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.

  

ITALIAN (MINI MEATBALL) WEDDING SOUP

Total 57 propoints

Serves 6  (10 propoints per serve)

INGREDIENTS 

1 tbsp extra-virgin olive oil (5pp)

2 carrots, peeled and chopped (0pp)

2 celery stalks, chopped (0pp)

1 medium onion, chopped(0pp)

2 bay leaves, fresh or dried (0pp)

Salt and freshly ground black pepper (0pp)

570g pork/veal or beef mince (22pp)

1 egg, beaten (2pp)

2 cloves garlic, minced (0pp)

40g grated parmesan cheese (5pp)

70g fresh bread crumbs (4pp)

6 cups salt reduced chicken stock (2pp)

2 cups water (0pp) 

200g dried small pasta shells (17pp)

50g baby spinach leaves (0pp)

 

METHOD

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook vegetables for 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt and pepper.

Uncover your soup pot and add stock and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup for 10 minutes. When pasta is tender, stir in spinach. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled cheese sandwiches.

 

Recipe is adapted from a  Rachael Ray 30 Minute Meals recipe.

VEGETABLE & LAMB FRITTERS

Makes 10

Total 26 propoints 

5pp for 2 fritters

INGREDIENTS

1/2 cup self raising flour (7pp)

1/4 cup skim milk (1pp)

2 eggs (3pp)

260g corn kernels (5pp)

1 zucchini (0pp)

1 carrot (0pp)

Leftover Lamb roast 100g (4pp)

1/4 cup canola oil (6pp)

METHOD

Preheat oven to 180c.

Grate zucchini and carrot. Dice lamb into small pieces.  In a large bowl add all the ingredients (except oil), season with salt and pepper and mix together until combined.

Heat oil over medium heat in a non stick frying pan.  Add large spoonfuls of mix to pan.  Cook until golden brown in colour and then flip and cook on the other side.  Once cooked remove and place on absorbent paper for 1 minute then place in oven on a raised rack to keep warm until all fritters are cooked.

Serve with garden salad.

CREAMY SEAFOOD CHOWDER

Serves 4 - 6

Total of 42 propoints

INGREDIENTS

2 carrots, finely diced (0pp)

1 celery stick,finely diced (0pp)

1 onion, finely diced (0pp)

600g peeled potatoes, chopped in chunks (9pp)

2 cloves of garlic, minced (0pp)

2 corn cobs, kernels removed (8pp)

200g green prawn meat (4pp

6 large mussels (1pp)

200g calamari rings (4pp)

200g firm white fish (4pp)

4 cups fish stock (1pp)

200ml of light thickened cream (11pp)

2 tbsp chives, finely chopped (0pp)

2 tbsp parsley, chopped (0pp)

Salt and pepper to season

METHOD

In a large pot over medium heat add carrots, celery and onion.  Sauté until onions start to become translucent. 

Add garlic and potatoes and cook for a further minute.   

Add stock, bring to the boil.  

Put lid on pot, reduce heat to a gentle simmer and cook for about 15 minutes or until potatoes are cooked.   

Process with a stick blender until smooth.  

Add corn and cook for 10 minutes or until cooked. 

Add seafood and cook for 3-5 minutes until cooked through.  

Stir in cream, chives and parsley and season with salt and pepper to taste.

THE BEST BROCCOLI AND CAULIFLOWER CHEESE

Adapted from Jamie Oliver's Save with Jamie Recipe

Serves 8

27 propoints

INGREDIENTS

2 cloves of garlic (0pp)

50g reduced fat margarine (7pp)

50g plain flour (5pp)

500ml skim milk (4pp)

500g fresh or frozen broccoli (0pp)

75g reduced fat cheddar cheese 

1 kg fresh or frozen cauliflower (0pp)

2 slices of stale bread (4pp)

2 sprigs of fresh thyme (0pp)

25g flaked almonds (4pp)

1/2 tbsp olive oil (3pp)

METHOD

Preheat the oven to 180°C.  

Peel and finely slice the garlic and put it into a medium pan on a medium heat with the margarine. When the margarine has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. 

Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). 

Grate in half the Cheddar and season with salt and pepper.

Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. 

Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves, almonds and oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. 

Bake for 1 hour, or until golden and cooked through.

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-cauliflower-broccoli-cheese/#ztHEkzQP87r1TWzT.99

LASAGNE

Serves 9 - 10 propoints per serve

INGREDIENTS

500g beef mince (21pp)

1 onion, finely diced (0pp)

2 tsp minced garlic (0pp)

300g mushrooms (0pp)

2 zucchini (0pp)

2 carrots (0pp)

2 tbsp tomato paste (1pp)

1 cup salt reduced beef stock (1pp)

1/2 cup red wine (3pp)

420g can condensed tomato soup (3pp)

1 tbsp of mixed herbs (0pp)

500g lasagne sheets (28pp) - I used Latina 8 sheet pack

White Sauce

50g reduced fat margarine (7pp)

50g plain flour (5pp)

2 cups skim milk (4pp)

200g reduced fat tasty cheese (18pp)

METHOD

Preheat oven to 180 degrees Celsius.

If you have a food processor either process or grate your mushrooms, carrots and zucchini to save time.   If cutting by hand, dice small.

In a large non stick fry pan over medium high heat cook beef until browned.  Set aside. 

Add onion to pan and cook for few minutes until translucent.  Add garlic and cook for a further minute.  Add carrots, zucchini and mushrooms and cook for about 10 minutes until liquid that comes out of from the vegetables reduces.  Add back mince along with tomato paste, stock, red wine and tomato soup and mixed herbs.  Stir to combine.  Bring to boil then reduce to a simmer and cook for 15 minutes. Season with salt and pepper to taste.  (At this point I make the white sauce).

White sauce: In a small saucepan over low heat melt margarine. Add flour and whisk together.  Cook for 1 minute, stirring constantly.  Gradually add milk in small amounts until you have a smooth sauce.  Add in 50g cheese and stir until melted.

In a large rectangular casserole dish add about a 1/4 of the meat sauce, then a layer with lasagne sheets, then a 1/4 of the white sauce. Repeating until lasagne sheets are gone and top with last 1/4 of white sauce.   Sprinkle remaining cheese over top.  Cover dish with baking paper and foil and bake in oven for 45 minutes.  Remove paper and foil and bake for further 15 minutes or until top begins to brown. Remove from oven and let cool for 5 minutes before serving.