There never seems to be enough time in the week for all the things life throws at you so today I’m making 3 healthy, fast easy meals that can be put in the freezer for days where you just don’t have enough time to plan for dinner I absolutely love having my own freezer meals ready to go because the alternative is buying yucky freezer meals from the grocery store that are full of preservatives and so much sodium! There is nothing healthy about them even if it says it on the packaging. These recipes are healthy and taste so good! Plus you don’t have to sacrifice your health if your in a hurry. Of course I substitute a few ingredients to make these traditional recipes Healthyish by using ground turkey instead of ground beef, swapping the canned tomatoes for no salt canned tomatoes and tomato sauce and low sodium soy sauce instead of regular. Just these small swaps make these recipes Healthyish!
It’s always easiest to start with all the ingredients our so your not bouncing from the pantry to the fridge while your trying to get ready. So gather your ground turkey, green and red peppers, onions, garlic, no salt diced canned tomatoes, no salt tomato sauce, salsa, Miso, low sodium soy sauce, Cholula, onion powder, garlic powder, cumin, and chili powder.
Now were ready to get started! Start with prepping. Get out 3 large pans and put them on your stove on medium heat. Dice the onion and garlic, I usually use my food processor for this because I HATE dicing onion and my husband can’t stand it either. So I cut the onion in half and get the skins off the garlic and pulse them in my Cuisinart Food Processor for a 30 seconds. Just like that the onions are chopped and no one’s crying LOL!
In the 3 pans add 1 teaspoon of Olive Oil to each pan and let it get hot and shimmery. Add 1/3 of the chopped onion garlic mixture to each pan and cook on medium for 2-3 minutes. In the mean time grab your green and red peppers and dice them up.
Add 1/3 of the diced peppers to each of the pans and saute on medium 2-3 minutes until tender. They don’t need to be fully cooked as they will continue cooking when the meat and sauces are added.
When the pepper and onions are done add 1/3 of the turkey meat to each of the pans and turn heat up to medium high. Cook the meat until it is browned. I don’t drain the turkey fat because there usually is not very much to drain but if you prefer drain the turkey fat from the meat before adding the sauce.
Now were cooking! The meat is done and it’s time to add the spices and sauces. Turn the stove down to medium low. First I like to add the no salt diced canned tomatoes, the no salt tomato sauce to one pan and the Organic Chili beans. This pan will be the Chili. Next add the salsa and Cholula to another pan. This pan will be the tacos. And then add the miso and soy sauce to the last pan. This will be the Miso lettuce wraps.
Next we start to add the spices. First focus on the Chili and Taco’s because they have some of the same spices in each. Add the chili powder, garlic powder, onion powder and cumin to both the Chili and Taco’s. Then add the cinnamon to the taco mixture and the oregano to the Chili mixture. Stir both mixtures and turn the heat down to low.
The Miso Lettuce Wraps are so easy all you need to do is add water, Miso and Low Sodium soy sauce to the last pan of turkey. Stir and turn heat to low to simmer.
At this point the 3 meals are done! Boom! It’s really that easy! 3 meals in 30 minutes. Now I usually eat one meal right away and put the others into gallon Ziploc freezer bags or freeze all three to use later. Make sure to label them because after they freeze they look pretty similar.
And there you have it 3 meals in 30 minutes that will save you time and money! This recipe has been a life saver for me, when I’m busy and forget to plan dinner I just grab one of these out of the freezer and heat it up in a pan. So much healthier than a frozen dinners you buy at the store that are packed with sodium and taste like mush.
I serve the lettuce wraps with Lundberg Short Grain Brown Rice on top of a romaine lettuce leaf. So good and make sure to pour a little of the Miso sauce right on top of it all! The Taco’s are great served in a taco salad, taco lettuce wraps or on a corn tortilla, top with Greek yogurt and avocado. As far as Chili goes you can eat it just the way it is or if you’d like to top it off serve it with Greek yogurt, avocado and a few corn tortilla chips.
Enjoy and make sure to subscribe to receive to recipes in your inbox!
Here is the full recipe:
Ground Turkey Taco’s
1 LB Ground Lean Turkey
2/3 Diced Onion
1 Clove Garlic
1 Green or Red Pepper
1 Cup Salsa ( I love fresh salsa so anything local is the best!)
1/2 Teaspoon Cholula (if you like it spicier use 1 teaspoon or to taste)
1 Teaspoon Salt
Pepper to taste
Ground Turkey Miso Lettuce Wraps
1 LB Ground Lean Turkey
2/3 Diced Onion
1 Clove Garlic
1 Green or Red Pepper
1 Cup Water
Ground Turkey Chili
1 LB Ground Lean Turkey
2/3 Diced Onion
1 Clove Garlic
1 Green or Red Pepper
1 12 Oz. Can Organic Tomato Sauce
1 12 Oz Can Diced Tomatoes No Salt Added or Organic
1 12 Oz Organic Chili Beans
2 Tablespoons Chili Powder
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Salt
1/4 Teaspoon Pepper
Directions:
1. Dice the onion and garlic, I usually use my Cuisinart food processor and pulse for 30 seconds.
2. In 3 pans add 1 teaspoon of Olive Oil to each pan and let it get hot and shimmery. Add 1/3 of the chopped onion garlic mixture to each pan and cook on medium for 2-3 minutes.
3. Dice the green and red peppers. Add 1/3 of the diced peppers to each of the pans and saute on medium 2-3 minutes until tender. They don’t need to be fully cooked as they will continue cooking when the meat and sauces are added.
4. When the pepper and onions are done add 1 LB of the turkey meat to each of the pans and turn heat up to medium high. Cook the meat until it is browned. I don’t drain the turkey fat because there usually is not very much to drain but if you prefer drain the turkey fat from the meat before adding the sauce.
5. Turn the stove down to medium low. Add the no salt diced canned tomatoes, the no salt tomato sauce to one pan and the Organic Chili beans. This pan will be the Chili.
6. Next add the salsa and Cholula to another pan. This pan will be the tacos.
7. And then add the Miso and soy sauce to the last pan. This will be the Miso Lettuce Wraps.
8. Add the chili powder, garlic powder, onion powder and cumin to both the Chili and Taco’s.
9. Add the cinnamon to the taco mixture and the oregano to the Chili mixture. Stir both mixtures and turn the heat down to low.
10. Add water, Miso and Low Sodium soy sauce to the last pan of turkey. Stir and turn heat to low to simmer.
Let each meat mixture cool and freeze in Ziplock freezer bags. Heat and serve.
Get your own Cuisinart food processor here!
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