Hey Everyone! Today I’m sharing my meals from this week with you! I hope you can find some inspiration if you need it, or try it out if you just want something different. This week’s meals were quick, easy, and very tasty! I made ground turkey taco salads.
I made a haul at the grocery store on Sunday! The fruit looked amazing, and I could not pass it up! I bought 2 cartons of blueberries, a pineapple, strawberries, bananas, apples, and kiwi. To go with that, I got ground turkey, seasoned chicken fajita meat, bread, eggs, romaine lettuce, yogurt, avocados, an onion, green and tri-colored bell peppers, green beans, and corn. All of this was under $100 and using this, with some of the things I have left over from last week (tortillas, deli meats, sweet potatoes) and some things in my freezer (chicken, ground turkey, frozen fruit) I’ll be able to make breakfasts, lunches, and dinners for the week!
Let the meal prepping begin!
I started off by roasting bell peppers. I just laid them on a foil covered cookie sheet and placed them in a 400 degree oven. I cooked them for 35 minutes, and then turned them and cooked them for another 20 minutes. Once they were out, I let them completely cool before I cut them up.
While those were cooking, I got everything else done. I started by dicing half an onion. I cooked that in a little olive oil for about 5 minutes and then added in the ground turkey. I seasoned the ground turkey with garlic powder, paprika, Cavendar’s, and Lawry’s.
I cut up Romaine lettuce for the salad and set it to the side.
I drained a can of corn and put it into a skillet. I let it cook on medium until it started getting brown marks.
Then I washed and cut up all my fruit. Look at the size of these strawberries! And, they were super sweet too.
I also cut up a pineapple, and I washed two containers of blueberries and put them into a bowl to store in the fridge.
I started cutting up kiwi’s to put in my fruit bowls. I eat these fruit bowls with my lunch, or if I’m not hungry after my meal, I will eat them for a snack.
I put kiwi, strawberries, and blueberries in each bowl. I will add about half of a small apple every other day. I don’t like it to turn brown. I have found that I can do it a day in advance and it lasts okay.
Once the roasted peppers were cool, I cut them up and let them drain on paper towels. Then I started assembling the salads.
Each salad had lettuce, corn, ground turkey, roasted bell peppers, and salsa. I will add about two tablespoons of diced avocado to them during the week. It will usually last two days before it turns brown.
When I use avocados during the week I cut one in half, and split half of it between two salads. For the other half, I leave the pit in it and cover it with plastic wrap, put it in a plastic container and store it in the fridge. It will last a couple of days.
I am hoping to find some cilantro this week to eat on my salads and fajitas as well. We searched for it on Sunday, but every store we went to was out of it.
So, the plan for this week looks like this:
Breakfast: I can choose from yogurt with fruit and Special K cereal, granola bars, or shakes.
Lunch: Ground turkey salads, fruit
Dinner: Jeremy is home most of this week, so I will be cooking dinner. We have stuff for sub sandwiches, chicken fajitas, and baked chicken. I also browned some extra ground turkey to keep in the fridge to eat any night that he isn’t home. I bought some green beans to roast to go with it, and I have some sweet potatoes left over from last week that I will roast too.
On this salad, you could add black beans, shredded cheese, jalapenos, diced onions, or tomatoes (yuck!) It’s really up to you and how you want it to taste. It’s incredibly easy and is very filling.
I hope you enjoy it!! If you try it out, tag me in your photo on instagram!