Lemon chicken burgers

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New freezer favourite

In the last half of 2019, we had a hectic time, the only night on the workweek we had a home with no classes or chores to do. The mass amount of activity and varied nutritional needs meant I needed to get creative to keep everyone happy. I made a few staples to have in the freezer that could be taken out in the morning or thawed in the afternoon to prepare for a quick and healthy meal. These burgers have been one of the firm favourites for weeknight dinners after Brazilian Jiu-Jitsu, and they are also a firm favourite on the weekends. The kids like to have them as a burger with a bun, I love them with a lettuce bun or chopped up in a burger salad.

Lemon chicken burger in a lettuce bun.
Lemon chicken burgers

A moment of pride

When I was working on the recipe for these burgers, it was a weekend, and I was playing around to try to make the raw mixture smell right. As I was there playing in the kitchen getting ready to fry up the first burger when the youngest member of the clan arrived home from a birthday party. He arrived home clutching a bag from MacDonald’s with the chicken nuggets and chips he got from the party but couldn’t eat. As is the way he stood in the kitchen nattering to us about the movie he saw, what he did, what his friends said and what he said. When Liam took a breath, I managed to ask if he wanted any dinner with us. He said he wasn’t hungry when he was. He would eat the nuggets and chips when he was. Not long after I was building lettuce bun burgers for Jaime and myself when Jaime pops into the kitchen asking if I could make another burger for Liam. Apparently, he liked the smell of the burgers; they smelled a lot better than his chicken nuggets. The bag from MacDonald’s was put to one side while he demolished a homemade chicken burger. I was so proud. 

Sadly the chicken nuggets were eaten for lunch the next day along with the chips, but I still hold on to the fact that when offered, he picked my burger over MacDonald’s.

Lemon chicken burgers

Lemon chicken burger ingredients

Ingredients 

  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 lemon, juiced and zested
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 tbsp. olive oil
  • Salt and pepper
Add the chicken mince to a large bowl.
Add the chicken mince to a large bowl.
Add the egg, garlic and cheese to the mince.
Add the egg, garlic and cheese to the mince.
Add the spring onions and lemon to the bowl.
Add the spring onions and lemon to the bowl.
Mix the ingredients together with your hands.
Mix the ingredients together with your hands.
Well mixed burger mix.
Well mixed burger mix.
Use a measuring cup to portion out the burgers.
Use a measuring cup to portion out the burgers.
Shape the meat into burger patties.
Shape the meat into burger patties.
Cook the burgers over a medium heat.
Cook the burgers over a medium heat.
Serve in a lettuce bun.
Serve in a lettuce bun.
With cheese and caramelised onions.
With cheese and caramelised onions.
Lemon burger in a lettuce bun.
Enjoy!

Lemon chicken burgers

  • Servings: 8
  • Rating: ★★★★★
  • Print

Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.


Credit: Cath @ easycleaneats

Ingredients

  • 500g chicken mince
  • 2 spring onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 lemon, juiced and zested
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 tbsp. olive oil
  • Salt and pepper

Directions

  1. In a large bowl mix together all the ingredients.
  2. Use your hands to get an even mix.
  3. Divide the mix into six portions and shape into burgers try the burgers over medium heat for 6 minutes on each side.

Nutrition

Per Serving: 189 calories; 11 g fat; 2 g carbohydrates; 14 g protein.

Equipment

  • Chopping board
  • Knife
  • Zester
  • Fork
  • Frying pan
  • Spatula
  • 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.

Chorizo chilli eggs

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Chorizo chilli eggs

Breakfast for dinner

Eggs have to be one of the best ingredients you can find in your kitchen. I don’t think they should be breakfast only food; they are an anytime food. I know it may seem strange, but I like having breakfast for dinner, I don’t care if it makes me odd, I like it.

A little bit spicy

While I like the versatility of eggs, they generally don’t have a lot going for them in the flavour department, that means you can get creative with the additions to your eggs. For this recipe, I went with some spicy to go with my eggs. The first subtle spicy comes from a lovely bit of chorizo sausage; the spring onions add a little bit of crunch to the dish and the chilli flakes add the final kick to the eggs. It is a simple dish that takes minutes to make but actually looks a bit fancy.

Chorizo chilli eggs

Chorizo chilli eggs ingredients

Ingredients

  • 4 eggs, beaten
  • 2 spring onion, finely sliced
  • 100g chorizo, cubed
  • 1 tsp. chilli flakes
Heat some oil or butter over a medium heat
Add the chorizo to the pan
Add the eggs to the pan
Add the spring onions
Serve hot

Chorizo chilli eggs

  • Servings: 2
  • Rating: ★★★★★
  • Print

Eggs have to be one of the best ingredients you can find in your kitchen. This recipe is too good to only have for breakfast.


Credit: Cath @ easycleaneats

Ingredients

  • 4 eggs, beaten
  • 2 spring onion, finely sliced
  • 100g chorizo, cubed
  • 1 tsp. chilli flakes

Directions

  1. In a frying pan over medium heat add some oil and the cubed chorizo.
  2. Fry the chorizo until it begins to colour then add the beaten eggs to the pan.
  3. Reduce the heat and gently cook the eggs.
  4. Add the spring onions and chilli flakes to the eggs while they are cooking, you are aiming for a scrambled egg consistency.
  5. Serve hot.

Nutrition

Per Serving: 425 calories; 32 g fat; 4 g carbohydrates; 27 g protein.

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Spatula
  • Fork
  • Mixing bowl
  • 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.

Bacon cake slices

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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 2019, 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.

Who wants bacon? 

Bacon can make everything better, really it can. I love bacon, and for some reason, the mix of banana and bacon works really well. Add some chocolate into the mix, and you have a winner. 

Bacon cake slices, they may not sound good but trust me, they are amazing.

It shouldn’t work, but it does

Sweet and salty treats aren’t new; they have been around for a while. While sugar and salt sit on opposite ends of the flavour spectrum, they work well together just think all those foods you eat

  • Peanut butter and jelly
  • Salted caramel
  • Pineapple and ham pizza
  • Chocolate milkshakes with French fries
  • Bacon and maple syrup

So why does it work?

Bro science alert!!!

Salt, when used correctly, doesn’t make things salty; it brings out the flavour of food. That is why you often see salt in the ingredients for a cake or cookies. We have evolved to be drawn to sweet foods, mainly because they are calorie, therefore, energy-rich. We are also designed to crave salty foods because sodium is an essential mineral for the human body.

A Proceedings of the National Academy of Sciences study proposes that tongues have additional sweetness receptors. These receptors trigger only when sugar is in the company of salt. So as contradictory as it seems, even just a sprinkle of salt on some fruit can make the fruit taste even sweeter.

All of that could explain why this cake tastes so good.

Bacon Cake Slices Recipe

Ingredients

  • 3/4 cup 70% cocoa dark chocolate
  • 1/2 cup melted butter
  • 1 cup coconut flour
  • 4 eggs
  • 1/3 cup maple syrup or raw honey
  • 1/2 cup shredded coconut
  • 1 tsp. vanilla bean paste
  • 10 slices of candied bacon, sliced
  • 1/2 cup banana icing

Preheat the oven to 190 degrees C/ 375 degrees F

Line a square cake tin with baking paper or a silicone liner.

In a medium-sized mixing bowl beat together, maple syrup and vanilla.

Beat in the coconut flour then the melted butter.

Stir in the shredded coconut, six slices of candied bacon bits and chocolate chips.

Pour the batter into the lined cake tin.

Smooth over the top with a spatula.

Bake the cake for 15 minutes or until the top of the cake is golden brown.

Remove the cake from the tin and place the cake on a cooling rack.

Allow the cake to cool completely before icing.

Sprinkle the remaining candied bacon over the icing.

Slice the cake into 24 squares

Bacon cake slices

  • Servings: 24
  • Rating: ★★★★★
  • Print

Sweet and salty treats aren't new; they have been around for a while. This cake is the perfect mix of sweet and salty.



Credit:  

Ingredients

  • 3/4 cup 70% cocoa dark chocolate
  • 1/2 cup melted butter
  • 1 cup coconut flour
  • 4 eggs
  • 1/3 cup maple syrup or raw honey
  • 1/2 cup shredded coconut
  • 1 tsp. vanilla bean paste
  • 10 slices of candied bacon, sliced
  • 1/2 cup banana icing
    • 


Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F
  2. Line a square cake tin with baking paper or a silicone liner.
  3. In a medium-sized mixing bowl beat together, maple syrup and vanilla.
  4. Beat in the coconut flour then the melted butter.
  5. Stir in the shredded coconut, six slices of candied bacon bits and chocolate chips.
  6. Pour the batter into the lined cake tin.
  7. Smooth over the top with a spatula.
  8. Bake the cake for 15 minutes or until the top of the cake is golden brown.
  9. Remove the cake from the tin and place the cake on a cooling rack.
  10. Allow the cake to cool completely before icing.
  11. Sprinkle the remaining candied bacon over the icing.
  12. Slice the cake into 24 squares
    13. 


Nutrition

Per Serving: 157 calories; 10 g fat; 9 g carbohydrates; 6 g protein

Equipment

  • Mixing bowl
  • Square cake tin
  • Baking paper or a silicone liner
  • Spatula
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Chopping board

Nutritional disclaimer

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

Primal fudge

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Something naughty but nice 

Fudge, yes, it is an excellent replacement word when you are around the kids, but I have another fudge alternative for you to enjoy. 

Fudge is one of those fantastic sweet treats I remember from childhood, my Dandy often had fudge and toffee for Christmas, and I loved to share it with him. 

In the past I probably could have happily munched a packet of fudge easily, nowadays I do not think I could deal with the sugar coma.  

Sweet without the sugar 

This recipe was born from a desire to enjoy the flavour of fudge without the truckload of sugar. When we made a move to remove sugar from our lives as much as possible, I noticed a change in my taste buds. What once was just a sweet treat is now so sickly sweet, I can’t eat it. 

I like to look for alternatives that mean I get all the flavour without any of the adverse effects of ingredients that don’t agree with me. For this recipe I swapped out the sugar for honey, this created a delicate balance of sweet but not too sweet with all the rich flavour you get with original fudge. 

Kid approved 

The final hurdle I usually have any new recipe is if the kids will like it. Sometimes they like a recipe, but the response can be lukewarm, they eat what I have made, but it takes a few days for them to work their way through everything. 

This is not one of those recipes. This fudge didn’t last the weekend; the fudge was nabbed out of the fridge after lunch, as a refuel when they got back from the play park and after dinner. These treats are little boy (and big boy) approved. 

Primal fudge recipe 

Primal fudge ingredients
Primal fudge ingredients

Ingredients

  • 1/2 cup coconut oil 
  • 1/2 cup cacao powder 
  • 1/2 cup seed butter 
  • 1/4 cup honey or maple syrup 
  • 1/2 tsp. vanilla bean powder 
Place the cacao powder in a large bowl.
Place the cacao powder in a large bowl.
Add the melted coconut oil and honey to the bowl.
Add the melted coconut oil and honey to the bowl.
Mix well with a spatula.
Mix well with a spatula.
Add the seed butter to the bowl.
Add the seed butter to the bowl.
Mix well.
Mix well.
Take a silicone cupcake pan.
Take a silicone cupcake pan.
Pour the mix into the cupcake pan.
Pour the mix into the cupcake pan.
If you want to add something for some crunch put it in the bottom of the cupcake pan.
If you want to add something for some crunch put it in the bottom of the cupcake pan.
Primal fudge ready for eating.
Primal fudge ready for eating.

Primal fudge

  • Servings: 24
  • Rating: ★★★★★
  • Print

Fudge, yes it is an excellent replacement word when you are around the kids, but I have another fudge alternative for you to enjoy.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut oil 
  • 1/2 cup cacao powder 
  • 1/2 cup seed butter 
  • 1/4 cup honey or maple syrup 
  • 1/2 tsp. vanilla bean powder 

Directions

  1. Melt coconut oil either in the microwave or in a saucepan. 
  2. Don’t overheat the coconut oil, it should be liquid not bubbling. 
  3. Place all of the ingredients in a food processor and blend them together.
  4. Alternatively you can mix by hand.
  5. Add the cacao powder in a large mixing bowl
  6. Add the melted coconut oil and mix with a spatula.
  7. Add the seed butter to the bowl.
  8. Mix well.Mix well.
  9. Pour the mix into paper-lined muffin tin cups /silicone muffin cups.
  10. Fill each cup halfway.
  11. Place the muffin cups in the fridge for 30 minutes or freeze for 10 minutes. 
  12. Pop the fudge out once it is set.
  13. Store in a sealed container in the fridge. 

Nutrition

Per Serving: 89 calories; 7 g fat; 5 g carbohydrates; g protein

Equipment 

  • Saucepan 
  • Food processor 
  • Muffin tin or silicone muffin cups
  • Measuring cups
  • Measuring spoons
  • 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.

Chicken, bacon and mushroom pie

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Who ate all the pies? 

Jaime. It was Jaime that ate all the pies. 

Not that he looks like someone that eats all the pies (or the chocolate bars but that is a different story). I don’t know where his love of pies comes from, it could be an English thing. I always hated pies, I remember the ones you could get from a bakery. They would sit all day in the heated food cabinet alongside sausage rolls. They never smelled nice, they had lots of crust and usually had more gravy than meat in them. I should let you know as a general rule I don’t trust foods you can’t see the inside of. 

I only started to like pie when I began to make my own, I can see inside my pies and know what they are made of. 

Bacon makes everything better 

Chicken and mushroom pie has been a thing for a long time and seems to be a firm favourite with pie lovers. As many of you know by now I can’t leave traditional recipes alone, The need to tinker and try to make them better. In this case, that means adding bacon. I believe that bacon has a significant role in the betterment of the human race. It will one day bring about world peace and the pig will be a holy animal around the world. 

Chicken, bacon and mushroom pie with a parmesan crust
Chicken, bacon and mushroom pie with a parmesan crust

Comes back from the land of exaggeration 

The pairing of chicken and mushrooms with bacon seemed natural to me. The salty goodness with the rich earthy flavour of the mushrooms with the heart warming taste of chicken seemed like a no-brainer. 

Grain-free inside and out 

As with all thing I try to create making pies as ‘clean’ as possible was essential to me. The creation of a gravy that didn’t use wheat flour was not really a challenge, I made the easy swap to tapioca flour, bingo, grain-free gravy. Finding a way to make a pastry that was grain free but still like traditional pastry was far more of a challenge. I think I landed on a recipe that delivered a crisp on the outside, soft on the inside combination. It didn’t get soggy in the presence of gravy or fall apart on the plate.

Chicken, bacon and mushroom pie recipe

Chicken, bacon and mushroom pie ingredients
Chicken, bacon and mushroom pie ingredients

Ingredients

  • 3 rashers Bacon
  • 1 tsp. garlic oil
  • 125g Mushrooms sliced
  • 250g Chicken cubed
  • 25g tapioca flour 
  • 1/2 tsp. Thyme
  • 1 tbsp. butter
  • 300ml chicken stock
  • 1 tbsp. Masala
  • Pastry
Fry off the bacon.
Fry off the bacon.
Add the mushrooms to the bacon
Add the mushrooms to the bacon
Continue cooking
Continue cooking
Making the gravy
Nice chunks of chicken
Nice chunks of chicken

Chicken bacon and mushroom pie

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

Thick and rich gravy with chunks os chicken and tasty bacon, what more could you want from a pie



Credit: Cath @ easycleaneats

Ingredients

  • 3 rashers Bacon
  • 1 tsp. garlic oil
  • 125g Mushrooms sliced
  • 250g Chicken cubed
  • 25g tapioca flour
  • 1/2 tsp. Thyme
  • 1 tbsp. butter
  • 300ml chicken stock
  • 1 tbsp. Masala
  • Pastry

Directions

  1. Over a medium heat fry off the bacon until it starts to colour.
  2. Fry off the bacon.
  3. Add the mushrooms to the pan with the bacon and continue to cook until the mushrooms have softened.
  4. Add the mushrooms to the bacon
  5. Transfer the bacon and mushrooms to a bowl and set to one side.
  6. In a bowl mix together the flour; masala and thyme then coat the chicken in the flour.
  7. Melt butter over a medium heat.
  8. Fry off the chicken in the butter.
  9. When the chicken is browned off add in the chicken stock and simmer until the stock has thickened.
  10. Wait for the gravy to thicken
  11. Mix in the bacon and mushrooms.
  12. Put filling into a bowl and cover with pastry.
  13. Bake for 20-30 minutes at 180 degrees C/ 350 degrees F.
  14. Serve hot with some green vegetables.

Nutrition

Per Serving: 160 calories; 9.4 g fat; 5.8 g carbohydrates; 11.8 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Frying pan 
  • Wooden spoon 
  • Oven-safe bowl 
  • Measuring spoons
  • Scales
  • 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.

One tray Thai salmon

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Simple meals don’t have to be boring

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Salmon and chilli = winning

I love all things spicy, the more chilli, the better if you ask me, this salmon has a beautiful balance of spice and sweetness. The vegetables add a perfect crunch and freshness to the salmon.

I like to add an extra pinch of red pepper flakes to the glaze for some extra heat, but this is optional. If you have to share your food with small people you can leave the extra chilli out.

https://youtu.be/6vhXzigTetA

One tray Thai glazed salmon recipe

One tray Thai glazed salmon ingredients

Ingredients

  • 4 salmon fillets
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 cup snow peas
  • 2 Carrots, thinly sliced
  • ½ cup Thai sweet chilli sauce
  • ¼ cup coconut aminos
  • 1 tbsp. ground ginger
  • 1 tbsp. lime juice
  • Pinch of red pepper flakes
In a small bowl add the Thai sweet chilli sauce, coconut aminos and lime juice.
Add the ginger and chilli flakes.
Whisk well.
Line a baking tray.
Lay the salmon on the tray skin side down.
Add the carrots.
Add the onions.
Add the green and red peppers.
Add the snow peas
Add the sauce to the salmon but hold back 1/4 cup for later.
Add the remaining sauce to the salmon before serving.

One tray Thai glazed salmon

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

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 4 salmon fillets
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 cup snow peas
  • 2 Carrots, thinly sliced
  • 1/2 cup Thai sweet chilli sauce
  • 1/4 cup coconut aminos
  • 1 tbsp. ground ginger
  • 1 tbsp. lime juice
  • Pinch of red pepper flakes

Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F and line a baking tray with baking paper or a silicone liner.
  2. Lay the salmon skin side down surrounded by sliced vegetables.
  3. In a small bowl, whisk together Thai sweet chilli sauce, coconut aminos, ginger, lime juice, and red pepper flakes.
  4. Drizzle the sauce over the salmon, keeping a 1/4 cup of the sauce back.
  5. Cover the baking tray with foil and bake for 15 minutes.
  6. Remove foil and bake for another 5 minutes.
  7. Spread the rest of the sauce over the salmon and vegetables and serve.

Nutrition

Per Serving: 346 calories; 21 g fat; 24 g carbohydrates; 29 g protein

Equipment

  • Knife
  • Chopping board
  • Spoon
  • Small bowl
  • Whisk/fork
  • Baking tray
  • 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.

Porkips

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Meat chips 

You may have already figured out that meat is a huge deal in our house; our family motto may need to be meat with everything. Protein-rich snacks are a firm favourite for everyone including the cat. 

We all know chips and dips are awesome, the downside is the bloating and carb coma. Enter the salty alternative to standard chips – porkips. 

Pork whats? 

These chips are just meat. They are crunchy and salty goodness. I usually break out these bad boys for special occasions like birthdays and Christmas. They last about 5 minutes once they are done, they are easy to make and if you can stop them being eaten as is go great with dips. 

Porkip recipe

Ingredients

  • 10 slices of prosciutto di Parma

Porkips

  • Servings: 20
  • Rating: ★★★★★
  • Print

salty alternative to standard chips - porkips.



Credit: Cath @ easycleaneats

Ingredients

  • 10 slices of prosciutto di Parma

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F.
  2. Line a baking tray with baking paper; layout slices on the baking paper
  3. Bake for 10/15 minutes until crunchy then allow them to cool (if you can)
  4. If they get to a point where they have cooled they are good to eat (you have also managed to get much further than we do), if they survive the day you can store them in an airtight container for about 4 days in the fridge.

Nutrition

Per Serving: 122 calories; 7.5 g fat; 0 g carbohydrates; 13.5 g protein

Equipment

  • Baking tray
  • Baking paper or a silicone liner 
  • Cooling rack

Nutritional disclaimer

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

One tray sausage and apple bake

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Simple meals don’t have to be boring 

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

One tray sausages with apple bake
One tray sausages with apple bake

Simple and tasty 

This week’s recipe is for a sausage and apple bake. Pork and apple are a match made in heaven so I didn’t reinvent the wheel with this one. 

This meal is slightly higher in fat than I would normally make so if you are tracking macros keep that in mind. I like to use plain for sausages for this recipe, that way the flavours from the honey, sage and rosemary take front and centre. 

New Zealand honey 

New Zealand has amazing honey, we are known for Manuka honey mostly but we have lots of other types of honey that have amazing flavours. One of my favourites to use is Earthbound Pohutukawa honey the honey has a flavour will remind you of butterscotch. 

The Pohutukawa is known as the New Zealand Christmas tree because of its bright red flowers that bloom around Christmas time. 

https://youtu.be/CqBcE4CLF2Y
One tray sausages with apple bake

The flavour makes me feel like it is summertime. With the weather getting warmer I love the taste of things to come. 

One tray sausages with apple bake recipe 

Ingredients 

One tray sausages with apple bake ingredients
One tray sausages with apple bake ingredients
  • 6 pork sausages 
  • 2 apples, cubed 
  • 450g baby potatoes, quartered 
  • 2 carrots, cut into sticks 
  • 1 red onion, cut into wedges 
  • 2 tbsp. Sage leaves chopped 
  • 2 tbsp. Fresh rosemary chopped 
  • 2 tbsp. Honey 
  • 3 tbsp. Olive oil 
  • Salt and pepper 
In a large bowl combine the apple, potatoes, carrots and onion with the sage and rosemary.
In a large bowl combine the apple, potatoes, carrots and onion with the sage and rosemary.
Mix well
Mix well
Place the vegetables on the baking tray and put the sausages on top of the vegetables.
Place the vegetables on the baking tray and put the sausages on top of the vegetables. 
Bake for 30 minutes or until the sausages and potatoes are cooked through.
Bake for 30 minutes or until the sausages and potatoes are cooked through. 
Sausages with apple bake

One tray sausages with apple bake

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

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 6 pork sausages
  • 2 apples, cubed
  • 450g baby potatoes, quartered
  • 2 carrots, cut into sticks
  • 1 red onion, cut into wedges
  • 2 tbsp. Sage leaves chopped
  • 2 tbsp. Fresh rosemary chopped
  • 2 tbsp. Honey
  • 3 tbsp. Olive oil
  • Salt and pepper

Directions

  1. Preheat the oven to 200 degrees c/ 400 degrees f.
  2. Line a baking tray with baking paper or a silicone liner.
  3. In a large bowl combine the apple, potatoes, carrots and onion.
  4. Add the sage and rosemary to the bowl and mix well.
  5. Place the vegetables on the baking tray and put the sausages on top of the vegetables.
  6. Drizzle the olive oil and honey over the vegetables and sausages.
  7. Bake for 30 minutes or until the sausages and potatoes are cooked through.

Nutrition

Per Serving: 290 calories; 12.6 g fat; 35.6 g carbohydrates; 9.4 g protein

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Large mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales
  • Knife 
  • Chopping board

Nutritional disclaimer

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

Moroccan chicken bake

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Simple meals don’t have to be boring 

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults. 

https://youtu.be/mgQAO12Jvm8

More ways to eat chicken

As the kids get older 1 And they are more open to trying new foods and different flavours. Not long ago, the kids would have answered even the suggestion of Moroccan flavours with “It’s too spicy” and ‘I don’t like things like that’. Now I get responses like ‘I’ll try that’ and ‘mmm, that smells nice! We don’t always end up with a new kid-friendly meal, but it makes me happy they are willing to try. I’ll be honest that this recipe was not very successful with the kids; it was a winner for the grown-ups.

The spice mix I use in this recipe is one of my own creations, and you can always use one you like or make your own.

Friday night favourite

As with almost every other night, Friday night is busy; by the time I’ve picked up the little (not so little now) guy, we have done our weekly food shop and navigated the joy that is Auckland traffic, it is hard to find the motivation to make dinner. That is why I love this recipe; I can have dinner in the oven within 10 minutes of dropping the shopping bags in the kitchen. While this tasty and filling dinner cooks, I can empty the dishwasher, put the shopping away and get a load of laundry going before it needs any attention. What more could you want?

Moroccan chicken bake recipe

Ingredients 

  • 3/4 tsp. salt 
  • 1/4 tsp. ground cumin 
  • 3/4 tsp. paprika 
  • 3/4 tsp. turmeric 
  • 1/4 tsp. ground cayenne pepper 
  • 1/4 tsp.  
  • 1 tbsp. olive oil 
  • 1 tbsp. butter 
  • 4 garlic cloves, minced 
  • 1 lemon 
  • 1 aubergine, cubed 
  • 2 onions, cut into wedges 
  • 1 chicken, quartered 
One dish meals are my favourite
One dish meals are my favourite

Moroccan chicken bake

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

Ingredients

–3/4 tsp. salt  –1/4 tsp. ground cumin  –3/4 tsp. paprika  –3/4 tsp. turmeric  –1/4 tsp. ground cayenne pepper  –1/4 tsp.  –1 tbsp. olive oil  –1 tbsp. butter  –4 garlic cloves, minced  –1 lemon  –1 aubergine, cubed  –2 onions, cut into wedges  –1 chicken, quartered 


Directions

  1. Preheat an oven to 250 degrees c/ 475 degrees f. 
  2. Mix together the salt, ground cumin, paprika, turmeric, cayenne, and black pepper in a bowl. 
  3. Add the butter, garlic and oil to the spices and mix to create a thick paste. 
  4. Cut the lemon in half, put one half to one side for later, but the other half into thin slices. 
  5. Take a large baking dish, place the lemon slices in the bottom of the dish next, add the aubergine and onions. 
  6. Add the chicken quarters to the top of the onions. 
  7. Spread the spice paste over the skin of each part of the chicken. 
  8. Bake in the oven for 30 40 minutes, the chicken should be cooked through, and the juices run clear. 
  9. Serve with a squeeze of fresh lemon juice. 

Nutrition

Per Serving: 436 calories; 24g fat; 12.5g carbohydrates; 40g protein

Equipment

  • Knife
  • Chopping board
  • Baking dish 
  • Mixing bowl
  • Fork 
  • Measuring spoons

Nutritional disclaimer

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

Teriyaki steak bowl

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Using up some leftovers

This recipe was born out of a collection of leftovers in the fridge. Most of the meals I make don’t lead to leftovers but on the odd occasion some. By the end of the week there is never a full portion of anything hanging around, just a few random bits and bobs.  Normally I smash together a quick frittata or an egg scramble.  This was rare, cauliflower rice sitting in there with some tasty steak, it seemed wrong to do something so bland with such amazing ingredients.

The combination of steak and onions is always a winner so adding the cauliflower, courgette and corn seemed like a good idea. A little ginger, sesame oil and left over teriyaki sauce on the steak brought it together nicely.

A little drizzle of mayo over the top was just what was needed to finish the dish off.

Teriyaki steak bowl

Good enough for everyone

When I’m cooking up a storm, the family is usually prowling around looking for a snack or an opportunity to have a nibble on something new. I love that everyone is open to tasting and trying new things, but there is always a danger I’m likely to lose my dinner. This experiment was an example of me almost missing out on my own creation. Three people asking if there is more than just one portion is usually a good sign. 

Bigger portions

On this occasion, I managed to fend off the family, but the positive reaction to the recipe had me decided on turning it into a proper recipe. I did change much about the recipe; I just upsized the ingredients so that they will feed two people, but it can be easily scaled to feed four.

Teriyaki Steak Bowl recipe

Teriyaki steak bowl ingredients

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 tsp. ginger, grated
  • 1/2 tsp. sesame oil
  • 400g beef steak
  • 1 1/2 cups cauliflower rice 
  • 1/4 cup sweetcorn
  • 1/4 cup courgette, diced
  • 1/4 cup onion, diced
  • Easy mayo
Teriyaki steak bowl

Teriyaki steak bowl 

  • Servings: 2
  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 tsp. ginger, grated
  • 1/2 tsp. sesame oil
  • 400g beef steak
  • 1 1/2 cups cauliflower rice 
  • 1/4 cup sweetcorn
  • 1/4 cup courgette, diced
  • 1/4 cup onion, diced
  • Easy mayo 

Directions

  1. In a bowl mix together the teriyaki sauce, ginger and sesame oil, add the steak to the marinade and put in the fridge for 20 minutes.
  2. In a frying pan over a medium heat fry off the sweetcorn, courgette and onion until the onion is soft. 
  3. When the vegetables are cooked remove them from the pan and set them to one side.
  4. Take the steak out of the marinade and fry the steak over a medium to high heat
  5. When the steak is cooked remove it from the pan and let it rest.
  6. While the meat is resting re-heat the cauliflower rice in the pan that the steak was cooked in.
  7. Plate up the cauliflower rice, top with the vegetables and the sliced steak, serve with some easy mayo on top.

Nutrition

Per Serving: 258 calories; 16 g fat; 13 g carbohydrates; 16 g protein

Equipment

  • Mixing bowl
  • Knife
  • Chopping board
  • Frying pan
  • Wooden spoon
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

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