A Revolution in Meal Prepping...
Recipes in this Video
Turkey chili is a popular American dish that combines the traditional flavors of chili with ground turkey as a leaner protein option. It is often enjoyed during colder months or at gatherings, providing a hearty and filling meal. The dish reflects the American trend towards healthier eating while still embracing the comfort food aspect of chili.
Ingredients
- ●ground turkey
- ●kidney beans
- ●black beans
- ●diced tomatoes
- ●onion
- ●garlic
- ●bell pepper
- ●chili powder
- ●cumin
- ●salt
- ●pepper
Instructions
- 1In a large pot, heat oil over medium heat.
- 2Add chopped onion and bell pepper; sauté until softened.
- 3Stir in minced garlic and cook for another minute.
- 4Add ground turkey; cook until browned.
- 5Mix in diced tomatoes, kidney beans, and black beans.
- 6Season with chili powder, cumin, salt, and pepper.
- 7Bring to a boil, then reduce heat and simmer for 30 minutes.
- 8Stir occasionally to prevent sticking.
- 9Taste and adjust seasoning as needed.
- 10Serve hot, garnished with your choice of toppings.
Ingredient Alternatives
ground turkey
Healthier: ground chicken
Cheaper: ground beef
Ground chicken is leaner, while ground beef is often more affordable.
kidney beans
Healthier: black beans
Cheaper: pinto beans
Black beans are higher in fiber, and pinto beans are usually less expensive.
Techniques
Equipment
Also Known As
Originating from Mexico, Pollo en Salsa Verde is a beloved comfort food that showcases the vibrant flavors of tomatillos and green chilies. Traditionally served in family gatherings, this dish reflects the use of fresh ingredients and the importance of communal meals in Mexican culture. Today, variations exist across regions, with some adding cream or different spices, but the essence remains the same: a hearty, flavorful chicken dish that warms the soul.
Ingredients
- ●chicken
- ●tomatillos
- ●jalapeños
- ●onion
- ●garlic
- ●cilantro
- ●lime
- ●salt
- ●pepper
- ●olive oil
- ●chicken broth
- ●avocado
- ●sour cream
- ●tortillas
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering
- 2Season chicken with salt and pepper
- 3Add chicken to the skillet and brown on all sides, about 5-7 minutes
- 4Remove chicken and set aside
- 5In the same skillet, add chopped onion and garlic; sauté until fragrant, about 2-3 minutes
- 6Add tomatillos and jalapeños; cook until softened, about 5 minutes
- 7Transfer mixture to a blender; add cilantro and lime juice
- 8Blend until smooth; season with salt to taste
- 9Return chicken to the skillet; pour salsa verde over the top
- 10Add chicken broth and bring to a simmer
- 11Cover and cook for 25-30 minutes, or until chicken is cooked through
- 12Serve with avocado, sour cream, and warm tortillas
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Braised cabbage, a staple in Czech cuisine, has roots in traditional peasant cooking, often served alongside meats or as part of festive meals. This dish highlights the humble cabbage, transforming it into a flavorful accompaniment. Today, variations exist across Europe, with each region adding its own twist, making it a beloved comfort food in many households.
Ingredients
- ●cabbage
- ●onion
- ●garlic
- ●caraway seeds
- ●vegetable oil
- ●vegetable broth
- ●apple cider vinegar
- ●sugar
- ●bay leaves
- ●salt
- ●black pepper
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add shredded cabbage and cook, stirring occasionally, until slightly wilted, about 5 minutes.
- 5Sprinkle in caraway seeds, salt, and black pepper; stir to combine.
- 6Pour in vegetable broth and apple cider vinegar; add sugar and bay leaves.
- 7Bring to a simmer, then cover and reduce heat to low.
- 8Cook for 30-40 minutes, stirring occasionally, until cabbage is tender.
- 9Adjust seasoning with salt and pepper to taste before serving.
Ingredient Alternatives
cabbage
Healthier: savoy cabbage
Cheaper: green cabbage
Savoy cabbage is tender and flavorful, while green cabbage is more economical.
vegetable broth
Healthier: homemade broth
Cheaper: water
Homemade broth enhances flavor without added cost.
apple cider vinegar
Healthier: lemon juice
Cheaper: white vinegar
Lemon juice adds acidity, while white vinegar is budget-friendly.
Techniques
Equipment
Also Known As
Tofu chorizo is a plant-based alternative to traditional chorizo, often used in vegan and vegetarian dishes to provide a spicy, savory flavor.
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 tbsp olive oil
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tbsp smoked paprika
- ●1 tsp ground cumin
- ●1 tsp dried oregano
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp tomato paste
- ●1 tbsp soy sauce
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Press the tofu to remove excess moisture, then crumble it into small pieces.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the diced onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the crumbled tofu to the skillet and mix well with the onions and garlic.
- 6Sprinkle in the smoked paprika, ground cumin, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- 7Add the tomato paste and soy sauce, mixing thoroughly to coat the tofu evenly.
- 8Cook for about 10-15 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
- 9Remove from heat and stir in the chopped cilantro before serving.
Equipment
Fajita veggies are often served as a side dish in Mexican cuisine, complementing grilled meats or as a filling for tacos and burritos.
Ingredients
- ●2 bell peppers (red and green), sliced
- ●1 large onion, sliced
- ●2 tablespoons olive oil
- ●1 teaspoon chili powder
- ●1 teaspoon cumin
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon lime juice
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add sliced onions and bell peppers to the skillet.
- 3Sprinkle chili powder, cumin, garlic powder, salt, and black pepper over the veggies.
- 4Sauté the vegetables for about 5-7 minutes, or until they are tender but still crisp.
- 5Add lime juice and stir to combine.
- 6Cook for an additional 1-2 minutes to heat through.
- 7Remove from heat and garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●2 medium sweet potatoes
- ●2 ripe plantains
- ●1/4 cup coconut milk
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp ground cinnamon
- ●1/4 tsp nutmeg
- ●1 tbsp lime juice
- ●2 tbsp chopped fresh cilantro
Instructions
- 1Peel the sweet potatoes and plantains, then cut them into chunks.
- 2In a large pot, add the sweet potatoes and plantains, and cover with water. Bring to a boil over medium heat.
- 3Once boiling, reduce heat and simmer for about 15-20 minutes, or until both sweet potatoes and plantains are tender.
- 4Drain the water and return the sweet potatoes and plantains to the pot.
- 5Add coconut milk, olive oil, salt, black pepper, cinnamon, nutmeg, and lime juice to the pot.
- 6Mash the sweet potatoes and plantains together using a potato masher or fork until smooth and creamy.
- 7Taste and adjust seasoning if necessary, adding more salt or spices as desired.
- 8Stir in the chopped cilantro for added flavor.
- 9Serve warm as a side dish or a main dish.
Equipment
Ingredients
- ●2 medium eggplants, diced
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 can (14 oz) diced tomatoes
- ●2 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add diced eggplant to the skillet and cook for about 10 minutes, stirring occasionally, until softened.
- 5Stir in the chickpeas, diced tomatoes, cumin, coriander, paprika, salt, and black pepper.
- 6Bring the mixture to a simmer and cook for an additional 10-15 minutes, allowing the flavors to meld.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and stir in fresh parsley before serving.
Equipment
Ingredients
- ●2 cups long-grain white rice
- ●4 cups water
- ●1/2 cup fresh cilantro, chopped
- ●1 tablespoon olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 lime, juiced
Instructions
- 1Rinse the rice under cold water until the water runs clear to remove excess starch.
- 2In a large pot, combine the rinsed rice, water, salt, and olive oil. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
- 4Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
- 5Fluff the rice with a fork to separate the grains.
- 6Add the chopped cilantro and lime juice to the rice.
- 7Gently mix the cilantro and lime into the rice until evenly distributed.
- 8Taste and adjust seasoning with additional salt and pepper if needed.
- 9Serve warm as a side dish or as a base for your favorite protein.
Equipment
Ingredients
- ●2 cups black beans (dried)
- ●6 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 bay leaf
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Rinse the black beans under cold water and remove any debris.
- 2In a large pot, combine the rinsed beans and water. Bring to a boil over high heat.
- 3Once boiling, reduce the heat to low and add the chopped onion, minced garlic, cumin, salt, black pepper, and bay leaf.
- 4Cover the pot and let the beans simmer for about 1.5 to 2 hours, or until they are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
- 5Once the beans are cooked, remove the bay leaf and stir in the olive oil.
- 6Taste and adjust seasoning if needed.
- 7Serve the black beans warm, garnished with fresh cilantro.
Equipment
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