Chipotle and Molasses Steak Sauce

Nothing beats a chargrilled steak except of course a chargrilled steak with yummy sauce.  I found this recipe on another foodie site, Flanboyant Eats, and instantly knew I had to try it.

Unlike most sauces this one had NO cooking - using a premade sauce as it's base and the addition of few other ingredients - voila I had a steak sauce made in 5 minutes.

I liked it... a nice hint of heat from the Chipotle combined with the already existent flavour of the HP Sauce and added niceness of cumin..... 

Chipotle and Molasses Steak Sauce

(recipe adapted from Flanboyant Eats)

 

Makes: 1 cup 

8 tablespoons HP Sauce

1 tablespoon molasses

1 tablespoon Worcestershire sauce

2 tablespoons honey

2 teaspoons Chipotle hot sauce

1/2 teaspoons cumin

pinch salt

In medium jug add HP sauce, molasses and Worcestershire sauce and stir with metal whisk.

Add remaining ingredients and whisk until molasses is well incorporated.

Set aside until ready to use or bottle for later use.
 

 

(click here for a printable version of this recipe)

Broccoli, Mushroom and Onion Medley

I love broccoli but not normally as a side dish. Why? I hate the fact it goes cold really quickly (so does cauliflower) on the plate when it's sitting there waiting to be eaten.

We had char-grilled steak for dinner and I wanted to incorporate this stunning vitamin packed vegetable into our meal.. And we did!

I will admit I enlisted the assistance of Google and of course my friends on Facebook and received lots of good suggestions. I especially loved my Uncle Poppy's suggestion of putting it in a plastic bag, microwave it and then eat it from the bag!! I guess it would go cold on the plate then LOL!

I settled on a medley, a quick stir fry, of broccoli, mushrooms and onions! So simple - quick, easy, and super tasty!!

And more importantly - it stayed warm!!!

Broccoli, Mushroom and Onion Medley

Serves: 4

1 tablespoon olive oil

2 garlic cloves, crushed

1 head of broccoli, cut into small florets

200 grams button mushrooms, quartered

1 red onion, sliced

Heat oil in a frying pan over medium heat.

Add garlic, broccoli, mushrooms and onions.

Cook, stirring occasionally, until broccoli is tender.

Serve immediately.

(click here for a printable version of this recipe)

Spicy Pork, Black Bean, Eggplant and Mushroom Hot Pot

We are sneaking in a few meals this week using different ingredients as our daughter is away on holidays in Japan.  Yes we are cooking with foods she's not a fan off.... LOL!!  Generally I will boast that both my kids have very cultured palates but we are still working on a few ingredients that sometimes don't get to be cooked due to dislikes.  Eggplants and mushrooms are two avoided vegetables with her.  Apparently it's a texture thing.

Needless to say I thought this dish was wonderful.  Full of flavour and easy to make.  I was actually surprised that it was prepared in a flash and cooked in the oven.

I am not a fan of premade black bean sauce so I did use salted black beans (which I purchased at an Asian food store) making the black bean flavour a little more subtle and not as harsh in my opinion. 

Teamed with steamed Choy Sum and plain noodles I nearly thought I was in Asian for a moment.

Spicy Pork, Black Bean, Eggplant and Mushroom Hot Pot

(recipe adapted from WW Program Cookbook 2015)

Serves: 4

ProPoints per serve: 11

1 tablespoon olive oil

1 medium eggplant, cut into 2cm pieces

1 red onion, finely chopped

200 grams button mushrooms, sliced

2 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon dried chilli flakes

500 grams lean pork mince

4 tablespoons drained salted black beans (or 2 tablespoons black bean garlic sauce)

1 cup water

440 gram packet egg noodles

2 bunches choy sum, chopped

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Heat half the oil in a large flameproof casserole dish over high heat.  Cook eggplant, stirring, in batches, for 2 - 3 minutes or until browned.  Transfer to a plate.

Reduce heat to medium.  Add remaining oil to the dish.  Cook onion and mushroom, stirring for 5 minutes or until softened.  Add garlic, ginger and chilli.  Cook for 30 seconds until fragrant.  Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

Return eggplant to pan with black beans and water.  Bring back to the boil.  Bake, covered, for 30 minutes or until pork mixture is thick and eggplant is very tender.

Cook noodles as per the packet instructions.  Drain and keep warm.

Meanwhile boil, steam or microwave choy sum until tender.  Drain.

Serve hot pot with choy sum and noodles.

(click here for a printable version of this recipe)

Springtime Alfredo Pasta with Bacon

Finally it's Spring (well officially it has been for 14 days now).  It's a beautiful time of the year!

I love Spring - new flowers growing and blooming, warmer weather, longer light hours (daylight savings is around the corner) and the new season fruit and vegetables are starting to appear in the supermarket produce section.

Everyone's favourite is pasta - such a fabulous comfort food especially creamy pasta.  Alfredo is one of my daughter's "to die for" sauces and to be honest if asked it would be a toss up between Alfredo or Carbonara every single time if I allowed her to choose the sauce for the pasta dish.

Now you may see a few changes with the blog and I am pleased to announce that we will be moving over to a website in the near future.... change is good though.  I am working on it so that's a positive.  The other change is that I am no longer a member of Weight Watchers for a variety of reasons and therefore loose access to the online tools where I build in many recipes to receive the ProPoints per serve.  Where I can I will try and add them to the recipes but don't stress I will still endeavour to post healthier options of recipes etc.

Springtime Alfredo Pasta with Bacon

Serves: 4

250 grams fettuccine or pasta of your choice

1 medium head of broccoli, cut into florets

1 tablespoon olive oil

1 brown onion, finely chopped

250grams reduced fat bacon

2 garlic cloves, crushed

1 red capsicum, chopped

400 grams button mushrooms, sliced

2 medium zucchini, quartered lengthways and sliced

1 tablespoon water

1 tablespoon cornflour

1 x 375ml can light evaporated milk

1/3 cup extra light cream

1/3 cup finely grated parmesan cheese

Cook pasta in a large saucepan of boiling water as instructed on the packet or until just tender. Drain and return to pan.

Meanwhile steam, microwave or boil broccoli until just tender.  Set aside.

Heat oil in a large frying pan over medium heat.  Add onion and bacon, cook for 5 minutes, stirring, until onion is softened.  Add garlic, capsicum, mushrooms, zucchini and water.  Cook stirring for 5 minutes or until capsicum is tender.

Place cornflour and 1/4 cup evaporated milk in a jug and whisk well.  Add remaining evaporated milk to jug.  Add to the vegetable mixture and cook, occasionally stirring, for 5 minutes or until the sauce boils and thickens.  Add the cream, parmesan and the broccoli and stir until heated through.

Add the vegetable mixture to the pasta and stir gently to combine.

(click here for a printable version of this recipe)

Balinese Chicken Curry

Well it's been another quiet spell for me blogging our cooking adventures and as per usual it's the same excuse... TOO BUSY!!  Finally the football season is over all bar a couple of functions and then that is it for 2015.  Now to resume the off season normality and focus on my other passions... A Dash Of Flavour being one of them.

Balinese Chicken Curry can only be described in one work - LUSH!!  It was magnificent, easy and moreish.  The curry paste was made from scratch (my favourite type of curry paste) and all up I would say it was on the table within the hour.

Bursting with flavours this curry did remind me somewhat of a Thai curry.  The chilli wasn't overpowering, great considering the kids were eating with us) but you could easily make it hotter to suit your tastes.  I loved the zing of the kaffir lime leaves combined with the creamy coconut curry and the melt in the mouth chicken.....  mmmmmm.

 

This has been requested to be cooked again.. so it must have been ok?

Balinese Chicken Curry

(recipe adapted from Weight Watchers Ultimate Comfort Food Cookbook)

Serves: 4

ProPoints per Serve: 7

1 red onion chopped

2 garlic cloves, finely chopped

2cm piece of fresh ginger, peeled and finely chopped

2 tablespoons roasted unsalted peanuts

1 large red chilli or 2 small fresh red chillis (depending on heat), coarsely chopped

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

2 teaspoons sunflower or canola oil

400ml can light coconut milk

4 x 150g lean skiness chicken thigh cutlets, fat trimmed

3 fresh kaffir lime leaves

1/4 cup fresh coriander leaves

 

Process onion, garlic, ginger, peanuts, chillies, ground coriander and tumeric in a food processor until spice mix is smooth. 

 

Heat oil in a large saucepan over medium heat.  Cook spice paste, stirring, for 1 minute or until fragrant.  Stir in coconut milk and bring to the boil.

 

Add chicken and lime leaves.  Reduce heat and simmer, covered, for 15 minutes.  Uncover and simmer for 10 minutes or until chicken is cooked through and sauce thickens.  Serve topped with coriander.

 

If desired, serve with steamed Asian Greens (0 ProPoints ) and 1/2 cup steamed rice (4 ProPoints).

 

(Click here for a printable version of this recipe)

Guy Grossi’s Mammas "Tweaked" Classic Italian Lasagne

Well my mam brought me a new lasagne dish as she knew that I had sadly broken my extra-large good ol’ favourite one that I had used for many years. Needless to say my first night home cooking after a massive week away and it only seemed sensible to make a lasagne… not just our normal lasagne but I thought I would try one of Melbourne’s famous chef’s recipes. Guy Grossi, is a leading Australian chef, presenter and media personality. He owns and is head chef of 3 restaurants here in Melbourne - Grossi Florentino, Grossi Trattoria and Merchant Osteria Veneta.

Guy Grossi shared his mum's recipe for a classic Italian lasagne on SBS Food Safari, which is where I happily found the recipe. The aromas coming from the kitchen during the preparation of the Sugo Bolognese and then the cooking in the oven were just amazing – the fresh herbs filling the air and tantalising ones senses made cooking this recipe a simple pleasure.  Obviously I tweaked the recipe a little to lower the fat content and make it a little more waist friendly without changing the flavours or the recipe too much.

Once cooked the flavours made my taste buds dance, enjoying every mouthful. With layers of fresh pasta, bolognese and bechamel sauce, it was definitely a hit around our table and makes it's no wonder diners in his Melbourne restaurants keep coming back for flavours like this!

Guy Grossi’s Mammas "Tweaked" Classic Italian Lasagne

(Recipe adapted from Food Safari)

Serves: 10

ProPoints per serve: 14

Sugo Bolognese

1 tablespoon olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 small red chilli, finely chopped

4 cloves, ground

a little freshly grated nutmeg

800 grams minced beef

100 grams minced pork

100 grams minced chicken

1 sprig rosemary, leaves picked and chopped

1 tablespoon chopped sage

handful of flat-leaf parsley leaves, chopped

2 bay leaves

handful of basil leaves, crushed to a paste with a little olive oil

200 grams tomato paste

200 mls red wine

2 litres chicken or veal stock, or water

sea salt

freshly ground black pepper

3 carrots, finely grated

3 zucchinis, finely grated

Besciamella (béchamel sauce)

80 grams Weight Watchers Canola Spread

80 grams plain flour

1 litre skim milk

½ small onion, roughly chopped

1 bay leaf

1 clove

a little freshly grated nutmeg

sea salt

ground white pepper

500 grams fresh lasagne sheets for 6 or more layers

250 grams parmigiano reggiano, grated

Heat the olive oil in a pot over medium heat and sauté the onion, garlic, chilli, ground cloves and nutmeg for 4-5 minutes, until soft and lightly caramelized.

Add the meat and continue to cook, stirring, for 5 minutes. Add the herbs, including the basil paste, and continue to stir until the meat is well browned and broken up finely (about another 5 minutes).

Add the tomato paste and cook for another 1-2 minutes, stirring constantly to prevent sticking. Pour in the wine and boil to reduce by half.

Add the stock or water and season with salt and pepper. Bring to the boil then reduce the heat and simmer gently for 1 hour, stirring occasionally and adding more water if required.  Add carrots and zucchini.

Meanwhile, melt the butter in a heavy-based saucepan over medium heat and add the flour. Stir with a wooden spoon until the mixture forms a smooth paste. Cook, stirring constantly, for 2-4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.

Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.

Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.

Preheat the oven to 180 degrees Celsius.

Ladle a small amount of sugo into a large baking dish and cover with a layer of lasagne sheets. Ladle more sugo over the sheets and drizzle over some besciamella, then sprinkle some of the grated parmigiano reggiano. Continue to layer in this way until you reach the top of the dish (aim for at least 6 layers of lasagne). Add the grated cheese every second layer. Finish with a layer of cheese.

Bake for 30-40 minutes or until cooked through and cheese is golden.

Serve with a little extra sugo and more parmigiano reggiano if desired.

(Click here for a printable version of this recipe)

Beijing Beef

Everyone who knows me will tell you I am definitely addicted to trying new recipes - especially those that are not known down here in Australia.  I have fallen in love with a food web site, Rasa Malaysia, which has given me some inspiration of late to get back into the kitchen and cook new meals, instead of the same good ol' favourites we love.

There are so many taste tantalizing recipes within the site and Bee, the site's author continues to do an amazing job.  We have already sampled a few and one of our new favourites is Sweet and Sour Pork, it was incredible and has been made several times.  This dish, Beijing Beef, was of an equally high standard.

I am not familiar with the origin of this recipe as it's claimed to be a Panda Express Copycat recipe.  Googling I have found that Panda Express is one of America's largest chain of Chinese takeaway stores, starting with their first store in California opening in 1970 they are now branching out to other countries worldwide including the Middle East - not here in Australia yet but I am guessing we'll just give them some time.

We all loved the dish - the flavours were great and the beef was nice and tender. A little spicy and a little sweet the flavour zinged while eating leaving the taste buds craving more and more.  There are a few elements in this dish but to be honest it's well worth the effort.  Like the Sweet and Sour Pork, this dish now gets cooked on a regular basis.

   Beijing Beef

(recipe adapted from Rasa Malaysia)

Serves: 6

ProPoints per Serve: 11

500 grams steak, rump, porterhouse or skirt, cut against the grain into 1/4 inch slices

4 tablespoons oil

4 cloves garlic, minced

1 onions, sliced

1 medium-sized red capsicum, cut into pieces
1 medium-sized red bell pepper, cut into pieces

1/2 cup cornflour, to dust beef for deep-frying

Salt and sugar to taste

Marinade:

2 egg, beaten

1 teaspoon cornflour

1/2 teaspoon ground white pepper

1 teaspoon salt

Beijing Sauce:

8 tablespoons water

4 tablespoons sugar

3 tablespoons ketchup

6 tablespoons Hoisin sauce

1 tablespoon light soy sauce

2 teaspoons oyster sauce

1 tablespoon sweet chili sauce

1-2 teaspoons crushed chili peppers (taste dependent)

2 tablespoons apple cider vinegar

Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.

In a seperate bowl, mix all the Beijing Sauce ingredients. Set aside.

Place cornflour in a bag/bowl. Toss marinated beef in cornflour, coat well and set aside in the refrigerator.

Heat up enough oil over high heat. Coat beef slices with cornflour again, making sure the beef slices are well coated. Shake off the excess cornflour from beef slices. Prepare to deep-fry beef (in small batches). Drop in the beef slices and deep-fry for 1-2 minutes or until light golden brown. Dish out, drained on paper towel and set aside.

In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Remove from wok.

Heat up wok over medium-high heat, pour in the Beijing Sauce seasoning. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.

Toss in the deep-fried beef and stir-fried onion, bell pepper, and garlic. Stir well for 1 minute or until the beef is completely cooked and the sauce is absorbed.

Dish out and serve with hot steamed rice (add an additional 3ppts per 1/2 cup).



(Click here for a printable version of this recipe)

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

With the colder evenings approaching nothing beats this particular comfort food... Pot Pies. We are huge fans of them and we love trying different flavour combinations.  While a beautiful thick gravy tender meat pie is a perfect winter treat nothing, absolutely nothing, can overshadow this Creamy Chicken and Leek Pot Pie with Prosciutto and Vegetables.

Not made using the usual white sauce base this sauce consists of chicken stock, white wine, cream cheese and mustard all laced with fresh thyme.  Taste buds dancing from the first mouthful that's for sure.

These are quite a large serve so you could easily stretch the recipe to make 12 - 16 smaller pies if you preferred.  Freezable, once cooked and cooled, these also make a perfect quick dinner for those nights when we are time poor (for us... most nights LOL).

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

Serves: 8

ProPoints per serve: 14

cooking spray

800 grams chicken breast, skin and fat removed, diced

100 grams prosciutto, all visible fat removed

1 tablespoon olive oil

2 leeks, thinly sliced

1/2 bunch fresh thyme leaves, stalk removed

3 tablespoons cornflour

3 tablespoons water

1 cup chicken stock

1/2 cup dry white wine

2 tablespoons Dijon mustard

250 grams reduced fat cream cheese

salt

freshly ground black pepper

2 cups mixed frozen carrots, peas and corn

4 sheets reduced fat puff pastry, thawed

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and cook chicken over medium heat, in batches, until browned.  Remove to a plate and set aside.  Add the prosciutto to the same pan and fry stirring for 2 - 3 minutes or until starting to brown.  Set aside with the chicken.

Add the oil to the same pan add leeks and thyme.  Cook over a low-medium heat, stirring occasionally, for 5 - 8 minutes or until leek is golden and soft. 

Meanwhile mix the cornflour and water together in a large jug, ensuring it's completely blended.  Add chicken stock, wine and mustard, mixing well.  Place in a large saucepan and cook over medium heat.  When heated through add the cream cheese, stirring, until completely blended. Cook for a further 5 - 10 minutes or until slightly thickened.  Season to taste with salt and pepper.

Add the chicken and prosciutto to the leek mixture.  Add the vegetables and cook for 5 minutes.  Pour sauce mixture over chicken and mix well.  Remove from heat.

Prepare ramekins or pie dishes.  Spoon mixture dividing evenly between each dish.

Cut pastry in half and place on top of each dish.  Spray with cooking spray and place in oven.  Cook for 15 - 20 minutes or until pastry is golden and crispy and chicken is warmed through.

(Click here for a printable version of this recipe)

Cottage Pie with Cauliflower Parmesan Mash

With our long weekend finishing yesterday - sadly it was back to work for me. Noel on the other hand had another day off with him taking one of his RDO's (Rostered Day Off). I have to officially say that I hate, absolutely HATE, going to work when he is lying in bed and I have to leave, a quick kiss goodbye then it's out the door.

As most of you know, I am an avid menu planner - avid I say - control freak Noel would say. But working full time (both of us) it's been a necessity for the past 20 odd year especially with having the two kids. I sit down normally on a Thursday evening and plan both the menu for the next week along with the shopping list.  I write the cookbook and page number next to the meal so realistically I remember where the recipe to follow is so we are super organised when it comes to cooking dinners nightly.

Needless to say, today Cottage Pie with Cauliflower Parmesan Mash was on the menu along with a committee meeting for the local Junior Football Club that we are involved in - meaning a HUGE evening of kitchen work and then the meeting. 

 

Thankfully, Mr Murray stepped up to the mark and made the Cottage Pie for tonight's dinner.  OMG the relief and the appreciation..... 

 

This cottage pie was a quite different to my normal gravy based minced and vegetable combination.  The meat mixture was of a tomato base but still jam packed with vegetables which I love - "sneaky vegies" are my favourite vegetables.  Now the topping.... where do I start.  I thought it was brilliant - not stodgy and heavy like a normal full potato mash.  The cauliflower made it so light and the was no overpowering cauliflower flavour. 

 

Cottage Pie with Cauliflower Parmesan Mash

(Recipe sourced from Weight Watchers Double-Up Dinners)

 

Serves: 8 (4 if freezing half)

ProPoints: 8

 

1 tablespoon olive oil

2 onions, finely chopped

2 carrots, finely chopped

4 garlic cloves, crushed

2 teaspoons smoked paprika

1 kilogram lean pork and veal mince

2 tablespoons plain flour

1/2 cup tomato paste

2 cups chicken stock

2 teaspoons red wine vinegar

2 tablespoons Worcestershire sauce

600 grams potatoes, chopped

1/2 large cauliflower, chopped

2 tablespoons chopped fresh chives, plus extra to garnish

salt

freshly ground black pepper

1/4 cup finely grated fresh parmesan cheese

 

Heat oil in a large saucepan over medium-high heat.  Cook onion, carrot and celery, stirring, for 5 minutes or until softened.  Add garlic and paprika.  Cook, stirring, for 1 minute or until fragrant.

 

Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add flour and cook, stirring, for 1 minute.  Add paste, stock, vinegar and Worcestershire sauce and bring to the boil.  Reduce heat and simmer, uncovered, for 20 minutes or until thickened.

 

Meanwhile, preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes and cauliflower until just tender.  Drain.  Mash in a large bowl with chives until smooth.  Season with salt and pepper.  Cover and keep warm.

 

Lightly spray two 1.25 litre capacity ovenproof dishes with oil.  Divide mince mixture between prepared dishes.

 

Top with mash and sprinkle with parmesan cheese.  Bake for 20 minutes or until golden.  Serve sprinkled with extra chives.

 

If freezing do not bake.  Cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 2 months.  Defrost in fridge overnight and bake as per recipe above. 

 

 

(Click here for a printable version of this recipe)

 

Low Fat Raspberry Jelly Swirl Cheesecake Slice

Some of you may have noticed a few problems occurring on my blog this last week or so..... I am not 100% sure what happened but I think I have fixed all the problems and at the same time thought I would update the look...... I hope you all like it.

 

Moving on from my IT issues, here in Australia we had a long weekend... so I got to spend some precious time with my family and also in the kitchen.  Lots of things were made, eaten and more importantly enjoyed.  From Roast Beef and Yorkshire Puddings to Homemade Chilli Tomato Ketchup and of course, these little tasty, sweet treats.

Not a heavy cheesecake - in fact very light and fluffy.  The raspberry jelly added a nice texture and was a beautiful replacement to a fruit sauce or a jam.  I am guessing that you could actually use any flavour jelly as long as you think that the flavours would work well with cheesecake.

Very easy to make - practically in the fridge setting in around 40 minutes and to be honest gone in about 5 minutes.

Low Fat Raspberry Jelly Swirl Cheesecake Slice

(Recipe adapted from Taste.com)

Serves: 24

ProPoints per serve: 3

250g packet Marie biscuits

100g reduced-fat spread, melted

9g sachet low-kilojoule raspberry jelly crystals

2/3 cup boiling water

2 teaspoons gelatine powder

500g light cream cheese, softened

1 tablespoon caster sugar

1/2 cup reduced-fat thickened cooking cream

250g reduced-fat vanilla yoghurt

Preheat oven to 170 degrees Celsius.
 

Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.

Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes. Cool.

Place jelly crystals in a small, heatproof jug. Add 1/2 cup boiling water. Using a fork, whisk until dissolved. Add 1/2 cup cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).

Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine dissolves. Set aside.

Process cream cheese, sugar, cream and yoghurt until smooth and combined. Fold gelatine into cream cheese mixture.

Pour mixture over base. Using a tablespoon, dollop jelly over mixture. Using a butter knife, swirl together. Cover and refrigerate for 4 hours or overnight.

Cut into 24 slices.

(click here for a printable version of this recipe)

Baked Chicken Chimichangas

Don't panic we have been cooking and eating... in fact eating too much - especially quick, easy, tried and proven recipes due to the hectic lifestyle we are currently living. It's footy season again in Australia, and this is our last year involved with Junior Football, Both kids are playing their last junior year. Oliver is in Under 17's and will be a senior next year and Alexandria, well as she's 14, after this year she can no longer play football with the boys. If she wishes to continue her football career she will need to join the girls league.

But YAY I have finally sat down and managed a blog.... I am in my element - doing something I love about something I love!!  FOOD!!

This meal is tasty but yet so easy to make. Realistically it will be on your table within 30 minutes. Using precooked barbecue chicken and only a couple of other ingredients including one of my favourite things, cream cheese laced with our homemade Taco Seasoning these Chimichangas brought a welcome change to the usual common Mexican dishes we have at home.  Of course you can use shop purchased Taco Seasoning but why when it's so easy to make and has a lot more flavour?  Just saying....

Anyway I think your family will love you for it. Ours did.

Baked Chicken Chimichangas

(Recipe adapted from Weight Watchers Quick 6 Ingredients Cookbook)

Serves: 4

ProPoints per Serve: 12

1/2 cup (120 grams) light cream cheese

3 teaspoons Taco Seasoning

400 grams shredded skinless barbecue chicken breast

3 green shallots, thinly sliced

1 red capsicum, finely chopped

8 x 40 gram Mission Lite (98% Reduced Fat)tortillas

cooking spray

2/3 cup chunky tomato salsa

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper.

Combine cream cheese and seasoning in a large bowl. Add chicken, capsicum and shallots and stir to combine.

Spoon chicken mixture into centre of each tortilla. Fold in opposite sides and roll to enclose filling.

Place seam side down, on prepared tray. Lightly spray with cooking spray and bake for 10 minutes or until gold and crisp.

Serve Chimichangas with salsa, coleslaw (add 1 ProPoint per serve), warm refried beans (add 2 ProPoints per 100 grams) and low fat sour cream (add 1 ProPoint per tablespoon).

Click here for a printable version of this recipe)

Perfect Roast Chicken with Lemon, Fresh Herbs and Veg

What a really easy delicious Roast Chicken Dinner this was.  And a mid week treat that's for sure. 

 

Normally our Roast Chicken is very traditional - being a Classic Roast Chicken with Sage and Onion Stuffing but today I thought I needed something also full of flavour but easy to prepare - you know minimal fuss.  Now my good friend, Mr Jamie Oliver, provides a bevvy of these kind of meals so I went straight to his website and never doubting him, he came up with the goods and this recipe was on the screen for all the world to see... oh well me as I was the only one looking at the screen.

 

Perfect Roast Chicken with Lemon, Fresh Herbs and Veg - it was decided!!!  That's how are chicken would be sacrificed tonight - well a few tweaks here and there - but it was sorted.

 

No stuffing this time - no need.  Filling the cavity with fresh herbs and whole lemon gave the chicken the same if not better flavours and aromas of a full herby breadcrumb stuffing plus with a lot less fuss.  The vegetables were perfect - taking on the flavours of the chicken and one dish later - it was all done.  Except for the saucepan to make the gravy of course.

 

The chook we served up tonight was perfectly cooked - juicy, tender with a yummy crispy skin.....

Perfect Roast Chicken with Lemon, Fresh Herbs and Veg

(recipe adapted from jamieoliver.com)

 

Serves: 6

ProPoints per Serve: 12

 

1.6 kg whole chicken

6 medium potatoes, halved

2 medium onions, quartered

4 carrots, large slices

2 bulbs garlic, halved

2 tablespoon olive oil

1 cup water

sea salt

freshly ground black pepper

1 lemon

1 small bunch fresh thyme, rosemary, bay or sage, or a mixture

2 tablespoons Chicken Gravy powder

2 tablespoons cold water

Take your chicken out of the fridge 1 hour before it goes into the oven.   Remove packaging, rinse and drain.  Pat dry with paper towel. 

Preheat your oven to 240 degrees Celsius.

Pile all the vegetables and garlic into the middle of a large roasting dish and drizzle with half of the olive oil.  Pour in 1 cup of water.

Drizzle the chicken with remaining olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife or a skewer. Put the lemon inside the chicken's cavity, with the bunch of herbs.

Place the chicken on top of the vegetables in the roasting dish and put it into the preheated oven. Turn the heat down immediately to 200 degrees Celsius.  Cook the chicken for 1 hour and 20 minutes.

Baste the chicken halfway through cooking and if the veg look dry, add some more water to the roasting tray to stop them burning.

Check to ensure chicken is cooked by poking with a skewer through the thickest point - it's cooked if the juices run clear.  take the dish out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside.

Transfer pan juices to a small saucepan leaving vegetables in the roasting dish.   Return vegetables to the oven to keep warm and crisp up. 

 

Mix gravy powder with water and stir through pan juices in the saucepan.  Place saucepan over medium heat, bring to the boil and cook until slightly thickened, stirring continuously.  Place in jug or gravy boat.

 

Cut chicken into pieces. Remove vegetables from the oven and place chicken pieces on top of the vegetables.  Serve with the gravy and extra ProPoint free vegetables, if desired.

 

(Click here for a printable version of this recipe)

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

This was a wonderful feed, especially with it being school holidays here in Victoria and we had a house full of extra children sleeping over.  Fork free dining is always a treat for the kids and adults a like and this was definitely a meal that was a relaxing event - even cooking it was easy.

A piece of Pickled Pork drowned in a thick aromatic marinade slow cooked for 9 hours, shredded apart just before serving and then served with the sauce, coleslaw and nice fresh buns.... every meal should be this easy.

Slow Cooker Balsamic Honey Pulled Pork Sliders with Slaw

(recipe adapted from Just A Taste)

 

Serves: 12

ProPoints per Serve: 9

1 kilogram Pickled Pork or boneless pork shoulder

1 onion, diced

1/2 cup honey

1/2 cup balsamic vinegar

1/4 cup blackberry or raspberry jam

1/4 cup hoisin sauce

1 teaspoon crushed chilli

1/2 cup chicken broth

3 cloves garlic, minced

1 tablespoon cornflour

3 tablespoons cold water

1 x 200 gram packet coleslaw kit (with dressing included)

12 slider-sized buns or  dinner rolls

Trim any excess fat from the pork shoulder and place it in the slow cooker.  Sprinkle with onions.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chilli, chicken broth, garlic, salt and pepper.  Pour the sauce over the pork shoulder.

Cover the slow cooker and cook the pork shoulder on LOW for 9 hours until it is no longer pink and is cooked through.

Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces. Place the pulled pork in a large bowl.

Meanwhile remove all liquid from slow cooker into a saucepan, draining the onions out if preferred.  Place over medium heat, slowly bringing to the boil.  In a small bowl, whisk together the cornflour with water.  Whisk through the cornflour, mixing well.  Bring to full boil and cook until it reduces and has thickened slightly for about 5 minutes.  Put into a serving bowl and set aside.

Make the coleslaw as per the packet directions using the sauce included.

Halve the buns. Divide the pulled pork between the buns, drizzling sauce over the pork and serving with some slaw.

Note: I have allowed 3 ProPoints per roll (35g each).  You could also serve with a 0ppt salad on omit the Coleslaw at 1ppts per serve.

(Click here for a printable version of this recipe)

Slow Cooked Thai Beef Coconut Curry

As winter approaches the nights getting cooler and day light savings is just about to leave Victoria for another year it signals it's nearly slow cooker season..... I know that there is no ruling on what time of the year that you can use your slow cooker - however my five (yes I own five) seem to get a work out during the colder months.

Curry is one of the best things to cook in a slow cooker in my opinion - two reasons.  One the flavour has more time to develop and the beef (or the meat) becomes so wonderfully tender due to the slow cooking process.

This recipe I found on a Facebook page "Slow Cooker Recipes 4 Families" and immediately knew we would love the flavours.  A little tweaking to suit us and voila - a mild curry with a hint of Thai flavourings that we all enjoyed.  I hope you do too.

Slow Cooked Thai Beef Coconut Curry

(Recipe Adapted from Tricia King on Facebook Slow Cooker Recipes 4 Families)

Serves: 8

ProPoints per Serve: 8

1 tablespoon oil

2 large onions, diced

1 teaspoon crushed ginger

6 cloves of garlic, crushed

1kg of gravy beef, diced

1 tablespoon turmeric

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons fish sauce

2 teaspoons crushed chilli

2 tablespoons brown sugar

1 cup beef stock

salt

freshly ground black pepper

2 cans of Lite coconut milk

4 carrots, peeled and thickly sliced

1 red capsicum, large dice

1 green capsicum, large dice

Add oil to a large frying pan and place on medium heat.  Fry onion, garlic and ginger till soft. Add beef and cooked until browned. 

Add turmeric, cumin, coriander, fish sauce chilli, sugar and stock.  Stir well and season to taste with salt and black pepper.

Place the beef mixture in the slow cooker vessel.  Add carrots.

Stir through the coconut milk and cook on high for 4 - 5 hours and on low for 8 hours.

Add capsicum to curry when you have approximately 1 hour remaining on your cooking time

Serve with steamed rice (4ppts for 1/2 cup) and garnished with chopped coriander, if desired.

(Click here for a printable version of this recipe)

Redcurrant Rosemary and Thyme Lamb Shanks

I know Summer has only just left us here in Australia and technically it's not even winter but I was fancying lamb shanks in a super yummy sauce obviously accompanied by a "comfort food" size serving of creamy mashed potatoes... and guess what - I got it.

Laced with redcurrant and fresh herbs the flavour that developed after slow cooking for 8 hours was magnificent.  The lamb, as you can see, just fell of the bone and was so tender.

Not much more to say really except for ... YUMMO!!

Redcurrant Rosemary and Thyme Lamb Shanks

 

Serves: 6

ProPoints per serve: 12

 

6 x 300 gram lamb shanks, all visible fat removed

salt

freshly ground black pepper

2 tablespoons oil

1 bunch fresh rosemary, stalks removed

1 bunch fresh thyme, stalks removed

2 onions, diced

6 carrots, large cut

100 grams redcurrant jelly

8 cups hot water

2 tablespoons beef stock powder

4 tablespoons cornflour

2 tablespoons cold water

Season lamb shanks with salt and freshly ground pepper.

In a large frying pan heat oil.  Brown 2 lamb shanks on all sides and place in slow cooker bowl.  Repeat with remaining shanks.

Cover with rosemary and thyme followed by the onions and carrots.

In a large jug mix together the jelly, hot water and stock powder.  Pour over lamb shanks.

Cook on low for 6 - 8 hours or until the lamb is tender and almost falling off the bone.

Removes shanks and vegetables from the slow cooker bowl and place in a large serving dish, reserving the sauce.  Cover with foil and keep warm.

Place remaining sauce in a saucepan.  Mix together cornflour and cold water.  Stir through sauce and cook, stirring, over medium heat until sauce thickens.  Pour over lamb shanks and serve.

(Click here for a printable version of this recipe)

Zucchini, Bacon and Thyme Slice

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

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

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

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

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

  

Zucchini, Bacon and Thyme Slice

Serves: 12

ProPoints per Serve: 3

2 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

1 small red capsicum, seeded, finely chopped

2 spring onions, thinly sliced

1 bunch fresh thyme or 2 tablespoons dried thyme

2 cloves garlic, crushed

250 grams Weight Watchers bacon, finely chopped

1 cup 50% reduced fat grated tasty cheese

1 cup self-raising flour

4 eggs, lightly whisked

1/4 cup skim milk

1 tablespoon olive oil
salt
freshly ground black pepper 

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

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

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

(Click here for a printable version of this recipe)

South West Chilli

There was a moment where I swear we must have all woken up after a siesta with the taste of Mexico because there seems to quite a few dishes being cooked in the House of Murray with the Tex Mex flavours.  Don't get me wrong we LOVE it... Mexican food can be so simple to prepare yet so complex in flavours always making the taste buds dance. 

 

While I cannot take credit for this recipe - it's not a "hand me down" family recipe full of secret ingredients - it's actually a combination of internet researched (yes thank God for Google again) recipes and flavours that we like.  I must say that researching Chilli came up with some interesting information.  Many bloggers, especially those located in the Southern USA have their own take on what makes the best chilli - is it the heat?  Is it the texture? Beans or no Beans?  As you can imagine there are many, and I mean many, versions of this dish all differing slightly but all sounding delicious.

 

My favourite Chilli making tip that I stumbled across is to toss a grating of bitter chocolate into chili to give it body and mellow the flavours however I did not do that on this recipe.

 

I do agree with this tip - for maximum flavour, cool chilli and refrigerate overnight so flavours will develop.  It's similar to the fact that curry always tastes better the next day.

 

This is just a perfect meal in a bowl but if you wish you could serve with steamed rice, mashed potato or even boiled pasta.  It's great by itself though and you will be wanting seconds so no real need to fill up on the carbs!!

South West Chilli

Serves: 12

ProPoints per Serve: 8

 

cooking spray

1 kilogram lean beef mince

2 large onions, chopped

6 cloves garlic, crushed

1 tablespoon dried ground cumin

1 tablespoon dried oregano

2 tablespoons chilli powder or to taste

2 x 700 gram jars Passata or tomato puree

2 x 440g tins diced tomatoes

4 cups beef stock

salt

freshly-ground black pepper

2 tablespoons honey

2 x 440 g cans kidney beans, rinsed and drained

2 green capsicums, diced

2 red capsicums, diced

1 cup frozen corn kernels

 

In a large saucepan over medium-high heat, spray with cooking spray and sauté ground beef, onion, and garlic until the meat is browned.

 

Add cumin, oregano, chili powder, Passata, tomatoes, and beef stock. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Additional beef broth, water, or wine may be added as needed.  Season to taste with salt and freshly ground black pepper.

 

Add honey, beans, capsicum and corn.  Continue to simmer another 30 minutes, testing and adjust seasoning to taste if required.

Serve topped with 1 tablespoon of reduced fat sour cream (additional 1 ProPoint) and 15 grams grated 50% reduced fat tasty cheese (additional 1 ProPoint).

 

(click here for a printable version of this recipe)