A Little Less Meat

Sweet-and-Salty Trail Mix Cookies

2013-01-24T11:13:00.000-05:00

I’ve long been a sucker for Walmart’s appropriately-named “Indulgent” trail mix loaded with chocolate chips, white chocolate chips, peanut-butter chips, golden raisins, dried cranberries, salted almonds, cashews, and peanuts.

Yesterday out of the blue I realized it would be even more delicious as a cookie, using basic chocolate-chip cookie batter. I resisted the diet-downfall yesterday, but caved today because it was a Snow Day…and you know the tradition, right?

Snow = Cookies.

They turned out amazing and could alternatively be named “Indulgent Trail Mix Cookies”. Usually I make “small” cookies so you can eat more of them (ha, ha) but these must be large so each cookie will contain most trail mix components.

Bear in mind I'm at sea-level. If you live at high altitude, do your usual adjustments to flour etc.

Ingredients:

1 c. salted butter

Almost 1 c. brown sugar, packed

Almost 1 c. white sugar

1 egg

1 tsp. vanilla

2 ¼ c. flour

1 tsp. baking soda

½ tsp. salt

3 c. sweet/salty trail mix

(example: ¾ of 26 oz. "Great Value" Indulgent Trail Mix)

Directions:

1. Preheat oven to 375 ° F.

2. Prepare batter:

Cream butter and sugars.

Add egg and vanilla. Stir.

Add salt, baking soda, and 1 c. flour. Mix.

Add rest of flour. Mix.

Add 3 c. sweet/salty trail mix.

3. Form dough balls (1 Tbsp.) on cookie sheet. (To get the right texture, I always use insulated cookie sheets like “Airbake”.)

4. Bake 10-13 minutes.

5. Let cookies cool on sheet for a couple minutes then remove to wire rack to finish cooling and solidifying.

*Disclaimer: My husband always says Walmart should be paying me for all the advertising I do for them, but they are not J

*Nutrition Facts:

Item	Calories	Fat (g)	Sodium (% RDA)	Protein (g)	Carbs (g)	Fiber (g)	Calcium (% RDA)
1 c. salted butter	1600	176	64	0	0	20	0
11/12 c. light brown sugar	660	0	0	0	176	0	0
11/12 c. sugar	660	0	0	0	176	0	0
1 large egg	70	5	2	6	0	0	2
2 ¼ c. flour	990	0	0	27	207	4.5	0
1 tsp. baking soda	0	0	48	0	0	0	0
½ tsp. salt	0	0	50	0	0	0	0
3 c. “Indulgent” Trail Mix	2400	128	16	48	256	48	32
Total (50 cookies):	6380 kcal	309 g	180 %	81 g	815 g	52.5 g	34 %
1 cookie:	128 kcal	6 g	3.5 %	1.5 g	16 g	1 g	0.5 %

*Calculated from food packaging.

I used “Great Value” (Walmart) brand salted sweet cream butter, iodized salt, and “Indulgent” Trail Mix, “Domino” brand brown and white sugar, “My Essentials” brand egg, and “Bakers and Chefs (Sams Club) brand all-purpose flour.

Mint Brownies

2012-12-14T10:28:00.000-05:00

Back in 1996, at least 10 lb. of my “Freshman 20” could directly be attributed to BYU Mint Brownies. I ate them at the cafeteria, I ate them at the creamery. I ate them with ice cream or without ice cream. (Yeah, today my 5-year-old was reading Green Eggs & Ham aloud on the way to school…)

Anyway, my mother-in-law (who lives within 15 minutes of BYU) shared a recipe from her neighbor Klissa. She makes a thin brownie sheet cake, and tops them with the iconic minty green buttercream frosting and melted chocolate.

I prefer chewy brownies to sheet cake brownies, so for mint brownies I use a normal brownie mix (my fave: Betty Crocker Hershey Ultimate Chocolate Brownie Mix—contains 2 shapes of chocolate chips!!). This post was not sponsored by Betty Crocker or Hershey J

Mint Brownies are my oldest son’s favorite dessert. Some years, he’s had mint brownies in lieu of birthday cake!!! Today, I made them at his request on our turn to supply treats for Cub Scout pack meeting. Tonight I overheard a leader say, “I think these are the best refreshments we’ve ever had at scouts!”

My ingredients

Brownie Layer:

20 oz. brownie mix prepared according to package instructions (oil, eggs, water, etc.)

Spread in 9 x 13” pan. Usually brownie mixes are designed for 8 x 8” pans, so it will not need to bake as long as the instructions tell you. For instance, a brownie mix that usually bakes 45 minutes might need only 30 minutes.

Mint Frosting:

3 Tbsp. margarine, room temperature

1 ¾ c. confectioner’s sugar

1/8 tsp. mint or peppermint flavor

2-3 drops green food coloring

1-2 Tbsp. water

Mint Frosting Directions:

1. Combine ingredients in bowl and mix with electric mixer.

2. Spread on brownies—will be a thin layer of frosting.

3. Put in freezer 15 minutes.

Chocolate Topping:

1 c. chocolate chips

4 Tbsp. margarine

Chocolate Topping Directions:

1. Combine ingredients in bowl.

2. Microwave 30 seconds and stir. Microwave at 15-second intervals until melted.

3. Spread on brownies.

4. Put in freezer 15 minutes.

*Nutrition Facts:

Item	Calories	Fat (g)	Sodium (% RDA)	Carbs (g)	Fiber (g)	Protein (g)	Calcium (% RDA)
20 oz. brownie mix, prepared	3400	160	80	460	10	20	0
7 Tbsp. margarine	490	56	35	0	0	0	0
1 ¾ c. confectioner’s sugar	840	0	0	210	0	0	0
1 c. semi-sweet chocolate chips	840	48	0	108	0	6	0
Total (32 brownies):	5570 kcal	48 g	115 %	778 g	10 g	26 g	0 %
1 brownie:	174 kcal	1.5 g	3.5 %	24 g	0.5 g	1 g	0 %

*Calculated from food packaging.

I used “Betty Crocker” brand “Hershey Ultimate Chocolate” brownie mix, “Great Value” (Walmart) brand confectioner’s sugar, “Blue Bonnet” brand margarine, and “Nestle” brand semi-sweet chocolate chips.

Bean Soup with Dill

2012-12-11T16:46:00.000-05:00

When my husband and I were ecology graduate students in Alabama, a friend of ours from BYU (named Jay) came to check out the program. Jay arrived at the airport late one night and we took him to dinner at The Globe, our favorite restaurant in Northport (now closed, I fear). Jay noticed that I ordered dill salad dressing, and said he had a good recipe for me from Cooking Light. Unfortunately, Jay decided against Alabama and attended grad school somewhere else. But he did email me this recipe (and also Creamy Pesto), which have been staples for us ever since! Both are very popular and have been adopted by many of our friends in Maryland.

Ingredients:

1 cup diced celery

Some of my ingredients!

4 medium carrots, shredded

2 cloves garlic, minced

2 Tbsp. margarine

8 c. vegetable broth

6 medium potatoes, peeled and diced ½”

4 tsp. dried dillweed

2 x 15.5 oz. cans great northern beans

1 c. sour cream

2 Tbsp. flour

2 tsp. salt

¼ tsp. black pepper

Directions:

1. In a large pot over medium heat, melt margarine. Add celery, carrot and garlic. Saute until tender.

2. Stir in broth, potatoes, and dill.

3. Turn up heat to high, and boil.

4. Reduce to medium-low heat and low-boil several more minutes, until potatoes are tender.

5. In a small bowl, combine sour cream, flour, salt and pepper.

6. Put sour cream mixture and beans in the pot of soup.

7. Cook and stir until it’s been bubbling for about five minutes.

Great with fresh rolls, biscuits, or breadsticks! Tonight I served Pillsbury flaky biscuits J.

*Notes: Fresh dill is a great garnish and very delicious in this soup.

The following ideas came with the recipe, but I usually don’t do them…

«4 tsp. dried dillweed can be substituted with 4 Tbsp. fresh dill.

«Sour cream can be substituted with yogurt.

«Soup can be topped with shredded cheddar.

*Nutrition facts:

Ingredient	Calories	Fat (g)	Sodium (% RDA)	Carbs (g)	Fiber (g)	Protein (g)	Calcium (% RDA)
1 c. chopped celery	16	0	3	3	2	1	4
4 medium carrots	100	0	8	24	8	4	8
2 Tbsp margarine	210	24	15	0	0	0	0
6 medium potatoes	480	0.5	0	68	12	16	6
8 c. veg. broth	120	8	280	4	0	4	0
2 x 15.5 oz. great northern beans	630	0	119	112	42	49	28
1 c. sour cream	480	40	8	8	0	8	32
2 Tbsp. flour	55	0	0	12.5	0	1.5	0
2 tsp. salt	0	0	200	0	0	0	0
Total: (14.5 c.)	2091 kcal	72.5 g	633 %	231.5 g	64 g	83.5 g	78 %
1 cup soup:	144 kcal	5 g	43.5 %	16 g	4.5 g	6 g	5 %

*Calculated from food packaging and this website: http://nutritiondata.self.com

I used “Blue Bonnet” brand margarine, “Knorr” brand vegetable bouillon cubes, “Bakers and Chefs” (Sams Club) brand flour, “Morton” brand salt, and “Great Value” (Walmart) brand great northern beans and sour cream.

Shared at: Penny Pinching Party

Molasses Crinkle Cookies

2012-12-04T12:59:00.001-05:00

These gingersnappy cookies have many fans, so it’s time they made an appearance on the blog! It’s adapted from a family favorite in one of the major cookbooks (Betty Crocker? BH&G?). I’ve been making them since childhood.

Ingredients:

¾ c. butter, room temperature

My ingredients

1 c. brown sugar, packed

1 egg

¼ c. molasses

2 ¼ c. flour

2 tsp. baking soda

¼ tsp. salt

½ tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground ginger

“Sugar in the Raw” or granulated white sugar for dipping (about ¼ c.)

Directions:

1. Preheat oven to 375° F.

2. Combine butter and sugar, using mixer or stirring by hand.

3. Stir in molasses and egg.

4. Stir in dry ingredients.

5. Scoop dough into balls, the size of a heaping teaspoon.

6. Dip the top of each ball in “Sugar in the Raw”

Dipping

7. Place on ungreased cookie sheet a couple inches apart.

(I like the insulated Airbake cookie sheets)

8. Bake 6-7 minutes to achieve a chewy, flavorful texture (my favorite!).

9. Let cool on cookie sheet for a few minutes before removing cookies to wire rack.

Puffy right out of the oven—Crinkly after cooling.

*Nutrition facts:

Ingredient	Calories	Fat (g)	Sodium (% RDA)	Carbs (g)	Protein (g)	Calcium (% RDA)
¾ c. butter	120	132	48	0	0	0
1 c. brown sugar	720	0	0	192	0	0
1 large egg	70	45	3	1	6	2
¼ c. molasses	240	0	4	60	0	16
2 ¼ c. flour	1100	0	0	230	30	0
2 tsp. baking soda	0	0	96	0	0	0
¼ tsp. salt	0	0	25	0	0	0
0.16 c. raw sugar	153	0	0	31	0	0
Total: (62 cookies)	3483 kcal	177 g	176 %	513 g	36 g	18 %
1 cookie:	56 kcal	3 g	3 %	8 g	0.5 g	0.25 %

*Calculated from food packaging

I used “Great Value” (Walmart) brand salted butter, “Domino” brand light brown sugar, “ACME” brand egg, “Grandma’s” brand molasses, “Bakers and Chefs” (Sams Club) brand flour, “Arm and Hammer” brand baking soda, “Morton” brand salt, and “Sugar in the Raw”.

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Blockbuster Cookies (Recipe Review)

2012-11-20T21:44:00.000-05:00

Tonight, my visiting mother-in-law found this sweet & salty cookie recipe in Family Fun magazine, Nov. ’12. We hurried over to ACME and rounded up the ingredients. My daughter had a blast mixing up the dough with Grandma. By the time the first batch went in it was 8:00 p.m., but we wanted to let the kids watch a movie while enjoying their Blockbuster Cookies! My husband located a 30-minute Wallace & Gromit for us on Netflix :)

COOKIE REVIEW: Pretty good! B+. Great flavor, but popcorn isn't very crunchy after getting baked. However, the DOUGH is A+!!! [Disclaimer: don’t eat raw egg.]

Ingredients:

1 c. butter, room temperature

1 c. light brown sugar

½ c. sugar

1 ½ eggs (discard white of one egg)

1 Tbsp. vanilla

2 ½ c. flour

1 tsp. baking soda

1 tsp. salt

1 ½ c. milk chocolate Raisinets (we used ¾ c. Raisinets + ¾ c. choc.-covered peanuts)

3 c. buttered & salted popcorn, store-bought or homemade (we used microwave popcorn)

Movie Snacks

Directions:

1. Preheat oven to 325° F.

2. In large mixing bowl, cream butter, brown sugar, and white sugar.

3. Add egg and vanilla. Stir.

4. Add flour, baking soda, and salt. Stir.

5. Add Raisinets and popcorn (and chocolate-covered peanuts).

6. Put parchment paper on a cookie sheet.

7. Put large cookie-dough balls on parchment paper (about 2 Tbsp. each). Probably there will be room for 9 cookies in one batch.

8. Bake about 14 minutes until starting to turn golden-brown, turning pan halfway through (7 minutes).

9. Pull pan out and set on wire rack to cool for a couple minutes, then remove cookies. I was able to use the same sheet of parchment paper for all 4 batches! (36 cookies)

Trick-or-Treat Brownies

2012-10-24T11:58:00.001-04:00

Trick-or-treating can be fun, but it sure leaves you with a lot of candy! The “good stuff” can last for a couple weeks, and the unpopular types might hang around for months!

Last Halloween-time, my friend Debbie B. (author of my Curry Soup recipe) tried something new with the leftover chocolate candies—she invented Trick-or-Treat Brownies. Debbie loved her results, so now I share her recipe (and photos) with you!

TRICK OR TREAT BROWNIES

1. Chop 4 cups leftover, chocolate-based Halloween candies into small pieces (can be all of one type of candy or multiple types that you think would taste divine mixed together). Divide into 2 equal piles.

2. Prepare a recipe of your favorite brownie batter (to fit in a 9 x 13 pan).

(See below for Debbie’s brownie batter recipe.)

3. Fold 2 cups chopped Halloween candies into brownie batter. Pour into pan and bake for recommended time at recommended temperature.

4. When you have about a minute of baking time left, remove brownies from oven and sprinkle the top with remaining 2 cups of chopped Halloween candies. Put in oven for ~a minute, until candies melt enough to stick to the top of the brownies. Remove from oven, cool and ENJOY!!

All done!

Debbie’s Hybrid Brownies

6 Tbsp. butter (softened)

6 Tbsp. applesauce (I use unsweetened)

6 Tbsp. cocoa powder

½ cup semi-sweet chocolate chips

1 ¾ cups sugar

3 eggs

2 tsp. vanilla

1 cup flour (slightly heaping)

1 tsp. baking powder

1 shake of salt

OPTIONAL: 1 cup chocolate chips and/or 1 ½ cups chopped nuts

Melt butter, applesauce, cocoa powder and chocolate chips in saucepan (low to medium heat). Remove from heat. Stir in sugar, eggs, and vanilla until smooth. Add flour, powder, and shake of salt. Fold in optional ingredients. Pour into greased 9” x 13” pan. Bake at 350° F for 25 minutes or until done. DO NOT OVERBAKE.

Quinoa Pilaf

2012-10-15T07:45:00.002-04:00

Quinoa is a fun grain—it looks like little spheres, each with a tail! You can buy quinoa at Walmart in the section with organic grains etc. Sometimes I’ve found this section in the baking supplies aisle; sometimes in the breakfast cereal aisle; sometimes in a separate “health food” section; and sometimes with rice in the “grains” aisle.

Anyway, I like quinoa with garlic and olive oil, as in this recipe. About three years ago, I found this recipe in one of my favorite vegetarian cookbooks (“Lemongrass Pilaf” recipe in Vegetarian Planet by Didi Emmons.) I added a lot more oil and changed the seasoning a little. Even with my extra oil, it’s still pretty healthy--each 1-cup serving provides plenty of fiber and protein! Great stats for a vegan dish!

I make this recipe regularly--it's a one-dish dinner.

Ingredients:

14-16 oz. extra-firm tofu

1 Tbsp. cornstarch

1 tsp. salt

Some of my ingredients…

2 c. dry quinoa

3 Tbsp. + ½ c. olive oil

1 Tbsp. fresh ginger, grated

2 garlic cloves, minced

Red bell pepper, diced

2 green onions, chopped

16 oz. (5 c.) frozen broccoli, thawed

Grating my ginger

¼ tsp. ground ginger

Pinch ground cloves

½ tsp. black pepper

1 tsp. seasoned salt

Directions:

1. Prepare quinoa: In medium/large saucepan, bring 4 ½ c. water to boil. THEN add salt and quinoa. Cover pot and turn heat to “low” for 15 minutes.

2. Prepare tofu: Drain tofu and set on plate with folded paper towels to absorb moisture. Put a couple more folded paper towels and another plate on top. Let sit about 5 minutes. Replace paper towels and let sit about 5 more minutes.

Sucking it dry

Cut tofu into ½ -inch cubes. Put in bowl and add cornstarch. Stir to coat tofu with cornstarch.

3. In large nonstick frying pan or wok, heat 3 Tbsp. olive oil. Fry tofu until parts of it are crusty and golden. This may take 5-10 minutes.

4. Add ginger, garlic, and red bell pepper until almost soft. This may take only a couple of minutes.

5. Add green onions, broccoli, ground ginger, cloves, black pepper, and seasoned salt. Stir-fry a couple more minutes to flavor broccoli.

6. Gently stir in quinoa. Add ½ c. olive oil. Mix thoroughly.

Serve warm!

Ready to eat!

Note: This recipe can be used as a salad if you omit tofu and serve cold.

*Nutrition facts:

Item	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
16 oz. extra-firm tofu	350	5	2.5	40	25
1 Tbsp. cornstarch	30	0	0	0	0
1 tsp. salt	0	100	0	0	0
2 c. dry quinoa	1360	0	24	56	16
3 Tbsp. + ½ c. olive oil	1320	0	0	0	0
Medium red bell pepper	37	0	2	1	1
16 oz. frozen broccoli	125	5	10	10	10
1 tsp. seasoned salt	0	64	0	0	0
Total (~10 cups):	3222 kcal	174 %	38.5 g	107 g	52 %
1 cup:	322 kcal	17 %	4 g	11 g	5 %

*Calculated from food packaging and the following websites: http://nutritiondata.self.com

I used “Azumaya” brand extra-firm tofu, “Cream” brand cornstarch, “Morton” brand salt, “Bob’s Red Mill” brand quinoa, “Member’s Mark” (Sam’s Club) brand extra-virgin olive oil, “Flav-r-pac” brand frozen broccoli, and “Lawry’s” brand seasoned salt.

This post is shared at:
Tasteful Tuesday

Twisty Garlic Bread

2012-10-04T09:54:00.000-04:00

This morning my five kids had a bunch of friends (seven) over playing at our house (that’s 12 kids). I needed to serve a snack consisting of onhand pantry ingredients that would stretch far! I knew that fresh breadsticks are always popular--I make them frequently. My “customers” could hardly restrain themselves long enough for me to take the photos for this post J

Twisted dough makes these breadsticks particularly light and fluffy. Very addicting! You can’t pop just ONE of these babies in your mouth and walk away!
Anyway, the sad ending to this morning’s delicious breadstick snack was that big kids swooped in and ate more than their share, and my 4-year-old got only one. Very disappointing. I reminded her that we’ll make breadsticks again soon.

Ingredients:

1 recipe pizza dough
3 Tbsp. margarine, melted
heaping ¼ tsp. garlic powder (or 3/8 tsp.)
heaping ¼ tsp. parsley flakes (or 3/8 tsp.)

Directions:

1. Prepare two cookie sheets: line with foil and spray foil with cooking spray.
Preheat oven to 425°F.

2. Roll out pizza dough (rectangle approximately 15x17”).

3. Cut rectangle in half lengthwise, then cut each half into 12 strips. (I use a butterknife.)

4. Fold each strip over lengthwise, and twist.

Step 1… step 2… step 3.

5. Place breadsticks on cookie sheet and bake about 9 minutes, until starting to turn golden. (I like mine on the lighter side.)

6. Prepare garlic butter: melt margarine in a small bowl in the microwave, then add spices.

7. Pull breadstick pan out of oven. While still warm, brush breadsticks with garlic butter.

Have fun with this! Try other flavors, such as cinnamon & sugar.

Cinnamon

*Nutrition Facts:

Item	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
1 recipe pizza dough	1235	100	5	30	0
3 Tbsp. margarine	210	15	0	0	0
Total : (24 breadsticks)	1445 kcal	115 %	5 g	30 g	0 %
1 breadstick:	60 kcal	5 %	0.25 g	1.25 g	0 %

*Calculated from food packaging:

I used “Blue Bonnet” brand margarine.

This post is shared at: Show Me What Ya Got

Tasty Tuesday

Penny Pinching Party

Kitchen Organization!

2012-09-11T07:53:00.001-04:00

Last Thursday was a rainy day in Maryland, so I decided to organize my kitchen cupboards. Kitchen tools were haphazardly stashed where I put them when I moved in three years ago. I eliminated a lot of items we don’t use (wedding gifts etc.) that could go to Goodwill. I took a lot of baby items to the basement as our youngest is currently three. While I sorted, I kept a shopping list:

1. Measuring spoon organizer (my plan: drawer tray)

2. Measuring cup organizer (my plan: huge drawer tray)

3. Tupperware lid organizer (dish drainer—copied from "As the Card Rack Turns" blog on Pinterest)

Turned out I didn’t have to buy organizers for my measuring spoons and cups, because I invented solutions from items headed for the trash!

1. Popsicle mold as measuring spoon organizer!

No more searching for the right measuring spoon J

2. Large Tupperware with small containers as measuring cup organizer!

I had too many measuring cups and discarded all but three per size. Now they stack neatly in each size category.

3. Dish drainer as Tupperware lid organizer!

My neat & tidy husband was so happy when he came home from work today.

Bonus Points:

I copied my sister Laura who keeps her stovetop stirring spoons in an easy-grab container by the stove. Here’s mine…

Laura also had the fun & practical idea to store clothespins clipped to a hanging ribbon!

Also, I was tired of one cupboard that was overrun with about 15 giveaway “sports bottles” (and their various lids). The cupboard spilled every time we opened it. The task of matching a lid to a bottle was always difficult. So I tossed those bottles in the recycle bin and bought each member of the family his/her own permanent water bottle that looks unique. I chose the kind where the lid attaches with a strap J The two with drinking spouts don’t work, but the lids unscrew and can be used like the other water bottles.

When the kids came home from school that day I informed them that any new free sports bottles will have to be stored in their rooms—they are no longer part of our kitchen repertoire.

The fun surprise from this change is that the kids love their new water bottles and have been drinking a lot more water!

My kitchen changes have been in place for five days now, and I can attest that they have been very helpful! I love grabbing the correct Tupperware lid! I love grabbing the correct measuring spoon! I love easy-peasy!

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Look What I Made

Ultimate Veggie Burritos

2012-08-28T21:06:00.001-04:00

My husband and I were introduced to the burrito chain Chipotle before they were everywhere. Our brother-in-law in Connecticut didn’t have a local one, so he’d pilgrimage to New York City or College Park, Maryland for his favorite burrito. Fast forward to 2012…now there are at least four Chipotle locations within 40 minutes of my rural Maryland house! Our brother-in-law has since moved to North Carolina, where he also has plenty of access. We still love it!

This recipe is not a Chipotle copycat, but it’s the same style. It produces a warm, fat burrito containing plenty of fresh ingredients and yummy salsas!

(I vegetarianized a Rachael Ray recipe called “Dinner, Wrapped Up” from her book Express Lane Meals.)

Ingredients:

2 Tbsp. vegetable oil (divided)
1 large onion, diced (divided)
1 ½ c. white rice
3 ½ c. vegetable stock (divided)
10-12 oz. soy chorizo
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
3/8 tsp. salt (divided)
3/8 tsp. black pepper (divided)
1 zucchini, diced
1 avocado, diced
1 pint grape tomatoes, halved
¼ c. cilantro, chopped
1 small jalapeno pepper or several slices jalapeno from a jar, diced
Juice of 1 lime
15.5 oz. can black beans
2 c. shredded cheese (sharp cheddar or Mexican blend)
½ c. salsa (I like fresh salsa)
½ c. sour cream
8 large/burrito size/10” flour tortillas

Rice: (Makes ~ 4 ½ cups):

Rice ingredients

1. In medium saucepan, heat 1 Tbsp. vegetable oil over medium-high heat.

2. Add ¼ of the diced onion and a 1/8 tsp. salt and 1/8 tsp. pepper. Sauté one minute.

3. Add rice and stir.

4. Immediately after, add 2 ½ cups vegetable stock. Heat to simmer.

5. Cover pan and lower heat to medium-low. Cook about 15 minutes.

Chorizo filling (Makes ~ 4 cups):

Vegetarian chorizo mixture

1. In large frying pan, heat 1 Tbsp. vegetable oil over medium-high heat.

2. Add soy chorizo and sauté for a couple minutes.

3. Add rest of the onion, garlic, zucchini, cumin, coriander, 1/8 tsp. salt and 1/8 tsp. pepper. Sauté 5 minutes.

4. Add 1 cup vegetable stock and heat to simmering (this may happen quickly if stock was already warm).

5. Add black beans and simmer until liquid is mostly absorbed (about 5 minutes).

Avocado pico de gallo (Makes ~ 2 ½ cups):

1. In a medium-size bowl, combine diced avocado, halved tomatoes, diced jalapenos, chopped cilantro, lime juice and 1/8 tsp. salt and 1/8 tsp. pepper.

Pico de gallo ingredients

Avocado Pico de Gallo

Heat tortillas (optional):

1. Heat frying pan on high heat.

2. Add tortilla and heat on each side about 10-30 seconds, depending on if you want the tortilla warm or browned. Repeat with each tortilla.

Burrito Bar:

Burrito bar!

1. Tortillas

2. Rice

3. Chorizo mixture

4. Avocado pico de gallo

5. Salsa

6. Shredded cheese

7. Sour cream

Assemble a Burrito!

1. 1 tortilla

2. Fillings: ½ c. rice, ½ c. chorizo, 1/3 c. avocado pico de gallo, ¼ c. shredded cheese, 1 Tbsp. salsa, 1 Tbsp. sour cream.

3. Fold top and bottom of tortilla in, then roll from sides like they do at Chipotle!

Wrap it up!

Naked burrito option:

Put fillings in a bowl and eat with tortilla chips!

*Nutrition facts:

Ingredient	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
2 Tbsp. vegetable oil	240	0	0	0	0
1 large onion	60	0	3	2	3
1 ½ c. white rice	1020	0	6	18	1
Bouillon for 4 c. veg. broth	60	140	0	2	0
12 oz. soy chorizo	540	114	12	36	24
1 medium zucchini	31	1	2	2	3
1 avocado	322	1	13	4	2
Pint grape tomatoes	54	0	4	2	2
¼ c. cilantro	1	0	0	0	0
Juice of 1 lime	11	0	0	0	1
15.5 oz. can black beans	385	53	25	25	21
2 c. shredded cheese	660	42	0	36	120
½ c. light sour cream	160	4	0	8	32
½ c. fresh salsa	32	16	1	1	2
¾ tsp. salt	0	75	0	0	0
8 10” flour tortillas	1680	200	16	48	80
Total (8 Burritos):	5256 kcal	646 %	82 g	184 g	291 %
1 Burrito	657 kcal	81 %	10 g	23 g	36 %
1 Naked burrito (no tortilla)	447 kcal	56 %	8 g	17 g	26 %

*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts/

I used “Wesson” brand canola oil, “Western Family” brand long grain enriched rice, “Knorr” brand vegetable bouillon, “Frieda’s” brand vegetarian Soyrizo (Meatless Soy Chorizo), “Morton” brand salt, “Mission” brand large burrito-size flour tortillas, and “Great Value” (Walmart) brand black beans, finely shredded fiesta blend cheese, and light sour cream

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