Category: Recipes

Food, Recipes

Trash Can Breakfast Burritos

Erin Sluka

OK! There is no trash can to lift off of these burritos, so credit is still given to my favorite Trash Can Nachos I love when we visit Vegas. But, I do save food from ending up in the trash can because they are used up in these burritos.

This recipe is about using up leftovers! Sometimes I joke around and call these our Sustainable Breakfast Burritos because I am just using the leftovers in my fridge. Whatever you want to call them, these breakfast burritos are the best idea for using up leftovers and getting your fridge space back again!

When I made these ones for you we had done pretty well throughout the week and did not have an abundance of leftovers.

I did have defrosted ground turkey I needed to use, 1 potato left over, onions from tacos the night before. If you want the best breakfast burrito leftovers, make these the night after a Mexican meal when you have taco meat, all sorts of veggies and beans left!

Trash can Breakfast Burritos

5 from 2 votes
Great weekend breakfast! This is a great way to use up those leftovers from the previous week and get room back in your fridge again
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Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb Meat use leftover taco meat, ground meat, steak, etc
  • 1 C potato use leftovers potato, fries – or beans
  • 1/2 C Vegetables Have veggies going bad soon or leftovers? Use those – tomatoes, onion, peppers, mushrooms
  • 1/2 C Shredded cheddar cheese
  • 5 Tortillas
  • Salsa optional
  • Salt & Pepper
  • 4 Eggs

Method
 

  1. In one pan cook meat and potatoes (just throw any leftovers in one pan together and heat back up to 165 degrees)
  2. In a separate pan scramble eggs until cooked through
  3. Prepare veggies
  4. Warm tortillas in a microwave wrapped in a towel for 20-30 seconds
  5. On one tortilla add a spoonful of meat/potato mix, cooked eggs. Top with any veggies, cheese and S&P and roll up
  6. Optional: place rolled burrito into a pre-heated, oiled skillet and brown each side for a crispier tortilla
  7. Optional: Top each rolled burrito with salsa

Really, you can do thee burritos any way that works with the food you already have. Don’t have potatoes? Use beans. My son likes just meat and cheese and topped with sour cream. Don’t throw out those leftovers-reuse them! A great weekend breakfast.

Just look at that steam rolling out of that burrito!

Food, Natural Foods, Recipes

Smoked Turkey Cheeseburgers Recipe – with Food for Life

Erin Sluka

Only 17 paragraphs to go until the recipe! Just kidding. I’ll make it quick. First, I do have a shout out to the bread I used to keep the sugars/calories low.

Food For Life’s Ezekiel breads are always in my freezer. Why? Because Food For Life developed yeast-free, gluten-free, vegan and diabetic-friendly selections that promote wellness. They are lower in calories and sugars. I keep my buns, muffins in the freezer. When ready to use I microwave a few seconds then toast and they taste great!

I had some Ezekiel Sprouted Wholegrain Burger Buns in my freezer and instead of taking pictures of some buns and telling you how we love using these over traditional ‘carby’ breads I thought I’d intrigue you by putting some smoked meat inside.

I also use a good digital thermometer. For this meal I am using the ThermPro Wireless Meat Thermometer.

OK…to the recipe!

Erin Sluka

Smoked Turkey Cheeseburgers

So easy! Just grab those frozen turkey burger patties from your freezer, season and smoke!
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Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 EACH Frozen Turkey Patties I use Columbia Turkey Burgers from Costco
  • 2 tbsp Olive Oil
  • 2 tbsp BBQ Seasoning/Poultry Rub
  • 4 Slices Cheese I use Mozzarella
  • 6 Slices Cooked Bacon
  • 1 each Medium Yellow Onion
  • Salt & Pepper
  • 1 tbsp Butter
  • 4 buns Ezekiel Sprouted Whole Grain Burger Buns low calorie/sugars

Method
 

  1. Preheat Smoker to 325 degrees. I used Mesquite Wood Chips
  2. Rub both sides of frozen burgers with olive oil then the rub
  3. Place in smoker and set thermometer to notify at 145 degrees
  4. At 145 degrees (or so) flip the patties
  5. At 165 degrees (Total Time 1.5-2 hours) place slices of cheese and melt
  6. While burgers are nearing end- cook bacon, cook/caramelize onion in the butter, with pinch of salt & pepper
  7. Prepare toppings, breads

I like to really complicate my turkey cheeseburgers and make my own aioli. I just stirred in fresh garlic, lemon juice, salt and pepper into some mayonnaise to taste and spread on my bottom hamburger bun.

Even with all of those fixings, the smoke flavor really stands out. Stove top cooking a frozen turkey burger is a good quick meal. If you think ahead and plan to smoke them you will have burgers at an entirely new level.

More about Food For Life: They use only freshly sprouted certified organic grains. They do not use flour, GMO’s, refined sugars, preservatives, shortening, artificial ingredients. Their breads and cereals are low-baked to preserve the natural fiber and bran benefits of the grains. All products are kosher.

2019 Holidays, Recipes, Reviews

Cook Fast, Cook Slow and Sous Vide with the Fissler Souspreme Multi Pot

Erin Sluka

Comment: I was sent product for feature. Opinions are 100% my own. May contain some affiliate links within post

Fissler Souspreme Multi Pot

Who is asking for a pressure cooker? Chances are that someone on your list wants one or perhaps you have a College student our new couple on your list that needs quick cooking options. The Fissler souspreme Multi Pot is so much more than a pressure cooker.

This little pot is a pressure cooker, slow cooker, sous vide and it steams, sautes, ferments to make soups, meats, stews, poultry, eggs, grains, beans, chili, yogurt, dough, cake and more.

  • 18 one-touch cooking programs
  • Sous-Vide function
  • Pressure seal system & safety lock
  • Instant pressure release
  • 18/8 stainless steel interior pot with encapsulated base
  • Interior pot is dishwasher safe
  • Cool-grip handles and lid holder
  • Adjustable cooking times
  • Child safety look

I love the lid design. It seals so well and releasing pressure is safe and easy. It cleans up easy too. You can visit Fissler.com for more great cooking products and find the souspreme Multi Cooker on Amazon.

Want a great Pressure Cooker winter recipe? See my recipe for Chicken Mexican Soup!

Food, Recipes

Garlic Butter Chicken & Broccoli Pasta – Recipe

Erin Sluka
Garlic Butter Chicken & Broccoli Pasta - Recipe

As we try to cut carbs my dinners are a lot of meat and veggies. There are nights my son will look at me with a dreaded look of food boredom. Then I always struggle on being creative. One day I found a recipe for a Butter Chicken & Broccoli Recipe but wanted to make it more enticing for the boys. So, I added the garlic, pasta and hot sauce.

I used boneless chicken thighs because I love stir fry chicken with thighs, but this recipe works great with chicken breast cut to bite size pieces.

My pasta of choice is Ancient Harvest’s Protein-Packed POW! Pasta. I used the Chickpea Elbow for this recipe. I like to sneak in the extra protein where I can especially with a tween in sports. This pasta has up to 25 g of protein per 3.5 oz serving, twice as much as traditional wheat pasta!

Just a little plug – did you know that Ancient Harvest makes protein-packed mac and cheese? My son’s favorite and it comes in mild cheddar, white cheddar or sharp cheddar (our favorite).

Now for the Garlic Butter Chicken & Broccoli Pasta recipe…finally!

Erin Sluka

Garlic Butter Chicken & Broccoli Pasta

A great tasting, protein-packed dinner!
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Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs Boneless Chicken (breast or thighs) cut into bite size pieces
  • 2 Cups Broccoli (cooked to almost done)
  • 1/2 Cup butter, softened and divided
  • 2 tsp minced garlic
  • 2 tsp olive oil
  • 1 tsp Italian seasoning or fresh Italian herbs
  • 2 tsp Franks hot sauce optional
  • 2/3 Cup chicken broth
  • 1 tsp lemon juice or fresh squeezed
  • 1 tsp fresh parsley
  • 2 tsp onion powder
  • salt and pepper
  • 1 box cooked Ancient Grains POW! Protein pasta Elbow or penne work great

Method
 

  1. Cut chicken into small pieces and prepare broccoli to cook to (almost) done. Season the chicken in season with salt, pepper, and onion powder.
  2. Heat oil and 1/4 C of the butter in large pan or walk and cook chicken until browned and cooked through
  3. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites 
  4. Remove cooked chicken from pan and set it and cooked broccoli aside
  5. In the same skillet turn up to medium-high, add the garlic and deglaze with chicken broth. Bring to a simmer and allow to reduce to half the volume. Add remaining 1/4 cup butter, lemon juice, hot sauce, parsley. stir.
  6. Add the (almost) cooked broccoli and stir about 2 minutes until soft
  7. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, and toppings of choice.
  8. Serve over cooked protein-pasta!