Butter Chicken and Vegetables

Butter chicken is a favourite indian dish - all of us like it.  But it is always so rich and heavy not to mention fattening.  Needless to say I don't cook it that often but am always on the lookout for a healthier version so loved the fact that the new Weight Watchers cookbook, Take Away At Home, had this recipe.

This version was delish - a smooth, creamy and delicately balanced sauce coupled with the sweetness of the sweet potato and the crunch of the green beans.  Having the vegetables made it very filling I didn't even feel the need to have rice with my serve.

A different butter chicken but it was enjoyed and would recommend that you give it a go.

Butter Chicken and Vegetables

(recipe sourced from Weight Watchers Take Away At Home Cookbook)

 

Serves: 4

ProPoints per Serve: 10

 

1/3 cup (50 grams) raw unsalted cashews

2 teaspoons sunflower or canola oil

600 grams lean chicken breast fillets, fat trimmed, cut into 3 cms pieces

1 brown onion, thinly sliced

2 tablespoons tandoori paste

1 tablespoons finely grated fresh ginger

700 grams tomatoes, chopped

1/2 cup chicken stock

400 grams sweet potato (kumara), thinly sliced

400 gram can chickpeas, rinsed, drained

100 grams green beans, cut into 3cm lengths

1/3 cup low fat natural yoghurt

Place cashews in a food processor.  Process until finely ground.

Heat half the oil in a large saucepan over medium-high heat.  Cook chicken, in batches, for 3 - 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in pan.  Add onion and cook, stirring, for 5 minutes or until softened.  Add tandoori paste and ginger and with tomatoes, stock, sweet potato and ground cashews and bring to the boil.  Reduce heat and simmer, covered, for 20 - 25 minutes or until sweet potato is tender.  Add chickpeas and beans for the last 10 minutes of cooking.

Stir yoghurt into butter chicken.  Serve.

Serve with steamed rice - add 3 propoints value per serve for 1/2 cup steamed rice.

(click here for a printable version of this recipe)

Lamb and Vegetable Hot Pot with Herb Dumplings

Following an enjoyable Roast Lamb dinner on Sunday evening there is always the big question of what to do with the left over lamb.  I am not a lover of having roast two nights in a row.  Call me fussy but it never tastes the same the second night in my opinion.  It normally gets turned into a hearty Lamb Stew but this time I was determined to do something different.

I had been spying this recipe for awhile now but had steered clear as I know Noel is not a lover of dumplings from the last time I cooked them many many years ago - I haven't been game to broach the topic of dumplings again.

I left the recipe on the bench overnight and told the family this was my plan.  They all agreed to give it a go dumplings or no dumplings!

I was running late from work tonight and to my surprise my wonderful husband took the challenge of not only cooking the recipe but adapting it to suit cooked meat instead of the raw meat as called for.

This dish was amazing..... and I must add cooked to perfection.

Lamb and Vegetable Hot Pot with Herb Dumplings

(recipe adapted from Weight Watchers Cook Hearty Cookbook)

Serves: 4

ProPoints per Serve: 13

1 tablespoon olive oil

700 grams lean lamb leg steaks or cooked roast lamb, cut into 3cm pieces

1 brown onion, diced

2 carrots, chopped

200 grams button mushrooms, halved

1 tablesppon finely chopped fresh thyme leaves

1 tablespoon plaing flour

1 tablespoon Worcestershire sauce

2 cups chicken stock

1 cup self raising flour

50 grams Weight Watchers Canola Spread

1 egg, lightly beaten

2 tablespoons chopped fresh flat leaf parsley leaves

1 tablespoons finely chopped fresh rosemary

1/3 cup skim milk

Preheat oven to 180 degrees Celsius.

Heat oil in a 2 litre capacity shallow flameproof casserole dish over high heat.  Cook lamb, in batched, turning, for 2 - 3 minutes or until browned.  If using cooked meat just fry in oil for 1 - 2 minutes.

Add onion, carrot, mushrooms and thyme to dish and cook stirring for 5 - 7 minutes or until vegetables are softened.  Add plain flour and stir to coar.  Combine Worcestershire sauce and stock in a jub.  Gradually add stock mixture to vegetable mixture in dish, stirring until combined.  Cover and bring to the boil.  Transfer dish to oven and bake for 1 hour and 10 minutes.

Meanwhile, place self raising flour and spread in a large bowl.  Using fingertips, rub spread into flour until mixture resembles breadcrumbs.  Stir in egg, parsley, rosemary and enough of the milk to make a soft, sticky dough.  Add a little more milk if needed.

Remove dish from oven.  Increase oven temperature to 220 degrees Celsius.  Drop heaped teaspoons of dough, about 3 cms apart, on top of the hot pot and lightly spray with oil.  Bake, uncovered, for 15 - 20 minutes or until dumplings are lightly browned and cooked through.  Serve.

(click here for a printable version of this recipe)

Bacon Mushroom and Tomato Medley

As with every year by the time the football season is over we are over egg and bacon for breakfast on a Sunday.  Today is the first Sunday since April we have our Sunday's back.  Don't get me wrong we love junior football but it takes the whole day with games, helping out and presentations on a Sunday evening.  It's for a good cause though - the kids.

This morning I decided to use a punnet of mixed tomatoes along with some mushrooms and bacon to create a lighter yet filling brunch.  Such a mixture of vegetables, some herbs, a little bacon all served on a toasted slice of Pane di Case - YUM!!

To be perfectly honest this would make a lovely pasta topping or as a side dish with a meat.

Bacon Mushroom and Tomato Medley

 

Serves: 4

ProPoints per serve: 1

 

cooking spray

1 red onion, diced

125 gram packet Weight Watchers Bacon, thickly sliced

200 grams buttom mushrooms, quartered

1/2 bunch fresh thyme sprigs, leaves removed

400 gram punnet Mixed Baby Tomatoes

freshly ground black pepper

fresh basil leaves to serve

Heat a large frying pan over high heat, spray with cooking spray.  Add onion and bacon cook, stirring, for 2 - 3 minutes or until onion has softened.  Add mushrooms, stirring, for a further 5 minutes.

Add thyme and tomatoes, season with freshly ground black pepper to taste.  Reduce heat to low, cover and simmer for a further 5 - 8 minutes or until tomatoes have softened.

Serve sprinkled with fresh basil.

(Click here for a printable version of this recipe)

Sticky Pork

There are so many version of this Thai favourite.  We recently cooked this version of Slow Cooked Sticky Pork which was delish. I have purchased a new cook book so I am trying out another recipe.  The new cookbook is Takeaway At Home available from Weight Watchers.

This is not the meal that I had menu planned for tonight but as I couldn't find any Gummy Shark that meal will have to wait for another night. I wanted something quick, simple but jam packed with flavour.  Not to mentiom dished up in lettuce leaves finger dinner never tasted so good.

While the meal itself was nice both Noel and I found it very sweet not having all the usual qualities of a Thai dish.  The acutal sweetness overpowered the chilli component and the lime flavour.  We will cook again as it was pleasing to eat but add some kaffir lime leaves and fresh red chilli to the mix.

Sticky Pork

(recipe sourced from WW Takeaway At Home Cook Book)

 

Serves: 4

ProPoints per Serve: 8

 

2 teaspoons sesame oil

4 green shallots, thinly sliced

1 green capsicum, finely chopped

500 grams lean pork mince

1/4 cup lime juice

227 gram can sliced water chestnuts, drained, finely chopped

1/3 cup sweet chilli sauce

2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 small carrots, grated

1 celery stick, finely sliced

280 grams baby cos lettuce leaves

Heat a wok over high heat.  Add oil and heat for 5 seconds.  Add shallots and capsicum and stir fry for 2 - 3 minutes or until sofetened.  Add pork and stir fry, breaking up any lumps, for 5 minutes or until browned.

Add juice, water chestnuts and sweet chilli, soy and hoisin sauces and stir fry for 2 minutes or until heated through.  Stir in carrot and celery.  Spoon pork mixture into lettuce leaves. Serve.

Serve with: Brown Rice: Add 3 ProPoints values per serve for 1/2 cup steamed rice.

(Click here for a printable version of this recipe)

Creamy Chicken Casserole

Dinner tonight - courtesy of my hubby Noel cooking it while I was working late.  The house has a yummy aroma the moment I opened the front door.

This dish was really yummy - a nice thick sauce full of vegetables and tender chicken who could ask for more?  Me - I could have eaten seconds and thirds.

The flavour was impressive - the meatiness of the chicken, the vegetables and the tarragon all in every mouthful brought back memories of food my mother used to cook.... mmmmm!

Served with crunchy bread this was a perfect mid week dinner that was enjoyed by all.

Creamy Chicken Casserole

(recipe sourced from WW Food You'll Love Cookbook)

 

Serves: 4

ProPoints per Serve: 9

 

1 tablespoon olive oil

2 tablespoons plain flour

2 teaspoons mustard powder

500 grams lean chicken thigh fillets, fat trimmed, thickly sliced

1 leek, thinly sliced

125 grams Weight Watchers Bacon, thinly sliced

2 garlic cloves, crushed

3 carrots, thickly sliced

600 grams potatoes, cut into 2 cm pieces

1 tablespoon finely chopped fresh tarragon leaves

3 cups chicken stock

2 tablespoons reduced fat thickened cream

2 cups baby spinach leaves

Heat half the oil in a laege heavy-based saucepan over medium heat.  Combine flour and mustard powder in a small bowl.  Add chicken to the flour mixture and toss to coat, shaking off the ecess.  Cook chicken, in batches, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan.  Add leek and bacon and cook, stirring, for 5 minutes or until leek has softened.  Add garlic and cook, stirring for 1 minute or until fragrant.

Return chicken to the pan with carrot, potato, tarragon and stock and bring to the boil.  Reduce heat and simmer, uncovered, for 45 - 50 minutes or until vegetables are tender and chicken is cooked through. 

Add cream and spinach and cook, stirring, for 2 minutes or until spinach is just wilted.  Serve.

(Click here for a printable version of this recipe)

BBQ Glazed Beef and Pork Mini Meatloaves

Being back into routine and in my kitchen, which I love, I had menu planned good ol' Meatloaf for dinner. I got home from work excited to cook my easy quick meatloaf for dinner only to hear "meatloaf is fine with me but child who I won't name doesn't want it!" from Noel. The other child states that they will eat anything.

So to try something different I jazzed up my usual meatloaf recipe.  I decided to do away with the usual service style of meatloaf slices in rolls with cheese and sauce (a favourite from way back) and decided to make individual mini meatloaves hoping to win over the crowd.  I have recently read many sites/recipes for the individual portions so it was a no-brainer really.

Flavoured with bbq sauce, a hint of sweet chilli and mustard plus jammed packed with hidden grated vegetables these were an easy dinner to prepare and could also be great for lunches and picnics.  Plus they are freezable not that we had any left.

BBQ Glazed Beef and Pork Mini Meatloaves

 

Serves: 6 (2 meatloaves each)

ProPoints per serve: 10

 

1 medium zucchini, grated

500 grams pork mince

500 grams extra lean beef mince

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 medium carrot, peeled, grated

1 1/4 cups fresh breadcrumbs

1/2 cup bbq sauce 

3 tablespoons sweet chilli sauce

3 tablespoons American mustard

salt

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Grease an 12 hole, 1/2 cup-capacity mini loaf pan or texas muffin pan.

Squeeze excess liquid from zucchini. Combine zucchini, mince, onion, garlic, carrot, breadcrumbs, half the bbq sasuce, sweet chilli sauce and mustard in a bowl. Season with salt and pepper. Press mixture into prepared pan holes.

Place meatloaves in oven and bake for 20 to 25 minutes or until meatloaves are just cooked through. Remove meatloaves from oven.

Carefully transfer meatloaves to a greased baking tray. Using a pastry brush, brush with remaining steak sauce. Bake for 10 minutes or until browned and cooked through.

(Click here for a printable version of this recipe)

Ginger and Teriyaki Beef Stir Fry

 I found myself fancying vegetables tonight so thought a stir fry would hit the right spot. 

This was a very quick and easy dish to prepare, cook and eat.  Love the freshness of the crisp vegetables and I have to admit that teriyaki would also be one of my favourtie sauces to use.  I has a sweetness yet saltiness that I enjoy and it can be used with all meats.

Everyone enjoyed dinner, there was some left over which has beccome lunch for tomorrow so that was a good sign too.

Ginger and Teriyaki Beef Stir Fry

(recipe adapted from WW Eat & Enjoy cookbook)

 

Serve: 4

ProPoints per serve: 10

 

500 grams lean beef strips

1 tablespoon finely grated fresh ginger

3/4 cup teriyaki sauce

200 gram Mr Changs Egg Noodles

cooking spray

1 onion, sliced

2 carrots, cut into matchsticks

2 tablespoons water

1 red capsicum, thinly sliced

1 bunch broccolini, cut into 4 cm lengths

200 grams baby corn, halved

200 grams snow peas, trimmed

3 green shallots, thinly sliced for garnish

Place beef, ginger and 1/4 cup of teriyaki sauce in a bowl.  Turn to coat and allow to stand for 30 minutes.

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

Heat wok over high heat, spray with cooking spray.  Stir fry beef in batches for 1 - 2 minutes or until browned.  Transfer to a plate.

Reheat wok over high heat and respray with cooking spray.  Add onion, carrots and water and stir fry for 1 - 2 minutes or until softened.  Add the capsicum and corn and stir fry for a further 2 minutes.  Add broccolini and snow peas.  Stir fry for a further 2 to 3 minutes until vegetables are tender.

Return beef to wok with remaining teriyaki sauce and white parts of shallots.  Stir fry for 2 minutes or until heated through. 

Place noodles on serving tray, top with beef stir fry.  Sprinkle with remaining shallots and serve.

(click here for a printable version of this recipe)

My other good news is that I am now the proud owner of Heston's DVD - How To Cook Like Heston.  I actually won this from a competion which was run by Lorraine over at Not Quite Nigella.

Thank you Lorraine... as usual your blog posts are amazing and for anyone that hasn't been to the Not Quite Nigella website please do - your taste buds will thank you.

Dixie Chicken

Yes I have been travelling with work and busy again.... apologies as normal but all is back to normal in the House of Murray for a few weeks at least.  Junior football is nearly finished for the year also so we will have some more free time on the weekends shortly.

This dish is perfect for a mid week wonder as it was very easy to make and for a recipe with very few ingredients the flavour was amazing.  The sauce, even though made from soup, was creamy and enveloped the flavours of the vegetables and the thyme while the chicken remained tender and juicy.

Dixie Chicken

(recipe adapted from Taste.com)

 

Serves: 4

ProPoints per serve: 11

 

750 grams (8) chicken thigh cutlets, skin removed

salt

freshly ground black pepper

1 red capsicum, diced

1 green capsicum, diced

cooking spray

250 gram button mushrooms, sliced

125 grams Weight Watchers bacon, roughly chopped

420 gram can cream of mushroom soup

1/3 cup light thickened cream

2 tablespoons fresh thyme leaves, roughly chopped

Preheat oven to 200 degrees Celsius.

Place chicken into an 8-cup capacity oven proof dish in a single layer. Season with salt and pepper.  Place capsicum on chicken.

Cover a large frying pan with cooking spray and heat over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring, for 3 to 4 minutes or until tender. Add soup and cream. Stir until well combined. Bring to the boil. Remove from heat. Stir in thyme. Pour over chicken.

Bake, uncovered, for 30 minutes or until cooked through.

(Click here for a printable version of this recipe)

Chilli Beef and Bean Pasta Bake

WOW we certainly have been busy - so busy I cannot believe that it's been so long between recipes.  We have been cooking but mainly quick and easy recipes that have been blogged before.  I am humbly sorry to our readers and will endeavour to get back to dong something that I enjoy also - sharing recipes with friends.

Tonight's dinner was prepared by Noel so I cannot take credit for it except for putting the dish on the menu planner.  However I can say that if was delicious and very mourish.

We all love Mexican flavours so this dish did not disappoint.  It was interesting to make a Mexican style pasta bake but it the tastes and the textures all worked well together.

Chilli Beef and Bean Pasta Bake

(recipe sourced from Weight Watchers Food You'll Love Cookbook)

 

 

Serve: 6

ProPoints pers Serve: 9

200 grams spiral pasta

1 tablespoon olive oil

1 brown onion, finely chopped

1 red capsicum, chopped

400 grams lean beef mince

2 garlic cloves, crushed

30 gram packet taco spice mix

400 gram can diced tomatoes

2 zucchini, chopped

1/2 cup water

400 grams can red kidney beans, rinsed, drained

310 gram can corn kernels, rinsed, drained

1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 degrees celsius.  Lightly spray a 2 litre capacity ovenproof dish with oil.  Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

Meanwhile, heat oil in a large non-stick frying pan over medium heat.  Add onion and capsicum, cook stirring, for 5 minutes or until softened.  Add mince and cook, breaking up any lumps, for 5 minutes or until browned.  Add garlic and cook, stirring, for 1 minute or until fragrant.

Stir in taco spice mix and cook, stirring, for 1 minute.  Add tomatoes, zucchini and water and bring to the boil.  Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened.  Add pasta, beans and corn and mix to combine.

Spoon mixture into prepared dish.  Sprinkle with cheese and bake for 20 minuste or until cheese is golden.  Serve.

(click here for a printable version of this recipe)

Chicken and Prawn Pad Thai

Once again it seems like forever since I have blogged.  Firstly with recent Victorian school holidays (the first 2 weeks of July) we had Mam down to help with the children and she was responsible for some evening meals.  Looking back I didn't cook a great deal during the school holidays.  Mam took the kids away for the weekend to visit my uncle and aunt so Noel and I took advantage of the freedom relaxing on the Friday with a pizza and then going out for dinner on the Saturday evening.

Then last week I travelled with work so needless to say no cooking there either.

So with things getting back to normal at home and me back from my travels it's good to get back into the kitchen.  Tonight we had Chicken and Prawn Pad Thai - a favourite of mine but I have never cooked it at home.  I adapted a simple yet tasty Weight Watchers recipe and it was exotic. 

All loved the flavours of the lime and spice while enjoying the textures of the soft noodles and crisply cooked vegetables.

Chicken and Prawn Pad Thai

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 11

250 grams dry rice noodles

500 grams lean chicken breast, cut into 2 cm cubes

1/4 cup fish sauce

1 bunch broccolini, cut into 3cms pieces

2 medium carrots, peeled and finely sliced

1/4 cup fresh lime juice

3 tablespoons water

3 tablespoons soft brown sugar

1 1/2 teaspoon fresh ginger, finely chopped

1 tablespoon peanut oil

250 grams raw king prawns, peeled and tails intact

1 clove fresh garlic, crushed

1 1/2 cups bean sprouts

1/2 cups roasted unsalted peanuts, choppped roughly

1/2 cup fresh coriander, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

2 tablespoons crushed chilli flakes (optional)

Soak noodles in cold water for 1 hour.

Place chicken in a small bowl and cover with 1 tbsp of fish sauce. Set aside.

Steam broccolini and carrot for approximately 5 minutes, or until tender crisp. Immediately immerse in cold water. Drain and set aside.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons lime juice, water, sugar and ginger. Mix well to combine then set aside.

Heat 2 teaspoons oil in a wok over high heat. Add chicken and cook, stirring for 5 minutes, or until chicken is cooked through. Remove chicken from wok and set aside. To the same pan quickly cook prawns until pink and remove from heat.

Drain noodles thoroughly.

Heat 2 teaspoons oil in wok over high heat. Add garlic and cook for 30 seconds. Add noodles and fish sauce. Cook stirring for 3 minutes, or until sauce is mostly absorbed. Stir in chicken and half the peanuts and remove from heat. Add remaining lime juice, bean sprouts and half of the coriander and the mint. Toss through broccoli and carrot just before serving.

Place on serving platter and sprinkle with remaining coriander, mint, peanuts and crushed chilled flakes if desired.

(Click here for a printable version of this recipe)

Spicy Prawns and Vegetables

I wasn't sure what to cook but knew it had to be spicy and yummy definitely using prawns as the main ingredient.  My mam also loves prawns - I would put money on saying that her favourite dish is garlic prawns.

Another favourite family dish is Nice Chicken and having not cooked this either in a while I decided it would be great to have a little play around recreating a prawn dish based on the same flavourings.

This dish has a delightful spicy yet sweet sauce - spicy from the cayenne pepper, salty from the soy and sweetness from the hoisin sauce.  A beautiful combination with the tender prawns.

Spicy Prawns with Vegetables

Serves: 4

ProPoints per serve: 11

1 egg

30 grams cornflour

500 grams peeled and deveined large raw prawns, rinsed

1/4 cup oil for deepfrying

200 grams mushrooms, sliced
1 red capsicum, thinly sliced

4 spring onions, sliced

1 x 225 gram can sliced water chestnuts, drained and rinsed
1 cup hoisin sauce

1/3 cup soy sauce
1 teaspoon cayenne pepper (or to taste)

In a bowl mix egg and cornflour together into a smoot batter. Add prawn to the bowl and mix to combine.

Heat oil in a large wok or frying pan. Cook prawns in batches until almost golden but not fully cooked. Drain on a plate lined with paper towel. Discard oil

Spray wok or frying pan with cooking spray. Add mushrooms and capsicum to the wok and stirfry for 2 minutes. Add water chestnuts and spring onions, stir fry for another 1 - 2 minutes. Return prawns to pan and cook for a further 2 minutes.

Combine the hoisin sauce, soy sauce and cayenne pepper. Add combined sauce to wok and toss for another 2 minutes or until chicken is well coated with sauce.

Serve immediately.



(click here for a printable version of this recipe)

Smoked Paprika Chicken

A bit of a spice theme happening here lately.. maybe it's what my tastebuds are fancying or maybe it's just by chance.. whichever I know that we are all enjoying the meals.

The house smells good that's for sure.  The aroma of a smokey tomato broth with the obvious hints of fresh garlic were delish.

One of the ingredients is saffron threads. I am very lucky as I was recently given a small plastic container of saffron threads from my in laws who recently travelled overseas.  To me it was a present worth millions I am sure others wouldn't agree.  But to know that I was thought of in a special way while they were overseas in the Spice Market makes me feel very treasured.

This dish was very easy to prepare and bring it all together in the one casserole dish.  The original recipe called for shop brought chargrilled capsicum (not in oil) but I grilled my own.

Smoked Paprika Chicken

(recipe adapted from WW Food You'll Love Cookbook)

Serves: 6

ProPoints per serve: 8

2 teaspoons olive oil

6 chicken chops, skin removed, fat trimmed

6 drum sticks, skin removed, fat trimmed

1/4 teaspoon saffron threads

2 tablespoons hot water

1 red onion, thinly sliced

3 cloves garlic, thinly sliced

2 teaspoons smoked paprika

1/4 cup dry sherry

400 gram can diced tomatoes

1 cup chicken stock

100 grams green Sicilian olives

2 red capsicums

cooking spray

2 teaspoons cornflour

2 tablespoons water

1 tablespoon honey

Preheat oven to 180 degrees Celsius.

Heat half the oil in a large non stick frying pan over high heat.  Cook chicken, in batches, turning for 5 minutes or until browned.  Transfer chicken to a large ovenproof casserole dish.

Place saffron in a small bowl.  Add 2 tablespoons hot water and set aside to soak for 5 minutes.

Meanwhile heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic and paprika and cook, stirring, for a further 1 minute.  Add saffron liquid and sherry and cook for 2 minutes.  Add tomatoes, stock and olives and bring to the boil.

Pour onion mixture over chicken in the casserole dish,  Bake, covered, in the oven for 1 hour.

Meanwhile cut capsicum into thick strips and place on a foil lined oven tray.  Spray with cooking spray and place under a high grill for 5 minutes until black and blistered.  Remove and place into a sealable plastic bag to sweat for 10 minutes.  Remove outer layer of skin and slice into 2 cm strips.

Blend cornflour with water in a small bowl.  Stir cornflour mixture into casserole with the honey.  Add the capsicum strips.  Bake, uncovered, for 15 minutes or until sauce is slightly thickened.  Stir sauce around chicken.  Serve immediately.

(click here for a printable version of this recipe)

Portuguese Chicken and Prawn Pizza

Home made pizza night always works well .  Everyone makes their own flavours - Alex had a Satay Chicken, Ollie a BBQ Meatlovers and Noel made a pizza with Chicken, Hot Salami and Chilli BBQ Sauce.  As you can see we all have a creative streak when it comes to making pizza!

Tonight inspired by a dish one of my previous bosses had at Kelly's hotel in Cranbourne when we went out for dinner Thursday, last night.  Joe ordered Piri Piri Chicken and Prawn Rissotto.  It looked nice although it was too spicy for Joe.  The dish itself looked like a paella so I used that style of cooking as a basis for my recipe.

Marinating the chicken and prawns in a portuguese marinade topped with spanish style vegetables and of course black olives sprinkled with a little cheese made for a different pizza, that's for sure.

Portuguese Chicken and Prawn Pizza

Serves 4

ProPoints per serve: 8

1 teaspoon extra virgin olive oil

1/4 cup lemon juice

2 teaspoons crushed garlic

1 tablespoon chopped chilli paste

2 teaspoons crushed ginger

2 teaspoons dried oregano flakes

200 grams chicken fillet, sliced

200 grams raw prawns

cooking spray

1 x large pita bread (100 grams)

2 tablespoons tomato paste

1/2 brown onion, sliced

1/2 red capsicum, sliced

1/2 green capsicum, sliced

60 grams grated light cheese

100 grams whole pitted black olives

Mix together olive oil, lemon juice, garlic, chilli, ginger and oregano until well combined.   Place chicken and prawns in a medium bowl, add marinade and toss to coat.  Cover and place in refrigerator for 30 minutes or longer if time permits.

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and heat over high heat.  Remove chicken from marinade, reserving the prawns and marinade and cook for 1 -2 minutes until sealed.  Remove from heat.

Place pita bread on a pizza tray sprayed with cooking spray.

Spread tomato paste over entire base.  Sprinkle with 40 grams of grated cheese.

Place chicken over pizza base and top with onions and capsicum.  Place prawns on top.

Sprinkle with remaining cheese and top with olives.

Cook for 20 - 25 minutes or until cheese has melted and pizza cooked through.



(click here for a printable version of this recipe)

Tex Mex Chilli Bowls

Anything Mexican inspired excites me - I think it is because I love the simplicity of the cuisine (even though at times it is a hard cuisine to cook).  The vibrant colours always inviting your taste buds to experience the combination of flavours.

These Tex Mex Chilli Bowls definitely caught my eye is a recent Weight Watchers Magazine.  A full meal served individually in it's own little edible bowl.

To be totally honest, eating this meal was so comforting and unlike any "diet" mexican dish I have ever eaten before.

Tex Mex Chilli Bowls

(recipe sourced from Weight Watchers Magazine June 2012)

Serves: 4

ProPoints per serve: 12

 

 

 cooking spray

1 medium brown onion, finely chopped

2 garlic cloves, finely chopped

500 grams extra lean beef mince

1 teaspoon Mexican chilli powder blend

2 x 400 gram cans diced tomatoesf
salt
freshly ground black pepper

1 x 400 gram can red kidney beans, drained

4 x 48 gram reduced fat tortilla

3 large tomatoes, chopped

1/2 bunch fresh coriander leaves, chopped

6 iceberg lettuce leaves shredded

1/2 medium avocado, coarsely mashed

60 grams grated extra light tasty cheese

1/3 cup reduced fat sour cream

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat.  Add onion and garlic and cook, stirring, for 3 minutes or until softened.  Add mince and cook, stirring to break up lumps, for 5 minutes or unmtil browned.  Add chilli powder and cook, stirring, for 1 minute.

Stir in canned tomatoes, season with salt and freshly ground black pepper and bring to the boil.  Reduce heat to low and simmer for 30 minutes or until liquid has almost evaporated.  Stir through the beans.

Meanwhile, preheat oven to 200 degrees Celsius. 

To make tortilla bowls, line 4 bowls (with a base measurement of approximately 8cms and a top measurement of approimately 15cms) with tortillas.  Bake for 12 minutes or until lightly golden.  Set aside to cool and then remove from bowls.

Combine fresh tomatoes and coriander in a medium bowl and season with salt and freshly black pepper.

Divide mince mixture amongst tortilla bowls.  Top with lettuce, avocado, grated cheese, sour cream and fresh tomato mixture.



(Click here for a printable version of this recipe)

Sweet Chilli and Rosemary Lamb

As you all know by now lamb is one of the favourite meats in the Murray household but it is just so damn expensive here at the moment.  Thankfully I managed to get some lamb sirloins on special, so I stocked up freezing for many more meals to come.

This recipe is one that I have often looked at but just couldn't imagine the sweetness of the chilli sauce with the lamb.  I decided to try it anyway and really glad I did.

To take away some of the sweetness I added fresh rosemary leaves and also added a little wine to thin the thickness of the marinade for the first part of the recipe, allowing it to cover all the lamb. 

The outcome - the flavour was brilliant and the cooked sauce, somewhat sticky, smothered over tender juicy lamb.

Sweet Chilli and Rosemary Lamb

(recipe adapted from WW Secrets of Our Success Cookbook 2008)

Serves: 4

ProPoints per serve: 13

cooking spray

8 baby chat potatoes

1/4 cup sweet chilli sauce

1 tablespoons soft brown sugar

1 tablespoon fresh rosemary, chopped roughly

1 teaspoon grated lemon rind

1 tablespoons lemon juice

1/4 cup dry white wine

1 garlic cloves, crushed

1/2 teaspoon ground smoked paprika

4 x 200 gram lamb sirloins

2 large carrots, peeled and cut into batons

1 bunch brocollini, trimmed

2 bunches baby bok choy, rinsed and cut into quarters

Preheat oven to 180 degrees Celsius.

Cut potatoes into quarters.  Place on foil lined baking tray, spray with cooking spray and roast for 45 minutes or until cooked through and golden.

Meanwhile combine chilli sauce, sugar, rosemary, rind, juice, wine, garlic and paprika in a shallow dish.  Add lamb, toss to coat in marinade.  Cover and refrigerate for 30 minutes.

Preheat a non stick frying pan over high heat, spray with cooking spray.  Remove lamb from marinade and reserve marinade.  Cook lamb for 6 - 8 minutes each side or until cooked to your liking. Remove from pan allowing to rest.

Meanwhile steam vegetables until just cooked.

Bring reserved marinade to the boil in the frying pan.  Simmer for 1 - 2 minutes or until thickened.

Serve lamb topped with chilli marinade along with potatoes and steamed vegetables.

(Click here for a printable version of this recipe)

Potato, Onion and Bacon Bake

Once again travelling for work has seen me away from home and not cooking.  As always I love coming home and catching up of my favourite and enjoyable hobby!

I wanted to cook something different as a side dish.  I have always liked the look of Jannson's Temptation, a traditonal Swedish potato casserole, but not fussed on one ingredient - anchovies!!  I am not a fan but saying that I also have purposely not eaten one for years.  Maybe I will like then now as I know that my tastebuds have changed.  I now like oysters and mussels and am willing to give smoked salmon again.... who knows??

This potato bake was created with Jannson's Temptation in mind but we added onions and bacon to the potato.  It was very easy to make.  Overall it had a very "comfort food" feel about it and was enjoyed by all.

Potato, Onion and Bacon Bake

Serves: 8

ProPoints per serve: 5

cooking spray

175 grams Weight Watchers Bacon, thickly sliced

6 medium potatoes, peeled and cut into batons

1 brown onion, sliced

300 mls reduced fat thickened cream

1 teaspoon chicken stock powder

1 tablespoon dried parsley flakes

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon for 2 - 3 minutes until slight crisp.  Remove from heat and drain on paper towel.
Spray a large casserole dish with cooking spray.

Combine potatoes, onions and bacon in a large bowl.  Place mixture into casserole dish.

In a small jug combine cream, stock powder, parsley and pepper to taste.  Pour over potato mixture.
Cover casserole dish with foil and bake for 30 minutes.  Remove foil and bake for a further 20 - 30 minutes until potatoes are cooked through and golden on top.

(Click here for a printable version of this recipe)

Veal Cutlet Martini

It has been a wonderful day - work was productive and I have a proud announcement (below) to share so I thought we definitely needed a nice dinner and a nice glass of vino to cap off the day.

Veal is always a favourite in our house.... Alex still refers to the thick cutlets as "fluffly pillows of meat" due to their tenderness.

This is a meal I came across a long time ago and knew that we would enjoy the welcome flavours of tomatoes, mushrooms and oregano with the veal cutlets all laced with a delicate trace of wine.  The recipe I somewhat followed was also an adaptation from Chef Tony Tammero of Palm Restaurant, New York, NY.

I was really impressed with the outcome - this meal was delish and infact it was deavoured tonight by all.

Veal Cutlets Martini

(recipe adapted from Veal Recipes) 

Serves: 4

ProPoints per Serve: 9

3 cups chicken stock
1 cup white wine
cooking spray

250 grams button mushrooms, sliced,

3/4 cup sun-dried tomatoes, rinsed of oil
1/4 cup chopped spring onions

2 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon pepper

4 veal leg cutlets, 200 grams each
440 gram can diced tomatoes
1/4 cup fresh oregano leaves, roughly chopped

1 tablespoon arrowroot powder

2 tablespoons water

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Spray cooking spray in large nonstick frying pan and heat over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan, cook and stir 5 minutes or until mushrooms have softened. Remove from pan.

Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Using the same frying pan, spray with cooking spray and heat over medium heat. Cook veal cutlets in pan for 4 to 5 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return mushroom mixture to pan. Stir in tomatoes and oreganoIs said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.. Combine arrowroot and water, mixing well. Stir into tomato mixture, return veal cutlets and cook until heated through and sauce thickens. Serve immediately.

(click here for a printable version of this recipe) 

My announcement... some of you have already heard, read and even seen but A Dash of Flavour, my nerdy hobby of keeping a food blog, made it into this month's Weight Watchers Magazine... what a thrill for us!!

Thank you to all of those that follow our blog, for the support, for the feedback and for sharing this blog with people you know - it is all definitely appreciated.  Also thanks to those that have tried some of the recipes featured and we honestly hope you have enjoyed them.

Pasta with Beef, Bacon, Rosemary and Olives

Wanting comfort food due to a stressful day at work I knew that dinner tonight had to be pasta of some description.  I wanted good ol' Spaghetti Bolognaise but on the other hand also wanted something different.

So with that in mind I was trying to combine my two wants to satisfy my need..... meat sauce but with a difference?  This is where my thoughts led...... Pasta with Beef, Bacon, Rosemary and Olives.  A very pleasing result.. full comfort food that's for sure.

The meat sauce full of beef and bacon was not only thick but very filling, the kalamata olives brought a pleasant saltiness complimenting the fresh rosemary perfectly.  The flavours worked so well together.

Pasta with Beef, Bacon, Rosemary and Olives

Serves: 8

ProPoints per serve: 14

cooking spray

1 brown onion, diced

2 cloves garlic, crushed

250 grams reduced fat bacon

750 grams premium beef mince

4 large sprigs fresh oregano, chopped to 2 inch lengths

1 cup port

2 teaspoons salt

1 teapsoon freshly ground black pepper

1/4 cup tomato paste

440 gram can diced tomatoes

150 grams Kalamata olives, pitted and halved

250 grams pasta of your choice

60 grams fresh parmesan cheese

Spray a large frying pan with cooking spray and heat over a medium heat.  Cook onion and garlic for 5 minutes or until onion has softened.  Add bacon and cook for a further 5 minutes.  Add beef and cook until beef has browned.

Add the rosemary and port.  Increase heat to medium hight and cook until liquid has almost absorbed.  Stir through salt and pepper.

Add tomato paste and stir to combine. 

Stir through diced tomatoes and reduce heat, simmer for 20 minutes.

Meanwhile bring a large saucepan of water to boil and cook pasta according to packet directions.  Drain.

Stir through olives and cook for 5 minutes to ensure they are heated through. Quickly remove the rosemary stalks.  Serve pasta topped with sauce and sprinkle with parmesan cheese if desired.

(click here for a printable version of this recipe)

Chicken with Wine, Garlic and Herb Sauce

Sorry for the delay in posting Monday night's feast but Tuesday saw me off to Brisbane with work of course, only to return very late Thursday night.  Never mind I had a good time this trip during my absence but have been waiting to blog again on the new fresh version of A Dash Of Flavour.  I hope you are liking the few changes that we have made to our blog.

This dish, I have to say myself, was magnificent.  In fact I think we all wanted second helpings once we had cleared out plates.  The chicken moist and tender, the sauce creamy and powerful - a brilliant combination of garlic, fresh herbs and wine.  And another easy weeknight dinner that could easily be served for a special dinner.

I love the delicateness of a cream sauce and there was no resisting this while eating.

Chicken with Wine, Garlic and Herb Sauce

Serves: 4

ProPoints per serve: 7

2 red onions, thinly sliced

4 x 200 gram chicken fillets, all visible fat removed

4 cloves garlic, thinly sliced

1/2 cup fresh oregano leaves

1/2 cup fresh thyme leaves

salt

freshly ground black pepper

1/4 cup dry white wine

1 cup chicken stock

1/2 cup thick light cream

Preheat oven to 180 degrees Celsius.

Coat a small frying pan with cooking spray and heat over medium heat.  Add onions and cook until softened.  Remove from heat and allow to cool slightly.

Place chicken fillets in a shallow oven proof dish.  Sprinkle with onions, galic, oregano and thyme.  Season with salt and fresh ground pepper.  Mix together wine and chicken stock, pour around chicken fillets.  Cover dish with lid or foil and cook in oven for 25 - 35 minutes or until chicken is cooked.

Remove chicken from casserole dish, covering with foil to keep warm.  Mix cream into wine mixture until well combined, return chicken to sauce to coat.

Serve chicken drizzled with sauce accompanied by point free vegetables.

(click here for a printable version of this recipe)

Lamb with Minted Spring Vegetables

There is no lying when we say that lamb is always a huge hit at our house - you can actually feel the excitement in the air around our house when lamb is on the menu. The original recipe was for lamb racks which we have cooked before but this week I was lucky to get some really nice lamb sirloins so I thought I would give these a try.

This is definitely a great meal as it is so quick and easy to make.  The lamb itself is very simple to prepare as were the vegetables that were delicately laced with the taste and aroma of fresh mint.

The redcurrant infused light gravy balanced the whole meal.

Lamb with Minted Spring Vegetables

(recipe adapted from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per Serve: 11

480 grams chat potatoes, halved
cooking spray
4 x 250 gram lean lamb sirloins (thick back straps)

1 bunch of asparagus, halved

3 small zucchini, quartered lengthwise

1 bunch baby carrots, peeled and halved

1 cup chicken stock

2 tablespoons redcurrant jelly

2 tablespoons small fresh mint leaves

Preheat oven to 200 degrees Celsius.

Heat a large flameproof baking dish over medium-high heat.  lightly spray lamb with oil and cook, turning, for 5 minutes or until browned.  Transfer lamb to the oven and bake for 15 minutes for medium-rare or until cooked to your liking.  Remove from oven and transfer to a plate, cover with foil and rest for 5 minutes before cutting cutlets from racks.  Reserve pan juices.

Meanwhile boil, steam or microwave all the vegetables, seperately, until tender.  Drain.

Heat baking dish with pan juices over medium heat.  Add stock and redcurrant jelly and cook, stirring, until jelly disolves.  Bring to the boil and cook for 4 - 5 minutes or until slightly thickened. 

Divide vegetables among plates and top with lamb.  Drizzle with reducrrant sauce and sprinkle with mint to serve.

(Click here for a printable version of this recipe)