- 1 tablespoon extra-virgin olive oil
- 1 pound ground turkey or chicken (I used ground beef)
- 1 medium yellow onion, diced
- 1 cup uncooked quinoa (I did not use)
- 2 (10-ounce) cans red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can fire-roasted diced tomatoes in their juices
- 1 cup corn kernels, fresh or frozen
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 cup shredded Mexican blend cheese, divided
- For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt
Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large crockpot.
To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Recently, there has been a shift in the Newson household. This shift has granted the opportunity for me prepare more home cooked meals throughout the week. That said, comment with a recipe or two if you'd like to help a working wife out! Before you side eye, know that prior to this my husband and I would not go hungry or depended on fast food nightly. Difference is, by the time I get home after running evening errands, walking the dog and finally taking a moment to relax... my desire to cook had lessened.
Currently, my thought (baby steps) is to plan our meal out at least a day before. In our household, we prefer fresh produce if all possible. Therefore, our visit to the grocery store (or farmer's market) comes a bit often.
Let's address my attempt on being a pescetarian in a divided home. If you follow me on IG (@author_rnewson), you may remember a couple post on this being my second attempt. Quick update, I started off really well. Then we went on vacation and all efforts went out the window of this FINE korean cuisine restaurant. Literally, I have not been able to get back on track. However, I have changed my meat to veggie ratio a bit. I tend to plate more veggies then meats. Also, it's not vital to have meat with every meal for me.
As for my husband, he is very supportive in my eagerness to change my eating style. He even concoct meals that's pleasing to a pescetarian. Ask him about those salmon steaks... yummy! And I DO kiss the cook! Nevertheless, changing the way you eat is pricey!! Of course, one could say, just prepare a meal how you normally would, just leave the meat out of yours. Or ask him to adjust with you!
The truth of the matter is, my best solution is to enjoy what WE cook. Depending on how I am feeling, I'll ration accordingly. Eating healthier does not require one to be vegan, vegetarian, pescetarian and/or etc etc. In my opinion, having a balance and being a more conscious eater is this bigger picture.
So on that note, what's for dinner?!