2 SIMPLE and QUICK Meal Prep Recipes

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Added by Serg

Crockpot Mexican Quinoa Tacos

  • Prep Time - 5 mins
  • Cook Time - 3 hrs
  • Total Time - 3 hrs 5 mins
  • Servings: 6 -8
  • Author: Chelsea


  •     1 cup quinoa
  •     1 cup chicken stock or vegetable broth
  •     2 cans (15 ounces EACH) black beans
  •     1 can (14.5 ounces) diced tomatoes in tomato juice*
  •     1 can (10 ounces) enchilada sauce**
  •     1 can (15 ounces) corn
  •     3 tablespoons or 1 packet (1.25 ounces) taco seasoning***
  •     Corn or flour tortillas
  •     Top with your favorites: queso fresco cheese, diced avocado, cilantro, fresh lime


  1.     Rinse the quinoa in a fine mesh sieve to remove bitter saponin coating.
  2.     In a large crockpot (I use a 6 quart crockpot), add in the quinoa, chicken stock (vegetable broth to keep vegetarian), drained and rinsed black beans, undrained diced tomatoes in tomato juice, enchilada sauce, drained corn, and packet taco seasoning (or homemade taco seasoning).
  3.     Stir. Cover and cook on high 2.5 hours to 4 hours depending on the heat of your slow cooker.
  4.     Important notes with cooking quinoa in slow cooker: slow cookers cook at different temperatures! You'll want to watch this carefully if you have a slow cooker that runs hot so the quinoa doesn't get mushy. This recipe doesn't work on low because quinoa will get mushy when cooked on low for long time periods.
  5.     When quinoa is cooked through, serve on corn or flour tortillas and top with your desired toppings.
  6.     Garnish with a squeeze of fresh lime, cilantro, a diced avocado, and lots of queso fresco cheese!

Sloppy Joe Bowl

5 servings | 245 calories | 13.7F | 11.8C | 17.3P (without potato)


  • 1 lb. ground beef, grass fed if possible
  • 1/2 cup diced yellow onion
  • 1/4 cup diced celery
  • 3/4 cup chopped green bell pepper
  • 8oz can tomato sauce
  • 2 Tbsp tomato paste.
  • 1½ Tbsp apple cider vinegar
  • 1 Tbsp prepared dijon mustard
  • ½ tsp minced fresh garlic
  • ½ tsp dried parsley
  • ½ tsp sea salt
  • 5 Medjool dates, pitted
  • 2/3 cup water
  • russet, or sweet potatoes (one per person, washed and dry, pierced a few times with fork)


  1. You can bake potatoes directly on the oven rack, or you can place them a few inches apart on a foil -lined baking sheet. Bake potatoes for 50-60 minutes.
  2. Flip every 20 minutes or so and check for doneness by piercing with a fork.
  3. Brown the ground beef in a large pan over medium/high heat while breaking up the pieces - add the onion, and celery during cooking time. Drain excess grease.
  4. Reduce heat to medium and add the green pepper, vinegar, dijon mustard, garlic, dried parsley, and salt. Combine well.
  5. Meanwhile, in a small pot, bring ⅔ cup water to a boil and add the dates.
  6. Boil for a couple of minutes, just long enough to significantly soften the dates.
  7. Place the dates into a food processor or blender, then add tomato sauce, and tomato paste.
  8. Blend well then add to the beef mixture - stir to warm.
  9. Serve sloppy joe mixture on top of baked potato and garnish with green onions.
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