*This meal prep is much easier with a partner who grills*
—Take your groceries (see image below), and pull out all things.

*First things first, we start stove top chili because it needs to simmer a while.*
◦ Brown the turkey burger, be sure to add seasonings (my favorite is Montreal Steak seasoning)
◦ Add cans of tomatoes and chili beans to pot
◦ Add your chili spices/seasoning packet (I use Tastefully Simple Wahoo Chili Seasoning)
◦ (Opt) Add your whiskey/beer
◦ Once browned, add turkey burger to chili pot
◦ Bring to boil, reduce to low/simmer (2 on my 1-8 stove) Let simmer (stir here and there) approx 2 hours or until done with other prep
Next we’re gonna prep all the veggies, herbs, and chicken.
◦ Wash, separate, & dry butter lettuce. To store for later, lay one layer on paper towel, add paper towel and lettuce until all complete. I gently fold mine up and put it right into a baggie or container. Keeps well this way.
◦ Sharpen knife!!!! Wash and dry tomato. Slice your beefsteak tomato and store in baggie.
◦ Scrub potatoes. Palm sized ones will be cut into wedges, baby potatoes would be cut into halves or quarters. This will depend on which ones you purchased. While you do this, preheat your oven to 450.
◦ W&D peppers. Core the top, and slice them into long strips. Put in prep bowl.
◦ Peel top layer(s) of onion off until you reach the first layer that’s not green or flimsy. Cut in half down the middle, stem to root (hotdog style). Trim the stem and root off. Slice into thin slices similar to green peppers. Put in prep bowl.
◦ Cilantro. Give it a good rinse. Pull leaves from stem, and discard stems. Place leaves into bowl. You can either chop leaves now or later. I do later, you do you.
◦ Chicken (make sure you do your chicken prep last so there’s less chance of cross contamination. Rub small amount of oil to all inner surfaces of prep bowl. Cut chicken into roughly 1/2 inch cubes. Or one inch. Just try to keep a consistent size. Add to prep bowl. Drizzle small amount of olive oil and lime juice on top. Mix up with hands. This helps it not get sticky.

*PREP DONE*
◦ Take your foil lined raised cooking sheet and add potatoes. Make sure none are touching. It’s ok to use two sheets if you need to. I like to put them with one cut side down or all skin side down. Place in heated oven with a 20-25 minute timer or until the largest one is fork tender.

Next step, frying pan!
◦ Add small amount of oil to pan and let heat until a drop of water instantly dissipates. Your pan is ready! REMEMBER: do not crowd your pan. If you have to do any of the next steps 2x it is OKAY! An in crowded pan will allow your product to cook faster and more evenly.
◦ Add green peppers. Stir to coat all in oil. Now the hard part. RESIST THE URGE TO CONSTANTLY STIR THESE. Let them get a little char first. Then stir. If you don’t want them to dry out, add a splash of water (or lime juice) to the middle when you stir. Once done, add them to your meal containers.
◦ Repeat steps for green peppers with your onions. Same pan. Once done, add to meal prep containers. (See my onion pic… my pan was too crowded, oops!)
◦ Add barbacoa (I know it’s not ACTUALLY “adobo” but it has the same elements and I don’t have to use my blender to make it myself) sauce packet to your chicken bowl and mix. Add to pan. Cook until done, I know so specific haha. Add to meal prep container. (Again, in my pic the pan was too crowded. This meant I had to use a paper towel to soak up some of the juices so it kept cooking and not boiling!)
—Take a pause here and wash up some of the dishes you’ve used so far or load them into your dishwasher. Cleaning as you go makes prep day a breeze.
—AND IF YOU HAVEN’T DONE IT YET, STIR YOUR CHILI!
—Also, your potatoes should definitely be out of the oven by now and cooled off and ready to be placed in their meal prep containers.
Next steps will be rice & veggie burgers if you’re doing those!
◦ Turn your oven down to 350.
◦ Measure 1.5 cups of rice, and 1.75 cups of water. Add to instant pot. I don’t rinse my rice and it’s just fine. Add 1-2 tbsp of lime juice to pot. Pop on and close top. Make sure your vent is in the sealed position and hit rice button.
◦ Oven should be roughly ready but now, place veggie burgers on raised and line cooking sheet. Throw in for called for cooking time.
◦ Probably about time to turn off chili pot and remove from stove to cool. Once cooled it can be put in meal containers. This recipe makes about 6 containers if you used a beer, 4 if you used 1-2 fingers of whiskey or skipped the alcohol.
◦ Time to rinse your canned pinto/black beans. The beauty here is they don’t need to cook them per se, just add them to your container which will eventually be reheated.
◦ Your rice should be done. You can quick release it. Add your finely chopped cilantro and stir it in. Once ready, spoon it evenly into your 6 meal containers.
◦ Once veggie burgers are done, add two to each meal container.
◦ Hopefully your partner helped you to grill burgers, and unfortunately I can’t offer advice on how-to grill, as I’m still learning. If you’re like me, and you didn’t get grilled burgers this time, that’s ok, but if you did, 1 burger patty per meal container (as usually these are bigger and higher calorie).
**And would you look at that… all prepped!**

As a note for the burger meal, I prepped my lettuce and tomatoes, but I don’t put them in the meal container because the container will be reheated (I just have them in the pictures for “pretty” sake). I also make chaffle buns the day of because my chaffle recipe makes 2 chaffles, enough for 1 “bun” and personally I don’t like them “later”, though you can store in the fridge for 2-3 days. The burger/potato container reheats for approx 1:30-2:00 mins in the microwave.

As a note for the chili, I usually serve mine with rice or elbow noodles, sour cream and cheese, all done the day of. Reheats approx 2:00-3:00 mins in the microwave.

As a note for the burrito bowls, I serve with Pico de Gallo, sour cream, cheese, and avocado after reheating, occasionally spooning onto corn/flour taco size tortillas. Reheats approx 2:00-3:00 in microwave.

















