– Stuck In A Rut. Or, FOOD.

If you’ve been reading here for the last few months or so, you know that:
A) I have a 9 1/2 month old
B) He’s the youngest of four
C) I’m now in my 30s (ACK!)
And
D) I’ve been on Weight Watchers for a while now, trying to lose the weight that came from the above three items.

Well….I haven’t said too much about the whole weight loss thing lately because, frankly, I haven’t lost any weight since THANKSGIVING.

What the nonsense is THAT about?!

Before that, though, I lost 30 pounds and feel So. Much. Better. Physically, mentally, self-esteemally.

Now I’m determined to get past that 30-pound mark that I’ve been STUCK at for the last two months.

The easiest way for me to lose weight so far has been to find meals that I really like and eat them a lot. Specifically, breakfast and lunch. I don’t mind eating the same things over and over if I really like them. Occasionally, though, I do like to switch it up a little.

I was on Pinterest the other day and found this:

Source: pregnant.livejournal.com via Greta on Pinterest

This blogger had made some freezer meals while she was pregnant. Now, you know I’m a sucker for freezer meals. But, what was awesome about her post was that she gave a recipe for a big batch of breakfast burritos that looked super duper easy and could be frozen. One of my go-to breakfasts these days is a very simple breakfast burrito (egg, deli turkey or ham, and low-fat cheese wrapped up in a tortilla), but this one was different (yet still simple) for my liking.

I’m also a sucker for frozen meals and things I can heat up and take in the car if I’m going somewhere.

It goes a little something like this:

Scramble up a dozen eggs (or more if you want a bigger batch) with a little salt and pepper (and milk if you want…I didn’t)
Drain and rinse a can of black beans

Add the beans to the eggs when the eggs are just about done

Lay out some tortillas assembly line style and fill with some low-fat cheese (I used about 2 TB of Weight Watchers Mexican Blend shredded cheese for each burrito), a few dollops of salsa and the egg/bean mixture

Wrap up each tortilla tightly and then wrap with foil (or saran wrap) and place in large freezer bag or container

You can add any other vegetables or meats that you like, but like I said, I like things simple. I ended up making eight large burritos, at 6 WW+ points each (using the recipe builder to find it’s “score”).

To reheat, you just use the defrost setting on the microwave for 2 minutes, then high for a minute and a half.

In related news, I’m over at MOMables™ today, talking about my go-to school lunch for Henry!