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Latest Recipes
Categories
- Breakfast
- Lunch
- Main
- Pasta
- Salad
- Seafood
- Appetisers
- Meat
- Dessert
About
- Contact

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Christian Petracca

Hi there, I’m excited to share quick and simple recipes that taste great and make healthy eating easy.

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Most Viewed

Greek Chicken Gyros Smash Tacos
49019 views
Arayes: Crispy Pita with Chicken & Feta
41701 views
Mediterranean Lamb Smash Tacos
29898 views
Easy Midweek Meal: Chicken Enchilada Bake
11686 views
Chicken Noodle Soup
11329 views
One Pan Pork Ramen Noodles
10934 views
Slow Cooker Chicken Enchiladas
10391 views
Easy Katsu Curry (Japanese Curry with Chicken Cutlet)
9027 views
Lemon Chicken Risoni with Zucchini
8514 views
Big Mac Smash Tacos
7835 views

Most Commented

Greek Chicken Gyros Smash Tacos
18 comments
Mediterranean Lamb Smash Tacos
12 comments
One-Pan Coconut Dahl with Coconut Chicken Skewers
10 comments
Easy Midweek Meal: Chicken Enchilada Bake
10 comments
One Pan Pork Ramen Noodles
4 comments
Arayes: Crispy Pita with Chicken & Feta
4 comments
Tomato & Mozzarella Baked Rigatoni
4 comments
Italian Sausage Pasta in a Tomato Basil Sauce
4 comments
Chicken Parmigiana Pasta
3 comments
Healthy Beef Tortilla Bowls
3 comments

New Recipes

Roast Duck Wonton Noodle Soup
Pork & Broccolini Udon Noodles
One-Pan Chicken Fajita Rice
BBQ Chicken Fried Rice
One-Pot Harissa Lamb Risoni (orzo)
20-Minute Chicken Noodles with Ginger-Honey Sauce
Mediterranean Tuna Pasta
Quick Chicken and Vegetable Soup
Chicken Kebabs with Turmeric Cranberry Rice
Chipotle Lime Chicken Tacos

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Roast Duck Wonton Noodle Soup
Ingredients:
Broth Base:
* 1.5 L chicken stock (homemade or good quality store-bought)
* 2 cups water
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tbsp Shaoxing wine (or dry sherry)
* 1 tsp sesame oil
* 2 tsp rice vinegar (or to taste)
* 1 thumb-size knob ginger, sliced
* 3 garlic cloves, lightly crushed
* 4 spring onion whites, roughly chopped
* Salt, to taste
* Black pepper (or white pepper, if you have it), to taste
Add-ins:
* 1 whole roast duck, meat sliced
* 200 g enoki mushrooms, trimmed
* 2 bunches choi sum or bok choy, halved
* 20–24 store-bought wontons (fresh or frozen)
* 300 g fresh egg noodles (or dried, cooked according to pack)
FULL RECIPE FREE AT ONTRAC5.COM

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Roast Duck Wonton Noodle Soup Ingredients: Broth Base: * 1.5 L chicken stock (homemade or good quality store-bought) * 2 cups water * 2 tbsp light soy sauce * 1 tbsp oyster sauce * 1 tbsp Shaoxing wine (or dry sherry) * 1 tsp sesame oil * 2 tsp rice vinegar (or to taste) * 1 thumb-size knob ginger, sliced * 3 garlic cloves, lightly crushed * 4 spring onion whites, roughly chopped * Salt, to taste * Black pepper (or white pepper, if you have it), to taste Add-ins: * 1 whole roast duck, meat sliced * 200 g enoki mushrooms, trimmed * 2 bunches choi sum or bok choy, halved * 20–24 store-bought wontons (fresh or frozen) * 300 g fresh egg noodles (or dried, cooked according to pack) FULL RECIPE FREE AT ONTRAC5.COM

16 hours ago

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1/12

PORK & BROCCOLINI UDON NOODLES
500g fresh udon noodles (or 300g dried, cooked to packet instructions)
1 bunch broccolini, stems finely sliced, leafy tops cut into bite-sized pieces
1 medium carrot, cut into matchsticks
500g lean pork mince
½ brown onion, finely sliced
2 garlic cloves, minced
2 green onions, whites and greens separated, finely sliced
1 small knob ginger (about 2 tsp), grated
2 tbsp neutral oil (vegetable, peanut, or canola)
Sauce
2 tbsp oyster sauce
1 tbsp regular soy sauce
½ tbsp dark soy sauce
1 tbsp honey
1 tsp sesame oil
½ tsp chilli flakes (adjust to taste, optional)
¼ cup chicken stock
FULL RECIPE AT ONTRAC.COM

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PORK & BROCCOLINI UDON NOODLES 500g fresh udon noodles (or 300g dried, cooked to packet instructions) 1 bunch broccolini, stems finely sliced, leafy tops cut into bite-sized pieces 1 medium carrot, cut into matchsticks 500g lean pork mince ½ brown onion, finely sliced 2 garlic cloves, minced 2 green onions, whites and greens separated, finely sliced 1 small knob ginger (about 2 tsp), grated 2 tbsp neutral oil (vegetable, peanut, or canola) Sauce 2 tbsp oyster sauce 1 tbsp regular soy sauce ½ tbsp dark soy sauce 1 tbsp honey 1 tsp sesame oil ½ tsp chilli flakes (adjust to taste, optional) ¼ cup chicken stock FULL RECIPE AT ONTRAC.COM

2 days ago

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2/12

ONE-PAN CHICKEN FAJITA RICE
For the chicken:
500g chicken thigh, cut into strips
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Black pepper, to taste
½ tbsp extra virgin olive oil
2 cloves garlic, finely chopped
For the rice & veggies:
1/2 red onion, chopped
1 small red or green capsicum, chopped
1 medium zucchini, chopped
200g canned chopped tomatoes
200g uncooked long grain white rice (about 1 cup)
25g fajita seasoning mix (see below)
1½ tbsp tomato paste
400ml hot chicken stock (or water)
60g grated cheddar & mozzarella cheese mix
For the sauce:
½ tbsp mayonnaise
1 tbsp sriracha sauce
Fajita seasoning mix:
FULL RECIPE AT ONTRAC5.COM

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ONE-PAN CHICKEN FAJITA RICE For the chicken: 500g chicken thigh, cut into strips 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder Black pepper, to taste ½ tbsp extra virgin olive oil 2 cloves garlic, finely chopped For the rice & veggies: 1/2 red onion, chopped 1 small red or green capsicum, chopped 1 medium zucchini, chopped 200g canned chopped tomatoes 200g uncooked long grain white rice (about 1 cup) 25g fajita seasoning mix (see below) 1½ tbsp tomato paste 400ml hot chicken stock (or water) 60g grated cheddar & mozzarella cheese mix For the sauce: ½ tbsp mayonnaise 1 tbsp sriracha sauce Fajita seasoning mix: FULL RECIPE AT ONTRAC5.COM

3 days ago

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3/12

Blueberry granola bars topped with @yoproau limited edition Smoothie Bowl flavour - the ultimate grab-and-go snack. Hurry, this flavour is only here for a very limited time!
Ingredients:
For the granola bars:
- 2 cups rolled oats
- 1/2 cup shredded coconut
- 1/2 cup dried or freeze-dried blueberries
- 1/3 cup raw almonds, roughly chopped
- 1/4 cup sunflower seeds and pumpkin seeds
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup natural peanut butter
- 1/3 cup honey + 1–2 extra tablespoons if mixture looks dry
- 1 tablespoon neutral oil (coconut, light olive, canola, or a knob of melted butter)
- 1 teaspoon vanilla extract For the yoghurt topping:
- 1/2 cup YoPRO limited edition Smoothie Bowl flavour yoghurt
- 1/4 cup fresh blueberries
1. Preheat the oven to 160°C.
2. Line a 20x20cm baking pan with parchment paper.
3. In a large bowl, combine oats, shredded coconut, dried blueberries, nuts, seeds, salt and cinnamon.
4. In a small saucepan over low heat, gently warm the peanut butter, honey, and oil until smooth and runny. Remove from heat and stir in vanilla extract.
5. Pour the warm mixture over the dry ingredients. Mix well to coat everything evenly. If it still looks dry, drizzle in an extra tablespoon of honey.
6. Transfer the mixture to the lined baking pan. Press it down firmly.
7. Bake for 20–25 minutes, until the edges are golden brown. Keep an eye so it doesn’t burn.
8.Cool completely in the pan on a wire rack.
9. Cut cooled granola into bars, spread with YoPRO yoghurt and blueberries.
10. Chill in the fridge for 30 minutes to help the topping set. Store in an airtight container in the fridge for up to 5 days.
#AD #FeedYourProgress #GranolaBars #GranolaRecipe

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Blueberry granola bars topped with @yoproau limited edition Smoothie Bowl flavour - the ultimate grab-and-go snack. Hurry, this flavour is only here for a very limited time! Ingredients: For the granola bars: - 2 cups rolled oats - 1/2 cup shredded coconut - 1/2 cup dried or freeze-dried blueberries - 1/3 cup raw almonds, roughly chopped - 1/4 cup sunflower seeds and pumpkin seeds - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/3 cup natural peanut butter - 1/3 cup honey + 1–2 extra tablespoons if mixture looks dry - 1 tablespoon neutral oil (coconut, light olive, canola, or a knob of melted butter) - 1 teaspoon vanilla extract For the yoghurt topping: - 1/2 cup YoPRO limited edition Smoothie Bowl flavour yoghurt - 1/4 cup fresh blueberries 1. Preheat the oven to 160°C. 2. Line a 20x20cm baking pan with parchment paper. 3. In a large bowl, combine oats, shredded coconut, dried blueberries, nuts, seeds, salt and cinnamon. 4. In a small saucepan over low heat, gently warm the peanut butter, honey, and oil until smooth and runny. Remove from heat and stir in vanilla extract. 5. Pour the warm mixture over the dry ingredients. Mix well to coat everything evenly. If it still looks dry, drizzle in an extra tablespoon of honey. 6. Transfer the mixture to the lined baking pan. Press it down firmly. 7. Bake for 20–25 minutes, until the edges are golden brown. Keep an eye so it doesn’t burn. 8.Cool completely in the pan on a wire rack. 9. Cut cooled granola into bars, spread with YoPRO yoghurt and blueberries. 10. Chill in the fridge for 30 minutes to help the topping set. Store in an airtight container in the fridge for up to 5 days. #AD #FeedYourProgress #GranolaBars #GranolaRecipe

4 days ago

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4/12

BBQ CHICKEN FRIED RICE
Ingredients
* 500g chicken thighs, finely diced (small, quick-cooking pieces)
For the Honey Soy Sauce:
* 4 tbsp soy sauce
* 2 tbsp honey
* 2 tbsp oyster sauce
* 2 tsp sesame oil
* 2 tsp rice vinegar or lime juice
* 2 cloves garlic, minced
* 1 tsp grated fresh ginger
For the Fried Rice:
* 2 tbsp neutral oil
* 3 eggs, lightly whisked
* 1/2 brown onion, finely chopped
* 1 medium carrot, peeled and diced
* ½ cup frozen or fresh peas
* 1 cup frozen or fresh broccoli florets
* 3 cups cold, cooked jasmine or long-grain rice
* 2–3 spring onions, finely sliced
FULL RECIPE AT ONTRAC5.COM

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BBQ CHICKEN FRIED RICE Ingredients * 500g chicken thighs, finely diced (small, quick-cooking pieces) For the Honey Soy Sauce: * 4 tbsp soy sauce * 2 tbsp honey * 2 tbsp oyster sauce * 2 tsp sesame oil * 2 tsp rice vinegar or lime juice * 2 cloves garlic, minced * 1 tsp grated fresh ginger For the Fried Rice: * 2 tbsp neutral oil * 3 eggs, lightly whisked * 1/2 brown onion, finely chopped * 1 medium carrot, peeled and diced * ½ cup frozen or fresh peas * 1 cup frozen or fresh broccoli florets * 3 cups cold, cooked jasmine or long-grain rice * 2–3 spring onions, finely sliced FULL RECIPE AT ONTRAC5.COM

5 days ago

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5/12

ONE POT HARISSA LAMB RISONI
Ingredients | Serves 4
500g lamb mince
½ onion, finely diced
4 garlic cloves, minced
½ cup cherry tomatoes, halved
1 zucchini, finely diced
3 tbsp harissa paste (use 2 tbsp for less heat)
Juice of ½ lemon
2 cups beef stock
1 cup water (plus more if needed)
1½ cups risoni (orzo)
3 tbsp parsley, finely chopped
1 tbsp olive oil
2 large handfuls baby spinach leaves
Salt & pepper, to taste
Spice Mix
1 tbsp paprika
1 tbsp cumin
½ tsp chilli powder
½ tsp cinnamon
To Serve
Fresh parsley, chopped
FULL RECIPE AT ONTRAC5.COM

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ONE POT HARISSA LAMB RISONI Ingredients | Serves 4 500g lamb mince ½ onion, finely diced 4 garlic cloves, minced ½ cup cherry tomatoes, halved 1 zucchini, finely diced 3 tbsp harissa paste (use 2 tbsp for less heat) Juice of ½ lemon 2 cups beef stock 1 cup water (plus more if needed) 1½ cups risoni (orzo) 3 tbsp parsley, finely chopped 1 tbsp olive oil 2 large handfuls baby spinach leaves Salt & pepper, to taste Spice Mix 1 tbsp paprika 1 tbsp cumin ½ tsp chilli powder ½ tsp cinnamon To Serve Fresh parsley, chopped FULL RECIPE AT ONTRAC5.COM

1 week ago

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6/12

MEDITERRANEAN FISH RISONI
Ingredients:
Risoni:
1 tbsp olive oil
½ brown onion, sliced
2 cups risoni
2.5 cups chicken stock
1 cup water
½ tbsp dried oregano
1 tsp lemon zest
Juice of ½ lemon
1 tbsp tomato paste
300g cherry tomatoes, halved
1 can (400g) cannellini beans, drained and rinsed
½ cup pitted kalamata olives
2 tbsp fresh parsley, finely chopped
Fish:
600g white fish fillets
1 tbsp olive oil
Salt and pepper
1 tsp paprika
FULL RECIPE AT ONTRAC5.COM

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MEDITERRANEAN FISH RISONI Ingredients: Risoni: 1 tbsp olive oil ½ brown onion, sliced 2 cups risoni 2.5 cups chicken stock 1 cup water ½ tbsp dried oregano 1 tsp lemon zest Juice of ½ lemon 1 tbsp tomato paste 300g cherry tomatoes, halved 1 can (400g) cannellini beans, drained and rinsed ½ cup pitted kalamata olives 2 tbsp fresh parsley, finely chopped Fish: 600g white fish fillets 1 tbsp olive oil Salt and pepper 1 tsp paprika FULL RECIPE AT ONTRAC5.COM

1 week ago

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7/12

TORTELLINI MINESTRONE
1 tbsp olive oil
½ brown onion, finely diced
1 carrot, diced
1 small zucchini, diced
3 button mushrooms, diced
1 celery stalk, diced
1 cup baby spinach
4 garlic cloves, minced
1 tbsp Italian herb seasoning
Salt and black pepper, to taste
2 tbsp tomato paste
400g can cannelini beans
800g passata
400g tin cherry tomatoes (or diced tomatoes)
3 cups chicken stock (or veg stock for a vegetarian version)
600g spinach and ricotta tortellini (about 2 supermarket packets)
½ cup grated parmesan, plus extra to serve
FULL RECIPE AT ONTRAC5.COM

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TORTELLINI MINESTRONE 1 tbsp olive oil ½ brown onion, finely diced 1 carrot, diced 1 small zucchini, diced 3 button mushrooms, diced 1 celery stalk, diced 1 cup baby spinach 4 garlic cloves, minced 1 tbsp Italian herb seasoning Salt and black pepper, to taste 2 tbsp tomato paste 400g can cannelini beans 800g passata 400g tin cherry tomatoes (or diced tomatoes) 3 cups chicken stock (or veg stock for a vegetarian version) 600g spinach and ricotta tortellini (about 2 supermarket packets) ½ cup grated parmesan, plus extra to serve FULL RECIPE AT ONTRAC5.COM

1 week ago

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8/12

Creamy Coconut Yellow Chicken Curry using NOOK cookware from @baccarat.australia available @house.online #ad
Ingredients:
* 1 tbsp olive oil
* 1/2 brown onion, finely sliced
* 2 garlic cloves, minced
* 2 tsp fresh ginger, grated
* 1/3 cup yellow curry paste
* 400ml can coconut milk
* 1 cup chicken stock
* 500g chicken thigh fillets, sliced into strips
* 1 zucchini, thinly sliced into half-moons
* 1 cup snow peas, trimmed
* 1 small bunch broccolini, chopped
* Juice of ½ lime
* 2 tsp fish sauce
* 2 tsp brown sugar
* Salt and pepper, to taste
To serve:
* Steamed rice
* Fresh coriander
* Lime wedges
* fresh chilli (optional)
Method:
1. Heat the olive oil in a large, deep sauté pan over medium heat. Add the onion and cook for 2–3 minutes until softened.
2. Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
3. Add the yellow curry paste and cook for 1–2 minutes, stirring constantly.
4. Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the chicken and cook for 10–12 minutes, or until the chicken is cooked through.
6. Toss in the zucchini, snow peas, and broccolini. Simmer for 2–3 minutes until the vegetables are just tender.
7. Stir through the lime juice, fish sauce, and brown sugar.
8. Serve over steamed rice, topped with fresh coriander, lime wedges, and sliced chilli if using.

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Creamy Coconut Yellow Chicken Curry using NOOK cookware from @baccarat.australia available @house.online #ad Ingredients: * 1 tbsp olive oil * 1/2 brown onion, finely sliced * 2 garlic cloves, minced * 2 tsp fresh ginger, grated * 1/3 cup yellow curry paste * 400ml can coconut milk * 1 cup chicken stock * 500g chicken thigh fillets, sliced into strips * 1 zucchini, thinly sliced into half-moons * 1 cup snow peas, trimmed * 1 small bunch broccolini, chopped * Juice of ½ lime * 2 tsp fish sauce * 2 tsp brown sugar * Salt and pepper, to taste To serve: * Steamed rice * Fresh coriander * Lime wedges * fresh chilli (optional) Method: 1. Heat the olive oil in a large, deep sauté pan over medium heat. Add the onion and cook for 2–3 minutes until softened. 2. Stir in the garlic and ginger and cook for another 30 seconds until fragrant. 3. Add the yellow curry paste and cook for 1–2 minutes, stirring constantly. 4. Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer. 5. Add the chicken and cook for 10–12 minutes, or until the chicken is cooked through. 6. Toss in the zucchini, snow peas, and broccolini. Simmer for 2–3 minutes until the vegetables are just tender. 7. Stir through the lime juice, fish sauce, and brown sugar. 8. Serve over steamed rice, topped with fresh coriander, lime wedges, and sliced chilli if using.

2 weeks ago

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9/12

CHICKEN NOODLES W/ HONEY GINGER SAUCE
Ingredients
For the stir-fry:
2 packets (400 g) Singapore noodles or any quick-cooking noodles
1 tbsp neutral oil (like vegetable or canola)
3 garlic cloves, minced
½ brown onion, thinly sliced
500 g lean chicken mince
1 medium carrot, julienned
1 small bok choy, stems and leafy parts separated
100 g mushrooms, sliced
1 ¼ cups (300 ml) chicken stock or water
½ cup (50 g) bean sprouts
For the sauce:
2.5 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1.5 tbsp rice vinegar
1.5 tbsp honey
1 tsp freshly grated ginger
½–1 tsp chilli flakes (optional, to taste)
FULL RECIPE AT ONTRAC5.COM

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CHICKEN NOODLES W/ HONEY GINGER SAUCE Ingredients For the stir-fry: 2 packets (400 g) Singapore noodles or any quick-cooking noodles 1 tbsp neutral oil (like vegetable or canola) 3 garlic cloves, minced ½ brown onion, thinly sliced 500 g lean chicken mince 1 medium carrot, julienned 1 small bok choy, stems and leafy parts separated 100 g mushrooms, sliced 1 ¼ cups (300 ml) chicken stock or water ½ cup (50 g) bean sprouts For the sauce: 2.5 tbsp light soy sauce 1 tbsp dark soy sauce 2 tbsp oyster sauce 1.5 tbsp rice vinegar 1.5 tbsp honey 1 tsp freshly grated ginger ½–1 tsp chilli flakes (optional, to taste) FULL RECIPE AT ONTRAC5.COM

2 weeks ago

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10/12

MEDITERRANEAN TUNA PASTA
Ingredients
350g spaghetti
3 × 95g cans (285g total) Italian-style tuna in oil, drained (reserve the oil)
2 tbsp of reserved tuna oil
4 garlic cloves, minced
1/2 red onion, finely diced
3 anchovy fillets, chopped
1 punnet (200g) cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved
1/2 red chilli, sliced and deseeded
1 tbsp capers, drained
1 tsp lemon zest
juice of 1/2 lemon
One large handful of baby spinach leaves
Salt and freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
FULL RECIPE AT ONTRAC5.COM

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MEDITERRANEAN TUNA PASTA Ingredients 350g spaghetti 3 × 95g cans (285g total) Italian-style tuna in oil, drained (reserve the oil) 2 tbsp of reserved tuna oil 4 garlic cloves, minced 1/2 red onion, finely diced 3 anchovy fillets, chopped 1 punnet (200g) cherry tomatoes, halved 1/2 cup pitted Kalamata olives, halved 1/2 red chilli, sliced and deseeded 1 tbsp capers, drained 1 tsp lemon zest juice of 1/2 lemon One large handful of baby spinach leaves Salt and freshly cracked black pepper, to taste Fresh parsley, chopped (for garnish) FULL RECIPE AT ONTRAC5.COM

2 weeks ago

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11/12

QUICK CHICKEN & VEGGIE SOUP
½ roast chicken, shredded (skin and bones removed)
2 carrots, diced
1 brown onion, diced
2 celery sticks, diced
1½ zucchinis, diced
2 garlic cloves, minced
2 bay leaves
1 sprig rosemary
2–3 sprigs thyme
1 tsp Italian herb seasoning
2 L chicken stock
2 handfuls baby spinach leaves
250 g orecchiette pasta (or pasta of choice)
Freshly ground black pepper, to taste
1 tbsp olive oil
To serve:
Finely chopped fresh parsley
Grated Parmesan cheese
FULL RECIPE AT ONTRAC5.COM

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QUICK CHICKEN & VEGGIE SOUP ½ roast chicken, shredded (skin and bones removed) 2 carrots, diced 1 brown onion, diced 2 celery sticks, diced 1½ zucchinis, diced 2 garlic cloves, minced 2 bay leaves 1 sprig rosemary 2–3 sprigs thyme 1 tsp Italian herb seasoning 2 L chicken stock 2 handfuls baby spinach leaves 250 g orecchiette pasta (or pasta of choice) Freshly ground black pepper, to taste 1 tbsp olive oil To serve: Finely chopped fresh parsley Grated Parmesan cheese FULL RECIPE AT ONTRAC5.COM

2 weeks ago

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12/12

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About me

Hi there,

I’m excited to share quick and simple recipes that taste great and make healthy eating easy.

My goal is to help you create delicious, nutritious meals with everyday ingredients—even when you’re short on time.



Looking for something?

Hi there, I’m excited to share quick and simple recipes that taste great and make healthy eating easy.

Follow me

Most Viewed

Most Commented

New Recipes

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