Freezer Breakfast Burritos

These make-ahead freezer breakfast burritos are the key to Ben’s heart! They’re full of potatoes, sausage, and cheesy eggs and taste great!

Freezer Breakfast Burritos | thepajamachef.com

Ben’s always excited when eggs go on sale because he knows that means it’s time for me to make another batch of freezer breakfast burritos for him! He absolutely loves these things, and I have to admit–I do too. :) They’re great to keep in the freezer for busy mornings. Since Ben has started teaching, we’re on a slightly different [read: early] schedule. I love sending him off to work with a good breakfast, even though that sounds so 1950s housewife. :) But what I don’t love is waking up at 5:20 to make him that breakfast. Enter freezer breakfast burritos! There when you need ‘em!

Freezer Breakfast Burritos | thepajamachef.com

I have to admit that I’ve been making these burritos off and on for years. When we lived in Indiana, Ben worked 10 minutes from home and he’d often take his breakfast to work so he could use as much of his morning for other things, like sleeping in and working out. Now he usually eats them at home before I get up. Works for me either way!

Freezer Breakfast Burritos | thepajamachef.com

One of the greatest things about these burritos is that they are super customizable. I’ve made them with bacon instead of sausage, and occasionally I’ll sneak some veggies in there with the eggs like peppers, onion, or spinach. Spinach was not his fave addition to these burritos but I liked it! :) I’ve even done a Mexican version, with black beans and salsa instead of sausage, and taco seasoning instead of fresh herbs. No matter how you make ‘em, these are a great addition to your freezer. Ben’s even been known to take them for lunch occasionally.

Freezer Breakfast Burritos | thepajamachef.com

The recipe below reflects the amounts I usually use when making these burritos–1 egg per tortilla, 1/2 pound sausage and 1 cup cheese per 10 tortillas. Though you can buy large burrito-size tortillas, I make mine with fajita size tortillas because that’s a better serving size for us. I think there’s about 1/2 cup filling in each burrito but you could certainly adjust the recipe to make bigger burritos if you have more of an appetite. :) These are a great breakfast alone, or can also be served with a piece of fruit or some yogurt. Enjoy!

one year ago: Strawberry Chocolate Chip Cookie Bars
two years ago: Asian Peanut Veggie Dip
three years ago: Avocado Egg Salad
four years ago: African Peanut Pineapple Stew

Freezer Breakfast Burritos

  • Servings: 10
  • Time: 30 minutes
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Ingredients:

  • 1/2 pound breakfast sausage
  • 1 cup potatoes, shredded [from 1 large or 2 small russet potatoes]
  • 10 eggs
  • 1/3 cup loosely packed chopped fresh herbs, of choice – parsley, cilantro, dill, oregano, etc. – I usually use a combination or about 1 tablespoon [total] dried herbs
  • freshly ground pepper, to taste
  • 10 flour tortillas – I usually use fajita size but burrito size would work too–you may just need more filling
  • 4-6 ounces shredded cheddar cheese
  • Sriracha sauce, optional

Directions:

In a skillet set over medium heat, brown sausage and discard almost all the grease. Return sausage to pan. Add potatoes and cook on low heat for 3-5 minutes, until translucent, then set aside.

Crack all the eggs in a medium bowl, then whisk in herbs and pepper. Add to another skillet set over medium-low heat, cooking until just set. It’s okay if the eggs are a little runnier than you might normally eat them since they will be cooked again in the microwave later.

Assemble the burritos by dividing the sausage and potato mixture between the tortillas, then topping with eggs and a little cheese. This should be about 1/2 cup filling per burrito. Drizzle some Sriracha over the cheese if desired, then roll burritos. Wrap in a piece of foil or Saran wrap, then place in a freezer safe gallon size ziptop bag. Freeze for up to 2 months, if they last that long! When ready to eat, remove wrapping and heat in a paper towel for 90 seconds-2 minutes. Eat immediately.

Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix

This cheesy chicken and mushroom dinner is perfect for company, but also for a nice weeknight dinner for your family. It’s also nice to have some of this Rice a Roni mix in the pantry for an easy side dish too!

Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix | thepajamachef.com

Two recipes in one day! Whoa there, this is crazy! So last fall I read Bread & Wine by Shauna Niequist and that book just makes me want to COOK! And eat, but that’s no surprise. It’s a collection of essays knit together thematically around the idea of food, community, friendship, and growth. Though it’s written from a Christian perspective it’s really not in your face Christianity, if you get my drift, and it’s just a lovely book. Being a librarian I pretty much ALWAYS check books out to read from the library prior to purchasing them, and I think this one is good enough to go on  my to-purchase [read: Christmas/birthday present] list. Though I made this dinner just for Ben and myself, it’s truly a company-worthy meal. Though it’s weeknight-doable, the flavors are rich, intoxicating, and delicious. It feels like a fancy escape from the week, even if only at the dinner table.

Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix | thepajamachef.com

As I sit here thinking about what I just wrote, I wonder… why do we consider things to be “company-worthy meals” or not? At the root of it definitely is our innately human desire to put on our best face for everyone and to receive compliments/praise/glory/affirmation of how great we are. Somewhere in there is a desire to treat others well. And why shouldn’t we do that for our families on a regular Tuesday? I know people are busier than ever but I still think regular family dinners–even if it’s just you and your husband–are so important. They don’t have to be fancy. In the same vein, “company meals” don’t need to be fancy either–they just need to be made with love, like this meal. This chicken dish only took about 40 minutes to put together, and much of that is baking time. Using a few pantry ingredients, some mushrooms, and cheese, it looks so special! And the homemade Rice a Roni mix is awesome too! Hope you give it a try–and check out this book. :) Enjoy!

one year ago: Flourless Peanut-Chocolate Cookies
two years ago: Buffalo Pretzels 
three years ago: Camp Tecumseh Baked Oatmeal
four years ago: Crispy Honey Ginger Chicken

Cheesy Molasses Chicken with Mushrooms

  • Servings: 4
  • Time: 40 minutes
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Ingredients:

  • extra virgin olive oil
  • 4 thin boneless skinless chicken breasts [I cut one large 16 ounce chicken breast into 4 smaller cutlets]
  • freshly ground black pepper
  • dried tarragon
  • 4 ounces mushrooms, sliced [I used shiitake but regular white mushrooms would be fine too]
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 2/3 cup water
  • 1/4 cup balsamic vinegar
  • 1-2 tablespoons molasses
  • 1/2 cup thinly sliced or shredded swiss cheese

Directions:

Preheat oven to 375 degrees F. Heat a large skillet over medium high heat with a bit of olive oil. Season one side of each chicken breast with pepper and tarragon, then sear chicken for a minute on the seasoned side. Flip to the other side, season, and cook for a minute. Remove chicken to an oven safe baking dish.

In the same skillet, add more olive oil if necessary and reduce heat to medium. Cook mushrooms and onion for about 5 minutes, until soft, then add garlic. Cook another 30 seconds until fragrant. Season with more pepper and tarragon. Add water, vinegar, and molasses and bring to a boil, letting most of the excess liquid cook off, about 3-4 minutes. Spoon mushrooms, onions, and sauce overtop chicken.

Cook for 10-20 minutes or until fully cooked. When chicken is almost done, top with cheese and return to oven until cheese melts.

Serve with homemade Rice a Roni [below].

Homemade Rice a Roni Mix

  • Servings: 12
  • Time: 25 minutes
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from Fabulously Frugal

Ingredients:

for mix

  • 2 cups uncooked white rice
  • 1 cup small pieces of angel hair, vermicelli, or thin spaghetti, broken into 1/2 inch pieces
  • 4 tablespoons dried parsley
  • 6 tablespoons chicken bouillon powder OR 3 tablespoons poultry seasoning [original recipe called for the former but I didn’t have any so I improvised]
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme

for preparation

  • 2 tablespoons butter or oil
  • 1 cup of rice a roni mix [above]
  • 2 1/4 cups water or chicken broth

Directions:

Combine all ingredients in a large airtight jar or plastic storage container. Breaking apart the noodles was probably the most difficult part. I found it easiest to break just a few at a time, while the measuring cup was in a taller bowl. I used maybe 1/3 of a 16 ounce box of pasta. Orzo or another small pasta would be a good substitute I think.

To make the rice, heat 2 tablespoons of butter or oil in a saucepan over medium heat. When hot, add 1 cup rice a roni mix and stir. Cook, constantly stirring, for about a minute until pasta begins to turn golden brown. Add water and bring to a boil, then prepare as you would rice–reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.

 

 

 

Skinny Lasagna

Skinny lasagna… lot of flavor with a few substitutions to make a classic dish just a little healthier for the new year!

Skinny Lasagna | thepajamachef.com

Lasagna is one of my favorite meals of all time! My mom’s lasagna is my go-to dish, but when Red Gold [an Indiana company… gotta support my home state, ya know!] contacted me to ask if I wanted to participate in their Lasagna Party this month I jumped at the chance. Lasagna is so good, how could I say no?!? :) The Red Gold Simple Gourmet Lasagna Party runs through February 3rd on their Facebook page. Be sure to enter for a chance to win one of 750 aprons or 6 gourmet lasagna party prizes [that include a Le Creuset Lasagna pan! How fun!]. The fabulous folks at Red Gold sent me a fun package with a selection of canned tomatoes, lasagna noodles, a Laura’s Beef coupon and apron, and some recipes to try out.

Skinny Lasagna | thepajamachef.comI made this lasagna a couple weekends ago, on a Saturday morning before I did a long run. Psssssst! Did I tell you guys that I’m marathon training?!? #5, in Nashville! Woohoo. :) It’ll be fun to do a marathon in my new city! Anyways, this lasagna was SO delicious. Using Italian seasoning, as simple as it sounds, along with tomatoes that have already been seasoned with basil, garlic, and oregano, made this dish SO flavorful. My only beef [ha ha ha] with this lasagna recipe was that it used a whole pound of lasagna noodles. I usually use just half a pound, so I thought it was very noodle-y and there was no way this would all fit in my pan. So I used two! [Ben’s idea. What a smartypants.] This lasagna was SO flavorful and delicious. PLUS it was really easy to make this sauce with just canned tomatoes and seasoning. I’ll definitely be using that trick more often. One less step to yummy lasagna! Hope you enjoy, and don’t forget to enter the contest! :)

Skinny Lasagna | thepajamachef.com

one year ago: Broccoli Stuffed Loaded Potato Skins with Avocado Cream
two years ago: Lemon Cranberry Muffins
three years ago: Preparing Black Beans in the Oven
four years ago: Triple Chocolate Oat Cookies

Skinny Lasagna

  • Servings: 16
  • Time: 2 hours
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Ingredients

  • 1/2 cup water
  • 28 ounces Red Gold crushed tomatoes
  • 2 – 14.5 ounce cans Red Gold diced tomatoes with basil, garlic, & oregano
  • freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning – I used ~2 tablespoons of Gourmet Gardens Italian Herbs + 1 tablespoon crushed garlic instead
  • 1 pound Laura’s Lean Beef or ground turkey
  • 16 ounce traditional lasagna noodles, uncooked
  • 15 ounces low fat cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F. Bring a large pot of water to boil to cook the lasagna noodles to al dente. Meanwhile, in a skillet, brown ground beef or turkey. Cook noodles according to package instructions, then drain. Drain grease from meat when done.

In a large bowl, combine water, tomatoes, pepper, and Italian seasoning. Stir in cooked meat.

In a 9×13 baking dish, spread out 1 1/2 cups sauce. Top with 1/3 of noodles, overlapped. Top with 1/2 of the cottage cheese, 1/2 of the mozzarella cheese, and 1 cup sauce. Repeat, then finish with remaining 1/3 of noodles and the remaining sauce. Sprinkle with Parmesan cheese.

Cover with foil and bake for 60-90 minutes. Let stand for 10 minutes before serving.

Notes:

I used an oval dish that usually can be subbed with a 9×13 pan but I had way too much so I made a mini lasagna in a 9×5 loaf pan. As I was typing up this recipe, I noticed that the original recipe does not call for cooking the noodles–just placing them in the pan uncooked. So you could try that too–probably cooking it for about 90 minutes instead of the 1 hour I did.

Next time I make this I will probably only use 8 ounces noodles. We felt it was too noodle-y but I usually only make lasagna with 1/2 a box of noodles so that’s just what we are used to.

Disclosure: I received a complimentary lasagna kit from Red Gold with all the tomatoes for this recipe, lasagna noodles, a Laura’s Lean Beef apron, a coupon for Laura’s Lean Beef, and 6 recipes. However, I was not required to write a positive review. The thoughts expressed above are entirely my own.

Southwest Veggie + Taco Rice Casserole

This simple, healthy casserole is filled with lots of vegetables, black beans, and a delicious taco rice. It’s perfect for dinner and makes enough for lunch leftovers too. Mmm!

Southwest Veggie + Taco Rice Casserole | thepajamachef.com

Once upon a time, when we were first married, our go-to dinner was tacos, spaghetti, or some sort of seasoned chicken dish. There’s nothing wrong with any of those dinners, but unless you are using assorted boxed or packaged ingredients they aren’t that easy. Well, if you don’t buy that stuff on a regular basis, that is. [For the record, I do buy that stuff sometimes. I just don’t keep it at home regularly. My pantry is too full of seventeen kinds of grains, pastas, mustards, and sauces. Seventeen EACH that is. :)]

Southwest Veggie + Taco Rice Casserole | thepajamachef.com

 

Now, my go-to dinner is much simpler. Black beans and rice. Directions: Open freezer, remove black beans that I make by the pound in the oven. Defrost in the sink while making some rice on the stove. Heat black beans up on the stove with some homemade taco seasoning. Serve together, with assorted toppings like avocado, cilantro, green onions, hot sauce, sour cream, cheese, lettuce, spinach, tomatoes, etc. It’s rare that I have all those toppings on hand at once, but when I do… it’s parrrtytime! [Yes, I realize that if black beans and rice with toppings is my definition of partytime, I’m probably not very exciting. Ha.]

Southwest Veggie + Taco Rice Casserole | thepajamachef.com

This casserole is the kicked up version of black beans and rice, except everything is all mixed up together and baked til it’s ooey gooey. MMM! If you like regular black beans and rice, you’ll LOVE this version. It’s from the Budget Bytes cookbook so you know it has to be good. Probably what makes it so freakin’ awesome is that the rice isn’t just normal… it’s taco rice! If your family isn’t comfortable with meatless meals yet, I think this would be a great way to introduce the concept. There’s tons of flavor in one lil casserole dish! We loved this meal and hope you do too! :)

one year ago: Oreo Ice Cream Pie
three years ago: Spaghetti and “Meat” Balls
four years ago: Caramelized Onion Dip

Southwest Veggie + Taco Rice Casserole

  • Servings: 6
  • Time: 50 minutes
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from the Budget Bytes cookbook

Ingredients:

for taco rice

  • 1/2 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cups long-grain white rice

for casserole

  • 2 tablespoons canola oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeno, diced [deseeded if desired]
  • 1 bell pepper, diced
  • 1 zucchini, sliced and quartered – or 1 cup mushrooms, another bell pepper, or an extra cup of corn
  • 1/2 tablespoon chili powder
  • 1 cup frozen corn
  • 1 – 15 ounce can diced tomatoes with green chiles
  • 1 – 15 ounce can black beans, drained and rinsed
  • 3 cups prepared taco rice [from above]
  • 2 cups shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 1/2 cup cilantro, chopped

Directions:

In a saucepan, whisk together chili powder, cumin, garlic, oregano, tomato paste, and 3 cups water. Whisk together then stir in rice. Cover and bring to a boil, then reduce heat to low and simmer for about 20 minutes or until rice is fully cooked. Then fluff with a fork and set aside.

Preheat the oven to 375 degrees. Grease an 8×8 or 9×9 inch dish with cooking spray.

In a large skillet, heat oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook about 30 seconds. Then, add rest of the veggies: jalapeno, bell pepper, zucchini, and chili powder. Stir to combine and cook for about 8-10 minutes, or until soft and all liquid has evaporated, stirring frequently.

Remove from heat and stir in corn, tomatoes, and black beans. Add the taco rice [you will have extra rice left] and the cheese and stir well. Transfer to prepared pan, then bake for 20 minutes or until heated through and bubbly.

Serve with green onions and cilantro.

Note:

Recipe can also be doubled [casserole portion–do not make extra rice] and baked in a 9×13 pan. Bake for about 25 minutes or until bubbly.

 

 

Art Smith’s Macaroni and Cheese

A decadent, ooey gooey baked macaroni and cheese that is perfect for your Christmas table or for a cozy weeknight at home. It can even be prepped earlier in the week and baked later! A tried and true family favorite!

Ultimate Macaroni and Cheese | thepajamachef.com - a family favorite that can be prepared ahead of time. If I had to choose one last meal, this macaroni and cheese would be it. I know there’s lots of other good meals out there, but mac and cheese is HARD to beat. And if it’s your last meal, then the healthier choices don’t matter very much, do they? :) Sorry, didn’t mean to get into a philosophical mood there. It just sorta happened. And I suggest that this macaroni and cheese just “sorta” happens in your world soon. It’s simply the best!

Ultimate Macaroni and Cheese | thepajamachef.com - a family favorite that can be prepared ahead of time. My mom’s been making it for years, and it’s really the ultimate mac and cheese. It’s baked, so it has those crispy edges that we all know and love, but unlike some other baked pasta dishes, the middle has lots of ooey gooey cheesy goodness. There’s really no other way to describe it besides ultimate, divine, incredible, and utterly amazing! You can be somewhat flexible with the cheese that you use–using some cheddar and some parmesan is a must, but other than that, anything goes! American, colby, an Italian blend, gouda… If it’s cheese, it should be good!

Ultimate Macaroni and Cheese | thepajamachef.com - a family favorite that can be prepared ahead of time. I always serve this pasta with a big green salad or another veggie side. As you can tell it was summertime when I took these pictures at my parents’ house, but we enjoy this pasta year round. It would be a great addition to your Christmas table, too. It’s a great side dish since it’s SO rich. We easily get at least 12 servings. Enjoy!!

one year ago: Cranberry-Pistachio Citrus Butter Cookies
two years ago: Streuseled Cran-Apple Sweet Potato Casserole
four years ago: Sweet Potato Soup

Art Smith's Macaroni and Cheese

  • Servings: 12+
  • Time: 60 minutes
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from Art Smith’s Back to the Table

Ingredients:

  • 1 pound pasta – elbow macaroni or penne recommended
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups milk, warmed
  • 4 cups cheese, shredded – definitely use half cheddar + something else of your choice [he suggests American, but just go with what you feel like – Italian blend, colby, gouda, etc.]
  • freshly ground black pepper
  • hot pepper sauce [I use Frank’s]
  • 1/4 cup parmesan cheese, grated

Directions:

Cook pasta to al dente according to package directions, then drain.

Meanwhile, grease a large casserole dish [a 9×13 pan works, as does any 4 quart casserole dish] and preheat oven to 350 degrees.

In a medium saucepan set over medium heat, melt the butter and whisk in the flour. Gradually whisk in the milk. The milk doesn’t have to be hot but it shouldn’t be cold either. Room temperature or gently heated in the microwave is perfect!

Bring sauce to a simmer, stirring constantly, until it begins to thicken. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and stir in half of the cheese. Season to taste with pepper and hot sauce.

Spread a third of the pasta over the bottom of the casserole dish. Top with half of the reserved cheese and a third of the sauce. Repeat: a third of the pasta, remaining cheese, and a third of the sauce. Repeat: remaining pasta, remaining sauce. Top with parmesan cheese and bake for 30 minutes, until bubbly and golden brown.

Notes:

  • Tent pasta with aluminum foil after about 20 minutes if top is browning too much.
  • This recipe can be prepared in advanced, covered, and refrigerated for up to 3 days before baking. Just bring to room temperature for about 30 minutes before baking, or place pan in a cold oven and let oven heat up with the dish. From the refrigerator, you’ll have to bake it at least 40-45 minutes to heat through but use your best judgment.
  • Leftovers freeze well.

Linked up with Weekend Potluck.