My Food Diary

Double Duty Dinner!

Posted by: Tracy  :  in topic: At the Training Table, Thoughts

Trying to get kids to eat healthy meals is challenging enough without worrying about finding the time to create complicated recipes. The truth is if we don’t find a way to make eating (and preparing) healthy meals a breeze, we’ll never be able to make them a regular part of our crazy lives. So, are busy families everywhere destined to be drive-thru junkies? Of course not!! To keep my family eating healthy on crazy week nights, I do more ‘assembling’ than cooking. By keeping a few, key ingredients on hand I’ve always got a healthy meal just minutes away! I also prepare what I like to call the double duty dinner! I make a simple meal and then use the leftovers to prepare (notice I can’t call this cooking…it’s too simple!!) a quick casserole or soup to eat another night, or pack in lunches!

Here’s one of my favorite double-duty dinners!

Night One_

Turkey Tacos

1 lb. ground turkey breast

1 Can Mexican Seasoned Black Beans (optional)

Reduced sodium taco seasoning

Low Fat Mexican Cheese Blend

Fat Free Flour Tortillas (this is one fat-free where you CANNOT tell the difference! Look for a brand with under 100 calories and a decent amount of fiber)

Salsa and Shredded Lettuce

1 Box Spanish Rice (FYI…Our family love, love, loves the Archer Farms brand Lime Cilantro rice!!)

Brown the ground turkey breast (if you haven’t been using lean ground turkey, you may want to start with that first.  Just be sure its 7% fat or less and drain off any excess fat) and prepare with taco seasoning as directed on the package.  Either mix in the black beans with the turkey meat, or serve warm on the side.  Spoon one or both of the fillings into the fat free shells and top with salsa, cheese and lettuce.

While the turkey is cooking, prepare the rice according to the low-fat directions usually found next to the regular directions on the back or side of the box.  Often, this just means substituting 3T. water for the oil.  Serve a half cup of rice as a side to the taco.

After dinner combine the leftover taco meat, beans, salsa and rice in a large pot with the following ingredients to make a delicious Taco Soup:

8 c. Chicken Broth

1 bag frozen southwestern style veggies (or 1 can fiesta corn and a can green chiles)

Heat to boiling and remove from heat.  Cool and pour into storage containers for an easy re-heatable dinner for Night 2, or lunches for the week!

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