Freezer Burritos

I never buy pre-made freezer meals! I hate them.

Well, I lied I do buy them sometimes….for Paul. I would rather make my lunch. Pay half the price. Know what’s in it. Etc. Paul on the other hand would rather eat a bag of pretzels for lunch than make a real one. Yes, this has happened.

So, every so often I will buy him those Evol, Annie’s or Whole Foods 365 Burritos. He loves them. I think they are a gigantic waste of money. They often range between $2.50 to $4.00/burrito, depending on the kind or if there are sales. Crazy. So I decided I would try my hand at making my own! It was a little time consuming but on a rainy Sunday afternoon (not to mention move-in day in Boston…eekk!) I didn’t mind and although I didn’t calculate the price, I feel confident that I am paying a lot less for these homemade babies!

Freezer Burritos

  • 6 large tortillas
  • 1 cooked chicken breast (crockpot, oven or skillet); shredded
  • 1/2 tbl olive oil
  • 1/2 onion; diced
  • 2 garlic cloves; minced
  • 1/4 cup uncooked brown rice
  • 1/2 can diced tomatoes in sauce (no salt added)
  • 1/2 cup black beans
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 cup cheddar cheese; shredded

Cook rice according to package. Set aside.

Saute onion and garlic in olive oil on medium heat. Cook until translucent and fragrant. IMG_1408
Add rice to onion and garlic. Add diced tomatoes. (I only used half a can with half the sauce but feel free to add more) Cook on medium heat until most of the liquid has evaporated.IMG_1409

Remove from heat. Add cooked and shredded chicken, as well as black beans to the rice. Add chili powder, salt and pepper. Incorporate well and set aside.IMG_1410

Wet a paper towel and place tortillas on a plate. Cover tortillas with wet paper towel and heat in the microwave for 15-25 seconds until warmed. This makes them easier to fold.

Spoon equal parts of the rice mixture onto each tortilla. Top with shredded cheese and roll each tortilla up. Cover in tin foil or plastic wrap and freeze.IMG_1413IMG_1411IMG_1414
T
he verdict? Paul told me these outranked any of the store-bought burritos I have ever bought. Success! He microwaved it for 2-3 minutes, but this will vary from microwave to microwave, Ours is pretty pathetic…

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Pumpkin Oatmeal Cookies

It’s pumpkin season people! September! The very very very cusp of fall and I plan to take full advantage….even if it was 80 degrees out today. Whatever. I LOVE fall, as do many New Englanders. It is my favorite season without a doubt, and I love how it subtly leads us into the winter holiday season. Although, I do NOT love Winter…like most New Englanders.

Anywho, I eat pumpkin all year round because it’s absolutely fantastic for you. I’ve been on a forced pumpkin hiatus as Whole Foods, my go-to pumpkin haven, has temporarily (or permanently?!) stopped carrying their 365 Canned Pure Pumpkin. I’m super annoyed by this situation, and I’ll tell you why. I JUST discovered this beauty long enough to buy just 2 sad cans before it disappeared! Get it somewhere else? No. Whole Foods 365 is the cheapest I’ve ever been able to find it, I think about $1.69/can? So I boycotted it from other stores.

That is until….TODAY! Woo. I strolled into Shaws today…I never stroll into Shaws, I hate Shaws. But that’s a rant for another day…. Anyways, I strolled in looking for a particular item (which they didn’t have) and stumbled into the baking aisle and what did I see?! Shaw’s brand canned pure pumpkin. Could it be! And marked down to $1.29/can. Yes! I bought 4 cans. I may have to go back.

Rant Over. Pumpkin Oatmeal Cookies. ButterLESS, OilLESS, GuiltLESS. Check it out.
WARNING FOR COOKIE SNOBS: This cookie will not have your “average” cookie texture. It’s a bit denser but the flavor is great. Definitely a great guiltless dessert you won’t find yourself regretting.

IMG_1431Pumpkin Oatmeal Cookies

  • 1/2 cup & 2 tbl canned pure pumpkin
  • 1 egg
  • 1/8 cup Agave (or honey)
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1 1/2 cups rolled oats
  • 1/8 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbl flax meal (optional)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts; chopped

Preheat oven to 350 degrees. Line a baking sheet with wax paper.

Combine pumpkin, egg, agave and vanilla well. Set bowl asideIMG_1427

In a separate bowl combine flour, oats, sugars, baking powder, baking soda, flax, salt, cinnamon, nutmeg and cloves. Lightly mix.IMG_1426

Slowly incorporate the dry mix into the wet mix. Once nearly mixed add in chocolate chip and walnuts. Finish incorporating. Taste test and add more spice as desired.IMG_1428

Scoop even spoonfuls of batter onto the baking sheet. Press dough down and form into a cookie shape.
*Because there is no oil/butter the cookies will not spread naturally. It is very important to form the cookies prior to baking.IMG_1429

Bake cookies for 14 minutes or until they are no longer smooshy on the tops. Remove from tray and cool on cooling rack.IMG_1433

Bruschetta

Bruschetta! I love it. I always make way too much it. We always eat ALL of it. What can I say, we love our carbs. ¬†This recipe compliments the delicious Celery Soup I made! Try them together, it won’t disappoint. My only complaint…I probably shouldn’t have made it on a day where the humidity was 90%. Whoops. Sweating while eating is NEVER preferable.

IMG_1424Bruschetta

1 baguette; sliced evenly
1 large tomato; chopped into small cubes
3 tbl olive oil
1/2 tsp balsamic vinegar
5 basil leaves; chopped
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/3 cup parmesan cheese

Preheat oven to 350 degrees.

Combine all ingredients (except bread!) in a bowl and whisk together. Give it a taste and add seasoning as needed. I ended up adding a touch more garlic and salt and small drizzle of olive oil.
*This recipe is great because you really can’t mess it up! Too salty? Add more olive oil. Needs more flavor? Add more seasoning. Easy!IMG_1415IMG_1416IMG_1417
Place bread slices on a foil-lined baking sheet (for easy clean up!)

Top each slice with a spoonful of tomato mixture. Use as much or little as you want. We used a lot and got 12 slices out of it.

Drizzle the remaining olive oil in the bowl over each slice of bread. Top with a small sprinkle of parmesan cheese.
IMG_1419
Bake in the oven for 10 minutes. After 10 minutes, broil for another 1-2 minutes until cheese gets melty and bread is crispy. Enjoy & eat it all!IMG_1421