the calm before the storm

My night shifts for this week starts tomorrow, which means today was mostly spent preparing for the messy and starving house that is yet to come. It's pretty tough trying to maintain a clean house and full tummies when I'm off at work so I'm trying to learn how to be better prepared! It's been trial and error so far, but I've done my research and now I'm ready to face this week FULL FORCE!

Three strategies I will use this week:

1) Hardcore meal-planning

2) Slow Cooker Recipes

3) Frozen, easy-on-the-go foods

I've been reading alot of different foodie blogposts regarding meal-planning, and helen jane's has been my favorite! I've kinda tweaked off of her's and some tips from Tracy at shutterbean. Here's mine for this week!

The highlighted items are things I need to prepare for the night before (i.e. defrosting the chicken in the fridge, etc.) Super helpful tip! I also purposefully planned all the slow cooker meals for the days I have to work at night. 15-20 minutes of prepping in the morning, throw it in the slow-cooker, let it cook for 4-6 hours, wake up and dinner's ready! TOO PERFECT!

Since I got to stay at home tonight, I tried to make a nice home-cooked dinner. We had alot of vegetables that were about to go bad-- onions, cilantro, tomatoes, jalapenos. Doesn't that just scream "Mexican"? We had some tortillas and frozen fish in the freezer, so I decided to make fish tacos! 

Of course we had to eat it with corn cake (Eugene's FAVE) and some good ol' mexican rice. I actually found a REALLY excellent Mexican Rice recipe.

I substituted the cumin for some chili powder and used chunky canned tomato instead of just the tomato sauce. It was SO good. You have to try it.

I seriously love how colorful Mexican food is... and it was bursting with every flavor possible. There was the savory (from the rice), spicy (from the tapatio!), sweet (from the corn cake) and sour (from the lime). It was perfect!

We had leftovers so I decided to make some freezer burritos. I got the idea when I was looking through Martha Stewart's website and thought it was perfect for my family, especially with my wild night shift schedule! I had all the ingredients I needed to make a hefty burrito, and LOTS of Mexican rice left from dinner tonight. It was meant to be. Heaven-sent!

I just used the leftover Mexican rice, the leftover chopped onion and cilantro, and some refried beans and black beans. Microwave the tortillas on a papertowel first to keep it from breaking apart when you make your burrito!

Scoop on your rice, spread some refried beans next to your rice pile. and throw on some cilantro, onions, and black beans. Throw a dollop of sour cream on it and top it off with some shredded cheese and tapatio (if you dig the spicy like me!) Wrap it up, sides first then roll it up nice and easy, tucking the sides of the tortilla inside gently

Wrap it in foil--- then, freeze! Instruct your family (or friends) to peel off the foil, wrap the burrito in a moist paper towel, throw it in the microwave and voila! Quick and easy burrito on the go! Takes a bit of time to prep.. but now I have 7 delicious, easy-to-eat burritos stocked in my freezer! Woo hoo! :) This adjustment is still pretty challenging, but I'm thankful that God continues to give me the energy and joy to really find ways to serve my home as excellently and faithfully as I can! 

Hopefully this meal-planning jig will be successful so I can keep improving my MP skillz. ;)

Now I'm off to finish the dishes! Eugene and I are going to a much-needed movie date at the dollar theatre tonight! So excited!!!! :) Have a great week everyone!

Freezer Burritos

Extra large flour tortillas (warmed in a microwave)

1 can of refried beans

1 can of black beans (drained)

Sour Cream (as needed)

1 onion - chopped

1 bunch of cilantro - chopped

Mexican-style shredded cheese (as needed)

Tapatio or Any Hot Sauce (as needed) 

Mexican Rice Recipe

(4 servings)

3 tablespoons vegetable oil

1 cup uncooked long-grain rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Freeze for up to 3 months.

To reheat from frozen:
from Martha Stewart's website
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.

If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.

If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Give thanks: time with family, the sacrificial and loving examples I have in my parents, time to clean, time to cook, the blessing we have in the local church, Sunday worship, prayer, colorful highlighters, spending time with Eugene, costco/target trips with little K