Client Lunch Meal Prep Options!

Ingredients:

- Ground beef patties

- 1 lb ground beef

- Salt and pepper to taste

- Garlic powder (optional)

- Onion powder (optional)

- Toppings and sides

- Shredded cheddar cheese

- Dill pickle slices

- Sliced tomatoes

- Chopped onions

- Sauce

- 1/2 cup mayonnaise

- 2 tbsp ketchup

- 1 tbsp pickle relish

- 1 tsp vinegar

- Salt and pepper to taste

Instructions:

1. Prepare the Beef Patties:

- In a bowl, mix the ground beef with salt, pepper, garlic powder, and onion powder.

- Form the mixture into small patties.

- Cook the patties in a skillet over medium heat until they are browned and cooked through.

2. Assemble the Bowls:

- In meal prep containers, add a portion of shredded cheddar cheese.

- Arrange dill pickle slices, sliced tomatoes, and chopped onions in each container.

- Place two beef patties in each container on top of the cheese.

3. Prepare the Sauce:

- In a small bowl, mix mayonnaise, ketchup, pickle relish, vinegar, salt, and pepper.

- Portion the sauce into small containers.

4. Serve:

- Place the sauce containers in each meal prep bowl.

- Refrigerate until ready to eat. Reheat the patties before serving if desired.

Enjoy your meal prep bowls!

Chicken Fajita Bowls with Rice

Ingredients:

For the Chicken:

- 1 lb (450g) boneless, skinless chicken breasts

- 2 tablespoons olive oil

- 1 tablespoon chili powder

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper, to taste

- Juice of 1 lime

For the Fajita Vegetables:

- 1 bell pepper (any color), sliced

- 1 red onion, sliced

- 1 tablespoon olive oil

- Salt and pepper, to taste

For the Rice:

- 1 cup uncooked rice (white or brown)

- 2 cups water (or chicken broth for extra flavor)

- Optional: 1 lime, cut into wedges for serving

- Optional: Fresh cilantro, for garnish

- Optional: Avocado or guacamole, for serving

- Optional: Sour cream or Greek yogurt, for serving

- Optional: Salsa or pico de gallo, for serving

Instructions:

1. Cook the Rice:

- Rinse the rice under cold water. In a medium pot, combine the rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes (or according to package instructions) until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for a few minutes.

2. Prepare the Chicken:

- In a small bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, lime juice, salt, and pepper.

- Place the chicken breasts in a large bowl and pour the spice mixture over them. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

3. Cook the Chicken:

- Heat a skillet over medium-high heat. Add a little olive oil if needed.

- Add the marinated chicken and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before slicing.

4. Cook the Fajita Vegetables:

- In the same skillet, add the sliced bell pepper and onion. Drizzle with olive oil, and season with salt and pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.

5. Assemble the Bowls:

- In a bowl, start with a layer of rice, then top with sliced chicken, sautéed fajita vegetables, and any additional toppings like avocado, cilantro, sour cream, or salsa.

6. Serve:

- Serve with lime wedges on the side for extra flavor. Enjoy your Chicken Fajita Bowls!

Notes:

- Feel free to customize your bowls with other toppings like black beans, corn, or shredded cheese.

- This recipe is easily adaptable for meal prep; the components can be stored separately in the fridge for a few days.

Enjoy sharing this flavorful recipe!