Super Bowl Sunday, come and gone. Not the outcome my peeps were looking for – I’ve got a few die hard Bengals fans in my life, one of whom was at the game in the 4th row yesterday. I am a little scared to do a wellness check on him via his wife…
I’m not sure what you thought of the half time show, but I thought it was incredible! That was my childhood right there. And personally, I think 50 Cent was the highlight. Big, big fan of the performance! It seems the YOUNGER generations weren’t as thrilled, so I’m not quite sure what that says about me (ahem, and by that I mean my age).
After the kids were in bed and game was over, I flipped over to the second half of the Illini basketball game from yesterday afternoon. I was slaving away in the kitchen with 16 pounds of carnitas, a million avocados, and POT FULL of rice all afternoon, so I wasn’t able to catch much of that game. So, it was late to bed for me…late to bed for all of us.
And this week looks BANANAS. I’ve got something every night on my calendar and that alone is stressing me out. I actually put in PTO for this afternoon after I’m at Shea’s Valentine’s Day party just so I was sure to get in a workout and a few seconds to breathe before hopping into the busy evening and week ahead.
I probably didn’t do an amazing job planning out the menu this week, but I let my Valentine choose tonight’s dinner (from the 3 I had planned for the week 😉 ). It will be good though because during the Super Bowl party, I’m pretty sure my kids ate chips followed by rice krispie treats followed by juice followed by brownies. Ack!
When my bestie sent me this recipe saying it was super easy and delicious, I was intrigued. It is definitely not something I would normally choose. The ingredient list doesn’t strike me as being crave-worthy, but it was delicious and easy and so, so healthy! I am a big fan of riced cauliflower (great from the freezer section!) and it bulked up the meal to make this protein-rich, veggie-heavy meal!
- 20 oz ground turkey
- 1/4 tsp salt and black pepper, to taste
- 1 Tbsp fresh ginger, grated or minced (or paste)
- 1/3 cup chopped onion
- 3 cloves garlic, minced
- 1 Tbsp toasted sesame oil
- 1 (14 oz) packaged coleslaw mix
- 1/4 cup low-sodium soy sauce or coconut aminos
- 2 tsp sambal oelek
- 4 cups cooked cauliflower rice, for serving*
- 2 green onions, chopped
- 2 Tbsp sriracha, for serving
- 2 tsp sesame seeds, for garnish (optional)
- Heat a large, nonstick skillet over medium heat. Add meat and cook until browned, breaking up into a crumble as it cooks, about 7-8 minutes. Season with salt and pepper. Remove meat to a plate and set aside.
- Return skillet to the heat and add the oil. Once hot, add onion, garlic, and ginger; cook until tender (about 3 minutes). Add coleslaw and mix well.
- Add soy sauce and sambal oelek. Mix well and cook for another 3-5 minutes or until cabbage is tender.
- Add cooked meat back to the pan and mix; heat for 1 minute.
- Serve hot cauliflower rice in each of 4 dishes and top with 1/4 of the meat-veggie mixture, followed by green onion, sriracha, and sesame seeds.
Recipe ever so slightly adapted from Eating Bird Food
*I grab this from the freezer section that is cooked in the microwave
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 315Total Fat: 18.3gCholesterol: 113mgSodium: 970mgCarbohydrates: 15.8gFiber: 4.8gSugar: 7.3gProtein: 29.8g
Need more healthy, weeknight recipes? Gotcha covered!
- Taco-Stuffed Avocados with Chipotle Sauce
- BBQ Chicken Quinoa Bowls
- Sheet Pan Buffalo Shrimp and Veggies
- Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato
- Teriyaki Shrimp Sushi Bowl
Weekly Menu: February 13th – 17th
- Sunday: Fiesta at friends’ for the Super Bowl
- Monday: Tex-Mex Chicken Chopped Salad
- Tuesday: Roasted Vegetable and Mozzarella Antipasto Sandwich with Pesto
- Wednesday: Skillet Chicken and Mushroom Wine Sauce with mashed potatoes
- Thursday: Girls Night Out