Summer is on the way and that means I need to clean up my diet a little bit before I squeeze into a bathing suit, ya’ feel me? So, I am meal prepping and trying new recipes out 🙂 This brings me to the holy grail of ideas…Pinterest! If you’re like me, you immediately get overwhelmed with the plethora of ideas that you could try, but probably never will, that pop up immediately when you log into Pinterest. My heart starts pounding, a panic attack ensues…
My suggestion is to narrow in a little bit from “healthy meal prep” to a more specific type of meal. I had ground turkey on hand, so I searched for turkey meal prep and I found this delicious and spicy recipe. I followed the measurements exactly and Brian tested out the results with me! Here is my review of this meal and if it’s something to add to the rotation.
First, let’s start with the recipe. I did not create this recipe, so you can find it here.
I’m not the type of person that has rice vinegar and sesame oil laying around the house. Purchasing these made the meal quite a bit more expensive than I’d like, but if you have rice vinegar and sesame oil then you’re good to go! The rest of the ingredients I either had on hand, or weren’t too pricey to pick up at the store.
Let me just say…ewwww!!! Combining everything in a bowl and rolling meatballs is uncomfortable. I really did not enjoy this process! ha, otherwise this was a quick and dirty step in the prep. The sauce was easy to make, but watch your eyes! It’s a spicy one.
The meatballs really don’t have much of a taste for everything that was put into them and are quite dry. The sauce is too spicy for me, but I’m a wimp with that taste. I felt it was dominated by sriracha, so I’d cut that down a little bit and add some more honey.
meh. they don’t taste like anything.
I will not be recreating this recipe. The lack of taste and spicyness weren’t worth the nasty prep work and cost! It might be a great meal for someone else, though! Would you give this recipe a try? Let me know what you think if you do :)!
Precook chicken with fajita seasoning/marinade
- 2 tablespoons chili powder
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon black pepper
2tbsp of fajita mixture plus 1/3 cup of olive oil to use as a marinade for 3lb meat
2 cups cooked chicken , chopped or shredded
- 1 cup of your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves , crushed
- 1 cup shredded cheddar cheese
- 2 green onions , chopped (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons butter , melted
- diced tomato , sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.
I LOVE this recipe! I stumbled upon it on Pinterest and it has become a staple in our household. I just made a huge batch of these bad boys for our family and everyone liked them a lot (or they were just being polite, but that’s hard to believe because these are so good!) This is a healthy version of a stuffed pepper that has a little spice to it. Not too much, I don’t like my mouth being on fire, but enough to give a really good flavor and have you wanting more. If you’d prefer to swap out turkey for beef and quinoa for rice, feel free! I do that for my husband, but I will tell you- I’ve had both versions and the turkey and quinoa take the cake every time.
3 large bell peppers, halved lengthwise and seeds removed- personal favorite is a red or orange pepper
2 tablespoons extra virgin olive oil, divided
1 ear of corn, kernels removed
1 clove garlic, minced
1/2 of a Spanish onion, minced
1 fresh jalapeno, seeded and finely diced
1 pound extra lean ground turkey
1 can canned black beans, drained and rinsed
1 cup cooked quinoa
1 8oz can diced fire roasted tomatoes
½ teaspoon oregano
½ teaspoon Mexican chili powder
1 teaspoon ground cumin
1 pinch of cayenne pepper
Salt to taste
¾ cup low-sodium vegetable broth
1/3 cup reduced-fat Monterey jack cheese, shredded
1/3 cup reduced-fat sharp cheddar cheese, shredded
For garnish: (optional)
Freshly chopped cilantro
1 avocado, diced
Preparing your Southwestern Turkey and Quinoa Stuffed Peppers:
*Pre-heat your oven to 375 degrees.
- Place halved and cleaned peppers in an appropriate dish to the side
- Add oil and corn to skillet for approx. 5 min or until corn is tender
- Add garlic and onion- stir and cook until garlic is fragrant
- Add jalapeño
- Add turkey/beef and cook thoroughly
- Once meat is fully cooked, add beans, fire roasted tomatoes, cooked quinoa, and spices
- Let all ingredients simmer for approx. 10 min- taste afterwards and add additional salt/pepper if needed
- Scoop healthy helping of filling into each halved pepper. fill the bottom of dish with vegetable or chicken broth
- Cover dish with foil and place dish in oven for 25-30min
- Remove foil, add shredded cheese to top of peppers, return to oven for 5 min
- Top with garnish
Voila! You’re ready to serve up a very yummy and healthy serving of southwest stuffed peppers! I suggest drizzling a little bit of the broth over each pepper as it is served.
Original Recipe Source- http://domesticate-me.com/the-dude-diet-anniversary-edition/