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Zesty Chorizo and Egg Breakfast Tacos & Homemade Dishwashing Detergent – This Week’s Batch Cooking/Mixing Plan

I’m not quite sure what happened to September. It came and went faster than years past.

New Freezer Inventory Plan

I surveyed the freezer over the weekend and decided we needed to do a little restocking, and use up some of the goodies in there!

Here are a few things I plan to make this week, using ingredients I found in the freezer. Yesterday I uncovered several goodies in the freezer and decided to start a new system for managing my freezer inventory.

On the bottom shelf of the door, I put the items or ingredients that need to be used THAT WEEK. Then I only have to dig around and pull out what I need once a week…rather than shuffling through the freezer several times throughout the week. You all are probably already doing something like this, but I have not been.  Part of my quest for simplicity [3]and having things organized in a way that works for my schedule, my cooking style and my organizational style.

Homemade Dishwashing Detergent

Also, I’ll be venturing into the land of homemade dishwashing detergent [4] for the first time in my life!  I haven’t purchased dishwashing soap since February of 2010, when I bought 20 boxes for $17.96 [5]…and that just ran out! Over a year’s worth for under $20. Not too bad.

Since there hasn’t been a similar sale recently, I’ve decided to take the plunge and make the detergent myself. I should be able to get a 9 months supply or so for around $20!

Batch Cooking/Mixing Plan

So here’s what else I plan to make at some point this week:

Are you doing any batch cooking this week?! Do tell!

Chorizo and Egg Breakfast Tacos

Yield – 8 servings, 2 tacos each

Preparation Time – 20 minutes

Cooking Time – 15 minutes


  • 1 lb. chorizo mexican sausage or mild ground Italian sausage
  • 10 eggs
  • 1/2 cup milk
  • Salt and pepper
  • 1/2 cup salsa
  • Tabasco sauce, optional
  • 1 cup shredded cheddar cheese
  • 16 soft taco or fajita size tortillas


  • Brown the sausage. Drain if necessary, then add sausage back into skillet.
  • In a mixing bowl, whisk together the eggs and milk with salt and pepper. Pour over the browned sausage. Scramble.
  • Once the eggs are cooked, add the salsa, Tabasco sauce and cheese and stir through. Let sit on the burner for a minute, allowing the cheese to melt.
  • Spoon into tortillas, let cool slightly, roll and place into freezer baggies. Freeze up to 3 months.
  • Thaw in fridge overnight, reheat in the microwave.