Very interested in getting so more food/recipie ideas from people for easy meals to change things up a bit.
One of my go-to meals is a taco salad
ground turkey
letttuce
cabbage
black beans
avacado
cheese
sour cream
salsa
Here’s a lunch I make a lot. 20 minutes on a Sunday and I’ve got 5 workday lunches: 1. In a saucepan, cook 1 cup quinoa w/2 cups water. Final volume will be around 2.5 cups quinoa.
2. In a big frying pan, fry up half a 10oz tube of legit chorizo. The pork one actually has lower fat than the all beef, at least at my market.
3. When the chorizo is done, pull it out, but leave the grease. In the same pan, fry up 2 of the (8 ounce?) bags of frozen pepper & onion strips. Maybe I’ll add some frozen spinach or broccoli too, depending on what’s in the freezer.
4. When the veggies are browned, dump back in the chorizo, 2 cans of black beans (drained), the quinoa (which is done by now), and some of that Herdez green tomatillo salsa to taste (maybe 1/2 cup?) 5 servings, each at ~480 kCal, 14F, 62C, 25P, and 18 fiber. That and a palm of whatever animal you grilled last night, and you’re good.
2 Likes
I make this a lot, reheats well and my kids like it… I do use an insta-pot for the pressure cooking part. This is exactly how I cook it, since i use frozen chicken breast.
5 servings:
| Amount Per Serving |
|---|
| calories 367 |
| Total Fat 8 g |
| Total Carbohydrate 40 g |
| Protein 35 g |
1.5 lb Frozen Chicken Breasts
4 servings Linguine cooked al dente *Barilla is 8 oz of dry linguine
100 g, Carrots
100 g Celery *I julienne slice the carrots and celery
2 Tbsp, peanut butter
1/4 cup Asian Toasted Sesame Dressing (I use kraft)
1/4 cup soy sauce
2 seasoning packets from chicken flavored ramen *I just toss out the noodles.
- Pre-heat oven to *375, bake chicken breasts for 20 minutes, they will be pretty much still raw. (Skip this if the chicken is not frozen).
- Put the chicken breast in a hot skillet for 1-2 minutes per side to brown the outside (I use a cast iron skillet, no additional oil, you can salt/pepper the chicken here)
- Once seared, cut the chicken into cubes and put in the insta-pot. *probably still a bit raw in the middle, will finish cooking in the pot.
- Add the asian dressing, soy sauce and seasoning packets to chicken.
- Set insta-pot for ~10 minutes - during this time is usually when I prep carrots, celery and noodles.
- Release pressure in insta-pot once timer is up.
- Set to saute, add peanut butter, once mixed add the celery and carrots.
- Cook for about 2 minutes, stirring, turn off insta-pot. (I prefer to keep them fairly crunchy, but really however you like)
- Add cooked linguine noodles - mix well
That’s it, you can also toss in a handfull of shredded napa cabbage at the end if you like for some added texture.
1 Like
Homemade teriyaki sushi.
Nori
Beef / chicken / pork - marinated.
Avocado
Pickled ginger
Carrot
Toasted black sesame seed
Short grain rice. Brown rice if you like to micro manage your macro-nutrients.
Chopsticks.