Recipes for every craving
Whether you’re making the cut, feeding the family, meal-prepping for busy weekdays, or anything in-between — get inspired with easy, flavour-packed recipes for every appetite and occasion.
Sticky Ginger Beef and Rice Bowls
with Marinated Veggies and Snow Peas
Savoury-sweet ginger beef over fluffy rice, balanced with crunchy quick-pickled veggies and a soy-mayo drizzle.
- Total time
- 20 min
- Difficulty
- Medium
- Calories
- 930 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 3/4 cup Jasmine Rice
- 56 g Carrot, julienned
- 28 g Crispy Shallots
- 2 tbsp Soy Sauce
- 1 tbsp Ginger-Garlic Puree
- 113 g Sugar Snap Peas
- 1 tbsp Rice Vinegar
- 4 tbsp Mayonnaise
- 1 tbsp Honey
- 1 tbsp Oil
- 1/2 tsp Sugar
- 3/8 tsp Salt
- 3 Radish
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 930 kcal |
|---|---|
| Fat | 55 g |
| Saturated Fat | 17 g |
| Carbohydrate | 86 g |
| Sugar | 14 g |
| Fibre | 3 g |
| Protein | 32 g |
| Cholesterol | 115 mg |
| Sodium | 1730 mg |
Instructions
- Cook the rice with a little oil and ginger-garlic puree until fragrant, then simmer until tender.
- Slice the radishes, trim the snap peas and stir together the soy-mayo.
- Quick-pickle the radishes and carrots in seasoned vinegar.
- Sear the snap peas until tender-crisp, then brown the beef and glaze it with the sticky ginger sauce.
- Fluff the rice, build the bowls and finish with the soy-mayo and crispy shallots.
Moroccan Chicken and Zesty Rice
with Zucchini and Lemony Yogurt
Spiced yogurt-marinated chicken with sauteed zucchini and peppers over lemony herbed rice.
- Total time
- 35 min
- Difficulty
- Medium
- Calories
- 750 kcal
Ingredients
For 2 servings
- 2 Chicken Breasts
- 3/4 cup Basmati Rice
- 200 g Zucchini
- 1 Lemon
- 7 g Parsley
- 1 Chicken Broth Concentrate
- 1 tbsp Moroccan Spice Blend
- 100 mL Greek Yogurt
- 1 tbsp Unsalted Butter
- 2 tbsp Oil
- 3/8 tsp Salt
- 1/8 tsp Pepper
- 1 tbsp Chicken Salt
- 160 g Sweet Bell Pepper
Nutrition values
Per serving
| Calories | 750 kcal |
|---|---|
| Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrate | 76 g |
| Sugar | 8 g |
| Fibre | 4 g |
| Protein | 52 g |
| Cholesterol | 145 mg |
| Sodium | 1570 mg |
Instructions
- Simmer the rice in seasoned broth until tender.
- Cut the zucchini and pepper; chop the parsley.
- Coat the chicken in the spiced yogurt, then pan-sear until golden and cooked through.
- Saute the veggies in the same pan until tender-crisp.
- Fluff the rice with lemon zest, parsley and butter, then plate with the chicken, veggies and lemony yogurt.
Honey-Garlic Salmon
with Ginger-Soy Veggies and Garlic Rice
Crispy-skinned salmon lacquered in honey-garlic sauce, with ginger-soy veggies and garlic rice.
- Total time
- 25 min
- Difficulty
- Medium
- Calories
- 820 kcal
Ingredients
For 2 servings
- 250 g Salmon Fillets, skin-on
- 4 tbsp Honey-Garlic Sauce
- 1 tbsp Soy Sauce
- 1 tsp Garlic Salt
- 160 g Sweet Bell Pepper
- 3/4 cup Basmati Rice
- 113 g Bok Choy, chopped
- 15 g Ginger
- 1 tbsp Unsalted Butter
- 1 1/2 tbsp Oil
- 1/16 tsp Salt
- 1/8 tsp Pepper
- 1 tbsp Black Sesame Seeds
Nutrition values
Per serving
| Calories | 820 kcal |
|---|---|
| Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrate | 92 g |
| Sugar | 21 g |
| Fibre | 3 g |
| Protein | 34 g |
| Cholesterol | 90 mg |
| Sodium | 1400 mg |
Instructions
- Cook the rice with garlic salt until tender.
- Prep the ginger, pepper and bok choy; pat the salmon dry and season.
- Stir-fry the veggies with ginger until tender-crisp.
- Pan-sear the salmon skin-side down until crispy, then flip and cook through.
- Simmer the honey-garlic sauce until glossy and spoon it over the salmon.
- Fluff the rice with sesame and butter, then plate everything up.
Ginger and Steak Stir-Fry
with Sautéed Veggies and Green Onion Rice
Seared steak with honey-garlic ginger veggies, served on green onion rice with crispy shallots.
- Total time
- 20 min
- Difficulty
- Medium
- Calories
- 770 kcal
Ingredients
For 2 servings
- 340 g Tenderloin Steak
- 1 Beef Broth Concentrate
- 1 tbsp Soy Sauce
- 4 tbsp Honey-Garlic Sauce
- 3/4 cup Jasmine Rice
- 2 Green Onion
- 28 g Crispy Shallots
- 1 Sweet Bell Pepper
- 30 g Ginger
- 56 g Snow Peas
- 1/4 tsp Salt
- 2 tbsp Oil
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 770 kcal |
|---|---|
| Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrate | 102 g |
| Sugar | 23 g |
| Fibre | 3 g |
| Protein | 40 g |
| Cholesterol | 75 mg |
| Sodium | 1150 mg |
Instructions
- Cook the rice until tender.
- Slice the pepper and green onions; grate the ginger.
- Sear the steaks to your liking, then rest and slice.
- Stir-fry the peppers and snow peas with ginger, then simmer everything in the honey-garlic sauce.
- Stir the green onions into the rice, bowl it up and top with steak and crispy shallots.
Cal Smart Tex-Mex Turkey Bowls
with Mexican Corn Slaw, Wild Rice and Crema
Mexican-spiced turkey over wild rice with a charred corn slaw and lime crema.
- Total time
- 25 min
- Difficulty
- Medium
- Calories
- 600 kcal
Ingredients
For 2 servings
- 250 g Ground Turkey
- 1 tbsp Ginger-Garlic Puree
- 1 tbsp Mexican Seasoning
- 113 g Corn Kernels
- 56 g Red Cabbage, shredded
- 1 Lime
- 1 Green Onion
- 1/4 cup Feta Cheese, crumbled
- 3 tbsp Sour Cream
- 1/2 cup Wild Rice Medley
- 4 tsp Oil
- 3/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 600 kcal |
|---|---|
| Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrate | 60 g |
| Sugar | 8 g |
| Fibre | 5 g |
| Protein | 35 g |
| Cholesterol | 115 mg |
| Sodium | 1350 mg |
Instructions
- Simmer the wild rice medley until tender.
- Whisk the lime-oil dressing and toss with the cabbage and green onion.
- Char the corn in a hot dry pan, then add it to the slaw.
- Brown the turkey with the ginger-garlic puree and Mexican seasoning.
- Stir the lime crema together, build the bowls and finish with feta.
Cal Smart Pork Chops with Sweet Chili Sauce
with Basmati Rice and Sautéed Veggies
Seared pork chops in a sweet chili-mustard glaze, with basmati rice and sauteed veggies.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 680 kcal
Ingredients
For 2 servings
- 340 g Pork Chops, boneless
- 3/4 cup Basmati Rice
- 2 Shanghai Bok Choy
- 1 Sweet Bell Pepper
- 1 Yellow Onion
- 4 g Garlic Salt
- 1 tbsp Whole Grain Mustard
- 2 tbsp Sweet Chili Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Oil
- 1/16 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 680 kcal |
|---|---|
| Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrate | 81 g |
| Sugar | 14 g |
| Fibre | 4 g |
| Protein | 49 g |
| Cholesterol | 95 mg |
| Sodium | 1470 mg |
Instructions
- Cook the rice with garlic salt.
- Cut the bok choy, pepper and onion.
- Saute the veggies until tender-crisp.
- Season and sear the pork chops until cooked through.
- Warm the sweet chili-mustard sauce with the chops, then slice and plate over the rice.
SuperQuick Korean Beef Bowls
with Sesame-Edamame Rice and Gingery Slaw
Ginger-sauced beef on sesame-edamame rice with a tangy quick slaw and spicy mayo.
- Total time
- 15 min
- Difficulty
- Easy
- Calories
- 540 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 3/4 cup Jasmine Rice
- 170 g Coleslaw Cabbage Mix
- 56 g Edamame
- 1 Green Onion
- 2 tbsp Ginger Sauce
- 2 tbsp Seasoned Rice Vinegar
- 2 tbsp Spicy Mayo
- 1 Vegetable Broth Concentrate
- 9 g Sesame Seeds
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 540 kcal |
|---|---|
| Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrate | 28 g |
| Sugar | 18 g |
| Fibre | 4 g |
| Protein | 30 g |
| Cholesterol | 95 mg |
| Sodium | 1820 mg |
Instructions
- Cook the rice, then stir in the edamame and sesame seeds.
- Brown the beef and glaze it with the ginger sauce and a splash of vinegar.
- Toss the slaw with green onion, vinegar and the remaining ginger sauce.
- Bowl it up and finish with spicy mayo.
Honey Garlic-and-Gochujang-Glazed Bison Meatballs
with Fried Eggs, Charred Veggies and Sesame Rice
Oven-baked bison meatballs in a honey-garlic gochujang glaze with fried eggs, charred veggies and sesame rice.
- Total time
- 35 min
- Difficulty
- Medium
- Calories
- 990 kcal
Ingredients
For 2 servings
- 250 g Lean Ground Bison
- 2 Egg
- 3/4 cup Jasmine Rice
- 200 g Mixed Mushrooms
- 113 g Sugar Snap Peas
- 2 Green Onion
- 9 g Sesame Seeds
- 1/6 cup Panko Breadcrumbs
- 2 tbsp Gochujang
- 1 tbsp Seasoned Rice Vinegar
- 1/2 tbsp Soy Sauce
- 4 tbsp Honey-Garlic Sauce
- 1 1/2 tbsp Butter
- 1 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 990 kcal |
|---|---|
| Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrate | 107 g |
| Sugar | 27 g |
| Fibre | 4 g |
| Protein | 41 g |
| Cholesterol | 305 mg |
| Sodium | 1290 mg |
Instructions
- Cook the rice and preheat the oven.
- Char the mushrooms and snap peas in a hot pan.
- Roll the bison-panko meatballs and bake until cooked through.
- Toss the meatballs in the gochujang honey-garlic glaze.
- Fry the eggs in butter until the whites are set.
- Build bowls with sesame rice, veggies, meatballs and a fried egg on top.
Sweet Chili Halloumi Lettuce Cups
with Sticky Rice and Marinated Veggies
Golden halloumi glazed in sweet chili, served in lettuce cups with sticky rice, marinated veggies and toasted peanuts.
- Total time
- 30 min
- Difficulty
- Medium
- Calories
- 920 kcal
Ingredients
For 2 servings
- 2 Lettuce
- 1 Halloumi Cheese
- 4 tbsp Sweet Chili Sauce
- 3 Radish
- 3/4 cup Sticky Rice
- 1 Lime
- 7 g Mint
- 56 g Carrot, julienned
- 2 Green Onion
- 2 tbsp Mayonnaise
- 28 g Peanuts, chopped
- 1 tbsp Seasoned Rice Vinegar
- 1/2 tsp Sugar
- 1 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 920 kcal |
|---|---|
| Fat | 47 g |
| Saturated Fat | 19 g |
| Carbohydrate | 95 g |
| Sugar | 23 g |
| Fibre | 6 g |
| Protein | 31 g |
| Cholesterol | 85 mg |
| Sodium | 1830 mg |
Instructions
- Rinse and steam the sticky rice.
- Separate the lettuce leaves and quick-pickle the radishes and carrot.
- Slice and rinse the halloumi.
- Toast the peanuts, then pan-fry the halloumi until golden and coat it in sweet chili sauce.
- Fluff the rice with lime, then fill the lettuce cups with rice, halloumi and toppings.
SuperQuick Chorizo-and-Pineapple Bowls
made with microwaveable rice
Smoky chorizo with sweet pineapple and chipotle over basmati rice, topped with guacamole and crispy shallots.
- Total time
- 15 min
- Difficulty
- Easy
- Calories
- 790 kcal
Ingredients
For 2 servings
- 250 g Chorizo Sausage, uncased
- 3/4 cup Basmati Rice
- 1 Diced Pineapple Cup
- 56 g Yellow Onion, chopped
- 7 g Cilantro
- 28 g Crispy Shallots
- 3 tbsp Guacamole
- 2 tbsp Chipotle Sauce
- 1 tbsp Mexican Seasoning
- 1 tsp Garlic Salt
- 1/2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 790 kcal |
|---|---|
| Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrate | 101 g |
| Sugar | 17 g |
| Fibre | 3 g |
| Protein | 29 g |
| Cholesterol | 85 mg |
| Sodium | 1510 mg |
Instructions
- Cook the rice until tender.
- Tear the cilantro.
- Brown the chorizo with the onions, then stir in the pineapple, seasoning and chipotle sauce.
- Fluff the rice with crispy shallots, then bowl it up with guacamole on top.
Chicken Tikka Masala
with Carrots and Garlic Rice
A weeknight tikka masala — tender chicken thighs in a creamy spiced tomato sauce over garlic rice.
- Total time
- 30 min
- Difficulty
- Medium
- Calories
- 740 kcal
Ingredients
For 2 servings
- 280 g Chicken Thighs
- 3/4 cup Basmati Rice
- 170 g Carrot
- 28 g Baby Spinach
- 1 Garlic, cloves
- 1/2 cup Tikka Sauce
- 2 tbsp Curry Paste
- 1 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1 tsp Garlic Salt
- 56 mL Cream
Nutrition values
Per serving
| Calories | 740 kcal |
|---|---|
| Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrate | 80 g |
| Sugar | 11 g |
| Fibre | 5 g |
| Protein | 48 g |
| Cholesterol | 165 mg |
| Sodium | 1350 mg |
Instructions
- Cook the rice with garlic until tender.
- Cut the carrots and chop the spinach.
- Soften the carrots in a covered pan, then set aside.
- Sear the chicken pieces, bloom the curry paste, then simmer with the tikka sauce and cream.
- Wilt in the spinach and serve over the garlic rice.
Fajita Beef and Rice Bowls
with Lime Crema, Sweet Peppers and Monterey Jack
Fajita-spiced beef and charred peppers over toasted green-onion rice with lime crema and Monterey Jack.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 910 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 56 g Yellow Onion
- 2 tbsp Mexican Seasoning
- 3/4 cup Basmati Rice
- 2 Green Onion
- 160 g Sweet Bell Pepper
- 80 g Tomato
- 1/2 cup Monterey Jack Cheese, shredded
- 1 tsp Garlic Salt
- 3 tbsp Sour Cream
- 1 Lime
- 2 1/2 tbsp Oil
- 1/4 tsp Salt
- 1/16 tsp Pepper
Nutrition values
Per serving
| Calories | 910 kcal |
|---|---|
| Fat | 50 g |
| Saturated Fat | 17 g |
| Carbohydrate | 79 g |
| Sugar | 8 g |
| Fibre | 6 g |
| Protein | 40 g |
| Cholesterol | 115 mg |
| Sodium | 1650 mg |
Instructions
- Cook the rice.
- Cut the peppers, onion and tomato; zest and juice the lime.
- Brown the beef with the Mexican seasoning.
- Saute the peppers and onions, then toast the fluffed rice with green onions in the same pan.
- Stir together the lime crema, build the bowls and top with cheese.
Grilled Jerk Pork Chops
with Tropical Kiwi Salsa and Rice
Grilled jerk-glazed pork chops with a kiwi-corn salsa, grilled peppers and buttery rice.
- Total time
- 30 min
- Difficulty
- Medium
- Calories
- 870 kcal
Ingredients
For 2 servings
- 340 g Pork Chops, boneless
- 3/4 cup Parboiled Rice
- 1 Sweet Bell Pepper
- 1 Kiwi
- 2 Green Onion
- 113 g Corn Kernels
- 1 Lime
- 2 tbsp Jerk Sauce
- 2 tbsp Mayonnaise
- 6 g Caribbean Spice Blend
- 1 tbsp Butter
- 1 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 870 kcal |
|---|---|
| Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrate | 91 g |
| Sugar | 12 g |
| Fibre | 7 g |
| Protein | 49 g |
| Cholesterol | 120 mg |
| Sodium | 1020 mg |
Instructions
- Preheat the grill and simmer the rice.
- Season the pork with the spice blend and stir the jerk-mayo glaze.
- Oil and season the pepper quarters.
- Dice the kiwi and toss the salsa with lime, green onion and corn.
- Grill the peppers and pork, glazing the chops as they finish.
- Chop the grilled peppers into the salsa, slice the pork and serve over the rice.
Sticky Grilled Lemongrass Chicken
with Nutty Rice and Mango Slaw
Char-grilled lemongrass chicken thighs with a sweet chili glaze, mango-cucumber slaw and nutty lime rice.
- Total time
- 35 min
- Difficulty
- Easy
- Calories
- 770 kcal
Ingredients
For 2 servings
- 280 g Chicken Thighs
- 3/4 cup Basmati Rice
- 1 Mango
- 1 Garlic, cloves
- 1 Lime
- 1 tbsp Soy Sauce
- 2 tbsp Sweet Chili Sauce
- 28 g Peanuts, chopped
- 1 Lemongrass
- 1 Mini Cucumber
- 1 Green Onion
- 1 tbsp Butter
- 1 tsp Sugar
- 1 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 770 kcal |
|---|---|
| Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrate | 96 g |
| Sugar | 26 g |
| Fibre | 5 g |
| Protein | 38 g |
| Cholesterol | 155 mg |
| Sodium | 1000 mg |
Instructions
- Cook the rice with butter.
- Mince the garlic and lemongrass.
- Marinate the chicken in the lemongrass-soy mixture, then grill until charred and cooked through.
- Toss the mango, cucumber and green onion into a slaw.
- Fluff the rice with lime zest and peanuts, slice the chicken and build the plates.
Brown Sugar-Glazed Salmon
with Garlic Rice and Sugar Snap Peas
Oven-roasted salmon with a brown sugar-hoisin glaze, garlic rice and green beans.
- Total time
- 40 min
- Difficulty
- Medium
- Calories
- 690 kcal
Ingredients
For 2 servings
- 250 g Salmon Fillets, skin-on
- 3/4 cup Basmati Rice
- 170 g Green Beans
- 2 Green Onion
- 1 tsp Garlic Salt
- 1 Vegetable Broth Concentrate
- 1 tbsp Brown Sugar
- 1/4 cup Hoisin Sauce
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Oil
- 1/16 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 690 kcal |
|---|---|
| Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrate | 91 g |
| Sugar | 23 g |
| Fibre | 3 g |
| Protein | 34 g |
| Cholesterol | 75 mg |
| Sodium | 1900 mg |
Instructions
- Cook the rice in garlicky broth and preheat the oven.
- Season the salmon and roast on a lined sheet until just cooked.
- Halve the green beans and slice the green onions.
- Steam-saute the green beans until tender-crisp.
- Warm the hoisin-brown sugar glaze, then drizzle it over the plated salmon, rice and beans.
Miso-Honey Glazed Salmon
with Sesame Rice and Sautéed Veggies
Roasted salmon brushed with a miso-honey glaze, with sesame rice and buttery sauteed veggies.
- Total time
- 25 min
- Difficulty
- Medium
- Calories
- 740 kcal
Ingredients
For 2 servings
- 250 g Salmon Fillets, skin-on
- 1 tsp Garlic Salt
- 1 tbsp Honey
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Seeds
- 3/4 cup Basmati Rice
- 113 g Shanghai Bok Choy
- 2 Green Onion
- 160 g Sweet Bell Pepper
- 2 tbsp Unsalted Butter
- 1 Miso Broth Concentrate
- 1/16 tsp Salt
- 1/8 tsp Pepper
- 1 tsp Oil
Nutrition values
Per serving
| Calories | 740 kcal |
|---|---|
| Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrate | 76 g |
| Sugar | 11 g |
| Fibre | 4 g |
| Protein | 35 g |
| Cholesterol | 110 mg |
| Sodium | 1360 mg |
Instructions
- Cook the rice with garlic salt and preheat the oven.
- Cut the pepper and bok choy.
- Roast the seasoned salmon, brushing it with the miso-honey glaze near the end.
- Toast the sesame seeds, then saute the veggies in butter.
- Fluff the rice with sesame, green onion and butter, then plate.
Golden Coconut Shrimp
with Green Onion Rice and Stir-Fried Veggies
Crispy coconut-panko shrimp with plum sauce, stir-fried veggies and green onion rice.
- Total time
- 35 min
- Difficulty
- Medium
- Calories
- 740 kcal
Ingredients
For 2 servings
- 285 g Shrimp
- 3/4 cup Jasmine Rice
- 160 g Sweet Bell Pepper
- 113 g Shanghai Bok Choy
- 2 tbsp Shredded Coconut
- 1/2 cup Panko Breadcrumbs
- 4 tbsp Plum Sauce
- 1 tsp Garlic Salt
- 1 Green Onion
- 2 tbsp Mayonnaise
- 1 1/2 tbsp Oil
- 1/16 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 740 kcal |
|---|---|
| Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrate | 97 g |
| Sugar | 18 g |
| Fibre | 3 g |
| Protein | 29 g |
| Cholesterol | 190 mg |
| Sodium | 1670 mg |
Instructions
- Toast the coconut-panko coating and preheat the oven.
- Cook the rice with garlic salt.
- Coat the shrimp in mayo, then the toasted crumbs, and bake until golden.
- Stir-fry the peppers and bok choy.
- Warm the plum sauce for dipping, fluff the rice with green onion and serve.
One-Pot Cheesy Mexican Beef and Rice
with Peppers and Crispy Garlic
A one-pot dinner of Mexican-spiced beef, rice and peppers finished with melty Monterey Jack and crispy garlic.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 900 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 3/4 cup Basmati Rice
- 16 g Mexican Seasoning
- 113 g Mirepoix
- 1 Sweet Bell Pepper
- 7 1/2 g Chicken Stock Powder
- 1/2 cup Monterey Jack Cheese, shredded
- 1 tbsp Tex-Mex Paste
- 2 Green Onion
- 2 tbsp Garlic Puree
- 43 mL Sour Cream
- 14 g Crispy Garlic
- 1 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 900 kcal |
|---|---|
| Fat | 44 g |
| Saturated Fat | 17 g |
| Carbohydrate | 85 g |
| Sugar | 8 g |
| Fibre | 6 g |
| Protein | 40 g |
| Cholesterol | 115 mg |
| Sodium | 2010 mg |
Instructions
- Cut the pepper and rinse the rice.
- Brown the beef in a large pot with the mirepoix, pepper and seasoning.
- Stir in the rice, garlic puree, stock and Tex-Mex paste; cover and simmer until tender.
- Fluff, then top with cheese, sour cream, green onions and crispy garlic.
Halloumi and Brown Rice Fajita Bowls
with DIY Lime Crema and Pico De Gallo
Roasted fajita veggies and golden halloumi over brown rice with pico de gallo and a DIY lime crema.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 1050 kcal
Ingredients
For 2 servings
- 1 Halloumi Cheese
- 11 g Chili-Cumin Spice Blend
- 1 Red Onion
- 1 Sweet Bell Pepper
- 1 Greek Yogurt
- 1 Garlic, cloves
- 1 cup Quick Cook Brown Rice
- 7 g Cilantro
- 1/2 Lime
- 1 Tomato
- 1 1/2 tbsp Oil
- 1/3 tsp Salt
- 1/3 tsp Pepper
- 1/4 tsp Sugar
Nutrition values
Per serving
| Calories | 1050 kcal |
|---|---|
| Fat | 43 g |
| Saturated Fat | 19 g |
| Carbohydrate | 130 g |
| Sugar | 11 g |
| Fibre | 11 g |
| Protein | 39 g |
| Cholesterol | 75 mg |
| Sodium | 1870 mg |
Instructions
- Simmer the brown rice and preheat the oven.
- Slice the pepper and onion, then roast them with the chili-cumin spice.
- Chop the pico de gallo — tomato, onion, cilantro and lime.
- Pan-fry the halloumi until golden.
- Whisk the garlicky lime crema.
- Fluff the cilantro rice and build the bowls.
Nutritionist's Pick: Peruvian Roasted Chicken and Herby Yogurt Sauce
made with microwaveable rice
Turmeric-spiced roasted chicken with charred veggies, lime rice and a herby garlic-yogurt sauce.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 970 kcal
Ingredients
For 2 servings
- 2 Chicken Breasts
- 1 cup Quick Cook Brown Rice
- 4 g Golden Turmeric Spice Blend
- 8 g Mexican Seasoning
- 1 Garlic, cloves
- 1 Lime
- 7 g Cilantro
- 1 Greek Yogurt
- 1 Sweet Bell Pepper
- 1 Zucchini
- 2 tbsp Oil
- 1/3 tsp Salt
- 1/3 tsp Pepper
Nutrition values
Per serving
| Calories | 970 kcal |
|---|---|
| Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrate | 125 g |
| Sugar | 8 g |
| Fibre | 10 g |
| Protein | 55 g |
| Cholesterol | 130 mg |
| Sodium | 870 mg |
Instructions
- Cook the brown rice.
- Rub the chicken with the turmeric-spice blend.
- Sear the chicken, then finish it in the oven until cooked through.
- Saute the zucchini and peppers.
- Stir the cilantro-lime yogurt sauce, fluff the lime rice, then slice and serve.
One-Pan Creamy Turkey Dinner
with Mushrooms, Green Beans and Rice
A one-pan comfort dinner of turkey, mushrooms and green beans simmered with rice in a creamy thyme sauce.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 810 kcal
Ingredients
For 2 servings
- 250 g Ground Turkey
- 170 g Green Beans
- 113 g Mushrooms
- 113 mL Cream
- 7 g Thyme
- 56 g Yellow Onion, chopped
- 3/4 cup Jasmine Rice
- 7 1/2 g Chicken Stock Powder
- 1 Sour Cream
- 1 tbsp Unsalted Butter
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/2 tbsp Oil
Nutrition values
Per serving
| Calories | 810 kcal |
|---|---|
| Fat | 39 g |
| Saturated Fat | 20 g |
| Carbohydrate | 77 g |
| Sugar | 7 g |
| Fibre | 4 g |
| Protein | 36 g |
| Cholesterol | 195 mg |
| Sodium | 790 mg |
Instructions
- Trim and halve the green beans; quarter the mushrooms.
- Brown the turkey with the onions and mushrooms in butter.
- Stir in the rice, thyme, stock, cream and beans; cover and simmer until tender.
- Remove the thyme stems, stir in the sour cream and serve.
Teriyaki Chicken Stir-Fry
with Sesame-Green Onion Rice
Teriyaki-glazed chicken with carrots, peppers and mushrooms over sesame-green onion rice.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 800 kcal
Ingredients
For 2 servings
- 2 Chicken Breasts
- 3/4 cup Jasmine Rice
- 1 Carrot
- 1 Sweet Bell Pepper
- 113 g Mushrooms
- 1 Lemon
- 1 Green Onion
- 4 tbsp Teriyaki Sauce
- 1 tbsp Sesame Oil
- 11 g Asian Sesame Blend
- 1 tbsp Butter
- 1/2 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 800 kcal |
|---|---|
| Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrate | 95 g |
| Sugar | 20 g |
| Fibre | 6 g |
| Protein | 48 g |
| Cholesterol | 140 mg |
| Sodium | 1080 mg |
Instructions
- Cook the rice and preheat the oven.
- Sear the seasoned chicken, then finish it in the oven and slice.
- Cut the carrots, pepper and mushrooms.
- Stir-fry the veggies in sesame oil, then simmer them in the teriyaki sauce with the chicken.
- Fluff the rice with green onion, sesame oil and butter, then serve.
Ground Beef and Gai Lan Stir-Fry
with Green Onion Rice and Toasted Peanuts
A savoury beef and gai lan stir-fry in oyster sauce over green onion rice, topped with toasted peanuts.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 750 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 3/4 cup Jasmine Rice
- 113 g Gai Lan
- 113 g Mushrooms
- 1 Green Onion
- 1 Garlic, cloves
- 28 g Peanuts, chopped
- 1/4 cup Vegetarian Oyster Sauce
- 1/2 tbsp Seasoned Rice Vinegar
- 9 g Moo Shu Spice Blend
- 1/2 tbsp Oil
- 1/4 tsp Salt
Nutrition values
Per serving
| Calories | 750 kcal |
|---|---|
| Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrate | 85 g |
| Sugar | 12 g |
| Fibre | 4 g |
| Protein | 34 g |
| Cholesterol | 80 mg |
| Sodium | 2170 mg |
Instructions
- Cook the rice.
- Cut the gai lan; prep the mushrooms, garlic and green onion.
- Toast the peanuts in a dry pan.
- Stir-fry the mushrooms and gai lan, then brown the beef with garlic and spice and coat everything in the sauce.
- Serve over the green onion rice, sprinkled with peanuts.
Japanese Simmered Beef and Rice Bowls
with Egg, Carrots and Sesame Seeds
Gyudon-style simmered beef and sweet onions over sticky rice, finished with a soft-fried egg and sesame.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 880 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 1 Yellow Onion
- 3/4 cup Sticky Rice
- 1 Honey
- 2 Green Onion
- 2 Egg
- 4 tbsp Soy Sauce Mirin Blend
- 113 g Carrot, julienned
- 9 g Sesame Seeds
- 1 Miso Broth Concentrate
- 1 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 880 kcal |
|---|---|
| Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrate | 88 g |
| Sugar | 15 g |
| Fibre | 4 g |
| Protein | 38 g |
| Cholesterol | 290 mg |
| Sodium | 1260 mg |
Instructions
- Cook the sticky rice.
- Slice the onions.
- Soften the yellow onion in a pan until golden.
- Add the beef and honey, then simmer with the soy-mirin broth.
- Fry the eggs in butter until the whites are set.
- Bowl the rice, beef and egg; finish with green onion and sesame.
Mexican Halloumi Burrito Bowls
with Corn, Peppers and Guacamole
Golden halloumi over lime rice with charred corn, peppers, guacamole and crema.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 940 kcal
Ingredients
For 2 servings
- 1 Halloumi Cheese
- 8 g Mexican Seasoning
- 1 Sweet Bell Pepper
- 3/4 cup Basmati Rice
- 113 g Corn Kernels
- 3 tbsp Guacamole
- 1 Lime
- 1 tbsp Garlic Puree
- 2 Green Onion
- 43 mL Sour Cream
- 2 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 tbsp Butter
Nutrition values
Per serving
| Calories | 940 kcal |
|---|---|
| Fat | 50 g |
| Saturated Fat | 24 g |
| Carbohydrate | 92 g |
| Sugar | 11 g |
| Fibre | 7 g |
| Protein | 34 g |
| Cholesterol | 95 mg |
| Sodium | 1940 mg |
Instructions
- Cook the rice.
- Cut the pepper; zest and juice the lime.
- Pan-fry the halloumi until golden, then dust it with the Mexican seasoning.
- Char the peppers and corn.
- Stir the lime crema, fluff the rice with lime and butter, then build the bowls with guacamole.
Gochujang Turkey and Noodle Stir-Fry
with Sesame Seeds, Carrots and Snow Peas
Rice noodles tossed with gochujang-sweet chili turkey, carrots, snow peas and kimchi.
- Total time
- 20 min
- Difficulty
- Medium
- Calories
- 760 kcal
Ingredients
For 2 servings
- 250 g Ground Turkey
- 150 g Rice Noodles
- 56 g Carrot, julienned
- 56 g Baby Spinach
- 56 g Snow Peas
- 2 Garlic, cloves
- 1/4 cup Vegetarian Oyster Sauce
- 2 tbsp Sweet Chili Sauce
- 2 tbsp Gochujang
- 1 tbsp Sesame Oil
- 7 g Black Sesame Seeds
- 90 g Kimchi
- 1 1/2 tbsp Oil
- 1/4 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 760 kcal |
|---|---|
| Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrate | 91 g |
| Sugar | 22 g |
| Fibre | 6 g |
| Protein | 36 g |
| Cholesterol | 95 mg |
| Sodium | 2660 mg |
Instructions
- Boil the rice noodles until just chewy, reserving some cooking water.
- Stir-fry the carrots and snow peas.
- Brown the turkey with garlic, then add the gochujang-oyster sauce mixture.
- Toss everything with the noodles, spinach and a splash of noodle water; top with kimchi and sesame.
Beef and Pork Chow Mein with Soy-Peanut Sauce
with Carrots, Cabbage and Bok Choy
Chow mein noodles in a savoury soy-peanut sauce with beef, pork, cabbage and bok choy.
- Total time
- 30 min
- Difficulty
- Medium
- Calories
- 1020 kcal
Ingredients
For 2 servings
- 250 g Ground Beef and Pork Mix
- 170 g Coleslaw Cabbage Mix
- 200 g Chow Mein Noodles
- 2 Shanghai Bok Choy
- 2 Garlic, cloves
- 1 Carrot
- 4 tbsp Hoisin Sauce
- 1/4 cup Vegetarian Oyster Sauce
- 2 Peanut Butter
- 1 tbsp Soy Sauce
- 7 g Black Sesame Seeds
- 1/16 tsp Pepper
- 2 tsp Oil
- 1 tbsp Butter
- 1/16 tsp Salt
Nutrition values
Per serving
| Calories | 1020 kcal |
|---|---|
| Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrate | 102 g |
| Sugar | 29 g |
| Fibre | 9 g |
| Protein | 44 g |
| Cholesterol | 95 mg |
| Sodium | 2680 mg |
Instructions
- Bring a pot of salted water to a boil and prep the veggies.
- Whisk the peanut butter, soy, oyster and hoisin sauces into a smooth sauce.
- Saute the carrots, cabbage and bok choy in butter.
- Cook the chow mein noodles until just tender.
- Brown the meat, add the sauce and veggies, then toss with the noodles and sesame.
SuperQuick Spicy Tilapia Laksa
with Coconut-Curry Broth
A quick coconut-curry laksa with flaked tilapia, ramen noodles and snap peas, topped with crispy shallots.
- Total time
- 15 min
- Difficulty
- Easy
- Calories
- 660 kcal
Ingredients
For 2 servings
- 300 g Tilapia
- 1 Coconut Milk
- 100 g Ramen Noodles
- 113 g Sugar Snap Peas
- 7 g Cilantro
- 28 g Crispy Shallots
- 4 tbsp Red Curry Paste
- 2 tbsp Curry Paste
- 1 tbsp Chili-Garlic Sauce
- 7 1/2 g Vegetable Stock Powder
- 1/4 tsp Sugar
- 1/2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 660 kcal |
|---|---|
| Fat | 35 g |
| Saturated Fat | 22 g |
| Carbohydrate | 52 g |
| Sugar | 11 g |
| Fibre | 5 g |
| Protein | 41 g |
| Cholesterol | 75 mg |
| Sodium | 1340 mg |
Instructions
- Sizzle the curry pastes, then simmer with coconut milk and stock into a broth.
- Add the tilapia and gently break it into bite-size pieces.
- Drop in the snap peas and ramen noodles and cook until just tender.
- Ladle into bowls and top with cilantro and crispy shallots.
Peanutty Miso-and-Chicken Soup
with Udon, Snow Peas, Mushrooms and Green Onions
A cozy miso-peanut chicken soup loaded with udon noodles, mushrooms and snow peas.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 750 kcal
Ingredients
For 2 servings
- 270 g Chicken Thighs
- 200 g Udon Noodles
- 1 Miso Broth Concentrate
- 2 Peanut Butter
- 30 g Ginger
- 56 g Snow Peas
- 1 Green Onion
- 113 g Mushrooms
- 11 g Asian Sesame Blend
- 2 tbsp Soy Sauce
- 7 1/2 g Chicken Stock Powder
- 2 tbsp Oil
- 1/3 tsp Salt
- 1/3 tsp Pepper
- 1/2 tsp Sugar
Nutrition values
Per serving
| Calories | 750 kcal |
|---|---|
| Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrate | 79 g |
| Sugar | 6 g |
| Fibre | 7 g |
| Protein | 44 g |
| Cholesterol | 135 mg |
| Sodium | 2300 mg |
Instructions
- Prep the veggies and whisk the miso-peanut base.
- Sear the sesame-seasoned chicken, then slice it.
- Saute the mushrooms and snow peas.
- Bloom the miso-peanut mixture, add the stock and simmer with the udon.
- Serve topped with the chicken and green onions.
Mango Chutney Chicken Tikka
with Crispy Shallots
Chicken simmered in a mango chutney-tikka sauce with zucchini and peppers over cilantro-butter rice.
- Total time
- 30 min
- Difficulty
- Medium
- Calories
- 880 kcal
Ingredients
For 2 servings
- 340 g Chicken Breast, Diced
- 9 g Indian Spice Mix
- 4 tbsp Mango Chutney
- 1 Sweet Bell Pepper
- 1 Zucchini
- 3/4 cup Basmati Rice
- 7 g Cilantro
- 1/4 cup Tikka Sauce
- 28 g Crispy Shallots
- 1 tbsp Oil
- 1/4 tsp Salt
- 3 tbsp Butter
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 880 kcal |
|---|---|
| Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrate | 98 g |
| Sugar | 27 g |
| Fibre | 5 g |
| Protein | 49 g |
| Cholesterol | 175 mg |
| Sodium | 1050 mg |
Instructions
- Cook the rice.
- Cut the pepper and zucchini.
- Sear the spiced chicken.
- Saute the veggies in butter, then simmer everything with the mango chutney and tikka sauce.
- Fluff the cilantro-butter rice and serve, topped with crispy shallots.
Lemon Pepper Roasted Chicken Thighs
with Orzo, Peas and Spinach
Lemon-pepper chicken thighs over lemony orzo with peas, spinach, feta and a dill-garlic drizzle.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 740 kcal
Ingredients
For 2 servings
- 270 g Chicken Thighs
- 6 g Lemon-Pepper Seasoning
- 1/4 cup Feta Cheese, crumbled
- 170 g Orzo
- 56 g Green Peas
- 28 g Baby Spinach
- 2 Garlic, cloves
- 3 tbsp Yogurt Sauce
- 4 g Dill-Garlic Spice Blend
- 1 Lemon
- 1 Chicken Broth Concentrate
- 2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 740 kcal |
|---|---|
| Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrate | 79 g |
| Sugar | 6 g |
| Fibre | 8 g |
| Protein | 46 g |
| Cholesterol | 170 mg |
| Sodium | 1080 mg |
Instructions
- Boil the orzo until al dente.
- Season the chicken with the lemon-pepper blend and roast until cooked through.
- Zest and juice the lemon; mince the garlic.
- Toss the orzo with butter, lemon, the dill-garlic spice, peas and spinach.
- Slice the chicken, plate it over the orzo and finish with feta and the yogurt sauce.
Paneer Tikka Masala Tacos
with Roasted Cauliflower and Crispy Shallots
Soft tortillas filled with tikka-sauced paneer, roasted cauliflower, cilantro and crispy shallots.
- Total time
- 25 min
- Difficulty
- Medium
- Calories
- 890 kcal
Ingredients
For 2 servings
- 285 g Cauliflower
- 6 Flour Tortillas
- 7 g Cilantro
- 1/2 cup Tikka Sauce
- 9 g Indian Spice Mix
- 14 g Crispy Shallots
- 1 Halloumi Cheese
- 1/8 g Pepper
- 1 tbsp Oil
- 1/4 tsp Salt
- 1 tbsp Unsalted Butter
Nutrition values
Per serving
| Calories | 890 kcal |
|---|---|
| Fat | 51 g |
| Saturated Fat | 25 g |
| Carbohydrate | 55 g |
| Sugar | 19 g |
| Fibre | 6 g |
| Protein | 48 g |
| Cholesterol | 15 mg |
| Sodium | 1450 mg |
Instructions
- Roast the spiced cauliflower until browned.
- Cube the paneer and chop the cilantro.
- Pan-fry the paneer until golden.
- Coat the paneer and cauliflower in the warmed tikka sauce.
- Fill the warm tortillas and top with cilantro and crispy shallots.
Creamy Salmon Florentine with Quick-Cook Penne
with Mushroom Sauce and Roasted Tomatoes
Roasted salmon over creamy mushroom-spinach penne with blistered baby tomatoes.
- Total time
- 20 min
- Difficulty
- Easy
- Calories
- 960 kcal
Ingredients
For 2 servings
- 250 g Salmon Fillets, skin-on
- 227 g Quick-Cook Penne
- 113 g Mushrooms
- 113 g Baby Tomatoes
- 113 g Baby Spinach
- 56 g Yellow Onion, chopped
- 7 g Parsley
- 1/4 cup Parmesan Cheese, shredded
- 113 mL Cream
- 2 Cream Cheese
- 2 tbsp Garlic Spread
- 1 tbsp Cream Sauce Spice Blend
- 1/2 tbsp Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Nutrition values
Per serving
| Calories | 960 kcal |
|---|---|
| Fat | 63 g |
| Saturated Fat | 27 g |
| Carbohydrate | 54 g |
| Sugar | 7 g |
| Fibre | 5 g |
| Protein | 43 g |
| Cholesterol | 180 mg |
| Sodium | 1230 mg |
Instructions
- Halve the tomatoes and slice the mushrooms.
- Roast the tomatoes and seasoned salmon on one sheet.
- Saute the mushrooms and onion in the garlic spread, then build the cream sauce.
- Simmer the penne right in the sauce until tender, wilting in the spinach.
- Plate the pasta with the salmon on top and the roasted tomatoes alongside.
Chicken Parmesan
with Sausage Meatballs, Linguine and Caesar Salad
Crispy breaded chicken parm baked with mozzarella, plus sausage meatballs, linguine in tomato sauce and a Caesar salad.
- Total time
- 45 min
- Difficulty
- Medium
- Calories
- 1460 kcal
Ingredients
For 2 servings
- 2 Organic Chicken Breast
- 250 g Mild Italian Sausage, uncased
- 8 tbsp Italian Breadcrumbs
- 170 g Linguine
- 113 g Spring Mix
- 4 tbsp Caesar Dressing
- 3/4 cup Mozzarella Cheese, shredded
- 1 Crushed Tomatoes with Garlic and Onion
- 7 g Parsley
- 28 g Croutons
- 1/2 cup Parmesan Cheese, shredded
- 2 tbsp Garlic Spread
- 2 tbsp Mayonnaise
- 1 tbsp Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Sugar
Nutrition values
Per serving
| Calories | 1460 kcal |
|---|---|
| Fat | 70 g |
| Saturated Fat | 23 g |
| Carbohydrate | 116 g |
| Sugar | 16 g |
| Fibre | 10 g |
| Protein | 94 g |
| Cholesterol | 270 mg |
| Sodium | 2690 mg |
Instructions
- Boil the linguine and preheat the oven.
- Roll and bake the sausage meatballs.
- Bread the chicken in the seasoned crumbs.
- Sear the chicken, top with sauce and mozzarella, then bake until melty.
- Toss the linguine with the garlicky tomato sauce.
- Toss the Caesar salad and serve everything together.
SuperQuick Moroccan Chicken Bowls
with Fig Sauce and Couscous Salad
Moroccan-spiced chicken strips with a sticky fig glaze over couscous salad with cranberries and spinach.
- Total time
- 15 min
- Difficulty
- Medium
- Calories
- 680 kcal
Ingredients
For 2 servings
- 2 Chicken Breasts
- 1/2 cup Couscous
- 1 tbsp Chicken Stock Powder
- 56 g Carrot, julienned
- 28 g Baby Spinach
- 28 g Dried Cranberries
- 2 tbsp Fig Spread
- 1 tbsp Moroccan Spice Blend
- 1/16 tsp Pepper
- 1 tbsp Unsalted Butter
- 1 tbsp Oil
- 3/16 tsp Salt
Nutrition values
Per serving
| Calories | 680 kcal |
|---|---|
| Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrate | 69 g |
| Sugar | 24 g |
| Fibre | 6 g |
| Protein | 46 g |
| Cholesterol | 155 mg |
| Sodium | 1210 mg |
Instructions
- Steep the buttery couscous in stock.
- Sear the spiced chicken strips.
- Glaze the chicken with the fig spread and a splash of stock.
- Fold the spinach, carrots and cranberries into the couscous, then plate.
SuperQuick Creamy Spanakopita Gnocchi
with Blistered Tomatoes, Feta and Dill
Pan-crisped gnocchi in a creamy spinach-dill sauce with blistered tomatoes and feta.
- Total time
- 15 min
- Difficulty
- Easy
- Calories
- 730 kcal
Ingredients
For 2 servings
- 350 g Gnocchi
- 113 g Baby Tomatoes
- 56 g Green Peas
- 56 g Baby Spinach
- 56 g Yellow Onion, chopped
- 7 g Dill
- 1/4 cup Feta Cheese, crumbled
- 1/4 cup Parmesan Cheese, shredded
- 10 g Cream Sauce Spice Blend
- 56 mL Cream
- 1/2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/8 tsp Sugar
- 2 tbsp Butter
Nutrition values
Per serving
| Calories | 730 kcal |
|---|---|
| Fat | 37 g |
| Saturated Fat | 19 g |
| Carbohydrate | 81 g |
| Sugar | 5 g |
| Fibre | 8 g |
| Protein | 20 g |
| Cholesterol | 90 mg |
| Sodium | 1660 mg |
Instructions
- Broil the tomatoes until blistered.
- Crisp the gnocchi in brown butter with the onions.
- Simmer with the cream, peas and spice blend, then wilt in the spinach and Parmesan.
- Top with the tomatoes, feta and fresh dill.
Cheese Tortellini and Sun-Dried Tomato Pesto Sauce
with Blistered Tomatoes and Spinach
Cheese tortellini in a creamy sun-dried tomato pesto sauce with blistered tomatoes and spinach.
- Total time
- 25 min
- Difficulty
- Medium
- Calories
- 770 kcal
Ingredients
For 2 servings
- 350 g Cheese Tortellini
- 1/4 cup Sun-Dried Tomato Pesto (Sulphites, Milk)
- 50 g Shallot
- 56 g Baby Spinach
- 1/4 cup Parmesan Cheese, shredded
- 113 g Baby Tomatoes
- 1 Cream Cheese
- 2 Garlic, cloves
- 1/4 tsp Salt
- 1 tbsp Unsalted Butter
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 770 kcal |
|---|---|
| Fat | 32 g |
| Saturated Fat | 14 g |
| Carbohydrate | 97 g |
| Sugar | 10 g |
| Fibre | 6 g |
| Protein | 28 g |
| Cholesterol | 100 mg |
| Sodium | 1310 mg |
Instructions
- Boil the tortellini, saving a little pasta water.
- Blister the tomatoes in butter with the shallot and garlic.
- Melt in the cream cheese, then stir in the pesto, spinach and pasta water.
- Toss the sauce with the tortellini and finish with Parmesan.
Fresh Linguine and Bacon in Blush Sauce
with Baby Tomatoes, Corn and Crispy Shallots
Fresh linguine in a creamy tomato blush sauce with crispy bacon, corn, baby tomatoes and Parmesan.
- Total time
- 20 min
- Difficulty
- Medium
- Calories
- 980 kcal
Ingredients
For 2 servings
- 100 g Bacon Strips
- 170 g Linguine
- 170 g Baby Tomatoes
- 28 g Crispy Shallots
- 113 mL Cream
- 113 tbsp Garlic Puree
- 113 g Corn Kernels
- 1 tbsp Unsalted Butter
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 56 g Baby Spinach
- 1/4 cup Parmesan Cheese, shredded
- 1 tbsp Cream Sauce Spice Blend
Nutrition values
Per serving
| Calories | 980 kcal |
|---|---|
| Fat | 60 g |
| Saturated Fat | 31 g |
| Carbohydrate | 92 g |
| Sugar | 7 g |
| Fibre | 7 g |
| Protein | 24 g |
| Cholesterol | 170 mg |
| Sodium | 1080 mg |
Instructions
- Boil the linguine; crisp the bacon and set it aside.
- Halve the tomatoes and drain the corn.
- Soften the veggies in the bacon pan, then add the garlic, spice blend and cream.
- Toss the pasta with the sauce, spinach, bacon and Parmesan.
Grilled Beef Kibbeh Bowls
with Chopped Salad, Bulgur Pilaf and Crispy Shallots
Grilled spiced beef kibbeh over bulgur pilaf with chopped salad, grilled onions and tahini-mayo.
- Total time
- 35 min
- Difficulty
- Medium
- Calories
- 880 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 1/2 cup Bulgur Wheat
- 1 Red Onion
- 1 Tomato
- 2 Mini Cucumber
- 1 Lemon
- 7 g Parsley
- 2 tbsp Tahini Sauce
- 4 tbsp Mayonnaise
- 8 g Turkish Spice Blend
- 28 g Crispy Shallots
- 1/2 tsp Sugar
- 2 tbsp Oil
- 3/8 tsp Salt
- 1/4 tsp Pepper
Nutrition values
Per serving
| Calories | 880 kcal |
|---|---|
| Fat | 62 g |
| Saturated Fat | 16 g |
| Carbohydrate | 61 g |
| Sugar | 8 g |
| Fibre | 10 g |
| Protein | 34 g |
| Cholesterol | 100 mg |
| Sodium | 900 mg |
Instructions
- Preheat the grill and steep the bulgur.
- Chop the salad veggies and dress them with lemon.
- Mix the beef with the Turkish spice and crispy shallots, then shape into kibbeh.
- Grill the kibbeh and onion rounds.
- Fluff the herbed bulgur and build bowls with the salad and tahini-mayo drizzle.
Parmesan Pan-Fried Gnocchi
with Spinach and Peas
Golden pan-fried gnocchi with zucchini and peas in a light Parmesan cream sauce.
- Total time
- 30 min
- Difficulty
- Easy
- Calories
- 720 kcal
Ingredients
For 2 servings
- 56 g Green Peas
- 1 tsp Chili Flakes
- 1 tbsp Unsalted Butter
- 1/8 tsp Pepper
- 1 tbsp Cream Sauce Spice Blend
- 50 g Shallot
- 1/2 tbsp Oil
- 200 g Zucchini
- 1/2 tsp Garlic Salt
- 1/16 tsp Salt
- 350 g Gnocchi
- 56 g Baby Spinach
- 56 mL Cream
- 1/4 cup Parmesan Cheese, shredded
- 43 g Cream Cheese
Nutrition values
Per serving
| Calories | 720 kcal |
|---|---|
| Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrate | 85 g |
| Sugar | 7 g |
| Fibre | 8 g |
| Protein | 20 g |
| Cholesterol | 80 mg |
| Sodium | 1590 mg |
Instructions
- Chop the shallot, spinach and zucchini.
- Pan-fry the gnocchi in butter until golden, then set aside.
- Saute the zucchini and peas.
- Build the cream sauce with the shallot, cream cheese and spice blend, wilting in the spinach.
- Toss the gnocchi back through and top with Parmesan and chili flakes.
One-Pot Garlicky Turkey and Tomato-Pesto Orzo
with Spinach, Bell Peppers and Parmesan
A one-pot orzo with garlicky turkey, sun-dried tomato pesto, peppers, spinach and Parmesan.
- Total time
- 20 min
- Difficulty
- Easy
- Calories
- 990 kcal
Ingredients
For 2 servings
- 250 g Ground Turkey
- 170 g Orzo
- 1/4 cup Sun-Dried Tomato Pesto
- 56 g Baby Spinach
- 5 g Italian Herb Spice Blend
- 1/4 cup Parmesan Cheese, shredded
- 113 mL Cream
- 1 Sweet Bell Pepper
- 2 Garlic, cloves
- 2 tbsp Tomato Sauce Base
- 1 Lemon
- 1 Chicken Broth Concentrate
- 1 tbsp Oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Butter
Nutrition values
Per serving
| Calories | 990 kcal |
|---|---|
| Fat | 52 g |
| Saturated Fat | 22 g |
| Carbohydrate | 83 g |
| Sugar | 10 g |
| Fibre | 8 g |
| Protein | 44 g |
| Cholesterol | 195 mg |
| Sodium | 1500 mg |
Instructions
- Chop the pepper and garlic.
- Brown the turkey with the pepper, garlic and herbs.
- Toast the orzo, then simmer with the pesto, tomato base, broth and cream until tender.
- Finish with butter, Parmesan, lemon and spinach.
Cheesy French-Onion Beef Mac and Cheese
with Mushrooms and Crispy Shallot Crumbs
Mac and cheese meets French onion — beef, mushrooms and herbs in a creamy two-cheese sauce with crispy shallot crumbs.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 1180 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 170 g Cavatappi
- 200 g Mixed Mushrooms
- 113 g Onion, sliced
- 21 g Parsley and Thyme
- 28 g Crispy Shallots
- 3/4 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, shredded
- 113 mL Cream
- 4 tbsp White Cooking Wine
- 2 Beef Broth Concentrate
- 10 g Cream Sauce Spice Blend
- 1/2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 1180 kcal |
|---|---|
| Fat | 66 g |
| Saturated Fat | 36 g |
| Carbohydrate | 86 g |
| Sugar | 9 g |
| Fibre | 8 g |
| Protein | 59 g |
| Cholesterol | 205 mg |
| Sodium | 1800 mg |
Instructions
- Boil the cavatappi, reserving some pasta water.
- Slice the mushrooms and chop the herbs.
- Brown the mushrooms and beef.
- Deglaze with the cooking wine and broth, then stir in the cream and cheeses.
- Toss with the pasta and top with crispy shallot crumbs.
Nutritionist's Pick: Apricot-Harissa Turkey and Couscous Bowls
with Zucchini, Spinach and Yogurt Sauce
Harissa-spiced turkey in a sweet apricot-tomato glaze over couscous with broiled zucchini and yogurt sauce.
- Total time
- 15 min
- Difficulty
- Easy
- Calories
- 600 kcal
Ingredients
For 2 servings
- 250 g Ground Turkey
- 1/2 cup Couscous
- 1 Zucchini
- 113 g Mirepoix
- 56 g Baby Spinach
- 7 g Parsley
- 3 tbsp Yogurt Sauce
- 2 tbsp Apricot Spread
- 2 tbsp Tomato Sauce Base
- 7 g Harissa Spice Blend
- 7 1/2 g Chicken Stock Powder
- 1 tbsp Butter
- 1 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 600 kcal |
|---|---|
| Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrate | 58 g |
| Sugar | 16 g |
| Fibre | 6 g |
| Protein | 36 g |
| Cholesterol | 115 mg |
| Sodium | 1120 mg |
Instructions
- Steep the couscous; broil the spiced zucchini.
- Brown the turkey with the mirepoix and harissa.
- Stir in the apricot spread and tomato base until glossy.
- Fold the zucchini and parsley into the couscous, then bowl it up with the yogurt drizzle.
SuperQuick Sausage and Sun-Dried Tomato Pesto Spaghetti
with Mushrooms and Spinach
Spaghetti tossed with Italian sausage, sun-dried tomato pesto, broiled mushrooms, tomatoes and spinach.
- Total time
- 15 min
- Difficulty
- Easy
- Calories
- 910 kcal
Ingredients
For 2 servings
- 250 g Mild Italian Sausage, uncased
- 170 g Spaghetti
- 1/2 cup Sun-Dried Tomato Pesto
- 56 g Baby Spinach
- 113 g Mushrooms
- 1/4 cup Parmesan Cheese, shredded
- 113 g Baby Tomatoes
- 10 g Cream Sauce Spice Blend
- 1 1/2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 910 kcal |
|---|---|
| Fat | 49 g |
| Saturated Fat | 13 g |
| Carbohydrate | 81 g |
| Sugar | 8 g |
| Fibre | 8 g |
| Protein | 40 g |
| Cholesterol | 90 mg |
| Sodium | 1770 mg |
Instructions
- Boil the spaghetti, saving some pasta water.
- Broil the mushrooms and tomatoes.
- Brown the sausage.
- Loosen the pesto with pasta water, then toss everything with the pasta and spinach; finish with Parmesan.
Gochujang-Honey Garlic Beef Wraps
with Apple-Sesame Slaw and Green Onions
Warm tortillas stuffed with gochujang honey-garlic beef, apple-sesame slaw and greens.
- Total time
- 25 min
- Difficulty
- Easy
- Calories
- 750 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 6 Flour Tortillas
- 113 g Red Cabbage, shredded
- 56 g Spring Mix
- 1 Granny Smith Apple
- 1 Green Onion
- 2 tbsp Honey-Garlic Sauce
- 2 tbsp Gochujang
- 9 g Sesame Seeds
- 2 tbsp Tahini Sauce
- 1 tbsp Seasoned Rice Vinegar
- 1/2 tbsp Oil
- 1/16 tsp Salt
- 1/16 tsp Pepper
Nutrition values
Per serving
| Calories | 750 kcal |
|---|---|
| Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrate | 66 g |
| Sugar | 29 g |
| Fibre | 6 g |
| Protein | 35 g |
| Cholesterol | 80 mg |
| Sodium | 1430 mg |
Instructions
- Toast the sesame seeds.
- Cut the apple into matchsticks and slice the green onion.
- Toss the cabbage slaw with tahini, vinegar and sesame.
- Brown the beef and glaze it with the gochujang honey-garlic sauce.
- Warm the tortillas, add the apples to the slaw and roll up the wraps.
Garlic-Parmesan Chicken and Linguine
with Sweet Greens and Cream Sauce
Cheese-stuffed garlic chicken over linguine and sweet greens in a Parmesan cream sauce.
- Total time
- 35 min
- Difficulty
- Easy
- Calories
- 870 kcal
Ingredients
For 2 servings
- 2 Chicken Breasts
- 170 g Linguine
- 56 g Baby Spinach
- 56 g Green Peas
- 56 mL Cream
- 1/4 cup Parmesan Cheese, shredded
- 1 Chicken Broth Concentrate
- 10 g Cream Sauce Spice Blend
- 1 Cream Cheese
- 7 g Zesty Garlic Blend
- 1 tbsp Butter
- 1/2 tbsp Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 870 kcal |
|---|---|
| Fat | 36 g |
| Saturated Fat | 18 g |
| Carbohydrate | 78 g |
| Sugar | 5 g |
| Fibre | 7 g |
| Protein | 58 g |
| Cholesterol | 205 mg |
| Sodium | 1240 mg |
Instructions
- Boil the linguine; prep the spinach and chicken.
- Stuff the chicken with the cream cheese-garlic mixture and sear it.
- Finish the chicken under the broiler.
- Build the cream sauce with butter, peas and spinach.
- Toss the pasta in the sauce and serve with the sliced chicken.
Cheesy Sloppy Joe Fusilli with Beef
with Garden Salad
A cheesy sloppy joe pasta — smoky beef in a sweet tomato sauce over fusilli, with a garden salad.
- Total time
- 20 min
- Difficulty
- Easy
- Calories
- 840 kcal
Ingredients
For 2 servings
- 250 g Ground Beef
- 170 g Fusilli
- 56 g Yellow Onion, chopped
- 1/4 cup Cheddar Cheese, shredded
- 1/2 cup Marinara Sauce
- 7 g Applewood Smoke Spice
- 1 tbsp Brown Sugar
- 2 Beef Broth Concentrate
- 56 g Spring Mix
- 1 Mini Cucumber
- 1/2 tbsp Balsamic Vinegar
- 4 tbsp Tomato Sauce Base
- 1 tbsp Butter
- 1/2 tbsp Oil
- 1/4 tsp Sugar
- 1/8 tsp Salt
- 1/8 tsp Pepper
Nutrition values
Per serving
| Calories | 840 kcal |
|---|---|
| Fat | 37 g |
| Saturated Fat | 16 g |
| Carbohydrate | 89 g |
| Sugar | 17 g |
| Fibre | 7 g |
| Protein | 41 g |
| Cholesterol | 110 mg |
| Sodium | 1180 mg |
Instructions
- Boil the fusilli, reserving some pasta water.
- Slice the cucumber and whisk the balsamic dressing.
- Brown the beef with the onions and smoky spice.
- Simmer with the marinara, tomato base, brown sugar and broth, then toss with the pasta.
- Top with cheddar and serve with the salad.
Tuscan Salmon
with Fresh Linguine in Cream Sauce
Garlic-seasoned salmon over fresh linguine in a creamy Parmesan sauce with tomatoes and spinach.
- Total time
- 25 min
- Difficulty
- Medium
- Calories
- 1270 kcal
Ingredients
For 2 servings
- 250 g Salmon Fillets, skin-on
- 113 g Baby Tomatoes
- 237 mL Cream
- 56 g Baby Spinach
- 1 Shallot
- 1/4 cup Parmesan Cheese, shredded
- 1 tbsp Zesty Garlic Blend
- 227 g Fresh Linguine
- 2 Garlic, cloves
- 1/4 tsp Salt
- 2 tbsp Unsalted Butter
- 1/4 tsp Pepper
- 2 tbsp Oil
Nutrition values
Per serving
| Calories | 1270 kcal |
|---|---|
| Fat | 85 g |
| Saturated Fat | 39 g |
| Carbohydrate | 81 g |
| Sugar | 4 g |
| Fibre | 6 g |
| Protein | 45 g |
| Cholesterol | 285 mg |
| Sodium | 820 mg |
Instructions
- Prep the tomatoes, spinach, shallot and garlic.
- Season the salmon and pan-cook until just done.
- Soften the shallot, garlic and tomatoes in butter, then simmer with the cream and Parmesan.
- Boil the fresh linguine briefly.
- Wilt the spinach into the sauce, toss with the pasta and top with the salmon.