Taco Chili Mac & Cheese

To me, the hardest part of cooking is the amount of time it takes. By the time I get home from the gym or running errands after work the last thing I want to do is spend an hour plus at the stove. I wanted to find a dish that I could make ahead for the week and just warm up quickly. After looking on Pinterest at some taco soup recipes here is what I came up with! This is by no meals the healthiest of dishes but when you cook your own meals you know all of the ingredients you are putting into it and can also limit the amount of sodium that comes with restaurant or processed foods.

Taco Chili Mac & Cheese

1 pound of ground meat (I used organic ground chicken)

3 cloves of garlic chopped

1/2 of a small onion chopped

2 cups of tomato sauce (I used canned sauce with BPA free liner)

1 1/2 cups of crushed tomatoes (I used canned with BPA free liner)

1 can of red beans

1 can of re-fried beans

1/2 bag of frozen bell peppers and onions

1 cup of low sodium chicken broth

Taco seasoning

  • 1 tbs chili powder
  • 1/2 tbs of paprika
  • 1 tbs garlic powder
  • 1/2 tbs of crushed red pepper

1 tbs of extra virgin olive oil

1 box of whole wheat shells (16 oz)

1/2 cup of cheese

taco chili mac and cheese

First grab a large, wide pot and add the olive oil and meat. Once the meat is cooked add the seasoning, garlic and chopped onion and mix well, then add the broth, tomato sauce and crushed tomatoes. Cook for 2 minutes then add the peppers and onions and all beans. After 2 more minutes add the pasta and cook for 8 minutes or until fully cooked.

Add in cheese and enjoy!(Side note I add the cheese to each individual bowl that way it doesn’t lose itself in the leftovers)

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Quinoa Stuffed Peppers

If you’re looking for a healthy meal to make in under an hour that is full of flavor and sure to please, then Quinoa Stuffed Peppers are the way to go. This recipe makes six large peppers with “stuffing” leftover that will make a perfect side to chicken for lunch.

Quinoa Stuffed Peppers

  • 6 Large Bell Peppers (any color) with tops cut off and core removed
  • 1 cup of cooked organic Quinoa
  • 1 can of black beans
  • 1 cup of organic frozen corn
  • 1 cup of medium salsa
  • 1 1/2  cup of cheese (I used the mexican blend)
  • 1 tbs of chili powder

Preheat the oven to 350 F and bring out a 13×9 inch pan or one that fits 6 peppers standing up snuggly. Line the peppers up in the pan.

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Warm the beans and corn in two small pans (can use microwave if crunched for time). Once the ingredients are cooked add 1 cup of cheese and remaining ingredients to a large bowl and mix well.

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Fill each pepper generously with the stuffing and add a scoop to the top so it overflows a bit.

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Add remaining cheese to the top of each pepper.

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Bake for 25 minutes and serve immediately!

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