MEAL PREP TUPPERWARE RECIPES

Steps:

• Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and tomato sauce and cover.
• Simmer on low for about 20 minutes.
• Divide the meat equally between the 4 meal prep containers.
• Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
• Divide the lettuce in 4 ziplock bags.
• Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
• To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
• Top with the meat, pico de gallo, cheese and finish with dressing.

Steps:

• In a large bowl beat the eggs, season with seasoning salt and add the cheese.
• Preheat the oven to 425F.  Spray a 9 x 12 or large oval casserole dish with oil.
• Add the potatoes 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
• Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.
• Meanwhile, brown turkey in a large skillet over medium heat, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Spray another skillet with nonstick spray, add the eggs, 1/4 teaspoon salt and scramble, cook until just set, about 2 to 3 minutes.
• To serve place 3/4 cup turkey and 2/3 cup eggs in each plate or bowl, divide the potatoes and top each with 1 tablespoon of shredded cheese, scallions or cilantro and serve with salsa on the side.