EXTRA LARGE AIRTIGHT FOOD STORAGE CONTAINERS RECIPES

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HOW TO DEHYDRATE ONIONS FOR FOOD STORAGE



How to Dehydrate Onions for Food Storage image

Are your onions getting soft? It is easy to dehydrate onions so they last longer for food storage. Turn your onions into dehydrated onion flakes, minced dried onions, and onion powder.

Provided by Grow a Good Life

Categories     Pantry

Prep Time 15 minutes

Number Of Ingredients 1

Steps:

  • To dry the onions:
  • To make minced dried onions and onion powder:
  • To store the dehydrated onions:

Nutrition Facts : ServingSize 1 tablespoon, Calories 25 kcal, CarbohydrateContent 5 g, FiberContent 1 g, SugarContent 0.5 g

COPYCAT CHIPOTLE CHICKEN BURRITO BOWLS ... - CLEAN FOOD …



Copycat Chipotle Chicken Burrito Bowls ... - Clean Food … image

Copycat Chipotle Chicken Burrito Bowls CFC Style

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 21

2 cups cooked brown rice
1 (15oz.) black beans, drained and rinsed if using canned
1/2 cup shredded Monterey jack or cheddar cheese
4 cups shredded lettuce of choice
1 cup natural salsa
1/2 cup plain Greek yogurt
1 large ripe avocado
1 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil, or avocado oil
a small handful of fresh cilantro, chopped
lime wedges, to serve
For the chipotle chicken:
1-1/2 lbs. boneless, skinless chicken breasts, cut into large pieces
2-3 chipotle peppers in adobo sauce
juice of one fresh lime
1 tsp onion powder
1/2 tsp garlic powder
1 tsp ground cumin
1 Tbsp olive oil, or avocado oil
1/4 tsp black pepper, or to taste
1/2 tsp sea salt, or to taste

Steps:

  • Start by preparing your marinade. In a small bowl add all the marinade ingredients and whisk until well combined.
  • Place the chicken pieces into an airtight storage container, or into a large, reusable bag and pour in the marinade.
  • Seal your container tightly, then shake a bit to coat the chicken really well with the marinade. Refrigerate for 2 hours up to overnight.
  • When you're ready to cook your chicken, remove from the refrigerator and let it sit on the counter at room temperature for about 10 minutes.
  • Meanwhile add oil to a large heavy-bottomed skillet and heat over medium-high heat. I like to use my large cast iron skillet to create that beautiful char on this chicken.
  • Add in the marinated chicken and cook until nicely browned, stirring occasionally, for about 10-12 minutes.
  • Immediately discard any leftover marinade.
  • While your chicken is cooking, prepare the rest of the ingredients for the bowls.
  • Cook your brown rice according to the package instructions.
  • Chop the lettuce and mash the avocado with a squeeze of lemon juice.
  • Once the chicken has finished cooking and rice is ready, allow them to cool for about 10 minutes.
  • Chop your chicken into small bite-sized pieces as shown.
  • Divide rice equally among 4 serving bowls, or meal prep containers, then equally add in lettuce, beans, cheese and chicken as shown.
  • Add salsa and guacamole on side as shown.
  • Finish with a dollop of Greek yogurt and freshly chopped cilantro.
  • Serve and enjoy!

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