Cooking is hard – especially when you’re cooking for two and one of you has Celiac. It gets even harder when you’re tired after a long day of work and all you want to do is plop in bed and never move again.
Anyone who knows me knows that I could live off of tacos – We’re having a taco truck at our wedding, so CLEARLY I love them a lot. I’d say we have some form of taco (bowl, salad, or tortilla-formed) at least once a week. Sometimes, we get lazy and order in from UberEats or Postmates, but we do like to whip something up every now and again and it’s usually taco bowls since they’re so easy to make.
Everyone has those few things that are always in their fridge, freezer, and cabinets. For us, it’s ground turkey, taco seasoning (GF, of course), and Trader Joe’s frozen brown rice. Most of the time we’ll have sour cream, shredded cheese, and tomatillo salsa on hand, so fixing up taco bowl can take 10 minutes or less.
Here’s what we use:
- Trader Joe’s lean ground turkey
- Gluten-free taco seasoning
- Trader Joe’s microwavable brown rice
- Shredded cheese
- Tomatillo salsa
- Guacamole (I really like Trader Joe’s yogurt-based guac, but had Whole Foods’ guac in our fridge the other day)
- Sour cream (mixed with lime juice, a splash of water, and a dash of salt & pepper)
I don’t even think I need to go through the creation steps with you because it’s as simple as brown the turkey, add the seasoning and some water; microwave the rice; mix your crema (sour cream, water, lime juice, salt, & pepper); then compile everything in a bowl and EAT. So quick, so good, so easy.
What’s your go-to weeknight meal? Comment below or on instagram (againstthegrainchi) and maybe we can share one of your recipes in the future!