Ingredients
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1/2,1,6
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4,1,1
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1,1/2
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1,4
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
1/2
-
4
-
-
-
-
Directions
Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
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Steps
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1
Done
|
When No Longer Pink Add Dry Seasoning and Mix Well. |
|
2
Done
|
Add the Onion, Pepper, Water and Tomato Sauce and Cover. |
|
3
Done
|
Simmer on Low For About 20 Minutes. |
|
4
Done
|
Divide the Meat Equally Between the 4 Meal Prep Containers. |
|
5
Done
|
Meanwhile, While the Meat Is Cooking, Make the Dressing: Combine the Salsa, Olive Oil and Lime Juice; Transfer to 4 Small Containers. |
|
6
Done
|
Divide the Lettuce in 4 Ziplock Bags. |
|
7
Done
|
Divide Pico De Gallo, Sour Cream or Yogurt, If Using and Cheese in Small Containers. Cover and Refrigerate. |
|
8
Done
|
to Serve, Remove the Lettuce and Containers, Heat the Meat Then Make a Salad by Placing the Lettuce in a Bowl or Plate. |
|
9
Done
|
Top With the Meat, Pico De Gallo, Cheese and Finish With Dressing. |
