Zucchini and Bacon Muffins

Well I baked something sweet this morning and thought I may as well keep it going while the oven was on and flour was all throughout the kitchen... so I thought I would bake something savoury.  I had some zucchini that needed using so that was going to be the star ingredient.

I often make a Zucchini, Bacon and Thyme Slice but this time I thought I would make muffins, just for something different, with the idea that the family may just eat them for breakfast or take them to work or school for lunch.

Jam packed with the goodness of vegetables, lots of zucchini, carrots and onions, along with cheese and a delicate hint of sweet chilli sauce along with everyone's favourite bacon I cannot believe how light these muffins are. Not to mention an easy muffin to make.

Sitting here, watching these fluffy light yet flavoursome muffins cool I am actually not quite sure if there will be any left for tomorrow??  Maybe I had better get dinner cooked....

Zucchini and Bacon Muffins

(Recipe adapted from Best Recipes)

 

Makes: 12

1 tablespoon low-fat butter

1 onion diced

4 short-cut bacon rashers

2 carrot medium grated

1 zucchini large grated

3 large egg

1/4 cup light thickened cream

1/3 cup parmesan cheese grated

2/3 cup tasty cheese grated

1 tablespoon sweet chilli sauce

2/3 cup self-raising flour sifted
salt
ground white pepper 

Melt butter and cook onion and bacon until soft. Add zucchini and carrot and cook until soft. Allow to cool.

In a separate bowl, beat eggs. Mix in cream, both cheeses, sweet chilli sauce and salt and pepper.

Add cooled bacon and vegetable mixture and stir.

Add sifted flour and stir.

Preheat oven to 180 degrees Celsius.

Pour into a greased muffin pan and bake for 25 minutes until brown and cooked through.

(Click here for a printable version of this recipe).

Zucchini, Bacon and Thyme Slice

There are so many Zucchini Slice recipes available all with their own little twist or that one extra ingredient but I guess it's a case of each to their own taste buds. 

I love this recipe for two big reasons....

Number One - it's super easy.  All mixed together in one bowl and then baked in the oven.  No extra pots or pans just a food processor or a hand grater... that's your choice. 

Number Two - my family love it.... vegetables and all.  LOL!!! 

The fact it is jam packed with vegetables and is wonderfully laced with thyme and a hint of garlic makes it a wonderful treat for breakfast, lunch or after school snack either hot or cold.  Although I haven't as yet served this for dinner I wouldn't hesitate to do so accompanying it with a nice garden salad.  And I have to be perfectly honest with you I NEED to double the recipe to ensure I get at least one piece.

  

Zucchini, Bacon and Thyme Slice

Serves: 12

ProPoints per Serve: 3

2 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

1 small red capsicum, seeded, finely chopped

2 spring onions, thinly sliced

1 bunch fresh thyme or 2 tablespoons dried thyme

2 cloves garlic, crushed

250 grams Weight Watchers bacon, finely chopped

1 cup 50% reduced fat grated tasty cheese

1 cup self-raising flour

4 eggs, lightly whisked

1/4 cup skim milk

1 tablespoon olive oil
salt
freshly ground black pepper 

Preheat oven to 180C. Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper.

Place the zucchini, carrot, capsicum, spring onion, thyme, garlic, bacon, cheese and flour in a large bowl and stir to combine. Add the egg, milk and oil and stir to combine. Season with salt and pepper.

Spoon the mixture into the prepared pan and smooth the surface. Bake for 40 mins or until firm to the touch. Set aside to cool slightly. Cut into 12 squares.

(Click here for a printable version of this recipe)

Ham, Zucchini and Caramelised Onion Lasagne

As intriguing as this dish sounds was exactly how it tasted.  My tastebuds were intrigued with every mouthful and every mouthful was enjoyed. I have tried so many lasagne recipes but this one really surprised me. For a different lasagne you should really give this a go.

The flavours were amazing yet so different.  The sweetness of the carmalised onion complemented the chargrilled zucchini perfectly. In fact I would have never thought of this flavour combination. 

There is no thick Bechamel Sauce with this dish either but to be honest it doesn't need it.  It has a fresh flavour and is nice and light for either lunch or dinner.

Ham, Zucchini and Caramelised Onion Lasagne

(Recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 8

ProPoints per serve: 8

 

cooking spray

1 tablespoon olive oil

6 brown onions, thinly slice

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 kilogram small zucchini, thinly sliced lengthways

2 2/3 cups (660ml) tomato pasta sauce

2 tablespoons dried oregano

6 x 47 gram fresh lasange sheets

300 grams shaved ham, fat trimmed and chopped

1 1/2 cups Bega So Extra Light grated Tasty Cheese

4 tablespoons finely grated parmesan cheese

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.  Lightly spray a large lasagne or baking dish with cooking spray.

Heat oil in a large non-stick frying pan over medium heat.  Add onion and cook, stirring occasionally, for 15 minutes or until golden.  Add sugar and vinegar and cook, stirring, for 3 - 4 minutes or until sugar has dissolved and onions have caramelised.  Transfer to a bowl.  Cool.

Meanwhile, preheat a chargrill or barbecue over high heat.  Lightly spray zucchini with cooking spray.  Cook zucchini in batches for 1 minute each side or until charred and tender.  Transfer to a plate.

Spread 2/3 cup pasta sauce over base of prepared dish.  Top with 1 layer (2 sheets) of lasagne, cutting sheets to fit. Top with half the zucchini, caramelised onion and ham.  Top with 2/3 cup pasta sauce.  Sprinkle over 1 tablespoon of oregano.  Top with another layer of lasagne sheets.  Repeat layer of zucchini, onion, ham, pasta sauce and oregano.  Finsh layering with the remaining sheets and sauce.  Sprinkle with combined cheeses.

Bake for 30 - 35 minutes or until pasta is tender and top is golden. 

Serve with a ProPoint free salad.

(Click here for a printable version of this recipe)

Beef Tomato and Zucchini Kebabs with Chutney

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

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

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

Beef, Tomato and Zucchini Kebabs with Chutney

(recipe sourced from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per serve: 7

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon fennel seeds

1 teaspoon dried oregano

1 garlic clove, crushed

3 teaspoons olive oil

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

500 grams baby chat potatoes
cooking spray

1 red onion, finely chopped

1 teaspoon brown sugar

2 teaspoons red wine vinegar

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

400 gram can cherry tomatoes

2 small zucchini thickly sliced

8 cherry tomatoes

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

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

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

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

Serve skewers with crushed potatoes and tomato chutney.

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

(Click here for a printable version of this recipe)

Turkish Minced Lamb Casserole

Last night I wanted to cook something with Oliver's favourite vegetable - eggplant (aubergine). He loves it and I must admit I enjoy it's somewhat nutty flavour and texture also. With Alexandria still away at camp it was the perfect opportunity as it is definitely not one of her favourite vegetables.

This dish was a little time consuming in preparation but saying that it was definitely worth the effort. The combination of the lamb, cinnamon, allspice and sultanas was savoury and sweet - very inticing and this with the layers of vegetables gave the dish a Middle Eastern flavour.

Turkish Minced Lamb Casserole

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 9

50 grams pine nuts 500 grams lamb mince

2 cloves garlic, crushed

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

50 grams sultanas

300mls beef stock (made with stock powder)

cooking spray

2 small eggplants, thinly sliced

4 small zucchini, ends trimmed and thinly sliced

1 tablespoon cornflour combined with 2 tablespoons water

200 grams low fat plain yoghurt

250 grams low fat ricotta cheese

2 eggs, lightly beaten

Preheat oven to 180 degrees Celcius.

Heat a large non stick frying pan over medium heat. Add pinenuts and cook for 1 minute, shaking the pan until browned. Remove from heat and cool.

Dry fry mince in frying pan for 4 - 5 minutes, or until browned, breaking up the lumps. Add onion and garlic and cook for 2 - 3 minutes. Add sultanas, cinnamon, allspice and stock. Simmer uncovered for 10 minutes.

Meanwhile spray another non stick pan with oil and cook eggplant and zucchini seperately for 4 - 5 minutes, or until softened. Add blended cornflour to mince mixture and cook, stirring until thickened. Remove from heat and stir through the pinenuts.

Spoon half the mince mixture into a deep oven proof dish. Layer eggplant on top. Spoon over remaining mince mixture. Arrange zucchini and tomoatoes on top in an overlapping layer.

Place yoghurt, ricotta and egg in a food processor and season to taste with salt and pepper. Pour over zucchini and tomatoes, spreading evenly to cover. Bake for 40 - 45 minutes or until set and golden.

(Click here for a printable version of this recipe)

Veal Involtini with Rustic Vegetable Sauce

We had veal schnitzels in the freezer that needed using. I am a fan of the veal schnitzel but others in the house aren't. Therefore I had to find something different to do with them - something that was tasty.

I was looking around Taste.com and saw recipes for Involtini. Using some of the recipes for inspiration I set about creating my own version and with some success I must add.

Veal wrapped around a spinach, tomato and cheese stuffing served with a rustic style vegetable sauce is definitely a comfort dish.

Veal Involtini with Rustic Vegetable Sauce

Serves: 4
ProPoints per serve: 9

cooking spray
1 onion, diced
3 medium carrots, diced
1 teaspoon crushed garlic
2 teaspoons dried oregano
1 teaspoon sweet paprkia
1/2 teaspoon chilli powder (or to taste)
2 x 410 grams diced tomatoes

1 cup water

3 medium zucchini, diced
salt
freshly ground black pepper
8 veal schnitzels (800 grams)
150 grams baby spinach leaves
50 grams sun dried tomatoes, rinsed and chopped
120 grams low fat grated mozarella cheese

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat over medium heat. Add onion, carrots and onions, cooking for 5 - 8 minutes or until slightly softened.

Add oregano, paprika and chilli powder, if using, stir well to cover vegetable mixture.

Stir through the diced tomatoes and water until combined. Reduce heat and simmer for 15 minutes.

Add zucchini, season with salt and pepper and continue to simmer for a further 10 minutes.

Meanwhile lay all veal schnitzels flat. At the wider end of each schnitzel layer baby spinach leaves, sun dried tomatoes and cheese. Wrap tightly and secure each roll up with tooth pick.

Heat a second frying pan and spray with cooking spray. Over a high add veal involtini and cook until browned and sealed.

Place on a foil lined oven tray and cook for a further 10 - 15 minutes. Veal should be cooked through but still tender.

Place Rustic Vegetable Sauce in a serving dish and top with Veal Involtini.


(click here for a printable version of this recipe)

Ham and Zucchini Carbonara

Back into the swing of menu planning this week as I am back on my weight loss journey now that the silly season is officially over with the end being marked by my birthday on Saturday and the fact that I am also armed with a new cookbook, Weight Watchers Cook Simple, I decided we had to try this pasta dish which looked delish just looking at the picture.

My kids both adore pasta carbonara so I was interested to see how they would like the change of ingredients with using ham and zucchini as the base flavours. I have to say that like with normal Carbonara this recipe was very easy to make and very quick to cook, with the whole dish on the table in under 30 minutes.

I didn't find it neither as cheesy or as eggy as a normal carbonara but saying this the dish itself did have a really nice flavour and I really enjoyed the hint of nutmeg. The serving sizes are large and very filling. Overall it is a weeknight winner in our house.

Ham and Zucchini Carbonara
(recipe sourced from WW Cook Simple)

Serves: 4
ProPoints per serve: 10

250 grams spaghetti
2 teaspoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 medium zucchini, coarsely grated
150 grams sliced lean leg ham, fat trimmed, cut into thin strips
1 teaspoon cornflour
1 tablespoon cold water
1 cup evaporated skim milk
1 egg
25 grams finely grated parmesan cheese

salt

freshly ground black pepper
pinch of nutmeg

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return to the pan.

Meanwhile, heat oil in a large non stick frying pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softenend. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add ham and stir to combine.

Combine cornflour and water in a small bowl. Whisk milk, egg and parmesan in a medium jug. Add egg mixture and cornflour mixture to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or sauce slightly thickens.

Add zucchini mixture to pasta. Season with salt, pepper and nutmeg. Toss to combine. Serve.


As I mentioned I recently had a birthday - infact it was my 40th birthday and I only wanted one thing as a gift and that was a Canon Digital Camera. I set up a donation envelope system with my invitations and once my party was over I counted the money to find that I had enough money to buy the camera of my dreams - only problem was that the camera of my dreams was sold out so I had to settle for the next model up.... damn shame that.

Needless to say that I am now the very happy owner of a Canon EOS 60D complete with twin lenses!!


Now I am praying that photos of my food dishes will look much better now than using my small point and shoot that I have owned for years. I am pretty sure they will - please let me know what you think.

(click here for a printable version of this recipe)

Pesto Linguine with Chicken and Zucchini

Tonight is a busy night for the house... Dennis and Pam arrive to visit tomorrow so with having weigh in as well as a mountain of cleaning to do we needed a very quick and easy dinner to prepare.

I know dinner at the Murray household is good when everyone is quiet for a few minutes as they take in the flavours. This dish was very fresh tasting and to be totally honest very enjoyable. Even Miss 9 who apparantly hates pesto had 2 bowls full.

As far as preparation and cooking is concerned, this pasta dish is on the table in under 25 minutes which as you all know fits my week night requirement of something quick and tasty. Considering the fact that there is the minimum of ingredients with this recipe you will, like we were, actually be surprised with the flavour.

Pesto Linguine with Chicken and Zucchini

(recipe adapted from Good Taste Magazine January 2009)

Serves: 6

Points per serve: 6

350g dried linguine pasta
Olive oil spray
1 (about 300g) single chicken breast fillet, thinly sliced
2 zucchini, trimmed, thinly sliced diagonally
2 garlic cloves, crushed
80g (1/3 cup) bought basil pesto
1/2 cup fresh basil leaves, coarsely torn

1/2 cup reduced fat light thickened cream
20g (1/4 cup) coarsely grated parmesan

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to grease. Add the chicken and cook for 2 minutes each side or until cooked through. Transfer to a plate. Increase heat to high. Add the zucchini and garlic, and cook, stirring occasionally, for 2 minutes or until the zucchini is tender.

Add the chicken, zucchini mixture, pesto, basil and cream to the pasta and toss to combine. Divide among serving bowls and top with the parmesan to serve.

(click here for a printable version of this recipe)

Mediterranean Lamb Pizza

It's been a while since we had home made pizzas and even though we love making our own to suit our flavours as I really wanted to make something different. It is really funny how the minute one of us suggest pizzas for dinner I start trying to remember different combinations of flavours/styles that I have seen on menus, in magazines, cookbooks etc.

I really enjoy a clean tasting pizza where you can taste the individual flavours. This one perfectly fit the bill from the basil pesto base to the smooth creamy ricotta. I was really happy with the outcome and will definitely be cooking this again.

Mediterranean Lamb Pizza

Serves: 4
Points per serve:5

cooking spray
1 large red capsicum, quartered, deseeded
150 grams lean lamb strips
1 large lebanese bread (100g)
1 tablespoon basil pesto
30 grams low fat grated mozzarella
1 large zucchini, peeled into thin ribbons
1/2 red onion, sliced
80 grams low-fat ricotta, crumbled
1 tablespoon toasted pine nuts
Fresh basil leaves, to serve

Preheat oven to 200°C. Preheat grill on high. Spray a large baking tray with cooking spray to lightly grease. Place the capsicum, skin-side up, on the prepared tray. Cook under grill for 5 minutes or until charred and blistered. Transfer the capsicum to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into thin strips.

Meanwhile, spray a frying pan lightly with olive oil spray. Heat over high heat. Season the lamb with salt and pepper. Add to the pan and cook for 2-3 minutes for medium or until browned. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.

Spread the bread with pesto. Sprinkle with the cheese. Top with the zucchini, capsicum, lamb, onion and ricotta.

Place the pizza on a pizza tray that has been sprayed with cooking spray. Bake in oven for 10 minutes or until the cheese melts and the base is crisp. Sprinkle with pine nuts and basil leaves to serve.

(click here for a printable version of this recipe)

Basil and Zucchini Soup

Basil and Zucchini Soup is a soup that I cook if I want something homely, comforting not to mention quick, total time under 30 minutes.

It is a creamy soup however it is still very low in fat and has an amazing flavour that makes the soup not only great for a lunch or a snack but for an entree at a dinner party that I guarantee will generate some great feedback.

Basil and Zucchini Soup

(recipe source WW Quick Eats)

Serves: 6

Points per serve: 1

1 tablespoon olive oil

1 large onion, chopped

1 teaspoon minched garlic

7 green zucchini, chopped

3 teaspoons chicken stock powder

4 cups boiling water

1/2 cup fresh basil, chopped

salt to taste

pepper to taste

1 x 375 ml can Carnation Light and Creamy Evaporated Milk

Heat the oil in a large saucepan and lightly cook the onion and garlic until golden. Add the zucchini and cook for a further 3 - 4 minutes.

Add the water, stock powder and basil. Bring to the boil, reduce heat and simmer for approximately 10 minutes of until vegetables are soft. Remove from heat.

Allow to cool slightly and process in a food processor or with a stick blender until smooth. Return to the saucepan, add the milk and heat through. DO NOT BOIL. Season to taste with salt and pepper.

(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.

Warm Carrot, Zucchini and Basil Salad

This dish is quite appealing on the eye and makes a change from good old steamed carrot and zucchini slices plus I have to say it went down well with the Mediterranean Chicken Casserole that we had on Mother's Day.

Overall a little time consuming to prepare but it does cook in a flash.

Warm Carrot, Zucchini and Basil Salad

Serves: 8

Points per serve: 0

5 carrots, peeled

5 zucchinis

2 teaspoons oil

1 handful of fresh basil leaves

Using a vegetable peeler, ribbon cut the carrots and the zucchini, keeping both separate.

In a large frying pan or wok, heat the oil and add carrots. Stir fry to 1 - 2 minutes and then add the zucchini. Continue to stir fry for another 1 - 2 minutes or until zucchini is warmed through and mixed in with the carrot.

Transfer to a large serving plate or bowl and sprinkle with the basil leaves. Serve immediately.