RECIPES

Welcome to our weekly dinner recipes roundup! Remember, I’m not a food blogger, just an ADHD mom writing recipes that I hope are easy to follow along with. I also rarely measure so no matter how haphazardly you make these, they’ll probably turn out just fine!

BREAKFAST BURRITOS

INGREDIENTS (For approximately 12 Breakfast Burritos):

• 12 uncooked tortilla shells (cooked for 30-45 seconds on each side)
• A dozen scrambled eggs
• 2 lbs ground breakfast sausage (I used turkey sausage!)
• A bag of sharp cheddar cheese
• 1 bag tater tots (tater coins are best!)
• (I usually also add a diced sautéed onion)

DIRECTIONS

1. Cook all of your breakfast burrito insides and combine together in a pan or large bowl, this ensures every bite is a good mixture of everything and that your cheese is nice and melty!
2. Fill burritos and roll them up, set aside in a pan. Turn your skillet on to medium high heat and add butter, then put all of your burritos back into the skillet to brown them on each side!
3. You can then put them all back into the pan and keep them in the oven at 200 to keep warm if you’re serving to a crowd!

Notes: I usually also add onions to this recipe (skipped here bc I was serving these all to kids!) but you can also add peppers or other breakfast meats. Just don’t skip the 1. Uncooked tortillas over traditional flour tortillas from the store 2. Must mix up all ingredients before filling them 3. CRISPY tater tots and 4. MUST put them back in the skillet or brown on each side! 🖤

You also can wrap them up individually to freeze for later!! 🖤 These also make a great meal to deliver to friends or families for a meal train!

SOUTHWEST CHICKEN SALAD

INGREDIENTS + DIRECTIONS:

• Chicken: 2-3 hours in a tequila lime chicken marinade & grilled!
• Salad: romaine, cilantro, corn, black beans (not pictured they were still on the stove!), Monterey Jack cheese, tortilla strips, cucumbers, avocado & red onion. I also usually add avocados but ours weren’t ripe.
• Dressing: ranch dressing + chipotle cholula makes a perfect dressing for this salad!! I don’t measure, just combine until you like the flavor!
• Marinade: for 8lbs chicken (this is meal prep chicken so we will now eat it all week, more salads, chicken taco bowls, etc.) 10 juiced limes, 2 juiced oranges, 8oz. Tequila, 1 diced red onion, 4 diced jalepenos, 6 minced garlic cloves, 2 tbsp chili powder, 2 tbsp black pepper, 1 tbsp salt.

NOTES: THIS IS SUCH AN EASY SUMMER DINNER!! Our entire family LOVES this meal, it’s in the rotation once a week all summer.

CALIFORNIA CHICKEN PASTA

INGREDIENTS:

• 4 grilled chicken breasts (chopped)
• 2 packages of linguine noodles*
• 4 jalapenos (cut in half & seeds removed)
• juice of 3 limes
• handful of fresh cilantro
• 4 garlic cloves
• 1 cup green onions
• 1 cup olive oil + 1 TBSP
• 1/2 cup vinegar
• 1 pkg baby tomatoes
• 1 pkg sharp grated cheese
• 2 avocados (sliced)
• salt
• pepper

DIRECTIONS:

1. Grill or broil seasoned chicken
2. Boil & drain noodles along with a TBSP of olive oil & a TBSP of salt. *I like to use Digiorno or Butoni fresh noodles in the cold section at the store. Follow directions on back.
3. Pour drained noodles in a huge mixing bowl or serving platter.
4. While noodles cool, blend the following in a food processor: avocados, jalapenos, lime juice, cilantro, garlic, green onions, 1 cup olive oil, vinegar, & TBSP salt.
5. Pour the mixture on the noodles & add more salt + pepper to taste
6. Add a package of cut baby tomatoes, grilled chicken, cheese, and mix up!
7. Let sit in the fridge for a little bit to chill. Serve cold.

SHEET PAN NACHOS

INGREDIENTS (SERVES 6):

• 1 lb 80/20 ground beef
• 1/2 medium red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup taco seasoning
• 1 (16 oz) can refried beans
• 1 (15 ounce) bag tortilla chips
• 3 cups shredded cheddar cheese
• OPTIONAL TOPPINGS: finely chopped fresh cilantro, pickled jalapenos (drained), guacamole or sliced avocado, sour cream, finely chopped red onion, pico de gallo, salsa

DIRECTIONS:

1. Preheat the oven to 400 degrees F with a rack in the center position
2. In a large skillet over medium-high heat, combine the beef, red onion, and minced jalapeno. Cook, breaking up the meat with a spoon, until the meat is browned, about 8 minutes. Sprinkle in the taco seasoning and stir to combine. Stir in the beans and cook until combined and heated through, 2 to 3 minutes.
3. Spread out half of the tortilla chips on a rimmed sheet pan. Dollop evenly with one third of the meat and bean mixture and sprinkle one third of the cheese over the top. Layer on the remaining chips, the remaining beef and bean mixture, and the remaining shredded cheese.
4. Bake for 5 to 7 minutes, or until the top layer of cheese is fully melted. Add toppings as desired and serve.

NOTES: **Adapted from Modern Proper cookbook!

BURGER BOWLS

This one is as easy as it sounds and requires no real recipe. Instead of cooking your ground beef as a patty, leave it as loose meat (we simmer ours in beef consomme soup or beef broth to make it a little more juicy!), serve it it over a bed of lettuce, grilled onions, fries and top with bacon and cheese! I make a burger sauce with ketchup, mayo & garlic and always serve pickles on the side!