Breakfast Burritos

Since we eat mostly fresh here at home, I haven't quite figured out how to use coupons at the store. The coupons normally seem to be for prepackaged items, but I really am hoping to become more economical as time goes on. BUT, when I do find a recipe that I enjoy and that I can use coupons to buy the ingredients, I'll do it and share it. This one is made with sausage and Ore-Ida hashbrowns. You can coupon clip for this meal right? Even better!

I grabbed these from a friend's blog. They sounded really good, and they went together in a snap this morning and really were delicious! I even froze the other half so Jared has a quick meal to take to work with him. I know a breakfast burrito is easy, and the Ore-Ida hashbrowns with peppers and onions already mixed just gave me extra idea for what to do with those left-over potatoes in the future.

Does it go without saying that my son loved the hashbrowns while I fixed Jared and my burritos?

(from http://www.elliseats.blogspot.com/)

For 4 burritos:

1/2 a bag of Ore Ida "Peppers and Onion Hash Browns" fried up in a pan
1/2 lb of ground sausage browned
6 eggs scrambled with salt and pepper to taste
shredded cheese (mexican blend, cheddar, whatever suits your tastes)
4 uncooked tortillas, cooked

Assemble the fixings inside a tortilla, splash with a little hot sauce. Freeze what you don't use.

Savory Shrimp Fajitas

This week I'm on a roll with good recipes. This is another recipe found on one of my favorite sites, finecooking.com. Sometimes their recipes are a little too fancy, but this one went together so fast and again, the cleanup was minimal. The marinade for the shrimp was delicious and we loved the poblano peppers. I think leftovers will be twice as good tomorrow. Believe me. Try 'em and love 'em. If you like shrimp. And onions. If you don't like either, well, this recipe isn't for you.

Oh, side note. Have you ever tried the frozen tortillas that you get at Costco? They are very good and no preservative or natural flavors. Just wheat flour, yeast, water.

1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. packed light brown sugar
1/4 tsp. crumbled dried oregano
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 cloves garlic, peeled and smashed
1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
Warmed flour tortillas
1/4 cup packed cilantro leaves
1 lime, cut in wedges
Sour cream (optional)

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.

Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using.