I love crockpot recipes. 

I love tacos. 

I’m currently pregnant and love anything that’s spicy. 

Enter, Crockpot Brisket Tacos with Pickled Jalepeno Salsa

We went to Torchy’s Tacos last week, and my favorite taco there is The Crossroads; beef brisket, Monterey Jack cheese, grilled onions, pickled jalapeños and avocado.

I was making this brisket anyway for some meal prep tacos and burrito bowls, so I thought I would try my hand at a copycat Torchy’s Taco situation. Hot damn. It worked. These are real good.

the meat:

This brisket recipe has evolved from several iterations of other crockpot recipes that I have made over the years and it checks all my boxes: 

• Super easy
• Simple ingredients, but a complex and mysterious flavor profile (oooh)
• TENDER
• Versatile
• Easily multiplied for meal prep quantity

Brisket is expensive, guys. So, for a cheapo hack, I like to do half brisket and half chuck roast. It ends up being a little bit leaner anyway, and I don’t taste the difference at all.

Of course you can do all brisket or even all chuck roast, depending on your preference and it will turn out just fine.

Pickled jalapeño salsa:

3 ingredients add so much crunch and flavor here! Lighten up on the pickled jalapeños if you’re not a fan of the heat.

Additional toppings:

• Cheese (I used white quesadilla cheese, but you could use Monterey jack, cotilla, goat, cheddar or feta)
• Sliced avocado
• Green tomatillo sauce

Taco shells/wraps

• Flour tortillas (small, soft-taco sized)
• Low carb tortillas (small, soft-taco sized)
• Corn tortillas
• Romaine or butter lettuce leaves for lettuce wraps
• Rice/quinoa, beans, and mixed greens for a burrito bowl

Meal prep friendly options:

Tacos:

You can still do tacos, but you need to package them right. Place the meat in a small container, and the salsa, toppings and sauce in another. Lettuce or tortillas can be wrapped in foil, plastic baggies, or reusable wraps.

When you’re ready to eat, heat the meat in the microwave, open up your taco shells of choice and assemble everything right before you eat it.

Bowls:

These are a GREAT meal prep option! Cook up a carb of choice (I like rice or quinoa), grab a few cans of black or pinto beans and lettuce/spinach/mixed greens. Place carb, beans, and meat in one container and all the fresh things in another. When ready to eat, heat up the hearty container and then dump in all the salsas, toppings and greens in and mix it up! Delicious!

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Crockpot Brisket Tacos with Pickled Jalepeno Salsa

Easy, mouthwatering, shredded beef that's perfect for tacos or burritos bowls. Pickled jalepeño salsa adds so much flavor, and give you a perfect, copycat Crossroads taco from Torchy's Tacos!

Equipment

• crockpot

Ingredients

• 3-4 lbs beef brisket or chuck roast
• 3-4 canned Chipotle adobo peppers, finely chopped + 1 spoonful of the sauce from the can (more if you like things spicier)
• 1 1/4 cup beef broth
• 3 Tbsp apple cider vinegar
• 1 Tbsp cumin
• 1.5 Tbsp oregano
• 1.5 Tbsp minced garlic
• 1 tsp salt
• 1/3 red onion, finely chopped
• 1/4 tsp cloves (optional)
• 1/4 tsp smoked paprika (optional)

For the salsa:

• 2/3 red onion, chopped
• 1 cup pickled jalepenos
• 1/2 cup cilantro, finely chopped

Instructions

• Finely chop 1/3 red onion and adobe peppers and place in crockpot. Add adobe sauce, beef broth, spices, minced garlic, and apple cider vinegar, and mix well.
• Trim excess fat off the meat and cut into large chunks. Nestle the meat in the broth and cover.
• Cook on low for 6-8 hours or on high for 4-6. 
• When meat is done it should shred easily with a fork or even break apart when you gently press on it. Shred all the pieces of meat, mix well and let simmer on low for another 10-15 minutes while you prepare the salsa and toppings.
• In a medium bowl, combine the rest of the chopped red onion, 1 cup pickled jalepeńos, and 1/2 cup chopped cilantro. I added some salt because I like everything salty.
• For tacos, add meat to lettuce leaves or small tortillas. Top with cheese, jalapeño salsa, tomatillo sauce, and sliced avocado.

Notes

Additional toppings:

• Cheese (I used white quesadilla cheese, but you could use Monterey jack, cotilla, goat, cheddar or feta)
• Sliced avocado
• Green tomatillo sauce

 

Taco/Wrap Options:

• Flour tortillas, soft-taco sized
• Low carb tortillas, soft-taco sized
• Corn tortillas
• Romaine or butter lettuce leaves for lettuce wraps
• Rice/quinoa, beans, and mixed greens for a burrito bowl

The post Crockpot Brisket Tacos with Pickled Jalepeno Salsa appeared first on Contour.

When I first got started with meal prepping, I found it immensely helpful to watch what other people did, and how it worked for them. I tried different styles, plans and methods to find what worked for me and my family!

You will find everything you need to know in the video; the menu, the ingredients, the strategizing, the multi-tasking, the boredom dancing, the baby cameos, and of course some extremely fast-motion chopping and cooking in between.

via GIPHY

Recipes are written out below, and the serving size is 5 meals, for 1 person, for the week. If it is just you, follow as-is, and if you are making more for your partner or family, multiply as needed.

Since I am NOT currently tracking calories or macros, I double some things and triple others, as I see fit. I know the food will usually get eaten between all of us, so I tend to use the recipes more as guidelines so I can add ingredients that I may already have, and stretch things where I want.

What’s on the menu?

• Breakfast: Make- Ahead Breakfast Burritos – these guys keep and reheat surprisingly well throughout the week, and are stuffed with eggs, egg whites, turkey bacon, (you can use regular bacon), cheese, and avocado. Use your choice off tortillas and top with your favorite salsa or hot sauce
• Lunch: Chicken And Veggie Bowls With Thai Peanut Sauce – Creamy, salty, peanut sauce is tossed with healthy rice noodles for the base of these bowls. Top with Sriratcha sautéed chicken and crispy, barely stir-fried veggies for an incredible burst of flavors, crunch, and protein.
• Dinner: Marinated Steak, Rosemary Potatoes, and Lemon Asparagus – The marinade MAKES this dish. Get yourself a decent steak and it will taste fresh and flavorful all week long. I added sautéed mushrooms to this because I love steak and mushrooms together! Simple ingredients and flavors make this dish delicious, comforting, and nutrient-dense.
  

Watch our weekend meal prep here!

I hope this is helpful to you on your meal prep journey whether you’re just giving it a try or you’re a seasoned pro!

Let me know in the comments if you meal prep, and how you like to do it!

Make Ahead Breakfast Burritos

5 Servings
Nutrition Facts Per Burrito:
Calories: 352
Fat: 19 g
Carbohydrates: 16 g
Protein: 38 g

Ingredients:
• 10 strips turkey bacon
• 4 eggs
• ¾ cup egg whites
• Salt and pepper
• 5 (8-inch) low carb tortillas
• 3/4 cup shredded sharp cheddar cheese
• 1 large avocado (cut into strips)
• Salsa

Instructions:
1. Whisk together the eggs and egg whites until fully blended. Pour into a pan and scramble with salt and pepper to taste. Egg whites tend to carry more water, so allow eggs to cool on paper towels in order to remove some moisture.
2. Cook the bacon to desired level of crispness and place on paper towels to drain.
3. Assemble burritos. Lay out 5 tortillas and distribute bacon, eggs, cheese and avocado evenly between them.
4. Roll the burritos and wrap in cling wrap or parchment paper for easy reheating.
5. Place salsa in separate containers or jello shot cups with lids to enjoy with the burrito as you eat it!

Chicken and Veggie Bowls with Thai peanut sauce

5 Servings
Nutrition Facts Per Serving:
Calories: 440
Fat: 13 g
Carbohydrates: 54 g
Protein: 27 g

Ingredients:
2 tbsp olive oil
1.5 lbs chicken breasts, diced into 1-inch cubes
1 package rice noodles (16oz)
1.5 tbsp soy sauce
1.5 tsp Sriracha
1.5 cups red cabbage, sliced
1.5 cups red peppers, sliced
1.5 cups carrot matchsticks, sliced

Peanut Sauce
2/3 cup peanut butter
2 tbsp soy sauce or aminos
2 tbsp lime juice
2 tbsp honey
2 tsp dried ginger
1/2 cup water

Instructions:
1. Preheat olive oil over med-high heat. Add chicken and saute for 7-8 minutes until browned. Add
soy sauce and Sriracha and cook another 3-4 minutes until chicken is fully cooked. Remove chicken, but keep the pan for veggies.
2. While chicken is cooking, boil water and cook rice noodles according to the directions on package.
3. Mix ingredients for peanut sauce together with a whisk, saving water for the end. Add water, little by little, whisking as you go to combine. Add to the cooked and drained noodles, stirring gently to coat.
4. Prepare veggies and gently sauté in the pan leftover from the chicken until bright with color, but still crisp.
5. Assemble bowls. Divide noodles, chicken and veggies evenly between 5 containers and seal well.
6. Top with extra soy sauce, if desired.

Marinated Steak and mushrooms, rosemary potatoes and Lemon asparagus

5 servings
Nutrition Facts Per Serving:
Calories: 484
Fat: 24 g
Carbohydrates: 32 g
Protein: 36 g

Ingredients:
Marinated steak:
• 1.5 lb. tri-tip steak
• 1.5 Tbsp Olive oil
• 3 Tbsp Soy sauce
• 3 Tbsp Worcestershire sauce
• 3 Tbsp balsamic vinegar
• 2 tsp dijon mustard
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¾ tsp black pepper
• ½ tsp salt
Rosemary potatoes:
• 1.5 lb. baby potatoes halved
• 1.5 Tbsp Olive oil
• ¼ tsp dried rosemary
• ¼ tsp black pepper
• ¼ tsp salt
Lemon asparagus:
• 1.5 lb. fresh asparagus, trimmed
• 1 Tbsp olive oil
• ¼ tsp black pepper
• ¼ tsp salt optional
• Lemon juice
Sautéed Mushrooms:
• 8 oz baby Bella or white sliced mushrooms
• 2 Tbsp olive oil
• 1 Tbsp white wine
• 3/4 tsp dried thyme
• salt and pepper to taste

Instructions
For the steak:
1. Combine ingredients for steak marinade. Add steaks, cover, and marinate for half an hour to several hours.
2. Grill steaks or cook on cast iron skillet over medium-high heat to desired temperature.

For the potatoes:
1. Preheat oven to 400 degrees F.
2. Wash baby potatoes and halve or quarter. Toss with oil and spices and place on a large baking sheet in one, single layer. Roast, checking often and stirring once, for 30-40 minutes

For the asparagus:
1. Preheat oven to 400 degrees F.
2. Wash and trim asparagus and toss with oil, pepper, and salt.
3. Spread out asparagus on a large baking sheet and roast for 8-12 minutes. (Personally, I like my asparagus a little more crispy, and I take the reheating process into consideration as well. Feel free to cook more or less to your tastes, but I err on the less cooked side.)
4. Remove from oven and drizzle with lemon juice.

For the mushrooms:
1. Wash mushrooms and heal olive oil in a skillet over medium heat.
2. Add all ingredients and sauté for 8-10 minutes or until mushrooms are tender.

Divide steak, potatoes, and asparagus evenly between 5 meal prep containers. Enjoy!

The post healthy family meal prep for the week appeared first on Contour.