Tuesday, October 28, 2008

Mexican Chicken Lasagne

There is always a buzz about eating a meal that you have made up... it doesn't have to be from scratch it can be a recipe that you have changed. But once you make a change it becomes a new recipe right?

On the menu planner last night was Acapulco Chicken, a Symply To Good To Be True recipe, but when I went to start cooking it - the dish did nothing for me even though it is delish and I will post it another time so I embarked on a mission of creation..... and this is what happened.

Mexican Chicken Lasagne
Serves 8
Points per serve: 6

Cooking spray
500g chicken breast sliced
2 tbs taco seasoning
chilli powder to taste (optional)
2 tbs tomato paste
1 x 440g tin diced tomatoes
1 avocado, diced
1 red onion, thinly sliced and roughly chopped
1 small red capsicum, diced
1 small green capsicum, diced,
4 med tomatoes, diced
bunch fresh coriander, chopped roughly
2 tbs low fat butter
2 tbs plain flour
2 cups skim milk
2 tsp Dijon mustard
½ cup grated low fat cheese
9 lasagne sheets (large)
Preheat oven to 180 deg C.

Heat a non-stick frying pan coated with spray and fry chicken breast until sealed. Add taco seasoning and tomato paste to the pan and mix well. Cook for 2 minutes. Add diced tomatoes, mix well and simmer for 5 minutes. Remove from heat.

In a large bowl combine avocado, red onion, capsicums, tomato and coriander, mix well and set aside.

Heat a medium saucepan and melt butter. Once melted remove from heat, add flour stirring with a whisk to make a roux. Return to heat stirring and slowly add the milk. Whisk until lump free and add the Dijon mustard. Continue to stir until sauce thickens and remove from heat.

Place half the chicken mixture in a lasagne dish and top with 3 lasagne sheets. Top with half the avocado mixture. Place another 3 sheets of lasagne in dish and top with remaining chicken mixture. Place the last lasagne sheet in dish and top with remaining avocado mixture. Pour sauce mix on top and sprinkle with grated cheese.

Bake in oven for 35 – 45 minutes or until cheese is golden.

(Note: I have only worked out the points roughly and think I have been quite generous considering. Not sure if anyone else is game to try it.... but maybe you might!)

Tuesday, October 21, 2008

Fettucine With Creamy Spinach, Pinenuts and Sultanas

This is a recipe that Noel and I had at one of our favourite pasta restaurants and have tried to recreate it from scratch at home. We think we have done a good job with it!! .
Fettucine With Creamy Spinach, Pinenuts and Sultanas
Serves 6
7 points per serve
250g fettucine (or pasta of your choice)
200g baby spinach leaves
60g pinenuts, toasted
80g sultanas
1 onion, diced
1 cup light (fat reduced) cream
1/2 cup water
1 tbs chicken stock powder
salt and pepper to taste
fresh basil to serve
Cook pasta as per directions on packet - do not overcook. Drain and set aside.
To toast pinenuts you can either fry in a pan sprayed with cooking spray or place on an oven tray and place under the grill. Be careful they burn easily.

Spray a large non-stick pan with cooking spray and cook onions until soft. Add pinenuts and sultanas stirring for 2-3 minutes. Combine water and stock together and add to pan along with the cream, season with salt and pepper to taste. Stir well.

Add pasta and baby spinach leaves stirring through until heated through.

Serve immediately, garnish with shredded fresh basil.