My foray into Freezer Cooking: Frozen Fruity Breakfast Burritos

I’ve mentioned before about how my husband didn’t marry me for my cooking skills. However, with 6 people in the house, we’ve reached the point where we can no longer wing it. We need a PLAN for dinners, and not at six o’clock every evening.

Enter freezer cooking. Angie and I used to go to Dream Dinners, which I LOVED. You paid about $200, and made 12 meals for your family, in about 2 hours time. You’d thaw the meal out the night before, add a vegetable, and your family thought you were Julia Child.

Sadly, our Dream Dinners went kaput, so we were left to research other options. I took Angie’s word that other ‘make and take’ places here just weren’t as good.

I’ve been reading Once a Month Mom, and came across a podcast on Vicky and Jen recently about her method of freezer cooking. Basic premise: spend an entire day in the kitchen, to make meals for the month, save money, and keep yourself sane. I can tell you that cooking the entire month’s meals would make me insane, so Angie and I have plans to break it down into smaller chunks. We’re going to get together and cook/assemble about 6 meals over the next few weeks, so stay tuned.

I got in the ‘make it ahead’ mood, and decided to try this recipe I found for a quick, nutritious breakfast, or afternoon snack.

Fruity Breakfast Burritos
(Thanks to Tricia, at Once a Month Mom! This recipe is her original!)

Flour tortillas, brushed with melted butter, then topped with the cinnamon/brown sugar mix

Adding the yogurt (StoneyField Farms French Vanilla)

The finished product, ready for flash freezing

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

10 flour tortillas, small
1.25 cups vanilla (or fruit flavored) yogurt
8 oz DOLE frozen blueberries (or sub .5 pints fresh)
8 oz DOLE frozen raspberries (or sub .5 pints fresh)
.5 cups sugar
1 Tablespoon cinnamon
Spray butter

Directions:

In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.

Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze. When completely frozen through, place in a zippered freezer bag for storage.

To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.

Upon set-up, I soon discovered that I was out of granulated sugar (this always seems to happen to me while cooking!), so I substituted brown sugar instead. I also used a combo of frozen strawberries, blueberries, and raspberries, and ended up making about 20 burritos.

Be sure and stop back by for more freezer recipes. Today, your job is to head over to Parenting by Dummies and share some parenting tips! I’ll be linking up this post so folks there can feed their children a healthy breakfast without even turning on the stove!