Breakfast burritos….mmmmmm

I made these before (yet another recipe i found on pinterest)….actually i can’t keep them in my freezer….my kids eat 2 each morning each…..i have to make about 50 at a time and they still don’t last long.  Its great for a quick breakfast for the kids tho….

Breakfast Burritos

I did make some variations tho.  I use my homemade hashbrowns (1 sandwich ziploc full) and i use a pkg of bacon (which i cook in the oven while i cook the hashbrowns in a frying pan and the scrambled eggs in the microwave).  I also add about a tsp of salsa to each one…..first time i made them without ….second time i made half and half….turns out my kids love it with salsa so i make them with it all the time now.  Here is a pic of one of my batches:

Breakfast Burritos

Breakfast Burritos


Wonton Wrappers! My new fave thing!

Recently i saw a lot of recipes on pinterest using wonton wrappers so i decided to try them!  They are definitely one of my new fave things AND a regular on my shopping list.  I have made taco cups and lasagna cups with them (both pinterest recipes i found) and we also deep fried our own pickles using them!  Those were super good too!  If you don’t know where to find them they are usually in the fresh veggie section at the supermarket.  Here are the 2 recipes i made from pinterest:

Taco Cups

These were super yummy!

Lasagna Cup

The only difference i did with these is i used my own homemade lasagna sauce which has mushrooms and tomatoes and whole bunch of other stuff in it (is also my spaghetti sauce) and i used cottage cheese instead of ricotta….soooooooo good!  my kids love them….even my 4 year old ate about 5 of them!


Sweet & Sour Chicken

I made this recipe the other day and it is sooooooo good!  It is a little bit of
work, but soooo worth it!!  Definitely going in my monthly menu plan!  I got the
recipe from Mel’s Kitchen Cafe.  I didn’t take a picture….although i
wish i had!!!!

3-4 boneless,
skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs,
1/4 cup canola oil
3/4 cup granulated sugar
tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy
1 teaspoon garlic salt
Preheat the oven to 325
degrees F.
Heat the oil in a large skillet over medium heat. While the oil is
heating, cut the chicken breasts into 1-inch pieces. Season with salt and
pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into
the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the
eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces
in the egg and place them carefully in a single layer in the hot skillet. Cook
for 1-2 minutes and then flip each piece over to cook on the other side until
nicely golden but not all the way cooked through. Place in a single layer in a
baking dish and repeat with the remaining chicken pieces.
Mix the sauce
ingredients together in a medium bowl and pour over the chicken in the baking
dish. Bake for one hour, turning the chicken once or twice while cooking to coat
evenly with sauce. Serve over hot, steamed rice.