Penny Pinching Peach


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Breakfast Burrito For One

Cheesy Spinach Breakfast Burrito

Cheesy Spinach Breakfast Burrito

Let’s face it. Sometimes we all want a warm, healthy breakfast that won’t break the bank, but we’re either too busy or too lazy to take the time to cook it up. This recipe is perfect for that kind of morning! It is one of my favorite super simple breakfasts to make when my hubby is working and my kiddos just want cereal or fruit. I came up with this while I was pregnant with my son. I needed to eat healthily even when alone with my toddler, but was unable to stand for more than a few minutes to cook without complications. I was also craving spinach morning, noon and night. This Cheesy Spinach Breakfast Burrito hit the spot! You can also use the same ingredients, multiply it by the ammount of burritos you need, and just cook it stove top like scrambled eggs. When I do that, I add sliced fresh mushrooms, since they cook better in the pan. (They’re good in the microwave, too, just slice thin.) If you’re like me, and want to keep it simple and snappy in the mornings, this is a meal for you! It literally is completely done, from opening the fridge to that first yummy bite, in less than five minutes. There are also some great coupons to go along with it this week. You can’t beat that! 🙂

How to make it…

Cheesy Spinach Breakfast Burrito

1 cup fresh spinach, torn or cut into smaller pieces

1 egg

1/3 cup shredded mozarella cheese

1 flour tortilla

1 Tbsp. sour cream

Spray a microwave safe bowl with cooking spray.

Place spinach, egg and cheese in the bowl.

Stir with a fork until everything is well mixed.

Microwave for one minute.

Stir contents.

Place tortilla on top of bowl and return to microwave for 15 seconds.

Spread the sour cream on the middle of the tortilla.

Dump the rest of the ingredients in the tortilla and fold like any other burrito.

Gobble it up and head into your day well fueled!

There are some good coupons to go with the recipe this week!

To print your coupons, please go to http://www.coupons.com/coupons/Food-Coupons-107/

Print coupons for Breakstones or Knudsons Sour Cream and Kraft Natural Shredded Cheese.

What are some of your favorite quick breakfasts for those hectic (or just plain lazy) mornings?

For more recipes, please click the Chef’s hat!

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Cheesy Spinach Enchiladas

When I Became a Spinach Addict

When I Became a Spinach Addict

As someone who is addicted to both cheese and spinach, and loves Mexican food, this is a fantastic recipe! I’ve been a lifelong lover of cheese, but spinach has become a consistent craving for me ever since I got pregnant with my now one year old son. Weird, random, but true, especially since I was barely a mediocre fan of all things green and leafy until then. I’m drooling right now just thinking about these Cheesy Spinach Enchiladas! I want these right now, seriously! This is an awesome meal for a vegetarian or someone like me who can do without meat easily…or the guy whose wife can sneak in a meat-free meal when there’s enough cheese and sauce involved. 😉 It’s also very inexpensive, so who can complain about this one? If you’ve got someone who can’t do without meat at even one meal, just add a sprinkling of shredded chicken to each enchilada (or just his), so everyone will be happy. If you want to double the recipe and freeze one before you finish cooking, usually enchiladas freeze well, although I can’t guarantee them, of course. There are also coupons available to go with this delicious dish, which makes an inexpensive dish even cheaper. Can we say woohoo here?? 🙂

~*~Cheesy Spinach Enchiladas~*~

1 Tbsp. butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Preheat the oven to 375 degrees F.

Melt butter in a pan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook about 5 more minutes. Remove from heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Go to this site: http://www.smartsource.com/smartsource/index.jsp?Link=MKRU3JAAR6CCY

Print these coupons: $1.00 off 2 Las Palmas Products and 50 cents off one Sargento cheese

I’m in love with this recipe, but I have a meat addict for a hubby, so I’d probably have to add some shredded chicken to mine, or at least make some beans with it. Does anyone else have a meat junkie in their household? Did anyone else crave something during pregnancy, and never lose the newfound love for a food which wasn’t a favorite before? My weakness is cheese. I could live as a vegetarian, if necessary, but being vegan would probably send me into withdrawals. 🙂

For more recipes, please click the Chef’s hat!