Shepard’s Pie

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Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Comfort food 

Apparently, being British and growing up with winter warmer meals all year round, you want to share those meals with your kids to make them feel warm and happy in the winter. It helps that my partner grew up with the same comfort foods and loves when I break out a classic. Shepard’s pie is one of our favourite comfort foods, while nowadays I don’t go in for potatoes, that didn’t mean I couldn’t enjoy something I love. To make the traditional recipe for Shepard’s pie a better fit for clean eating, I made a few changes but didn’t take away from the favours.

Shepard’s pie recipe

Ingredients

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 500g pack lamb mince
  • 2 tbsp. tomato purée
  • 1 tbsp. Worcestershire sauce
  • 500ml beef stock
  • 900g sweet potatoes, cut into chunks
  • 85g butter
  • 3 tbsp. milk

Heat the oil in a medium frying pan

Add the onion and carrots and cook until they soften.

Turn up the heat on the pan.

Crumble in the lamb mince and brown off the meat.

If you have a lot of fat, pour off the excess.

Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.

Pour over the stock and bring to a simmer.

Cover the pan and keep simmering for 20 minutes when the stock is simmering.

Remove the cover and simmer for another 20 minutes.

Meanwhile, heat the oven to 180 degrees C / 350 degrees F.

Set up a vegetable steamer.

In batches, steam the sweet potatoes chunks until they are tender.

Place the sweet potatoes in a large mixing bowl.

Mash the sweet potatoes with milk and butter to make a smooth mash.

Put the mince into an ovenproof baking dish and spread it out evenly.

Top the mince with the mash and ruffle with a fork.

Bake for 20 minutes or until the top starts to colour and the mince is bubbling through at the edges.

Leave to stand for 5 minutes before serving.

Shepard's pie

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

Ingredients

– 1 tbsp. olive oil – 1 onion, chopped – 3 carrots, chopped – 500g pack lamb mince – 2 tbsp. tomato purée – 1 tbsp. Worcestershire sauce – 500ml beef stock – 900g sweet potatoes, cut into chunks – 85g butter – 3 tbsp. milk

Directions

  1. Heat the oil in a medium frying pan
  2. Add the onion and carrots and cook until they soften.
  3. Turn up the heat on the pan.
  4. Crumble in the lamb mince and brown off the meat.
  5. If you have a lot of fat, pour off the excess.
  6. Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.
  7. Pour over the stock and bring to a simmer.
  8. Cover the pan and keep simmering for 20 minutes when the stock is simmering.
  9. Remove the cover and simmer for another 20 minutes.
  10. Meanwhile, heat the oven to 180 degrees C / 350 degrees F.
  11. Set up a vegetable steamer.
  12. In batches, steam the sweet potatoes chunks until they are tender.
  13. Place the sweet potatoes in a large mixing bowl.
  14. Mash the sweet potatoes with milk and butter to make a smooth mash.
  15. Put the mince into an ovenproof baking dish and spread it out evenly.
  16. Top the mince with the mash and ruffle with a fork.
  17. Bake for 20 minutes or until the top starts to colour and the mince is bubbling through at the edges.
  18. Leave to stand for 5 minutes before serving.

Nutrition

Per Serving: 399 calories; 25.5g fat; 27.5g carbohydrates; 14.7g protein

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Wooden spoon
  • Vegetable steamer
  • Potato masher or fork
  • Baking dish

Nutritional disclaimer

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

Reuben casserole

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Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life.

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing.

Each meal is portioned to feed four adults.

Another take on a classic

The Reuben is something of a classic sandwich, the combination of corned beef, swiss cheese, sauerkraut, with Russian dressing on rye bread. This combination isn’t the only one that goes by the name ‘Reuben’. there are a range of variations, corned beef is switched out for smoked meat, pastrami, fish or courgettes, sauerkraut gets switched out for coleslaw, and Russian dressing gets switched for thousand island dressing or mayo. The possible combinations are endless.

Bake it

As is often the case, I can’t leave a recipe alone; I have to play around with a recipe. I wanted to create a meal that brought together the classic flavours of the Reuben without the carbs of the sandwich. With the weather getting colder, I also want something warm for dinner. Another Reuben alternative I came up with paired pastrami and pork tenderloin so I knew ham and pastrami would work together. Swapping the pork tenderloin for some tasty ham was an easy step that would allow me to make a layered casserole dish out of my Rueben.

Reuben casserole recipe

Ingredients

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

Reuben casserole 

  • Servings: 6
  • Rating: ★★★★★
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This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

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

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F. 
  2. Take a baking dish and lightly oil it. 
  3. Cover the bottom of the baking dish with ham slices, spread a layer of sauerkraut over the ham, then add a layer of pastrami, thousand island dressing, then some cheese. 
  4. Repeat until you have used all of the ingredients. 
  5. Cover the baking dish with foil and bake for 45 minutes, remove the foil and bake for another 30 minutes.
  6. Serve the casserole while it is hot. 

Nutrition

Per Serving: 339 calories; 23 g fat; 10 g carbohydrates; 22 g protein

Equipment

  • Baking dish
  • Fork
  • Spoon
  • Measuring cups
  • Scales

Nutritional disclaimer

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

Chicken stew and dumplings

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Comfort food 

When the weather starts to get cold, I look forward to a hot meal that makes me feel safe and warm. Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings. 

What kind of dumplings? 

When I ask the question, ‘who wants dumplings?’ The response is usually ‘What kind of dumplings?’ There is a slight obsession with dumplings that go well with coconut aminos. My cabbage and prawn dumplings are a firm favourite but probably not the best thing to put in a stew. The dumplings I like to put in my stew are grain free and reasonably high in protein, thanks to a healthy dose of egg whites. 

This chicken stew and dumplings might actually be the ultimate in comfort food. If you want a good for you meal on the table for the family, give this a go. 

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Chicken stew and dumplings recipe 

Ingredients 

For stew 

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onion, chopped 
  • 2 garlic cloves, minced 
  • 1/4 cup tapioca flour 
  • 2 cups chicken broth 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 3 portabella mushrooms, sliced 
  • 1/2 cup coconut cream 
  • 2 spring onions, sliced 
  • Salt and pepper to taste 
  • 1/2 tsp. Italian seasoning 

For dumplings 

  • 1/3 cup buckwheat flour 
  • 1/3 cup coconut flour 
  • 1/2 tsp. baking powder 
  • 1/4 cup coconut cream 
  • 2 tbsp coconut oil, softened 
  • 5 egg whites 

Chicken stew and dumplings 

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

Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings.



Credit: Cath @ easycleaneats

Ingredients

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onions, chopped 
  • 2 garlic cloves, minced 
  • 1/4 cup tapioca flour 
  • 2 cups chicken broth 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 3 portabella mushrooms, sliced 
  • 1/2 cup coconut cream 
  • 2 spring onions, sliced 
  • Salt and pepper to taste 
  • 1/2 tsp. Italian seasoning 
  • 1/3 cup buckwheat flour 
  • 1/3 cup coconut flour 
  • 1/2 tsp. baking powder 
  • 1/4 cup coconut cream 
  • 2 tbsp coconut oil, softened 

Directions

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

Nutrition

Per Serving: 337 calories; 16 g fat; 16 g carbohydrates; 23 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Saucepan or Dutch oven 
  • Wooden spoon 
  • Whisk 
  • Large bowl 
  • Baking tray
  • Baking paper or a silicone liner
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

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

Lamb Stew

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Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solution to the challenge of a busy life. A few hours on the weekend, you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

An oldie but a goodie

This is an easy stew recipe; it was one of the first clean-eating stews and one of my go-to recipes for the winter. It was so easy to chop everything and bag it up for the freezer. Nothing was easier than putting the bag of vegetables and meat in the slow cooker and turning it on. So easy to prepare and make. This recipe is one that works great in the slow cooker but works just as well on the stovetop. It’s delicious on its own or with some buttered greens.

Lamb stew recipe

Ingredients

  • 2 onions, diced
  • 2 courgettes, diced
  • 2 carrots, diced
  • 2 sweet potatoes, diced
  • 1/4 cabbage, roughly chopped
  • 500g stewing lamb, cubed
  • 1 tsp. garlic powder
  • 2 tsp. rosemary
  • 1 tsp. fennel seeds, ground
  • 1 tsp. caraway seeds, ground
  • 1 tsp. paprika
  • 1 tsp. lemon zest
  • 500ml vegetable stock

Instructions

For a slow cooker.

Place all of the ingredients into your slow cooker. 

Turn the slow cooker to a low heat setting for about 7 hours.

For stove cooking.

Find a pot that will be large enough for all of the stew. 

Over medium heat, brown off your meat in batches. 

Try not to overcrowd the pan. 

When the meat is browned, set it to one side.

Add the onions to the same pan and cook them off until they soften slightly.

Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.

Add the meat into the pot, and bring the stock up to a simmer.

Let the stew cook over low to medium heat for about 2 hours until the meat is tender.

“Lamb

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats 

Ingredients

  • 2 onions, diced
  • 2 courgettes, diced
  • 2 carrots, diced
  • 2 sweet potatoes, diced
  • 1/4 cabbage, roughly chopped
  • 500g stewing lamb, cubed
  • 1 tsp. garlic powder
  • 2 tsp. rosemary
  • 1 tsp. fennel seeds, ground
  • 1 tsp. caraway seeds, ground
  • 1 tsp. paprika
  • 1 tsp. lemon zest
  • 500ml vegetable stock

Directions

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

Nutrition

Per Serving: 398 calories; 6g fat; 32g carbohydrates; 39g protein

Equipment

  • Measuring spoons
  • Scales
  • Measuring jug
  • Slow cooker
  • Stockpot
  • Wooden spoon

Nutritional disclaimer

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

Beef and ale stew

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Winter is taking hold down here in the Southern hemisphere which means we are looking for comfort food. I am not a very interested in booze for drinking, but I don’t have anything against cooking with it. This stew is a true winter warmer and perfect for a wet and windy night in front of the fire.

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Beef and ale stew recipe

Ingredients

  • 3 bay leaves
  • 500g diced stewing beef
  • 500ml ale
  • 2 celery sticks chopped
  • 2 onions chopped
  • 2 carrots sliced
  • Olive oil
  • 1 tsp. tapioca flour
  • 1 can tomatoes

Beef and ale stew

  • Servings: 6
  • Rating: ★★★★★
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This winter warmer is an idea meal to keep you warm and full.



Credit: Cath @ easycleaneats

Ingredients

  • 3 bay leaves
  • 500g diced stewing beef
  • 500ml ale
  • 2 celery sticks chopped
  • 2 onions chopped
  • 2 carrots sliced
  • Olive oil
  • 1 tsp. tapioca flour
  • 1 can tomatoes

Directions

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

Nutrition

Per Serving: 197 calories; 5.5 g fat; 8.4 g carbohydrates; 18.3 g protein

Equipment

  • Knife
  • Chopping board
  • Scale
  • Measuring spoons 
  • Stock pot
  • Wooden spoon

Nutritional disclaimer

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

Fajita Chicken Casserole

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Can you improve fajitas?

Maybe you can, by turning them in to a casserole. So, full disclosure, I first made this recipe because of a brain fart. One Friday night shop didn’t go to plan, so I had all of the ingredients for fajitas, except for tortillas. What is life without a little challenge? Not wanting to make another trip out to the supermarket, I decided to do something different with my fajita ingredients. Some melted cheese and bite-sized chicken chunks combined with the fajita vegetables make perfect comfort food.

Fajita chicken casserole recipe

Ingredients

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

Instructions

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

Place the chicken in the casserole dish and cover the dish with foil.

Bake the chicken for 30 minutes or into the chicken, is cooked through.

When the chicken is cooked, remove it from the oven and set it to one side to cool.

Drain any liquid from the casserole dish.

In a frying pan over medium heat, cook the pepper and onion until they are golden and soft.

When the chicken is cooled enough to touch, chop it into bite-sized chunks.

In a bowl, mix the cream cheese and half of the cheese with the fajita seasoning.

Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.

Put the mix back into the casserole and sprinkle it with the remaining cheese.

Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.

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

Ingredients

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

Directions

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

Nutrition

Per Serving: 486 calories; 26 g fat; 3 g carbohydrates; 34g protein

Equipment

  • Scales
  • Measuring spoons
  • Knife
  • Fork 
  • Chopping board
  • Casserole dish
  • Frying pan
  • Wooden spoon
  • Tongs
  • Mixing bowl
  • Spatula 

Nutritional disclaimer

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

Sweet Potato Enchiladas

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Enchiladas are awesome!!

I think most people know that I love all Mexican food, enchiladas are one of my favourites. 

As much as I love them, I can’t do the corn tortilla option regularly. I am always looking for alternatives that let me enjoy my favourite meals. For this one, I decided to try thinly sliced sweet potato as the alternative to tortillas.

As alternatives go, this is great and not as filling as the traditional corn tortilla option.

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Sweet potato enchiladas recipe

Ingredients

  • 3 sweet potatoes, sliced thinly
  • 450g minced beef
  • 1/2 onion diced
  • 2 garlic cloves, minced
  • 50g green peppers diced
  • 1/2 tsp. ground cumin
  • 1/4 tsp. chilli powder
  • Salt and pepper to taste
  • 3-4 tbsp. Coconut Oil
  • Enchilada sauce

Instructions

Preheat the oven to 170 degrees C/ 330 degrees F.

Use a mandolin to slice your sweet potatoes lengthwise thinly.

Using a knife means you don’t get even thickness, so I use a mandolin.

Using a large pan over medium heat, brush the inside with coconut oil.

When the pan is hot, add some of your sweet potatoes slices.

Cook your sliced sweet potatoes until they are soft, don’t let them get crispy. 

Work in batches to ensure they cook properly.

When cooked, remove excess oil with kitchen towel and chill while you prepare your meat.

In a frying pan, add a little oil, then the minced garlic and onion.

When the onion becomes translucent, add in your minced beef along with the peppers and spices.

Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.

Add a spoonful of enchilada sauce to the bottom of a baking dish.

Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.

I like to place them on some kitchen paper.

Spoon some of the meat mix into the centre of the sweet potato. 

Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.

Place the end of the roll on the bottom so that it doesn’t unravel.

Repeat with the remaining sweet potato and meat.

Place leftover meat around your enchiladas.

Pour your enchilada sauce on top.

Bake for 15 minutes.

Serve hot with some salsa and guacamole.

Sweet potato enchiladas

  • Servings: “6
  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats 

Ingredients

– 3 sweet potatoes, sliced thinly – 450g minced beef – 1/2 onion diced – 2 garlic cloves, minced – 50g green peppers diced – 1/2 tsp. ground cumin – 1/4 tsp. chilli powder – Salt and pepper to taste – 3-4 tbsp. Coconut Oil – Enchilada sauce

Directions

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

Nutrition

Per Serving: 321 calories; 22.3g fat; 14.5g carbohydrates; 15.9g protein

Equipment

  • Knife
  • Chopping board
  • Mandolin
  • Frying pan
  • Tongs
  • Wooden spoon
  • Baking dish 
  • Kitchen paper

Nutritional disclaimer

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

Beef and snow pea stir-fry

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Last of the Snow peas

During the summer months, my mother in law has a little veg patch in her garden that keeps the family in spinach, silverbeet, cucumbers, beans, snow peas and spaghetti squash. Some years the haul from the garden is better than others, this year has been very dry, so we have had far less to eat from the garden. The snow peas have been small and kind of dry until recently, which is a shame because I do love them. last week we got a reasonable haul of snow peas to come home with, not wanting to waste the sweet crisp freshness of the snow peas I decided a tasty beef stir-fry would make the best use of the little green treats.

Beef and snow pea stir-fry recipe

Ingredients 

  • 1/2 cup coconut aminos
  • 1 tbsp. honey
  • 6 garlic cloves, minced
  • 1/2 tsp. ginger
  • 2 tsp. apple cider vinegar
  • 300g snow peas
  • 4 tbsp. sunflower oil
  • 300g mushrooms sliced thinly
  • 500g beef, thinly sliced
  • 2 cups cooked cauliflower rice 

Whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar in a bowl, then set aside.

Heat a wok or large frying pan, add two tablespoons of sunflower oil. 

When you add the oil, it should be smoking hot.

Add the sliced mushrooms to the wok and cook them on high heat, occasionally stirring. 

When they start to brown, remove them from the pan and set them to one side.

Return the wok to the heat, add the remaining sunflower oil.

Add half of the beef to the pan.  

Stir the meat and cook it until it is browned. 

Remove the cooked meat from the pan and set it to one side.  

Repeat with the remainder of the meat.

Add all of the meat, mushrooms, and snow peas to the pan with the sauce.  

Stir everything together over a high heat for about two minutes.

Serve over the cooked cauliflower rice.

Beef and snow pea stir-fry 

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

“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut aminos
  • 1 tbsp. honey
  • 6 garlic cloves, minced
  • 1/2 tsp. ginger
  • 2 tsp. apple cider vinegar
  • 300g snow peas
  • 4 tbsp. sunflower oil
  • 300g mushrooms sliced thinly
  • 500g beef, thinly sliced
  • 2 cups cooked cauliflower rice

Directions

  1. In a bowl, whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar then set aside.
  2. Heat a wok or large frying pan, add two tablespoons of sunflower oil when you add the oil it should be smoking hot.
  3. Add the sliced mushrooms to the wok and cook them on a high heat, occasionally stirring, when they start to brown remove them from the pan and set them to one side.
  4. Return the wok to the heat, add the remaining sunflower oil.
  5. Add half of the beef to the pan.  
  6. Stir the meat and cook it until it is browned, remove the cooked meat from the pan and set to one side.  
  7. Repeat with the remainder of the meat.
  8. Add all of the meat, mushrooms, and snow peas to the pan with the sauce.  
  9. Stir everything together over a high heat for about two minutes.
  10. Serve over the cooked cauliflower rice.

Nutrition

Per Serving: 256 calories; 14 g fat; 17 g carbohydrates; 14 g protein

Equipment

  • Wok or large frying pan
  • Measuring cups
  • Scales
  • Measuring spoons
  • Knife
  • Chopping board
  • 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.

Chicken cranberry salad

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What a week

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.

Chicken cranberry salad recipe

Chicken cranberry salad ingredients
Chicken cranberry salad ingredients

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
In a large bowl add the easy mayo
Sour cream
Lemon juice
Parsley
Whisk together
Add the chicken, apple and celery.
Mix well
Add the cranberries and sunflower seeds
Mix well
Serve chilled on a bed of lettuce

Chicken cranberry salad

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

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

  1. In a large bowl, whisk the mayo, sour cream, lemon juice and parsley.
  2. Add remaining ingredients and stir until combined.
  3. Add salt and pepper to taste.
  4. 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.

Reuben slaw

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I don’t want it hot

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.

Reuben slaw

Ingredients

  • 450g pastrami, finely sliced
  • 300g Swiss cheese, finely sliced
  • 1/2 head cabbage, finely sliced
  • 1/4 cup easy mayo

Reuben slaw

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


Credit: Cath @ easycleaneats

Ingredients

  • 450g pastrami, finely sliced
  • 300g Swiss cheese, finely sliced
  • 1/2 head cabbage, finely sliced
  • 1/4 cup easy mayo

Directions

  1. Mix together all ingredients in a bowl.
  2. Chill for 2 hours before serving.

Nutrition

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.