Spaghetti Matriciana

There are so many "traditional" or "regional" recipes for this dish just like there is for most Italian meals. Dice pork cheek, speck, proscuitto or even thick cut bacon rashers are commonly found amongst the ingredients, some use onion some don't, and the list goes on. I will say however that it is a well known sauce and normally found on menus at most Italian Restaurants.

As always, I have modified the common ingredients for much low fat friendlier substitutions with substituting on the flavour. The bacon filled spicy tomato sauce is quick and simple to prepare and cook making this a weeknight hit and it also ranks high on the comfort food list. You can adjust the level of chilli flakes to suit your taste. My kids are enjoying spicy food but everyone is different.

Spaghetti Matriciana
(recipe adapted from Woolworths Australian Good Taste Magazine April 2010)

Serves: 6
Points per serve: 5

375 grams thin spaghetti
1 tablespoon olive oil
125g Weight Watchers bacon (98% fat free) coarsely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1/2 - 1 teaspoon dried chilli flakes
1/3 cup white wine
700ml bottle Passata or tomato pasta sauce
1/2 cup water
2 dried bay leaves
salt
freshly ground black pepper
1/3 cup fresh basil leaves, chopped
40 grams finely grated fresh parmesan
additional basil leaves for garnish

Bring a large saucepan of water to boil and cook spaghetti as per packet instructions. Drain.

Heat oil in a saucepan over medium-high heat. Cook the bacon and the onion for 5 minutes, stirring, or until golden. Add the garlic and chilli. Cook for 30 seconds or until mixed through and fragrant. Add the wine, stirring to pick up any pan bits, for 1 minute. Add the passata, water and bay leaves. Simmer for 10 minutes or until sauce thickens, stirring occasionally. Season with salt and freshly ground black pepper.

Add the pasta, basil and half the parmesan. Toss to combine. Serve topped with remaining parmesan and extra basil.

(click here for a printable version of this recipe)

Pork Cutlet with Mushroom, Vodka and Chilli Sauce

I had actually planned using Char Sui Sauce as a marinade for the pork cutlets tonight but my plans changed when I got home to find we didn't have any Char Sui sauce.... so I guess Char Sui Pork Cutlet with Sesame Noodle Salad will have to wait for another day.

Needless to say I had to come up with something else using the pork cutlets which I did have. So in an imaginative mood I decided on tonight's meal, Pork Cutlet with Mushroom, Vodka and Chilli Sauce. I was fancying a creamy sauce also which was good as it calmed the chilli taste.

Pork Cutlet with Mushroom, Vodka and Chilli Sauce

Serves: 4
Points per serve: 6

4 pork cutlets, 200 grams each, fat trimmed
salt
freshly ground black pepper
cooking spray
100 grams mushrooms, sliced
3 tablespoons Vodka
1 teapsoon chilli paste , or to taste
1/2 cup low fat cream

Season pork cutlets on both sides with salt and pepper.

Coat a large frying pan with cooking spray and cook pork over a high heat for 3 - 5 minutes on each side depending on your preference. Remove from heat. Place on a plate and cover with foil.

In the same pan add the mushrooms and cook for 2 - 3 minutes or until softened. Deglaze the pan with the vodka, swirl around covering all the pan. Add chilli paste, mix through. Add the cream and mix well.

Serve pork cutlets and serve with the sauce.

(click here for a printable version of this recipe)

Köttbullar and Gräddsås (Swedish Meatballs with Cream Gravy)

As I have previously mentioned while growing up some of our family friends were Finnish and Swedish and of course that friendship meant their food! One of our all time favourites are Köttbullar (Swedish Meatballs) especially when served as a meal with mashed potatoes, Gräddsås (a creamy gravy) and Lingonberry Jam.

While these make a satisfying meal they are often included as a dish in the smörgåsbord buffet and normally without the gravy. Either way they are delicious and always on the menu for lunch when we go shopping at Ikea. You can actually buy frozen Köttbullar and a packet mix for Gräddsås in the Ikea food shop so you can quickly whip this meal up. I however thought it was about time I actually made these myself.

Köttbullar and Gräddsås (Swedish Meatballs with Cream Gravy)

Serves: 4
Points per serve: 6.5

Points for Köttbullar per serve: 4.5
Points for Gräddsås per serve: 2

1 onion
cooking spray
1 cup milk
75 grams breadcrumbs
250 grams extra lean beef mince
250 grams lean pork mince
1 egg
salt
white pepper
ground allspice

200ml liquid beef stock

1 tablespoon soy sauce

100 ml reduced fat cream

1 tablespoon plain flour, if desired

salt

white pepper

Finely dice the onion and sauté gently in a small pan coated with cooking spray. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, and milk/breadcrumb mixture to the firm and moist consistency and season to taste. Add a little water if the mixture feels too firm.

Shape small meatballs with the aid of two spoons and place on water-rinsed plates. Coat a large frying pan with cooking spray and place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Remove from pan to a plate, cover with foil and keep warm.

To the same pan add the beef stock, bring to the boil and scrape the bottom while stiring. Strain the pan juices to remove lumps and stir in the cream. Thicken with the flour a thicker sauce if desired. Season with salt and pepper to taste.

Serve with mashed potato or boiled potatoes and lingonberry jam.

(click here for a printable version of this recipe)

Prawn Laksa

I know that we only had a "laksa" flavoured meal the other day but we are all really enjoying the flavour recently. In fact I think we may just have a few more Thai style meals in the pipeline especially considering the kids are starting to like the spicy yet sweet flavours that come from that cuisine.

I must admit I really like Thai or Chinese style noodle soups and I know Noel does also, so given the opportunity for having all the ingredients for a soup this is what we had.

Noel had an RDO on Monday and this is what he had decided on for dinner. And I must say I really enjoyed his dinner..... thanks darling!!

Prawn Laksa

Serves: 4
Points per serve: 7.5

125 grams rice stick noodles

125 grams rice vermicilli

cooking spray
500 grams raw prawns, peeled and tails removed
4 spring onions, sliced on diagonal
1 carrot, peeled and finely sliced
4 tablespoons Laksa paste
1 cup chicken stock
2 tablespoons lime juice
2 teaspoons fish sauce

1 tablespoon brown sugar
200 grams snow peas, trimmed
375 gram can Lite and Creamy Coconut Flavoured Evaporated Milk
200 grams bean sprouts

2 tomatoes, cut into 8 wedges each
fresh coriander leaves, to garnish
1 red bullet chilli, to garnish if desired

In a large bowl cover noodles with boiling water and allow to soak for 5 minutes or until soft. Drain and set aside.

Spray a large wok or frying pan with cooking spray and heat over high heat. Cook prawns for 2 - 3 minutes or until they start to turn pink. Remove from pan. Add carrots and spring onions and stir fry for 2 - 3 minutes or until softened. Add laksa paste and stir fry for 30 seconds or until fragrant. Add chicken stock, lime juice, fish sauce and brown sugar. Add in snow peas and toss to coat. Stir through the evaporated milk but do not boil. Add 150 grams of bean sprouts and toss through. Remove from heat.

Place 1/4 of the noodles in the bottom of each bowl, place 4 wedges of tomato in each bowl and evenly divide out the laska soup on top on noodles and tomato. Garnish with remaining bean sprouts, coriander and chilli, if using.

(click here for a printable version of this recipe)

Red Curry Beef and Vegetable Stirfry

Tonight I really wanted a big serve of vegetables - haven't quite felt that I have eaten enough of them lately and was really fancying the vitamin hit!! But at the same time wanted lots of flavour.

Many years ago I used to make a beef red curry but of course then it was full fat coconut milk, oil and lots of noodles. Needless to say once the thought of this dish was in my head I just couldn't get rid of it and set about recreating it to fit in with my Weight Watchers lifestyle, but not as a curry rather a stirfry. Using Red Curry Paste made it a quick meal to prepare and it also wasn't overly spicy but still had a little kick.

Thankfully the kids are great at experimenting with new flavours and are also getting better at handling a little more spice in their meals so naturally they enjoyed this dish not to mention Noel and I did too. In fact there was a little bit of disappointment when I packed the leftovers up for Noel's lunch - I think the kids wanted to eat it after school tomorrow!!

Red Curry Beef and Vegetable Stirfry

Serves: 4
Points per serve: 6.5

60 grams raw cashews
cooking spray
500g lean beef strips
1 brown onion, sliced
2 carrots, peeled and sliced on diagonal
3 tablespoons red curry paste
375ml can Carnation Light and Creamy Coconut Evaporated Milk
2 teaspoons brown sugar
1 tablespoon fish sauce
1 red capsicum, sliced
2 bunches bok choy, roughly chopped
200 grams snowpeas
100 grams bean sprouts
2 tablespoons water
1 tablespoon cornflour
2 tablespoons freshly chopped coriander

Preheat grill on high. Place cashews on a baking tray and grill for several minutes to roast. Set aside.

Spray a wok or large frying pan with cooking spray and cook beef in batches for 2 - 3 minutes until browned but not overcooked. Remove from the pan. Add the onion, carrots and 1 tablespoon water and stirfry for 2 - 3 minutes or until carrots are softened and water evaporated. Remove from the pan also.

To the same wok or frying pan add the red curry paste and the evaporated milk. Bring to the boil, lower heat and simmer for 5 minutes. Add the brown sugar and fish sauce and cook for 2 minutes. Add the capsicum and cook for a further 2 minutes. Return the beef, onions and carrots to the pan and add the bok choy and snow peas. Cook for a further 2 minutes. Mix together the water and cornflour. Stir through the cornflour mixture until it thickens. Add the bean sprouts, mixing to combine. Serve immediately scattered with the cashews and coriander.

(click here for a printable version of this recipe)

Party Pinata Cake

Alexandria is turning 9 on Thursday but had her party early. Every year I let the birthday person choose the cake that they would like and Alex decided that she wanted a Party Pinata Birthday Cake. Infact Alex has been eyeing this cake off for several years but has always chosen a different cake so I had a feeling that it would be this one I was making this year before she told me.

The cake recipe is actually from The Australian Women's Weekly Kid's Birthday Cake Cookbook, which has so many cake recipes in there and trust me, a cookbook worth buying especially if you are the birthday cake maker for kids young and old!

Although you cannot see the cake itself, it is actually decorated in chocolate butter cream (chocolate frosting) topped with lollies and then enclosed in a chocolate shell which is also decorate. Sounds hard but the cake wasn't too much of a challenge to make and the decorating although looking simple was probably the most fiddly part of the process.

Needless to say Alex enjoyed cracking open the casing with a hammer to expose the bounty of lollies hidden. As she hit the casing lollies flew off landing all over the table and then it was a scramble with her and her friends to eat the lollies off the table - I am actually not sure how many of them ate the actual cake!!

Party Pinata Cake
(recipe adapted from The Australian Women's Weekly Kid's Birthday Cake Cookbook)

For the sponge:
3 eggs (at room temperature)
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 cup self raising flour
1/4 cup jam, your choice of flavour

For the chocolate butter cream icing:
125 grams unsalted butter, softened
1/3 cup cocoa powder
1 1/2 cups icing sugar
2 tablespoons milk

For chocolate shell:
1/2 teaspoon vegetable oil
450 grams milk chocolate melts

Pinata fillings/decorations:
2 bags (approximately 20) gold coins
100 grams various milk buds
100 grams fruit chew/jubes
50 grams milk chocolate
50 gram packet Smarties
200 gram packet giant Smarties
5 ladybirds
5 bumblebees
** note you can decorate with any lollies of your choice
toy hammer, for cracking pinata

Preheat the oven to 180 degrees Celsius.

Grease and line 2 20cm round cake tins.

Beat eggs in a small bowl with electric mixer for about 8 minutes until thick and creamy. Add sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves. Transfew the mixture into a large bowl.

Sift dry ingredients together three times then sift evenly over egg mixture. Fold gently. Spread cake into prepared cake tins and cook for 10 - 12 minutes or until cake is cooked. Remove carefully from tins and cool on a wire rack.

Meanwhile beat butter in a small bowl with electric mixer until as white as possible. Sift together the cocoa powder and half the icing sugar. Gradually beat icing sugar and cocoa mix into the butter along with the milk. Beat in the remaining icing sugar.

Grease a large pudding basin (make sure it's bigger than the cake) with vegetable oil and place in the freezer for 10 minutes. In a small glass bowl over a simmering saucepan of hot water, melt the milk chocolate melts, stirring continuously until all smooth. Ensure the bottom of the glass bowl does not come into contact with the hot water. Remove pudding basin from the freezer and working quickly, place the melted chocolate in the basin. Swirl melted chocolate around to coat the inside of the bowl completely and evenly. Continue swirling until chocolate begins to set and stops flowing. Return bowl to freezer and freeze until chocolate is set completely.

Once sponge is cooled place one sponge on the cake board, spread with jam and then sandwich together the other sponge. Cut a deep hollow circle in top cake. Cover completely with chocolate butter cream. Top with coins, chocolate buds and fruit lollies.

Carefully place the pudding basin with set chocolate shell over decorated cake. Using a hot cloth rub outside of the bowl until the chocolate shell slips out of the basin.

Melt the milk chocolate and working quickly secure smarties, ladybirds and bumblebees to the chocolate shell.

Allow the birthday person to break chocolate shell open with toy hammer.

Cake iced (frosted) and lollies scattered on top.

The plain casing.... lots of chocolate!! My kids were in heaven!

Before it got smashed with the hammer to find the cake and lollies.....

(click here for a printable version of this recipe)

Pork Cutlets with Cranberry Wine Sauce

I feel as I have not only neglected this blog but my friends who pop in just to see what's been cooking at The House of Murray. Don't panic we are not giving up or stopping this blog, in fact it's for purely work and family related reasons that the posts lately have been few and far between.

Firstly I have just returned from a work road trip which has seen me travelling around Northern Victoria last Tuesday through to Thursday. Needless to say, I have been eating at motel restaurants and not cooking for myself. Noel and the kids have been at home but he didn't have time to contribute.

No sooner had I unpacked from the work trip Thursday evening than it was time to repack on Friday evening as we had a family holiday as it's the Labour Day long weekend. We left for Halls Gap, in the Grampians, early Saturday morning and returned Tuesday night. We did have a fantastic weekend break and enjoyed spending quality time together.

During our trip I was given "time off" from cooking dinners so we did eat out every night and had some wonderful meals. The first night we ate at The Kookaburra Restaurant in Halls Gap where I had a magnificent meal, Kangaroo Fillet with a Caramelized Port, Cream and Seeded Mustard Sauce and Noel had the Duo of Pork, Chargrilled pork fillet with slow-baked spare rib served with an apple, lime and ginger sauce. Both of us really enjoyed these meals, and the kids enjoyed their meals also which made it very tempting to return there for the next two nights but we didn't!!

We also ate at Mings Oriental at the National Hotel in Stawell which was a Chinese and Australian Restaurant within a wonderful old hotel. It was the type of place you wouldn't expect to find, if you know what I mean? An Aussie Pub, where you walk through the lounge area to see a couple of regulars propped up at the bar drinking their pots of beer. Through the door to the dining room you entered an old style dining room with a little servery and this massive chalk written menu half filled with Chinese style dishes and the other classic Aussie dishes such as steak and chips, parma and chips, etc. We had the Chinese banquet and everyone enjoyed that. All the individual meals were good including the Mongolian Combination, Sizzling Garlic Prawns but Noel and I really enjoyed the Beef with Lemongrass and Chilli (we even got a choice of the temperature scale 1 - 14! We chose 10 and that was quite hot!) As you can tell we would recommend both these restaurants if you are ever in the area!

As you can all imagine that I have so many new dishes that I want to try and replicate after reading all the lovely restaurant menus for the last week. Of course they will need to be Weight Watcher friendly so the next few weeks could be very interesting indeed for the family with experiments in the House of Murray kitchen!

So now we are back and settled we finally sat down to a home cooked meal - one which I enjoyed but must be honest and say that Noel found the sauce quite sweet. I had found this recipe some time ago and wasn't quite sure about serving cranberry with pork. In my mind cranberry goes hand in hand with turkey while apple sauce is the choice condiment for pork! However since trying I have to say that the cranberry mixed with the sage and thyme was quite suited for the pork and it's one of those recipes that you just cannot believe that it's actually low fat.

Pork Cutlets with Cranberry Wine Sauce

(recipe source delicious magazine - December 2005)

Serves: 4

Points per serve: 7

4 pork cutlets, trimmed of fat

salt

freshly ground black pepper
1 tablespoon olive oil
2 garlic cloves, crushed
1 cup (250ml) dry white wine
1 cup whole-berry cranberry sauce
1 tablespoon thinly sliced sage leaves
1 tablespoon chopped thyme leaves

Preheat the oven to 180°C.

Season the pork cutlets with salt and pepper. Heat the olive oil in a frying pan over medium-high heat and fry the cutlets for 2 - 3 minutes on each side or until golden. Transfer the cutlets to a baking tray and cook in the oven for 5 minutes or until cooked through.

Meanwhile, add the garlic to the frying pan and cook for a few seconds over medium heat. Add the white wine and cranberry sauce and stir to melt the sauce. Allow to simmer for 2 minutes, then stir in the sage and thyme. Return the pork cutlets to the pan and coat in the cranberry wine sauce.

(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)

Mexican Meatball Casserole

Mexican Meatball Casserole are a slightly spicy meatball cooked and served in a thick tomato salsa style sauce. Served with rice or mashed potatoes this is a meal that pleases everyone, young and old. In fact this is a recipe that I have cooked for many years - actually since Noel and I first started living together.

Although this isn't an authentic Mexican recipe, it would be hard to fault as a made up recipe due to it's flavours. Best all this is a very easy recipe to make, it can be frozen if you have any leftovers that is.. although that's very rare in our house.

Mexican Meatball Casserole

Serves: 4

Points per serve: 4

500 grams lean beef mince

1 onion, finely diced

1 carrot, peeled and grated

1 zucchini, grated

1/2 teaspoon garlic powder

1/2 teaspoon chilli powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon dried oregano flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons dried parsley flakes

2 tablespoons tomato paste

1 egg white

cooking spray

1 brown onion, diced into large chunks

1 red capsicum, diced into large chunks

1 green capsicum, diced into large chunks

425 gram can diced tomatoes

375 gram jar mild salsa

Preheat oven to 180 degree Celsius.

In a large bowl mix together mince, onion, carrot, zucchini, garlic, chilli, paprika, cumin, oregano, salt, pepper, parsley, tomato paste and egg white. Shape mixture into 12 balls.

Spray a large frying pan with cooking spray and heat over medium. Cook meatballs for 2 minutes each side or until browned all over. Place is large casserole dish. Add onions, capsicum, tomatoes and salsa, stir gently to combine. Cover and cook in oven for 30 - 40 minutes or until sauce has thickened slightly and meatballs cooked through.

(click here for a printable version of this recipe)

Spaghetti Marinara

We have just endured what I would say was a very busy fortnight which meant a few things just didn't get done and this, sadly, was one of them. I was very shocked to be reminded by the date of my last entry just how long it had been. However, I do have to say that not only were we busy but there were several nights that takeaway was the option such a BBQ Chicken and pre-made salad for the Twilight Sports Picnic, hot dogs at the Football Club Registration night for the kids, lunch out on Sunday, etc. that needless to say our menu plan didn't get followed all that well and I actually started to miss the kitchen. And here we are past mid week already.....

BUT last night we cooked and ate in... sitting at the table as a family is a favourite thing of mine. Something quick and simple we had Spaghetti Marinara. This is actually also the first time I have cooked this for the family and as usual made a few changes to an authentic style Marinara to suit us as we are quite fussy "fish" eaters believe it or not - so no mussels or baby octopus for us!! You could probably add them if you wish.

Overall a tasty dish and one that I will cook again. It was enjoyed by the family, but like I said we are a "fussy fish" family.

Spaghetti Marinara

Serves: 4
Points per serve: 6.5

375 grams spaghetti or pasta of your choice
cooking spray
1 onion, chopped
2 cloves garlic, crushed
1/2 cup red wine
2 tablespoons tomato paste
2 x 425g cans diced tomatoes
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
salt
freshly ground black pepper
1/2 cup water
125 grams calamari tubes, sliced
200 grams boneless white fish fillets, cubed
200 grams raw prawns, shelled and deveined
200 grams scallops, roe removed

Bring a large saucepan of salted water to the boil and cook spaghetti according to packet direction until al dente. Drain and set aside keeping warm.

Heat a large frying pan that has been coated with cooking spray over low heat, add onions and garlic and cook for 2 - 3 minutes. Increase the heat to medium and add wine, tomato paste and tomatoes. Simmer for 5 - 10 minutes, stirring occasionally or until the sauce reduces and thickens slightly. Add the herbs and season to taste with salt and pepper. Keep warm.

Spray another large frying pan with cooking spray and saute the calamari, fish, prawns and scallops in batches, for 1 - 2 minutes or until cooked.

Meanwhile reheat the tomato sauce mixture and add water, stirring well.

Add cooked seafood to the warmed tomato sauce mixture and stir gently.

Place cooked spaghetti in a serving dish and top with marinara sauce mixture or if you wish toss sauce through cooked pasta and serve.

(click here for a printable version of this recipe)

Whipped Eggs on Toast

I wanted this morning's breakfast to be a little nicer than just eggs on toast and had recently come accross a recipe for Whipped Eggs which as you can imagine intrigued me no end...

So what else could be on the menu for Valentine's Breakfast than these little wonders. I must say they were very easy to make and assemble. Somewhat like a meringue but with no sugar and topped with warmed Dijonnaise (instead of hollandaise which would be nice also) made for a savoury filling breakfast.

As each toast is quite low in points you could serve with some bacon or roasted tomatoes or sauteed mushrooms etc, but we had two each instead of 1!!

Whipped Egg on Toast

(recipe source Recipes+ Magazine January 2010)

Serves: 4

Points per serve: 2.5

4 eggs, at room temperature

pinch of salt

2 x 2cm thick sliced Italian or Sourdough bread, toasted

4 tablespoons Low Fat Dijonnaise or Caesar Dressing

1 tablespoon finely chopped chives or spring onions

Preheat oven to 170 degreese Celsius.

Line a baking tray with baking paper or foil and place toast on it.

Seperate eggs carefully, keeping yolks whole. Using an electric mixer, beat whites with a pinch of salt in a clean dry bowl until soft peaks form. Spoon into a puffy mound on the centre of each toast. Shape a hollow in the top. Slip a yolk into each hollow.

Bake for 5 minutes. Spoon 1 tablespoon dressing over each yolk. Bake for a further 5 minutes or until whites are just golden and yolks set to your liking. Remove from oven and sprinkle with chives.

(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)

Creamy Peppercorn Sauce

This would have to be one of Noel's favourited sauces to accompany steak. In fact where ever we go for dinner he always ordered Steak cooked rare with peppercorn sauce! Talk about being a creature of habit. I like to scan the specials boards looking for something different - something I haven't tasted or tried before, but that's another story.

Knowing that Noel likes a good peppercorn sauce it was obvious that I needed to come up with one that tasted brilliant but was also lower in fat that the normal cream ladden accompaniment that he has grown fond of. All I can say is thank God for Carnation Light and Creamy Evaporated Milk!!

If you have just cooked your steak and it's resting please use the pan juices as it adds flavour to the sauce but if you don't have pan juices it still tastes brilliant.

Creamy Peppercorn Sauce

Serves: 8

ProPoints per Serve: 1
Old Points per serve: 1

cooking spray
30 grams green peppercorns, drained and crushed
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon beef stock powder
1 tablespoon cornflour
2 tablespoons water

 

Spray frying pan with cooking spray (or use the same pan you cooked your steak in) and heat over medium high heat. Add peppercorns and cook for 1 minute to release flavour.

 

Add milk and stock powder, stirring until boiling. Reduce heat and simmer. Combine cornflour and water and add to sauce, continually stirring for 2 - 3 minutes, until thickened slightly.

 

(click here for a printable version of this recipe)

Balsamic and Herb Mushrooms

I love eating the large mushrooms and although jam packed with flavour and vitamins they are sometimes a little boring so I decided to marinade giving them just that extra little zing. The marinade was a basic combination of balsamic vinegar, olive oil and herbs.

These were cooked over direct heat on the weber whilst Noel cooked the steak but they could be easily (and I have) roasted in the oven.

Balsamic and Herb Mushrooms

Serves: 8
Points per serve: 1

8 large or 16 medium mushrooms
1/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup red wine
1 tablespoon dried oregano flakes
1 tablespoon dried parsley flakes
pinch of salt
freshly ground black pepper

Place mushrooms in a large snap lock bag.

In a small jug mix together remaining ingredients, seasoning to taste with salt and pepper. Pour of mushrooms, seal bag and toss mushrooms around ensuring mushrooms are well coated.

Cook until soften and starting to darken, turning several times.

If cooking in the oven:

Preheat oven to 180 degrees Celsius.

Place mushrooms on a lined oven tray or baking dish. Cook for 20 - 30 minutes turning several times.

(click here for a printable version of this recipe)

Mojo Pork Cutlets with Sweet Potato Wedges

I have to say that we were totally impressed with this dish and not only can I cook it again but they would have been happy to have it tonight and tomorrow night if you understand what I am saying. I think this has just become the "favourite" pork dish (well for the time being anyways!)

"Mojo" marinade is a mix of citrus and spice and is very popular in Cuban cooking. Not only was it jam-packed with flavour but not overpowering this dish is so simple and quick to prepare - another excellent mid week dish!

Mojo Pork Cutlets with Sweet Potato Wedges
(recipe adapted from Australian Good Food Magazine March 2010)

Serves: 4
Points per serve: 6.5

1/4 cup olive oil
1 tablespoon cumin seeds
4 x 250 gram pork loin cutlets
salt
freshly ground black pepper
cooking spray
juice of 2 oranges
1 orange, sliced
2 small sweet potatoes, peeled and cut into wedges
coriander leaves, to garnish

Preheat oven to 250 degrees Celsius.

Rub 1 tablespoon olive oil and cumin seeds over pork cutlets. Season lightly with salt and pepper.

Spray a large frying pan with cooking spray and place over high heat. Cook pork for 2 - 3 minutes on each side or until cumin seeds are toasted and pork golden. Transfer to a baking dish.

Pour over orange juice and scatter over orange slices. Bake for 10 - 15 minutes, or until orange starts to caramelise and pork is cooked through.

Meanwhile heat remaining oil in a large pan over medium heat. Cook sweet potato, turning for 10 minutes, until golden and tender.

Place pork and orange slices on plates and drizzle with pan juices. Scatter over coriander and serve with wedges.



(click here for a 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)

Satay Chicken Pizza

We love homemade pizza nights as it gives us a chance to experiment with toppings. We all make our own pizza using Lebanese Bread (Pita) as the base so it's low in fat and not as filling as using dough.

Recently I had come accross a recipe for Satay Chicken Pizza and I just knew that was what I was making. Another easy Weight Watcher friendly recipe that was quick and tasted fantastic.

Satay Chicken Pizza
(recipe adapted from Weight Watchers Cook Easy)

Serves: 4
Points per serve: 6

500 grams chicken breast fillet, thinly sliced
1 tablespoon soy sauce
1/4 cup satay sauce
2 lebanese bread rounds
2 tablespoons tomato paste
1 small red onion, thinly sliced
1 red capsicum, thickly sliced
50 grams baby spinach leaves
50 grams low fat mozeralla cheese

Preheat oven to 200 degrees celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over a medium high heat. Cooked the chicken for 3 - 4 minutes or until cooked through. Add soy and satay sauce and simmer, uncovered, for 2 minutes.

Place bread on baking trays and spread with tomato paste. Top with onion, capsicum and chicken mixture. Sprinkle with spinach leaves and mozeralla cheese. Bake for 10 - 12 minutes or until pizza bases are crisp.

(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)

Creamy Chicken and Bacon Fettucine

The kids had been pestering me for pasta - it's one of their staple meals! The both enjoy pasta especially when a creamy sauce is part of the equation and tonight's meal definitely fit the bill. And to be totally honest we haven't had it for a while now.

This creamy sauce coupled with chicken and bacon, somewhat similar to the Carbonara sauce, was very easy and a flavoursome dish. Although a little higher in Weight Watcher Points values it provided great sized servings also which helps with a hungry family!!

Creamy Chicken and Bacon Fettuccine
(recipe sourced from Weight Watchers Cook Easy Cookbook)

Serves: 4
Points per serve: 7

240 grams dried fettuccine
cooking spray
300 grams chicken breast fillet, thinly sliced
1 small brown onion, thinly sliced
2 garlic cloves, crushed
125g Weight Watchers Bacon, thinly sliced
1/3 cup dry white wine
1 cup evaporated skim milk
1 egg, lightly beaten
1/4 cup reduced fat/light sour cream
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh flat leaf parsley

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

Meanwhile, lightly spray a large non stick frying pan with cooking spray and heat over medium-high heat. Cook chicken for 3 - 4 minutes or until cooked through. Transfer to a bowl.

Cook onion, garlic and bacon in the same pan, stirring, for 3 - 4 minutes or until onion has softened and bacon is golden. Add wine and cook until reduced by half. Combine milk, egg and sour cream in a jug, season to taste with salt and pepper, and add to pan. Simmer, stirring, for 2 - 3 minutes or until thickened. Stir in chicken, cheese and parsely.

Add chicken mixture to pasta. Toss to combine and serve.

(click here for a printable version of this recipe)

Lobster with Blackbean and Chilli Sauce

The last time we went shopping in Springvale we were lucky enough to get our hands on some frozen raw lobster tails from our favourite Frozen Food shop. They were great value as they were small and 10 tails to the kilogram but unfortunately have been in the freezer ever since.

We decided that tonight would be the night to have them for dinner - maybe a little celebration as today I finished the job I have been doing for the last 8 years and I am moving on within the company as of next week in a new role.

After enjoying the Beef with Blackbean the other week, we knew that the lobster tails would be full of flavour and that their sweetness would compliment the saltiness if cooked in a similar sauce. So the idea of black bean combined with chilli paste was agreed upon as I love chilli and Noel favours the black bean but of course we both agree on the lobster itself!

Lobster with Blackbean and Chilli Sauce

Serves: 4

Points per serve: 5

1 kilogram raw Lobster tails

1 tablespoon olive oil

2 teaspoons crushed garlic

2 teapsoons crushed ginger

1 tablespoon chilli paste, or to taste

1 carrot, peeled and finely sliced

1 head of brocolli, cut into small florets

1/2 red capsicum, diced

2 spring onions, sliced

4 tablespoons black bean sauce

100 grams snow peas, trimmed and sliced

100 grams bean sprouts

fresh coriander leaves, for garnish

Remove shells from lobster tails, rinse well and cut into bite size pieces. Place on paper towel and set aside.

Coat a wok or large frying pan with oil ensuring the surface is covered. Heat over a high heat and add the garlic, ginger, chilli, carrots and broccoli. Stir fry for 2 - 3 minutes or until vegetables start to soften.

Add capsicum, lobster meat and spring onions. Stirfry for a further 2 - 3 minutes or until lobster is startting to turn pink. Mix through the blackbean sauce until all is completely coated with the sauce. Add snow peas and bean sprouts and toss through until warm.

Serve garnished with coriander leaves.


(click here for a printable version of this recipe)