Hold the phones, people. I am posting a RECIPE!!
Back when this blog was born, I was pretty much posting at least one recipe a week, with very few posts dedicated to fitness and even FEWER dedicated to running any distance further than 2 miles. Oh how things have changed…
To tell you the truth, when I started blogging, I was working a job that wasn’t extremely demanding time or energy-wise, and I actually had enough spare time some days to write or read blogs at work, or at least browse Pinterest for recipe ideas. I was also living at home with my parents in those early blogging days, where I had access to a much better stocked kitchen.
So when I got home from work, I was stoked to test out the recipes I had seen that day, or experiment with whatever I had in the kitchen.
However, as I’ve expressed before, lately all I have the strength or ambition to muster up for dinner when I get home is a plate of cheese and crackers with some green stuff (sometimes) and a glass of wine.
(sadly one of my better rounded evening snacky meals…)
Though my dinner situation is pretty sad, I can usually get something reasonable together for lunch. Usually. I’d be lying if I said I didn’t rely on frozen Amy’s burritos at least 1-2x per week. Of course one of my goals this month was to not eat out as much at lunch and to eat real meals for lunch and dinner…but I’ll share more on that at the end of the month! 😉
One week that I did particularly well at this goal was earlier this summer (before I started
drinking playing softball on Sunday afternoons) when I actually took an hour one afternoon to get my act together and do some meal prep. Not only did it take less than an hour, but I totally had 4 microwave-ready meals that were healthy and ready to go that week.
Amy’s frozen burritos are good, but there’s nothing like knowing everything that goes into your food!
Also, can I just say it’s a serious testament to how truly busy I’ve been that it took me nearly 2 months to post this recipe? #WorkingGirlWhoLovesHerJobProblems
This is more of a guideline and an idea for lunches than an actual recipe. The weekend that I made these, I happened to have a bag of broccoli slaw, pinto beans, and frozen corn. I added chicken because I knew I’d need to pack some protein after my morning workouts, and cheese because, well, I am me after all.
I put my burrito-wrapping skillz to the test (my favorite are Mission Carb Balance tortillas, or pretty much any La Tortilla Factory tortillas), shoved these suckers in the freezer, and voila- ready to go meals all week.
Try these – or your own favorite combo of toppings – this weekend!
Homemade Frozen Chicken Burritos
Makes 4 burritos
2 chicken breasts
taco seasoning (or make your own using salt & pepper, cumin, garlic powder, chile powder, and cayenne pepper)
2 cups vegetables (I used a combination of onions, broccoli slaw, and corn. It would be great with zucchini, bell peppers, or anything you have on hand!)
1-13 oz can beans, drained and rinsed
4 tortillas, soft taco or fajita sized
~2 oz cheese of choice (or about 1/2 cup grated)
oil, for cooking
aluminum foil, for wrapping
toothpicks, if needed
Start by cutting chicken into bite-sized pieces. Generally this is really easy to do if you have scissors meant for the task…or a really sharp knife. Once done, coat with seasoning and let sit while you prepare the next steps. While chicken is “marinating”, prepare your veggies by cutting also into bite-sized or smaller pieces (if they didn’t already come pre-cut). Drain and rinse beans and grate cheese.
Heat about 1-2 teaspoons of oil on pan at medium-high heat, and add chicken. Cook about 3 minutes on one side before turning to other side. After another 3 minutes, add in your veggies and cook until softened.
Meanwhile, lay out 4 squares of aluminum foil with a tortilla on each. Put about 1/3 cup pinto beans on each tortilla. When veggie and chicken mixture is done, evenly divide between the tortillas and sprinkle as much cheese as desired on top.
Roll burritos tightly, securing with toothpicks if needed (I did). Add another tablespoon of oil onto the pan and, once it is hot, place each burrito on the pan with the side with a loose tortilla facing down to “seal” it shut. Repeat with each burrito.
Wrap in aluminum foil and place in freezer!
To eat, heat in the microwave for about 2 minutes, or until heated through.
What is your go to frozen meal?
Do you meal prep?