easy dinners

Baked Fish with Sweet Potato Chips and Salad

Cooking from the freezer and throwing together a salad is all you need to do for this easy baked fish dinner.

I used half potato chips and half sweet potato chips for a healthier “mommy” plate.

 

fish with sweet potato chips and vegetables

Let’s be honest, we don’t really require a recipe for this one! All you need is your choice of frozen fish fillets, a bag of frozen potato chips, a bag of frozen sweet potato chips. Place the fish in the middle of a large oven tray, spread out the chips in a single layer around the fish.

Drizzle the chips lightly with olive oil and season well with ground coarse salt and black pepper. Place in the oven at 200 C for 20 – 25 minutes, turning the chips halfway through.

While that’s baking, chop up your favourite salad ingredients (remembering to wash everything well) and toss them together in a salad bowl. We usually do plain salads with olives and feta.

When cooking time is done, serve up and enjoy!

Optional: add boiled corn on the cob.

fish with sweet potato chips and vegetables

Aglio e Olio with Bacon & Spinach – A quick, classic weeknight meal

Simple pasta with olive oil and garlic. Bacon always wins the kids over! The quickest of meals to whip up when there just isn’t time.

Aglio e Olio with Bacon & Spinach – A quick, classic weeknight meal

Category: Weekday Meals

Cuisine: Pasta

4

Aglio e Olio with Bacon & Spinach – A quick, classic weeknight meal

Ingredients

  • 300 g wholewheat spaghetti
  • 1 packet diced bacon
  • 1 cup frozen spinach/100 g fresh spinach
  • 2 tsp crushed garlic
  • olive oil
  • Parmesan cheese

Instructions

  • Cook spaghetti according to packet instructions.
  • Meanwhile, heat some olive oil over med-high heat and saute the bacon and garlic for about 3 minutes or until the bacon is golden and crispy. Be careful to stir often so as not to burn the garlic.
  • If you are using frozen spinach, add it to the pasta about 3 minutes before the end of the cooking time then drain together. Add all to the bacon pan and mix to combine.
  • If you are using fresh spinach, add it to the bacon pan and let it wilt. Then add the drained spaghetti to the pan and mix to combine.
  • Stir through some Parmesan cheese and serve.

Notes

Use gluten free or vegetable pasta for a gluten free option. Sugar free.

https://mammachefjozi.com/aglio-e-olio-bacon-spinach-quick-classic-weeknight-meal/

Tuna & Avocado Salad – No Cook Dinner

Tuna & Avocado Salad – No Cook Dinner

Category: Salads

Cuisine: Fish

4

Tuna & Avocado Salad – No Cook Dinner

Gluten free, sugar free, dairy free, no cooking, no mayonnaise

Ingredients

  • 1 tins shredded tuna in oil, drained
  • 1 ripe avocado, roughly chopped
  • 1/2 cup onion, finely chopped
  • 2 tbsp olive oil
  • 4 tsp lemon juice
  • 2 tsp lemon zest
  • 2-3 tbsp chopped fresh parsley
  • 1 tsp salt
  • ground black pepper

Instructions

  • Place all of the ingredients in a bowl. Mix with a fork, mashing the avo and breaking up the tuna as you go, until the ingredients are well combined.
  • Taste for seasoning and add more oil or salt and pepper if needed, serve on your favorite sandwich bread or toast. I used sourdough bread.
https://mammachefjozi.com/tuna-avocado-salad-no-cook-dinner/

Fabulously Fast Vegetable Egg Fried Rice

Finished in a flash, this vegetable egg fried rice is so fuss free it’s an absolute life saver. If you know you’re going to be pressed for time, cook the rice on a Sunday afternoon and keep cold in the fridge. All you need to do is fry up the veggies, crack open an egg and pour a glass of wine!

Fabulously Fast Vegetable Egg Fried Rice

Category: Meat Free Mondays

Cuisine: Asian

4

Fabulously Fast Vegetable Egg Fried Rice

Ingredients

  • 4 cups cooked brown or white rice
  • 1-2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 egg, lightly whisked
  • ⅓ cup soy sauce
  • 1 tbsp peanut oil
  • 1 tsp crushed garlic
  • 1 onion, finely chopped
  • sprinkle dried chilli flakes
  • 3 green onions, diced

Instructions

  • Add oil to a large pan over med-high heat and saute onion and garlic for 3-4 minutes until softened. Add a sprinkle of dried chilli flakes and cook for half a minute.
  • Add in the vegetables and cook for 4-5 minutes, stirring.
  • Move the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a fork or spatula and stir in with veggies.
  • Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Remove from heat and stir in green onions.

Notes

Gluten free, Sugar free, Dairy Free, Vegetarian, Meat Free Monday

https://mammachefjozi.com/fabulously-fast-vegetable-egg-fried-rice/

 

Pauli’s Tomali Baked Chicken Breast & Vegetables

Pauli’s Tomali Baked Chicken Breast & Vegetables

40 minutes

Category: Weekday Meals

Cuisine: Mediterranean

4

Pauli’s Tomali Baked Chicken Breast & Vegetables

Gluten free, sugar free, low carb. For a dairy free option, replace feta with goat's cheese or leave out entirely.

Ingredients

  • 6-8 chicken breasts
  • 1 cup Pauli's Tomali Relish
  • 600g mixed roasting vegetables
  • 1 round feta cheese
  • olive oil
  • salt & pepper

Instructions

  • Heat the oven to 200 C.
  • Place some foil into a roasting pan and fold up the edges to make a divider.
  • Spray roasting pan and foil with some olive oil cooking spray.
  • Place chicken breasts into the foil section and spread the roasting vegetables over the rest of the pan.
  • Drizzle all with some olive oil and season with coarse salt and black pepper.
  • Pour the Pauli's Tomali Relish over the chicken breasts, making sure that they are covered evenly.
  • Crumble the Feta cheese over the chicken and relish. Bake in the oven for 30-35 minutes or until chicken is cooked through.
https://mammachefjozi.com/paulis-tomali-baked-chicken-breast-vegetables/

Baby Kingklip with Tuscan Style Vegetables

Something fishy

The Mediterranean Diet prescribes plenty of fish and less meat. This baby kingklip recipe is gluten free, sugar free, super low carb and super high in nutrition.

It also tastes divine, especially made with baby kingklip, takes only 30 minutes to make and it’s so very easy!

Baby Kingklip with Tuscan Style Vegetables

Browsing around my local Food Lover’s Market for fish, I wanted something other than Hake. I noticed that 500g Hake fillets were R70 and 500g Kingklip portions were R140. Then I spotted the Baby Kingklip at R89 for 800 grams and thought this was quite a good deal. Something different and for a great price relative to their fully grown kin.

Anyway, on to the recipe!

Baby Kingklip with Tuscan Style Vegetables

30 minutes

Category: Weekday Meals

Cuisine: Fish

4-6

Baby Kingklip with Tuscan Style Vegetables

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • 1/2-1 tsp chilli flakes (to taste)
  • 2 tsp fresh rosemary finely chopped (optional)
  • 2 tins peeled & diced tomatoes
  • 2 tins cannelini beans, rinsed and drained
  • 200 g fresh baby spinach, washed and dried
  • salt and pepper
  • 800 g baby kingklip or hake fillets, patted dry and seasoned with salt and pepper
  • fresh parsley and lemon to garnish
  • juice of 1 lemon

Instructions

  • In a large, deep pan with a lid, heat 1 tbsp olive oil. Add onion and 1 tsp garlic. Saute until onion has softened. Garlic mustn't brown.
  • Add chilli flakes and rosemary if using. Add diced tomatoes and cannelini beans. Stir well then cover the pan, and reduce heat to simmer while cooking the fish.
  • In a large non stick pan on med-high heat, add 1 tbsp olive oil and 1 tsp garlic. When garlic is sizzling, add fish fillets and cook for a couple of minutes. Lift the edge of the fish when it is becoming opaque on top, and see if it is nicely browned on the bottom. Carefully turn the fish using a spatula. While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Stir well, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir.
  • Squeeze fresh lemon juice over the cooked fish fillets.
  • Divide the vegetable mixture among your plates or bowls.
  • Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.
https://mammachefjozi.com/baby-kingklip-with-tuscan-style-vegetables/

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

Broccoli, Bacon, Cheese & Chicken Bake

This recipe looked fantastic when I found it, but was even better than expected! An instant family favourite, the boys loved it, yes, even though it was mainly broccoli. That’s always a measure of a successful dinner… the broccoli and chicken baking together result in such tasty juices at the bottom of the dish. If you were to add rice to the mix (not necessary at all) you would have a lovely broth to go with it.

Blanch the broccoli before baking to enhance the colour and flavour.

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

4-6

Broccoli Bacon Cheese & Chicken Bake – an Instant Family Favourite

Ingredients

  • 1 head of broccoli
  • 1 packet diced bacon
  • 6-8 chicken breasts
  • 1 cup cheddar cheese
  • 1 cup mozarella/white cheddar cheese

Instructions

  • Preheat oven to 200 C.
  • Place chicken breasts flat on a cutting board, drizzle with a little olive oil & cover with cling wrap.
  • Bash with your fist to flatten them evenly (great stress reliever).
  • Remove cling wrap and season with ground salt & black pepper.
  • Spray an oven dish with olive oil cooking spray and place chicken breasts into the dish.
  • Bring a pot of salted water to boil, add broccoli and boil for 2 minutes to blanch.
  • At the same time, fry bacon bits in a small pan until golden.
  • Drain broccoli well.
  • Add broccoli and bacon bits to dish with chicken. Sprinkle cheese evenly over the top.
  • Bake for 20-25 minutes or until chicken is cooked through.
https://mammachefjozi.com/broccoli-bacon-cheese-chicken-bake/

Pauli’s Food Co. Wholegrain Calamari Wraps with Saffron Chutney Chilli

Wholegrain Calamari Wraps with Saffron Chutney Chilli

I have come to absolutely adore Pauli’s Food Company’s sauces and marinated veggies, not only because they’re the perfect companion to any dish ever but also because they have such a great attitude towards food and they’re pretty great people too! No preservatives, additives, colourants and just simply delicious, good food made with love and the freshest ingredients.

Pauli's Food Co. Wholegrain Calamari Wraps Saffron Chutney Chilli

Check out their website for stockists.

These calamari wraps are absolutely amazing with Pauli’s Saffron Chutney Chilli. Add some optional humus or plain cream cheese.

Pauli’s Food Co. Wholegrain Calamari Wraps with Saffron Chutney Chilli

Category: Weekday Meals

Pauli’s Food Co. Wholegrain Calamari Wraps with Saffron Chutney Chilli

Ingredients

  • Wholegrain tortilla wraps
  • lettuce, sliced into ribbons
  • cherry tomatoes, halved
  • baby cucumber, quartered and sliced
  • yellow pepper, cut into thin strips
  • 2 tbsp butter
  • 1 tsp crushed garlic
  • juice of half a lemon
  • 400g calamari rings
  • Pauli's Saffron Chutney Chilli

Instructions

  • Heat butter in a frying pan on the stove over med-high heat.
  • Add garlic and saute for 30 seconds.
  • Add a splash of olive oil (this will stop the butter from browning too much).
  • Add the calamari rings and lemon juice.
  • Saute until just opaque (2-3 minutes).
  • Heat tortilla wraps as per packet instructions, I prefer heating them in a non stick pan.
  • Place lettuce on wrap, with tomatoes, cucumber, peppers and top with calamari rings.
  • Wrap up, serve and enjoy!

Notes

I would cook the calamari in the Pauli's sauce if not for the boys. It's slightly too hot for them so I add it to ours after as a condiment. Add humus, cream cheese or any veg you prefer to add. A super quick meal guaranteed to leave smiles on faces!

https://mammachefjozi.com/paulis-food-co-wholegrain-calamari-wraps-saffron-chutney-chilli/

Pork Chops with Couscous, Butternut & Ricotta Spinach

Pork Chops with Couscous, Butternut & Ricotta Spinach

4-6

Pork Chops with Couscous, Butternut & Ricotta Spinach

Butternut and creamy ricotta spinach is always a winning combination. Add wholewheat couscous which is fat free, sugar free and rich in fibre for a healthy side, with lean pork chops as protein for a nutritious weekday meal!

Ingredients

  • 200 g frozen spinach, thawed, well drained
  • 80 g ricotta
  • 1 tsp crushed garlic
  • 2 tbsp cream/coconut cream
  • pinch of ground nutmeg
  • 1 butternut, cut into chunks
  • 1 cup wholewheat couscous
  • 1 vegetable stock pot
  • 4-6 pork chops
  • ground salt & black pepper
  • olive oil

Instructions

  • Preheat oven to 200 C.
  • Place butternut into a shallow oven dish lined with baking paper.
  • Drizzle with olive oil and season with half the garlic, salt and pepper.
  • Bake in the oven for 20-25 minutes or until tender.
  • Boil water in the kettle.
  • Place 1 cup dry couscous to a bowl, add 1 cup of boiling water and vegetable stock pot. Mix well to dissolve stock pot.
  • Add a dash of olive oil and cover with clingwrap. Leave to stand.
  • Rub pork chops with a drizzle of olive oil, season with salt & pepper.
  • Grill on a hot electric grill or grilling pan until nicely browned on both sides and cooked through. Remove from heat.
  • Meanwhile, mix together frozen spinach, ricotta, remaining garlic, cream and nutmeg.
  • Place into a small saucepan over medium heat and cook for about 10 minutes.
  • When couscous has absorbed all the moisture, remove cling wrap and fluff with a fork.
  • Serve and enjoy.
https://mammachefjozi.com/pork-chops-couscous-butternut-ricotta-spinach/

Gluten Free Italian Meatballs with Marinara Sauce

Gluten Free Italian Meatballs with Marinara Sauce

Category: Beef

Cuisine: Mediterranean

4-6

Gluten Free Italian Meatballs with Marinara Sauce

Gluten Free Italian Meatballs with Homemade Marinara Sauce Serve these over your choice of pasta, vegetable pasta, cauliflower mash or mashed potatoes for a delicious, nutritious meal the whole family will love! Dairy free, gluten free and low carb (depending on choice of pasta/mash)

Ingredients

    Meatballs
  • 1 kg lean beef mince
  • 2 tbsp Italian herbs
  • 1 egg
  • 1 tbsp fresh parsley, finely chopped
  • 2 tsp salt
  • 1 tsp ground black pepper
    Sauce
  • 1 tin peeled & diced tomatoes
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 tsp crushed garlic
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp black pepper

Instructions

  • Preheat oven to 200 C.
  • To make the marinara sauce, heat olive oil in a large pan over medium heat.
  • Add the chopped onion and saute for 5 minutes.
  • Next, add crushed garlic, canned tomatoes, bay leaf and pepper to the pan.
  • Cook for 20-30 minutes until the sauce has thickened and tomatoes are broken down.
  • Line an oven tray with baking paper so that the meatballs don't stick to the pan.
  • Mix the meat, egg and seasoning together in a bowl.
  • Form meatballs with a heaped tablespoon amount of the mince mixture, place onto the oven tray.
  • Bake for 20 minutes until cooked through.
  • Serve sauce over the chopped meatballs, sprinkle with chopped parsley and Parmesan cheese (optional)
https://mammachefjozi.com/gluten-free-italian-meatballs-marinara-sauce/

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