Is there anything more satisfying than executing a 2-in-1 dinner plan that produces two uniquely satisfying dinners on back-to-back nights with only half of the effort? It cuts down on your time in the kitchen which means you spend more of your day doing what you love while still sitting down to a homemade, wholesome, love-filled meal.
High-five to that!
This plan is really simple…while making our Chorizo Stuffed Bell Peppers on night one, we double the stuffing. Then on night two we throw together this flavorful, grain-free Chorizo Taco Salad.
Watch how in the video above…
4 heads romaine lettuce
2 cups jicama, sliced into strips
1 cucumber, thinly sliced
1 tablespoon lime juice
1 teaspoon tajin
1 cup pico de gallo
Leftover Chorizo mixture from Chorizo Stuffed Peppers
2 avocados, pitted and chopped
¼ cup fresh scallions, chopped
Thinly slice the jicama and cucumber. Toss with lime juice and Tajin.
Plate lettuce, jicama & cucumber, pico de gallo, chorizo mixture, avocado, scallions, plop of coconut sour cream.
Calories: 233
Fat: 15g
Carbohydrates: 9g
Sodium: 585mg
Fiber: 2g
Protein: 14g
Sugar: 3g