Prosciutto and Vegetable Pizzas

WW 5pt 

serves 4

1 reduced fat puff pastry sheet, just thawed

1 tbs olive oil

1 small brown onion, thinly sliced

2 garlic cloves, crushed

150g button mushrooms, quartered

1 small red capsicum, coarsely chopped

250g cherry tomatoes, halved

4 thin slices prosciutto, chopped

100g reduced-fat feta cheese, crumbled

1/3 cup fresh basil leaves

Preheat oven to 200C. Line baking tray with baking paper. Cut pastry sheet into 4 squares. Place on tray. Bake for 5 minutes.

Heat oil in a large non-stick frying pan over medium -high heat. Cook onion, garlic and mushrooms, stirring for 3-4 minutes or until just tender. Add capsicum and cook 1 minute. Stir in tomatoes. Cool for 5 minutes.

Spoon vegetable mixture onto pastry squares, leaving a 1cm border. Sprinkle with prosciutto and feta. Bake for 12-15 minutes or until pastry is puffed and golden. Serve sprinkled with basil leaves.

Spaghetti and Meatballs

WW 7pt

serves 4

400g lean beef mionce
1 tsp dried oregano
1 small brown onion, finely chopped
1 garlic clove, crushed
400g can diced tomatoes
1 1/2 cup tomato pasta sauce with roasted garlic & red wine
150g button mushrooms, thinly sliced
1/4 cup finely chopped fresh basil
2 tbs finely chopped fresh flat-leaf parsley
250g dried spaghetti


Combine beef, oregano and half the onion in a medium bowl.Roll tablespoons of the mixture to make 20 meatballs.


Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occassionally, for 3-5 minutes or until browned. Transfer to plate.


Cook garlic and remaining onion in same pan, stirring, for 2 minutes or until softened. Add the tomaotes, pasta sauce and mushrooms. Bring to the boil. Reduce heat and simmer, uncovered, for 10mins. Add meatballs. Covver and simmer for 15 mins or until sauce is thickened slightly ad meatballs cooked through. Stir in the basil and half the parsely.


Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions or until just tender.  Drain. Serve with pasta topped with meatballs and sprinkled with remaining parsley.


Suggestion:
serve with a side salad

Chicken Laksa

I love love love! this recipe... my favourite


125 g Vermicelli Noodles
40 g Laksa paste (2 tbs)
300 g Skinless chicken thigh fillet, sliced
150 g Tofu, (firm), cut into 2cm cubes
2 1/2 cup (s) mushroom, sliced
3 whole stock cube, dissolved in 750ml hot water
250 ml  Light Coconut Flavoured Creamy Evaporated Milk
1 tsp (s) cornflour, dissolved in 2 tbs water
bok choy, stems shredded
fresh bean sprouts
2 tbs fresh coriander
1 medium lime, cut into wedges

Place rice noodles in a bowl and cover with boiling water for 2 minutes. Heat a wok over high heat. Add laksa paste, chicken, tofu and mushrooms and stir-fry for 10 minutes, or until chicken is cooked. Add stock and evaporated milk. Bring to the boil. Reduce heat to low. Add cornflour mixture and stir until mixture is thickened. Add bok choy and cook for a further minute. Drain noodles and divide between serving bowls. Ladle laksa sauce over noodles and sprinkle with bean sprouts and coriander. Serve with lime wedges.