Meal Prep Burrito Bowls

img_0079.jpg

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!

img_0020

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.

Banana Split Dessert WW Style

img_6867

At a cookout we had at work a few weeks ago, someone brought this dessert and it was amazing.  I decided that I wanted to make it for our Easter dinner tomorrow, but I want to lighten it up a bit since I’m doing WW.  I swapped out the cream cheese for fat free cream cheese, used lite cool whip instead of regular, Truvia instead of sugar, and sugar free chocolate syrup.   I’ll post a picture later, but wanted to go ahead and get the recipe posted to share with friends.

Here’s what I’ve put together:

No Bake Banana Split Dessert

Servings: 12 to 16 servings  Prep: 30 minutes Chilling time:  4 hours

12 servings = 7 points each or 16 servings = 5 points each

For the Crust:

  • 16 low fat graham cracker crumbled
  • ½ cup margarine (melted)

For the Cream Cheese Layer:

  • 12 ounces of fat free cream cheese (at room temperature)
  • ¼ cup Truvia baking blend
  • 8 ounces Cool Whip Lite

For the Fruit & Toppings:

  • 4 bananas (sliced)
  • 20 ounce canned crushed pineapple, drained well
  • 16 ounces strawberries (sliced)
  • 8 ounces Cool Whip Lite
  • ½ cup walnuts, chopped
  • Sugar Free Chocolate syrup
  • Maraschino cherries

Directions:

  1. Grease a 9×13-inch baking dish with butter or butter spray.
  2. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
  3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined.
  4. Spread the cream cheese mixture on top of the graham cracker crust.
  5. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
  6. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.