It’s a curious thing how my blogging works most weeks.
I find myself “writing” elaborate, detailed posts about a parenting issue or a book I’m reading or even a theological issue from time to time in my head A LOT. Sometimes I even start jotting notes down throughout the day. But, rarely do those meaty posts come to fruition (except occasionally like this one or this one). Nope. Those take creative, quiet, unhurried space…and I figure I’ll have more and more of that at some point.
Right now, blogging has to quickly and practically intersect with my everyday life. And I’ve made my peace with that, mainly because I know a lot of you. And you’re right where I’m at. You want simple, healthy recipes that your kids won’t groan about. You’re trying to do your best to feed yourself something nutritious, too, if you can manage.
So, in practicality, blogging looks like this for me right now:
I’m usually throwing together a quick lunch or dinner, say Lunch Wraps for instance. Lunch Wraps have been a staple in my Freezer Club (thanks to my friend, Darcie!) and around our house for years. So, the thought strikes me halfway through making them for lunch one day, “I can’t believe I haven’t put these on the blog yet!”
Meanwhile my kitchen is a holy mess and my family is
patiently waiting for their food…and I decide I need to take pictures of the dish.
My kids know the drill. So, my 6-year-old daughter runs to get me some place mat options off my desk. I grab my camera. And we meet on the back porch, as she offers me ideas of where to shoot from to get the best light. (What can I say? She’s a cool kid and will be an infinitely better blogger and photographer than I am some day.)
And that’s how Make Ahead Lunch Wraps on Thriving Home are born. It’s very technical, you see.
Now, a few pithy notes are in order before I share the SUPER complicated (or not) Lunch Wraps recipe. Because they deserve it.
b. Uses up leftover rice and beans of any kind.
c. Fast to prepare. Easy to grab and go.
d. Healthy and will keep you satiated.
e. Great for lunchboxes. Send them hot and wrapped in foil. I write more about that concept here.
f. Freezable! (Our favorite way to save time, as you may have guessed from all these healthy freezer recipes.)
See why my friends and I have made Lunch Wraps for years? Hey, join the club.
- 6 8-inch whole wheat or multigrain tortillas
- 1 cup brown rice, cooked
- 1 cup black or kidney beans, cooked or canned (drained and rinsed)
- 1 cup corn, frozen or canned (drained)
- ½ cup salsa (your favorite kind)
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees.
- Lay out the tortillas. Evenly distribute the rice, beans, corn, salsa, and cheese among each one. Roll up neatly and wrap each one in foil.
- Bake for about 15-20 minutes, until hot.
Assemble lunch wraps as recipe states. After tortillas are wrapped in foil and before baking (Step #2), place in a freezer bag and freeze for up to 3 months.
To heat from frozen, add about 10-15 minutes on to baking time (so total baking time is about 25-35 minutes). Or remove foil, wrap in a moist paper towel, and microwave in 30-60 second increments until heated through.