NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Beef

2 oz Additional Lean Ground Beef

1 cup Iceberg Lettuce (shredded)

1/2 medium Tomato (sliced)

2 slices Dill Pickles

1/4 cup shredded Onion

2 tbsp Nonfat Plain Greek Yogurt

1 large Egg White

1/4 cup Black Beans

1 tsp Dijon Mustard

PREPARATION

• 1

  Heat a non-stick skillet over medium heat and cook the 4 oz plus 2 oz of lean ground beef until browned and crumbled, seasoning lightly with salt and pepper if desired.

• 2

  In a small bowl, whisk together the nonfat Greek yogurt and Dijon mustard to form a tangy dressing.

• 3

  While the beef finishes cooking, prepare the fresh veggies by shredding the lettuce, slicing the tomato, finely chopping or shredding the onion, and slicing the pickles if not pre-sliced.

• 4

  Lightly scramble the egg white in a separate pan until just set, then mix it into the cooked beef to add extra protein and a velvety texture.

• 5

  Rinse and drain the black beans, and gently fold them into the beef mixture.

• 6

  Assemble the bowl by placing a bed of shredded iceberg lettuce, then topping it with the beef mixture, tomato slices, pickles, and shredded onion.

• 7

  Drizzle the tangy yogurt-mustard dressing over the bowl for a boost of flavor, and serve immediately.