Spencer's BIG 30

Fast and cheap meals can be as impressive as chef Spencer Watts' delicious fish dinner made in around 30 minutes, for around 30 dollars. To start, Spencer coats a whole trout with butter, fennel, and lemon juice and broils it in the oven for a quick, healthy, fresh Whole Broiled Trout. Next, Spencer makes a versatile French dish - Ratatouille. This dish features eggplant, zucchini, red pepper, and tomatoes seasoned with aromatic herbs to add a punch of flavour. Spoon the mouth-watering ratatouille over Spencer's herby, buttery, pearl couscous and you have yourself a delightfully elegant, plentiful side dish. To finish, Spencer shares a nutritious ingredient to his signature chocolate pudding - avocado. Ripe avocado, cocoa powder, and sweet honey mixed in a blender creates a rich, chocolatey, and creamy pudding that is sure to be a hit with your family.

Quick and easy comfort food is a no-brainer in the cool winter months. Host Spencer Watts shows us all the tricks for a tasty fried chicken night in around 30 minutes, for around 30 dollars. To start, Spencer bakes up crispy buttermilk and breadcrumb coated chicken in the oven for a healthier version of fried chicken. Then, squash wedges drizzled with a honey-soy sauce dressing are sure to get your kids eating their veg. Keeping the veg theme alive, Spencer prepares a delightful Greek-style Ribbon Salad. Filled with all the fixings for a Greek salad, but with ribboned carrots, cucumber, and zucchini, this salad is fast, nutritious, and delicious. For dessert, Spencer makes a sober Bananas Foster. Traditionally made with rum or banana liqueur, this warm, flavourful, alcohol-free treat is the ultimate comfort dessert.

Everyone gets excited about spaghetti night - especially when it can be done in approximately 30 minutes, for around 30 dollars. First, chef Spencer Watts shows us a healthier version of the classic dish by using spiralized zucchini as noodles. These zoodles are seasoned with fragrant herbs and spices from Spencer's trusty pantry and cooked in a skillet with plenty of olive oil to mimic the texture of noodles. To keep the healthy theme going, Spencer uses lean turkey to craft deliciously juicy Jumbo Turkey Meatballs. Next, spaghetti wouldn't be spaghetti without a flavourful sauce. Spencer makes a simple marinara using the reserved onion juice from the grated onion in the turkey meatballs and seasons it with a medley of aromatic spices. Then, a delicious side traditionally served with spaghetti - garlic bread. To save time, Spencer makes a Pull-Apart Garlic Bread with buttery, garlicky, and cheesy flavour. To finish, Spencer cooks a delightful Deconstructed Apple Pie.

Sneak more veg into your kids' diet with meatless Monday in around 30 minutes, for around 30 dollars. If your kids like burgers, they will love host Spencer Watts' hearty Lentil Sloppy Joes. Packed with protein and seasoned with spaghetti sauce, maple syrup, and fragrant ingredients from Spencer's go-to pantry, you wouldn't even know these extra-thick sloppy joes are vegetarian. For a punch of flavour, Spencer quickly pickles some onions to add on top of the sloppy joes. Next up, a little twist on classic coleslaw hits the menu - Brussels Slaw with Ranch Dressing. This slaw features an easy homemade buttermilk ranch dressing packed with Dijon, tarte lemon juice, and fresh chives. Then, Spencer makes a luscious White Gazpacho filled with almonds, bread, and grapes. Finally, Spencer whips up quick, simple, and ever-delicious No-bake Cheesecake. Served in single-sized mason jars with crunchy graham cracker crust, fluffy whipped cream cheese, and a hint of lemon juice.

Taco night is quick, delicious, and great for entertaining friends and family. First up, chef Spencer Watts caramelizes extra-thin pork tenderloin slices in a skillet loaded with a medley of aromatic Mexican spices and sweet pineapple cubes for flavourful Pineapple Pork Tacos. Next on the menu, a refreshing Roasted Corn Salad. Crunchy iceberg lettuce, roasted corn, sweet cherry tomatoes, and a chili-lime dressing is the perfect cooling side for spicy tacos. Then, taco night wouldn't be complete without Speedy Refried Beans. Rich, savoury, and delectable, these beans are sure to be a household hit. To finish, Spencer bakes some Cinnamon Sugar Twists served with a delightfully thick dulce de leche caramel dipping sauce.

A rich, flavourful Indian feast in under 30 minutes, for around 30 dollars? Some would say it's impossible, but chef Spencer Watts gives it a shot by using fragrant spices from his trusty pantry to make hearty Indian dishes that taste like they've simmered on the stove for hours. First, Spencer makes classic Butter Chicken for a warm, creamy dish loved by anyone. Then, Spencer cooks an aromatic Chickpea Tomato Curry for a healthy, protein-filled main. For a nutritious carb, these curries are poured over traditional Indian Spiced Rice with cinnamon, cumin seed, and star anise. Next, Spencer loves his curries with a little spice so he makes a refreshingly cool Cucumber Raita with creamy yogurt and fresh, summery cilantro to the contrast the bold flavours in the curries. For dessert, Spencer keeps the cool theme rolling with a sweet and light Mango Lassi that is sure to satisfy your taste buds.

Pizza night is a great go-to for the whole family to enjoy. Since pizza is quick and easy, host Spencer Watts make two delicious pies: one classic deep-dish and one tasty thin crust. The deep-dish pizza is cooked in a piping hot skillet and topped with savoury tomato sauce, melty mozzarella, and spicy pepperoni. The thin crust pizza is topped with creamy primavera sauce, mozzarella, asparagus, onion, and halved tomatoes and baked in the oven for crispy, golden-brown edges. Spencer then makes a light side to add a little more veg to the meal - soft Kale Caesar Salad. This healthy salad features Dijon and Worcestershire for some zing and a squeeze of lime for a tarte twist that will awaken your taste buds. Finally, Spencer prepares a sweet treat that is sure to be a hit with your kids - Peanut Butter Swirl Brownies. To make dessert hassle-free, but full of flavour, these delightfully chocolatey-peanut butter squares are cooked in the microwave.

The best way to do a fast, inexpensive dinner for four? Make breakfast for dinner. Chef Spencer Watts starts of by whipping up a fluffy Skillet BLT Frittata. This frittata features crispy bacon, silky eggs, and juicy tomatoes and puffs up in the oven for a delightfully creamy bite. For the L in BLT, Spencer makes a refreshing butter leaf lettuce salad drizzled in a mayo dressing featuring a special kick from the reserved bacon fat. Next, mini tenderized potatoes tossed in fragrant spices and browned in butter are a great alternative to the classic breakfast hash brown. Then, Spencer bakes easy Cheese-stuffed Croissants made with delicious puff pastry. These buttery, flaky croissants melt-in-your-mouth and are perfect for a family breakfast for dinner. For dessert, Spencer prepares crunchy, homemade granola with sweet dried apricots to sprinkle on a healthy yogurt Stovetop Granola Parfait.

Why order take-out when you can make it fresher, faster, and even healthier at home? Chef Spencer Watts shows us how to make his favourite Chinese take-out dishes. First, Veggie Fried Rice is on the menu. Simmered in veggie stock, this puffed up rice features delicious veg and fluffy eggs - a great way to sneak more nutrients into your kids' diet. To complement the rice, Spencer quickly cooks up some Chinese-style Broccoli doused in a garlicky sauce for extra flavour. Then, Spencer makes a zesty Asian-inspired sauce to caramelize some Sticky Pork Ribs. These easy ribs eliminate any hassle - just pop them in the oven a you're good to go. To finish, Spencer prepares a Chinese take-out classic with a healthy twist - Sweet and Sour Cauliflower. Deep-fried in a mind-blowing batter and dipped in a flavourful sweet and sour sauce, these bite-sized delights are more delicious and nutritious than the ones from the take-out restaurant.

Fish and chips are always great for a quick, inexpensive family dinner and they're even better when elevated with succulent sides and decadent desserts. Host Spencer Watts makes simple fish and chips with a twist - fish in chips. For an extra-crunchy crust, Spencer uses potato chips to coat the juicy cod and amps up the flavour with fresh dill, parsley, and zesty lime. Then, he offers a unique take on traditional French fries - Crispy Spiced Polenta Fries. These fries are loaded with aromatic spices and pair perfectly with crispy fish. Spencer then whips up a creamy Garlic Dip. Fast, simple, and bursting with flavour, this dip adds a little kick to the fish and fries. Next, Spencer prepares a Fresh Green Pea Salad with sweet apples and watercress for a light, refreshing side. Finally, a delightfully easy, melt-in-your-mouth Broken Pavlova topped with blueberries and fragrant lime curls will have your family asking for seconds.

Spencer is an expert at 30-minute meals and Lasagna Night is no exception. Don't spend a whole afternoon baking lasagna when you can let it sizzle in a skillet. Spencer mixes together ground beef, tomatoes, passata, cottage cheese, spices, and oven-ready noodles for a deconstructed stovetop lasagna. Topped with melted mozzarella and fragrant fresh basil, this lasagna is a wonderful burst of flavour. Next, a decadent spinach side in a nutmeg-spiced cream sauce that will change your kids' opinion of the leafy green. To contrast the heavy dishes, Spencer then prepares a fresh arugula salad with a citrusy vinaigrette. Light and zesty, this refreshing salad is sure to awaken your taste buds. Finally, Spencer quickly whips up creamy banana ice cream for a delightfully sweet dessert.

Who knew you could make a budget-friendly beef dinner in 30 minutes? Chef Spencer Watts starts the clock and immediately butterflies a hearty sirloin roast to speed up the cooking process, sprinkles it with aromatic spices, and lets it sizzle in a cast iron pan before roasting it in the oven. Then, Spencer makes a delicious Yorkshire Pudding. This simple dish requires only three ingredients: milk, eggs, and thyme. Pop it in the oven and don't take a peak until it's time to serve. Next, Spencer roasts colourful carrots with shallots, garlic, and fragrant rosemary for a boost of flavour. To add more veg, Spencer tops fresh green beans with a delightful lemon-Dijon vinaigrette. Finally, for a healthy take on dessert - fresh Watermelon Cupcakes. Fluffy whipped cream sweetened with light and airy icing sugar and vanilla complements the crunchiness of the watermelon for a sweet healthy treat.

30-minute meals are all about efficiency - start with the most complicated element and finish with the simplest. First, chef Spencer Watts gives us some tips for a rustic Sweet Potato Rosti. Made with a blend of sweet yams, starchy potatoes, and acidic onion, Spencer leaves the Rosti to crisp up in a pan as he starts up his next dish. Spencer cooks up healthy Lemon Thyme Chicken Thighs, perfect for a flavoursome family dinner.

Spencer Watts shares a menu of delicious French-Canadian cuisine.

Chef Spencer Watts prepares homey classics such as Chicken Stew and Herb Butter Biscuits.

Chef Spencer Watts prepares a homemade Thai feast.

Chef Spencer Watts offers up his favourite recipes for soup and sandwiches

Chef Spencer Watts offers tips for the perfect Greek feast.

No time to stop at the food truck, but just can't stop thinking about crispy fried corndogs or melt in your mouth poutine? Never fear, chef Spencer Watts is here with some Food Truck favourites that takes just 30 minutes and costs about 30 dollars. First, is a beautiful, golden, and crispy Onion Blossom coated in spices and served with a Spicy Dip. Your heart will melt like a pile of cheese curds for his Oven-Baked Poutine with squeaky curds, fresh-cut fries, and homemade gravy. Don't miss the comforting crunch of classic Corndogs served with tangy mustard. How do you end such a perfect meal? With ice cream, of course. The cherry on top of this wonderful dinner is chef Spencer's cool Strawberry Sundae.

Vietnamese take-out is always a treat, but why wait to treat yourself when you can make it at home? This Vietnamese Take-Out dinner is a great way to feed your whole crew and it won't break the bank. Chef Spencer Watts kicks off this zippy meal with Vietnamese Chicken Wings that are tossed with a blend of sweet, sour, and savoury sauces and spices, charred in the oven, before it's topped with peanuts and cilantro. Next up is a classic Beef Pho, Spencer combines traditional and aromatic spices to make a broth that's deep, layered, and satisfying; served with the classic combo of noodles, veggies and beef. Then, Spencer uses his trusty microplane and a mason jar to make a quick Spicy Cucumber Salad. For dessert, and you can't miss this, Spencer whips up a velvety Coconut Banana Mousse.

Craving Japanese take-out but only have $30 dollars to spend? Chef Spencer Watts has you covered with his hearty and healthy Japanese Take-Out dinner and it'll only take 30 minutes to make. Host Spencer starts with a favourite: golden and crispy Sweet Potato and Zucchini Tempura. The main event is next on the menu with a sweet and spicy Beef Teriyaki that's glazed, sticky, and topped with scallions. Next up, he stir-fries carrots, onions, spinach and ginger with thick Japanese udon noodles. Finally, a crowd pleaser for dessert: a steamed Chocolate Mushipan. There you have it: Japanese take-out the whole family will love, and all in the comfort of your own kitchen.

If you've got just 30 minutes, then you've got time to make a Thai take-out dinner for four. In his homey kitchen, Chef Spencer Watts shows us how to cook a tasty Thai dinner that includes soup, curry and even a sweet treat, all made in around 30 minutes for around 30 dollars. First, \ he makes an aromatic and fresh Tom Yum Soup with lemongrass, ginger, and chili. Next up: salty, sweet and nutty Panang Curry with seared tofu and flowery jasmine rice. Walk on the wild side with his unique and delicious Fried Egg Salad topped with crunchy peanuts. To finish, Spencer sweetens up the meal with a smooth and creamy Mango Coconut Smoothie. Toss out the take-out menu folks, Spencer has you covered.

It's everyone's favourite night: Pizza Night. But why settle for overpriced ho-hum pizza when you can make it a tastier, healthier, faster AND cheaper pizza right at home. Spencer Watts, our favourite speedy chef starts by showing us how to make his Apple Pizza Crumble, based on mom's apple pie and made with tart, sweet-crisp Grannie Smith apples. Next is a fun Quick and Easy Duo Pizza that will please even the pickiest of eaters with one side simple pepperoni and one side garden-fresh veggie deluxe. Next up, it's time for a fresh, flavour Tomato Basil Salad with a homemade balsamic vinaigrette. Finally, Spencer quickly whips up sides for his friends who like drizzle and dip their pizza, including a Spicy Chili Garlic Oil and a Creamy Pizza Dip.

Craving Chinese take-out but want it right away? Eat in. Host Spencer Watts has you covered with a dinner that is healthier, tastier, faster and cheaper than you'll find in the average neighbourhood Chinese joint. He starts with a recipe for those classic Almond Cookies. Next, he uses fresh shredded cabbage and carrots to make healthy Veggie Egg Rolls. You'll love Chef Spencer's aromatic, sweet, salty Kung Pao Pork that packs both flavour punch and peanut crunch. What's Chinese take-out without noodles. For his final dish, Spencer chops up the entire vegetable garden to make his colorful light and savoury Vegetable Lo Mein. Who needs take-out when you can have a Chinese feast in half an hour.

Indian take-out always sounds like a comforting dinner, but unfortunately take-out doesn't always mean cheap or fast. Chef Spencer has you covered with his healthier version of Indian take-out for four people, that will cost you less and you can make it at home in just 30 minutes. First up, fun host Spencer Watts gives us his tips on making a quick and easy Naan bread in a frying pan. Next, ride along for his zippy Chicken Vindaloo - a cost-effective curry with BIG flavour and a spicy kick. Spencer also shows us his colourful and aromatic Veggie Biryani made with fluffy rice and topped with refreshing mint. To go with dinner, we learn how to whip up a healthy Easy Chai Latte, full of warm and fragrant spice, sugar-free and perfect for you and the kids.

Fun host Spencer Watts shows us how to bring the flavours of Lebanon to your kitchen in about 30 minutes and it'll only cost you about 30 dollars. First up is a fresh Fattoush Salad with zesty sumac and lemon dressing, topped with warm crunchy pita chips. Next, a flavourful dessert of Walnut Baklava Cookies with salty pistachios and a drizzle of honey. Enjoy Kofta Kebabs; full of Middle Eastern flavours and beautifully charred on the grill. Other recipes include Cold Pickled Radishes infused with garlic and chili, and a rich, flavourful Garlic Mayonnaise. Wrap the Kofta Kebabs in warm pita with all the fixings and enjoy Lebanese take-out that you made - in. Boom, done like dinner. In just 30 minutes, Chef Spencer Watts is whips up a fast and flavourful Lebanese Take-Out for four people.