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.


Squid and pepper salad

Vegemite of the sea

Squid is one of those foods that people either love or hate. I think squid is excellent, when cooked correctly it has an interesting (in a good way) texture and a taste that works well with big strong flavours.

The trick is finding squid that has been cooked correctly. Most squid I have come across has been overcooked, so it is like you are trying to chew on a piece of rubber. The trick to good squid is quick cooking over very high heat, that is what makes this recipe so easy.

Quick, easy lunch option

I love a good salad for lunch, something that can be put together in a few minutes but it isn’t a boring bowl of leaves. This salad is one of my favourites for a weekend; it is simple to prepare, easy to cook and is filling without being heavy. If you have friends over for lunch, it is a great option.

Squid and pepper salad recipe

Ingredients

  • 1 pepper
  • 2 celery sticks
  • 1 courgette
  • ¼ cabbage
  • 4 squid hoods, cleaned and gutted
  • 2 tbsp. melted bacon fat
  • Sea salt
  • freshly ground black pepper
  • 1 small shallot, thinly sliced
  • 1 tbsp. Balsamic vinegar
  • 2 tbsp. extra virgin olive oil

Squid and pepper salad

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

This salad is one of my favourites for a weekend; it is simple to prepare, easy to cook and is filling without being heavy. If you have friends over for lunch, it is a great option.



Credit: Cath @ easycleaneats

Ingredients

  • 1 pepper 
  • 2 celery sticks 
  • 1 courgette 
  • 1/4 cabbage 
  • 4 squid hoods, cleaned and gutted 
  • 2 tbsp. melted bacon fat 
  • Salt and pepper to taste 
  • 1 shallot, thinly sliced 
  • 1 tbsp. Balsamic vinegar 
  • 2 tbsp. extra virgin olive oil 

Directions

  1. Cut the squid hoods, so they lie flat and are in two pieces. 
  2. Finely dice the shallot and mix the oil and balsamic together with lemon juice then toss the squid in and allow it to marinate 
  3. Slice the vegetables into strips and fry off quickly. 
  4. Heat a pan with a small amount of oil over a high heat and cook the squid for 20 seconds on each side. 
  5. Slice the squid into strips and mix with the vegetables 
  6. Serve.

Nutrition

Per Serving: 226 calories; 15 g fat; 7 g carbohydrates; 16 g protein

Equipment

  • Knife
  • Chopping board
  • Bowl
  • Frying pan
  • 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.


Taco cupcakes

Who wants tacos? 

Possibly the most stupid question I can ask. The answer is always the same YES!!!! The response to the question ‘who wants to try a new kind of taco?’ Was not as strong, it was more like ‘how are they different? Will there still be cheese? I don’t like new things’. 

The family may have been sceptical to start but not anymore when I said ‘I am making taco cupcakes’ everyone was on board. 

What could be better 

Everyone loves cupcakes, and everyone loves tacos, what could be better than combining the two!!! It isn’t as crazy as it sounds, I promise. These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings, they also prevent all of the usual taco arguments that take place (He has more cheese than I do). 

Gluten-free wraps 

I like to use the traditional corn tortilla wraps for our tacos, but this recipe works well with wheat-based wraps and even egg wraps, egg wraps don’t get crispy, but they do taste amazing. The corn tortilla are less flexible, so you have to take care when putting them into the cupcake pan, I find slightly warming the wraps before use makes them easier to shape. 

These taco cupcakes are an excellent option for dinner parties, shared lunch at work or just because you want something a little different on the weekend. 

Taco cupcakes recipe 

Taco cupcake ingredients

Ingredients

  • 500g minced beef 
  • 1 onion, finely diced 
  • 2 tbsp. taco seasoning 
  • 12 large corn tortilla discs 
  • 12 small corn tortilla discs 
  • 400g can refried beans 
  • 2 cups cheese, grated  
  • Sour cream 
  • Fresh coriander, chopped
Taco cupcakes filled
Taco cupcakes topped
Taco cupcakes fresh from the oven
Taco cupcakes topped with sour cream and coriander

Taco cupcakes 

  • Servings: 12
  • Rating: ★★★★★
  • Print

These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings, 



Credit: Cath @ easycleaneats

Ingredients

  • 500g minced beef 
  • 1 onion, finely diced 
  • 2 tbsp. taco seasoning 
  • 12 large corn tortilla discs 
  • 12 small corn tortilla discs 
  • 400g can refried beans 
  • 2 cups cheese, grated  
  • Sour cream 
  • Fresh coriander, chopped. 

Directions

  1. Preheat the oven to 160 degrees C/ 375 degrees F. 
  2. In a large, heavy-bottomed frying pan fry off the onion until it is translucent. 
  3. When the onion has cooked off for a few minutes add the beef to the pan, cook it until it is browned. 
  4. Add the taco seasoning to the meat just before it is comely cooked. 
  5. Remove the pan from the heat and set it to one side. 
  6. Take a medium sized 12 cup muffin pan, in each cup place one large tortilla disc and push it in to create a cup. 
  7. In the centre of each tortilla cup add one teaspoon of refried beans. 
  8. On top of the beans, add a small tortilla disc. 
  9. 9 On the top of the small disc add two tablespoons of the cooked beef. 
  10. Sprinkle each cup with cheese.  
  11. Bake for 15 minutes or until the cheese is golden brown. 
  12. Remove the cupcakes from the oven and top them with a teaspoon of sour cream and fresh coriander chopped.

Nutrition

Per Serving: 276 calories; 10 g fat; 25 g carbohydrates; 20 g protein

Equipment

  • Scales
  • Measuring cups
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Knife
  • Chopping board
  • Large round cookie cutter
  • Medium round cookie cutter
  • Muffin pan/ cupcake pan
  • Teaspoon

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 balsamic 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.  

Balsamic salmon 

I’m a big fan of salmon, it is so easy to prepare, and it tastes great. This recipe is super easy to make, and everything cooks perfectly in 15 minutes. The balsamic vinegar adds a nice tart flavour to this dish that cuts through the richness of the salmon. 

One tray balsamic salmon recipe 

One tray balsamic salmon ingredients
One tray balsamic salmon ingredients

Ingredients

  • 600g skinless salmon, cut into 4 pieces 
  • 450g asparagus 
  • 2 cups courgette, sliced 
  • 1/2 red pepper, sliced 
  • 1/2 yellow pepper, sliced 
  • 3 garlic cloves, chopped 
  • 2 tbsp. balsamic vinegar 
  • 1 tbsp. olive oil 
  • 1 tsp. rosemary 
  • 1 tsp. parsley, chopped 
  • 1 tsp. chicken seasoning 
  • 1 tsp. paprika 
Place the salmon steak on a lined baking tray
Place the salmon steak on a lined baking tray
Add olive oil and one tablespoon of balsamic vinegar to a bowl.
Add olive oil and one tablespoon of balsamic vinegar to a bowl.
Mix well.
Mix well.
Brush the salmon with the oil mixture.
Brush the salmon with the oil mixture. 
Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top. 
Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top. 
In a bowl add the courgette.
In a bowl add the courgette.
Add the green beans.
Add the green beans.
Add the peppers.
Add the peppers.
Add the asparagus.
Add the asparagus.
Add the remaining chicken seasoning.
Add the remaining chicken seasoning.
Add the garlic.
Add the garlic.
Add the remaining balsamic vinegar to the bowl.
Add the remaining balsamic vinegar to the bowl. 
Mix well.
Mix well.
Spread the vegetables out around the salmon.
Spread the vegetables out around the salmon.
Bake for 10 minutes
Bake for 10 minutes
Serve.
Serve.

One tray balsamic salmon

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

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



Credit: Cath @ easycleaneats

Ingredients

  • 600g skinless salmon, cut into 4 pieces 
  • 450g asparagus 
  • 2 cups courgette, sliced 
  • 1/2 red pepper, sliced 
  • 1/2 yellow pepper, sliced 
  • 3 garlic cloves, chopped 
  • 2 tbsp. balsamic vinegar 
  • 1 tbsp. olive oil 
  • 1 tsp. rosemary 
  • 1 tsp. parsley, chopped 
  • 1 tsp. chicken seasoning 
  • 1 tsp. paprika 

Directions

  1. Preheat the oven to 210 degrees c/ 425 degrees f. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. Add the salmon to the baking tray
  4. In a bowl mix together the olive oil and one tablespoon of balsamic vinegar, brush the salmon with the oil mixture. 
  5. Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top. 
  6. In a large bowl mix together the courgette, peppers and asparagus with the garlic. 
  7. Season the vegetables and add the remaining balsamic vinegar to the bowl. 
  8. Add the remaining chicken seasoning, rosemary, paprika and parsley.Add the remaining chicken seasoning, rosemary, paprika and parsley.
  9. Mix well to coat the vegetables. 
  10. Spread out the vegetables around the salmon. 
  11. Cover the baking tray with more baking paper or a silicone liner. 
  12. Bake for 10 minutes. 
  13. Remove the baking paper from the tray then bake for another 5 minutes. 

Nutrition

Per Serving: 213 calories; 5 g fat; 10 g carbohydrates; 31 g protein

Equipment

  • Mixing bowl
  • Pastry brush
  • Baking paper or a silicone liner
  • Baking tray
  • Fork
  • Measuring spoons
  • Measuring cups
  • 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.


Brussels sprout carbonara

The only reason I like winter 

I’m serious, Brussels sprouts are the only thing I like about winter. I hate the cold; I hate the rain and the wind and the shorter days, sprouts are the only highlight of the season for me. 

Brussels Sprouts are hands down my favourite vegetables; I would have them every day. Sadly, I can’t have them every day, so I just have to make the most of them when they are in season. 

Brussels sprout carbonara
Brussels sprout carbonara

What could be better? 

I like Brussels Sprouts on their own, but if I can sneak them into a meal, I like it more. In my world the combination of Brussels Sprouts and carbonara sauce are perfect. The saltiness of the bacon with the creaminess of the sauce and caramelised Brussels Sprouts make a complete meal. If you don’t like Brussels Sprouts but are willing to give it another go, I would highly recommend you give this recipe a go. 

Brussels sprout carbonara recipe 

Brussels sprout carbonara ingredients
Brussels sprout carbonara ingredients

Ingredients

  • 2 eggs
  • 1 cup cream
  • 3/4 cup parmesan cheese, grated
  • 300g mushrooms, sliced
  • 1 cup bacon, chopped
  • 2 garlic cloves, crushed
  • 2 shallots, finely chopped
  • 300g Brussels sprouts, shredded
  • 300g chicken breast, sliced
  • Salt and pepper to taste

Instructions

Take a large bowl and add the eggs.

Take a large bowl and add the eggs
Take a large bowl and add the eggs

Add the cream and whisk.

Add the cream
Add the cream

Add the salt and pepper and whisk.

Add the salt and pepper and whisk
Add the salt and pepper

Add the parmesan to the eggs and cream.

Add the parmesan to the eggs and cream.
Add the parmesan to the eggs and cream.

Take a large non-stick pan over a medium heated.

Take a large non-stick pan over a medium heated.
Take a large non-stick pan over a medium heated.

Sauté the bacon.

Sauté the bacon
Sauté the bacon 

Add the shallots to the bacon.

Add the shallots to the bacon
Add the shallots to the bacon

Sauté until the shallots start to colour.

Sauté until the shallots start to colour.
Sauté until the shallots start to colour.

Add the mushrooms to the pan.

Add the mushrooms to the pan and cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.

Cook for around 3 minutes.

Add the mushrooms to the pan and cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.

Add the garlic to the pan and cook for another minute.

Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.

Transfer the mix to a bowl and set it to one side.

Transfer the mix to a bowl and set it to one side.
Transfer the mix to a bowl and set it to one side.

Cook the chicken in the pan the bacon was cooked in.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

Keep the chicken moving as it cooks.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

Make sure to cook the chicken through.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

When the chicken is cooked, add the bacon and mushroom mixture back to the pan.

While the chicken is cooking start cooking the sprouts.
While the chicken is cooking start cooking the sprouts.

When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.

When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.

Mix well.

Mix well
Mix well

Add the cream and egg mixture to the pan and turn off the heat.

Add the cream and egg mixture to the pan and turn off the heat.
Add the cream and egg mixture to the pan and turn off the heat.

Mix well to coat all of the chicken and sprouts in the sauce.

Mix well to coat all of the chicken and sprouts in the sauce.
Mix well to coat all of the chicken and sprouts in the sauce.

Serve while hot.

Serve while hot.
Serve while hot.

Brussels sprout carbonara 

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

A winter take on the classic Italian dish



Credit: Cath @ easycleaneats

Ingredients

  • 2 eggs 
  • 1 cup cream 
  • 3/4 cups parmesan cheese 
  • 1/4 cup loosely packed basil, chopped 
  • 85g bacon, diced 
  • 2 garlic, cloves crushed
  • 1/4 cup shallots, chopped
  • 300g Brussels sprouts, shredded 
  • salt 
  • fresh black pepper, to taste 

Directions

  1. Take a large mixing bowl whisk together the eggs and cream with the salt and pepper.
  2. Take a large non-stick pan over a medium heated.
  3. Sauté the bacon and shallots until the bacon is starting to colour
  4. Add the mushrooms to the pan and cook for around 3 minutes.
  5. Add the garlic to the pan and cook for another minute.
  6. Transfer the mix to a bowl and set it to one side.
  7. Cook the chicken in the pan the bacon was cooked in.
  8. When the chicken is cooked, add the bacon and mushroom mix back to the pan.
  9. While the chicken is cooking start cooking the sprouts.
  10. In a pan over high heat melt a little coconut oil.
  11. When the pan is hot, add the shredded Brussels sprouts.
  12. Keep the sprouts moving in the pan, so they do not burn.
  13. You want the sprouts to develop a deep caramel colour. 
  14. When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
  15. Add the cream and egg mixture to the pan and turn off the heat.
  16. Mix well to coat all of the chicken and sprouts in the sauce.
  17. Serve while hot.

Nutrition

Per Serving: 442 calories; 35 g fat; 13 g carbohydrates; 22 g protein

Equipment 

  • Bowl 
  • Non-stick pan 
  • Whisk 
  • Wooden spoon 
  • Measuring cups
  • 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.


One tray salmon and carrot 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.  

Orange dinner anyone? 

I like to eat the rainbow as often as possible, but sometimes you just have to pick one colour and run with it, today I’m running with orange. This week my recipe is all of the orange foods, that aren’t actually oranges, in one meal. 

OK I know salmon isn’t really orange but it kind of looks orange with the carrots and sweet potato. 

One tray salmon carrot and sweet potato bake recipe 

Ingredients

  • 4 salmon fillets 
  • 2 carrots, cubed 
  • 2 sweet potatoes, cubed 
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme 
  • Salt and pepper 

One tray salmon carrot and sweet potato bake 

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

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



Credit: Cath @ easycleaneats

Ingredients

  • 4 salmon fillets 
  • 2 carrots, cubed 
  • 2 sweet potatoes, cubed 
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme 
  • Salt and pepper 

Directions

  1. Preheat the oven to 175 degrees C/ 350 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. Place the salmon fillets on the tray. 
  4. Add the carrots and sweet potato to the baking tray. 
  5. Sprinkle the garlic powder and thyme over the salmon and vegetables. 
  6. Bake for 30 minutes until the vegetables are tender. 

Nutrition

Per Serving: 367 calories; 18 g fat; 20 g carbohydrates; 30 g protein

Equipment 

  • Baking tray 
  • Baking paper or a silicone liner
  • Knife
  • Chopping board
  • 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.


Mexican rice

Simple meals don’t have to be boring. 

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight. 

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make you can cook quickly and easily. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Mexican rice with cheese and guac

Not quite a one pot meal

This recipe is easy to make and perfect for a busy weeknight, it isn’t quite a one pot meal to cook, but you serve it in one pot, so it counts in my book. Everyone who knows me knows I have Mexican inspired meals so this should be no surprise to anyone. I love the combination of pork and beef with the cayenne and garlic, the coriander and avocado bring a fresh edge to the rich flavours of the meat. Serving it all in one pot means all the flavours party together before they reach the table. 

Mexican rice recipe 

Mexican rice ingredients
Mexican rice ingredients

Ingredients

  • 1 cauliflower, cut into florets 
  • 1/3 cup broth or water 
  • 1 tsp. garlic powder 
  • 1/8 tsp. cayenne pepper 
  • fresh coriander, roughly chopped 
  • juice of 1 lime 
  • 250g pork mince 
  • 250g beef mince 
  • 1/2 onion diced 
  • 1 avocado, finely diced 
  • salt and pepper, to taste 
Mexican rice
Mexican rice

Mexican rice 

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

This quick and tasty meal is a great for those busy weeknights



Credit: Cath @ easycleaneats

Ingredients

  • 1 cauliflower, cut into florets 
  • 1/3 cup broth or water 
  • 1 tsp. garlic powder 
  • ⅛ tsp. cayenne pepper 
  • fresh coriander, roughly chopped 
  • juice of 1 lime 
  • 250g pork mince 
  • 250g beef mince 
  • 1/2 onion diced 
  • 1 avocado, finely diced 
  • salt and pepper, to taste 

Directions

  1. Use a food processor to rice the cauliflower. 
  2. Place the cauliflower rice and onion in a saucepan over medium heat with the broth. 
  3. Let the cauliflower cook for 10 minutes. 
  4. Stir the cauliflower now and then so that it does not stick to the bottom of the pan. 
  5. Once the cauliflower is cooked add the garlic powder, cayenne pepper, coriander, lime and salt and pepper. 
  6. In another pan cook the pork and beef mince over a medium to high heat. 
  7. As the meat cooks break it up into small pieces. 
  8. Once the meat is cooked through add it to the pan with the cooked cauliflower. 
  9. Mix everything together and add the diced avocado. 
  10. Serve with salsa, guacamole and cheese. 

Nutrition

Per Serving: 207 calories; 12 g fat; 9 g carbohydrates; 19 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Food Processor 
  • Saucepan with lid 
  • 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 roast chicken dinner

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.  

Must be an English thing

Roast dinners are probably one of the most requested meals from the family. I do love a good roast dinner but feel that the return on investment is crap. For a traditional roast dinner, I spend an average of 2 hours in the kitchen, preparing veggies, roasting and basting meat, mashing potatoes and making gravy. This considerable effort results in a meal that is an impressive spread that is completely gone in less than 20 minutes. Everyone is full and happy, but I have lots of dishes to do. 

Simple but still a roast

For me, the ideal roast dinner is one that can be put together in under 20 minutes and doesn’t leave me with enough pots and pans the fill the dishwasher twice. This recipe is the perfect solution. One dish, chicken, broken down into small pieces which will cook quickly, vegetables that won’t go mushy and flavours that work well together. If you want a roast dinner that doesn’t take a lifetime and still keeps the family happy give this recipe a go. 

One tray roast chicken dinner recipe 

One tray roast chicken ingredients
One tray roast chicken ingredients

Ingredients

  • 4 chicken drumsticks 
  • 4 chicken thighs 
  • 3 sweet potatoes, cubed 
  • 2 courgettes, chopped 
  • 1/2 red onion, sliced 
  • 1 tsp. salt 
  • 1 tsp. pepper, 
  • 1 tsp. garlic powder, 
  • 1 tsp. dried rosemary, 
  • 1 tsp. ginger powder, 
  • 1 tsp. sweet paprika, 
  • 1 tsp. Chicken stock powder 
  • 1/4 tsp. chilli flakes 
  • 1/4 tsp. ground cinnamon 
  • 2 tbsp. olive oil 
One tray roast chicken fresh from the oven
One tray roast chicken fresh from the oven
Ready for plating
Ready for plating
Eat up
Eat up

One tray roast chicken dinner

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

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



Credit: Cath @ easycleaneats

Ingredients

  • 4 chicken drumsticks 
  • 4 chicken thighs 
  • 3 sweet potatoes, cubed 
  • 2 courgettes, chopped 
  • 1/2 red onion, sliced 
  • 1 tsp. salt 
  • 1 tsp. pepper, 
  • 1 tsp. garlic powder, 
  • 1 tsp. dried rosemary, 
  • 1 tsp. ginger powder, 
  • 1 tsp. sweet paprika, 
  • 1 tsp. Chicken stock powder 
  • 1/4 tsp. chilli flakes 
  • 1/4 tsp. ground cinnamon 
  • 2 tbsp. olive oil 

Directions

  1. Preheat the oven to 180 degrees c 350 degrees f. 
  2. In a bowl mix together the salt, pepper, garlic powder, rosemary, ginger, paprika, chicken stock powder, chilli flakes and ground cinnamon to make a spice mix. 
  3. In a baking dish place the chicken thighs skin side up in the corners and sprinkle with some of the spice mix. 
  4. Add the chicken drumsticks to the dish around the thighs and sprinkle with some more spice mix. 
  5. In a bowl mix together the vegetables with the remaining spice mix and the olive oil. 
  6. Spread the vegetables over the top of the chicken in the baking dish. 
  7. Roast in the oven for 45 to 50 minutes, the chicken should be cooked through. 
  8. Remove the dish from the oven and let it rest for 5 minutes before serving.

Nutrition

Per Serving: 473 calories; 26 g fat; 30 g carbohydrates; 30 g protein

Equipment 

  • Baking dish 
  • Small bowl 
  • Large bowl 
  • Fork 
  • Spoon 
  • Measuring spoons
  • 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.


Paleo risotto

Not cauliflower

For once I have a ‘rice’ recipe that doesn’t use cauliflower, I know right. This risotto is parsnip based, it easy to make, packed with flavour and is a great base that can have more yummy ingredients added.

Paleo risotto with chicken

Base recipe

I like to have basic recipes, it means they can be made in bulk and then different things can be added depending on what you are in the mood for. This is a perfect example of a basic recipe. I like to add some chicken to this recipe so there is a good dose of protein for those ‘I can’t be bothered to do anything else’ moments. When you are feeling more inspired you can add:

  • bacon, 
  • mushrooms, 
  • turmeric, 
  • kale, 
  • chorizo, 
  • pumpkin; 

the possibilities are endless.

Parsnip risotto recipe

Paleo parsnip risotto ingredients

Ingredients

  • 4 parsnips, peeled and chopped
  • 1 tbsp. coconut oil
  • 1 cup chicken stock

Equipment

  • Food processor
  • Knife
  • Vegetable peeler
  • Chopping board
  • Saucepan/Cast iron pan
  • Wooden spoon
  • 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.