Egg Drop Soup


We don’t know about y’all… but we love egg drop soup. We get it every time it is an option on the menu, and this recipe was the best egg drop soup we have ever had. That’s saying a lot. So even if you aren’t an egg drop soup person, you should give this a whirl. (Lol! That was a pun which you will understand it once you read the recipe.)

Plus, this will pair perfectly with our other Asian themed Post Grad Meals! Date Night anyone?

P.S. This is an awesome soup for when you or a loved one are feeling sick. Chicken Noodle Soup can get old after a while so liven things up with some Egg Drop Soup! Although… you should make sure that said person actually likes Egg Drop Soup and isn’t particularly nauseous because that’s probably not a good mix.

This recipe was modified from one at Gimme Some Oven, which is an awesome food blog. Lots of our recipes are inspired by them! You should check it out.


  • 4 cups Chicken Broth
  • 2 Eggs
  • 2 Egg Whites (optional)
  • 1 tsp Ginger
  • 2 tbsp Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Sesame Oil
  • 3 Green Onions sliced thin (optional)
  • Salt and Pepper (to taste)

* Note: TSP is TEAspoon which is a smaller measurement and TBSP is TABLEspoon which is a larger measurement. Look closely at measurements because you don’t want to mix these up.



  1. Mix together broth, corn starch, garlic powder, and ginger. Make sure to do this at or below ROOM temperature or else the corn starch will clump up and it’s kinda gross…
  2. In a medium saucepan, bring mixture to a boil.
  3. While the mixture is heating up, whisk the eggs and egg whites in a measuring cup. (We used  a measuring cup bc it makes pouring the eggs much easier.)
  4. Once the mixture is boiling, remove it from the heat.
  5. Grab your whisk (or fork if you don’t have one) and begin SLOWLY stirring the piping hot mixture. While you are stirring, slowly pour the eggs into the broth mixture. (Note: you will be stirring and pouring at the same time. Make sure you are doing both of these very slowly because otherwise the egg ribbons will look wonky. It’s not that hard… you can do it!)
  6. Once you have made your beautiful egg ribbons, stir in the sesame oil and green onions.
  7. Add salt and pepper to taste and BAM! You got yourself some soup!

Now, you can’t tell us that this isn’t the best egg drop soup you’ve ever had. It’s so easy, and the swirly thing makes you feel like a legit chef, right? It was an all around great experience for us and we hope that it is for you too. If you make this recipe, please send us a picture and let us know what you thought! It’s the best feeling when people tell us that they actually made a Post Grad Meal. 👏🏼

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

Sheet Pan “Stir Fry”


I don’t know if y’all have noticed the trend, but here at Post Grad Meals HQ (a duplex with fake wood paneling and a washer/dryer prep space in the kitchen), we love us some Asian food!! We’re sorry that it seems to be all that we cook. We will try to shake things up a bit in the future (there have been rumors of taking a little flavor trip to the Southwest), but this stuff is just too good to not share!

This recipe was inspired by Ali at Gimme Some Oven. Go ahead and check out her site. She has some great stuff!


  • 2 Zucchini
  • 1/2 Large Red Onion
  • 3 Cups Broccoli Florets
  • 1 Bell Pepper – any color you’d like!
  • 1 Cup Veri Veri Teriyaki Marinade (like Frank’s Red Hot, we put this sh*t on everything) – If you can’t find this sauce, mix 1/3 cup soy sauce and 2/3 cup teriyaki sauce
  • 1 Large Chicken Breast
  • Instant Brown Rice (or no rice if you’re all about that veggie life)

Just look at all those pretty colors…


Important: Slice the vegetables into the same size so that they will cook evenly!

  1. Preheat oven to 425°F
  2. Peel and slice the red onion.
  3. Core (remove the stem and seeds) and slice the bell pepper (to same size as onion).
  4. Slice the zucchini (to same size as onion and bell pepper).
  5. Cut broccoli florets into bite-sized pieces
  6. Cut chicken into bite-sized pieces.
  7. In a large mixing bowl, combine all veggies and chicken and toss with the teriyaki marinade. (You can do this with bare hands or tongs.)
  8. Spray a baking sheet with Pam or Olive Oil spray and spread the veggies and chicken out evenly on the baking sheet.
  9. Place in oven at 425ºF and bake for 7 minutes. Set an alarm on your phone!
  10. Begin the instructions for your instant rice. (Some will boil water first and then add rice, others will add rice to water initially and then bring the water to a boil).
  11. When the Stir Fry has baked for 7 minutes, stir the ingredients around, and then bake for 7 more minutes (until chicken is cooked through). The rice should be finishing up now…
  12. While the Stir Fry is finishing baking, prepare the rice. (By prepare we mean, if it needs to be drained, now is the time. If it needs to be fluffed with a fork, go ahead!)
  13. Plate the Stir Fry and rice. Serve warm and enjoy!

Mmmm all those fresh veggies!

Oven meals are great because you really get to sit back and relax while the oven cooks for you. How about you pour yourself a nice glass of boxed red and post up on the couch? You deserve it. You cooked your very own meal like a real adult!

If you make this recipe, send us a picture and let us know what you thought! It’s our favorite thing when people tell us that they actually made a Post Grad Meal. 😊

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

Valentine’s Day 3-Course Dinner


Ah yes, Valentine’s Day is upon us. Whether you like the holiday or not, if you have a significant other, they will be wanting a nice, romantic dinner. We’re here to help! Here’s a recipe that’s sure to impress, while not breaking the bank:

Appetizer: Broccoli and Cheese Tots

Main Course: New York Strip with Mashed Cauliflower and Sautéed Asparagus

Dessert: Chocolate-Covered Strawberries and Pretzel Crisps


For Appetizer –

  • One bag of Green Giant broccoli cheese tots
  • (Optional) Mexican shredded cheese to your liking

For Main Course –

  • 2 New York Strip steaks (let them sit out of fridge until they are at room temperature. Sounds gross but trust us, it makes the steaks turn out amazing)
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 2 cloves of garlic
  • 2 tbsp unsalted butter
  • One bunch of asparagus spears
  • One package of Green Giant frozen mashed cauliflower

For Dessert –

  • 3 cups semi-sweet morsels
  • 2 tbsp of vegetable oil or coconut oil
  • 1 box of strawberries
  • Pretzel crisps

TIP: It’s best if you make the dessert first because the chocolate needs to harden in the fridge for a while!



  1. Cook broccoli tots in the oven according to directions.
  2. With about 2 minutes to spare, add a lil cheese and place back in ovenfullsizerender-15

Main Course

  1. Break off the bottom ends of the asparagus spears (about an inch and a half) and discard. This is very important because if you don’t do this, you’re gonna hate asparagus.
  2. Using a tbsp of olive oil, sautée asparagus on medium high heat for about 5 minutes or until tender.
  3. Begin to cook mashed cauliflower in the microwave or oven according to directions on box.
  4. Salt and pepper both sides of room temperature steaks
  5. In a cast iron skillet, heat remaining olive oil on medium high – high heat. Add one steak and let sit on one side for 2:30 minutes. Flip steak and let it cook for 2:30 minutes more. Crush a clove of garlic and add to skillet. With a minute to spare, add 1 tbsp of butter and, with a spoon, baste the steak with melted butter.
  6. Repeat Step 5 with the second(uncooked) steak.
  7. Let steaks sit for 3-5 minutes (a good way to let them sit without losing a lot of heat is to put them in the microwave – DO NOT turn the microwave on though. The ‘wave traps heat very well).
  8. Plate, serve, and enjoy!fullsizerender19

Dessert (to be prepared FIRST)

  1. In your smallest saucepan, add vegetable or coconut oil and then chocolate morsels. Begin to melt the chocolate on LOW heat. Make SURE it is on LOW because chocolate burns very easily. Stir the melting chocolate continuously until it is smooth.
  2. Once the chocolate is smooth, dip the strawberries in the chocolate (a wooden spoon or spatula is very helpful to spoon the chocolate up to the strawberry). Place dipped strawberries on a plastic tray large enough for all strawberries to be spaced out adequately. **If you have parchment paper or wax paper, this would be a great time to use it.
  3. Dip your pretzel crisps with the leftover chocolate. (We only dipped half of the pretzels because its much easier than covering the entire thing.)
  4. Place dipped strawberries and pretzels in fridge while you prepare the other courses.


This meal pairs well with a nice boxed red. We love boxed wine because it’s cheaper AND it lasts way longer. Our drink of choice? Bota Box “Nighthawk Red.” It had notes of cherry and a woodsy aftertaste, but most importantly, it was 6 dollars off at Kroger, which was great. Cheers to that!



Now our cuts of meat weren’t the greatest things in the world. We would love to say that we went and got them from our local butcher but considering that we don’t make any money, that’s not quite in our price range. To counter this, Kroger was offering a slab of meat – 7 cuts of New York Strip – for about $5 per steak. Now that’s a deal we can all get behind.


This meal is a little tougher than our meals in the past because there are so many moving parts, but don’t get overwhelmed. We incorporated the microwave a good bit to keep things realistic. If you keep your cool, the end result will be fantastic and your date will be very impressed. As always… Eat up!

Happy Valentine’s Day!

-Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

Cauliflower Fried Rice


Boy oh boy are we excited about this one! Green Giant just released a new product called “Riced Veggies” and it’s rocking our world. Unfortunately this means that we lied to you the other day. We said that the Teriyaki Chicken Bowl was the greatest meal we’ve ever cooked. That was possibly untrue. While the Teriyaki Chicken Bowl is still awesome, this Cauliflower Fried Rice is seriously one of the best things we have ever made.

We originally did this the old fashioned way by running the cauliflower through a food processor. It was somewhat of an ordeal, but well worth it in the end. However, the discovery of Green Giant’s frozen Riced Cauliflower Medley makes this meal so much easier. This stuff will easily cut your prep/cleanup time in half, which gives you more time to catch up on This Is Us or re-watch Westworld for the 3rd time. Sounds great, right? Check it out.


  • 1 bag of Green Giant Riced Veggies – Cauliflower Medley
  • 2-3 tbsp Soy sauce
  • 1 tbsp Sesame oil (optional, but recommended and will be used in other recipes)
  • 1 thawed small chicken breast
  • 1/2 – 1 small onion (depending on how much of an onion person you are)
  • 2 garlic cloves minced (or 1 tsp of canned minced garlic– highly recommend, it’s so handy)
  • 2 eggs (or egg whites)
  • Cooking spray or olive oil


  1. 2 hours before cooking, begin to thaw your chicken breast. (Proceed with life for 2 hours. We recommend watching a movie, doing laundry, or liking and sharing all of PGM’s posts.)
  2. Once thawed, cook your chicken breast according to these instructions.
  3. If you haven’t already, dice your chicken breast and onion.
  4. Spray or drizzle your wok or pan with cooking spray or olive oil. Season eggs with salt and pepper to taste and scramble them. Set cooked eggs aside.
  5. In the same pan, add a little olive oil and your diced onion and cook on medium for 3-4 minutes or until fragrant.
  6. Next, add the cauliflower medley and cook for 5 mins or until warmed though.
  7. Finally, add the eggs, chicken, garlic, sesame oil, and soy sauce. Begin stir frying for 2-3 minutes until heated (aka stir all the stuff up until its warmed and the sauces are mixed in).
  8. Serve warm!

IF you can’t find the Riced Veggies (this is a new product), you can make this old school! Grab a head of cauliflower in the produce section, and a bag of frozen peas and carrots.

  • Begin a couple hours before you plan to eat by  rinsing the cauliflower head and breaking it apart into floret-sized pieces.
  • After rinsing, lay the cauliflower pieces out on a paper towel to dry for a couple of hours.
  • Once dry, run the cauliflower through a food processor or blender (we recommend you do this in 3 waves of chopping).
  • Add 1/2 of frozen peas and carrots to the cauliflower rice.
  • Proceed with the original recipe starting at Step 2.

This recipe was adapted from the Green Giant and Skinny Taste recipes.

Wasn’t that great?? Yes? No? Let us know in the comments.

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

White Chicken Chili

white-chicken-chili-editThe Super Bowl is right around the corner. Rise Up! So, invite some friends over and make a big batch of this chili! We guarantee it will be a hit. 😉 Although the weather may not be as cold as we thought it would be this time of year, is there ever not a good time to try a new chili recipe?? Nope. There’s not!

INGREDIENTS: (Serves 4-6)

  • 3 16 oz cans of Great Northern Beans
  • 2 thawed chicken breasts
  • 2 onions, diced
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 2 4 oz cans of green chiles
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper (optional if you want that heat)
  • Optional: 1/2 bunch of kale (or as much as you would like)
  • Toppings: Mexican blend cheese, Greek yogurt, and avocado (optional but encouraged)


  1. If you don’t have a Crock Pot, cook chicken breasts according to these directions and dice them.
  2. Heat 1 tbsp of olive oil over medium heat. Sautée onion (until golden) for 5-7 minutes.
  3. Dump all ingredients into Crock Pot (or soup pot) and mix it all up.
  4. Cook covered for 4 hours on high or 8 hours on low. If using a soup pot, cook on low/simmer for 1-4 hours. (The longer it cooks the more flavor there is.)
  5. Optional: Remove stems from kale and chop as thin as you like. If using a crockpot on low, add kale 30 minutes before serving  If using a crockpot on high or a soup pot, add kale 15 minutes before serving.
  6. Before eating, remove chicken breasts from Crock Pot and shred them (the best way to do this is by using 2 forks and separating the chicken breast). Dump chicken back into pot.
  7. Top with cheese, Greek yogurt (instead of sour cream), and avocado.

Shredding that chicken was a real forearm workout, wasn’t it? Or are we just that weak and out of shape…? Probably the latter. Cooking and working out at the same time? Now, that’s multi-tasking at it’s finest!

This recipe was given to us by Catherine’s mom. It’s an Adams family favorite, so we know you will love it too. We added our own PGM touch to keep it extra healthy and feed our broke selves as long as possible. And now, it is delivered to you for your eating pleasure.

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

Teriyaki Chicken Bowl


People have been saying this is our best work yet – our “magnum opus,” if you will. We won’t deny it. Don’t believe us? Then try it for yourself! It has everything you want out of a healthy meal – chicken, edamame, carrots, lettuce, quinoa, and to top it all off, teriyaki sauce! It may seem like there are a lot of moving parts, but this is one of the easier recipes we’ve cooked up. Take a look and tell us what you think!


  • Bag of Frozen Edamame
  • Sea Salt or Soy Sauce
  • 2 Chicken Breasts
  • Salt and Pepper to taste
  • 3 tbsp. Olive Oil
  • 1 cup Quinoa (brown rice works too, but takes a lot longer)
  • A bag of Shredded Carrots (we just peeled some carrots, but it took a while)
  • A bag of Shredded Lettuce (we shredded our own, but it sucked to do, so if you can find pre-shredded lettuce, get it)
  • 3 tbsp. Teriyaki Sauce


  1. If your chicken is frozen, begin to thaw it 1-2 hours before you plan to cook.
  2. Cook chicken breasts according to these instructions. Dice afterward.
  3. Boil 2 cups of water. Reduce to simmer and add 1 cup quinoa. Let it simmer, covered, for 15 minutes, fluffing with a fork every now and then.
  4. If you have whole carrots, peel carrots into tiny ribbons with a vegetable peeler.
  5. Steam edamame according to directions on the bag. Peel about 1/3 of the edamame to use in the teriyaki bowl.
  6. For an appetizer: Put some of the leftover steamed edamame in a bowl and sprinkle some salt on it a la #saltbae. Dip in soy sauce and enjoy!
  7. Take the diced chicken, place in pan on medium low heat, add 3 tbsp. teriyaki sauce. Stir chicken around for about 5 minutes.
  8. When plating, lay down a bed of quinoa, add chicken, edamame beans, carrots, and shredded lettuce (like the first picture). Drizzle a little extra teriyaki sauce if the flavors aren’t bold enough as is.

Not so bad, eh? It looks like something you’d get at Maki Fresh, but you won’t have to shell out $12 for one meal. This recipe can last you 4 meals!

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!


Tilapia with Broccoli and Rice


What’s the perfect week night dinner? One that’s ready in 30 minutes.

Frozen, never fresh. This meal is clutch for those days where you have absolutely no food at home and you’re still too lazy to go to the grocery store. The whole recipe is made from foods you can store long-term, whether it’s in the freezer or pantry. It sounds plain-jane, but it’s actually really good. You get to have a warm meal for dinner without leaving the house? We will take it!

INGREDIENTS (serves 2)
* Side note: It’s best to cook the fish fresh. So, if you’re serving just 1, only thaw 1 tilapia filet. You can save the leftover sides. Then the next day for lunch or dinner, thaw and cook a filet and voila! You’ve got another “fresh” yummy meal.

  • 2 Frozen Tilapia filet (any white fish will do)
  • Uncle Ben’s Long Grain and Wild “Ready Rice”
  • Frozen Broccoli Florets  (Recommended: Bird’s Eye Steamfresh)
    – Don’t be a rookie and buy Broccoli Cuts. Those are cheaper but they are essentially broccoli stems and not yum.
  • Olive Oil
  • Cavendar’s Greek Seasoning (YUM)


  1. Place your frozen fish in a bowl of COLD water. Do not try to turbo-thaw your fish in warm/hot water. The drastic temperature change will induce bacteria growth! Leave thawing for 15 to 20 minutes.
  2. Chill out for 15 mins and pour yourself a glass of wine (if you want).
  3. Season your fish filet(s) generously with Cavendar’s on both sides.
  4. Heat some olive oil on medium in a saucepan. Add the seasoned and thawed fish filet(s). Cook the filet for 2-3 minutes on each side.
  5. Put the frozen broccoli bag into the microwave (directions side up). Microwave for 5 minutes.
  6. Flip the filet(s). Cook for 2-3 more minutes.
  7. When the broccoli is finished, let it rest for 2 minutes. Put Uncle Ben’s rice into the microwave and cook for 90 seconds. When rice is done, rest it for 1 minute.
  8. Salt and pepper the broccoli and rice to taste. Serve and enjoy!

This easy recipe is a life-saver when adulting gets hard. Considering, I’m almost always too tired/lazy to go to the grocery store once I’ve changed into sweatpants. It’s so reliable you’ll want to date it. Lol jk. Well maybe…

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

Quick and Easy Fish Tacos


Everybody loves tacos, but not everybody gives fish tacos a chance… Well, we recommend that you do. Because they are dank and you’re missing out. You’ve got no excuse to not try them because this recipe is easy, cheap, and healthy!.. as always. So, just do it! Spice up your Taco Tuesday with a lil of this Southwestern sizzle.

INGREDIENTS (yields 4-6 tacos):

  • 2 thawed fish fillets (we used cod, but any fillet will do- only takes about 20 mins to thaw)
  • 4-6 small tortillas (we used corn because eating gluten will literally kill you.. jk we used corn because we’re adventurous in 2017)
  • Seasonings: Tony Chachere’s is highly recommended. If you don’t have it, just use salt and pepper to taste. We used some cayenne pepper as well to add a little heat to that bad boy
  • Mexican-style blend cheese (as much as you want)
  • 4 tbsp. salsa
  • Optional: 1 tbsp. PLAIN greek yogurt on the side – it’s basically sour cream with protein 😉


  1. Lightly pat fish dry. Season one side of fish with Tony Chachere’s or salt and pepper. Heat oil in a non-stick pan over medium heat.
  2. Add fish and let sit for about 5 minutes. Flip and season the other side. Cook the flipped side for about 5 minutes.


    The handy thing about fish is you aren’t damned with salmonella if you don’t cook it well done – This is referencing our “How to Cook a Chicken Breast” Post. Scroll to the very bottom of it for a good laugh.

  3. Cut fish into 2-3 equal portions and add to tortillas. If you like your tortillas warm, just microwave them for about 10 seconds. duh.
  4. Top with salsa and cheese.
  5. If you’re a sour cream person, put a tablespoon of Greek yogurt on the side and try it as a replacement. It’s better for you and you probs won’t be able to tell the difference.

This is one of our favorite meals to make because it’s easy and takes almost no time to prepare. While tacos aren’t the healthiest food in the world… they’re not not healthy. Plus, I just blasted my pecs at the Judgement-Free Zone (Planet Fitness) for the first time in years so I deserve it.

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!

Spaghetti with Chicken and Zoodles


This healthy take on a classic dish will probably be your new favorite comfort food. It’s got all the yum of spaghetti without any of the guilt! Just how we like it. 👌

**Heads up: this recipe uses a spiralizer for veggies. We used the Veggetti, which can be found in the “As Seen on TV” section (yes, we are serious) in Target, CVS, etc. for about $15. It’s worth it, we promise.
* If you don’t have a spiralizer, you can use a cheese grater or peeler instead. The spiralizer gives a much more satisfying noodle-shape though.

INGREDIENTS (makes 2 servings):

  • 2 zucchini, spiralized (aka zoodles)
  • 1 chicken breast
  • Salt and pepper to taste, Italian seasoning (optional)
  • Marinara sauce (pick any, they’re all good)
  • 3 tbsp. olive oil


  1. Prepare chicken breast like this (season both sides and rub with 1 tbsp. olive oil. Heat oil in pan over medium heat and cook one side of chicken for 10 minutes. Flip, reduce heat, and cook other side of chicken for 10 minutes. Let sit for 5 minutes).
  2. While the chicken is resting, spiralize both of your zucchini. If you’re an over-achiever, you can wrap your zoodles in paper towel and dry them a bit. This will make the zoodles have a more noodle-like texture.


    Washer/dryer prep-space strikes again!

  3. In a small saucepan, heat some marinara sauce over medium low heat.
  4. In a large pan or wok, heat 1 tbsp. of olive oil on medium heat and add the spiralized zucchini (or “zoodles”). Season (generously) with salt and pepper and let cook for about 5 minutes.
  5. Strain zoodles and place equal amounts in bowls.
  6. Cut chicken into small cubes and place atop zoodles.
  7. Add marinara sauce to your dish (about 3 tbsp. should be plenty). Serve!

If you love spaghetti, you’re gonna love this dish. Zucchini is dank, everyone knows that, and while it may not be pasta, it sure makes a healthy, tasty alternative.

If you don’t love spaghetti, you’re still gonna love this dish. All you have to do is substitute the marinara for olive oil or pesto. Those are yummy low calorie options that will transform the whole meal.

Eat up!
-Catherine and Ford

Feel free to leave us any comments, concerns, or ideas. We are open to ALL of your feedback. Thanks for reading!

PGM’s Famous Turkey Chili


This stuff far from famous, but it is hella tasty. Plus, it’s perfect for the snow we’re experiencing up in Nashville right now. Chili’s great because the ingredients are cheap and you’re basically just dumping cans into a pot. You get to go about your life for hours and then come back to deliciousness. It also reheats amazingly and you can eat it for days. It’s pretty much the ultimate meal.


  • 1 pound 99% lean ground turkey breast
  • 1 onion, diced
  • 2 (15oz) cans of diced tomatoes, drained
    • *If you’re not using a crock pot, don’t drain the tomatoes.
  • 1 (15 oz) can of tomato sauce
  • 1 (15 oz) can of chickpeas, drained
  • 1 (15 oz) can of black beans, drained
  • 1 (15 oz) can of red beans, drained
  • 1 (4.5 oz) can of green chiles
    • *We found this in the International foods section of Kroger, not the canned vegetable section btw)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (optional if you want that heat)
  • 1 tsp chipotle pepper (optional)
  • 1 tbsp olive oil
  • Toppings: Mexican blend cheese, Greek yogurt, and avocado (optional but encouraged)


  1. Brown turkey over medium-high heat until cooked through. (This means cook it until it turns brown or I guess light brown since we’re using turkey.)
  2. Heat 1 tbsp of olive oil over medium heat. Sautée onion (until golden) for 5-7 minutes.
  3. Dump all ingredients into Crock Pot (or a large soup pot) and mix it all up.
  4. If using a Crock Pot, cook on high for 6-8 hours. If using a soup pot, cook on low/simmer for 1-4 hours. (The longer it cooks the more flavor there is.)
    * Yes, we use the washing machine as counter space. It’s resourceful…you should try it!fullsizerender4
  5. Top with cheese, Greek yogurt (instead of sour cream – trust us, it’s an incredible replacement), and avocado.

While the list of ingredients is extensive, canned veggies cost like 50 cents to a dollar.  All in all, you can eat for days for less than $10 if you play it right. It freezes great too. This recipe was adapted from Skinnytaste and brought to you for your reading and eating pleasure.

Eat up!

-Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!