Creamy Chicken and Bacon Fettucine

Pasta is always a favourite at our house especially Spaghetti Carbonarra with the kids so I knew that this dish would be a hit also.

A very easy and quick dish to prepare - the creamy taste complimented by the bacon and a hint of parmesan makes this dish a comfort meal that everyone enjoys eating during the winter months.

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

Serves: 4
ProPoints per serve: 12

240 grams fettuccine
cooking spray
300 grams lean chicken breast, thinly sliced
1 small brown onion, thinly sliced
2 cloves fresh garlic, crushed
125 grams 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 Sour Cream
20 grams grated parmesan cheese
1/4 cup fresh flat-leaf parsley, finely chopped

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 oil 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 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 and add to pan. Simmer, stirring, for 2–3 minutes or until thickened.

Stir in chicken, cheese and parsley. Add chicken mixture to pasta. Toss to combine. Serve.

(click here for a printable version of this recipe)

Cheesy Onion Potato Bake

Nothing accompanies a meal better than a creamy potato bake but the idea of making one goes out the window when trying to lose weight, or does it? Not necessarily!!

This is a version of a potato bake that we make that is very much like the tradition version. Made without using cream it still has all the familiar characteristics - it's rich, creamy and very morish.

Cheesy Onion Potato Bake

Serves: 6
ProPoints per serve: 5

cooking spray
1 kilogram potatoes
1 large brown onion, sliced
120 grams grated reduced fat cheese
1 cup skim milk
2 teaspoons chicken stock powder
1 tablespoons dried parsley flakes
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Spray a 20 x 20cm square casserole dish or similar with cooking spray.

Peel potatoes and evenly thinly slice.

Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.

Combine milk, stock powder, parsley and pepper, mixing well. Pour gently and evenly over potato layers.

Cover with foil and bake in oven for 30 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.


(click here for a printable version of this recipe)

Sesame Beef with Noodles

If you would like a quick and easy stir fry that's as tasty as they come this is your new mid-week wonder.

Minimal ingredients does not mean that it is minimal in taste. The sweet chilli mellowed by the oyster sauce with the hint of sesame from the seeds made tonight's dinner very enjoyable. Paired with boiled noodles and broccoli this dinner wasn't as colourful as most Asian dishes but it was definitely a hit in our house.

Sesame Beef with Noodles
(recipe adapted from Weight Watchers Simply The Best 2004)

Serves: 4
ProPoints per serve: 10

200 gram packet egg noodles
300 grams broccoli, chopped
cooking spray
500 grams beef strips
2 teaspoons minced garlic
2 tablespoons sesame seeds
1/2 cup oyster sauce
1/2 cup sweet chilli sauce

Cook noodles as per packet instructions, drain.

Cook the broccoli in the microwave on high for 2 - 3 minutes or until tender but still crisp.

Coat a pan with cooking spray, heat over high heat and add beef and garlic. Stir fry until beef is tender - about 2 - 3 minutes. Remove from pan.

Add the sesame seeds to the same pan and cook until golden. Return the beef to the pan with the sauces. Gently stir fry until heated through.

Serve the broccoli and noodles topped with the beef.

(click here for a printable version of the recipe)

Creamy Leek Chicken and Bacon Pot Pies

There is nothing more homely that a pot pie no matter the filling but on my favourites list this Creamy Leek Chicken and Bacon Pot Pie would be at the top. Not only was the filling creamy but it had all the right flavours with the combination of bacon, leeks and mushrooms.

With a few extra vegetables hidden in the mix it makes for a perfect individual one dish dinner with the only problem being you always want some more. A little on the high side propoints wise but well worth it.

Creamy Leek Chicken and Bacon Pot Pies
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4
ProPoints per serve: 13

cooking spray
500 grams chicken breast fillets, chopped
salt
freshly ground black pepper
175 grams reduced fat shortcut rindless bacon
1 small leek, trimmed and sliced thinly
150 grams mushrooms, thinly sliced
2 carrots, peeled and sliced
1 broccoli head, cut into florets
1/2 cup dry white wine
1 375ml can light and creamy evaporated milk
2 tablespoons cornflour
2 tablespoons water
2 sheets reduced fat puff pastry, defrosted
1 tablespoon sesame seeds (optional)

Preheat oven to 200 degrees Celsius.

Spray 4 11/2 cup capacity ramekins with cooking spray and place on oven tray.

Spray a large frying pan with cooking spray and cook chicken over medium heat until browned all over. Season with salt and pepper and remove from pan.

In the same pan cook the bacon, leek and mushrooms, stirring unitl leek softens.

Meanwhile steam or microwave the carrots and broccoli until almost tender. Add to bacon mixture.

Add wine to pan, cook stirring until liquid is reduced by half.

Add evaporated milk to pan, reduce heat to low and stir. Combine cornflour and water together in a small bowl/jug. Increase heat slightly and add combine cornflour, stirring continually until mixture thickens slightly. Remove from heat.

Cut out pastry slightly larger than the ramekins, keeping a little of the leftovers for decorations if desired.

Divide mixture amongst ramekins. Press pastry shapes over dishes and spray with cooking spray. Cut a slit in each pastry top. Sprinkle with sesame seeds if using.

Cook in oven for 20 minutes or until browned.

(click here for a printable version of this recipe)

Spinach, Pancetta and Ricotta Cannelloni

We love a good filling pasta dish and this was no exception... the added saltiness and richness of the pancetta made this cannelloni not only a pleasant change but delicious. It was devoured with quietness which is always a good sign at our table.

Using lasagne sheets instead of cannelloni tubes reduced the time it takes to prepare normal cannelloni - the ease of this element made this an easy dish to prepare on a week night!

Spinach, Pancetta and Ricotta Cannelloni
(recipe sourced from WW Cook Simple Cookbook)

Serves: 4
ProPoints per serve: 10

8 slices pancetta
250 grams frozen spinach, thawed and chopped
4 spring onions, thinly sliced
1 medium zucchini, coarsley grated
420 grams low fat ricotta cheese
2 cup tomato puree
1 tablespoon fresh basil, chopped
2 cloves fresh garlic, crushed
4 individual fresh lasagne sheets
1/3 cup grated parmesan cheese

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.

Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.

Lightly spray a a large ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup tomato mixture over base of prepared dish.

Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.

Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.


(click here for a printable version of this recipe)

Balinese Chilli Lamb with Fried Noodles

Balinese Chilli Lamb with Fried Noodles took my fancy from the minute I read the recipe... a combination of chilli, nuts, lime juice, nuts and fresh mint intrigued my taste buds from the word go.

I have to say it didn't disappoint either. The lamb cooked nice and tender in the rich tantalizing sauce was magnificent and had a definite appeal of the asian influence in cooking.

Balinese Chilli Lamb and Fried Noodles(recipe adapted from The Australian Women's Weekly Stir Fry Cookbook)
Serves: 6

ProPoints per serve:8
440 grams fresh thin hokkien noodles
1 tablespoon sambal oelek
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 cloves garlic, crushed
750 gram lean lamb strips
2 tablespoons peanut oil
1/3 cup coarsely chopped unsalted peanuts
2/3 cup beef stock (made from stock powder)
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons brown sugar
150 grams snow peas, trimmed
1/3 cup finely chopped fresh mint
2 fresh small red chillies, chopped finely

Place noodles in a large heatproof bowl, cover with boiling water, seperate with a fork. Drain.

Combine sambal oelek, soy sauce, fish sauce and garlic in a large bowl. Add lamb and mix to combine.

Heat half a teaspoon of oil in the work, stir fry nuts until browned lightly. Remove from wok.

Heat one tablespoon of oil in wok and stir fry lamb, in batches until browned but not overcooked. Remove from work to a plate or bowl.

Heat remaining oil in wok, stir fry noodle until lightly brown. Add stock, oyster sauce, juice and sugar to the wok and simmer for about 3 minutes or until sauce thickens slightly.

Return lamb to work with peas and stir fry until hot. Serve noodles topped with lamb mixture and sprinkled with nuts, mint and chilli.

(click here for a printable version of this recipe)

Chicken Margherita

There is something to be said about a stuffed chicken breast - whether it be a simple Chicken Kiev or as fancy as Chicken Pomodoro Parcels, I love the moment that it's cut open to reveal the filling and savour the first mouthful to ensure that the flavours work well together.

This dish, Chicken Margherita, takes the classic pizza topping of tomato, cheese and basil to another level. I fell in love with the flavour especially using the fresh basil and the roasted capsicum.

Served with Crunchy Hassleback Potatoes, roasted cherry tomatoes and steamed vegetables this dish was a huge success and will be on the menu again in the not to distant future. Oliver, not a huge chicken fan, loved it requesting more but none of us were about to give up our serve!!

Chicken Margherita
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Faboulous Cookbook)

Serves: 4
ProPoints per serve: 9

1 red capsicum, cut into 4 strips
cooking spray
4 chicken fillets, 800 grams, skin removed
8 tablespoons extra light spreadable Philladelphia cream cheese
100 grams sundried tomatoes, not in oil
1 cup fresh basil leaves
freshly ground black pepper
8 slices prosciutto

Preheat grill.

Place capsicum on a foil lined baking tray, spray with cooking spray and place under grill cooking until blackened, turning once. Remove and place in a snap lock bag allowing capsicum to cool and skin to sweat. Peel of blackened skin.

Preheat oven to 220 degrees Celsius.

Cut a pocket in each of the chicken fillets from end to end ensuring that filling will be able to spread throughout the chicken fillet.

Spread 2 tablespoons cream cheese in each pocket.

Top with capsicum strip and sundried tomatoes.

Place 1/4 cup of basil in each pocket.

Close each pocket and season with freshly ground black pepper.

Wrap each fillet tightly but carefully with prosciutto.

Place on prepare oven tray and cook in oven for 20 minutes or until cooked through.

Slice and serve with desired sides.

(click here for a printable version of this recipe)

Sticky Pork with Asian Greens

The kids get excited about any dish that has the word "sticky" in it's name so there was no surprise that when they saw this on my menu planner for the week they were waiting with anticipation for dinner that night.

Concerned a little that this dish would be overpoweringly sweet I was pleasantly surprised by the balanced elements of the flavours. This was a impressive dish that we enjoy on it's own but squeezing the lime juice on it was nice also. It could be served with steamed rice (don't forget to add addition ProPoints for the rice).

Sticky Pork with Asian Greens
(recipe adapted from Women's Weekly Winter Favourites)

Serves: 4
ProPoints per serve: 9

2 tablespoons hoi sin sauce
2 tablespoons dark soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons dry sherry
1 teaspoon five spice powder
3 cloves garlic, crushed
600 grams lean pork, diced
2 tablespoons peanut oil
1 head of broccoli, cut into florets
3 bunches baby bok choy
4 spring onions, cut into 4 cm lengths
1 lime, quartered

Place hoi sin sauce, soy sauce, honey, brown sugar, five spice powder and Garlic in a large bowl, mix well. Add pork and toss to ensure pork is covered.

Steam or microwave broccoli until just tender.

Heat oil in a work, stir fry pork in batches, until browned all over.

Return pork to the work, stir fry until pork is cooked. Add bok choy and broccoli, stir fry unti boy choy is slightly wilted.

Remove from heat, stir in the onions.

Serve with lime wedges and steamed rice, if desired.

(click here for a printable version of the recipe)

Baked Pasta Fritatta

This was definitely a hit in our house with requests of "can we have this again?" Not only does it match my criteria of incorpating as many vegetables as possible without overkill it was such an easy dish to prepare.

This fritatta was so full of flavour considering the amount of ingredients not to mention it was quite filling. The bacon could even be omitted making it a suitable vegetarian dish also.

A great lunch or dinner, delicious both hot and cold but more importantly enjoyed by one and all!!

Baked Pasta Fritatta
(Recipe adapted from WW Cook Tasty)

Serves: 4
ProPoints per serve: 7

cooking spray
80 grams spiral pasta
2 teaspoon olive oil
125 grams Weight Watchers Bacon, chopped
1 small brown onion, finely diced
1 small red capsicum, finely chopped
1 medium zucchini, finely chopped
1 medium carrot, grated
125 grams canned corn kernels, drained
25 grams parmesan cheese, grated
4 eggs
2 egg whites
salt
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Lightly spray a 19cm square cake tin or baking dish with cooking spray. Line the base and sides with baking paper, if required.

Cook the pasta in a large saucepan of boiling salted water as per the packet instructions, or until just tender. Drain.

Meanwhile, heat half the oil in a large frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Drain on paper towel.

Add remaining oil to the same pan and cook the onion, stirring, for 3 – 5 minutes or until softened. Add the capsicum, zucchini and carrot and cook for a further 3 minutes, stirring. Place the vegetable mixture in a large bowl along with the corn, parmesan and pasta. Toss to combine. Spoon the pasta mixture into prepared tin.

Lightly beat the eggs and whites in a small bowl. Season with salt and freshly ground black pepper. Pour egg mixture over the pasta mixture.

Bake for 30 minutes or until set and golden. Divide into squares to serve.

(click here for a printable version of the recipe)

Caramel Chicken with Rice

I wasn't quite sure what I was expecting when I chose to cook Caramel Chicken with Rice for dinner last night. Knowing it was a Vietnamese dish the recipe was quite simple and was missing many basic ingredients for that cuisine such as lime or chilli.

However this easy dish was surprising a winner in the flavour stakes. The caramel wasn't overpowering but was slightly sweet and hinting towards the creaminess of caramel mixed with the usual hint of fish sauce as with all Vietnamese dishes. The fresh coriander complimented and rounded all the flavours together.

The changes I made were brown sugar instead of caster sugar and the quantity of fish sauce as we find it quite strong (origial recipe calls for 2 tablespoons of fish sauce and 2 tablespoons of water). Next time this is on the menu planner I will also thicken the sauce using a little cornflour combined with water).

Served with steamed rice and a plate of stir fried mixed vegetables with sesame the meal was very filling and satisfying.

Overall, this dish was a huge success in the Murray residence last night and it was confirmed again this morning when both the kids got up reciting how much they enjoyed the chicken last night!

Caramel Chicken with Rice

(recipe adapted from Weight Watchers Magazine May 2011)

Serves: 4

ProPoints per serve: 7

1 cup basmatic or jasmine rice
1 tablespoon peanut oil
500 grams lean chicken breast fillets, fat trimmed and thinly sliced
1 medium red onion, thinly sliced
2 tablespoons brown sugar
1 tablespoons fish sauce
1 tablespoon soy sauce
1/4 cup fresh coriander leaves

Bring a large saucepan of water to boil. Add rice and cook according to the packet's instructions. Drain and keep warm.

Heat wok over high heat. Add half the oil and heat for 30 seconds. Add chicken, in batches, and stir fry for 2-3 mins or until browned.

Add remaining oil and onions, then stir fry for 2 mins or until softened. Transfer to a plate.

Add sugar to wok and cook over high heat, without stirring, for 2-3 mins or until begins to melt and turn golden. Add fish sauce and 2 tbs water and stir fry for 1 min or until combined.

Return chicken and onion to wok and stirfry until heated through.

Serve with rice, sprinkled with coriander.

(click here for a printable version of this recipe)

Pork with Cider Cream Sauce

Another recipe with an interesting sauce that intrigued me and my tastebuds so I knew that it had to be made. I am normally a fan of the traditional apple sauce with pork. The pork cutlets in this dish were not only accompanied by the Cider Cream Sauce but with pear wedges adding yet another delicately flavoured element.

As we are not fans of the taste of celery I omitted the celeriac from the mash, serving our meal with full potato mash and also thickened the sauce slightly with cornflour overall making the meal higher in ProPoints but plated with point free vegetables it made for a filling and well balanced meal.

Pork with Cider Cream Sauce

(recipe adapted from Weight Watchers Magazine May 2011)

Serves: 4

ProPoints per serve: 11

800 grams potatoes, peeled and chopped

1/2 cup skim milk

1 teaspoon reduced fat butter/spread

cooking spray

2 medium pears, peeled and cut into 8 wedges each

4 x 200 gram pork cutlets, all visible fat removed

2 teaspoons olive oil

1/2 small brown onion chopped

1 garlic cloves crushed

1/2 cup sparkling apple cider

1/2 cup chicken stock (made with stockcube)

2 teaspoons Dijon mustard

2 tablespoons thickened light cream

1 tablespoon cornflour

1 tablespoon water

1 tablespoons finely chopped fresh chives

Boil, steam or microwave potatoes until very tender. Drain. Add milk and butter. Mash until very smooth.

Preheat oven to 160 degrees Celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat. Cook pear wedges for 5 minutes or until browned. Place on an oven tray and cook for a further 5 - 10 minutes or until softenend.

Add pork to the pan and cook for 3 - 4 minutes each side or until cooked through. Transfer to a plate, cover with foil and allow to rest for 5 minutes.

Heat oil in the same pan over medium heat. Add onions and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add cider and bring to the boil. Reduce heat to low, simmer for 1 - 2 minutes or until reduced slightly. Add stock and mustard and simmer for 4 minutes or until reduced slightly.

Add combined cornflour and water, stirring continuously, until thickened slightly. Stir through chives.

Divide mash and pears among serving plates. Top with pork, drizzle over cider sauce and stir.

(click here for a printable version of this recipe)

Chilli and Brandy Beef with White Beans

Now the name of this recipe caught my attention for sure. I was very intrigued by the flavour combinations and knew that I would just have to make it and test it for myself. Being a slow cooker recipe it had already scored points with me as there is nothing better than walking into the house that is filled with the aroma that just screams dinner is ready!

Tonight was no different - the house smelt wonderful. As usual the beef was tender and covered in a nice thick sauce with chunky tomatoes and the afterkick of chilli. Served with crusty bread it was a perfect mid week one pot wonder.

Chilli and Brandy Beef with White Beans
(recipe adapted from The Australian Women's Weekly Slow Cooker)

Serves: 6
ProPoints per serve: 8

cooking spray
1 kilogram diced beef
2 brown onions, large dice
1 fresh long red chilli, finely sliced
2 cloves garlic, crushed
3 medium tomatoes, coarsely chopped
2 tablepsoons tomato paste
1 cup beef stock (made from stock powder)
1/4 cup brandy
salt
freshly ground black pepper
400 grams canned cannellini beans, rinsed and drained
1/3 cup coarsley chopped fresh flat leaf parsley

Coat a large frying pan with cooking spray and over a high heat brown beef. Add to slow cooker bowl.

Add onions, chilli, garlic, tomato paste, stock and brandy to the beef. Season with salt and pepper.

Cover and cook on low heat setting for 8 hours.

Add beans, cook, covered, on high setting for 20 minutes or until hot. Stir in parsley.

(click here for a printable version of this recipe)

Creamy Chicken, Mushroom and Corn Parcels

As a lover of pastry I have been craving pastry for a few weeks now. So to satisfy my pastry craving I decided to make some filo parcels for dinner last night.

The filling was creamy and tasty with a somewhat homestyle country taste and smell about it - nothing fancy infact quite plain Jane but it was delish. A mixture of chicken, mushrooms and corn bound togther with a creamy sauce laced with a hint of mustard and thyme.... typing this I could eat another one right now!

Creamy Chicken, Mushroom and Corn Parcels

Serves: 4
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillets, diced
1 brown onion, diced
200 grams button mushrooms quartered
2 cloves garlic, crushed
1/2 bunch fresh thyme
1 tablespoon wholegrain mustard
1 cup chicken stock (made with stock powder)
1/2 cup skim milk
2 tablespoons cornflour
2 tablespoons water
1/2 cup canned corn kernels, drained
salt
freshly ground black pepper
12 sheets filo pastry
1 tablespoon sesame seeds (optional)

Coat a large frying pan with cooking spray and cook chicken, onion, mushrooms and garlic until chicken is browned and just cooked.

Add thyme, mustard and chicken stock. Bring to the boil stirring and reduce heat to simmer for 5 minutes.

In a small jug combine milk with cornflour, mixing well. Add to chicken mixture and stir until thickened slightly. Stir through corn and season to taste with salt and pepper. Remove from heat and allow to cool.

Preheat oven to 180 degrees Celsius.

Working with one sheet of pastry at a time place first sheet on your workspace longways away from yourself. Spray with cooking spray and place another sheet on top. Repeat this with the third sheet of pastry.

Place a quarter of the chicken mixture at one end of the pastry, fold over ends and roll to enclosed. Place on a prepared oven tray. Repeat to make four parcels.

Spray parcels with cooking spray and sprinkle with sesame seeds.

Cook in oven for 15 - 20 minutes or until heated through and the pastry is golden.


(click here for a printable version of this recipe)

Anzac Biscuits

Anzac Biscuits are such an Australian Tradition - infact I think every domestic goddess has cooked them at one time or another.

These crunchy (and cheap to make) are an Australian favourite becoming poplular during World War 1. Sent in food parcels to the troops known as the ANZACS (Australian and New Zealand Army Corps).

No fuss, quick to make and super delicious.

Anzac Biscuits

Serves: 36

ProPoints per serve: 2

2 cups rolled oats

1/2 cup white sugar

3/4 cup plain flour

1 tablespoon golden syrup

1 teaspoon bircarbonate of soda

2 tablespoons boiling water

1/2 cup butter, melted

Preheat oven to 160 degrees Celsius.

Mix together oats, flour and sugar.

Mix golden syrup, soda and boiling water. While frothing add melted butter and pour into dry ingredients. Mix thoroughly.

Drop in spoonfuls on to a prepared baking tray allowing room for mixture to spread.

Bake for 18 - 20 minutes. Allow to cool.

(click here for a printable version of this recipe)

Chicken Vegetable and Pasta Soup

With winter approaching I always get the hankering to make soup, especially a nice chunky soup that I can mop up with fresh crusty bread.

This Chicken Vegetable and Pasta Soup is something that my mother cooked all the time during my childhood and I still love it today although I am not convinced my version is as good as my Mam's was!!

The addition of the pasta makes it extra filling and like all good dishes it is jam packed full of vegetables. Funnily not much is added to this recipe by way of herbs or spices, the flavours of all the vegetables and the poaching of the chicken makes it just superb and is just so simple. And another bonus is that it is freezable making it perfect for work lunches.

Chicken Vegetable and Pasta Soup

Serves: 12

ProPoints per serve: 4

1 tablespoon olive oil

1 brown onion, diced

2 stalks of celery, finely sliced

2 cloves garlic, crushed

600 grams chicken breast fillet, all visible fat removed and cut in half

4 litres of chicken stock (made with stock powder)

freshly ground black pepper

4 carrots, sliced

1 red capsicum, diced

1 green capsicum, diced

1 tablespoon dried parsley flakes

250 grams pasta spirals

2 medium zucchini, diced

110 gram tin corn kernels, drained

1/2 cup frozen peas

2 tablespoons cornflour

2 tablespoons water

Heat oil is a large saucepan over medium heat and add onion, celery and garlic. Cook until onion is tender. Add chicken pieces and stock. Season with pepper and bring to the boil. Reduce heat to a simmer and cook for 20 minutes. Remove chicken from stock and allow to cool.

Add the carrots, capsicum, parsley flakes and pasta spirals. Bring to the boil, stirring occasionally. Cook for a further 5 minutes.

Meanwhile shred the cooled chicken into chunks. Return to the soup along with the capsicums, corn and peas.

In a small bowl mix together cornflour and water and stir through soup until thickened slightly.

(click here for a printable version of this recipe)

Pesto Prawn and Spinach Pizza

Back from another week of travelling and having to work Saturday morning (something I haven't done in a long time) I really needed something easy for dinner not to mention tasty. Living out of motel rooms was nice for the first month or so but I can tell you I am over it. Most are nice and have restaurants so I either don't have far to travel for dinner or I can get room service but I am sick of the vague descriptions on some menus or getting meals that don't resemble the description of the dish.

Anyhow as you may know by now we love having home made pizzas as it gives us all a chance to be experimental with flavours. This is one that I put together last night and surprisingly it was very yummy. This Pesto Prawn and Spinach Pizza had a very clean flavour.

From the first mouthful you tasted the bold basil pesto and then the delicateness of the prawns, amongst the fresh flavours of the spinach and tomato. I used minimal cheese as I thought it wouldn't need it and it didn't! Even Noel thought it was delicious.

Pesto Prawn and Spinach Pizza

Serves: 2

ProPoints per serve: 9

250 grams peeled raw king prawns

cooking spray

1 large Lebanese Pita Bread (100 grams)

2 tablespoons Basil Pesto

60 grams reduced fat grated tasty cheese

100 grams baby spinach

1/4 onion, sliced

1/2 red capsicum, sliced

6 cherry tomatoes, halved

salt

freshly ground black pepper

Preheat oven to 200 degrees Celsius.

Devein prawns, rinse and pat dry with paper towel.

Spray a pizza tray with cooking spray. Place Lebanese Pita Bread on tray.

Spread pita bread with pesto evenly. Sprinkle with half of the cheese.

Top with spinach leaves, onion and capsicum. Place prawns and tomato halves on pizza and season with salt and pepper. Sprinkle with remaining cheese.

Cook in oven for 15 to 20 minutes or until prawns are cooked through.

(click here for a printable version of this recipe)

Beef Ribs with Stout and Caramelised Onion

We are really enjoying Beef Ribs at the moment especially as they are quite cheap in the butchers. They have so much meat on them and are full of flavour. I buy the ribs as individual peices not as racks as they seem to be more tender when they are cooked.

I tried an old style recipe with this batch - slow cooking cooking them with stout. Although the ingredients weren't overly fancy the aroma that filled the house was such a homely smell, reminding me of when I was a child coming home to the aromas of my parents cooking for which I would excitedly and patiently waited (sometimes impatiently) to be put on the table at dinner time.

The stout wasn't overpowering but noticable and this combine with the sweetness of the caramelised onion made for a delicate sweet and sour experience followed with a hit of fresh thyme, a powerful yet delightful herb to add to meat dishes.

Beef Ribs with Stout and Caramelised Onion

(recipe adapted from The Australian Women's Weekly Slow Cooker Cookbook)

Serves: 8

ProPoints per serve: 12

2 kgs beef ribs with bone, visible fat trimmed

2 teaspoons olive oil

2 large brown onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1/4 cup water 4 medium carrots, sliced thickly

1 x 400 gram can diced tomatoes

5 sprigs of fresh thyme

1 tablespoon dijon mustard

1 cup beef stock (made with stock powder)

1 cup stout

Place ribs in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain and place in slow cooker basin.

Heat oil in a large frying pan and add onion. Cook onion, stirring until soft. Add sugar, vinegar and the water, cook, stirring, for 10 minutes or until onion caramelises. Transfer onion mixture to the slow cooker basin.

Add the carrot, undrained tomatoes, thyme, mustard, stock and stout to the ribs and stir through. Cook covered on low for 8 hours. Sprinkle with additional thyme leaves when serving.

(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)

Creamy Mushroom and Mustard Sauce

It's no secret we eat quite a lot of steak especially chargrilled on the weber but the issue we face is always indulging in our favourite sauces, Creamy Blue Cheese Sauce and Creamy Peppercorn Sauce, all the time. So much so it has got to the point that last night we actually wanted something totally different.

I fancied mushrooms while Noel said he wouldn't mind something with mustard. The two ingredients could easily be put together and no doubt would taste nice. A quick scour of the cookbooks didn't produce a recipe so off I went on my own little tangent and dare I say the outcome was very nice.

A tangy creamy mushroom sauce with a hint of brandy and garlic..... mmmmm and yes it complimented our perfectly cooked steaks well.

Creamy Mushroom and Mustard Sauce

Serves: 6
ProPoints per serve: 3

cooking spray
200 grams button mushrooms, sliced
1 garlic clove, crushed
1/3 cup brandy
2 tablespoons seeded mustard
1 cup water
2 teaspoons beef stock
freshly ground black pepper
3 tablespoons light thickened cream
1 tablespoon cornflour
2 tablespoons water extra

Spray a frying pan with cooking spray and add mushrooms and garlic. Cook over a medium heat until mushrooms are tender and slightly browning.

Add brandy and mustard, cook stirring for 1 minute.

Combine water and beef stock together, mix well. Add to pan, stirring for a further 2 minutes bringing to the boil.

Reduce heat to low, add cream and stir to combine. Mix together the cornflour and additional water together to make a paste. Stir through sauce until well combine and sauce slightly thickens.

(click here for a printable version of this recipe)

Portuguese Grilled Chicken

I know many of you visit us and are probably wondering what is happening with A Dash Of Flavour. We have been very very busy so once again I apologize for the lack of updates on this blog - please be assured we are not abandoning A Dash Of Flavour as this is a passion of ours we just need to work out how to become more time savvy.

Takeaway!! A downfall when one is time poor is the option of getting takeaway. Thankfully we enjoy food too much to resort to McDonalds or KFC, etc but when it comes to the choice of chinese, indian there is some temptation for at least they are "better" options than mass produced fast food. But another favourite of ours is Nandos - mainly just the chicken not the sides. So the chance to recreate this at home arrived this weekend and I must say this may be our answer to avoiding one temptation of take away.

We love cooking half chickens on the weber especially marinated and over the coals. They have such a flavour - the taste of the chargrill and then this marinade, which I must say kept the chicken moist and it was full of fresh flavour from the lemon juice and the fresh coriander.

Last night we used small chickens cut in half but I am sure this recipe would work well with chicken peices or even fillets. Propoints wise this is a high value dinner due to the skin being on the whole chicken which you could remove to reduce points.

Overall a delicious easy dish full of flavour and much cheaper than Nandos.

Portuguese Grilled Chicken

Serves: 4
ProPoints per serve: 14

2 small chickens, cut in half
8 cloves garlic, crushed
juice of 2 lemons
1/3 cup Jack Daniels Whiskey
2 bay leaves
1 - 2 tablespoon paprika (depending on taste)
1 tablespoon brown sugar
1 tablespoon olive oil
1 bunch of coriander, roughly chopped
salt
freshly ground black pepper

Clean chicken halves and pat dry. Place in a large snap lock bag or deep casserole dish.

In a jug combine remaining ingredients and mix well.

Cover the chicken with marinade ensuring all chicken in coated. Seal bag or cover dish with plastic wrap. Allow to marinade for 1 hour or overnight if time permits.

Light weber or heat bbq grill. Cook for 5 - 8 minutes each side ensuring that chicken is cooked through.


(click here for a printable version of this recipe)