1 pound of ground turkey=3 meals
OK, so this is the first post with real food. Here are some things I've learned in this first go round.
1. I need my roommate, Shanna Lockwood, here with me when I do this. It's not for her cooking skills (she will laugh that I even put the words "cooking" and "skills" with her in the same sentence), but I need her to take pretty pictures of my food. For those who don't know, she's an insane photographer (check out her website) My cell phone photos aren't very... well good. Hey, I can write. Just the photo thing never caught on.
2. Plating food for pretty pictures is hard. This is where I give a major kudos to the people of "Tasty" (if you haven't watched a Tasty video yet you're missing out) because how they make it look easy and pretty is beyond me. Hopefully practice makes perfect cause this round was a hot mess.
3. Music and cooking for me go together. I love dancing around the kitchen while whipping up meals. So, I've decided for each blog I'll share some of the songs I was grooving to.
#TableFor1NowPlaying:
Eyes on Fire by Blue Foundation
Are You That Somebody by Aaliyah
Yes I know these are two completely different genres, but Pandora shuffle is the way to go.
Back to the food.
But, even with some plating issues and me realizing I need more counter space, here is the first "Table For 1" recipes and meal planning.
All of this was based off of one pound of ground turkey. You can use ground beef if you want to, but I live that ground turkey life.
At the end of this, I made soft tacos (three of them), a lunch portion taco salad and two stuffed peppers (the link is to the original stuffed pepper recipe). In my world that equaled dinner for Sunday night, lunch for some point this week (will last for a few days) and one or two dinners this week, pending on if you want one or two peppers for a sitting.
Here is the base of what you need. Now, I didn't include fixins' (I love that word) for the tacos or the taco salad.
Also (spoiler) some ingredients listed here (green peppers and the soft shells) will be used for the next post, so you aren't going to buy some and not use.
INGREDIENTS FOR ALL THE THINGS
* 1 pound of ground turkey/ground beef
* 2 green peppers
* 1 cup of tomato sauce
* 1/2 cup of mozzarella cheese
* 1/2 tsp of salt
* 1/8 tsp of garlic powder
* 1/4 to 1/2 cup of rice cooked (I use 90 second rice in a bag)
* 1/2 packet of taco seasoning
* Salad mix
* Taco Shells
STEPS FOR MEAT AND STUFFED PEPPERS
1. Boil water to cook peppers.
2. Cut tops off of peppers and pull out membranes and seeds, leaving the peppers open at top and hollow.
2. Put peppers in boiling water. While peppers are cooking (usually takes 5-7 minutes, boil until firm), brown the full pound of ground turkey/beef. No seasoning yet.
3. Also while peppers are cooking and meat is browning, preheat oven to 350.
4. After meat is browned, drain the oil and then portion the meat in half. Put the half you will eventually use for taco meat to the side and keep warm.
5. With the other half of meet, mix in 1/4 cup of the mozzarella cheese.
6. Add rice (I used 1/4 cup for the smaller pepper, up to 1/2 cup if peppers are bigger), salt, garlic salt and 1/2 cup of tomato sauce to the meat. Cook until hot.
7. Put peppers in a small baking dish (I've used a rounded casserole dish or an 8x8 Pyrex). Spoon in beef mixture into peppers.
8. Pour rest of sauce over peppers.
9. Bake for 40 minutes.
10. Sprinkle cheese on top of peppers. Bake until cheese is melted.
(See. Plating issues. And bad photography)
STEPS FOR TACOS
1. Really, the rest is easy. Take the meat that you put aside and put it in another skillet. You can either wash the one you used to brown the meat or get another one.
2. Add the half packet of taco seasoning (I just eyeball it) and 6 ounces of water to the meat to make it taco meat. Bring the meat, water and seasoning to a slow boil. (Basically these are the directions on the taco seasoning packet)
The amount of meat (for me at least) made enough for 3 soft tacos and 1 taco salad.
After all of that, I had no leftover meat and all other ingredients could be stored/used for other recipes.
Not only do I now have lunch for tomorrow and at least one dinner ready for this week, I felt very adult.
1. I need my roommate, Shanna Lockwood, here with me when I do this. It's not for her cooking skills (she will laugh that I even put the words "cooking" and "skills" with her in the same sentence), but I need her to take pretty pictures of my food. For those who don't know, she's an insane photographer (check out her website) My cell phone photos aren't very... well good. Hey, I can write. Just the photo thing never caught on.
2. Plating food for pretty pictures is hard. This is where I give a major kudos to the people of "Tasty" (if you haven't watched a Tasty video yet you're missing out) because how they make it look easy and pretty is beyond me. Hopefully practice makes perfect cause this round was a hot mess.
3. Music and cooking for me go together. I love dancing around the kitchen while whipping up meals. So, I've decided for each blog I'll share some of the songs I was grooving to.
#TableFor1NowPlaying:
Eyes on Fire by Blue Foundation
Are You That Somebody by Aaliyah
Yes I know these are two completely different genres, but Pandora shuffle is the way to go.
Back to the food.
But, even with some plating issues and me realizing I need more counter space, here is the first "Table For 1" recipes and meal planning.
All of this was based off of one pound of ground turkey. You can use ground beef if you want to, but I live that ground turkey life.
At the end of this, I made soft tacos (three of them), a lunch portion taco salad and two stuffed peppers (the link is to the original stuffed pepper recipe). In my world that equaled dinner for Sunday night, lunch for some point this week (will last for a few days) and one or two dinners this week, pending on if you want one or two peppers for a sitting.
Here is the base of what you need. Now, I didn't include fixins' (I love that word) for the tacos or the taco salad.
Also (spoiler) some ingredients listed here (green peppers and the soft shells) will be used for the next post, so you aren't going to buy some and not use.
INGREDIENTS FOR ALL THE THINGS
* 1 pound of ground turkey/ground beef
* 2 green peppers
* 1 cup of tomato sauce
* 1/2 cup of mozzarella cheese
* 1/2 tsp of salt
* 1/8 tsp of garlic powder
* 1/4 to 1/2 cup of rice cooked (I use 90 second rice in a bag)
* 1/2 packet of taco seasoning
* Salad mix
* Taco Shells
STEPS FOR MEAT AND STUFFED PEPPERS
1. Boil water to cook peppers.
2. Cut tops off of peppers and pull out membranes and seeds, leaving the peppers open at top and hollow.
2. Put peppers in boiling water. While peppers are cooking (usually takes 5-7 minutes, boil until firm), brown the full pound of ground turkey/beef. No seasoning yet.
3. Also while peppers are cooking and meat is browning, preheat oven to 350.
4. After meat is browned, drain the oil and then portion the meat in half. Put the half you will eventually use for taco meat to the side and keep warm.
5. With the other half of meet, mix in 1/4 cup of the mozzarella cheese.
6. Add rice (I used 1/4 cup for the smaller pepper, up to 1/2 cup if peppers are bigger), salt, garlic salt and 1/2 cup of tomato sauce to the meat. Cook until hot.
7. Put peppers in a small baking dish (I've used a rounded casserole dish or an 8x8 Pyrex). Spoon in beef mixture into peppers.
8. Pour rest of sauce over peppers.
9. Bake for 40 minutes.
10. Sprinkle cheese on top of peppers. Bake until cheese is melted.
(See. Plating issues. And bad photography)
STEPS FOR TACOS
1. Really, the rest is easy. Take the meat that you put aside and put it in another skillet. You can either wash the one you used to brown the meat or get another one.
2. Add the half packet of taco seasoning (I just eyeball it) and 6 ounces of water to the meat to make it taco meat. Bring the meat, water and seasoning to a slow boil. (Basically these are the directions on the taco seasoning packet)
The amount of meat (for me at least) made enough for 3 soft tacos and 1 taco salad.
After all of that, I had no leftover meat and all other ingredients could be stored/used for other recipes.
Not only do I now have lunch for tomorrow and at least one dinner ready for this week, I felt very adult.
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