Guys!! It’s my second week at my new job, so far so good.
It’s been an adjustment that’s for sure, I really am not a morning person and I have found it increasingly hard to find time to cook at night.
I get why people eat out so much during the week, it’s pretty hard to get off work, go to the store, make dinner, eat and then BOOM it’s already 11:00 pm and you’re like wtf where did the day go.
So to help with my time management I MEAL PREPPED for the first time because it was entirely necessary.
I got all the ingredients I needed for my lunches this week + the ingredients for the stuff I need for dinner as well. The lunches are just composed of various salads/soups and my leftover enchilada bake I made Sunday. My new dinner recipes I will post throughout the next few weeks!
But this enchilada bake is awesome for dinner and makes amazing leftovers. Enjoy!
Ingredients:
1 lb lean ground turkey or chicken
1 sweet potato (peeled and diced)
1 bell pepper
1 yellow onion
2 cups of spinach
1/2 can black beans (rinsed)
1 cup of frozen corn
2 cloves of garlic
1/2 cup of reduced fat Mexican blend cheese
1 jar of Trader Joe’s brand enchilada sauce. (you can make your own, but this is easier tbh)
Salt & pepper
Cilantro, plain Greek yogurt & hot sauce are optional
In a cast iron skillet, (or oven safe saute pan) saute the bell pepper, garlic and onion for about 3 minutes with a little olive oil. Add ground turkey and cook for another 5 minutes. Toss in corn, spinach, black beans and sweet potato and cook until spinach is wilted. Season with salt and pepper. Add enchilada sauce and top with cheese. Cook in a preheated 375 degree oven for 20 minutes (covered with foil for 15 minutes, the remainding 5 minutes uncovered.) Top with cilantro, hot sauce and a dollop of plain Greek yogurt and eeeeeeat!
xx
foodierunion.com 