- 4 burrito bowls (1 dinner + lunch leftovers)
- Sausage and peppers (1 dinner + lunch leftovers)
- Crockpot Greek Pitas, not pictured above (1 dinner + lunch leftovers)
- Hardboiled eggs for snacks
- Cut up celery to enjoy with PB for snack
Burrito Bowls with Corn and Black Bean Salad
Corn and Black Bean Salad
1 package of frozen corn
1 can low sodium black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup celery, chopped
Juice of 2 limes
1 tablespoon olive oil
1 teaspoon chili powder (or to taste)
Salt/pepper
- Mix all ingredients together in a large bowl. Chill for a few hours to allow the flavors to marry.
Burrito Bowls
1 lb. ground turkey
1 package low sodium taco seasoning
1 cups (or more) cooked brown rice -- i love the quick cooking kind
Toppings: Guacamole or avocado, fresh salsa, plain Greek yogurt, lettuce
- Brown the turkey with taco seasoning until cooked through.
- Divide the ingredients in 4 bowls or containers: rice, cooked meat, and a scoop of the black bean corn salad. Refrigerate up to 3 days.
1 lb or package chicken sausage, sliced (I love these from Trader Joes)
1 medium onion, sliced
2 bell peppers, sliced (any color)
Salt/Pepper
Mustard
Whole wheat hot dog buns, optional
- Brown sausage until cooked through; remove from pan
- In the same skillet, add peppers and onions. Cook about 10 minutes until veggies are soft. Season with salt and pepper.
- Add in the sausage and cook a little more until heated through.
- Pile sausage and peppers on hot dog buns and top with lots of mustard OR serve without the bun--it's delicious this way also!
Get this DELICIOUS recipe HERE
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