Monday again. Did anyone catch that eclipse yesterday? It was pretty cool for a second, but I quickly went back to the couch. Is that terrible? After the week I had last week, I needed that couch more than I needed an educational experience. Ok, maybe not, but that’s what happened.
Back to the grind this week. I’ve got a pretty uneventful schedule going on, which is kind of nice for once. Its always important to breathe deeply and recharge your batteries occasionally. That’s what just a normal amount of work is for me. It’s no vacation, but it doesn’t make me wonder “how the hell am I going to accomplish all this?”. I’m hoping to get some working out in this week as well. I still have 5 stitches in my back from a VERY minor surgery, and I’m not really supposed to do too much until they come out next week, but I think a little Insanity workout will be ok……as long as I don’t do any pushups.
I’ll start this week off with a crowd pleasing meal. The Hubs loves burritos, and had no idea I switched the meat for soyrizo. Vegetarian friendly! I made burritos out of this entire mix, then froze the ones we didn’t eat. I’ll be reheating for lunches this whole week!
Potato, Chorizo, and Green Chili Burritos recipe from Cooking Light
- 10 ounce red potatoes, cut into 1/2-inch cubes
- 1 cup chopped tomato
- 2 tablespoons diced white onion
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 6 ounces Mexican raw chorizo **I used soyrizo
- 1 cup chopped white onion
- 1/3 cup thinly sliced poblano chile
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 4 (7- to 8-inch) whole-wheat flour tortillas
- 2 ounces queso fresco, crumbled (about 1/2 cup)
- Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.
- Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.
- Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.
- Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.
- Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.