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!
- 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.
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.
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.
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.
The 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…
I’m totally winging it today everyone! I sat down last night thinking and thinking about how to use the leftover tofu I have in the fridge in a quick and fast meal that I could prep the night before. That way, when I came home from volunteering today I could do less cooking and more eating. Well, I failed. I couldn’t come up with a single simple and appetizing meal. So alas, the tofu will have to wait. I’m open to suggestions for a future quandary!
Anywho, what else is ready as soon as I walk in the door than a crockpot meal? I decided to go crockpot only and try a simple BBQ Beer chicken recipe with some odds and ends in my fridge.
BBQ Beer Chicken
2 boneless skinless chicken breasts
1/2 cup bbq sauce
1/2 cup beer
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/2 cup corn
1/2 cup black beans
Serves 2-3 people
Place chicken breasts at the bottom of crockpot. Season with onion powder, garlic powder, salt and pepper.
Whisk together bbq sauce and beer in a separate cup and pour over chicken.
Pour in beans and corn and lightly incorporate into bbq-beer mixture.
Cook on low for 6 hours or high for 3.5 hours. Mine wasn’t as shreddy as I was hoping for since somebody turned the crockpot off about a half hour early. Ehem, Paul.
To be fair, it came out great anyways!
We served this with sautéed kale and couscous.
It was movie night at our apartment tonight! Paul didn’t have work and I have tomorrow off so we figured we’d cozy in for the night. I hopped on over to the grocery store to score some Ben & Jerry’s and as usual left with more! Sometimes I just can’t help my wandering eyes! While I was walking to the freezer section I spotted some chicken wings on sale and figured it wouldn’t hurt to buy them and stick them in the freezer. I got an amazing deal! I only paid $6 for 14 chicken wings!. Amazing.
With that being said, before movie night officially began I channeled a recent Pinterest pin I saw from A Turtle’s Life for Me. I loved how this blogger made a marinade in a Ziploc bag, then froze the meats in the marinade until she was ready to use them. Genius! I fiddled around for a bit and concocted an Honey-Lime Marinade. I actually used Agave in my recipe only because I’m almost out of honey. I’d definitely use honey if I had it on hand and plan to next time. I think the honey will be a little sweeter and stand out more in the marinade.
1/4 cup soy sauce
1/4 cup honey
1/4 cup oil
1 clove garlic; smashed
2 tablespoons brown sugar
1 teaspoon coriander
Mix it all up in the Ziploc bag. Add meat. (I only put in 6 chicken wings, but I could have probably done more) Pop into freezer and thaw when ready to use.
The heat wave has finally broke, hallelujah! In a last ditch effort on Saturday night, we spent the night at my boyfriends parents house for some heat-related relief. We went out for some drinks, woke up in the morning and were pleasantly surprised to wake up to a beautiful Sunday morning, still hot but definitely doable. We came back to our apartment, (of course only after completing our three loads of laundry…for free!) and I was actually able to do a little cleaning and dinner preparation for the coming week.
After doing a lot of Pinterest searching, clean eating reading, and surveying our pantry I decided to string together a few different recipes and try my hand at my very own slow cooker chili. I created this wonderful sweet potato, chicken, bean and corn chili extravaganza that I prepared Sunday and cooked today while I was at work. I’ve been trying to investigate this whole “clean eating” thing and I could be wrong, but I think this recipe is mostly “clean!”
Sweet Potato, Bean, Chicken Chili
- 2 boneless, skinless chicken breasts
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup corn
- 1 small sweet potato, peeled and cubed
- 1 cup black beans, drained and rinsed
- 1/2 cup kidney beans, drained and rinsed
- 1 4-oz can diced green chilies
- 1 8-oz can tomato sauce
- 1/3 cup chicken stock
- 1/2 TBL chili powder
- 1/2 tsp salt
Place chicken breast on the bottom of your crock pot. Add onion, garlic, corn, sweet potato, black beans, kidney beans, and chilies
Pour tomato sauce and chicken stock over the top. Add chili powder and salt. Mix all ingredients well, leaving the chicken breasts on the bottom. Cook on low for 7 hours.
Once cooked, turn off crock pot and use two forks to shred chicken. Incorporate shredded chicken into the chili and serve. We enjoyed this with some delicious bread from a local bakery and topped it with cheese and chives. Enjoy!