Simple Burrito Salad

Ok to start todays post let me begin this way. Hi, My name is Danielle, I'm a shopaholic. I don't mean this in a slightly sarcastic manner or in jest of other support programs (which I give 100% support too btw). I honestly am a shopaholic. There are days where I can't sit still, can't focus, can't honestly really function because I want to feel a cart in my hands, I want to be putting things in my cart, I want ...no I need....to go shopping. Well I figured out a way to curb this problem. Instead of going to a mall where I could easily rack up bills of over $100, I have started bargain shopping at grocery stores. This works for me. I meander through every isle, I look at every price tag. Some days I don't even have to buy anything, as long as I peruse and fill a cart (and then put it all back) I'm cured for a few more days. Well two days ago I managed to get out of Kroger with about 6 bags of groceries for only $26. How? Bargains. I watch those sales like a hawk. Tonight's dinner came mostly from that haul. 

This meal won't follow my normal post outline clearly. Mostly because I did this dinner with leftovers. Two days ago I made burritoes, now burritoes are common so I didn't think to take pictures and post them. But what I did was cook a cup of rice, 1/2 lb of fajita styled cut steak (was $4 lb), 1/2 bag of frozen 3 peppers and onion ($1), 1/2 cup of diced mushrooms (wole container $1), and a packet of taco seasoning($0.50). I then heated tortilla shells($2) on a frying pan added: rice, the meat, and veggies, topped with fresh cut tomatoes, small diced mozerella cheese ($3) and spring lettuce (tub on sale for $1.50) rolled that up and ta-da burritos. Once I made about 4 burritos I dumped the meat, peppers, onions, and mushrooms in a container with the remaining rice (had about 1 lb of mixture left). 

So tonight, I filled a bowl with some of the fresh spring lettuce mixture, dumped some of the burrito mixture on top of the rice and added some slices of avocado on top. I then added about 1/2 tbsp of Barberitos Spicy Ranch sauce that I had saved from a few days ago. (I save everything!) And as you can see this is a delicious, slightly spicey, burrito salad!! It is also very cost effective, as I have enough to make probably 2 more salads after tonight's dinner (on top of the previously made 4 burritos).

ENJOY!!

Avacado Egg Salad Wraps

This simple dinner was inspired by a pinterest post I saw a picture of : http://pinterest.com/pin/425027283552666631/, but per usual I tweaked what I saw and adjusted things to suit my mood. I'm too stubborn to follow directions anyways. I also served it with a side of green beans and peach/mango salsa. All in all this is an extremely simple creation and is such a light taste that it would be great for just about any meal: breakfast, lunch, or dinner.

Time to prep/cook: 10/15 mins
Servings 3-4 (depends on how full you pack your tortillas ( I made 4 medium sized wraps)

Ingredients: 

• 3 hard boiled eggs
• 8 medium sized cherry tomatoes
• 1 avocado
• 3/4 6oz plain greek yogurt single serving cup
• 1/8 cup slice mushrooms
• 1/2 cup mozerella cheese (shredded)
• Tortilla shells
• Italian Herbs

Instructions:

1. Dice a peeled avocado and place in bowl
2. add the diced mushrooms
3. dice 3 boiled eggs and add to bowl
4. add 1/4 cup of cheese to bowl
5. with a fork start to mash together 
6. As it starts to clump together add the greek yogurt (this will help it squish more and become more of a paste)
7. split the cherry tomatoes in half and set aside
8. Heat a frying pan on medium heat
9. Add a tortilla shell to the pan with a small sprinkling of cheese on the tortilla
10. Once the cheese starts to melt remove the tortilla from pan (this will have heated the shell and make it easier to roll)
11. Spoon avocado egg salad onto tortilla, top with cherry tomatoes
12. Wrap the wrap by folding in sides and pulling main center across the salad, tucking in the edges and keeping the wrap tight as you go (for those that need visual this is exactly what i'm trying to describe http://www.youtube.com/watch?v=5GOnGbTHqN8&feature=related - start at about 50 seconds)
13. once wrapped place back in frying pan, seam down, and let cook about 3-5 minutes or until golden on each side  (make sure to do this to the ends, this will help make sure they remain in the closed position and don't pop open as easily when you eat. 
14. Once all of the wraps are made, serve with a vegetable (i chose green beans) and peach mango salsa
15. Enjoy!!!