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Paula Deen’s Cheesy Enchilada Soup October 24, 2012

Filed under: Meat,Soups and Stews — delishuss @ 7:25 am
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My friend Kathy passed this recipe onto me, I haven’t tried it yet as it’s a bit too hot for it here at the moment. It’s from http://www.sufficientlygraced.com/?p=520

It looks fab, I’m dying to give it a try.

  • 1.5 pounds ground chuck
  • 1 onion
  • 2 (15 oz) cans tomato sauce
  • 2 (10 oz) cans enchilada sauce
  • 1 (16 oz) can chili beans, drained
  • 1 (15.5 oz) great Northern beans, drained
  • 1 (15.25 oz) can corn, drained
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups shredded Monterrey Jack cheese with peppers
  • Garnish: sour cream, shredded MJ cheese with peppers

1. In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly. Drain well.

2. Add other ingredients. Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese.

 

 

Steak Chilli Con Carne

Filed under: Fast Food,Favourites,Meat — delishuss @ 7:16 am
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I came across this one on Taste.com.au. I altered a few of the spice ingredients but it’s pretty much the same as the original. It’s dead easy and the steak is nice alternative to mince meat. This is quite a mild version, so bump up the spices if you fancy it hot.

Serves 2-3

Ingredients

2 tbs vegetable oil

1/2 tsp hot paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp cayenne pepper

2 (about 180g each) trimmed beed rump or scotch fillet steaks, thinly sliced.

2x 125g cans red kidney beans, drained and rinsed

2 vine-ripened tomatoes, roughly chopped (I used 1/2 can tomatoes, as I think it gives a better flavour)

2 tbs finely chopped coriander leaves, plus extra sprigs to servwe

Boiled basmati rice and guacamole, to serve

Method

1. Place the vegetable oil, paprika, chilli, cayenne, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

2. Heat the wok or large frying pan over medium heat. When hot, add the beef mixture and stir fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over the medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.

3. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.

 

Greek Lamb Burgers March 15, 2012

Filed under: Favourites,Meat,Weight Watchers Recipes — delishuss @ 10:59 pm
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Well I have to say Weight Watchers have excelled themselves with this month’s magazine (April). This is a big hit with me. Okay I’ll admit that I did alter the recipe slightly but I think my additions make it 🙂 I couldn’t get mint leaves so I added 2 tsps of mint sauce. I also added 2 tsps of cumin powder and I also added 1 beaten egg to bind the patties. You will need to up the propoints of the recipe because of the egg. You could just keep to the original recipe also. I’ve just added the original recipe below.

 

10 minutes to prepare, 10 minutes to cook

23 propoints per recipe

11 propoints per serving

serves 2

 

Ingredients

250g lean lamb mince

75g carrot, coarsely grated

60g light feta, crumbled

1/2 dried oregano

Few sprigs of fresh mint, leaves only, chopped roughly

Calorie controlled cooking spray

To serve:

2x 40g mini pitta breads

Little gem lettuce

Sliced tomatoes

 

Method

1.  Mix together the mince, carrot, feta, oregano and mint in a bowl, season, and shape into 4 patties.

2. Mist a griddle pan or nonstick frying pan with cooking spray, add the burgers and cook for 2-3 minutes on either side. Leave to rest for 5 minutes, loosely covered.

3.  To serve, lightly toast the pittas, slice the open and fill with lettuce. Add 2 burgers to each and top with the tomato.

Tip: if you can, make them some time in advance and chill them so that they set a bit better. If you make them and add them straight to the pan they do fall apart easily, the lesss turning you can do the better.

 

Creamy Sweet Chilli and Bacon Penne February 20, 2012

Filed under: Fast Food,Healthy Eating,Meat,Pasta — delishuss @ 10:50 pm
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My mum passed this onto me this week. I wasn’t so sure about it but I’m up for giving most things a try. I haven’t pointed it but I reckon it wouldn’t be too bad.

It probably took me about 20 minutes in total to prepare.

Serves 1

Ingredients

40g pasta

2 medallions of smoky bacon, chopped

1 large tablespoon of sweet chilli light philadelphia cream cheese

1 large tablespoon of light cream cheese

1 small onion, finely chopped

1/4 red pepper

1/4 orange pepper

1 clove of garlic, crushed

One cal cooking spray

 

 

Method

1. Boil the pasta according to the packet instructions, normally 8-10 minutes.

2. Meanwhile, heat a large frying pan and spray with the one cal spray. Add the bacon and fry for 4 minutes.

3. Add the peppers and onion and fry for a further 4 minutes. Add the garlic and fry for another minute or so.

4. Pour a little of the pasta water into the frying pan with the veg and bacon. Stir in both cream cheeses and blend in. Once the sauce has been heated, drain the pasta and add to the frying pan. Stir everything together.

I was going to say that you should add some chopped parsley but there’s no real need, there’s enough going on as it is.

 

Hope you enjoy.

 

 

 

Crispy Potato and Meatball Pan Fry

Filed under: Meat,Potatoes,Uncategorized,Weight Watchers Recipes — delishuss @ 10:30 pm
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I tried this recipe today. I thought it was great. It’s another Weight Watchers recipe, from the Simply Enjoy cookbook this time. I think it would freeze quite well if you wanted to make it at the weekend and eat later or it would be a great one for a family. I’m not an expert but I reckon kids would like the meatballs and it’s a good way to introduce veg as well.

33 Propoints value per recipe

8 Propoints value per serving

Serves 4

Ingredients

400g potatoes, peeled and halved, if large

400g lean beef mince

1 teaspoon dried thyme

Calorie controlled cooking spray

1 leek, sliced thickly

1 courgette, sliced thickly

1 teaspoon cornflour

3 tablespoons red onion chutney

250 ml vegetable stock

3 long fresh rosemary sprigs

200g cherry tomatoes, halved

75g mozzarella light, torn into pieces

Salt and freshly ground black pepper

Method

1. Bring a saucepan of water to the boil, add the potatoes and cook until tender, the drain and leave to cool slightly. Slice the potatoes thickly and aside. Meanwhile, mix the mince and thyme together, season and form into 16 walnut sized balls.

2. Heat a large, deep-sided, ovenproof, non stick frying pan. Spray with the cooking spray, add the meatballs and fry over a medium heat for 8 minutes, turning occassionally, until browned all over. Remove from the heat and set aside.

3. Preheat the grill to high. Meanwhile, bring a pan of water to the boil and blanch the leek and courgette for 2 minutes then drain and refresh under cold running water.

4. Stir the cornflour and chutney into the stock and pour into a small pan. Add two sprigs of rosemary then bring to the boil and season with black pepper. Reduce the heat and simmer for 2 minutes until the sauce has reduced and thickened. Remove from the heat and take out the rosemary and discard.

5. Arrange the tomatoes, leek and courgette in the frying pan with the meatballs. Pour the sauce over, then top with the sliced poratoes. Scatter the mozzarella over the top and grill for 6 minutes or until golden.

6. Chop the remaining sprig of rosemary finely and scatter over the top before serving.

 

Beef Goulash February 13, 2012

Filed under: Meat,Potatoes — delishuss @ 11:03 pm
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I had some beef in the freezer so I decided to give this recipe a go. It kind of ended up tasting like a brown stew as I would call it. I had a look at a number of recipes on the Internet and they had varying ingredients, so I just took the most common ones. It’s good winter grub. Hope you enjoy.

 

Ingredients

500g stewing beef

2 onions, chopped

1 large carrot, chopped

1 tbsp tomato puree

200g tinned tomatoes

3 tbsp paprika

1 tsp caraway seeds

1 tsp mixed spice

400g baby potatoes

500ml beef stock

2 garlic cloves, crushed

2 tbsp chopped fresh rosemary and thyme

2tbsp oil

1 oxo cube

20g flour

Salt and pepper

 

Method

1. Place the flour on a plate and sprinkle with salt and pepper. Coat the beef in the flour.

2. Heat the oil in the large pot. Add the onions and the carrots and fry off for 4 minutes. Remove the veg and set aside.

2. Add the beef and fry until browned. Add the garlic and cook for 2 minutes making sure it doesn’t burn.

3. Re-add the veg. Stir in the herbs and spices and cook for another minute or so. Crumble in the oxo cube and stir.

4. Stir in the tomato puree and the tomatoes. Add the potatoes and the stock making sure that there’s enough liquid to cover and cook the potatoes. Add more stock if necessary.

5. Bring to the boil and reduce the heat to a simmer. Simmer for an hour or more if you can. The longer you leave it the more tender the meat will be.

 

 

Italian Pork Bolognaise with Spaghetti

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 10:32 pm
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I tried this recipe tonight as I thought the picture in the booklet looked nice. It’s a recipe from the Weight Watchers- Filling and Healthy Day booklet. I’ll be straight with you there wasn’t a whole of flavour in it, so I added some liquid stock and some tomato relish along the way to give it a bit of umph!

There’s no propoints for this recipe, it’s one from the new plan where you can just choose foods from the filling and healthy list. They also didn’t include the quantities for this recipe so I have added my guesstimates below.

Serves roughly 4

Ingredients

500g pork mince meat

1 onion, finely chopped

1 carrot, diced

1 celery stick, diced

2 garlic cloves, crushed

1 can tinned tomatoes

1 tsp healthy oil

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

2 tsp liquid stock

3 tsp tomato relish

Salt and pepper

 

Method

1. Fry extra lean pork mince with the oil.

2. Add diced onion, carrot, and celery.

3. Stir in the garlic, rosemary and thyme

4. Add the tin of chopped tomatoes, relish, and stock and simmer until reduced and thick.

Serve with cooked wholemeal pasta and a green salad dressed with lemon juice.

 

 

Vietnamese Beef Salad with a Ginger & Lime Dressing January 21, 2012

Filed under: Favourites,Healthy Eating,Meat,Starters — delishuss @ 9:17 pm
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As it’s January I’m on a health buzz. I nearly caved and got a Indian take-away. Not the healthiest of fast food choices but my conscience (my boyfriend Stephen) steered me away. Thank the maker he did. I had planned to make this recipe this evening and I’m so glad I did. It’s fantastic. This recipe is from Ballyknocken Cookery School. Stephen’s sister in law Sinead went to a Taste of Thailand and Vietnam class so she kindly passed on the recipes. Because it’s for a main meal, I made some fried noodles to go with it. I’ll just tell you before you start the meat needs 1 hour to marinade, just in case you are in a rush. Otherwise it’s really quick to put together.

Serves 6

Salad Dressing:

3 tbsp fish sauce

2 tbsp sugar

2 tbsp fresh lime juice (1 lime)

2 tbsp water

1 tbsp freshly grated ginger

2 garlic cloves, minced

1 tsp chilli, minced

Salad:

Mixed lettuces

Half a cucumber, thinly sliced

18 cherry tomatoes, halved

Half a cup of basil

Marinade:

2 beef fillets

2 tbsp oyster sauce

1 tbsp medium dry sherry

2 tbsp soy sauce

2 garlic cloved, minced

Method

For the marinade:

1. Cut the beef into 3/4 inch strips. Mix all the ingredients and add to the beef. Refridgerate for 1 hour minimum.

For the salad:

1. Wash the salad leaves and tear into bite size pieces. Prepare cucumber and tomatoes as directed above. Mix the salad dressing ingredients and set aside.

To finish:

1. Add oil to the frying pan and heat until searing. Add beef and marinade and fry quickly on full heat until brown on all sides and still pink in the centre (or to taste).

2. Stand back when you can- you will need to be careful as the pan will “spit” a lot.

3. When the beef is ready, remove immediately from the pan and set aside.

4. Mix half of the dressing with the salad leaves. Divide between plates.

5. Arrange the beef on the plates, resting on the salad.

6. Sprinkle some of the dressing around the plate with a teaspoon.

7. Tear the basil leaves and place on top of the salad leaves.

 

Beef and Onion Braise December 4, 2011

Filed under: Meat,Soups and Stews,Weight Watchers Recipes — delishuss @ 10:38 pm
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This recipe is really what I would call brown stew but a few additional ingredients makes it taste a bit different from my style of recipe. I like it all the same. In my humble opinion a stew needs to be served with spuds. I sliced a load of baby potatoes and layered them on the top before I added it to the oven. Just something to note though, they potatoes are not included in the propoints so you will have to point those seperately.

This is a perfect winter warmer.

 

ProPoints per recipe 27

7 ProPoints per serving

 

Ingredients

3 small onions, cut into wedges

4 x 150g lean beef, cut into chunks. (Stewing or casserole beef)

2 tablespoons of plain flour

700 mls of beef stock

300g carrots, peeled and cut into sticks

3 cloves of garlic

2 tablespoons of tomato puree

1 tablespoon of worchestershire sauce

1 Bouqet garni or half teaspoon of mixed herbs

2 bay leaves

350g large closed cup mushrooms sliced thickly

Calorie controlled cooking spray

Freshly ground black pepper

 

Method

1. Preheat the oven to gas mark/160 degrees celsius.

2. Spray a large, lidded non stick, flameproof and ovenproof casserole dish with the cooking spray, place over a medium hear on your hob.

3. Add the onions and cook for 4 minutes on each side under coloured, remove and set aside.

4. Season the beef with black pepper add to the dish and brown on both side, only enough to colour them, not cook them, remove and set aside.

5. Stir the flour into the dish then gradually add the stock, stirring all the time to prevent lumps from forming, when thickened add all remaining ingredients.

6. Return the onions and beef to the dish, cover and cook in the oven for 2 and a half hours until meat is tender.

7. Remove the Bouqet Garni and bay leaves before serving

 

Sloppy Joe October 26, 2011

Filed under: Favourites,Meat,Weight Watchers Recipes — delishuss @ 9:42 pm
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Well this was a bit hit with me. Yummy! I got it from the Weight Watchers ‘One-Pot Meals’ cookbook. Hope you enjoy it as much as I did.

Serves 6

6 Propoints per portion (bit optimistic if you ask me)

Ingredients

calorie controlled cooking spray

1 large onion, chopped

4 garlic cloves; 3 chopped and 1 whole but peeled

2 tablespoon mild of hot chilli powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoons chopped fresh thyme, plus extra for sprinkling if desired

500g turkey mince

2 tabelspoons plain flour

425 ml chicken stock

400g can cherry tomatoes

4 celery sticks, chopped

4 carrots, peeled and chopped

1 large red pepper, de-seeded and chopped

250g pack closed cup mushrooms, chopped

100g frozen sweetcorn

12g French stick, cut into 12 thick slices

Salt and freshly ground black pepper

Method

1. Heat a large, lidded, flameproof and ovenproof dish and spray with the cooking spray. Add the onion and chopped garlic, cover and cook over a low to medium heat, stirring occasionally for about 5 minutes. If they start to stick, add a splash of water.

2. Stir the spices and thyme into the onion. Add the turkey mince, breaking up the mince with a wooden spoon, and flour. Pour in the chicken stock, then heat, stirring, until bubbling and thickened.

3. Tip in the tomatoes, celery, carrots, pepper, mushrooms, and sweetcorn. Season and then cover the pan and leave to simmer. Stirring occasionally, for 30 minutes until the vegetables are tender, preheat the oven to Gas Mark 6/ 200 degrees celsius.

4. Rub the whole garlic clove over the bread slices and then spray with the cooking spray. Arrange the bread garlic side up on top of the mince and bake in the oven for 15-20 minutes until golden.

Scatter with thyme, if using and serve.

Top tip: I added a few spoons of tomato chutney, I just think it really adds to the tomato flavour and it’s not as tangy as tomato puree. I also sprinkled the dish with cheese before putting it in the oven. You would need to add to the points also if you are watching your weight.