I am one of those people who always tried to meal prep but never quite succeeds for one reason or another. Because of this, I am always on the lookout for quick and easy recipes to make on weeknights. Below are some of my all-time favorites!
Turkey Taco Bowls
- 1 lb ground turkey (I used 93% fat-free)
- 1.5 cups Minute brown rice and 1.5 cups water
- Homemade taco seasoning (1 tsp ground cumin, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, 0.5 tsp oregano)
- Toppings for your bowls (cheese, salsa, pico de gallo, taco sauce, guacamole, etc.)
- Follow the directions to cook your rice.
- While the rice is cooking, cook your ground turkey.
- Once the turkey is finished add your homemade taco seasoning and stir
- When rice is finished, split into three servings. Add your turkey and toppings!
This meal is super quick, easy, and fairly healthy! It is also great as leftovers. I will sometimes buy a 3 lb package of ground turkey to make lunches for the week!
Cajun Stuffed Peppers
- 2 green bell peppers
- 10 oz Italian sausage (or turkey sausage)
- 3/4 cup jasmine rice, 1 1/4 cup water
- 0.5 tbsp cajun seasoning (my favorite is Great Value Organic from Walmart)
- shredded pepper jack cheese
- 1/4 cup chicken stock, 1/3 cup water
- Preheat oven to 425 degrees
- Wash and dry bell peppers. Cut in half and remove seeds. Set aside.
- Add rice and water to a small pot and bring to a boil. Cover and lower to a simmer for 15-18 minutes (until rice is tender)
- While rice is cooking, rub bell peppers with olive oil and add salt and pepper to taste. Put on the middle rack of the oven for 18-20 minutes, until they are browning.
- Cook sausage in an oven safe skillet over medium high heat. Once sausage is completely cooked add the cajun seasoning. After that is mixed add the chicken stock and 1/3 cup water and stir, allowing it to thicken.
- Once the liquid in the sausage mixture has thickened some, add in the cooked rice. Mix together thoroughly.
- Remove peppers from oven and stuff with sausage and rice mixture. Transfer the peppers to the oven safe skillet and nestle them into the remaining mixture.
- Top the peppers with pepper jack cheese and put the skillet in the oven for 3-4 minutes so the cheese melts. Remove from the oven and enjoy!
This is one of my husband’s all-time favorite meals. It can easily be doubled and you can mess with the amount of sausage and rice you use. Overall, this typically takes me 25 minutes from start to finish!
Southwest Quinoa Skillet
- 1 lb ground turkey (I used 93% fat-free) or other ground meat of your choice
- 2 tbsp chili powder, 1 tbsp ground cumin
- 1 10 oz can of tomatoes with green chiles
- 1 can black beans, rinsed
- I can corn, rinsed
- 1/2 cup salsa
- 2/3 cup quinoa (I use pre-washed)
- 2/3 cup water
- Toppings: cheese, avocado, sour cream, or anything that sounds good!
- In a large skillet, cook ground meat all the way through over medium-high heat.
- Add in your chili powder, ground cumin, and canned tomatoes and mix well.
- Add in salsa, black beans, corn, and quinoa.
- When the mixture starts to bubble stir in the 2/3 cup water. When it starts to bubble again, lower heat to a simmer and cover.
- Let it simmer for 20-25 minutes, or until the quinoa is cooked.
- Top with cheese and anything else you want and serve.
This dish is super easy and filling. It makes about 5-6 servings and is great as leftovers. You can serve it in a bowl, on top of a salad, or as taco filling!
These are some of my go-to quick recipes each week! What are some of your favorites? Let us know in the comments!