I was on the search for taco seasoning from scratch when I found the recipe below. I like the seasoning you can buy at the grocery store in the package, but I felt it had to be easy enough to make from spices we already had in the house. This recipe is SUPER easy to make and is perfect for dinner as well as lunches! All in all the recipe is very healthy. I ate A LOT of taco salads when I was doing the whole wedding / weight watches diet a couple years ago. Although I got a little taco salad’ed out in 2011 it is still a go to dinner in our house every couple of weeks.
1 can Black Beans
1 pkg Ground Turkey
Taco Seasoning –
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon ground coriander
1/8 to 1/4 teaspoon cayenne pepper (depending on how spicy you want it)
This recipe makes about 5 servings. Here’s all you’ve got to do …
Make your salad. I use romaine lettuce, red pepper, yellow pepper, red onion and cucumber.
Brown your ground turkey (you can also use ground beef if you want). Meanwhile combine your spices in a small bowl and put the black beans in a pan to cook/warm on the stove top. Once the meat is browned add the taco seasoning and about 1/4-1/2 cup of water. Mix the spices, water and turkey well. Allow it to simmer until most of the water has evaporated or been absorbed by the meat. Drain the beans once heated through and add them to the turkey.
I like to portion out the salad first and then scoop the turkey/bean mixer on top. Serve and enjoy! I always serve the salad with corn chips. The husband and I both like to crumble a few of the chips over the salad for a little extra crunch/salt/yumminess.
What are you having for dinner tonight??
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So remember when I made the tortilla soup? I mentioned how I loved that recipe as well as the meatball recipe from the 4 Hour Body diet. I’ve never been a big sausage person, however for some reason I LOVE it in this meatball recipe. If you wanted to make this slightly more healthy you could substitute in ground turkey and turkey sausage.
I’ve made this recipe a number of time with a couple different variations. The latest version include a whole bag of spinach. I think it makes the meatballs look more appetizing as well as putting your vegetable serving right into the meatball! I wish I could take credit for this idea, but it was my friend’s idea.
1 lb ground beef
1 lb spicy (or sweet) Italian sausage
1 tsp garlic powder
2 tbsp Italian seasoning
½ small yellow onion, roughly chopped
½ cup almond meal (or bread crumbs or wheat germ)
2 eggs, whisked
1 tsp red pepper ﬂakes
Black pepper and salt to taste
1 package chopped spinach (cooked)
Cook the frozen chopped spinach per the directions on the bag. Meanwhile combine all the other ingredients in a glass bowl and mix together. Don’t forget to remove the Italian sausage from its casing.
Once the spinach is done cooking allow it to cook and then squeeze as much of the water as possible out of the spinach. You don’t want soggy meatballs! Mix in the spinach. It’s best to do it with your hands (gross I know!).
Create ~24 medium size meatballs.
Pre-heat your grill pan (these can also be cooked in the oven if you prefer). Once hot, add the meatballs. Fry 5–7 minutes, until bottom is browned.
Turn meatballs to opposite side and cook for another 5–7 minutes. It will take several batches to cook all 24 meatballs.
If on the 4 hour body diet serve it with lentils or black beans. If not, then your pantry is your oyster. These will taste great with almost any side!
About three meatballs is a serving. And boy does this meal make a fabulous lunch.
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