People keep telling me to keep a record of my recipes with the intent of some day creating a cookbook. Personally, I don’t think I’m quite ready for the work required to achieve this, but I am happy to share our recipes!
This is one I do frequently in some variety. It is quick and does not require a ton of monitoring. AND, it makes leftovers I threw it together this weekend before the hubs and I went on a 2 hour long bike ride and dinner was nearly completely prepared by the time we got home.
It just takes a little planning ahead to be successful. I know some wellness individuals encourage the prepping of an entire week’s meals on Sundays- I get this. It takes the guess-work out of what will be eaten, ensures that a health option is ready accessible, and saves time later in the week.
Unfortunately, I don’t want to eat the same meals every day each week. I like variety. So, instead, I often double and/or triple the recipes I make so that the leftovers can be used for the a couple more meals that week.
CrockPot Mexican Turkey Bowls
- 2 pounds lean ground turkey
- chicken broth
- 2-3 bell peppers
- 4-5 medium sized red potatoes
- small head of cabbage
- Mayo (whole30 approved?)
- Guacamole (I buy this one , or you can make it)
- Various spices: dill, salt/pepper, thyme, oregano, paprika, cayenne
Step 1: Make Cajun Spice Mix
- Mix the following together:
- 5 T. salt
- 2 T. cayenne
- 2 T. garlic powder
- 2 T. paprika
- 1 T. oregano, dried
- 1 T. thyme, dried
- 1 T. pepper
- 1 T. onion powder
Step 2: Crockpot That Turkey
- Place raw turkey in crockpot- 2 pounds
- Add about 1/2 C. chicken broth
- Sprinkle on 2-3 T. of the cajun seasoning (Store the rest for future use)!
- Cook on low for 3 hours. If you can be home during this time, check about every hour and break up the turkey into ground chunks. If not, just crumble when its complete.
Step 3: Bake the veggies.
- Chop potatoes small in about 1/4-1/2 inch square piece.
- Quarter bell peppers
- Place potatoes and peppers on baking sheet, drizzle with olive oil, salt and pepper.
- Bake at 375 degrees for about 20 minutes, or until potatoes are done, tossing about half way through.
Step 4: Coleslaw— you should have plenty of time to make this while the veggies are cooking
- Make coleslaw sauce. Mix together:
- 1.5 C mayo (I use homemade whole30 mayo)
- Juice of 1 Lemon
- 2 teaspoons apple cider vinegar
- 1 clove/ 1 teaspoon minced garlic
- 2 teaspoons dried dill
- Chop head of cabbage to desired size for coleslaw and mix all together!
Step 5: Layer all ingredients and enjoy! Top with salsa or guacamole, or whatever you like on your “taco bowl”