A cold and rainy day


I love cold, dreary, rainy days…. when I’m at home!!  Speaking for most if not all teachers, rainy days are the pits as my mom would say.  Getting out of bed and getting dressed in anything but a warm fuzzy sweatshirt was a challenge this morning!  I was thankful to be able to grab something quick from my freezer on the way out the door this morning.  I had planned on some warm twice baked broccoli and cheese potatoes, but the first thing I found was my out the door wasn’t a bag of potatoes, but rather a bag of chicken burritos.  Not what I planned for, but still good.

I’m not a bean eating person so this recipe is adapted and replaced the black beans with taco rice.  That’s the wonderful thing about making my own frozen food.  I can always leave out or add what I want to each recipe.  I wrap each one in wax paper, and then in foil.  Like other frozen lunch items, they defrost by lunch time.  All I had to do was heat them up in the microwave today.

Dinner tonight was quite possibly the best thing I’ve made in a while.  Easy enough French Dip Sandwiches.  Unlike traditional sandwiches which are served with sliced meat, these sandwiches are served with shredded meat.  I took the pre-seasoned and pre-browned roast out the fridge last week thinking we would eat it then.  This is an important thing to remember.  When planning to use a roast that you’ve frozen, remember it’s like the turkey at Thanksgiving.  It takes a long time to defrost.  Put the roast in the crock-pot, add 1 cup water, some beef broth, and walk away!  OMG!!  I served them on whole wheat rolls (my attempt to be healthier) with sweet potato fries.  Both of these yummy recipes came from Once a Month Mom.

On a side note, I’ve become addicted to Pintrest.  I keep finding great recipes and ideas for freezer cooking.  I can’t wait to have the time to make some more!  Of course, I’ll probably need a bigger freezer to store it all in!


French Dip Sandwiches
Recipe adapted from by OurBestBites.com
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry beefy onion soup mix
4 c. water
2 t Beef Better than Bullion

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with beefy onion soup mix and better than beef boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 4 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Chicken Burritos


  • 2 cups shredded chicken
  • 1 T taco seasoning
  • 2 cups Taco Rice
  • 1 cup shredded cheese
  • 8 large flour tortillas (I prefer Whole Wheat)
  • Salsa, sour cream, guacamole, or chopped tomatoes for serving


Mix all ingredients in a large bowl.  Divide the filling evenly among the 8 tortillas.  Roll up each burrito, top with your favorite toppings, and enjoy.

Freezing Directions:

Freezing burritos is quite easy.  After making your pile of burritos, tear off a piece of wax paper and aluminum foil for each burritos.  Roll them in wax paper and then in foil.  Place all the wrapped burritos in a large bag and label.  When you’re ready to eat these, thaw them first either in your refrigerator or in the microwave. Remove the foil and heat them in them for just 1-2 minutes in the microwave and enjoy.

I like to unwrap them and remove the wax paper.  Then rewrap the foil and  place them in a warm oven (about 350) for about 20 minutes.  Add your favorite toppings and enjoy.

Based on the recipe from http://onceamonthmom.com/chicken-burritos-2/

Author/Source: Pam @ Onceamonthmom.com


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