Ham and Zucchini Carbonara

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

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

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

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

Serves: 4
ProPoints per serve: 10

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

salt

freshly ground black pepper
pinch of nutmeg

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

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

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

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


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

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


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

(click here for a printable version of this recipe)

Hokkien Mee with Beef

You have probably all gathered by now that we really enjoy stir fry style meals. I guess I love the fact that they can be made crammed with vegetables and the sauce can be any flavour you are fancying. Not to mention that most stir fries are quick to cook once you have all the ingredients prepared and ready.

I was fancying a noodle dish and I am quite partial to the Hokkien Mee you can purchase in Noodle Bars here. Although I tend to get the chefs to spice it up and add more vegetables… but that’s me.

Here is my take on Hokkien Mee which I have made using beef strips that I marinated for a short while and I also used Wokka Fresh Noodles instead of dried noodles. I have to say that my whole family liked my version of this classic noodle dish.

Hokkein Mee with Beef

Serves: 6
ProPoints per serve: 11

700 grams lean beef strips
1 tablespoon brandy
1 tablespoon soy sauce
½ teaspoon crushed chilli or chilli paste
½ teaspoon sesame oil
cooking spray
880 grams Wokka Thin Hokkien Fresh Noodles
1 onion, sliced
2 carrots, sliced
¼ cup water
½ red capsicum, sliced
½ green capsicum, sliced
100 grams button mushrooms, sliced
½ cup hoisin sauce
¼ cup white wine
1 tablespoons sweet chilli sauce
2 teaspoons curry powder
1 tablespoon mango chutney
200 grams snow peas, trimmed and halved

Place brandy, soy sauce, chilli and sesame oil in a medium bowl and mix well. Add beef strips, stir to combine and allow to stand for 30 minutes or longer if time permits.

Meanwhile prepare noodles as per directions on packet.

Spray a large wok with cooking spray and heat over high heat. In batches add beef strips and marinade and toss quickly until beef is just sealed. Remove from heat. Repeat with remaining beef strips.

Respray wok and add onion, carrot and water, stirfry for 3 – 4 minutes or until vegetables are just tender. Add capsicums and mushrooms and stir fry for a further 3 – 4 minutes.

Mix together hoisin sauce, white wine, sweet chilli sauce, curry powder and mango chutney is a small jug. Mix well.

Drain noodles and add to the wok. Add combined sauces and stir to combine well. Return beef to the wok along with the snow peas. Stir through to heat through. Serve immediately.

(click here for a printable version of this recipe)

Spiced Beans with Eggs

Today I really wanted something totally different for breakfast and considering the time was approaching brunch, I knew I needed to eat something that would satisfy me for both breakfast and lunch. I did however fancy eggs but wasn't excited by egg and bacon, nor by poached or scrambled eggs although I did entertain the idea of an omelette for a minute or so.

I remembered a recipe that I had read somewhere, although I don't recall precisely where. The more I thought about it I knew that I had read many versions of this recipe it had just never appealed to me to cook it previously. It was eggs that were poached in a tomato bean style casserole base - a one pot wonder. Thinking more about this dish I decided to recreate it based on not only what I remembered but what flavours I fancied.

The result was very enjoyable and must admit filling. We all enjoyed this different style of dish even mam. The tomato bean style casserole I filled with vegetables had a hint of spice and actually complimented the softly poaced eggs.

A fine way to start the day, in my books anyway.

Spiced Beans with Eggs
Serves: 6
ProPoints per serve: 7
2 teaspoons olive oil
1 brown onion, finely diced
1/2 red capsicum, finely diced
1/2 green capsicum, finely diced
100 grams button mushrooms, quartered
1 1/2 teaspoons paprika
1/2 teaspoon crushed garlic
440 gram tin diced tomatoes in juice
440 gram tin baked beans
1 teaspoon dried oregano
salt
freshly ground black pepper
6 eggs
6 slice wholegrain/multigrain bread
1 spring onion, green section only, finely sliced

Heat oil in a large frying pan over medium heat. Add the onions and capsicum, cook stirring for 3 - 4 minutes or until softened slightly. Add mushrooms and cook for a further 2 minutes. Mix through the paprika and garlic.

Add the tinned tomatoes and baked beans and cook for 5 minutes or until slightly thickened, stirring occasionally. Add oregano and season to taste with salt and freshly ground black pepper.

Using a large spoon make a well in the bean mixture and crack in one egg. Continue with remaining eggs. Cover and cook for 4 - 6 minutes or until eggs are cooked to your liking.

Meanwhile toast the bread.

When eggs are cooked, remove from heat and sprinkle with spring onion. Serve immediately with toast.


(click here for printable version of recipe)

Chicken, Sweet Potato and Spinach Lasagne

Firstly Happy New Year to you all - I hope yours was enjoyable, safe and celebrated just the way you planned. For us it was a quiet night at home with our family and my mam who is staying with us at the moment. Food was abundant as was the alcohol but it was a good night had by all!

Now we are facing a brand new year - one that will be filled with hope, dreams and aspirations. My year ahead already is filled with many challenges and planned good times. My major challenge is (and always has been) my weight and the battle that I have been facing. This year I have decided that enough is enough - no more pussy footing around the issue and no more sabotaging myself with bad food. I can cook and I can cook well but I need to focus more on healthy and good foods to fuel not only my body but my families. So with this in mind the recipes I post this year will be following along those lines and more importantly help me win the weight war!

Although the house is full of leftovers I decided to get straight back onto the ProPoints plan. I was very slack over the Christmas and New Year period but already warned the house that today I was getting back on my weight loss journey and back on the healthy eating programme. Tonight's dinner is our first healthy choice meal of the year and it was really enjoyable.

I grew up thinking lasagne was always made from minced beef, tomatoes and pasta sheets that was smothered in a thick bechemel sauce and lashings of cheese. I am loving that lasagne can really be made from any filling as long as you put it into layers of pasta - this Chicken, Sweet Potato and Spinach Lasagne was different, very tasteful and quite easy to make.

This is definitely a really different take on lasagne and as I am cooking for a crowd this time of year this dish is a crowd-pleaser not to mention very filling.

Chicken, Sweet Potato and Spinach Lasagne

(recipe adapted from WW Programme Cookbook 2011)

Serves: 10

ProPoints per serve: 10

900 grams orange sweet potato, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 small brown onions, finely chopped

2 small red capsicum, cut into 2 cm pieces

4 garlic cloves, crushed

500 grams lean chicken mince

1000 grams Five Brothers Garlic and Wine Pasta Sauce

2 1/2 cups skim milk

2 tablespoons cornflour

400 grams baby spinach leaves

8 x Latina Fresh Lasagne sheets

50 grams finely grated Parmesan Cheese

Preheat oven to 200 degrees Celsius.

Boil, steam or microwave sweet potato until just tender. Drain

Heat the oil in a large non-stick frying pan over medium high heat. Cook onion, red capsicum and garlic, stirring, for 3 - 4 minutes or until softened.

Add chicken mince and cook, stirring to break up any lumps, for 5 minutes or until lightly browned.

Add pasta sauce and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened slightly. Remove from heat and stir in sweet potato.

Meanwhile, combine 1/2 cup milk and cornflour in a small jug.

Place remaining milk in a small saucepan and bring to a boil over medium heat. Whisk in the cornflour mixture. Cook, stirring, for 2 minutes or until thickened. Remove from heat.

Lightly spray a large lasagne dish with cooking spray. Place 2 lasagne sheets over base. Top with a 1/3 of the chicken mixture and a 1/3 of the baby spinach. Repeat layering, finishing with lasagne sheets on the top.

Top with milk mixture and sprinkle with cheese. Bake for 45 minutes or until golden and tender.

Serve with point free salad.

(click here for a printable version of this recipe)

Grilled Chicken with Salsa Verde

I love barbecued chicken! No I am not talking about charcoal chicken from a shop I love chicken cooked on the barbecue plate. It takes on such a different flavour than being fried or roasted. When I saw this recipe I knew we would all enjoy.

Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.

Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)

Serves: 4
ProPoints per serve: 6

1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard

Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.

Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.

Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.

Slice chicken and serve topped with the salsa verde.

(click here for a printable version of this recipe)

Chilli Beef and Spinach Stir Fry

Yes I am still here and I am trying to get back into the swing of things. Thank you all for being patient with me and my apparant lack of new recipes.

I don't have any more travel until January 2010 so I have plenty of time to get cooking and share more recipes with you.

Last night we had a quick and easy beef stirfry that I must admit to is one of my favourites. It's the one I cook when I am unsure on what I really fancy for dinner and I know that it takes a matter of minutes to get organised.

Chilli Beef and Spinach Stir Fry(recipe adapted from WW Recipe Collection Cookbook)
Serves: 4
ProPoints per serve: 7
cooking spray
1 onion, sliced
400 grams lean beef strips
1 teaspoon minced chilli
1 teaspoon minced garlic
2 teaspoons teriyaki sauce
1 teaspoon cornflour
1 teaspoon beef stock powder
1/4 cup water
200 grams baby spinach leaves
sliced red chilli for garnish

Coat a wok or large frying pan with cooking spray and heat. Add onion and stir fry until tender. Add the beef chilli and garlic. Stir fry for 2 - 3 minutes.

Add the teriyaki sauce. Stir in combined cornflour, beefstock and water. Stir until sauce boils and thickens slightly.

Add spinach, remove from heat and stir through.

Serve into individual bowls and garnish with chilli (if desired).

(click here for a printable version of this recipe)

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad

We hadn't had veal for a long time so I was looking forward to last night's dinner. In fact I was praying that I got home from work early enough to cook it. I was very busy yesterday and it was made worse by the fact I had to drive home in very heavy rain.

Anyway dinner was very easy to prepare and as this recipe is basically broken up into 3 steps it was somewhat quick also, besides the roasting of the sweet pototo time wise.

The Lemon and Caper Gremolata made a nice change from having a sauce and I have to say the taste and textures of the Sweet Potato Salad was very enjoyable also. However, the next time I cook this I will change the cut of veal. Don't get me wrong there was nothing wrong with using thin veal steaks we just prefer a thicker cut of meat so I feel this recipe would work well with a veal cutlet.

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

(click here for a printable version of this recipe)

Chicken Saagwala and Steamed Rice

A quick dinner for us tonight but something tasty was required. I normally only like a curry if it's slow cooked or made in a traditional way, but I came across this recipe on the Weight Watchers website and just wanted to try it.

I must say very easy, very quick and very tasty. And of course the bonus factor is that the rice is incorporated into the ProPoints value.

Chicken Saagwala

(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 11

1 1/4 cups basmati rice

1 tablespoon curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 garlic cloves, crushed

500 grams lean chicken breast fillet, diced

2 medium fresh tomatoes, diced

1/2 teaspoon chicken stock powder

1/2 cup hot water

375 ml can Light and Creamy Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

4 cups baby spinach

2 tablespoons fresh coriander, chopped

Bring a large saucepan of water to boil and cook rice according to the packet directions. Drain and set aside.

Place curry powder, coriander, cumin and garlic in a non stick frying pan. Add 2 tablespoons of water and cook, stirring over medium heat for 2 - 3 minutes or until fragrant. Add chicken to the pan and toss to coat.

Combine stock powder with water, mix well.

Add tomatoes and stock. Cover and cook for 10 minutes. Uncover and stir to combine.

Reduce heat to low and add evaporated milk. Stir to combine.

Combine cornflour and water, mix well.

Add the cornflour mixture to the curry and continue to stir until slightly thickened.

Add the spinach, mix well. Season to taste with salt and freshly ground black pepper. Add coriander and simmer for 1 minute. Serve with rice.


(click here for a printable version of this recipe)

Creamy Blue Cheese Sauce

It was a beautiful day here in Melbourne today and of course we had a bbq for dinner.. not that we ever need an excuse to fire up the weber and cook steak over the coals!! Steak tastes magnificant cooked this way and in fact I cannot remember when we last used our actual bbq - it has been a long while that's for sure.

When we have steak we all love a nice sauce with it. Noel's favourite is creamy peppercorn sauce, I am quite partial to a mushroom sauce but we both love this one... creamy blue cheese sauce. Even Oliver is starting to enjoy this one also.

Before you get put off by the thought of "Blue Cheese" I know it's not everyone's cup of tea. This cheese sauce only has a hint of the blue and if you can use a really nice blue it makes such a difference to the flavour. We used gorgonzola which is somewhat strong but rich and creamy.

I have to admit this way is nice but if you cook your steak in a frying pan use the meat juices at the beginning of the recipe and this sauce is to die for. Saying this though it is perfectly yummy cooked as the recipe reads.

Creamy Blue Cheese Sauce

Serves: 8
ProPoints per serve: 3

cooking spray
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 tablespoons brandy
100 grams danish blue cheese, crumbled
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon cornflour
2 tablespoons water
freshly ground black pepper

Heat a medium non stick frying pan over medium heat and coat with cooking spray. Add spring onions and garlic, cook for 3 - 4 minutes or until softenened. Add brandy and swirl around pan for 30 seconds, scrapping the bottom with a wooden spoon to pick up any specks.

Add crumbled cheese and cook until softened, around 2 - 3 minutes.

Stir in the evaporated milk, stirring continuously. Combine cornflour with water, mix well and add to milk mixture. Continue stirring until sauce thickens. Season to taste with freshly ground black pepper.


(click here for a printable version of this recipe)

Lamb and Rosemary Parcels

Still experimenting with the new ProPoints values and converting recipes is keeping me quite occupied but I must say loving the whole concept behind the new Weight Watchers Program.

Last night's meal of Lamb and Rosemary Parcels fit perfectly into the new plan and we all enjoyed them.

Wrapped in filo pastry the lamb and gravy mixture was comforting and the rosemary added flavour considering there were no real pan juices to use, if you know what I mean? (I find gravy powder mixed with water very bland.)

I guess very similar to a pie, you could easily add extra vegetables such as carrots and peas to turn into a filling pot pie. Now we are talking definite comfort food!!

Lamb and Rosemary Parcels

Serves: 4
ProPoints per serve: 10

cooking spray
600 grams lean lamb strips
1 brown onion, diced
2 tablespoons fresh rosemary, roughly chopped
freshly ground black pepper
3 tablespoons gravy powder
2 cup water
12 sheets filo pastry

Spray a frying pan with cooking spray and over high heat cook lamb strips in batches for 2 - 3 minutes or until sealed. Remove to a plate.

To the same pan fry the onion over a medium heat until soft. Add the rosemary and season with freshly ground black pepper.

In a large jug mix together the gravy powder and water. Add to pan stirring continuously until mixture thickens. Add lamb and stir well. Remove from heat. Strain most of the gravy mixture from the lamb using a sieve and reserving the gravy. Allow lamb to cool slightly.

Preheat oven to 180 degrees Celsius.

Working with one sheet of filo at a time, lay first sheet on a flat surface and spray with cooking spray. Top with a second sheet and spray with cooking spray also. Then put a third sheet on top. With the pastry facing longways from you place 1/4 of the cooled lamb mixture near the end. Fold the top end of the pastry over the mixture. Fold both the short sides over the mixture to enclose filling. Spray edges with cooking spray and roll up into a parcel. Continue with remaining parcels.

Place on a lined oven tray and cook fro 20 minutes or until pastry is golden and filling warm.

Reheat gravy and serve with parcels.

(click here for a printable version of this recipe)

Panaeng Chicken Curry and our 300th Post!!

Firstly I have to apologize for my obvious slack effort at posting of late... we have been cooking and I have been travelling a lot with work - needless to say the lack of time up my sleeve is being reflected here loud and clear!! This year, with my change of jobs, has seen increased travel and therefore eating at motel restaurants more than ever has had me thinking if I should add reviewing restaurants to this blog? Interesting question - tempting but not sure if I am ready to whip the camera out in a restaurant and photo what I have order just yet!!! Will ponder that thought a little further I think... lol!!!

Secondly the Weight Watchers programme that I follow has just changed to ProPoints. From here on in the recipes will reflect the ProPoints values. Please bear with me while I go back over all the other recipes and revalue the points values to suit the new programme. It will take me a little time - that I am sure of.

Thirdly even though I have managed to spasmodically blog what we have cooked this year I cannot believe that we have reached our 300th post. What started off as my little hobby (which I didn't even tell my hubby about until he asked why I was taking photo's of cooked food for?) has grown so much! I am amazed by how many people come to visit our site, follow us and receive emails of what we cooked... in fact we feel truly privileged that you spend time with us. We love your comments and hope that if you do try any of our recipes that you enjoy them just as we do. Thank you all so very much!!!

So now on to what happened in the kitchen tonight. Thai curries are a huge favourite with us all but I tend to stear clear of them considering coconut milk is so high in fat. I have in fact been fancying a thai curry for some time now especially Panaeng, which has just a beautiful flavour.

This curry was easy to make although a little time consuming getting the ingredients ready as I did decided to add a lot of vegetables to it to bulk it up. Served with steamed rice (which is included in the ProPoints value) it was an excellent meal.

And YES it cured my thai curry craving.... mmmmm!

Panaeng Chicken Curry

Serves: 6
ProPoints per serve: 9

1 cup dry basmatic rice
cooking spray
1 onion, sliced
2 carrots, peeled and sliced on diagonal
200 grams Panaeng Curry Paste (I used Valcom)
500 grams, lean chicken breast, sliced
1 red capsicum, deseeded and large diced
230 gram can bamboo shoots, drained and rinsed
230 gram can sliced water chestnuts, drained and rinsed
440 gram can baby corn spears, drained and rinsed
375ml can Light and Creamy Evaporated Milk Coconut flavoured
4 kaffir lime leaves, thinly sliced
2 tablespoons fish sauce
1 tablespoon white sugar
150 grams snow peas
150 grams bean sprouts

Cook rice according to packet instructions and set aside.

Spray a wok or large frying pan with cooking spray. Over a medium heat cook onions and carrots until tender. Remove to a plate.

To the same wok or frying pan add penaeng curry paste and stirfry for approximately 30 seconds or until fragrant. Increase heat to high. Add chicken and cook for a further 3 - 5 minutes, stirring, until chicken is sealed and coated in curry paste.

Return onions and carrots to the chicken along with the capsicum. Stirfry for a further 2 - 3 minutes.

Add bamboo shoots, water chestnuts and baby corn. Stirfry for a further 2 minutes.

Add evaporated milk, lime leaves, fish sauce, sugar, snow peas and bean sprouts. Continue to cook for a further 2 - 3 minutes but do not boil as the milk with curdle and separate.

Serve immediately with steamed rice.

(click here for a printable version of this recipe)

Chicken Aleisha

I love trying to recreate restaurant meals at home especially the ones I have really enjoyed and this meal was no exception. Infact I was quite excited when I decided to attempt cooking this last night.

Recently we went to Kelly's Hotel in Cranbourne, which serves the most devine steaks but I wasn't in the mood for a lump of beef. I opted for this dish wish made my mouth water from the first time I read the description! "A plump chicken breast served with avocado, bacon and mushrooms in a creamy white wine sauce" I believe it read from memory... so here is my low fat version of the dish that I enjoyed throughly and was nearly guilty of licking the plate clean!

My recreation worked well, the taste was great and thankfully a little kinder to the waistline than the original dish.

Chicken Aleisha

Serves: 4
Points per serve: 6.5

4 chicken fillets (150g each), no skin fat removed
cooking spray
100 grams bacon, fat trimmed, sliced
1/2 brown onion, diced
1 teaspoon garlic
150 grams button mushrooms
1/2 cup dry white wine
1 cup chicken stock (made with stock powder)
freshly ground black pepper
2 tablespoons reduced fat thickened cream
1 tablespoon cornflour
1 tablespoon water
1 medium avocado, sliced

Preheat oven to 180 degrees Celsius.

Coat a large frying pan with cooking spray and cook chicken fillets for 3 - 4 minutes on each side until golden and sealed. Place on a lined baking tray and cook in the oven for 20 minutes or until cooked through.

Meanwhile spray frying pan with cooking spray and cook bacon until crisp. Remove and drain on a paper towel covered plate.

Wipe out frying pan with paper towel, respray with cooking spray and cook onion and garlic over a medium heat until tender. Add mushrooms and cook for a further 2 - 3 minutes.

Add the wine and stock to the mushroom mixture and simmer for 3 - 4 minutes. Season with freshly ground black pepper.

Add cream and stir to combine, do not allow to boil.

Mix together the cornflour and water. Mix into sauce, stirring until slightly thickened. Return bacon to sauce and heat through.

Place chicken fillets on plates or a platter. Fan a 1/4 of the avocado on each chicken fillet. Gently top with sauce mixture and serve.

(click here for a printable version of this recipe)

Chicken and Spring Vegetable Pasta

There was no real recipe behind last night's pasta, just using things up in the fridge and to my delight everyone loved it. The kids wanted pasta, I fancied vegetables and Noel wasn't really fussed as he had a late lunch and wasn't hungry.

I was impressed by the flavour plain but slightly cheesy and you could definitely taste the vegetables which reminded me of spring vegetable soup. This pasta dish would even be nice without the chicken or you could substitute for a different meat.

Chicken and Spring Vegetable Pasta

Serve: 6

Points per serve: 6

250 grams penne or pasta of your choice

cooking spray

1 onion, diced

1 tablespoon garlic, crushed

1 red capsicum, small diced

1/2 cup frozen peas

1/2 cup frozen corn kernels

150 grams broccoli, cut into florets

100 grams chicken breast supreme (deli sliced chicken), chopped roughly

1 teaspoon chicken stock powder

1 tablespoon dried parsley flakes
salt
freshly ground black pepper

200 ml lite thickened cream

100 grams reduced fat grated tasty cheese

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

Coat a large frying pan with cooking spray and over medium heat cook onion and garlic until softened. Add capsicum, peas, corn and broccoli and cook until no longer frozen and broccoli cooked through.

Add the chicken and cook for a further 2 minutes.

Mix together the chicken stock powder, parsley and cream. Season with salt and pepper. Add to the vegetable mixture along with the cheese, mix well.

Add the pasta and toss to combine. Heat through ensuring cheese has melted and serve.

(click here for a printable version of this recipe)

Moroccan Couscous Salad

We had barbecued marinated half chickens last night for dinner and I wanted something different to serve as a side along with a garden salad. We are becoming fonder of couscous and I thought using couscous would be perfect.

With some spices, fresh herbs and some vegetables this was better than I imagined and could have been quite easily eaten by itself.

To convert to a vegetarian meal exchange the chicken stock powder for vegetable stock powder.

Moroccan Couscous Salad
Serves: 8
Points per serve: 2.5
1 cup instant couscous

100 grams flaked almonds, toasted
2 teaspoons olive oil
1 red onion, halved, thinly sliced
1 garlic clove, crushed
4 tablespoons currants
1 carrot, peeled and grated
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 yellow capsicum, seeded and diced
2 large ripe tomatoes, finely chopped
1/2 cup firmly packed coarsely chopped fresh coriander
2tbs fresh lemon juice
freshly ground black pepper

Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.

Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add currants and carrot. Stir fry for 2 minutes. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and capsicum and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.

Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.


(click here for a printable version of this recipe)

"Cheats" Satay Sauce

To be honest the first time I made this version of satay sauce I was very sceptical. Why? Because satay sauce is a favourite in our house which is full of harsh critics especially Alexandria. She loves this chinese version of satay sauce that I make.

Unlike the household favourite this recipe doesn't involve any cooking and is literally made in minutes. This low point sauce is incredibly easy to make and tastes perfect - smooth in texture, a little spice while being somewhat creamy.

I have to say this quick sauce went down a treat served with lamb kofta and salad wraps with my little princess stating "I hope there is some sauce left for my lunch tomorrow!"

"Cheats" Satay Sauce

(recipe sourced from Symply To Good To Be True 5)

Serves: 6

Points per serve: 1.5

2 1/2 tablespoons light peanut butter

1/2 cup 97% fat free mayonnaise

1 teaspoon red curry paste

1 1/2 teaspoons soy sauce

In a small mixing bowl combine all ingredients, mix until well combined.

(click here for a printable version of this recipe)

Pork and Sweet Potato Casserole

Two things about this recipe I loved.... sweet potatoes and the use of the slow cooker. Not to mention this recipe fit perfectly into the criteria for this month's Royal Foodie Joust.

I cannot begin to explain how easy this meal was to prepare nor how it was very tasty ~ so tasty the table ate in silence, deafening me with how good it must have been. Being a slow cooker recipe with minimum fuss in preparation (approximately 15 minutes maximum) it is definitely a mid week wonder.

Pork and Sweet Potato Casserole

(recipe adapted from Weight Watchers Australia)

Serve: 8

Points per serve: 5

1200 grams lean pork, largely diced

1000 grams orange sweet potato, peeled and cut into large cubes

800 grams canned diced tomatoes

2 cloves garlic, crushed

1 teapsoon minced garlic

1 cup unsweetened orange juice

2 spring onions, chopped in 2 cms pieces

2 teaspoons cumin seeds

1 teaspoon tabasco sauce (optional)

1 teaspoon salt

2 teaspoons freshly ground black pepper

4 tablespoons water

2 tablespoon cornflour

3 tablespoons fresh lime juice

4 tablespoons fresh coriander, chopped

Place the pork, sweet potato, tomatoes, garlic, spring onions, cummin seeds, tabasco sauce (if using), salt and pepper in a 6 litre slow cooker. Cover and cook on low setting for 7 hours.

Mix together the water and cornflour to form a paste. Stir in the cornflour mixture and mix well. Add the lime juice and corianer and cook for a further 5 minutes. Serve with your choice of steamed vegetables.

(click here for a printable version of this recipe)

Prawn and Herb Rice Paper Rolls

These are something that we love and have made them a lot over the years. Not only are they full of flavour but although being a little fiddly to make that really aren't difficult. This recipe uses prawns but you can use any meat you like or omit the meat to make them a vegetarian roll.

Served with any flavour asian sauce they make a nice light meal, a picnic dish or even a entree.

Prawn and Herb Rice Paper Rolls

(recipe adapted from WW Recipe Collection 2002)

Serves: 4

Points per serve: 3

50 grams cellophane noodles

3 tablespoons rice vinegar

4 tablespoons crushed peanuts

500 grams whole cooked prawns, shelled and cut into pieces or shrimp, shelled and left whole

1/4 cup basil, finely sliced

1/4 cup fresh coriander, finely chopped

1/4 cup fresh mint, finely chopped

2 kaffir lime leaves, finely sliced

4 cabbage leaves, finely shredded

5 spring onions, chopped

1 medium carrot, grated

16 rice paper rolls

Soak the noodles in a bowl of hot water, rinse with cold water, drain. Chop into pieces and combine with the vinegar, nuts and prawns.

Combine the fresh herbs, cabbage, shallots and carrot together. Stir in the prawn mixture and mix well.

Working with 1 wrapper at a time, soak the rice paper in warm water for 30 seconds and place on a flat surgace. On each wrapper pile a litlle prawn mixture. Roll up tightly, folding the sides in the enclose the filling. Continue rolling and folding until all ingredients are used.

Serve with your choice of sauce (don't forget to account for any extra points).

(click here for a printable version of this recipe)

Bake Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

This simply yet tasty dish was enjoyed by one and all last night.

Very easy to prepare, this one pot wonder is perfect not only for a busy week night but would be a perfect dish when entertaining. The simplicity in the preparation is not reflected in the finished dish considering the look, smell and flavour - magnificent.

The lemon wasn't sweet but complimented the chicken just as the saltiness of the proscuitto did. Served with creamy mashed potatoes and vegetables I think this recipe would please even the fussiest of diners.

Baked Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

(recipe adapted from Good Taste Magazine Novermber 2005)

Serves: 12

Points per serve: 4

12 (about 150 grams each) chicken thigh cutlets, skin and visible fat removed
3 large lemons
12 prosciutto slices, halved
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaves
3/4 cup fresh marjoram leaves
2 large sprigs fresh rosemary, leaves picked
Salt

freshly ground black pepper

1/2 cup dry white wine

2 tablespoons olive oil

Place the chicken cutlets, bone side down, in a large roasting pan.

Use a vegetable peeler or a small, sharp knife to peel strips of rind from the lemons. Cut the lemons in half and juice. Reserve the juice. Place the lemon rind and prosciutto between the chicken cutlets in the pan.

Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice, white wine and season with salt and pepper. Drizzle with the olive oil. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat oven to 170°C.

Bake chicken in preheated oven for 40 minutes or until golden brown and cooked through. Serve the chicken drizzled with pan juices.

(click here for a printable version of this recipe)

Pesto Linguine with Chicken and Zucchini

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

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

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

Pesto Linguine with Chicken and Zucchini

(recipe adapted from Good Taste Magazine January 2009)

Serves: 6

Points per serve: 6

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

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

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

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

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

(click here for a printable version of this recipe)

Creamy Mushroom and Spinach Soup

Now before you are turned off by the photo I need to reassure you that this soup is really nice. If you are a lover of mushrooms and spinach like me, look no further... probably not everyone's cup of tea but I enjoyed it.

The mellow earthy flavour of the mushrooms combined with the intense taste of the spinach was a great combination. Although this is a creamy soup it isn't heavy and could easily be served as an entree.

Watch out Popeye - talk about getting a vitamin hit in one bowlful... B12 and iron!!

Creamy Mushroom and Spinach Soup

Serves: 4

Points per serve: 2

2 teaspoons extra virgin olive oil

500 grams button mushrooms, sliced

1 onion, diced

1 tablespoon crushed garlic

1 teaspoon beef stock powder

6 cups water

100 grams baby spinach

375 ml can Carnation Evaporated Low Fat Milk

salt

freshly ground black pepper

Heat oil in a large saucepan and add mushroom, onion and garlic. Cook over medium heat until onions soften slightly. Add stock powder and water, mix well while bringing to the boil. Reduce heat, cover and simmer for 15 minutes.

Remove from heat and add baby spinach. Stir to completely cover the spinach leaves allowing them to wilt.

Using a blender or a stick blender process until smooth.

Return to gentle heat, add evaportated milk and stir to blend. Heat thoroughly but do not boil. Season to taste with salt and freshly ground black pepper.

Hint: You could easily replace the beef stock powder with vegetable stock powder to make this suited to vegetarians.

(click here for a printable version of this recipe)