This week I decided to try something a little different. In the past, I have made freezer burritos for coach to take to work with him. He’s in a fantastic part of town with many great lunch choices.... so to keep the budge intact and the eating out to a minimum, last year I started making ready-to-go freezer lunches. I tired out of the burritos after a bit, so I wanted to find something else we could do that is versatile, delicious and, of course, EASY. And this nails it on the head!
The crust is the same recipe as my previous blog about the super easy to make pizza. I always have these ingredients on hand for those nights where I have no plan and no motivation, so that made this even easier.
We had a little bit of shredded pork loin left over from having the coaches over for dinner. (If you didn’t catch that post, check it out here - it’s super easy and great for feeding crowds!) I decided to try out the idea in my head for dinner and maybe make some extras to freeze for lunches in the meantime... then maybe there’d be a few less Jimmy Johns charges on the joint account 💁🏻🙌🏻
They turned out pretty amazing if I do say so myself! And I love that I can change up what’s inside of them to keep us from getting tired of the same old thing every day. I will, of course, still make some of my burritos and share those with ya’ll very soon, but these have quickly become my new favorite work-lunch recipe.
3 cups plain Greek yogurt
4.5 cups self rising flour
Whatever you want inside.
Preheat oven to 500. Combine the first two ingredients. I start by using a fork to mix and then when it’s kind of crumbly, I take my rings off and use my hands to knead it the rest of the way. I then took a hand-sized ball out and put some flour on the counter, sprayed the rolling pin with olive oil (you could also just cover it with flour) and then rolled out the dough fairly thin. You want it thin enough to make a good-sized pocket and wrap around your ingredients, but thick enough that it doesn’t tear and spill all the contents. Stuff it with ingredients and then fold it over around the ingredients. It doesn’t have to be anything fancy. I then brushed a little melted butter or olive oil on top and sprinkled garlic salt. Bake for 8 minutes at 500 then let them cool. Once cooled, wrap with parchment paper and foil and freeze. Make sure you label them, unless you like surprises! Pack one in your lunch for the day and put in the fridge at work (you could probably get away with just leaving it out to thaw as well). By lunch it’s pretty well thawed, so you just pop in the microwave for about 45s-1 min and lunch is served!
This made 9 pockets total for us! I tripled the pizza crust recipe to yield a little more and just knock it out all at once. I made 6 with BBQ sauce, shredded pork and Colby jack cheese. Then I made 3 with pizza sauce, pepperoni, and mozzarella cheese.
Next week I plan on making some chicken/bacon/ranch pockets and maybe some breakfast style pockets with sausage/egg/cheese combo. I plan on using the instant pot to make a bunch of shredded chicken, so while I’m at it, I’ll make some freezer meal burritos and share that recipe with you as well!
Hope this helps make life just a tad easier during hectic seasons of life!