Mexican stuffed bell peppers

The other night I noticed I still had 4 bell peppers leftover from my freezer meal stock up. They were starting to get a tad soft, and I knew they needed to be used within a few days. Soft peppers? No thanks.

I sifted through pinterest and a few of my favorite blogs, but couldn’t find a recipe that suited my mood. So I whipped up a recipe of my own, and it was declared a keeper by the hubs. I cooked 4, froze 4, and had filling leftover that I mixed with black beans for tacos later in the week. Three meals in one afternoon, I’ll take it.

mexican stuffed bell peppers

Ingredients

1 pound ground beef

1 TBS extra virgin olive oil

1 small onion, diced

4 garlic cloves, minced

1/2 TBS chili powder

1 TBS cumin

1/4 tsp salt

1 cup zucchini, shredded

1/2 cup frozen corn, thawed

1/3 cup cilantro, chopped

1 TBS tomato paste

3/4 cup salsa of your choice (I used Kirkland Organic)

1 cup shredded cheese

5 bell peppers, cut lengthwise and seeds removed

Directions

Pre-heat oven to 350.

In a large saute´pan heat olive oil, onions, and garlic. Cook 2 minutes. Add ground beef, tomato paste, chili powder, cumin, and salt. Cook until ground beef is browned. Drain fat.

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Remove from heat & add zucchini, corn, cilantro, salsa, and cheese. Mix well. Spoon evenly (approximately 1/3 cup) into bell peppers.

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Top with more cheese, if desired. If you don’t desire more cheese I am a tad worried about you.

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Bake 20 minutes.

Serve with zucchini cilantro lime rice.

To freeze

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Stuff pepper halves with ground beef mixture and flash freeze on a parchment lined cookie sheet for 30-45 minutes. Transfer to freezer bag. Remove from freezer the night before serving and thaw in fridge. Top with additional cheese (if desired), and bake at 350 for 20 minutes.

Do you have a tried and true stuffed pepper recipe?

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Zucchini cilantro lime rice

Is zucchini taking over your garden too? I’m throwing it in everything lately. Breakfast cookies? Boom, veggified. Stuffed peppers? Extra veggified. And now, rice. The other night the hubs cooked up some rice for me, and I only realized after it was cooked that we needed to eat leftovers instead. So I had a cup of rice sitting in the fridge looking for a recipe. I meant to throw it into my stuffed peppers, but spaced it. Only after they were cooking did I realize I still had a cup of rice that needed to be used. Since my stuffed peppers were chock full of Mexican spices I decided cilantro lime rice was in order. With zucchini of course. Boom, veggified.

zucchini cilantro lime rice

Ingredients

1 cup cooked rice (or boil 1/2 cup dry rice for 20 minutes & fluff w/fork)

1/4 cup extra virgin olive oil

juice of 2 limes (or 1/4 cup lime juice)

1/4 tsp salt

4 garlic cloves, minced

1/3 cup cilantro, chopped very fine

1 cup zucchini, shredded

Directions

In a large bowl mix olive oil, lime juice, salt, garlic, and cilantro until oil is blended well.

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Add rice and zucchini. Mix thoroughly.

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Serve with your favorite Mexican dish.

What’s your favorite dish to throw zucchini into?

Chicken Sausage, Egg & Cheese Breakfast Burritos [for the freezer!]

This morning I ran to Safeway and scored a great deal – 50% off organic eggs! I paid $3.98 for two dozen organic eggs. Insane. That’s cheaper than just one of my favorite breakfast sandwiches at Starbucks.

Even though I’m still exhausted from my big freezer meal prep, I knew I needed to whip these bad boys up into some back to school breakfasts. I made 8 breakfast sandwich middles with 8 of the eggs (recipe soon), and 8 breakfast burritos with another 8 eggs. I still have 8 left to whip into something else fun. Maybe French toast sticks, or egg muffins, or a fritatta…the possibilities are endless.

chicken sausage egg & cheese breakfast burritos

Ingredients

8 eggs

3/4 cup milk

1/3 cup diced onion

1/4 tsp salt

dash fresh ground pepper

3/4 cup shredded cheese of your choice

1 pound chicken breakfast sausage

8 tortillas, preferably Tortillaland (you can find these amazing tortillas at Costco)

Directions

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Preheat oven to 350. In a medium size bowl mix eggs, milk, onion, salt & pepper. Pour in an greased 8×8 baking dish and bake for 15 minutes. Add shredded cheese to egg mixture and stir well. Bake 5 minutes, stir again, bake 5 more minutes.

Meanwhile, in a large pan, brown the chicken sausage. Once eggs and sausage are done, mix together in a large bowl. Spoon evenly between 8 tortillas and wrap burrito style, folding in the ends as you go. Flash freeze on a cookie sheet & store in a gallon freezer bag. You can also wrap them in parchment paper, followed by a piece of aluminum foil for easy portability.

To heat, microwave on high for 1 minute 30 seconds.

Enjoy!

And don’t forget I’m pairing up with Jenn at The Wannabe Housewife for a $100 cash giveaway! Enter through the rafflecopter below 🙂

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What is your favorite breakfast burrito mixture?

Quick and Easy [#lactation] Breakfast Cookies

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I’m on summer break for a few more weeks, and while that used to mean I could sleep in and recipe test as I pleased, it now means wake-up on G’s schedule and stumble to the kitchen for coffee STAT. Bonus points if I already have breakfast ready.

During the school year I perfected the no-added sugar lactation breakfast cookie to eat while I pumped before work. I still make these each time I have browning bananas, and omit the chocolate chips for  Genevieve’s half of the batch. I love them, she loves them, and Rilo doesn’t mind vacuuming up the pieces that fall on the floor.

[Lactation] Breakfast Cookies

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Ingredients vary – you can make these no matter how many browned bananas you have.

1/2 cup quick cook oatmeal per 1 banana –  I usually wait until I have 5 bananas, and 2.5 cups oats.

1/4 tsp cinnamon per banana

1/4 tsp vanilla per banana

1/2 tsp chia seeds per banana (not required)

1/2 tsp flax seed per banana (not required)

1 tsp brewers yeast per banana (omit if you don’t want lactation cookies)

1 TBS chocolate chips per banana (omit for baby cookies)

Directions

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Preheat oven to 350. Line a cookie sheet with parchment paper.

Mash bananas and add all other ingredients. Mix well.

Scoop mixture with 1/3 cup measuring cup and flatten into a cookie shape. Bake for 18 minutes. Once cooled a bit, cut parchment paper and stack on a container. Store in fridge for up to 1 week.

Enjoy!

What is your favorite way to use browning bananas?

Chipotle White Bean Tuna Melts

Hey look at this, I’m actually posting a recipe. First time in over two months, woops.

The end of the school year was frantic, as I packed up my classroom to move to a temporary building for 18 months,

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ran my first post-baby race,

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and G decided she was no longer a 3 naps a day baby and settled on one 45-minute chunk instead. And she thought 5:45 a.m. was a swell wake up time. #passthewine

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But after a weekend trip, and grandparents visiting, we tackled sleep training for a second time and #knockonwood it’s worked. We’ve had a week solid of only 1 wake up per night, and a 2-3 hour nap during the day. Hallelujah!

All this free time has resulted in a somewhat cleaner house, and the ability to be creative in the kitchen. Last week I made  this roasted corn pasta salad, and wound up with some leftover pureed chipotle peppers. Rather than freezing it, and then losing it in the freezer, I decided to incorporate it into my meal plan for the week. Last night I whipped up some rather tasty, and super easy, tuna melts.

Chipotle White Bean Tuna Melts

chipotle tuna melt

Serves 2

Ingredients

1 can albacore tuna, drained

1/2 cup white beans, mashed

1/2 bunch cilantro, chopped

2 TBS mayonaise

1 shallot, minced

2 garlic cloves, minced

1 TBS lemon juice

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 tsp salt

2 tsp chipotle in adobo sauce puree

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1/2 cup cheddar cheese, shredded

1 tomato, sliced

1/2 avocado, sliced

1 ciabatta bun, sliced in half

Directions

Pre-heat oven to 350, with sliced ciabatta bun inside to toast slightly.

In a large bowl, mash white beans. Add tuna (flake with a fork), cilantro, mayo, garlic, shallot, lemon juice, paprika, cumin, salt, and chipotle puree. Blend well.

Top each half of ciabatta with half the white bean/tuna mixture. Bake for 10 minutes. Add sliced tomatoes and cheese, bake another 5-10 minutes (depending on how melty you like your cheese). Serve with sliced avocado.

Enjoy! I am hoping to post at least one recipe, one munchkin meal post, and one life post per week. Maybe I’ll get back to every day posting…but I doubt it!

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Easy cilantro lime “sauce”

When we lived in San Diego my favorite fast food was Rubio’s. I loved their fish tacos, and haven’t found anything to compare in Spokane. After quite a few failed taste tests at restaurants, the hubs and I gave up and decided to make our own instead.  I can’t remember exactly what the Rubio’s white sauce tastes like, just that it was amazing and an essential ingredient! Sunday night I whipped up my own version, and after topping our tacos, I happily polished the rest off with a spoon!

Cilantro Lime Sauce

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Ingredients

1/2 cup plain Greek yogurt (can sub sour cream)

2 tsp finely diced cilantro (I used the frozen cilantro pods found at Trader Joe’s)

2 garlic cloves, minced

1 TBS lime juice (I used Nellie’s Key Lime juice)

1/4 tsp sea salt

1/8 tsp cumin

1/8 tsp chili powder

Directions

Mix all ingredients together until evenly dispersed. Serve with fish tacos, or as a dip for chips.

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Chorizo Sweet Potato Breakfast Burritos

I don’t have the time I used to now that I’m a momma. But my taste buds haven’t changed their tune, and still require delicious meals on a daily basis. I used to spend a good chunk of Sunday afternoons bulk cooking breakfasts and lunches for the work week, but I never fully appreciated the beauty of a fridge full of prepared food until now. I love grab and go foods. And I love homemade #realfood grab and go meals even more.

About a month ago my co-worker walked into my classroom, eating a breakfast burrito, and told me she had my next recipe idea: chorizo sweet potato breakfast burritos. Yes please! That weekend I bought the necessary supplies and got to work. I’ve taste tested a few variations, and I think I have a blogworthy creation now.

The key to these breakfast burritos is good quality tortillas. My favorite brand is Tortillaland. Yes, you have to cook them yourself, which can add time to your prep, but I make mine a day ahead when I’m already making tortillas for dinner. Then I wrap them up, burrito style, in foil and place them in a freezer bag on the counter. They will keep 1 day like this, and won’t dry out.

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Serves: 9

Ingredients:

9 tortillas, preferably Tortillaland

1 tube chorizo, or soyrizo for vegetarian

1 small sweet potato, peeled and diced

2 tsp olive oil

3 TBS butter

8 eggs

3/4 cup milk, or unsweetened soy/almond milk for dairy free

3/4 tsp salt

1/2 tsp cumin

1/4 tsp garlic powder

1/3 cup shredded cheddar

add ins: chives, onions, fresh garlic, bell pepper, etc.

Directions:

Pre-heat oven to 350. In an 8×8 glass pan melt butter in the microwave (about 30 seconds). Coat pan well with melted butter.

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In a medium bowl mix eggs, milk, salt, cumin, and garlic powder. At this point you can add any veggie mix ins you like. My favorite is 1/4 cup chives. Pour into glass pan and bake 10 minutes. Stir with a fork and bake 15 more minutes. Stir every 5 minutes to break up and scramble.

Meanwhile, heat a pan with olive oil over medium heat. Pan fry diced sweet potato, approximately 10 minutes.

In another pan, heat chorizo, or soyrizo, over medium heat for at least 10 minutes. Regular chorizo is forgiving, and can be cooked longer. Soyrizo is not! It will get very dry if you cook it longer than 12 minutes.

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When eggs and sweet potato are finished, add both the the chorizo/soyrizo pan, add cheese, and mix well. Spoon in even amounts into 9 tortillas. Wrap burritos in parchment paper, followed by foil, for storing. These will keep about 1 week in your fridge, or up to 6 months in the freezer.

To re-heat: remove foil, leave wrapped in parchment paper

  • from fridge, cook 45 seconds on high in the microwave
  • from frozen, cook 1 minute 30 seconds on high in the microwave

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