Carne Asada Fries

Ingredients
for 2 servings

OVEN-BAKED FRENCH FRIES

2 russet potatoes
2 tablespoons  olive oil
1 teaspoon  salt
1 teaspoon  garlic powder
1 teaspoon  paprika
CARNE ASADA

1 teaspoon  salt
½ teaspoon  pepper
1 teaspoon  chili powder
½ teaspoon  dried oregano
2 cloves garlic, minced
2 tablespoons  fresh cilantro, minced
½ cup  sparkling orange juice (one hundred twenty mL)
¼ cup  clean lime juice (60 mL)
½ lb  flank steak (225 g)
1 tablespoon  canola oil
½ cup  shredded Pepper Jack cheese (50 g)

FOR SERVING

bitter cream
guacamole
diced tomatoes
clean cilantro leaves
cotija cheese, grated
Preparation
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the potatoes into wedges. In a big bowl, integrate the potatoes, olive oil, salt, garlic powder, and paprika until every fry is fully lined.
Place the fries on the baking sheet and bake for 30-35 mins, or till the fries are crispy and golden brown.
In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
Heat a solid iron skillet with the canola oil over medium warmness. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and allow it relaxation for 10 minutes.
After 10 mins dice the steak.
In an ovenproof skillet, region the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
Before serving, top with bitter cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
Enjoy!

Weekday Meal-Prep Chicken Burrito Bowls

Inspired by sweetpeasandsaffron.Com

Ingredients
for 4 servings

1. 2 boneless, skinless chicken breasts
2. three bell peppers, any colour, sliced
3. 1 massive pink onion, sliced
4. 2 tablespoons  olive oil
5. 1 tablespoon  taco seasoning
6. salt, to flavor
7. pepper, to taste
8. 1 jar salsa
9. three cups  brown rice, cooked (678 g)
10. 1 can black beans, drained and rinsed
11. 1 can corn
12. 1 cup  shredded cheddar cheese (100 g)
13. 1 lime, sliced into wedges
14. fresh cilantro, to garnish

Preparation

1. Preheat oven to four hundred˚F (200˚C).
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning calmly over each aspects of the chook breasts.
5. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
6. Top each hen breast with a beneficiant pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest hen for 10 minutes, earlier than cutting into strips.
9. Add a base of brown rice to four food storage boxes. Top each with a scoop of black beans, corn, extra salsa, cheddar cheese, cooked bell peppers, and onions, and sliced fowl. Garnish with sparkling cilantro and a lime wedge.
10. Store within the fridge (and experience any extras right now). Can be stored refrigerated for as much as 4 days.
11. Enjoy!