We’re all looking for ways to eat healthier, and meal prepping is one method I’ve found that helps me to save money by avoiding eating out, as well as eating healthier since I’m planning and preparing my own meals.
Turkey Taco Salad is a great recipe that lets you customize your meal for whatever type of diet you follow. If you’re going low-carb, leave out the corn and tortilla chips. Only add vegetables you like. Customize the level of heat in your salsa, and add guacamole if you like, or just plain avocado (or none!).
Simply brown a pound of ground turkey, drain any excess fat and add a packet of taco seasoning (or make your own!). Prep your bowls by adding 1/4 cup of corn and 1/4 cup of black beans to each bowl. Add 1/5 of the turkey to each bowl, then top with shredded cheddar or any other cheese you like. I like to bag my cold ingredients so I can heat up the turkey and let the cheese melt, then mix in the other veggies so the lettuce doesn’t wilt. Throw into sandwich bags your choice of lettuces or other greens, diced tomatoes, sliced avocado or a spoonful of guacamole, a spoonful of salsa and a spoonful of Greek yogurt. Add a dollop of southwest ranch dressing if you like. Each day, pack one bowl and one bag for your lunch. You can take a bag of tortilla chips with you to crumble over the top if you choose.
For the Tuna Sushi Roll Bowls, mix up a quick marinade of Japanese ponzu sauce, a couple drops of sesame oil, 1 tsp. grated ginger and 1 diced garlic clove. Marinate the thawed tuna steaks for at least thirty minutes while you prep the rice. I use a rice cooker so I can “set it and forget it.” White or brown rice is fine – I make enough for three cups cooked. Once the rice is done, it needs to sit out at room temperature to cool down. Whisk in a bowl 1/3 cup rice vinegar, 1/3 cup sugar or agave and 1 1/2 tbsp. salt. Once all the sugar and salt has dissolved, use a wooden spoon to mix the vinegar mixture into the cooled rice. Lay down a layer of rice in each of your bowls, then dice avocado and cucumber and add to the bowls. When your tuna has cooked through, remove it from the oven and let it cool a bit, then add a piece to each bowl. Crumble dried seaweed over each bowl and sprinkle a few dashes of soy sauce (or add that later when you warm your bowl up to eat).
Grab a bowl each day and you’ll have a healthy, inexpensive lunch!
How do you meal prep?