Here’s what’s going down today: a week’s worth of fajitas on one cookie sheet, in less than 40 minutes. Easy peasy, delish, quick. Here we go!
- 5-6 medium/largechicken breasts (if chicken isn’t your thing, use whatever protein you’d like!)
- 6 medium bell peppers, any color
- 1 medium purple onion
- 1 packet dry ranch mix
- 1 packet low sodium taco seasoning
- Preheat oven to 350
- Cut chicken into small chunks
- Slice peppers and onion
- Throw everything in a ziplock bag and add your dry ranch mix and taco seasoning.
- Shake it all up to get everything evenly coated.
- Dump everything onto a sheet pan and spread evenly.
- Bake for 35 minutes!
- That’s it!
Serve them in whole wheat tortillas, in a fajita bowl on a bed of cauli lime rice, the possibilities are endless!
As many of you know, I spent the last week in Mexico! Mexican food has been on my mind ever since I got back; I think I could eat it every single day and never get sick of it! Alas, chipless nachos were born!
I’m not sure you can even call it a recipe, it’s THAT simple. It requires minimal ingredients, but it’s downright delicious. I didn’t miss the chips whatsoever! I’m going to hop to it because I know y’all scroll past me blabbing, and I don’t blame you. I would too. So, here we go!
- 1 bag of mini sweet peppers
- 1 lb lean ground turkey (I like to use 93% or 99% lean to cut down a little bit on the fat, but use what you like!)
- 1 Tbsp olive oil
- 1 bag of Trader Joes frozen Mexican style roasted corn with Cotija cheese
- 1 cup cheese (use what you like! I used a Mexican blend)
- Trader Joes cowboy caviar (or salsa of your choice)
- 2 tsp Trader Joes chili lime seasoning
- salt and pepper to taste
- Preheat your oven to 400.
- Brown the ground turkey in a pan with olive oil.
- When the ground turkey is 1-2 minutes away from being done, add in the frozen Mexican style corn and the chili lime seasoning with the ground turkey.
- When the corn and ground turkey are both done, mix in the Cotija cheese that comes in the bag with the corn.
- Set aside the ground turkey mix to cool.
- Slice the mini sweet peppers lengthwise and remove all seeds.
- Lay the peppers cut side up, close together, on a baking sheet lined with parchment paper.
- Sprinkle with salt and pepper. I didn’t measure the S&P, just a sprinkle or two to season the peppers!
- Layer the ground turkey and corn mix evenly among the peppers.
- Top with shredded cheese.
- Bake for 8-10 minutes until cheese is melted! Keep an eye on them, every oven varies.
- Top with Trader Joes cowboy caviar and avocado and enjoy!
I’ve gotten a ton of great feedback lately asking for quick and easy lunch/dinner recipes. I’ve really tried to brainstorm some new recipes lately so that I can deliver! The minute I threw this together the other night, I knew it would become a weekly staple for me, and it definitely will! It’s quick and easy, the two requirements I have for all things meal prep! So to those of you who have inspired me to start thinking about new lunch/dinner options, thank you!
The prep time is about 5 minutes, the bake time is 30, and in 35 minutes you have a week’s worth of extremely healthy lunches/dinners. I’ve said it before, I’ll say it again: meal prep doesn’t have to be difficult or time consuming! I also happen to think this is delish, so it doesn’t have to be bland or boring either!
- 5 chicken sausages (or whatever sausage you like – the chicken sausage from Trader Joe’s is my other favorite!)
- 3 cups chopped, mini sweet peppers (you could do bell peppers too, whatever you have on hand!)
- 2 cups fresh green beans
- 1/4 cup olive oil
- 1 Tbsp dry ranch seasoning
- salt/pepper to taste
- Preheat the oven to 350 degrees.
- Chop peppers, cut green beans in half, slice the chicken sausage, and spread evenly on a greased baking sheet. I keep all my items separate on the baking sheet because I’m OCD about things touching, but if it doesn’t bother you, you can mix everything together!
- Drizzle the olive oil over everything and toss the veggies and sausage to make sure everything gets coated evenly.
- Season everything with salt and pepper to taste.
- Sprinkle ranch seasoning on the green beans.
- Bake in the oven for 30 minutes!
- Voila! You’re done! If you’re meal prepping, distribute into 4-5 tupperware containers and store in the refrigerator.
I roast veggies every single week in some form or fashion. However I usually don’t take the time to try to fancy them up by any means. I chop them, spray a little olive oil on them, hit them with a little S&P, and call it good. While this method is quick, and it works for me, this week I decided to actually put a little more effort into the roasting process. It added a whopping two minutes on to my prep time, but the difference this two minutes made was undeniable.
There are two things I did differently with these veggies. First, instead of forgetting about the veggies after they went into the oven, I set a timer for 20 minutes (this is halfway through, total roast time is 40 minutes) to take them out to flip everything so all the veggies could be evenly roasted. You don’t necessarily have to do this, but it definitely makes the veggies crispier. I typically find that my sweet potatoes are always really soft even if I roast them for longer than 40 minutes, so this definitely makes all the difference. Thanks for the tip @wellnessforthewin (follow her if you don’t already!).
The only other thing I did differently was that I seasoned my olive oil (with more than just salt and pepper!) and coated the veggies with the olive oil mixture instead of sprinkling the seasoning on the veggies when they’re on the cookie sheet. I felt like this more thoroughly seasoned them and it gave all the veggies an even coating!
This roasting method can be used for any and all veggies! In addition to brussels and sweet potatoes, I do cauliflower, broccoli, carrots, zucchini, etc. This is how I meal prep large amounts of veggies for the whole week and typically two pans of veggies lasts me five days! It’s quick, easy, and there’s minimal clean up!
- 3 large medium sized potatoes, chopped
- 1 lb brussel sprouts, halved
- 1/4 – 1/3 cup avocado oil (I use Chosen Foods!)
- 2 Tbsp honey/maple syrup
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp onion powder
- 1 Tbsp minced garlic
- 1/4 cup reduced sugar dried cranberries
- Preheat oven to 375 degrees.
- Put all your veggies into a large mixing bowl and set aside.
- In a small bowl, combine olive oil, honey, spices, and garlic. Whisk until combined.
- Cover your veggies with the olive oil mixture and coat evenly.
- Dump onto a baking sheet and spread evenly.
- Roast for 40 minutes, flipping halfway through.
- While the veggies are cooling, sprinkle them with the dried cranberries.