The new year is all about dreaming big, right? And for me that means finding ways to carve out more time to do the things I love. One of the easiest ways to do that is to plan ahead. And that includes meal planning. But that takes planning ahead!!! Ugh. The struggle is real, right?!
The good news is that I have a few healthy recipes in my rotation that I can pretty much whip up when I’d rather be doing anything else. Check out this one (below) for taco-flavored turkey and rice one skillet dinner. I am sure you have most — if not all — of the ingredients in your kitchen right now!
Do you have a favorite easy and healthy meal in your rotation? Please share in the comments below!
One Skillet Taco Turkey and Rice Dish
1 Tablespoon olive oil (or oil of your choice)
1 small yellow onion, diced
1 1/2 pounds ground lean turkey
2 Tablespoons taco seasoning
14-ounce jar or can of organic diced tomatoes, with juice
15 ounces of black beans, rinsed and drained
1 cup organic corn kernels, frozen, or fresh
2 cups already cooked brown rice (I use organic, pre-cooked frozen rice)
2 cups organic chicken stock
1/2 cup shredded cheese (optional)
Toppings (optional):
Diced fresh avocado
Chopped cilantro leaves
1 jalapenio, sliced
3-4 fresh tomatoes, diced
Instructions:
Sautè the onion with 1 Tablespoon of the oil in a large skillet over medium heat for 2 minutes. Next add the turkey, using a wooden spoon break up the meat and crumble. Cook until no longer pink.
Add the taco seasoning, diced tomatoes, corn kernels, rice and broth. Stir until combined. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15 minutes, stirring every 5 minutes or so.
Top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted.
Finish off with toppings of your choice!
To save and serve later, just divide into four containers (before you add the toppings). Refrigerate until ready to use. Heat in the microwave and add toppings when ready to eat.