Something I’ve always said that I would start teaching my children at a young age is how to cook. I’ve really intended to have Ella in the kitchen A LOT more than I have by this point, but I’ve definitely been lagging in getting her in the kitchen. In the first of what I plan to be many times in the kitchen, Ella made her lunch: taco pizza on a sourdough english muffin. I know it isn’t much “cooking” per say, but it is a good start to getting her around food and things in the kitchen.
Since I’ve been working toward a healthy lifestyle, I’ve been eating a lot of frozen breakfast sandwiches or wraps for breakfast (although I’m not doing Weight Watchers, I really like their Smart Ones frozen breakfast options). However, those meals aren’t the cheapest breakfast option, and the variety of the sandwiches or wraps are limited. I had seen several recipes (methods) for making homemade freezer breakfast burritos on Pinterest, so I decided to give it a whirl. I used this method as a starting point, but made it my own. My goal was to make these breakfast burritos low calorie – mine ended up being about 190 calories per burrito. Calories will vary based on filling choices as well as the tortillas used. Oh, and these burritos cost about $0.44 per burrito, not bad!
Ingredients (will vary based on desired fillings):
12 large eggs
20 tortillas (depending on tortilla size you may need more or less)
20 tablespoons of shredded cheese (I used mozzarella). Note – the burritos I made are not very cheesy. I’m not that big on cheese, plus I was trying to keep the calories down.
1 package turkey sausage (or other breakfast meat)
1 bell pepper
1 onion
Start by chopping the onion and bell pepper. Cook the sausage, onion and bell pepper (I cooked this in the pan after removing the sausage), and scramble the eggs. The onion and bell pepper add a nice bit of freshness to the burritos. I think next time I might add some jalapeño for a little extra kick.
Once everything is cooked, it is time to assemble the burritos. I started by adding the cheese, then adding the onion and bell pepper, sausage, and finally eggs. I would then do a slight “mix” of the fillings before wrapping the burritos up (I didn’t do this, and I wish I had). 
Fold the burritos up and place seam side down in a dish that you can transfer to the freezer. Place the pan(s) of burritos in the freezer for one hour. After one hour, remove, and individually wrap each burrito in plastic wrap or press n’ seal wrap. Store the burritos in a freezer bag or container.
Although heating times will vary, I reheat my burritos by unwrapping from the plastic wrap, wrapping in a paper towel, and heating for approximately 2 1/2 minutes at 50% power in the microwave.
I’ve found so many great ideas and recipes by browsing Pinterest, including several fudge recipes I’ve wanted to try. I like the idea of having something like fudge around the house because I can get a bite of something sweet and be satisfied without going overboard (it is too sweet for me to eat more than a bite or two). I finally gathered all the ingredients I needed to make this red velvet fudge. And, it was a disaster. Twice. I think part of the problem is that making traditional fudge requires a lot of attention, and well, sometimes, especially if my kids are around, that kind of attention to detail is lacking. So, I decided I’d give up on the red velvet fudge for now, and go back to a version of cappuccino fudge I made over the holidays last year (my husband and I modified the recipe from Annie’s Eats a bit). However, I don’t like coffee, so I left the coffee powder out, and was left with a yummy cinnamon fudge.
Cinnamon Fudge
Heat marshmallow cream, sugar, whipping cream, butter, vanilla, cinnamon, and salt over medium heat, stirring constantly. Bring the mixture to a boil, and boil for five minutes, stirring constantly. Remove from heat and the white chocolate chips and milk chocolate chips into the mixture, and stir until smooth. Pour the mixture into a lined pan (with wax paper or foil), and place in the refrigerator for several hours. Once the fudge has set, cut into squares.
To make the cappuccino version of the fudge, reduce the amount of cinnamon to 1/4 teaspoon, and add 1 tablespoon of instant coffee powder.
with her! :)
