Chorizo chilli eggs

Chorizo chilli eggs

Breakfast for dinner

Eggs have to be one of the best ingredients you can find in your kitchen. I don’t think they should be breakfast only food; they are an anytime food. I know it may seem strange, but I like having breakfast for dinner, I don’t care if it makes me odd, I like it.

A little bit spicy

While I like the versatility of eggs, they generally don’t have a lot going for them in the flavour department, that means you can get creative with the additions to your eggs. For this recipe, I went with some spicy to go with my eggs. The first subtle spicy comes from a lovely bit of chorizo sausage; the spring onions add a little bit of crunch to the dish and the chilli flakes add the final kick to the eggs. It is a simple dish that takes minutes to make but actually looks a bit fancy.

Chorizo chilli eggs

Chorizo chilli eggs ingredients

Ingredients

  • 4 eggs, beaten
  • 2 spring onion, finely sliced
  • 100g chorizo, cubed
  • 1 tsp. chilli flakes
Heat some oil or butter over a medium heat
Add the chorizo to the pan
Add the eggs to the pan
Add the spring onions
Serve hot

Chorizo chilli eggs

  • Servings: 2
  • Rating: ★★★★★
  • Print

Eggs have to be one of the best ingredients you can find in your kitchen. This recipe is too good to only have for breakfast.


Credit: Cath @ easycleaneats

Ingredients

  • 4 eggs, beaten
  • 2 spring onion, finely sliced
  • 100g chorizo, cubed
  • 1 tsp. chilli flakes

Directions

  1. In a frying pan over medium heat add some oil and the cubed chorizo.
  2. Fry the chorizo until it begins to colour then add the beaten eggs to the pan.
  3. Reduce the heat and gently cook the eggs.
  4. Add the spring onions and chilli flakes to the eggs while they are cooking, you are aiming for a scrambled egg consistency.
  5. Serve hot.

Nutrition

Per Serving: 425 calories; 32 g fat; 4 g carbohydrates; 27 g protein.

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Spatula
  • Fork
  • Mixing bowl
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Chicken, bacon and mushroom pie

Who ate all the pies? 

Jaime. It was Jaime that ate all the pies. 

Not that he looks like someone that eats all the pies (or the chocolate bars but that is a different story). I don’t know where his love of pies comes from, it could be an English thing. I always hated pies, I remember the ones you could get from a bakery. They would sit all day in the heated food cabinet alongside sausage rolls. They never smelled nice, they had lots of crust and usually had more gravy than meat in them. I should let you know as a general rule I don’t trust foods you can’t see the inside of. 

I only started to like pie when I began to make my own, I can see inside my pies and know what they are made of. 

Bacon makes everything better 

Chicken and mushroom pie has been a thing for a long time and seems to be a firm favourite with pie lovers. As many of you know by now I can’t leave traditional recipes alone, The need to tinker and try to make them better. In this case, that means adding bacon. I believe that bacon has a significant role in the betterment of the human race. It will one day bring about world peace and the pig will be a holy animal around the world. 

Chicken, bacon and mushroom pie with a parmesan crust
Chicken, bacon and mushroom pie with a parmesan crust

Comes back from the land of exaggeration 

The pairing of chicken and mushrooms with bacon seemed natural to me. The salty goodness with the rich earthy flavour of the mushrooms with the heart warming taste of chicken seemed like a no-brainer. 

Grain-free inside and out 

As with all thing I try to create making pies as ‘clean’ as possible was essential to me. The creation of a gravy that didn’t use wheat flour was not really a challenge, I made the easy swap to tapioca flour, bingo, grain-free gravy. Finding a way to make a pastry that was grain free but still like traditional pastry was far more of a challenge. I think I landed on a recipe that delivered a crisp on the outside, soft on the inside combination. It didn’t get soggy in the presence of gravy or fall apart on the plate.

Chicken, bacon and mushroom pie recipe

Chicken, bacon and mushroom pie ingredients
Chicken, bacon and mushroom pie ingredients

Ingredients

  • 3 rashers Bacon
  • 1 tsp. garlic oil
  • 125g Mushrooms sliced
  • 250g Chicken cubed
  • 25g tapioca flour 
  • 1/2 tsp. Thyme
  • 1 tbsp. butter
  • 300ml chicken stock
  • 1 tbsp. Masala
  • Pastry
Fry off the bacon.
Fry off the bacon.
Add the mushrooms to the bacon
Add the mushrooms to the bacon
Continue cooking
Continue cooking
Making the gravy
Nice chunks of chicken
Nice chunks of chicken

Chicken bacon and mushroom pie

  • Servings: 6
  • Rating: ★★★★★
  • Print

Thick and rich gravy with chunks os chicken and tasty bacon, what more could you want from a pie



Credit: Cath @ easycleaneats

Ingredients

  • 3 rashers Bacon
  • 1 tsp. garlic oil
  • 125g Mushrooms sliced
  • 250g Chicken cubed
  • 25g tapioca flour
  • 1/2 tsp. Thyme
  • 1 tbsp. butter
  • 300ml chicken stock
  • 1 tbsp. Masala
  • Pastry

Directions

  1. Over a medium heat fry off the bacon until it starts to colour.
  2. Fry off the bacon.
  3. Add the mushrooms to the pan with the bacon and continue to cook until the mushrooms have softened.
  4. Add the mushrooms to the bacon
  5. Transfer the bacon and mushrooms to a bowl and set to one side.
  6. In a bowl mix together the flour; masala and thyme then coat the chicken in the flour.
  7. Melt butter over a medium heat.
  8. Fry off the chicken in the butter.
  9. When the chicken is browned off add in the chicken stock and simmer until the stock has thickened.
  10. Wait for the gravy to thicken
  11. Mix in the bacon and mushrooms.
  12. Put filling into a bowl and cover with pastry.
  13. Bake for 20-30 minutes at 180 degrees C/ 350 degrees F.
  14. Serve hot with some green vegetables.

Nutrition

Per Serving: 160 calories; 9.4 g fat; 5.8 g carbohydrates; 11.8 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Frying pan 
  • Wooden spoon 
  • Oven-safe bowl 
  • Measuring spoons
  • Scales
  • Measuring jug

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


One tray Thai salmon

Simple meals don’t have to be boring

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Salmon and chilli = winning

I love all things spicy, the more chilli, the better if you ask me, this salmon has a beautiful balance of spice and sweetness. The vegetables add a perfect crunch and freshness to the salmon.

I like to add an extra pinch of red pepper flakes to the glaze for some extra heat, but this is optional. If you have to share your food with small people you can leave the extra chilli out.

One tray Thai glazed salmon recipe

One tray Thai glazed salmon ingredients

Ingredients

  • 4 salmon fillets
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 cup snow peas
  • 2 Carrots, thinly sliced
  • ½ cup Thai sweet chilli sauce
  • ¼ cup coconut aminos
  • 1 tbsp. ground ginger
  • 1 tbsp. lime juice
  • Pinch of red pepper flakes
In a small bowl add the Thai sweet chilli sauce, coconut aminos and lime juice.
Add the ginger and chilli flakes.
Whisk well.
Line a baking tray.
Lay the salmon on the tray skin side down.
Add the carrots.
Add the onions.
Add the green and red peppers.
Add the snow peas
Add the sauce to the salmon but hold back 1/4 cup for later.
Add the remaining sauce to the salmon before serving.

One tray Thai glazed salmon

  • Servings: 4
  • Rating: ★★★★★
  • Print

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 4 salmon fillets
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 cup snow peas
  • 2 Carrots, thinly sliced
  • 1/2 cup Thai sweet chilli sauce
  • 1/4 cup coconut aminos
  • 1 tbsp. ground ginger
  • 1 tbsp. lime juice
  • Pinch of red pepper flakes

Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F and line a baking tray with baking paper or a silicone liner.
  2. Lay the salmon skin side down surrounded by sliced vegetables.
  3. In a small bowl, whisk together Thai sweet chilli sauce, coconut aminos, ginger, lime juice, and red pepper flakes.
  4. Drizzle the sauce over the salmon, keeping a 1/4 cup of the sauce back.
  5. Cover the baking tray with foil and bake for 15 minutes.
  6. Remove foil and bake for another 5 minutes.
  7. Spread the rest of the sauce over the salmon and vegetables and serve.

Nutrition

Per Serving: 346 calories; 21 g fat; 24 g carbohydrates; 29 g protein

Equipment

  • Knife
  • Chopping board
  • Spoon
  • Small bowl
  • Whisk/fork
  • Baking tray
  • Spatula

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


One tray sausage and apple bake

Simple meals don’t have to be boring 

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

One tray sausages with apple bake
One tray sausages with apple bake

Simple and tasty 

This week’s recipe is for a sausage and apple bake. Pork and apple are a match made in heaven so I didn’t reinvent the wheel with this one. 

This meal is slightly higher in fat than I would normally make so if you are tracking macros keep that in mind. I like to use plain for sausages for this recipe, that way the flavours from the honey, sage and rosemary take front and centre. 

New Zealand honey 

New Zealand has amazing honey, we are known for Manuka honey mostly but we have lots of other types of honey that have amazing flavours. One of my favourites to use is Earthbound Pohutukawa honey the honey has a flavour will remind you of butterscotch. 

The Pohutukawa is known as the New Zealand Christmas tree because of its bright red flowers that bloom around Christmas time. 

One tray sausages with apple bake

The flavour makes me feel like it is summertime. With the weather getting warmer I love the taste of things to come. 

One tray sausages with apple bake recipe 

Ingredients 

One tray sausages with apple bake ingredients
One tray sausages with apple bake ingredients
  • 6 pork sausages 
  • 2 apples, cubed 
  • 450g baby potatoes, quartered 
  • 2 carrots, cut into sticks 
  • 1 red onion, cut into wedges 
  • 2 tbsp. Sage leaves chopped 
  • 2 tbsp. Fresh rosemary chopped 
  • 2 tbsp. Honey 
  • 3 tbsp. Olive oil 
  • Salt and pepper 
In a large bowl combine the apple, potatoes, carrots and onion with the sage and rosemary.
In a large bowl combine the apple, potatoes, carrots and onion with the sage and rosemary.
Mix well
Mix well
Place the vegetables on the baking tray and put the sausages on top of the vegetables.
Place the vegetables on the baking tray and put the sausages on top of the vegetables. 
Bake for 30 minutes or until the sausages and potatoes are cooked through.
Bake for 30 minutes or until the sausages and potatoes are cooked through. 
Sausages with apple bake

One tray sausages with apple bake

  • Servings: 6
  • Rating: ★★★★★
  • Print

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 6 pork sausages
  • 2 apples, cubed
  • 450g baby potatoes, quartered
  • 2 carrots, cut into sticks
  • 1 red onion, cut into wedges
  • 2 tbsp. Sage leaves chopped
  • 2 tbsp. Fresh rosemary chopped
  • 2 tbsp. Honey
  • 3 tbsp. Olive oil
  • Salt and pepper

Directions

  1. Preheat the oven to 200 degrees c/ 400 degrees f.
  2. Line a baking tray with baking paper or a silicone liner.
  3. In a large bowl combine the apple, potatoes, carrots and onion.
  4. Add the sage and rosemary to the bowl and mix well.
  5. Place the vegetables on the baking tray and put the sausages on top of the vegetables.
  6. Drizzle the olive oil and honey over the vegetables and sausages.
  7. Bake for 30 minutes or until the sausages and potatoes are cooked through.

Nutrition

Per Serving: 290 calories; 12.6 g fat; 35.6 g carbohydrates; 9.4 g protein

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Large mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales
  • Knife 
  • Chopping board

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Moroccan chicken bake

Simple meals don’t have to be boring 

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults. 

More ways to eat chicken

As the kids get older 1 And they are more open to trying new foods and different flavours. Not long ago, the kids would have answered even the suggestion of Moroccan flavours with “It’s too spicy” and ‘I don’t like things like that’. Now I get responses like ‘I’ll try that’ and ‘mmm, that smells nice! We don’t always end up with a new kid-friendly meal, but it makes me happy they are willing to try. I’ll be honest that this recipe was not very successful with the kids; it was a winner for the grown-ups.

The spice mix I use in this recipe is one of my own creations, and you can always use one you like or make your own.

Friday night favourite

As with almost every other night, Friday night is busy; by the time I’ve picked up the little (not so little now) guy, we have done our weekly food shop and navigated the joy that is Auckland traffic, it is hard to find the motivation to make dinner. That is why I love this recipe; I can have dinner in the oven within 10 minutes of dropping the shopping bags in the kitchen. While this tasty and filling dinner cooks, I can empty the dishwasher, put the shopping away and get a load of laundry going before it needs any attention. What more could you want?

Moroccan chicken bake recipe

Ingredients 

  • 3/4 tsp. salt 
  • 1/4 tsp. ground cumin 
  • 3/4 tsp. paprika 
  • 3/4 tsp. turmeric 
  • 1/4 tsp. ground cayenne pepper 
  • 1/4 tsp.  
  • 1 tbsp. olive oil 
  • 1 tbsp. butter 
  • 4 garlic cloves, minced 
  • 1 lemon 
  • 1 aubergine, cubed 
  • 2 onions, cut into wedges 
  • 1 chicken, quartered 
One dish meals are my favourite
One dish meals are my favourite

Moroccan chicken bake

  • Rating: ★★★★★
  • Print

“For



Credit: Cath @ easycleaneats 

Ingredients

–3/4 tsp. salt  –1/4 tsp. ground cumin  –3/4 tsp. paprika  –3/4 tsp. turmeric  –1/4 tsp. ground cayenne pepper  –1/4 tsp.  –1 tbsp. olive oil  –1 tbsp. butter  –4 garlic cloves, minced  –1 lemon  –1 aubergine, cubed  –2 onions, cut into wedges  –1 chicken, quartered 


Directions

  1. Preheat an oven to 250 degrees c/ 475 degrees f. 
  2. Mix together the salt, ground cumin, paprika, turmeric, cayenne, and black pepper in a bowl. 
  3. Add the butter, garlic and oil to the spices and mix to create a thick paste. 
  4. Cut the lemon in half, put one half to one side for later, but the other half into thin slices. 
  5. Take a large baking dish, place the lemon slices in the bottom of the dish next, add the aubergine and onions. 
  6. Add the chicken quarters to the top of the onions. 
  7. Spread the spice paste over the skin of each part of the chicken. 
  8. Bake in the oven for 30 40 minutes, the chicken should be cooked through, and the juices run clear. 
  9. Serve with a squeeze of fresh lemon juice. 

Nutrition

Per Serving: 436 calories; 24g fat; 12.5g carbohydrates; 40g protein

Equipment

  • Knife
  • Chopping board
  • Baking dish 
  • Mixing bowl
  • Fork 
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


White chilli

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So, this recipe is designed to be healthy, delicious and easy to make. You can cook this meal in a single pan. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Fun fact time

We eat a lot of chilli, that isn’t an exaggeration, we have chilli almost every day. It might sound repetitive, but it works for us. Red chilli is a great freezer option that we have spent more of the year eating chilli for lunch and easy weeknight meals. Every now and then it is nice to have something a little bit different.

Bean free zone

I know that chilli is supposed to have beans in it, but they really don’t agree with me, so our chilli never has them in. This white chilli is made with juicy chunks of chicken and a creamy broth. The blend of spice and creamy sauce is an excellent alternative to the traditional red chilli.

White chicken chilli recipe

White chicken chilli ingredients
White chicken chilli ingredients

Ingredients

  • 700g chicken
  • 2 cups chicken broth
  • 2 garlic cloves, finely minced
  • 250g jalapenos
  • 1 green pepper, diced
  • 1 onion, diced
  • 4 tbsp. butter
  • 1/2 cup heavy cream
  • 400g cream cheese
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. cayenne
  • Salt and pepper to taste
Take a large stock pot.
Take a large stock pot.
Season the chicken.
Season the chicken.
Sear the chicken.
Sear the chicken.
Sear both sides of the chicken.
Sear both sides of the chicken.
Add the chicken broth.
Add the chicken broth.
Bring the broth to a simmer.
Bring the broth to a simmer.
Cover the pot and let the chicken cook for 20 minutes.
Cover the pot and let the chicken cook for 20 minutes.
Melt the butter in a skillet.
Melt the butter in a skillet.
Add the peppers.
Add the peppers.
Add the chilli.
Add the chilli.
Add the onions.
Add the onions.
Cook the vegetables until they are softened.
Cook the vegetables until they are softened.
Add the garlic.
Add the garlic.
When the chicken is cooked shred it with a fork.
When the chicken is cooked shred it with a fork.
Add the vegetables to the stock pot.
Add the vegetables to the stock pot.
Mix in the cream.
Mix in the cream.
Mix in the softened cream cheese.
Mix in the softened cream cheese.
Stir quickly.
Stir quickly.
Simmer for another 15 minutes before serving.
Simmer for another 15 minutes before serving.

White chicken chilli

  • Servings: 6
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 700g chicken
  • 2 cups chicken broth
  • 2 garlic cloves, finely minced
  • 250g jalapeños
  • 1 green pepper, diced
  • 1 onion, diced
  • 4 tbsp. butter
  • 1/2 cup heavy cream
  • 400g cream cheese
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. cayenne
  • Salt and pepper to taste

Directions

  1. Season the chicken with ground cumin, oregano, cayenne, salt and pepper.
  2. In a large stockpot sear both sides the chicken over a medium heat.
  3. When both sides of the chicken are golden brown, add the chicken broth to the pot.
  4. Bring the broth up to simmer.
  5. Put a lid on the pot.
  6. Cook for 20 minutes or until the chicken is cooked through.
  7. While chicken is cooking, melt butter in a medium skillet.
  8. Add chillies, diced jalapeno, green pepper and onion to skillet and sauté until veggies soften.
  9. Add minced garlic and sauté for 30 seconds and turn off the heat, set aside.
  10. Once the chicken is fully cooked, shred with a fork and add back into the broth.
  11. Add sautéed veggies to pot with the chicken and the broth and simmer for 10 minutes.
  12. In a medium bowl, soften cream cheese in microwave until you can stir it in.
  13. Mix the cream cheese with heavy whipping cream.
  14. Stirring quickly, add the mixture into the pot with chicken and veggies.
  15. Simmer for an additional 15 minutes.
  16. Serve with favourite toppings such as cheese, avocado slices, fresh coriander, sour cream.

Nutrition

Per Serving: 437 calories; 19 g fat; 10 g carbohydrates; 29 g protein

Equipment

  • Stockpot
  • Tongs
  • Wooden spoon
  • Knife
  • Chopping board
  • Skillet
  • Bowl
  • Fork 
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Teriyaki steak bowl

Using up some leftovers

This recipe was born out of a collection of leftovers in the fridge. Most of the meals I make don’t lead to leftovers but on the odd occasion some. By the end of the week there is never a full portion of anything hanging around, just a few random bits and bobs.  Normally I smash together a quick frittata or an egg scramble.  This was rare, cauliflower rice sitting in there with some tasty steak, it seemed wrong to do something so bland with such amazing ingredients.

The combination of steak and onions is always a winner so adding the cauliflower, courgette and corn seemed like a good idea. A little ginger, sesame oil and left over teriyaki sauce on the steak brought it together nicely.

A little drizzle of mayo over the top was just what was needed to finish the dish off.

Teriyaki steak bowl

Good enough for everyone

When I’m cooking up a storm, the family is usually prowling around looking for a snack or an opportunity to have a nibble on something new. I love that everyone is open to tasting and trying new things, but there is always a danger I’m likely to lose my dinner. This experiment was an example of me almost missing out on my own creation. Three people asking if there is more than just one portion is usually a good sign. 

Bigger portions

On this occasion, I managed to fend off the family, but the positive reaction to the recipe had me decided on turning it into a proper recipe. I did change much about the recipe; I just upsized the ingredients so that they will feed two people, but it can be easily scaled to feed four.

Teriyaki Steak Bowl recipe

Teriyaki steak bowl ingredients

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 tsp. ginger, grated
  • 1/2 tsp. sesame oil
  • 400g beef steak
  • 1 1/2 cups cauliflower rice 
  • 1/4 cup sweetcorn
  • 1/4 cup courgette, diced
  • 1/4 cup onion, diced
  • Easy mayo
Teriyaki steak bowl

Teriyaki steak bowl 

  • Servings: 2
  • Rating: ★★★★★
  • Print

“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 tsp. ginger, grated
  • 1/2 tsp. sesame oil
  • 400g beef steak
  • 1 1/2 cups cauliflower rice 
  • 1/4 cup sweetcorn
  • 1/4 cup courgette, diced
  • 1/4 cup onion, diced
  • Easy mayo 

Directions

  1. In a bowl mix together the teriyaki sauce, ginger and sesame oil, add the steak to the marinade and put in the fridge for 20 minutes.
  2. In a frying pan over a medium heat fry off the sweetcorn, courgette and onion until the onion is soft. 
  3. When the vegetables are cooked remove them from the pan and set them to one side.
  4. Take the steak out of the marinade and fry the steak over a medium to high heat
  5. When the steak is cooked remove it from the pan and let it rest.
  6. While the meat is resting re-heat the cauliflower rice in the pan that the steak was cooked in.
  7. Plate up the cauliflower rice, top with the vegetables and the sliced steak, serve with some easy mayo on top.

Nutrition

Per Serving: 258 calories; 16 g fat; 13 g carbohydrates; 16 g protein

Equipment

  • Mixing bowl
  • Knife
  • Chopping board
  • Frying pan
  • Wooden spoon
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


One tray chicken fajitas

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults. 

Eating the rainbowChicken fajita

When we are in the mood for Mexican food, this is my go-to recipe. Spending hours in the kitchen after work is never ideal; this recipe takes a few minutes to prepare and cooks quickly. For me, the best part is the ability to eat the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner.

One tray chicken fajitas recipe

Chicken fajita ingredients
Chicken fajita ingredients

Ingredients

  • 700g chicken breast, sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red onion, sliced
  • 1 1/2 tbsp. olive oil
  • 3 tbsp. fajita seasoning
  • Corn tortillas, warmed

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Large bowl
  • Tongs
  • Scales
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area


One tray mini meatloaf

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Who doesn’t like meatloaf? 

I’m sure some people will say they don’t like meatloaf, like most meals if you are forced to eat it every week as a child you wouldn’t want to eat it as an adult. Generally speaking, meatloaf goes down well in our house; if you can wrap meat in another meat, it goes down well. The one complaint I am most likely to get is that the slice of meatloaf doesn’t look nice. Talk about first world problems. This minor grumble got me thinking about making mini meatloaves that could be served as is. 

Quick cooking and eating

Making a traditional meatloaf takes time. You are looking at a good hour in the oven if you don’t want a meatloaf that is cooked on the outside and raw in the middle. These mini meatloaves are simple to make because you don’t need a tin, and they cook in about 30 minutes, which is a bonus. Each loaf also hides a cheesy treat in the centre, which makes them perfect. 

One tray mini meatloaf with potatoes recipes 

One tray mini meatloaf with potatoes ingredients
One tray mini meatloaf with potatoes ingredients

Ingredients

  • 350g new potatoes, quartered 
  • 1 tbsp. olive oil 
  • Salt and pepper 
  • 500g minced beef 
  • 1/2 cup onion, chopped 
  • 2 tbsp. coconut flour 
  • 2 garlic cloves 
  • 1/2 tbsp. Dijon mustard 
  • 1 egg 
  • 1/2 tsp. oregano 
  • salt 
  • black pepper 
  • 150g cheddar, diced into 24 cubes 
One tray mini meatloaf with potatoes ready for the oven
One tray mini meatloaf with potatoes ready for the oven
Perfectly cooked potatoes and mini meatloaves
Perfectly cooked potatoes and mini meatloaves
Dished and ready to eat
Dished and ready to eat

One tray mini meatloaf with potatoes 

  • Servings: 4
  • Rating: ★★★★★
  • Print

This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

  • 350g new potatoes, quartered 
  • 1 tbsp. olive oil 
  • Salt and pepper 
  • 500g minced beef 
  • 1/2 cup onion, chopped 
  • 2 tbsp. coconut flour 
  • 2 garlic cloves 
  • 1/2 tbsp. Dijon mustard 
  • 1 egg 
  • 1/2 tsp. oregano 
  • salt 
  • black pepper 
  • 150g cheddar, diced into 24 cubes 

Directions

  1. Preheat the oven to 200 degrees c/ 400 degrees f. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. Spread the new potatoes out on the baking tray, drizzle them with oil and season them. 
  4. In a pan, sauté the garlic and onion until the onion softens, remove the onions and garlic from the pan and let them cool slightly. 
  5. In a bowl, mix together the coconut flour, oregano, parmesan cheese, salt and pepper. 
  6. Add the minced beef and Dijon to the bowl mix everything together. 
  7. Divide the meat into eight portions and shape each portion into a mini loaf shape. 
  8. While shaping each loaf put three cubes of cheese in the centre and squeeze them so that no cheese is exposed. 
  9. Place the meatloaves on the baking tray with the potatoes. 
  10. Bake for 25- 30 minutes or until the potatoes are cooked, and the meatloaves are cooked through. 

Nutrition

Per Serving: 332 calories; 24 g fat; 61 g carbohydrates; 39 g protein

Equipment

  • Baking tray 
  • Baking paper or a silicone liner
  • Knife 
  • Chopping board 
  • Frying pan 
  • Wooden spoon or spatula 
  • Large bowl 
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


One tray Cajun prawns

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Cajun inspiration 

Shrimp and prawns don’t just make me think about BBQ; they make me think about Cajun food. This recipe brings together the spice of the chorizo sausage with the fresh flavours of the pawns and sweetness of the corn. The one tray meal makes it ideal for a busy night or something fancy for the weekend.

One tray Cajun prawn and sausage bake recipe 

One tray Cajun prawn and sausage bake ingredients
One tray Cajun prawn and sausage bake ingredients

Ingredients

  • 450g baby potatoes, quartered 
  • 4 ears corn, cut into three 
  • 450g hot chorizo sausage 
  • 450g prawns, peeled 
  • 1/3 cup olive oil 
  • 3 tbsp. Cajun seasoning 
One tray Cajun prawn and sausage bake
One tray Cajun prawn and sausage bake

One tray Cajun prawn 

  • Servings: 6
  • Rating: ★★★★★
  • Print

This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

  • 450g baby potatoes, quartered 
  • 4 ears corn, cut into three 
  • 450g hot chorizo sausage 
  • 450g prawns, peeled 
  • 1/3 cup olive oil 
  • 3 tbsp. Cajun seasoning 

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F. 
  2. Line a large baking tray with baking paper or a silicone liner. 
  3. Place the pieces of corn on the baking tray. 
  4. Place the potatoes around the corn, followed by the chorizo and then the prawns. 
  5. When everything is on the sheet mix together the Cajun seasoning and olive oil. 
  6. Spread the Cajun seasoning mix over the corn, potatoes, prawns and chorizo. 
  7. Bake for 20 30 minutes, the corn should be cooked and the potatoes soft. 
  8. Serve hot with a dash of hot sauce. 

Nutrition

Per Serving: 414 calories; 21 g fat; 26 g carbohydrates; 26 g protein

Equipment

  • Baking tray 
  • Baking paper or a silicone liner.
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.