Wow . . . my next meal solution kit arrived this past month. It has lots of good recipes. So, today was a depressing weather day so what better way to have a healthy meal but a bowl of chili. This chili is so easy to make. I did a couple of substitutions and you can too. We are not crazy about tomatoes in our chili so I used only 1 can of regular diced tomatoes (should have added another can of beans). I also did not have enough cans of tomato sauce so I used a can of tomato paste with water. I did not use chili powder as there was enough seasoning already (hubby does not like real spicy meals).
Ingredients:
1 Tbsp Roasted Garlic Infused Oil
1 lb ground turkey
2 tsp Garlic Pepper Seasoning
28 oz can diced tomatoes with green chiles, undrained
15 oz can garbanzo beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
15 oz can black beans rinsed and drained
15 oz can tomato sauce
1 pkt Red Bell Pepper Hummus Mix
1-2 Tbsp chili powder (optional)
Instructions:
Heat oil in a large saucepan over medium-high heat. Add next 3 ingredients; cook until turkey is browned and no longer pink. Combine remaining ingredients; reduce heat and simmer for 30 minutes. Makes 6 servings. Serve with garlic cheese bread.
Tip: Feel free to substitute your family's favorite beans.
Make Ahead & Freeze: Combine first 3 ingredients in a gallon resealable freezer bag. Place remaining ingredients in a gallon resealable freezer bag. Seal bags, label and freeze. Thaw completely and prepare as directed above.
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Have you ever tried something and didn't care for it? I did and then I made this . . . Wow! It was delicious. Proved that I didn't fix it (quinoa) correctly the first time. One thing I learned, even using fresh corn tortillas, they are not the thing to use for making chimichangas and burritos.
This recipe takes about 20 minutes for baking, about 5 minutes assembling, plus the time it takes to cook the quinoa. It can be fixed in advance and frozen for later use or to eat now.
Ingredients:
4 cups cooked quinoa
1 small onion, chopped
2 15.5 oz cans pinto beans, rinsed & drained
1 packet Red Bell Pepper Hummus Mix
3/4 cup vegetable broth
1/2 red bell pepper, chopped
2 Tbsp Chipotle Seasoning
2 10 oz pkgs frozen chopped spinach, thawed and squeezed of excess water
8 oz shredded sharp white Cheddar cheese
8-10 10-inch whole wheat tortillas or wraps
Assembly Instructions: Combine all ingredients except the tortillas. Place 1 tortilla on a sheet of aluminum foil. Place approximately 1 cup of the quinoa mixture on the tortilla, fold in sides and roll up from the bottom. Wrap in foil to seal. Continue filling tortillas until all mixture is gone. Place all wrapped burritos in a gallon resealable freezer bag. Seal well, label and freeze.
Cooking Instructions: Thaw completely. Preheat oven to 400 degrees. Bake foiled-wrapped burritos in a large baking pan for 10 minutes; remove foil and bake an additional 8-10 minutes until warmed through. Makes 6-8 servings.
I normally take photos from beginning to end but we were in a hurry to fix the meals so only the end was photographed.
Did you know you can exchange ingredients or eliminate if it doesn't meet your dietary needs? That is the wonder of using TS to You meals. You are not limited in your choices. For me, I eliminated the spinach and used regular fat-free cheddar cheese.
For more information about TS to You subscriptions, check out my website at www.tastefullysimple.com/web/mbelles1 and click on Subscribe.
Talk about easy! I put this together this morning while my breakfast was cooking. Hubby cooked it on the grill this evening. Moist, tender, yummy!
I did a few modifications. I used Avocado Oil instead of olive oil. I also used Garlic Pepper Seasoning instead of regular salt and pepper. We left out the red onion and the paprika (we don't like the heat of the onions and my husband can't handle too much spice). The package of frozen vegetables was smaller so I added fresh broccoli to make up the difference (I think next time I will use fresh vegetables only & maybe add rice as well).
You can make adjustments/substitutions yourself as well. When we cooked it on the grill, we used the time as a guide but made sure the chicken was at the internal temperature.
This makes 6 servings, so we froze the leftovers.
Ingredients:
6 boneless, skinless chicken breasts
1 tsp + 1/2 tsp salt, divided
1/2 tsp + 1/4 tsp pepper, divided
16 oz pkg frozen California Blend vegetables
1 Tbsp lemon juice
1/2 c chopped red onion
1 Tbsp + 1/4 c olive oil, divided
15-16 oz can chickpeas, drained (reserve 1/3 c liquid)
1 packet Red Bell Pepper Hummus Mix
1/2-1 tsp paprika
Assembly Instructions: Season chicken with 1 tsp salt & 1/2 tsp pepper. Place in a gallon resealable freezer bag. In another gallon resealable freezer bag put the vegetables, remaining salt & pepper, lemon juice, onion, and 1 Tbsp olive oil. In a quart resealable freezer bag combine the chickpeas with reserved liquid, remaining olive oil and Red Bell Pepper Hummus mix. Squish ingredients to mash. Place all bags together in a gallon resealable freezer bag. Seal well, label and freeze.
Cooking Instructions: Thaw completely. Preheat oven to 400 degrees. In greased 9x13 baking pan, place vegetables, then chicken breasts. Divide the hummus over the chicken breasts; sprinkle with paprika. Cover with foil and bake 30 minutes; uncover and bake an additional 20-25 minutes or until the internal temperature reaches 165 degrees.
Nutritional Information: this is estimated using MyFitnessPal and Weight Watchers recipe builder.
Calories: 212
Carbs: 27g
Fat 5g
Protein 30 g
Cholest: 65mg
Sodium 3,226 mg
Sugar 3g
Fiber 4 g
WW PointsPlus: 9
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We love tacos. However, we prefer them made with ground meat instead of steaks. So, we just had the steak. That's what I love about our meals, you can make them fit your tastes. We also used sirloin steak instead of the flank steak. The steak was tender and oh so delicious. Here's the original recipe:
Instructions: Pierce each side of the steak with a fork. Combine next 3 ingredients in a small bowl. Coat both sides of steak with mixture; place in a gallon resealable freezer bag. Place bag in a shallow dish and refrigerate 30 minutes or longer (we did over 10 hours). Remove steak from plastic bag making sure the steak is well coated with marinade; discard remaining marinade. Grill or broil to desired doneness. Let steak rest 5 minutes; slice steak across the grain into thin strips. Assemble tacos using tortillas and desired toppings. Serve with fresh fruit. Makes 6 servings.
