Posts tagged tacos
Savory Shredded Cabbage and Beef

I am quickly starting to love using my slow cooker as part of my meal prep! I have been using it to help prep dinners. This week I used the slow cooker to create the most tender, melt in your mouth shredded beef. The cabbage, thyme and bacon blend together to create a flavor that is savory, without being heavy. The secret to this recipe is to line the bottom and sides of the slow cooker with bacon. It prevents the beef from drying out and adds a lovely flavor. 

I used a three pound chuck roast and it lasted for three dinners! I made shredded beef tacos, served it with roasted veggies and put it on a salad!! It seriously cuts my dinner time cooking down to almost nothing. 

Do you have a favorite slow cooker recipe that you meal prep? If not, give this a try and you might have found one :) 


Savory Shredded Cabbage and Beef

Makes 6 servings


  • 10 bacon strips 
  • 3 pound chuck roast 
  • 1 package shredded coleslaw mix ( make sure it has cabbage and carrots)
  • 1 red onion, sliced 
  • 3 cloves of garlic, minced 
  • 3 sprigs of thyme
  • 1 teaspoon dried oregano 
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon red pepper flakes 
  • 1 cup beef broth or water 


Line the bottom of the slow cooker with bacon strips. Add all other ingredients and cook on low for 7 hours. Shred and use however you would like! 






Vegan Tacos

Meatless Monday has been making a comeback in my kitchen! It has been great for my grocery budget and my stomach has appreciated the break as well! When I first started swapping out an animal based protein with a plant based source, I found that all I was making was pasta dishes and noodle bowls. It was great for the first month and then snoooooorre! Why I didn’t think about making a meatless taco sooner is beyond me. Vegan tacos are quite possibly the most delicious way to give Meatless Monday a try! Peppers, onions, refried beans, rice and seasoned tofu are topped off with endless combinations of crunchy toppings! Tofu is the perfect protein to pair with tacos as it soaks up all the yummy taco seasoning.

Give this vegan taco a try for Meatless Monday or really any day of the week you want a delish taco!! 


Vegan Tacos

Makes 8 tacos


  • 1 box crunchy taco shells
  • 1 can (14.5oz)low fat refried beans 
  • 1 cup basmati rice, rinsed 
  • 2 cups water 
  • 1 green pepper, cut into strips 
  • 1 yellow onion, thinly sliced 
  • 1 package extra firm tofu, cut into strips and blotted dry
  • 1 packet low sodium taco seasoning
  • salt and pepper to taste
  • Toppings: Shredded red cabbage, salsa, avocado, cilantro and tomato


For the rice: Place rice and water in a pot and bring to a boil. Reduce heat to a simmer and cook until the water drops below the surface of the rice. Cover and remove from heat. 

For the tofu, pepper and onion: Heat a large skillet and add tofu strips.Cook until brown and hot. Add in taco seasoning as well as pepper and onion.Stir and cook until pepper is soft. 

To assemble: Heat taco shells according to package directions. Microwave beans in a bowl until hot. Assemble tacos as desired and top with your favorite toppings!