Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.
Sauce without sh*t
It is a sad fact that you can find sugar in pretty much every mass-produced food item. If you stop and read the back of the bottles of sauce and salad dressing, you will find a scary amount of sugar in sauces and dressings that you don’t need it in. The first dressing I learned to make at home without any sugar was the classic Caesar salad dressing. The dressing can be created in just a few minutes using easy mayo and some simple pantry ingredients. Learning to make your own dressings means you won’t get caught out by shit-filled dressings or stung for extra cash to buy ‘clean’ versions at your local health food store.
Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.
Credit: Cath @ easycleaneats
Ingredients
1/2 cup olive oil
2 tbsp. easy mayo
1 tbsp. Dijon mustard
3 garlic cloves, minced
1/4 cup parmesan cheese, fresh grated
3 anchovy fillets
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
Directions
Set aside the olive oil.
Put all of the other ingredients into a food processor.
Turn on and pulse the ingredients until everything is smooth and creamy.
While the food processor is running slowly drizzle the oil through the chute, make sure to take your time pouring the oil so that it emulsifies properly.
Store the dressing in the fridge; it should keep for about a week.
Alternatively
Place all of the ingredients into a jar.
Blend to a smooth dressing using a stick blender.
Nutrition
Per Serving: 121 calories; 13 g fat; 1 g carbohydrates; 1 g protein
Equipment
Food processor
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.
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
Comfort food
Apparently, being British and growing up with winter warmer meals all year round, you want to share those meals with your kids to make them feel warm and happy in the winter. It helps that my partner grew up with the same comfort foods and loves when I break out a classic. Shepard’s pie is one of our favourite comfort foods, while nowadays I don’t go in for potatoes, that didn’t mean I couldn’t enjoy something I love. To make the traditional recipe for Shepard’s pie a better fit for clean eating, I made a few changes but didn’t take away from the favours.
Shepard’s pie recipe
Ingredients
1 tbsp. olive oil
1 onion, chopped
3 carrots, chopped
500g pack lamb mince
2 tbsp. tomato purée
1 tbsp. Worcestershire sauce
500ml beef stock
900g sweet potatoes, cut into chunks
85g butter
3 tbsp. milk
Heat the oil in a medium frying pan
Add the onion and carrots and cook until they soften.
Turn up the heat on the pan.
Crumble in the lamb mince and brown off the meat.
If you have a lot of fat, pour off the excess.
Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.
Pour over the stock and bring to a simmer.
Cover the pan and keep simmering for 20 minutes when the stock is simmering.
Remove the cover and simmer for another 20 minutes.
Meanwhile, heat the oven to 180 degrees C / 350 degrees F.
Set up a vegetable steamer.
In batches, steam the sweet potatoes chunks until they are tender.
Place the sweet potatoes in a large mixing bowl.
Mash the sweet potatoes with milk and butter to make a smooth mash.
Put the mince into an ovenproof baking dish and spread it out evenly.
Top the mince with the mash and ruffle with a fork.
Bake for 20 minutes or until the top starts to colour and the mince is bubbling through at the edges.
Add the onion and carrots and cook until they soften.
Turn up the heat on the pan.
Crumble in the lamb mince and brown off the meat.
If you have a lot of fat, pour off the excess.
Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.
Pour over the stock and bring to a simmer.
Cover the pan and keep simmering for 20 minutes when the stock is simmering.
Remove the cover and simmer for another 20 minutes.
Meanwhile, heat the oven to 180 degrees C / 350 degrees F.
Set up a vegetable steamer.
In batches, steam the sweet potatoes chunks until they are tender.
Place the sweet potatoes in a large mixing bowl.
Mash the sweet potatoes with milk and butter to make a smooth mash.
Put the mince into an ovenproof baking dish and spread it out evenly.
Top the mince with the mash and ruffle with a fork.
Bake for 20 minutes or until the top starts to colour and the mince is bubbling through at the edges.
Leave to stand for 5 minutes before serving.
Nutrition
Per Serving: 399 calories; 25.5g fat; 27.5g carbohydrates; 14.7g protein
Equipment
Knife
Chopping board
Saucepan
Wooden spoon
Vegetable steamer
Potato masher or fork
Baking dish
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.
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 recipes that you can cook on a single tray in the oven. 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.
Another take on a classic
The Reuben is something of a classic sandwich, the combination of corned beef, swiss cheese, sauerkraut, with Russian dressing on rye bread. This combination isn’t the only one that goes by the name ‘Reuben’. there are a range of variations, corned beef is switched out for smoked meat, pastrami, fish or courgettes, sauerkraut gets switched out for coleslaw, and Russian dressing gets switched for thousand island dressing or mayo. The possible combinations are endless.
Bake it
As is often the case, I can’t leave a recipe alone; I have to play around with a recipe. I wanted to create a meal that brought together the classic flavours of the Reuben without the carbs of the sandwich. With the weather getting colder, I also want something warm for dinner. Another Reuben alternative I came up with paired pastrami and pork tenderloin so I knew ham and pastrami would work together. Swapping the pork tenderloin for some tasty ham was an easy step that would allow me to make a layered casserole dish out of my Rueben.
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
1 cup thousand island dressing
450g pastrami, thinly sliced
450g ham, thinly sliced
3 cups sauerkraut, drained
2 cups cheese, grated
Directions
Preheat the oven to 180 degrees C/ 350 degrees F.
Take a baking dish and lightly oil it.
Cover the bottom of the baking dish with ham slices, spread a layer of sauerkraut over the ham, then add a layer of pastrami, thousand island dressing, then some cheese.
Repeat until you have used all of the ingredients.
Cover the baking dish with foil and bake for 45 minutes, remove the foil and bake for another 30 minutes.
Serve the casserole while it is hot.
Nutrition
Per Serving: 339 calories; 23 g fat; 10 g carbohydrates; 22 g protein
Equipment
Baking dish
Fork
Spoon
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.
When the weather starts to get cold, I look forward to a hot meal that makes me feel safe and warm. Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings.
What kind of dumplings?
When I ask the question, ‘who wants dumplings?’ The response is usually ‘What kind of dumplings?’ There is a slight obsession with dumplings that go well with coconut aminos. My cabbage and prawn dumplings are a firm favourite but probably not the best thing to put in a stew. The dumplings I like to put in my stew are grain free and reasonably high in protein, thanks to a healthy dose of egg whites.
This chicken stew and dumplings might actually be the ultimate in comfort food. If you want a good for you meal on the table for the family, give this a go.
Freezer meal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings.
Credit: Cath @ easycleaneats
Ingredients
500g chicken breast, cubed
3 tbsp. coconut oil
1 onions, chopped
2 garlic cloves, minced
1/4 cup tapioca flour
2 cups chicken broth
2 carrots, chopped
2 celery stalks, chopped
3 portabella mushrooms, sliced
1/2 cup coconut cream
2 spring onions, sliced
Salt and pepper to taste
1/2 tsp. Italian seasoning
1/3 cup buckwheat flour
1/3 cup coconut flour
1/2 tsp. baking powder
1/4 cup coconut cream
2 tbsp coconut oil, softened
Directions
Place a large saucepan or Dutch oven over a medium heat, melt the coconut oil.
Add in half of the chicken pieces and cook until golden brown on all sides when golden brown remove from the pan and put to one side.
Cook the other half of the chicken until golden brown and put it with the other chicken to rest.
Add the onions to the pan the chicken was cooked in, you may need to add more coconut oil.
Sautee the onions, when they begin to brown add in the garlic and cook for 2 minutes.
Have the chicken broth warm and ready to use.
Add tapioca flour to the pan and stir well to coat bottom of pan and onions
Slowly pour in the chicken broth and whisk together the stock and the onions, be sure to scrape the bottom of the pan as you are whisking to get all of the flour and flavours from the pan.
Once all of the stock has been whisked in add in the vegetables and chicken to the pan.
Season and add in the Italian seasoning.
Bring the liquid up to a gentle simmer then cover the pan, you want the heat low, but the liquid should still be simmering.
Cook for 20-30minutes, this will depend on how large your vegetables are.
While the stew is simmering, you can make the dumplings.
Preheat the oven to 200 degrees C/ 400 degrees F.
Line a baking tray with baking paper or a silicone liner.
In a large bowl mix together the buckwheat flour, coconut flour and baking powder.
Mix in a 1/4 cup of coconut cream and the softened coconut oil, you should end up with a crumbly mix
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the egg whites into the flour mixture, this takes a little time, but you should end up with a wet-looking combination.
Using a spoon divide the mixture into 12 portions onto the baking tray.
Bake for 12-15 minutes, or until the dumplings are golden.
Once the dumplings are cooked
Stir in the remaining coconut cream and spring onions into the stew and take it off the heat.
Add the dumplings to the pan and serve.
Nutrition
Per Serving: 337 calories; 16 g fat; 16 g carbohydrates; 23 g protein
Equipment
Knife
Chopping board
Saucepan or Dutch oven
Wooden spoon
Whisk
Large bowl
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.
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solution to the challenge of a busy life. A few hours on the weekend, you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
An oldie but a goodie
This is an easy stew recipe; it was one of the first clean-eating stews and one of my go-to recipes for the winter. It was so easy to chop everything and bag it up for the freezer. Nothing was easier than putting the bag of vegetables and meat in the slow cooker and turning it on. So easy to prepare and make. This recipe is one that works great in the slow cooker but works just as well on the stovetop. It’s delicious on its own or with some buttered greens.
Lamb stew recipe
Ingredients
2 onions, diced
2 courgettes, diced
2 carrots, diced
2 sweet potatoes, diced
1/4 cabbage, roughly chopped
500g stewing lamb, cubed
1 tsp. garlic powder
2 tsp. rosemary
1 tsp. fennel seeds, ground
1 tsp. caraway seeds, ground
1 tsp. paprika
1 tsp. lemon zest
500ml vegetable stock
Instructions
For a slow cooker.
Place all of the ingredients into your slow cooker.
Turn the slow cooker to a low heat setting for about 7 hours.
For stove cooking.
Find a pot that will be large enough for all of the stew.
Over medium heat, brown off your meat in batches.
Try not to overcrowd the pan.
When the meat is browned, set it to one side.
Add the onions to the same pan and cook them off until they soften slightly.
Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.
Add the meat into the pot, and bring the stock up to a simmer.
Let the stew cook over low to medium heat for about 2 hours until the meat is tender.
Place all of the ingredients into your slow cooker.
Turn the slow cooker to a low heat setting for about 7 hours.
For stove cooking.
Find a pot that will be large enough for all of the stew.
Over medium heat, brown off your meat in batches.
Try not to overcrowd the pan.
When the meat is browned, set it to one side.
Add the onions to the same pan and cook them off until they soften slightly.
Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.
Add the meat into the pot, and bring the stock up to a simmer.
Let the stew cook over low to medium heat for about 2 hours until the meat is tender.
Nutrition
Per Serving: 398 calories; 6g fat; 32g carbohydrates; 39g protein
Equipment
Measuring spoons
Scales
Measuring jug
Slow cooker
Stockpot
Wooden spoon
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.
Winter is taking hold down here in the Southern hemisphere which means we are looking for comfort food. I am not a very interested in booze for drinking, but I don’t have anything against cooking with it. This stew is a true winter warmer and perfect for a wet and windy night in front of the fire.
Freezermeal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
This winter warmer is an idea meal to keep you warm and full.
Credit: Cath @ easycleaneats
Ingredients
3 bay leaves
500g diced stewing beef
500ml ale
2 celery sticks chopped
2 onions chopped
2 carrots sliced
Olive oil
1 tsp. tapioca flour
1 can tomatoes
Directions
Take a large stock pot and add the olive oil to the pot.
Add the vegetables and bay leaves to the pot over a medium heat.
Cook the vegetables for 10 minutes, try not to break up the bay leaves as the vegetables cook.
Add the meat and flour to pot and stir well, make sure the meat and vegetables are coated in the flour.
Add the ale to the pot and mix well.
Add the can of tomatoes to the pot.
Stir well and bring the liquid to a boil.
Reduce the heat so that the liquid is gently simmering.
Let the stew simmer for 3 hours, stir occasionally to make sure the stew doesn’t stick to the bottom of the pot.
Remove the bay leaves.
Serve over cauliflower rice or cauliflower mash.
Nutrition
Per Serving: 197 calories; 5.5 g fat; 8.4 g carbohydrates; 18.3 g protein
Equipment
Knife
Chopping board
Scale
Measuring spoons
Stock pot
Wooden spoon
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.
Don’t you just hate it when you get a hard-boiled egg with that green ring inside; I think it has to be the most off-putting thing.
Getting the perfectly boiled egg is not difficult; the secret is that it is just about timing.
Soft or hard, it is all the same.
From much trial and error, I have found that the method for getting perfectly cooked soft and hard-boiled eggs is the same; the only difference is how long you leave the eggs in the water. To get perfect boiled eggs, here are some of the essential things to remember:
Start with cold water
Bring the water to the boil
Take the pan off the heat to let the eggs cook
Everyone has their own version of the “perfect egg”, but some guide times are a good place to start.
White just set and yolk runny 3 minutes
White set and yolk slightly runny 4 minutes
White set and yolk custard consistency 6 minutes
White set and yolk creamy consistency 10 minutes
Firm white and firm yolk 15 minutes
For the perfect boiled eggs, every time, here is what you need to do.
Place your eggs in a saucepan and fill the pan with cold water; you want at least 3cm of water over the top of the eggs.
Set the pan over high heat and bring the water to a boil.
Set the pan over high heat and bring the water to a boil.
You don’t need to cover the pan at this point.
Wait for the water to come to a boil.
Remove the pan from the heat and put a lid on the pan.
Wait for the water to come to a boil.
Remove the pan from the heat and put a lid on the pan.
Start the timer.
Remove the pan from the heat and put a lid on the pan.
When the timer goes off, remove the eggs from the pan.
Gently tap the egg with a spoon to break the shell; don’t crack the shells if you have 3-minute eggs.
Place the eggs into a bowl of cold water; this will stop the eggs from cooking.
Let them sit in the cold water for at least 1 minute (and stop the green ring).
The eggs will then be ready to eat, peel off the shells, and you are ready to go.
Perfect eggs peeled and ready to eat
If you have any eggs that you will not use straight away, leave them in their shells and store them in the fridge.
Instant Pot / Pressure Cooker option
Equipment
Instant Pot
Trivet for the Instant Pot
Long-handled tongs
Instructions
Pour one cup of water into the bottom of the Instant Pot.
Place the trivet inside the pot.
Place the trivet inside the pot.
Place the eggs on the top of the trivet, leave space between them.
Place the eggs on the top of the trivet, leave space between them.
The eggs will be steamed during cooking.
Add the pressure cooking lid to the Instant Pot and make sure the lock is closed.
Set the timer for your desired consistency on the high pressure setting.
Set the timer for your desired consistency on the high pressure setting.
Soft-boiled eggs: 3 to 4 minutes at high pressure.
Medium-boiled eggs: 5 to 6 minutes at high pressure.
Hard-boiled eggs: 8 to 10 minutes at high pressure.
These times work for up to 10 eggs in an 8-quart Instant pot.
When the timer beeps, release the pressure immediately.
As soon as the pressure has dropped, remove the eggs from the pressure cooker using the tongs.
As soon as the pressure has dropped, remove the eggs from the pressure cooker using the tongs.
Place the eggs into an ice bath as quickly as possible.
Place the eggs into an ice bath as quickly as possible.Perfect eggs peeled and ready to eat
Pour one cup of water into the bottom of the Instant Pot.
Place the trivet inside the pot.
Place the eggs on the top of the trivet, leave space between them.
The eggs will be steamed during cooking.
Add the pressure cooking lid to the Instant Pot and make sure the lock is closed.
Set the timer for your desired consistency on the high pressure setting.
Soft-boiled eggs: 3 to 4 minutes at high pressure.
Medium-boiled eggs: 5 to 6 minutes at high pressure.
Hard-boiled eggs: 8 to 10 minutes at high pressure.
These times work for up to 10 eggs in an 8-quart Instant pot.
When the timer beeps, release the pressure immediately.
As soon as the pressure has dropped, remove the eggs from the pressure cooker using the tongs.
Place the eggs into an ice bath as quickly as possible.
I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.
As the kids have grown, my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.
Can you improve fajitas?
Maybe you can, by turning them in to a casserole. So, full disclosure, I first made this recipe because of a brain fart. One Friday night shop didn’t go to plan, so I had all of the ingredients for fajitas, except for tortillas. What is life without a little challenge? Not wanting to make another trip out to the supermarket, I decided to do something different with my fajita ingredients. Some melted cheese and bite-sized chicken chunks combined with the fajita vegetables make perfect comfort food.
Fajita chicken casserole recipe
Ingredients
10 boneless chicken thighs
1 pepper, sliced
1 onion, sliced
250g cream cheese, softened
205g cheese, grated
2 tbsp. fajita seasoning
Instructions
Preheat the oven to 180 degrees C/ 350 degrees F.
Place the chicken in the casserole dish and cover the dish with foil.
Bake the chicken for 30 minutes or into the chicken, is cooked through.
When the chicken is cooked, remove it from the oven and set it to one side to cool.
Drain any liquid from the casserole dish.
In a frying pan over medium heat, cook the pepper and onion until they are golden and soft.
When the chicken is cooled enough to touch, chop it into bite-sized chunks.
In a bowl, mix the cream cheese and half of the cheese with the fajita seasoning.
Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.
Put the mix back into the casserole and sprinkle it with the remaining cheese.
Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.
Place the chicken in the casserole dish and cover the dish with foil.
Bake, the chicken for 30 minutes or into the chicken, is cooked through.
When the chicken is cooked remove it from the oven and set it to one side to cool.
Drain any liquid from the casserole dish.
In a frying pan over a medium heat cook the pepper and onion until they are golden and soft.
When the chicken is cooled enough to touch chop it into bite-sized chunks.
In a bowl mix the cream cheese and half of the cheese with the fajita seasoning.
Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.
Put the mix back into the casserole and sprinkle it with the remaining cheese.
Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.
Nutrition
Per Serving: 486 calories; 26 g fat; 3 g carbohydrates; 34g protein
Equipment
Scales
Measuring spoons
Knife
Fork
Chopping board
Casserole dish
Frying pan
Wooden spoon
Tongs
Mixing bowl
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.
We haven’t been very good at making time for ourselves or making time to hang out together recently. Work tends to get in the way, but other activities like workouts, yoga and BJJ also take up our time during the week.
I decided to do something a little bit fancy for dinner to make up for missing our date night last week.
Mushroom Sauce
A general rule in our house is if the food has sauce on it you probably have a winner. If the sauce is cream-based, you have a must greater chance that dinner will be a success. This mushroom sauce is thick, chunky and full of flavour. The simple one-pan only recipe is always great. The most complicated part is not overcooking the chicken, not that I would tell Jay that. ‘No baby I spent hours making sure the sauce was perfect for you = 10 girlfriend points for me.
Greens on the side
I paired the chicken with a healthy portion of coodles coated in a large helping of garlic and butter. What more could you ask for?
Freezer meal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
Rich gravy with a thick and perfectly cooked chicken breast, what more could you ask for.
Credit: Cath @ easycleaneats
Ingredients
4 Chicken breasts, boneless skinless
2 cups button mushrooms
1 garlic clove
1/2 cup onions
2 tbsp. Thyme
2 tbsp. Buckwheat flour
1/4 tsp. salt
3 tbsp. Olive oil
3/4 cup cream
Directions
Fry the chicken breasts over medium heat until they begin to colour.
Once the chicken has coloured, remove it from the heat set to one side.
Add olive oil to the pan then fry up the onions and garlic.
Once the onions are softened, add the mushrooms to the pan cook for 3 minutes.
Sprinkle in the thyme and stir in the buckwheat flour, mix everything well.
Reduce the heat and add the cream into the pan, mix to create a creamy sauce.
Return the chicken to the pan.
Cook for another 10 minutes until the sauce has reduced slightly and the chicken is very hot.
Nutrition
Per Serving: 473 calories; 33 g fat; 23 g carbohydrates; 24 g protein
Equipment
Knife
Chopping board
Large frying 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.
I think most people know that I love all Mexican food, enchiladas are one of my favourites.
As much as I love them, I can’t do the corn tortilla option regularly. I am always looking for alternatives that let me enjoy my favourite meals. For this one, I decided to try thinly sliced sweet potato as the alternative to tortillas.
As alternatives go, this is great and not as filling as the traditional corn tortilla option.
Freezer meal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
Sweet potato enchiladas recipe
Ingredients
3 sweet potatoes, sliced thinly
450g minced beef
1/2 onion diced
2 garlic cloves, minced
50g green peppers diced
1/2 tsp. ground cumin
1/4 tsp. chilli powder
Salt and pepper to taste
3-4 tbsp. Coconut Oil
Enchilada sauce
Instructions
Preheat the oven to 170 degrees C/ 330 degrees F.
Use a mandolin to slice your sweet potatoes lengthwise thinly.
Using a knife means you don’t get even thickness, so I use a mandolin.
Using a large pan over medium heat, brush the inside with coconut oil.
When the pan is hot, add some of your sweet potatoes slices.
Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
Work in batches to ensure they cook properly.
When cooked, remove excess oil with kitchen towel and chill while you prepare your meat.
In a frying pan, add a little oil, then the minced garlic and onion.
When the onion becomes translucent, add in your minced beef along with the peppers and spices.
Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
Add a spoonful of enchilada sauce to the bottom of a baking dish.
Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
I like to place them on some kitchen paper.
Spoon some of the meat mix into the centre of the sweet potato.
Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
Place the end of the roll on the bottom so that it doesn’t unravel.
Use a mandolin to slice your sweet potatoes lengthwise thinly.
Using a knife means you don’t get even thickness, so I use a mandolin.
Using a large pan over medium heat, brush the inside with coconut oil.
When the pan is hot, add some of your sweet potatoes slices.
Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
Work in batches to ensure they cook properly.
When cooked, remove excess oil with some kitchen towel and chill while you prepare your meat.
In a frying pan, add a little oil, then the minced garlic and onion.
When the onion becomes translucent, add in your minced beef along with the peppers and spices.
Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
Add a spoonful of enchilada sauce to the bottom of a baking dish.
Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
I like to place them on some kitchen paper.
Spoon some of the meat mix into the centre of the sweet potato.
Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
Place the end of the roll on the bottom so that it doesn’t unravel.
Repeat with the remaining sweet potato and meat.
Place leftover meat around your enchiladas.
Pour your enchilada sauce on top.
Bake for 15 minutes.
Serve hot with some salsa and guacamole.
Nutrition
Per Serving: 321 calories; 22.3g fat; 14.5g carbohydrates; 15.9g protein
Equipment
Knife
Chopping board
Mandolin
Frying pan
Tongs
Wooden spoon
Baking dish
Kitchen paper
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.
Easy Clean Eats 