Wednesday, July 29, 2015

Freezer Breakfast Burritos

I know there's  a ton of recipes out there for freezer burritos. I figured I'd share mine! My recipe makes 12 large burritos. Instead of having a line of ingredients to fill each burrito, I prefer to mix then all together and then just place one big scoop in each burrito. The batch I just photographed does not include wax paper which is an important step for freezer burritos since you can't microwave foil. You wrap the burrito in wax paper first, then in a piece of foil (this helps keep it's shape and protects it from freezer burn). I then place 4 burritos in a gallon zip lock back for extra protection against freezer burn. I also only use one pan for cooking, I cook each thing one at a time and then dump it in a large mixing bowl. Less dishes!

1 lb Ground breakfast sausage
1 package smoked sausage (12-14 Oz depending on the brand), diced
18 eggs
1 package tater tots
1 16 ox container Pico DE Gallo salsa (drain the excess juice, you only want the chunky stuff)
1 8 oz package shredded cheese
10 inch tortillas

I start with cooking the breakfast sausage and smoked sausage together then place on paper towels to drain. Next, I add a little oil to the pan and add my frozen tater tots . I cook them until they get slightly golden, breaking up the tater tots into those tiny little potato pieces they're made of. When done, add those to your large mixing bowl and the meat too. Dump the Pico DE Gallo in too. Now scramble up your 18 eggs, make sure they're cooked thoroughly.  Add the eggs and bag of cheese to the bowl too.

Now, set up your prep area. I use the previous cut foil sheets. For the perfect measurement, I use my large soup ladle, leveled off at the top. Lay down a piece of foil, a piece of wax paper, then your tortilla. Add one scoop of your breakfast fillings,  roll tightly,  then roll it in wax paper,  then the foil and you're done! Keep going until your filling is all gone. Place them in freezer bags and freeze!

I highly recommend letting your burrito defrost before microwaving for even cooking but that's not necessary. These are great to take camping! You can skip the wax paper step while assembling them. Don't bother freezing them either, or freeze but defrost first. You can put the burrito straight on your BBQ grill to heat it up!  Again,  do not use wax paper if that is how you will be heating them!


Thursday, July 23, 2015

Bacon Ranch Pasta Salad

I love suddenly salad, that bacon ranch kind.  However, it's so salty and full of junk! Here is a version not filled with that junk and packed with yummy veggies! Instead of using a package of ranch mix, I buy the container of hidden valley mix for about $7 a bottle at Costco, this saves a lot of money overtime!

1 lb pasta,  cooked, drained and cooled (I rinse with cold running water to speed up the process)
1/2-3/4 a package of cherry tomatoes halved or quartered
1 1/2 cups frozen peas,  defrosted
1 cucumber, peeled and diced

1 cup sour cream
1 cup mayonnaise
1 package ranch dressing mix (or 3 tablespoons from the large jar)
1/2 cup imitation bacon bits

Toss the first 4 ingredients in a large bowl. Mix the bottom 4 ingredients together in a separate bowl. Then add to the pasta mixture. Once it's mixed well, chill for at least an hour before serving!


Sunday, July 5, 2015

Shrimp Macaroni Salad

We had this salad at a good friend's house awhile ago. It was so good, I had to ask for the recipe!  I did make a couple of slight adjustments but I'm posting the original recipe so you can decide for yourself :-) my favorite part about this is it doesn't have a strong seafood taste to it  (which means even picky little kiddos will eat it).

1 lb. Macaroni noodles, cooked and drained (I prefer large elbow but you could use shells or those tiny circular macaroni salad noodles )
1 or 2 cans of tiny canned shrimp drained  (I prefer 1)
4-5 stalks of celery, diced
3-4 green onions,  sliced thin
1 can of olives,  drained and finely chopped
1 3/4 cup of mayo (I prefer 1 1/4 cup of mayo plus half a cup of plain Greek yogurt or sour cream)
Salt and pepper to taste

Simply toss everything together, mix well and chill for a couple of hours before serving!