Tuesday, August 28, 2012

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
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)

Tuesday, August 14, 2012

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.