healthy takeout

Love takeout food but hate the guilt? We have the solution – Sweet and Sour Thermomix chicken!

Thermomix Sweet and Sour Chicken

(47.97 ounces 1360 grams) peeled, cored, sliced Pineapple

(4.94 ounces 140 grams) peeled, halved Yellow onion

(7.94 ounces 225 grams) diced Chicken breast

(about ¾ cup) cooked Rice noodles

(5.29 ounces 150 grams) deseeded, cubed Red bell pepper

(5.29 ounces 150 grams) deseeded, cubed Green bell pepper

Extra virgin olive oil

Garlic clove

tbsp (about 1) Red chili

(3 tbsp) Extra virgin olive oil

(2 tbsp) Apple cider vinegar

(about 3⅛ tbsp) Tomato paste

(1¾ tbsp) Soy sauce

(1¼ cups) Pineapple juice

tbsp (0.28 ounces 8 grams) Cornstarch

(about 2⅛ cups) Mangetout

Cook in frying pan until charred then set aside

Add yellow onion, garlic clove, red chili and extra virgin olive oil to the TM5 bowl

Transfer sauce to medium bowl then set aside

Add apple cider vinegar, tomato paste, soy sauce, pineapple juice and cornstarch to the TM5 bowl

Cook - approx 6 min, 100°C, reverse speed 1

Add extra virgin olive oil to the frying pan

Top with red bell pepper, green bell pepper and mangetout

Tacos are such a brilliant quick family meal. Cook some fish, beans, chicken or meat. Warm up some tortillas. Pile everything in the middle of the table and let everyone choose their own adventure.

I also love them for entertaining as well for the same reason.

This is my go-to for Friday night dinner because Fridays are a work day for me and so I don’t have much time to cook. Plus my Irishman is usually home late and the boys are tired from a big day at preschool / family daycare.

Yay for tacos!

Quick Beef Tacos

500 g (about 2 ¼ cups) minced Ground beef

(about 60 g) Water

(about 6 g) Smoked paprika

(about 66 g) Tomato paste

Salt

(about 464 g) Flour tortilla

Sour cream

Cilantro

Instant Pot Hamburgers are so easy to make, and reminiscent of those famous burger chains that make steamed burger patties. These pressure cooker burger patties are simple and fast to make, and you can make a big batch at one time.

Instant Pot Hamburgers

(about 41 g) finely chopped Onion

Cheese

Tomato

Water

454 g (about 2 cups) Ground beef

(about 6 g) Salt

(about 1 g) Black pepper

(about 3 g) Garlic powder

(about 2 g) Smoked paprika

(about 12 g) Worcestershire sauce

(about 140 g) Burger bun

Lettuce

Ketchup

Mustard

Whether you’re inviting a crowd around for gameday, or you’re just chilling in front of your favorite movie, these nachos will keep everyone happy. Piled high with all your favorite toppings, these loaded nachos are ready in less than 10 minutes.

Loaded Veggie Nachos with Beans & Cheese

g (about 1) grated Mozzarella cheese

(about 165 g) diced Avocado

Tortilla chips

200 g (about ¾ cup) Tomato salsa

400 g (about 1) drained, rinsed Canned black beans

200 g (about 14 ¼) chopped Jalapeño pepper

(about 15 ml) Sour cream

With the weather warming up, it&#39;s time to shake things up with some new salad combos! This brown rice salad is a little different to the usual green salad number but super wholesome, colourful and has a lot of crunch. The right combo of sweet and savoury, this will have the household digging in for more!&amp;nbsp;

Mingle X Fable Plant-based Curry Salad 

of Fable (1 packet)

X red onion (finely diced)

X apple (cubed)

X red capsicum (cubed)

X packet of Mingle Curry

rice malt syrup

X red capsicum (cubed) -

X green capsicum

Tbs of Greek or coconut yoghurt

lemon juice

tsp of Mingle’s Curry in a Hurry powder

mint (Finely chopped)

olive oil

salt

PREPARE all ingredients by finely dicing and cubing.&amp;nbsp;

HEAT pan with olive oil and pan fry red onion until softened. Shred Fable with your fingers into smaller bits and then add to pan. Add 1/2 a pack of Mingle&#39;s Curry in a Hurry plus 1 tablespoon of rice malt syrup. Fry for about 5-10 minutes until onion and Fable are caramelised and nicely browned. Set aside to cool down.&amp;nbsp;

COOK brown rice as per packet instructions. After cooking, drain rice and let it cool for 10 minutes.&amp;nbsp;

IN a big salad bowl, add brown rice, chopped apple, capsicum, Fable meat and onion.&amp;nbsp;

MAKE salad dressing by adding into a bowl yoghurt, lemon, salt, mint (finely chopped) and a tsbp of Mingle&#39;s Curry in a Hurry Powder. Stir all ingredients around until dressing has a smooth texture.&amp;nbsp;

ADD dressing to bowl and stir all ingredients around.&amp;nbsp;

Holy Moly Guacamole! An easy weeknight meal that hits the spot for the whole household. Whipped up in 30 mins, this is a go-to dinner that is healthy, delicious, and with a range of fresh ingredients. Meatless Mondays just got a little tastier.

Mingle X Fable Tacos

of Fable (1 packet)- this is a plant based meat!

red onion (finely diced)

X garlic cloves (finely diced)

chill (chopped)

tomatoes (400 grams)

Mingle's Spicy Mexican Seasoning

X packet of La Tortilleria Tortillas

X bunch of coriander (Chopped)

corn cob

avocado

cherry tomatoes

red cabbage

X lime

butter

IN a pan, under medium heat pan fry 1/2 onion and garlic with olive oil until softened.

ADD Fable meat and pan fry until browned (about 5 mins).

ADD tinned tomatoes, 2-3 big sprinkles of Mingle&#39;s Spicy Mexican Seasoning and 1/2 a chilli if you like things spicy .

SIMMER at low heat for 10-20 minutes until excess liquid has evaporated.

IN the meantime, prepare your Taco toppings.&amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; Thinly slice red cabbage and cherry tomatoes.&amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&amp;nbsp;Make Guacamole: 1-2 large avocados, 1/2 red onion, finely diced, handful of coriander, finely chopped, squeeze of lemon juice, a sprinkle of Mingle&#39;s Spicy Mexican seasoning, a dash of olive oil.&amp;nbsp;Combine all ingredients, ‘mush’ to desired consistency. Add a squeeze of lemon juice to finish.

CHARGRILL the corn baby! Lather up a corn on the cob with butter and a big sprinkle of Mingle&#39;s Spicy Mexican seasoningHeat a pain with a little butter in pan and add corn. Turn the cob from side to side until the sides are grilled and browned. Cut corn off cob

SERVE up Tacos with meat and all toppings.

Not much can beat some gooey, smoked eggplant. Cooked right, and cooked through, it is heavenly. But it must be cooked thoroughly, otherwise the slightest hint of rubberiness will land you squarely into the drab realms of failed eggplant. But that won’t happen if you follow this recipe.We teamed up with our friends at Fable Food Coto shake things up in the kitchen! Fable has created a plant-based alternative to slow-braised meat. Offering the taste and texture of pulled pork or beef brisket, Fable is made from shiitake mushrooms, which naturally offer a similar umami flavour and texture to meat.Like two good friends who share similar values, Mingle and Fable have come together as foodie friends who are both on a mission to create better for you products and are both shaking things up in our categories at Coles!

Smokey Baked Eggplant Fable x Mingle

of Fable (2 packets)

medium size steak tomatoes,

brown onion, diced

garlic cloves,

¾ cup chopped flat leaf parsley, finely chopped including stems

tbsp Mingle All Purpose Seasoning Blend

½ tsp cayenne pepper

Preserved lemon (quarter of a lemon), finely chopped

honey

½ tsp salt

tomato paste

water

tahini

Juice of half lemon (approx 1 tbsp)

garlic,

PRE-HEAT oven to 200 degrees Celsius.

HALVE eggplants lengthwise, keeping stems on. Score the eggplants in a criss-cross pattern, cutting to a depth of more than just half way. Place the eggplant halves directly onto the naked flame on your gas stove for a few minutes each side to char. Set eggplants aside.

HEAT olive oil in a medium size saucepan big enough to fit the eggplant pieces. Add onion and garlic, sauté for a few minutes until fragrant.

ADD fresh tomatoes, tomato paste and Mingle All Purpose Seasoning Blend, cayenne pepper and sauté until tomatoes begin disintegrate and a thicker sauce starts to form.

ADD diced preserved lemon, water, parsley and salt and bring to boil. Add eggplant pieces ensuring the pieces submerged in the liquid. Boil with the lid on for 10 minutes. You may need to turn your eggplant pieces in the liquid occasionally to ensure they are evenly cooked.

REMOVE eggplants from liquid and place in a baking tray. Turn heat down to medium and allow tomato sauce to continue simmering until reduced to half volume, about 15 minutes. Coat the eggplant in some olive oil and bake for 15-20 minutes. Eggplants should be soft and cooked through. Continue baking if still firm.

MEANWHILE fry off minced Fable pieces in some olive oil, until pieces have browned and caramelised.

WHEN tomato liquid is reduced, add fried Fable pieces and cook for a few more minutes. Adjust seasoning as required.

REMOVE the tray of eggplants from the oven and top generously with Fable tomato mixture. Return the tray to the oven and finish off under the grill for 5-10 minutes.

PREPARE tahini sauce by whisking all ingredients together. Add more water and season with salt to taste and desired consistency.

WHEN eggplant is finished, serve directly from  the tray or on plates with generous lashings of tahini sauce.

This recipe calls for two packets of Fable because ‘you don’t want to have too many croquettes!’ said no one ever.We have partnered with our friends at Fable Food. You can get both Mingle and Fable at Coles now.The guys at Fable have come up with this tasty recipe! Perfect for a starter for the whole household!

‘Cheesy’ Garlic &amp; Herb Fable Croquettes x Mingle

panko crumbs

chives

cashews,

½ brown onion, diced

½ medium sized carrot, peeled diced

½ potato, peeled diced

yeast

tbsp of Mingle's Garlic & Herb

onion powder

SOAK cashews in room temperature water for at least two hours. Once soaked, strain and discard water.

BOIL diced onion, potato and carrot in 500ml of water in a saucepan for 30 minutes. The liquid should have mostly reduced to about ¼ cup.  If there is still more liquid, strain into a bowl and reserve.

WHILE onion mixture is boiling, pulse Fable in a food processor until a chunky mince like consistency is achieved. Then fry Fable off in a pan with olive oil until brown. Stir Fable to even caramelise allowing pieces to develop some crispiness on around the edges.

IN A BLENDER, add the cooked potato, onion, carrot, soaked cashews, Mingle Garlic &amp;amp; Herb Seasoning Blend, onion powder, salt, nutritional yeast and ¼ cup of the reserved boiling liquid.

PUREE on high speed until smooth. You should end up with a consistency of thick yoghurt. Add more liquid if too thick and puree.

IN A MIXING BOWL, combine creamy puree with Fable pieces, diced jalapeno pickles (or cornichons) and fresh chives. Mix through to combine, salt to taste and chill mixture in the fridge for at least 30 minutes.

ONCE CHILLED, heat oil in a saucepan for medium-deep to frying. While oil is heating up, take a heaped tablespoon of the mixture and mould into thick ‘logs’ around 4cm in length. Place into a bowl of panko crumbs to generously coat, gently squeezing crumbs into the croquette. Repeat until mixture is finished.

ONCE the oil is very hot, gently drop croquettes, one by one, into the saucepan of hot oil and fry until golden brown. This won’t take very long – around one minute so be on standby to scoop them out onto a plate with some paper towel to soak off excess oil.

Enjoy a flavorful, protein-packed dish with this Honey Garlic Chicken. Eat bite is overflowing with flavor! Paired with broccoli and rice, the meal is nutrient-rich, filling, and extra satisfying.

Honey Garlic Chicken 

chicken breasts,

flour

tsp salt

tsp pepper

arrowroot powder

soy sauce

tsp sesame oil

tbsp rice vinegar

ginger ginger

tsp sriracha

garlic powder

sesame seeds

spicy mayo

rice broccoli

Prep chicken by cutting into small bite size pieces.

Add to a large bowl and toss with flour, salt, and pepper until evenly coated.

Heat a large saute pan over medium heat. Add olive oil and once hot, add chicken. Cook until just no longer pink about 6-7 minutes, stir every minute or so.

While chicken is cooking, whisk together arrowroot and soy sauce. Whisk in honey, sesame oil, rice vinegar, minced garlic, ginger, sriracha, garlic powder, and onion powder.

Once chicken is cooked, lower heat to medium-low and pour in sauce. Stir until chicken is coated and let simmer about 5 minutes or until sauce has thickened to your desired consistency.

Serve over rice and broccoli, top with sesame seeds and spicy mayo.

This recipe was so delicious.  Followed the exact recipe  except I didn’t have rice vinegar so I used apple cider vinegar as a substitute and I also added a little extra of Mikes hot honey for a little more zing.   It was so so good, the sauce had just the right thickness to coat the chicken.

Made this with beef instead of chicken and its incredible! I did 100g honey w 3 stevia to cut calories and bit at it was awesome!!!

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Thermomix Sweet and Sour Chicken

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Top 9 healthy takeout recipes from across the web

The most viewed healthy takeout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thermomix Sweet and Sour Chicken

Quick Beef Tacos

Instant Pot Hamburgers

Loaded Veggie Nachos with Beans & C...

Mingle X Fable Plant-based Curry Sa...

Mingle X Fable Tacos

Smokey Baked Eggplant Fable x Mingl...

‘Cheesy’ Garlic &amp; Herb Fable Cr...

Honey Garlic Chicken

The most viewed healthy takeout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

‘Cheesy’ Garlic & Herb Fable Cr...