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.
‘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.
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
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
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.Mix wellPlace 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. Sausages with apple bake
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
Preheat the oven to 200 degrees c/ 400 degrees f.
Line a baking tray with baking paper or a silicone liner.
In a large bowl combine the apple, potatoes, carrots and onion.
Add the sage and rosemary to the bowl and mix well.
Place the vegetables on the baking tray and put the sausages on top of the vegetables.
Drizzle the olive oil and honey over the vegetables and sausages.
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.
This recipe was born out of a collection of leftovers in the fridge. Most of the meals I make don’t lead to leftovers but on the odd occasion some. By the end of the week there is never a full portion of anything hanging around, just a few random bits and bobs. Normally I smash together a quick frittata or an egg scramble. This was rare, cauliflower rice sitting in there with some tasty steak, it seemed wrong to do something so bland with such amazing ingredients.
The combination of steak and onions is always a winner so adding the cauliflower, courgette and corn seemed like a good idea. A little ginger, sesame oil and left over teriyaki sauce on the steak brought it together nicely.
A little drizzle of mayo over the top was just what was needed to finish the dish off.
Teriyaki steak bowl
Good enough for everyone
When I’m cooking up a storm, the family is usually prowling around looking for a snack or an opportunity to have a nibble on something new. I love that everyone is open to tasting and trying new things, but there is always a danger I’m likely to lose my dinner. This experiment was an example of me almost missing out on my own creation. Three people asking if there is more than just one portion is usually a good sign.
Bigger portions
On this occasion, I managed to fend off the family, but the positive reaction to the recipe had me decided on turning it into a proper recipe. I did change much about the recipe; I just upsized the ingredients so that they will feed two people, but it can be easily scaled to feed four.
In a bowl mix together the teriyaki sauce, ginger and sesame oil, add the steak to the marinade and put in the fridge for 20 minutes.
In a frying pan over a medium heat fry off the sweetcorn, courgette and onion until the onion is soft.
When the vegetables are cooked remove them from the pan and set them to one side.
Take the steak out of the marinade and fry the steak over a medium to high heat
When the steak is cooked remove it from the pan and let it rest.
While the meat is resting re-heat the cauliflower rice in the pan that the steak was cooked in.
Plate up the cauliflower rice, top with the vegetables and the sliced steak, serve with some easy mayo on top.
Nutrition
Per Serving: 258 calories; 16 g fat; 13 g carbohydrates; 16 g protein
Equipment
Mixing bowl
Knife
Chopping board
Frying pan
Wooden spoon
Scales
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
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.
Balsamic salmon
I’m a big fan of salmon, it is so easy to prepare, and it tastes great. This recipe is super easy to make, and everything cooks perfectly in 15 minutes. The balsamic vinegar adds a nice tart flavour to this dish that cuts through the richness of the salmon.
One tray balsamic salmon recipe
One tray balsamic salmon ingredients
Ingredients
600g skinless salmon, cut into 4 pieces
450g asparagus
2 cups courgette, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 garlic cloves, chopped
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. rosemary
1 tsp. parsley, chopped
1 tsp. chicken seasoning
1 tsp. paprika
Place the salmon steak on a lined baking trayAdd olive oil and one tablespoon of balsamic vinegar to a bowl.Mix well. Brush the salmon with the oil mixture. Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top. In a bowl add the courgette.Add the green beans.Add the peppers.Add the asparagus.Add the remaining chicken seasoning.Add the garlic.Add the remaining balsamic vinegar to the bowl. Mix well.Spread the vegetables out around the salmon.Bake for 10 minutes Serve.
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
600g skinless salmon, cut into 4 pieces
450g asparagus
2 cups courgette, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 garlic cloves, chopped
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. rosemary
1 tsp. parsley, chopped
1 tsp. chicken seasoning
1 tsp. paprika
Directions
Preheat the oven to 210 degrees c/ 425 degrees f.
Line a baking tray with baking paper or a silicone liner.
Add the salmon to the baking tray
In a bowl mix together the olive oil and one tablespoon of balsamic vinegar, brush the salmon with the oil mixture.
Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top.
In a large bowl mix together the courgette, peppers and asparagus with the garlic.
Season the vegetables and add the remaining balsamic vinegar to the bowl.
Add the remaining chicken seasoning, rosemary, paprika and parsley.Add the remaining chicken seasoning, rosemary, paprika and parsley.
Mix well to coat the vegetables.
Spread out the vegetables around the salmon.
Cover the baking tray with more baking paper or a silicone liner.
Bake for 10 minutes.
Remove the baking paper from the tray then bake for another 5 minutes.
Nutrition
Per Serving: 213 calories; 5 g fat; 10 g carbohydrates; 31 g protein
Equipment
Mixing bowl
Pastry brush
Baking paper or a silicone liner
Baking tray
Fork
Measuring spoons
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.
I’m serious, Brussels sprouts are the only thing I like about winter. I hate the cold; I hate the rain and the wind and the shorter days, sprouts are the only highlight of the season for me.
Brussels Sprouts are hands down my favourite vegetables; I would have them every day. Sadly, I can’t have them every day, so I just have to make the most of them when they are in season.
Brussels sprout carbonara
What could be better?
I like Brussels Sprouts on their own, but if I can sneak them into a meal, I like it more. In my world the combination of Brussels Sprouts and carbonara sauce are perfect. The saltiness of the bacon with the creaminess of the sauce and caramelised Brussels Sprouts make a complete meal. If you don’t like Brussels Sprouts but are willing to give it another go, I would highly recommend you give this recipe a go.
Brussels sprout carbonara recipe
Brussels sprout carbonara ingredients
Ingredients
2 eggs
1 cup cream
3/4 cup parmesan cheese, grated
300g mushrooms, sliced
1 cup bacon, chopped
2 garlic cloves, crushed
2 shallots, finely chopped
300g Brussels sprouts, shredded
300g chicken breast, sliced
Salt and pepper to taste
Instructions
Take a large bowl and add the eggs.
Take a large bowl and add the eggs
Add the cream and whisk.
Add the cream
Add the salt and pepper and whisk.
Add the salt and pepper
Add the parmesan to the eggs and cream.
Add the parmesan to the eggs and cream.
Take a large non-stick pan over a medium heated.
Take a large non-stick pan over a medium heated.
Sauté the bacon.
Sauté the bacon
Add the shallots to the bacon.
Add the shallots to the bacon
Sauté until the shallots start to colour.
Sauté until the shallots start to colour.
Add the mushrooms to the pan.
Add the mushrooms to the pan and cook for around 3 minutes.
Cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute. Add the garlic to the pan and cook for another minute.
Transfer the mix to a bowl and set it to one side.
Transfer the mix to a bowl and set it to one side.
Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.
Keep the chicken moving as it cooks.
Cook the chicken in the pan the bacon was cooked in.
Make sure to cook the chicken through.
Cook the chicken in the pan the bacon was cooked in.
When the chicken is cooked, add the bacon and mushroom mixture back to the pan.
While the chicken is cooking start cooking the sprouts.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
Mix well.
Mix well
Add the cream and egg mixture to the pan and turn off the heat.
Add the cream and egg mixture to the pan and turn off the heat.
Mix well to coat all of the chicken and sprouts in the sauce.
Mix well to coat all of the chicken and sprouts in the sauce.
Take a large mixing bowl whisk together the eggs and cream with the salt and pepper.
Take a large non-stick pan over a medium heated.
Sauté the bacon and shallots until the bacon is starting to colour
Add the mushrooms to the pan and cook for around 3 minutes.
Add the garlic to the pan and cook for another minute.
Transfer the mix to a bowl and set it to one side.
Cook the chicken in the pan the bacon was cooked in.
When the chicken is cooked, add the bacon and mushroom mix back to the pan.
While the chicken is cooking start cooking the sprouts.
In a pan over high heat melt a little coconut oil.
When the pan is hot, add the shredded Brussels sprouts.
Keep the sprouts moving in the pan, so they do not burn.
You want the sprouts to develop a deep caramel colour.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
Add the cream and egg mixture to the pan and turn off the heat.
Mix well to coat all of the chicken and sprouts in the sauce.
Serve while hot.
Nutrition
Per Serving: 442 calories; 35 g fat; 13 g carbohydrates; 22 g protein
Equipment
Bowl
Non-stick pan
Whisk
Wooden spoon
Measuring cups
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.
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.
Must be an English thing
Roast dinners are probably one of the most requested meals from the family. I do love a good roast dinner but feel that the return on investment is crap. For a traditional roast dinner, I spend an average of 2 hours in the kitchen, preparing veggies, roasting and basting meat, mashing potatoes and making gravy. This considerable effort results in a meal that is an impressive spread that is completely gone in less than 20 minutes. Everyone is full and happy, but I have lots of dishes to do.
Simple but still a roast
For me, the ideal roast dinner is one that can be put together in under 20 minutes and doesn’t leave me with enough pots and pans the fill the dishwasher twice. This recipe is the perfect solution. One dish, chicken, broken down into small pieces which will cook quickly, vegetables that won’t go mushy and flavours that work well together. If you want a roast dinner that doesn’t take a lifetime and still keeps the family happy give this recipe a go.
One tray roast chicken dinner recipe
One tray roast chicken ingredients
Ingredients
4 chicken drumsticks
4 chicken thighs
3 sweet potatoes, cubed
2 courgettes, chopped
1/2 red onion, sliced
1 tsp. salt
1 tsp. pepper,
1 tsp. garlic powder,
1 tsp. dried rosemary,
1 tsp. ginger powder,
1 tsp. sweet paprika,
1 tsp. Chicken stock powder
1/4 tsp. chilli flakes
1/4 tsp. ground cinnamon
2 tbsp. olive oil
One tray roast chicken fresh from the ovenReady for platingEat up
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
4 chicken drumsticks
4 chicken thighs
3 sweet potatoes, cubed
2 courgettes, chopped
1/2 red onion, sliced
1 tsp. salt
1 tsp. pepper,
1 tsp. garlic powder,
1 tsp. dried rosemary,
1 tsp. ginger powder,
1 tsp. sweet paprika,
1 tsp. Chicken stock powder
1/4 tsp. chilli flakes
1/4 tsp. ground cinnamon
2 tbsp. olive oil
Directions
Preheat the oven to 180 degrees c 350 degrees f.
In a bowl mix together the salt, pepper, garlic powder, rosemary, ginger, paprika, chicken stock powder, chilli flakes and ground cinnamon to make a spice mix.
In a baking dish place the chicken thighs skin side up in the corners and sprinkle with some of the spice mix.
Add the chicken drumsticks to the dish around the thighs and sprinkle with some more spice mix.
In a bowl mix together the vegetables with the remaining spice mix and the olive oil.
Spread the vegetables over the top of the chicken in the baking dish.
Roast in the oven for 45 to 50 minutes, the chicken should be cooked through.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Nutrition
Per Serving: 473 calories; 26 g fat; 30 g carbohydrates; 30 g protein
Equipment
Baking dish
Small bowl
Large bowl
Fork
Spoon
Measuring spoons
Knife
Chopping board
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
For once I have a ‘rice’ recipe that doesn’t use cauliflower, I know right. This risotto is parsnip based, it easy to make, packed with flavour and is a great base that can have more yummy ingredients added.
Paleo risotto with chicken
Base recipe
I like to have basic recipes, it means they can be made in bulk and then different things can be added depending on what you are in the mood for. This is a perfect example of a basic recipe. I like to add some chicken to this recipe so there is a good dose of protein for those ‘I can’t be bothered to do anything else’ moments. When you are feeling more inspired you can add:
bacon,
mushrooms,
turmeric,
kale,
chorizo,
pumpkin;
the possibilities are endless.
Parsnip risotto recipe
Paleo parsnip risotto ingredients
Ingredients
4 parsnips, peeled and chopped
1 tbsp. coconut oil
1 cup chicken stock
Equipment
Food processor
Knife
Vegetable peeler
Chopping board
Saucepan/Cast iron pan
Wooden spoon
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.
Easy Clean Eats 