Saturday morning my husband woke up craving breakfast burritos, so I whipped these up in no time and they were so yummy! Because of their size, they probably classify as more of a taco than a burrito, but he was still pleased. If we would have just had sour cream in the fridge and an avocado, this meal would have been perfection.
I cannot say enough about the Vegetable Enchiladas from last week’s meal plan. They were out of this world and so easy to prepare. If I make them again, I will cut the corn in half and double the spinach to make them a little healthier. It would be the perfect meal to take to a family with a new baby because it’s easy to assemble and only takes 20 minutes to heat up in the oven. Drop it off with Spanish rice, and you’ll make some new mom’s day.
My favorite meals we received when we had a newborn were the ones you could put in the refrigerator for another night or even freeze for a week or two, and this meal would be perfect for that. We always had so many leftovers from other meals that we had trouble eating it all, so it was nice to be able to save the meals for later when the meals stop being dropped off.
Here’s what we’ll be eating this week:
Monday- Barbecue Chicken Pizza
Tuesday- Lime Chicken Tacos
Wednesday- Leftovers
Thursday- Huevos ‘Ranch’eros (I recommend this method for the perfect eggs.)
Friday- Korean Beef Bowls (I may make lettuce wraps out of this instead of the white rice.)
Easy Prep Tips:
- Use one rotisserie chicken for both the pizza and tacos.
- Pull the chicken on Sunday and marinate some for the Lime Chicken Tacos. Dice the rest for the Barbecue Chicken Pizza.
- Make the sauce for the Huevos ‘Ranch’eros on Sunday and refrigerate for Thursday.
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