Turkey and Bean Burritos – 18 servings
3lbs of 93/7 Ground Turkey
3 packs of Cholula chili garlic taco seasoning
1 can of low sodium black beans
1 can of low sodium kidney beans
1 can of roasted corn
1 can of sliced black olives
1 large yellow onion
1 large bell pepper
2 large jalapeños
1 pack of ghost pepper shredded cheese
3 packs of carb balance tortillas
Ground Chicken Teriyaki Bowls – 5 servings
2lbs of ground chicken
Veri Veri Teriyaki sauce
4 cloves of garlic
1 bunch of green onions
1 large bag of California blend frozen veggies (broccoli, cauliflower, carrots)
5 microwave rice cups (not pictured)
by Gypp3d
1 Comment
I used to prep burritos exactly like this until they all turned to mush by day 3. Turns out I was mixing the hot turkey with cold canned beans right away, which made everything mushy by the time I ate them. Now I let the turkey cool to room temperature first, then fold everything together. That one timing change meant my 18-serving batches actually lasted through the whole week without soggy regrets.