Breakfast Burritos (Freezer)

Freezer Breakfast Burritos

Ingredients:

1 lb. breakfast sausage* of choice (Our family favorite is turkey sausage.)

1 bag Southwest-style hash brown potatoes (Found in the dairy aisle) (I have used regular hash browns too.)

6-8 large eggs

approximately 3/4 cup of milk (for scrambled eggs)

approximately 20 fajita-size whole-wheat soft tortillas (We like Chi Chi's brand.) The final amount of burritos depends on how much filling you put in each one and the size of the tortillas.

salt & pepper

approximately 2 cups shredded sharp cheddar cheese (or shredded cheese of choice)

salsa (to be used after reheating)

optional ingredients: diced onion, bell pepper, mushrooms, or any variety of pepper; add in with sausage & potatoes

*Could also use crumbled bacon or go meatless.

Instructions:

In a large pan, begin browning the sausage and hash browns in a bit of cooking oil, breaking it all up as it browns.

While the browning is happening, whisk together the eggs, milk, and salt & pepper to your taste.

Just before the sausage-potato mixture gets to the brownness desired, reduce the heat to just below medium, and pour in the egg mixture. Continue cooking until the eggs are completely cooked.

Remove the skillet from the heat, and allow the burrito filling to cool for about 15 minutes.

Assembly:

While the filling is cooling, get out your tortillas and begin sprinkling the cheese in each one.

Begin filling your burritos. Test the first one to make sure the amount of filling you put in will allow you to roll it up. Roll each one as you fill it, and place it seam-side down in your freezer dish (You could also wrap these individually in cling wrap, and then place them in a freezer bag.)

Once the burritos are frozen, they are super-easy to make for breakfast (or lunch or dinner!). In my microwave, I defrost for about 2 minutes, then cook on high for 1-2 minutes. If the burrito is really fat, I sometimes have to cut it in half after defrosting. Once it is reheated, pour on the salsa (inside or out), and enjoy!

RECIPES!

Here are two recipes that we have tried and LOVED recently:

from Melissa D'Arabian: Steak & Potato Salad.

Delicious! This one would be a fun at-home date night meal.

buffalo chicken sliders

My own recipe. Ben & Rush approved.

Here are my two freezer recipes for August:

Ham & Swiss Croissant Casserole
Once the dish is prepped, cover tightly with foil and lid (if your dish has one) and freeze. When you're ready to bake it refrigerate for 24 hours to thaw completely, then bake as directed.

Rachael Ray's Mini Chicken Sausage Meatballs
This is a Mills Family favorite! Before baking, freeze the meatballs on a tray to keep them from sticking together, then store in a freezer bag/container. Before baking, put back on a cookie sheet, covered, in the refrigerator to thaw for 24 hours (I think these could be cooked frozen, but I haven't tested it, so I don't know how long/what temperature is best). Then cook as directed.
 Ingredient note: The gnocchi is amazing, but if you have picky eaters, this recipe can be done with any type of pasta. Also, this marinara sauce is great on any pasta. You could make the sauce and freeze it in batches to be used when you need it.

June Freezer Recipes

Cheesy Chicken Bites with mushrooms
adapted from Bless Your Heart's "Water Tower Chicken"


approx. 2 lbs boneless skinless chicken breasts or breasts and thighs, cut into bite-sized pieces (Can use only one pound- makes one layer instead of two.)
2 large eggs, well beaten
1 cup milk
 1 1/2 cups dry seasoned Italian bread crumbs
1 8 oz. package sliced white mushrooms
1 cup shredded mozzarella
1 cup shredded cheddar (we like sharp)
1-2 cups chicken broth

Combine eggs and milk in a large bowl. Soak chicken pieces in the egg mixture in the refrigerator, covered, for 15-30 minutes. Drain egg mixture off chicken. Toss chicken in the bread crumbs. In a casserole dish, layer chicken mozzarella, cheddar & mushrooms; make another layer in the same order.
Freeze.
Thaw for 24 hours in refrigerator.
Slowly pour chicken broth into the casserole until the chicken is about 3/4 covered.
Bake at 375* for 45 minutes- 1 hour.


Burritos Verde
adapted from Rachael Ray's Turkey Tomatillo & Bean Burritos

6 flour tortillas (We like Chi-Chi's whole wheat)

2 tablespoons vegetable oil

1- 1 1/3  lb. ground turkey breast

1 large onion, chopped

3 garlic cloves, chopped or garlic powder to taste

1 red bell pepper, cored, seeded, and chopped

salt

fresh ground black pepper

1 cup chicken broth

1 (15 ounce) can pinto beans, rinsed and drained

1 (16 ounce) jar tomatillo (green) salsa

1 tsp. dried cilantro or 2 TBsp. fresh, chopped

1-2 cups fresh baby spinach, chopped

2  cups shredded monterey jack cheese

Preheat a large nonstick skillet with the vegetable oil.

Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.

Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.

Add in the chicken stock, pinto beans, and 1 ½ cup tomatillo salsa; increase the heat to high; continue cooking 5-6 minutes or until the mixture is thickened.

Remove pan from heat and add in the spinach & cilantro; stir to mix.

Freeze burrito filling if desired.

Thaw for 24 hours in refrigerator.
Set broiler to LOW.
Heat the filling in microwave.
Warm the tortillas in the microwave.
Fill each tortilla with about 1/4 cup shredded cheese and desired amount of hot filling.
Place the filled burritos in a broiler-safe dish, seamside down.
Top all the burritos with remaining salsa verde & shredded cheese.
Place under broiler (about 6 inches away) for approxiamtely 5 minutes, watching closely.
Yummy!

Storing up The Word & storing food

"I have stored up your word in my heart that I might not sin against you." Psalm 119:11 ESV


Ben has been memorizing Bible verses & passages every week since last fall! I joined him in January and have been trying to catch up, so I double up some weeks. This week's passage is Colossians 1:15-16:

"He is the image of the invisible God, the firstborn over all creation. For by him all things were created: things in heaven and on earth, visible and invisible, whether thrones or powers or rulers or authorities; all things were created by him and for him."

It has been challenging some weeks to really meditate on the verse or passage. It's easy to just memorize the words for "habit" or memorize just to say I did it. But when I am motivated by a desire to know Him and have a heart filled with His Word it is very fulfilling. Here's what Oswald Chambers says about "habits." http://utmost.org/the-habit-of-having-no-habits/. (It's a short read- click it!)


Speaking of Ol' Ozzie, Ben and I have also been reading "My Utmost for His Highest" daily devotional separately so that we can discuss it every day. I HIGHLY recommend it! It is hard to grasp sometimes because of the language of the day it was written in, but it is so to-the-point and in-your-face. It is very relevant and thought-provoking, and it doesn't take long to read. Ben got me the journal version for my birthday!


I have to say that memorizing scripture and having a serious spiritual subject to discuss has been GREAT for our marriage. Sometimes, you need a conversation starter, and what better conversation is there to have than one about our reason for being?! If you're not doing something relevant to eternity with your spouse, I would urge you to start today!


My first freezer group experience!

So, I have a friend that invited me to join her freezer group. I had heard of freezer groups before, but had no idea how they work. Basically, a small group of ladies meet once a month and swap meals that they have prepared and frozen ahead of time. We have 7 members currently (1 member is taking the summer off), so we prepare 6 of two different dishes (12 total) to swap. This month, since it is my first time, I tried to keep it simple. I made homemade Crockpot Teriyaki Chicken Tenders (recipe below) and Rachael Ray's Cheesy Hashbrown Chili Casserole http://www.rachaelrayshow.com/food/recipes/cheesy-hash-brown-chili/. I hope they are well-received! I brought home some yummy sounding stuff too! So far we have eaten sausage biscuit bites, stuffed shells & taco quiche. The shells were amazing! Rush ate three at a time! I want to get the recipe from the gal who made them. I am looking forward to trying the remaining 10 dishes in my freezer! I will keep y'all updated on how it goes.

Anyone have any good freezer recipes???

Here's the Teriyaki Recipe:
1 lb. boneless skinless chicken tenders (I am sure breasts or thighs would do fine too)
1 can (6 oz.) pineapple juice (sold in cases of 6)
1/4 cup soy sauce
1 TBsp sugar
1 TBsp minced fresh ginger or 1.5 tsp ground ginger
1 TBsp minced garlic or 1.5 tsp garlic powder
1 TBsp oil (I use extra virgin olive oil)
1 TBsp molasses
24 cherry tomatoes (optional)
1 cup chopped broccoli (optional)
1/2 cup matchstick carrots (optional)
steamed brown rice (about 2 cups will do)


Combine all ingredients in slow cooker except rice. Cook on high for 2-4 hours until chicken is not pink and veggies are cooked crisp-tender. Yummy!