Reuben casserole

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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 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.

Reuben casserole recipe

Ingredients

  • 1 cup thousand island dressing
  • 450g pastrami, thinly sliced
  • 450g ham, thinly sliced
  • 3 cups sauerkraut, drained
  • 2 cups cheese, grated

Reuben casserole 

  • Servings: 6
  • Rating: ★★★★★
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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

  1. Preheat the oven to 180 degrees C/ 350 degrees F. 
  2. Take a baking dish and lightly oil it. 
  3. 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. 
  4. Repeat until you have used all of the ingredients. 
  5. Cover the baking dish with foil and bake for 45 minutes, remove the foil and bake for another 30 minutes.
  6. 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.

Chicken stew and dumplings

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Comfort food 

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.

Chicken stew and dumplings recipe 

Ingredients 

For stew 

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onion, 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 

For dumplings 

  • 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 
  • 5 egg whites 

Chicken stew and dumplings 

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

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

  1. Place a large saucepan or Dutch oven over a medium heat, melt the coconut oil. 
  2. 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. 
  3. Cook the other half of the chicken until golden brown and put it with the other chicken to rest. 
  4. Add the onions to the pan the chicken was cooked in, you may need to add more coconut oil. 
  5. Sautee the onions, when they begin to brown add in the garlic and cook for 2 minutes. 
  6. Have the chicken broth warm and ready to use. 
  7. Add tapioca flour to the pan and stir well to coat bottom of pan and onions 
  8. 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. 
  9. Once all of the stock has been whisked in add in the vegetables and chicken to the pan. 
  10. Season and add in the Italian seasoning. 
  11. Bring the liquid up to a gentle simmer then cover the pan, you want the heat low, but the liquid should still be simmering. 
  12. Cook for 20-30minutes, this will depend on how large your vegetables are. 
  13. While the stew is simmering, you can make the dumplings. 
  14. Preheat the oven to 200 degrees C/ 400 degrees F. 
  15. Line a baking tray with baking paper or a silicone liner. 
  16. In a large bowl mix together the buckwheat flour, coconut flour and baking powder. 
  17. Mix in a 1/4 cup of coconut cream and the softened coconut oil, you should end up with a crumbly mix 
  18. In a separate bowl, beat the egg whites until stiff peaks form. 
  19. Fold the egg whites into the flour mixture, this takes a little time, but you should end up with a wet-looking combination. 
  20. Using a spoon divide the mixture into 12 portions onto the baking tray. 
  21. Bake for 12-15 minutes, or until the dumplings are golden. 
  22. Once the dumplings are cooked 
  23. Stir in the remaining coconut cream and spring onions into the stew and take it off the heat. 
  24. 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.

Lamb Stew

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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 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.

“Lamb

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats 

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

Directions

  1. For a slow cooker.
  2. Place all of the ingredients into your slow cooker. 
  3. Turn the slow cooker to a low heat setting for about 7 hours.
  4. For stove cooking.
  5. Find a pot that will be large enough for all of the stew. 
  6. Over medium heat, brown off your meat in batches. 
  7. Try not to overcrowd the pan. 
  8. When the meat is browned, set it to one side.
  9. Add the onions to the same pan and cook them off until they soften slightly.
  10. Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.
  11. Add the meat into the pot, and bring the stock up to a simmer.
  12. 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.

Beef and ale stew

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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.

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.

Beef and ale stew recipe

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

Beef and ale stew

  • Servings: 6
  • Rating: ★★★★★
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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

  1. Take a large stock pot and add the olive oil to the pot.
  2. Add the vegetables and bay leaves to the pot over a medium heat.
  3. Cook the vegetables for 10 minutes, try not to break up the bay leaves as the vegetables cook.
  4. Add the meat and flour to pot and stir well, make sure the meat and vegetables are coated in the flour.
  5. Add the ale to the pot and mix well.
  6. Add the can of tomatoes to the pot.
  7. Stir well and bring the liquid to a boil.
  8. Reduce the heat so that the liquid is gently simmering.
  9. Let the stew simmer for 3 hours, stir occasionally to make sure the stew doesn’t stick to the bottom of the pot.
  10. Remove the bay leaves.
  11. 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.

Fajita Chicken Casserole

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Revisiting family favourites

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.

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 10 boneless chicken thighs
  • 1 pepper, sliced
  • 1 onion, sliced
  • 250g cream cheese, softened
  • 205g cheese, grated
  • 2 tbsp. fajita seasoning

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F.
  2. Place the chicken in the casserole dish and cover the dish with foil.
  3. Bake, the chicken for 30 minutes or into the chicken, is cooked through.
  4. When the chicken is cooked remove it from the oven and set it to one side to cool.
  5. Drain any liquid from the casserole dish.
  6. In a frying pan over a medium heat cook the pepper and onion until they are golden and soft.
  7. When the chicken is cooled enough to touch chop it into bite-sized chunks.
  8. In a bowl mix the cream cheese and half of the cheese with the fajita seasoning.
  9. 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.
  10. Put the mix back into the casserole and sprinkle it with the remaining cheese.
  11. 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.

Sweet Potato Enchiladas

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Enchiladas are awesome!!

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.

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.

Sweet potato enchiladas

  • Servings: “6
  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats 

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

Directions

  1. Preheat the oven to 170 degrees C/ 330 degrees F.
  2. Use a mandolin to slice your sweet potatoes lengthwise thinly.
  3. Using a knife means you don’t get even thickness, so I use a mandolin.
  4. Using a large pan over medium heat, brush the inside with coconut oil.
  5. When the pan is hot, add some of your sweet potatoes slices.
  6. Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
  7. Work in batches to ensure they cook properly.
  8. When cooked, remove excess oil with some kitchen towel and chill while you prepare your meat.
  9. In a frying pan, add a little oil, then the minced garlic and onion.
  10. When the onion becomes translucent, add in your minced beef along with the peppers and spices.
  11. Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
  12. Add a spoonful of enchilada sauce to the bottom of a baking dish.
  13. Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
  14. I like to place them on some kitchen paper.
  15. Spoon some of the meat mix into the centre of the sweet potato.
  16. Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
  17. Place the end of the roll on the bottom so that it doesn’t unravel.
  18. Repeat with the remaining sweet potato and meat.
  19. Place leftover meat around your enchiladas.
  20. Pour your enchilada sauce on top.
  21. Bake for 15 minutes.
  22. 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.

Reuben roast roll

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A classic 

The Rueben is 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 ‘Rueben’; 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. 

Bread-free option 

As is often the case, I can’t leave a recipe alone; I must play around with a recipe. I wanted to create a meal that brought together the classic flavours of the Rueben without the carbs of the sandwich. Replacing the bread with another meat is always an excellent way to go in my book. With that in mind, I started looking for a cut of meat that would work with the intense pastrami flavours but not overpower them. The perfect partner for the flavours is pork, more specifically, pork tenderloin. 

The Rueben roast roll was born! 

The tenderloin is cut to be laid out as a thin layer; the Reuben ingredients are then layered on top of the pork before it is rolled up to keep everything together, making the roll moist and succulent.  

Reuben roast roll recipe 

Ingredients 

  • 500g pork tenderloin, trimmed
  • 3 tbsp. thousand island dressing 
  • 60g. pastrami 
  • 60g. cheese 
  • 1/4 cup sauerkraut, drained well 
  • 1/2 tsp. olive oil 
  • 1 tsp. garlic powder 
  • 1 tsp. salt 
  • 1/4 tsp. caraway seeds 

Instructions 

Preheat the oven to 220 degrees C/425 degrees F. 

The first step is to butterfly the tenderloin. 

Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.

Be careful not to cut all the way through.

Open up the cut so that the tenderloin lies flat. 

On each half, make another, lengthwise slit down the centre to within 2 cm of the bottom; cover with cling film. 

Flatten to 1 cm thickness with a mallet or rolling pin. 

Remove the cling film; spread the thousand island along one side of the pork. 

Layer the pastrami on top.

Then the cheese and sauerkraut along the centre of the pork. 

Roll up the loin from the long side. 

Use butcher’s string to secure the pork, keep the filling inside, and rub with olive oil. 

In a small bowl, mix together the garlic powder, salt and caraway seeds, rub the mix all over the pork. 

Place the pork in a baking pan

Roast the pork for 35 – 45 minutes. 

When the pork is cooked, remove it from the oven and let it rest for 10 minutes before removing the string and slicing up. 

Reuben roast roll

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 500g pork tenderloin, trimmed
  • 3 tbsp. thousand island dressing
  • 60g. pastrami
  • 60g. cheese
  • 1/4 cup sauerkraut, drained well
  • 1/2 tsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. caraway seeds

Directions

  1. Preheat the oven to 220 degrees C/425 degrees F. 
  2. The first step is to butterfly the tenderloin. 
  3. Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.
  4. Be careful not to cut all the way through.
  5. Open up the cut so that the tenderloin lies flat. 
  6. On each half, make another, lengthwise slit down the centre to within 2 cm of the bottom; cover with cling film. 
  7. Flatten to 1 cm thickness with a mallet or rolling pin. 
  8. Remove the cling film; spread the thousand island along one side of the pork. 
  9. Layer the pastrami on top.
  10. Then the cheese and sauerkraut along the centre of the pork. 
  11. Roll up the loin from the long side. 
  12. Use butcher’s string to secure the pork, keep the filling inside, and rub with olive oil. 
  13. In a small bowl, mix together the garlic powder, salt and caraway seeds, rub the mix all over the pork. 
  14. Place the pork in a baking pan
  15. Roast the pork for 35 – 45 minutes. 
  16. When the pork is cooked, remove it from the oven and let it rest for 10 minutes before removing the string and slicing up. 

Nutrition

Per Serving: 174 calories; 9 g fat; 3 g carbohydrates; 20 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Cling film 
  • Rolling pin/ meat mallet 
  • Butchers string 
  • Baking pan

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.

Cottage Pie

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic, not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless. 

A fresh spin on a classic

The traditional cottage pie was a way to use leftover roasted meat from the Sunday dinner and topping the pie with mashed potato to make the leftovers go a little further. Obviously, the person who first came up with the cottage pie didn’t have a hungry family like mine to feed; having leftover meat does not happen in my house often. My version of cottage pie comes with a big helping of beef mince to keep my hungry boys happy.

Lower carbs big flavour

I wanted to make a lower-carb version of the traditional cottage pie by swapping out the mashed potatoes for mashed cauliflower. The cauliflower mash is a great way to reduce carbs without trading off on flavour. 

Cottage pie recipe

Ingredients

  • 750g minced beef
  • 2 tsp. oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely chopped
  • 1/4 cup tomato sauce
  • 2 tsp. Worcestershire
  • Freshly ground pepper
  • 1 tbsp. butter, melted
  • 1 head cauliflower
  • 2 cups vegetables to serve

Preheat the oven to 180 degrees C/ 350 degrees F.

In a large frying pan, heat the oil over medium-high heat.

Add the onion, carrot and celery to the pan, cook for 5 to 7 minutes or until tender.

Make sure to stir the vegetables often.

Add the mince to the pan and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.

Reduce heat to medium-low, add the sauces, and season to taste.

Cover the pan and simmer for 15 minutes.

Remove the mix from the heat and set to one side.

To make your mash topping, chop the cauliflower into chunks and place in a steamer*

Steam the cauliflower until it is tender, remove from the heat and allow it cool a little.

Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.

Spoon the meat mixture into a large baking dish and top with the cauliflower mash.

Bake for 20 to 25 minutes or until piping hot and the mash is golden.

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

“A



Credit: Cath @ easycleaneats

Ingredients

  • 750g minced beef
  • 2 tsp. oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely chopped
  • 1/4 cup tomato sauce
  • 2 tsp. Worcestershire
  • Freshly ground pepper
  • 1 tbsp. butter, melted
  • 1 head cauliflower
  • 2 cups vegetables to serve

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F.
  2. In a large frying pan, heat the oil over medium-high heat.
  3. Add the onion, carrot and celery to the pan, cook for 5 to 7 minutes or until tender.
  4. Make sure to stir the vegetables often.
  5. Add the mince to the pan and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.
  6. Reduce heat to medium-low, add the sauces, and season to taste.
  7. Cover the pan and simmer for 15 minutes.
  8. Remove the mix from the heat and set to one side.
  9. To make your mash topping, chop the cauliflower into chunks and place in a steamer*
  10. Steam the cauliflower until it is tender, remove from the heat and allow it cool a little.
  11. Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.
  12. Spoon the meat mixture into a large baking dish and top with the cauliflower mash.
  13. Bake for 20 to 25 minutes or until piping hot and the mash is golden.
  14. *if you don’t have a steamer, you can use a colander over the top of a pan of boiling water

Nutrition

Per Serving:249 calories; 10.1 g fat; 1.1 g carbohydrates; 20.1 g protein

Equipment

  • Frying pan
  • Wooden spoon
  • Vegetable steamer
  • Tongs
  • Food processor
  • Spatula
  • 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.

Jalapeno popper soup

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I can’t have anything nice

It is getting harder to find a meal that I can have without sharing it with everyone. I know I shouldn’t complain that the kids are getting into new kinds of food, and we can have a more extensive range of dishes for our family menu, but I’m not happy about sharing some things. 

Let me explain

Recently I’ve been trying to eat a higher fat diet and manage the amount of carbs I’m eating, I haven’t gone full keto, but I’m trying to do more keto meals. I made a big batch of white chilli to have as meals in the freezer, 12 portions packaged up in the freezer. I also made cauliflower chowder and beef stroganoff. In all, I had 24 portions of food that would fit my way of eating; not a bad effort for 2 hours of work. Before I even had one meal, I lost three portions; Liam snarfed a chowder with bacon crumbles, and Jay snarfed a chilli and claimed another for his lunch. This wasn’t a one-off; my stash of meals is being raided almost daily; my tasty macro balanced meals disappear constantly. Unfortunately, this happens with everything. My solution to this food-stealing problem, add as much spice to my food as possible.

If you can’t stand the heat

My jalapeno plant has been producing like crazy, so I’m going to put them to good use. I figure putting a big batch of jalapenos in my soup means I can have it all to myself. This soup is (for now) the perfect meal that I don’t have to share.  The simple soup with bacon crumbles is easy to make and keeps in the fridge and freezer well.

Jalapeno pepper soup recipe

Ingredients 

  • 4 slices bacon
  • 250g cream cheese
  • 125 ml heavy cream
  • 2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/4 cup Cheddar cheese, grated
  • 1/4 cup Havarti cheese, grated
  • 4 jalapeno peppers, finely chopped

Jalapeno pepper soup

  • Servings: 6
  • Rating: ★★★★★
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Keto friendly soup that tastes great and has a great spicy kick



Credit: Cath @ easycleaneats

Ingredients

  • 4 slices bacon
  • 250g cream cheese
  • 125 ml heavy cream
  • 2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/4 cup Cheddar cheese, grated
  • 1/4 cup Havarti cheese, grated
  • 4 jalapeno peppers, finely chopped

Directions

  1. Take a saucepan over a medium heat.
  2. Cook the bacon in the saucepan in full slices.
  3. When the bacon is cooked, remove it from the pan and chop it up to use as a garnish later.
  4. Add the cream, cream cheese and broth to the saucepan, simmer gently.
  5. Keep the mixture moving so that it becomes a smooth mixture.
  6. Whisk in the garlic and the grated cheese.
  7. Add the jalapeno to the saucepan.
  8. Simmer until the soup thickens and the cheese is melted.
  9. When the soup is thickened, remove it from the heat.
  10. Serve with bacon bits sprinkled on top.

Nutrition

Per Serving: 305 calories; 29 g fat; 3 g carbohydrates; 8 g protein

Equipment 

  • Saucepan
  • Whisk
  • Spatula
  • Knife 
  • Chopping board 
  • Measuring cups
  • Measuring jug

Nutritional disclaimer

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

Apple stuffed pork roast

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Revisiting favourites

I’ve been revisiting recipes that have been some of my old-school recipes and favourites that were staples when I got started eating clean. I first posted this recipe in 2017; at that time, my step kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) changed, the kids grew up (like man-sized grown), and learned to enjoy a wide range of foods. Things like vegetables no longer meant faces being pulled, spice and chilli were consumed without complaint, and new ingredients were tried without tantrums.

As the kids grew, my recipes changed organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not; the original recipe suitable for kids and less developed palates is at the bottom of the post.

A match made in heaven

Apple and pork are a match made in food heaven. Apple stuffed pork roast is one of my favourite dishes when the weather is cooling down outside. The apple and pork taste amazing together, and the Moroccan spice adds some extra warmth to the mix. If you are looking for something a little fancy during the winter, I can highly recommend this roast. 

Apple stuffed pork roast recipe

Ingredients

  • 1 tbsp. butter
  • 2 apples, peeled, cored, and sliced
  • 1 onion, chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. paprika
  • 1/2 tsp. ground turmeric
  • 1 tsp. salt
  • 1 tsp. 
  • 1kg boneless pork loin roast
  • 1 cup pressed apple juice

Instructions

Heat the oven to 220 degrees C/ 450 degrees F.

In a large frying pan, melt the butter.

Sauté the apples and onion over a medium.

Cook until the onions are soft.

Add the coriander, cumin, cinnamon, ginger, paprika, turmeric, salt and pepper.

Turn down the heat and let the apples soften.

Meanwhile, please the pork roast on a stable surface.

Cut any butchers string around the roast and flatten it out as much as possible.

Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.

Be careful not to cut all the way through.

Open up the cut so that the tenderloin lies flatter.

On each half, make another lengthwise slit down the centre to within 2 cm of the bottom.

If you aren’t confident with a knife, you can mallet the meat out flatter.

Cover the meat with cling film and flatten it to 1cm thickness with a mallet or rolling pin.

Spread the apple and onion mixture inside the pork.

Roll the loin back up to a single roll.

With some butchers string, put some loops around the roll to keep it all together.

Season the outside of the loin with salt and pepper.

Take a large baking dish, pour in the apple juice, and transfer the loin to the baking dish.

Cover the dish with baking foil.

Roast the loin for 15 minutes at 220 degrees C/ 450 degrees F

Reduce the heat to 160 degrees C/ 325 degrees F and roast for a further 45 minutes.

While the loin is cooking, baste it with the apple juice every 15 minutes or so.

Depending on your oven, it could take between 45 minutes and an hour for the roast to be done.

Let the roast rest for 10 minutes before serving.

Apple stuffed pork roast

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

“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 tbsp. butter
  • 2 apples, peeled, cored, and sliced
  • 1 onion, chopped
  • 1 tsp. ground coriander
    • –1 tsp. ground cumin –1 tsp. ground cinnamon –1 tsp. ground ginger –1 tsp. paprika –1/2 tsp. ground turmeric –1 tsp. salt –1 tsp. pepper –1kg boneless pork loin roast –1 cup pressed apple juice 


Directions

  1. Heat the oven to 220 degrees C/ 450 degrees F.
  2. In a large frying pan, melt the butter.
  3. Sauté the apples and onion over a medium.
  4. Cook until the onions are soft.
  5. Add the coriander, cumin, cinnamon, ginger, paprika, turmeric, salt and pepper.
  6. Turn down the heat and let the apples soften.
  7. Meanwhile, please the pork roast on a stable surface.
  8. Cut any butchers string around the roast and flatten it out as much as possible.
  9. Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.
  10. Be careful not to cut all the way through.
  11. Open up the cut so that the tenderloin lies flatter.
  12. On each half, make another lengthwise slit down the centre to within 2 cm of the bottom.
  13. If you aren’t confident with a knife, you can mallet the meat out flatter.
  14. Cover the meat with cling film and flatten it to 1cm thickness with a mallet or rolling pin.
  15. Spread the apple and onion mixture inside the pork.
  16. Roll the loin back up to a single roll.
  17. With some butchers string, put some loops around the roll to keep it all together.
  18. Season the outside of the loin with salt and pepper.
  19. Take a large baking dish, pour in the apple juice, and transfer the loin to the baking dish.
  20. Cover the dish with baking foil.
  21. Roast the loin for 15 minutes at 220 degrees C/ 450 degrees F
  22. Reduce the heat to 160 degrees C/ 325 degrees F and roast for a further 45 minutes.
  23. While the loin is cooking, baste it with the apple juice every 15 minutes or so.
  24. Depending on your oven, it could take between 45 minutes and an hour for the roast to be done.
  25. Let the roast rest for 10 minutes before serving.

Nutrition

Per Serving: 246 calories; 8.1 g fat; 13.7 g carbohydrates; 33.1 g protein

Equipment

  • Knife
  • Chopping board
  • Cling film
  • Meat mallet or rolling pin
  • Frying pan 
  • Spatula
  • Butchers string
  • Baking dish
  • Tablespoon 

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.