I’m a fan of the Reuben Sandwich, I love the flavours and would happily fall off the no grain wagon to snarf a grilled Reuben Sandwich. As I try my best not to fall off the wagon coming up with alternatives seems like the best approach. Sometimes it is too warm for a Reuben roast or a Reuben casserole; sometimes I want all the excellent flavour without spending hours in the kitchen or turning on the oven. Enter the Reuben slaw. This slaw brings together the peppery pastrami, creamy mayo and crisp cabbage with some mellow Swiss cheese. A few minutes of chopping and you have a perfect meaty bowl of slaw.
Per Serving: 254 calories; 18 g fat; 2 g carbohydrates; 16 g protein
Equipment
Large mixing bowl
Whisk
Spatula
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 have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
One tray steak fajitas ready to eat
Taking a break from tacos
This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating 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. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.
One tray steak fajitas video
One tray steak fajitas
One tray steak fajitas ingredients
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
In a bowl mix together the peppers.In a bowl mix together the peppers.In a bowl mix together the peppers.Add the onions to the bowl.Add the steak to the bowl.Mix wellReady to spread out on the baking trayTransfer the ingredients to the baking tray.Spread the ingredients outSprinkle over the seasoning and mix wellBakeOne tray steak fajitas ready to eat
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
Directions
Preheat the oven to 200 degrees C/ 400 degrees F.
In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.
In a large bowl, mix together the steak, onions and peppers with the olive oil.
Sprinkle with the minced garlic and mix again.
Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
Sprinkle the fajita seasoning over the meat and vegetables.
Cover the tray with foil.
Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.
Remove the tray from the oven and let the meat rest for 5 minutes before slicing.
Serve.
Nutrition
Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein
Equipment
Knife
Chopping board
Baking tray
Baking paper or a silicone liner
Aluminium foil
Mixing bowl
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
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.
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.
In a frying pan over a medium heat fry off the sweetcorn, courgette and onion until the onion is soft.
When the vegetables are cooked remove them from the pan and set them to one side.
Take the steak out of the marinade and fry the steak over a medium to high heat
When the steak is cooked remove it from the pan and let it rest.
While the meat is resting re-heat the cauliflower rice in the pan that the steak was cooked in.
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.
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
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 ovenPerfectly cooked potatoes and mini meatloavesDished and ready to eat
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
Preheat the oven to 200 degrees c/ 400 degrees f.
Line a baking tray with baking paper or a silicone liner.
Spread the new potatoes out on the baking tray, drizzle them with oil and season them.
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.
In a bowl, mix together the coconut flour, oregano, parmesan cheese, salt and pepper.
Add the minced beef and Dijon to the bowl mix everything together.
Divide the meat into eight portions and shape each portion into a mini loaf shape.
While shaping each loaf put three cubes of cheese in the centre and squeeze them so that no cheese is exposed.
Place the meatloaves on the baking tray with the potatoes.
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.
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.
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
Use a food processor to rice the cauliflower.
Place the cauliflower rice and onion in a saucepan over medium heat with the broth.
Let the cauliflower cook for 10 minutes.
Stir the cauliflower now and then so that it does not stick to the bottom of the pan.
Once the cauliflower is cooked add the garlic powder, cayenne pepper, coriander, lime and salt and pepper.
In another pan cook the pork and beef mince over a medium to high heat.
As the meat cooks break it up into small pieces.
Once the meat is cooked through add it to the pan with the cooked cauliflower.
Mix everything together and add the diced avocado.
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.
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 still 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, the original suitable be kids, and less developed palates is at the bottom of the post.
Mexican casserole dished and ready to eat
More spice in my life
It is no secret I love Mexican food. I like to have and make Mexican inspired meals whenever I get the chance. This recipe is a Mexican-inspired casserole; it brings together spicy beef, creamy sweet potato, and kale. There is nothing like a tasty spicy dinner when the winter weather is setting in at night.
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.
Mexican casserole
My days are filled with meetings, to-do lists, emails and telling people what to do, #ProjectManagerLife. 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 is one of my favourite freezer meals.
Mexican casserole recipe
Mexican casserole ingredients
Ingredients
1kg minced beef
3 tbsp. Avocado oil
1 onion, finely chopped
3 garlic cloves, chopped
400g chopped tomatoes
3 tbsp. hot paprika
1 tsp. ground cumin
1 tsp. ground coriander
4 tsp. chilli flakes
Salt and pepper
700g sweet potatoes, chopped
1 cup coconut milk
900g kale, chopped
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan.
Preheat the oven to 180 degrees C/ 350 degrees F. Grease a baking dish with one tablespoon of avocado oil and put the dish to one side.
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan.
Add the onions and minced beef to the pan and cook until the meat has browned.
Add the onions to the pan.Add the minced beef to the pan.Cook until the meat has browned.
While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them.
Add the diced sweet potato to a saucepan
Boil the sweet potatoes for 10 minutes.
Cover the sweet potato with water.Brown the meat.Cook until all of the meat is browned.
Add the garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan.
Add the garlic.Add the paprika.Add the ground cumin.Add the ground coriander.Add the chilli flakes.Add the tinned tomatoes.Add the tinned tomatoes.
Cook everything until the liquid has reduced by half.
Stir well and simmer until the liquid has reduced by half.Boil the sweet potatoes until they are softTake a large colander
When the sweet potatoes are soft, drain them.
Drain the sweet potatoesPlace the sweet potatoes back in the saucepanAdd two tablespoons of coconut cream to the sweet potatoes Mash the potatoes
Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale.
Add the meat to the baking dish.Add the sweet potato on top of the meat.Spread out the sweet potatoAdd the coconut cream to the frying pan.Add the kale to the coconut cream.Cook the kale until it softensAdd the creamed kale to the baking dishMexican casserole fresh from the oven
This casserole is spicy, creamy and so tasty, perfect for a different flavour for your winter warmer.
Credit: Cath @ easycleaneats
Ingredients
1kg minced beef
3 tbsp. Avocado oil
1 onion, finely chopped
3 garlic cloves, chopped
400g chopped tomatoes
3 tbsp. Paprika
1 tsp. Ground cumin
1 tsp. Ground coriander
4 tsp. chilli flakes
Salt and pepper
700g sweet potatoes, chopped
1 cup coconut cream + 2 tbsp
900g kale, chopped
Directions
Preheat the oven to 180 degrees C/ 350 degrees F.
Grease a baking dish with one tablespoon of avocado oil and put the dish to one side.
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan.
Add the onions and minced beef to the pan and cook until the meat has browned.
Add the garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan.
Cook everything until the liquid has reduced by half.
When the meat is cooked, transfer it to a bowl.
While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them.
Boil the sweet potatoes for 10 minutes.
When the sweet potatoes are soft, drain them.
Add two tablespoons of coconut cream to the sweet potatoes.
12.Mash them while they are still hot and then put them to one side.
In the pan, the beef was cooked to add coconut milk and bring it to a boil.
Add the kale to the coconut milk and cook for two minutes.
Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale.
Bake for 30 minutes.
Serve while it is hot.
Nutrition
Per Serving: 350 calories; 12.3 g fat; 32.5 g carbohydrates; 31.2 g protein
Equipment
Measuring cups
Measuring spoons
Scales
Knife
Chopping board
Baking dish
Frying pan
Mixing bowl
Saucepan
Potato masher or fork
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 