Cheesy Beef Burrito
Ingredients:
– 16oz of Lean Ground Meat (93% or leaner) – Beef, turkey, chicken
– ½ onion
– 1 Bell Pepper and bell peppers
– 1 packet of Taco Seasoning (1oz/28g)
– 180g Red Enchilada Sauce
– 56g Reduced Fat Mexican or Cheddar Cheese
– 200g Plain Nonfat Greek Yogurt
– 1 can of Beans (15.5oz, 439g) – Black or Pinto
– 1 can of Corn (9.2oz/261g Drained)
– 6 Tortillas – I used 3 Low Carb La Banderita Tortillas, and 3 Flour Tortillas
– Seasonings: salt, garlic, onion powder, and pepper.
– Aluminum foil
Instructions
1. Cut onion and peppers
2. Sautee onions and peppers on medium heat for 3-5min.
a. Season with salt, pepper, garlic powder
3. Remove veggies from heat
4. Cook ground meat on the stovetop on a medium-high heat for 3min on each side.
a. Flatten the ground meat on the pan so it covers the width of the pan. This allows more of the ground meat to get that crust/char flavor.
b. Season each side with salt, pepper, garlic and onion powder.
5. Break up ground meat into small pieces and reduce stovetop heat to low. Let meat cook for additional 2-3min.
6. Combine onion and peppers with ground meat.
7. Add remaining ingredients to the pan – including: Red Enchilada sauce, Plain nonfat Greek yogurt, can of beans, can of corn, and reduced fat Mexican/Cheddar cheese.
8. Mix together and let the mixture cook on low for about 5 additional minutes.
9. Turn stovetop off, letting the mixture sit for about 15min to prevent burning yourself when wrapping burritos.
10. Grab your aluminum foil, and tear of 6 pieces that will be big enough to wrap your burrito in.
11. Layer your 6 tortillas on each piece of aluminum foil.
12. Evenly distribute the burrito mix on each tortilla.
13. Wrap burritos and either: eat, store in the fridge, or store in the freezer for later use!
Reheating instructions – using a microwave:
– From fridge = 2min in microwave
– From freezer = 4min in microwave
Macros per Burrito – recipe creates 6 burritos:
390 Calories, 32g Protein, 50g Carbs, 10g Fat, 24g Fiber (using low carb tortilla)
510 Calories, 33g Protein, 64g Carbs, 14g Fat, 7g Fiber (using flour tortilla)
Baked Ziti
Ingredients:
– 16oz Lean Ground Meat (93% lean or leaner) – Beef, turkey, or chicken.
– ½ Onion
– 1 Bell Pepper
– 226g Sliced Mushrooms
– 224g Uncooked Pasta – I used Bowtie Pasta
– 250g Cottage Cheese (2% milkfat)
– 1 Jar of Pasta Sauce (680g, 24oz) – I used Classico Tomato Basil
– 112g Shredded Part-Skim Mozzarella Cheese
– Seasonings: salt, garlic, onion powder, Italian seasoning, and pepper.
Instructions
1. Cut onion and peppers
2. Boil water
3. Place uncooked pasta in boiling water. Cook to desired firmness (8-10min), stirring occasionally.
4. Sautee onions, mushroom, and peppers on medium heat for 3-5min.
a. Season with salt, pepper, garlic powder
5. Remove veggies from heat
6. In another pan, flatten ground meat on a preheated pan on medium-high heat and cook for ~3min on each side.
a. Season each side of the meat with salt, pepper, garlic and onion powder.
7. Reduce heat to low and start to break up the ground meat into small pieces.
8. If pasta is fully cooked, remove from heat and drain the water using a colander.
9. Add in the cooked veggies, and mix the meat around.
10. Add remainder of ingredients into the pan – including: cottage cheese, jar of pasta sauce, cooked pasta, and ½ of the shredded mozzarella cheese.
11. Stir the mixture until well combined and remove from the heat.
12. Spray a casserole dish with nonstick spray and add the Baked Ziti mixture evenly spread throughout the dish.
13. Top the dish with the rest (56g) of shredded mozzarella cheese.
14. Bake in the oven at 375F for 30-35min
15. Remove from oven when done, and divide into 6 even sized servings!
Macros per serving – recipe creates 6 servings:
400 Calories, 34g Protein, 44g Carbs, 11g Fat, 4g Fiber
So today I’m going to be meal prepping two pounds of ground beef. And I’ll be doing two different dishes. One being a baked ziti dish and the other being a cheesy burrito mix that I turn into six different burritos. And you’ll want to start off by chopping your vegetables. And I’m going to be using two bell peppers and one onion here. And after it’s all chopped up, you’re going to add it to a pan on a medium heat and sauté the vegetables. Start sautéing the veggies. Add some salt and pepper for seasoning. Let them brown a little bit. Press the ground meat down flat and then season with whatever you desire. I’m going to use salt, pepper, garlic powder, and onion powder. Season generously. Once the meat’s been pressed down and seasoned, you can just let it sit there for about 3 minutes on a mediumigh heat before you flip over to let it develop that crust and that char on the other side of the ground beef. After about 3 minutes, you can flip it over. A lot of the flavor is going to come from that char. on the ground beef. Flip it over. Let it cook on this side for about 3 minutes before you start breaking it up. After that side’s been cooking for about 3 minutes, you can start breaking it up. Once the ground meat is nearly fully cooked, you can add in your veggies. And I’m using onions and peppers. Then you can mix in the onions and peppers with the ground meat. And I forgot to mention, but for the baked ziti dish, I’ll be adding mushrooms because I have these on hand. Um, it’s about 226 g. I’ll just add that to the pan I cooked the onions and peppers in. cook those separately and then add it to the casserole dish that I’ll be cooking the baked ziti in prior to putting it in the oven. Once your water is boiling, you can add in the pasta. Add in 224 g of your favorite pasta. And I’ll be using this bow tie pasta cuz I have it on hand. I need to do this carefully. We’ll see. All right, that was not careful. Once the mushrooms have finished cooking, you can add in about half of the ground meat to the bowl. Ground meat and veggies, followed by about 250 g of cottage cheese. And then a whole jar of pasta sauce. And I’m using this Classico pasta sauce because it’s the lowest calorie I could find. But, you know, you just choose your favorite. It’s tomato basil. And this is 680 grams. And then I have 112 g of mozzarella here. I’m going to use half of it in the mixture itself. And then I’m going to layer the other half on top of the baked ziti before I put it in the oven. And then add in the cooked pasta to the dish. Mix it around prior to putting it in the casserole dish before you put it in the oven. And then I’m going to add a little bit of Italian seasoning and mix it around. Spray the casserole dish. Then add in your baked ziti mix. And lastly, top the dish with the rest of the mozzarella that you didn’t use. And then bake in the oven at 375 for about 30 to 35 minutes. To prepare the rest of the burrito mix, I’m going to add one packet or 28 g of taco seasoning. And I’ll be using this Taco Bell mild taco seasoning. And then you can use water with the taco seasoning, but I’m going to use enchilada sauce and about 180 g of this red enchilada sauce just for more flavor. I’m going to give it a mix before adding in my other ingredients. Then I’ll add in 56% of this reduced fat Mexican cheese. Then 200 gram of plain non-fat Greek yogurt just to help with the creaminess of the dish. And that’s what it should look like after it’s all mixed. And lastly, I’ll be adding in a can of black beans and a can of corn. I’ll mix this around. Let it sit on a low heat for about 5 minutes before I start assembling my burritos. And here’s the burrito assembly station. And I’m planning on making six burritos out of that mix. And I got three of these carb counter la banderita tortillas. And they’re 90 calories with 18 g of fiber per serving. And sometimes all that fiber upsets my stomach. So I don’t like eating it. I don’t like eating these tortillas all the time. Sometimes I like mixing in your standard tortilla. And I just got this Kroger brand. Um, and these are 210 calories per tortilla. And I’m hoping that mix makes six burritos, so I can enjoy one now and then have five for lunches throughout the week. Try portioning out the burrito mixture evenly throughout the six tortillas. And I did two large scoops per burrito. And at the end, I was left with a little extra mixture. So, I just tried to evenly divide it into each burrito. So, I roughly portioned them out into six servings. Now, I’m going to try to wrap them. Wish me luck. I always struggle wrapping these. Here’s my burrito wrapping technique. I start by getting the mixture close to me and then I fold it over and pinch the tortilla back. And I try to get the edges compressed and tightly wrapped so the burrito’s secure. For these cheesy beef burritos, I recommend storing them in the fridge or the freezer, depending on when you’ll use them. If you’re taking it out of the fridge, microwave it for 2 minutes after you take it out of the aluminum foil. From the freezer, you’ll have to microwave it for 4 minutes before it’s fully cooked. And you can always watch a YouTube video to learn how to wrap burritos before you make your own. And here’s another closeup of how I wrap burritos. I just pull it back, bring in the sides, and then finish wrapping the burrito there. There you go. That’s six burritos meal prep for the week. I’m going to have five for my lunches this week. And then I’m going to enjoy one right now. And here’s what it looks like out of the oven after letting it bake for 30 minutes at 375° F. All right, so this is the final meal prep. I made six burritos, but I just ate one. So now I have five burritos that I can use throughout the week. And if I can’t get to all the burritos, I can freeze a few for later use. And then the for the baked ziti, I’m going to divide this into six servings. And I’ll put the macros on the screen for each of these meal preps. Um, and if you’re wondering what you can do with, you know, 2 lbs of ground meat, you can try this. And if you give this meal prep a try, let me know what you
Dining and Cooking