Chilli Con Carne

by | Jun 19, 2025 | Recipes

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Chilli Con Carne

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I absolutely love Mexican food and you can almost guarantee that there will be at least one Mexican recipe in my weekly meal plan! This chilli con carne I have been making for years and never get bored of it. It is delicious, freezes well, reheats well and is packed full of protein, vegetables and flavour

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale

2 Brown Onions diced

2 Large carrots diced

3 Stalks of celery diced

2 Medium red capsicums chopped

2 Tablespoons chopped or minced garlic

1 Teaspoon chilli powder – leave out if you do not enjoy spice

1 Teaspoon ground cinnamon

1 Tablespoon ground cumin

1 400gram tin of kidney beans

1 400gram tin of chickpeas

2 400gram tin diced tomatoes

500grams beef mince

Steamed rice, natural yogurt, guacamole and coriander

Instructions

Heat a little olive oil in a large heavy bottom pot

Add onion, garlic, carrot, celery, capsicum and spices and stir and cook for 5-7 mins until vegetables have started to soften.

Add kidney beans, chickpeas, tomatoes and one tin of water and stir

Add mince and break it up and season with salt and pepper

Bring to a boil, turn down the heat and simmer for around 30mins

If freezing allow to cool completely and store in an airtight container.

Serve with steamed rice, natural yogurt, guacamole and coriander

  • Author: Monique Popa
  • Prep Time: 15
  • Cook Time: 45

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Turmeric Chicken Soup

by | Jun 19, 2025 | Recipes

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Turmeric Chicken Soup

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This is a delicious immune boosting soup! This certainly have become a family favourite winter soup.

  • Total Time: 35 minutes
  • Yield: 4-6 1x

Ingredients

Scale

1 Brown onion diced

2 Tablespoons chopped or minced garlic

4 Medium stalks of celery choped

3 Medium carrots chopped

500grams Chicken thigh or breast diced

2 Tablespoons parsley chopped

1 Teaspoon ground turmeric

1 Teaspoon minced or fresh ginger

1500mls Bone broth or stock (chicken or vegetable)

2/3 tin of coconut milk

2 Cups chopped kale

Instructions

Heat a little olive oil in a heavy bottom pot and add onion. Cook for 1-2 minutes until softened

Add garlic and stir cooking until fragrant.

Add carrot and celery and cook for 3-5 mins until vegetables start to soften

Add chicken and cook until sealed (doesn’t need to be completely cooked as it will keep cooking)

Add parsley, turmeric and ginger and stir through

Add bone broth or stock and coconut milk and stir. Simmer for 10-15mins

Add chopped kale, stir and simmer for a further 5mins

  • Author: Monique Popa
  • Prep Time: 10
  • Cook Time: 25

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Moroccan Chicken Thighs with Creamy Garlic Mash and Air Fried Greens

by | Oct 13, 2024 | Recipes

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Moroccan Chicken Thighs with Creamy Garlic Mash and Air Fried Greens

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Nothing better than a Summer night and a BBQ. These chikcen thighs have been a winenr for years around my group of friends. These are a must try!

  • Total Time: 50 minutes
  • Yield: 4-6 1x

Ingredients

Scale

8 Chicken Thighs

3 Tablespoons Moroccan seasoning

1 Tablespoon of minced garlic

1 Lemon or Lime – Juice and Zest

1 kg Washed potato

100grams butter

1 Tablespoon Minced Garlic

1 Tablespoon Italian herbs

2 Tablespoons milk

Bunch of Broccolini

Bunch of Asparagus

Drizzle of Olive Oil

1 Teaspoon minced garlic

Salt

Pepper

Instructions

Add chicken, Moroccan seasoning, garlic and either lemon or lime to a bowl and stir to coat chicken

BBQ chicken thighs until cooked through

While chicken is cooking peel and cube potato and boil until tender.

Using a masher or potato ricer mash the potato

Add butter, milk, garlic and Italian herbs and stir until creamy

In a large bowl add oil, garlic, salt and pepper and stir.

Place broccolini and asparagus in the bowl and coat well in the seasonings.

Air fry broccolini and asparagus for 8mins at 200degress Celsius

  • Author: Monique Popa
  • Prep Time: 20
  • Cook Time: 30

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Creamy Pesto Chicken

by | Oct 13, 2024 | Recipes

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Creamy Pesto Chicken

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Creamy, delicious and full of flavour. This is on our family favourite list for sure!

  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

Scale

800grams Chicken Breast Sliced

2 Tablespoon Italian Herbs

Salt

Pepper

2 Brown Onions finely diced

2 Tablespoons minced garlic

1 Cup Sundried tomatoes drained and chopped

1 Large Red Capsicum sliced

3/4 Cup Basil Pesto

1 Cup Chicken stock

150mls Cooking Cream

1/4 Cup Freshy grated parmesan cheese plus extra to serve

Instructions

Place chicken in a bowl and season with salt, pepper and Italian herbs

Heat oil in a deep pan and add chicken

Once chicken is cooked remove from pan and add onion and garlic.

Stir until onions are soft and fragrant.

Add sundried tomatoes and capsicum and cook for 2-3 mins until capsicum is tender.

Add pesto, stock and cream and stir to combine

Add the chicken back to pan and grated parmesan and stir.

Serve over cooked white rice or pasta with a little extra parmesan and enjoy!

  • Author: Monique Popa
  • Prep Time: 10
  • Cook Time: 20

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Chicken Parmigiana with Wedges and Salad

by | Oct 13, 2024 | Recipes

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Chicken Parma with Potato Wedges and Salad

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This is a family favourite in our home. Seriously, who doesn’t love a classic parma with home made wedges. A delicious classic recipe that will soon become a family fave of yours too!

  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x

Ingredients

Scale

3 Large Chicken Breast

1 Cup Plain Flour

2 Eggs

2 Cups Bread Crumbs

2 Tablespoons lemon and pepper seasoning

Oil of choice for shallow frying – olive oil, canola oil or sunflower oil are great options.

Jar of pasta sauce

200grams Shaved Ham

Cheese of choice – I use a mozzarella ball cut into slices

1kg Washed Potato

Drizzle of olive oil

Salt

Pepper

1 Teaspoon paprika

1 Tablespoon Italian herbs

Side salad of choice – We love a simple salad of lettuce, cucumber, Avocado, cherry tomatoes and dressing.

Instructions

Preheat oven to 180Degrees Celsius

Cut the potatoes into wedges and place on lined baking tray.

Drizzle over oil, salt, pepper, paprika and Italian herbs and toss to combine. Evenly spread over the tray.

Cook for 1 hour turning half way.

Slice chicken breast in half lengthways and set aside

Lightly beat 2 eggs in a large bowl

Place flour and lemon and pepper seasoning in another large bowl and mix well

Place bread crumbs in a third bowl

Dip each piece of chicken in the flour to coat all over, then the egg and finally the breadcrumbs.

Set aside on a plate

Heat oil in a heavy bottom skillet or pan on a medium heat. You can test if the heat is right by holding a wooden skewer in the oil and if it forms little bubbles around the skewer, it is ready

Carefully place chicken into the hot oil and cook for 3-4 mins on each side until golden and cooked through

Place chicken on a lined baking tray and top with pasta sauce, ham and cheese and place in oven until cheese is melted.

Serve parmigiana with wedges and side salad and enjoy!

  • Author: Monique Popa
  • Prep Time: 20
  • Cook Time: 1hour

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Spicy Chicken Pad Thai

by | Sep 22, 2024 | Recipes

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Spicy Chicken Pad Thai

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This one is super quick, easy and delicious! It is a spicy recipe – definitely for the spice lovers like us.

  • Total Time: 40
  • Yield: 4-6 1x

Ingredients

Scale

600Grams Chicken Breast thinly sliced

1 Red capsicum thinly sliced

1 Carrot thinly sliced

1 Tbs Minced Garlic

1 Egg beaten

1 Cup Spring onion chopped

1/2 cup Dry roasted peanuts chopped

Pad Thai Rice Noodles

For the sauce

2 Tbs Brown Sugar

1 Tbs Soy Sauce – salt reduced

1 Tbs Fish Sauce

1 Tbs Lime juice

1 Tbs Rice Wine Vinegar

1 Tbs Sriracha

1 Tbs Peanut Butter

1 Tsp Crushed ginger

Instructions

Cook noodles as per directions on packet

Add all sauce ingredients to a bowl or jug and whisk to combine – set aside

Heat a little oil in a pan and cook chicken – remove from pan set aside

Add the capsicum, carrot and garlic to the pan and cook for a few minutes until softened

Add the egg and quickly mix to scramble through

Add the rice noodles and sauce in and stir. Turn off the heat

Add the chicken, spring onion and peanuts and stir through.

Serve warm and enjoy

 

  • Author: Monique Popa
  • Prep Time: 15
  • Cook Time: 25

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