Healthy Dinner Ideas For A Big Family

Mexican-Style Burrito Bowls

Burrito bowls are a great way to feed a big family quickly and easily. This Mexican-style version is loaded with healthy ingredients that are sure to please even the pickiest of eaters. To make the burrito bowls, you will need 1 pound of lean ground beef, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 can of black beans, 1 cup of uncooked white rice, 1 cup of salsa, 1 cup of frozen corn, 1/2 cup of diced green peppers, 1/2 cup of diced red onion, 1/2 cup of shredded cheddar cheese, 1/2 cup of diced tomatoes, 1/2 cup of sliced black olives, 1/4 cup of chopped fresh cilantro, and 2 tablespoons of olive oil.

Instructions

To make the burrito bowls, start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it is browned and cooked through. Drain any excess fat. Add the chili powder, cumin, garlic powder, salt, and pepper and stir to combine. Add the black beans, rice, salsa, corn, peppers, and onion and stir to combine. Reduce the heat to low and simmer for 10 minutes, or until the rice is cooked through.

Divide the burrito mixture among four bowls. Top each bowl with the cheddar cheese, tomatoes, olives, and cilantro. Serve the burrito bowls immediately, or store in the refrigerator for up to five days.

Nutrition

One serving of the Mexican-style burrito bowl contains 461 calories, 17 grams of fat, 43 grams of carbohydrates, 6 grams of fiber, 24 grams of protein, and 819 milligrams of sodium. This burrito bowl is a great way to get in a good dose of protein and fiber while still keeping the meal light. Plus, it’s loaded with flavor and can easily be customized to meet everyone’s tastes.

Vegetarian Chili

Vegetarian chili is a hearty and healthy dinner option for a big family. It’s packed with protein and fiber, and it’s easy to customize to meet everyone’s tastes. To make the chili, you will need 1 tablespoon of olive oil, 1 onion, diced, 2 cloves of garlic, minced, 2 bell peppers, diced, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 can of black beans, 1 can of kidney beans, 1 can of diced tomatoes, 1 can of corn, and 1 cup of vegetable broth.

Instructions

To make the chili, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the bell peppers, chili powder, cumin, oregano, salt, and pepper and stir to combine. Cook for 2 minutes. Add the black beans, kidney beans, diced tomatoes, corn, and vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are softened.

Divide the chili among four bowls and serve. The chili can be stored in the refrigerator for up to five days.

Nutrition

One serving of the vegetarian chili contains 274 calories, 7 grams of fat, 43 grams of carbohydrates, 11 grams of fiber, 13 grams of protein, and 851 milligrams of sodium. This chili is a great way to get in a good dose of fiber and protein while still keeping the meal light. Plus, it’s packed with flavor and can easily be customized to meet everyone’s tastes.