April Meal Prep: Slow Cooker Taco Pork Burrito Bowls

 

This has a bit of spice.  You can control the amount of heat by using a milder salsa and not as much of the taco seasoning.  Very delicious.  You could substitute beef or chicken for the pork.

Ingredients:

• 2 1/2 lbs boneless pork loin roast, cut into 4 pieces
• 1 (16 oz) jar salsa verde
• 1 c water
• 6 Tbsp Mom's Favorite Taco Seasoning
• 4 c cooked quinoa or rice
• Toppings such as Corn, Black Bean Salsa; roasted corn, shredded cheese, sauteed bell peppers and onions, guacamole, sour cream

Directions:

• 
  Place pork in a 3-quart or larger slow cooker.  In small bowl, combine salsa, water, and Mom's Favorite Taco Seasoning.  Pour over pork.
• 
  Cook on LOW 8-10 hours or HIGH 5-6 hours or until pork is falling apart.  Shred pork.
• Serve pork over quinoa or rice and top with desired topping.

Freeze for later cooking:

Put the cut-up pork and the seasonings in a gallon-freezer bag.  Toss to coat the meat.  Then squeeze the air out.

Meal Madness: Mom's Taco Chicken & Rice

 

This was a very delicious casserole dish.  This can be cooked on the grill.  However, I baked it in the oven.  We didn't freeze this meal but had it for dinner the same day of the meal prep class (April 13th).  Since my hubby doesn't like peppers, I omitted the chili pepper.

Meal Prep Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• 
  1 poblano Chile pepper
• 1 (15 oz) can black beans
• 1 1/2 c long-grain white rice
• 1 1/2 Tbsp Onion Onion Seasoning
• 4 Tbsp Mom's Favorite Taco Seasoning, divided
• 3 c water
• 1 c sour cream
• Taco toppings such as shredded cheese, chopped tomatoes, avocado or guacamole, green onions, and shredded lettuce.

Equipment needed:

• 1 (13x9-inch) aluminum foil disposable pan OR oven-safe baking dish
• large mixing bowl
• cutting board, sharp knife
• can opener, strainer, mixing spoon
• measuring cups/spoons
• aluminum foil
• cooking spray

Meal Prep:

1. Preheat oven to 375 degrees F.
2. Mix 1 c sour cream with 1 1/2 Tbsp Mom's Favorite Taco Seasoning until well combined.  Refrigerate until ready to serve.
3. 
   Slice or cube chicken.  Place in large mixing bowl.
4. Chop pepper and add to large mixing bowl.
5. Rinse and drain can of black beans; add to large mixing bowl.
6. 
   add 3 cups water to large mixing bowl.
7. add 1 1/2 c rice to large mixing bowl
8. add Onion Onion Seasoning and 2 1/2 tbsp Mom's Favorite Taco Seasoning to large mixing bowl.  Toss carefully to coat well.
9. 
   Pour all contents into a sprayed 13x9 aluminum pan or oven-safe baking dish.  Cover tightly with foil.
10.  Bake covered until liquid is absorbed, about 45 minutes.
11. Once finished, serve topped with desired toppings and seasoned sour cream.

If you want to make ahead and freeze:  Prepare steps 3,4, 5, 6, 7, and 8.  Cover with plastic wrap.  Place remaining 1 1/2 tablespoons Mom's Taco seasoning in a quart freezer bag.  Place on plastic wrap.  Cover with foil; seal well; label and freeze.  Thaw completely.  continue with step 1. (add water) then cover w/foil.

Meal Prep 101: Santa Fe Tacos

 

Here's the final meal that we prepped in advance.  We had this for dinner last night.  I felt it wasn't spicy enough and my husband thought it was too spicy and I didn't add the chilis!  Instead of fixing it as tacos, I fixed them as a burrito using gluten-free tortillas. I also covered them with tomato sauce and shredded cheddar cheese.  We had 4 (2 each) for dinner and I froze 2 more for later.  I still had filling leftover, so I froze that for later use.

Here are the ingredients we used:

• 2 cans Cheddar Soup
• 1 can Mexican corn, drained (I used regular corn)
• 2 tsp Magic Chicken Seasoning
• 
  2 Tbsp Moms Taco Seasoning
• 2 lbs browned turkey or hamburger
• 1 can drained diced tomatoes
• 1 can diced chilis (optional)

Assembly Instructions:

• In gallon sized freezer bag, add drained diced tomatoes, corn and chili's, then add the seasonings, mix well.
• Add the soups and mix well.
• Lastly, add the browned meat, mix well, and freeze.
  

When ready to use, thaw, heat, and use for tacos, burritos, taco salad, walking tacos or nacho grande.

Now, you should have a full freezer.  I know I do! 

  

Meal Prep 101: Moms Busy Day Chili

 I love making chili.  The aroma of it cooking in the crockpot throughout the day.  This was a fun one to do.  I had made gluten-free cornbread to go with it.  We had this for dinner this past Sunday.  I froze leftovers as individual meals.

Here are the ingredients for this version:

• 2 cans Tomato Soup (10.75 oz each)
• 1 (14.5 oz) can diced tomatoes with juice
• 1 Tbsp Magic Chicken Seasoning
• 4 Tbsp Moms Taco Seasoning
• 1 lb browned turkey burger OR 2 c prepared shredded cooked magic chicken
• 3 cans of beans of your choice (14.5 oz each)

This is how to assemble for the freezer:

• In gallon size freezer bag add the diced tomatoes and seasonings.  Mix.
• Add the 2 cans of soup.  Mix
• Add the browned burger.  Mix well
• Add the 3 cans of rinsed and drained beans.  Gently mix all well.
  
• Freeze

Cooking:

• If frozen, put in crock pot on low for 4-5 hours.
• If thawed, put in crock pot on low for 2-3 hours.  The longer you cook it, the more flavorful it will be.

Makes about 6 servings.  I served it over a piece of cornbread and sprinkled the top with shredded cheddar cheese.

Meal Prep 101 Class

 Yesterday, I attended a virtual class for preparing 5 different meals for the freezer.  It was taught by my team leader.  We spent an hour putting these meals together and having a fantastic time.

We were given a prep list in advance of the class.   This list contained all the items we will need to make the meals.  Some required you to do it in advance of the class.  Yours truly didn't quite get them all done.

You needed the following Tastefully Simple products:

• Magic Chicken Seasoning
• Mom's Taco Seasoning
• Mama Mia Seasoning

From the Meat Dept:

• 
  6 boneless skinless chicken breasts OR Pork Chops
• 1 1/2 lbs boneless skinless check breasts, cubed (for bruschetta)
• 4 lbs browned ground meat (2 lbs for tacos, 1 lb for lasagna, 1 lb for chili)
  

From the Pantry:

• 3 Tbsp olive oil
• 2 cans Cheddar Soup
• 2 cans Tomato Soup
• 1 can Mexican Corn, drained
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano or diced Italian tomatoes
• 2 (14.5 oz) cans petite diced tomatoes
• 3 (14.5 oz) cans of beans of your choice (black, pinto, kidney, navy, different or all the same), drained & rinsed
• 8 oz uncooked lasagna noodles
• 1 (6 oz) pkg herb-flavored stuffing mix
• 1 can diced chili's (optional)

From the Fridge:

• 1 lime
• 3 Tbsp soy sauce
• 4 c shredded mozzarella cheese
• 15 oz ricotta cheese or cottage cheese
• 1/2 c shredded Parmesan cheese

Tools to bring:

• 1 box each Freezer Safe Gallon, 2-gallon, and quart size bags
• can opener
• sharpie
• large bowl or bag stand
• spatula
• measuring spoons & cups

Over the next few days, I will be preparing the meals and posting them online.

Just as an FYI, I used either no sodium added or low salt items as well as 99% fat-free ground turkey, reduced fat cheeses, and gluten-free noodles.

One Pan Tex-Mex Mac & Cheese

             I gave one of our new seasonings a try tonight for dinner.  It was a quick meal to make - about 30 minutes.  It was very delicious.  The seasonings are included in the One Pan Tex-Mex Mac & Cheese mix.

        Now, I did do some modifications.  One was not to use as much of the taco seasoning as my husband does not like spicy foods.  You can do the same thing.  Other substitutions I did were:

• 99% Fat-free ground turkey for the ground beef
• used gluten-free elbow macaroni, which required longer cooking
• used unsweetened Vanilla Almond milk rather than 2% milk
  
• used 2% sharp cheddar rather than mild cheddar
• I didn't have the 15 oz can tomato sauce so I used 2 8 oz cans no salt added tomato sauce.

Here's the ingredients listed on the seasoning mix box:

    1 lb 85% lean ground beef

    1 packet Garlic Garlic Seasoning

    1 (15 oz) can tomato sauce 

    1 packet Mom's Favorite Taco Seasoning

    3 c uncooked elbow macaroni

    2 1/2 c 2% milk

    1 1/4 c hot water

    2 c shredded mild Cheddar cheese

Here's how you make it:

    1.  In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning.  Cook and crumble until no longer pink, about 6-8 minutes; drain.

    2.  Add tomato sauce and Mom's Favorite Taco Seasoning; simmer 5 minutes.  

    3.  Stir in macaroni, milk, and water. Cover and bring to a boil.  Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.  

    4.Remove from heat and stir in cheese.

Makes 6 servings.