How To Make 38 Frozen Burritos for Lunches

This post is for my friend Maria.  We were talking the other day about how I make  freezer burritos and I thought I would put it in a post for her.  And you.  Whoever else is reading this.

This is one of my favorite projects because these burritos taste soooo good.  The hubby likes to take them in his lunches.  I like them when mac & cheese and dino chicken nuggets are on the menu and would prefer something else.

You can also use these for a quick dinner.  Place 4-6 burritos in an oven safe dish.  Cover with a can of green enchilada sauce and cheese.  Bake until warmed through.  Yum.

There are two main parts to my freezer burritos: homemade refried beans and sweet pulled pork.  They are both made in the crock pot and are both very easy.

THE BEANS.  Homemade refried beans taste vastly better than canned stuff and they are super easy to make.  I use this recipe I posted for the beans.  There are only two changes I make since that first post.  I add bacon grease from 1/2 to 1 pound of cooked bacon and I no longer remove any water.  I just cook them down after blending.

THE PULLED PORK.  I wish I had two crock pots.  Then I could made the pork in one and beans in the other.  Since I don't.  I will make the pork one day and beans the next.  Or the other way around.  Here is what I throw in for the pork.

3 lbs. pork roast

1 16 oz. jar of green salsa

1 c. brown sugar

I cook on low for 8-10 hours and then shred it.

Once the beans and pork are done you can assemble your burritos.  I use flour tortillas.

First a little beans . . .

Next a little pork . . .

Then some shredded cheese . . .

Roll them up and freeze them on a cookie sheet.  This will prevent them from sticking together when you put them in a bag.  You can also wrap them individually, but I usually don't bother.  This makes a lot, but it depends on how much of the ingredients you put inside.

What We Ate for Dinner: Pork Chop

We finally broke out one of the three pork chops I have left in the freezer--we always split one.  It was Bryce's request.  I served it with homemade Rice-A-Roni in the curry flavor and a can of green beans.  The best part was the glaze on the pork chop.  I didn't really measure the ingredients, so here is an approximate recipe:

2 T. soy sauce
2 t. yellow mustard
2 T. jalapeno jelly
1 1/2 T. sugar

Mix ingredients together.  Dredge pork chop in glaze.  Bake at 375 until the internal temperature registers 165.  You can use the extra sauce to dip your chops in.

What We Ate for Dinner: Asian Pork Meatballs

I am a big fan of freezer meals.  There are days that I just want to pull something out of the freezer and shove it in the oven.  Today was one of those days and so I dug out some Asian Pork Meatballs that I made a while ago, baked them up, made a sauce, used leftover rice. Voilà!

Here is the recipe:
1/2 head of cabbage, shredded a finely as possible
2 t. salt
1 lb. ground pork
2 eggs
1 T. toasted sesame oil
1/4 c. soy sauce
2-3 t. grated ginger
4 cloves garlic

Mix all the ingredients together, then form small meatballs.  Lay the balls out on a cookie sheet.  Place the cookie sheet in the freezer.  Once the balls are frozen you can place them in a gallon freezer bag until you are ready to use them.  Defrost and bake at 375 until 160 internal temperature.  About 30 minutes.  I think this should make about 40 meat balls, but don't quote me on that.

For the sauce:
2 T. soy sauce
2 T. rice vinegar
1/2 c. chicken broth
1 1/2 t. sesame oil
1 T. honey
1 T. cornstarch mixed in 2 T. water
Heat until thickens.