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Post by Deleted on Mar 7, 2016 3:17:57 GMT -6
Bean and Cheese Burritos
Ingredients: 1 (10-count) package flour tortillas 1 (16 oz.) can refried beans 1/4 cup salsa 8 oz. shredded cheese
Instructions: 1. Stir together the beans and salsa in a small bowl. 2. Lay the tortillas out flat, spoon some of the bean/salsa mixture along the center of each tortilla. 3. Sprinkle some cheese on top of each tortilla then roll it up.
To Freeze: Wrap the individual burritos in plastic wrap or sandwich bags and freeze in a large Ziploc bag. Thaw in the microwave or reheat in the oven before serving. __._,_.___
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Post by Deleted on Mar 7, 2016 3:18:16 GMT -6
Enchilada Casserole
Ingredients:
1 (15 oz.) can black beans 2 cloves garlic, minced 1 onion, chopped 1 (4 oz.) can diced green chilies 1 jalapeno pepper, seeded and minced 1 cup cooked chicken, chopped 6 corn tortillas 1 (19 oz.) can enchilada sauce 1/2 cup sliced black olives 8 oz. shredded Mexican cheese
Instructions: 1. Preheat the oven to 350°F. Spray a 9x13-inch glass or ceramic baking dish with cooking spray. 2. In a large bowl, combine the beans, garlic, onion, chilies, jalapeno and chicken. 3. Pour the enchilada sauce into a shallow dish. Dip three tortillas in the sauce then lay them in the bottom of the prepared dish. 4. Scoop half of the bean mixture on top of the tortillas then place the remaining tortillas on top. Top with the remaining bean mixture then sprinkle with olives and shredded cheese. 5. Cover and bake at 350°F for 30 minutes. Uncover then cook for another 15 minutes until the cheese is melted.
To Freeze: Cover the unbaked casserole and freeze. To reheat, bake the frozen casserole, covered, at 350°F for 35 minutes then uncover and bake an additional 15 to 20 minutes until hot and bubbly.
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Post by Deleted on Mar 7, 2016 3:18:38 GMT -6
Honey-Dijon Grilled Chicken Serves: 8 Source: livingwellspendingless.com
Ingredients: 1/2 large sweet onion 3-4 cloves garlic 1/2 cup olive oil 1/2 cup Dijon mustard 1/2 cup honey 2 teaspoons seasoned salt 1/2 teaspoon black pepper 1/2 cup fresh parsley,chopped (optional) 3 1/2-4 pounds boneless chicken
Instructions: Mince onion.
Mince or crush garlic in garlic press.
Whisk together olive oil, Dijon mustard, honey, salt, pepper, onions, garlic, and parsley, then divide into 2 1-gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
Divide chicken into two bags of marinade; let marinate for at least 30 minutes or longer, or press out air from bag and freeze.
Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.
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Post by Deleted on Mar 7, 2016 3:19:02 GMT -6
SESAME-SEEDS & SAUTEED SPINACH MAKES 4 SERVINGS. HALF RECIPE FOR 2. 16 oz baby spinach 2 tsp toasted sesame seeds 1 tbs dark sesame oil 1/4 tsp black pepper Heat a skillet. Add oil to pan, Add spinach to pan, cook until beginning to wilt. Stir in pepper. Sprinkle with seeds. SERVE & ENJOY...
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Post by Deleted on Mar 7, 2016 3:19:23 GMT -6
Chicken Fajita Ranch Spread
Prep Time: 15 mins Cook Time: 5 mins Serves: Makes about 3 cups spread
Ingredients
2 tsp. olive oil 1 bag Birds Eye® Recipe Ready Tri Color Pepper & Onion Blend 1/2 cup Wish-Bone Buffalo Ranch Dressing 1 cup shredded cooked chicken 1 cup shredded cheddar cheese 1/2 cup sour cream Cooking Instructions
1. Heat oil over medium-high heat in medium nonstick skillet and cook Tri Color Pepper & Onion Blend, stirring occasioanlly, 5 minutes or until heated through and starting to brown; let cool slightly.
2. Combine Buffalo Ranch Dressing, chicken, cheddar cheese, sour cream and pepper mixture in a bowl. chil until ready to use. Serve with your favorite chips or toasted sliced bread.
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Post by Deleted on Mar 7, 2016 3:19:53 GMT -6
Chicken and Brown Rice Soup Makes 8 one gallon sized bags, about 6 servings per bag Source: onehundreddollarsamonth.com
Ingredients: 8 Pounds Chicken, cooked and shredded 4 cups Frozen Peas 4 Cups Frozen Corn 8 Heaping tablespoons Concentrated Chicken Stock Base 4 Cups Quick cooking brown Rice {uncooked} 8 teaspoons dried thyme 4 teaspoons ground pepper 4 teaspoons salt 4 teaspoons dried oregano 8 teaspoons hot sauce 8 1 gallon sized freezer bags
Instructions: Fill each bag with the following: 1 Pound Chicken, cooked and shredded 1/2 cup Frozen Peas 1/2 cup Frozen Corn 1 Heaping tablespoon Concentrated Chicken Stock Base 1/2 cup Brown Rice {uncooked} 1 teaspoon dried thyme 1/2 teaspoon ground pepper 1/2 teaspoon salt 1/2 teaspoon dried oregano 1 teaspoon hot sauce
After filling the bags, label, date and zip them closed before tossing them into the freezer.
How to Cook:
Empty contents of the chicken soup mix into a crock pot add 5 cups of water and cook on high until the soup is warm and the rice is soft. {About 2-4 hours)
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Post by Deleted on Mar 7, 2016 3:20:33 GMT -6
Make Ahead Stuffed Shells
2 pounds ground beef, browned & drained
2 envelopes taco seasoning
1 1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells, cooked & drained
1/4 cup butter, melted
(for each casserole of 12 shells):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped
Add taco seasoning and water to browned beef. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl, cool. Chill for 1 hour.
Toss cooked pasta with butter. Fill each shell with about 3 tablespoons of meat mixture. Place shells in a freezer container. Cover and freeze for up to 3 months.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will still be partially frozen). Spoon salsa into a greased 9" square baking dish. Place filled shells in dish & top with taco sauce. Cover and bake at 350 for 40 minutes. Sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
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Post by Deleted on Mar 7, 2016 3:20:51 GMT -6
Barbecue Pork Sandwiches
Ingredients: 1 (2 lb.) boneless pork shoulder 1 (18 oz.) bottle barbecue sauce 8 to 10 sandwich buns
Instructions: 1. Place the pork shoulder in the slow cooker and pour the barbecue sauce over top of it. 2. Heat on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours until pork is tender. Shred with two forks and serve on fresh sandwich buns.
To Freeze: Allow the barbecue pork to cool to room temperature then divide it into sandwich bags for individual servings or place it in a large airtight container to freeze. To reheat, thaw the large container and warm it in the oven or warm up the individual servings in the microwave.
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Post by Deleted on Mar 7, 2016 3:21:04 GMT -6
Dinner Rolls
Ingredients: 1/2 cup warm water 1/2 cup warm milk 1 egg 1/3 cup butter, softened 1/3 cup granulated sugar 1 tsp. salt 3 3/4 cups all-purpose flour 1 (1/4 oz.) package dry active yeast 1/4 cup butter, softened Instructions: 1. Preheat the oven to 400°F. 2. Combine the water, milk, egg and 1/3 cup butter in a small bowl. Set aside. 3. Stir together the flour, sugar, salt and yeast in a large bowl and make a depression in the center. Pour in the wet ingredients and stir until a sticky dough forms. 4. Turn the dough out onto a floured surface and knead by hand until soft. Divide the dough in half and roll each half into a 12-inch circle. 5. Spread half of the remaining 1/4 cup butter on each round and cut each round into 8 wedges. Roll the wedges up and place them on an ungreased cookie sheet. 6. Cover with a warm towel and let rise for 1 hour. 7. Bake at 400°F for 10 to 15 minutes until golden brown.
To Freeze: Prepare the dinner rolls according to the recipe then place the unbaked rolls on a parchment-lined cookie sheet. Place the cookie sheet in the freezer for 1 hour or until the dough is frozen. Store the frozen rolls in an airtight container. When ready to cook, arrange the rolls on an ungreased cookie sheet and cook according to the directions.
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Post by Deleted on Mar 7, 2016 3:21:23 GMT -6
Easy Freezer Lasagna Serves: 8 Source: musthavemom.com
Ingredients: 1# ground Italian sausage (or lean ground beef) 1/2 cup onion, chopped 1 clove garlic, minced 3 Tbsp fresh parsley, chopped 1 Tbsp fresh basil, chopped 1 tsp sugar 1 (14 1/2 oz) can diced petite tomatoes 1 (15 oz) can tomato sauce 12-16 lasagna noodles, uncooked 2 cups cottage cheese 1/2 cup grated Parmesan cheese 1 Tbsp fresh oregano, chopped 2 cups shredded mozzarella cheese
Instructions: In a large saute pan cook sausage, onion and garlic over medium heat, stirring occasionally, until no longer pink.
Drain grease and return to pan.
Stir in 2 Tbsp of the parsley, the basil, sugar, tomatoes, and tomato sauce.
Heat to boiling, stirring occasionally.
Mix together cottage cheese, ¼ cup of Parmesan cheese, the oregano and remaining 1 Tbsp of parsley in a medium bowl.
In a 9x13 pan (or 2 8x8 pans), spread ½ of the sausage mixture on the bottom. Cover the sausage mixture with the uncooked noodles (they will cook later during normal cooking and don't need to be boiled ahead).
Spread half the cottage cheese mixture over the noodles.
Sprinkle with 1 cup mozzarella cheese.
Add a layer of uncooked noodles.
Top with remaining sausage mixture.
Top with a layer of uncooked noodles.
Cover with remaining cottage cheese mixture.
Sprinkle with remaining mozzarella cheese and remaining ¼ cup of Parmesan cheese.
Then freeze: Cover with a layer of plastic wrap pushed down against the cheese. Then wrap in a layer of foil, label and freeze.
To cook: Thaw in fridge overnight and bake covered at 350 degrees F for 45 minutes, uncover and bake an additional 15-20 minutes until hot and bubbly. If cooking from frozen add an additional 35-45 minutes until hot and bubbly.
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