Thursday, June 23, 2011

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)

Wednesday, June 22, 2011

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)
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)

Friday, June 17, 2011

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)

Wednesday, June 15, 2011

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)

Sunday, June 12, 2011

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)

Tuesday, June 7, 2011

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)

Thursday, June 2, 2011

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)