Food & Drink · Uncategorized

Meal prep: Taco salad

Before you get the hang of it, the thought of meal prep might make you think of an entire day spent slaving away in the kitchen, using up every last pan and storage container you own. When you put it that way, ordering takeout sounds so much easier. But getting ready for the week doesn’t have to be such a process at all. As long as you find easy recipes and cook enough servings at once, you can be in and out of the kitchen in an hour. Seriously! Over the next couple of weeks I am going to share some of my easy meal prep recipes with you.. you’ll be fulfilling those New Year’s resolutions in no time.

First up…Turkey Taco Salad.

taco salad2

Up until recently, if you looked in my fridge you would never find ground turkey in there. Ever. I had never used it before and had absolutely no idea what to do with it and it never made its way on my shopping list. Today, that’s another story. I. am. obsessed. We hardly eat ground beef anymore and instead we substitute with turkey. Chili? No problem. Tacos? Absolutely! Meatballs? Hell ya!! Taco Salad? BRING IT ON! I started making this salad for dinner but my fiance and I were so in love, it got put on the meal prep rotation. It is so simple and quick to make and requires limited ingredients. I like to package everything separately when meal prepping so nothing gets soggy and mushy. during the week. Obviously, if you are making this and eating it right away you an toss everything together and enjoy.

Here is what you will need:

♥ 1 tablespoon of extra virgin olive oil

1 1/2 pounds of ground turkey*

1 package (1.25oz) of taco seasoning

6 cups of sliced/shredded romaine lettuce

1/2 cup of pico de gallo (homemade of store bought)

6 tablespoons of Greek yogurt

6 tablespoons of shredded Mexican cheese blend

1 lime cut into wedges

taco salad

Here is what you will need to do:

Heat the olive oil in a large stockpot of dutch oven over medium high heat. Add the ground turkey and cook until browned. This should take about 3-5 minutes. Make sure to crumble the turkey as it cooks. Stir in the taco seasoning and drain an excess fat.

♥ Place the romaine lettuce into resealable sandwich bags.

♥  Fill the pico de gallo, Greek yogurt and cheese into separate containers with lids. I personally like to use these shot cups but you can use anything you have as long as it seals.

♥ Place everything into your meal prep containers and enjoy!!

** You could substitute the ground turkey for ground pork or beef if you wanted to.

Are you a ground turkey newbie also? What do you use ground turkey for? What is your favorite meal prep?

Don’t forget to subscribe to LiveLaughLearn.blog to stay up to date and follow on Instagram @LiveLaughLearn.blog

XOXO.

B.

 

 

 

Food & Drink · Uncategorized

That really really good salad.

Over the holidays I drew the salad straw for 2 different potluck parties that we went to. This surprisingly excited me for two reasons. One being I wanted to be creative and step outside the basic Caesar and Greek salad options that usually turn up at a potluck. And the second being, I have been trying to get as much salad and veggies into me lately since we are going on vacation soon!

You may have seen this salad appear on my stories just before and just after Christmas, but it is soooo good and simple I wanted to expand on it and have it live permanently on the blog for you and your taste buds.

really good salad 1

I knew I was going to make my own dressing for these and I knew I wanted different layers of crunch and texture so I just let myself run wild at the grocery store. What is great about this is that you can add or subtract really what ever you want to make it your own. In the summer I think this would be really good with some pears chopped up in the mix. I would add bacon to this salad also when I make it next but we had vegetarians in the mix and I didn’t want to exclude them.

really good salad 2

Here is what you will need:

  1/2 cup of slivered almonds

♥ 2 heads of romaine lettuce

3 stalks of kale

1/2 cup of halved cherry tomatoes

1/2 cup quartered cucumber slices

1/2 cup of shredded mozzarella and parmesan cheese

1 cup of croutons

For the dressing

1/4 cup of lemon juice

3 minced cloves of garlic

/4 cup extra virgin olive oil

salt and pepper

Here is what you will need to do:

In a dry skillet, toast the slivered almonds for a few minutes, stirring often, until lightly browned and fragrant. Remove from heat and set aside.

Chop the kale and romaine into thin strips. In a bowl, toss together the cherry tomatoes, cheeses, croutons and nuts.

In a small bowl, whisk together the lemon juice and garlic. (I like to do this right in my measuring cup to save a dish) Pour the oil slowly into the mixture, whisking constantly. Season to taste with salt and pepper. Toss the salad with the dressing and serve.

Do you had a good salad or dressing recipe to share? I would love to hear about it and test it out! Let me know in the comment section!

Don’t forget to subscribe to LiveLaughLearn.blog to stay up to date and follow on Instagram @LiveLaughLearn.blog

XOXO.

B.

Food & Drink · Uncategorized

My big fat Greek Christmas.

Alright,  I should start by saying that I am in fact, not Greek. I should also admit that I am not hosting Christmas this year. However, while I have you here, I want to share my Greek style meatballs with you which are perfect for those Greek or not Greek and those hosting Christmas and those not hosting Christmas! Basically, I just love these meatballs and I want you to also!

I have talked about meatballs before here and although I am the biggest fan of them, my boyfriend – not so much. That being said, I constantly try and come up with new meatball recipes that he will eat and love as much as I do. Lamb isn’t a meat that I cook with often so I really wasn’t too sure on how this was going to come together but luckily for everyone involved, it was a huge hit! We tried these with ground lamb because it is leaner than ground beef and around the holiday season, I’ll do what I can to keep healthy in between stuffing my face with holiday cookies! They look sophisticated and elevated but really, they take close to 45 minutes from start to finish.

lamb meatballs.jpg

If you are looking for that perfect dish to serve this holiday season or you’re invited to a potluck and bored of the traditional options, read on!

I would love to hear if you make these and how they turn out. Also, let me know if you have any good meatball recipes I can test out at my house and turn my boyfriend to the dark side!

lamb meatballs 2

Here is what you will need:

♥ 1 container (about 9oz) of frozen chopped spinach

3/4lb ground lamb

2 teaspoons of Italian speasoning

2 teaspoons of onion powder

1/2 cup of crumbled feta cheese

1 roll of Pillsbury classic pizza crust

1/3 cup of tzatziki sauce

lamb meatballs 3

Here is what you will need to do:

♥ Preheat the oven to 400F and spray a mini muffin pan with non-stick cooking spray. Thaw the frozen spinach in the microwave as direction on the box (about 3-4 minutes should do the trick). Drain well, squeeze dry with paper towels.

In a large bowl, mix together the ground lamb, Italian seasoning, onion powder, 1/2 teaspoon salt, 1/4 teaspoon of pepper. Add the spinach and feta cheese, mix with either a spoon on your hands until well combined.

On a lightly floured surface, unroll the pizza dough. Cutting in half crosswise, press and roll each each to about a 10×8 rectangle. Using a 2inch round cutter, cut 18 rounds from each dough rectangle. Press 1 dough round into the bottom and up one of the sides of each muffin cup. Spoon 1 tablespoon of the lamb mixture into each cup.

Bake for 12-15 minute or until the crust is a golden brown and the lamb is no longer pink. If you have a meat thermometer, it should reach 160F. Allow the pan to cool for about 5 minutes before topping each cup with 1/2 teaspoon of tzatziki sauce. Serve warm.

Don’t forget to subscribe to LiveLaughLearn.blog to stay up to date and follow on Instagram @LiveLaughLearn.blog

XOXO.

B.