Meal Prep Burrito Bowls

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Last week I did chicken burrito bowls for my weekly meal prep and they were delicious!  I found myself looking forward to my packed lunch each day instead of dreading it and wishing it were a cheeseburger instead.  I decided to do the same thing this week with ground beef instead of chicken.  I thought I’d share both recipes here.

The recipe for these is exactly the same except for the meat.  For each, I start with the rice first and let it cook while I prep the meat.  I used brown minute rice and did enough to have to have 1 cup of cooked rice in each bowl.  I always do four at a time so both of these recipes are for four.  While the rice is cooking, it’s time to prepare the meat.  For the chicken I used pre-cooked frozen chicken fajita strips and cooked them with a little taco seasoning and a little water to keep it from being dry.  For the ground beef, I used extra lean ground beef and drain and rinse it to keep it extra lean.  Then prepare it with taco seasoning and a little water.  Check out this post for my homemade taco seasoning.

After the rice and the meat is done, it’s time to start plating up the meal prep.  I use square glass bowls that I found at Publix.  I think the glass helps the food stay fresher longer it’s great for reheating.  Divide the rice up evenly between the four dishes, then top with the meat. Next evenly divide a can of yellow corn (drained and rinsed) between the dishes.   Do the same thing for two cans of black beans.  You could easily use just one can of black beans, but I was trying to make it more filling and I love black beans.  You could sub in pinto beans if you don’t like black beans.   Then dice up a small tomato for each one and layer it on top.  Then to finish it off, top it with fat free cheddar.

Voila!  All done!  To serve, reheat in the microwave for a couple minutes, mix and enjoy!

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The points for the chicken are only 4 or 5 points depending on how much cheese you use.  For the beef, it comes out around 7 points.   I like to add light ranch to mine after heating and that adds a few points, but it’s worth the extra points for the added flavor.

What are some of your go to meal prep ideas?   I’m always looking for something new and delicious.

Homemade Taco Seasoning

I’ve been trying to eat healthier and one of the pages I follow on Facebook is Clean Food Crush.  I saw a post about a year ago for homemade taco seasoning and I tried it and really like it.  I’ve been using it exclusively for the past year.  I was running out today and decided to make some more.  I use the recipe that I found on Clean Food Crush, but I modify it a bit (no red pepper flakes for me) and I multiple the number of servings so that I can store it and have it ready to go whenever I want.

Here is the recipe that I use:

  • Chili Powder  – 12 Tbsp
  • Garlic Powder – 1 Tbsp
  • Onion Powder – 1 Tbsp
  • Dried Oregano – 1 Tbsp
  • Smoked Paprika – 2 Tbsp
  • Ground Cumin – 6 Tbsp
  • Sea Salt – 4 Tbsp
  • Black Pepper – 4 Tbsp

Mix together and store in a tightly closed container.  I use a jar from one of the spaghetti sauces that we had.    To use, for 1 pound of ground beef I normally use 2 Tbsp of the seasoning, but you can use more or less to taste.  I was scared that moving away from the normal Old El Paso taco mix wouldn’t go over well, but my husband actually loves it and so does my daughter.

Day 2 – Small Changes

First things first – how did I do with my two baby step goals?  Not terrible, but not great.  I did drink at least 64 ounces of water if coffee counts.  I think coffee with no cream or sugar should definitely count.  I’m normally a “have a little coffee with my cream and sugar” kind of person.  So, the fact that I had two cups of coffee today, both with only Truvia to sweeten it and no cream at all is progress to me.  I only had two packs of Truvia in each coffee too, which some people think is way too much, but I quite like my two packets thank you very much.   Maybe I’ll work my way down to one packet in the future, but come on.  I normally have at least 4 Tbsp of creamer and a couple Truvia and maybe even a little sugar on top of that.   You know what was really cool about the coffee I had today, I could actually taste the coffee!  🙂

So, next baby step goal – FitBit steps – not as great.   As of right now I’m a little over 5,000 steps.  I’ll get in some more before bed, but I doubt I’ll hit the 7,000 mark.  Oh well, I won’t let it get me down.  Tomorrow is a new day to try again!

I did get a little bit of workout time in tonight.  I’m doing online personal training.  She posts videos each day and I’m supposed to follow along doing as much of it as I can.  I did almost half of it tonight.  I didn’t stop because I couldn’t finish.  I stopped because my five year wanted all of my attention and I was trying to check on the dinner that I was cooking at the same time.   My arms are already sore and tomorrow I probably won’t be able to wave at anyone.  But that’s good, right?

Now, on to dinner.  I know I’m trying to do a low carb and make healthier choices, but I had bought all of the stuff to make tonight’s dinner before the New Year and I wanted to go ahead and try it out.   It was actually really good!  It was definitely not low carb though.  It was a dish called Chicken & Noodles that was sort of a cross between chicken and dumplings and chicken noodle soup.  It had the consistency of chicken and dumplings, only with noodles instead.  I made it in the instant pot and it was a one dish, super easy meal.

Instant Pot Chicken & Noodles 

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Ingredients
  • 2 small cans cream of chicken soup
  • 2 small cans chicken broth
  • 1 stick of butter
  • 1 lb frozen chicken breasts
  • 1 24 ounce package of Rheams frozen egg noodles
Steps
  • Put chicken in Instant Pot first
  • Pour in the 2 cans of soup, chicken broth and butter on top
  • Put the lid on the Instant Pot and use poultry setting for 15 minutes
  • Natural Pressure release
  • Pull chicken out and shred
  • Put chicken back into broth and add the bag of frozen noodles
  • Stir and put lid back on pot
  • Set the Instant Pot to the Soup setting for 5 min.
  • When complete, use quick release, but very slowly to avoid starchy spray

This is the recipe that I used but I made a couple of changes.

After cooking the chicken, I left it out while I cooked the noodles.  After reading a few reviews I decided to cook the noodles for 9 minutes instead of 5 and they turned out great.  After cooking the noodles I added the shredded chicken back to the pot and mixed everything up.   My husband and my five year old LOVED it.  Both of them had a second helping.

Alright, that’s enough for today.  I need get a few more steps in before bed.  Goodnight, all!   See you tomorrow!