Pork and green chili burritos

Make-Ahead Pork Green Chili Burritos

I keep thinking life will calm down a little bit and I’ll have more time to cook more elaborate meals. But that doesn’t seem to be happening. How could it, with kids in the picture?! Thankfully, I have enough dishes in my repertoire that taste great but don’t take a ton of time, that I manage to put a good meal on the table ALMOST every night. The night I came up with this dish was definitely a proud moment. I got ooo’s and ahhh’s when I took it out of the oven and raves as the family ate it eagerly. There were enough leftovers for a couple of lunches too and it tasted even better then.

pork and green chili burritos

Under all that wonderful, warm chile cheesiness is nestled pork burritos for an easy dinner.

Make-Ahead Pork Green Chili Burritos

Serves 6-8 depending on whether they are cut in half or not

Ingredients:
6-7 large flour tortillas
1-1 1/2 pounds cubed pork*
1/2 onion, diced
2 cloves garlic, finely chopped
1 can beans of your choice, drained (I used black beans)
1 large jar 505 brand Green Chile (any brand or variety would do but I liked their All Natural one)
1/2 pound shredded cheese of choice (I used a Mexican blend but you can use whatever you prefer)

To garnish:
Shredded lettuce, diced red onion, avocados or guacamole, sour cream or plain yogurt, cilantro, diced tomatoes – all of these things add a fresh element, some crunch and additional nutrition.

Directions:
1. Cook the meat and onion. If you have a pressure cooker, this is the time to use it. Brown the cubed pork in some oil in the bottom of the pressure cooker, add the onion after the meat has started to brown. Add enough water (plus a chicken bouillon cube if you want for additional flavoring) to cover the meat. Then use the pressure cooker function and cook for about 15 minutes. Drain off the liquid and throw in the garlic. If you DON’T have a pressure cooker, dice the pork into smaller pieces and brown it in a skillet low and slow, adding the onion and then garlic, in that order. Because it’s diced, the garlic can burn easily so it shouldn’t go in until you are almost ready to take everything off the heat.

2. Add the beans to the meat mixture.

3. Spray the bottom and sides of a long baking dish with non-stick spray.

4. Place a tortilla at one end of the baking dish and add some of the meat/bean filling. Roll it up snuggly, keeping it in the baking dish, placing it seam side down. Repeat the process, continuing to assemble the burritos in the baking dish until you can’t fit anymore. For the average baking dish, 6-7 fit. Don’t squeeze them in too much or it will be too difficult to get them out.

5. Pour the green chile over the top making sure every bit of tortilla is covered so that it all stays moist. Then sprinkle cheese over the top, evenly.

6. Spray non-stick spray to a large piece of aluminum foil and cover the dish very loosely, leaving some space between the cheese and the foil if possible. NOTE: If you are making this ahead, go ahead and snugly cover the baking dish and place in the refrigerator until you are ready to bake it. Remove the foil for the last five minutes.

7. Bake for approximately 30 minutes (if it has not been refrigerated) at 350 degrees to heat everything through and melt the cheese. If you have refrigerated the dish, figure another 20 or so minutes more.

8. Just like the first piece of cake or pie, the first burrito out of the pan is a tricky thing to manage. If it comes out looking a little mangled, quickly cover that one with all the garnishes and no one will ever know the difference!

9. Garnish as you like and enjoy!

*Helpful hint about the pork – Sometimes you can get pork already diced but a handy trick I use is to buy a large pork loin at my local big-box store. The price-per-pound is usually very good and the meat is lean. From one long one, which is usually about a foot and a half long, I cut off a big chunk to be a roast, six slices for pork chops and then the rest, I cut into cubes. That will be three different meals from one pork loin! Good deal. 

Pork and green chili burritos

Beautiful! And tasty. Add all the fresh veggies you want for crunch and cool.

Back-to-School Food Ideas By Edan Goode

In our last post, we asked you to send in your ideas for back-to-school breakfast, lunch and snacks that satisfy the kids, are healthy and keep them going. We’re still gathering ideas from readers and invite you to keep sending them in. Either reply to this blog in the Comment section or email us at ingoodtastedenver@gmail.com.

Meanwhile, here are some great ideas and recipes from our friends at LiveWell Colorado who are all about feeding kids right, in school and at home.

Breakfast:
Each of these breakfast ideas can be made ahead and reheated. The last two can even be frozen in individual serving sizes for a quick breakfast.

Creamy Harvest Oatmeal. Photo courtesy LiveWell Colorado.

Creamy Harvest Oatmeal. Photo courtesy LiveWell Colorado.

Creamy Harvest Oatmeal – Quick morning tip: Soak the oats overnight. Toss in healthy toppings, even if you don’t have everything the recipe calls for, such as nuts, fruits and spices. Each of these breakfast ideas could be made ahead and the following two can even be frozen in individual serving sizes.

Apple-icious Oatmeal Bake – With the idea of a coffee cake, this recipe is filling and healthy and could even be served as an after school snack.

Frittata – This is another make-ahead/freezer option for egg lovers. Get creative throwing in bits of veggies.

Lunch:

Fruity Kabobs. Photo courtesy LiveWell Colorado.

Fruity Kabobs. Photo courtesy LiveWell Colorado.

Chicken Panini Wrap – This recipe is kid-created and kid-approved.

Fruity Chicken Kabobs – It’s purely psychological, but it works – kids are more likely to try things (including fresh fruits and veggies) if they are on a pick or skewer.

Snack (or lunch accompaniment):

Beet Chips – Toss these chips in your child’s lunch for a healthier crunch than the standard chip fare.

Beet Chips. Photo courtesy LiveWell Colorado.

Beet Chips. Photo courtesy LiveWell Colorado.

Roasted Chickpeas – A make-ahead, protein-packed lunch addition that will help keep kids full for the rest of their school day.

Please continue to send us your ideas and be sure to look at the LiveWell Colorado website for additional ideas for healthy meals all day long and many other helpful resources.

Come! E.A.T. with us! 

Twitter: @CoParentEATblog

Facebook: www.facebook.com/COParentEATblog

Want to win $5,000? By Edan Goode

I thought that would get your attention. I know it got mine.

The fine folks at Smuckers® are running a contest that’s ridiculously easy to enter while being fun in the process.  In an effort to make getting ourselves and the kids out the door in the mornings easier, Smuckers has created Snack’n Waffles™ — get this — presweetened waffles that are perfectly portable for families to enjoy on the bus, in the car, on the bike. Well, maybe not on the bike. That wouldn’t be too smart. As someone who has dripped syrup onto my clothes (and seat and steering wheel) more than once because I tried to make a waffle and syrup sandwich, I think this idea is brilliant. Now, about this contest:

Smuckers teamed up with television personality and lifestyle expert Hannah Keeley to launch the Smuckers Snack’n Waffles On The Run Promotion where you can select your favorite “morning personality” for a chance to win $5,000 to make over your morning routine.

Now, through November 17, 2011, you can visit www.snacknwaffles.com to select the morning routine style (and corresponding Snack’n Waffles variety) that most closely matches your family’s morning routine.  The Grand Prize Winner will win an “on the run” morning routing makeover in the form of a check for $5,000 and a one hour, one-on-one consultation via telephone with Hannah Keeley who will advise on the winner’s morning routine makeover.

Also on the http://www.snacknwaffles.com website, you’ll find some really helpful morning organization tips from Hannah Keeley, who is the host of the national public television series, “Hannah, Help Me” and author of Total Mom Makeover.

Some of Hannah’s clever tips for making mornings easier include:

  • Make a lunch center in your fridge so the kids can prepare their own lunches the night before. Use the bottom drawer of the fridge to store mini bags of fresh veggies, already washed and prepped, in addition to extra goodies the kids like in their lunches.
  • Keep an “Oops! Kit” in  your car so you don’t have to waste time with common morning mishaps. Stock it with items like a stain remover, a jacket, mints, baby wipes, pencils and pens, detangler, and a comb (sorry, but you’re on your own with the homework).
  • In order to keep up with everyone’s schedule, post a huge calendar in the kitchen. Buy a pack of multi-colored pens and designate each color to a family member. Tie ribbons to the pens and attach them to the calendar so they don’t wander off. This way, everyone can be responsible for making their own updates to the calendar and you can immediately see who is doing what.

Smucker’s Snack’n Waffles presweetened waffles (SRP of $2.99, 4-pack) go from freezer to fingertips with no mess — you can microwave in 15 seconds or thaw the whole grain waffles in four flavors, including Blueberry, Maple, Cinnamon and Chocolate Chip.

The Promotion runs now through 11:59 a.m. ET on November 17, 2011. Open to legal residents of the United States and D.C., 18 and older. Void where prohibited. No purchase necessary.