meal prep meals

Meal Prep: Mexican Cuisine

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  • chicken enchiladas lasagna style (half with cheese-hubby, half with very little cheese-wifey)
  • lime, cilantro, and beet hummus
  • watermelon salsa
  • rotel shredded chicken (1 can of rotel cooked in my Instantpot with chicken breasts)
  • breakfast tacos
  • gluten free pasta salad with Rotini’s pasta and added cilantro, garlic, and green pepper
  • mexican style yellow rice with added fresh green and red peppers
  • ready to eat grapes, watermelon, and bananas
  • fresh cilantro
  • avocado
  • lime (not pictured)

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The chicken enchiladas were so easy and just $1.20 for each serving! I used a lasagna/casserole pan and layered the ingredients rather than rolling each enchilada.  This way was much faster than forming tacos. I began with a layer of the green enchilada sauce, added shredded cooked rotel chicken, next the gluten free corn tortillas, then more sauce, and last cheese.  I did this layering two times.  I then just popped all into the oven to get heated through, I think I did 400 degrees F for 10 minutes. Feel free to use red or green sauce– both are delicious! You can also make your own sauce for even more flavor and nutritious benefits!

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what’s better than a delicious tasting hummus? a beautiful looking one too! I did not measure out the exact ingredients for this recipe, because I make it to my taste preference. For a ball park, I took 3/4 of a 29 oz can of garbanzo beans, 1/2 of a 15.5 can of whole beets, 2 garlic cloves, juice from 1 lime, 2 Tbsp olive oil and blended all in my food processor. I then mixed in 1/4 cup freshly chopped cilantro and served with Beanitos chips.  2 Tbsp of hummus is about $0.35! I will have to make it again and get the exact ingredients down because I have had several friends and fam asking about the recipe!

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So I took the other half of the beets, chopped them up, and added them to 2/5 breakfast egg tacos.  I added almond milk to the eggs to make them fluffy, a can of green chilis, white onion, salt, and pepper.  Scrambled all up and divided into the tortillas.  I loved this quick breakfast, but just to warn you all the tortillas did break apart easily. As you can see, I used 2 small 6-inch tortillas, so perhaps in the future I will use just 1 of the larger ones!

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Saved the best for last! Absolutely loved this watermelon salsa.  I stumbled upon it from @sarahkoszyk‘s IG account, who made the recipe herself and was giving the recipe developer @jelevinsonrd a shout-out because the creation is so delicious! Find the recipe here. You will see mine is missing jalapeno and cucumber because I forgot the cucumber at the store and can’t handle jalapeno’s spice!  The salsa was so yummy and refreshing. Perfect for spring and summer in Florida.  Each serving of mine, about 3 Tbsp was $0.37!  I loved adding it to nearly every meal that week, as well as some dinners too! Follow Jessica and Sarah on IG and their blogs (links in their IG names) for fabulous meal inspirations by RDNs!

My lunches above! Rotel shredded chicken on a bed of greens with the Mexican rice. Meatless lunch with chickpeas, beets, watermelon salad, and gluten free pasta with the lime beet hummus and beanitos. Leftover tilapia with egg hijacked from a breakfast taco. Rotel shredded chicken with gluten free pasta.  Tuna salad with mustard,pepper,capers, and avocado with gluten free pasta.  On average each meal from this week cost me $1.65!!  I was just telling the Mr. not only are the meals saving us more than $40 on average (based on a $10 lunch bought out), but they are also keeping my blood sugars stable and brain functioning so that I am a happy, hard-working intern! Nobody likes a hangry intern 😉

The flavors and produce I focused on for this Mexican inspired week include lime, cilantro, garlic, white onion, tomato, mango, banana, avocado, and green chili.  Amp up the spice game by adding spicier chilies and the dairy game by adding Mexican style cheese or the classic fresh white Mexican cheese- queso fresco!

Happy, Healthful Eating and Prepping!

-the mrs.

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