Think about this as more beneficial (and less expensive!) Chipotle bowls that you can have throughout the entire week. Spare time and calories here!!!

Essentially think about this as a Chipolte bowl in a hurry. But. You won't check in a 1000-calorie supper debacle.

Also Try Our Recipe : Shrimp Avocado Garlic Bread


INGREDIENTS:

• 1 cup brown rice
• 1 tablespoon olive oil
• 1 1/2 pounds ground chicken
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15.25-ounces) can whole kernel corn, drained
• 1/2 cup pico de gallo, homemade or store-bought

FOR THE CHIPOTLE CREAM SAUCE

• 1/2 cup plain nonfat Greek yogurt
• 1 Chipotle pepper in adobo sauce, minced
• 1 clove garlic, minced
• 1 tablespoon freshly squeezed lime juice

DIRECTIONS:

1. To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
2. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
3. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
4. Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
5. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.

For more detail : bit.ly/2Hj1Tpv

Read More Our Recipe : STEAK KABOBS WITH GARLIC BUTTER 

Tuna Macaroni Salad is an exemplary potluck formula and is so natural to put together. It is velvety and delectable with heaps of hard-bubbled egg, peas, celery, onion, and sweet pickle relish. This straightforward pasta plate of mixed greens goes extraordinary with a sandwich, burgers, bar-b-que chicken. And so on!

This Tuna Macaroni Salad formula effectively bolsters 10 to 12 individuals as a side and is ideal for your next cookout. There is something in particular about a cool and velvety formula that truly hits the spot during the sweltering summer months. Also, this Tuna Macaroni Salad just tastes better with time so don't hesitate to make it daily or two ahead of time. In the event that it has lost a portion of its smoothness, simply mix another tablespoon or two of mayonnaise in before serving.

Tuna Macaroni Salad is a truly spending plan well disposed formula. Adding a jar of fish to pasta plate of mixed greens gives it a lot of flavor and some protein without the cost of a more protein-loaded formula. Remains make an extraordinary lunch.

Also Try Our Recipe : Cheesy Ground Beef Quesadillas


Ingredients

• 1 pound elbow pasta
• 1 1/2 cups frozen peas
• 1/2 cup chopped red onion
• 2 celery ribs, chopped
• 3 hard boiled eggs, chopped
• 3 tablespoons sweet pickle relish
• 1 (12-ounce) can tuna, drained
• 1 1/3 cups mayonnaise
• salt and pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Cook pasta according to package directions, adding the peas the last minute of cooking time. Drain and rinse under cold water. Drain again and add to a large bowl.
2. Add remaining ingredients and stir to mix.
3. Refrigerate until ready to serve. Can be made a day in advance.

For more detail : bit.ly/2kTc5vr

Read More Our Recipe : MANGO CHEESECAKE CHARLOTTE