Saturday, May 8, 2010

A bunch of Breakfast Burritos

Saturday mornings are soccer game day. We all go out to cheer Morgy May on, and hope that she will last for at least part of the game before having a meltdown and leaving to sit on mama's lap. But with a bunch of 4 year old's it really is anything goes out there and the valiant "coaches" take it all in stride. Anyway, if anything is worth getting up early and standing outside in a damp field and freezing for, it is watching the "grasshoppers" and "munchkins" run around trying to kick a soccer ball. They are just too cute! And then breakfast burritos help too.

These are a good make ahead breakfast and can be pretty handy any day of the week for a quick grab and go handheld meal.

Breakfast Burritos Recipe:

1 lb bulk breakfast sausage
4 medium potatoes, diced
1 dozen eggs
1 lb grated cheddar or colby jack cheese
1 jar salsa
salt and pepper, dash of cayenne pepper
1 dozen flour tortillas

Boil diced potatoes for about 5 minutes, drain well.
Cook sausage in large skillet until lightly browned, do not drain. Add the par-cooked potatoes to the skillet, season with salt, pepper and cayenne pepper. Cook over medium heat to brown the potatoes, stirring occasionally. Remove to large mixing bowl.

Scramble the eggs and cook in the same skillet until just set. Do not overcook, they will continue to cook after adding to the meat and potato mixture! Stir together with meat and potatoes in mixing bowl.

Place a tortilla on a square of wax paper or foil that is slightly larger than the tortilla. Put about two serving spoons of meat and egg mixture in center of tortilla, leaving plenty of space all around for rolling. Sprinkle with cheese and a spoonful of salsa. Fold ends in toward middle then roll up the burrito. Fold wax paper ends toward center then roll. Place in a plastic zip lock in the frig and they can be microwaved for 1 1/2 - 2 minutes before serving.

For soccer games I wrap in foil and heat as many as we need on a cookie sheet in the oven in the morning,take the to the game in a small cooler to hand out as needed.

Visit the Make It From Scratch Carnival for more recipes and home made ideas!


Monday, May 3, 2010

Menu Plan Monday is Back!

We are on a learning curve here going from a family of 2 to 5 and now 8! Yikes! I have never lived with 7 other people before in my life so there is a lot to learn. Of course food is a central theme for every family and blending 3 families into one can present some challenges. Luckily we have 3 good cooks here and it is just going to require some coordination.

The kids were a little disappointed that we had to cancel "Sunday Fun-day" due to the lousy weather today. I just couldn't bring myself to hang out on the deck and cook brats and s'mores when it is only 32 degrees and raining again. {{{sigh}}} Praying for next week to finally bring us some sunshine and heat so we can put the Fun back into Fun-day.

I tried to pin everyone down for ideas for the menu this week and we all agreed that menu planning is going to be key to keeping everything functioning. We also need to use what we have on hand to make as many meals as possible before going out and buying more. There seems to be a problem with people buying whatever they like but not planning on what we are going to use it for. LOL So I decided to get back to posting our menu plans with to keep us motivated.

Spaghetti and meatballs, salad, garlic bread (cook extra pasta for Thursday)

Pork Tenderloin with black beans and yellow rice

Enchiladas, salad

Thursday- Recipe below
Chicken/shrimp scampi with noodles alfredo, peas, garlic bread

Homemade Pizza

Saturday- Recipe below
Pepper Steak Sandwiches, oven roasted potatoes

Bratwurst with grilled peppers and onions, baked beans, grilled potatoes and S'Mores!

Quick and Easy Alfredo Noodles and Scampi

Cook fettuccine noodles, while hot add one tablespoon butter, 1/2 cup whipped cream cheese and season with garlic salt. Stir to melt butter and cream cheese. Top with 1/2 cup fresh grated parmesan cheese. Stir in 1/2 cup cooked frozen peas.

Heat 1 tablespoon olive oil and 1 tablespoon butter in hot skillet with one clove garlic smashed. Add 1 pound diced chicken or peeled raw shrimp to skillet and cook until done, 3-5 minutes. Season with salt, pepper and a pinch of red pepper flakes or cayenne pepper. Squeeze juice of 1/2 lemon over meat and add another tablespoon of butter to make a sauce. Serve with pasta.

Pepper Steak Sandwiches

Finely chop: 1 lb sirloin steak, 1/2 red pepper, 1/2 green pepper, 1/2 onion, 4 ounces mushrooms, (1 jalapeno pepper *optional.) I usually add the fresh jalapeno and then add diced nacho sliced jalapenos after cooking because we like a lot of heat.

Season diced steak with Monterey Steak Seasoning

Heat one tablespoon vegetable oil in large skillet on high heat, add the meat and saute for 1-2 minutes until brown, add vegetables and saute until the juices start to reduce. Serve meat mixture on toasted buns, sprinkled with grated cheese or cover with cheese slice.