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The last few weeks have been a little more than jam packed. We moved from FL to NC, have been in and out the door nonstop to get our apartment in functioning order, and my husband now works from home! It’s been a crazy (but exciting!) adjustment to say the least. As we get into the swing of both of us working from home (his employer graciously allowed him to work from home after our move), I needed to deal with the lunch situation.
So I borrowed the idea I had last month when I prepared freezer meals for a loved one using just frozen foods (because all of our cooking supplies were already packed up, so I had to get creative!), I liked the result so much that I decided to do it again for ourselves.
This post is for those of you that want to avoid eating out for lunch or purchasing pricey prepared meals, but can’t devote the time to a full-on freezer cooking session. My goal was to make this in as little time as possible since I know so many of you have very little time to spare – you can knock these out in about half an hour and prepare a whole week of lunches (or dinners) without ever turning on the stove!
So let’s get to it – first up, the burritos!
No-Cook Make-Ahead Freezer Burritos
Base Burrito Ingredients:
- 1 Bag Birds Eye Protein Blends Southwest Style
- 2 Tyson Grilled & Ready Chicken Breasts
- 1 Cup Steamfresh Rice (choose any flavor you’d like!)
- 1 cup Shredded Mozzarella Cheese (or cheese of your choice)
- 6 Flour Tortillas
- 1 tbsp Fajita Seasoning (mixed into 2 tbsp water)
- 1 tbsp Adobo
- Salt and Pepper, to taste
To Heat Up:
Remove from foil, pierce center with fork and microwave for 90 to two minutes, halfway through flip over and pierce other side with fork and continue microwaving. Let stand for a minute or two.
I separated the recipe into “base ingredients” and “seasonings” because this is a versatile recipe and you can easily use your favorite burrito flavorings. But just in case you don’t have any go-to burrito seasonings, I included my seasonings of choice!
Other Seasoning Ideas:
Hot Sauce, Cilantro (I sprinkled in some cilantro), Taco Sauce, Taco Seasoning, Sofrito, Sazon, Garlic Powder, Onion Powder, etc. Leave your suggestions in the comments below!
Dice or slice your chicken and place your base ingredients in a large bowl.
Then add your seasonings of choice (or you can use the ones that I mentioned above) and thoroughly mix all ingredients together.
Lay out tortillas on a flat surface and place ½ cup of the filling in the center of the tortilla and roll your burritos. You’re going to want to work quickly, because everything is still frozen! Wrap your burritos in aluminum foil or plastic wrap and store in a freezer bag.
I had 1 ½ cup of filling left over, so I used one cup for a burrito bowl and used the other ½ cup for one of the meals I’ll show you in just a sec.
You can find everything you need at Walmart. I got the chicken, vegetables and rice from the freezer section.
I measured out ½ cup servings of both the rice and my chosen flavor of the Birds Eye Protein Blends (there are several flavors to choose from!) and paired them with one piece of chicken. Feel free to choose whichever sides you like – when I made these last month, I used different pairings of veggies and rice/potatoes – just go with whatever works for you!
Now, we did still have some ingredients left over from the burritos. I used ½ cup of the remaining brown rice as well as ½ cup of the left over burrito filling as a side for the chicken in one of the meals.
Since we didn’t season these beforehand, I do recommend keeping some salt and pepper on hand or spicing it up further with a bit of soy sauce or salsa when serving (I know the salsa idea sounds out there, but trust me!).
To Heat Up:
When heating up, simply add a spoon of water to the rice/veggies and pierce the chicken with a fork and microwave for four to five minutes, stirring halfway through.
A Breakdown of all Meals Made:
- 3 Burrito Lunches (two burritos per meal, or six meals if you only take one!)
- 3 Single-Serve Portioned Meals
- 1 Burrito Bowl
- 1 Portioned Dinner that serves two (or count this as two meals if you’re portioning separately)
So we made an entire week of lunches and then some! I’m pretty pleased with this since there was no actual cooking involved – super convenient!
Do you have any simple make-ahead meals that you make when you’re short on time?
Tell me about it in the comments below. I’m always looking for new ideas!