Hello fellow foodies,
My life is 10x easier when I meal prep 2 weeks in advance. Talked a little about my process here. The fruits and veggies vary a little each week. It’s pretty much an all day ordeal and I’m exhausted by the end!
Note: pint jars are perfect for single serve salads!
Anywho it’s super tempting to grab something premade for dinner or order in on these days. My two solutions are usually a large take and bake pizza or crockpot meals.
This week I did crockpot burrito bowls!
Crockpot Ingredients:
- 1-1.5lb chicken*
- 1 15oz can black beans
- 1/2 cup frozen corn
- 1 15oz can diced tomatoes (I prefer Italian)
- 1 green bell pepper (or green chile pepper)
- 1/4 cup diced red onion
- 1-2 minced garlic cloves
- 1 Tbs chili powder
- 1 Tbs cumin
- Pinch of crushed red pepper flakes (optional)
- Salt to taste
*Vegan? Just add more beans.
Burrito bowl/toppings:
- 3 cups cooked rice
- 2 avocado
- Lime wedges
- 2 roma tomato
- Romaine lettuce (optional)
- Greek yogurt
Spray crockpot and lay out your chicken.
Mix the rest of the crockpot ingredients in a large bowl.
Spread on top of chicken and cover. Cook on high 3-4hrs or low 6-8hrs. I prefer low.
Once it’s cooked the chicken should shred easily with a fork.
Serve on top of rice and add desired toppings.
Super easy, filling and delicious!
Happy eating,
Marks of Motherhood 