Name: Big Mac beef and potato meal prep
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 1 tbsp olive oil; 1 lb 2 oz 93% lean ground beef; 1 tsp salt; 1 1/4 tsp black pepper; 1 tsp garlic powder; 1 1/4 tsp onion powder; 1/3 cup nonfat Greek yogurt; 1/4 cup yellow mustard; 1/4 cup sweet pickle relish; 1 1/4 tsp paprika; 5 oz romaine lettuce, shredded; 3 oz dill pickles, sliced; 1/3 cup red onion, finely diced; 2 tsp sesame seeds

Instructions

Prep 25 min · Cook 10 min

In a small bowl, whisk together the Greek yogurt, mustard, sweet relish, and paprika. Shred the lettuce, slice the pickles, and dice the red onion. Store the sauce and fresh toppings in separate small containers or bags to keep them crisp for the 3 days.
Heat olive oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and a third of the salt. Cover and cook for 4 to 5 minutes until the centers are beginning to soften.
Uncover the skillet and increase the heat to medium-high. Cook, stirring occasionally, for 8 to 10 minutes until the potatoes are golden brown and a cube is easily pierced with a fork. Transfer the potatoes to a bowl and set aside.
Return the skillet to medium-high heat. Add the ground beef, breaking it into small crumbles. Season with the remaining salt, black pepper, garlic powder, and onion powder. Cook for 6 to 8 minutes, stirring occasionally, until browned and fully cooked. Done when browned and opaque, 160°F.
Return the potatoes to the skillet and toss with the beef and sesame seeds for 1 minute. Divide the beef and potato mixture equally between 3 meal prep containers. Allow to cool before sealing. To serve, reheat the base and top with the fresh lettuce, onion, pickles, and special sauce.

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Ingredients

Instructions

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