PASTA BOSCAIOLA

Total 71 smartpoints
11 smartpoints per serve - serves 6

INGREDIENTS
1 onion, finely diced (0sp)
2 tsp minced garlic (0sp)
500g mushrooms, sliced (0sp)
175g shortcut bacon  (13sp)
400g pasta, dry (37sp)
375ml Nestlé Carnation Light and Creamy Evaporated Milk (15sp)
1 tsp salt reduced chicken stock powder (1sp)
1/2 tbsp cornflour (1sp)
Salt and pepper, to taste (0sp)
25g Parmesan, grated (4sp)

METHOD
Over medium heat add onion, mushrooms and bacon (spray pan with a little olive oil if necessary).  Cook down until soft stirring occasionally (Let any liquid reduce to nothing). 

Meanwhile, add the pasta to a large pan of boiling salted water and cook until al dente.

In a small jug add chicken stock powder and cornflour.  Gradually stir through evaporated milk so that there are no lumps in the cornflour. 

Once liquid has reduced in mushroom/bacon mix add garlic and cook for a further minute.  Stir in  evaporated milk mixture and heat until warm and slightly thickened.  Stir through drained pasta, season with salt and pepper and serve with parmesan cheese on top.

TERIYAKI BEEF AND VEGETABLE STIRFRY

Serves 4 - 6 smartpoints per serve

460g beef, trimmed, thinly sliced (10sp)
1/2 tsp bicarbonate of soda (0sp)
1 tbsp minced garlic (0sp)
2 carrots, julienned  (0sp)
1 large onion, thinly sliced (0sp)
1 red capsicum, sliced (0sp)
130g snow peas (0sp)
(Note: you can use any vegetables)
100g Masterfoods Teriyaki Marinade (10sp) - Note: Other brands of Teriyaki Sauce can be used, check smartpoints as they vary between sauces)
2 tsp sesame oil (3sp)

In a bowl sprinkle bicarbonate of soda over beef, mix through garlic and set aside for 20 minutes.

Heat a large non stick wok. Once wok is very hot add 1 tsp of oil and stir-fry beef for 2 mins until lightly browned, constantly stirring. Remove beef and set aside. Add the othe 1 tsp of oil along with vegetables (except snowpeas) and stir-fry for 2-3 minutes (or until they are cooked to your liking).  Add back beef along with teriyaki sauce and snowpeas and cook until sauce is hot.   Serve with 1/2 cup basmati (3sp) or long grain rice (4sp).

CHICKEN BIRYANI

INGREDIENTS
750g chicken thighs, cut in about 3cm chunks
1/2 cup tikka masala paste
2 brown onions, finely sliced
20g butter
1 tbsp vegetable oil
1 1/2 cups basmati rice
2 1/4 cups hot chicken stock
1/4 cup of currants

2 tbsp flaked toasted almonds
1/4 cup fresh chopped coriander 

METHOD
In a bowl mix together chicken and paste. Refrigerate for at least 3 hours, preferably overnight.
Preheat oven to 180C (160C fan-forced).
Melt butter with oil in a non-stick frypan over low to medium heat, then add onions. Fry off onions until starting to caramelise, about 15 minutes.
In another ovenproof pot (I use  a non-stick anodised pot) add chicken.  Then spread cooked onions over the top of the chicken.

Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour then stir through currants and almonds. Bake for a further 45 minutes or until rice is tender. Stir through coriander and season with salt and pepper.

 

 

 

SLOW COOKED CHUNKY BEEF STROGANOFF

INGREDIENTS
800g beef chuck steak, diced in chunks
2 tbsp oil
1 large onion, finely sliced
2 tsp minced garlic
500g mushrooms, sliced
2 tbsp tomato paste
2 tsp sweet paprika
2 cups of beef stock
1 tsp cornflour
2 tbsp sour cream

METHOD

• Preheat oven to 160C.
• Over medium high heat, add 1 tbsp of oil and brown off beef.  Transfer to an oven proof dish, add 1 cup of beef stock, cover and bake for 1 - 1 1/2 hours (until beef is tender and stock has almost reduced to nothing).  Hint: Use an ovenproof pan that can go directly from stovetop to oven.

Once the beef is cooked....

• Over medium high heat, fry off onion, mushrooms and garlic with oil in a large non stick fry pan for about 5 minutes.   
• Stir through paprika, tomato paste and 3/4 cup of beef stock. 
• Mix the last bit of beef stock with the cornflour to make a paste. 
• Add to the pan the beef chunks along with any remaining stock and stir in the cornflour mixture.     Reduce to a simmer and cook uncovered for a further 10 minutes. 
• Stir in sour cream just before serving.   Hint: Give the sour cream a mix before adding to the pan so that it isn't so chunky.   This will make it easier to stir through the sauce.
• Season to taste with salt and pepper.

Serve with rice and steamed beans, mashed potato or pasta.

GREEK STUFFED EGGPLANTS

5 smartpoints per stuffed eggplant

INGREDIENTS

3 eggplants 

Olive oil spray 

1 onion, chopped 

2 tsp minced garlic 

1 tsp cinnamon

300g minced lamb 

1 cup cooked basmati rice 

225g tomato passata 

½ cup beef stock 

1 tsp dried oregano 

chopped parsley (about 2 large tbsp plus a little extra for decoration)

salt and pepper 

100g reduced fat smooth feta cheese

No fat Plain Greek yoghurt and pomegranate seeds - optional 

METHOD

Preheat the oven to 200C.

Cut the eggplants in half lengthwise, then cut around the edge of each half then cut again deeply in a criss-cross pattern inside the border, being careful not to cut through the skin at the bottom. Scoop out the flesh and put aside.

In a large frypan, fry off the onion with a spray of olive oil for a few minutes until soft. Add the garlic and cinnamon and cook for another 30 seconds, then add the scooped-out eggplant and cook for 5 minutes or so until that is soft as well.

Add the mince meat to the pan and break up and stir for about another 5 minutes. Add in the passata, stock, oregano, parsley and rice, season to taste with salt and pepper.

Put the eggplant halves on a baking tray and fill each with the meat mixture. Cover with aluminium foil and bake for 50 minutes.

Uncover and sprinkle with crumbled feta. Spray over a little olive oil and cook for a further 15 to 20 minutes, or until the eggplants are soft enough.

To serve, sprinkle over a little parsley and a dollop of yoghurt then sprinkle over pomegranate seeds (optional).

 

RICOTTA PANCAKES

Makes 12 pancakes - 3pp each

INGREDIENTS

375g reduced fat ricotta cheese (10pp)

190ml skim milk (2pp)

1 tbsp stevia powder (0pp)

4 eggs, separated (7pp)

180g plain flour (17pp)

Pinch of salt (0pp)

1tsp baking powder (0pp)

1 tsp vanilla extract (0pp)

Zest of one orange (0pp)

Oil for cooking (1pp)

METHOD

Place ricotta, stevia, milk and egg yolks in a mixing bowl and mix to combine.

Sift the flour, baking powder and salt into a bowl.

Add to the ricotta mixture along with vanilla extract and zest and mix until just combined.

Place egg whites in a clean dry bowl and beat until stiff peaks form.

Fold egg whites through batter.

Lightly grease a large non-stick frying pan and drop a 1/4 cup of batter per pancake into the pan. 

Cook over a low to medium heat for 2 minutes, or until pancakes have golden undersides.

Turn pancakes and cook on the other side until golden and cooked through.

I served mine with stewed apple and sugar free maple flavoured syrup.

CHICKEN AND MUSHROOM RISOTTO

Total 64 propoints
Serves 6 (11pp per serve)

INGREDIENTS
500g chicken thighs, sliced (15pp)
75g shortcut bacon, diced (5pp)
500g button mushrooms, sliced (0pp)
1 brown onion, finely diced (0pp)
20g minced garlic (0pp)
20g butter (4pp)
300g arborio rice (27pp)
1/2 cup dry white wine (3pp)
5 cups of hot salt reduced chicken stock (2pp)
40g parmesan cheese (5pp)
150g frozen green peas (3pp)

METHOD
Heat a large non stick frypan over medium-high heat.  Add onion and bacon and fry off for 1 minute. Add chicken and cook for a further 2 minutes then add mushrooms.  It may seem a lot but they will reduce down.  Cook down until liquid  from mushrooms is reduced to nil then add in garlic and stir through.

Meanwhile melt butter in another large nonstick pot over medium-high heat. Add rice and stir to coat.  Then add 2 cups of hot stock.  Give a gentle stir and let reduce down. Then add wine. Give another gentle stir then reduce down. Gradually add the rest of the stock (stirring occasionally) until rice is al dente and almost all the stock is gone.  Stir in parmesan cheese, chicken and mushroom mixture and frozen peas. Turn off stove. Cover with lid for a few minutes for peas to cook.  Season with salt and pepper to taste.

SALMON AND SWEET POTATO PATTIES

Serves 4 - 8 smartpoints
Total 32 smartpoints

415g can of salmon, drained (11sp)
400g sweet potato, steamed and roughly mashed (11sp)
3 spring onions, finely chopped (0sp)
1 tbsp sweet chilli sauce - I use Ayam Light Sweet Chilli Sauce (0sp)
Salt and pepper (0sp)
25g plain flour (2sp)
1 egg, beaten (2sp)
50g panko breadcrumbs (5sp)
Olive oil spray (1sp)

Mix together salmon, sweet potato, spring onions and sweet chilli sauce. Season with salt and pepper to taste.  Roll into 8 balls.  Refrigerate for 20 minutes.
Preheat oven to 200c.
Roll each ball lightly in flour, then dip in egg then coat with crumbs.
Place on baking paper lined tray, spray patties with oil and bake for 20 minutes.  I turn after 10 minutes and spray other side with oil.
Serve with salad.

Notes: I steam my sweet potato by cooking it (in large chunks) in a ziplock sandwich bag in the microwave with 1 tbsp of water for 6 minutes (until cooked).  I keep the skin on and just scrub/clean it before cooking.

SATAY CHICKEN SKEWERS

Serves 6 - Total 29 Smartpoints (5 Smartpoints per serve -WWYourWay)

INGREDIENTS 

1kg chicken breast, cubed (0sp)

1tsp turmeric (0sp)

1 1/2 tsp honey (2sp)

1 tbsp peanut oil (6sp)

2 cloves garlic, crushed (0sp)

1 1/2 tbsp salt reduced soy sauce (0sp)

250ml can Ayam Satay Sauce (19sp)

1/4 cup reduced fat coconut milk (2sp)

2 red capsicums, cut in pieces (0sp)

1 large brown onion, cut in pieces (0sp)

1 can of pineapple chunks, drained (0sp)

18 wooden skewers

METHOD

In bowl mix turmeric, honey, oil, garlic and soy sauce.  Stir through diced chicken and cover.  Refrigerate for at least 1 hour to marinate.

Thread chicken, capsicum, pineapple and onion onto skewers.  I usually get three to four pieces of chicken to each skewer.

Cook skewers on a BBQ or grill over medium heat until chicken is cooked through. Place skewers on a plate once cooked.

In a small saucepan combine satay sauce and coconut milk. Heat through until hot. Pour sauce over cooked chicken skewers and serve.

I like to serve this dish with basmati rice with diced shallots mixed through. (3 smart points for 1/2 cup of cooked basmati rice).

MASSAMAN BEEF CURRY

Serves 4 (15sp) - 6 (10sp)
59 smartpoints in total

INGREDIENTS
500g trimmed diced beef (chuck or gravy) (15sp)
2 cups of salt reduced beef stock (1sp)
2 carrots, peeled and chopped in chunks (0sp)
400g potato, skin on chopped in chunks (8sp)
250g sweet potato, peeled and chopped in chunks (8sp)
250g pumpkin, peeled and chopped in chunks (0sp)
100g massaman paste (5sp)
400ml light coconut milk (16sp)
2 kaffir lime leaves (0sp)
2 tbsp brown sugar (6sp)
1/2 tbsp fish sauce (0sp)
1/2 cup salt reduced beef stock (0sp)

METHOD
Preheat oven to 160C.
In a oven proof pot fry off beef until browned.  Add 2 cups of beef stock, close lid and bake in oven.
After 1 hour, heat a nonstick pot and add curry paste and fry off for 1 minute.  Add coconut milk, lime leaves and vegetables.  Cover with lid and over medium heat cook for 20 minutes.
After 20 minutes add in beef from the oven (including any stock from pot remaining).  Also add brown sugar, fish sauce and 1/2 cup of beef stock and cook for further 5 minutes. Serve with rice.
Note: if too sweet add more fish sauce, if not sweet enough add more brown sugar.

TANDOORI SALMON WITH FRAGRANT CORIANDER RICE & SALAD

INGREDIENTS

TANDOORI SALMON (9sp per serve)

4 x 175g skinless salmon fillets (36sp)

1 tbsp tandoori paste (1sp)

1/4 cup low fat natural greek yoghurt (1sp)

FRAGRANT CORIANDER RICE 

This makes more than 4 servings.   I had 1/2 a cup of cooked rice which I would assume is about 4 smartpoints.

1 tbsp extra virgin olive oil (6sp)

1 small brown onion, finely diced (0sp)

2 cloves garlic, minced (0sp)

3 whole cloves, bruised (0sp)

3 cardamon pods, bruised (0sp)

Zest and juice of 1/2 a lemon (0sp)

1 1/2 cups (300g) basmati rice (33sp)

2 1/4 cups (560ml) water (0sp)

2 tbsps fresh chopped coriander (0sp)

SALAD (0 sp per serve)

1/4 red onion, finely diced (0sp)

1 cucumber, seeded and diced small (0sp)

3 Roma tomatoes, diced (0sp)

Salt and pepper, to season

METHOD

Preheat oven to 190 degrees Celsius. 

In a bowl mix tandoori paste and yoghurt.  Coat salmon fillets in mixture and place on a baking paper lined oven tray.

In a large non stick frypan heat oil.  Add onion, garlic, spices and lemon zest.  Fry until onion becomes translucent.  Add rice to pan and stir through onion mixture then add water and a sprinkle of salt.  Bring rice to the boil, reduce heat to low, put lid on, and simmer for 12 minutes. 

At this point I put the salmon in the oven.  Bake for 10-12 minutes until cooked to your liking.

Whilst salmon and rice are cooking prepare salad.  Mix onion, cucumber and tomato in a bowl and season with salt and pepper.  Set aside.

Once rice is cooked, stir through coriander and lemon juice. 

Serve rice, salmon and salad on plate.  I add a dollop of yoghurt on my plate also.

BANANA AND DATE LOAF

Serves 10
9sp per serve if using caster sugar
6sp per serve if using stevia

INGREDIENTS
270g self raising flour (27sp)
30g LSA mix (5sp)
1 tsp bicarbonate of soda (0sp)
1 tsp nutmeg (0sp)
110g (1 cup) caster sugar (26sp) or 1 cup of stevia powder (0sp)
125g pitted dates, chopped (21sp)
2 large ripe bananas mashed (about 1 cup) (0sp)
2 eggs (4sp)
1 cup skim milk (3sp)

METHOD
Preheat oven to 180C.  Line a loaf tin with baking paper. (Hint: I wet the inside of my tin with a little water for the baking paper to adhere to, much cleaner than using oil or butter).
In a large bowl add flour, LSA mix, nutmeg, bicarbonate of soda and caster sugar.  Stir through dates.
In another bowl combine bananas, eggs and milk.
Add banana mixture to date mixture and fold through until combined. 
Pour into the pan and bake in oven for 45 to 50 minutes or until a inserted skewer comes out clean. Cool for 5 minutes and then invert onto rack to cool.

Note: You can omit the LSA, just add an extra 30g of flour.

STUFFED CHICKEN BREASTS

Serves 4
Total 29 smartpoints - 7sp per serve

INGREDIENTS
4 x 200g lean chicken breast fillets (8sp)
200g reduced fat smooth fetta (14sp)
80g baby spinach (0sp)
80g reduced fat semi dried tomatoes, chopped small (7sp)
Zest of 1 lemon (0sp)
Pepper

METHOD
Slice chicken breast horizontally to make a pocket for stuffing being careful not to cut whole way through.
Place baby spinach in a bowl of boiling water for 1-2 minutes to wilt. Drain and refresh with cold water and drain again.  Squeeze out any excess water and then finely chop.
In a bowl mix together fetta, baby spinach, semi dried tomatoes, lemon zest and season with pepper.
Divide cheese mixture between the chicken breast to fill the pockets.
Preheat oven to 200c (180c fanforced). Heat a good non stick fry pan over medium heat. Lightly spray chicken breasts with a little oil and add to pan.  Cook for 6 minutes turning after 4 minutes. Then wrap each chicken in baking paper and bake in oven for 15 minutes.
Serve with mashed potato and steamed vegetables.

CHICKEN PARMIGIANA

Serves 6 - 10 propoints
Total 61pp

Parmigiana Sauce:
1/2 medium onion, peeled and finely chopped (0pp)
2 tsp minced garlic (0pp)
400g can diced tomatoes (0pp)
1/2 tsp dried basil (0pp)
1 1/2 tsp brown sugar (0pp)
Salt and pepper (0pp)
Oil spray

To make sauce:
Spray a little oil in a heavy-based small saucepan over medium heat. Add onion and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add garlic and cook for a further minute. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 10 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

Crumbed Chicken:
6 x 100g skinless chicken breast fillets (15pp) (I usually buy 600g chicken breast and slice them horizontally to make schnitzels)
2 eggs (3pp)
50g (1/3 cup) plain flour (5pp)
120g panko breadcrumbs (12pp)
1/4 cup canola oil, for frying (16pp)

To make crumbed chicken:
Whisk eggs in a bowl. In a large ziplock bag add chicken and flour. Zip bag and shake to coat chicken. Shake off excess flour then dip the chicken into the egg mixture ensuring that all of the flour is moistened. Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs stick.
To fry chicken, heat oil in a heavy-based nonstick frying pan over medium-high heat. Fry chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. Set cooked pieces aside on absorbent paper or a wire rack. Repeat until all chicken is cooked.

.....................

Other Ingredients
1 Eggplant, thinly sliced lengthwise and grilled with a little oil spray if necessary (optional)

Cheese Topping:
75g grated reduced fat mozzarella cheese (5pp)
75g grated reduced fat tasty cheddar cheese (5pp)

Line a baking tray with baking paper. Add cooked crumbed chicken, layer with piece of grilled eggplant (optional), add sauce and then sprinkle cheese over top. Bake under oven grill until cheese is melted and golden.

LAMB COUSCOUS BURGERS WITH COUSCOUS TABOULI

Serves 6
Total 12 propoints per serve
Adapted from a recipe on taste.com.au

INGREDIENTS

1/2 tablespoon olive oil (3pp)
1 red onion, halved, finely chopped (0pp)

1 tablespoon Middle Eastern spice (McCormick brand) (0pp)
1 cup cold water (0pp)
1 cup couscous (17pp)
500g lamb mince (18pp) 

1 egg, lightly whisked (2pp)
Salt & freshly ground black pepper (0pp)
1 x 200g punnet cherry tomatoes, halved (0pp)
1 cup loosely packed coarsely chopped fresh mint (0pp)
1/2 cup loosely packed coarsely chopped fresh continental parsley (0pp)

1 tablespoon fresh lemon juice (0pp)
430g long Turkish pide, cut crossways into 6 equal portions, each portion split (24pp)
Mixed lettuce leaves, to serve (0pp)
160g bought marinated chargrilled eggplant, drained on paper towel, to serve (4pp)
Bought hummus, to serve (1 tbsp = 1pp)

METHOD

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.

Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 6 portions and shape into patties.

Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.

Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

ZUCCHINI SLICE

Serves 6

Total 18 smartpoints / 3 smartpoints per serve

INGREDIENTS

1 small leek, thinly sliced (0sp)

750g zucchini, thinly sliced (0sp)

8 eggs - 4 whole (8sp), 4 whites only (0sp)

1/2 cup (40g) grated parmesan cheese (6sp)

1/4 cup (35g) plain flour (4sp)

METHOD

1. Preheat oven to 160C. Line the base and sides of a 20cm (base measurement) square cake pan with baking paper.

2. Lightly spray a medium non stick fry pan with oil and heat oven medium heat.  Add the leek and 1 tablespoon of water and cook, stirring, for 5 minutes or until soft (add a little more water to help soften if needed).   Stir in the zucchini.  Cook, covered for 5 minutes, stirring once, or until the zucchini softens but holds it shape.  Set aside to cool.

3. Separate 4 of the eggs and reserve 4 yolks for another recipe.  Whisk the remaining 4 eggs, 4 egg whites, parmesan, flour and salt and pepper in a medium bowl until combined.  Add the cooled zucchini mixture and stir to combine.  Pour the mixture into the prepared pan and smooth the surface.  Bake for 40 minutes or until the centre is just set.

Serve with garden salad.

This recipe is from the Weight Watchers AUNZ March 2015 Magazine.  The propoints in the book say 4 propoints per serve but from my calculations it is only 3pp per serve.

BANANA MANGO SMOOTHIES

Makes 1.5L (6 propoints in total)
300ml = 1pp
500ml = 2pp

250g frozen mango pieces (0pp)
1 medium ripe banana (0pp)
1 tsp vanilla extract (0pp)
175g Yoplait Forme Peach Mango Yoghurt (2pp) -  propoints value of yoghurt may vary between brands
2 cups skim milk (4pp)

Add all ingredients to a blender and blend until combined.

MINESTRONE SOUP

Serves 8 - 4 propoints per serve
Total 31 propoints

INGREDIENTS
1 brown onion, diced (0pp)
3 carrots, diced (0pp)
3 celery sticks, diced (0pp)
3 cloves garlic, minced (0pp)
200g coliban potato, peeled and diced into cubes (3pp)
150g speck, diced (8pp)
800g diced tin tomatoes (0pp)
8 cups salt reduced chicken stock (3pp)
1 zucchini, diced (0pp)
420g can five bean mix, drained and rinsed (6pp)
125g small shell pasta (11pp)
Oil spray, if necessary

METHOD
In large pot, spray a little oil to coat (if not non stick).    Add onion, carrots, celery and speck and sauté for 3 minutes until onions are translucent and vegetables are starting to soften.  Add potato  and garlic and cook for further 2 minutes stirring occasionally.  Add canned tomatoes and chicken stock.  Bring to boil then reduce to a simmer for 25 minutes stirring occasionally.  Add in drained beans, zucchini and pasta and cook until pasta is soft.  Stir pot every couple of mins so pasta doesn't stick to pot.  Season with salt and pepper to taste. 

CURRIED SAUSAGES

Serves 6 
Total 66 propoints (11 propoints per serve)

INGREDIENTS 

680g thin beef sausages - I use Woolworths Select Aussie Beef Sausages  (46pp)

2 tsp olive oil (2pp)

1 large onion, diced (0pp)

2 large carrots, peeled and diced (0pp)

20g minced garlic (0pp)
350g potatoes, skin on, cut in chunks (6pp)
2 tbsp (20g) curry powder (2pp)
4 cups of salt reduced chicken stock (2pp)
1/4 cup tomato sauce (2pp)
50g sultanas (4pp)
1 granny smith apple, peeled and sliced in chunks (0pp)
1 cup frozen peas (2pp)

METHOD
Fry off sausages in non stick frypan until cooked.  Set aside on paper towel to drain off any fat. Cut into small bite sized pieces.

Add oil to a large non stick pot and over medium heat fry onion and carrot until onion is translucent.

Add garlic and potatoes and cook for a further minute. 

Add curry powder and stir through vegetables cooking for a minute. 

Stir through tomato sauce and chicken stock then add back sausages along with the sultanas.

Bring to the boil and then cover pot and reduce to a simmer cooking for 25 minutes or until potatoes are cooked through. 

Stir through apple and peas and cook for a further 10 minutes. 

Season with salt and pepper to taste.

I serve curry with basmati rice (3pp for 1/2 cup of cooked basmati rice).

BANANA AND BLUEBERRY BAKED OAT MUFFINS

7 smartpoints for all 5 muffins

INGREDIENTS
35g quick oats
1 tbsp stevia powder
1 tsp baking powder
1 ripe banana, mashed
1 egg
2 tbsp skim milk
50g frozen blueberries
1/4 tsp cinnamon or mixed spice

METHOD
Preheat oven to 200c. Lightly grease 5 muffin holes.
In a bowl mix all the ingredients together except for the blueberries. Once combined stir in blueberries.
Evenly fill the muffin holes with mixture and bake in oven for 23 minutes (until nicely golden on top).
Carefuly remove muffins from tray and enjoy.  I like to sprinkle a little cinnamon sugar over the top.

Notes
This recipe can have other variations.  Use the first six ingredients as your base and add other ingredients.  I have done finely diced peeled granny smith apple with a small finely grated carrot and also  apple and raspberries. I've seen recipes where people add choc chips.  The possibilities are endless.