It has been a quick and jam packed week here. Not only was Ryan out of town for two nights, but also we had numerous soccer practice, meetings at night, class, appointments. Needless to say, I didn't have the opportunity to audition many new dishes this week. I did make a new dish that the older kids discovered while visiting Ryan's parents this summer. They came home raving about chicken and rice burritos! Ryan loves burritos, and the filling ingredients looked good to me, so I gave it a shot. It was voted a keeper by everyone (though I knew the big kids loved it), and anything that makes a meal for tonight and one for the future in the freezer already has a leg up on the competition. When I put half the filling in the freezer, I also put enchilada sauce in the freezer in a separate container. That way, all I really will need on hand to make it are cheese and tortillas, both of which are almost always guaranteed to be in my fridge.
I was going to try to make a cinnamon roll recipe that called for mashed potatoes. Unfortunately I thought I could use leftover mashed potatoes, but it appears that I need to make them for the recipe because I need the water and everything that the potatoes are cooked in! Perhaps I will give those a go this week. If I do, I know the kids will be happy, and maybe my father might drop in if he smells the cinnamon rolls cooking. He just loves cinnamon rolls!
Chicken and Rice Burrito