Pumpkin yoghurt hummus

A really easy hummus which is also pretty good for you. It's '0' Weight Watchers points which is a bonus!
I increased the lemon and added salt and pepper.

Ingredients

pumpkin 200g, peeled, chopped

chickpeas, canned, rinsed, drained 1can(s) (1x400g can)

ground cumin 1 tsp

garlic 1 clove(s), crushed

99% fat-free plain yoghurt 1⁄4cup(s) (60g)

lemon juice 1 tbs

fresh coriander 2 tbs, chopped

Instructions

1. Boil, steam or microwave pumpkin for 8 minutes until tender. Drain.

1. Process pumpkin, chickpeas, cumin, garlic, yoghurt and lemon juice in a food processor until smooth. Add coriander and pulse to combine. Season with salt and pepper. Serve with vegetable sticks.

Turkey cauliflower 'fried rice’

We make this recipe a lot. When I get cauliflower in my Oooby Box which I am not going to use I blitz it to 'rice' and freeze it.
I add a lot of extra veggies to this dish - whatever is in the fridge or garden.

Isabella is a big fan of this dish. She loves regular fired rice and when I first made this she said it was the best fried rice I had ever made...then I told her it was cauliflower!

It's great with turkey mince - we use this a lot, or with prawns.

Ingredients

cauliflower 800g (1 small head) broken into florets

peanut oil 1tbs

turkey breast mince 500g

red onion 1medium, finely chopped

garlic 2clove(s), crushed

fresh red chilli 1whole, finely chopped

snow peas 150g, trimmed, thinly sliced

red capsicum 1medium, finely chopped

Frozen green peas 1cup(s) (120g) thawed

Tamari, salt-reduced 2tbs

green shallot(s) 2 individual, thinly sliced

Instructions

1. Process the cauliflower in a food processor, in batches, until it resembles rice.

1. Heat half the oil in a wok over high heat. Stir-fry the turkey mince, stirring with a wooden spoon to break up any lumps, for 2-3 minutes or until golden. Transfer to a plate.

1. Heat the remaining oil in the wok over high heat. Stir-fry the onion for 2 minutes or until golden. Add the garlic and chilli and stir-fry for 30 seconds or until fragrant. Add the cauliflower, snow peas, capsicum and peas and stir-fry for 3-4 minutes or until heated through.

1. Return the turkey to the wok. Add the tamari and stir-fry until heated through. Divide among serving plates and top with the shallot to serve.

Cauliflower and apple soup

This one was a bit of a experiment. I was not convinced it was going to be approved by the family...surprisingly it was! This soup is reasonably simple in preparation and in taste. I'd make it again.

Ingredients

1 tsp olive oil
1 medium brown onion, finely chopped
1 clove(s)fresh garlic, crushed
1500g Cauliflower, raw (1 head) cut into floret
2 medium fresh green apple, Granny Smith, coarsely chopped
4 cup(s) vegetable stock (1L) (I used chicken)
1 tbs fresh chives, finely chopped

Instructions

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.

Add cauliflower, apple and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until cauliflower and apple are tender.

Blend soup using a stick blender or food processor until smooth. Stir in cream, Season with salt and pepper. Serve sprinkled with chives.

2 ww points

Prawn curry with tomatoes and herbs

This was a super easy meal to make. I prepared  most of it in advance, then just before we ate added the beans and prawns - both were frozen. I'm not a big fan of pre-prepared curry powder but this helped make it quick and easy.

Ingredients

1 tsp canola oil
1 medium onion, thinly sliced
2 clove(s) fresh garlic, crushed
2 tsp fresh ginger
1 whole fresh red chilli, deseeded, finely chopped
2 tsp curry powder
3 medium fresh tomato, coarsely chopped (I used 1 400g tin)
1 cup  chicken stock (250ml)
150g green beans, trimmed, sliced diagonally
450g prawns (500g peeled), tails intact
150g dry rice noodles, vermicelli
1⁄3 cup (s)fresh coriander, coarsely chopped
1⁄4 cup(s) fresh mint, coarsely chopped

Instructions

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and curry powder and cook for 30 seconds or until fragrant. Add tomatoes and cook for 3–4 minutes or until softened.
Add stock and bring to the boil. Reduce heat to medium. Add beans and prawns and cook for 5 minutes or until beans are tender and prawns are cooked through.
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 3–5 minutes or until softened. Drain.
Divide noodles among serving bowls and top with prawn curry. Serve sprinkled with coriander and mint.

5 points

Vegetarian dhal

This recipe is a great make ahead one. Using the slow cooker means most of the preparation and possibly cooking can be done the day ahead with only the final steps to be completed on the night it is being eaten. I add a few different vegetables to it for variation.

Ingredients

1 1⁄2tbs sunflower oil
1 medium brown onion, finely chopped
2clove(s)fresh garlic, crushed
2tsp fresh ginger, grated
2 whole fresh green chilli, deseeded, finely chopped
2tsp garam masala
8 whole Curry leaf
1⁄2cup(s) dry lentils (100g)
400g canned diced tomatoes (buy 1 x 400g can)
1 1⁄2cup(s)Vegetable stock, liquid, salt-reduced
800g pumpkin, butternut, raw, seeded, peeled, cut into 3cm cubes
1can(s) canned chickpeas, rinsed, drained (buy 1 x 400g can)
1 medium fresh cucumber, coarsely grated
1⁄4cup(s) fresh mint, finely chopped
1⁄4cup(s) fresh coriander, leaves

Instructions

Heat oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and chilli, stirring, for 5 minutes or until onion has softened. Add garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant.

Add lentils, tomatoes, stock and pumpkin and bring to a simmer. Transfer to a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 5 hours (or high for 2½ hours).

Add chickpeas, kidney beans and peas and cook, covered, on high for 10 minutes or until heated through.

Meanwhile, squeeze excess liquid from cucumber. Place in a bowl with mint and yoghurt and stir raita to combine. Top dhal with raita and coriander to serve.

4 points

Garlicky roast chicken with crushed lemon peas

A new recipe we tried and loved. It's pretty quick to prepare and with cooking time only takes about 35 minutes all up.

The baking time is for chicken breasts and needs to be reduced for thighs.

Ingredients

540g skinless chicken breast (buy 600g), fat trimmed

2 clove(s)fresh garlic, crushed

1tbs olive oil
1whole  leek, thinly sliced
2 cup(s) frozen peas, boiled (240g)
1⁄4cup(s) Chicken stock, liquid, salt-reduced (60ml)
400g baby potato, red skin, halved
1medium fresh lemon(s)

Instructions

Preheat oven to 220°C. Line a baking tray with baking paper. Place chicken in a bowl with garlic and half the oil. Season well with salt and pepper and toss to coat. Place chicken on prepared tray. Bake for 20-25 minutes or until just cooked through.

Meanwhile, heat remaining oil in a medium saucepan over medium heat. Cook leek for 2-3 minutes to soften. Add peas and stock. Reduce heat and simmer, covered, for 2-3 minutes or until peas are warmed through.

Meanwhile, place potato in a microwave-safe bowl. Add ½ cup (125ml) water. Cover and cook on HIGH (100%) for 8 minutes or until potato is just tender. Drain.

Remove peas from heat. Grate lemon rind over peas and season with salt and pepper. Crush peas with a potato masher until lightly crushed. Add lemon juice to taste. Slice chicken and serve with crushed peas and potato.

Serves 4 people

6 Points per serve