recetas

1. Spaghetti Taco
INGREDIENTS
1 tablespoon olive oil
1 pound ground beef
½ cup yellow onion, diced
4½ tablespoons taco seasoning, or 1.25-ounce
package
1 tablespoon tomato paste
1 10-ounce can diced tomatoes
8 ounces spaghetti
3 cups of water
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
PREPARATION
1. Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco
seasoning.Cookuntil beef hasbrowned,about3-5minutes,makingsure tocrumble the beef asitcooks.
2. Stir in tomato paste and diced tomatoes, then stir. Add spaghetti and 3 cups water. Bring to a boil;
cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
3. Remove from heat and top with cheddar cheese, mozzarella cheese,Roma tomato, and cilantro. Mix
until cheese is melted.
4. Serve immediately. Garnish with additional tomato and cilantro, if desired.
5. Enjoy!

2. Pasta de Fajita de Pollo
INGREDIENTS:
3 Tbsp. oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 tsp salt
1 tsp pepper
1 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded
INSTRUCTIONS:
Heat oil in a large pot over high heat.
Add chicken and cook until no pink is visible, then take the chicken out.
Add the bell peppers and onion, cooking until the onion is translucent.
Add the chicken back to the pot with salt, pepper, chili powder, cumin,and garlic powder, stirring until
evenly coated.
Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
Cookforabout8-10 minutesuntilpastaiscookedandthe milkhasreducedtoathicksauce thatcoatsthe
pasta.
Add the cheese and mix until melted.
Serve!

3. Tazón de Burrito de Pollo
INGREDIENTS
2–3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn,
additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh
cilantro and a lime wedge.
10. Store inthe refrigerator(andenjoyanyextrasimmediately).Canbe keptrefrigeratedforupto4days.
11. Meal-prep FTW! Enjoy!

4. Pollo Teriyaki Frito
INGREDIENTS
3 chicken breasts, cubed
Salt, to taste
Pepper, to taste
1 teaspoon crushed garlic
½ cup soy sauce
⅓ cup honey
1½ tablespoons sesame seeds
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli
1 green onion, thinly sliced
Cooked white rice
PREPARATION
1. In a pan, cook cut chicken over medium-high heat until almost done.
2. Reduce heat to medium and stir in the crushed garlic.
3. Add in soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
5. Cover the pan for several minutes and cook until the vegetables begin to soften, thenremove the lid
and stir until the sauce is thick again.
6. Split the rice, vegetables, and chicken evenly between 4 containers.
7. Top with a sprinkle of sesame seeds and sliced green onion.
8. Refrigerate for up to 4 days.
9. Enjoy!

5. Tazón de taco de Pavo
INGREDIENTS
2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 pound ground turkey
1 1-ounce packet taco seasoning
1 28-ounce can diced tomatoes, drained
2 cups cooked rice
1 can black beans, drained and rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
Cheddar cheese
Fresh cilantro, for garnish
PREPARATION
1. Heat oil in a large skillet over medium-high heat.
2. Addthe peppersandonionsandseasonwithsaltandpepper,totaste.Cook,stirringoccasionally, until
vegetables have softened. Remove from pan, set aside.
3. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
4. Season with taco seasoning, stir, cooking until meat has browned and cooked through.
5. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
6. To assemble the taco bowls,adda base of rice to 4 foodstorage containers.Top each witha scoop of
black beans,corn,salsa,cheddar cheese,cookedpeppersandonions,andtaco meat.Garnish withfresh
cilantro and a lime wedge.
7. Store inthe refrigerator(andenjoyanyextrasimmediately). Canbe keptrefrigeratedforupto 4 days.

6. Pollo y Vegetales al Pesto
INGREDIENTS
2 tablespoonsoliveoil
4 chickenthighs,bonelessandskinless
Salt,to taste
Pepper,totaste
1 poundgreenbeans
2 cupscherry tomatoes,halved
½ cup basil pesto
PREPARATION
1. In a large pan,heatolive oil andaddchickenthighs.Seasonwithsaltandpepper.Whenthe chickenis
completelycookedthrough,removefrompan,slice intostrips,andsetaside.
2. Add greenbeansandcook until crisptender.Returnthe chickenstripstothe pan,thenadd tomatoes
and pesto.Stiruntil fullyincorporated.
3. Serve immediatelyordivideinto4foodstorage containersand store inthe refrigerator. Canbe kept
refrigeratedforupto4 days.
4. Enjoy!

7. Fajita de pollo con quinoa
Ingredients
For the Fajita Seasaoning
 1 tablespoon Chilli Powder
 3/4 teaspoon Cayenne Pepper
 1 teaspoon Cumin Powder
 1 teaspoon ground Black Pepper
 1 teaspoon Salt
For the Quinoa
 2 cups Quinoa
 1/2 teaspoon Salt
 1/4 cup Cilantro
 2 teaspoons Lime Juice
For the Chicken and Peppers
 2 tablespoon Olive Oil
 1 teaspoon minced Garlic
 8 boneless, skinless Chicken Thighs cut into
thin strips
 2 Red Bell Peppers, deseeded and sliced
 2 Yellow Bell Peppers, deseeded and sliced
 1 Green Bell Pepper, deseeded and sliced
 1 large Onion, sliced
 1 teaspoon Salt
Other Toppings
 Diced Avocados
 Lime Wedges
 Guacamole
Instructions
1. To make the fajita seasoning, mix together chilli powder, cayenne pepper, cumin powder,
ground pepper and salt in a bowl and set aside.
2. Start by adding half the taco seasoning and 1 teaspoon salt to the chicken. Set aside for 10
minutes.
3. Meanwhile start cooking the quinoa. Start by washing it a few times in cold water. Add quinoa,
four cups water and 1/2 teaspoon salt to a sauce pan and bring it to a boil. Simmer and cook
for 15-20 minutes till the quinoa is cooked through and soft and fluffy.
4. Heat olive oil in a pan and add garlic. Add the chicken to the pan and cook for 10-12 minutes
till the chicken is cooked through.
5. Remove the chicken on a plate, and add onions and bell peppers to the pan. Add the remaining
fajita seasoning and stir fry for a 2-3 minutes on high heat.
Once the quinoa is cooked through, add lime juice and cilantro and mix.
To assemble the chicken fajita meal prep lunch bowls, divide quinoa evenly into the bowls. Divide
the chicken and peppers on top. Let them cool slightly before placing the lids on top and
refrigerating.
1. To serve, remove the lid on the containers and heat them in the microwave. Top with your
favourite topping and enjoy!

8. INGREDIENTS
1 red pepper, sliced
1 yellow pepper, sliced
1 small red onion, sliced
2 boneless, skinless chicken breasts
3 carrots, sliced on the bias
1 cup broccoli florets
1 cup snow peas
1 can black beans, drained and rinsed
4 cups cooked brown rice
Chipotle Lime Sauce
½ cup olive oil
½ cup lime juice
½ cup honey
1 tablespoon chopped garlic
1 teaspoon chipotle powder
1 teaspoon cumin
Salt, to taste
Pepper, to taste
Teriyaki Sauce
1 cup soy sauce
½ cup honey
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1 tablespoon sesame oil
PREPARATION
1. Preheat oven to 425˚F/220˚C.
2. Spray a parchmentpaper-linedbakingsheetwithcookingspray.Place the redpepper,yellow pepper,
and red onionon the lefthalf of the sheetand the carrots, broccoli,and snow peason the righthalf.Set
aside.
3. Mix togetherthe chipotle lime sauce ingredientsuntil well-combined.Half of the mixture will be used
to pour on top of the veggiesbefore cookingandthe secondhalf can be reservedinsmall containersto
eat with your meal as a sauce.
4. Mix togetherthe teriyaki sauceingredientsuntilwell-combined.Half of themixture willbe usedtopour
on top of the veggiesbefore cookingandthe secondhalf can be reservedinsmall containerstoeat with
your meal as a sauce.
5. Place the chicken breasts on the pan with the separated veggies and pour the chipotle lime sauce on
the left half of the pan and the teriyaki sauce on the right.

9. 6. Bake for 25 minutes or until your chicken is cooked through.If any veggies are starting to brown too
much before the chicken is fully cooked, just remove them from the pan as you see fit.
7. Fill 2 tupperware bowlswith1cupcookedbrownrice and blackbeans.Thenfill withthe Chipotle Lime
seasoned chicken and vegetables.
8. Fill the other 2 tupperware bowls with 1 cup brown rice and the teriyaki-seasoned chicken and
vegetables.
9. Addyourreservedsaucesinsmall containerstothe tupperware bowls,coverwithalidandstore inthe
fridge. The food should be eaten within four days. Store in refrigerator for up to 4 days.
10. To serve, remove dressing and microwave. Pour dressing on top of your meal prep and mix all the
contents together.
11. Enjoy!