CHICKEN, BACON, MUSHROOM, TOMATO & AVOCADO PENNE

Serves 6 - 14 propoints per serve

INGREDIENTS

300g chicken breast, thinly sliced (7pp)

1/2 tbsp crushed garlic (0pp)

1 red onion onion, sliced (0pp)

150g shortcut bacon, diced (9pp)

500g mushrooms, sliced (0pp)

150g grape tomatoes, halved (0pp)

1/2 cup salt reduced chicken stock (0pp)

300ml light cooking cream (16pp)

20g Parmesan cheese, grated (2pp)

75g fat free semi dried tomatoes (4pp)

400g dry penne pasta (39pp)

1 avocado, diced (7pp)

50g baby spinach (0pp)

Salt and pepper

METHOD

Cook pasta as per packet directions.

For sauce: In a large non stick frypan over medium/high heat, brown off chicken and set aside.

Add to pan onion, bacon and mushrooms.  Sauté until the liquid from mushrooms has disappeared and onion is soft (about 10 minutes). 

Add garlic and cherry tomatoes and cook for a further 3 minutes.

Return chicken to pan and stir in chicken stock, cream and semi dried tomatoes.  Bring sauce to a gentle simmer.

Stir through cooked pasta along with baby spinach, avocado and parmesan.  Season with salt and pepper.

DEVILLED SAUSAGES

Serves 6 - 12 smartpoints per serve

Total 75 smartpoints

Ingredients

680g beef sausages (62sp)
2 onions, finely sliced (0sp)
2 tsp minced garlic (0sp)
2 apples, peeled and cut in chunks (0sp)
400g can diced tomatoes (0sp)
1/4 cup tomato sauce (4sp)
1/4 cup bbq sauce (6sp)
1 tbsp brown sugar (3sp)
2 tbsp malt vinegar (0sp)

Method

Preheat oven to 180 degrees Celsius.

Brown off sausages in a nonstick frypan and place on plate on paper towels to drain fat. Slice sausages into bite size pieces.

In same frypan fry off onions and garlic until translucent.

In a jug combine tomatoes, sauces, sugar and vinegar.

In a oven proof dish add sausages, onions and apples and pour over sauce mixture.

Cover dish and bake in oven for 30 minutes.

Serve with mashed potato and steamed vegetables.

COCONUT POACHED FISH

Serves 4

29 smartpoints Total - 7 sp per serve

Ingredients 

400ml light coconut milk (16sp) 
1 tbsp brown sugar (3sp)
1 tbsp fish sauce (0sp)
2 tsp sambal oelek (0sp)
1 tsp minced garlic (0sp) 
Zest and juice of 1 lemon (0sp)
4 x 200g blue eye cod fillets (firm white fish)(10sp) 
2 carrots, julienned (0sp)
1 zucchini, julienned (0sp)
1 cup baby spinach (0sp)
1 red chilli, deseeded and finely chopped  (optional) (0sp)
Green onion, finely chopped (optional)(0sp)

Method
In a bowl combine coconut milk, brown sugar, fish sauce, sambal oelek, garlic, lemon zest and juice.

Heat a large nonstick frypan and bring sauce mixture to a boil. 

Reduce heat to gentle simmer, add fish and cook for 6 minutes with lid on.

After 6 minutes add carrot and zucchini to pan and recover.

Once fish is cooked (about another 2-4 mins) remove fish.

Add baby spinach to sauce and let wilt.

Serve fish on rice (3sp for 1/2 cup basmati), topped with vegetables and sauce.  Add chilli and green onions on top.

Recipe adapted from a recipe found on taste.com.au.

CREAMY TOMATO PRAWN PASTA

Total 66 smartpoints 

11 smartpoints per serve - serving 6

INGREDIENTS

500g prawn meat (4sp)

600g cherry tomatoes, halved (0sp)

1 onion, finely diced (0sp)

2 tsp minced garlic (0sp)

1 tsp sambal oelek (0sp)

Olive oil spray (1sp)

375g pasta (36sp) 

125ml light thickened cream (12sp)

1 heaped tbsp basil, finely chopped (0sp) 

Salt and pepper, to taste (0sp)

1 Avocado, diced (9sp)

25g Parmesan, grated (4sp)

METHOD

Over medium heat, lightly spray a large non stick frypan with olive oil. Put the cherry tomatoes, onion, sambal oelek, garlic and olive oil in pan and cook over until soft. 

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

Add the prawns to the sauce and stir in the cream and chopped basil. Cook until prawns are cooked through.  

Drain the pasta and toss with the pasta sauce. Add parmesan, avocado and season with salt and pepper to taste.

Divide between warm plates, Serve immediately.

Notes: I use defrosted frozen prawn meat and cut them in half so you get more prawns in each mouthful. I use Gourmet Garden brand fresh basil in a tube for convenience. I use Vetta high fibre pasta, for that little extra fibre.

KASHMIRI LAMB KORMA

Serves 6

10pp per serve

3 brown onions, coarsely chopped (0pp)
1 tsp ground turmeric (0pp)
5 green cardamom pods (0pp)
1 cinnamon stick (0pp) 
10 black peppercorns (0pp)
6 whole cloves (0pp)
1 tsp cumin seeds (0pp) 
2 garlic cloves, crushed (0pp)
1 tbsp finely grated fresh ginger (0pp)
2 tsp coriander seeds (0pp)
1/2 tsp chilli powder (0pp)
1 tbsp smoked paprika (0pp)
3 tomatoes, chopped (0pp)
1 kg lamb shoulder, cut into 3cm pieces (58pp)
2 cups water (0pp)
1 cup no fat natural yoghurt (4pp)
Salt and pepper (0pp)

With a mortar and pestle grind up all the spices, set aside.
Heat a large non stick saucepan/casserole pan on a medium to high heat. Brown off lamb pieces and remove from pan. 

Add the onion to pan and cook for about 5 minutes, stirring every now and then until golden. 

Add all the spices, garlic and ginger and cook for a further 1-2 minutes until aromatic. Add the tomatoes and cook for 5 minutes, stirring often. 

Return the lamb to the pan, stir it through and pour in the water and yoghurt and bring to a simmer. Reduce the heat to low and cook, covered for 2 hours, stirring occasionally. Lamb should be tender and sauce thickened slightly.  If the sauce has not thickened enough remove lid and cook for further 15 minutes of medium heat.  

Season to taste with salt and pepper. 

Total 62pp

CHICKEN, CHORIZO, PRAWN AND MUSSEL PAELLA

Total 60pp

Serve 6 = 10pp

Serve 4 = 15pp

Ingredients

2 garlic cloves (0pp)

1 onion (0pp)

1 carrot (0pp)

15 g fresh flat-leaf parsley (0pp)

130 g chorizo (16pp)

300g skinless, boneless trimmed chicken thighs (9pp)

1 teaspoon sweet smoked paprika (0pp)

1 red capsicum (0pp)

1 tablespoon tomato paste (0pp)

3 tsp chicken stock powder (1pp)

300 g paella rice (28pp)

100 g frozen peas (1pp)

200 g green peeled prawns (4pp)

6 mussels, cleaned and debearded (1pp)

1 lemon (0pp)

Method

Peel and finely slice the garlic, peel and dice the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. 

With a lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. 

Deseed and dice the pepper, then add to the pan for a further 5 minutes.

Stir through the tomato paste and stock powder, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. 

Pour in 750ml of boiling water and add a pinch of salt and pepper. 

Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. 

Stir in the peas, prawns and mussels replace the lid, and cook for a further 5-10 minutes, or until prawns are cooked through and mussels have opened.  

Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Adapted from Save with Jamie.

Original recipe link: www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#00QjUamA1VXMBeDC.97

GREEK YOGHURT PANCAKES

GREEK YOGHURT PANCAKES

Makes 6 pancakes

Ingredients

100g plain flour (9pp)

225g no fat Greek yoghurt (3pp)

1 tbs natvia (0pp)

1 tsp baking soda (0pp)

1/2 tsp salt (0pp)

2 eggs (3pp)

1/2 tsp vanilla extract (0pp)

Method

In a mixing bowl add flour, yoghurt, natvia, baking soda and salt.  Stir gently together until combined. 

In a separate bowl, mix together egg and vanilla.  

Add egg mixture to flour mixture and mix together until just combined.  Note, this won't be a smooth batter like your normal pancakes, it is more thick/lumpy like a buttermilk pancake batter.

Using 1/4 measuring cup, drop batter onto a medium hot non stick frypan. Use a little canola spray if necessary. Cook until the edges begin to look dry and bubbles start to form on top (1-2mins) and then flip with spatula and cook for a further 1 minute.  

Serve with your favourite topping.

Optional: once I added the pancake mix to frypan I added a few blueberries to the pancake. I topped my pancakes with stewed apple, cinnamon and 1 tbsp of sugar free maple flavoured syrup (0pp).