Can you believe it is 2022? I have no idea where the time is going. It has been great having time off work over the last few weeks, nothing better than getting out of Auckland after five months in lockdown. We had a little break up north and returned to a sweltering Auckland. While I am happy baking in the sunshine, I didn’t fancy baking in the kitchen.
Fridge raid
Inspirational seems to strike me when I can’t be bothered to do a supermarket but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers cooking happily on the bbq.
Per Serving: 123 calories; 9 g fat; 10 g carbohydrates; 6 g protein
Equipment
Knife
Chopping board
Measuring cups
Mixing bowl
Tongs
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.
The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned off and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.
Fire + spicy + meat = awesome!
Op shop inspiration
A few years back, I bought a backyard BBQ cookbook on one of our many trips to the Ops shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. Feels like a good fit for my cooking style-easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking, could you make the standard meat and veg skewer better? Yes, you can obviously, or l wouldn’t be posting this recipe.
Tandoori skewers
My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious, tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of Tandoori style spice mix in my pantry so that I can add a little extra spice to dinner when I need to. I decide to combine BBQ and Indian inspired flavours to give the family something spicy and new for dinner.
Tandoori chicken skewers
Not to hot
While I have nothing against the gas BBQ, I much prefer the results from a charcoal BBQ. Charcoal BBQ’s take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can pretty much look after themselves and cook your food without too much effort from you. I am not a BBQ expert, I know what works well for my cooking style and the recipes I have created or used in the past. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook
once all of the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, which meant the meat and veggies were cooked in about minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is black on the outside and raw in the middle. This is dangerous when you are cooking chicken. If you want to know more about the basics of BBQ set up and cooking.
Tandoori chicken skewers recipe
Tandoori chicken skewers ingredients
Ingredients
1/3 cup tandoori spice powder
1 tbsp lime juice
2 garlic cloves, crushed
3 chicken breast, cubed
1/2 green pepper, cubed
1/2 red pepper, cubed
1 red onion, cubed-quartered, then halved
1/2 cup olive oil
salt and pepper
Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl.
Place the tandoori spice powder in a large bowl.Add the lime juice.Add the garlic and oil a little at a time.Mix well.When you have added all the oil you will have a smooth paste.
Add the chicken to the bowl with the tandoori paste, mix to coat the chicken.
Ad the chicken to the paste.Mix well.Make sure that chicken is fully coatedGet the vegetables and chicken together to start building the skewers
Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. Keep adding chicken, onion and peppers to the skewerRepeat with the remaining vegetables and chicken
Brush the extra paste onto the skewers.
Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
The chicken should be cooked through in about 10 minutes.
Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl.
Add the chicken to the bowl with the tandoori paste, mix to coat the chicken.
Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
Brush the extra paste onto the skewers.
Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
The chicken should be cooked through in about 10 minutes.
Nutrition
Per Serving: 139 calories; 10g fat; 2g carbohydrates; 12g protein
Equipment
Knife
Chopping board
Mixing bowl
Measuring spoons
Measuring cups
Fork
Spoon
Wooden skewers
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.
Yes, Yes I do, but I won’t be eating any of the tasty pizza available from your local pizzeria. I think I’ll go for the low carb, tummy-friendly option of courgette pizza crust. There is nothing better than getting a sneaky treat without having to deal with that horrible bloated and sick feeling.
Eat more it is good for you!
To make this recipe as healthy as possible, I have packed in heaps of courgettes. The eggs help bring up the protein content which is a nice bonus.
Courgette can be soggy
When working with courgettes in this kind of recipe, it is important to remove as much moisture as possible. You don’t end up with a sloppy meal. To get the liquid out, I like to finely grate the courgette into a clean kitchen cloth. Then create a ball then squeeze as hard as possible. I like to do the squeezing in batches to make sure I don’t miss any liquid that is hanging around. This means you end up with a dry base that will bind together and give you more of a crisp pizza base.
Homemade pizza sauce
To complement this tasty pizza base, I like to use my homemade pizza sauce, topped with some fresh basil from the garden, which makes this the perfect pizza.
If you have a pizza stone put it in the oven while it preheats.
If you do not have a pizza stone put a baking tray in the oven to heat up.
Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.
Mix everything together with your hands; make sure it is evenly combined.
Cut a piece of baking paper that fits onto your pizza stone or baking tray.
Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.
Lay out your pizza dough mix onto the baking paper or a silicone liner.
Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.
Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.
Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.
Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.
Top your pizza then put it back into the oven and bake for about 5 minutes.
Nutrition
Per Serving: 277 calories; 26 g fat; 27 g carbohydrates; 16 g protein
Equipment
Grater
Kitchen cloth/ dishtowel
Bowl
Spoon
Pizza stone/baking tray
Measuring cups
Measuring spoons
Kitchen towel
Baking paper or a silicone liner
Macros
The macros as for the pizza base only not for any toppings
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.
It has been a busy week. With the world going insane we had to cancel our holiday plans and opt for a staycation in Auckland. Basically, that meant we hadn’t done any food shopping so our meal options were somewhat limited. I had no intention of going near a supermarket and dealing with the insane humans buying toilet paper. A quick raid of the fridge, I discovered some sour cream that was on its way out, so I wanted to come up with a way to use it up. Some pre-cooked chicken out of the freezer and we were in business.
Chicken cranberry salad
Salad with dressing
Over the last year, there has been a shift in how the family feel about salads. I now have a list of five salads that everyone is on board with eating. The common feature of the salads that everyone likes is a creaming dressing or sauce. With creamy dressings seem to be the ones that are most loved around here so this salad is a winner. The simple combination of mayo, sour cream and lemon juice give the rest of the salad a nice coating without overpowering the other favours.
In a large bowl add the easy mayoSour creamLemon juiceParsleyWhisk togetherAdd the chicken, apple and celery.Mix wellAdd the cranberries and sunflower seedsMix wellServe chilled on a bed of lettuce
It has been a busy week and still far too warm to be spending hours in the kitchen making meals. I had some sour cream in the fridge that was on its way out so I wanted to come up with a way to use it up.'
Credit: Cath @ easycleaneats
Ingredients
1/2 cup easy mayo
1/4 cup sour cream
1 tsp. lemon juice
1 tbsp. parsley
3 cups chicken, cooked and chopped
1/4 cup celery, finely chopped
1/4 cup apple, finely chopped
1/3 cup dried cranberries
1/3 cup sunflower seeds, toasted
Salt and pepper to taste
Directions
In a large bowl, whisk the mayo, sour cream, lemon juice and parsley.
Add remaining ingredients and stir until combined.
Add salt and pepper to taste.
Serve chilled on a bed of lettuce.
Nutrition
Per Serving: 299 calories; 24 g fat; 10 g carbohydrates; 19 g protein.
Equipment
Large mixing bowl
Whisk
Spatula
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’m a fan of the Reuben Sandwich, I love the flavours and would happily fall off the no grain wagon to snarf a grilled Reuben Sandwich. As I try my best not to fall off the wagon coming up with alternatives seems like the best approach. Sometimes it is too warm for a Reuben roast or a Reuben casserole; sometimes I want all the excellent flavour without spending hours in the kitchen or turning on the oven. Enter the Reuben slaw. This slaw brings together the peppery pastrami, creamy mayo and crisp cabbage with some mellow Swiss cheese. A few minutes of chopping and you have a perfect meaty bowl of slaw.
Per Serving: 254 calories; 18 g fat; 2 g carbohydrates; 16 g protein
Equipment
Large mixing bowl
Whisk
Spatula
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
One tray steak fajitas ready to eat
Taking a break from tacos
This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.
One tray steak fajitas video
One tray steak fajitas
One tray steak fajitas ingredients
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
In a bowl mix together the peppers.In a bowl mix together the peppers.In a bowl mix together the peppers.Add the onions to the bowl.Add the steak to the bowl.Mix wellReady to spread out on the baking trayTransfer the ingredients to the baking tray.Spread the ingredients outSprinkle over the seasoning and mix wellBakeOne tray steak fajitas ready to eat
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
Directions
Preheat the oven to 200 degrees C/ 400 degrees F.
In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.
In a large bowl, mix together the steak, onions and peppers with the olive oil.
Sprinkle with the minced garlic and mix again.
Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
Sprinkle the fajita seasoning over the meat and vegetables.
Cover the tray with foil.
Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.
Remove the tray from the oven and let the meat rest for 5 minutes before slicing.
Serve.
Nutrition
Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein
Equipment
Knife
Chopping board
Baking tray
Baking paper or a silicone liner
Aluminium foil
Mixing bowl
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
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. The next week when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me. It is a sign that things are changing on the food front in our house.
Taco style salad
More spicy flavours
This salad is a little bit Mexican in flavour; I wanted something that was basically a taco in a bowl. We eat a lot of tacos so I wanted something that would be taco in flavour but without the tortilla wraps. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and still leave you with some leftovers.
Taco style salad
Taco style salad ingredients
Ingredients
6 cups cos lettuce, chopped
6 cups chicken, cooked and cubed
1 can corn
1 can black beans
2 tomatoes, diced
1 avocado, diced
1/2 red onion, diced
3/4 cup cheddar cheese, grated
1 cup tortilla chips, crushed
1 handful fresh coriander, chopped
1/2 cup plain yogurt
3 tbsp. avocado oil
2 tsp. honey
2 tsp. apple cider vinegar
1 tsp. garlic, minced
1 lime, juiced
1/2 jalapeño, finely diced
2 tsp. taco seasoning
Take the ingredients for the dressingAdd the ingredients to a bowl.Add the ingredients to a bowl.Add the jalapenos and whisk.Take a large bowl.Add the lettuce and chicken to the bowl.Add the corn and beans.Add the tomatoes and avocado.Add the red onion.Mix well.Add the dressing.Mix well.Add the crushed corn chipsServe
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
6 cups cos lettuce, chopped
6 cups chicken, cooked and cubed
1 can corn
1 can black beans
2 tomatoes, diced
1 avocado, diced
1/2 red onion, diced
3/4 cup cheddar cheese, grated
1 cup tortilla chips, crushed
1 handful fresh coriander, chopped
1/2 cup plain yogurt
3 tbsp. avocado oil
2 tsp. honey
2 tsp. apple cider vinegar
1 tsp. garlic, minced
1 lime, juiced
1/2 jalapeño, finely diced
2 tsp. taco seasoning
Directions
In a large bowl mix together the lettuce, corn, beans, tomatoes, avocado, onion and cheese.
Set the bowl to one side.
In another bowl whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeno and taco seasoning.
When you are ready to serve the salad, add the dressing to the bowl with the salad.
Toss the salad to coat everything with the dressing.
To serve top with the crushed chips and coriander.
Nutrition
Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.
Equipment
Chopping board
Knife
Large mixing bowl
Small mixing bowl
Whisk
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.
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
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
Take a clean chopping board and lay out a few slices of meat.
At one end place some of the salad leaves, pepper sticks, cucumber sticks, carrot sticks, cheese sticks and avocado slices.
Starting at the end with the salad roll the meat up to create a roll.
Some meats will hold together; others may need a toothpick to hold the roll together.
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.
‘Who wants lettuce wraps for dinner?’ is a question I have asked on many an occasion, there have never been any occasions I can think of when the answer from the family is ‘me please’.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked ‘what’s that? It smells nice’. One taste test later and I have an extra person ready to eat curried chicken wraps for dinner. Before the end of the day, I had three people on board for eating them again. The next weekend when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me.
Curried chicken wraps
Big portions
This recipe is big on flavour and portions. This recipe can feed eight people comfortably; if you have small eaters, you can probably get even more portions out of it. The curried chicken has a creamy coating with a satisfying amount of crunch from the carrots and celery. The mass amount of protein in this recipe may seem a bit much at first glance. I can assure you it isn’t really. The big portion of protein is there to help you feel fuller faster.
Let the flavours mingle
Whenever I make a batch of the curried chicken for the wraps I like to make it in advance and allow it to sit in the fridge for at least three hours; this lets the flavours hang out and mingle. The mix doesn’t need to be made in advance, but it does make a difference to the taste. If you have fussy eaters that aren’t big fans of spice you can leave out the chilli flakes and use mild curry powder.
In a bowl add the honey, lime juice, curry powder, chilli powder, salt and pepper.Add the mayo.Whisk everything together.Add the celery, onion, spring onions and carrots to a large bowl.Add the cooked chicken to the bowl.Mix well.Add the curry sauce to the chicken and vegetables.Mix well.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked 'What's that? It smells nice'
Credit: Cath @ easycleaneats
Ingredients
800g chicken breast, cooked
1 onion, chopped
2 carrots, grated
2 celery stalks, chopped
2 tbsp. Curry powder
3/4 cup easy mayo
2 tbsp. Honey
2 tbsp. Lime juice
2 spring onions, chopped
2 tsp. Chilli flakes
Salt and pepper
2 cos lettuce
Directions
In a large mixing bowl combine the chicken, onion, carrots, spring onions and celery.
In another bowl whisk together the mayo, honey, lime juice, curry powder, chilli flakes, salt and pepper.
Add the sauce to the bowl with the chicken and vegetables and mix well.
Wash each of the cos lettuces and take off the leaves and drain them.
Plate up the leaves and then add the chicken mixture into the centre each leaf.
Serve.
Nutrition
Per Serving: 208 calories; 9 g fat; 12 g carbohydrates; 22 g protein.
Equipment
Knife
Chopping board
Mixing bowl x2
Fork
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.
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.
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 peasAdd the sauce to the salmon but hold back 1/4 cup for later.Add the remaining sauce to the salmon before serving.
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
Preheat the oven to 190 degrees C/ 375 degrees F and line a baking tray with baking paper or a silicone liner.
Lay the salmon skin side down surrounded by sliced vegetables.
In a small bowl, whisk together Thai sweet chilli sauce, coconut aminos, ginger, lime juice, and red pepper flakes.
Drizzle the sauce over the salmon, keeping a 1/4 cup of the sauce back.
Cover the baking tray with foil and bake for 15 minutes.
Remove foil and bake for another 5 minutes.
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.
Easy Clean Eats 