White chilli

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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

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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: ★★★★★
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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

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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

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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

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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

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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: ★★★★★
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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

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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: ★★★★★
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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. 
  9. Sprinkle each cup with cheese.  
  10. Bake for 15 minutes or until the cheese is golden brown. 
  11. 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

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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

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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

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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.