Chicken Enchiladas

Here's another Mexican delight that's massive on taste but light on calories. My family loved these, I'll definitely do them again.

Ingredients (serves 4 - 270 calories per serve)
300g passata
1 teaspoon Mexican chilli powder (can use paprika if you don't want it as hot)
Olive oil spray
300g chicken breast, cut into small strips
1 red capsicum, cut into s,all strips
1 brown onion, chopped
1 carrot, grated
4 mountain bread wraps
50g Parmesan cheeses
Sour cream, optional

Method
Pre-heat oven to 200 degrees Celsius.  Combine passata with chilli/paprika and season with salt and pepper.

Heat a frying pan over high heat. spray with olive oil.  Cook chicken, onion and carrot until chicken is browned.  Add the capsicum and cook for a further few minutes.  Add half of the passata mix and cook for 5 minutes.

Cut the mountain bread in half and spoon 1/8 of the chicken mixture into each wrap.  Roll up and place in a baking dish. Pour over the remaining passata and sprinkle with Parmesan.  Bake in the oven for 15 minutes or until the cheese is browned.

Serve with green salad and a tablespoon of sour cream, if desired.

Lemon Lime Cake

I recently had some fresh cream and limes to use up, so I went searching for a recipe that would fit the bill.  I came across this delightful cake at this wonderful blog and set about re-creating it.  What a winner!  I love citrus and I found the cream the perfect balance to the sweetness of the cake.   Everyone who tried it loved it - definitely one to keep in the files!

Ingredients
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla
1 tablespoon lime zest
1 tablespoon lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
3 tablespoons lemon and/or lime juice (I juiced the lemon and lime into the same bowl and got 3 tbsp)

Method

Preheat oven to 180 degrees celsius/160 fan-forced.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.

Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.

Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins. Let cool completely.

Lime Whipped Cream
300ml cold whipping cream
1/2 teaspoon vanilla extract
1 tablespoons lime zest
3 tablespoons icing sugar

In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Best until cream stiffens, about 5-6 minutes. Frost cake and refrigerate.

Chocolate Freckle Slice

I've been eyeing off this Women's Weekly recipe for a while now, and finally got around to making it.  As I expected, it was pretty delicious!  It's a perfect treat for kids and adults and super easy to do.  You'll love this one!

Ingredients
185g butter, softened
220g jar chocolate hazelnut spread
1/3 cup (75g) firmly packed brown sugar
1 3/4 cups (250g) plain flour
200g packet freckles

Method
Preheat oven to 160 deg C (140 C fan-forced). Grease and line a slice tin.

Beat butter, spread and sugar in a small bowl with an electric mixer until combined. Stir in sifted flour in two batches.

Press dough into pan, smooth surface with a spatula. Bake for 25 minutes.

Remove pan from oven and immediately press freckles firmly into slice in rows about 1.5cm apart. 

Cool slice in pan and cut when cold.

But did Liam & Robbie rate it? Check out the Family Show Taste Test here...

Savoury Noodle Cakes

I'm bringing you a bonus post today because I made these this morning and they were such a huge hit with my kids that I just had to share it straight away!  I got the concept from a 4 Ingredients recipe, but made a few changes and am so happy with how they turned out.  You could easily add creamed corn, grated carrot, any other veges you have in the fridge, ham or cooked chicken...the options are endless!

Ingredients (makes 10)
1 packet of 2-minute noodles (chicken flavour)
4 eggs
1/2 zucchini, grated
1/2 cup corn kernels
1/2 cup grated cheese
1 teaspoon dried herbs

Method
Preheat oven to 180 degrees/160 fan-forced.

Cook 2-minute noodles according to packet.  Drain.  In a separate bowl, lightly beat eggs, then add the rest of the ingredients, including noodles.

Pour into a muffin pan (if you use a silicone one, there's no need to grease.  You could also make them mini-muffins or in patty pans).  Bake for 20 minutes.  Serve.

Baby Shower Cake

Just wanting to share some pics of a Baby Shower Cake I made for my dear sister Tamara recently (who just had a gorgeous baby girl, yippee!!!)

I put together a few ideas I'd seen online and was thrilled with the result!  I just used plain butter cake and buttercream icing recipes, adding yellow food colouring.  The white bits are plain fondant.  It was surprisingly easy to put together and went down a treat!

Slowcooker Creamy Salsa Chicken

Thanks to one of my favourite websites, www.stayathomemum.net.au for this delicious recipe!  It's super easy - just chuck it all in the slow-cooker, prep a few veges and you're done!  I actually omitted the sour cream, as the man of the house isn't a fan, so mine wasn't as creamy as I'm sure the original is, but it still turned out just fine!  My version came in at 225 calories per serve (so that's without the sour cream, and not including the veges pictured).  A great weeknight meal that's great for the whole family!

Ingredients (serves 4)
500g chicken breast, diced
1 jar salsa
1 packet taco seasoning
1/4 cup water
125ml sour cream

Method
Place chicken, salsa, taco seasoning and water in the slow cooker on high for 4 hours (low for about 6-8 hours).  Make sure the salsa/taco mix covers the chicken like a marinade. Once chicken is cooked, remove and put on designated plates. Stir sour cream through the sauce left in slow cooker and pour over chicken breasts. Serve with steamed vegetables and/or rice.

Smoked Cod Pie

I love a good fish pie, but usually they're very creamy, heavy and fatty.  This one is still creamy, but just uses skim milk and I love the variation of the sweet potato topping.  The original recipe (I adapted it from www.weighitup.com.au) serves 4, but mine filled 6 ramekins - and it was still a decent-sized serve, plus only 255 calories.  The flavour of the smoked cod really makes this dish - it's perfect for a Winter comfort food that's easy on the waistline!  (Plus, hear the Family Show Taste Test below - Liam doesn't eat seafood, but will this recipe convert him?!?!)

Ingredients (serves 6)
150g cauliflower, cut into small florets
150g broccoli, cut into small florets
2 cups skim milk
1 bay leaf
1 clove garlic
1 tsp dried oregano
500g smoked cod, cut into 4 pieces (available in seafood section of supermarkets)
2 tbs cornflour, blended with 2 tbs milk
300g sweet potato, grated

80g grated parmesan

Method
Steam cauliflower and broccoli in a saucepan or microwave.  Dran and set aside.

Combine 1 cup of water with milk, bay leaf, garlic and oregano in a medium–sized saucepan over low heat and simmer for 10 minutes to allow flavours to infuse. Add fish and return to a simmer to poach for 10 minutes.

Remove fish from pan and when cooled slightly, peel and discard the skin. Remove bay leaf from the milk.  Stir in the blended cornflour into pan and continue stirring over low heat for 5 minutes or until sauce thickens.

Add the flaked fish with cauliflower and broccoli to the sauce, stirring gently to combine. Spoon into ramekins.

To make the rosti topping, mix grated potato with parmesan and spread on top of each pie.  Place pies on an oven tray and bake on top shelf for about 30 minutes.

How did Liam & Robbie rate it?  Listen in to the Family Show Taste Test...

Blueberry Cake with Vanilla Syrup

This recipe is from my new favourite cookbook - one I borrowed from the library (and don't ever want to return!) - a Women's Weekly one of course, called "Baking Day".  If you can get your hands on it, take look, it's just divine!

Anyway, this is a delicious cake - I just love the blueberries and the syrup gives it such a nice flavour - I'd definitely make this again!

Ingredients

125g butter, softened

1/2 cup caster sugar

2 eggs

1 3/4 cups self-raising flour

1/2 cup buttermilk

3/4 cup blueberries

Vanilla syrup

1/2 cup caster sugar

1/2 cup water

2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees celsius.  Grease deep 20cm ring cake pan; line base and side with baking paper.

Beat butter and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs one at a time.  Stir in flour and buttermilk, in two batches: spread mixture into pan.  Sprinkle with frozen berries, gently pressing into cake mixture.

Bake cake about 45 minutes.  Stand cake in pan 5 minutes before turning, top side up, onto wire rack over tray.

Meanwhile, make vanilla syrup: Combine sugar and water in small pan; store over heat, without boiling, until sugar dissolves.  Simmer, uncovered, without stirring, 2 minutes.  Stir in extract.

Drizzle hot syrup over cake.

Curried Lentil & Sweet Potato Soup

I made up this recipe as I had most of the ingredients on hand and was really happy with how it turned out.  It's thick & hearty and I really enjoyed the flavours.  Perfect to freeze for another meal and it's only 280 calories per serve.

Ingredients (serves 6)
olive oil spray
1 brown onion
2 cloves garlic
1 tablespoon red curry paste
1 tin light coconut cream
800g sweet potato, peeled and cubed
2 tins lentils, rinsed and drained
a squeeze of lime juice

Method
Heat a large saucepan over medium heat and spray with olive oil.  Add onion and garlic and cook for a few minutes, until softened.  Add curry paste and cook for a further minute.

Add the coconut cream, then fill the empty tin with water and add that (you can add 2 tins of water if you prefer your soup a little thinner).  Add sweet potato and lentils and bring to the boil.  Simmer, covered, for 30 minutes.

Blend soup, add lime juice and salt & pepper to taste.

Delicious served with a couple of pappadums!

Chicken Chow Mein

A tasty and low-calorie (250 per serve) stir fry - this one includes lots of hidden veges!  It's also perfect to reheat for the next day.  I had a chicken and corn soup mix on hand so I used that then added Hokkien noodles instead.

Ingredients (serves 4)
500gm chicken breast mince
Olive Oil spray
2 cloves garlic, minced
1 bunch shallots, chopped
2 zucchini, chopped
2 capsicum (red or yellow), chopped
3 cups shredded chinese cabbage
1 packet salt reduced Continental Chicken Noodle Soup
20 mls Tamari (or regular soy sauce)
1/4 cup chopped coriander leaves

Method
Cook chicken breast mince in a little water in wok until cooked, set aside.

Spray wok with oil spray and add garlic and shallots, stir fry for 2 minutes on medium heat.

Add zucchini and capsicum and stir fry for further 2 minutes.

Add shredded cabbage with about 100 mls of water and sprinkle over the packet of Chicken Noodle Soup, pushing the noodles down in to the water. Add  Tamari. Allow the water to heat up and the noodles to cook - about 3-4 minutes.

Add cooked chicken breast mince back to wok and then add coriander.  Stir well.  Remove from heat.
Use slotted spoon to serve Chow Mein in to bowls, leaving most water in wok.

Garnish with coriander leaves.

Chocolate, Apricot and Hazelnut Cake

This is a seriously rich & decadent cake that I think is totally worth the effort and calories!  The apricot flavour is so delicious & the the hazelnut meal gives it that smooth texture.  As you can see, I made it to celebrate our recently-formed Mainly Music group and it was a hit!  I actually just made chocolate buttercream for the icing, rather than the one I've copied below.  You'll love this one!

Ingredients

1 2/3 cup dried apricots

1/2 cup water

250g butter, softened

2 cups firmly packed light brown sugar

6 eggs

1 cup plain flour

1/2 cup self-raising flour

1/4 cup cocoa powder

1 cup ground hazelnuts

2/3 cup buttermilk

Chocolate buttermilk cream

300g milk eating chocolate, chopped

1/2 cup buttermilk

1 cup icing sugar

Method

Combine apricots and the water in small saucepan; bring to the boil.  Reduce heat; simmer, covered, stirring occasionally, about 10 minutes or until apricot is soft.  Cool.

Preheat oven to 180 degrees celsius.  Grease deep 22cm round cake pan; line base with baking paper.

Beat butter and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time.  Transfer mixture to large bowl; stir in apricot mixture, sifted flours and cocoa, ground hazelnuts and buttermilk, in two batches.  Spread mixture into pan.

Bake cake about 1 3/4 hours.  Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.

Make chocolate buttermilk cream: Stir chocolate and buttermilk in small heatproof bowl over small saucepan of simmering water until smooth; store in sifted icing sugar.  Refrigerate, stirring occasionally, about 30 minutes or until mixture is spreadable.

Split cold cake into three layers; sandwich layers with two-thirds of the buttermilk cream.  Spread top of cake with remaining buttermilk cream.  Top with dark chocolate curls.

Corn and Bean Stew with Tortillas

This is from the Women's Weekly "Best Recipes" book & is a super easy and tasty weeknight meal.  These are really quick to make and come in at just 312 calories - one of my new favourites!

Ingredients (serves 4)

spray olive oil

1 medium green capsicum, sliced thinly

1 medium brown onion, sliced thinly

400g tin corn kernels

400g tin diced tomatoes

420g tin kidney beans, rinsed & drained

1 sachet taco seasoning

4 wraps

Method

Heat a frying pan and spray with olive oil.  Cook capsicum and onion, stirring, until tender.  Add corn, tomato, beans and seasoning.  Add water as needed if it's too thick or sticking to the bottom of the pan. Simmer, uncovered for 10 minutes.

Serve with warmed wraps and optional guacamole. 

Vegetable and Chickpea Curry

I borrowed the Heart Foundation book "Deliciously Healthy" out of the library and found this vegetarian delight.  I adapted it and have copied my version here.  I accidentally added a few too many chilli flakes and it was a bit too hot for my kids, so if you're feeding little ones, be careful!  I love a good curry and this one was a real comfort food, despite being low in calories and not even serving rice with it!

Ingredients (serves 4-5 at 250-300 calories)
olive oil spray
1 brown onion, diced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon chilli flakes
1/2 teaspoon dried turmeric
2 teaspoons ground coriander
2 teaspoons Moroccan spice
2 potatoes, cubed
2 carrots, cubed
2 zucchini, cubed
425g can chopped tomatoes
250ml salt-reduced vegetable stock
400g can chickpeas, rinsed and drained
50g baby spinash, washed & chopped
1 cup frozen peas

Method
Heat the oil in a large pan, add the onion and ginger and cook over a medium heat for 5 minutes or until soft.  Add the garlic, chilli and spices and cook for 1 minute.

Add the potatoes and carrots and coat in the spices.  Stir in the zucchini, tomatoes and stock and simmer.  Reduce the heat and cook uncovered for 20 minutes or until the vegetables are tender and the curry has thickened slightly.  Add the chickpeas and stir.

Add the peas and spinach; cook until the spinach wilts and the chickpeas are soft.

Serve (add rice if desired).

White Chocolate & Raspberry Cheesecake

Well, today I have a special announcement...it's my blog's first birthday!!!

One year ago, I did what I'd been meaning to do for AGES and started posting my recipes. It has been so much fun and it's definitely kept me on my toes, finding new and exciting recipes to share with you!

I have to take this opportunity to thank my husband Dean as well as my gorgeous kids Hope & Jed for being my taste-testers and biggest supporters. Also to my wonderful employer 96five, where I get to plug my blog weekly. We are nearly at 30,000 hits on the blog - more than I could've ever imagined! And stay tuned, because I have exciting plans for Mums in the Kitchen in the year ahead - I really can't wait!

In the meantime, I'll endeavour to keep bringing you delicious, cheap, healthy, easy and quick recipes that the whole family will love!

To celebrate, I'm posting this AMAZING cheesecake, which I first found here at www.exclusivelyfood.com.au - but I've made a couple of changes. This turns out perfectly every single time and always gets rave reviews!

Ingredients
250g Nice biscuits
120g butter, melted

250g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs
185g white chocolate, melted
375g sour cream
1/2 teaspoon natural vanilla essence
150g frozen raspberries

Method
Preheat oven to 160 degrees Celsius (not fan-forced). If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 145 degrees Celsius.

Line the base of a 20cm or 21cm diameter springform cake pan with baking paper. Grease or line the side.

Finely crush biscuits in a blender or food processor. Combine crushed biscuits with melted butter and firmly press mixture over the base and side of the prepared pan. Refrigerate while preparing filling.

Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Pour filling over biscuit base, sprinkle with raspberries and bake for about 1.5 hours. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.

When ready to serve, cut with a hot, dry knife. Store any leftover cheesecake in an airtight container in the refrigerator.

A few more soups...

Sadly, today marks the last day of Soup Week.  I hope you've enjoyed the recipes and that you have a chance to try them out over the next few weeks!  I'd love to hear your feedback on them too.  I thought I'd just wrap up the week with a few more for you to try.  The one pictured above is a classic Pumpkin Soup, that's my most frequently-made.  It's delicious and super easy and you should definitely try it out!  Here's the recipe.

I thought I'd also share with you a couple of recipes from readers...thanks Julie for this delicious Pumpkin & Red Lentil Soup Recipe

Ingredients
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated fresh ginger
2 tsp curry powder
1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
175g (3/4 cup) red lentils, rinsed
1.25L (5 cups) water
1x 10g Massel Salt-Reduced Vegetable stock cube
90g (1/3 cup) low-fat natural yoghurt
Fresh coriander leaves, to serve

Method
Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.

And Elizabeth was kind enough to share this one for Pumpkin & Apple Soup - the apple really gives it a nice sweetness.

Ingredients
1kg pumpkin
2 green apples
2 onions chopped
2 clove garlic chopped
2 celery sticks
1 teaspoon ground comin
1/2 teaspoon ground nutmeg
Black pepper
6 cups chicken stock

Method
Combine all ingredients in a large saucepan, bring to boil, cover and reduce heat. Simmer for 30 minutes or until tender.

Purer mixture until smooth and strain. Return to saucepan to repeat.

And finally, a couple more soups I've posted on the blog previously...

Lentil and Sweet Potato Soup

Corn Chowder
Easy Chicken Laksa

Enjoy!