I've always liked the idea of meal prepping, but I don't always feel like taking the time to do it on Sunday. I'll be honest. Sometimes, having just one day (hell, 2 hours) of absolute mindless nothing feels amazing. But, at the same time, I appreciate the genuine convenience and simplicity that meal prepping brings to my hectic workday madness. I get delicious food to refuel for the afternoon that's ready to grab and run out the door. No fast food, no delivery sandwich; Home-cooked and healthy food that I actually look forward to.
Enter Healthy Taco Cupcakes. Full of lean protein, healthy fats and carbs, and plenty of veggies, these pre-portioned grab-and-go cups are easy to throw together on Sunday without consuming all your free time for the day. Plus the recipe makes 12-15, so 2 per lunch feeds you for the week. As an extra bonus, they're also incredibly delicious and satisfying. You can even set them atop a bed of fresh Romaine and drizzle some salsa over it all to really up your veggie intake.
One more bonus, I'm going to give you a simple and tasty recipe to make your own taco seasoning so you don't have to use the processed, prepackaged stuff. Just one more way to eat better without sacrificing amazing flavor. Plus you can customize the heat level to suit your preferences. When you start from scratch, you're in control.
1 lb lean ground turkey or beef
1 onion, finely diced
2 bell peppers, finely diced
1-2 cloves garlic, minced
1 can Rotel tomatoes
1 can reduced-sodium black beans, drained and rinsed
1-2 tablespoons homemade taco seasoning (recipe below)
Approximately 1 cup shredded pepper jack cheese
12-15 corn tortillas, slightly warmed to make them more pliable.
1. Preheat your oven to 350 degrees F. Generously spray a muffin pan with nonstick cooking spray.
2. In a large skillet, brown your turkey or beef, adding in the onions, peppers, and garlic about halfway through. Add in the Rotel tomatoes, the black beans, and the taco seasoning. Stir well to combine and cook a few moments longer. You may need to add a couple tablespoons of water if the seasoning isn't mixing in well enough- you'll know.
3. Warm corn tortillas in the microwave between two damp paper towels, working with just a few at a time and only for about 20-30 seconds per batch. Gently press the corn tortillas into the muffin tins, then fill each with about a half cup of the meat mixture. Top each with 1-2 tablespoons shredded cheese.
4. Bake for 20-25 minutes until lightly browned around the edges. Cool and enjoy immediately, or refrigerate for lunches.
1/2 teaspoon EACH chili powder, garlic powder, and paprika
1/4 teaspoon EACH salt and black pepper
1/8 teaspoon cayenne pepper, to taste
What are your favorite meal prep recipes?
In other news, it's almost the weekend!!! Hooray, and Happy First Day of Autumn, folks!!!