From VSHWBOOMER from my Managing Diabete Group! team...
Breakfast Burritos for the freezer...Makes 24
breakfast burritos for the freezer 12 Scrambled Eggs milk butter 1lb cooked crumb sausage 1 large sauté chopped onions, 1/2c chopped bell pepper 2 TBS Green chili chopped (optional)(to tasted) shredded potatoes Salt Pepper Shredded cheese (I use a Mexican blend) 1 jar salsa [pick your own heat] flour tortillas (makes about 24 large) Cook breakfast sausage, drain in colander allowing grease to drain, set aside in a large bowl. Melt butter in skillet, whisk eggs with a little milk, scramble eggs and then add to large bowl with the sausage. Saute bell pepper, green chili and onion in the skillet, add shredded potatoes, cook until browned. Season to taste with salt and pepper. add to egg and sausage mixture. Mix well Wrap tortillas in a damp tea towel, warm tortillas in microwave. Place 1/3 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place single layer of burritos on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags. (If I'm in a hurry I wrap the burritos in parchment paper and then in foil paper and stick in a zip lock bag and throw in the freezer.) I save and reuse the foil paper. When you're ready to eat, remove the foil from the burrito leave parchment on, microwave on high power for 1-3 minutes until hot and cheese is melted.
Freezing my Pie Pumpkins. Love that Pumpkin Pie ! ! !
Cut pumpkins in half and scoop out the seeds. Place cut side down in a glass rectangle casserole dish and put in a preheated 375 degree oven for about 1 hour. You'll know when they are done when there is water in the bottom of the pan. OK to let them carmelize a bit as that only adds to the richness of the flavor. Let cool a tad and then scoop out pumpkin into a food processor and process for 20-30 seconds. Place pumkin in containers (I put 2-4 cups in each as my recipe calls for 2 cups per pie). Do not put lids on until completely cooled... Once cooled, Label and freeze.
Hi I came into a case of lemons this past summer. I did hand juice them all... But first I zested them, dried the zest and then ground it into powder. It's great on fish, pasta, veggies, mix with other seasoning to make your own blend, etc.... I froze it in 1 cup containers as my lemon pie calls for 1 cup and lemonaide calls for 2 cups. It was a pain to juice them with my little press, but boy is it nice to go to the freezer and get that fresh juice. Not sure about a puree...
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