5 Ingredient Recipes
No one likes to slave over a hot stove day in and day out and going out for meals regularly can add up but one of the reasons many don’t cook, is that some recipes include an ingredient list a kilometer long and cooking instructions that require you to have a PHd in science.
When I am cooking for myself, I personally refuse to cook anything that requires more than 5 ingredients and hour of my time. So I asked the FiftyUp Club team to give me their favourite recipes to share with members.
HERE ARE OUR 5 INGREDIENT RECIPES
CRUNCHY PEANUT BUTTER CHOCOLATE CHIP COOKIES
I have a sweet tooth and this little treat is easy to make when the craving hits. ~Shelia, FiftyUp Club Editor
• Makes 20
INGREDIENTS
• 1 cup (280g) crunchy peanut butter
• 1 cup (220g) brown sugar
• 1 egg
• 1 teaspoon baking powder
• 100g dark choc bits
METHOD
Preheat oven to 180C. Line 2 baking trays with baking paper. Use an electric mixer to beat the peanut butter and sugar in a bowl until well combined. Add the egg and baking powder and beat until well combined. Add the choc bits and stir to combine. Roll tablespoonfuls of mixture into balls. Place on lined trays, allowing room for spreading. Flatten slightly. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on trays to cool.
PUMPKIN AND TUNA PASTA BAKE
Lucia from FiftyUp Club Customer Service says this is her go comfort food for when she is having one of those days.
4 Servings
INGREDIENTS
• 375g Rigatoni pasta
• 500g Kent pumpkin (seeded, peeled, chopped into 2cm pieces)
• 425g can tuna chunks in spring water (drained, coarsely chopped
• 300g sour cream
• 1 cup (120g) shredded tasty cheddar
METHOD
Cook pasta in a large saucepan of boiling water for 7 mins. Add pumpkin and cook for 5 mins or until pasta and pumpkin are tender. Drain well. Preheat grill on high. Return pasta mixture to pan. Add the tuna, sour cream and 1/2 cup (60g) of the cheddar. Toss to combine. Spoon the mixture into a 10-cup (2.5L) ovenproof dish. Sprinkle with remaining cheddar. Cook under grill for 5-7 mins or until golden brown.
MEXICAN CHICKEN LOADED SWEET POTATOES
FiftyUp Club head of design, Cameron, says he loves mexican dishes but they are not always the healthiest when you go out but this is his go to recipe for when the food craving hits.
4 Servings
INGREDIENTS
• 4 medium sweet potatoes
• 500g chicken mince
• 2x250g jars Mexican sauce
• 400g can red kidney beans (rinsed & drained)
• 1/3 cup coriander sprigs
METHOD
Preheat oven to 220°C. Line a baking tray with baking paper. Cook sweet potatoes in a steamer over a saucepan of boiling water for 20 mins or until tender. Use a sharp knife to cut a slit lengthways in top of each sweet potato (don’t cut all the way through). Gently squeeze base of each sweet potato to open slightly. Place on lined tray. Bake for 15 mins or until golden. Meanwhile, heat a non-stick frying pan over high heat. Cook mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Reserve 1/3 cup of the Mexican sauce. Add remaining Mexican sauce, kidney beans and 1⁄3 cup (80ml) water to the mince. Cook, stirring occasionally, for 5 mins or until mixture thickens slightly. Fill sweet potatoes with mince mixture. Drizzle with reserved Mexican sauce and top with coriander.
ROASTED CAULIFLOWER SALAD
Daisy, Head of Communications, is the youngest on the FiftyUp Club team, but she’s a whiz in the kitchen. This is her favourite side dish and sometimes becomes her main meal.
6 Servings
INGREDIENTS
• Large cauliflower (cut in pieces)
• 2 tablespoons currants
• 1 cup (280g) Greek-style yoghurt
• 1 tablespoon tahini
• 1 bunch mint (leaves picked)
METHOD
Preheat oven to 200C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly. Meanwhile, combine the yoghurt and tahini in a small bowl. Season. Spread the yoghurt mixture evenly over the base of a serving platter. Top with the cauliflower mixture and mint to serve.
DUKKAH LAMB CUTLETS WITH BROCCOLI RICE
Customer Service Leader, Nick, loves to cook for his family. He swears by this easy recipe when he wants to get fancier than prawns and burgers.
4 Servings
INGREDIENTS
• 200g vine-ripened cherry tomatoes
• 1 head broccoli (coarsely chopped)
• 12 lamb cutlets
• 2 tablespoons pistachio dukkah
• 200g tzatziki dip
METHOD
Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Season. Bake for 15-20 mins or until tomatoes begin to split. Meanwhile, place the broccoli in a food processor and process until finely chopped. Heat a large non-stick frying pan over high heat. Sprinkle both sides of lamb with half the dukkah. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. While lamb is resting, add broccoli to the pan. Cook, tossing, for 3-5 mins or until bright green and cooked through. Serve the lamb and broccoli rice with the tomatoes, tzatziki and remaining dukkah.
What are you favourite 5 ingredient (or super easy recipes)? Share them with us below.
