THESE ARE NOT RECIPES BUT A RUNDOWN ON HOW IT ALL COMES TOGETHER. YOU DON'T NEED A RECIPE WHEN YOU HAVE SECRET SPICE CO BLENDS IN YOUR ARSENAL.

Monday - Shepherd’s Pie

Easy way to load up the veg and use up leftovers. We had ratatouille (weekly staple) Sunday night and Mexican Mince in the freezer from last week. Throw it all together with a 50/50 combo of Cauli mash and potatoes and you’ve got yourself a Shepherd’s Pie

Topped with a cheesy crust of course and a little side of broccolini for good measure.

Tuesday - Texan BBQ Chicken Bowls

Who doesn’t love crispy chicken bits?  Toss the chicken in the new Texan BBQ Salt Bomb and a couple of tablespoons of last week's Bang Bang sauce. Then add 1/4 cup of tapioca flour for tenderising and adding crunch (short lived if you leave it sitting too long). 

Pan fry in a little ghee. The secret to cooking in stainless steel is to allow a solid crust to form before moving or turning things over. It allows for natural fats to be released and you don’t have to add more ghee.

Served with shredded salad and bits with a swizzle of Jalapeno Mayo I whipped up on the side. Just my homemade mayo with a handful of sliced jalapenos blended through at the beginning. 

Wednesday - Asian Braised Beef & Noodles

When anything is under $20/kg I jump on it! Chuck steak it is this week!

My Asian inspired go-to’s are Sweet Spice, Tamari, tomato paste, Chilli Garlic Salt and a little rapadura sugar or honey. Quantities depend on how much meat you have so drop in the comments if you’d like advice. Cook gently for 90 minutes or so on the stove top or I prefer to set and forget in the oven.  

If you’d like more sauce, add some water or chicken stock and to thicken the sauce, add a tablespoon or two of organic cornflour or tapioca flour to a little cold water and stir through the finished product. Serve with rice or egg noodles and stir fry veggies.

Thursday - Feta Stuffed Chicken

This is a family favourite which I haven't done in a while but it’s easier than it looks - follow the recipe here.

It's also nice to slice cold the next day.

So versatile you can add different veggies to the feta and tweak the Secret Spice Co blend to suit the flavour of the day 

Friday - 10 Minute Bowl!!

When there’s only one or two of us for dinner, this is my go-to. Chop and toss a couple of quick cooking veg in a pan to soften with some ghee - zucchini and mushrooms are a favourite. If I’ve got any leftover meat then I’ll dice that too and add a sprinkle of spice.

Texan BBQ Salt is the flavour of the day. Make a divot and crack an egg or two in the middle, lid on for 3-4 minutes and create a soft yolk to blend in with the juices as a sauce. So delicious, cheap and easy.