I make this recipe at least once a month and freeze them in sandwich bags for easy lunches. I eat it at least once a week. There are so many different ways you can make it! It's yummy and has all the major food groups you need for your body! Instead of cheese I use avocado sometimes for creaminess and for sour cream I use greek yogurt.
|
Quantity
|
Measurement |
Ingredient |
|
2
|
Tablespoon
|
EVOO
|
|
3
|
cups
|
zucchini, sliced
|
|
1
|
cups
|
red bell pepper, diced
|
|
30
|
ounces
|
black beans, drained
|
|
30
|
ounces
|
Rotel diced tomatoes with green chiles
|
|
|
|
|
|
2
|
cups
|
Long grain brown rice (cook separately)
|
|
0.5
|
cups
|
shredded mexican blend cheese
|
1 lb ground
beef (cook and drain separately)
You could use any meat you like or no
meat
Heat oil in
skillet over medium heat, then add zucchini and red bell pepper. Cook
vegetables for 5 minutes, rotel, and water. Cover, remove from heat, and
let stand for 7 minutes. Allow to cool and measure out into zip lock bags
– put ½ cup of meat, ¼ cup of rice, ¼ cup of beans, 1 cup of veggie mixture.
Put 2 T of cheese in each bag. These are
all approximate measurements! You get
your protein, your healthy carb, healthy fat, dairy, and full serving of veggie
in every meal!!
