Slow Cooker Cheesy Rice and BBQ Chicken Burritos

     I know what you're thinking....what a stretch!! Well, it's that kind of night here in the O'Neil household. We really didn't know what we were going to do until my ride home from school. When Mike got off work this morning (that's right, he works night shift I work day shift. What a marriage!!) he said he was going to put some chicken in the crock pot with BBQ sauce. Truthfully, I was exhausted and on my hour long drive to work so I could care less what we were having for dinner.

     On the way home I started thinking about what Mike thought we were going to do with the BBQ chicken. We usually do BBQ Chicken sandwiches but we have been trying to eat a little healthier. (Don't mind the peanut butter cookies in the last post. Those were from Christmas.) Plus, we don't have any rolls and I hate stopping on the way home. Something popped in my head about wraps, but I had one for lunch. Then...ding, ding, ding!!! I called Mike to make sure we had everything I needed, which is only 2 additional ingredients, and then planned my attack!

     This was so easy, especially because when you get home the chicken is already done. All you have to do is shred it!! And you can really use whatever rice you want, but all we had was Rice-A-Roni. Yes, we're aware that isn't really the healthiest choice but...that's what happens when it's what you have in your pantry and you're broke because they have now decided to take even more taxes out of our paychecks. :)

Ok, so here it is. Sooo easy!!

Slow Cooker Cheesy Rice and BBQ Chicken Burritos (whew that was a long title)
INGREDIENTS:
     1 lb boneless skinless chicken breasts
     1 thing (brainfart) of your favorite BBQ sauce (We used some kind of Heinz something? Sale!!)
     1 pkg Four Cheese Rice-A-Roni
     flour tortillas (use whole wheat and make it even healthier)

DIRECTIONS:
1. Put chicken and BBQ sauce in slow cooker on low for 6-8 hours. Shred in slow cooker and leave cooking until rice is done.
2. Prepare Rice-A-Roni as directed on the package.
3. Preheat oven to 350 degrees.
4. Put a healthy spoonful of rice onto tortilla. Then, put an even healthier few spoonfuls of BBQ chicken on top of the rice. Fold/roll the tortilla into a burrito.
5. Place in a baking dish and bake for 15ish minutes until burrito is a little crispy. (Can you tell when I make up my own recipes??)
6. Enjoy!!

So many things you could do to this, too. Add cheese. Do some kind of white beans instead of rice. Add french fries. Don't judge me. Whatever you usually do with BBQ chicken, put it in the wrap!

Make ahead Frozen Breakfast Burritos

"Breakfast is the most important meal of the day" Well, I'm definitely guilty of not eating my Wheaties. It's not that I'm not hungry or too late to make breakfast. It's usually that it just takes too much effort at 7am. Yup...I am LAY-ZEE in the mornings! I would say out of 5 work days I eat breakfast maybe 2 of them, and that's if I'm motivated enough to drive through the Dunkin' Donuts drive-thru on the way to work.

I've seen a lot of recipes about frozen breakfast burritos that you can heat up quickly in the morning. Yesterday I was bored at home so I figured I would try this out. I looked at a few different recipes to get some ideas of how much of each thing I needed, but ended up just winging it. 

I have to be honest, I have not yet eaten one of these burritos so I can't make any promises about their taste after being reheated, but I know they would have been good if I ate them right away.

Frozen Breakfast Burritos (makes about 9-10 burritos)

INGREDIENTS:

     9ish eggs

     2-3 cups onion, chopped

     1-2 cups pepper, chopped (I used green but it doesn't matter)

     2 cups shredded cheddar cheese or enough slices of American for each burrito (How come they don't make shredded American cheese??)

     2 cups cooked sausage (I used the pre-cooked stuff you throw in the microwave and just cooked it a little with the peppers and onions)

    splash of milk

     tortillas (Whole wheat for me!!)

DIRECTIONS:

In a saute pan, throw a little slab of butter and the chopped onions, peppers, and sausage. (If you used the pre-cooked sausage you can also throw it in with the eggs.) Let them cook until the onions are transparent or the sausage is browned. When these are done put them in a cereal bowl and stick them to the side.

Crack the eggs into a separate bowl and wisk together with a splash of milk. Pour them into the same pan you used for the onions and scramble. (I like to add the peppers, onions, and sausage here because I like them to be incorporated all together. Up to you.)

Lay out your burrito on a flat surface. If you are using American cheese break it in half and put one half in the middle of the burrito. (If you are using shredded wait until the end.) Then layer your eggs, sausage, peppers, and onions. -If you like a little hot sauce throw that in now, too- Don't layer too high because then you will have trouble folding your burrito. On top throw on the shredded cheese or the other piece of American.

Now comes the complicated part...folding. Here is the easiest way I have found to do it. Rotate your burrito so that the fillings are horizontal. Fold the tortilla in half and then tuck your fingers so that you create a pocket around your filling. (The edges do not need to be "rolled" under the filling. That won't matter.) Then fold in the sides. Nothing fancy, just one fold. Finally, roll the pocket up until the seam is on the bottom. I wish I had pictures because its really hard to explain, but I'm sure if you YouTube folding burritos you can find a good explanation.

Roll your burritos up in aluminum foil and throw them in the freezer. It seems between the many recipes I've read, you can microwave them on high for about 2-3 minutes and they will be good to go.