I Made 4 Easy Tray Bake Dinners You’ll Actually Want to Eat!!

Cooking doesn’t have to be complicated — especially on busy weeknights.
In this video, I’m sharing 4 easy, flavorful tray bake dinners that are big on taste and low on effort. These are real meals I cook for my family, and yes — they actually ask for seconds!

If you’re tired, short on time, or just want something simple and satisfying after a long day, these one-pan dinners might save your week.
🙌
Here’s what’s on the menu:
🍝 Italian Meatball Pasta Bake
🍗 Moroccan Chicken with Pumpkin & Quinoa
🥢 Honey Soy Drumsticks with Rice
🥬 Pork & Sage Meatballs with Roasted Veg & Creamy Apple Mustard Sauce
Whether you’re cooking for a crowd, feeding picky eaters, or just craving comforting flavors with easy cleanup, these tray bakes are perfect for you.
📌 Let me know in the comments which one you’d try first — or if you want more dump-and-bake ideas like these!
👇 Grab the printable recipes here (or add link when ready)🛒 My favorite sheet pans, utensils & pantry staples: [Affiliate links if applicable]

Subscribe for more easy, from-scratch meals — from garden to table, one honest dinner at a time. 💛
#traybakedinners #easyweeknightmeals #onepandinners #homesteadcooking #fromscratch #sheetpandinners
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Ingredients used today:

Moroccan Chicken and pumpkin tray bake:
* 2 large chicken breasts, cubed
* 500g peeled pumpkin, cubed
* 1 red onion, sliced
* 1 can chickpeas, drained and rinsed
* 1 cup pearl couscous (Israeli couscous), uncooked
* 1 ½ cups chicken stock
* 1 tsp ground cumin
* 1/2 tsp turmeric
* 1 tsp ground coriander
* 1 tsp smoked paprika
* ½ tsp cinnamon
* Zest of 1 orange
* 3 tbsp olive oil
* Salt & pepper to taste

Pork Meatballs with Roasted Veggies and Mustard apple sauce:
Pork meatballs (onion, garlic, sage, breadcrumbs, egg)
    •    Vegetables:
    ◦    pumpkin, baby carrots, apple wedges, onion wedges
 Sauce (Creamy Apple-Mustard Pan Sauce)
    •    200 ml heavy cream
    •    1 heaped Tablespoon Dijon mustard
    •    1 tsp wholegrain mustard
    •    200ml chicken or vegetable stock
    •    1 small apple, grated
    •    Splash of cider vinegar or white wine

Honey Soy drumsticks with rice traybake:
8-10 chicken drumsticks
2 1/2 cups rice
2 cans (800ml) chicken stock
200ml water
salt and pepper
honey
soy sauce
sesame seeds
garlic 2 tsp crushed
ginger 1 tsp crushed
400g corn kernels
handful of green beans

Italian meatball with pasta tray bake:
1kg beef mince
1/2 onion diced
1/2 cup breadcrumbs
1 egg
2 Tbs Italian herbs
salt and pepper
1 400g tin tomatos
1 600ml jar pasta sauce
500g pasta shapes of choice
1 jar passata
chicken stock 600-800ml
water 200ml
1 Tbs mixed Italian herbs
4 mushrooms
handful of spinach
fresh herbs of choice
grated cheddar cheese (2 cups)
ricotta cheese
Ricotta Cheese:
1 Lt fresh whole milk
50ml white vinegar
1/4 teaspoon salt

pesto and fresh herbs to garnish

[Music] welcome back to my channel I’ve just got to grab a couple of things from the garden for today’s recipes and then we will head inside and start making some really easy weekn night dinners So got to grab some herbs and some baby carrots and then we’ll head inside and get started So I got everything I’ve got a handful of carrots some herbs Let’s go inside All right So I grabbed some beans and a little bit of silverbe I need to wash my carrots Take the stems off I was chasing baby carrots So we’ve got one pretty good size one The rest are all nice and small All right my oven is set to 180° and in these pans I have set out all the ingredients I need for each of my dishes today All right so my oven is on It’s at 180° C I think that’s around 350 fah I will make sure in my description box I have a temperature converter as well as a cup converter for anyone who um needs those things What I’m doing today is I’m going to essentially meal prep four different one pan tray bake style dinners Of course these are suitable for lunches as well Um I’ve got my compost bin there I have as you would have already seen already put my ingredients into the pans I’m going to be cooking them in If you’re going to cook things um in sort of on mass like that it’s easy to pre-organize your ingredients It makes it quicker So there’s just a little tip for anyone who wants to make like four or more uh dishes at once in their kitchen to do sort of meal prep is organize your ingredients it will make the actual cooking process simpler So today we’re going to be making a Italian meatball pasta one pan one tray uh bake We’re going to be making a Moroccan chicken and pumpkin bake with quinoa I’m going to be making some honey soy drumsticks with rice chicken drumsticks And I’m also going to be doing some pork meatballs with a creamy apple mustard sauce and mixed veggies So with these dishes uh they can be precooked and then reheated on the night you need them They can be most of them can be stored in the fridge and then cooked the night you need them or you can uh you know delegate them into individual containers and have like freezer meals out of them as well So I’m going to get straight into it They’re all familyfriendly They’re pretty much budget friendly I’ve used cheap cuts of meat A lot of stuff out of the garden And yeah so let’s get started with the first dish I’m going to make And that’s going to be the Moroccan uh chicken and pumpkin I have a pumpkin I’ve already taken a slice out of that for a different dish another day I’ve got two chicken breasts All right And then in my dish that I’m going to be baking in I’ve just put all my ingredients Okay And what I’ve got is I’m going to be baking all of my things now and then we’ll eat one for dinner tonight and the other three One will be dinner tomorrow night So it’s just going straight to the fridge and then the other two I haven’t decided if I’m going to segregate them up or not yet I’m giving my pan a good spray Some olive oil You can cook these um in like an oven tray as well It doesn’t have to be like a glass casserole dish Okay I’m just slicing one onion [Music] All of this is going to get mixed together And I’m just going to mix everything in my dish to make my life simpler I’ve got an orange and I want the zest of my orange All right that orange made me that orange the onions made me cry So I’ve just wiped my eyes All right Zest of one orange To that we want some chickpeas but I’m going to drain them because I don’t want the liquid Right I want some pumpkin All right I want some pumpkin And what I’m going to do is I want this to be chunky pumpkin Okay so I’m going to use about a quarter of a pumpkin And I’m leaving skin on because this particular style of pumpkin is really nice and you can eat the skin And I’m just going to cut wedges that are about a cm thick [Music] So when we serve this we’ll get a piece of pumpkin we’ll get some of the quinoa we’ll get some chicken It’ll all be delicious So here in my little tray what I have is 1 teaspoon of cumin 1 teaspoon of coriander 1 teaspoon of smoked paprika half a teaspoon of cinnamon and half a teaspoon of turmeric All right Now I’m just going to sprinkle all over the top my spices Okay I want to put my chickpeas in here all over the top Like this couldn’t get simpler I did say that The whole the whole idea of this meal I’m going to add just a little bit more pumpkin The whole idea of these meals that I’m making today is that I wanted them to be simple Some of them are a little more involved than others but I wanted things that were quick to throw together and taste good family friendly and if possible freezable So that is it for like the vegetable component And now we just want to put our chicken our quinoa and our chicken stock And we are good to go But before I do that I will put a little salt and pepper I made this chicken stock two days ago Uh and I don’t put salt in my chicken stock just in case I accidentally overs salt a dish So you want to get all that mixed together We want to cut our chicken And I’m using a different board for my chicken I don’t want to contaminate the board I’m using for other things This is just chicken breast And I’m just going to cut it into pieces sort of that size Okay And we are just tossing all of this together This is going to save me so much effort over the next few days I’ve got quite a bit going on in my life right now So I am going my future me is going to be super grateful that I put the effort in today to make these dishes So what I’m going to do I’m just going to move this out of the way Give that a good stir with my hands Add a little bit of olive oil And then we can just finish off with our quinoa and our chicken stock I’m going to add probably two tablespoons of olive oil What I want to do is get this well mixed before we add our stock because I want those spices on the chicken on the onions on the pumpkin everything just well married together All right Now I have color quinoa here and I want about I’m actually going to only add half a cup You could add up to a cup if you’re a super fan of quinoa I’m just going to sprinkle on top Okay we will put [Music] chicken stock carefully over that So that’s 400 mil jar okay of chicken stock I’m going to add a little bit of water probably half a jar So about 200 mls or about a cup roughly of water as well And then we’re going to cover with foil and straight in the oven So because this is Moroccan inspired flavors we could add some sultanas or raisins as well if we wanted Um my family would crack it if I did that For some reason they like sultanas and raisins and things like that in safe say in sweet dishes but they’re not a fan of that in a savory way So I’m going to wrap that in foil and straight in the oven My oven has preheated We’re looking at about 30 minutes in the oven with the foil Then we’ll take the foil off and have a have a look And I’m thinking maybe another 10 minutes We want everything to be cooked and delicious So straight in the oven [Applause] So for my honey soy chicken drumsticks all cooked in the one pan with rice I am just going to glaze Oh not glaze spray Spray my tray with a little bit of olive oil So that’s ready to go I want to make just a real quick it’s not even a marinade it’s more of a sauce or a dressing that’s going to be cooked in And in here I’m going to add about a tablespoon of rice vinegar I want about 3 tablespoons of soy sauce And I’m eyeballing it You do what you want to do if you’re making this I want about a tablespoon of oyster sauce I do a tablespoon of honey or dessert spoon We want about a tablespoon of sesame seeds And I’m going to keep them out because I will put more of those on the top when we’re finished I’m going to add a little bit of sesame oil to this one Just about a tablespoon of sesame oil All right I’ve got a little knob of ginger here Fresh ginger I’m going to add that If I didn’t have fresh ginger I’d just use powdered ginger or like minced ginger would be fine Little bit of salt pepper Okay now I just want to toss my chicken drumsticks And I’ve got two in a bag here And then I have a tray And these are even still a little frozen but it’s okay Really doesn’t matter Going to do this way from this board Oh I need to put garlic in Forgot my garlic I’m going to put three cloves of garlic in here as well Okay I’m getting my hands in here and I’m going to give this a good mix I want the sauce all over my chicken And this is just maybe not the best bowl to do this in I probably could have done it in my pan except that I want to pour the sauce over the top And if I mixed it in my pan the sauce would have been sitting at the bottom So as long as they’ve all got some on them that’s good I’m going to wash my hands Okay So now into my pan I’ve got about 1 and 1/2 cups of basmati rice If I didn’t have basmati any long grain rice would work To that I’m going to add some chicken stock And I have one can one can or 400 ms roughly I’m just going to give that a little bit of salt And I’m going to add another half a jar So another 200 roughly ms of water Now to this one I’m going to add some corn and some beans but I don’t actually want them in there straight away Oh and some shellot tops So because I don’t want them in there straight away I’m going to get them ready And these are the little corns that we grew I harvested them all So far they’ve all turned out great We haven’t had bugs or anything like that in them If uh I wasn’t using my own fresh corn and I wanted to make this I could just use one can of corn Uh or even frozen corn like about a cup of frozen corn would also work I’ll be adding my corn and my beans for the last 10 minutes of cooking time So what I’m going to do is just get them ready so that I don’t have to do anything else for this dish other than put these things in there I’m also going to cut my shellots which I’ll be sprinkling on top when they are done and using beans out of our garden These will be going in hold So I’ve got them ready I’ve got about you know a good handful of beans here And I’ve got my corn I’m going to quickly cut just some green onion tops And to the end of this dish I’ll sprinkle my green onion tops and just a little bit more sesame seeds so they can all live together over in the corner while we finish this one off So straight on top of our water rice stock rice I’m laying my chicken Okay just like that [Music] I’m going to get all all of this and make sure it’s on top of all the chicken the the corn and the beans they just get sprinkled on top Now if if I didn’t want to cook this now and I wanted to cook this say tomorrow I could just wrap that really well in foil and then glad wrap and pop it in the fridge Keep my corn and beans and shellots separate also in the fridge and then tomorrow night if I wanted to cook it then straight in the oven with just the foil on top It’s going to take about another 30 minutes to begin with and again we’ll look at it and then probably the last 10 that’s when we’ll put in the sides So I’m going straight into the oven with this one and I’ll set a timer for half an hour Give this a quick clean up and we’ll move on to the third of our tray bakes So the next dish I’m going to make is a pork meatball and it’s going to be cooked with some vegetables like on top of vegetables and we’re going to add like a creamy apple and mustard sauce to that one That one’s not going to freeze so well if you were wanting um to make these and were thinking about freezing Cream doesn’t freeze as well as you would hope Uh but it will reheat just fine in like the microwave or you put a little bit of water in the bottom of the pan and pop it back in the oven to reheat it Uh so the meatballs I’m going to make are using half an onion but because we’re making beef meatballs for the fourth dish I’m going to go ahead and dice the onion for that one as well And just set it aside So just a really simple pork meatball of half an onion [Music] [Applause] And that’s my half an onion for my beef So it can just live over there All right Uh I also want two to three garlic cloves probably a good heap teaspoon of garlic if you were using like jarred garlic You can also add like onion powder garlic powder to these if that’s something you want to do if you want to make them Okay I’ve got some sage that I just picked out of the garden and I’m going to use a decent little bunch of sage Dried sage is also substitutable Probably 2 tepoon of dried sage All right Can’t forget some salt and pepper Good pinch of salt Good crack of pepper And I am happy to announce anyone who’s been watching my videos for a little while I did a garden tour recently and it was a winter garden tour So I’ve got half a cup of breadcrumbs there and I’m adding an egg And then I’ll add a kilo of pork mints So in my winter garden tour that I did recently I was still winging that it was still hot Well I’m happy to report it has cooled down at long last for Southeast Queensland At least at night time we’re getting some nice cold nights which is a lovely change from the heat and humidity that we experienced all through summer and autumn So I am glad to say that we are enjoying some cooler weather now So these tray bags are going to be really yummy um on our cold nights We will serve this one because it’s going to get roasted with vegetables under it We’ll serve this one with probably some um bread rolls Little dinner rolls would be nice [Music] [Music] Give this a good mix through Get your hands right into it Don’t muck around with wooden spoons and things like that You’re not going to mix it properly that way Nothing’s quite as good as the original utensils your hands All right I’ve got a little cookie scoop here I’m just going to give that a little spray with oil to help me make nice tidy little meatballs And I’m just popping them in this tray uh just so that they’re set aside Of course you could use um frozen meatballs You could pre-make meatballs in advance I love to pre-make meatballs and have them in my freezer so that when I want something simple like one of these dinners part of it is already done for me That is my timer going off So that was our Moroccan chicken timer And that was 20 minutes It’s not quite ready uh to sort of have its last 10 So I’m going to give it another 15 minutes and then we’ll check it again So back to our meatballs [Music] I could have pre-done these and had them sitting in the fridge And if I was going to cook this dinner um in a night or two instead of now I would just get everything prepared So I’d get the meatballs prepared and I’d have them in the fridge I’d get all the veggies and things like that cut and put in the dish and I’d have the sauce mixed up ready to go So I’d have the three sort of different components done and they would just be in the fridge ready for me to cook them on the night that I want to cook them We’re going to have this one for dinner tonight So I’m cooking it now and it’s about lunchtime So it’s a bit early for me to have dinner ready but all we’ll do is this afternoon when it’s time to reheat dinner or this evening I’m just going to put tiny bit of water in the pan pop some foil on it and straight back in the oven for sort of 10 15 minutes until the meatballs and vegetables are reheated And then that will be dinner ready to go And as I said I’ll just grab some bread rolls out of the freezer which I have pre-made to serve with these ones All right meatballs are done They’re just here resting waiting for me We are going to spray the tray Okay this one we are going to put vegetables in the bottom So I have like half a packet of frozen broccoli I want to add some onion wedges in the tray I’m going to peel my pumpkin this time That is about an eighth of a pumpkin or half of a quarter if you need help knowing what that is Uh I have one green apple that I’m going to pull the core out of I’m just going to slice that into sort of thick slices Right Uh we are going to use some of those carrots that I grabbed earlier And I wanted them to be sort of chunky I wanted to leave a little bit of the green on the top where I could This is a beautiful purple one The purple one will stain the dish slightly So just be aware of that if you’re using colored carrots So I want to give this a good drizzle with olive oil because what we’re going to do is roast our vegetables with our meatballs Then we’re going to add our sauce And then we’ll pop it back in the oven All right So if if this was something that I wanted to um not have today that would be component one done Component two and then the sauce would be component three But because we are going to do this all now popping our meatballs on top You wouldn’t even need the bread if you didn’t want to have bread with this You could literally just serve it as it is just the meatballs and the vegetables with the sauce I just like to have a little bit of bread to soak up any juices that are in there All right we are going to pop that one in the oven as soon as I’ve got one ready to come out I’m not going to put foil on this one but that one’s ready for the oven I am going to make the sauce And for the m for the sauce I’m going to need another apple And we are just going to grate that I want a teaspoon of seeded mustard Nice heaping teaspoon Maybe one and a half Uh I want Dijon mustard but I didn’t have any So about a tablespoon of Dijon I’m going to use American mustard but if you’re making this and you have Dijon use Dijon I want about half a cup of chicken stock Half a jar Couple of tablespoons of some white wine vinegar or apple cider vinegar Give that a good mix Of course salt and pepper Pinch of each And then to that you want about 250 mls of cream Don’t worry if it curdles a little bit because we put the vinegar in there It’s okay It’s all going to come together in the cooking anyway And that is the sauce that we’re going to pour over top of our pork and vegetables for sort of the last 10 to 15 minutes once they are well roasted So our Moroccan chicken and pumpkin is almost done it I’ve taken the foil off that and it’s just caramelizing nicely on the top giving it some pretty color making sure our quinoa is well cooked through as well as everything else So it’ll be out of the oven in a minute and I’ll put the pork in But while I’m waiting for that to happen I’m going to get started on the final uh dish that I’m making today which is the Italian meatballs pasta uh tray bake And we’ll also be making some ricotta cheese for this one as well So if you are wanting to know how to make ricotta cheese make sure you like and save the video so that you can come back and see how we make ricotta And you could make the ricotta first And normally I do I make the ricotta and let it sit But because I am waiting on my oven um got a bit of a cube happening I’m just going to get the meatballs done for this one first before I do the ricotta So in my bowl I have half a diced onion half a cup to 3/4 of a cup of breadrumbs and one egg I’m adding two crushed well two chopped garlic cloves I’m going to add about a tablespoon of mixed Italian herbs eyeballing as usual Salt pepper and I’ve got a kilo of beef mints And a kilo is roughly 2 lb And just like we did the pork balls get our hands in there Nice clean hands Got everything well mixed And again I’m going to roll these balls out put them in a little plastic container while I’m waiting to make the rest of the dish And my kitchen smells incredible I will say these dishes are going to save me so much effort on the four nights that we eat them But also they’re super simple if you didn’t want to pre if you want to make these and you didn’t want to pre-make them like what I’m doing today and you’re just going to do them on the night They’re super simple They smell great The ones I’ve tasted taste great Kids love them because they got meatballs and chicken and you know things like that My kids love them I should say I don’t know about your kids I don’t even know what my kids like And another thing that you can do if you didn’t want to spend time rolling meatballs or mints was not in your budget but like sausages were you could substitute the beef and even the pork for sausage links So the raw kind the Australian barbecue sausage style Um and you could either just pull the mints or the sausage filling out of the casings or you can just chop them chop them up into little pieces and use them little sausage bits as your meatballs So that’s a cheats way an even cheaper way to make two of these dishes And with the m the pumpkin and chicken you could substitute chicken breast for chicken thigh You could substitute drumsticks for either of those chicken dishes Any any cut of chicken will work All right so the Moroccan chicken pumpkin and quinoa is done out of the oven Smelling absolutely incredible I’m going to get my pork meatball and veggies straight in [Applause] for that one [Music] [Applause] And I’ll set a timer for about 25 minutes on the pork The Moroccan chicken took 40 minutes all up and it is looking delicious I’m going to sprinkle some parsley on the top of that just to give it a little bit of color and make it pretty But it can just rest there Actually I might pop it on the stove behind me to rest to cool down a bit I’m going to check the chicken drumsticks and they are coloring up beautifully They smell delicious You want to check your rice is cooked in the middle [Music] Okay so my rice is not quite done in the middle and the chicken is not quite cooked either They’ve been in there for 35 minutes so far They’re going to be at least another 10 maybe even 15 So allow a good hour uh for the drumsticks and the rice I have taken the foil off of that as well uh so that we get some nice color on the top of our drumsticks [Music] So my meatballs for the beef Italian meatballs they’re rolled out They are ready to go I’m ready to assemble my Italian uh pasta beef meatball tray back I’m going to get my ricotta made Now for ricotta I’m only going to make sort of 300 g of actual working ricotta which is going to need a liter of milk All right Now the one thing I have noticed I’ve been making ricotta for many years is ultra heat treated milk UHT milk does not work for ricotta All right so you need to use fresh milk I use full cream I use Noco Um that’s just the brand I like We want a liter of milk This ricotta will stay in your fridge for a good few days as well So if you wanted to have ricotta for something else and you needed you were making this dish as well you can always double the recipe Now all we need to do is get our milk up to a heat All right we want it just before boiling So right there at the cusp of boiling but not quite boiling So I’m going to do that on the heat While I do that I need to measure out my vinegar And you can use apple cider vinegar You can use white wine vinegar I’m just using plain old white vinegar And for my one liter for my one liter of milk I want 50 ms of vinegar Okay we’re not adding that yet I just want it ready to go And we’re also going to need a little bit of salt I’m going to use about a/4 of a teaspoon of salt And that’s now ready to go as well The other thing you’re going to need if you want to make ricotta is some cheesecloth and like a straining colander So I’m going to use a colander over a bowl and I’ve got some cheesecloth uh that is ready to go as well But that is it It’s a really simple very few ingredient cheese and it’s easy to make at home and it’s quite cheap to make at home I find it’s a little bit cheaper than the cheapest ricotta I’ve found But if you’re having trouble getting your hands on ricotta and you need it it’s really easy to make So get this nice and warm We want our milk almost boiling but not boiling All right So while we’re waiting on that ricotta milk to come up to temperature the honey soy chicken is looking good We’re not quite ready uh on the rice component But what we’re going to do is add our corn now And some of our beans And that is going straight back into the oven All right it’s only going to be about 10 more minutes gauging by the rice Back in the oven Let’s get that finished off All right our milk is there We are hot We are just about to boil So now what I want to do is add my vinegar and salt And just give that a gentle stir You’ll see that the curds and the way start to separate like that You can see it’s gotten lumpy That’s exactly what we want That is our cheese Okay Now we want to just get this up to temperature again We want to see it start to boil not boil We want to see the bubbles start and then we’re going to stop the heat So just like that that’s where we want to be in saying that it happened Okay take it off the heat Pop a lid on And I’m just going to let that rest for 15 minutes We’ll continue with our meatball dish This is going to do its magic in the background The chicken drumsticks are ready Okay I’m going to pop that one also over here out of the way We’re going to keep going with the Italian meatballs Italian pasta bag I don’t know what to call this one Meatballs Italian meatball bag Spraying my dish Uh and again let’s just dump some stuff in here I have a bag of fusilli pasta straight in spread out nicely To that we’re going to add a jar of pre-made pasta sauce This is just Italian um tomato and basil To that jar I’m going to add the other half a can of chicken stock that I didn’t use in the pork just to get all of the last bits of this out Okay we also want to add a can of tomatoes and another full jar of chicken stock All right You may need to add a little bit of water to this one Um depending on how it goes I want to hit it with a little bit of salt Realizing that the pasta sauce was seasoned some salt and pepper I’m going to put some Italian herbs on top just because I want this one to be well flavored Uh we’re going to add I’ve got four little mushrooms here I’m just going to add those I’ve got some silver beat that I was growing in my garden I didn’t even realize that some had come up I planted seeds for it um all over the place and it just sort of I didn’t think any was coming up There we go We had a little one in there So I’m just layering all of this on top As you can see got some basil here And I’m going to keep some for the end when it comes out of the oven I’m also going to be putting some pesto on this one if I have some left I think I have some left in my cupboard In my fridge I mean Little bit of basil little bit of oregano Use whatever Italian herbs you have growing or available that are fresh but basil is kind of number one Add in there Okay I’m going to give it just a gentle mix just to get some of the greens into the pasta a little bit I’ve got some green beans I want to put into this simply because I had them Um these were the ones I just picked So I’m going to just cut those smaller All right Now going to put our meatballs in All right Now to this I’m going to add just a jar of patada or as much as I need just to cover the meatballs Um and we will be putting grated cheese on top of this and reric cotta but not yet So as soon as I pop this in the oven I’m going to grate some tasty cheese All right they are ready for the oven And I have space in my oven So I’m going straight in [Applause] and we will check our pork They are coming along nicely So the pork is smelling delicious and looks great And the vegetables are starting to color and blister nicely So I’ll pull this out so I can show you what I’m doing But I’m going to pour our sauce on this now because those meatballs look like they’re probably halfway to 3/4 of a way done All right Pour the sauce Just like that So all I did was pour it on I don’t need to mix it And straight back in the oven so it can finish cooking They smell so so good So I need to grate some cheese to go on the Italian meatballs but we’re going to finish off the ricotta I’ve just got a bowl here one that’s big enough to hold the way that’s going to come out of the cheese Um a colander or a strainer and some cheesecloth So put that in there This has been resting for at least 15 minutes And you can see we have like floating cheese in way So that’s your curd and your whey We want to separate those carefully Now I simply just grab all the corners of my cheese cheesecloth and press to get the way out And now that will just sit I’ll put it onto here until we’re ready to use it Otherwise you could just pop it in a little mold I often use these these little terracotta molds and I’ll just put it in there let it cool down and pop it in the fridge Now the whey you can use that for things like pancakes You can add it to bread There’s lots of things you can do with whey Um but it’s up to you if you want to just discard it or you want to use it for some other purpose I’m not going to use this one today All right I’ve pulled the pork out of the oven So it’s finished I’ll show you that one All right we are ready to top the Italian meatball with our cheese now because when I’ve tested I’ve given it a little stir and the pasta is about 5 to 10 minutes off being actually ready All right I’ve given the meatballs bit of a stir They are pretty well cooked So just some grated cheese on top Be as generous as you like My family like the grated cheese so we go in with the grated cheese And then on top of that this is where we use our ricotta Holding itself together beautifully as you can see All right And we’ll probably use half of this beautiful fresh ricotta cheese And when this is finished baking in the oven we will put a little bit of pesto dolloped around as well and some fresh basil And it is delicious My kids love this one Actually all of us love this one So we can pop that straight back into the oven Let the cheese finish bubbling away getting nice and golden and beautiful and it will be ready And that will be all four dishes done I’m going to get all of these ready finished off Okay So to top the Moroccan chicken quinoa and pumpkin I’m just getting a little bit of yogurt And I just want just a little drizzle of yogurt over the top And we want a little bit of parsley on top of that one That is now ready For the honey soy chicken or teriyaki style chicken I like to go in with just a little bit of sweet soy at the end Gives it a little bit of almost like a sauce Not that it needs a sauce so much We’ve got some fresh slots for this one And again a sprinkle of sesame seeds For the pork meatball they are warm so I will move that along For the pork meatball I have some sage here Just going to go over the top with some sage and a little bit of parsley on that one I do have rocket and I might serve some rocket with the pork dish when it’s uh time to eat Right our final dish is out of the oven We are going to finish that one off with some pesto I don’t have much left I need to make some more pesto And my pesto is nice It’s gone really dark And that is from just the basil oxidizing So it’s still good It’s just really dark now Um so some nice big chunks of pesto The ricotta looks and smells so good Got some fresh basil leaves and a little bit of parsley And that is done So that is my four easy tray baked dinners um for busy week nights Families will enjoy them They all smell incredible I’ll give them a little tiny taste but since these are our dinners sort of the next four nights I’m not going to eat a full portion Uh yeah they all smell delicious Let’s have a taste I’ll show you what they look like up front up close But yeah these were really simple to make Pretty economical Um a lot of things came out of our garden herbs and things like that But yeah I hope you give things a go Don’t forget to hit that like subscribe button if you haven’t already Leave me a comment down below Let me know where you’re watching from And if you like any of these dishes uh as always the ingredients for my recipes will be in the description box below If you want to know how to make them that’s what the video is for Feel free to watch it a few times Okay so let’s get up nice and close This is the baked honey soy or teriyaki style chicken drumsticks with rice Next up you have the Moroccan chicken pumpkin and quinoa We have our pork and sage meatballs with roasted veggies and a mustard apple cream sauce And then finishing it off at the back we have an Italian meatball pasta with homemade ricotta dolloped with pesto [Music] [Music] [Applause] [Music] So thank you for watching today’s video I hope you did enjoy it Don’t forget uh if you haven’t found me on Instagram yet I will make sure there’s a tag there for you have a look at uh that cuz sometimes I’ll put a little behind the scenes or ask you questions what you want to see filming things of that nature Anyway have a fantastic week and I’ll catch you next time Bye