~Makes 2 dozen~
1.5lbs Lean Ground Turkey
1 dozen Large Eggs (will use only white)
1 (26oz) Can 98% Fat Free Cream of Mushroom Soup
2 packs of Whole Wheat Tortillas
1 ~50 count Snack Ziploc Bags (1.15ml)
Brown Turkey in skillet; leave a little pinkness to avoid over heating later Place in colander in sink and rinse off access fat Cook egg whites in skillet. Heat up mushroom soup in microwave (90 seconds). Place all above in a large mixing bowl and hand mix thoroughly. Add some garlic powder for additional flavor if desired .Using 1 pack of tortillas at a time; lightly spray each tortilla with water and stack on top of each other on a large plate and heat in microwave~ 90 seconds or until they are soft. Place 1 large spoonful of mixture in one tortilla and wrap like a burrito . After wrapping all the burritos, place individually into snack bagsand seal so they are tight. Place sealed burritos into the bags the tortillas came in and place in freezer .
When ready to eat just place one in the microwave still in Ziploc, (open just a little to let air escape while heating) for 2 minutes
BONUS: You can seal it back up and take it with you to eat on-the-go!!!
Per Burrito: ~ 20g Carbohydrates, 17g Protein, 7g Unsaturated Fat, 1g Sat. Fat
* Other option for added Fat intake, 1tsp of Regular Ranch Dressing for added flavor
Kavvy is a nutritionist and personal trainer. Come see what else she can cook up for you at Fittron.com.