Archives for category: Lunches

Why we never thought about this before, I don’t know.  It’s a perfect lunch for our non-leftover food days.

“This is how I do it: I make a batch of rice in my rice cooker.  I add a can of diced tomatoes, 1 chopped onion, a clove of  minced garlic & some chili powder and let it cook.  When it’s done, I add some cilantro to make it more colorful.  On this batch, I have a can of refried beans, black beans, grated cheese, fresh cut cilantro & a hot sauce/greek yogurt combo for my sour cream.  Don’t forget your hot sauce!  Tapatio is one of my faves!  I take a dish cloth and run it under the faucet to moisten it, making sure to squeeze out any extra liquid.  I then wrap up a stack of burrito sized flour tortillas in the towel and toss them in the microwave for 1 minute. It helps make the tortillas more pliable for wrapping.  In that minute, I make a stack of aluminum foil sheets so I can easily wrap burritos up right after I fold them.  I load each tortilla  with our favorite toppings (not TOO much) and wrap it up!  It takes a little practice at first, but in no time, you will be come an expert!”

So when you are ready to eat one, you just:

1. Unwrap frozen burrito from foil

2. Wrap burrito in damp paper towel

3. Microwave for 3 mins on high.

4. Wait to cool, then eat!



With our overflow of tomatoes from the garden and my love for grilled cheese, I’m definitely going to make this tonight.  Update: it was delicious.


4 slices of Pumpernickel Bread
4 slices of Provolone Cheese
1 Roma Tomato, sliced thin
1-2 Mini Bella Mushrooms, sliced thin
2 tablespoons Pesto, homemade or store bought (one tablespoon per sandwich)
Butter, room temperature


Butter one side of each slice of bread. Lay butter side down onto a preheated pan over medium/medium low. Layer with first with; a slice of cheese, tomato, mushroom, and pesto, the second slice of provolone and second slice of bread (butter side up). Cover with lid for a minute or two. Flip and repeat with the lid until both sides are crispy to touch! This recipe makes two grilled cheese sammie’s.