Tuesday, January 24, 2006

Zucchini and Parmesan mini quiches

Makes 4 large muffin size Quiches (approx 3 point each)

1 sheet reduced fat frozen puff pastry
1/2 zucchini (grated and excess liquid squeezed from it)
2 lean rashers bacon
1 tablespoon finely grated parmesan (30g) or low fat cheese
dash of cajun spices
salt and black pepper to taste
3 eggs
1/2 cup skim milk

Thaw 1 sheet of puff pastry and cut into 4. Fit into lightly oiled large muffin tins (cut off excess pastry).

Cook bacon between paper towel in microwave for a minute. Chop bacon into small pieces. Mix prepared zucchini, bacon, spice, salt, pepper and parmesan together. Add egg and milk mixture that has been whisked together and mix all ingredients well.

Spoon mixture equally into pastry cases.

Bake 20 minutes in oven (about 200 degrees). (Put a tray lined with paper or foil under muffin tray - on next shelf down- as mixture may bubble over a bit)

Serve with a leafy salad.

Sunday, January 22, 2006

Carrot and Radish Salad

Adapted from "Good Taste" January 2006 magazine recipe

2 carrots (thinly sliced)
8 radishes (thinly sliced)
bunch parsley (chopped)
1/2 purple onion (thinly sliced)
1 teaspoon honey
sprinkle of cinnamon
sprinkle of cajun spices
Juice of 1 lime
salt and black pepper to taste

Combine lime juice, honey, cinnamon, cajun spices, salt and black pepper to taste. Pour over sliced onion and leave for about 1/2 an hour.

Comnine sliced carrot, rashishes and parsley in a salad bowl and pour onion mixture on top. Carefully combine.

Thursday, January 19, 2006

Easy Sponge Cake

This is an easy one tin (I use a round 8" x 2" deep tin) sponge cake that can be split and creamed in the middle

(approx 12 points for sponge cake - not including cream etc. you decide what to use in it)

1/2 cup sugar
1/2 cup self raising flour
3 eggs
pinch salt
couple of drops of vanilla

Pre-grease cake tin and line the bottom with baking paper.

Beat egg whites till stiff. Beat in sugar till mixed and stiff. Beat in egg yolks and vanilla. Gently fold in flour and salt until mixed.

Pour into tin and bake in a pre-heated 200 degree (fan forced) oven for 15 to 20 minutes.

Run knife around cake edge and turn out and cool on wire rack.

When cool, split cake in two and spread centre with jam (if desired) and cream (I use a spray can of cream Dairy Whip light cream). Dust top of cake with icing sugar or top cake with cream and strawberries and choc flakes (mini flake chopped into flakes)

Cake is best eaten on day of cooking. Makes a yummy dessert!

If you want an extra, extra high cake, bake 2.

Tuesday, January 17, 2006

Cous Cous Salad

Serves 4 as a side salad. (7 points for whole salad)

1 cup Cous Cous
1 cup boiling water with 1 chicken stock cube dissolved in it
2 tablespoons currants
1/4 red capsicum, finely chopped
1 small carrot, grated
sprinkle dried chives
sprinkle onion flakes
sprinkle cajun seasoning
pepper to taste
No Fat French Dressing with Herbs (or no fat dressing of your choice)

Pour water and chicken cube mixture on to Cous Cous and mix well. Allow to cool and swell and add other ingredients. Pour in approx 1/4 cup of No Fat French Dressing (or more or less if you like) and mix well.

This salad is also nice with cold, cooked pumpkin cubes added. (This one has pumpkin instead of carrot)

Friday, January 13, 2006

Watermelon Salad

This salad is from Nigella and it is DELICIOUS Serves 4

About a kilo or larger piece of watermelon - sliced into large pieces
1 purple onion
2 tablespoons black olives (pitted and sliced)
2 limes
small bunch parsley
small bunch mint
splash of olive oil (I left this out)
100g feta cheese (cubed) I used low fat (It would still be yummy if you left out the cheese)

Squeeze juice of 2 limes over a thinly sliced purple onion (I added 1/2 a teaspoon of sugar) and season with salt and black pepper and leave for 30 minutes or so.

Place sliced watermelon, olives, feta cheese and onion in salad bowl. Top with shredded (not chopped finely) mint and parsley. Mix all ingredients gently (with your hands of course).

Pour over lime juice from onion and pour in a splash of olive oil(I left out the oil and it was still lovely). Mix gently again.

Thursday, January 12, 2006

Zucchini Fritters

From Weight Watchers Magazine JAN/FEB 2006

Makes 8 fritters (1.5 points each)

2 (500g) zucchini
8 green shallots, ends trimmed, finely chopped (I used chopped dried chives)
125g reduced fat feta cheese, crumbled
1/2 cup shredded fresh basil leaves
1/4 cup shredded fresh mint leaves
2 eggs lightly beaten
1/2 cup (75g) plain flour
(I added a dash of cajun spices)
cooking oil spray

Optional: serve with 1/2 cup Extra light sour cream (I served them with sweet chilli sauce)

Grate zucchini and place in colander and squeeze to remove excess water.

In a bowl mix zucchini, shallots, feta, basil, mint and eggs. Stir in flour until combined. Add black pepper.

Heat a large pan. Spray with oil. Drop mixture in tablespoons, leaving room to spread. Cook for 1 minute or until bubbles appear. Turn and cook for a further minute until golden brown and cooked through.

Serve with sour cream (or sweet chilli sauce).

Saturday, January 07, 2006


Makes 10 hamburgers 1 point each.

500g Heart Smart lean beef mince (5% fat)
1 small zucchini (grated)
1 carrot (grated)
onion flakes
dash of tomato sauce
dash of worcestershire sauce
dash of cajun spices
dash of mixed dried herbs
1 egg or 1 egg white (beaten)
2 tablespoons fresh bread crumbs
Salt and pepper to taste

Mix all ingredients and form into large balls. Roll in seasoned flour and flatten out. Put them on a tray lined with Glad Bake in fridge until ready to barbecue on a lightly oiled grill until cooked through. Raw hamburgers may be frozen. I put a layer of glad bake between them to freeze.

Serve on a grain roll with lettuce, slice of low fat cheese, sliced baby beets and slice of tomato or serve with salad of your choice. (points not included)

Choc Chip Cookies

Makes 30 - approx 1.5 points each

120g Olive Grove Light Margarine
120g sugar
1 dessertspoon Golden Syrup
240g Self Raising Flour
180g Milk Choc Bits (if you add the whole packet 250g - make them 2 points each)
1 lightly beaten egg
Dash of vanilla essence

Preheat oven to 180 degrees C.

Cream together margarine, sugar and golden syrup.
Add choc bits, vanilla essence and beaten egg.

Mix in self raising flour.

Drop rounded teaspoons full of mixture on to trays lined with Glad Bake. Press down on biscuits lightly.

Bake for 13 to 15 minutes or until golden brown.

Leave cookies on trays to cool then finish cooling on wire cooling rack.


Savoury Eggs

4 Hard boiled eggs cooled and cut in two (lengthways)
Scoop out yokes and mash up with a fork and mix with
1 dessertspoon low fat mayo
1 teaspoon mustard
1/2 to 1 teaspooon curry powder
pepper and salt to taste
dash of tomato sauce
dash of worcestershire sauce.

Fill egg whites with mixture (or if you want it for a sandwich filling, chop up egg whites and add to mixture).

Remember eggs are NoCount or 1 point depending on which programme you are following. Sauces are next to no points.

Friday, January 06, 2006

Sweet Potato and Asparagus Salad

Sweet potato and asparagus salad

Made a yummy salad tonight(tasted it the other day at my Dear Daughter's place)This is my version:

Sweet potato and asparagus salad.

1 large sweet potato - cut into pieces
1 red capsicum
1 bunch fresh asparagus
diced low fat feta cheese
8 olives (optional)
8 tiny pickles (optional)
garlic flakes
No Fat French Dressing with herbs

Spray sweet potato and capsicum pieces with olive oil spray and sprinkle with garlic flakes, salt and pepper. Roast until tender. Peel skin off capsicum (optional). Steam asparagus. Allow all to cool and arrange all on a plate with feta cheese squares, olives and pickles. Sprinkle some French dressing on top. (Leave out the cheese and it may be NoCount?!)

I served it with Prawn kebabs (green prawns marinated in sweet chilli sauce and grilled on the Barbie)