Pork Cutlets with Apple Glaze

This looked like a very easy recipe to make, and I wasn't wrong in my thinking. So simple and a wonderful mid week dinner that had a wonderful sweet but not sickly glaze on the pork which didn't require any additional condiments.

A winner in our house, devoured by the kids and on the table in 30 minutes - who's complaining... not me!

Pork Cutlets with Apple Glaze

(Recipe adapted from Symply To Good To Be True Book #4)

Serves: 4

Points per serve: 6

4 Pork Cutlets (200g each) all visible fat removed

2 green apples

cooking spray

1/3 cup brown sugar

1/4 cup brandy

1/2 cup apple sauce (in jar)

1 teaspoon cornflour

1 tablespoon water

Peel and core apples, cut in half and slice.

Coat a large non-stick frying pan with cooking spray, add sugar and apple. Allow apple to brown with sugar, cooking on both sides. Once cooked removed from pan to a small bowl, cover with foil and set aside.

Recoat the same frying pan with cooking spray and over a high heat cook pork cutlets for 3 to 5 minutes each side turning once during cooking. Remove to a large plate and cover with foil.

Pour brandy into frying pan and cook for 30 seconds, scrapping the pan base. Add apple sauce and stir well. Combine cornflour with water and add to pan, stirring continuously. Bring to the boil, reduce heat and simmer for 2 minutes. Return pork cutlets to the pan and heat through.

Serve pork cutlets with apples and drizzled with sauce.

(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)

Braised Chicken with Tomato and Rosemary

As winter is settling and the nights are definitely becoming cooler (if not freezing) rustic, home cooking, comfort food is starting to creep onto my menu planner. Tonight's meal was no exception and went down a treat.

Best of all, very easy to put together and on the table in 30 minutes. Just what's needed for a week night. Everyone enjoyed the robust Italian flavours, what's not to like about tomatoes and rosemary? The capers added their own little distinctive flavour with each mouthful also. We served this with plain cooked pasta spirals and some additional steamed vegetables but I imagine it would be deliscious served with anything especially fresh crusty bread to mop up the juice.

Braised Chicken with Tomato and Rosemary

Serves: 4

Points per serve: 6

2 teaspoons olive oil

8 chicken thigh fillets, all visible fat removed

1 rosemary sprig, leaves finely chopped

1 red onion, finely sliced

3 garlic cloves, finely sliced

400gram can chopped tomatoes

1 tablespoon capers, rinsed and drained

1/3 cup dry red wine

salt

freshly ground black pepper

extra rosemary sprigs to garnish

Heat the oil in a large frying pan over a medium heat and cook the chicken for 3 - 4 minutes each side or until browned all over. Add half the choped rosemary and stir to combine. Transfer chicken to a plate.

To the same pan cook onion for 3 - 4 minutes until soft. Add the garlic and remaining rosemary. Cook for 2 - 3 minutes or until fragrant. Add tomatoes, capers and wine. Bring to the boil and return chicken to the pan. Reduce heat to low, cover and simmer for 15 - 20 minutes or until cooked through. Season with salt and pepper. Scatter over extra rosemary.

(click here for a printable version of this recipe)

Ham Cheese and Tomato Omelette

Both Alex and I are sick today, she has a sinus infection and well as for me an accumulation of things relating to high blood pressure and high blood sugars combined with just feeling under the weather. Both of us went to see the doctor after dropping Oliver off at school so needless to say there was no breakfasts for either of us before we left.

I decided to make myself a nice healthy lunch, especially after the spray I got from my doctor about my blood pressure, sugar levels and then of course it all came down to my diet (or lack there of!). Like I was saying a healthy lunch (or I will say brunch) was on the menu, so we came straight home and I decided an omelette would fit the bill covering both breakfast and lunch, being low fat and of course yummy.

Of course you could share this omelette with someone and half the points but I was hungry and it has fit in nicely with my daily total.

Ham Cheese and Tomato Omelette

Serves: 1

Points per serve: 7

2 eggs

2 tablespoons skim milk

salt

freshly ground black pepper

cooking spray

50 grams lean ham, roughly chopped

1 tomato, diced

2 tablespoon freshly chopped parsley

30 grams grated reduced fat tasty cheese

Preheat grill.

In a small bowl or jug beat the eggs and milk together. Season lightly with salt and pepper.

Spray a small frying pan with cooking spray, add ham and tomatoes and cook for 2 - 3 minutes or until ham is slightly browned. Sprinkle with parsley. Pour in eggs ensuring to cover the base of the pan. Cook over a medium for a further 2 minutes or until eggs are starting to set.

Sprinkle with grated cheese and place under grill until melted and golden.

(click here for a printable version of this recipe)

Lemon Veal Cutlets with Smashed Potatoes

I have to say I wasn't quite sure on how this dish was going to turn out but I am glad that we gave it a go.

Lemon doesn't really strike me as a perfect match for veal in fact I would have thought the strong sharp taste would have overpowered the veal but to my surprise it didn’t – if anything it was a pleasant tang complimenting the soft pan fried veal.

Saying all of this though, I was the only one that liked the sauce. Noel and the kids had their meals without it and actually feel that they missed out on enjoying the flavours once combined. The only lemon sauce the kids like comes from the local Chinese take away and is served with battered chicken!

Lemon Veal Cutlets with Smashed Potatoes
(Recipe adapted from WW Cooking for Everyone)

Serves: 4
Points per serve: 6.5

1 kilogram baby chat potatoes, cleaned
cooking spray
¼ cup plain flour
salt
freshly ground black pepper
4 veal cutlets (150g), all visible fat trimmed
1 tablespoon baby capers, drained
¼ cup lemon juice
¼ cup water

Preheat the oven to 200 degrees Celsius.

Cook the potatoes in a saucepan of boiling water for 10 – 15 minutes or until tender. Drain and allow to cool slightly. Place the potatoes on a lined oven tray and using a potato masher, gently press the potatoes to squash them. Cooked with cooking spray and bake for 30 minutes or until golden and crisp.

Place the flour in a large snap lock bag and season with salt and pepper. Add the veal, seal the bag and toss to coat veal cutlets completely. Remove from bag shaking off the excess flour.

Heat a large frying pan and coat with cooking spray. Add the veal and cook for 2 – 3 minutes each side or until cooked to your liking. Remove from pan and keep warm.

Add the capers, juice and water to the pan. Using a wooden spoon scrap along the bottom to pick up any bits. Bring to the boil, stirring.

Serve the veal drizzled with the pan juices accompanied by the smashed potatoes and vegetables of your choice.

(click here for a printable version of this recipe)

Sizzling Beef and Vegetable Stir Fry

There is something intriguing and quite exciting about ordering an asian dish described as "sizzling". Even as I young girl I have always been fascinated by this style of serving dish. I love the moment when it is brought to the table by the waiter. The sizzling noise, the raising steam and the wafting aroma teases the tastebuds even before you start to eat.

The idea of the cast iron sizzle plate is quite simple. To achieve the exciting sizzling sound when serving, place the platter in a hot oven approximately 8 -10 minutes until plate is hot. When ready to serve place the iron plate on the wooden trivet and then arrange cooked foods on top just prior to serving with a touch of cooking oil, sherry or even water.

Please note: this dish is actually quite a large serving so we did need two sizzle plates and we did not double the recipe and I will tell you that it was all eaten. The dish was full of flavour, not only from all the fresh vegetables but from the marinade sauce which was pleasant, noticable but not overpowering.

Sizzling Beef and Vegetable Stir Fry

Serves: 4

Points per serve: 5pts

1 teaspoon sesame oil

2 tablespoons sherry

4 tablespoons soy sauce

2 tablespoon sweet chilli sauce

1 tablespoon tomato ketchup

2 cloves garlic, crushed

2cm piece fresh ginger, grated

1/2 teaspoon chinese five spice

500 grams lean beef strips

cooking spray

1 brown onion, sliced

1 carrot, peeled and sliced on diagonal

1 red capsicum, diced

1 bunch brocollini, trimmed and cut into 3cm lengths

200 grams baby corn spears

1 bunch baby bok choy, rinse and roughly chopped

200 grams fresh bean sprouts

1 teaspoon water

Preheat oven to 350 degrees Celsius.

Place sizzle plate in oven for at least 10 minutes.

In a large bowl combine sesame oil, sherry, soy sauce, chilli sauce, tomato ketchup, garlic, ginger and chinese five spice. Add beef, mixing well and allow to marinate, covered, in the refrigerator for at least 30 minutes.

Coat a large wok with cooking spray and heat over high heat.

Using a fork, lift the beef from the marinade and add to the wok, reserving remaining marinade. Stir fry for 2 - 3 minutes until browned all over but not overcooked. Remove from pan and set aside.

To the same wok add onions, carrot, capsicum and brocollini. Reduce heat and stir fry for 3 - 4 minutes. Add corn spears and stir fry for a further 2 minutes. Return the beef to the wok along with reserved marinade, bok choy and bean sprouts. Stir fry for 2 minutes or until all ingredients are sizzling hot and sauce is bubbling.

Carefully remove sizzle plate from oven and place on wooden trivet. Quickly, and carefully, transfer stirfry to sizzle plate, drizzle with water. Be careful of the steam and any spits from the sizzling sauce whilst carrying and placing on the table.


(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)

Happy 101 - An Award!

I had a huge weekend this weekend and must admit that we didn't cook a great deal at all. Saturday night we went out for dinner as it was Noel's birthday, Sunday was a grab your own night and last night ended up eating marinated beef ribs very late!! So I do apologize for not blogging anything new that we have cooked up.

But I must say I was pleased to find that I had been awarded this Happy 101 Award by Catherine from Living the Gourmet. In fact I wasn't just pleased I felt very privileged as this is my very 1st award given to me since creating A Dash of Flavour.

The rules of accepting this award are as follows:
- Put the logo on your blog or within your post.
- Pass the award onto 10 bloggers.
- Link the nominees within your post.
- Let the nominees know they have received this award by commenting on their blog.
- Share the love and link to the person from whom you received this award.
- Lists things that make you happy.

The Happy 101 Award needs to be passed on so I would love to award it to the following sites (in no particular order) all of which I read avidly:

~ Gina's Weight Watcher Recipes

~ For The Love of Cooking

~ Not Quite Nigella

~ A Blog About Food

~ Almost Bourdain

~ Saucy Onion

~ One Couple's Kitchen

~ Dazy Dee's Core Recipes

~ Cooking This and That

~ Good Things Catered

If you are not familiar with any of these sites - pay them a visit and I guarantee you will have your tastebuds tantalised and teased with some of the meals they are cooking!!

And these are a few of the things that make me happy:
1) Being a wife to my best friend Noel
2) Being a mother to Oliver and Alexandria
3) Helping others
4) Christmas Lillies
5) Entertaining (I am actually a better hostess than a guest!!)
6) "Love Actually" - my favourite movie
7) Listening to people laugh especially my family
8) Learning (as strange as it sounds I really enjoy learning!!)
9) Cooking
10) and of course, blogging!!

Happy Cooking,

Jo @ A Dash Of Flavour

Seafood and Vegetable Parcels

I honestly don't think we eat enough fish and I am forever trying to find ways to entice not only the kids but Noel also that "fish" doesn't mean "Fish and Chip Shop Battered Fish". Now we aren't lovers of strong fish but saying that we do enjoy some seafood and as you have probably guessed by now are quite parcial to partaking in oysters!!

My mam and dad used to make fish parcels when I was younger, we used to add our own flavourings and vegetables, dad would pop them on the bbq flate plate to cook and I remember that the flavours were amazing. The fact they are wrapped in a foil pocket and they cook by steaming makes them a healthy way to cook also. Needless to say that when I started thinking about getting our brood to eat more fish these foil wrapped ready made dinners came into my head.

Then I also remembered that I had seen this recipe for Seafood and Vegetables Parcels in a recent Weight Watchers Magazine and of course added my spin on it and voila... they went down a treat!

Any vegetables can be used in this meal, ours had a slightly asian influence but you could use what ever you like not to mention you could use what ever sauces you like also. I guess this is a great dish where you can experiment with flavours.

Seafood and Vegetable Parcels
(recipe adapted from Weight Watchers Magazine )

Serves: 4
Points per serve: 4

4 x 150g white fish fillets
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
12 peeled green prawns
12 scallops roe removed
2 spring onions, sliced on diagonal
1/2 red capsicum, cut into thin matchsticks
1 carrot, peeled, cut into thin matchsticks
200 grams baby corn spears
100 grams bean shoots
4 cm piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon soy sauce
1/2 bunch fresh coriander leaves
1 red chilli, sliced, if desired
1 tablespoon sweet chilli sauce

Place four 45 x 30cm sheets of foil on the bench. Top with 4 smaller sheets of baking paper. Place fish fillets on the baking paper.

Combine the grated ginger and crushed garlic and spread a quarter of the mixture on top of each fillet.

Place 3 prawns and 3 scallops on each fillets. Top with capsicum, carrot, spring onions, corn spears, bean shoots and ginger. Sprinkle with red chilli, if using. Drizzle with a teaspoon of each sauce. Fold the paper and the foil, tucking under to enclose each the fish and vegetables. Then carefully wrap the parcels in anther layer of foil.

Preheat oven to 180 deg C and cook parcels for 10 - 15 minutes or until seafood is just cooked through.

Alternative to using foil parcels is the small rectangle foil trays as I have done tonight, you can normally find in the supermarket near the aluminum foil or the serviettes/bbq needs. I find these easier and there is no need for using the baking paper. Just fill the tray and cover with foil tightly. Plus there is minimal washing up!!

(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)

Ham, Corn and Cheese Pasta Pie

You know the minute you open a cookbook or a recipe magazine, look at a picture of a meal that you need to cook it. This is what happened with this particular pasta pie in the recent Australian Weight Watchers magazine. The picture made the dish look sensational (I need a photographer like that!!)

I have to say even though this recipe was easy to make I was a little concerned that it may infact be flavourless due to the ingredients. But it wasn't, in fact it was very full of flavour and very good size servings for the points value considering it was a pasta dish. I made a few minor changes due to ingredients on hand which only altered the points value, increasing it by half a point due to using deli brought ham. The original recipe called for Weight Watchers branded ham, which wasn't available to me.

The kids demolished it and wanted more, needless to say the next time I make this (which will be soon) I will have to make two.

Ham, Corn and Cheese Pasta Pie

(recipe adapted from Australian Weight Watchers Magazine May 2010)

Serves: 4

Points per serve: 6.5

100 grams penne pasta

1 onion, finely diced

200 grams frozen corn kernels

1 clove garlic, crushed

1 medium zucchini, grated

4 spring onions, sliced

150 grams 95% fat free shaved ham

3 eggs, lightly beaten

20 grams (1/4 cup) finely grated parmesan cheese

90 grams (3/4 cup) reduced fat grated tasty cheese

Cook pasta according to packet directions, drain and set aside allowing to cool.

Preheat oven to 200 degrees Celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat. Add onions, corn, garlic and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Transfer leek mixture to a large bown. Add pasta, spring onions, ham, eggs and half of each cheese. Stir to combine.

Transfer pasta mixture into a prepared cake tin. Sprinkle with remaining cheeses and bake for 25 - 30 minutes or until just set. Allow to cool in tin for 10 minutes. Cut into wedges and serve.

(click here for a printable version of this recipe)

Chicken with Creamy Garlic Prawns

Ever since we went to Phillip Island a few weeks ago and had lunch at the Isle of Wight Hotel I have been dreaming of recreating the meal I had which was Chicken Schnitzel with Creamy Garlic Shrimp.

Of course my version had to be healthier than the crumbed deep fried schnitzel and more than likely (it tasted like) full cream sauce. I actually found this quite easy to adapt, infact easier than I thought so I was happy with that and I was even happier with the flavour. I had managed to keep the flavour creamy and vibrant even though I used low fat ingredients.

Chicken with Creamy Garlic Prawns

Serves: 4

Points per serve: 6

cooking spray

4 small chicken fillet breasts, no skin, visible fat removed

500 grams raw prawns, peeled

1 tablespoon crushed garlic

1 tablespoon freshly chopped flat leaf parsley

1/2 cup dry white wine

1/2 cup water

1 teaspoon chicken stock

2 tablespoons reduced fat cream

1 tablespoon cornflour

2 tablespoon water extra

Preheat oven to 180 degrees Celsius.

Coat a large frying with cooking spray, add chicken fillets and cook over a medium to high heat until sealed and golden brown on both sides. Remove from pan and place on an oven tray. Cook in oven for a further 15 minutes or until cooked through.

Meanwhile respray frying pan with cooking spray and add prawns, garlic and parsley cooking until prawns start to turn pink. Transfer to a plate.

Add wine, combine water and stock powder to the pan, stirring to pick up any garlic stuck to the pan base until boiling. Reduce heat, stir in the cream and combined water and cornflour. Stir until slightly thickened. Return prawns to the sauce and still until heated through.

Remove chicken from oven and place on plates. Top with creamy garlic prawn sauce and serve.

(click here for a printable version of this recipe)

Pesto and Chilli Oysters ~ Oysters with Vodka Salsa

On a whim I purchased some oysters Saturday afternoon as a treat for Noel, who loves them, as he was working all day on Saturday. He had requested steak for dinner but for a starter I thought these would be a nice surprise for him.

He loves eating Oysters with Vietnamese Dressing and would have that every single time - I however like to try different styles of dressings/toppings as I am not such a huge fan and only tend to eat a few anyways.

With a mission to find some different dressings and reading through lots of recipes I ended up just making these two toppings up and to my surprise they were quite nice and enjoyed by us both.

The chilli oil I used is homemade (I will have to blog as I am about to make some new batches) but you can purchased chilli infused oil at some supermarkets and deli's.

Left: Pesto and Chilli Oysters ~ Right: Oysters with Vodka Salsa

Pesto and Chilli Oysters

Serves: 2
Points per serve: 3

6 natural oysters in shells
3 teaspoons basil pesto (premade)
3 teaspoons chilli oil
dried chilli flakes (if desired)

Remove oysters from shells, rinse and drain. Return to shells and place shells onto a patty pan tray.

Preheat grill to high.

Place 1/2 teapsoon of pesto on to each oyster. Drizzle with 1/2 teapsoon chilli oil and sprinkle with chilli flakes.

Place under grill and cook for 2 - 3 minutes or until oil is sizzling.

Remove from grill, allow to cool slightly and serve.

Oysters with Vodka Salsa

Serves: 2
Points per serve: 1.5

6 natural oysters in shells
1/2 tomato, finely diced
1 spring onion, finely sliced
1 tablespoon finely chopped fresh coriander leaves
2 teaspoons lime juice
1 tablespoons vodka
salt
freshly ground black pepper

Remove oysters from shells, rinse and drain. Return to shells.

In a bowl combine tomato, spring onion, coriander, lime juice and vodka. Season to taste with salt and freshly ground black pepper. Allow to stand for 1 hour for flavours to fuse.

Top each oyster with salsa mixture and serve.

(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)

Caribbean Lamb and Sweet Potato Curry

Tonight was a night of menu swapping. Although I had planned this on the menu planner I had changed my mind opting for a Chilli, Ginger and Teriyaki Beef Stir Fry until Noel rang to say he was working overtime - until 9pm!

This gave me time up my sleeve to actually go back to the menu planner, make the curry and I am really glad I did.

It has an amazing flavour although not overly fiery, which I was a little disappointed at but then again I know that the kids would eat it and enjoy also. I loved the softness of the sweet potato and the hint of lime amongst the spices. Both Noel and I enjoyed not only the taste but the difference from normally curries with their thick runny sauces, this curry was more of a drier style curry - the type that you can put in a piece of roti bread, roll up and eat.

Caribbean Lamb and Sweet Potato Curry
(recipe adapted from Ainsley's Friends and Family Cookbook)

Serves: 6
Points per serve: 5

cooking spray
800 grams lean diced lamb
1 onion, diced
3 garlic cloves, crushed
1/2 teaspoon ground cloves
1 teaspoon ground tumeric
1/2 teaspoon ground cinnamon
1 tablespoon mild curry powder
1 tablespoon garam marsala
1 x 400 gram tin chopped tomatoes
juice of 1 lime
600 ml chicken stock
500 grams sweet potato, peeled and small dice
1/2 teaspoon salt
fresh coriander leaves for garnish

Spray a large frying pan with cooking spray, add half of the lamb and over a medium to high heat cook, turning, until nicely browned all over. Transfer to a plate and repeat with remaining lamb.

To the same pan add the onion and cook until a rick golden brown. Return the meat and juices to the pan. Add the garlic, spices, tomatoes and lime juice. Cook gently, covered, for 5 minutes.

Add the stock, bring to the boil. Reduce heat and simmer, partially covered, for 1 hour, stirring occasionally.

Uncover the curry, add salt and the sweet potatoes. Cook uncovered for a further 15 to 20 minutes until sweet potatoes are tended and the sauce has reduced and thickened. Serve garnished with coriander.

(click here for a printable version of this recipe)

Creamy Tomato, Chicken and Mushroom Pasta

As it's Easter Sunday tonight we were meant to have a nice family sit down dinner. I had planned Roast Rack of Pork, vegetables and all the trimmings, apple sauce and gravy but it just didn't happen. Noel wasn't feeling the best, no appetite, feeling like he was coming down with a cold so he snuggled up in bed and slept through til the morning and the kids were happily watching movies so the desire to cook a huge meal went out the window.

Instead I fancied a pasta and I fancied a creamy one with mushrooms - yes mushrooms believe it or not. Thankfully Alex has started to enjoy mushrooms recently - she would normally sit there are pull every single trace of one out of her meal before starting but now it all gets eaten.

This is quite an easy pasta to make, very tasty but best of all actually quite good points wise considering it does have a creamy base. The kids enjoyed it and said that I can cook this again. Noel missed out completely - there was no left overs for him to try as the kids ate double helpings - a good sign right?

Creamy Tomato, Chicken and Mushroom Pasta
(recipe adapted from The Essential Pasta Cookbook)

Serves: 4
Points per serve: 6.5

250 grams dry pasta of your choice
2 teaspoons olive oil
1 brown onion, sliced
1 clove garlic, crushed
60 grams Weight Watchers Bacon (98% fat free), sliced
250 grams chicken breast, sliced
125 grams mushrooms, sliced
1 tomato, diced
1 tablespoon tomato paste
1/2 cup dry white wine
1 cup Light and Creamy Evaporated Skim Milk
1 tablespoon cornflour
2 tablespoons water
salt
freshly ground black pepper

Cook pasta according to packet directions. Drain and set aside.

Heat the oil in a large frying pan or saucepan over medium heat. Add onion and garlic, cook stirring until the onion is tender. Add the bacon to the pan and fry until crisp.

Add the chicken and cook for 3 minutes. Add the mushrooms and cook for a further 2 minutes. Add the tomato and tomato paste and stir until combined. Stir in the wine and bring to the boil. Reduce heat and simmer until the liquid is reduced by half.

Stir in the evaporated milk, combined water and cornflour, season to taste with salt and pepper. Bring to the boil then reduce heat and simmer until the sauce begins to thicken, stirring.

Add the pasta to the sauce and toss to combine. Serve immediately.

(click here for a printable version of this recipe)

Chicken Taco Bake

I wish I could take credit for this dish but sadly I cannot. In fact this is a recipe that has been the height of topic on the Weight Watcher forums for many weeks now. One of the members, Lisa, shared her recipe with the boards many weeks ago and I have lost count on how many people were having it for dinner since that day. To be totally honest I have to thank Lisa for posting this recipe for us to try.

We have had this dish a few times now and it is a definite winner for a quick and easy weeknight meal. The best thing about this dish is it only has 3 ingredients and they are normally on hand in any kitchen. We served this with Mexican Style Rice but its great with mashed potatoes also.

The outcome flavour wise is amazing and it will make you want to cook this dish over and over.

Chicken Taco Bake

Serves: 4
Points per serve: 6.5

cooking spray
8 chicken cutlets or thigh fillets (1kgs, skin and fat removed
1 jar (375gram) tomato salsa
80 grams reduced fat grated tasty cheese

Preheat an oven to 180 degrees Celsius.

Spray a casserole dish with cooking spray. Place chicken in a single layer in the casserole dish and cover with salsa. Cook for 30 minutes.

After 30 minutes, remove from oven and sprinkle with cheese. Return to oven and cook for a further 10 - 15 minutes or until cheese has melted.

Note: If you omit the cheese the points value is 5 per serve.

(click here for a printable version of this recipe)

Mexican Style Rice

This is a quickie cheats version of a Mexican Rice that we actually had with Chicken Taco Bake and it complimented it nicely.

A dish full of colourful vegetables and spiced by using packet taco seasoning made it not only an easy dish to prepare but had a nice Mexican taste and look to it.

Mexican Style Rice

Serves: 4
Points per serve: 3

1 cup long grain white rice
cooking spray
1 brown onion, diced
1 carrot, peeled and diced
1 red capsicum, diced
1 green capiscum, diced
1/2 cup frozen corn kernals
2 tablespoons packet taco seasoning

2 tablespoons water
fresh coriander to garnish

Cook rice in a large saucepan of water as per packet instructions. Drain and set aside to cool.

Spray a large frying pan over medium heat, coat with cooking spray and cook onions and carrots for 3 - 5 minutes until softened. Add capsicum and corn, cooking for a further 5 minutes. Add 1 1/2 tablespoons of taco seasoning and water mixing through vegetables, cook for 2 minutes. Add rice and stir until mixed completely.

Serve sprinkled with remaining taco seasoning and garnish with coriander.

(click here for a printable version of this recipe)