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Creamy Chicken Enchiladas

February 24th, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

Creamy Chicken Enchiladas would have to be my husband’s favourite mexican dish, he even requested them for our New Year’s Eve dinner.  Actually, they probably tie with my recipe for Chicken Enchiladas with Home-made Enchilada Sauce, but that recipe is a tomato based  recipe, and this one is creamy, and not to mention healthy.  I found it in the very first issue of Diabetic Living Magazine which I buy religiously because our eight year old daughter has had Type 1 Diabetes since she was 17 months old, and we like to keep her diet as healthy as possible.  It’s also a great way to sneak some baby spinach into your kid’s diets.  We need to double the recipe for a family our size.


500g Skinless Chicken Breast Fillets (about 2), trimmed

160ml (2/3 Cup) Salt-reduced Chicken Stock

1/4 tsp Freshly Ground Black Pepper

2 Small Bunches English Spinach, leaves torn (I use Baby Spinach Leaves)

250g Carton Sour Extra-Light Cream

70g (1/4 Cup) Plain Skim-Milk Yoghurt (Plain Low-Fat Yoghurt)

1 1/2 Tbl Plain Flour

1/4 tsp Ground Cumin

1/4 tsp Salt

125ml (1/2 Cup) Skim Milk

50g Bottled Sliced Jalapeno Chillies (optional)

2 Green Shallots, finely sliced

6 Flour Tortilla Wraps

65g (3/4 Cup) Coarsely Grated Reduced-Fat Cheddar Cheese

1 Ripe Tomato, diced to serve

2 Green shallots, extra to serve

Chopped Fresh Coriander to serve (optional – I hate fresh coriander!)

Green Salad,  to serve


Place the chicken breast fillets, chicken stock and pepper in a small saucepan.  Add just enough water to cover the chicken and bring to a simmer over high heat.  Reduce heat to lowest possible setting and poach the chicken gently for 3-4 minutes or until cooked through.

Remove chicken from liquid and set aside to cool slightly.  Discard the poaching liquid.  When cool enough to handle, use 2 forks to shred the chicken into bite-size pieces.   Set aside.


You have two options with the spinach.  To avoid over-wilting of the spinach, I just place it in a saucepan and pour over a jug of boiling water, but you could bring a large saucepan of water to the boil, add the spinach, stir and cook until bright green and just wilted.  Drain immediately and refresh under cold running water.  Drain well and then use your hands to squeeze out any excess moisture from the spinach.  Set aside to cool. (I use my kitchen scissors to chop the spinach a little so it doesn’t clump together).

Combine the sour cream, yoghurt, flour, cumin and salt in a medium bowl.

Stir in the milk and jalapeno chillies, if using.  Spoon half the sauce into an airtight container and place in the fridge.

Add the shredded chicken, spinach and the green shallots to the remaining sauce and stir to combine.

Lay the tortilla wraps on a bench and divide the chicken filling among them, spreading it down the centre of each.  Roll up the tortillas to enclose the chicken filling.

Place, seam side down, in a shallow ovenproof dish large enough to hold the enchiladas in a single layer.

Preheat oven to 180C.  Spoon reserved sauce over the tortillas.  Cook, covered, in preheated oven for 20 minutes.  Remove foil and cook for a further 20 minutes or until heated through.  Remove from oven, sprinkle with cheese and set aside for 5 minutes for the cheese to melt.  I actually cheat and sprinkle the cheese on before I place them in the oven, but feel free to follow the exact instructions if you have more patience than I do.

Sprinkle with chopped tomato, extra green shallots and coriander and serve immediately.

Note:  Serves 6

PER ENCHILADA:  1207kj, 12g total fat (6g sat. fat), 79mg chol, 384mg sodium, 16g carbs, 2g fibre, 28g pro.  Carb exchanges :  1.

GI estimate:  low

These enchiladas can be made up to 1 day ahead before baking.  Cover with foil and keep in the fridge with the reserved sauce.

I usually serve with rice and a green salad.

I make a double batch of this recipe for my family of 8, and usually have left-overs for 2 people the next day.

Don’t be overwhelmed by the number of steps involved.  I know it looks complicated on paper, but it is really super-easy and the next time you make it you will be much faster.  Poaching the chicken is the time-consuming part, but you can do that in advance, and you can even keep some ready in the freezer.

Source:  Diabetic Living Magazine, Issue 1


This week I am taking part in The Recipe Swap at


Caramel Popcorn

February 22nd, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

It doesn’t get much sweeter than this.  Caramel Popcorn!  It’s addictive.  It’s a great movie snack, will please everyone and takes hardly any time at all to make.  I have left out the nuts for my kids, but I adore it with Pecans.  So, Friday night when you are so tired you can hardly keep your eyes open, but you absolutely have to watch that movie you rented and you want something sweet to munch on, give Caramel Popcorn a try.

1/4 Cup Vegetable or Olive Oil

1/2 Cup Popping Corn

125g Butter, chopped

3/4 Cup White Sugar

2 Tbl Honey

1 Cup Pecans, roughly chopped (optional)


Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.

Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.

Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.

Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.


Traditional Mexican Rice

February 21st, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

I have always loved that red, slightly dry rice that they serve with your Burritos at Mexican Restaurants, but it wasn’t until my husband came begging for some Mexican Rice to have with our Mexican themed dinner one Saturday night that I ever thought of making it myself.  Surely it would be complicated, I mean, for a start, how do they make it red?

You won’t believe how easy it is, and it is, dare I say it, nicer than the rice they serve up at most restaurants, maybe because it isn’t left sitting for ages before being served up.  Who knows!  But you have to try it, it is so simple, and yes, it doubles successfully.

Traditional Mexican Rice


1 cup uncooked rice
2 cloves garlic, minced
2 cups cold water
½ onion
1 tablespoon chicken bouillon
¼ cup tomato puree
1 Roma tomato, chopped into 8 pieces
1 teaspoon cumin powder
1 chilli, sliced lengthwise and diced
1 tablespoon olive oil
Salt to taste


Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, and all of the water is gone.

If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos. You can also eat this dish by itself as a snack.


Menu Plan Monday

February 21st, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

Week 8!

Monday 20th February – Sunday 26th February 2012

Monday – Lasagne, mashed potatoes, carrots and peas

Tuesday – Hungarian Goulash(recipe to come) with spiral pasta, carrots and broccoli

Wednesday – Dijon Chicken (recipe to come) with a tossed green salad

Thursday – Ginger Chicken served with jasmine rice and steamed asian greens

Friday – Chicken with Tomatoes and Garlic

Saturday – Bhatia Beef Curry and Rice with Lemon Meringue Pie for dessert (favourite recipe coming soon!)

Sunday – Tacos

For more great menu plans check out Menu Plan Monday at

Happy Cooking!

Lemon Chicken

February 18th, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)


Sometimes the food we love is the also the food we should avoid.  Take for example, Lemon Chicken.  I love Lemon Chicken, all of that battered, deep-fried chicken smothered in  a bright yellow Lemon Sauce.  I could go for some right now, but unfortunately it’s not so good for my waist-line, forcing me to put it into the Sometimes Food Category (I watch too much Sesame Street).  Never fear, there is a better, absolutely amazing option that is also heaps healthier.  And it hardly takes any time at all to cook, unlike it’s counter-part, making it the perfect option for a last minute Dine-In Meal.  And the kids will love it too, meaning you only have to cook one meal to keep the whole family happy.

Lemon Chicken


Serves:  4

4 x 125g Skinless Chicken Breasts

1/4 Cup Lemon Juice

1 tsp Lemon rind, finely grated

1 tsp Chicken Stock Powder

1/2 Cup Loosely Packed Brown Sugar

2 Tbl Honey

1/4 tsp Soy Sauce (low sodium)

2 tsp Cornflour

1/4 Cup Water


Place lemon juice, rind, stock, sugar, honey and soy sauce in a small bowl or jug and stir thoroughly.  This is your sauce.

Place cornflour and water in a small bowl or cup and stir to combine.

Coat a large non-stick frypan with cooking spray or a little olive oil.

Fry chicken until cooked through, turning once.  Remove from pan, leave to one side.

Place sauce ingredients into the pan and stir ingredients well until boiling.   You want the sugar to completely dissolve, otherwise you are going to have a grainy sauce.

Add cornflour mixture to the pan, stirring continuously as you bring it back to the boil.

Slice chicken on the diagonal into large slices, then return it to the pan to re-heat, coating it with sauce.

If you are in a hurry you might like to slice each breast in half horizontally before cooking, reducing the thickness and cooking time, as I have in this photo.

Serve with Basmati rice to make it a low-glycemic index meal.

You can also replace the chicken with boneless fish fillets.

Source:  Annette Sym’s Symply Too Good To Be True, Book 4.

NUTRITIONAL INFORMATION PER SERVE:  Total Fat 7.3g, Saturated Fat 2.3g, Fibre 1.9g, Protein 34.0g, Carbs 11.1g, Sugar 5.4g, Sodium 425mg, Kilojoules 1122(cals 267), GI Rating:  Medium

Self-Saucing Puddings can be a little tempermental.  If you don’t cook them long enough the cake is like Glug, and if you cook them too long you can’t find the sauce that has been absorbed by the cake.  This one however hasn’t failed me yet, and I can’t believe how quickly it comes together using everyday pantry ingredients.  There’s plenty of sauce and the cake is so moist and yummy they’ll be lining up for seconds.  I double the recipe for our family and it still turns out and we have left-overs.

Old Fashioned Chocolate Self-Saucing Pudding


1 Cup Flour
1 Tbl. Baking Powder
1/4 Cup Cocoa Powder
1/4 tsp.  Salt
1/2 Cup Sugar
1/2 Cup Butter
1/2 Cup Milk
1 tsp.  Vanilla Extract

3/4 Cup Sugar
1/4 Cup Cocoa Powder
2 Cups Boiling Water

Pre-heat oven to 180C.

In a large bowl,stir together flour, baking powder, cocoa and salt.

Add sugar, butter, milk and vanilla and mix together until just mixed.

Spread out batter in  a lightly greased baking dish.

Set aside.

In a medium bowl, mix together the sugar and cocoa.

Sprinkle evenly on top of the cake mixture.

Carefully pour the boiling water over the top.  I pour the water over the back of the spoon to make a waterfall affect.  If you pour the water directly onto your batter you will end up with wells of water throughout your batter and the sauce won’t be spread out evenly.


it will do what it is supposed to do in the oven.

Bake 40 minutes.

Serve hot with cream or ice-cream, or both if you are feeling naughty.

This week I am linking-up with The Recipe Swap at

Menu Plan Monday

February 14th, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

It’s Week 7, life is still busy, busy, busy,  and I’m still planning!  There were a couple of recipes we didn’t get to last week, so you will see them in my plan again this week.  My favourite recipes from last week were the Marinated Beef Tacos and  the Lemon Chicken…..Yuuuummmmmy, and so quick and easy.  The whole family loved them, even the littlies.  I’m still getting lots of menu inspiration from The Organizing Junkie, so I recommend ducking over there for a browse.  And I hope someone remembers you this Valentine’s Day!

Monday 13th February – Sunday 19th February 2012

Monday – Pepper Steak with Mushroom Sauce, Creamy mashed potatoes, sweet potato, beans and carrots served with a loaf of Rustic Bread

Tuesday – Valentine’s Day! Restaurant for US!!!! Baked Fish and vegetables followed by Love Heart Red Jellies for the kids and Grandma.

Wednesday – Italian Beef Sandwiches (new crockpot recipe)

Thursday – Chicken Breasts stuffed with Brie cheese, roasted capsicum and proscuitto, served with roasted vegetable toss

Friday – Freezer Chicken Quesadillas, maybe ham, cheese and pineapple quesadillas for the kids

Saturday – Amazing Chicken MarinadeSautéed Green Beans with Pistachios, Black Angus Potatoes Au Gratin, Tossed Green Salad

Sunday – Creamy Chicken Enchiladas, rice and green salad

For more great Menu Planning Ideas go to Menu Plan Monday at

Happy Cooking!

One For The Kids

February 13th, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)


This is a Keep The Kids Happy meal.  It’s great for nights when you get home late, don’t particularly feel like cooking and certainly don’t want to have to force vegetables down their throats.  Sometimes it’s just nice to make something you know they will eat and enjoy.  And the best part is the left-overs you can put in their lunch boxes the next day.  I  offer a tossed salad on the side to keep the adults happy, and I usually find at least two of my kids will choose salad as well.    Did I mention that you only use one pot, a strainer and one baking dish?  Bonus!

Cheesy Ham and Macaroni Bake


2 1/2 cups macaroni pasta

60g butter

1/4 cup plain flour

2 cups milk

1 1/2 cups grated cheddar cheese

150g shaved ham, chopped

2 tablespoons flat-leaf parsley leaves, finely chopped (optional)


Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender.

Meanwhile, melt butter in a saucepan over medium heat. When foaming, add flour. Cook, stirring, for 30 seconds.

Remove from heat. Add half the milk and whisk until smooth. Add remaining milk and whisk to combine.

Return pan to heat. Cook, stirring with a wooden spoon, for 3 minutes or until sauce comes to the boil and thickens. Stir in 1 cup cheese. Season with salt and pepper.

Drain pasta and return to saucepan. Add ham, parsley and white sauce. Stir to combine. Spoon into a 7-cup capacity baking dish. Sprinkle with remaining cheese. Bake for 25 to 30 minutes or until golden. Set aside to cool completely.

Cut into 8 even slices.

This recipe is easily doubled.

Cheese is the Hero of this dish, so I recommend using a good quality Tasty Cheese.

Marinated Beef Tacos

February 10th, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

They say it happens in three’s.  I sure hope they’re right!  So far I have lost my beloved food processor and blender (Ouch!), and now my washing machine is being very tempermental.  Actually, it just won’t work.  The last time it displayed these symptoms, a winding-up ticking noise, there was a lolly-pop stick jammed in the pump.  Guess who bought the kids lolly-pops last week as a treat while grocery shopping.  Yep, my money’s on the lolly-pop sticks.  Just added lolly-pops to my Never To Be Bought Again List.

Anyway, I’m just glad I have dinner organized.  I would normally blend the marinade ingredients, but circumstances call for alternatives, and guess who got a new Mortar and Pestle for her birthday.  All it takes is a little bit of extra wrist action and you have a fabulous marinade.  Pour it over your steaks, marinade for at least six hours, preferably overnight and your family will be in Taco Heaven.

Marinated Beef Tacos


500g Steak of your choice (I easily marinated over 1kg)

Juice of 1 Lime

1/4 Cup Olive Oil

1/4 Bunch Coriander Leaves

1 Long Green Chilli, de-seeded and roughly chopped

3-4 Cloves of Garlic, peeled and roughly chopped

1 tsp Sugar

1 tsp Coriander Seeds (ground)

1/4 tsp Cumin

1 tsp Salt

Soft Tortillas

Toppings of your choice:  avocado, tabouleh, tomato, baby spinach, capsicum, cheese, sour cream etc.


Combine all ingredients in your blender or Mortar and blend or grind until well combined.

Place steaks in an airtight container or freezer bag and pour in marinade to cover steaks.  I like the freezer bag method.  I then place the bag in a bowl so the marinade rises up to cover all of the steak at once.

Marinade in the refrigerator for at least six hours, but preferably overnight.

Cook steaks to your liking, slice and serve on soft tortillas with the toppings of your choice.





Sour Cream Chicken Enchiladas

February 9th, 2012 | Posted by Rebekah in Uncategorized - (0 Comments)

Mexican is a popular theme in our family’s Meal Plan, you’ve probably noticed we eat it at least once a week.  If you ask anyone around here what they want for dinner the answer is sure to be something that involves a tortilla, and this recipe has become one of our favourites.  I could honestly eat it every day of the week.  O.K., maybe not Every Day.  It started out as The Pioneer Woman’s Sour Cream Enchiladas, but we felt it needed chicken to make it a complete meal.  And we never, ever use canned Enchilada Sauce.  The real thing is so quick and easy to make you would be mad  not to give it a go.  It’s also heaps cheaper.  Be prepared, this one gets messy!

Sour Cream Chicken Enchiladas


4-5 skinless chicken breasts

approx. 4 cups low sodium Chicken Stock

12 whole Corn Tortillas (We prefer flour tortillas)

Canola Oil, For Frying

1 large jar plus a bit more Enchilada Sauce (we use home-made)

2 cups Sour Cream

3 cups Sharp Cheddar Cheese, Grated

1 cup Sliced/chopped Green Onions

1/2 teaspoon Ground Cumin

1/4 teaspoon Cayenne Pepper


Trim chicken breasts and place in a large pan.  Pour in chicken stock until chicken breasts are completely covered.

Bring stock to a boil and turn down heat to medium.  Once chicken is cooked through, remove from the pan and allow to cool before shredding with two forks.

Preheat oven to 190C.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Add shredded chicken breasts to mixture and stir to combine.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the chicken mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and chicken mixture.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.


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