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)
• 
  

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. 🙂

IP Pineapple Chicken Curry

courtesy

For Whole30, I had to make a few adjustments to the recipe to accommodate our diet.  But, it was worth it.  I love curry and everyone here loved this!  You'll want to check out her original post for recommendations on curry paste and cream.

IP Pineapple Chicken Curry

Tried, Tested and True

• 1-4 oz Maesri Red Curry Paste (found on amazon)
• 1 tbsp Fresh Garlic minced
• 1 tbsp Fresh Ginger grated
• 1/2 medium Onion sliced
• 2 tbsp Oil Coconut, vegetable, or canola
• 1 large Chicken Breast thinly sliced about the grain
• 1 large Red Bell Pepper chopped
• 1/2 cup Sliced Bamboo Shoots (optional- I couldn't find these)
• 1 cup Carrots thinly sliced
• 1 20 oz can Pineapple Chunks or Tidbits in Heavy Syrup NOT DRAINED or use fresh-cut pineapple and 100% pineapple juice
• 2 13.5 oz cans Coconut Milk Shaken (Trader Joe's)
• 1/2 cup Cream of Coconut or Coconut Cream (Trader Joe's)
• 1/2 cup Whole Cashews
• 1/4 cup Cornstarch or Arrowroot
• 3 tbsp Cold Water
• Preheat the Instant Pot to High Saute. When it reads HOT, fry the curry paste, garlic, ginger, and onions in oil until fragrant and onions are tender. Use 1/4-1/2 the can for less spice and the whole can for a medium spiciness level. I use the whole can.
• Add chicken and saute until coated and no longer pink. Add in the rest of the vegetables, pineapples and juice, coconut milk, cashews, and stir to combine.
• Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. Allow a 5 minute natural pressure release, or if in a hurry, carefully perform a quick release in short bursts.
• Open the lid, stir, and taste. Turn on High Saute again.
• Add 1/4 cup Cream of Coconut, then taste again. If you’d like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste and enjoyed it like that. 
• Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you like. Turn off heat and serve immediately over rice or cauliflower rice.

Veggie Turkey Taco Lettuce Wrap

courtesy

This was legit one of our favorite meals on Whole30 and our kids looooved it.  I doubled it and it was still gone after two meals.  My kids ate it in tortillas, but Brian and I made it into a salad with salsa for a dressing.  Seriously delicious and super healthy.  

Veggie Turkey Taco Lettuce Wraps

Mel's Kitchen Cafe

FILLING:

•  1 1/2 to 2 pounds lean ground turkey (or lean ground beef or ground chicken)
•  1/2 cup chopped onion
•  1 tablespoon chili powder
•  2 teaspoons ground cumin
•  1 teaspoon garlic powder
•  1 teaspoon ground coriander
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper
•  1/2 cup chicken broth
•  1 cup chopped broccoli
•  1 cup chopped cauliflower
•  1 cup chopped zucchini
•  1 cup chopped carrots
•  8 to 12 ounces tomato sauce
•  2 cups torn spinach

• FOR SERVING:

  •  Romaine lettuce leaves or other lettuce "cups"
  •  Shredded cheese
  •  Diced avocados
  •  Fresh cilantro
  •  Chopped tomatoes
  •  Sour cream

1. In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
2. Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
3. Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
4. Serve in lettuce wraps or cups with additional toppings.