Tag Archives: burrito

Weekly Eating – 10/29/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last weekend’s Halloween party was a blast! I bet you can’t guess correctly what both of our costumes were.

halloween costumes

It was nice enough that we could all hang out outside and play cornhole and beer pong and enjoy the bonfire. And the trick or treat shots were a hit! We did three rounds, and used almost all of them. Yes, I came up with 50 different liquids. They included everything from juiced celery to tequila to bean cooking water. And people were really good at guessing correctly!

trick or treat shots

I also had time on Sunday to whip up a batch of homemade mayo, and some hemp milk since we ran out of almond. Uhhh sidenote, how did she get all the milks to stay clear?? Am I the only one, every time I make any plant milk (almond, coconut, hemp, cashew, rice, oat…) it separates in like 0.4 seconds. I swear I do filter it… maybe I need cheesecloth. But then the yield is lower.  🙁

Monday:

Breakfast – sad bowl of cocoa puffs… I’ve been less inspired about breakfasts lately. Normally I turn to warm oatmeal when fall rolls around but that isn’t sounding so great. I may need to try intermittent fasting as a double win…

Lunch – big warm bowl of leftover white bean & barley soup

white bean and barley soup

Dinner – Some ravioli I defrosted with corn on the cob, microwaved broccoli and cauliflower, and a big salad with toasted pumpkin seeds, cranberries, and homemade apple cider dressing

ravioli and tons of veggies

Tuesday:

Breakfast – it is not possible to take a good picture of oatmeal. It had peaches in it though.

Lunch – Rest of the barley soup & a salad

white bean and barley soup

Dinner – Tuna salad puffs! Throwback Tuesday, to 2014.

tuna salad puffs with guac

Wednesday (Halloween!):

Breakfast – a breakfast boo-rito

egg and potato boo rito

Lunch – potluck at work!

halloween potluck

Dinner – more Booritos! (we didn’t want to stand in line at Chipotle)

halloween boo-rito

Thursday:

Breakfast – coffee and tangerines

coffee and tangerine

Lunch – leftover bowl: potatoes and cauliflower and stuffed mushrooms from the party

bowl of leftovers

Dinner – the rest of the empty the refrigerator Dal

finishing the Dal

Friday:

Breakfast – golden grahams with hemp milk

golden grahams and crockpot of pumpkin chili

Lunch – Pumpkin chili when we get to the cabin!

Dinner – I think we are grilling brats tonight

The Weekend

This weekend we are going up to a friend’s family cabin in the mountains!! I can’t tell you how excited we are. We got to go last year, and it is such a blast. There will be almost a dozen people, which may be cramped, but it will be such a great opportunity for community. It is miles away from civilization, so it is perfectly silent and pitch black at night.

the cabin

Watching the sun rise over the lake, with steam coming off the water, kayaking into the middle and laying back to look up at the stars… I can’t wait to totally relax and refresh. We all take turns cooking, plus people bring crafting projects like knitting, and there are games galore from ping pong and frisbee to board and cards.

I’ll be bringing the crock pot full of pumpkin chili, along with the fixings for tacos and lentil sloppy joes. A build your own taco bar is always filling and fun. And for the lentil sloppy joes, I stuffed all the ingredients into a near empty pasta sauce jar. Just dump into a pan and simmer for 40 minutes!

jar full of lentil tacos

Food Total: $52.50 + 49.58

Weekly Produce Box = Grape Tomatoes, Broccoli Bunch, Potatoes- Yukon Butter Gold , Red Onion (1), Lettuce – Field Grown Romaine (1), Navel Orange (1), Green Beans

Then I also added on quite a few things: kale, pears, persimmons (because there’s a persimmon tree I’ve spotted near me; I want to know if I like them before risking my neck climbing it to pick some), and I also went for it and ordered a pound of ground chicken and some tenders from Joyce Farms in Winston-Salem, NC.

fall produce box

I’m hankering for some white chicken chili, and when we eat meat now, I want it to be sourced very carefully.  The chickens on this farm were not crammed into cages with their beaks cut off, fed a diet of antibiotics and ‘vegetarian’ corn (chickens are not vegetarians, by the way). I know these chickens lived as chickens were meant to live, out in the grass, happily foraging for seeds and bugs.

And I stopped by HT for some sale items, organic potatoes, tons of yogurt since we were out, and more cabin things.

Lessons Learned

Leftovers are the best, worst thing. They are awesome to have, for when you just don’t feel like cooking, or don’t have the time. And I’ve been not feeling like it often lately. Which is great, because we also really needed to finish up all the things from the party and clear out the fridge since we will be gone all weekend.

But sometimes leftovers keep getting left, because you don’t really want to eat them again. Then there’s the “should I throw it out” struggle, because we both hate food waste. So sometimes, leftovers can be quite unfortunate. We both just powered through a few times just so we didn’t toss it. It’s always a lesson, sometimes that lesson is ‘don’t make that again’.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Pulled Pork Burritoes

 

Burritos are a staple in my house, I’d say we have them at least once a week if not more often.  They are just so simple to put together, yet always delicious and hit the spot.  You can use basically any meat you have, just add rice and beans to bulk it up, and whatever toppings you prefer.

These burritos use pulled pork, with or without BBQ sauce, of which you should have plenty if you’re doing One Week of Meals from One Pork Roast.  I would recommend the BBQ, but it is not required. And of course, always customize to your preferences.

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Ingredients:

  • 1 large tortilla
  • 1/2-1/4 cup pulled pork
  • 1/4 can pinto beans
  • 1/2 an avocado
  • 1/4 cup cooked rice
  • Sprinkle of shredded cheddar

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Step 1: Put the pork loin in a slow cooker with about 1/2 cup of liquid. You can use beer, cola, or stock.  Cook on low for about 8 hours, it won’t hurt to go a little shorter or longer. Shred the meat with 2 forks. If you want BBQ pulled pork, add 1-2 cups sauce and cook another hour.

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Step 2: Layer all your ingredients in the tortilla. Make sure there’s a good distribution so that once you roll it up, you get a little of everything in each bite!

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Step 3: The best way to roll is to flip 2 opposing sides in just about 2 inches. Fold the corners over on both sides.  Then take one open end and roll it towards the other, scooping the fillings under. Roll it tight, and enjoy!

 

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Ham & Veggie Burrito

 

Guess what!? It’s my birthday today! That’s right, a few years ago, three days after Christmas and three days before New Years, a doctor handed my mommy and daddy their little tax break. I will be celebrating this day with family, probably with a home-cooked meal and/or some sort of excursion. Maybe swinging by Starbucks to pick up my birthday freebie. Maybe even crazier and beginning my day with a Denny’s Grand Slam! Who knows. YOLO.

In honor of my birthday, I’m writing about one of my favorite things: burritos! Burritos are basically the king of all food types, because there really isn’t much you can’t put into one. Breakfast burritos, vegetarian burritos, dessert burritos. Anything you got leftover, heat it and wrap it up and dinner is served.

Leftover ham lends itself to oh-so-many possibilities! You can check out my article about uses for leftover ham and eggs from a previous Easter for more ideas. Ham is delightful on its own, but there are so many more ways to use it than in sandwiches. The bones and meat make amazing soups, you can put it in stir fry, or make a mean grilled ham and cheese.

This particular inspiration happened when I had a windfall of deli meat leftover, along with some olives and veggies in the fridge. I cooked it all up with some eggs, and made an amazing hot breakfast in under 10 minutes. You could also just wrap all this up with some hummus and/or greens for lunch.

Ingredients:

  • 1/3 cup diced ham
  • 3-5 olives
  • 1/3 cup bell pepper slices
  • 1/4 onion, sliced thin
  • 2 green onion, diced
  • 2 garlic cloves
  • 1/3 cup cherry tomatoes
  • 2 large eggs
  • 2 tbsp crumbly cheese
  • 1 tortilla
  • 1 tbsp olive oil

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Step 1: In a frying pan, cook the ham, stirring often, until it begins to lightly brown. Cut the tomatoes and olives in half, and slice the bell pepper and onion thinly. Add all veggies and garlic cloves to the pan, and stir fry for 5-10 minutes, until softened and fragrant.

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Step 2: Scramble the two eggs in a bowl, and add to the pan. Add the cheese (I used feta here). Cook, stirring often, until done.

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Step 3: Scoop onto a warm tortilla. Fold up one end of the tortilla, then roll it up one side to the other.

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That’s all there is to it! The soft warm veggies go great with the salty ham and cheese, and the eggs bring everything together. You can add in other veggies, like spinach, kale, cauliflower, or avocado. Try some sriracha, cooked beans, or hummus too.

Turkey & Veggie Tacos

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Tacos are always a popular meal choice. They are great for so many reasons:
  • Frugal – use up whatever meat or vegetables are in the house
  • Green – use up vegetables before they go bad & reduce waste
  • Customizable – you can please meat eaters and vegetarians
  • Healthy – easy to add tons of extra veggies and fiber with beans
Unfortunately, tacos are also very easy to go overboard with and make into fatty cholesterol nightmares. If you use fatty ground beef and heap on cheese and sour cream, your arteries will not thank you. The good news is, there are simple swaps you can make that don’t have a huge impact on overall taste but will have an impact on how huge your waistline is in 20 years….
  • Use ground turkey, pork, or chicken instead of beef
  • Better yet, don’t use meat at all! Use tofu or lots of beans instead
  • Make sure to cram in as many sneaky veggies as possible
  • Swap unflavored Greek yogurt for sour cream
These simple switches seem small, but have big long-term impact. You don’t have to go cold-turkey health nut all at once. Try one at a time and see what works for you.
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These turkey tacos are super-charged with healthy greens and multiple veggies. But once rolled up in a warm tortilla, you would never know there is so little fat and far fewer calories than your typical taco. My meat eater s.o. even had to admit that they are delicious!
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Ingredients:
1 pound ground turkey
1 tortilla
1 onion, diced
1 cup diced bell peppers
1/2 head kale
Refried beans
1/2 cup cooked rice
1 tbsp plain Greek yogurt
Sprinkle shredded cheese
Seasoning: garlic salt, cumin, Nature’s Season
Step 1: Brown the ground turkey in a pan. While that is cooking, dice up your veggies. You could use whatever vegetables are in season and that you like, try eggplant, asparagus, spinach, sweet potato…
Step 2: Drain the grease from the meat and season it to your liking. Add in the veggies, hardest ones first. Cook until onion and peppers are soft, and kale is wilted.
Step 3: Open a can of refried beans, or make your own. Heat up in a frying pan or microwave.
Step 4: Warm up a tortilla in the microwave for 10-30 seconds. Layer on the turkey and veggies, 1/4 cup cooked rice, a few tbsp of beans, 1 tbsp Greek yogurt, and a sprinkle of shredded cheddar. Roll it up and enjoy! Alternatively you could use a hard taco shell, or spread over tortilla chips as a fun appetizer.
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Tacos are so endlessly customizable. I love topping mine with salsa, guac, diced avocado, lettuce, spinach, black beans, shredded carrots… the possibilities are endless. They can be extremely frugal too, rice, beans, and tortillas are all easily found for under $1, and make a very filling and healthy meal. It’s super easy to make them vegetarian or vegan too.
What’s your favorite taco toppings?

Homemade Chipotle

Cooking with Herbs Lavender and Lovage
Chipotle is one of my absolute favorite “fast food” places for several reasons. They encourage responsible practices, local and healthy food, quality, plus it is just dang delicious. However, even the best intentioned company makes some compromises to be large scale, and I always prefer making food myself so I know what’s in it and can control the portions. Plus, though $6.95 seems pretty cheap, more than once a month or so isn’t practical. 
Therefore, I decided to make my own version of my favorite, the chicken burrito bowl. A website called Chipotlefan.com has recipes for several Chipotle favorites. I used their recipe for the chicken marinade, with a few variations of my own. Then I made my own version of the fresh tomato and corn salsas based on memory, and the cilantro lime rice. Try it yourself, it isn’t exact, but it is close and Delicious!
 
Chipotle Chicken:

1 (7 ounce) can chipotle pepper in adobo sauce (remove chipotle peppers, skim out seeds)
2 tsp fresh ground ancho chili powder
1 teaspoon black pepper
2 teaspoons cumin powder
2 tbsp powdered garlic
2 teaspoons sea salt
1 quarter red onion
1/4 cup oil (canola/vegetable/olive)
Boneless skinless chicken breast or tenders

 
Step 1: Mix all marinade ingredients in a blender/food processor. Add oil until it’s slightly pourable. 
Step 2: Poke holes in chicken, and pour marinade over chicken. Let marinate in the refrigerator for at least one hour up to 24 hours. The best way to cook the chicken is to grill it, but you can cook it in a frying pan with a weight on top as well.
 Chicken sitting in marinade
Spiced Pinto Beans:

1 can pinto or kidney beans, drained
1/2 cup water
3-5 bay leaves
1 tbsp cumin
1 tbsp garlic powder

Step 1: Drain and rinse the beans, pour into a pot. Add spices, simmer on very low for 10-60 minutes, stirring occasionally to ensure the beans don’t stick.

 Seasoned beans

You can add a bit of bacon here too, if you have it and like that kind of thing. Chipotle has changed their recipe to make it vegetarian, so no bacon included.
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Cilantro-Lime Rice:

1 cup rice
1 1/2 cup water or chicken bouillon
1/4 cup chopped fresh cilantro
1/4 cup lemon juice
1/4 cup lime juice
Sea salt
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Step 1: Boil the rice or prepare as directed. 

Step 2: When cooked, add the cilantro, salt and juices, fluff with a fork.

The rice magic makers. Lemon juice, lime juice, and chopped fresh cilantro.

 

Finished rice, ready to be mixed
Corn Salsa:
1/2 cup corn
1/4 red bell pepper
Pinch fresh cilantro
Splash lemon juice
1/8 red onion
Step 1: Blacken the corn in a skillet or grill. 
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Step 2: Dice the pepper & onion, add to the corn with the cilantro and lemon, mix well. 
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For extra spice, take one of the chipotle peppers from the adobo sauce and dice it up to add, or use a fresh seeded jalapeno.
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Fresh Tomato Salsa:
1 large tomato, diced
1/8 red onion, diced
1/4 red bell pepper, diced
Handful fresh cilantro
2 tbsp lemon juice
1 tbsp lime juice
Sea salt
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Step 1: Mix the diced tomato, onion, pepper, cilantro and juices. Add a grind or two of salt to taste. 
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Refrigerate both salsas until ready to serve.
Chicken after grilling and dicing, salsas ready to go.

 

 Beans and rice, ready for assembly.

 

Finished plate. Can make it into a burrito, tacos, or a bowl.

I tore up a few large romaine leaves and put the rice, beans, chicken and both salsas on, with a sprinkle of cheese on top. It was deliciously fresh tasting! It is on the spicy side, so if that’s not for you then dial down the seasonings and forget about the chipotle peppers in adobo. For vegetarians, ditch the chicken and marinate some tofu, add some guacamole, or other grilled veggies. Enjoy!

This recipe submitted to the May 2014 “Cooking with Herbs” challenge!

Cooking with Herbs Lavender and Lovage