Overwhelmed: Meal planning options

We test out three dinner prep options to make it easy and cost efficient

For busy families, sitting down to dinner is important, but complicated.

We put three families to the test with three dinner options.

A private chef delivery service, a pickup and go service and a homemade meal.

We compare cost, time and quality to help you decide what's best for your family.

 

Private chef delivery service


Video: Meal planning options with the Martin family

More info: Simon Hall private chef

 

Homemade meal


Video: Meal planning options with the Hillmer family

Taco Meat Stuffed Bell Peppers

 

Ingredients:
•Olive Oil
•1 lb lean ground turkey breast
•1 package taco seasoning 

•cumin 
•3-4 organic bell peppers, halved and seeds removed
•1 can of black beans, drained & rinsed
•3-4 fresh corn on cob (or 1 can of Mexicorn corn
•1 (15 -16 ounce) jar of favorite salsa
•Shredded Cheddar or Mexican Mix Cheese


Toppings:

•fresh cilantro
•sour cream
•sliced avocado

 

Cooking instructions:

•Shuck & wash corn, then bring corn to a boil in pot. Drain cooked corn. Cut corn kernels from cob.
•Pre heat the oven to 400 degrees. 

•Cook ground turkey in skillet. Add corn kernels, taco seasoning packet and water (as listed on taco seasoning packet) to the turkey meat. Add a little Cumin (to your liking). Let mixture simmer & stir until water is evaporated. 

•Warm black beans in a sauce pan until start to simmer. 

•Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
•In a bowl mix the cooked ground turkey/corn mixture and black beans. Add in 1/2-3/4 jar of salsa and a little cheese. mix well.
•Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. 

•Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. 

•Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
•Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving. 

 

Notes:

You can use ground beef or ground chicken. Be sure to drain grease off the meat once it is fully cooked. 

Can reserve some taco meat before adding corn & black beans for children to eat as plain taco meat.

 

Avocado Tomato Salad

(Serves four people) 

 

Ingredients:

•salt

•olive oil

•lemon

•1/2 package of grape tomatoes

•1-2 avacados

•1 fresh corn on the cob 

•mixed greens or favorite lettuce 

 

Prepping instructions:

•shuck, wash & boil corn. Cut corn from cob. 

•cut avocado into bite-size pieces 

•cut grape tomatoes in half 

•combine avocado & tomatoes in bowl. 

•add 1-2 tbsp of Olive Oil to the tomato/avocado mixture. 

•add salt (tomatoes & avocado love salt). 

•add 1/2 - 1 lemon to mixture. Stir to combine. 

•Taste!!!! Taste is so important. Add more salt, olive oil or lemon to suit your taste. (I try not to taste the olive oil, but don't make too salty). 

 

•cover lettuce with corn & top with avocado/tomato dressing. 

•corn can be omitted, if not in season. 

 

Pickup and go service


Video: Meal planning with the Brownlee family

More info: Goodness to Go Catering

(© 2016 WBIR)


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