Place potato wedges in a bowl. Add ½ tsp salt, 1 tsp paprika, ½ tsp garlic powder, and a pinch of black pepper. Drizzle with olive oil and toss to coat.
Place wedges in the air fryer, spray with olive oil, and cook at 200°C for 15 minutes.
Meanwhile, in a bowl combine ½ tsp salt, ½ tsp paprika, ⅓ tsp garlic powder, a pinch of black pepper, ⅓ tsp mixed herbs, and a drizzle of olive oil. Add the chicken strips and mix with your hands to coat. Crack in the egg and mix again, then add the cornstarch and mix further.
Halfway through the potato cook time, open the air fryer and shake the basket, flipping the wedges for even cooking.
In a separate bowl, combine breadcrumbs with 1 tsp paprika and 1 tsp garlic powder. Coat each chicken strip in the breadcrumb mixture one at a time.
Once the potatoes are done, place the chicken strips in the air fryer basket and spray with olive oil. Cook at 200°C for 8–10 minutes.
Flip the strips, spray with olive oil again, and cook for a further 8 minutes until golden and cooked through.
Serve with dipping sauce of choice, or a green vegetable.
Preheat oven to 200°C/390°F (180°C fan).
Mix rice, stock, soy sauce, cooking wine, garlic, frozen vegetables, and white pepper together in a baking dish (about 22×32cm); spread rice evenly.
Scatter bacon or ham across the surface.
Cover tightly with foil and bake for 40 minutes.
Remove foil and bake uncovered for 15 minutes until bacon browns.
Cover loosely with foil and let rest 10 minutes.
Add green onion and sesame oil, fluff with a fork, and serve.
Mix sauce ingredients (soy sauces, oyster sauce, Chinese cooking wine, sugar, white pepper) in a small bowl and set aside.
Scramble eggs using sesame oil in a wok or non-stick pan over medium-high heat, stirring gently until softly cooked. Remove to a plate.
Heat vegetable oil in the same pan over high heat. Add onion and garlic for 30 seconds. Add beef, breaking it up, for 2 minutes until no raw beef remains. Add 2 tablespoons of sauce and cook 1 minute.
Add frozen vegetables and cook 2 minutes until beef is nicely caramelised.
Add rice and remaining sauce. Toss for 2 minutes until sauce disperses and rice begins to caramelise.
Add scrambled eggs and green onion, toss briefly, then serve.
Process chillies, onion, garlic, lemongrass, galangal, and ginger in a food processor until a fine paste forms.
Heat oil in a large pot; brown beef in batches, then remove.
Lower heat to medium-low; cook spice paste 2-3 minutes until darkened.
Add remaining curry ingredients and beef; stir to combine.
Bring to simmer, then reduce heat to low/medium-low for a gentle bubble.
Cover and simmer for 1 hour 15 minutes.
Check beef tenderness; continue cooking if needed.
Turn heat to medium and reduce sauce 30-40 minutes, stirring frequently, until it coats the beef.
Serve with coconut rice when beef is fall-apart tender.
Preheat oven to 200°C. Chop potatoes, capsicum, and onion and spread onto a lined baking tray. Spray with olive oil and season with salt and pepper.
Roast for 30 minutes until cooked through.
Remove the tray and scatter 500g lean beef mince over the vegetables, breaking it up evenly. Sprinkle with salt, garlic powder, chilli powder, Italian seasoning, and cumin.
Return to the oven and bake for a further 5 minutes.
Whisk together eggs, egg whites, spinach, and cheese. Pour the mixture evenly over the tray.
Bake for 20 minutes or until the egg mixture is firm and set.
Cut the sheet into 20 portions. Place one portion onto a burrito tortilla, roll up, and wrap in baking paper. Serve immediately or freeze for later.
Preheat oven to 200°C.
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 5 minutes, then add ground beef and cook until no longer pink. Season with salt and pepper.
Place broccoli florets in a baking dish. Toss with minced garlic and the remaining 2 tablespoons olive oil. Season with salt and pepper.
Bake broccoli for 20 minutes, stirring halfway through.
Whisk together mayonnaise, almond milk, arrowroot flour, and nutritional yeast.
Combine the beef mixture with the roasted broccoli in the baking dish and drizzle with the mayo sauce.
Bake for an additional 15–20 minutes until broccoli is tender and lightly browned. Serve immediately.
Combine the chicken with all marinade ingredients and marinate for at least 3 hours, preferably overnight in the fridge.
Heat oil in a large skillet over high heat. Add chicken and cook until just cooked through and lightly browned. Remove and set aside.
In the same skillet, melt butter over medium heat. Add onion and cook for 3 minutes until softened.
Add garlic and ginger, cook for 1 minute.
Add cumin, turmeric, garam masala, and chilli powder. Cook for 1 minute.
Add crushed tomatoes, sugar, and salt. Simmer for 10 minutes, stirring occasionally.
Pour in the heavy cream and stir to combine. Simmer for 5 minutes.
Use a hand blender or transfer to a blender and blend until smooth.
Return the sauce to the pan, add the chicken, and simmer for 5 minutes until chicken is heated through.
Finish by stirring in the butter until melted.
Serve over basmati rice with naan bread and fresh coriander.
Drain the soaked kidney beans and set aside.
Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook until tender and slightly browned, about 8–10 minutes. Add garlic and cook 1 more minute until fragrant.
Stir in parsley, hot sauce, thyme, paprika, salt, and pepper to coat the vegetables. Cook for 1 minute.
Add kidney beans, bay leaves, and vegetable broth. Bring to a boil, then cover, reduce heat, and simmer for 1 hour 15 minutes. Remove lid and simmer uncovered for 15 more minutes.
While beans cook, prepare brown rice according to package directions.
Scoop about a quarter of the cooked beans into a blender and blend until smooth. Return to the pot, add liquid smoke if using, and stir.
Serve beans over a scoop of rice and garnish with chopped parsley.
Heat olive oil in a large skillet over medium heat. Sauté onion and green pepper for 5 minutes.
Add garlic and cook for 30 seconds.
Brown ground beef until no pink remains, then stir in diced tomatoes and cook until liquid evaporates.
Season with salt and pepper and set aside.
Boil cabbage in salted water for 10 minutes until tender, then drain thoroughly.
Preheat oven to 175°C.
Place cooked cabbage in a greased baking dish and top with the ground beef mixture.
Mix mayonnaise with 1 tablespoon water and drizzle over the beef.
Bake for 20–30 minutes and serve warm.
Cut cauliflower into florets and boil in salted water until very soft, about 15 minutes. Drain well.
Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks.
Add onion and carrot and cook for 5 minutes until softened. Add garlic and tomato paste and cook for 1 minute.
Pour in red wine and cook for 2 minutes, then add broth, thyme, and rosemary. Simmer on low heat for 10–15 minutes until the sauce thickens. Season with salt and pepper.
Mash the drained cauliflower with butter, Parmesan, and egg yolks until smooth. Stir in xanthan gum and mix well.
Preheat oven to 190°C (374°F).
Spread the beef mixture into a baking dish. Top evenly with the cauliflower mash and sprinkle with extra Parmesan.
Bake for 30 minutes until the top is golden. Serve warm.
Heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes, stirring occasionally.
Add garlic and cook for 30 seconds.
Brown ground beef until no longer pink. Season with salt and pepper.
Preheat oven to 175°C.
Combine cauliflower florets and beef mixture in a greased baking dish.
Whisk together almond milk, mayonnaise, arrowroot flour, and nutritional yeast.
Pour sauce over the cauliflower mixture and toss to coat.
Bake for 30–40 minutes, stirring 2–3 times, until cauliflower is tender.
Top with crumbled bacon and chopped parsley before serving.
In a small pot over low heat, whisk together butter, buffalo wing sauce, and Mingle Chipotle Seasoning. Stir until silky and well combined.
Place the shredded chicken in a bowl and pour the chipotle mixture over the top. Toss well until every piece of chicken is fully coated.
Use a bread knife to slice all the rolls at once through the middle, keeping the top and bottom halves connected.
Evenly spread the chipotle chicken over the bottom half and top with a generous layer of cheese. Pop the lids back on and brush the tops with garlic herb butter.
Bake at 180°C for 10–15 minutes until the tops are golden and crispy and the cheese has melted.
Preheat oven to 200°C/400°F (180°C fan).
Sauté onion, garlic, and capsicum in olive oil over medium-high heat for 3 minutes.
Add beef and cook until no raw meat remains; add all spices and cook 1 minute more.
Add kidney beans and passata; stir and bring to a simmer.
Transfer to a baking dish. Scatter jalapeño over the surface and top evenly with shredded cheese.
Bake 15 minutes uncovered until cheese is golden and bubbling.
Serve with corn chips or tortillas and toppings such as guacamole, sour cream, and salsa.
Cook chicken breast in a pan over medium-high heat until cooked through. Slice or shred and set aside.
Place broccoli florets in a baking dish and top with the cooked chicken.
In a saucepan over medium heat, melt butter and sauté garlic for 1 minute. Add cream and Parmesan and stir until slightly thickened. Season with salt, pepper, and a pinch of nutmeg.
Pour the Alfredo sauce over the chicken and broccoli. Top with grated mozzarella.
Bake at 190°C (374°F) for 40 minutes until bubbling and golden on top.
Blend dressing ingredients (mayonnaise, garlic, anchovies, lemon juice, mustard, Worcestershire, parmesan, milk, salt, and pepper) in a food processor until smooth.
Adjust consistency with additional milk; taste and season. Set aside 20+ minutes for flavours to develop.
Cook bacon in a cold skillet until golden; chop into pieces.
Toast bread and rub with cut garlic, then cut into cubes.
Toss bread cubes with olive oil and a pinch of salt; bake until golden and crispy.
If using chicken, season and grill or pan-fry until cooked through; slice.
Combine lettuce with half the dressing; toss well.
Transfer to serving bowl; add chicken if using.
Top with bacon, croutons, and extra parmesan; drizzle with remaining dressing.
Mix all sauce ingredients in a bowl.
Heat oil in wok or large skillet over high heat until smoking.
Add onion and garlic; cook 1 minute until translucent, stirring constantly.
Add beef and stir fry 1 minute until cooked to preference; remove to bowl.
Reduce heat to medium-high, pour in sauce; simmer 1 minute until syrupy.
Return beef and onion to wok with any pooled juices; toss 1 minute until warm.
Serve immediately with rice.
Cut pumpkin into 3cm slices, remove skin and seeds, then cut into 4cm chunks.
Place pumpkin, onion, garlic, broth, and water in a large pot. Bring to a boil, then reduce heat and simmer until pumpkin is tender, about 10 minutes.
Remove from heat and blend with a stick blender until completely smooth.
Season with salt and pepper, then stir in cream.
Ladle into bowls, drizzle with a little extra cream, add a crack of pepper and parsley if desired. Serve with crusty bread.
Cook pasta according to packet instructions in salted boiling water. Drain and set aside, reserving a splash of pasta water.
Sauté onion and capsicum for 3–4 minutes until slightly softened.
Add chicken and Mingle Fajita Seasoning. Cook until chicken is cooked through.
Add chicken stock, cream, Mingle Fajita Seasoning, and parmesan to the pan. Stir and simmer for 2–3 minutes until the sauce thickens slightly.
Add the cooked pasta, tossing everything together. Add a splash of reserved pasta water if needed to loosen the sauce and make it glossy.
Serve immediately, garnished with fresh parsley and extra parmesan.
Preheat oven to 200°C and line a baking tray with baking paper.
Heat a frying pan over medium heat with some olive oil and cook the beef mince until browned.
Add the Mingle Taco Seasoning and tomato paste, cook for a few minutes until fragrant and the tomato paste deepens.
Add a splash of water. Stir well and simmer for 2–3 minutes until beef is coated.
Spoon the beef mixture onto half of each tortilla and sprinkle with grated cheese. Fold the tortillas over to create tacos.
Place onto the tray and bake for 10–12 minutes until the tortillas are golden and crispy and the cheese has melted.
Top with diced tomato, red onion, coriander, and any optional toppings before serving.
Place the chicken thighs into the slow cooker. Add taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt to taste. Stir to coat evenly. Cover and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the slow cooker with two forks.
Cook rice according to packaging instructions.
While the rice cooks, prepare the pico de gallo by combining diced tomatoes, jalapeños, onions, cilantro, lime juice, and a pinch of salt in a bowl. Stir to combine and set aside.
Once the rice is cooked, mix into the slow cooker with the shredded chicken, then add Greek yogurt, reduced-fat cheddar cheese, reduced-fat mozzarella cheese, and the prepared pico de gallo to the slow cooker. Stir thoroughly until all the ingredients are evenly mixed and the cheese has melted into the mixture. Let cool to thicken.
To assemble, lay one of 18 tortillas flat, spoon a portion of the chicken and rice mixture onto it, and roll tightly, folding in the sides. Repeat with the remaining tortillas. Wrap each burrito individually in foil to freeze.
Add chicken thighs, green enchilada sauce, Hatch green chiles, diced white onion, lime juice, salt, garlic powder, and a dash of black pepper to the slow cooker. Stir everything together to evenly coat the chicken with the sauce and seasonings. Cover the slow cooker and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and fully cooked.
When the chicken is done cooking, pour chicken bone broth into a pot and bring to a boil. Once broth is boiling, pour in the jasmine rice and let boil for 10 minutes uncovered.
Shred the chicken directly in the slow cooker, mixing it into the flavorful sauce. Add in jasmine rice and bone broth mixture (the bone broth should be essentially entirely absorbed in the rice).
Add the honey, chopped cilantro, and 0% Greek yogurt to the shredded chicken and rice, stirring until well combined and cover for 20–30 minutes. Divide into 10 portions.
Preheat oven or air fryer to 200°C fan.
Break the cooked rice apart well and mix through olive oil, Mingle Japanese Curry Recipe Base, sweet chilli sauce, soy sauce, and sesame oil.
Spread rice thinly over a sheet of baking paper and bake for 15–20 minutes, checking and stirring occasionally so it doesn’t burn.
While the rice bakes, cook the chicken. Add chicken, olive oil, Mingle Japanese Curry Recipe Base, soy sauce, and honey to a pan. Add a splash of water to deglaze, allowing the chicken to soak up all the flavour.
Make the dressing by combining all dressing ingredients in a bowl. Add a splash of water if needed to loosen to a pourable consistency.
Assemble bowls with salad ingredients, crispy rice, and chicken, then spoon or pour over the dressing.
Marinate chicken with garlic, oregano, olive oil, lemon juice, lemon zest, salt, and pepper for at least 20 minutes.
Preheat oven to 180°C/350°F (160°C fan).
Heat 1 tbsp olive oil in a large oven-safe skillet over high heat. Brown chicken until lightly coloured but still raw inside; remove and set aside.
Add remaining oil to the pan with garlic and onion; sauté 1 minute. Add zucchini and peppers and cook 2 minutes.
Stir in orzo, oregano, broth, crushed tomatoes, tomato paste, salt, and pepper.
Scatter the browned chicken and cherry tomatoes over the surface without stirring.
Transfer to oven and bake uncovered for 15 minutes until the orzo is tender-firm.
Remove from oven, drizzle with remaining lemon juice, garnish with feta and fresh oregano, then serve.
Carefully slice the corn kernels off the cobs. In a frying pan add a small amount of oil or butter over medium-high heat. Add the corn kernels.
Sprinkle taco seasoning over the corn. Stir and cook the corn for about 5-8 minutes, or until the kernels are tender and slightly caramelised or charred. Remove the pan from the heat and transfer the cooked corn into a large salad or serving bowl. Allow it to cool slightly while preparing the other ingredients.
In a separate small bowl, combine the Greek yoghurt, mayonnaise and lime with another tablespoon of taco seasoning. Whisk the ingredients together thoroughly until the mixture is smooth, evenly coloured, and creamy.
To the large bowl with the cooked corn, add the finely diced red onion, diced tomato, chopped coriander, crumbled feta cheese and green chillis.
Pour the prepared seasoned dressing over all the ingredients in the large bowl. Using a large spoon or tongs, mix all the ingredients until everything is completely combined and coated in the creamy dressing.
Prepare the peanut miso sauce by combining peanut butter, white miso paste, soy sauce, maple syrup, rice vinegar, ginger purée, garlic purée, red chili flakes, black pepper, and sesame seeds in a bowl. Mix until a smooth paste forms.
Add the chicken thighs to the slow cooker. Pour in half of the peanut miso sauce and a splash of chicken bone broth or water to thin it slightly. Mix to coat the chicken evenly.
Cover and slow cook on high for 3–4 hrs OR low for 4–5 hrs, until chicken is cooked through.
Once the chicken is done, add the remaining peanut miso sauce and stir thoroughly to combine, ensuring the chicken is coated in the rich, flavorful sauce.
Meanwhile, cook the short grain rice according to package instructions and fluff with a fork. Mix the rice into the chicken or keep separate for portioning. Chop the green onions to garnish the meal along with sesame seeds, divide into 7 servings and store leftovers in freezer-safe containers.
Cut the pork loin into four large pieces and place them in the slow cooker. Dice the pineapple, grate the ginger and garlic, and add to the slow cooker with the soy sauce, mirin, and honey. Stir to coat the pork evenly. Cook on high for 3–4 hours or low for 4–5 hours, until the pork is tender and easily shredded.
Once cooked, shred the pork with two forks in the slow cooker.
Prepare the cornstarch slurry by mixing cornstarch with cold water. Gradually stir the slurry into the slow cooker, until the sauce thickens to your desired consistency.
Prepare the short grain rice. Cook according to package instructions. Once cooked, fluff with a fork.
To make the low-cal Yum Yum sauce, whisk together the low-fat mayo, 0% Greek yogurt, ketchup, sriracha, salt, pepper, and garlic powder. Add 1% milk as needed until desired consistency is reached.
To assemble the bowls, divide the rice evenly among 10 servings. Top each bowl with the pulled pork, drizzle with the Yum Yum sauce and garnish with green onions. Store leftovers in freezer-safe containers.
Preheat oven to 400°F (200°C). Dice bell peppers and the onion, spread on a baking sheet, and roast for 20–25 minutes until softened and lightly browned.
Meanwhile, dice the chicken breast and add to the slow cooker with red enchilada sauce, green chiles, fire-roasted tomatoes, garlic purée, onion powder, salt, black pepper, and cayenne. Stir to coat. Add roasted vegetables. Cover and cook on high for 2–3 hours or low for 3–4 hours until tender.
Bring a pot of salted water to a boil, add pasta, cook halfway, then drain and set aside.
For the queso sauce, shred the cheddar cheese and blend with 2% cottage cheese, 1/3 fat cream cheese, cheddar powder, red enchilada sauce, and milk until smooth.
When the chicken is done, shred in the slow cooker. Add the half-cooked pasta and the queso sauce, stirring to coat. Cover and cook on low for 15–20 minutes until sauce thickens and pasta is tender. Divide into 10 servings, garnish with cilantro. Enjoy, and freeze leftovers.
Preheat oven to 200°C.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear sausages for 2 minutes per side, then remove to a plate.
Add onions, peppers, and potatoes to the skillet and cook for 3 minutes until beginning to soften.
Add garlic and cook for 30 seconds.
In a bowl, combine crushed tomatoes, chicken stock, oregano, basil, onion powder, garlic powder, salt, and pepper.
Add half the sauce to the skillet and nestle the sausages on top.
Pour the remaining sauce over the sausages.
Cover and bake at 200°C for 30 minutes until potatoes are tender and sausages are cooked through.
Preheat oven to 180°C (160°C fan-forced).
Heat oil in a large oven-safe pot over medium heat. Add onion, garlic, carrot, celery, and fennel seeds. Cook for 8 minutes until the carrot softens.
Increase heat to high. Add sausage meat, breaking it up as it cooks until browned.
Add tomato paste and cook for 1 minute. Pour in wine and simmer for 2 minutes until reduced by half, scraping the bottom of the pot clean.
Add crushed tomato, stock, thyme, bay leaves, salt, pepper, and chilli flakes if using. Stir to combine and bring to a simmer. Cover and bake in the oven for 1 hour.
Remove from oven and mash the meat finer with a potato masher. Cover and return to the oven for a further 45 minutes.
Taste and adjust seasoning as needed.
Cook pappardelle according to packet directions. Reserve 1½ cups of pasta cooking water before draining.
Add drained pasta to the ragu pot with ½ cup of the reserved cooking water. Toss until the sauce coats every strand, adding more cooking water as needed.
Plate in warm bowls and garnish with grated parmesan and parsley.
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