I shared my Chicken Quinoa Taco Bowls on an Instant Pot Facebook page and got such great reviews that I started playing around with the recipe and came up with this ground turkey version. I think I like it even more than the chicken version (I promise it tastes better than it looks!)!
I love having meals in the freezer that I can grab on my way out the door and take to work with me. This is great for that! I make a batch, let it cool a little, then pack it directly into freezer safe containers!
- 1 Tablespoon oil
- 1 pound ground turkey (ground beef would work too!)
- 2 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 Cup salsa
- 2 Cup Quinoa (uncooked)
- 3 Cup water or broth
- 1 Cup frozen corn
- Toppings (optional): shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, black olives, tortillas, tortilla chips, extra salsa.
- Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon, until browned. Turn the pot off. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano, and stir well. Add the beans and salsa. Add the quinoa, and then cover with the water/broth.
- Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.” Set to pressure cook on high for 1 minute.
- When the time is up, turn the pot off and let it sit for 10 minutes before releasing any remaining pressure. Don’t let it go longer than 10 minutes, or it will get mushy!
- Add the corn to the pot and stir (the heat from the mixture will warm the corn up).
- Serve with your favorite taco fixings!
Frittata’s are great for breakfast, lunch, or dinner! Plus they’re perfect for using up leftovers! You can seriously use whatever cooked veggies or meats you have hanging out in the fridge. I’ve never made a frittata the same way twice, and it’s delicious every time. Don’t be afraid to experiment! Here some ideas to get you started: onions, peppers, mushrooms, spinach, potatoes, bacon, sausage, ground beef, canadian bacon, ham. The possibilities are endless!
- Leftover meat or veggies
- 12 eggs
- Salt & Pepper
- Cheese (whatever kind you want! Shredded, cotija, feta- anything works!)
Preheat the oven to 375. Heat an oven-safe skillet on the stove, over medium heat. Add a little oil, then toss in whatever cooked meat or veggies you have. In a bowl, whisk 12 eggs, and a little salt & pepper. Pour the eggs into the skillet, making sure it’s evenly distributed, and let it cook on the stove for 1 minute. Sprinkle Cheese on top. Transfer skillet to the oven and let it cook 10 to 12 minutes, or until the eggs are set.
I love sheet pan dinners! They’re easy to throw together, plus clean up is a breeze! The amount of each ingredient it totally up to you, depending on how many people you are feeding! I make it a little different each time, depending on what I have available, and if I want to have leftovers for the next day, or not (yes, yes you do want leftovers…especially if it involves a fried egg on top!).
I love the Aidells Chicken Sausage because it has good ingredients, no nitrates, and no added hormones, but any kind of cooked sausage would be just fine!
- Onion, roughly chopped
- Bell Pepper (any color), roughly chopped
- Potatoes (yukon gold, or red), chopped into 1 inch pieces (I leave the peel on!)
- Kosher Salt
- Black Pepper
- Chicken Sausage, cut into 1 inch pieces
Preheat the oven to 425. Line a baking sheet with foil.
Place the onions, bell peppers, and potatoes on the sheet and drizzle with oil. Toss around with your hands. Sprinkle with salt & pepper. Bake 35 to 40 minutes, or until the potatoes are softened, stirring once during cooking.
When the potatoes are softened, add the chopped sausage and stick back in the oven for another 5-10 minutes, or until the sausage is hot.
My family is crazy about this chicken! It takes an hour to cook, but it only takes about 10 minutes to get it in the oven. Use as many chicken legs as you want. I usually make as many as I can fit on my baking pan, because the kids love taking the leftovers for lunch the next day! You might be tempted to skip the cinnamon, but you’re just going to have to trust me on this one- the flavor is amazing!
- Chicken Legs
- Olive Oil or Avocado Oil
- Kosher Salt
- Black Pepper
- Onion Powder
- Paprika (smoked or regular)
Preheat oven to 400.
Lay the chicken legs on a baking sheet lined with foil, and pat the chicken dry with a paper towel.
Drizzle the chicken with oil and rub it on both sides. Sprinkle each leg with salt, pepper, onion powder, paprika, and a tiny bit of cinnamon.
Bake for 30 minutes. Flip the chicken, and cook another 30 minutes, or until the internal temperature reaches at least 165 degrees.
Grab a rotisserie chicken while you’re at the grocery store, or use some leftover cooked chicken, and you can have these Chicken Ranch Wraps ready in no time! I’ve even used turkey from the deli counter! These are great for hot summer nights, when you don’t want to be heating up the kitchen…or when you’re just plain tired and don’t feel like cooking.
This is more of a method that an actual recipe- change it up and make it your own! If you don’t like tomatoes, leave them off! Love bacon? That would be a fantastic addition!
- Rotiserrie Chicken, leftover cooked chicken, or deli turkey/chicken
- Shredded Cheese
- Ranch (store bought, or homemade)
- Avocado sliced
Wrap everything up in a tortilla and devour!
Sweet Potato Taco Packets are so good, and so healthy! They’re packed with sweet potatoes, ground turkey, black beans, and spinach. Don’t want to heat up the kitchen? Throw them on the grill instead!
- 2 pounds ground turkey (ground beef works too!)
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 16 oz tomato sauce
- 1/3 cup water
- 2 cups chopped fresh spinach
- 2 cans (15-ounces each) black beans, rinsed and drained
- 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
- Toppings: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro
Preheat the oven to 425.
In a large skillet, brown the ground meat and onion. Drain grease, if needed.
Add the seasonings, and tomato sauce, stirring well. Add the water, spinach and beans and simmer for 5 minutes. Remove from the heat
Lightly grease the center of 6-8 foil pieces, each about 12-inches long.
Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don’t skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
Place the foil packets in a single layer on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender.
Carefully open the foil packets and add your favorite taco toppings!
Recipe from Mel’s Kitchen Cafe
These are so fun and great for packing in lunches!
- 3 cups cooked quinoa, cooled
- 2 eggs, lightly beaten
- 1 1/2 Cups deli ham, chopped fine
- 2 cups finely chopped steamed broccoli
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
Preheat oven to 350. In a large bowl, stir together all the ingredients until combined. Lightly grease a mini-muffin tin. Scoop the quinoa mixture into the tin, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden brown.
Adapted slightly from Mel’s Kitchen Cafe