The FoodSisterhood kitchen has been pretty quiet lately while we’ve
been out and about in Toronto. While it’s great that we’ve been trying new
things, it also means that we’ve become a little lazy with bringing lunches to
work.
One of the main
reasons for that is because there aren’t enough hours in a day to work 9-5, get
a little exercise in and be able to cook and clean. We finally set aside some
time on Sundays and with the help of a few OldEl Paso products, we were able to meal prep for the week ahead in a short
amount of time!
We found all of the
products above at a local Superstore in
the salsa aisle. We were quite surprised that it wasn’t in the Mexican aisle
which just meant we had to do a few more runs in the store trying to find it.
My palette for salty foods has definitely gone down so I was so happy to see
that some of their seasonings including the Smart Fiesta Taco came in the
option of 30% less sodium. In my opinion, it is always better to have less and
then add more on your own later.
With these products,
we decided to make a Turkey Chili and Turkey Taco Salad to bring for lunch and
have at home. We opted to use turkey as the protein so keep it a little bit
healthier but I’m sure it would taste just as great with beef or chicken.
The Turkey Chili was
easy to make and the best part is that it only requires one pot and one plate,
if you want to keep all your cut up veggies together! Less clean up means more
time to watch Netflix so that’s always a plus for us!
Turkey Chili
·
1 can of Old
El Paso refried beans
·
1 package of Old El Paso Chili seasoning
·
1 package of Old El Paso Tortilla Bowls
·
1 28 oz can of diced tomatoes
·
1 lb of ground turkey
·
1 small or medium onion diced
·
1 can of corn
·
2 cups of chicken broth or vegetable broth
·
1 can of kidney beans
·
1 carrot diced
·
1 red bell pepper diced
·
3 celery stalks diced
·
Ground pepper to taste
Method
1. Heat up
oil of your choice in the pot on medium to high heat (I prefer using avocado
oil).
2. Add the
diced onions and stir for 2 minutes or until translucent.
3. Add the
ground turkey and stir until brown.
4. Add the
rest of the ingredients - corn, beans, bell peppers, diced tomatoes, carrot,
celery.
5. Add in
the broth and Old El Paso Chili
seasoning and bring to a boil.
6. Let it boil for 5 – 10 minutes and
then bring the heat to low and let it simmer for approximately 30 minutes and
add black pepper to taste.
**While the chili is cooking, turn on the oven to 325
degrees Celsius and heat up the Old El
Paso Tortilla Bowls for 5-7 minutes.
The whole recipe takes less than an hour to make and like
we mentioned before, requires very little clean up! We loved using the Old El Paso Tortilla Bowls to hold the
chili as it complemented the chili really well. It’s easy to eat at home and
bring to work. The Tortilla Bowls can also be microwaved instead of being
heated in the oven.
Turkey Taco Salad (All the
ingredients are for 1 serving except for the salsa and ground turkey)
·
1 package of Old El Paso taco seasoning
·
1 jar of Old
El Paso medium salsa
·
1 lb of ground turkey
·
½ medium onion diced
·
1 avocado
·
¼ cup of corn
·
2 cups of shredded romaine lettuce
·
½ bell pepper diced
·
¼ cup cherry tomatoes halved
·
Cheese (optional)
Method
1. Heat up
a pan with oil on medium heat.
2. Add the
onion and stir for 2 minutes or until slightly translucent.
3. Add the
ground turkey with the Old El Paso taco
seasoning and brown.
4. Assemble your salad by placing the
romaine lettuce on the bottom and top with ground turkey and other toppings.
5. Add Old El Paso medium salsa as your dressing and top with cheese.
This is another recipe that’s easy to meal prep and bring
to work. You can place all the ingredients in one container and keep the turkey
separate to heat up and put the salsa in a little container to bring to work.
We are both ready to tackle the week ahead and not have to
worry about being hangry!
No comments:
Post a Comment