Chilli Pork, Vegetable and Noodle Stir Fry

WOW what a dish jam packed with not only lots of vegetables but also all the flavours that I love.... I love using fresh herbs and spices as they add so much more than packet mixes or jars. Best of all this dish wasn't a heavy dish it was quite light and refreshing but very filling.

If you love Asian flavours this dish will definitely satisfy your tastebuds.

Chilli Pork, Vegetable and Noodle Stir Fry
Serves: 4
ProPoints per serve: 10
200 grams thick rice noodles
cooking spray
600 grams pork mince
2 cloves garlic, finely sliced
3 cm piece fresh ginger, grated
2 - 3 red chillies, finely sliced (taste dependant)
1 onion, finely sliced
1 carrot, cut into fine batons
1/2 red capiscum, finely sliced
150 grams mushrooms, sliced
2 tablespoons water
225 gram bamboo shoots, drained and rinsed
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
juice of 1 lime
1 cup bean sprouts
1 bunch fresh coriander, chopped

Cook noodles as per packet directions, drain and set aside.

Spray a large wok with cooking spray and heat over a high heat. Add pork, garlic, ginger and chillies Stirfry until pork is sealed and almost cooked. Remove from wok.

Respray wok with cooking spray and add onions and carrots. Stir fry for 2 - 3 minutes or until starting to soften. Add capsicum and mushrooms and stir fry for a further 2 minutes, adding water if required. Add bamboo shoots and stirfry until combined.

Return pork to the wok along with oyster sauce, sweet chilli sauce and lime juice. Stir fry until mixed through. Add noodles, bean sprouts and coriander and toss through. Serve immediately garnished with extra coriander and sliced chilli.

(click here for a printable version of the recipe)

Mexican Chicken Cannelloni

Lately there has been a lot of fancying happening in the House of Murray… last night was a classic example. The kids wanted pasta and I really craved Mexican flavours. So in a time of being torn between both worlds the only thing that can be done is to combine both.

Mexican Chicken Cannelloni combined the mellow chilli tomato based salsa flavours that I adore with the home comfort of pasta which satisfied all of us last night.

Mexican Chicken Cannelloni

Serves: 6
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillet, chopped
1 onion, diced
1 teaspoon crushed garlic
1 red capsicum, diced
1 green capsicum, diced
125 gram can corn kernels, drained and rinsed
440 gram can diced tomatoes
1 teaspoon ground cumin
¼ - ½ teaspoon chilli (taste depending)
salt
freshly ground black pepper
6 Latina fresh lasagne sheets
2 cups tomato based salsa
120 grams reduced fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat on high. Add chicken and cook until sealed and starting to brown. Remove from pan.

To the same pan add onion and garlic, cooking over a medium heat until softened. Add capsicums and corn, Cook for a further 5 minutes. Stir in the tomatoes, cumin and chilli powder and cook for a further 5 – 10 minutes or until mixture has reduced slightly. Season to taste with salt and pepper. Remove from heat and allow to cool.

Cut lasagne sheets in half lengthwise to make 12 sheets. When filling has cooled place 1/12 of the chicken mixture on the edge of a lasagne sheet and roll to enclose finishing with the seal at the bottom. Repeat with remaining mixture and sheets to make 12 rolls.

Spray a large baking dish with cooking spray. Spread ½ cup salsa along bottom of baking dish. Place cannelloni tubes in baking tray and top with remaining salsa. Sprinkle evenly with cheese.

Bake in oven for 25 – 30 minutes or until cooked through and cheese is golden.

(Click here for a printable version of this recipe)

1 Minute Berry Ice Cream

I saw this recipe on Jamie Oliver's 30 Minute Meals and just knew it would go down a treat with the kids!

Frozen berries make it an instant frozen dessert but it can be frozen also to firm it up. The hint of mint from the fresh mint leaves gave it a pleasant aftertaste also.

I loved this recipe as there is no cream - just low fat natural yoghurt complimented with some honey to provide sweetness. A very easy and low ProPoint dessert that anyone can make.

And as Jamie said in the episode I was watching you can literally put anything you want into it - just use a little imagination. Watch out - I will be experimenting with this one.

1 Minute Berry Ice Cream
(recipe sourced from Jamie Oliver 30 Minute Meals)

Serves: 8
ProPoints per serve: 2

500 grams frozen berries
500 grams low fat natural yoghurt
4 tablespoons honey
fresh mint leaves

Place berries, yoghurt, honey and mint leaves. Blend until smooth.

Place in a sealed container and freeze if not using immediately.

(click here for a printable version of this recipe)

Asian Pork and Vegetable Sausage Rolls

We definitely answered our call for having something different for dinner last night. I was going to make a spicy asian meatball but the kids didn't really jump for joy about that idea so I then thought about sausage rolls only to come to the conclusion that they would be boring. After a little discussion Noel and I decided to make both - an Asian Pork and Vegetable Sausage Roll.

Jam packed with vegetables and asian spices this created a buzz in the Murray household. Not overly spicy but with every mouthful the hint of sweet chilli, lemongrass and even kaffir lime was apparrant but not overpowering.

Overall a very pleasant and welcome change to the humble sausage roll. These would also be perfect as finger food if you made them smaller.

Asian Pork and Vegetable Sausage Rolls

Serves: 8
ProPoints per serve: 14

4 sheets reduced fat puff pastry
900 grams pork mince
1 onion, finely diced
2 carrots, grated
1 large zucchini grated
1 red capsicum, finely diced
1/4 cup tomato paste
1/4 cup char sui sauce
1/4 cup sweet chilli sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons finely chopped lemongrass
4 kaffir lime leaves, finely chopped
freshly ground black pepper
pinch of salt
1 tablespoon flour
cooking spray
1 egg white, lightly beaten

Preheat oven to 180 degrees Celsius.

Remove pastry from freezer and allow to defrost. Line a baking tray with baking paper and spray with cooking spray.

In a large bowl combine pork, onion, carrot, zucchini, capsicum, tomato paste, char sui sauce, sweet chilli sauce, ginger, garlic, lemongrass, kaffir lime leaves and mix thoroughly to combine. Season with salt and pepper.

Divide mixture evenly into 4. Sprinkle a little flour on work surface and quickly roll 1/4 of the mixture into a sausage shape. Repeat with remaining mixture.

Working with one piece of pastry, place sausage mixture along the edge of the pasty. Gently but firmly roll to encase pastry ensuring pastry seam is at the bottom when done. Repeat with remaining pastry. Cut each sausage roll in half to make 8 rolls in total.

Place on baking tray and brush with egg white.

Cook in oven for 25 - 30 minutes or until pork is cook and pastry is golden.

(Click here for a printable version of this recipe)

Calabrese Salad

Although very basic - slices of tomato and boccocini, sprinkling of basil leaves, then drizzled with a balsamic dressing this salad is appealing as a side dish or just on it's own.

The freshness of this very easy salad is perfect. Do not dress it too early nor overdress it. It needs to be kept quite simple and the flavour will speak for itself.

Calabrese Salad

Serves: 4
ProPoints per serve: 4

6 Amarosa tomatoes or 3 Roma tomatoes
120 grams bocconcini
fresh basil leaves
1 tablespoons extra virgin olive oil
1 tablespoons balasamic vinegar

Evenly slice the tomotoes and the bocconcini.

Arrange sliced tomotoes on a plate.

Top with a single layer of bocconcini.

Slice basil leaves (if desired) and sprinkle over tomatoes and cheese.

Combine olive oil and balsamic vinegar. Drizzle over tomatoes and cheese just before serving.

(click here for a printable version of this recipe)

Curried Cauliflower Soup

MMMM warm soup on a cold day and this one has a slight kick to the taste.

A very simple recipe, and a quick soup to whip up. The addition of Korma Curry Paste gives it a mellow curry flavouring with a little spice but it's not overpowering. The kids loved it and by doubling the recipe I have ensured that both Noel and I have some for lunches. As there is no cream the soup is freezable.

Curried Cauliflower Soup

Serves: 8
ProPoints per serve: 0

cooking spray
1 brown onion, diced
1 head of cauliflower, cut into florets
1 teaspoon crushed garlic
2 litres chicken stock (made with stock powder)
1 tablespoon Korma Curry Paste

Coat a large saucepan with cooking spray, add onions and cook over a medium heat until softened.

Add cauliflower florets, garlic, stock and curry paste. Bring to the boil, reduce heat and simmer for 15 minutes or until cauliflower is very soft.

Remove from heat, allow to cool slightly. When cooled place in blender and pulse until smooth.

Return soup to saucepan and reheat without boiling.

(click her for a printable version of this recipe)

Slow Cooked Balsamic Beef Ribs

You are probably already aware that I love my slow cooker and anytime I get the chance to use it I will.

I came across this recipe, which originally uses lamb shanks, and knew I had to try it. The ingredients enticed me with the use of balsamic vinegar and fresh thyme leaves. The sauce was magnificient - slightly sweet, a little sour and had a wonderful aroma of the fresh herbs.

Although we used beef ribs, which are full of meat and so tender when cooked slowly, this dish had a wonderful taste and even when full you can't stop wondering whether you could fit in some more.

Slow Cooked Balsamic Beef Ribs
(recipe adapted from WW Cook Hearty Cookbook

Serves: 4
ProPoints per serve: 11

2 teaspoons olive oil
4 x 250 gram beef ribs, fat trimmed
2 red onions, thinly sliced
2 garlic cloves, crushed
2 carrots, diced
1 1/2 tablespoons plain flour
2 cups beef stock (made with stock powder)
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon dried oregano leaves
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves
freshly ground black pepper

Heat a large non stick fying pan. Rub half the oil over beef ribs. Cook beef, for 5 minutes or until browned. Transfer to slow cooker vessel.

Wipe pan clean with paper towel. Heat remaining oil in same pan over medium heat. Add onion, galric and carrot and cook, stirring occasionally, for 5 minutes or until onion is softened. Add flour and cook for 30 seconds.

Combine stock, vinegar, tomato paste, sugar and thyme in a large jug. Gradually add stock mixture to onion mixture and bring to the boil. Remove from heat and pour over beef. Season with freshly ground black pepper.

Cover and cook on low for 8 hours.

(click here for a printable version of this recipe)

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)