orange in mind this time I must say that this dish had a nice sweet citrus flavour with the element of a hint of indian spices.

The other great thing about this dish is that it is quick and easy not only to prepare but to cook. I would recommend marinating overnight but even if you only have an hour to spare you will still enjoy the flavour.

Spiced Orange Roast Chicken

Serves: 4

Points per serve: 5.5

4 x chicken breast fillets, skin and visible fat removed

1/3 cup fresh orange juice
1/3 cup honey
2 teaspoons olive oil
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric

1/2 teapsoon salt

freshly ground black pepper

cooking spray
1 orange, thinly sliced
1 shallot, thinly sliced

In a jug mix together the orange juice, honey, oil, garlic, coriander, cumin, turmeric, salt and pepper. Place chicken fillets in a snap lock bag or casserole dish. Pour marinade over, seal bag and toss to ensure chicken is fully coated. Refrigerate for 1 hour or overnight if time permits.

Preheat oven to 180 degrees Celsius.

Coat a shallow casserole dish with cooking spray and place chicken in a single layer. Place the orange over the top of the chicken. Cover with marinade. Roast in the oven, basting with pan juices, for 30 minutes or until golden and cooked through.

Place on a serving platter and top with spring onions to serve.


(click here for a printable version of this recipe)

Tropical Pork with Mustard

Before I start this post I really need to apologize for my photo's of late... they have actually been quite bad and it's because I have stopped using my light box and tried using my "daylight" globes in the kitchen but I am not getting the same results.... so I guess it's back to the lightbox for me!!

So on to this recipe... hmmm this is going to be an interesting one to explain. I started off wanting to cook Pork with Orange and Mustard Glaze but when I got home there was no orange juice in sight. In fact the only juice I had was tropical but that wasn't going to stop me.

Needless to say I made this whole thing up and have to say both Noel and myself were pleasantly surprise. Not quite sure if this is the right name for the dish but we'll go with it for now.

Tropical Pork with Mustard

Serves: 4
Points per serve: 5.5

8 pork medallions, 100g each
1 cup tropical fruit juice
1/4 cup honey
1/4 cup wholegrain (seeded) mustard
1 tablespoon thyme leaves
1 tablespoon extra virgin olive oil
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
freshly ground black pepper

In a large ceramic bowl or snap lock bag place pork medallions.

In a small jug combine tropical fruit juice, honey, mustard, thyme, oil, garlic and ginger. Mix well, ensuring the honey has dispersed in the sauce, season with pepper. Pour over pork and allow to marinate for at least 2 hours, longer if time permits.

Preheat oven to 180 degrees Celsius.

Heat a large frying pan over a medium high and coat with cooking spray. Remove pork from the dish and reserve marinade. Fry pork medallions for 3 minutes on each side or until nicely browned. Place in a casserole dish or baking tray, place in oven and continue to cook for 5 minutes or until pork is cooked to your liking.

Meanwhile add the reserved marinade to the frying pan and cook over a medium heat, stirring, until reduced by half. Serve pork with glaze.

(click here for a printable version of this recipe)

Roast Lamb

A roast of any meat is delicious and I am sure that everyone will agree. Oliver requested roast lamb outrightly claiming that we have not had one in quite a while.

This post is going to be a very small one as this recipe is too basic to make it any different. Basic or not the taste was magnificent and well worth waiting for while it cooks and fills the house with its scrumptious aroma.

There are many ways of preparing and cooking a leg of lamb. Some prefer to press rosemary sprigs into the meat along with garlic slivers, some like to marinade whereas we just prefer the minimal approach. For us it's just the basic of seasonings and then cooked in the Weber.

Roast Lamb

Serves: allow 150g per person
Points per serve: 5.5

1 leg of lamb
2 - 4 tablespoons olive oil
freshly ground black pepper
sea salt

Prepare Weber as per instructions or preheat oven to 180 deg celsius.

On a large plate or baking dish place lamb. Coat with enough oil to cover. Sprinkle with salt and freshly ground black pepper.

If using Weber:

Measure the height of the piece of meat. Rule of thumb with the weber is to cook for 10 minutes per centimetre in height. (The leg of lamb we had tonight measured 15 cms and therefore should have cooked for 2 1/2 hours. However we like ours more on the rare side so only cooked it for 2 hours.) My advice would be to check after an hour or so - size dependent).

If using the oven:

Place lamb on a rack in a baking tray. Cook for 20 - 25 minutes per 500 grams for medium, less for rare dependent on size of leg.

Allow joint to stand for 20 minutes to allow for easier carving.

(click here for a printable version of this recipe)

Kaeng Paa Moo (Pork Jungle Curry)

Alright I have to agree this curry has a very strange name.... one that definitely caught my attention on a Thai takeaway menu whilst living in Sydney 9 years ago. And I have to admit I was that intrigued that I did order it that night.

Unlike most Thai curries, this curry is simple and robust in flavour. Kaffir line leaves give a distinct flavour, leaving your tastebuds wanting more!! Either green or red curry paste can be used as it base and is in fact quite a hot curry. Coconut milk or cream is never used simply due to the fact that coconuts don't grow in the jungles of northern Thailand.. hence the name Jungle Curry.

Now given the fact that this curry originates from the jungles of northern Thailand, the traditional recipe is usually made with wild meats such as wild boar but is more commonly serve with either pork or chicken. The vegetables can be changed to suit and many versions of this recipe call for carrots, capsicums (peppers), pumpkin and even baby eggplant. This is my take on this exotic recipe and one that we both really enjoyed.

Kaeng Paa Moo (Pork Jungle Curry)

Serves: 4
Points per serve: 5.5

1 tablespoon peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
1 knob galangal or ginger, peeled and finely sliced
1 lemongrass stalk, trimmed, finely chopped

2 tablespoons crushed lemongrass
1/2 cup red curry paste
4 cups chicken stock
4 kaffir lime leaves, torn
2 teaspoon drained green peppercorns in brine, rinsed

6 carrots, peeled and cut into 4cm pieces
1 large red capsicum, cut into 2cm cubes

1 bunch coriander, chopped

2 red bullet chillis, sliced, optional
juice of 1/2 fresh lime
2 cups steamed rice, to serve

Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned.

Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes.

Add carrots and capsicum. Cook for 20 minutes or until pork and carrots are tender. Stir through 3/4 of chopped coriander and sliced chilli, if using.

Top with remainding coriander and drizzle with lime juice. Serve with steamed rice.


(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)

Veal Medallions and Baby Potatoes with Creamy Sun-dried Tomato Sauce

This dish sounds quite complex but is actually quite easy, in fact I had forgotten how easy it actually was!! Not to mention how flavoursome it is with the creamy sun-dried tomato sauce complimenting the veal.

Now the easy part to this dish starts with using sun-dried tomato pesto from a jar instead of fussing around with sun-dried tomatoes and processing them into a puree ... can it get any easier?

Yes it can, this recipe calls for tinned baby potatoes also!! I however didn't have the tinned variety so I used baby chat potatoes which I peeled and boiled to tender but do not overcook.

Veal Medallions and Baby Potatoes with Creamy Sun-dried Tomato Sauce

(recipe source: WW Quick Eats)

Serves: 4

Points per serve: 5.5

4 x 125g lean veal steaks

4 shallots, chopped

2 tablespoons sun-dried tomato pesto

1/4 cup dry white wine

1 teaspoon chicken stock powder

1/2 cup water

1 teaspoon dried thyme leaves

1 tablespoons fresh basil leaves, finely sliced

2 tablespoons light cream

2 x 410 g cans baby new potatoes, drained and halved or quartered

Coat a pan with cooking spray and heat. Cooke the veal until browned and tender. Do not overcook. Set aside.

To the same pan add the shallots, pesto, wine, stock, water and herbs. Bring to the boil, remove pan from heat and quickly stir in the cream.

Add the potatoes and return the veal to the pan. Reheat, without boiling, until potatoes and veal are heated through.

Spaghetti Bake

I was planning to cook good ol' Spaghetti Bolognaise tonight as I know that there is never any complaints from the Murray clan when it is placed in front of them but it is nice to always try something new especially when it is a dish that several of my online friends have made and encouraged me to try.

When I originally came across this recipe in one of the Symply To Good To Be True cookbooks, book 5, I knew that we would be trying it at some stage (but hadden as yet got around to doing so) and that I would be a winner considering my children's love of Lasagne and Macaroni Beef or to be totally honest anything with pasta in it!! And no, we do not have italian blood anywhere in the family tree!!

As per usual, a few ingredient changes nothing major except for increasing the herb quantity and adding more vegetables into the dish. I am big fan of "hiding" vegetables where and when I can. Isn't that what all good mam's do? Although in saying that I am proud that both my children eat lots of vegetables even brussel sprouts!

Spaghetti Bake
(adapted from Symply To Good To Be True #5)

Serves: 6 large or 8 average
Points per serve: Large - 7

Average - 5.5

300g spaghetti
cooking spray
2 teaspoons crushed garlic
1 brown onion, diced
500 grams very lean beef mince
2 carrots, peeled and grated
1 red capsicum, diced
1 green capsicum, diced
200g mushrooms, sliced
2 x 400g cans diced tomatoes
3/4 cup tomato paste
1 tablespoon chicken stock powder
2 teaspoon dried basil
2 teaspoon dried oregano
salt
freshly ground pepper
2 tablespoons grated parmesan cheese
3/4 cup low fat grated tasty cheese

Preheat the oven to 180 deg C.

Cook pasta following instructions on the packet, drain and leave to one side.

Coat a large frying pan with cooking spray, saute garlic and onion for 1 minute. Add mince and combine, cooking until browned and cooked through. Add carrot, capsicum and mushrooms. Cook for 3 minutes. Stir in tomatoes, tomato paste, stock powder, basil, oregano and season with salt and pepper to taste. Bring to the boil then reduce to a slow boil cooking for a further 5 minutes. Remove from heat.

Fold the cooked spaghetti through the mince mixture until well combined. Pour into a large lasagne dish that has been coated with cooking spray. Sprinkle top with combined cheeses and cooked in oven for 30 - 40 minutes or until cooked through and cheese is golden and bubbly.

This dish overall didn't take that long to get into the oven and then only 30 minutes cooking time. But it didn't take that long to disappear especially with hubby and son having two serves each!! LOL!! Definitely a "cook again" recipe in our house or a keeper as some of you call these types of recipes!!

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Marinated Steak with Mash

If you want a quick, tasty mid week meal this may as well be it.

The marinade for this steak is slightly sweet, slightly asian but all the right qualities for a marinade, to the point that no other sauce is needed on or with your steak.

I have to apologize for the very busy and messy photo. Sorry - not very professional of me I must say ... but I was so hungry that I cut into my steak and then realised that I hadn't taken a picture of it but at least you can see that I am having my vegetable intake, serving it here with the mash, carrots, chargrilled capsicum slices, roasted baby vine-ripened tomatoes and baby spinach leaves - must say I try and sneak baby spinach into a lot of my meals as I love it!!

Marinated Steak with Mash
(recipe source: WW Simply The Best 2005)

Serves: 4
Points per serve: 5.5

1 teaspoon ginger, grated
1 clove garlic, crushed
2 tablespoons kecap manis
2 teaspoons brown sugar
2 tablespoons tomato sauce
4 lean beef steaks (140g each)
4 medium potatoes, peeled and roughly chopped
½ cup skim milk
2 teaspoons reduce fat butter
salt to taste

Combine the ginger, garlic, kecap manis, brown sugar and tomato sauce in a bowl. Add the steaks and marinade for 20 – 30 minutes.

Meanwhile steam, boil or microwave the potatoes until very tender. Drain and then mash together with the milk, butter and salt. Keep mash warm while you cook the steaks.

Heat a char-grill pan or frying pan or barbecue until hot. Spray with cooking spray. Remove the steak s from the marinade. Cook for 2 – 3 minutes on each side, brushing with excess marinade or until cooked to your liking.

Serve with the mash and salad or vegetables of your choice.

Macaroni Beef

If you were to ask Alex, my daughter, what she would like to have for dinner - without hesitation she always replies Macaroni Beef! This dish has been a favourite of hers since the first time that it was cooked and if Alex had her way we would eat it nearly every night.


It is from a collection of cookbooks called Symply To Good To Be True which focusses on tasty, healthy and low fat homestyle cooking suited to weight loss, diabetes, heart problems, cholesterol and good health. These cookbooks have been written by Annette Sym, who lost 35 kilograms herself in 1993 and has kept it off to this day.


I am an avid user of these books but one thing I do find with a few recipes from these books is that some of the portions are quite large, especially too big for my children so I have to admit to modifying some recipes slightly. This is one of those recipes where the portions are quite large as the original recipe served 6 and I have to admit I found, as did my family, that there wasn't enough of the topping. So now I get 8 serves from this dish and I have doubled the quantities for the white sauce mix to ensure there was a thicker layer of the topping.

Macaroni Beef
(recipe adapted STGTBT Book 2)

Serves: 8
Points per serve: 5.5

600g lean beef mince
cooking spray
¾ cup carrot, grated
¾ cup zucchini, grated
1 small onion, finely diced
½ cup frozen peas
1 x 420g can tomato soup (condensed)
2 teaspoons chicken stock powder
2 tablespoons tomato paste
3 cups cooked macaroni noodles
2 tablespoon low fat butter or margarine
6 tablespoons plain flour
3 cups skim milk

1 tablespoon dijon mustard

salt and white pepper to taste
1 ½ cups reduced fat grated tasty cheese

3

Preheat oven to 180 deg C.

Coat a large non-stick frying pan and cook mince until browned. Drain liquid then return the mince to the pan. Add the carrots, zucchini, onion, peas and soup. Cook for 2 minutes stirring continuously. Add stock powder and tomato paste, cook a further 5 minutes stirring frequently. Fold in cooked macaroni noodles and mix together well. Pour mixture into a lasagne dish.

Melt margarine in a saucepan, add flour and cook for 1 minute. Slowly add the milk and whisk to avoid lumps, stirring continuously until boiling. Stir through the dijon mustard and season to taste with the salt and white pepper. Pour over the meat and sprinkle with grated cheese. Bake for 25-30 minutes or until top is golden brown.

(If you omit the topping points per serve would be 4 points)