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.
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.
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.
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.
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.
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.
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.
Heat oil in a skillet over medium-high heat. Cook garlic, ginger, and onion for 3 minutes until the onion becomes translucent.
Add chicken and cook until it changes from pink to white.
Add curry powder and cook for 2 minutes, stirring to coat the chicken.
Add coconut milk and chicken stock. Stir to combine, then lower heat to medium and simmer rapidly for 10 minutes until the sauce reduces and thickens.
Add peas and salt. Cook for a further 2 minutes. Taste and adjust salt as needed.
Garnish with coriander and serve over rice, noodles, or mashed potato.
Optionally line the slow cooker for easy cleanup.
Sauté the onion and garlic with olive oil until softened.
Trim fat from the chicken breast.
Add all ingredients except Greek yogurt and cream cheese to the slow cooker and mix well.
Cover and cook on low for 5–6 hours or on high for 3–4 hours.
Remove chicken and shred it, then return to the pot.
Stir in Greek yogurt and cream cheese and continue cooking until the chili is creamy and well combined.
Preheat oven to 200°C.
Cut broccoli into florets and rinse thoroughly, then pat dry.
In a large bowl, toss broccoli with minced garlic, olive oil, salt, and pepper.
Spread mixture in a single layer on a rimmed baking sheet.
Roast for approximately 15 minutes until edges are crispy and browned, flipping halfway through and adding red pepper flakes at that point if desired.
Remove from oven, drizzle with fresh lemon juice, and serve immediately.
Bring a pot of salted water to a boil. Add sliced potatoes, lower heat to a simmer, and cook for 13–15 minutes until tender. Drain.
In a large frying pan, sauté bacon over medium-high heat for 2 minutes. Add olive oil and the cooked potatoes, then fry, stirring regularly, until the potatoes are golden brown, about 10 minutes.
Whisk eggs with milk, oregano, salt, and pepper until combined.
Reduce heat to medium-low and pour the egg mixture over the golden potatoes. Gently stir with a wooden spoon until the eggs are just cooked, about 2–3 minutes.
Sprinkle with chives and serve immediately.
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.
Preheat oven to 190°C. Separate garlic cloves, keeping skins on.
Toss dried chickpeas with oil, a pinch of salt, and tandoori masala spice blend until coated.
Roast garlic and seasoned chickpeas together for 15–20 minutes until garlic is browned. Remove garlic and continue roasting chickpeas for another 10–15 minutes until crispy.
Squeeze roasted garlic cloves out of their skins into a bowl. Whisk with tahini, olive oil, lemon juice, maple syrup, salt, and pepper. Thin with hot water to a pourable consistency.
Massage kale with a little lemon juice and olive oil until slightly softened.
Toss kale with desired amount of dressing, top with crispy chickpeas, and serve fresh.
Coat chicken pieces with spray oil, ginger powder, black pepper, tamari, and arrowroot. Toss until slightly sticky and well coated. Set aside to marinate briefly.
Make the sauce by whisking together chicken broth, Sriracha, tamari, and vinegar in a small bowl. Whisk in the arrowroot last and adjust seasoning to taste. Set aside.
Heat a nonstick wok over high heat and coat with spray oil. Add chicken in a single layer (work in batches if needed) and sear for 5–6 minutes until golden. Add bell peppers and cook until lightly charred.
Reduce heat to medium, add broccoli florets, and cover the wok for 1–2 minutes until the broccoli is bright green and just tender.
Reduce heat to low. Push the ingredients to the sides and pour the sauce into the center of the wok. Stir everything together until the sauce is glossy and thickened. Do not let it boil vigorously, as this can make the sauce slimy.
Garnish with minced fresh ginger, green onions, and lime wedges. Divide into meal prep containers with your preferred grain or vegetable base. Refrigerate for up to 4 days or freeze for longer storage.
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.
Whisk together Greek yogurt, Dijon mustard, apple cider vinegar, honey, lemon juice, salt, and pepper until creamy. Adjust consistency with a little olive oil or water as needed.
Combine broccoli, grapes, red onion, raisins, and sunflower seeds in a large bowl.
Add the dressing and toss until everything is evenly coated. Season to taste.
Refrigerate for at least 1 hour before serving (can be prepared up to 24 hours in advance).
Heat oil in a large pan over medium heat. Add ground meat and break it up.
Add the peppers, onion, and garlic and stir to combine.
Brown the meat for 5–8 minutes, stirring constantly.
Reduce heat to low. Mix in chili powder, cumin, diced tomatoes, black beans, corn, and half the enchilada sauce.
Pour the remaining enchilada sauce into a 9×13 baking dish.
Spread refried beans over the mini tortillas, then place them in the dish over the sauce, overlapping as needed.
Pour the meat mixture over the tortillas.
Top with Mexican cheese blend.
Bake at 175°C for 30–35 minutes until cheese is melted and edges are bubbling. Cover with foil partway through if needed to prevent burning.
Add quinoa and water to a stovetop pan. Bring to a boil, then reduce heat to low and simmer 15–20 minutes until water is absorbed. Remove from heat.
Chop the red onion and garlic. Heat olive oil in another pan over medium heat and cook onion and garlic until browned.
Reduce heat to low-medium. Add diced tomatoes, tomato sauce, spices, cooked quinoa, and diced raw chicken. Simmer for 5 minutes.
Coat a baking dish with non-stick spray. Add half the mixture, then top with half the bread crumbs, mozzarella, and parmesan.
Add the remaining mixture and top with the remaining bread crumbs and cheeses.
Cover with foil and bake at 190°C for 15 minutes.
Remove foil and bake for another 15 minutes until bubbly and golden.
Mix the corn starch with cold water until smooth, then combine with remaining sauce ingredients (soy sauce, hot sauce, garlic, honey, ginger, sesame seeds) in a bowl and mix thoroughly.
Trim fat from the chicken and cut into bite-sized pieces.
Toss chicken pieces with corn starch, salt, and black pepper until evenly coated.
Heat sesame oil in a pan over medium heat.
Add the coated chicken and cook for a few minutes until browned on one side.
Flip the chicken and cook until browned on the other side.
Pour the sauce over the chicken and simmer on low heat until the sauce thickens and coats the chicken.
Heat a large stovetop pan on high. Add water, pasta, chili powder, diced tomatoes, and enchilada sauce.
Mix thoroughly and bring to a boil.
Reduce heat to low-medium and simmer for 15 minutes, stirring occasionally, until pasta is cooked.
Add drained black beans, corn, and cooked chicken and heat for 3 minutes.
Stir in cheese until fully melted, then remove from heat and portion into servings.
Cook pasta for approximately 5 minutes until just before fully done (al dente).
Brown the ground meat in a skillet and drain excess fat if needed.
Combine all ingredients except the cheese in a large bowl and mix well.
Coat the slow cooker with non-stick spray or use a liner.
Add a layer of the mixture to the slow cooker, then top with a layer of cheese. Repeat for a total of 3 layers, finishing with cheese on top.
Cover and cook on low heat for 3.5–4 hours.
Preheat oven to 180°C (160°C fan-forced).
Heat oil in a large oven-safe pot; add onion, garlic, carrot, celery, and fennel seeds; cook 8 minutes until carrot softens.
Increase heat; add sausage meat, breaking it up as you cook until browned.
Add tomato paste; cook 1 minute. Add wine; simmer 2 minutes until reduced by half.
Add remaining sauce ingredients; stir to combine, bring to simmer, cover, and bake in oven for 1 hour.
Remove from oven; mash meat finer with a potato masher; return to oven for 45 minutes more.
Taste and adjust salt as needed.
Cook pasta per package directions; reserve 1½ cups cooking water before draining.
Combine pasta with ragu over medium heat, adding pasta water to achieve desired consistency.
Serve in warm bowls garnished with parmesan and parsley.
Preheat oven to 180°C/350°F.
Heat oil in a large oven-safe skillet over medium-high heat.
Cook bacon briefly, then add sausages until golden (3 minutes); remove to bowl.
Add chicken; cook until golden; transfer to bowl.
Sear prawns 1.5 minutes per side; reserve separately.
Add butter, garlic, onion, celery, and capsicum; cook 3-4 minutes until slightly softened.
Add rice and stir to coat with oil.
Add chicken broth, tomato paste, canned tomato, thyme, and all seasonings; stir well.
Add chicken, sausages, and bacon with all liquid; stir to combine.
Once bubbles appear across the surface, stir once more, ensure rice is submerged, cover, and transfer to oven.
Bake 20 minutes; check rice doneness; continue baking if needed (typically ~30 minutes total).
Add prawns and green onions; stir quickly and gently; cover and return to oven for 3 minutes.
Remove from oven, gently fluff, and serve with additional green onions if desired.
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.
Slice chicken tenders into 1-inch pieces and season with salt, pepper, and garlic powder.
Heat a large skillet with avocado oil. Sear the chicken in a single layer for 3 minutes per side until golden-brown. Remove and set aside.
Add chicken broth to the hot pan and scrape up any browned bits. Add broccoli and grape tomatoes, cover, and steam for 2 minutes.
Turn off the heat. Return chicken to the pan, stir in pesto until everything is coated, top with parmesan, and serve.
Place cooked turkey or chicken at the bottom of a baking dish.
Layer broccoli on top of the meat.
Mix cream of chicken soup, Greek yogurt, and Swiss cheese together, then spread over the broccoli.
Combine stuffing mix with hot water and stir to hydrate.
Spread the stuffing mixture over the cheese layer.
Top with bacon bits if desired.
Bake at 175°C for 30–35 minutes until heated through and the top is golden.
Heat oil in a large pot over medium-high heat. Add garlic and onion; cook for 2 minutes.
Add celery and carrot; cook for 7–10 minutes until softened.
Add lentils, crushed tomato, stock, cumin, coriander, paprika, and bay leaves. Stir to combine.
Bring to a simmer, skimming off any surface scum. Cover and simmer for 35–40 minutes until lentils are soft.
Remove bay leaves.
Use a stick blender to partially blend the soup to your preferred consistency, or transfer a portion to a blender.
Adjust seasoning with salt and pepper, then stir in lemon zest and juice. Garnish with parsley and serve with warm bread.
Pulse cauliflower florets in a food processor until they resemble rice. Transfer to a cheesecloth or paper towels and squeeze out as much moisture as possible. Set aside.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add garlic and red onion and sauté for 2–3 minutes until softened.
Add the chicken and turkey sausage and cook until the chicken is browned and the sausage is lightly caramelized.
Stir in the bell pepper, celery, and cherry tomatoes. Season with Cajun seasoning, salt, and pepper. Cook for 3–4 minutes.
Add the tomato sauce, tomato paste, and chicken broth. Stir to combine, then add the bay leaves.
Fold in the cauliflower rice and shrimp. Cover and simmer over medium-low heat for 15–20 minutes until the shrimp are cooked through and the cauliflower rice has absorbed the sauce.
Remove the lid and cook uncovered for a few minutes to allow excess liquid to thicken.
Remove bay leaves, adjust seasoning as needed, and garnish with sliced green onions before serving.
Heat coconut oil in a skillet over medium heat. Add garlic, ginger, and onion and sauté for 2 minutes until softened and fragrant.
Add curry paste and stir to coat the aromatics. Cook for 1 additional minute.
Transfer the sautéed mixture to the slow cooker. Add the chicken, coconut milk, vegetable stock, potatoes (if using), and carrots. Stir to combine.
Cook on high for 3 hours. After 3 hours, add the sliced bell pepper (or other vegetables) and continue cooking for 1 more hour.
While the curry finishes cooking, prepare the cauliflower rice: heat oil in a skillet over medium heat, add garlic and green onions, then stir in cauliflower rice. Add a splash of vegetable stock, cover, and steam for 3–4 minutes until tender.
Season the curry with salt and pepper to taste.
Serve the curry over cauliflower rice. Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
Trim fat from the chicken breast.
Layer half the fajita vegetables in the slow cooker, then add the chicken.
Add seasonings, lime juice, honey, garlic, and diced tomatoes, then top with the remaining vegetables.
Mix the ingredients lightly.
Cook on high for 3 hours.
Remove the chicken and shred it, then return it to the slow cooker.
Cook on low for an additional 1 hour before serving.
Heat a large carbon steel or cast iron skillet over medium-high heat. Once hot, coat with spray oil and add the squash and zucchini. Season with salt and pepper and cook, stirring occasionally, until softened and sear marks develop. Remove from the pan and set aside.
Lightly spray the skillet again. Add the ground turkey and break it into pieces as it cooks. Add the diced onion and seasoning blend and continue cooking for about 8 minutes, until the turkey is roughly 85% cooked through with only a little pink remaining.
Stir in the enchilada sauce and mix until evenly distributed.
Return the squash and zucchini to the skillet, stir everything together, and cook for 1–2 minutes until heated through.
Serve over a grain of your choice, cauliflower rice, or eat cold over lettuce as a taco salad.
Preheat oven to 180°C/350°F. Oil or spray a loaf tin.
Mix glaze ingredients (ketchup, cider vinegar, brown sugar) in a small bowl and set aside.
Place breadcrumbs in a large bowl, grate onion over them, and mix until the breadcrumbs are wet.
Add remaining meatloaf ingredients and mix well with hands; form into a loaf shape.
Transfer to loaf tin and brush generously with about half the glaze.
Bake 45 minutes, then brush with remaining glaze and drain excess fat.
Bake 30 minutes more.
Stand 10 minutes before turning out and slicing.
Serve with ketchup, mashed potatoes, and steamed vegetables.
Pulse cauliflower florets in a food processor for 5–6 seconds until broken down to rice-sized pieces.
Heat olive oil in a pan over medium heat. Sauté diced onion and garlic for 3 minutes until softened.
Add cauliflower rice, salt, and chopped tomatoes. Cover and cook for 5–7 minutes until cauliflower softens.
Stir in cumin, smoked paprika, lime juice, and cayenne. Cook until tender but not mushy.
Fold in fresh cilantro just before serving.
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.
Pulse cauliflower florets in a food processor until rice-sized.
Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and jalapeño for 5 minutes.
Add garlic and cook for 30 seconds.
Add ground beef and brown, stirring occasionally.
Mix in cumin, chili powder, and oregano.
Stir in diced tomatoes and tomato paste.
Add cauliflower rice and stir until liquid evaporates. Season with salt and pepper, then remove from heat.
Transfer mixture to a greased baking dish.
Combine mayonnaise, nutritional yeast, and 1 tablespoon water and spread over the casserole.
Bake at 175°C for 30–35 minutes.
Serve topped with sliced scallion.
Trim chicken thighs and pat dry. Season with salt, pepper, and paprika, then lightly dust with flour.
Heat both oils in a large pan over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Transfer to a plate.
Add lime juice to the hot pan and scrape up any browned bits with a wooden spoon.
Reduce heat. Add garlic, ginger, and jalapeño. Stir in shallots and cook for 2 minutes, then add tomato paste, Sriracha, and soy sauce.
Pour in coconut milk and coconut cream. Stir well, then return chicken to the pan with lime zest.
Cover and simmer for 10–15 minutes until chicken is cooked through.
Garnish with spring onions, peanuts, cilantro, and red pepper flakes. Serve with lime wedges.
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.
Melt butter and heat oil in a large pot over high heat. Add onion and garlic, cook 1 minute. Add chicken and cook until the colour changes from pink to white.
Reduce heat to medium. Add flour and stir for 1 minute.
Add half the milk, stirring continuously, then add the remaining milk.
Add broth, rice, thyme, salt, and pepper. Stir to combine.
Bring to a simmer, cover, and reduce heat to medium-low. Cook for 12 minutes.
Remove lid. Add broccoli florets, pushing them partly submerged into the rice. Cover and cook for 3 more minutes.
Remove lid. Stir in half the cheese, then top with the remaining cheese. Broil until cheese is melted and bubbly.
Serve immediately, garnished with parsley if desired.
Combine salt, pepper, garlic powder, paprika, and sage. Coat both sides of the chicken breasts with the spice mix.
Heat oil in a large pan over medium-high heat. Cook salami batons for 2 minutes, stirring until golden and crispy. Remove to a paper towel-lined bowl, leaving the rendered fat in the pan.
In the same pan, cook the spiced chicken for 3 minutes per side until golden and cooked through. Remove to a plate.
Cook garlic and onion in the pan for 1½ minutes until translucent. Add wine and simmer, scraping up any fond, until mostly evaporated.
Stir in tomato paste for 1 minute. Add risoni, chickpeas, stock, salt, and pepper.
Bring to a simmer and cook for 8 minutes, stirring frequently. Lower heat as the mixture thickens.
Stir in cream, parmesan, spinach, and sun-dried tomatoes until the spinach wilts. Remove from heat.
Slice the rested chicken. Divide risoni into bowls, top with sliced chicken, crispy salami, extra parmesan, and chopped basil.
Heat oil in a large lidded pot over high heat.
Sauté onion and garlic for 2 minutes. Add beef mince and brown, breaking it up as it cooks. Add carrot and zucchini and cook 2 minutes, then add capsicum and cook 2 minutes more.
Mix in tomato paste and all Cajun seasonings; cook for 1 minute.
Add canned tomato, water, stock, and kidney beans. Bring to a simmer.
Add uncooked pasta, stir to combine, and return to a simmer. Cover and reduce heat to medium. Cook for 15 minutes, stirring occasionally.
Remove lid, stir, and smooth the surface. Sprinkle cheese evenly on top. Cover and turn off heat; let sit 3 minutes so the residual warmth melts the cheese.
Garnish with sliced green onion and serve immediately while saucy.
Heat oil in large deep pan over high heat.
Add garlic and onion; cook 1 minute. Add chicken; sear 2 minutes.
Add frozen vegetables and flour; stir until incorporated.
Add risoni, stock, and milk; stir well.
Simmer uncovered 7 minutes, stirring occasionally, until risoni is nearly tender.
Add parmesan, spinach, salt, and pepper; stir until spinach wilts.
Serve immediately garnished with parsley and additional parmesan.
Combine garlic, Chinese cooking wine, oyster sauce, dark soy sauce, and white pepper in a large bowl. Add chicken and marinate for at least 10 minutes (or overnight).
Cut Chinese broccoli stems into 2.5cm pieces; cut leafy parts into 5cm pieces. Keep separate.
Heat oil in a large pot over medium-high heat. Cook chicken until golden, about 90 seconds per side. Remove and set aside, reserving the marinade.
In the same pot, add onion, garlic, and ginger; cook 2 minutes until lightly golden.
Stir in rice to coat with the oil. Add broth, reserved marinade, and broccoli stems.
Place chicken on top with any resting juices. Cover and simmer on medium heat for 12–15 minutes until liquid is absorbed.
Remove from heat. Scatter broccoli leaves across the surface and cover for 10 minutes to steam.
Toss rice to combine and serve garnished with sesame seeds and sliced green onions.
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.
Mix soy sauce, Chinese cooking wine, sugar, and chilli garlic sauce together in a small bowl to make the sauce.
Trim green beans and chop into 2–2.5cm pieces.
Heat peanut oil in a wok or large skillet over very high heat. Add beans and char for 2½ minutes total, stirring periodically, until blistered but still tender-crisp. Remove and set aside.
In the same pan, add onion, garlic, and ginger; sauté for 1 minute until edges are golden.
Add pork mince and cook on high heat, breaking it up, for about 2 minutes until cooked through.
Pour in sauce and stir for 30 seconds. Return beans to the pan and stir for another 30 seconds.
Serve immediately over rice, mixing everything together and eating with a spoon.
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.
Combine satay seasoning ingredients in a small bowl.
Marinate chicken with 3½ tablespoons satay seasoning and grated onion for at least 3 hours, preferably overnight.
Heat 1 tbsp oil in a skillet over high heat; cook chicken in two batches until browned, transfer to bowl.
Turn heat to medium, add 1 tbsp oil; sauté chilli, diced onion, and garlic until onion is translucent (about 2 minutes).
Add remaining satay seasoning and cook 1 minute.
Transfer to blender with chicken stock and ½ cup peanuts; puree until smooth.
Return mixture to skillet; add remaining ¼ cup peanuts, kecap manis, soy sauce, coconut milk, and peanut butter.
Crush and add makrut lime leaves and lemongrass; add cooked chicken.
Bring to simmer over medium-low heat for 15 minutes until thickened.
Add lime juice to taste; serve with rice, garnished with peanuts, cilantro, and chilli.
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.
Pat beef dry and sprinkle generously with salt and pepper.
Sear beef in 2 tbsp hot olive oil until very browned on all sides (3-5 minutes per side), then remove.
Turn stove to medium-low and add remaining 1 tbsp olive oil.
Sauté garlic and onion for 2 minutes, then add carrots and celery and cook 5 minutes more.
Add crushed tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves; return beef to the pot. Bring to a simmer, then reduce to low heat.
Cover and cook for 2 hours until beef is tender enough to shred easily.
Remove beef, shred with two forks, and return to the pot; simmer uncovered 30 minutes to reduce and thicken the sauce.
Taste and adjust seasoning; add a pinch of sugar if needed.
Cook pasta 1 minute under package time; transfer to a large pan with 5 cups of ragu.
Add ¾ cup pasta water and toss over medium heat for 1-2 minutes until sauce coats the pasta.
Serve immediately with parmesan and fresh parsley.
Heat oil in a large skillet over medium-high heat. Cook garlic for about 1 minute.
Add onion and ginger and cook, stirring, until softened, about 5 minutes.
Add cumin, mustard seeds, chili powder, turmeric, and garam masala. Cook, stirring, for 30 seconds.
Transfer the mixture to the slow cooker.
Add cabbage, potatoes, tomato sauce, and salt and stir well to combine.
Add chopped tomatoes and stir again.
Cover and cook on low for 4 hours.
Stir in frozen peas, cover, and cook for an additional 30 minutes.
Serve hot over steamed basmati rice or with warm naan.
Place chicken in a single layer in the slow cooker; sprinkle with garlic powder, paprika, thyme, salt, and pepper. Add remaining sauce ingredients around the chicken (not on top). Cook on LOW for 4 hours.
Remove chicken from slow cooker and shred roughly with two forks.
Mix cornstarch with 2 tbsp water and stir into the sauce in the slow cooker. Simmer on sauté/high setting for 5 minutes until thickened to a syrup consistency.
Return shredded chicken to the sauce and toss to coat; keep warm.
Split rolls in half and toast if desired.
Layer lettuce on the bottom half of each roll and top generously with chicken. Serve warm.
Add all ingredients to the slow cooker and mix everything together.
Place the lid on and cook on low for 7–8 hours or on high for 3–4 hours, stirring occasionally if you are around.
Heat 2 tbsp oil in a large pot over medium-high heat. Cook sausages until golden, then remove.
Add remaining oil, garlic, and onion; cook 2 minutes. Add capsicum and cook 2 more minutes until onion is translucent.
Add rice, chicken stock, paprika, salt, pepper, and sausage; stir to combine. Bring to a boil, then reduce to a gentle simmer.
Cover and cook 20 minutes.
Remove from heat, quickly add peas, cover again, and rest 10 minutes.
Add parsley and fluff rice with a fork before serving.
The recipe calls for monkfish, and I substituted in chicken for it. Feel free to change it back, or not include it at all and keep it vegetarian.
Soak the lentils in cold water for 10–15 minutes — this makes them more digestible and speeds up cooking. Drain and rinse well.
While the lentils soak, boil the kettle and make the paste: soak the chilli flakes and desiccated coconut in the boiling water for 5 minutes, then add to a blender with the tomatoes, garlic, ginger, onion, salt, and pepper. Blitz until smooth.
Heat the coconut oil in a large saucepan over low-medium heat. Add the mustard seeds, cumin seeds, turmeric, and curry leaves. Let the spices temper for about 1 minute until fragrant — keep the heat low and watch closely so they don’t burn.
Add the paste and cook for 3–4 minutes, stirring regularly.
Add the drained lentils, coconut milk, and vegetable stock. Stir to combine and bring to a gentle simmer. Cook for about 15 minutes until the lentils are soft.
Add the chicken and green beans. Cook for 8 minutes until the chicken is cooked through. Stir in the spinach and cook for a further minute until wilted.
Serve in bowls topped with coriander and lime wedges. This dish gets even better the next day once the flavours have had time to develop, and it freezes well.
Heat oil in large pot over medium-high heat; add onion and garlic, cook 3 minutes until softened.
Increase heat to high, add beef, breaking apart while cooking until browned.
Add red wine, simmer 1 minute while scraping pot bottom until alcohol smell dissipates.
Add remaining sauce ingredients, bring to simmer, reduce to medium heat, cook 20-30 minutes uncovered, stirring occasionally.
Taste and adjust salt.
Boil salted water, cook pasta one minute under package directions.
Reserve 1 mug pasta water, then drain pasta.
Add pasta to sauce with ½ cup reserved water over medium heat; toss 1-2 minutes until coated.
Divide into bowls and garnish with parmesan and parsley.
Preheat oven to 200°C and prep all vegetables.
Brown sausage in a large cast-iron skillet over high heat, chopping into 1-inch pieces. Cook 2–3 minutes until golden, then remove and set aside, leaving the grease in the pan.
Add onion, bell pepper, and jalapeño to the skillet over medium-high heat. Sauté for 3 minutes, stirring occasionally.
Add garlic, salt, pepper, paprika, chili powder, oregano, and cumin. Sauté for 3–5 minutes until vegetables begin to brown at the edges.
Reduce heat to medium-low. Stir in marinara, diced chiles, and cooked sausage. Bring to a gentle boil.
Crack eggs directly onto the surface of the sauce. Transfer the entire skillet to the oven for 10–12 minutes.
Remove from oven, drizzle with crema if desired, add optional toppings, and serve family-style.
Make the dressing: combine peanut butter, coconut milk, soy sauce, lime juice, ginger, and sriracha in a bowl. Whisk until smooth, adding water a tablespoon at a time to reach your desired consistency. Taste and adjust lime juice and ginger as needed. Store in an airtight container until ready to use.
Remove the skin from the rotisserie chicken. Chop the white meat into approximately half-inch pieces on a cutting board and set aside.
Arrange the cabbage, carrots, bell pepper, cucumber, cilantro, and green onions together on a large cutting board. Use a chef’s knife to chop everything together, repeatedly folding the mixture as you chop, until the pieces are finely and evenly chopped.
Transfer the chopped salad and chicken to a large bowl and toss to combine.
For meal prep, keep the salad and dressing stored separately. At meal time, pour a few tablespoons of dressing over the salad and toss to coat.
Garnish with chopped peanuts and serve immediately.
Make the whipped ricotta: whisk ricotta, milk, and parmesan together for 10–15 seconds until it reaches a softly whipped cream consistency. Set aside.
Heat reserved sun-dried tomato oil in a large pot over high heat. Cook diced chicken for 3 minutes until sealed. Remove and set aside.
In the same pot, cook onion and garlic for 3 minutes until translucent. Add tomato paste and sun-dried tomatoes; cook 1 minute.
Add white wine and simmer for 1–2 minutes until mostly evaporated.
Add pasta, returned chicken, stock, canned tomato, salt, and pepper. Simmer uncovered for 15 minutes, stirring frequently, until liquid is absorbed and pasta is al dente.
Stir in fresh basil and transfer to a serving bowl.
Top with dollops of whipped ricotta, smearing them through the pasta before eating.
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