MAKE AHEAD WRAPS - OAMC
I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!
Provided by TishT
Categories Lunch/Snacks
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Divide the mixture evenly among the tortillas, and roll up.
- Freeze wraps in single layer on lightly greased cookie sheet.
- When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
- TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
- Wrap in a paper towel.
- Cook in microwave until heated through (about 2 minutes).
- Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.
MAKE AHEAD BREAKFAST WRAPS (OAMC)
These are quick breakfast wraps that can be made ahead for busy mornings. My kids love the breakfast sandwiches at fast food chains so this is an economical and healthier alternative. This is my own recipe, and I don't measure, so adjust the quantities to suit your tastes. These are small because my kids are little and not big eaters, so one is enough for a child or an adult who is a light eater. A serving size for an adult is two wraps.
Provided by UrbanYogaMommy
Categories Breakfast
Time 30m
Yield 12 wraps, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done.
- Mix eggs (or egg substitute) with milk.
- In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool.
- To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape.
- OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze.
- To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.
MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)
Delicious to have on hand, this bean filling can be used for so much more than tacos or burritos: As a casserole filling, part of a mexican layer dip, lettuce wraps (add some shredded jicama!) etc. You could also modify the flavor profile by adding some fried plantains. If you like, you can wrap up the burritos ahead of time, flash freeze on non-stick trays, and store in freezer bags. I just prefer to thaw the filling and wrap as needed. Don't skip the cinnamon - it really makes the dish!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 1h
Yield 32 1/2 cup servings
Number Of Ingredients 25
Steps:
- Combine rice, water and seasonings in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
- Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
Nutrition Facts : Calories 164.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 6.8, Sodium 213.4, Carbohydrate 26.9, Fiber 7.1, Sugar 1.5, Protein 9
AUNT WEEZIE'S FUN BUNS (OAMC, MAKE AHEAD, FREEZE)
These are similar to a sloppy joe or a cheeseburger and this recipe is written specifically to make ahead and freeze until you want them. Kid friendly, works great for busy weeknights served aside some french fries or tater tots. This recipe has been in my family for years; came from my Aunt Weezie out in Indiana.
Provided by TheDancingCook
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, brown the ground beef and onion; drain and add salt and pepper to taste.
- In a large mixing bowl, combine beef mixture, ketchup, pickles and cheese until mixed well.
- Put mixture in buns, wrap in aluminum foil and place in a freezer-safe ziplock bag and freeze.
- When you are ready to eat, pull them from freezer and keep them in the foil.
- Bake in oven at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 433, Fat 23.3, SaturatedFat 11.9, Cholesterol 79.4, Sodium 1058.2, Carbohydrate 30.5, Fiber 1.3, Sugar 10.7, Protein 25.3
FROZEN BEEF AND BEAN BURRITOS (OAMC)
Great for making ahead and heating up in the microwave when you need one. You could also thaw them and heat, either through baking or frying (chimi).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 2h45m
Yield 15 burritos
Number Of Ingredients 12
Steps:
- Sort beans and place in a pot with 6 cups water.
- Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
- Drain and rinse beans, and cover with 6 cups water.
- Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
- Drain beans and retain cooking liquid.
- Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
- Cook until thoroughly done, breaking up any lumps as you cook.
- Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
- Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
- Season beans to taste with adobo seasoning or seasoned salt.
- Stir in cooked beef, tomato paste, and chopped green chilies.
- Warm tortillas briefly to soften them and make them easier to handle.
- Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
- Top with about 2 tbsp shredded cheddar.
- Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
- Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
- Place in plastic wrap, wrapping tightly to help keep its shape.
- Proceed the same way with remaining burritos.
- Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
- To use, remove wrapping from burrito and place on a microwave-safe plate.
- Microwave 2-3 minutes or until hot, turning halfway through cooking.
Nutrition Facts : Calories 492.5, Fat 18.8, SaturatedFat 7.7, Cholesterol 39.6, Sodium 572.4, Carbohydrate 57.9, Fiber 7.3, Sugar 3, Protein 22.2
MAKE AHEAD NORMANDY PORK WITH CIDER (OAMC)
The Dijon mustard and creme fraiche give this freeze-ahead French recipe a lovely creamy flavour and complement the pork perfectly. Freeze for up to 3 months, then defrost overnight and reheat.
Provided by English_Rose
Categories < 4 Hours
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork.
- Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.
- Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
- Stir the mustard and cornstarch into the creme fraiche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.
Nutrition Facts : Calories 405.8, Fat 23.5, SaturatedFat 9.1, Cholesterol 109.3, Sodium 103.7, Carbohydrate 19.6, Fiber 3.5, Sugar 8.1, Protein 29.1
MAKE AHEAD LUNCH WRAPS
These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.
Provided by Melissa Pietrosanti
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
- Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 80.8 g, Cholesterol 30.4 mg, Fat 16 g, Fiber 13.6 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1312.1 mg, Sugar 2 g
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