FIESTA PREP BOWL SET RECIPES

Steps:

• Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole.

Steps:

• Place spaghetti squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes; set aside to cool.
• Meanwhile, heat 1 1/2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add ground turkey; cook, crumbling with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
• Add the remaining 1 1/2 teaspoons oil to the pan; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Add summer squash; cook, stirring, just until the squash is tender, about 3 minutes. Stir in the turkey, tomatoes, chile-lime seasoning, salt and crushed red pepper (if using); heat through.
• Scrape the squash flesh from the shells with a fork; divide among 4 single-serving containers (about 1 cup each). Top each with 1¼ cups of the turkey mixture. Seal the containers and refrigerate for up to 4 days.
• To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 2 tablespoons queso fresco and 1 tablespoon cilantro.