#i add one cup to 1lb of ground turkey

[howdywrites]

I've started making weekly large batches of lentils to stretch out my meals and it's working perfectly. They have lots of protein and I can easily add it to ground turkey and soups

[jen-with-a-pen]

For my mutuals who might see this, here's one that I love to do and has saved me during my most depressive episodes:

1. Chicken and Rice (but no rice bc it's hard to cook):

- 4-6 ingredients: water, Israeli couscous/pearl pasta, frozen/fresh/canned veggies (I use celery, onions, and carrots), frozen/fresh/canned chicken (if using canned use chunk chicken), salt and pepper to taste

- OPTIONAL ingredients: olive oil, fresh/canned garlic, chicken bouillon, chicken/veggie broth

- DIRECTIONS:

1. cube/chunk out veggies and chicken into bite size pieces. (IF USING FRESH/RAW INGREDIENTS PREP VEGGIES BEFORE RAW CHICKEN AND WASH YOUR HANDS AFTER HANDLING RAW CHICKEN.)

2. Throw veggies and chicken in a pot (highly recommend a pot) and sautee until onions are clear and chicken is cooked. If you have it, use olive oil or butter to sautee and be liberal with it. The veggies and chicken can be cooked to almost done since it will all still cook when boiling pasta.

3. Make sure that shit is seasoned. If you think it's good, add more. Especially salt and pepper. They are your friends. Add more butter or oil, too, if you have it.

4. Cook couscous according to the directions on the pasta box/container. AND READ THE YIELD!! The kind I get yields 1 cup uncooked = 2 cups cooked; 1 1/2 cups of water to 1 cup uncooked. Convert from there for more servings.

5. Toss in water and bring to boil. If you have chicken broth, I recommend doing half water and half broth.

6. Once liquid is boiling, toss in pasta and reduce to low/med heat and cook on simmer for 8-10 minutes, COVERED, stirring occasionally.

7. Once done, remove lid and stir, then let sit for 2-5 minutes to cool and reduce. Highly recommend seasoning it more and tossing in some more oil or butter and stirring as it cools.

8. Serve hot and enjoy! Fills you up and is good regardless of the kinds of ingredients you use. This same recipe works with rice too!! Just make sure you follow the correct directions for cooking rice.

Takes around 15-30 minutes including cook time. Might vary slightly depending on prep time for certain ingredients.

2. Homemade Hamburger Helper:

- 5 ingredients: 1lb ground beef (can probably sub for chicken or turkey), pasta (penne, rotini, shells, etc. Can even combine as long as they have similar cooking times), milk, water, cheese

- OPTIONAL ingredients: veggies (I usually go with tomatoes, peppers, mushrooms, garlic and onion), beef broth or bouillon, red pepper flakes, Parmesean cheese (for topping), cream of chicken/celery/mushroom

- DIRECTIONS:

1. Cook meat until brown and drain excess fat/grease. I recommend using a pot for coking, but a large pan works as well.

2. If you have veggies, cook them now until semi-done/softened.

3. Season meat with salt, pepper, onion powder, garlic powder, garlic salt, paprika, and Italian seasoning. Would also recommend red pepper flakes for a just a tiny lil bit of kick.

4. Add in 2 cups of milk and 1 cup of hot water. If you need more liquid, add half a cup more of either. Bring to a boil.

5. Once liquid is boiling, add in an equal-ish amount of pasta to match the amount of meat and/or veggies in the pot already. Reduce heat to low/mid/simmer. If your heart desires, add more– as long as no pasta is cooking above the liquid line.

6. COVER. Cook according to how long your pasta(s) require. Can be anywhere between 8-12 minutes. Stir occasionally and watch for boil-over due to using milk. If you have flour or cornstarch, I recommend adding it somewhere between stirs in order for it to thicken. Use 2tbsps of either and mix in; use more in order to achieve desired thickness.

7. WHILE THE PASTA COOKS: gather cheese(s). If you have blocks, shred them during this time. The amount of cheese depends on your desire for cheesiness. I usually just get a bowl and fill it and then go from there. Do as your heart desires.

7. Uncover once pasta is done cooking. Give it another good stir. It might still be a little soupy, but do not put in any more flour/cornstarch. Throw in the cheese and store until melted and combined. Should be thickened now.

8. Serve hot and enjoy! Highly recommend topping it with Parmesean cheese or mozzarella.

Both can be customozed to your pantry and likings! They can yield a lot and usually last me a few days for lunches or dinners again.

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[catofspades]

guys it turns out that living off of baked goods when im feeling like shit makes things worse but this can be easily remedied with one (1) home cooked meal.

3-5 bell peppers, tops sliced off/reserved(or toss em idgaf), insides cleaned out.

olive oil.

1lb ground turkey

1 onion, diced

1 can diced tomatoes (the ones with chilies would b perfect for this)

tomato paste (just a few tablespoons. buy the tubes if you can. life-changing)

Worcestershire sauce (a decent glug. Measure with your heart)

herbs/spices; garlic powder, onion powder, oregano, thyme, parsley, rosemary, paprika, cumin, salt, pepper, chili flakes, chili powder, cayenne (measure with your heart!)

~1 cup cooked rice (packed. Eyeballed it. White or brown it doesn't matter)

cheese (I used mozzarella bc it's what I had.)

preheat oven to 350.

par-cook bell peppers in a big ol pot of boiling water. Remove. Set aside. Empty pot. return pot to stovetop. Medium high heat.

add turkey+herbs/spices. cook through.

add onion. cook. add canned tomatoes and tomato paste. add worcestershire sauce. more than you'd think. cook down slightly.

add cooked rice. combine. Remove from heat.

in an OILED BAKING DISH (pls oil it.), stand peppers upright, and fill to the brim with filling. (You will likely have extra filling. save it. It's so fucking good just by itself.) Place tops back on the peppers.

bake for 45 min. remove tops and add cheese.

cook for another 15 min or until cheese is melted and cooked to your liking.

serve and enjoy.

[psalacanthea]

the meatballs I made tonight turned out really good, so here's the recipe. no need for binder, just very simple and can use up stuff in your fridge like those sundried tomatoes you bought for one recipe and now can't seem to use up.

Ingredients:

1lb ground turkey

3/4ths- 1 cup feta cheese (i had leftover queso fresco to use up so I did half and half)

2 decent sized stems of fresh or (1tbsp) dried oregano

2-3 cups spinach (the development age of the spinch doesn't matter)

2 cloves garlic

1/2 cup sun dried tomatoes, or 2 fresh roma/plum tomatoes or whatever u got. Grape, cherry, whatever.

1/2 cup red onion (i used pickled onions because I had them leftover from tacos)

salt & pepper

1tbsp red wine vinegar or lemon juice

Optional:

rice

1 lemon

Directions:

Heat oven to 425, line a baking sheet with parchment paper, or a silpat, or if you don't have, tinfoil. If you have a rack, you can use that in your pan instead. I don't bother because cleaning cooked meat fat off of a baking rack is a particular kind of torture.

On the stove on med-high heat, cook down all of your spinch. It will wilt down, become very small like an embarrassed man's penius. Cook it as long as you can without getting it browned. Go ahead and mash out excess liquid with the back of your spatula.

It'll end up looking like a little patty of mush. That's what you want. Put it on a plate and let it cool completely.

If using sundried tomatoes, just chop very finely.

If using fresh tomatoes, get out all of the pulp, dice, and cook down in the spinach pan until they're cooked through. Also let cool.

Finely dice garlic, and mash it with your knife a bit, too. Or use a garlic press.

If you're using fresh oregano, remove the leaves from 3 stems and chop. Save the stems and sad leaves for making rice.

Do the same with the onion. Nice fine dice, you don't want giant chunks of onion in your meatballs (If you want to make sure your onions are not at all crunchy, also cook them. or skip.)

Take your cooled spinach and cut that all up until only small chunks of stem remain. Just whack it with a knife for a bit.

In a large bowl, add spinach, tomato, garlic, feta, oregano, and onion. Mix until homogeneous. This helps avoid giant chunks of spinach.

Add turkey, 2tsp salt and 1tsp pepper, and red wine vinegar

Get your hands in there. Start mixing. It'll probably be really cold cuz of the turkey. Hate that part. This isn't an instruction I'm just complaining. I usually take breaks and rinse my hands off under hot water in the sink until I feel better.

mix it really good until the meat is a nice paste and everything is well-incorporated throughout.

Make a small patty of the mixture and fry it up in your spinch sauteing pan. Let it cool, taste for seasoning. Re-season the meat mix if it needs more of salt or pepper or what have you.

Make your balls, line up on sheet pan, bake for like, idk, 10-15 minutes. Turkey doesn't take that long, but you don't want to overbake it. So err on the side of caution. You can always split one in half to check.

If they're still in the oven, a little pink in the middle is fine for taking them out. They'll finish cooking while they rest.

once you're done, eat them! they make good sandwiches, like in a pita with some tzatziki, but we served them with rice.

for the rice I just um, made rice (sorry I measure with my heart) but added my oregano stems/crappy leaves, and the zest of 1 small lemon, as well as some salt.

After the rice cooks, take the oregano stems out, juice in half the lemon, gently mix it thru, and ur good!

[hannafia]

I made a really good chili and I wanna tell y’all the recipe.

Slow Cooker Pumpkin Chili 🎃🌶️

Ingredients

1 tbsp olive oil

1lb ground turkey

1 medium onion, chopped

3 cloves garlic, minced

1-2 jalapeños, seeded, finely diced (I guess leave in seeds if you like that kinda thing)

2 bell pepper, seeded and chopped (I used one green and one red)

2 tbsp chili powder

1 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp cinnamon

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 tbsp brown sugar

1 tsp cocoa powder

1/2 tsp paprika

1 tsp salt

1/2 tsp black pepper

1 15oz can black bean, drained and rinsed

1 15oz can kidney bean, drained and rinsed

1 15oz can pumpkin purée

1 28oz can diced tomatoes

1 12oz can pumpkin cider (I used Downeast, but feel free to use any cider, or omit and use 3/4 cup water or chicken stock)

1 tsp chicken bouillon (unnecessary if using chicken stock)

(It’s a lot of little ingredients, but one thing that helps me is just putting all the spices together in a single bowl while prepping all the ingredients beforehand. So everything between chili powder and black pepper, in a bowl)

Disclaimer: alter any seasoning to taste, use what ever protein, peppers or beans you like, this is your chili now.

Steps

1. In a large pan sauté onions, garlic, jalapeños and bell peppers. ~3-4min

2. Add turkey, break apart and cook until brown ~5min

3. Add spices to meat and veggies, cook ~1min.

-Dump everything in slow cooker-

4. Add all remaining ingredients, mix together.

5. Cook : low 6-7 hrs, high 2-3 hrs

*if you don’t have a slow cooker, you can totally just do this all in a large pot on the stove, and just let it simmer mostly covered for about an hour.

I ate it with shredded cheddar and some corn bread, but add what you like. Makes about 6 servings, 430 calories per serving if that’s important to you. 👍

Stay cozy 🍂🍁

[madgastronomer]

Hey, I know this is kind of out the blue but I like your blog a lot (especially when you talk about food), and I was wondering if you knew any good recipes for making things like pot pies from scratch or knew where to find any. Wanted to try something new this year for my family, can you help?

Long post ahead! Because I'm not going to give you a recipe, I'm going to tell you how to build your own recipe.

I am a big proponent of the methodological approach to cooking. That is, I believe in teaching people methods of cooking, and how flavors go together, and then once you have those two things, you can invent recipes easily.

So I'm assuming you want a chicken pot pie, or maybe turkey to use up leftovers. Awesome! The basic parts of a bird pot pie are: bird meat, cooked; vegetables; white gravy; seasonings; crust. That's a nice short list.

So how much you're going to make depends on how many you're trying to feed. Rule for this is, .25lbs of meat per person per meal. I'm going to write this up as 4 people for 1 meal (no leftovers).

Make your crust before you start any of this, but I'm discussing crust options at the end.

Preheat your oven to 400F.

You will want, for 4 people, 1lb of bird meat. Use leftover turkey, or one of those rotisserie chickens from the market and shred that, or cube some chicken breasts and then salt and sautee them until they're not pink, or take some loose ground chicken or turkey sausage and brown it.

Next, veg. You want some combination of:

1 large yellow onion, chopped

2 large carrots, chopped

2 stalks of celery, chopped

8oz crimini mushrooms, quartered

2 cups shelled green peas (I use frozen, but thaw ahead)

1 cup chopped spinach (unusual, but nice)

Pick 4-5, but unless there's an allergy, use the onion.

Gravy time! You want chicken stock or broth and whole milk in a 3:1 ratio, for 4 servings call it 1.5c broth and .5c milk. Put that in a small saucepan with 1t kosher salt and start it warming over medium heat. Do NOT let it boil.

Then you want equal parts by volume butter and flour. For 4 servings, 3T of each. This is to make a roux. If you've never made roux, DON'T PANIC, this is not hard, it's just French.

First, take 1 tablespoon of butter and melt it over medium heat in a large frying pan. When it's melted, add the onion, and, if you're using it, the celery. Do not turn up the heat. Sweat the onion until it's translucent. Throw in the rest of the veg and cook through. Add the rest of the butter and melt it completely. Then add the flour and whisk to combine. You want the flour and butter to make a paste, which will coat the veg. Cook for another five or seven minutes, until the roux starts to turn a little golden.

Take hot milk-and-broth stuff and pour it in slooooowly, whisking the whole time, getting out all the lumps if you can. Pour with your writing hand, it's stronger to hold the heavy pot, and gives you better control over the pour. Whisk with your off hand. Trust me.

Simmer the whole thing until the gravy gets thick. Dump everyting into a 9x13" baking dish OR a 10-12" cast iron skillet OR several individual ramekins, and mix 'em up real good. Taste it, see if it needs salt.

Wait, seasonings? What seasonings? What do you mean we haven't covered that yet? Blast.

OK, fine.

Some options for bird-seasoning include:

thyme, tarragon (.5t each, dried), and 2 cloves garlic, minced

sage (dried, .75t)

lemon zest (zest of 1 lemon) and tarragon (.5t)

garlic and rosemary (3 cloves, .5t)

curry powder (should be mixed with the flour for the roux), (at least 1t)

If sausage, more of whatever's in the sausage

Anything else you like in your chicken

Black pepper works with any of the above, except the curry powder.

If you want to give it a little kick and a little sweetness, add like .5t of Sri Racha hot sauce. Goes with any of the above.

Totally go crazy with lots more garlic, too, these are minimums not absolutes.

Right. Now we talk about crust.

There are basically three routes you can go: classic pie crust, for which there is a recipe below; homemade or frozen puff pastry, and I say go for frozen; and biscuit dough, about which I am super lazy, but I'll include an actual recipe for that, too. Not providing a puff pastry recipe, though.

What I *actually* do for biscuit dough is either buy pre-made biscuit dough and use that, or take Bisquick, mix in some of the same seasonings that're in the pie, some shredded cheese, add just enough milk to make it stick, roll it out and cut it in squares, or else just do drop biscuits. Fuck it. But you want to have squares or rounds of dough and put them on top of the filling, not touching. If you're doing ramekins, just cut it large enough to cover the top.

Alton Brown's Grandmother's biscuits

2 cups all-purpose flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

2 tablespoons unsalted butter, chilled

2 tablespoons unflavored shortening, chilled

1 cup buttermilk, chilled

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

--

The following is a double-crust recipe, but you're using a big baking dish, so do the whole thing and trim it. Or use ramekins and you'll probably have more left over. Cover the whole dish(es), drape it over just a little. and trim. Ignore all the stuff about blind baking, it's irrelevant. Cut slits, possibly in a pretty pattern, into the crust, to make steam vents.

Karen Barker's Basic Pie Crust

Basic Pie Crust

Makes enough pastry for 2 single-crusted pies or 1 double-crusted pie.

I like to use a combination of butter and vegetable shortening in my crust. The butter contributes wonderful flavor, and the vegetable shortening gives the crust just the right amount of flakiness. I also thoroughly endorse the substitution of lard for the vegetable shortening. This recipe gives you a generous amount of pastry to allow for easy rolling.

About This Recipe

Yield: Makes enough pastry for 2 single-crusted pies or 1 double-crusted pie.

Ingredients

2 2/3 cups flour

3/4 teaspoon kosher salt

3/4 tablespoon sugar

4 ounces (8 tablespoons) chilled butter, cut into pieces

4 ounces (1/2 cup + 1 tablespoon + 2 teaspoons) chilled vegetable shortening, cut into pieces

Approximately 1/3 to 1/2 cup water, as needed

Procedures

1. Place the flour, salt, and sugar in the bowl of a food processor with a steel blade. Pulse to combine.

2. Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.

3. Working quickly, add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 equal portions, flatten into rounds, wrap in plastic, and chill for several hours or overnight.

4. Baker's Note: I always use regular Crisco shortening and Land O Lakes unsalted butter for my pie crusts. You can also substitute chilled lard for the vegetable shortening--this produces a distinctive, flavorful, and ultra flaky crust.

5. A Note on Blind Baking: When making single-crusted pies and tarts, I always partially bake my crusts prior to filling them. This process promotes a crispier bottom crust and is commonly known as "baking blind." It is an extra step that many recipes may not stipulate, but I find that it is worth the effort.

6

Roll out the crust and fit it into the pan. Chill, or preferably freeze, the dough until it is firm. Place a generous sheet of parchment paper or aluminum foil over the crust (there should be overhang on all sides to facilitate easy removal), fit it into the shell, and fill it with rice, beans, or reusable pie weights. Place the weighted crust into a 375 degree oven and bake it for approximately 20 minutes, until the edges just start to pick up some color and the bottom no longer looks raw.

7

Carefully remove the liner and weights, and return the shell for an additional 8 minutes or so. The pastry may puff up once the weights are removed. If this occurs, gently prick any air bubbles with a fork. Check the shell several times, re-pricking it as needed.

8

Remove the partially baked shell from the oven when the bottom is set and dry to the touch. Do not over bake or cracks may develop.

9

I seal my pastry shells as soon as they come out of the oven by brushing them with a bit of egg white. This helps keep the bottom crisp and usually fills in any small holes that might have been made when you pricked the pastry. Any large cracks can be repaired with reserved dough scraps; this is particularly important when using a very liquid filling. If you've forgotten to save your scraps, an emergency patching kit can be made by mixing a bit of flour with some water to form a paste that can be lightly spread on the shell as needed. It is best to try and time the blind baking process so that the partially baked shell is filled immediately upon being removed from the oven and placed back in the oven to complete the baking process.

--

However you have topped your pot pie, put it in the oven. Bake until the filling is bubbling and the top is a pretty color, hopefully around 20 minutes, possibly as little as 15, possibly as much as 30.

Now, go forth, and make excellent pot pie.

[frances-baby-houseman]

Very good Sloppy Joe recipe. I make with turkey but you could totally make veggie by doubling the mushrooms and zucchini.

saute in olive oil:

half onion, diced

1 zucchini, diced

10oz mushrooms, diced

1 red bell pepper, diced

2 cloves garlic

When soft and brown, add 1lb ground turkey. cook through.

Season/Sauce:

.25t cinnamon

.5 t cumin

3/4 cup ketchup

2 T brown sugar

2 T harissa (to taste if you like it spicy. can leave out!)

splash of vinegar (apple cider or red wine)

salt to taste

Serve on whole wheat buns.

It's so good and while only the grownups in my house eat it now, I trust that one day my kids will come around.

[keto]

26 meals for $40 with about 1-2 hours of prep time (Vol. 2) Hey everyone!I did this a couple of weeks ago and it was a hit, hence the volume 2. Wanted to share 3 meal preps you can do this week. You should be able to make all the recipes in about an hour of prep work and get 10 smoothies and 16 lunches/dinners. Total cost: $40 or so.RecipesProtein green smoothiesTaco meatShrimp saladsI’ve broken down the recipes and I have a grocery list for you at the end with all the ingredients. I typically prep 1-2lbs of meat at a time and eat 5-6oz portion, so feel free to adjust/scale accordingly.I’ve got a massive list of 40+ keto meal prep recipes on my own blog, but I thought I’d share 3 more good ones here.1. Green Smoothies for breakfast8oz spinach and fill the blender halfway up with water. Blend until all spinach is liquid.Add protein powder of choice. Usually 4-5 full scoops. I prefer casein if I eat as meal replacement.4 tbsp Natural peanut butter (gotta be low carb)Fill the rest of it up with iced coffee (make a pot the night before and put it in the fridge)Protein + fiber + caffeine. Great start to the day.I make 2 full batches of smoothies so that I have a smoothie for each day + a few extras. You can also add celery, kale, or cucumbers.These smoothies are awesome for getting a bunch of fiber in to start the day. Keeps ya regular.2. Taco meatSaute diced veggies (1 onion, 1 green & 1 red bell pepper). 2 tbsp olive oil + salt, pepper, garlic powder. Once soft, add meat. Cook on medium heatAdd in 3lbs ground beef or turkey (or half and half). Cook until brown and add taco seasoning. (Usually use 2.5 tbsp per lb of meat). Might need more with veggies.Eat on its own, with cauliflower rice, with bell peppers, or on a salad. Can add cheese, avocado, sour cream, etc.Total cost: $14.5Servings: almost Ten, 5oz servings of meat.= $1.45 per serving3. Cajun style shrimp saladsSaute 2lbs shrimp with cajun seasoning & olive oil. Cook on medium heat until the shrimps become white along the sides. Flip and cook for 2 minutes until the shrimp start to curl up.Combine: 1lb spinach, cup of pecans, diced small red onion, 1 cup cherry tomatoes. Use the spinach container or bag to keep it all.Other options: avocado, feta cheese, almonds**Keep the veggies, shrimp, and dressing separate so it doesn’t get soggy. When ready to eat, combine it all.Est cost: $16-17 for 6, 5oz servingsCost per serving: $2-3Grocery list2lbs Spinach (some used for smoothies, others for salads)Natural peanut butterProtein powderCoffee3lbs ground beef or turkeyVeggies: 1 onion, 1 green & 1 red bell pepperTaco seasoning2lbs shrimpAny keto friendly salad dressing1 cup pecansCherry tomatoesSmall red onionCajun seasoningHope this helps y’all out! Might do this again in a couple of weeks with my favorite pork belly recipe. It's amazing

[moongoddessmox]

Enchilada stuffed peppers 😋 . . . . . . . . . . . . . - Four Bell Peppers (any color, I used yellow and orange) - 1lb ground turkey - Three jalapenos - One 10oz can red enchilada sauce - Two cups cheddar cheese - One 14.5oz can diced tomatoes - Ground Cumin, Valentina Chili Powder, Badia Sazon Tropical. (Use as much as you desire) // Once meat is cooked, add ingredients minus 1 cup cheese and bell peppers. When that's cooked to desired softness, add mixture to bell peppers slices in halves. Cook in air fryer on 375 for 10 minutes, add remaining cup of cheese to the top and cook for the last 3 minutes. // . . . . . #food #foodpost #enchilada #mexican #recipes #cooking https://www.instagram.com/p/CVHUW35stGl/?utm_medium=tumblr

[healthy444]

#Repost @fithealthyrecipes • • • • • • Sun dried tomato & kale chicken patties, mashed potatoes, steamed broccoli by @thedaleyplate ~ This is one of our favorite easy suppers, using whatever is on hand to flavor the chicken. ~ Here’s how I make the chicken: Add 1lb ground chicken or turkey to a bowl. Add 1 tsp salt, pepper, garlic powder and a pinch of cayenne pepper. I always add another teaspoon of Greek seasoning like Cavenders, but dried mixed herbs or any another flavored seasoning is great. Add 2 cloves minced garlic, 1 egg, 1/2 cup finely minced onion, 1/4 cup chopped sun dried tomatoes or roasted red bell pepper + 1 cup finely chopped kale. Mix with a fork, divide and form into 4 -ounce patties. Heat 2tbsp olive oil in a skillet that has a lid. Sear patties over medium heat for 4 minutes per side. To make sure it’s cooked put the lid on and allow to cook 5 minutes more over med-low heat. Serve with any side. Usually I add 1tbsp sour cream or plain yogurt in the mixture to make them extra juicy, but not tonight - feel free to try that if you have some. 😋 Tag someone who would love this 😍 "GET YOUR OWN PERSONALISED KETO MEAL PLAN" ➡️ LINK IN OUR BIO 👉@healthy_444" #chicken #chickendinner #easyrecipes #recipes #recipe #instagood #instagram #instadaily #motivation #sunset #sundayfunday #sunshine #sundayvibes #summervibes #love #athome #whatsfordinner #whatsonmyplate #yummy #yum #yummyfood #broccoli (at New York, New York) https://www.instagram.com/p/CEZnKdnAHW7/?igshid=12pujqho77j9s

[fabfitfoodie-blog1]

Keto Day 5

Breakfast

Blueberry Muffins: 3.9 g net carbs each; yields 12 muffins

Ingredients: 2 cups almond flour, 4 eggs, 1 cup erythritol, 4 tsp baking powder, 2 cups blueberries, 1/2 cup butter

Instructions: Preheat oven to 350. Melt butter in microwave until melted (about 30 seconds). Add all other ingredients and mix until smooth.  Fold in blueberries last.  Grease muffin pan and add mix to pan.  Bake for 25 minutes.

Review: I liked these muffins but they were not nearly as sweet as a normal muffin, so a bit more sweetener may help! Also I would recommend using the paper cupcake/muffin liners because they did not come out of the pan easily.  I used 1/2 cup of stevia sweetner instead of eryhtritol on the left batch and 1/2 cup erythritol sweetner on the right batch to see if there was a difference.  The erythritol was much more sweet, but had a more dense consistency! 

Lunch 

Leftover egg roll in a bowl

Dinner

Philly Cheesesteak Casserole: 8.2g net carbs, serves 4

Ingredients: 1lb ground beef or turkey, 2 bell peppers, 1/2 onion, 1 tub mushrooms, 1 cup or so of shredded cheese of choice (we used mozzarella), olive oil, steak seasoning

Instructions: Saute chopped onion and bell pepper in olive oil for a few minutes until soft (5-10 minutes). Brown ground meat in same pan. Drain excess grease. Add in steak seasoning to taste and tub of mushrooms.  Cook until mushrooms are soft (3-5 minutes).  Top with mozzarella cheese! 

Review: This was one of our favorite meals so far! It is packed with protein and veggies and SO GOOD.  An alternate to using ground beef/turkey would be thin slices of steak- we want to try this next time!!!

[real-lisa-rinna]

Stretch Your Grocery List

It is hard to ignore the challenges that the recent outbreak of Covid-19 has caused everyone when it comes to daily living. Many people are choosing or being ask to self-quarantine for 2 weeks causing fear around food supplies among other things. Here are some ways to stretch some of the grocery items you may have on hand, in return saving you money as well.

Soups are great way to use up left overs. For example, if you make chicken with rice and vegetables for dinner, any leftovers and be cut up and added to chicken broth and/or diced tomatoes to make a hearty soup that can be served with bread as another meal.

If you are planning burgers one night, set aside some of the beef to use to make a chili. Brown it up and add it to a couple cans of diced or crushed tomatoes, beans, diced onions, peppers and any other veggies you would like to add. Let it simmer for a ½ hour or put in a crockpot on low for a couple of hours. You can top with a little cheese and serve it with bread or tortilla chips.

Homemade Mac and Cheese is always a hit, is easy to make and it can be used as a meal as well as a side dish for another meal. Simply start by melting a little butter over medium heat and stir in a couple tablespoons of flour. Slowly add in 4 cups of 1%, 2% or whole milk. Once it comes to a boil, add any kind of cheese you like. I usually use a couple cups of shredded cheddar and 8oz of melted Velveeta. This makes a great basic cheese sauce that can be added to an entire 16oz box of cooked pasta (macaroni, ziti, penne, or shells work great). This easily makes enough for 8-10 meals and heats up great in the microwave and freezes well too. You can even get creative and add a package of ranch dressing mix, some cooked bacon pieces and some leftover chicken. Mix it all together, sprinkle some bread crumbs over the top and bake it in the oven at 400 for 20 minutes for an amazing Chicken Bacon Ranch Mac and Cheese.

American Chop Suey is another cheap, easy meal that goes a long way and is super easy to make. Just brown 1/2lb-1lb of ground beef or turkey with a little garlic and oregano.  Dice one onion and one green pepper and saute’ in a little olive oil until soft. Add meat, one box of cooked pasta (macaroni, ziti, penne, or shells work great) and a couple cans or jars of tomato sauce. This easily makes 8-10 good sized portions.

If you have ground beef, a few cans or a frozen bag of corn and some potatoes, you have dinner!!

Shepherd’s Pie is an expensive, hearty comfort food that freezes well. Brown 1½-2 lbs of ground beef with some garlic. For added flavor add a packet of taco seasoning or meatloaf mix. Cut 6 medium sized peeled potatoes into 1 inch pieces. Boil until fork tender. Blend with 4 tbs of butter and ¼ whole milk until smooth. Spray 2 9×13 pans with nonstick spray. Split the drained ground beef in half and spread on bottom of pan. Mix 2 cans of drained sweet corn with 2 cans of creamed corn. Split in half and spread on top of ground beef. Carefully spread half of the mashed potatoes on each pie. Heat one uncovered at 400 for 20 minutes and freeze the other one!!

The post Stretch Your Grocery List appeared first on US Auto Sales Blog.

source https://www.usautosales.info/blogs/1924/atlanta-used-cars/stretch-grocery-list/

[cribcrate22-blog]

Syn Free Spring Roll in a Bowl

This healthy one pan Spring Roll in a bowl is the perfect fakeaway meal to satisfy those cravings.

Craving some take-out Chinese food but trying to be healthy? Look no further. A new addition to my Fakeaway menu is the Spring Roll in a Bowl. This tasty traditional dish is filled with speed food and will satisfy your Umami cravings but not ruin your diet. 

Traditionally spring rolls are quite a naughty treat as they are deep-fried. This cooking technique never fails to taste great but it’s definitely not Syn friendly. For this reason, they’re a rare treat in this house. 

I decided to figure out a Syn friendly solution to my craving and ultimately realized the way forward was to eliminate the wrapper and skip deep frying. Once you add the ingredients together, you don’t need to encase them or deep fry. You just need to eat!

I’m so happy my trials to create a healthy spring roll option worked out so well and I’m sure you’ll be pleased too. Sometimes I don’t even want or need a main meal from a Chinese takeaway, I just want a few tasty side dishes and spring rolls are one of my favourites. Now we don’t need to feel guilty about indulging ourselves and we can keep our syns for a treat.

Pair this dish with some of my other delicious Slimming World Chinese Fakeaway dishes:

or head on over to my FULL RECIPE INDEX with over 800+ delicious Slimming World Recipes all fully searchable by meal type, ingredients or syn value.

Don’t fancy ground pork? This is also tasty with ground chicken or turkey, or if you don’t fancy mince, use some cooked shredded chicken or even shrimp.

How can I add a 1/3 speed foods to this Spring Roll in a Bowl?

You don’t need to worry about the speed foods in this yummy recipe, as I’ve got it all covered. This recipe is packed to the brim with healthy speed foods while still being amazingly delicious.

WHAT KITCHEN ITEMS DO I NEED FOR THIS SPRING ROLL IN BOWL?

LET’S CONNECT!

Find me ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, come and follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES 🙂

 You can also subscribe to Slimming Eats to keep up to date with all new recipes. 

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND  TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM

Syn Free Spring Roll in a Bowl

Prep 4 mins

Cook 8 mins

Total 12 mins

Author Shevy @ Slimming Eats

Yield 4 servings

Craving some take out Chinese food but trying to be healthy? Dig into this healthy Spring Roll in a Bowl. Packed with speed foods and will satisfy your Umami cravings but not ruin your diet.

Ingredients

1lb/455g of ground pork (or can use chicken or turkey)

400g/14oz of bean sprouts

1 clove of garlic crushed

2 tsps of fresh grated ginger

1/2 tsp of garlic powder

2 tbs of light soy sauce

1 tbs of dark soy sauce

2 cups of shredded kale slaw (or use shredded cabbage)

1 carrot, julienned

black pepper

0.5 tbs of sukrin (or another sweetener of choice)

cooking oil spray 

3 spring onions finely chopped

Instructions

Add bean sprouts to a bowl, cover with boiling hot water and allow to soak for a couple of mins. Drain and set aside.

Heat a frying pan or wok over a medium high heat with cooking oil spray.

Add the ground pork, garlic and ginger and fry for a couple of mins till the pork is browned.

Add in the shredded cabbage and carrot, plus the soy sauce, black pepper and sukrin (sweetener). Stir-fry for a couple of mins.

Add in the bean sprouts, toss to mix altogether, fry for a further minute. 

Season well with black pepper and sprinkle with the chopped spring onions

Serve and Enjoy!!

Notes

This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving

Original/SP - syn free per serving

WW Smart Points - 0 per serving (use extra lean ground turkey or chicken)

Gluten Free - use gluten free soy sauce

Paleo - use coconut aminos and coconut sugar

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

All images and content on Slimming Eats are copyright protected.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy. 

Courses Lunch/Main

Cuisine Chinese

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 248

% Daily Value

Total Fat 6.1 g

9%

Saturated Fat 2.3 g

12%

Cholesterol 22 mg

7%

Sodium 739 mg

31%

Total Carbohydrates 14.1 g

5%

Dietary Fiber 4.4 g

18%

Sugars 8.4 g

Protein 34.1 g

68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You might also be interested in....

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

where you can ask any questions on recipes, get the links to new recipes as they get posted to the blog, daily meal ideas, support and advice.

Looking for some other recipes? Head on over to my RECIPE INDEX for 500+ more recipes for you to browse through.

Snap a photo and hashtag #slimmingeats or tag me @slimmingeats on INSTAGRAM

Are you on facebook? Then be sure to come and like me on FACEBOOK

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

* Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Source: http://www.slimmingeats.com/blog/spring-roll-in-a-bowl

[jasonwhorl73-blog]

Pumpkin Soup with Turkey and Kale

The story of this Pumpkin Soup with Turkey and Kale begins two weeks ago at the grocery store.

I can’t quite remember why but that particular weekend I fond myself at the store early on a Saturday morning. The place was dead. I questioned why I wasn’t shopping at this time every week, especially after seeing all the meat department specials. Apparently, my local store marks all the previous day’s meat on sale, and I was first to take advantage of the two-for-one and manager coupons they stick on.

I made a killing that morning! One of the specials was a buy-one-get-one package of chicken legs which also had a manager’s $2 off sticker added. I ended up coming home with eight chicken legs for just under a buck!

They also had the lean ground turkey super cheap and stocked up on a couple of pounds.

The family decided to have the chicken legs this past Wednesday for dinner — we meal-plan together every weekend now, and it’s fantastic.

Anyway, we grilled the legs with BBQ sauce and served them with broccoli and beans. While cleaning up, the 13-Year-Old asked if I wanted to save the bones for soup. I was like, “Good idea!” because I wasn’t even thinking about it. Usually, I only make bone broth when I roast a whole chicken. It never occurred to me to do it when we only get legs.

The Bone Broth

So that night I covered the eight chicken legs with water and simmered them for about 24 hours. The resulting broth was some of the best I’ve ever made. I placed it in the fridge so I could skim off the fat when it cooled. Today I pulled it out and was shocked at how gelified it was.

Originally, I was planning on just freezing it for future use but our chilly weather inspired me to put it good use today. It is TOTALLY soup weather out there. The wind is whipping.

Anyway, I pulled together this Pumpkin Soup with Turkey and Kale with what I could find in the fridge and pantry. The result is a warm bowl of awesome. I just enjoyed a cup and I’ll be bringing it for lunches all week since this is another one of those dishes the family will never get behind.

Prep 5 mins

Cook 30 mins

Total 35 mins

Author Roni Noone

Yield 9 cups

Warm spices mix with pumpkin puree, ground turkey, kale and a creamy can of coconut milk. 

Ingredients

2 cups broth

1 15oz can of pureed pumpkin

1 15oz can of lite coconut milk

1 small onion (150g chopped)

1lbs lean ground turkey

1/4 tsp ground cloves

1/2 tsp ground allspice 

1/2 tsp ground nutmeg

1 tsp ground sage 

3/4 tsp ground white pepper

healthy pinch of salt

150g raw kale chopped

Instructions

Put the broth, canned pumpkin, and coconut milk in a soup pot over medium heat and stir until combined.

While the pumpkin-broth is warming, brown the ground turkey with the chopped onion and all the spice in a skillet.

Once the turkey is cooked through add skillet content to the pumpkin-broth.

Add the chopped kale and cook for at least 15 more minutes.

Serve!

Notes

White pepper is my new favorite spice. It adds such a mild warmness to dishes like this and combines well with allspice, nutmeg and sage.

I didn't have any but a sprinkle of pepitas on top when serving would be perfect. 

I'm always hesitant to post nutritional information (NI) when I use homemade bone broth because I really don't know how to calculate its macros. So what I do is use the numbers of a store brand bone broth when calculating. If you use another broth you may want to calculate your own NI. That is if it matters to you. I tend not to worry about too much about discrepancies like this. It's just good home cooking. 🙂

Cuisine American

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 143

% Daily Value

Total Fat 7 g

11%

Total Carbohydrates 9 g

3%

Dietary Fiber 2 g

8%

Sugars 3 g

Protein 13 g

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

And here I just tried to say I wasn’t a pumpkin fangirl.

2

Related

Source: https://greenlitebites.com/2018/10/21/pumpkin-soup-turkey-kale/

[frances-baby-houseman]

Sarah Beth Cooks: Cowboy Pie

I got this beef-and-poblano pie in a Home Chef kit a few weeks ago, but I accidentally left their beef (10oz) out of the fridge and had to use my own (16oz) and so I modified a lot to compensate and this is truly one of my favorite family meals now. I call it Cowboy Pie!

If you want to make it, which I really think you should, here’s what you need and what to do:

1lb ground meat (I use beef but turkey would be great!)

1can black beans

1 can kidney beans

Some corn (I used like, 1/3 bag frozen?)

seasonings & worcestershire sauce (I use garlic, s&p, oregano, cumin, chili powder)

1 box jiffy cornbread and whatever it needs on the box

cheddar cheese

green onions

Set the oven to 400 and get out an oven-proof skillet (I use a 10in cast iron)

Brown the meat. If it’s fatty you don’t need extra oil. Brown it a lot so there are some crispy bits, those taste good.

Add the whites of your green onions and if you’re using fresh garlic, add that too. I am sensitive to garlic so I usually use powdered. 

Add your rinsed beans and corn. 

Add all your seasonings. I don’t know how much, just taste it a few times. 

Add 1 cup water and a little bit of corn starch slurry if you want to make it thicker. stir it around and let it cook for a few minutes. 

Mix up your cornbread topping according to the box, then add a big handful of cheddar cheese and the sliced green tops of your green onions. 

Spread the cornbread on your meat mixture (it will be pretty thin) and put it in the oven to bake for 20 min.

Serve with sour cream if you want it. This is delicious and makes a ton and is great for lunch and at least 1 of my children ate it. 

[livinglife250]

How do you keep up with day to day meals?  Do you cook every meal, everyday?  I love to cook, but I don’t love cooking every single meal.   I try to Bulk Cook … even if it’s just one meal, I try to always cook twice as much, this way we have another meal, or at least a ‘snack’ for later!  And you should know, this takes a little effort in planning, being prepared gets you a whole lot further down the road, cuts your prep time & cooking down by a lot, cuts down on the grocery list,  cuts down on the trash amount and gives you LOTS more time to focus on other things, like hanging out with your family!

Here’s a little of what I do …

Thursday,  we went grocery shopping.   Earlier that morning, I worked on a meal list for the weekend.  We use a lot of ground turkey around here … I try to work it out so that the meat we are buying is included with most of our meal plans for that week. Once you get the hang of what you’re doing and have extra in the freezer, you can start swapping out your meats for the week and so on … until then work toward one meat per week (if needed).  I just find it’s easier to prep one meat at a time, plus, we normally stick with ground turkey or salmon.  That’s really just what we like!  Also, we try (try really hard) to eat lower carb foods.  So as we go along, you will notice that we eat a lot of the same foods, just in different formats.  LOL.

OK, back to Thursday.  Grocery shopping.  I bought 12 lbs of good Ground Turkey.  And all my other items to prep for the week.  My Husband had requested tacos, and might I say, we LOVE Mexican.  We have taco salad a lot, it’s easy to prep and have plenty of!  So, when we got home from the store, I took ALL 12 lbs of my Ground Turkey meat and

Ground Turkey … all cooked!

threw it in the Crock-Pot!  With a little effort, it all fit, and eventually cooked down so the lid fit!  LOL!  I didn’t add water or other fluids, just the meat.  Here’s the kicker, season the meat, don’t flavor for specific recipes though.  I used to throw a bunch of taco seasoning in it, but then I always felt that I had to use the extra for Mexican food.  Now, I just add Himalayan Pink Salt, pepper, garlic powder, I usually throw some oregano in there too or what other spices are calling to me from the cupboard!  Throw the lid on, set that thing for 10 hours and go to bed (or hang out with your family!)

Next morning, once I’ve had my coffee and I feel like I’m ready to conquer the world, I quickly clean my kitchen!  I sweep, wipe down all the counters, and put all the dirty dishes in the dishwasher (if it’s full, I start it).  I am blessed that my Husband & Son do the dishes, so this is usually just {maybe} emptying the dishwasher and placing a few cups in there.  And, I almost forgot, take out the trash!  Always start with an empty trash can when you’re prepping!  I also like to place an empty store bag on my counter, so I have an empty ‘trash bag’ close by, this cuts down all the trips and drips to the actual trash can, you can just throw your packaging and scraps right in there and then throw the whole thing in the trash can later!   You now have a clean, clear surface to work off of!  And then, I turn on the radio!  Music always makes working more fun!  😉

So, remember we were preparing Tacos for today.  I try to get all the bulk cooking/prep work done before we actually sit down to eat what I’m actually preparing for lunch/dinner, so once we’re finished as a family, I can spend the rest of the day with them too.  And all our dinnerware is placed in the dishwasher and turned on again, with everything else I’ve used prepping. Ground turkey tends to cook up into one big massive meat junk, so I start by ‘chopping’ it down into smaller big junks in the Crock-Pot with a spatula, this makes it easier to transfer to a strainer.  I place about 4 – 6 cups in the strainer over a big bowl and use a pastry cutter to chop it down (while draining it), making certain that it’s back to being ‘ground’.  This makes for better storage too and easier thawing later.  I took out what portion that we were going to be using for the Tacos today and about that much more, so I could store it in the fridge for leftovers and another meal tomorrow.

There’s 6-7 cups in that silver bowl, covered & placed in fridge for tacos today & something tomorrow.

I place about 4 cups of ground turkey meat in a quart Ziplock Freezer bag … remember to ALWAYS label them with what is in it and the date!  I prefer to lay these flat in the freezer until they are fully frozen and then you can move them or stand them up for easier storage.  4 cups of cooked & drained ground turkey equals roughly 1 lb of meat, so this is the perfect size for simple meals!

Spinach & Turkey Momlette, sprinkled with a little Cheddar Cheese

Here’s a little more of what I did with the rest!  I made 8 Breakfast Burritos, that went into the freezer!  With the leftovers from that mixture {because I only bought 1 pack of wraps – what was I thinking}, I made 2 ‘Momlettes’ and placed them in the fridge!  I also froze 3 cups of broth!

3 cups Turkey Broth

Here’s how I make the Breakfast Burritos!  These are great for Prepping ahead of time, great for anyone in the family, great for on-the-go quick breakfasts, lunches or snacks!  Just take out of the foil wrapper, wrap in a paper towel and heat throughout, about 45 seconds for my microwave.  In a large, non-stick skillet, wilt down a 5oz container of Spinach.  While this is cooking, scramble 6 eggs in a bowl, I always add Himalayan Pink Salt, Pepper & Garlic seasoning.  DO NOT add milk or water to the eggs.  I find this makes them to ‘watery’ when you heat them up later!  Pour your egg mixture into the skillet with the spinach and cook until done.  You can also add other things to your ‘Momlettes’!  Try mushrooms, more spinach, basically any other veggies or meat that you like.  Just remember to keep your veggies or meat diced small, it will be much easier to fold those burritos when assembling!

Scrambled Egg Mixture

Low Carb Wraps

Assemble

Wrap

Wrap in Foil

Place in Freezer Bag

We switch this up a lot, depending on what we’re feeling like!  Once your egg mixture is finished, I like to move everything to a bigger counter and make an assembly line!  I take all the wraps out of the bag, have my foil wrappers/sheets close, my skillet of mixture near by and my shredded cheese handy.  I DO NOT put the cheese in the scrambled egg mixture because it’s too stringy from the skillet to the wrap.  Start with your tortilla wrap in front of you, on top of the foil sheet.  Place 2-3 Tablespoons of egg mixture onto your wrap, then sprinkle with a little shredded cheese, I probably use 1/8 cup.  Wrap them up as tight as you can without busting them open, burrito style.  Wrap in the foil wrapper.  Finish all of them, place them in a gallon size ziplock bag, lay flat in freezer until completely frozen.

Breakfast Burrito Recipe: {For Freezer} 8 Low Carb Tortilla Wraps 6 Eggs 5 oz Spinach 2 Cups Shredded Cheese Also Needed: Foil Sheets – you can find these at Sam’s or Amazon Gallon Ziplock Bag

Wilt spinach in a non-stick skillet, add beaten eggs and cook completely. Place 2-3 Tablespoons into wrap, add shredded cheese, fold burrito style. Wrap in foil wrapper, store about 16 in Gallon Freezer Bag for up to a month in freezer.

Instructions for reheating: Take out of foil wrapper, wrap in a paper towel, heat throughout {that’s about 45 seconds in my microwave} … enjoy!

Nutritional Facts per burrito {roughly}: 4.9 Carbs 244 Calories 19 Fat Grams 14.5 Proteins

*Remember to always label what’s in the bag, date & instructions for re-heating on bag. See above for specific directions & helpful hints.  I’ve kept them longer than a month in the freezer … I also double or triple this recipe and make a much larger batch!  I also find these are better frozen and re-heated than fixed and ate immediately.

So, my 12 lbs of Cooked Ground Turkey yielded us: 8 Breakfast Burritos {Freezer} 4 1lb Packs of Turkey {Freezer} 3 Cups of Broth {Freezer} 2 Momlettes {Fridge} 6-7 Cups Ready-to-use Turkey {Fridge} – We had 12 Tacos out of 1/2 that meat. – Will use the rest today!

So, depending on how you use them, for us … that’s 16 meals!  Less than one bag of trash & 1 load of dirty dishes!  🙂

Oh & we enjoyed our Tacos!

    Cook Once, Eat Twice or 16 times! How do you keep up with day to day meals?  Do you cook every meal, everyday?  I love to cook, but I don't love cooking every single meal.