Deconstructed Taco?


That’s the best name I can think of for this quick, taco-like dish. This one won’t be winning any pretty awards but it’s delicious! Think of a taco minus the shell. 

Imagine dinner being ready in 20 minutes and none of your kids bitchin’ about “are there onions in there” or “what’s that green stuff”. Lol! JUST EAT IT! Beef, beans and corn, and then you add your toppings.👌🏼

Want the recipe, well here you go….

Note: Cut the recipe in half if necessary because remember, I’m feeding five.

INGREDIENTS:

– 4lbs Lean Ground Beef (Ground Turkey would work too)

– 2 cans Black Beans

– 2 cans (no added sodium) Corn

– 2 pkgs Taco Seasoning

Below are optional. You can also add avocado or maybe tomatoes as well depending on what you like.

– Shredded Mexican Style Cheese

– Shredded Lettuce

– Light Sour Cream

DIRECTIONS:

1. Add beef and taco seasoning to a large pot and brown on medium/high heat. Meanwhile, rinse/drain the black beans and corn and set aside.

2. Once the beef is browned, add the corn and black beans to the pot and cook for 10 minutes on medium heat, stirring occasionally.

And you’re done! Easy right? Now just serve yourself some of the meat mixture and add in your cheese, shredded lettuce, sour cream and whatever else you like.

Enjoy!

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Pot Roast – A Family Favorite

This is probably my favorite childhood meal, Pot Roast. Growing up it was just me and my mom (my sister is 9 years older than me and moved out the second she turned 18), so my mom didn’t cook too often. This was one of maybe 3 meals that she made. The others weren’t worthy of acquiring the recipe. LOL!

When I grew up and had children of my own I asked my mom for this recipe and I still use it to this day. And my kids, much like myself, love it too.

It’s probably some generic recipe found all over the internet but nevertheless, here it is…

 

INGREDIENTS:

  1. 3lb Chuck Roast (I always buy a bigger one, usually 5-6lbs)
  2. Carrots – Amount is up to you.
  3. Potatoes – Amount is up to you.
  4. 2-3 cans Cream of Mushroom Soup (2 usually does the job)
  5. 1 pkg. Lipton Dried Onion

INSTRUCTIONS:

  1. Always prep/chop first, it just makes life easier. Peel and chop your carrots (if you have a larger roast you will want to make the carrot chops a little larger because they will be in the oven longer.) Rinse and chop your potatoes into 1” cubes, you can peel if you don’t like the skin but I leave the skin on which is why rinsing well is a must!
  2. Preheat your oven to 325 degrees.
  3. Cover a 2-3” deep pan with foil and place your roast in the center.
  4. Arrange chopped potatoes and carrots around the roast.
  5. Smother the roast, carrots and potatoes with the Cream of Mushroom soup and then sprinkle the Lipton Dried Onion over all of it.
  6. Cover the pan with foil and bake for 325 degrees for 1 hour per pound of your roast.

ENJOY!

 

 

 

 

 

 

 

 

 

Turkey Taco Bake 

The recipe below makes TWO 9×13 dishes because one serving is 1/4 of the pan. Say what!?!? I made this “mini prep” and since being a parent means I have to feed all these children 😉 I made 2 pans worth so they could enjoy too. Thumbs up all around BUT, I thought is was pretty bland. Next time I may use a pre-packaged taco seasoning pack and add more jalapenos and hot sauce.  This recipe does freeze well.

INGREDIENTS:

▪️2 cups uncooked Brown Rice

▪️2 Yellow Onions, chopped

▪️6 Cloves of Garlic, minced

▪️2 Jalapeños, chopped

▪️48oz (3 pkgs.) Lean or Extra Lean Ground Turkey

▪️2 Bell Peppers (any color), chopped

▪️3 Limes – Squeezed for fresh juice

▪️4 Tbsp. Chili Powder

▪️2 tsp. Oregano

▪️1 tsp. Thyme

▪️Hot Sauce to taste (you’re gonna want to use this if you like a little kick)

▪️2 cups Shredded Mexican Four Cheese

▪️2 – 15oz cans of Tomato Sauce (no added sodium)

DIRECTIONS:

1️⃣Cook Brown Rice according to box instructions and set aside.

2️⃣Let’s get everything chopped, minced and juiced so it’s ready to go! Chop/Mince onions, garlic and jalapeño and set aside in same bowl. Chop peppers and set aside in same bowl. Juice limes and set aside.

3️⃣Preheat oven to 350 degrees and spray two 9×13 baking dishes with cooking spray.

4️⃣In a large pot set to medium/high heat, sauté Onion, Garlic and Jalapeños until onion becomes translucent, about 5 minutes.

5️⃣Add ground turkey to the pot and cook for 5 minutes. Add peppers and continue to cook until the turkey is no longer pink.

6️⃣Drain turkey mixture and return to the pot. Add lime juice and seasonings stirring to combine. Then add tomato sauce, 1/2 cup of cheese and hot sauce (if using), stirring well.

7️⃣Split the turkey mixture into the two baking dishes and top both with the remaining cheese. Cover each dish with foil and bake for 20 minutes.

8️⃣Remove foil and bake an additional 10 minutes or until cheese is completely melted and the edges are bubbling. Let it cool 10 minutes before serving.

ENJOY!

 

MACROS for my exact ingredients…

46g Protein

29.5g Carbs

14.4g Fat

439 Calories

Egg Roll In a Bowl

   

EGG ROLL IN A BOWL

This may look gross but if you pass this one up, you’re missing out!

I hate coleslaw so I was iffy about this one but it is so good.👌🏼 Recipe below makes 10 servings of 1 cup each. Cut recipe in half for less servings. (Duh! But I gotta say it.)

INGREDIENTS:

  • 2lbs Ground Sausage (I used Sweet Italian Sausage for extra flavor)
  • 2 bags Coleslaw (cabbage & carrots – near the bagged salads)
  • 10 Cloves of Garlic – minced
  • 2 tsp Ground Ginger
  • 1 cup Low Sodium Soy Sauce

DIRECTIONS:

  1. In a large pot, brown sausage over medium heat.
  2. While sausage is cooking mince garlic and combine in a bowl with ground ginger and soy sauce. Whisk so ground ginger doesn’t clump and set aside.
  3. Once sausage is cooked through, add coleslaw to the pot and mix to combine.
  4. Add soy sauce mixture to the pot and mix to combine. Allow mixture to cook 5 more minutes or until cabbage is slightly wilted.

ENJOY!

Baked Chicken Breasts with Whole Grain Penne Pasta and Roasted Brussels Sprouts

My least favorite meal prep because it’s SO.MUCH.FOOD. Stupid complaint right? I know. I’ve started taking out some of the chicken and eating it as a snack to help me get it all in during the day.

I should note that I eat A LOT of food to maintain/grow my muscles and my BMR (Basal Metabolic Rate) is about 1750 calories a day. That’s how many calories I burn a day just by being alive, breathing, blood pumping, blinking, etc. I could lay in bed all day doing nothing and burn that many calories. Pretty cool huh!

Meal Prep details….

Baked Chicken Breast with Whole Grain Penne Pasta and Roasted Brussels Sprouts.

MY PORTION:

– 7oz Chicken Breast

– 4oz Penne Pasta

– 1 cup Brussels Sprouts

MACROS:

64.5g Protein

86g Carbs

5.6g Fat

605 calories

Baked Risotto with Portobello Mushrooms

Baked Risotto with Portobello Mushrooms

The credit for the photo to the left goes to Better Homes and Gardens, this recipe is out of their Skinny One-Pan Recipes magazine from 2016. All other photos were taken by me.

This recipe is incredibly easy and delicious! I’ve made it a few times and the only tweak I make is that I add more chicken because I prefer more protein in my Risotto.

TIP: Use a Fresh Roasted Chicken from the grocery store and save time. I prefer the “no salt added” chicken if available.

THE RECIPE

Ingredients:

  • Nonstick Cooking Spray
  • 2 tsp. Olive Oil
  • 6oz. Fresh Portobello Mushroom caps, halved and sliced (2-1/2 cups)
  • 1/2 cup Chopped Onion
  • 1-2 Garlic Cloves, minced
  • 2 – 14.5oz cans Reduced Sodium Chicken Broth
  • 1 cup water
  • 1-1/2 cups uncooked Arborio Rice (hidden amongst the others in the rice section)
  • 1/2 tsp. Freshly Ground Black Pepper
  • 1-1/2 cups chopped cooked Chicken Breast
  • 1/2 cup grated Parmesan Cheese
  • 2 Tbsp. Fresh Italian Parsley (optional)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit. Coat a 2-quart square or rectangular baking dish with cooking spray.
  2. In a large skillet heat oil over medium heat. Add the mushrooms, onion and garlic and cook until mushrooms are tender, stirring occasionally.
  3. Add broth and water; bring to a boil. Stir in rice and pepper. Transfer to prepared baking dish. Bake, covered, 35 minutes or until rice is tender.
  4. Stir in remaining ingredients, chicken and parmesan cheese, and top with parsley if preferred.

MAKES 6 SERVINGS (1-1/4 cups each)

MACROS (for the exact ingredients I used, pictured below)

  • 268 Calories
  • 28g Carbs
  • 16.2g Protein
  • 10.3g Fat

Baked Chicken Breast Prep

Baked Chicken Breast, Mashed Sweet Potatoes with Sugar Free Maple Syrup and Collard Greens.

🏻HERS: 6oz of chicken breast, 1/2 cup sweet potatoes, 1/2 cup of greens.

🏽HIS: 8oz of chicken breast, 3/4 cup sweet potatoes and 3/4 cup of greens.

🐓Perfectly Baked Chicken Breast🐓 Set oven to 400 degrees, cook chicken for 10 minutes then flip over and cook 10 minutes more. I always get perfectly cooked and moist chicken breast with the high temp less time method. Seasoned with Mrs. Dash.

🍠Sweet Potatoes 🍠 Chop those babies up and boil until soft, about 20 minutes. Put in bowl and use some elbow grease or an Immersion Blender (my method) to mash. Add sugar free maple syrup until you obtain your desired consistency. Doesn’t take much so add slowly. NO SALT!

🍃Collard Greens🍃 (Per bundle of greens) Cut out center stem, roll leaves and cut so you have long ribbons. On low, cook 1 strip of chopped bacon in skillet until the fat melts and then add 1 Tbsp of olive oil and 3 chopped garlic cloves. Cook until garlic is golden. Add greens, season with salt and cover, stirring occasionally and cooking until soft, about 10 minutes.

I use “Extra Light Tasting Olive Oil” because I don’t like the taste of olive oil. Unless I’m dipping bread in it. To each their own.

👻HAPPY HALLOWEEN👻
  

Zucchini Pizza Bites

Zucchini Pizza Bites, a guilt-free alternative to one of my favorite foods and probably a lot of yours as well.

I kept it simple with a pre-made sauce and cheese but you can definitely jazz these up a bit more.

Use a homemade sauce for an even lighter option and top with mini pepperoni, turkey sausage, etc. One thing to remember is that the cook time is quite short (see below), so if you’re putting any meat other than pepperoni on these, it will need to be precooked.

HOW TO MAKE

  1. Set your oven to broil. If you don’t have a broil function, 500 degrees should be sufficient.
  2. Using a baking sheet, line with foil and spray with cooking spray. I use an Olive Oil spray.
  3. Using a medium to large size zucchini, cut in 1/4” slices. If you have a smaller zucchini you can cut at an angle to create larger oval-shaped slices.
  4. Place sliced zucchini on baking sheet, spray tops with cooking spray and sprinkle with salt and pepper.
  5. Bake zucchini for 2 minutes on each side. Remove from oven, top with sauce, cheese and any other toppings you desire and bake for 1-2 more minutes, careful not to burn the cheese.

ENJOY!

Mini Turkey Meat Loaves w/Roasted Potatoes and Green Beans

Yesterday I prepped this delicious meal for myself and my husband with plenty of leftovers for our 3 kids, who all loved it too!

The recipe is below for 4 servings but I, of course, multiplied that. I made 17 servings for my husband and I and his are a double serving of the meat loaves (2 instead of only 1) plus all the extras you can see in the photos below.

I used 7-8lbs of Ground Turkey, 4lbs of Green Beans and 10lbs of Potatoes.

Meal Prepping can be quite intimidating at first but I assure you, it is very simple and such a time saver when you don’t have to worry about cooking lunch or dinner for the next 7-10 days.

I’ve created a Meal Prep Guide to help others understand and get started with prepping. It isn’t difficult, it just takes a bit of planning and it can definitely help you hit your goals. If you’re interested in the guide, it is only $5.00 and is in PDF format so it will be sent via email.

MINI MEAT LOAVES, GREEN BEANS AND POTATOES – 4 Servings

Prep: 10 Minutes  Bake: 40 Minutes  Stand: 10 Minutes

  • Nonstick Cooking Spray
  • 12oz. Fingerling and/or New Potatoes, halved or quartered
  • 1 Tbsp. Olive Oil
  • Salt and Black Pepper
  • 1/3 cup Barbecue Sauce
  • 1/4 cup Fine Dry Bread Crumbs
  • 1/4 cup Finely Chopped Onion
  • 1 tsp. Garlic Powder
  • 1 lb. Lean Ground Beef (I used Turkey)
  • 8oz. Green Beans, trimmed
  • 1 tsp. Olive Oil
  • 1/4 cup Barbecue Sauce

 

  1. Preheat oven to 400 degrees. Line a 15×10 inch baking pan with foil; coat foil with cooking spray. Place potatoes on 1/2 of the prepared pan. Drizzle with 1 Tbsp Olive Oil and sprinkle with salt and pepper. Bake 20 minutes, stirring once.
  2. Meanwhile, in a large bowl combine next four ingredients (through Garlic Powder). Add ground beef (or turkey); mix well. Shape into four 3-1/2 x 2 inch loaves.
  3. In a medium bowl drizzle the green beans with 1 tsp. Olive Oil and sprinkle with salt and pepper; toss to coat. Place loaves and green beans in the pan with the potatoes. Bake 20 to 23 minutes more or until loaves are done (160 degrees F) and potatoes and beans are tender.
  4. Spoon 1/4 cup barbecue sauce over meat loaves; cover and let stand 10 minutes. Serve with potatoes and beans. Makes 4 servings.

PER SERVING:

  • 455 Calories
  • 18g Fat (6g Sat Fat)
  • 100mg Chol.
  • 805mg Sodium
  • 39g Carbs
  • 4g Fiber
  • 34g Protein

Recipe Credit: Better Homes & Gardens One-Pan Recipes

 

Meal Prep Ideas

Recently I purchased a weeks worth of meal preps instead of making them myself. The great thing about ordering from a meal prep company is that you can mix it up.

Here are a few of the meals I ordered and I also have a Chicken Teriyaki, Yams and Brussels Sprouts prep that isn’t pictured but that’s another combo idea for you.

CHILI COCONUT CHICKEN with Mixed Veggies and Cilantro Rice.

SKIRT STEAK with Baked Potatoes and Asparagus

SALMON with Brown Rice and Asparagus


I was worried about how well the salmon would taste after frozen but it was still very good.

When it’s time to pull out a meal prep that’s been frozen, I put it on the counter for about 3-4 hours to defrost and then into the refrigerator until I’m ready to warm it up.

If you have meal prepping questions or ideas, please feel free to share.