Mexican bowls ... Healthy lil meals on the go!

To stay on budget and still stay healthy, I've really liked to start whipping up big batches of freezer friendly meals that I can grab when I'm on the go in the morning. Any nurse will tell you, the break room is a death trap for a diet ... Full of cookies, baked goods and snack foods people are bringing in to avoid eating them at home. I am the first to admit, when I'm stressed all I want is delicious carbs and sweets.

Thus these beauties will not only keep you full for ever and ever, but I like that I know what's going into it and just isn't a Lean Cuisine.

Def a cook ahead kinda deal ... Whip out your slow cooker to cook the meat my favorite way!

Mexican bowls
6 servings

-6 oz flank steak
-1 tsp rosemary
-6 cloves garlic, minced and divided
-1 jar "Fresh and Easy Santa Fe simmer sauce" (oh yes it has made a comeback. Substitute another simmer sauce or jar of your favorite salsa if not available)
-1 cup black rice (full of amazing antioxidants ... I'll never eat regular rice again)
-1 tsp cumin
-1 tsp chipolte powder
-2 tablespoons EVOO, divided
-1 can reduced sodium black beans
-1 bag steamed sweet corn
-1 bell pepper, I chose yellow but any color will do - diced
-1/4 cup cilantro
-1/2 cup 2% shredded cheese of your choice

1. Throw in your slow cooker 1 tbsp EVOO, 3 cloves worth of minced garlic, rosemary, simmer sauce and the flank steak. Cook on low approx 4 hours or until thoroughly cooked. The sauce will keep it great and tasty!
2. After the meat is cooked, shred it and mix it back with the remaining sauce.
3. When you're ready to start putting all the pieces together, cook per directions the black rice with your cumin for flavor. Salt and pepper to taste ... I also recommend cooking with chicken broth as opposed to water for great flavor.
4. In a large pan, heat the remaining evoo and throw in your bell peppers & remaining garlic cloves.  Microwave the corn per directions. After about 4 minutes, add the chipolte powder, black beans and corn and cook for an additional 3-4 minutes. Sprinkle cilantro on top.

5. Lay out 6 Rubbermaid (or other containers of your choice) and divvy out your rice. Just like a production line ... Layer rice, veggie mix, cheese and flank steak.

Feel free to make it extra sassy with avocado or other salsas/hot sauces!!

Nutritional information per serving

Calories: 365

Total fat: 13.8
Saturated fat: 5.2
Polyunsaturated: 0.5
Monounsaturated: 3.3

Cholesterol: 19.2 mg

Sodium: 347.3 mg

Total carbs: 44.4
Dietary fiber: 13

Protein: 18.4g