Hey loves! Today’s post is a much requested and anticipated post as I share SO many of Matt and I’s meals with you over on my Instagram stories and am always asked what the heck we’re cooking. I’m sorry it’s taken so long to do this, cooking is something I’ve talked about several times on my blog but I don’t often share recipes because photographing food is so difficult. I know it’s a trick of the trade with cookbooks etc that cold food photographs so much better, but obviously we want to eat out food whilst it’s hot. Please bare with me for the photos in this post – I know they’re so bad – and I’ll figure out the photos for future posts, somehow! I really want to share recipes with you on a more regular basis as we rarely make anything difficul and we just love hearty meals that fill us up and help us unwind from our busy work days. Also, at this time of year a hot meal is the best to come home to; it’s something we look forward to from the moment we get out of our warm cosy bed each morning, ha!
On weekends Matt and I experiment a lot more with dinner recipes, and you may have seen I’m planning to make at least one new recipe per week this October. However, on weeknights we generally like to make quick and easy dinners that we know and love! We rotate between around twenty ‘standard’ meals, but the odd time we’ll throw in a curve ball to change things up a little. Every time we try a new recipe we love we just add them into our rotation of weeknight meals, and this has been the best way to learn and enjoy cooking. I shared how we meal plan and where we often get our ideas from in this post a few months ago, so be sure to check that out if you’re unsure where to start.
All three of the recipes are based on dinner for two people so if you want to make more just double or triple accordingly!
Cod With Roasted Veggies & Mash
This is probably the most popular recipe for us of the three, and one we kinda cheat on. Snapple fact: mash potato is my favourite food. Ever. When we first started dating, Matt wasn’t a huge fan of mash potato but now he loves it just as much as I do, and I hate to say it but the store-bought pre-made options are so much better than homemade. I’m sorry! We also serve with baby potatoes (as above) but if you want to make your own mash potato go right ahead. This is perfect for nights Matt is home late and I’m preparing dinner for him coming home, because timings are SO easy to get right on this and it’s minimum effort for maximum reward.
2 x cod fillets
(approx) 4 x large carrots
(approx) 160g x broccoli
(approx) half a courgette
400g x mash potato / baby potatoes
(approx) two tablespoons of chilli olive oil
Salt, pepper, and Italian seasoning to taste
1. Pre-heat oven to (approx) 200 degrees.
2. Place cod on tin foil lined baking tray, and cover with a light dusting of salt and pepper. Place a second sheet of tin foil over the fish, tucking in any corners so the juices don’t spill out, and place in oven.
3. Whilst the fish begins to cook, chop the ends off carrots, roughly peel and cut into batons. Cut courgette into small pieces.
4. Cut broccoli stems down and peel off any remaining leaves.
5. Place carrot batons, courgette and broccoli onto another baking tray, separating out vegetables so they’re not overlapping too much. Take a pinch of salt and pepper over vegetables, sprinkle Italian seasoning over then drizzle chilli olive oil, mostly distributing through the centre as it will run during cooking. You could just switch out to regular olive oil if you don’t like heat!
6. Place into the oven approx five to ten minutes after you’ve put in your fish (ideally underneath the fish) and cook for approx 20 – 25 minutes. This really depends on how soft you like your fish/veggies to be.
7. Microwave potato side of choice, or make your own during the time that your fish and veggies cooking!
Seriously, how quick and simple is that?! Roasted veggies are our favourite, they taste great with any meat or as a side dish to a vegetable tagine!
Matt’s pepper in the background looks a little drunk… hahaha!
(Beer) Chilli Stuffed Peppers
This was a take on one of our already favourite meals (just regular chilli – with or without beer) but we loved this variation so much it’s become a staple. We usually pair with homemade salt and pepper chilli chips – super easy, too! – and it’s such a hearty dinner. Stuffed peppers are another of my favourite foods and again Matt has kinda learned to love them. LOL, I promise he really enjoys these meals too! We have an ongoing private joke because I throw peppers into pretty much anything we cook. He’s like “can you please make me porridge for breakfast? Oh wait do you want to put peppers in that too?!” Hahaha. They’re just delicious, okay?! There’s also an option to add a little beer in here if you fancy it. Don’t worry, it’s totally safe for kids as the alcohol burns off! Also, yes I made this festive for #spookyszn. Because why not?!
250g x lean beef mince
1 x large onion
2 x stalks of celery
2 x cloves of garlic
2 x chilli peppers
1 x large pepper (to dice)
2 x large peppers (I’d recommend orange for Halloween dinners!)
400g x chopped tomatoes
(approx) 200ml x light beer (optional)
(approx) 100g x tomato puree
(approx) 200g x mixed beans
(approx) 100g x light mozzarella cheese
Tilda peri peri rice
Salt, pepper, paprika to taste
1. Pre-heat oven to 200 degrees.
2. Chop all veggies into small diced shapes, except for two peppers. You only want to cut off the tops, take out the core and de-seed. I recommend going over the inner surface with a tablespoon to make sure you’ve got plenty of room for your mixture! If you don’t like a lot of spice make sure to de-seed your chillis.
3. Brown mince in pan with onion and garlic cloves. Drain any excess fat. If you’re adding beer to your recipe, this is where you’d add it! It adds a great depth to your chilli, although we don’t do this too often as Matt generally prefers the recipe without it. Give it a go, what’s the worst that can happen?!
4. Add in all of your diced vegetables and tomato puree, and brown.
5. If you’re serving with chips, put them in the oven now!
6. After around seven minutes, add in mixed beans and chopped tomatoes. Allow to simmer for approx ten minutes. Place large de-seeded peppers on a lined baking tray.
7. Pour chilli mixture into large peppers, add as much grated cheese as you’d like on top and pop in the oven for approx fifteen minutes (just keep checking to see how the cheese is melting/peppers are softening).
8. Just before you take out your peppers, microwave rice. You can use this as a ‘bed’ for your peppers or serve it on the side!
I mean seriously… could this be any more simple? How freaking cute do our Jack-O-Lantern stuffed peppers look?! They’re perfect for this time of year, and I know if you have littles they’ll appreciate this too. Matt and I always add a little extra cheese once cooked too which makes them a little less healthy, sshhh!
This is a recipe we just LOVE to make, and it’s so crazy easy; you literally prepare everything in five minutes or less, throw it in the oven and leave it for half an hour to cook. It’s kind of become a go-to for us because of how quick and easy it is, and it’s a meal we really enjoy each time. You could serve with rice, veggies, chips, mash potato, the possiblities are endless! We switch our side up pretty much every time we have this meal, it’s super versatile which makes it feel like something new each time. I also made BBQ chicken baked tacos for the first time last week which Matt LOVED – I’d be happy to share that recipe soon?!
2 x chicken breasts
4 x rashers of unsmoked bacon
(approx) 200g x French’s BBQ sauce
(approx) 100g x light mozzarella cheese
Salt, pepper and peri peri seasoning to taste
1. Wrap chicken breasts in bacon; add a little salt and pepper (and peri peri seasoning if you like a little heat) and place in the oven for thirty five minutes.
2. After the time is up, take out your dish and add BBQ sauce; we really roughly use around 200g, but basically just make sure all of your bacon and chicken is covered. Add grated cheese and put back in the oven for seven minutes.
…Yep, that’s IT! I really love eating this with mash potato because it’s filling and hearty, but not TOO filling and means we have an excuse for a McFlurry run later 🙂 hahaha we’ve definitely got our priorities right!
I hope this post was somewhat helpful and gave you a little inspiration for what you and your partner or family can cook this week! I would love to share more, maybe every month I’ll share three of our favourite dinner recipes with you? We LOVE our Crockpot and make so many meals in there that are super easy! We also cook vegetarian dinners now and then (we’re trying to partake in #MeatlessMondays much more often than we do) but we have so many options of things to share. Please let me know what kind of meals you’d like to see! Are you planning on making any of these dinners this week? What is your favourite easy (and kinda healthy) dinner recipe?!