Tag Archives: mexican

Adventures in Freezer Cooking: An Update

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!

276. Pineapple Mango Salsa

A while back I made Jessica’s Healthy Homemade Fish Sticks.  I liked the fish sticks so much that I decided to use them to make fish tacos a week later.  However, no fish taco is complete without a chunky, fruity salsa.  Enter my homemade Pineapple Mango Salsa.  This super chunky salsa was sweet and spicy and a perfect partner to the warm crunch fish sticks in their soft corn blanket.  It’s also great in salads or with chips. 

Pineapple Mango Salsa

Makes about 12 ¼ c.servings

½ Pineapple
1 mango
6 – 8 pearl tomatoes (*see note)
½ medium red onion

juice of half a lime
Cilantro (dried or fresh)
hot sauce of choice

*Note: I’m currently trying to learn to like tomatoes, so this particular recipe is a little light on the tomato.  If you’re a big tomato fan, I’d suggest using a few more.

 Do It

  1. Roughly chop pineapple, mango, and tomato.  Dice red onion. Put everything into a re-sealable container or a bowl with a lid.
  2. Add lime juice, hot sauce, and cilantro to taste.
  3. Seal container and shake to combine
  4. Enjoy with chips, on a salad, in taco, straight out of the Tupperware…however you like it!
P.S. When scheduling posts in advance, it’s important to enter the correct date of the day you’d like your post to go up.  Yesterday was the 16th, not the 19th which explains my confusion as to why this didn’t get posted yesterday as promised.
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