3 Recipes You Can Store in Tupperware

Do you find yourself eating out at lunch way too often? It’s is easy to get in a rush in the mornings and run out of time to prep a meal to take with you. A great way to save time (and money) is to prep meals in advance and store them in Tupperware. This way, you can simply grab your Tupperware on the way out the door and have a delicious homemade meal when lunchtime rolls around. There are tons of recipes that reheat in Tupperware nicely, but here are three recipes to get you started!

Taco Soup

Soups are easy to divide into single portions and are just as delicious reheated! The best part about taco soup is, it even seems to taste better the next day!

What you will need:

1 lb ground beef/turkey

1 can rotel

8 oz tomato sauce

1 can corn, drained

1 can black beans, rinsed and drained

1 can dark red kidney beans, rinsed and drained

1 can light red kidney beans, rinsed and drained

1 packet taco seasoning

1 packet ranch seasoning

Directions:

Brown your meat in a skillet over medium/high heat. Drain grease. In a large saucepan combine meat and the remaining ingredients. Bring to a boil (stirring constantly to prevent the bottom from sticking). Lower heat to simmer and allow soup to cook for 30 minutes. Allow your soup to cool before storing in Tupperware containers. If you want, you can even separately prepare individual portions of shredded cheese and tortilla chips to grab with your soup to complete your meal!

3 Recipes You Can Store in Tupperware

Grilled Chicken Veggie Bowls

Next time you are planning to grill, go ahead and grill several extra chicken breasts to eat on later in the week! As you will see in this recipe, all you will need to add is a little brown rice and some roasted veggies for a delicious and healthy lunch!

This recipe makes enough for four meals.

What you will need:

2 cups cooked brown rice

2 cups roasted asparagus

2 cups roasted broccoli

2 cups roasted cauliflower

16 oz prepared grilled chicken breasts, cubed

Directions:

Begin by preparing rice according to package instructions. To make roasted veggies, first toss cut veggies in olive oil until lightly coated. Season with salt and pepper. Spread evenly on a large baking sheet. Bake at 375 degrees until tender (time will vary depending on the vegetable). To prepare your Tupperware meals, place ½ cup of brown rice in container followed by 1 ½ cups of roasted veggies (you can mix your veggies or use a different veggie each day) and 4 oz grilled chicken breasts. Store in the refrigerator until you are read to enjoy! *After you reheat your meal, you can add salsa, hot sauce or dressing to add extra flavor!

Grilled Sirloin, Baked Sweet Potato, and Sesame Green Beans

Who needs to eat out when you can enjoy all the delicious flavors of your favorite steakhouse for a portion of the cost?

What you will need:

5 cuts of sirloin, 4-6oz each

5 sweet potatoes, baked

1 lb green beans, washed

2 tbsp sesame oil

1 tbsp sesame seeds, roasted

Salt and pepper to taste

Directions:

Grill or bake your sirloin to desired wellness (medium rare works well for reheating!). Meanwhile, preheat oven to 350 degrees. Toss green beans with sesame oil until evenly coated. Add sesame seeds, salt and pepper. Spread evenly on a baking sheet and bake for 15 minutes. To prepare your Tupperware meals, simply pack 1 sirloin cut and 1 sweet potato for each meal and divide green beans evenly.

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Frugal Cooking: Taco Soup

Taco SoupWant to make some awesome soup for dinner but don’t want to break the bank? Home cooking, even with a fairly long list of ingredients can be very purse-friendly and you can finagle the recipe to swap out or leave out some ingredients if you have picky eaters. A great way to invent your own recipe is to try several and take the best parts of each and combine into your “signature” taco soup recipe.

Homemade Taco Seasoning

If you are like me, you don’t usually have any taco seasoning on hand. I would only buy some when I was planning to have tacos. So a few years ago I decided to make my own seasoning. This is perfect because it has so many uses (tex-mex beef, quesadillas, etc), and it allows me to tweak the mixture however I like. Cumin is the spice that makes it taste Mexican to me, so I usually add a little extra cumin when I make mine, and this is super easy.

Mix together 2 tsp of chili powder, 1 tsp of garlic, 1 tsp of cumin, 1 tsp of corn starch (to thicken), and 1 tsp of salt (feel free to leave that out if you are trying to cut down on salt) and that’s it. I whisk with a small amount of water to dissolve all the powder before adding to my meat mixture. That’s it! Easy I always have these spices on hand.

Crockpot Taco Soup

The crockpot is great for making soups. The long cooking time allows the flavors to meld with and complement one another.

Begin by browning, crumbling, and draining ½ pound of ground beef (or turkey or venison), then add to the crockpot along with ½ of a small onion (chopped), ½ tbsp of taco seasoning, 1 can of drained kidney beans, 1 can of drained corn, 1 can pork and beans, 1 (28 oz can of diced or whole tomatoes, and 1 (8 oz) can of tomato sauce. Cook on low for 4 to 6 hours and serve with tortilla chips, sour cream, and cheese.

Hillbilly Crockpot Taco Soup

This is another great crockpot soup.

Brown 1 pound of ground beef with 1 chopped onion in a medium skillet and drain. Place the ground meat in the slow cooker with 2 cans of Rotel, your choice of 2 cans of beans, 1 can of corn, 1 pkg. of taco seasoning (more if you like it spicy), 1 pkg. of ranch dressing mix, 8 oz of tomato sauce, and 2 cups of water. (Do not drain cans). Stir well and cook on low for 8 hours or 4 hours on high. If you like your soup to be a little more soup-y, add a little more water.

Taco Rice Soup

This is another variation on taco soup in the crockpot and super easy to put together.

Brown ½ pound of hamburger, 1 chopped medium onion, ½ cup of diced bell pepper, 1 (15.5 oz.) can of black beans, 1 (15.5 oz.) can of white beans, 2 cups of cooked rice, 1 (15.5 oz.) can of corn, 2 (15.5 oz.) cans of diced tomatoes, 1 (15 oz.) can of tomato sauce, 2 cups of water, and 3 tablespoons of taco seasoning mix. Cook on low for 6 hours and serve with crushed tortilla chips and shredded Mexican cheese.

It’s time to get cooking! Enjoy.

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