Mom's Famous Freezer Bean and Beef Burritos

 With my kids being home all day every day, we have been going through food at an incredible rate.  Why is everyone so hungry all of the time?!  Add soccer practices right at dinnertime to the mix and I had to come up with a fast and hearty meal that everyone would love.  MKC is always my trusted source for meals that everyone in my house can get on board with and this one was no exception.   I just bought the Cilantro Lime Crema Dressing from Costco and it was so good drizzled on top.  I added some riced cauliflower at the end and it bulked up the burrito mix and added nutrition easily making 40 burritos.  Lastly, I bought these pre-cooked tortillas from Tortilla Familia and they worked great, saved time, and are delicious.

pic courtesy of MKC

Mom's Famous Freezer Bean and Beef Burritos 

Mels Kitchen Cafe

• 1 1/2 pounds ground turkey/beef (I used 1 pound of each so it made a lot more)
•  1 cup chopped onion
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper (I use coarsely ground pepper)
•  3 cans (16 ounces each) refried beans- I used Trader Joe's
•  3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
•  1 1/2 cups (12 ounces) green taco sauce or green enchilada sauce 
•  1 1/2 cups (12 ounces) red taco sauce or red enchilada sauce
•  1/2 cup (4 ounces) salsa, green or red
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
• Frozen riced cauliflower, optional (adds zero flavor, but bulks it up and doesn't have texture once it heats so you can't see or taste it- I probably put 1 1/2 cups in)
•  6 to 7 cups shredded cheese (I prefer using a mix of cheddar and Monterey Jack)
•  20 10-inch tortillas or 30 8-inch tortillas (I used these and they're delicious)
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1. In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
2. Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
3. Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed (see pictures in the post for a visual).
4. I roll all the burritos and place them on a large sheet pan. After they are all rolled, I wrap each one individually in plastic wrap and then put them in gallon size ziploc bags and freeze.
5. To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully. 🙂

Unstuffed Chicken Cordon Bleu

I made this last week and it was SO easy and SO delicious.  Its one of those awesome meals that looks and tastes very fancy, but you can seriously throw it together in 5 minutes.  

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Unstuffed Chicken Cordon Bleu

From Mel's Kitchen Cafe

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• 4-5 boneless, skinless chicken breasts (1 1/2 to 2 pounds), pounded to 1/4-inch thick or cut in half to form two thinner cutlets (see note)
• 2 tablespoons Dijon mustard
• 4 to 8 slices deli ham (exact amount depends on brand/size of slices)
• 1 cup (4 ounces) shredded Gruyere or Swiss cheese (I used sliced Swiss)
• 15 Ritz crackers, coarsely crushed (about 3/4 cup)

1. Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
2. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
3. Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren’t loose. Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer.  I would recommend using very thin slices of chicken breast (or pounding thicker breasts w a mallet before using).

Curry Stand Chicken Tikka Masala

I've tried a LOT of different tikka masala recipes over the last few months because its one of my favorite dishes.  This is by far my favorite.  Macros for 200g are C10 F8 P49.  Everyone gobbled it up- only wishing I had made more!!

Curry Stand Chicken Tikka Masala

adapted from allrecipes.com

1 onion, finely chopped

4 cloves garlic, minced

1 Tbs. ground cumin

1 tsp. salt

1 tsp. ground ginger

1/2 tsp cayenne pepper

1/2 tsp ground cinnamon

1/4 tsp ground turmeric

1/2 tsp curry powder

1-14 oz can tomato sauce

1 cup heavy whipping cream 

2 tsp paprika

1 Tbs. white sugar

4 chicken breasts, cut into bite-size pieces

Heat a large skillet over medium heat and spray with cooking spray. Cook onion until translucent, about 5 minutes.  Stir in garlic; cook and stir just until fragrant.  Stir cumin, salt, ginger, cayenne, curry, cinnamon and turmeric into onion mixture.  Fry until fragrant, about 2 minutes.  

Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low.  Simmer for 10 minutes, then mix in cream, paprika and sugar.  Bring sauce back to simmer, stirring often until sauce is thickened, 10-15 minutes.  In a separate pan, coated with cooking spray, sear chicken until lightly browned, but still pink inside- about 3 minutes.  Transfer chicken and any juices into sauce. Simmer in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste.  I always serve Indian food with MKC's coconut rice . Sometimes, I even go nuts and get some of Trader Joe's frozen garlic naan- which my kids love- and serve that as well.  

Slow Cooker Pulled Pork

This is a really simple pulled pork recipe...light on ingredients and easy to make.  I love to cook this, then mix it with the Carolina Gold BBQ sauce from Trader Joes, and serve it over oven-roasted sweet potatoes.  The perfect combo- seriously amazing.

Slow Cooker Pulled Pork

From Allrecipes

1 (2 pound) pork tenderloin

1 (12 oz.) root beer

1 bottle of your favorite BBQ sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns or roasted sweet or regular Idaho potatoes.  My favorite way to roast potatoes is this one.

Perfect Fall Salad

This was gone before I even had a chance to take a picture of it, so this stock one will do and its pretty dang close.  But, while I was preparing it, I did think "this is the prettiest salad I have ever made" because the colors are so gorgeous and perfect for Thanksgiving (or anytime!).  It was absolutely delicious too!  You could easily add chicken to make it a full meal.

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The Perfect Fall Salad

8-10 cups assorted greens (kale, romaine, mixed greens)

3/4 cup crumbled feta cheese (could sub goat cheese)

6 green onions, thinly sliced

1 large red-skinned apple, diced

1 large sweet potatoe, peeled, diced and roasted with EVOO,salt, and pepper

Dressing:
1/4 cup apple cider vinegar

1/4 tsp pepper

1/2 tsp salt

dash Tabasco sauce

2 Tbs. sugar

1/2 cup vegetable oil

Whisk together dressing ingredients.

Spiced Pecans: 

3 Tbs. butter

1 1/2 Tbs sugar

1/2 tsp. cayenne pepper

1/2 tsp. cinnamon

3/4 tsp. salt

1 cup chopped pecans

Over medium heat, melt butter in a pan and add sugar, spices, and salt.  Add pecan pieces and stir until well-coated.  Continue to cook for about 5 minutes, stirring occasionally, until sugar caramelizes and pecans darken slightly in color.  Transfer mixture to a paper bag or parchment paper to cool.  Toss or shake occasionally to break up pieces.

Assemble salad ingredients.  To avoid browning, apples can be added directly to dressing or dice just prior to serving.  Toss salad altogether and serve.

One Pot Butternut Squash Soup

Loved this soup and its amazing flavor.  The apple, pepper and coconut milk combine to make it really delicious, different and totally fantastic.  You could easily skip the butter on this and make it vegan.  I love it when I find a healthy, easy and delicious meal!

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One Pot Butternut Squash Soup

A Bountiful Kitchen

Cook time

20 mins

Total time

20 mins

 

Author: Si Foster, A Bountiful Kitchen

Serves: 10 servings

Ingredients

• 1 tablespoon canola or Olive oil
• 1 tablespoon butter (optional- sub EVOO if vegan)
• 6 cups cubed butternut squash (about 1 small or buy the pre-cut at Trader Joe's)
• 2 teaspoons salt and pepper to taste
• 1-2 cloves garlic
• 1 small apple,( I like Gala’s for this recipe) cored, cubed, skin on
• 1 medium onion, chopped, about 2 cups
• 32 oz chicken or vegetable broth
• 1 cup half and half or coconut milk ( I used coconut milk)

1. Place oil and butter in a large pan over medium high heat. Add squash, salt and pepper and saute for about 5 minutes, uncovered.
2. Add garlic, chopped apple, onion and saute for 5 additional minutes.
3. Add about 2 cups of broth and bring to a boil. Cover and cook for about 10 minutes or until squash is fork tender.
4. Add remaining broth and bring to a boil.
5. Reduce heat to medium. Using an immersion blender, blend until smooth, or add soup in small batches to a blender.
6. Add remaining broth and coconut milk. Simmer until ready to serve.

Pork Tenderloin with Pan Sauce

Jennefer served this delicious roast while I was visiting so Im posting it for her!

I only use half the oil.  I also sear the pork, season it, and then pour the marinade over the meat in the crockpot.  I then add some chicken broth along with some thickening agent (corn starch) if you want to thicken sauce into gravy when you're ready to serve.  

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Turkey and Zucchini Burgers with Green Onion and Cumin

Amy sent me this recipe a couple of weeks ago and I made them last night- they were seriously the TASTIEST burgers I have ever eaten.  I could have eaten them all day long b/c they tasted so unique and refreshing.  They are a bit labor intensive, but I promise they're worth every single second. You have to make the sauce too- its incredible.  Sumac is a common spice used in Middle Eastern cooking.   I actually doubled the burgers, but not the sauce and still had lots of leftover sauce- it made 12 big burgers. Amazing!!

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Turkey and Zucchini Burgers with Green Onion and Cumin

Yotam Ottolenghi

SOUR CREAM and SUMAC SAUCE

• 1/2 cup sour cream
• 2/3 cup non-fat Greek yogurt
• 1 tsp lemon zest 
• Fresh lemon juice (about 1 tablespoon) of half a lemon
• 1 clove garlic, minced
• 1 1/2 Tbs. olive oil
• 1 Tablespoon sumac (found in spice aisle or on amazon) 
• 1/2 tsp salt 
• 1/4 tsp. freshly ground black pepper

TURKEY BURGERS

1 lb. ground turkey

1-2 large zucchinis, coarsely grated (scant 2 cups)

3 green onions, thinly sliced

1 large egg

2 Tbs. chopped fresh mint

2 Tbs. chopped cilantro

2 cloves garlic, minced

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. fresh ground black pepper

1/2 tsp. cayenne pepper

Sunflower oil for searing

First make the sour cream sauce by mixing all ingredients together in a small bowl.  Stir well and set aside or refrigerate until needed (can be made a day ahead of time).

Preheat oven to 425F.  In a large bowl, combine all of the ingredients for the burgers, except the sunflower oil.  Combine meat mixture with your hands and shape into burgers.  Pour enough oil into a large non-stick frying pan.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Cook each batch for about 4 minutes, adding oil as needed, until golden brown.  Carefully transfer burgers onto a baking sheet lined with wax paper and place in oven for 5-7 minutes, or until just cooked through.  Serve warm, or at room temp with the sauce spooned over, or on the side for dipping.  Enjoy!

Creamy Roasted Cauliflower Chowder

Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)

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Creamy Roasted Cauliflower Chowder

From Two Peas and Their Pod

INGREDIENTS:

• 1 large head of cauliflower, roughly chopped
• 1 tablespoon olive oil
• 3 cloves garlic
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour (can use gluten-free flour)
• 2 (15 ounce) cans vegetable broth (low sodium is fine)
• 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
• 1/2 cup shredded cheddar cheese (we used white cheddar)
• Salt and black pepper, to taste

1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
5. Ladle chowder into bowls and serve warm.

Saucy Lentils and Veggies

Ok, I know this isn't the most exciting recipe title.  I combined two different recipes to make a meal...because two side dishes count as a full meal in my house! The first is a recipe for lentils in a sort of tomato sauce, and the second is roasted veggies.  The recipes are meant to be separate, but I stirred them together (after cooking separately) and it made my mouth sing! I loved it so much, that I made it twice in one week!  (My kids didn't love the roasted veggies, if I'm being honest- but what kid does?!  They were forced to eat a serving anyway.  And, they really liked the lentils!).  This is a great, fantastic, healthy meal that you can store in the fridge for several days and have it for lunch for the whole week- or thats what I did (saves you from that lunchtime rut)!  Also, I got these recipes from an IG account, "gotorecipes" that is super good- you HAVE to follow her!!

**Slight Edit: I just re-made this and served it over rice (as pictured above) and then went out on a limb and added avocados sprinkled with salt and pepper....soooo good!

Saucy Lentils
Adapted slightly from "gotorecipes"

1 yellow onion, diced 

1 Tablespoons olive oil

1 teaspoon Kosher salt

1 teaspoon pepper

4-5 cloves garlic, minced

2 - 15 oz. cans diced tomatoes with liquid

1 bunch thyme leaves (or tied with a string)

1 lb. bag lentils

3 cups vegetable broth (can use chicken broth too)

(Optional)

Rice, cooked

Diced avocados, sprinkled with s&p

In large pot, sauté onion in olive oil until soft with salt and pepper until golden brown. Add garlic and cook 30 seconds. Add chicken broth, tomatoes with liquid, thyme and lentils and bring to a boil. Reduce heat to low and cover until liquid is absorbed, about 35 minutes (stir occasionally). Remove thyme sprigs before serving, if used. 

Roasted Veggies

Adapted slightly from "gotorecipes"

Carrots, diced

Sweet potatoes, diced

Thyme (fresh or dried)

Olive oil

Salt and Pepper

Brown sugar 

Maple Syrup

After dicing veggies to same sizes, sprinkle brown sugar and a couple of teaspoons of syrup along with the rest of the ingredients together (just season to liking). Spread evenly on foiled-lined pan and cook at 425F for about 30 minutes.  Once done, you can combine with the above lentils for a delicious combo.

Simple Shredded Chicken

This is really easy and delicious chicken to serve for a quick meal or on a salad.  I served it as a Greek salad with this vinaigrette.  

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Simple Shredded Chicken

From Mel's Kitchen Cafe

• 1 tablespoon olive oil
• 4 (about 2 pounds) boneless, skinless chicken breasts
• Salt and pepper
• 3/4 cup water or low-sodium chicken broth

1. In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Skillet Summer Vegetable Lasagna

Lasagna has got to be the best comfort food.  This recipe makes is super easy and just as tasty (and probably better for you since you're not layering all of those cheesy layers together).  Plus, no meat and all the veggies!!  We seriously loved it, fought over the last bite, and will definitely be making it again.

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Skillet Summer Vegetable Lasagna

From Mel's Kitchen Cafe

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped fine
• 4 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes
• Salt and pepper
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 small zucchini, cut into 1/2 inch chunks
• 1 small yellow squash, cut into 1/2 inch chunks
• 1/4 cup shredded fresh basil
• 1 cup part skim ricotta cheese
• 1 cup freshly grated Parmesan cheese

DIRECTIONS

1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
2. Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Vegetarian Minestrone Soup

This soup is so delicious.  And healthy because it is packed full of vegetables.  If you want to make it vegan, skip the cheese and get vegan pasta.  But, either way, it makes a lot, and its super satisfying.  I made this when we had the missionaries for dinner and served it with a salad and some crusty bread. Perfection.

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Vegetarian Minestrone Soup

From A Bountiful Kitchen (modified slightly)

3 tablespoons olive oil
1 medium onion, chopped (yellow or sweet)
2 cups chopped carrots
1 clove garlic, minced
1 teaspoon each salt and fresh ground pepper (I had to put quite a bit more salt in)
2 cups chopped fresh tomatoes
14 oz can vegetable OR chicken stock, if you aren’t concerned about going meatless (check to make sure it’s MSG free)
1 cup water
1 cup “ditalini” pasta or other small pasta shape
2 cups chopped zucchini or fresh spinach (optional)*
2 tablespoons tomato paste
1- 15 oz can Great Northern beans, drained
1 tablespoon basil, dried
additional water, if needed

Using a large, heavy stock pot,saute onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute.
Season with salt and pepper (use more salt to taste and I also added a sprinkle of garlic salt)
Add fresh tomatoes, fresh zucchini or spinach, chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.
Stir in tomato paste, beans and basil. Cook just until combined.
If needed, add a little more water to the soup.
Serve immediately with lots of fresh grated Parmesan cheese.

Serves about 4-6.

Homemade Tortillas

I made these tonight with this chicken for tacos and they were so delicious.  We can't get yummy tortillas around here so this was my last resort and I'm so glad I tried it.  They were super easy and fun to make.  Plus, there's something so fulfilling about making something from scratch.

Homemade Tortillas
A Bountiful Kitchen

2 cups flour (more if needed)
1/2 tsp salt
1/2 tsp baking powder
1 cup warm water
3 Tbs. olive oil

Mix all ingredients together in large bowl or mixer, knead for about 3 minutes by hand or mixer. Scrape sides of bowl down.  Add additional 1/2 - 3/4 cups flour until dough isn't that sticky.  Break off 8-10 pieces and roll out to desired thickness on floured surface with rolling pin.  Grease griddle. Cook each tortilla for about 2 minutes per side on hot griddle.  Serve warm.

Latin Veggie Bowl

This is a homemade version of my very favorite meal at La Duni in Dallas. They also serve fried yucca and plantains on top (you can too, although the following recipe doesn't include it).   The flavors are really fresh and delicious.  Easy to make and extremely healthy and filling.  My kids loved it too!

Latin Veggie Bowl

From BrunchTime Baker

Cilantro Marinade

• 1 cup cilantro, lightly chopped
• 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
• ¼ cup olive oil
• 3 cloves of garlic
• 1 jalapeno lightly chopped (for un-spicy remove the seed)
• 1 teaspoon kosher salt
• ½ teaspoon fine pepper

1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 
2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

Vegetable Mix

Asparagus, diced and ends snapped

Broccoli, cut into small pieces

1-2 cans of black beans, drained

Cooked brown or jasmine rice

Halved cherry tomatoes, for topping only

Mix marinade into veggies and beans.  In large saute pan, pour about 1 Tbs. olive oil and heat.  Saute veggies in oil until tender, about 5 minutes.  Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.