For some odd reason, we decided it was a good idea to head 50 miles to Kalamazoo to go to Sam’s Club today. For some odd reason, we also took our vehicle that is not 4 wheel drive. Needless to say, we drove nearly the entire way home with our hazards flashing with near white-out conditions and the shopping trip itself was spent carrying our toddler because we failed to obey the nap and threw her scheduled all off.
We survived and we are $255 poorer…but with some really finds. Mangoes that have been peeled and sliced are worth every extra penny. But I was a little peeved to get home with yogurt that expired 3 days ago. C’mon, Nicole. Step it up.
The only issue with Sam’s Club is we’re $255 poorer and I scratched only a handful of things off my grocery list. At least we’re loaded up on naan, shampoo & conditioner, baby wipes, and Mr. Prevention’s stash of M&M’s and Reeses Pieces (*eyeroll* for the last one).
And we got out of the house, surviving the -10 degree wind chill factor.
As promised to myself and you, dear readers, my valiant effort to make meals quick and easy is off to a great start. This Turkey Taco Skillet is pretty much amazing and toddler-friendly, too. I dolled up the meal with some 2% cheddar cheese, shredded lettuce, 2% plain Greek yogurt, avocado, and jalapenos. Delicious and beyond quick and easy. I mean, check out that ingredient list. Just a few easy-to-find, cheap staple ingredients!
My only complaint with this meal was not enough leftovers. Mr. Prevention actually took Shea’s mini portion one day for lunch. All ½ cup of it. Leftover thievery going on over this one!
- 1 Tbsp olive oil
- 20 oz ground turkey breast
- 1 pkg taco seasoning
- 2¼ cups water
- 1 (16 oz) jar salsa
- 1 (11-oz) can corn with red & green bell peppers (Mexican corn)
- 2 cups instant brown rice
- In a large skillet over medium heat, add the turkey and cook until no longer pink, breaking meat up into small pieces.
- Stir in taco seasoning mix, water, salsa, and corn. Bring to a boil. Stir in rice. Simmer on medium for 5 minutes. Cover with tight-fitting lid, and turn off heat (keep pot on burner). Let stand 15-20 minutes, until liquid is absorbed and rice is tender.
- Serve with favorite toppings, such as lettuce, avocado, sour cream/Greek yogurt, jalapenos, cheese, etc!
- Sunday: Cashew Chicken Lettuce Wraps {roll-over from last week}
- Monday: Cuban Sandwiches
- Tuesday: mini pizzas on whole wheat sandwich thins and salad
- Wednesday: Hummus-Crusted Chicken and Veggies
- Thursday: One Pot American Goulash
Be well,
This sounds delicious! I’d definitely double it, I love having leftovers that reheat nicely and are comforting like this meal sounds.
I love what a good eater baby Shea is – I hope it sticks with her. Hannah used to eat everything until about age 4. Not sure what went wrong, but all of a sudden stuff she ate dozens of times before she couldn’t stand.
Now almost 24, she’s still picky, although she did eat braised short ribs last night! Well, because I chopped the beef up so tiny you could barely tell what it was, but she ate it. I worry about her being anemic or having low iron because of her lack of beef intake.
Hi Nicole,
I almost didn’t see the turkey in there. Definitely looks good – I would never have thought of adding the corn into the rice. Do you think it’ll work well in a shell?
This recipe has become a constant in my meal rotation. I love the short ingredient list, minimal prep and short cooking time. Makes getting dinner on the table easy with a preschooler and infant around. And there is always enough for a second meal of leftovers (=no cooking). More recipes like this please!!