I have made this dish before and it absolutely has become a favourite. With only three ingredients to pop into the oven, you end up with a mouthwatering comfort meal that everyone will love. Not only that, it’s healthy with loads of super broccoli, as well as gluten free, low carb and you don’t need to add anything else. I served up with some seasoned butter beans on the side.
The only seasoning you need is some coarse salt, pepper and rosemary for the chicken. The natural flavours of the broccoli, bacon and chicken make a fantastic combination that really just gets highlighted with the minimal seasoning. Cheese doesn’t need any explanation other than, because cheese!
If your kids have an aversion to broccoli, you may have a problem. Mine generally love broccoli, even as a baby it was a top choice for Blake. Occasionally they might have an “anti green stuff” day which can always be sidestepped by covering it with bacon and cheese!
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.
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.
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!
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!
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.
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
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.
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.
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.
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
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
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!
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!
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!
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
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.