One pot sausage stew

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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 pot, and the preparation takes no more than 20 minutes and is portioned to feed four adults.

Scraping the bottom of the freezer

It has been a crazy week; I’ve been bouncing around all over the place with no time to sort out my life. After a frantic week with no desire to eat another portion of chilli and even less desire to go shopping, it was time to get creative. I knew there would be treasure hiding in the kitchen; I just had to find it. A quick rummage around in the freezer, I discovered a pack of pork sausages that would be a perfect dinner after some thawing. Another rummage around the fridge and the cupboards, and I had the garlic, onion, barbeque sauce and tomatoes. 

Simple but tasty

With my ingredients sorted in the morning, I knew I had a leisurely evening to get dinner made and on the table. With less than 10 minutes of chopping and preparation, I had dinner underway and a chance to sit down and enjoy some time talking with Jay. A perfect end to a busy week.

One pot sausage stew recipe

Ingredients 

  • 1 tbsp. olive oil
  • 500g sausages
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 800g can chopped tomatoes
  • 1/4 cup barbeque seasoning

One pot sausage stew

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

–1 tbsp. olive oil –500g sausages –1 onion, sliced –2 garlic cloves, crushed –800g can chopped tomatoes –1/4 cup barbeque seasoning

Directions

1.Heat half the oil in a large, heavy-based saucepan over medium-high heat. 2.Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. 3.Transfer the cooked sausages to a plate. 4.Heat remaining oil in a large saucepan; add the onion and garlic to the pan. 5.Cook the onion and garlic until it begins to soften. 6.Add the tomatoes, barbeque sauce to the onions, and return sausages to pan. 7.Bring to the boil then reduce heat to medium-low, let the stew simmer, for 30 minutes. 8.When the sausages are cooked through, and the sauce has thickened, it is ready to serve. 

Nutrition

Per Serving: 274 calories; 21.9g fat; 9.4g carbohydrates; 10g protein

Equipment

  • Saucepan
  • Tongs
  • Plate 
  • Knife
  • Chopping board
  • Wooden spoon
  • 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.

Salad roll-ups

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Salad roll-ups

Madness or genius

It’s another one of those moments; it could be madness or genius, turning the salad roll inside out and removing the need for an actual wrap, wheat or otherwise. Bear with me; I promise it not only works; it is a fantastic little lunch that will make everyone happy. 

No cooking required

I do love a lunch that doesn’t need any cooking. This recipe doesn’t need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous. The beauty of this recipe is the flexibility around the fillings if you want to add something different you can, take something out, of course, you can. If the mood strikes, you can even dress the salad leaves before you use them. 

Salad roll-ups

Salad roll-up ingredients

Ingredients 

  • 450g sliced meats – prosciutto or salami or ham
  • 3 cups salad leaves
  • 4 cheese slices, cut into sticks
  • ¼ cucumber, cut into sticks
  • 1 carrot, cut into sticks, 
  • ½ avocado, cut into slices, 
  • ½ pepper, cut into sticks
Slice the vegetables.
Lay the meat on a chopping board.
Add the lettuce to the meat.
Add the sliced vegetables.
Add the cheese.
Fold the end of the meat over the vegetables.
Roll the meat up.
Enjoy

Salad roll-ups

  • Servings: 4
  • Rating: ★★★★★
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I do love a lunch that doesn't need any cooking. This recipe doesn't need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous.


Credit: Cath @ easycleaneats

Ingredients

  • 450g sliced meats prosciutto or salami or ham
  • 3 cups salad leaves
  • 4 cheese slices, cut into sticks
  • 1/4 cucumber, cut into sticks
  • 1 carrot, cut into sticks,
  • 1/2 avocado, cut into slices,
  • 1/2 pepper, cut into sticks

Directions

  1. Take a clean chopping board and lay out a few slices of meat.
  2. At one end place some of the salad leaves, pepper sticks, cucumber sticks, carrot sticks, cheese sticks and avocado slices.
  3. Starting at the end with the salad roll the meat up to create a roll.
  4. Some meats will hold together; others may need a toothpick to hold the roll together.
  5. Serve.

Nutrition

Per Serving: 186 calories; 10 g fat; 14 g carbohydrates; 9 g protein.

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: ★★★★★
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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. 

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: ★★★★★
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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.

Mexican rice

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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 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. 

Mexican rice recipe 

Mexican rice ingredients
Mexican rice ingredients

Ingredients

  • 1 cauliflower, cut into florets 
  • 1/3 cup broth or water 
  • 1 tsp. garlic powder 
  • 1/8 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 
Mexican rice
Mexican rice

Mexican rice 

  • Servings: 6
  • Rating: ★★★★★
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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

  1. Use a food processor to rice the cauliflower. 
  2. Place the cauliflower rice and onion in a saucepan over medium heat with the broth. 
  3. Let the cauliflower cook for 10 minutes. 
  4. Stir the cauliflower now and then so that it does not stick to the bottom of the pan. 
  5. Once the cauliflower is cooked add the garlic powder, cayenne pepper, coriander, lime and salt and pepper. 
  6. In another pan cook the pork and beef mince over a medium to high heat. 
  7. As the meat cooks break it up into small pieces. 
  8. Once the meat is cooked through add it to the pan with the cooked cauliflower. 
  9. Mix everything together and add the diced avocado. 
  10. 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.

Tuscan pork chops

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Simple meals don’t have to be boring  

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

Serve straight from the pan
How to make Tuscan pork chops

Tuscan chops recipe

Tuscan pork chop ingredients

Ingredients

  • 4 pork chops
  • 1 tbsp. olive oil
  • 5 garlic cloves, minced
  • 1 can chopped tomatoes
  • 1 onion, diced
  • 2 tbsp. Tuscan Seasoning
Thick and rich sauce with ready to eat pork chops

Tuscan chops

  • Servings: 4
  • Rating: ★★★★★
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“This



Credit: cath @ easycleaneats

Ingredients

  • 1 tbsp. olive oil
  • 5 garlic cloves, minced
  • 1 can chopped tomatoes
  • 1 onion, diced
  • 2 tbsp. Tuscan Seasoning

Directions

  1. In a large frying pan heat the olive oil over a medium to high heat.
  2. Add the pork chops to the pan and cook for two minutes on each side or until they have browned.
  3. Remove the chops from the pan and set them to one side.
  4. Add the onion to the pan and cook for 5 minutes, stir the onions, so they do not burn.
  5. Add the chops back to the pair and add the garlic to the pan.
  6. Sprinkle the Tuscan seasoning over the chops.
  7. Pour the chopped tomatoes over the chops and let everything simmer for 10 minutes.
  8. Serve with coodles.

Nutrition

Per Serving: 186 calories; 8 g fat; 12 g carbohydrates; 16 g protein

Try this with

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Tongs
  • Wooden spoon
  • Lid for the pan
  • 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.

Coconut meatballs

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Something different

Sweet and savoury balls of awesome. If you have come this far, you obviously want some new flavour combinations to try. Coconut and pineapple go well together. We all know the Pina colada principle applies. We also know pineapple and pork go well together. Hawaiian Pizza is a firm favourite around here. Enter some creative madness (or genius) why not combine all three flavours?

Pork, pineapple and coconut

Genius doesn’t always mean perfect. This recipe was no exception. Knowing that these flavours would work didn’t make the recipe easy to develop. As always eating your mistakes helps to refine the recipe but this one felt the envy genius might have been madness. After. Many tries (6 in total) I finally got it right.

Coconut meatballs recipe

Coconut meatball ingredients

Ingredients

  • 1 cup toasted coconut threads
  • 1 tsp. cayenne pepper
  • 1 cup crushed pineapple
  • 2 tsp. coconut aminos
  • 1 1/2 tsp. ginger 
  • 3 garlic cloves minced
  • 1/2 tsp. chilli
  • 4 spring onions, thinly sliced
  • 2 eggs, beaten
  • 1 kg minced pork
Coconut meatballs

Coconut meatballs

  • Servings: 10
  • Rating: ★★★★★
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“Sweet



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup toasted coconut threads
  • 1 tsp. cayenne pepper
  • 1 cup crushed pineapple
  • 2 tsp. coconut aminos
  • 1 1/2 tsp. ginger 
  • 3 garlic cloves minced
  • 1/2 tsp. chilli
  • 4 spring onions, thinly sliced
  • 2 eggs, beaten
  • 1 kg minced pork

Directions

  1. Mix all ingredients together in a large bowl until evenly mixed.
  2. Roll the meat into small balls about the equivalent of one heaped teaspoon per ball.
  3. Place the balls on a baking tray lined with baking paper or a silicone liner.
  4. Bake in a preheated oven at 180 degrees C/ 350 degrees F for 30 minutes until the balls are golden all over.

Nutrition

Per Serving: 243 calories; 16 g fat; 5 g carbohydrates; 21 g protein

Equipment

  • Bowl
  • Baking tray
  • Baking paper or a silicone liner
  • Tongs
  • 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.

Scotch Eggs

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It may surprise you to learn that Scotch eggs aren’t Scottish at all; they are actually English. The traditional Scotch egg is made with sausage meat, coated in breadcrumb and deep-fried until they are crisp on the outside. While I don’t have anything against a deep-fried meal, I was never a fan of the sausage meat that was probably mostly sawdust and the eggs with that horrible sulphur ring; no, thank you.

A new take

I decided to try something a bit different and develop a clean eating take on the traditional recipe. As ever when coming up with clean eating, there are challenges to developing a recipe that tastes great and isn’t awful for you.

Challenges to overcome

The first challenge was getting the perfect boiled egg; the trick is cooking the eggs enough to cook the egg white without overcooking the yolk. For Scotch eggs, go for a slightly runny yolk; this will give you a perfect yolk when the egg is baked. The next challenge is getting the meat to pack a flavour punch. I love having access to good quality pork; thankfully, it isn’t hard to get free-range pork here in Auckland. I find that free-range pork has far more flavour than high intensity farmed meat; it is always best for taste. The right blend of garlic, sage and Worcestershire sauce gives the meat a real step up in flavour. Finally, getting a nice crispy coating that isn’t deep-fried, I find that coconut flour and egg coating is a great alternative to breadcrumbs, and you don’t have to deep-fry it to make it crispy. 

Instant pot

I recently purchased an Instant Pot duo crisp which is a slow cooker, pressure cooker and air fryer, plus more all in one. The last time I made up some Scotch eggs, I decided to bake them in the Instant Pot rather than putting them in the oven. I love the versatility of the Instant Pot, and it is quickly becoming my favourite kitchen appliance.

Scotch egg recipe

Ingredients

  • 4 eggs hard boiled and peeled
  • 500g minced pork
  • 1 tsp. garlic powder
  • 1 tbsp. dried sage
  • 1 tsp. Worcestershire sauce
  • salt and pepper
  • 1 cup coconut flour
  • 2 eggs, beaten
In a bowl add the garlic powder and sage.
In a bowl add the garlic powder and sage.
Add the pork mince and Worcestershire sauce.
Add the pork mince and Worcestershire sauce.
Mix everything together well.
Mix everything together well.
Take a portion of meat and flatten it in between your hands to make a meat patty
Take a portion of meat and flatten it in between your hands to make a meat patty.
Place a boiled egg in the middle
Place a boiled egg in the middle.
Form the meat around the egg.
Form the meat around the egg.
Make sure the meat completely covers the egg.
Make sure the meat completely covers the egg.
Repeat with the remaining meat and eggs.
Repeat with the remaining meat and eggs.
In another bowl beat the two remaining eggs. Place the flour on a plate and season it with some salt and pepper then mix.
In another bowl beat the two remaining eggs. Place the flour on a plate and season it with some salt and pepper then mix.
If you are using an Instant Pot place the wire rack inside the pot and put the coated eggs on the rack.
If you are using an Instant Pot place the wire rack inside the pot and put the coated eggs on the rack.
Spread out the eggs in the pot,
Spread out the eggs in the pot,
Bake for 15 minutes
Bake for 15 minutes
Scotch eggs sliced and ready to eat.
Scotch eggs sliced and ready to eat.

Scotch eggs

  • Servings: 4
  • Rating: ★★★★★
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This grain free version of Scotch eggs is perfect for protein packed snacking or a trying something different for lunch.



Credit: Cath @ easycleaneats

Ingredients

  • 4 eggs hard boiled and peeled
  • 500g minced pork
  • 1 tsp. garlic powder
  • 1 tbsp. dried sage
  • 1 tsp. Worcestershire sauce
  • salt and pepper
  • 1 cup coconut flour
  • 2 eggs, beaten

Directions

  1. Make four perfect boiled eggs. 
  2. Peel the four eggs and set them to one side.
  3. In a bowl mix the pork mince, garlic powder, sage and Worcestershire sauce.
  4. In another bowl beat the two remaining eggs. 
  5. Place the flour on a plate and season it with some salt and pepper then mix.
  6. Take the meat and divide it into four portions.
  7. Take a portion of meat and flatten it in between your hands to make a meat patty.
  8. Place a boiled egg in the middle of the meat.
  9. Form the meat around the egg.
  10. Make sure the egg is completely covered.by the meat.
  11. Repeat with the remaining eggs.
  12. When the eggs are done start to dip and coat them.
  13. Dip the meat covered egg in the beaten eggs.
  14. Then roll the egg in the coconut flour, be sure the egg is completely coated.
  15. Repeat with the remaining meat and eggs.
  16. If you are going to oven bake your Scotch eggs I recommend frying them off first.
  17. Heat a frying pan and a little olive oil, over a medium heat.
  18. Fry off the meat until it is browned all over.
  19. Transfer the eggs to a baking tray lined with baking paper or a silicone liner.
  20. Bake in a preheated oven at 175 degrees C/ 350 degrees F for 15-20 minutes.
  21. Serve warm or cold.

Nutrition

Per Serving: 371 calories; 14.6 g fat; 18 g carbohydrates; 38.9 g protein

Equipment

  • Saucepan
  • Slotted spoon
  • Mixing bowl x2
  • Plate
  • Frying pan
  • Tongs
  • Baking tray
  • Baking paper or silicone liner

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.

Pork chilli wraps

Leave a comment

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.
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.

Summertime meal

When it is hot and sticky outside, I don’t want a hot meal; I want something easy and fresh. Not everyone in our house feels the same. These tasty, easy wraps are a great dinner option and compromise. The sweet chilli sauce gives the meat a nice kick, the pork is hot, and the cos bring some summer freshness to the meal. Perfect!

Pork chilli wraps recipe

Ingredients

  • 2 Cos Lettuce
  • 500g pork mince
  • 1/2 tsp. red pepper flakes
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. coconut aminos
  • 2 tbsp. water
  • 2 tbsp. sweet chilli sauce

Pork chilli wraps

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

These tasty, easy wraps are a great dinner option. The sweet chilli sauce gives the meat a nice kick and the cos bring some summer freshness to the meal.



Credit: Cath @ easycleaneats

Ingredients

  • 2 Cos Lettuce
  • 500g pork mince
  • 1/2 tsp. red pepper flakes
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. coconut aminos
  • 2 tbsp. water
  • 2 tbsp. sweet chilli sauce

Directions

  1. In a bowl mix the water, coconut aminos, salt, garlic, and red pepper flakes together.
  2. Cut at the stalk and wash the lettuce.
  3. Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
  4. In a large frying pan heat some oil and add the minced pork to the pan.
  5. Pour over the amino and chilli mixture over the pork while it is cooking.
  6. When the pork is cooked stir in the sweet chilli sauce.
  7. Plate up the cos leaves, spoon the cooked pork into the leaves and serve.

Nutrition

Per Serving: 128 calories; 4.2 g fat; 4.7 g carbohydrates; 18.7 g protein

Equipment

  • Mixing bowl
  • Knife
  • Chopping board
  • Kitchen towel
  • Frying pan
  • Wooden spoon
  • Plate  

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.

Breakfast salad

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Updating as we go

Earlier in 2021, I made the move to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better.

Something fresh

I love salad, sad but true. I could probably eat salad for every meal and never get bored. Breakfast salads are a great option when you want something a little different to start your day. This breakfast is clean, easy, and a cool take on cooked breakfast to start your day. The recipe is enough to feed two hungry people so you can scale it to suit your needs.

Breakfast salad recipe

Ingredients

  • 4 eggs
  • 4 bacon rashers
  • 2 handfuls mixed leaves
  • 1 cucumber, julienne
  • 1 avocado, cubed
  • 10 cherry tomatoes, halved
  • 1 handful of sweet potato strips
  • 1 tsp. Dijon mustard
  • 4 tbsp. olive oil
  • 1 tbsp. apple cider vinegar

Over a medium heat in a frying pan, cook off the bacon until it is crisp, then set to one side to cool.

Once the bacon has cooled, cut it into thin strips.

In the same frying pan, add some oil and fry off the sweet potato pieces until they are crisp, then drain on some kitchen paper.

In a large mixing bowl, combine the cucumber, leaves, avocado, and tomatoes.

In a jar, mix the mustard, oil, and vinegar, then pour over the salad.

Mix the salad and ensure the dressing covers everything, then mix in the bacon.

Divide the salad between two plates.

While mixing the salad, bring a pan of water to a boil, ready to poach the eggs. 

Once boiling, reduce the heat and crack in the eggs.

When the egg whites have set, remove the eggs from the water and place them on the salad.

Finish the salad with the sweet potato strips (if you don’t eat them all first).

Breakfast salad

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

Ingredients

– 4 eggs – 4 bacon rashers – 2 handfuls mixed leaves – 1 cucumber, julienne – 1 avocado, cubed – 10 cherry tomatoes, halved – 1 handful of sweet potato strips – 1 tsp. Dijon mustard – 4 tbsp. olive oil – 1 tbsp. apple cider vinegar

Directions

  1. Over a medium heat in a frying pan, cook off the bacon until it is crisp, then set to one side to cool.
  2. Once the bacon has cooled, cut it into thin strips.
  3. In the same frying pan, add some oil and fry off the sweet potato pieces until they are crisp, then drain on some kitchen paper.
  4. In a large mixing bowl, combine the cucumber, leaves, avocado, and tomatoes.
  5. In a jar, mix the mustard, oil, and vinegar, then pour over the salad.
  6. Mix the salad and ensure the dressing covers everything, then mix in the bacon.
  7. Divide the salad between two plates.
  8. While mixing the salad, bring a pan of water to a boil, ready to poach the eggs. 
  9. Once boiling, reduce the heat and crack in the eggs.
  10. When the egg whites have set, remove the eggs from the water and place them on the salad.
  11. Finish the salad with the sweet potato strips.

Nutrition

Per Serving:560 calories;49 g fat; 14g carbohydrates; 24g protein

Equipment

  • Frying pan x2
  • Knife
  • Chopping board
  • Mixing bowl
  • Tongs
  • Slotted 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.