Who doesn’t love Taco Tuesday’s to add a little fiesta into the week! Check out these yummy recipes from Liz, with the iFamily Mom Squad, to spice up your menu!
Fix, Freeze and Feast on Tuesdays!
Last week’s meal prep was Mexican cuisine! I made a quick and inexpensive trip to Aldi’s and loaded up on veggies, chicken, beef, rice and black beans! Prepping for a few Mexican meals is super easy and loved by the entire family! In a short time I was able to prep a few meals including, chicken fajitas, beef fajitas, cilantro lime chicken and extra corn/tomatoes/ black beans and onions for future chicken bowls and burritos.
Here are the yummy recipes that I prepped! For quick organization I made my shopping list of exactly how much of everything I needed. All the recipes are similar, it’s easy to shop quickly and convenient to prep extra.
Cilantro Lime Chicken
1 ½ pounds boneless, skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce can) mild diced tomatoes and green chilies
1 cup of corn kernels, frozen, canned or roasted
½ cup salsa, homemade or store-bought
½ cup chopped fresh cilantro leaves
1 red diced onion, 1 diced jalapeno,
2 teaspoons cumin, 2 teaspoons chili powder, 4 cloves garlic minced
Juice of 2 limes
Combine all ingredients together to freeze in a gallon-sized freezer bag or add to your slow cooker. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Variety of ways to serve this meal! I sometimes make it without adding the cilantro and lime juice. You can shred the chicken or cut into cubes. We eat ours over brown rice for a tasty chicken bowl.
Beef or Chicken Fajitas
2 pounds of boneless beef chuck shoulder roast or boneless chicken breasts
2 red bell peppers, sliced
1 small onion, peeled and sliced
1 tablespoon of honey,
2 cloves of garlic, minced
Juice from 1 lime
1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika,
¼ crushed red pepper flakes
Combine all ingredients together to freeze in a gallon-sized freezer bag or add to your slow cooker. Cover. Cook on low heat for 6-8 hours or high heat for 3-4 hours, beef should shred easily with a fork.
Spice up these meals by topping the ingredients with a bed of lettuce. Add more veggies, shredded cheese, greek yogurt (a healthy version of sour cream) and avocados for a yummy taco salad! Or serve with tortillas and rice!
I hope these recipes save your life and some time with the craziness of the start of school, enjoy!
From iFamily to yours,