Wheat and Dairy Free Taco Pasta

Hi everyone!

I’ve been super busy lately with work and just trying to organize my life with my upcoming class starting. I’m going to do a few posts this week to make up for last week.

I wanna start off this week with my meal prep! I’m going to post each dish individually.

So, a few weeks back I tried THIS Mexican stir fry, which I love. I did a little bit of a modification to it. I have the chili lime seasoning mix from Trader Joe’s which has pretty much everything they require for seasoning and then some. It came out super yummy! But this week, since I love crock-potting, I wanted to try it in the crock pot! It came out TOTALLY different, but surprisingly delicious. It ended up being more of a sauce. So that’s why I gave it the name, Taco Pasta! It is fully Wheat-free and Dairy-free.

All of the ingredients needed in the linked recipe is what your going to need. Instead of each individual spice, I used the following:

  • Ground black pepper
  • Garlic powder
  • Iodized salt
  • Trader Joe’s Chili Lime Seasoning
  • Diced onions instead of onion powder

When I cook, I don’t really Measure stuff out, I pretty much just put in what I think is needed at the beginning, and add more as I go.

If you follow me on Instagram, you’ll know that I though I messed it up at first. I just threw everything in there and was kicking myself in the butt for not cooking the meat first, but it came out fine. See what I used below.

You will need…

  • 1lb to 1 1/4 lbs of ground beef (90% lean or higher)
  • Two zucchini squash cut into squares (depending on the season)
  • Sweet onion (I use 1/4)
  • Minced garlic or two cloves
  • Trader Joe’s Chili lime seasoning
  • Salt
  • Ground black pepper
  • Garlic powder
  • Corn starch
  • Medium can of diced tomatoes


I put everything in the crockpot minus the corn starch. I started I out on high. I was checking every 15 minutes at first. As I saw that the meat was creating more of a liquid base I decided to add in some corn starch to thicken it up. Once saw the meat was cooked most of the way, I turned the temp to low to let it simmer and thicken. I was stirring every 20-30 minutes and adding a little bit of corn starch as needed.

This took about 3 hours. This is not a set it and forget it meal. You need to make sure your around for it so you can monitor the consistency. If I left it it would have became a nasty beef stew.

I love Banza pasta which I have mentioned before. I cooked up a cup of elbows and added it in. I was able to get 2.5 meals out of this, 2 with pasta and then some left over meat.

This is a pretty heavy meal, so if your looking for something on the lighter side, def go with the one I linked above. But for a hearty mean that’s still is pretty healthy. This is a win!

Thanks for Reading!



Garlic Roasted Steak and Asparagus

Hi everyone!

I hope that everyone had an awesome holiday! Mine was super low key with just my mom and Brother.

Generally when I meal prep I tend to go with chicken because it’s so easy, but this week I went with red meat all week! I made some stuffed peppers for dinner last night, and I have one left over today. But I wanted to feature my main dish of the week, which is roasted garlic steak bites and some roasted asparagus.

Now, I don’t really have a method to how I cook, I just go with how I’m feeling at the time. And I also don’t measure out when I’m cooking, this is why I suck at baking. So I’m just going to give you the ingredients I used, and you can go with the levels you like!

For the steak, there were some NY strip pieces on sale at stop and shop so I just got a pound of that. I like to use my wok pan for red meat, I feel it cooks it best. I like my steak on the medium rare side, so I just cook it till I feel it’s at the level I want.

To season, I used minced garlic, salt, garlic powder, a little bit of ground black pepper and some red Cheyenne pepper.

I love asparagus, it’s one of my favorite veggies. I pre heat the oven on 375. I always line the pan with tin foil. Just cut off the stock ends of the asparagus, toss it in olive oil, garlic powder, and salt. Sometimes I will add thyme or oregano, this time I didn’t. Lay the pieces flat across the pan and pop it in the oven to roast until it’s the consistency you like. I love mine crunchy, so I tend to cook it longer. I shake it every 5-7 minutes just so it doesn’t stick. Sometimes, depending on the quality of the asparagus, I’ll put a low broil on to crisp it up before I take it out.

If you try this recipe, please comment below and let me know what I think!

Please follow me on IG @taygreeleyblog 🙂