Meal prep meets Mexican fiesta

Lots of simple dishes for an amazing dinner tonight and extras for the next few days

This week's meal prep was a Mexican feast!

Something about the cold weather today motivated my husband and me to stay in a cook! Our favorite Mexican rice, simmered black beans, Mexican-spiced grilled chicken, tangy orange jicama slaw, tomato salsa, guacamole, and pineapple-glazed Brussel sprouts. Each dish was simple to make but since we made so much, it required both of us in the kitchen for a couple hours but it was worth it! There was something for everyone and extras for the next few days!

Scroll down to see the recipe.

Meal prep meets Mexican fiesta

Recipe

Quick Simmered Black Beans:
 
Author:
Recipe type: Dinner, Salads, Veggies
Cuisine: Gluten-Free
Ingredients
  • 1-2 tbsp olive oil
  • ⅓ cup finely chopped red onion
  • ¼ cup water
  • 1 tsp ground cumin
  • ¼ tsp ground red pepper
  • 14 oz chicken or vegetable broth
  • 2 15 oz cans of black beans (rinsed and drained)
Instructions
  1. Heat olive oil in a medium sauce pan.
  2. Add red onion and saute till just getting tender, approximately 3 minutes.
  3. Add water, cumin, ground red pepper, chicken or vegetable broth, and black beans, and let simmer on low till liquid mostly absorbed.

Pineapple-glazed Brussel sprouts
 
Author:
Recipe type: Dinner, Salads, Veggies
Cuisine: Gluten-Free
Ingredients
  • 12 oz pineapple juice
  • ¼ tsp gluten-free tamari
  • ¼ tsp brown sugar
  • Pinch of crushed red pepper flakes (you can add more if you want it spicy)
  • Brussel sprouts
Instructions
  1. Combine pineapple juice, tamari, brown sugar, crushed red pepper flakes in a small saucepan.
  2. Bring to a boil, reduce to a simmer until sauce thickens.
  3. While glaze thickens, flash fry the brussel sprouts, then blot them with paper towels. (I used a deep fryer at 375 degrees for 4 minutes)
  4. I haven’t done so but I assume you could roast the brussel sprouts instead. Pour the glaze over the cooked brussel sprouts and gently stir in.

Jicama Slaw
 
Author:
Recipe type: Dinner, Salads, Veggies
Cuisine: Gluten-Free
Ingredients
  • 1 jicama (peeled and sliced into matchstick slices)
  • 1 tsp grated orange zest
  • Juice from one orange (approx ⅓ cup)
  • ¼ cup thinly sliced red onion
  • 3 tbsp finely chopped cilantro
  • ½ tsp salt
Instructions
  1. Combine ingredients and enjoy
  2. Adapted from America’s Test Kitchen

Tomato salsa
 
Author:
Recipe type: Dinner, Salads, Veggies
Cuisine: Gluten-Free
Ingredients
  • 5 tomatoes
  • Salt
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped fresh cilantro
  • ½ finely chopped & seeded jalapeño
  • 2-3 tsp lime juice
Instructions
  1. Core and cut tomatoes, sprinkle with salt and let sit in a colander for 20 minutes to drain excess water.
  2. Mix with red onion, cilantro, jalapeño, and lime juice.

Guacamole
 
Author:
Recipe type: Dinner, Salads, Veggies
Cuisine: Gluten-Free
Ingredients
  • 3 ripe avocados
  • ¼ cup finely chopped cilantro
  • 1 tbsp finely chopped red onion
  • 2 tbsp lime or lemon juice
  • salt to taste (I used about ⅛ tsp)
Instructions
  1. Mash avocados
  2. Mix together cilantro, red onion, lime / lemon juice, and salt to taste.

 

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