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!

Advertisements

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

Hello Gorgeous

I’m a little late posting this meal prep but this is what I made at the start of Thanksgiving week.

Baked Chicken Breast with Broccoli and Sweet Potatoes. What’s in the sauce cup? A Sesame Honey Soy glaze. Yum!

I never thought I would be so excited to have disposable sauce cups. FYI, I purchased 100 of them off of Amazon for about $7 bucks!

I know we’re entering a tough time of year to stay on track but you have to keep your goals in mind and STAY STRONG! Having cheat meals or holiday treats hear and there is ok because after all, you’re human and this is a lifestyle not a punishment, but keep moderation in mind.

I hope everyone had a wonderful Thanksgiving. 

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

 

Protein

How important is Protein? It’s so important that without it, we could die or become severely malnourished.

All of your enzymes, cell transporters, blood transporters, all your cells scaffolding and structures, 100% of your hair and fingernails, much of your muscle, bone and internal organs and many hormones are mostly protein.

Makes sense now why Protein is so important.

The Recommended Daily Allowance (RDA) for Protein is 0.8g per kg of body weight (0.4g/lb) for the sedentary adult. For strength athletes that number increases to about 1.2-1.7g per kg of body weight(0.5-0.8g/lb) and for endurance athletes the RDA is 1.2-1.4g per kg of body weight (0.5-0.6g/lb).

There are many different factors that play a role in how much protein you should be consuming each day. Some of those factors are…

  • Age
  • Sex
  • Activity Level
  • How many total calories we eat/need
  • Our carbohydrate intake

Finding the right amount of protein to consume can involve a bit of trial and error. The RDA’s provided above are a good starting point. Determine which category you fall under and begin there. I personally consume a little less than 1g of Protein per pound of body weight.

For those who have a plant-based diet (Vegetarian or Vegan), you’ll have to work a little harder to get more protein from a mix of different sources in order to meet your protein needs.

Crockpot Paleo Turkey Meatballs and Garlic Parmesan Zoodles

This weeks meal prep is Crockpot Paleo Turkey Meatballs and Garlic Parmesan Zoodles. This meal is full of flavor and really filling!

I used a recipe from Pinterest to make the meatballs. Link below.

Crockpot Paleo Turkey Meatballs

I saw a video on Facebook of the Garlic Parmesan Zoodles and quickly jotted down the steps so I don’t have a real recipe for that but I’ll share what I did.

 

 

Garlic Parmesan Zoodles

1. Zoodle your Zucchini (I use a spiralizer).

2. Add Ghee (clarified butter) and chopped garlic to a pan set on medium and allow Ghee to melt.

3. Add Zoodles to pan and cook for a few minutes before adding the shredded Parmesan, tossing Zoodles to help melt the Parmesan.

4. Add salt, pepper and red pepper flakes to taste.

Here’s the problem I had…the Parmesan didn’t melt very pretty and was kind of clumpy. I think next time I’ll prepare the Zoodles the same way but only add the Parmesan once the Zoodles are done. The kick provided by the red pepper flakes was perfect!

I “plated” the food in my meal prep containers sans tomato sauce and additional Parmesan. I’ll only add those two elements when I’m ready to eat, as seen in this photo above.

Lunch. Easy. Healthy. Good. A quick tip…


Lunch. Easy. Healthy. Good. A quick tip (which ended up being a long tip, sorry) for those who are struggling to eat healthy while at home or when you’re in a hurry and starving.

PLAN FOR SUCCESS

I don’t just mean meal prepping but that helps A LOT! I also suggest you have healthy foods that you enjoy in your home at all times. Don’t run out!

I always have tuna, hardboiled eggs, ready-to-eat salad and a light dressing, protein bars, fruit, rice cakes, all natural peanut butter, protein sweets i.e. ice cream & cookies, no sugar added fruit popsicles and Smartfood or SkinnyPop popcorn.

When I meal prep, that’s usually just for dinner so what about breakfast and lunch?

Breakfast is easy! Eggs, egg whites, oats, frittata, protein pancakes, English muffins, fruit, etc. Lunch can be tough for me. I’m usually coming home from the gym and a few errands and have a cranky baby and (during the summer), two older children who would happily agree to any form of fast food. I CAN’T CAVE, I HAVE GOALS!

That’s when the foods I mentioned above and what you see in the photo, come in handy. I make the tuna when I’m not rushed or starving and I make enough to eat for lunch for 2 or 3 days. These can be done with other foods that are your favorite.

When I’m out and about and I know we may be eating dinner later or maybe I’ll get hungry while driving around or end up stopping for ice cream for the kids (that happens a lot), I ALWAYS have a protein bar with me. My healthier option. My favorite, Oh Yeah ONE in Peanut Butter Pie flavor. I HATE protein bars and it took me about 3 years of trying different ones until I found something I could stand.

If you think you can’t do it, if you think you’ll never like healthier options and always feel like you’re suffering for your goals, it does NOT have to be that way. There are ways to conquer your goals without the misery. Trust me.

My children ate Bagel Bites for lunch today. I LOVEEEEE Bagel Bites! But oddly enough, I was not tempted and I enjoyed my healthy lunch. This is a strange feeling for me still which is why I was inspired to write this insanely long post. (Sorry again)

Lastly, if you need help, accountability, or you want to bounce ideas off of someone, I’m happy to help.

London Broil w/Sweet Potato and Brussels Sprouts

It’s August!! One of my favorite months because I was born in August. Yay!!

We have a delicious Meal Prep this week…

London Broil that was marinated for 24 hours and grilled to a beautiful medium-rare (the picture makes the meat look a bit more pink than it is in person). This was my first time (successfully) cooking on the grill. The last meal I attempted to grill was turkey burgers and they ended up becoming burnt turkey crumbles because they fell apart and into the fire.

Ingredients for the marinade per 2 pounds of London Broil are:

  • 1/2 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 clove of garlic, minced