Get ready for a flavor-packed dish that's perfect for those busy weeknights: One-Pan Sausage and Vegetable Bake with Herb Gravy. This budget-friendly, mess-free, and gluten-free dinner includes juicy sausages nestled among a colorful mix of roasted veggies, all coated in a herb gravy that'll have you coming back for seconds. With just one pan and minimal prep, it's a breeze to whip up, making it ideal for feeding the family or impressing guests. Sounds perfect? Then let's start cooking! I'm excited to share with you one of my favorite go-to recipes for those busy end-of-week evenings when you want something hearty, flavorful, and oh-so-easy. Introducing my One-Pan Sausage and Vegetable Bake with Herb Gravy—a dish that's as simple to make as it is satisfying to eat! Watch How to Make It Why you'll LOVE this Recipe ✔️ Quick and Easy: Perfect for busy weeknights, this dish requires minimal prep and just one pan, streamlining the cooking process and reducing cleanup time. ✔️ Wholesome Ingredients: Packed with colorful veggies like baby potatoes, green beans, squash, carrots, and onions, along with juicy sausages, it's a balanced and satisfying meal. ✔️ Crowd-Pleasing: Whether you're feeding the family or hosting a dinner party, this dish is sure to impress with its vibrant colors, bold flavors, and comforting appeal. ✔️ Gluten-Free: Suitable for those with dietary restrictions, this recipe is gluten-free, ensuring everyone can enjoy a delicious and hearty meal together. ✔️ Vegan Option: Simply swap the sausages with vegan sausages and the broth to vegetable stock and you've got a vegan-friendly option! ✔️ Meal Prep Friendly: This recipe is perfect for meal prep, allowing you to prepare ahead for busy days or enjoy leftovers throughout the week. ✔️ Make-Ahead Option: You can chop the veggies and prepare the herb gravy in advance, storing them in separate containers in the fridge until ready to use. ✔️ Versatile: Feel free to customize the recipe by swapping out veggies or using different types of sausages to suit your preferences or accommodating what you have on hand. ✔️ Reheating: Leftovers can be reheated in the oven or microwave for a quick and convenient meal, making it a practical option for busy schedules. Helpful Tips Potatoes: Slice the baby potatoes into 2cm cubed pieces to ensure they bake thoroughly within the cooking time. Swapping ingredients: Feel free to customize the recipe by swapping out veggies or using different types of sausages to suit your preferences or accommodating what you have on hand. Gravy Thickness: Once cooked, allow the herb gravy to rest for at least 5 minutes. This delay enables the cornstarch to activate fully, resulting in a thicker, more flavorsome gravy. Other Tray Bake Recipes you'll LOVE Baked Meatballs and Potatoes in a Rich Tomato Sauce Honey Mustard Salmon and Vegetable Tray Bake One-Pan Mediterranean Beans and Halloumi Bake Steak 'n' Chips Tray Bake All Tray Bakes and On-Pot Meals One-Pan Sausage and Vegetable Bake with Herb Gravy, gluten-free Serves 4 Prep 15minutes Cook 55 minutes INGREDIENTS 8-10 beef or pork sausages, gluten-free 400ml beef or vegetable broth / or stock 500g baby potatoes, washed and diced into 2cm cubed 300g green beans, washed and sliced in half 4 small yellow squash, quartered 2 carrots, peeled, sliced in half and diced 2 red onions, quartered 2 tablespoons olive oil + extra 2 tablespoons Worcestershire sauce, gluten-free 2 tablespoons dried Italian herbs 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons corn starch (known as corn flour in AUS/UK) 1 teaspoon sea salt ½ teaspoon pepper INSTRUCTIONS 1. Prepare the oven and pan: Preheat the oven to 200°C fan force and prepare a baking pan approx. 40x25cm. 2. Prepare and bake the vegetables: Prepare the potatoes, carrots, squash, and onions. Place them into the baking pan and drizzle over the olive oil. Season with sea salt, pepper, and 1 tablespoon of Italian herbs. Toss to combine and bake for 15 minutes. 3. Prepare the gravy: In the meantime, prepare the herb gravy. Heat the broth in the microwave or on the stovetop. Then add the Worcestershire sauce, garlic powder, onion powder, the remaining Italian herbs, and the corn starch. Whisk until well combined (note: I prefer to combine a nourishing powdered bone broth and hot water rather than a ready-made liquid stock). 4. Add the sausage and gravy: Remove the vegetables from the oven, and place the green beans and sausages on top of the layer of vegetables. Pour the herb gravy mixture into the baking pan and place the baking pan back into the oven for a further 40 minutes. Optional to turn the sausages halfway through so they brown on all sides. 5. Serve and enjoy: Remove the pan from the oven and sit for 5 minutes to allow the herb gravy to slightly thicken. Divide between bowls and serve. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Check out this One-Pan Mediterranean Beans and Halloumi Bake with its flavourful sauce, hearty beans, and veggies all crowned with golden halloumi cheese. It's an easy, quick, budget-friendly, and wholesome vegetarian dinner perfect for busy families. This delicious one-pan wonder is also gluten-free and a great meal-prep idea as it re-heats perfectly! Want to make it even heartier? Serve it up with some flatbreads or rice to soak up all those tasty juices. Let's start cooking! Let's pause to celebrate the flavours of this vegetarian recipe; a harmonious blend of velvety beans, crunchy vegetables, and salty halloumi cheese, enriched in a heartwarming Mediterranean-style tomato sauce. What's even better? This recipe simplifies cooking by combining all ingredients in one baking pan, resulting in a mess-free midweek successful dinner. Watch How to Make It Helpful Tips and Substitutions Halloumi: Marinate the halloumi slices in olive oil and lemon juice before adding them to the bake for an extra burst of flavor. Substituting Vegetables: Feel free to customize the vegetable selection based on your preferences or what's in season, potatoes, eggplant, sweet potato or cherry tomatoes would all be great additions, making sure they are sliced no larger than 2cm diced to make sure they cook evenly. Substituting Halloumi: If you can't find Halloumi cheese, try replacing it with feta cheese for a similar texture and taste. For a dairy-free option choose vegan halloumi. Spices: If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the vegetable mixture before baking. Serving options: Instead of pita bread, serve the dish with crusty bread, rice, or quinoa for a hearty meal. Storage Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave or oven until heated through. Meal Prep / Leftovers This One-Pan Mediterranean Beans and Halloumi Bake yields enough for 4-5 servings, making it an excellent choice for meal prepping. Simply divide the cooked dish into individual containers and refrigerate them. These portions are perfect for taking to work or enjoying as quick lunches throughout the week. Other Vegetarian Recipes you'll LOVE Roasted Cauliflower and Chickpea Salad with Halloumi Chickpea Vegetable Soup with Lemon and Dukkah Artichokes and Potatoes with Peas Crispy Gnocchi Tray Bake with Bocconcini Spinach and Ricotta Stuffed Sweet Peppers Mediterranean Beans and Halloumi Bake Serves 4 Prep 10 minutes Cook 40 minutes Roasting Pan: 30x20 cm INGREDIENTS 400g x 2 cans of butter beans, drained and rinsed 400g can of black beans, drained and rinsed 400g can tomatoes, diced 225g halloumi, sliced 2cm thick 2 tablespoons extra virgin olive oil + extra 1 large fennel bulb, sliced into 1cm wedges 1 large carrot, diced 1cm cubed 1 large zucchini, diced 1 large red capsicum, seeds removed and diced 3 tablespoons pine nuts, toasted 2 tablespoons balsamic glaze 2 teaspoons garlic powder/granules 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon sea salt + extra ½ teaspoon white pepper To Serve: 4 pita bread pockets, gluten-free or White Rice INSTRUCTIONS 1.Oven: Preheat the oven to 220°C fan forced. 2. Preparing the Fennel: Slice the fennel into wedges, about 1 cm thick, and set aside the green leaves for garnishing later. Thinly and finely chop the stems and leaves. 3. Baking the Vegetables: Arrange the sliced fennel, carrots, zucchini, and red capsicum in the prepared roasting pan. Drizzle them with extra virgin olive oil and season with the smoked paprika, cumin, garlic, sea salt, and black pepper. Give everything a good toss to coat evenly, then place the pan in the preheated oven. Roast for 15 minutes. 4. Adding the Tomatoes and Beans: Remove the pan from the oven and add the canned tomatoes, beans, and balsamic glaze. Give all the ingredients a gentle stir, drizzle over more olive oil and sprinkle some sea salt, then continue baking for a further 15 minutes. 5. Add the Halloumi: Remove the pan from the oven and then place the halloumi slices and reserved fennel leaves on top of the vegetable mixture and continue baking for a final 10 minutes. 6. Toasting Pine Nuts: Start by toasting the pine nuts in a dry pan over medium heat. Stir them frequently to prevent burning, and toast them until they turn golden brown and become fragrant. This usually takes about 3 minutes. Keep a close eye on them as they can burn quickly. 7. Serve: Once cooked, sprinkle over the pine nuts and serve alongside pita bread. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Weeknights just got easier with this Honey Mustard Salmon & Veggie one-tray bake that's packed with flavour, is nutrient-rich and gluten-free. The salmon is tender baked, the vegetables crisp and caramelised, and the marinade, a golden blend of sweet honey, zesty lemon, and bold Dijon that tastes like sunshine. Let's start cooking! The recipe for this Honey Mustard Salmon and Vegetable showcases the beauty of tray-bake meals. While the vegetables roast, prep the flavorful honey mustard marinade. Everything cooks together in one tray, resulting in a fuss-free dinner with minimal cleanup. Versatile, gluten-free, and delicious, it's the ideal choice for a quick midweek meal, or meal prep option, or with minimal time spent in the kitchen, it's a great option to feed guests all while enjoying their company. Watch How to Make It Opting for Wild Ethically Sourced Salmon Nutritional Superiority: Wild salmon tends to have a higher nutritional profile, including more omega-3 fatty acids, which are essential for heart health and brain function. Environmental Sustainability: Wild salmon fishing practices often adhere to stricter environmental standards, helping to maintain healthy fish populations and preserve marine ecosystems. Ethical Considerations: Choosing ethically sourced salmon supports responsible fishing practices that prioritize animal welfare and respect for natural habitats. Reduced Chemical Exposure: Wild salmon is less likely to be exposed to antibiotics, hormones, and other chemicals commonly used in farmed fish production. Superior Flavor and Texture: Many people prefer the taste and texture of wild salmon, which is often firmer and has a richer flavor compared to farmed varieties. Supporting Local Communities: Purchasing wild salmon from sustainable fisheries can help support local fishing communities and economies. Honey Mustard Marinade Sauce The gluten-free honey mustard sauce in this recipe is like a ray of sunlight. Its perfect blend of sweet caramelized honey and tangy Dijon mustard elevates the salmon to new heights of flavour. The sweetness of the honey, caramelizes during baking, creating a rich and indulgent glaze, while, the Dijon mustard adds a savory tanginess, offering depth, and complexity to every bite. I highly suggest that doubling the honey mustard sauce is always an option for those craving an extra punch of flavour, or for those who love a dipping sauce, allowing you to slather it on generously for an even more indulgent dinner. Variations Vegetables: Incorporating additional vegetables such as sweet potatoes or carrots into this tray bake. Ensure they're diced to a uniform size for consistent baking and optimal texture. Salmon: For a twist, experiment with substitutes such as trout or a hearty, dense white fish. These alternatives offer unique flavour profiles that beautifully complement the honey mustard sauce and roasted vegetables. Storage Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, the next day making sure it is heated through well before eating. Other Tray Bake and Salmon Recipes you'll LOVE Bagel Seasoning Salmon Bowl Salmon with Bruschetta Salad Salmon and Buffalo Mozzarella Potato Gem Cups Baked Meatballs and Potatoes in a Rich Tomato Sauce Lamb Steaks with Eggplant and Potato Bake Lemon and Garlic Butter Fish Honey Mustard Salmon and Vegetable Tray Bake Serves 4 Prep 10 Cook 35 INGREDIENTS Vegetables: 2 large potatoes, peeled and diced 2cm cubed 2 zucchinis, diced ½ small cauliflower head cut into florets 3 tablespoons olive oil 1 tablespoon dried Italian herb seasoning 1 teaspoon paprika 1 teaspoon sea salt 1 teaspoon white pepper Salmon: 4 x 120g salmon fillets, rinse and pat dry with paper towel 12 cherry tomatoes (or 1 punnet) 2 tablespoons sesame seeds Honey Mustard Marinade Sauce: 3 tablespoons lemon juice 1 tablespoon olive oil 2 tablespoons honey 2 tablespoons Dijon mustard 2 garlic cloves, minced ½ teaspoon sweet paprika 1 teaspoon sea salt ½ teaspoon white pepper For Serving: ¼ cup olives of choice (approx. 120g) ½ cup goat’s cheese, crumbled (150g) Fresh parsley and/or basil leaves Drizzle of olive oil Lemon wedges INSTRUCTIONS 1. Oven: Preheat the oven to 200°C fan forced and line a baking tray with baking paper. 2. Baking the Vegetables: Place onto the tray, the potatoes, zucchini, and cauliflower. Drizzle with olive oil and season with Italian herbs, paprika, sea salt, and pepper. Toss until evenly coated. Place into the oven and bake for 20 minutes. 3. Prepare the Honey Mustard: In the meantime, pour into a bowl the lemon juice, olive oil, honey, Dijon mustard, garlic, paprika, sea salt and pepper and whisk to combine well. 4. Prepare the Salmon: Remove the vegetables from the oven and place the salmon fillets, skin side down, over the top. Drizzle over the salmon the honey mustard dressing and sprinkle over the sesame seeds. Pour over the vegetables any remaining dressing. Scatter the cherry tomatoes around the tray and then bake a further 15 minutes or until the salmon is cooked through. 5. Bring it together: Once baked, remove the tray from the oven. Sprinkle crumbled goat’s cheese and scatter the olives. Garnish with fresh parsley and/or basil leaves. Drizzle with a little extra olive oil and add lemon juice for added zest and flavour. Serve hot and enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This delicious and easy Baked Meatballs and Potatoes in a Rich Tomato Sauce is a twist on a Greek family favorite, Soutzoukakia me Patates. Thanks to the fragrant herbs in the meatballs and the rich tomato sauce, it's all about healthy, hearty, robust flavours and a burst of Mediterranean aroma. What makes this recipe special is, that instead of frying the meatballs, they are baked alongside the potatoes, resulting in tender, moist meatballs. Plus, it's a convenient one-pan meal, minimizing cleanup, and it's gluten-free! Let's get cooking! This dish holds a special place in our family's hearts and fond memories of my mum's comforting kitchen aromas. It's a family favorite for its ability to bring everyone together over a warming dish. I recall watching my mum prepare each meatball, infusing it with her love and expertise. The anticipation as it baked in the oven filled our home with the most delicious smell and every bite was a reminder of the tradition passed down through generations in our family kitchen. I hope your loved ones enjoy it as much as my family. Watch How to Make It Helpful Tips Potatoes: Ensure the potatoes are sliced 2cm diced and uniformly to ensure even cooking. Meatballs: When shaping the meatballs, it's recommended to moisten your hands with water to prevent the mixture from sticking. Prepare ahead the Meatballs: You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours before shaping and baking. Meal Prep Lunches This dish is perfect for meal prep lunches as it reheats well. Portion out the leftovers into individual containers for easy grab-and-go lunches throughout the week. Serve with a side salad or some steamed vegetables to round out the meal. Variations Vegetables: You can also add vegetables such as sweet potatoes or carrots to the dish for extra nutrition and flavour. Cheese: Consider using different types of cheese for the topping. I use a combination of at least 2 of the following: Mozzarella, Gruyere, Tasty, Parmesan, Pecorino, Cheddar, and Feta. Storage Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked dish for longer storage. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Other Beef Recipes you'll LOVE Nacho Salad with Spiced Beef Greek Beef Stew with Pasta Roasted Boneless Leg of Lamb Juicy Beef Kafta with Baked Potatoes Mousaka Shepherd's Pie Baked Meatballs with Potatoes in a Rich Sauce Serves 4 Prep 15 minutes Cook 50 minutes Meatballs: 600g beef mince 3 slices wholemeal bread, gluten-free (optional to add 4 slices of wholemeal bread as it would produce an even more tender meatball) 1 large brown onion, finely chopped or grated 4 garlic cloves, crushed and minced (or ground garlic) 2 eggs 1 tablespoon olive oil 1 tablespoon white vinegar 1 cup parsley leaves, finely chopped ½ cup mint leaves, finely chopped 1 teaspoon Greek dried oregano 1 teaspoon paprika 1 teaspoon sea salt ½ teaspoon pepper Sauce: 300ml vegetable or beef stock / broth 400ml tomato passata 2 tablespoons extra-virgin olive oil 1 teaspoon Greek dried oregano 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon ground garlic 2 teaspoons sea salt 1 teaspoon pepper Vegetables: 800g potatoes, sliced into 2cm diced pieces Topping: 1 cup grated cheese (Mozzarella, Gruyere, Tasty, Parmesan, or a combination of 2 cheeses) ¼ cup parsley, finely  chopped INSTRUCTIONS 1. Prepare the potatoes: Wash and peel the potatoes. Then slice them into 2cm diced pieces. Slicing them this size will allow them to cook well at the same as the meatballs. 2. Oven: Preheat the oven to 200°C fan forced. 3. Soak the bread: Trim off the crusts of the wholemeal bread slices and immerse them in a bowl of water for a brief 20 seconds. Remove and gently squeeze out excess water, then place them in a large mixing bowl. 4. Prepare the meatball mixture: In the same bowl, combine the soaked bread with the beef mince, finely chopped onion, crushed garlic, whisked eggs, smooth olive oil, white vinegar, and a medley of fragrant herbs and spices including mint, parsley, Greek oregano, paprika, sea salt, and pepper. Using your hands, meld the ingredients together until combined. 5. Shape the meatballs: Take a generous handful of the meatball mixture (approximately 2 tablespoons) and roll it into a ball, roughly 5cm in diameter. Place each formed meatball onto the baking tray atop the prepared potatoes. Repeat this process until all the mixture is used, ensuring even spacing between the meatballs. You should yield around 10-12 meatballs. 6. Prepare the sauce: In a mixing bowl combine the stock/broth, tomato passata, extra virgin olive oil, dried thyme, Greek dried oregano, paprika, ground garlic, sea salt, and pepper. Using a whisk, stir to combine well. Gently pour the sauce over the meatballs and potatoes, ensuring an even distribution to coat all ingredients. 7. Bake to perfection: Cover the tray with a snug layer of baking paper or foil to seal in the flavors, then let it bake in the preheated oven for 35 minutes. Afterward, remove the covering and allow it to bake for an additional 20 minutes, or until the potatoes are tender and cooked through. 8. Garnish and serve: Remove it from the oven once beautifully baked. Sprinkle your favorite grated cheese over the top with a generous scattering of fresh parsley. Allow the dish to rest for a few moments before serving. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Easter is just around the corner, and what better way to celebrate than with these charming Easter Bunny Biscuits! Picture this: a delightful combination of gluten-free arrowroot biscuits, creamy white chocolate, and an array of colorful toppings that come together to create the cutest bunny faces. These treats are not only a joy to make but will also bring a smile to the faces of everyone who indulges in them. Perfect for Easter gatherings, school events, or simply as a fun family activity, these bunny biscuits are sure to be a hit. Why Easter Bunny Biscuits are a Great Idea Not only are these Easter Bunny Biscuits adorable to look at, but they also make for a fantastic Easter activity that the whole family can enjoy. The process is simple and allows for creativity, making it a perfect project for kids and adults alike. Plus, these treats are a sweet addition to any Easter gathering, adding a touch of fun to your celebration. So, gather your ingredients, round up your loved ones, and get ready to hop into Easter with these irresistibly charming Easter Bunny Biscuits. With every bite, you'll be savoring the joy and sweetness of the season! Let's Begin! Watch How to Make them Helpful Tips and Suggestions Work in Small Batches: Instead of coating all the biscuits at once, work in small batches. This ensures that the chocolate stays melted and workable for each row. Use a Spoon or Spatula: When applying chocolate to the first row of biscuits, use a spoon or spatula to spread it evenly. This allows for better control and helps in achieving a smooth and uniform coating. Have Decorations Ready: Before starting, have all your decorations (marshmallows already dipped in the 100s and 1000s for ears, candy eyes, skittles for noses) laid out and easily accessible. This way, you can quickly place them on the chocolate-coated biscuits without delay. Storing: To keep your Easter Bunny Biscuits fresh and adorable, store them in an airtight container in the refrigerator or a cool dry place in the pantry. Other Sweet Treats Tim Tam Reindeer Biscuits Snikers Date Bark Nutella Stuffed French Toast Bites All Sweet Treats! Easter Bunny Biscuits, gluten-free Makes 20 Prep15 minutes INGREDIENTS 200g (1 packet) Arrowroot Biscuits @ledaglutenfree 150g White Chocolate, melted (optional dairy-free) 20 large white marshmallows 1/4 cup 100s and 1000s 40 candy eyes 20 skittles lollies INSTRUCTIONS 1. Prepare ingredients: All ingredients need to be prepared in advance. Have set out the candy eyes and Skittles noses. 2. Marshmallows: Pour the 100s and 1000s in a shallow bowl. Slice or cut each marshmallow in half diagonally and dip the sticky side into the sugar. Set aside. 3. Arrowroot Biscuits: Arrange Arrowroot Biscuits on trays lined with baking paper. 4. Prepare the Chocolate: Place the chocolate in a microwave-proof bowl and heat at 30-second intervals, stirring the chocolate to ensure it is evenly melting. Be cautious not to overheat as it can burn the chocolate. Alternatively, use the double boiler method* 5. Coat the biscuits: Using a spoon place a dollop onto each cookie and spread. 6. Create the bunny face: Add two marshmallows on top of each biscuit for ears, add two candy eyes below the ears, and a skittle as a nose. 7. Serve: Refrigerate for 10 minutes or until the chocolate sets and serve. *Double Boiler Method to Melt Chocolate: 1. Fill a saucepan with a small amount of water (about 1-2 inches) and bring it to a simmer. Make sure the water doesn't touch the bottom of the bowl you'll be using. 2. Place the heatproof bowl on top of the saucepan, creating a double boiler. 3. Add the chocolate to the bowl and stir occasionally as it melts. The steam from the simmering water will gently melt the chocolate. 4. Once the chocolate is fully melted, remove the bowl from the heat. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Try this tasty Sweet and Sour Chicken Tray Bake with pineapple – it's super yummy and super easy! You won't spend much time in the kitchen, but the results are seriously delicious. The sweet and sour sauce is just right, covering the juicy chicken and crispy veggies perfectly. Plus, it's gluten-free and dairy-free. Eat it on its own or with some steamed rice, sprinkle on sesame seeds, and you're all set. And guess what? This meal is quick and easy to make, so you can enjoy a delicious, fun, and healthy dinner any night of the week and it's a perfect option for meal prepping. Let's begin! This Asian-Inspired Tray Bake is one of my personal favourites. It's slightly sticky, slightly sweet and slightly sour, and just a little bit of everything all in one. The Challenge! Finding gluten-free options for sweet and sour chicken at restaurants can be quite a challenge, so I decided to create a solution for us to savor. Not only does this homemade version provide a gluten-free alternative, but it's also a healthier and more flavorful option compared to takeout. By opting for baking instead of frying, the unique flavors of the dish really shine through. While it might not stick to tradition, this sweet and sour chicken is undeniably delicious, making it a fantastic choice for families, health-conscious individuals, and those in need of a quick dinner fix. Its unconventional approach doesn't compromise on taste, but it still tastes delicious and has something for everyone to enjoy. Watch How to Make It Why you'll love this Sweet and Sour Chicken Tray Bake Quick and Easy: With just 10 minutes of prep and 20 minutes of cooking time, it's a hassle-free recipe perfect for those busy days. Gluten-Free: A great option for those seeking gluten-free meals, ensuring everyone can enjoy a delicious dinner without worries. Healthy Twist: Baking instead of frying not only makes it a healthier choice but also allows the flavors to stand out, creating a tasty and wholesome meal. Deliciously Balanced Sauce: The sweet and sour sauce, crafted with pineapple juice, Tamari soy sauce, apple cider vinegar, honey, and tomato paste, strikes the perfect balance of flavors. Family-Friendly: With its crowd-pleasing taste and easy preparation, it's a fantastic option for family dinners or when you need a quick yet satisfying meal. Helpful Tips Preparation Efficiency: To streamline the cooking process, ensure all ingredients are chopped and ready before starting. This makes assembling the tray bake quicker. Uniform Size: Dice chicken into uniform sizes to ensure even cooking. Slice the baby bok choy in half so that it does not overcook, and keep the broccoli, capsicum, and onions the same sizes to ensure even cooking. All diced pieces are approximately 4cm diced. Distribution of Sauce: When drizzling the sauce over the chicken and vegetables, aim for 2/3 of the sauce to cover the chicken and only 1/3 to cover the vegetables. Less sauce allows the vegetables to crisp up. Adjust Baking Time: If you prefer crispier vegetables or a more caramelized finish, you can adjust the baking time accordingly. Keep an eye on the oven to prevent overcooking. Meal Prepping This Sweet and Sour Chicken Tray Bake is a fantastic choice for meal prep for several reasons: Efficiency: The recipe is designed for simplicity with just 10-15 minutes of prep, making it convenient to prepare in bulk for multiple meals. Batch Cooking: You can easily scale up the quantities to prepare larger portions, ensuring you have several ready-made meals for the week. Easy Reheating: Baked dishes often reheat well without compromising flavor or texture, making it a practical option for leftovers. Freezer-Friendly: The components of this dish, including the sweet and sour sauce, chicken, and vegetables, are suitable for freezing. You can portion them into containers for future use, saving time on busy days. Reduced Cleanup: Using a single tray for baking minimizes the number of dishes, making cleanup a breeze and saving valuable time during meal prep sessions. What to serve with this Sweet and Sour Chicken Stovetop Rice Quinoa Cauliflower with Sweet Thai Seasoned Sauce Other Asian-Inspired Recipes Spring Roll Salad with Peanut Dressing Asian Marinated Beef Bowl Butter Chicken with Cashews 15-minute Satay Chicken Thai Basil Chicken Sweet and Sour Chicken Tray Bake, gluten-free Serves 4 Prep 10 Cook 20 INGREDIENTS Chicken and Vegetables: 4 large (6 small) chicken thigh fillets, diced into 4cm cubed 1 large brown onion, diced into large chunks 1 red capsicum, diced into large chunks 1 broccoli, cut into florets 4 baby Bok choy, sliced in half 430g can pineapple chunks in juice, drained (juice kept for sauce) 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon pepper Sweet and Sour Sauce: 160ml (2/3 cup) pineapple juice from canned pineapple 2 tablespoons Tamari Soy Sauce 2 tablespoons apple cider vinegar 2 heaped tablespoons of honey 1 tablespoon tomato paste 1 tablespoon arrowroot starch or corn flour Garnish: Sesame seeds Green onions, thinly sliced Optional to serve with: Stovetop Rice Quinoa Cauliflower Rice Vermicelli Noodles On it's own INSTRUCTIONS 1. Prepare the sauce: In a small pot add the pineapple juice and apple cider vinegar along with the arrowroot or corn flour. Whisk to make a slurry and once combined add all the remaining ingredients, including Tamari, tomato paste, and honey. Place onto high heat and bring to a boil. Once it starts to thicken, remove from the heat and set aside. 2. Preheat the oven: Preheat the oven to 220°C fan forced / 240°C conventional oven / 374°F and line a large tray with baking paper. 3. Prepare the chicken: Spread the diced chicken onto one side of the baking tray, drizzle over a tablespoon of olive oil, and season with salt and pepper. Place into the oven for 5 minutes and in the meantime dice and slice the vegetables. 4. Prepare the vegetables: Slice and dice all the vegetables and add them to the tray with the chicken. Drizzle a tablespoon of olive oil over the vegetables and season with sea salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and gently toss to combine. 5. Bake: Place the tray back into the oven and bake for a further 15 minutes or until the chicken is cooked and the vegetables begin to colour. 6. Serve: Once cooked, divide between bowls and top with sesame seeds and/or green onions. Serve on its own or with your favourite side. OPTIONAL Whilst the chicken and vegetables are baking, it is the ideal time to prepare either the: 1.     stovetop rice 2.     quinoa 3.     cauliflower rice 4.     rice vermicelli noodles. To cook the rice vermicelli noodles, place them in a bowl of boiling water, and cover for 5 minutes. Then drain and drizzle with sesame oil. They’re ready to serve alongside the Sweet and Sour Tray Bake. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Indulge in convenience and wellness with this Chickpea, Quinoa, Feta, and Hummus Salad Jars. A quick, nutritious, and filling lunch solution. With 17g of protein in each serving, these are also gluten-free and vegetarian, and easily adapted for dairy-free diets. From the earthy richness of chickpeas to the tangy bite of Greek feta, each layer promises a delicious experience. Why you'll LOVE Salad Jars for Meal Prepping Here's why this Salad Jar recipe is a stellar meal prep idea: It's packed with protein, fiber, and essential nutrients, keeping you satisfied and energized throughout the day. With simple assembly and minimal cooking time, it's perfect for busy schedules. Plus, it's versatile! It's gluten-free, vegetarian, and easily adaptable for dairy-free diets. Preparing these jars in advance ensures you have a wholesome, ready-to-eat meal for the entire week. Say goodbye to last-minute lunch dilemmas and hello to effortless nourishment. It's a deliciously convenient solution for staying on track with your health goals while saving time and effort. Watch How to Make It Storage and Serving Recommendations Always put the dressing at the bottom of the jars and then divide the salad into 3 x 850g air-tight jars (Mason jars are also fantastic as they are leak-proof!). They're ideal for slipping into a spacious purse for work or tossing into a backpack. If using a meal prep container, store the dressing separately and add it just before serving. Transfer the salad from the jar to a bowl or plate for easy enjoyment, or mix it directly in the meal prep container. Meal Prepping Ideas If you're like my daughter, you love meal prepping but prefer to pack each salad jar on a daily basis. She prefers doing this as on some days she likes to change it up by adding something extra, such as cashews, pumpkin seeds, or grated carrot. It only takes her 3-minutes to bring it together. Here are our suggestions for doing this: Prep Ingredients in Advance: Streamline your meal prep by prepping the veggies, and grains beforehand. Cook the quinoa, chop the veggies, marinate the chickpeas, and prepare the dressing. Then keep each ingredient ready-made but in separate containers in the refrigerator. Layer Ingredients Thoughtfully: Each morning, arrange ingredients in the jar strategically to maintain freshness. Follow the recommended order to ensure optimal taste and texture. Shake Well Before Serving: Just before enjoying your salad, give the jar a good shake to distribute flavors evenly. Then, transfer everything into a bowl or onto a plate for easy eating. While eating directly from the jar is an option, transferring to a dish can make it more accessible. Get Creative: Don't hesitate to experiment with ingredients. Swap out veggies, proteins, or grains to suit your preferences or what's available. Embrace your culinary creativity and personalize your Salad Jars to your liking. The question is have I convinced you to whip up this salad as part of your meal prep? Or why not see how I serve it as a hearty salad for dinner or when I am hosting a party? See my VIDEO HERE Salad Jars with Chickpeas, Quinoa, Feta and Hummus Makes 3 x 800ml jars Prep 10 minutes Cook 15 minutes INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar Salad: 2 cups cooked quinoa 200g Greek feta, crumbled 2 cups baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS 1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE 2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5. Make the Meal Prep Jars: Evenly distribute and layer into each jar, first the dressing, then the cucumber, tomatoes, quinoa, feta, chickpeas, and rocket. Close the lids and refrigerate for 4 days. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Introducing my Chickpea Quinoa Salad with a Creamy Hummus Dressing that is refreshing, creamy, delicious, and hits the spot! It's made with cucumbers, tomatoes, onions, rocket, feta, and a creamy lemon hummus dressing that ties in all the flavours. But what I love most is the fluffy quinoa and paprika-marinated chickpeas that give the salad a flavourful Middle Eastern twist! Let's Begin! Why you'll LOVE this Chickpea Quinoa Salad Healthy and Nutritious: It's packed with wholesome ingredients like chickpeas, quinoa, vegetables, and hummus. It provides a good balance of carbohydrates, protein, and fiber, making it a nutritious option for any meal. Flavorful and Delicious: The combination of ingredients such as smoked paprika, balsamic vinegar, feta cheese, and creamy hummus dressing creates a burst of flavours. Easy to Make: With simple instructions and minimal prep time, this recipe is quick, easy, and convenient for busy individuals or families. Meal Prep Option and Versatile: This salad can be enjoyed as a main dish or served as a side alongside grilled chicken, fish, or tofu. It's also great for meal prep and can be stored in the fridge for a few days, making it a convenient option for lunches or dinners throughout the week. Suitable for Various Dietary Preferences: This salad is gluten-free and vegetarian and can be easily adapted to accommodate dairy-free diets by using vegan feta cheese. Satisfying and Filling: Thanks to the protein and fiber content from the chickpeas and quinoa, this salad is not only delicious but also satisfying and filling. It's a great option for those looking to achieve a healthy eating diet while still enjoying a hearty meal. Watch How to Make It Variations to this salad and how to store it: Prep Ahead: Cook the quinoa in advance and store it in the refrigerator. This will save time when assembling the salad, especially if you're making it for a quick lunch or dinner during the week. Roast the Chickpeas: For added crunch and flavor, consider roasting the chickpeas before adding them to the salad. Simply toss them in the olive oil and paprika, then roast them in the oven until crispy. Marinate the Chickpeas Longer: If time permits, allow the chickpeas to marinate in the olive oil and balsamic vinegar mixture for a longer period, such as 30 minutes to an hour. This will enhance the flavor and ensure they absorb the marinade well. Add Fresh Herbs: Consider adding fresh herbs like parsley, cilantro, or mint to the salad for added freshness and flavor. Chop them finely and toss them with the other ingredients before adding the dressing. Make it a Meal: To turn this salad into a complete meal, consider adding protein such as grilled chicken, shrimp, or tofu on top. Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Other Salad Recipes: Spring Roll Salad Chopped Salad with Pita Pockets Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Chickpea Quinoa Salad with a Creamy Hummus Dressing Serves 4 Prep 10 minutes Cook 15 minutes INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar (optional 1/2 teaspoon ground cumin) Salad: 2 cups cooked quinoa 200g Greek feta, crumbled (or dairy-free alternative) 60g baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS 1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE 2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5. Bring it together: In a large serving bowl, place the rocket, quinoa, cucumber, tomatoes, and chickpeas, and top it off with the creamy hummus dressing. Toss to combine and enjoy. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Spring Roll Salad with Peanut Dressing is deliciously crunchy, and creamy with all the flavours and textures of a fresh rice paper roll without all the time and fuss it takes to roll and wrap them. It's full of fresh vegetables, vermicelli noodles, a creamy peanut and ginger dressing and protein-packed with ocean fresh prawns. It's also gluten-free, and dairy-free and can be easily adapted to suit a vegetarian diet. Why you'll LOVE this Spring Roll Salad Convenience: Unlike traditional spring rolls that require rolling and wrapping, a spring roll salad is easy to assemble, saving you time and effort in the kitchen. Healthiness: Packed with nutrient-rich veggies and lean proteins, this salad provides a wholesome and nutritious meal option that supports your well-being. Customizability: You have the freedom to customize your spring roll salad with your favorite ingredients, (eg. swap the prawns with shredded chicken or tofu), allowing you to tailor it to your taste preferences and dietary needs. Meal Prep/ Portability: Whether you're enjoying it at home or on the go, a spring roll salad is convenient to pack and transport, making it an ideal option for picnics, work lunches, or quick meals on busy days. Watch How to Make It Preparing in Advance or for Meal Prepping Here's how you can do it: Prep the Ingredients: Wash and chop the vegetables, herbs, and protein (such as cooked chicken, tofu, or shrimp) in advance. Soak the noodles, drain them, and place them in a container. Keep them stored separately in airtight containers in the refrigerator. Prepare the Dressing: Prepare it ahead of time and store it in a jar. Just give it a good shake and allow it to return to room temperature before using it. Assemble When Ready to Eat: When ready to enjoy, simply take out the prepped ingredients from the fridge. Arrange salad and noodles in a bowl or on a plate, then add the prawns and top with the peanut dressing. Add Crunchy Elements: Add the crushed peanuts just before serving to maintain their texture. Toss and Enjoy: Gently toss everything together to coat the ingredients evenly with the dressing, and your spring roll salad is ready to be enjoyed! Alternative Idea for Meal Prepping: Prepare all ingredients in an air-tight container as shown in the photo below and combine just before eating. Other Salad Recipes Chopped Salad with Pita Pockets Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Spring Roll Salad with Peanut Dressing, gluten-free Serves 4-6 Prep 10-15 minutes Soaking noodles for 5 minutes INGREDIENTS Salad: 250g Rice Vermicelli Noodles, gluten-free 2 Lebanese cucumbers, sliced into sticks* 1 large carrot, grated or sliced into thin sticks* ¼ purple cabbage, finely shredded* ¼ iceberg lettuce, thinly sliced 3 green onions, thinly sliced 1 cup coriander leaves 1 cup mint OR Thai basil leaves ½ cup peanuts, roughly chopped 20 cooked prawns, peeled and deveined 1 x juice of lime 1 teaspoon sea salt ½ teaspoon pepper Peanut Salad Dressing: ½ cup smooth peanut butter (or almond butter) ¼ cup fresh lime juice 3 tablespoons sweet chilli, gluten-free 2 tablespoons tamari soy sauce (or coconut aminos), gluten-free 2 tablespoons fresh ginger, grated 2 garlic cloves, minced 2-3 tablespoons hot water (enough to create a smooth consistency) Optional: 1 tablespoon sesame oil *optional to use a mandoline slicer INSTRUCTIONS 1. Prepare the Rice Vermicelli Noodles: Soak the noodles in a bowl of boiling water for 5-8 minutes or according to packet instructions. Once soft, rinse under cold water, drain and set aside. 2. Make the Peanut Dressing: In the meantime, combine the salad dressing ingredients in a jar and shake or add to a bowl and whisk. If too thick, add a tablespoon of hot water at a time until it creates a smooth salad dressing consistency. (Tip: for extra flavour add 1 tablespoon sesame oil). 3. Prepare the Salad and Prawns: Peel and devein the prawns, then slice into 2cm pieces. Place into a bowl and squeeze a whole lime over them. Then chop, slice, and grate the salad ingredients, optional use a mandoline slicer for the cucumber, carrot, and cabbage. 4. Bring it together: Add to a large bowl all the ingredients, drizzle over the Peanut Salad Dressing and gently toss to combine. Serve and enjoy! Have you tried this recipe? Please leave me a rating and comment OR why not share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This flavour-packed Chopped Salad served with gluten-free Pita Pockets is brimming with a medley of Mediterranean-inspired ingredients including, feta, kalamata olives, salami, and fresh basil. Each ingredient is finely chopped, ensuring every mouthful bursts with flavour. Let me show you how to make it. Why you'll LOVE this Chopped Salad Perfect texture and flavour in every bite: The highlight of this recipe lies in its texture. If you've never tried a chopped salad, this recipe will introduce you to what you've been missing! A chopped salad is simply when all the ingredients are cut into small pieces, which makes it easy to eat, and every bite has just the right mix of everything. A rich, creamy, and tangy Dressing: The bold flavours of crispy vegetables, creamy feta, fresh flavourful basil, and tasty salami, are all coated in a rich, creamy, and tangy Dijon Vinaigrette that marries together all the flavours. A wonderful party salad! With a colorful array of vegetables, it caters to various dietary preferences (gluten-free, nut-free, vegetarian, and vegan options), and restrictions, providing guests with a healthier option amidst other indulgent treats. Plus, chopped veggie salads are usually straightforward to prepare, especially if you chop the vegetables ahead of time. This makes it a convenient option for hosts who want to minimize stress and save time on party preparations. Watch How to Make It Variations and Additions to a Chopped Salad These are some variations to customise your Chopped Salad: Swap lettuce with spinach, rocket, or kale Swap purple cabbage with radicchio Swap olives with caper berries Swap feta with ricotta, bocconcini, grated parmesan or any grated cheese Swap salami with chickpeas, cannellini beans, black-eyed beans or shredded chicken Make it Vegetarian or Dairy-free Vegetarian: Swap the salami with chickpeas or your favourite beans. Dairy-free: Swap the feta for vegan feta or preferred dairy-free cheese Ways to serve this Chopped Salad In pita bread! It's our favourite. As a side dish alongside grilled chicken or fish. Layered onto a bed of mixed greens and topped with grilled chicken or prawns for a hearty main course. Served as part of a buffet spread at a party or gathering. Mixed with cooked pasta or grains like quinoa or rice for a satisfying salad bowl. Wrapped in a tortilla and transformed into a colorful and tasty wrap. Served on its own as a light lunch option with some crusty bread on the side. As part of your meal prep! Add to individual jars for a convenient grab-and-go lunch option (simply add the dressing just before serving). Other Salad Recipes Potato and Cucumber Salad with a Creamy Dill Dressing Roasted Cauliflower and Chickpea Salad with Halloumi Nacho Salad with Spiced Beef and Creamy Nacho Dressing All Salad and Sides Recipes Chopped Salad with Pita Pockets, gluten-free Serves 4-6 Prep 15 minutes INGREDIENTS Salad: 1 coz lettuce, finely chopped (or 2 baby coz) ¼ purple cabbage, finely chopped 1 punnet cherry tomatoes, halved 1 yellow capsicum, diced 1 Lebanese cucumber, diced 1 red onion, diced 1 cup kalamata olives, pitted and sliced 1 cup fresh basil leaves 200g Greek Feta, diced or crumbled (dairy-free option) 100g salami slices, chopped OR 400g can chickpeas, drained and rinsed (as a vegetarian option) Dressing: ¼ cup extra virgin olive oil (add extra if needed) 3 tablespoons red wine vinegar 2 teaspoons dried oregano 2 teaspoons Dijon mustard 1 heaped teaspoon of honey 1 teaspoon sea salt 1 teaspoon cracked pepper To Serve: pita bread, gluten-free OR Read above on ways to serve this Chopped Salad INSTRUCTIONS 1. Make the dressing: In a glass jar or a deep bowl, combine the oil, vinegar, oregano, Dijon mustard, honey, salt, and pepper. Shake or whisk until combined well. 2. Make the salad: In a large bowl, combine the lettuce, cabbage, tomatoes, capsicum, cucumber, onion, olives, basil, feta and either (or both) the salami and/or chickpeas. Toss gently to combine. 3. Pour the Dressing and Serve: Pour the dressing over the salad, toss until well coated and serve immediately either on its own or stuff each pita pocket with the chopped salad. Have you tried this recipe? Please leave me a rating and comment or why not share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipes and Photography Margaret Pahos @CreateCookShare