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Veggie-Filled Turkey Burritos
Tomato-Stuffed Red Peppers
Begin tonight’s side dish first which will allow plenty of time to finish the entrée during roasting. This freezer meal also has the bonus of 2 extra burritos on top of the 2 entrees; they make a great quick lunch in the microwave.
Veggie-Filled Turkey Burritos Ingredients:
2 tablespoons canola oil
1 onion, halved, thinly sliced
1 pound lean ground turkey breast
Salt and pepper, to taste
3 cups shredded carrots
1 cup golden raisins
1 (15 ounce) can tomato sauce
1 teaspoon rubbed dried sage
1 teaspoon ground cinnamon
3 tablespoons finely chopped fresh parsley
1 (15 ounce) can lima beans, rinsed and drained
1½ cups crumbled queso blanco cheese
10 whole wheat flour tortillas
1 gallon freezer bag, labeled
1. Heat oil in a large pot over medium-high heat. Cook onion and ground turkey, stirring often, for 5 to 6 minutes or until turkey is browned and onion is softened. Season with salt and pepper.
2. Stir in shredded carrots and cook, stirring often, for 3 minutes.
3. Add raisins, tomato sauce, sage, cinnamon, parsley, and lima beans, stirring to combine. Cook for 2 minutes and then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
4. Divide turkey mixture among tortillas and sprinkle with cheese. Fold tortilla ends over and roll burrito-style. Serve immediately.
To freeze extra burritos:
Let cool completely. Wrap each burrito with plastic wrap and place in labeled freezer bag. Freeze up to 3 months.
Remove from freezer to defrost overnight in refrigerator. Reheat individual burritos on high for 1½ minutes or until heated through. Or preheat oven to 350°F and place frozen wrap on baking sheet from 15 to 20 minutes or until heated through.
Tomato-Stuffed Red Peppers Ingredients:
4 large red bell peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped calamata olives
4 medium ripe tomatoes
2 tablespoons olive oil
1. Preheat oven to 375°F. Coat a large, shallow baking dish with cooking spray.
2. Cut the peppers in half lengthwise, removing the seeds but leaving the stem (the stem is not edible but it helps the pepper retain its shape). Place the peppers cut side up in the baking dish.
3. Divide the sliced garlic and olives evenly among the peppers.
4. Cut each tomato into 8 wedges and put 4 wedges into each pepper half.
5. Drizzle each pepper with a little oil and season with pepper.
6. Roast the peppers until they are tender and beginning to brown around the edges, about 50 minutes. Serve immediately.