Lunches

Freezer PBJ Sandwiches:

This has proven to be a great freezer trick: This has saved so much time in getting reading for work. I would call it bulk cooking, but it isn’t really bulk cooking so to speak, more like bulk lunch prep to save time… whatever.

A little explanation… I came across this AWESOME blog post at cleaver dudewhere he bulk makes PBJ sammies and freezes them. I never thought of this, I would have thought the bread would have gone nasty in the process. NO… they turn out GREAT. So you can make a months worth of PBJ sammies (cheap, like 30 cents a piece even using a name brand bread) and grab them on the go to work with no prep time every morning. How sweet is that.

Anyway, here is my crack at it, turned out great. No lie.. I am eating one as I type this.

They say a picture is worth a thousand words. The pics speak for themselves… not exactly rocket science here… I don’t feel the need explain in detail what’s going on here… shouldn’t be too much of a surprise were this post is heading.


This is my only tip… instead of spooning the jelly on, I dumped the whole jar into a ziploc and cut off the corner and used it as a piping baggie, worked awesome. I dunno if that’s the engineer in me or just being lazy… but it worked.


Pack them in ziplocs, freeze and go ! They thaw in like 15 minutes too and much to my surprise are not at all soggy and are just as good as they were going into the freezer.

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Home Made Burrito’s:

These are a huge hit here at our house, plus you can load them up how ever you like, the sky is the limit on toppings.

I love my home made burritos for lunches or quick dinners, so I spent a couple hours making a HUGE batch and wrapping them up for freezing. As always they turned out awesome. Rather than make my burritos the usual tex-mex style I made them in a mid-west meat and potato style. Nothin’ but good stick to your ribs, fill you up goodness. Of course you could elaborate and put whatever you want in them, I just like the convenience and portability a burrito format brings to the table.

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Ingredients:

  • $3.38 -Fresh Mushrooms
  • $1.50 -Bell Peppers
  • $1.98 – Celery Heart
  • $5.58 – 2x Bag of Hashbrowns
  • $0.87 – Corn and Carrots
  • $10.98 – Chuck roll (5lb of ground beef)
  • $8.62 – 5x 10 packs of burrito size tortillas
  • $1.38 – Large can of refried beans

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  • $34.29 – Grand shopping total

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Instructions:

This is enough to make 50 super yummy burritos which comes down to a cost of not quite 69 cents a piece. This makes for a delicious and filling lunch to keep me running all afternoon.

Here is my photo journey of my burrito excitement!

First I broke up the 5 pounds of ground beef into 2 roasters: These roasters just barely fit in the oven for maximum utilization:


Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it’s flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.


I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes. Afterwards, you are left with this oh-so-good mixture:


All that’s left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture.


Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer.


Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

 

Beef and bean burrito's: great for lunch on the go: Lunches under $1/one dollar
Author:
Recipe type: Dinner
Serves: 50
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fresh Mushrooms
  • Bell Peppers
  • Celery Heart
  • 2x Bag of Hashbrowns
  • Corn and Carrots
  • Chuck roll (5lb of ground beef)
  • 5x 10 packs of burrito size tortillas
  • Large can of refried beans
Instructions
  1. First I broke up the 5 pounds of ground beef into 2 roasters
  2. Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it's flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.
  3. I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes.
  4. All that's left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture
  5. Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer. Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

 

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