Spices (add to taste as you cook):

• Garlic Powder
• Onion Powder
• Salt
• Pepper
• Chili Powder
• Paprika

Instructions:

1. Cook down your onions in olive & spices and remove from heat onto a plate or bowl
2. Put your frozen cauliflower rice into a large pot and cook to desired doneness
3. Cook your minute rice to package directions
4. Add your ground turkey to the same pan as the onions
5. Add your taco mix and a bit of water to turkey, as well as spices (to taste)
6. Once turkey is fully cooked, add back onions and add in bottle of enchilada sauce and cook a couple of minutes. Remove from heat onto a bowl or plate
7. Get pan ripping hot and drop in your frozen corn. Char the outside and remove from heat.
8. Pour minute rice into cauliflower pot and mix together.
9. Put sour cream and salsa into little containers (50g each per meal).

Packaging for Meal Prepping Instructions:

You’re going to need a food scale if you want to accurately split up your food. If you just need a rough estimate, then just eyeball it.

What I like to do is weigh out my cauliflower/rice mixture, divide the total weight by 5 and evenly disperse into containers. Then do the same for the turkey. Then I put in the corn (but just eyeballed it, because there wasn’t much. Then you’ll want to do the queso. I weighed the container as a whole, put a scoop onto each one, then weighed the container again and did a little math how much I used.

You’ll end up with 5 containers of rice, turkey, queso and corn. Then 5 sour cream containers and 5 salsa containers.

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