Spring is finally hitting New England. After having a mini out of no where snow storm on Monday morning, the temperatures have been hovering around the 60 degree mark for a couple of days. I love this type of weather! I like it even better now that Spring sports season has begun and practices have been moved outside. It is not fun sitting in cold temps watching your children become sporty icicles.
With Spring also comes the hustle and bustle of Springtime activities. Our new nightly schedule is not completely solidified but it is looking like there will be some sort of activity nightly. I am already in the process of gathering easy family friendly make ahead recipes to make during my April Vacation. My plan is to make ahead and freeze dishes, so on a busy week I can just pull them out and bake.
One of my favorite things to make ahead is burritos or its cousin the chimichanga (the deep fried burrito). Both can be created ahead and then wrapped up to be stored in the freezer for a future dinner. One of the things I like about both these dishes is you can add the ingredients that you want to make your burrito to your tasting pleasure. You can also significantly healthify these dishes to make them fit into any healthy lifestyle. Personally I like to add as much flavor and fiber as I can get into my wraps. Here is one of my favorite ways to fill my chimichanga’s and make them much more figure friendly than the deep fried restaurant version.
- 1 tbsp olive oil
- 1 lb ground turkey breast
- 1 onion, finely chopped
- ½ green pepper, finely chopped
- 1 clove garlic, minced
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp chopped cilantro
- Salt and Pepper to taste
- 14 oz can tomato sauce
- 2 tbsp mild green chili pepper, chopped
- 1 15 oz can Black Beans, drained and rinsed
- 1⁄3 cup reduced-fat cheddar cheese, shredded
- 8 in fat-free flour tortillas (I use Joseph’s Low Carb Tortillas)
- Preheat the oven to 400 degrees F.
- Spray a nonstick baking sheet with nonstick spray; set aside.
- Add oil to large skillet; set over medium-high heat.
- Add the turkey, onion, green pepper, garlic, chili powder, oregano, and cumin.
- Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.
- Stir in the tomato sauce, black beans, and the chiles; bring to a boil.
- Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
- Remove from the heat and stir in the cheddar cheese.
- Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
- Spoon about ½ cup of the filling into the center of each tortilla.
- Fold in the sides, then roll to enclose the filling.
- Place the chimichangas, seam-side down, on the baking sheet.
- Lightly spray the tops of the tortillas with nonstick spray.
- Bake until golden and crisp, about 20 minutes.
- Do not turn!!!!
If you would like to to freeze chimichanga’s for future use make sure to cool. Wrap each into waxed paper and store in a freezer safe container until you are ready to use.
What are you some of your favorite spring things to do?
I think I am going to spend the next few days exploring blogs and leaving some comment love. Leave me a link of a post you would love me read!
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