Saturday, February 25, 2006

Pasta Salad














250g Pasta of your choice Cooked till just tender, drained and cooled
small tin corn kernels
250g cooked green beans, cooled
250g lean leg ham (cut into short strips) (I added 2 lean rashers cooked bacon instead of ham)
1 small red capsicum (cut into small strips)
2 ripe tomatoes, chopped (I added 6 cherry tomatoes instead)
1/4 cup parsley leaves, chopped
1 small avocado (peeled, stoned removed, chopped) - optional
8 black olives, chopped - optional
1/4 cup fat free dressing (Italian or French with herbs)
black pepper to taste

Toss all ingredients gently together.

(Recipe adapted from "Super Food Ideas" magazine - February 2006

Friday, February 24, 2006

Variation to Greek salad















Toss together:

10 cherry tomatoes (halved)
6 Kalamata olives (chopped)
8 capers
1/2 a small green capsicum (sliced)
1 small purple onion (sliced)
1/2 a teaspoon sugar
salt & pepper to taste
dash of vinegar
2 Laughing Cow Lite cheese portions (sliced)
(2 points for the whole salad - 2 large serves)

Carrot & fresh beetroot salad
















toss together :

1 small raw beetroot (peeled & grated)
2 carrots (grated)
2 tablespoons sultanas
dash of curry powder
dash of Fat free French Dressing with herbs.
black pepper to taste
(1 point for the whole salad - 2 very large serves)

YUMMO!

Tuesday, February 21, 2006

Fresh Lime Tart









Fresh Lime Tart (from Slimming & Health Magazine Dec 2005)

I worked this out to be approx 2.5 points per slice - 12 slices to the pie


4 tablespoons honey
1 1/2 cups wheatmeal biscuits crumbs (I used Milk Arrowroot and I also added 1 tablespoon melted butter to crust)
1 400g can Skim sweetened condensed milk
4 egg yolks (I used 3)
2 teaspoons lime zest
1/2 cup fresh lime juice (I used the juice of 2 limes)
2 egg whites
1 tablespoon caster sugar



Preheat oven to 175 degrees C and lightly grease a deep 20cm tart tin with a removable base (I used a pie plate lined with Glad Bake)

Warm honey and stir into biscuit crumbs (I also added melted butter). Press onto base and sides of tin and chill.

Meanwhile, mix condensed milk with egg yolks, lime juice and zest until well combined.

In a separate bowl, whisk egg whites and sugar until soft peaks form. Carefully fold through lime mixture until just incorporated. Pour onto biscuit base.

Bake for 40-50 minutes (my oven must be hotter, it only took 35 minutes), until filling puffs up slightly.

Serve cold.

YUMMO!!!!

Saturday, February 18, 2006

Herb & Sundried Tomato Scones















Herb & Sundried Tomato Scones (makes 16 at 2 points each)


4 cups self raising flour (sifted)
100mls light sour cream
enough low fat milk to make a soft dough (1/2 cup or more)
1/2 teaspoon salt
1/2 a teaspoon baking powder
sprinkle of black pepper
1/2 cup grated parmesan or light cheese
8 or 10 chopped sundried tomatoes
Approx 1/2 to 1 dessertspoon each of thyme, parsley and rosemary (all chopped)


Make a well in the centre of the sifted flour. Pour in the sour cream and enough milk to make a soft dough when mixed with a knife.
Mix in all other ingredients. Roll out gently till about 2.5 cm thick. I use a glass to cut out the scones and dip it in flour after cutting each scone to stop mixture sticking.

Arrange close together on a tray lined with baking paper, brush each scone with a little milk and bake in a preheated 200 degree C oven for approx 15 minutes or until cooked. Cool on a rack

Serve warm, spread with light spread or light cream cheese spread. Best eaten of the day of cooking or frozen for later.

Wednesday, February 15, 2006

Carrot & Walnut Loaf
















Carrot and Walnut Loaf (12 slices at approx 3 points per slice)

Ingredients
1 ¾ cups self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup grated carrot
½ cup finely chopped walnuts
125g (½ cup) melted Olive Grove light spread
2 eggs, lightly beaten
125ml (½ cup) low fat milk
½ teaspoon vanilla essence

Method
Preheat oven to 180°C and line a loaf tin with baking paper.

Sift flour, baking powder and cinnamon into a bowl. Add brown sugar, carrot, walnuts, melted Olive Grove , eggs, milk and vanilla.Mix all ingrdients until well combined. Pour mixture into prepared tin.

Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in tin for a couple of minutes before cooling on wire rack.

(Of course I love it spread with Laughing Cow Light Cream Cheese spread!)

Auntie's Chocolate Cake

















Serves 12 - 3 points per slice (This is a very easy, tasty Chocolate cake)


3 tablespoons Olive Grove lite margarine
2 tablespoons cocoa
1 cup self raising flour
1 cup sugar
1/2 cup low fat milk
2 eggs
1/2 teaspoon vanilla


Melt Butter.
Put all ingredients in a bowl and pour melted butter on top.
Beat really hard for 3 and a half minutes.

Pour into pre-lined and greased cake tin and bake in moderate oven (170 degrees fan forced) for 1/2 to 3/4 of an hour. (Test with skewer in middle of cake before taking out. If skewer comes out clean, cake is cooked)

Allow to cool on wire rack and ice with chocolate icing.

Tuesday, February 14, 2006

Crab Meat Patties














Makes 2 patties - 2 points each

1 can Always Fresh Crab Meat (170g) - I have tried others and they are not as nice
1 tablespoon low fat mayo
1 teaspoon dried chopped chives
salt and pepper to taste
1 beaten egg white
juice of about 1/2 a lemon
1 tablespoon breadcrumbs or Seasoned Stuffing Mix (if you like a herb taste)
1 tablespoon Seasoned Stuffing Mix or breadcrumbs(to roll patties in)


Mix all ingredients (except 1 tablespoon Seasoned Stuffing Mix or breadcrumbs). Form 2 patties and coat these in Seasoned Stuffing Mix or breadcrumbs. Spray a non-stick pan with olive oil spray and cook on each side for a minute or so - until golden brown.

When cooked, squeeze a small amount of lemon juice on patties.
Serve with a salad or on a slice of grain bread or in a roll with lettuce and thinly sliced tomato. I like sweet chilli sauce with mine, but your choice.