Micorwave fruity oatmeal

I have a new favorite breakfast item!  As per my usual MO, I am obsessed and eat it frequently lol.  I wish I knew who to give credit to, but don't remember where I saw this recipe....somewhere on facebook.  So whoever you were, thanks for sharing!!!

Microwave Fruity Oatmeal

1 egg

½ cup oats (recipe actually called for ¼ cup but wasn’t quite enough to keep me full)

½ cup triple berry medly (frozen) or use other fruit you like

Dash milk (I use unsweetened vanilla almond milk)

¼ tsp cinnamon

¼ tsp Molly McButter sprinkles (I added)
1/2 tsp vanilla (I added)

1 packet Truvia (I added)

Put all ingredients in bowl and mix together.  Microwave for 2 minutes.

Homemade Light Southwest Salad Dressing

Ok, if you have been reading this blog much at all (or stalking looking at my MFP food logs) you should know by now that I LOVE mexican food.  One of my favorite salads is a good southwest chicken salad.  

I was looking for a good light southwest dressing to use to make an at home version and wasn't having any luck.  So I started googling/pinteresting recipes and I came up with one that is just the BOMB!!!!!  This stuff is sooooooooo good that I definitely look forward to eating a salad for lunch!!!  And super simple....it doesn't get much better than that!

1/2 cup light mayo
1/2 cup plain greek yogurt
1 package taco seasoning
1 package ranch dressing
add water to achieve desired consistency (I use 1/4-1/2 cup or so??)

I personally measure it and put it into snack size ziploc baggies.  Then I cut the corner off with scissors when ready to serve and squeeze it onto my salad like a dressing pack from a restaurant.  It makes it super easy to pack lunches that way.  And I had great luck with the shelf life that way.

In my salad:
Romaine lettuce blend
Spinach leaves
1/2 avacado
1 serving grilled chicken (I buy fajita chicken strips from Sam's to use when I don't have any grilled breasts on hand)
black beans
tomato (if I have it)
red onion
corn if I want extra calories/filler (but usually make without)
tortilla strips (if I have extra calories to spare - this is a treat)

I hope you enjoy as much as I do!  Let me know what you think!

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Greek Yogurt Parfait

When I first tried Greek Yogurt (used it in my green smoothies) I was NOT a fan!  It was good enough in the smoothies, but to eat it plain....YUCK!  It was too sour and I didn't like it.  Oh how the taste buds can change! I now find myself taking a lick off the spoon when I make my smoothies and thinking that it's pretty good. 

I love McDonald's Fruit and Yogurt Parfaits so I had the brilliant idea this week to make my own!    I was in desperate need for a new snack idea and this was just what I needed!  It is packed with protein to keep me from starving after 5 minutes and is just sweet enough to curb my sweet tooth.

Here's what I do:

1/2 cup frozen fruit, thawed - I use triple berry mix - raspberries, blueberries, and blackberries

1 cup greek yogurt - vanilla

Sugar free sweetener - I use Truvia (duh)

1/2 Nature Valley crunch granolla bar, crushed

Not too shabby - 285 calories and 20 grams of protein.  You can easily leave off the granola bar to save some calories.  It depends on if I have earned an extra treat or not.

Happy Fall y'all!!

I am feeling the need to do a blog post, but I don’t have any really hot topics to write about so I guess that means you all get a dose of the randomness that lives in my head….lucky you!

First I have to just say that I am soooooooo thrilled that fall has decided to show up again, hopefully to STAY this time!  We say in KS that if you don’t like the weather, just wait a few hours and it will change!  And that was sure true this week!  We had temps in the mid 80’s and it was muggy yesterday…my kids were mad that I wouldn’t turn the a/c back on but I just couldn’t bring myself to do it for just a day or so, especially when the mornings were so nice and cool!  If only my house cooled off that well!  But the cold front we had been promised came through this morning and here is the 7 day forecast….ahhhhhh!  I am a HAPPY girl!!!  :o)

Speaking of not missing the heat…I forgot to mention this in my blog post about the 5k last weekend, but I have to give huge props to the girls that run in the summer heat.  I mean seriously I thought I was gonna die and it was only in the mid 80’s….I cannot even fathom 103+ and humidity….ewwwww!   You peeps are rock stars!  I had a fan pointed right at me Wed am for my c25k session and I STILL had sweat pouring off me….yucko!  I will hit the pavement on the few days we have decent temps and lighter winds (in KS that’s not too often) and just stick with my treadmill on the other days.  I think I have decided I enjoy looking at the outdoors, not necessarily being IN the outdoors lol.

I love all things fall….the leaves, the colors, the crisp chill in the air, fresh air, the smell, the extra layers of clothes (it used to be because the more layers the better I looked, but that isn’t as much the case anymore!) and bundling up, getting the blankets out again, pumpkin flavors….need I say more!

The colder weather has my hands cold and my fingers smaller.  So I am noticing how loose my wedding rings are getting.  They slide around my finger, which is REALLY annoying with all the typing I do.   So it looks as though a ring sizing will be in my near future!   I am trying to hold off as long as possible but I am getting more and more scared that they will slide off one of these times I wash my hands or something.  I would much rather pay to have them resized more than once than to lose them!   I really can’t imagine not having them to wear while they are being worked on though.  I think my fingers will feel naked!

A few weeks ago in anticipation of the delightful fall arrival, I got my first pair of knee high boots (aka “hooker boots” as my teenage daughters call them…how nice of them).   With the weather change, today seemed like the perfect opportunity to wear them for the first time.  I am beginning to quickly realize what I have been missing all this time!!  I absolutely LOVE them!  In the past I haven’t been able to wear them because my calves were too fat…they wouldn’t zip.  But after reading some posts from ladies in a weight loss FB group I belong too, I found I obviously wasn’t the only one to have this issue and that they make “large calf” boots.  There were several suggestions on brands/stores that offer these.  I ended up finding mine at Payless Shoe Source.  I felt better about getting a less expensive pair as my first, just in case I didn’t like them as much as I hoped to (that often happens to me with shoes).  But I am in LOVE…I have no doubt these will be my first of many pair.  For their debut I paired them with a long black skirt, a purple turtleneck sweater and a black coverup light sweater (to hide the fact that the purple sweater is too big and I have it “taken in” with a hair tie in the back LOL) and a fun chunky necklace.  I am having a “skinny” day today (where I don’t feel like I still weight a zillion pounds and feel good in my own skin)….gosh I LOVE those days!

I have been hearing FAB reviews about low-cal yet yummy pumpkin spice muffins so decided it was time to make some for the fam.  I usually try to steer clear of making treats because if they are in my house or around me I can’t stay out of them, so it is just easier to not make them at all.  But after hearing everyone rave about how great they are and the fact that they are calorie friendly, I decided to give them a try.

This may be the simplest recipe on the planet....

1 box spice cake mix

1 can pureed pumpkin

1/2 cup applesauce

I put the kids in charge of making these tonight so I didn't closely count how many we got, but I think it was about 40 (we made a double recipe) so that would be about 113 calories each.  They are super moist and yummy!  Very fallish without all the guilt! 

We are planning to hit the pumpkin patch with the family on Sunday and hoping to get family pictures in too!  Hopefully I will be able to post on that early next week.

Happy Fall y'all!!!

Peanutty deliciousness....aka PB2

I have heard a lot of people talk about PB2.  But I had never tried it.  So I was SUPER excited when I got the opportunity to try the product and especially to be able to blog about it and share my thoughts (and the product) with you all!  So this is my inaugural vendor test product and review.

I was THRILLED to receive the product I was sent to try!  In fact, the hubby and I were pulling out of the driveway the day and at the exact time the big brown truck was in front of the house to deliver.  I jumped out of the car to intercept the package (I didn't want it to be left on the porch to get lonely!) and I think my hubby thought I was going to tackle the poor delivery guy!

So of course, the first chance I got I ripped into the box and got out the samples - 2 jars of PB2 regular, 2 jars of PB2 chocolate and 2 bags of the PBthins.  I couldn't wait to dig in and see what all the hype was about!

For those of you that may not be familiar with the product, it is basically powdered peanut butter. But the BEST thing and selling point for me is that it is waaaaaaaay fewer calories than standard peanut butter!!  uh...SCORE!  Any time I can shave some calories off what I am eating I am in!

COMPARISON (all serving sizes 2 Tblsp)
                        Regular PB 
                        (Peter Pan)             Red Fat PB           PB2 reg            PB2 Chocolate
Calories               210                          170                        45                        45
Fat                        17g                           12g                       1.5g                     1g               
Carbs                    6g                             9g                         5g                        6g
Fiber                      2g                            3g                          2g                       1g
Sugar                    2g                             4g                         1g                        3g
Protein                  8g                             9g                         5g                        4g

So as you can see, the PB2 is a MUCH lower calorie option.  The PB2 is only 22% of the calories in the reg peanut butter.  That's 78% fewer calories. Again, count me in!

So my first test was to try one of my favorite smoothies....the green monster!  I couldn't even tell a difference and it really cut down the calories.

Next, I wanted to try something new....I had a recipe for a frozen peanut butter pie.  My hubby is a huge fan of peanut butter, so I had printed off this recipe long ago to try for him.  So what a perfect opportunity!  And it gave me a chance to use the Chocolate PB2.

I personally say yummo to this one!  It was low cal and a really nice treat!

Ingredients:

·         8 oz. fat-free cream cheese

·         1/2 cup creamy OR crunchy peanut butter (I used Chocolate PB2)

·         1 c Splenda (or Stevia or sweetener of choice to taste)

·         1/4 c  fat-free half & half (or skim milk)

·         8 oz. container Cool Whip Lite (or Fat Free Cool Whip)

·         1 pre-made Oreo pie crust OR reduced fat graham cracker pie crust

·         3 tbs Light Hershey’s syrup

*Optional Toppings: Reese’s Ice Cream toppers (a few Tbs), Reese’s miniature candies (a few crushed up), crushed peanuts, 100 calorie Nutter Butter cookies (crushed up), Reddi Whip - I used a few crushed up PBThins...perfect!

Method:

1.        Mix all ingredients together until smooth (I used my Kitchen Aid mixer, but you could do this by hand) and fold in Cool Whip until well blended.

2.       Pour mixture into pie crust and drizzle with chocolate syrup.

3.       Chill for at least 6 hours, (or overnight).

4.       Let sit at room temperature for about 15 minutes (to soften) and add topping of choice before serving.

Servings: 10 slices of pie

Calories: 189  Per Slice (or 133 Calories Per Slice with Peanut Flour)

Weight Watchers Points Plus Value: 5 Per Slice

I also want to try an entree recipe, but that one is going to have to come later.  I tried a FANTASTIC Bang, Bang Chicken dish while I was on a business trip last week, so I am looking at recipes to try to recreate a home version.  I will keep you posted on that for sure!

So now, let's talk about the PBthins.....yummy little (addictive) snack!!!!  I could seriously polish off a bag of these little treats in nothin' flat!!!  My girlfriend Melissa was in town for my bday party and she just LOVED them too!  We realized VERY quickly that the trick to these would have to be pre-measuring the portions.  Sitting down with the bag would prove to be very dangerous!  But at only 100 calories per serving, what a yummo snack!  Even the kiddos loved them!  I was personally thrilled to see that they have a box of 100 calorie packs on their website to order....soooooo much more convenient  than trying to measure and pack my own!!  The only downside I saw here was a serving size seems kinda small.

1 serving - a small handful....about 26 crackers

So for what I tried, I am sold on the product.  You may be wondering where you can get it!  Of course you can order from their website www.bellplantation.com.  There is also a store locator on their site.  There are 4 stores in my city that carry it!  It also looks like Amazon and other online retailers carry it.

I am ECSTATIC that thanks to the folks at Bell Plantation, I am able to offer a give away of this great product to all of you too!!!  One lucky winner, selected at random, will win a great package....2 jars of PB2,  2 jars of Chocolate PB2, and 2 bags of  PBthins....yummo and shipped right to your door!  You will sooooo enjoy!

So I know you are dying to know.....what do you have to do to enter????

• Required 
• be a follower of this blog - That means if you haven't already clicked that little button on the right hand side that says "Join This Site" do it now.
• Go to Bell Plantation's webpage and check out their products - leave a comment on this blog to tell me what your fave is and why
• Bonus entries!  Come back and leave a comment for each action you complete...
• 1 entry for signing up for email updates on this blog - just put your email address in the white box in the upper right corner.  Seriously there is nothing easier!  
• 1 entry for sharing this blog entry on facebook
• 1 entry for liking Bell Plantation's facebook page and leaving some page love to tell them who sent you!

That is 4 chances to win!

Come back and leave a comment on this blog entry for each entry you completed.  Winner will be selected at random and qualification will be verified.  Contest will close on Friday, Aug 31 and winner will be announced next weekend.  GOOD LUCK!!!!

Margarita Grilled Chicken.....yuuuuuuummmm!

As usual, I am slacking in adding recipe posts to the blog.  When times are busy (which they definitely have been at our house lately) I stick with what I know and what is familiar rather than venturing outside of my comfort zone much.  It’s just faster that way.  But I keep trying to push myself outside those boundaries because with familiarity comes boredom and with boredom comes….usually nothing good in my world.  It leads to laziness, overeating, etc.  No bueno. 

I am a person that if I like a meal I can eat it over and over again and it takes me a while to get bored with it.   And if I like it, as with everything else in my life, I tend to obsess about it and surround myself with it a lot (aka eat it often).  My hubby, however likes more variety than I.   So in an effort to keep us both happy, I try to find new recipes to introduce in to our meal plan.

A co-worker and friend of mine emailed me this recipe last week.  It had margarita in the name, so of course I was hooked!  And how can you have margarita without Mexican, another LOVE of mine!  Seriously I think I could eat Mexican food 7 days a week….mmmmm (yes, obsessed!).  So I decided to try it on Saturday and served it making my own copycat of Chili’s margarita grilled chicken – I served it over rice and black beans and topped with pico and tortilla strips….YUMMO!!!!  This will certainly be a regular in my menu planning!  I hope you enjoy it as much as I did!

Margarita Chicken

½ cup liquid non-alcoholic margarita mix – I use the Jose Cuervo (you are a friend of mine!) light – zero calories….bonus!!

3 tablespoons lime juice

1 clove garlic, finely chopped

3-3 ½ pounds boneless skinless chicken breasts

1 tsp coarse light salt

Mix margarita mix, lime juice and garlic in re-sealable heavy-duty Ziploc bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade, reserve marinade. Grill or broil chicken. Brush with marinade; sprinkle with ½-teaspoon salt. Continue grilling or broiling, turning chicken. Brush other side with remaining marinade; sprinkle with remaining salt. Continue cooking until no longer pink.

I served it over rice with black beans and topped with pico and tortilla strips (Fresh Gourmet found in the produce section with the salad toppings).  I am impressed with myself in that there is no cheese or sour cream in here….I would have never thought I would be doing meals without adding all the “extra” flavors that also add calories.  In my opinion, this dish certainly doesn’t need it!  I think you could also easily make a southwest salad out of it that would be great too!

My homemade pico…

     Tomatoes, diced (2)

     Cilantro, chopped (1 bunch)

     Red onion, diced (1/4)

     Lime juice (1/8 cup maybe?  I don’t measure this – just to taste)

     Salt

I don’t like spicy food or peppers, so I personally don’t add any jalapenos, but you could easily add some for your own personal taste.

A pic of my version....MISSING!
I am SUPER SAD to say at this time I can't find the memory card that I took the pic on :-(  So going to go ahead and post without it and hope I can find it soon.  Or worst case I will just have to make this dish again soon and take another pic!

Compared to the one I ordered at Chilli’s a few weeks ago.

The nutritional info on the Chilli's version was 550.  I am estimating mine at 557 calories so pretty darn close!

Chicken - 238 calories (6oz breast)

Rice - 134 calories for 1/2 cup (I used the skinnytaste Cilantro Lime Rice)

Black Beans - 120 calories for 1/2 cup

Pico - 30 calories for 1/2 cup (4 oz)

Tortilla strips - 35 calories for 2 Tblsp

Winner, winner chicken dinner!

I am looooooooong overdue for posting a new food recipe.  So y'all can thank my kids for tonight's little gem!  I had planned to treat them to chinese takeout (while I enjoyed my shake) but a fight ensued among the older children so I scrapped the treat and opted to cook at home for their punishment.....awwwww crap!  That means punishment for me too because now I have to figure out what to cook....boooo!

Ok, so I had defrosted some chicken breasts earlier with the hopes of having time to make the baked sweet and sour chicken that they love....no dice.  No time for that.  That's why I was opting for takeout.  So I scoured the pantry to come up with a plan C.  Let me tell you that my kiddos are picky eaters.  What one likes, the other hates.  So I pulled out my notebook of Pinterest recipes and found a new recipe that was neutral ground.  Yup, I opted for Switzerland tonight!  And bonus....it was a chicken recipe so I could use the meat that I already had thawed....score!  And double bonus....it only had 3 other ingredients, all of which I had on hand....winner!  And what a winner this recipe was!  So I was almost thankful that my kids had a fight....almost.

So if you are looking for a fast, simple, yummy, and low cal chicken recipe, be sure you try this one!

Baked Parmesan Garlic Chicken

• 1/2 cup grated Parmesan cheese
• 1 package Good Season dry Italian Dressing mix
• 1/2 tsp garlic powder
• 6 boneless, skinless chicken breast halves

Instructions:

1. Preheat oven to 400 degrees F.
2. Mix cheese, dressing mix and garlic powder
3. Moisten chicken breasts with water, coat with cheese mixture.
4. Place in shallow baking dish.
5. Bake 20-25 minutes or until chicken is fully cooked.

Seriously, how easy is that?!?!?!?  Love it!  And all the kids liked it (shocking!!!!).  This recipe will for sure make the dinner rotation again soon!

I paired this dish with Parmesan Roasted Potatoes

• 4 cups cubed Yukon Gold potatoes
• 3 tbsp olive oil
• 1 tsp garlic salt
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp pepper
• 4 tbsp Parmesan cheese

Instructions:

1. Preheat your oven to 425 degrees.
2. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
4. Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for about 15 – 25 minutes more until they are golden and crispy.
5. Season with an little dusting of sea salt if desired and serve.

And green beans for a veggie.

Enjoy!!!!

Snack ideas...thanks TBL!

I have always been a big meal eater, which I think has had a major contribution toward my weight issues.  I have been trying to do a better job of eating smaller, more frequent meals. So planning for snacks in my daily meal and nutritional plan.

I wanted to share a great article from The Biggest Loser that I ran across on facebook last week.  I hope it gives you some good ideas for healthy snacks also....enjoy!!

http://www.nbc.com/the-biggest-loser/exclusives/club-corner/articles/

Honey Balsamic carrots

I am trying to branch out from only eating corn, green beans and salad as my veggies.  This was a recipe we tried this week with our baked salmon and rice.  It wasn't a total wowza, but wasn't a flop either.  We will definitely be having this again.

INGREDIENTS
1-2 lbs.	carrots
2 Tbsp	olive oil
1/4 tsp each	salt & pepper
2 Tbsp	honey
1/4 cup	balsamic vinegar
1 Tbsp	butter
TOTAL

STEP 1: Preheat the oven to 400 degrees. Clean and peel the carrots. Cut the carrots into one-inch sections (cut on a diagonal for more visual appeal).

STEP 2: Cover a baking sheet with foil. Place the carrots on the sheet and drizzle with olive oil and then sprinkle with salt and pepper. Toss the carrots to coat. Place in the oven and roast for 40 minutes, stirring once half way through.

STEP 3: During the last ten minutes of cooking, prepare the balsamic glaze. Combine the balsamic vinegar and honey in a small pot. Simmer the mixture over medium heat for approximately 10 minutes or until thickened. Once thickened, turn off the heat and stir in the butter until melted.

STEP 4: When the carrots come out of the oven, drizzle with the honey balsamic glaze and toss to coat. Serve warm!

Homemade Chipotle burrito bowls....YES, please!

I have a total weakness for mexican food (ask my hubby)!  I could probably eat mexican food for lunch and dinner 5-7 days a week.  I will be completely honest by telling you that Chipotle is my favorite restaurant!!!  The bowl that I order there is 18 points for the entire bowl.  I will plan  my points in the day to save up for that meal!  I will save my extra weekly points for that meal.  I might even think about working out for that meal....yeah, major!  And my family all enjoys eating there too (bonus)!

I have shared with you before the recipe I found for Cilantro-Lime rice (a HUGE thank you to Skinnytaste - I LOVE her blog!).  I make it REGULARLY and it is a HUGE hit with the family!  So when I found the recipe for Slow Cooked Pork Carnitas (Mexican Pulled Pork) I was over the moon thrilled!!!!  I have been looking forward to making this meal for over a week since I made our weekly plan and went shopping!  And if this was a hit with the fam, it would make a MUCH cheaper alternative!!!

Anyone that knows me knows that I don't like to try new things.  Especially recipes.  I mean, really this was like messing with an institution in my house!  What if it was a fail.....but I put those fears and doubt out of my mind, and instead looked forward to a fantastic meal!!!  So I was just thrilled when this meal received a enthusiastic thumbs up from all the family members tonight. It really is nearly spot on to the chain I love so much!!


So here's how you can make them at home yourself.  

Pork Carnitas

Ingredients: 

·                     2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)

·                     6 cloves garlic, cut into sliver

·                     cumin

·                     dry adobo seasoning (I used Goya)

·                     garlic powder

·                     3/4 cup 99% fat free chicken broth

·                     2-3 chipotle peppers in adobo sauce (to taste)

·                     2 bay leaves

Directions:
Season pork with salt and pepper. In a medium sauté pan on medium-high heat,brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Browning the pork first is essential so don't skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this. Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. The prep for this is about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up. Serve this with tortillas, use in burritos, or simply have this with cilantro lime rice. You can make your own Chipotles burrito bowl with lettuce, sour cream, corn salsa, guacamole, or whatever else you usually put in yours!

Adobo Spice - I couldn't find this when shopping at the store.  So I put my smartphone to good use and googled it.  I could order it online, but anyone that knows me knows I am an instant gratification girl, so I wasn't thrilled about that option.  But then I found a make your own recipe....wohoo!  Saved!  So here is the one I used.

Ingredients

• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Directions

1. In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Cilantro-Lime Rice - use my previously posted recipe....it's a winner!

http://2012losingit.blogspot.com/2012/02/tonights-dinnercrockpot-cilantro-lime.html

Pico de Gillo
Fresh tomatoes, diced
Red onion, diced
Fresh cilantro, chopped
Lime juice to taste
Salt to taste

Add other toppings of your choice:
Beans - Black or Pinto
Fajita veggies - sauted white onion and green pepper
Sour Cream - I used fat free :-)
Monterey Jack cheese, shredded
Pico de gillo
Or anything else you want!

The finished product!

For those of you wanting WW points, that's difficult for me to say simply because it depends on what you put in your bowl and how much.  I estimate it to be close to a Chipotle bowl by the time that you add everything in...
Meat - 4pp for 1/2 cup (4oz)
Rice - 5pp for 3/4 cup