Tag: #EasyMeals

Posted in Rice Bowls

Taco Turkey Rice Bowl

Posted on by simplegoodfood

Introduction

Welcome back to the Build-A-Bowl Series, where a few simple ingredients come together to make a satisfying meal.

Today’s Taco Turkey Rice Bowl gives Sunday’s Italian turkey meatballs a Southwestern makeover. Seasoned rice, black beans, fresh vegetables, and your favorite taco toppings transform leftovers into a colorful, protein-packed dinner that’s easy to customize with whatever you have on hand.

It’s another great example of stretching one meal prep session into several completely different dinners—all while keeping grocery costs under control.

💡 Meal Prep Shortcut

This recipe uses the Simple Italian Turkey Meatballs you prepared earlier in the week as part of the Stretch Every Grocery Dollar series.

Joining us midweek? Substitute 6 fully cooked frozen turkey meatballs, thawed and quartered.

simplegoodfood's avatarsimplegoodfood

Taco Turkey Rice Bowl

Today's Taco Turkey Rice Bowl gives Sunday's Italian turkey meatballs a Southwestern makeover.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 6 cooked Italian turkey meatballs quartered
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn heated
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ½ cup shredded lettuce
  • ¼ cup shredded reduced-fat Cheddar cheese
  • ¼ cup salsa
  • 2 tablespoons plain Greek yogurt or light sour cream
  • Fresh cilantro optional
  • Lime wedges
Taco Seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch oregano
  • Pinch black pepper

Method
 

  1. Warm the turkey meatballs in a skillet over medium heat.
  2. Sprinkle the taco seasoning over the meatballs with 2 tablespoons of water and cook for 2–3 minutes, stirring until coated.
  3. Warm the rice, black beans, and corn.
  4. Divide the rice between two bowls.
  5. Arrange the seasoned meatballs, black beans, corn, tomatoes, onion, lettuce, and cheese over the rice.
  6. Top with salsa and a dollop of Greek yogurt.
  7. Garnish with cilantro and serve with lime wedges.

Notes

Build-A-Bowl Tip
One of the best things about rice bowls is how easy they are to customize.
Try adding:
  • Sliced avocado
  • Jalapeños
  • Bell peppers
  • Pickled onions
  • Diced cucumber
  • Crushed tortilla chips
  • Pico de gallo
Use what you already have—there’s no wrong way to build a bowl!
Tips & Variations
  • Substitute brown rice with cauliflower rice for a lower-carb meal.
  • Pinto beans work just as well as black beans.
  • Skip the cheese to reduce saturated fat.
  • Leftover grilled peppers or onions make a delicious addition.
  • Everything except the lettuce stores well for easy lunches the next day.

🍽️ This Week’s Menu

  • Sunday – Simple Italian Turkey Meatballs
  • Monday – Italian Turkey Meatball Subs
  • Tuesday – Mediterranean Turkey Rice Bowl
  • Wednesday – Turkey Meatball Vegetable Soup
  • ⭐ Thursday – Taco Turkey Rice Bowl (Today’s Recipe)
  • Friday – Five Ways to Stretch Ground Turkey
  • Saturday – Six Budget-Friendly Turkey Meals

Bonus Recipes

  • Turkey Fried Rice
  • Refrigerator Clean-Out Quesadillas

Posted in Rice Bowls

Mediterranean Turkey Rice Bowl

Posted on by simplegoodfood

Who says leftovers have to taste like leftovers?

This colorful Mediterranean Turkey Rice Bowl transforms a few of this week’s homemade turkey meatballs into a completely new meal. Fresh vegetables, hearty brown rice, a bright lemon-herb dressing, and a simple creamy yogurt sauce make this an easy weeknight dinner that’s packed with protein and full of fresh flavors.

It’s another example of how a little meal prep can save both time and money while keeping dinner interesting all week long.

💡 Meal Prep Shortcut

This recipe uses the Simple Italian Turkey Meatballs you prepared earlier in the week as part of the Stretch Every Grocery Dollar series.

Joining us midweek? No problem! Substitute 6 fully cooked frozen turkey meatballs, thawed and heated through. Homemade meatballs deliver the best flavor and value, but this shortcut gets dinner on the table in minutes.

simplegoodfood's avatarsimplegoodfood

Mediterranean Turkey Rice Bowl

Thiscolorful Mediterranean Turkey Rice Bowl transforms a few of this week'shomemade turkey meatballs into a completely new meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 6 cooked Italian turkey meatballs sliced in half
  • 2 cups cooked brown rice
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons sliced Kalamata olives optional
  • 2 tablespoons chopped fresh parsley
Lemon Herb Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • Pinch of black pepper
Creamy Lemon Herb Yogurt Sauce
  • ¼ cup plain nonfat Greek yogurt
  • 1 teaspoon lemon juice
  • ¼ teaspoon dried dill
  • Pinch garlic powder
  • Pinch onion powder

Method
 

  1. In a small bowl, whisk together the Lemon Herb Dressing ingredients.
  2. In another small bowl, stir together the Greek yogurt, lemon juice, dill, garlic powder, and onion powder to make the Creamy Lemon Herb Yogurt Sauce.
  3. Warm the brown rice and turkey meatballs.
  4. Divide the rice between two serving bowls.
  5. Arrange the sliced meatballs, cucumber, tomatoes, red onion, feta, olives (if using), and parsley over the rice.
  6. Drizzle each bowl with the Lemon Herb Dressing.
  7. Top with a spoonful of the Creamy Lemon Herb Yogurt Sauce.
  8. Serve immediately with lemon wedges, if desired.

Notes

Tips & Variations
  • Substitute quinoa for the brown rice for even more protein.
  • Add fresh spinach or mixed greens to stretch the meal even further.
  • Leave out the feta for a lower-fat version.
  • Stir in a handful of chickpeas for extra fiber and staying power.
  • The yogurt sauce also makes a great dip for fresh vegetables or a spread for sandwiches and wraps.
  • This recipe is excellent for meal prep—pack the vegetables separately until serving for the freshest texture.

🍽️ This Week’s Menu

  • Sunday – Simple Italian Turkey Meatballs
  • Monday – Italian Turkey Meatball Subs
  • ⭐ Tuesday – Mediterranean Turkey Rice Bowl (Today’s Recipe)
  • Wednesday – Turkey Meatball Vegetable Soup
  • Thursday – Taco Turkey Rice Bowl
  • Friday – Five Ways to Stretch Ground Turkey
  • Saturday – Six Budget-Friendly Turkey Meals

Bonus Recipes

  • Turkey Fried Rice
  • Refrigerator Clean-Out Quesadillas

Be sure to stop back tomorrow for our comforting Turkey Meatball Vegetable Soup!

Posted in Skillet Meals

Creamy Ranch Chicken Pasta

Posted on by simplegoodfood

When you’re camping, sometimes you just want a comforting meal that’s quick to make and easy to clean up. This Creamy Ranch Chicken Pasta combines tender chicken, pasta, a rich ranch-seasoned cream sauce, and melted cheddar cheese into one satisfying skillet meal that’s perfect after a day outdoors.

Best of all, it comes together in about 30 minutes, making it an excellent choice for busy campground evenings.

simplegoodfood's avatarsimplegoodfood

Creamy Ranch Chicken Pasta

This easy Creamy Ranch Chicken Pasta comes together in about 30 minutes and is the perfect comfort food after a day of camping adventures.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 495
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken diced or shredded
  • 8 ounces rotini or penne pasta
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup milk
  • 4 ounces reduced-fat cream cheese softened
  • 1 tablespoon ranch seasoning mix
  • 1 cup shredded cheddar cheese
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Chopped parsley for garnish optional

Method
 

  1. Cook the pasta according to package directions. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the garlic and cook for about 30 seconds until fragrant.
  4. Stir in the chicken broth, milk, cream cheese, ranch seasoning, onion powder, and smoked paprika. Stir until smooth.
  5. Add the cooked chicken and simmer for 3–4 minutes.
  6. Stir in the cooked pasta.
  7. Add the shredded cheddar cheese and stir until melted and creamy.
  8. Garnish with parsley and serve hot.

Notes

Easy Substitutions
  • Chicken: Leftover grilled chicken, rotisserie chicken, or turkey all work well.
  • Pasta: Penne, rotini, shells, or bow ties can be used interchangeably.
  • Cheese: Monterey Jack, Colby Jack, or mozzarella can replace cheddar.
  • Milk: Evaporated milk makes an extra creamy sauce and stores well in the pantry until opened.
Cream Cheese: Neufchâtel cheese is a lighter substitute with a similar texture.
Serving Suggestions
  • Garlic bread
  • Steamed broccoli
  • Green beans
  • Garden salad
  • Sliced tomatoes
  • Fresh fruit for dessert
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of milk to restore the creamy texture.
🥪 Leftover Lunch Idea
Warm leftovers for an easy lunch, or spoon the creamy chicken pasta into a tortilla, sprinkle with a little extra cheddar, and toast it in a skillet for a crispy chicken ranch wrap.

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#SummerCampgroundMeals, #CookingForOneOrTwo,

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