How To make Fat Free Buritos
1/4 c Ff cream cheese
1/2 c Ff mexican cheddar cheese (
I used kraft) 1 cn Ff refried beans
1 Chopped tomatoe
1/2 c Shredded lettuce
1/2 c Picante sauce
2 Chpped green onions
1/4 Pckg taco seasoning ( i
Think this was crucial to The taste) 2 To 3 ff flour tortillias
mix cream cheese with picante sauce and half of cheddar cheese. mix seasoning with refried beans; chop letuce, tomatoe and onion. arrange these items in lay ers in the middle of the tortillia, sprinkle with a dash or two of hot sauce and some garlic powder. wrap; bake in 375 oven for 20 munites or so. serve with vegtable rice and you have a fat free mexican meal, hard as it is to beleve! hope this works as well as it did for me; jenny From: jenny . Fatfree Digest [Volume 10 Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Fat Free Buritos's Videos
Healthy Ranch ???? 10 calories, 0 fat, 0 carbs #shorts #healthyrecipes #weightloss
The Breakfast Burrito that CHANGED My Life | Meal Prep
This freezer-friendly breakfast burrito changed my life. Here's how you can make it, too....
⚪FULL RECIPE⚪
~ INGREDIENTS ~
- 6 Ultimate Tortillas (
- 1 lbs of 93/7% ground turkey
- 18 large grade A eggs, whisked
- 1 lbs (453g) whipped lowfat cottage cheese
- ½ bunch of kale (roughly 2 cups), chopped
+spices+
- 1 Tbsp (8 g) chili powder
- 1/2 tsp (2 g) paprika, smoked preferably
- 1 tsp (3 g) onion powder
- 1 tsp (3.5 g) garlic powder
- 1/2 Tbsp (4 g) cumin
- pinch (¼ tsp) oregano
- 1 tsp (2 g) black pepper
- 1 tsp (9g) salt (or to taste)
~ INSTRUCTIONS ~
- Brown and cook meat in pan with spices on medium-high heat
- Add the cottage cheese and mix well
- Add in the kale or other veg and cook down until starting to thicken
- Put meat in a bowl or on a plate to cool and thicken
- Lightly scramble eggs over medium-high heat until cooked and creamy
- Put into container to cool
- Portion out fillings into 6 Ultimate Tortillas and wrap
- Place burritos into a baking dish or onto a tray to let freeze overnight
- Put burritos into freezer-safe containers or ziplock bags and keep in freezer for up to three months
~ WARMING BURRITOS~
The best way to eat a breakfast burrito is to plan ahead the night before. Put one in the fridge before bed so that it has the chance to dethaw before you microwave it in the morning. Then Microwave for 2 minutes and let cool for 1-2 minutes before eating. Otherwise, place straight in microwave for 2 minutes, cut in half, and microwave for another 2 minutes.
~ MACROS ~
PER SERVING (6 Servings)
Cal: 671
P: 50g, C: 64g, F: 23g
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Macros 1 Burrito (out of 5): 407 calories, 39C; 16F, 28P
5 tortillas 18cm/7inch
250g deli meat
500g potatoes
5 eggs
75g mozzarella cheese
2 onions
Sauce:
200g skyr
10g basil
10g mint
10g vinegar
10g mustard
15g oil
1 clove garlic
salt, pepper
Peel potatoes and then cut them into small cubes. Put them into a microwave-safe container and microwave for 5 minutes.
In the meantime crack 5 eggs into a bowl and whisk with a fork. Dice the onions and cut the ham into smaller chunks.
Add 10g of oil to a pan on medium heat and add in the microwaved potatoes and a pinch of salt. Fry them, stirring occasionally for 5-7 minutes. Then add another 5g of oil and add in onions and deli meat. Keep frying for another 6 minutes. Now add in optional spices. I used 1 tsp of cumin and 11/2 tsp cayenne pepper and toast the spices for 30 seconds.
Now go in with the eggs and cook them for 1 minute stirring constantly. Transfer everything into 2 plates and let them cool down until they don't steam anymore about 10 minutes.
In the meantime add all sauce ingredients into a blender and mix it for 1 minute. Transfer the sauce to a squeeze bottle. The sauce lasts in the fridge for up to a week.
Prep 5 tortillas, and distribute egg and potatoes evenly on all 5. Add 5g of sauce on top of every tortilla and add 15g of cheese. Roll the tortillas into a burrito shape, wrap them in a paper towel, and put them into a zip log back and then into the freezer.
If you want to eat them put them straight from the freezer in the microwave for 3-5 minutes or 15-20 minutes in the oven. Done!
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SIMPLE BREAKFAST BURRITO MEAL PREP | Easy Grab & Go Burritos For The Entire Week
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BREAKFAST BURRITO MEAL PREP | Freezer Burritos For The Whole Week!
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High Protein Breakfast Burrito
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STOVETOP:
00:00 Prepare the Ingredients
03:38 Cooking
05:58 Macros
Macros entire meal: 539 Calories, 45C, 27F, 33P
1 Wheat Tortilla M or L
Egg 1
Egg white 50g
Turkey ham 50g
Onion 1
Mozzarella shredded 20g
pickled jalapenos 15g
Oil 2g
Avocado 1/2
Fat free cream cheese 30g
Lime 1/2
Salt, pepper, garlic powder
Directions:
- Dice onions, Chop up turkey, chop up jalapenos.
- Combine egg with egg white in a bowl and add salt, pepper, and mozzarella cheese.
- Start frying onion in a pan on medium heat with 2g of oil for about 2 minutes.
- In the meantime add avocado, cream cheese, limejuice, salt, pepper and garlic powder in a bowl and mix with a fork until it turned to a chunky paste. Spread the paste on top of the tortilla and lay the tortilla beside your pan.
- Add the turkey to the pan and keep frying for 1-2 more minutes until turkey is brown and crispy.
- add jalapenos into pan and keep frying for another 30 seconds.
- add egg mixture into pan and immediately start mixing until eggs are cooked and cheese melted, about 1 minute.
- Transfer everything on top of the tortilla. Roll the tortilla into a burrito shape.
- Add burrito back into pan and cook all 4 sides until brown and crispy. Done!
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