Kendall worked late tonight, but it didn’t deter me into not making the dinner I had planned. He loves casseroles, and they’re easy to warm-up so I made a Tex-Mex Inspired “Supremely Spicy Turkey Taco Bake.” It does break the “no carbs after 3pm” rule on TIU, but I don’t plan on eating carbs every night this week, so I think it’ll be okay.
But, before we get to the recipe… let’s recap my meals:
Breakfast (M1) was a bowl of Cascadian Farm’s Cinnamon Crunch + almond milk and a cup of coffee.
Mid-day snack (M2) was a Life’s Good Chocolate Crunch Meal Bar
Lunch (M3) was Amy’s Organic Cheddar Beans+Rice burrito + an apple
Afternoon snack (M4) was the banana split featured below, which included a banana, Fage 0% cherry yogurt, and chocolate chips.
The banana split was delicious and will definitely be repeated with different kinds of greek yogurt. I tend to be a little random when I pick out flavors/brands, but Fage is always one of my go-to brands! By the way, Fage scored a “B” on the GMO Yogurt chart at gmoinside.org. I’ve been trying to migrate towards the more organic and gmo-free brands.
Finally, dinner (M5) was the Supremely Spicy Turkey Taco Bake mentioned above with a side of steamed broccoli and cauliflower topped with a sprinkling of shaved parmesan.
Since we are moving relatively soon, I tried to use up some of the stuff I had in the cabinets. That’s the great thing about casseroles, you can throw some stuff together and it usually turns out pretty decent. If you have recipes for homemade taco seasoning or enchilada sauce, then you can go ahead and use them. I used the hummus so I could have a creamier texture without having to add more cheese.
- 1 lb ground turkey (lean)
- 8 oz no yolks egg noodles
- 1 can black beans (reduced or no-added sodium), drained and rinsed
- ½ cup Sabra Supremely Spicy hummus
- 1 can enchilada sauce
- 1 packet taco seasoning (reduced or no-added sodium)
- 1 cup 2% sharp cheddar cheese
- Pre-heat oven to 350. Spray a 11 x 7 x 2 dish with non-stick spray and set aside.
- Cook noodles according to package directions, drain and set aside.
- Brown ground turkey, drain grease, add ⅔ cup water and taco seasoning. Let simmer for 4 minutes, stirring often.
- Combine turkey, noodles, black beans, hummus, and enchilada sauce in a large bowl and stir until combined.
- Pour turkey-noodle mixture into prepared dish and distribute evenly throughout the pan.
- Sprinkle top with the cheese. Cook for 25 minutes in pre-heated oven, or until cheese is melted.
Workout was a only 2 miles on the treadmill, since I wasn’t feeling up for my TIU booty call this morning. I don’t know if it’s allergies or a cold, but I hope it’s gone by tomorrow morning.