Jul 25, 2012

Be Prepared!

I like to sleep in my earrings.  This helps me stay prepared for an emergency. What if I am roused from my slumber by some necessity?  Well hell, I'm already accessorized!

I prepped Dell Harper's dinner for the rest of the week and weekend tonight- if only my own were as easy as steaming a bunch of carrots and broccoli.  That girl is pretty happy gnawing away at solid food, and flinging food about like nobody's business.  There have been some gagging instances, that have scared the bejeezus out of me.  Crouched like a wild panther, I'm prepared to spring at any moment and rip that child from her high chair, and thump her on my knee.  I am hoping that the paranoia will cease the more accustomed I get to her swallowing large chunks of bread or zucchini or whatever.  I've got to admit the gagging is a bit panic inducing.

Now in more adult preparation, I feel quite happy to have these delicious and easy baked burritos residing in my freezer.  They are from Rebecca Lang's excellent cookbook, Quick Fix Southern, which is surprisingly not some mishmash of canned biscuit dough and cream of blergh soup recipes, but fresh and quick dishes.

Baked Chicken and Spinach Burritos


  • 1 rotisserie chicken
  • 1 10 oz package frozen chopped spinach, thawed and drained well
  • 1 can rotel, drained
  • 1 cup cottage cheese
  • 1 and 1/2 cups sour cream (plus more for topping!)
  • 1 teaspoon salt
  • 4 cups of shredded cheese (I used a combo of cheddar and monterey jack, or you can buy mexican pre-shredded, if you must)
  • 18 6 inch flour tortillas
Preheat the oven to 350 degrees
Lightly spray 4 8x8 baking dishes (or 2 9x13's) with cooking spray
Pull the chicken off the bone, and shred
Stir together the chicken, cottage cheese, sour cream, salt, 1 and 1/2 cups of cheese, spinach and tomatoes in a large mixing bowl.
Spoon about 1/4 cup of the mixture down the center of each tortilla.  Roll up and place, seam side down, in the prepped baking dishes.
Sprinkle the remaining cheese on top of each dish.

Bake for 20 minutes, or until lightly browned, and serve with sour cream, and salsa!

If frozen, thaw in the fridge overnight and bake for 40 minutes.

I used lower fat cottage cheese and sour cream, and made up for it by adding avocado on top. Also, if you aren't nursing a phobia of spices like myself currently, add 1/4 cup of pickled jalapeño slices in the mixture.  These are super simple, and a delightful dinner to have on hand.

So, if someone came to my house right now demanding a lovely little dinner, I could just pull these out and not break my stride. After all, my earrings are already on, and my lipstick is on my bedside table. I'm at least prepared for an emergency midnight dinner party. . .


  1. Thank Goodness! This whole post cracked me up. I need to put my lipstick by the bed. Great idea! I will be trying these.
    I am still your biggest fan of the stuffed shells.

  2. I wear my earrings to bed too. I used to think it was because I'm lazy but now I'll just say I'm being prepared!

  3. I sleep in my earrings too! Not every night, but pretty often. It makes me feel like if I push the snooze button one time to many and I run out the door without breakfast and no makeup on, at least I have some sparkle up by my face.

  4. I think I'll try these. I'm always in need of "on hand" healthy items for dinner.


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