National Nutrition Month Day 21: Clean Eating Cooking School

National Nutrition Month Day 21: Clean Eating Cooking School

CECS Collage with Tagline


For day 21 of National Nutrition Month, I wanted to introduce Michelle Dudash’s online Clean Eating Cooking School. Michelle is a registered dietitian, certified chef, and author of Clean Eating for Busy FamiliesHer latest project is an amazing cooking school that is completely online. Her cooking school provides cooking videos, meal planning, and cooking tips so you can get a nourishing meal on the table in minutes. Michelle was kind enough to provide a sample recipe from her Clean Eating Cooking School. She was also so generous to give my sister-in-law to be a  membership to the Clean Eating Cooking School (surprise Gena– keep an eye on your inbox!).



5-Ingredient Slow-Cooker Turkey Taco Meat

By Michelle Dudash, RDN, Cordon Bleu-certified chef and creator of Clean Eating Cooking School: Monthly Meal Plans Made Simple

Who doesn’t love taco night? I simplify things with my slow-cooker version, using five ingredients. Prep is so simple, and everyone can add their favorite toppings—mine are avocado, lime, mixed greens and salsa. Cilantro, plain Greek yogurt and low fat cheese are also popular. If you’re going low-carb, you can serve the meat over a green salad.

1 pound lean ground turkey
1/2 (6-ounce) can tomato paste
1 small onion, diced small (about 1 cup)
2 tablespoons reduced-sodium soy sauce, use GF is desired
1 tablespoon + 1 teaspoon Mexican seasoning blend

1. Combine all of the ingredients in a slow cooker, breaking up the meat. Sprinkle in 1/4 teaspoon salt and pepper. Cook 4 hours on the low setting.

2. Serve in tortillas with your favorite toppings.

Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 8 servings, 1/2 cup taco meat each

Cook’s notes: This recipe is such a snap to put together, and is just as easy to double batch it for a freezer meal the following month. Double batching may add to the cooking time.

Per serving: Calories 111; Fat 4.5 g (Saturated 1.25 g); Cholesterol 41 mg; Sodium 363 mg; Carbohydrate 3 g; Fiber 0.5 g; Protein 15 g; Vitamin A 3% DV; Calcium 0% DV; Vitamin C 1% DV; Iron 8% DV

Recipes adapted with permission from Clean Eating Cooking School: Monthly Meal Plans Made Simple, by Michelle Dudash, RDN.

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