Breakfast Burrito

I got this recipe from Harvesters’ Nutrition Department. This is a recipe that Jeremiah and I had originally planned to make for the week of the SNAP Challenge. We had to pass because it was too much for our budget. That’s too bad because they are healthy and super filling.

PicoHarvesters’ homemade pico de gallo
3 medium tomatoes, diced
2/3 c. cilantro, minced
½ small onion, diced
juice of 1 lime
1 jalapeno

Breakfast BurritoBreakfast Burrito
1 T. canola oil
1 medium bell pepper, diced
1 medium onion, diced
2 medium russet potatoes, diced
8 eggs, beaten
½ tsp. garlic powder
1 tsp. black pepper
8 (10 inch) whole wheat lower sodium tortillas
1 c. low fat Cheddar cheese, shredded (4 oz.)

Mix all ingredients to make pico de gallo.

In a large skillet, heat oil. Add pepper, onion, and potatoes. Cook until potatoes are fork tender, about 8 minutes).

Spread potato mixture to the edge of the skillet and cook eggs in the middle.

Spread egg mixture into tortillas. Top with cheese and pico. Roll up like a burrito.

Nutritional Facts: 288 calories, 11 g. fat, 15 g. protein, 35 g. carbs, 6 g. fiber, and 193 mg. sodium.


  • Nutrition says this recipe serves 8 at a cost of $1.35 per serving. I was able to make 12 burritos by using a smaller tortilla. Plus, we had a little pico de gallo left for homemade tortilla chips.
  • I omitted the jalapeno from the pico.
  • I froze some of the burritos. If you do this, please add more seasoning to your eggs/potato mixture.
  • We used a high fiber tortilla shell.

Cafe Rio

My ex P used to marinate and grill chicken for dinner most nights. He loved to serve it with black beans and rice. One of my favorite marinade he made was just Italian dressing and chicken breast. I don’t cook it very often at my house because grilling on my stove top is an invitation to set off my smoke detector before the chicken is cooked. I ran across this freezer to Crockpot recipe and decided to give it a try. It make be missing the grill marks but it taste the same.

I liked the recipe so much that I made it for both my mother and sister as freezer Christmas gifts. My mother tried it a few days ago and liked it too.

Italian_dressingCafe Rio Crockpot Chicken from Pinterest
3 chicken breast
1/4 of bottle of Italian dressing
1/2 packet of dry ranch dressing
1/4 c. water
1/4 T. minced garlic
1/4 T. chili powder
1/4 T. ground cumin

From freezer, thaw for one hour or run under warm water for 30 seconds. Cook on low for 4-6 hours.

Leftover Comfort Food

If you make a turkey for Christmas, here is a recipe I made using leftover turkey from Thanksgiving. If you don’t have turkey, I am sure you could easily substitute chicken. I thought it was delicious.

Turkey & NoodlesTurkey and Noodles from Pinterest
12 c. chicken broth
1/2 tsp. salt
1/2 c. diced onion
1/4 tsp. black pepper
1 lb. frozen egg noodles
1/4 c. flour
1 1/2 c. milk
4 c. diced turkey
3 large carrots

Heat broth to a boil. Add salt, onion, carrots, and pepper. Add frozen noodles and bring to a boil. Reduce heat and cook 10 minutes. Add flour and milk. Cook until juices are somewhat reduced and slightly thinned. Add meat. Cool slightly before serving.


  • Freezer recipe – Just thaw and reheat at 350 degrees for 20-30 minutes.
  • I used dry egg noodles. It worked just as well and was cheaper to purchase.
  • I used reduced sodium chicken broth. You could make your own with the leftover turkey bones. You could also use 2 parts broth/1 part water to reduce cost.
  • I used skim milk. It had to cook a little longer to thicken but it worked.
  • I used frozen carrots.
  • I add a couple of celery stalks. I think you could also had some spinach to this recipe.

Make Ahead Breakfast

I saw a recipe on Pinterest encouraging people to save money on McDonald’s breakfast sandwiches by cooking them yourself. To be honest, I really don’t like McDonald’s breakfast. I know, you probably are in complete and total shock. I’ve always been more of a fan of Burger King’s Croissan’wich. Although I haven’t had one in years, I also really liked the Hardee’s Sourdough breakfast sandwich. I suddenly have a craving to see if they still carry this item. Perhaps I should check on my way to work one morning. But I’m getting a little off track now.

As a kid, my sister and I used to spend a lot of time at our Grandma and Grandpa Fletcher’s house. When my mother had to work on Saturdays or a day off from school, we would ride up to Wayne and hang out with Grandma. My Grandma had a routine that included mass, breakfast at Popo’s, Bible Study, lunch out (usually Popo’s but sometimes for piz-za), and an afternoon project. Sometimes we would clean. Other times we would be doing one of my grandma’s many hobbies – ceramics, puffy paint sweatshirts, sewing baptismal bibs, making Barbie clothing, oil painting, etc. But sometimes Grandma would get it in her head that she could make something even better food wise at home. My Grandma loved “The Snackmaster” – she would put anything between two slices of bread (pre-low carb diet days). Another one of Grandma’s creations was the breakfast sandwich. Grandma would make them in the microwave usually with bacon (one of her favorites).

Although I think I can make a better tasting fresh breakfast sandwich pretty quickly, I did like the use of the muffin tin to cook eggs. It’s a great way to prepare eggs to everyone’s liking. I just wish I had used my silicone muffin cups because baked on egg is a mess to clean up. I also liked the crunch of the English Muffin.

Eggs your wayBreakfast Sandwiches
English Muffins

Crack each egg into it’s own muffin cup. Bake at 350 degrees for 10-15 minutes. Undo English Muffins and place on a baking sheet. Cook at the same time for 10 minutes on the lower rack. Remove from oven and place eggs on muffins. Top with cheese and bake for 5 additional minutes to melt.

If frozen, reheat for 25 minutes at 350 degrees.


  • I made a scrambled egg with ham. I think the add-ins (spinach, tomato, turkey bacon, etc.) are endless.
  • I made an over hard egg.
  • I also made an egg white with fat free cheese.