Remember my grand plans for adventures in freezer cooking? Well, they sorta happened…but not really. I bought all of the stuff on Saturday and was ready to go on Sunday. Unfortunately, that’s where my brilliant plans and good intentions ended.
Sunday my plans to do all my batch cooking got totally derailed when Nik and I decided to meet my parents and brother for breakfast. After we got back to my parent’s house my dad and Nik decided to wash and detail my car and change the oil which basically left my trapped at my parents’ house. I’m certainly not complaining, because let’s be honest, the last time my car had been washed was early September 2011, but it definitely interfered with my plans to cook, cook, cook!
I did end up making a loaf of bread and a giant batch of chicken stock on Sunday. I also made the frozen black bean burritos based on Cassie’s recipe. Of course, I didn’t actually follow her recipe at all, but she was the original inspiration.
I’ll be posting the recipe later (once I locate the scrap of paper with my chicken scratch on it reminding me what actually went into them and maybe take a nice photo or two…), but for now, let me just tell you that…These burritos turned out AWESOME. They reheated incredibly well. To be honest, they reheated much better than I expected them to. I will definitely be making them again as they’re perfect to grab on the days I don’t feel like making lunch or don’t have leftovers to bring.
I do still plan to make the Green monster smoothie packs (hopefully sometime yet this week) since I’ve got 6 over-ripened bananas on my counter, a giant tub of nearing its expiration Greek yogurt in my fridge, and four bags of frozen spinach in my freezer.
I also still plan to make breakfast sandwiches (sooner rather than later) since I have 2 ½ dozen eggs in my fridge and two packages of whole wheat english muffins wasting away on my counter top. My Weight Watchers weekly had a recipe for mini frittatas that I want to try as the “base” for the breakfast sandwiches.
So that’s my update for now. At least I’ve had a bit of success. I’ll be sure to let you all know how the smoothie packs and breakfast sandwiched turn out when I get around to making them!
Happy Monday Friends! You will all be glad to hear, I’ve gotten my act together thanks to the mini goals I set last Monday. Although I never did get around to doing laundry…I hate laundry. In fact, if anyone is willing to come to my house and do my laundry, I will gladly pay them with lots of delicious food and undying thanks. Seriously. No takers?
Well then…moving right along.
My downfall as a food blogger is that I am constantly forgetting to take pictures of my food. Usually I’m in such a hurry to eat because I’m either a) starving or b) pressed for time, that the last thing on my mind is Oh! Picture! I’ve wanted to share this recipe since, like, June, but of the three times I’ve made this, I’ve never once managed to take a picture. Fail. This is actually adapted from a Weight Watchers recipe, so I’m going to use their pretty picture which basically looks absolutely nothing like what I made. Oh well.
As someone who is just learning to like mushrooms and tomatoes, this is a killer recipe. The flavors mesh together so well that it’s hard to dislike anything about it.
Grilled Margherita Portobello Burgers
adapted from Weight Watcher’s Grilled Margherita Portobello Mushrooms
makes 2 burgers | 3 points per serving
2 large Portobello mushrooms
2 T balsamic vinegar
¼ c shredded part-skim mozzarella cheese
1/8 t garlic powder
½ t oregano
1 medium tomato
4 leaves fresh basil
2 hamburger buns, rolls, or sandwich thins
- Heat grill to medium heat.
- Wipe mushrooms clean and remove stems. Rub each mushroom with the balsamic vinegar.
- Combine cheese with garlic powder and oregano.
- Wash and slice tomato into four slices.
- Spray grill with cooking spray, and place mushrooms stem-side down on the grill. Cook, covered, for 3 – 5 minutes. Flip and cook and additional 3 minutes.
- Fill each mushroom cap with ½ of the cheese mixture (about 2 T) and top with two slices of tomato. Close grill and cook an additional 2 – 3 minutes until cheese is melted and tomatoes are warmed.
- Serve on bun topping each “burger” with two fresh basil leaves.
These were so good I actually made them two weeks in a row. Since summer is coming to a close – it’s been almost fall-like in the Chicago area lately – you should probably make these soon and often to get the most of your grilling season.