Cheesy Oven Baked Beef and Bean Burritos

Here’s a delicious recipe I adapted from inthekitchenwithkp.com: Cheesy Oven Baked Beef and Bean Burritos.

I love a spicy kick so I used jalapeno cheddar burrito wraps, but you can use whatever flour tortillas you like.

WHAT YOU NEED:

• 1 lb ground beef
• 1 onion, chopped
• 1 packet taco seasoning
• 15-oz can refried beans
• 1/2 c. sour cream
• 8 oz shredded cheese
• 1 package flour tortillas
• 1 small can red enchilada sauce (or homemade sauce)
• Optional–ingredients for toppings, such as corn, salsa, tomatoes, black olives, jalapenos, additional shredded cheese, sour cream, etc.

WHAT YOU DO:

• Preheat oven to 350F.
• Prepare meat according to the directions on taco seasoning packet. Add onions, refried beans, and stir together.
• Remove from heat, stir in sour cream and half of shredded cheese.
• Spoon approximately ½ c. of mixture in center of flour tortillas, then roll up and place seam-side down in a 9×13 baking dish lined with foil and sprayed with Pam.
• Repeat with tortillas until filling is gone
• Pour enchilada sauce on top of filled tortillas, coating tortillas lightly then bake for 25-30 mins until filling is heated through and edges of tortillas are crisp.
• Remove from oven, top with remaining cheese and return to oven for 5 more mins.
• Remove from oven, allow to sit for 5-10 mins. Before serving, add your favorite toppings.

 

 Want to be super fancy and make your own tortillas? Here’s an awesome recipe!

Fresh Mediterranean Salad

I recently adapted a salad recipe from a Mediterranean Diet Cookbook called the “Mediterranean Detox Salad.” The name does not sound appetizing to me, but it turned out to be delicious. Here’s what I ended up with…

WHAT YOU NEED:

• 1 English Cucumber
• 2 Tbs. lemon juice
• 2 Tbs. Extra Virgin Olive Oil
• 1 can artichoke hears (packed in water), sliced
• 6 cups Romaine lettuce
• 1/2 c. feta cheese, crumbled
• 6 cherry tomatoes
• Black pepper, to taste
• 1/2 tsp. dillweed
• Garlic powder, to taste

WHAT YOU DO:

Slice cucumber in half lengthwise and then crosswise into 1/4-inch thick slices.

Set aside half of the cucumber slices.

With a food processor, process the other half of the cucumber, plus 2 Tbsp. lemon juice.

Add EVOO, dillweed, garlic powder, and pepper to processor and pulse.

In a bowl, put artichoke hearts, Romaine lettuce, feta, and cucumber slices. Mix salad and toss with dressing. Top with tomatoes and a sprinkle of dillweed.

Crock Pot Garlicky Goodness Honey Mustard Chicken

Before Christmas, I adapted a slow cooker recipe from whatscookingintheburbs.blogspot.com. I made a bunch of freezer meals at once, and included it as well. I simply put all the ingredients in a gallon freezer bag, stashed it in the deep freeze, and thawed it out later before cooking it in the Crock Pot. I love that it only had 3 ingredients (which we already had – bonus!) besides the chicken. Here’s what I came up with:

WHAT YOU NEED:

• 4 uncooked chicken breasts
• 3 tsp. minced garlic
• 1/3 c. spicy brown mustard
• 1 Tbs. honey

WHAT YOU DO:

If freezing: Whisk the honey, mustard, and garlic in a small bowl. Add the chicken breasts to the freezer bag and pour the liquid from the bowl on top. Label with a sharpie and freeze. Before serving, thaw, then pour everything in slow cooker. Cook on LOW 3-4 hours (or until thoroughly cooked).

If preparing right away: Whisk the honey, mustard, and garlic in a small bowl. Place the chicken breasts in the slow cooker, then pour the liquid from the bowl on top. Cook on LOW 3-4 hours (or until thoroughly cooked).

Crock Pot Citrus Chicken

I adapted an apricot-orange slow cooker recipe from momontimeout  for the freezer. It turned out very sweet, but still good, especially when I served it on top of rice.

Next time I make it I plan on throwing in some veggies so it’s more like a stir-fry to reduce the sweetness, and maybe throw in some crushed red pepper flakes to add some kick.

The best part, is that this has only three ingredients: orange juice, apricot preserves, and a packet of dry onion soup mix.

WHAT YOU NEED:

• 4-6 uncooked chicken breasts
• 1 packet of dry onion soup mix
• 1 c. orange juice
• 16 oz. jar apricot preserves

WHAT YOU DO:

If freezing: in a small bowl whisk together the soup mix, juice, and preserves. Place chicken in a gallon freezer bag and pour the mixture on top. Label with a permanent marker, then freeze. To prepare, thaw, then cook in slow cooker 4-6 hours on LOW.

If preparing right away: in a small bowl whisk together the soup mix, juice, and preserves. Place chicken in the slow cooker and pour the mixture on top. Cook on LOW for 4-6 hours (or until chicken is cooked thoroughly).

Approximately 30 minutes before serving, shred chicken with a fork while it’s in the slow cooker.

Mango Salsa

Here is an easy salsa: Mango Salsa. You lika tha Mango? 😉

It has just a few fresh simple ingredients, yet still bursts with flavor. I paired it with tortilla chips, but you could also use it as a topping for a main course such as tacos, fish, or chicken.

WHAT YOU NEED:

• 2 mangos, chopped
• 1 red onion, chopped
• 1 bunch cilantro, stems removed and chopped
• 1 lime

WHAT YOU DO:

In a bowl, combine mangos, onion, and cilantro. Squeeze the lime juice into the mixture & stir to combine. Chill for one hour to let flavors blend.

recipe adapted from livingwellspendingless.com