As I wrote earlier, last week turned out to be a week of running from school to basketball games and not getting home until 8:30 p.m. That is definitely not an ideal time to cook. I did prep a shepherd's pie for Sawyer to pop into the oven on Monday when I had a late meeting. But -- we ran to Culver's after a game one night for burgers and Friday night after watching both JV and Varsity, we stopped for quick Italian.
The plus side to eating out last week is that I have very little I need to purchase this week for groceries. Then the dilemma of where to go to shop. As much as I do try not to have store loyalty, if all things ($$) are equal, I will shop local, which means Basha's. Today, however, I need produce and a beef roast. I could pick up good produce for a fairly reasonable price at Sunflower. They also carry Harris Ranch beef, which we love. But I am sticking the beef in the crock pot so it doesn't need to be a top of the line cut. So I will run over to Food City for REALLY inexpensive meat and produce. Owned by Basha's, Food City caters to the Hispanic population so I can also pick up good tortilla, pinto beans and chorizo for this weekend's project.
This weekend's project is to make sure the kids have a good, hot breakfast before school. I will spend a few hours tomorrow morning cooking ingredients for more breakfast burritos (the dozen or so I made two weeks ago are gone). We form an assembly line for everyone to layer their preferred ingredients into the warmed tortilla, fold the burritos and wrap them in plastic wrap. I create labels of ingredients so the kids can choose "their" burrito to reheat before they head out the door to the school bus/ride. (Hint - this was a good fundraiser for Moriah's trip to New Zealand last June - she sold breakfast burritos to many of our teacher friends.)
On mornings I don't want the carbs in a burrito, I grab a Crustless Quiche. I don't remember where I first found the recipe, but it was most likely a South Beach cookbook. I have tweaked this recipe:
Preheat oven to 375 degrees. Spray silicon muffin cups lightly with cooking spray. Layer your choice of chopped veggies, meat and shredded cheese. Add a little beaten egg white (ie Egg Beaters) until cups are 3/4 full. Bake for 25-35 minutes until the egg is set and golden brown. Freeze and reheat for breakfast! Ingredients I like to use are chopped zucchini, red bell pepper, Canadian bacon and dill. Or chorizo, green chiles, and frozen spinach (thawed and drained well). I have also made the "crust" with shredded cooked potato (the kids like it this way) The combinations are as endless as your imagination!nn
Enjoy your week. Find time to do something for yourself! Fifteen minutes of morning meditation is a wonderful way to start your day!
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