A southern girl's cooking on a skinny girl's lifestyle


October 2014

Freezer Burritos: Lunch Edition

  • 3-4 chicken breasts
  • 1 jar salsa verde
  • 1 T cumin
  • 1 bottle of beer (I used Corona)
  • whole wheat tortillas
  • pepper jack cheese, shredded (again, go easy on this one!)
  • a slow cooker
  • a freezer
  1. Add chicken, salsa, cumin, and beer to the slow cooker.  Cook on low for 3.5-4 hours.  Shred chicken with two forks.
  2. Pour cooled mixture into a strainer.
  3. Put mixture into tortillas, add cheese, roll up into burritos, and wrap in foil.
  4. Freeze.
  5. When you are ready to eat, remove foil and wrap burrito in a paper towel, then pop in the microwave for 2.5ish minutes (again, this time is approximate and you’ll have to play around to see how your microwave cooks these!).  The husband will put two of these frozen into a small plastic container and take them to work for lunch and they work just fine!

Freezer Burritos: Breakfast Edition

  • 1 dozen eggs, scrambled
  • 1 lb bacon, cooked
  • cheddar cheese, shredded (go easy on that one, cowboy)
  • whole wheat tortillas
  • foil
  • a freezer
  1. Assemble burritos.
  2. Wrap in foil.
  3. Freeze.
  4. When ready to nom nom, remove foil, wrap in a paper towel, and pop in the microwave for 2.5 mins (this is approximate, you’ll have to play around with it to see how your microwave acts).
  5. I always add sriracha to mine, the husband adds salsa.

This is something we always keep in the freezer, for when we are busy in the morning and plan on having a Meal Replacement Shake for lunch. The kids like them too- WIN!

A few of my favorite things…all roasted together

  • 4 strips nitrite free bacon, cut into small pieces
  • 20 or so brussels sprouts, halved
  • 1 apple, cored and chopped (I used a Jonagold)
  • 2 tsp red wine vinegar
  1. Preheat oven to 425 degrees.  Line a 9×13 glass baking dish with foil.
  2. Place bacon on foil, bake for 15 mins.
  3. Add brussels sprouts, bake for an additional 10 mins.
  4. Add apple, bake for an additional 10 mins.
  5. Toss in vinegar and inhale.

We had this as a side to bratwursts, and it was perfection.  Enjoy!

Slow Cooker Mexican Chicken Bowls

This recipe came out of “I don’t have everything to make anything in the fridge so I will just dump a bunch of stuff into the slow cooker and hope that it’s good.”  It was.

  • 3 chicken breasts
  • 1 cup brown rice (NOT instant)
  • 3/4 box of low sodium chicken stock (or broth.  This was just what I found in my fridge.)
  • 1 jar salsa
  • 1 can low sodium black beans, rinsed
  • your favorite taco seasonings (I used chile powder, cumin, sea salt, garlic powder, and onion powder)

Mix all up in the slow cooker and set on low for 4 hours, and then high for 2 more.  (This cook time is approximate.  It really depends on how fast your rice cooks.  Y’all know my relationship with rice.)  I shredded the chicken with 2 forks at the 4.5 hour mark so that the inside can soak up all the goodness.

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