The FoodSisterhood kitchen has been pretty quiet lately while we’ve been out and about in Toronto. While it’s great that we’ve been trying new things, it also means that we’ve become a little lazy with bringing lunches to work.
One of the main reasons for that is because there aren’t enough hours in a day to work 9-5, get a little exercise in and be able to cook and clean. We finally set aside some time on Sundays and with the help of a few OldEl Paso products, we were able to meal prep for the week ahead in a short amount of time!
We found all of the products above at a local Superstore in the salsa aisle. We were quite surprised that it wasn’t in the Mexican aisle which just meant we had to do a few more runs in the store trying to find it. My palette for salty foods has definitely gone down so I was so happy to see that some of their seasonings including the Smart Fiesta Taco came in the option of 30% less sodium. In my opinion, it is always better to have less and then add more on your own later.
With these products, we decided to make a Turkey Chili and Turkey Taco Salad to bring for lunch and have at home. We opted to use turkey as the protein so keep it a little bit healthier but I’m sure it would taste just as great with beef or chicken.
The Turkey Chili was easy to make and the best part is that it only requires one pot and one plate, if you want to keep all your cut up veggies together! Less clean up means more time to watch Netflix so that’s always a plus for us!
· 1 can of Old El Paso refried beans
· 1 package of Old El Paso Chili seasoning
· 1 package of Old El Paso Tortilla Bowls
· 1 28 oz can of diced tomatoes
· 1 lb of ground turkey
· 1 small or medium onion diced
· 1 can of corn
· 2 cups of chicken broth or vegetable broth
· 1 can of kidney beans
· 1 carrot diced
· 1 red bell pepper diced
· 3 celery stalks diced
· Ground pepper to taste
1. Heat up oil of your choice in the pot on medium to high heat (I prefer using avocado oil).
2. Add the diced onions and stir for 2 minutes or until translucent.
3. Add the ground turkey and stir until brown.
4. Add the rest of the ingredients - corn, beans, bell peppers, diced tomatoes, carrot, celery.
5. Add in the broth and Old El Paso Chili seasoning and bring to a boil.
6. Let it boil for 5 – 10 minutes and then bring the heat to low and let it simmer for approximately 30 minutes and add black pepper to taste.
**While the chili is cooking, turn on the oven to 325 degrees Celsius and heat up the Old El Paso Tortilla Bowls for 5-7 minutes.
The whole recipe takes less than an hour to make and like we mentioned before, requires very little clean up! We loved using the Old El Paso Tortilla Bowls to hold the chili as it complemented the chili really well. It’s easy to eat at home and bring to work. The Tortilla Bowls can also be microwaved instead of being heated in the oven.
Turkey Taco Salad (All the ingredients are for 1 serving except for the salsa and ground turkey)
· 1 package of Old El Paso taco seasoning
· 1 jar of Old El Paso medium salsa
· 1 lb of ground turkey
· ½ medium onion diced
· 1 avocado
· ¼ cup of corn
· 2 cups of shredded romaine lettuce
· ½ bell pepper diced
· ¼ cup cherry tomatoes halved
· Cheese (optional)
1. Heat up a pan with oil on medium heat.
2. Add the onion and stir for 2 minutes or until slightly translucent.
3. Add the ground turkey with the Old El Paso taco seasoning and brown.
4. Assemble your salad by placing the romaine lettuce on the bottom and top with ground turkey and other toppings.
5. Add Old El Paso medium salsa as your dressing and top with cheese.
This is another recipe that’s easy to meal prep and bring to work. You can place all the ingredients in one container and keep the turkey separate to heat up and put the salsa in a little container to bring to work.
We are both ready to tackle the week ahead and not have to worry about being hangry!