This past week I have done some batch freezer cooking every time I’ve been in the kitchen. Recipes I’ve put away are 6 breakfast burritos, 18 beef and bean burritos, and 6 chicken verde taquitos. Plus, I pre-chopped 5 pounds of onions, 6 bell peppers, and 3 zucchini for the freezer. Here are the recipes if you are interested.
Breakfast burritos: 7 whole wheat flour 6″ tortillas, 14 eggs-scrambled, 14 turkey sausage links-chopped, 1 box of frozen spinach-sqeezed completely dry, and 1 cup of any kind of cheese you like.
I did not season the scrambled eggs. I try to use very little sodium. Plus, I used pepper jack cheese which is full of flavor. I mixed all the ingredients together then scooped approximately 1/2 cup onto each tortilla shell and rolled up.
Tip: These are decent sized breakfast burritos, not huge, but decent. You can cut these in half with a serrated bread knife before you microwave it and just eat half with a piece of fruit yogurt and coffee and have a very filling, nutritious breakfast and make the burritos last longer.
Beaf and Bean Burritos: 8 inch flour tortillas, 1 lb of fajita seasoned ground beef with onions and peppers, 1 cup chopped zucchini, 1 bag of birdseye southwestern seasoned rice-or 2 cups of any rice your have that is precooked, 1 bag of black beans-2 cups-cooked from scratch, 1 cup of cheese, and 1 can of diced tomatoes.
I always cook my beans from scratch to control the sodium and seasonings. To reduce gas and stomach upset, I recommend the quick soak method on the back of most dry bean bags. It has worked every time I make a pot of beans. For these black beans I added light salt, cumin, garlic powder, onion powder and chili powder, not much because the meat has fajita seasoning. When the beans are finished I completely drain them. I just browned the ground beef and drained it. Then in the same pan I sauteed the onions, peppers and zucchini. I saute separately so the grease from the beef doesn’t absorb into the vegetables. Mix together all ingredients in a large bowl. Lay out each tortilla shell and scoop approximately 3/4 cup of the mixture onto the shell. Fold over one side of the shell to cover the bean mixture, then fold in the ends, then roll the shell on over and close it up. This makes a sort of pocket burrito with a square shape.
Tip: I plan on serving these with a guaca salad and fruit for a nutritious, quick lunch.
Chicken Verde Taquitos: 6 whole wheat tortilla shells, 2 cans chicken breast meat-drained, 1 box frozen spinach-completely squeezed dry, 1 package cream cheese, and 1 can of diced green chiles.
Mix together all ingredients. Scoop approximately 1/2 cup of mixture onto tortilla and form into a thin, long strip. Tightly roll up tortilla and place in freezer bag.
Tip: I plan on baking these on my pizza stone and spraying with smart balance cooking spray. This will save calories by not frying them in grease as is the traditional preparation but not sacrifice any of the brown crispy goodness. I will also be serving these with guaca salad.
What are recipes you use for freezer/batch cooking?