I’m taking a bit of a break from the pantry extravaganza of 2014 to share a food-related post with you. Scott and I had recently fallen into bad habits of not packing/planning ahead for breakfast and lunches, which would lead to him picking up something at a gas station or eating vending machine food and me eating out breakfast and lunch. Totally not healthy—or economical!
Finally, last weekend I had some time to make us breakfast and lunch. It took me about 2 hours total and ended up being over two weeks worth of breakfasts and lunches! It was super simple and tasty—I made breakfast burritos and black bean burritos for us to enjoy.
Here’s what I purchased:
-Raw tortillas (you can get any kind, I also have used low-carb tortillas before)
-Dried black beans (or bean of choice!)
It’s pretty simple to assemble and you can really add whatever you like. We are making a big effort to cut down on meat in our house, so ours were vegetarian—but totally full of protein thanks to the eggs/beans. (In the past I’ve made these with crumbled sausage I won’t lie it was really tasty!).
For the breakfast tacos I whisked together 2 cartons of egg whites and about half a dozen eggs.
I cooked the eggs in our griddle. If you don’t have a griddle you can just divided the eggs in half and cook them half at a time on a pan.
Make sure you cook your eggs really, really good. You want them to be completely dry otherwise when you microwave your burritos later the entire thing will be soggy.
I put the cooked eggs in a bowl with half a jar or so of salsa. You could also add jalapeños, spinach, mushrooms, whatever you like at this point.
Then simply put a mound of the egg mixture on your tortilla and top with shredded cheese. Roll tightly in foil and refrigerate or freeze.
The lunch versions got garlic black beans mixed with rice, salsa and fresh lime juice. Again the mixture went on the tortilla and topped with cheese then wrapped and stored.
I made both of these at the same time, so I started by pressure cooking the black beans while cooking all the tortillas. Once the beans and tortillas were done, I then pressure cooked the rice and made the eggs. I love our Cuisinart pressure cooker !! I have been using it several times a week for everything from rice to beans to potatoes and pot roasts!
Scott and I made an assembly line and worked together to fill and wrap each burrito in foil. We put 10 of each in the fridge for us to each have one for breakfast and lunch, and the rest went in the freezer. To reheat, simply wrap the burrito in a paper towel and microwave for 1 ½ minutes.
I also made snack bags for us to take with our burritos. I packed ziplock bags of baby carrots and sugar snap peas, as well as containers of premixed salad with containers of dressing. I like baby carrots and snap peas by themselves, but I made a few small containers of salsa, greek yogurt dip and pesto for Scott. He also packed himself a few bags of chips to take for the week. I just stuck with veggies.
Including the chips, burritos and veggies, it cost us about $50 to make 2 workweeks worth of breakfasts and lunches for two people. So that comes out to each meal being about $1.25. That frees up a lot of savings to spend money on our projects and frees up lunchtime for meaningful things like reading Martha Stewart.
So that’s it. It’s super simple to grab healthy, homemade food on my way out the door now. Just grab one of each burrito, a baggie of veggies and pour some iced coffee in a cup (I pre-make this as well…just French pressed dark roast that we keep in the fridge). Do you all have any lunch ideas? Right now the simpler the better for us. Next week I think I’ll make something new, just to keep it interesting!
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