HeaVy on the Veg!

Kid Beef Burrito

My childhood neighbor’s mom use to have pre-made beef burritos in her frig at all times. She had two boys, one of which is still my best friend. Anyways, love this idea and they are super easy to prep plus you can pull a few out and pop em in the microwave and you have yourself lunch or a quick meal before practice.

I’ve been making these for awhile and thought they would be a great addition to the kid lunch series.

You can use shredded cheese. I always have cooper on hand because my youngest loves it.

1 lb. ground beef- 90/10

1/4 cup of finely diced onion

1 packet of taco seasoning

1/2 cup water

Pack of tortillas

6-8 slices of cooper cheese

1 teaspoon of oil

Place oil in a skillet on medium heat. Add onion and cook for 3 minutes. Add ground beef and cook until no longer pink.

Add seasoning and water and let simmer for 5 minutes. Mince the meat with a wooden spatula. Let meat cool.

Lay out tortillas and add a slice of cheese to each one. Spoon meat on top of cheese then roll up the burrito. Do the sides first and wrap with cling wrap.

Place them in refrigerator and when ready to serve cook in microwave for 35 seconds.

Whipped Coffee

2 tablespoons of instant coffee

1 tablespoon of sugar- you have to use this much (I’ve tried it with less and it does not whip well)

2 tablespoons water

Ice

Milk or milk alternative

Mix first three ingredients in a small bowl

Mix for two minutes with a hand mixer until it looks like this

Fill a large cup 3/4 way with ice then add milk to cover ice. Top with whipped coffee.

Ricotta and Yogurt Parfait

You can use honey in place of agave. This will make one so feel free to double or triple amounts.

3/4 cup yogurt

1/4 cup of ricotta cheese- let it overflow the measuring cup

Little lemon zest

Small squirt of agave or honey

2 small spoon fulls of jelly or jam

Handful of granola

Handful of blueberries

Mix yogurt and ricotta then add a little lemon zest and agave.

Place a small amount of jelly in bottom of a cup or bowl and add ricotta mix. Add a little more jelly and top with granola and blueberries.

Calabacitas aka Mexican Zucchini and Corn

2 zucchinis diced small

1 ear of corn with kernels taken off ear

1/2 an onion or 1 shallot- diced

Pepper of your choice

1 large tomato or two romas- quartered

Lemon juice

EVOO

S&P

Cilantro

Crumbled queso fresco

Add a few swirls of oil to a skillet and allow to heat up then add diced zucchini, onions, and peppers and sauté 4-5 minutes add corn and sauté a few minutes more. Season with S&P.

Put tomato in a food processor and purée then add to skillet. Squeeze in juice of half a lemon.

Top with cilantro.

Don’t add cheese until ready to eat.

Serve as a side, in a bowl, or a burrito.

Meatless Mexican bowl. One instant brown rice cup, bleak beans, calabacitas, cilantro and cheese. Enjoy!

Eggplant Rollatini

Another recipe to use up the homemade sauce I made last weekend. I prefer rollatini over eggplant parm because it’s not fried and no breading. This recipe has more vegetables than cheese and is so good.

You could use two small or a large eggplant.

1 large or two small eggplants

Kosher salt and pepper

Roasted tomato sauce or your favorite jar of sauce

Box of frozen spinach

1 egg

1/2 cup of whole milk ricotta cheese

1/4-1/2 cup of Parmesan cheese

1 clove of garlic- minced or grated

1/2 cup of mozzarella cheese

Slice eggplant very thin into 10-12 slices

Put eggplant on two baking sheets and cover with kosher salt and let sit for 15 minutes- this is key to key move bitterness

Preheat oven to 400

Pat eggplant with paper towel and sprinkle with S&P

Place back on baking sheets lined with parchment paper and cover with foil and bake for 8 minutes.

Remove from oven and let cool

Meanwhile defrost spinach according to package and drain all the water from it.

Put ricotta cheese in a medium sized bowl then add beaten egg, Parmesan cheese, garlic, spinach and a little S&P. Mix all together.

Put a portion of the sauce on the bottom of a 13×9 baking dish.

Once cooled place a large spoonful of cheese mix at the bottom of the eggplant and roll up. Place rolled side down on-top of sauce in baking dish.

Repeat for all 12 eggplants then cover with sauce and mozzarella cheese. Cover dish with foil and place in oven for 50 minutes.

Let cool under foil for ten then garnish with basil.