Monday, April 29, 2013

Making something into something else A.K.A. Potluck Burritos

Oh my gosh, where have the past two weeks gone? Work is getting busier and busier and time seems to  be flying by, even though the daylight hours are slowly getting longer and longer (thank goodness)!

Tonight I wanted to do a quick post about how to make one thing into another, which I know a lot of us try to do with leftovers or that poor half-eaten cucumber or head of lettuce sitting in the refrigerator. That is a "cheese stands alone" scenario if I've ever seen one. Burritos, wraps, salads and sandwiches are ALL easy options to turn one leftover meal here and a half-eaten vegetable there into one meal that is all that and the kitchen sink.

Yesterday I tasted some of the best guacamole that I've ever had the pleasure of snacking on. It was at a baby shower and this guacamole was more thin than chunky, which I really don't do when I make my own, but it had the best combination of lime juice, heat, onions, cilantro and avocados. It was green heaven on a crispy corn tortilla. I took some of that magical guacamole home with me and with some extra veggies made a taco salad. It was a pretty decent taco salad in flavor, color and size, enough that I had leftover salad as well. That's when I decided to go out and buy some tortillas tonight along with one of my go-to favorite non-dairy cheese substitutes, Wayfare We Can't Say It's Cheese spread in the Mexi Cheddar flavor. The local grocery store in West Yellowstone carries a variety of Wayfare products and the company is based just 90 miles down the road in Bozeman, Montana. I love supporting Made in Montana companies as well as the great message their company promotes to the rest of the world swirled in with that lovely soy-free vegan cheesy goodness in the We Can't Say It's Cheese spread! I took my Mexi Cheddar spread, some salsa, leftover black beans from one of last week's taco nights at another friend's house, my taco salad and guacamole and some sweet & spicy banana pepper rings and rolled up a Potluck Burrito for dinner.

The Potluck Burrito could easily translate into Potluck Quesadillas, Potluck Tacos, Potluck Sandwiches or Potluck Salad. The recipe is pretty easy – Take what you have in the kitchen or the leftover fragments of taco night (or Greek night, or Italian night) and place them in a tortilla, between two pieces of bread, on a bed of green spinach or even into a mystery casserole or quiche, toast, cook, grill, bake or toss and enjoy!

Made right here in Montana

Bright, fresh taco salad topped with a generous spoonful of guac!

You don't need to be going to a social gathering for an excuse to have a potluck for one! I try to waste as little food as possible and in turn have many potlucks for dinner. As we get closer and closer to summer and more work paired with more play, it is a good idea to even make yourself a list of meal options that you can make out of similar ingredients. This can help your budget from a monetary standpoint as well as your limited amount of time because sometimes we don't want to be in the kitchen cooking when we could be outside hiking, biking, running or lounging on a blanket in the sun. Like I said, these past two weeks have flown by and I can already tell that May is going to be another busy month of work and play.

It is pretty easy to master the art of making something into something else. So don't forget to ask yourself, "What's in my fridge that I can save from throwing away?"

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