Part Four of the New Series: Meal Prep for Yummies. I Took M

• servings: Makes 6 bowls
• total time: 53 minutes

Ingredients

4 medium russet potatoes

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

1 teaspoon garlic powder

1 teaspoon paprika

32oz sirloin steak, thinly sliced

1 white onion, thinly sliced

8 jalapeños, thinly sliced

120g reduced-fat mozzarella, shredded

120g reduced-fat cheddar, shredded

Salt, to taste

Pepper, to taste

1 tablespoon olive oil

Directions

Make Chipotle Sauce: Blend 300g non-fat Greek yogurt, 50g chipotle in adobo, and 3 minced garlic cloves. Season with salt and pepper. Chill.

Prep Potatoes: Peel and cube 4 russet potatoes. Soak in cold water for 30 minutes for crispiness.

Season Potatoes: Drain, dry, and toss with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika.

Air Fry: Cook seasoned potatoes at 400°F (200°C) for 15-20 minutes, shaking halfway, until crispy.

Sauté Veggies: Heat 1 tbsp olive oil in a skillet. Cook sliced onions and jalapeños until translucent.

Cook Steak: Add sliced sirloin to skillet with onions and jalapeños. Season with salt and pepper. Cook 5-7 minutes until done.

Shred Cheese: Grate 120g reduced-fat mozzarella and cheddar.

Assemble: Layer air-fried potatoes, steak mixture, and cheese in containers. Serve with chipotle sauce.