Breakfast Burritos
- 2 pounds of cured smoked sausage, cubed
- 4 medium onions, diced
- 2 bell peppers, diced
- 2 tomatos, diced
- 2 pounds of shredded cheese
- 16 eggs
- 32 big flour tortillas (10″ ones work well)
- 1 jar of picante sauce
- Saran wrap or Ziploc freezer bags (for packing)
Cut up the meat and vegetables and split it into four separate equal batches. Crack all sixteen eggs, blend them so the yolk is even, then separate this into four equal batches. (If you have a huge skillet, you can do this in two batches instead.) Saute a batch of meat and veggies for about ten minutes, then add a batch of the eggs and stir regularly until the eggs are cooked. Each small batch here makes eight burritos, so spoon some of the egg/veggie/meat mix onto a tortilla shell, put some cheese and a bit of picante sauce on top, then fold it up and wrap it in Saran wrap. Toss the finished burritos in the freezer. I can make 32 burritos in about an hour and a half following this process.
Chicken Thighs with Chunky, Fire-Roasted Tomato Sauce
- 1 (22-oz.) package frozen mashed potatoes
- 2 pounds skinned and boned chicken thighs
- 1 tablespoon Greek seasoning
- 2 tablespoons olive oil
- 2 medium zucchini, chopped
- 1/2 cup diced onion
- 1 (14.5-oz.) can fire-roasted tomatoes with garlic, undrained
- 2 tablespoons cold butter, cut up
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Prepare mashed potatoes according to package directions. Keep warm.
2. Meanwhile, sprinkle chicken with Greek seasoning. Cook chicken in hot oil in large skillet over medium-high heat 7 to 8 minutes on each side or until done. Remove from skillet, and keep warm.
3. Reduce heat to medium. Add zucchini and onion to skillet, and sauté 2 to 3 minutes or until tender. Add tomatoes, and cook, stirring often, 7 to 10 minutes or until slightly thickened. Remove from heat, and stir in butter and next 3 ingredients.
4. Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Serve immediately.
To Freeze: Cook the chicken until just done and no more, or it will be overcooked when you reheat it. The same goes for the tomato sauce. I usually undercook both just slightly so they'll be perfectly done when I heat them up. There are some great recipes for mashed potatoes that freeze well, or you can wait and make them fresh.
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