Chicken and Pesto Calzone

This pizza dough is a handy 'go to' and can be filled with an assortment of meats, vegetables and cheese.  Only limited to your imagination and what's in the fridge.  Best of all each one is under 500 calories.

Ingredients

Pizza Dough

1 cup plain flour 

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yoghurt (drained of any liquid)

Method

In a bowl, add flour, baking powder and salt. Whisk

Add the yoghurt and mix with a fork until well combined, it will be crumbly in texture.

Sprinkle some flour on a clean surface. Place the dough on the flour and knead a few times until it comes together. It will be tacky but not sticky, about 20 turns.

Divide the dough into 4 balls.

Dust rolling pin and surface with flour and roll each ball out to a thin 10 inch circle shape.

Preheat oven to 200 degrees Celsius

Ingredients

Filling

Sliced poached chicken breast

1 teaspoon dried oregano

Pesto - jar

1 cup mozzarella, grated

Baby spinach leaves

1 teaspoon Italian seasoning

1 egg beaten

Method

Working with dough circle, spread 1 teaspoon down the centre.

Sprinkle 1/4 cup mozzarella cheese down the centre over the pesto.

Top cheese with overlapping spinach leaves and top this with sliced chicken.

Fold the sides of the dough over the filling, firmly overlapping each other.

Place seam side down on a greased oven tray.

Repeat with the remaining dough.

Brush the top with beaten egg and sprinkle on Italian seasoning.

Cook in the hot oven 30 minutes or until golden.

Mamma Marmalade

Winter Pudding time, Ginger self saucing

Let's make the most of our short winter season in semi tropical Brisbane this ginger delicious pudding is very quick to make and is comfort food at it's best.

Ingredients

1 1/4 cup self raising flour, sifted

3/4 cup caster sugar

1 teaspoon ground ginger

125g melted butter

3/4 cup milk

2 free range/organic eggs

1 teaspoon vanilla extract

1/4 cup finely chopped glace ginger

2 tablespoons ginger syrup, (I used good ginger cordial)

1/2 cup brown sugar

1 cup boiling water

Method

Preheat oven to 180 degrees Celsius

Combine in a large mixing bowl, the flour, sugar, ground ginger, eggs, milk, melted butter, vanilla and glace ginger.

Whisk until smooth.

Pour mixture into 3 x 2 cup ovenproof bowls or divide amongst smaller bowls, place on an oven tray.

In a small bow combine, ginger syrup, brown sugar and boiling water.

Gently spoon this syrup mixture over each pudding.

Cook for 30-35 minutes or until a skewer comes out clean.

Top with best quality ice cream and enjoy.

Mamma Marmalade

Prawns with Pasta and Broccoli

Seafood is a great way to bring the calorie count down on dinner.  This super, super fast prawn dish is tasty and satisfying.

Prawn and Risoni

Ingredients

1 cup Risoni or small macaroni
1 large cup of broccoli florets
3 cloves crushed garlic
Salt and Pepper

1 Tablespoon butter
1 Teaspoon Olive Oil
2 cloves crushed garlic
500g green shelled prawns
Salt and Pepper
1 teaspoon chilli flakes (alter to suit taste)
Juice from 1 lemon
1 Tablespoon chopped parsley

Grated parmesan for serving

Method

Bring a large pot of salted water to the boil, add pasta and broccoli. With a slotted spoon remove broccoli when just tender. Continue to cook until Pasta is al dente.

Retain 1/2 cup of pasta water.
Drain the pasta and broccoli.
In the empty pot, heat oil and add garlic.
Fry until golden, approx. 30 seconds.
Return the pasta and broccoli to the pot, add sufficient retained pasta water to combine.

In a fry pan, melt butter and oil.
Add garlic and fry for 30 seconds.
Add prawns salt and pepper.
Flip each prawn until they have turned pink and are just cooked through.
Remove from heat.
Sprinkle on chilli flakes, lemon juice and parsley.

On a serving platter turn out pasta and broccoli, then top with the prawn mixture.

Serve immediately.

Crusty bread goes well.

Mamma Marmalade

Surprise ingredient Chocolate Pie

Wait until your friends and family devour this chocolate pie before you reveal the surprise ingredient.  Another recipe in our FYIC thinner range.

Canned white cannellini beans!!! You will never believe it, till you try it.

Ingredients

2 cans of drained cannellini beans

1 cup quick oats or 3/4 cup of almond meal

1/4 cup of apple sauce or pumpkin or yoghurt

3 tablespoons of oil or 1/4 cup of nut butter

2 teaspoon vanilla extract

1/2 teaspoon bi carb soda

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup homemade Nutella or chocolate spread of choice or our version  Feed Your Inner Cook Vegan Chocolate Healthy Spread

1 1/3 cup of caste sugar

1/4 cup chocolate chips

Method

Preheat oven to 180 degrees Celsius

Grease a 9 or 10 inch springform tin

Drain and rinse the beans very well. 

Combine all ingredients apart from chocolate spread and choc chips in the bowl of a food processor.

Whiz until completely smooth

Pour half the mixture into the springform tin 

Swirl over the chocolate spread (heat gently if not thin enough) all over the batter including the edges

Pour over remaining batter, 

Sprinkle choc chips on top

Bake for 35 minutes.

Let cool in the tin for at least 10 minutes.

Thanks again to amazing blogger "Chocolate covered Katie"

Mamma Marmalade