Stocking up on Enchiladas!

I attended our monthly 'cooking club' through OSC.  This particular theme was 'new year, new recipe.'  I managed to pull out a 'cake in a crock pot' from some website I can no longer locate, thank goodness I printed out THAT recipe!  It was a hit!  I will post on that on another tangent day, but trying to stick to 'freezer food' today.

I have made enchiladas for 10 years, the same way, shred chicken, can of sauce and some cheese.  Viola!  Well at our club this weekend there was a most AMAZING Creamy Enchilada Verde  (http://www.tasteandtellblog.com/2011/12/chicken-black-bean-zucchini-enchiladas/).  After talking to the young lady who made it, it was intended to be a 'healthy' version of the cream sauce and added protein and veggies to the enchiladas, would aide in any New Year's resolution to "eat healthier."  While it did take a litte bit to get it together I tell you it was (and will be out of the freezer) SO WORTH IT!  I even think think this verde sauce would make a GREAT soup base, a sauce drizzled over chicken and rice.....oh my mouth is drooling already!  Just plan 45-60 minutes to get dinner assembled or prepped for the freezer...sooooo good and sooooo worth it!



Ingredients


For the Chicken:
1 tablespoon Dijon mustard
1/2 tablespoon olive oil
3/4 teaspoon chili powder
1/2 teaspoon salt
2 boneless, skinless chicken breasts

For the Black Bean Filling
olive oil
1/2 onion, chopped
1/2 pound zucchini, quartered lengthwise and cut into quarter-inch slices
1 clove garlic, minced
One 15-ounce can black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt

For the Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalepeno, seeds and ribs removed, minced  (I did omit this for my kids' sake)
1 tablespoon all-purpose flour
1 cup vegetable or chicken stock
1 cup sour cream
1 4-oz can fire-roasted mild green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
cayenne pepper, to taste

For the Enchiladas
8 8-inch flour tortillas
3/4 pound Monterey Jack cheese, shredded
1/4 cup fresh cilantro leaves, plus more for garnish

1 lime, cut into 6 wedges

Instructions
Preheat the oven to 350F. Line a baking dish with foil.

Make the chicken:
In a bowl, combine the Dijon, olive oil, chili powder and salt. Add in the chicken breasts and stir until the chicken is coated. Place the chicken on the prepared baking dish and cook in the preheated oven until the chicken is cooked through, about 30 minutes. Set aside to cool enough to handle. Once cool, shred the chicken and set aside.

Make the black bean filling:
Coat the bottom of a large skillet with the olive oil. Add in the onion and cook until soft, about 5 minutes. Add the zucchini and saute until it is tender, about 6 minutes. Add the garlic, beans, chili powder, cumin and salt and cook until the beans are tender, another 5 minutes. Place the mixture in a large bowl and add the cooked, shredded chicken. Set aside.

Make the sauce:
Wipe out the skillet you were using for the bean filling. Melt the butter over medium heat. Add in the garlic and jalepenos and cook until fragrant and softening, about 4 minutes. Add the flour and cook for 1 minute. Whisk in the stock, then change the heat to high, bringing the mixture to a boil. Once it is boiling, reduce the heat and simmer until it has reduced a bit and become opaque, about 5 minutes.

Transfer the sauce to a blender or food processor. Add the sour cream, the chiles, cumin, chili powder, salt and cayenne pepper. Puree until smooth.

Assemble the enchiladas:
Coat the bottom of a 9x13-inch baking dish with the green chile sauce, reserving the rest of the sauce. Fill each of the 8 tortillas with the chicken and black bean mixture, a spoonful of the cheese, and a sprinkling of cilantro. Roll up and place seam side down in the baking dish. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.

**At this point cover with foil, label and freeze.  On cooking day, thaw overnight in fridge, bake at 350degrees for 40-50min until heated through.

**Other suggestions (and what I did today).  I doubled the chicken and used two chicken breasts for this recipe and two to make 'red' enchiladas.  In my red enchiadas I added one can of pinto beans to the chicken and some cheese.  As mentioned above with the 'sauce' for red enchiladas I used one can of red enchilada sauce, 1/2 can of chicken broth, and 1/4c. cilantro, mixed in a blender.   Pour 1/4-1/2c. of sauce just to coat bottom of pan.  I filled 8 tortillas with mixture, rolled and placed in a pan for freezing.   I smothered the rolled enchiladas with the sauce from the blender.  Sprinkled cheese, covered with foil, freeze to be baked later, just as above.

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Chicken Stuffed Shells

A friend shared this recipe with me a few years ago, she graciously brought our family dinner one night amidst our craziness!  CLICK HERE  She tailored it a bit and I have since tailored it to our own families taste.  It makes GREAT leftovers and is so easy to double or triple the recipe to make a few pans for the freezer!  **The stuffing of the shells is incredibly easy, you know me it better be fast or it isn't happening!

(my version, makes one 8X8 and one 9X13 pan)

4 chicken breasts
1 box jumbo stuffed pasta shells
2 bottle of Classico Four Cheese Alfredo sauce (yummy we like this more than plain alfredo)
1 bag of stuffing (we use the bag but you could use stove top I am sure)
disposable foil pans (or whatever you want to freeze in, zip locs don't work well unless you freeze shells in a single layer and add to ziploc bag after they are frozen).

Boil chicken breasts and in another pan cook jumbo pasta shells according to package directions.
Once pasta shells are done rinse with cold water and allow to cool enough to handle.
Prepare stuffing according to package directions.  Once stuffing is done, add shredded/chopped chicken to the pan and stir to combine.  Add 1/2 of a jar of the alfredo sauce to the chicken mixture and stir to combine.

Stuff each of the pasta shells with about 2-3 Tbsp of chicken mixture and place in foil pan.  Once pan is filled with shells drizzle remaining cheese sauce on top.  (When I made today I used a 1/2 jar on the 8X8 and one whole jar on the 9X13).  Wrap top with foil and freeze!

Cooking
same day: bake at 350 degrees for 30-40min, covered
If frozen: bake at 350 degrees for 60-75 (from frozen) or 45-50minutes from thawed state, covered

Italian Tortellini Soup (you choose the meat mixture you use)

Ooooo-eeeee was this soup good!!!  I think it's easily a freezer meal.  When you make it for your family double or triple the recipe (the broth and seasonings, everything but the tortellini) before you add the tortellini.  Then before adding the tortellini divide up the broth into however many servings you want.  If your family is bigger divide it in thirds, if it's a smaller number divide them amongst smaller quart baggies that make 1-2 servings for lunch or small dinner down the road. 

If you are freezing place divided broth sections into gallon/quart baggies.  Freeze it flat (for space purposes), add tortellini on serving day just before serving. 
(I am sorry I deleted the picture I took on my phone to post on here...ugh....so much for de-cluttering my phone, I deleted some of the needed pix).

Italian Tortellini Soup
12oz. beef/pork, meatloaf mix, or just ground beef, you choose your meat mixture
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14.5oz each) of chicken broth
1 3/4c. water
1 can (14.5oz) of diced tomatoes, undrained
1 package (9oz.) tortellini, fridge or freezer-kind, you choose
1 package (6oz) fresh baby spinach, coarsely chopped
2 1/4 tsp. minced fresh basi or 3/4tsp dried basil
1/4 tsp. pepper
Dash of red pepper flakes, optional
Shredded parmesan cheese, optional

Crumble beef, add onion and cook it up until no longer pink.  Add garlic, cook and stir for 2 minutes.  Add the broth, water and tomatoes.  Bring to a boil.

Stir in the tortellini and return to a boil, according to package directions.  Add the spinach, basil, pepper and pepper flakes, cook 2-3 minutes or until spinach is wilted.  Serve with cheese if desired.

Black Bean Chicken

This is one of those no brainer meals you can throw together tonight. The nice thing about it is you can double it so it's waiting in the freezer for the "OH NO ....DINNER!!" night when things are less than serene!

Shopping list
This will make two meals, one to eat tonight and one to freeze.
2 can of black bean (undrained)
6 frozen chicken breasts
3 c. of your favorite salsa

In a gallon zip loc bag, compile the other half in a pyrex to bake tonight.

1 can of black bean (undrained)
3 frozen chicken breasts
1 1/2 c. of your favorite salsa
Shake bag, seal and freeze.

For the other compilation in the pyrex bake at 350 degrees for 30-45 minutes. For the last 5 minutes, pour an 8oz bag of Monterey Jack cheese on top (or cheese of your choice). Serve with tortillas or rice.

MEAL KIT: Chicken

Meal kits, what are meal kits?  They are partially made meals you prepare ahead of time.  What makes these different from freezer meals is the meat and veggies are chopped.  There is no sauce or seasonings included in your bag so that you can use the kit for what you want on cooking day.  These are good things to have in the freezer so you can tame a craving and aren't 100% committed to a certain meal.

A meal kit you can often find in my freezer:

Dicey Chicken
2 lbs. diced chicken meat (this is for my family of 4 eaters and leftovers)
1 small diced onion
1 small diced bell pepper
Put diced chicken in one quart/gallon size baggie
Place diced veggies in another quart baggie
Place both baggies in a large gallon baggie and in the freezer.

With this meal kit you have alot of options!
Saute chicken and vegetables in 2 Tbsp. of olive oil and salt and pepper (to taste)
Prepared sauces you can add and simmer for 5 minutes to make your meal:
Sweet and sour sauce
Teriyaki sauce
Serve above with rice

CHICKEN STEW with DUMPLINGS
Add a "Dicey Chicken" meal kit to a soup pot, saute with 1 tbsp of olive oil and 1 tbsp for about 3-5 minutes.
Add 8 c. of chicken broth
Add 8oz sliced fresh mushrooms
Bring to a boil

To make dumplings:
1 c. flour
1 1/2tsp baking powder
1/2 tsp baking soda
1 tbsp. parsley flakes
1/4tsp salt and pepper
1/2 c. buttermilk
1 tbsp olive oil
Stir with a fork until mixture combines.
*We enjoy large dumplings so add above mixture in golf ball size drops (I use an ice cream scoop) to boiling broth.  When done adding dumplings, cover with lid for 5 minutes (no peeking) until dumplings puff and are cooked through!

We enjoy using the above dumpling recipe with a "DICEY BEEF" kit as well.  Prepare as above but add diced rump or arm roast instead of chicken and beef broth (I like using larger dices when I have beef, 3inch by 3inch).  When I make the beef stew I allow it to simmer on low (before adding the dumplings) for about 3-5 hours to be sure beef is super tender.

When we make a "stew" with the DICEY BEEF meal kit we use beef broth, can of golden mushroom soup (makes it so hearty and taste so slow cooked).

Stuffed Pepper Casserole

I have great intentions when it comes to meal planning!  However, times DOES get away from me and for that reason I have started freezer cooking in recent years.  I make "meal kits", some have raw meat, some have cooked meat and only need a skillet zap on a rushed evening, others are a "meal in a bag" casserole.  I prepare all the food, put it in a gallon zip loc, freeze it flat.  On cooking day I thaw it on the counter (yes, I know, bad idea, feel free to thaw yours in the fridge, but mine takes too long and I don't think that far ahead) so I lay it on the counter for a few hours, once it's thawed I empty the contents of the bag into the greased casserole dish and bake!  It's easy clean up, little to no prep work (unless you count the non-stick in the pan) and we have a good meal on the table!

This is one of my favorites.  While stuffing peppers and baking is great in theory, I don't have time!  So this is a great shortcut and a recipe prepared for me when one of our babes was born!  I now find it on our table often!  Yummy!  Really good served with warm crusty bread!

Stuffed Pepper Casserole

1 c. white rice
1 lb. ground beef
1 large green bell pepper, chopped
1 med. onion, chopped
2 tbsp. olive oil
1 can (14 ½ oz) diced tomatos w/basil, garlic and oregano
3 cans (8 oz each) tomato sauce
2 tsp. garlic salt
½ tsp. ground black pepper

1. Preheat oven to 350 F – only if you plan to serve right away. Mixture can be refrigerated or frozen and baked later (See note below)

2. Cook rice according to directions.

3. Brown ground beef in skillet, drain fat and set beef aside

4. In deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat and simmer 10 min. Stir in cooked rice and cooked beef into tomato mixture.
**If you are freezing, allow mixture to cool, and put in a gallon size zip loc, freeze flat.

On cooking day, thaw mixture and
5. pour into 9 x 13 inch pan

6. bake uncovered for 30 minutes or until bubbly

Optional: sprinkle with shredded cheddar cheese after baking is done.

How do I get started freezer cooking?

I often get asked "I don't know how to get started with making freezer meals, seems like a lot of work."  Getting your 'inventory' going in your freezer is easy if you plan ahead. 

There are two ways to get started:

1.  Plan one day where you can dedicate 6-8 hours (that includes prep and clean up), pick 3 or 4 of your family's favorite recipes and begin!  Plan to make 2 meals for each recipe (so you end the day with 6 or 8 meals in the freezer).  I found meatloaf to be a great starter.  Mix your ingredients, place the ground beef mixture in a gallon size freezer bag ( you can roll or flatten bag depending on your storage capacity and limits ).  That way on cooking day, you thaw the mixture overnight in the fridge, place contents in your loaf pan of choice...bake!  Little to no clean up or prep time and you have a good/homemade meal on the table with very little effort.  While you might not each all 6 or 8 meals (however many you make) in the same month, if your freezer space allows, it lets you get started on a freezer inventory.

2.  Another way to get started is to double each of your recipes over the course of one week.  If dedicating 6 or 8 hours in one day is too much to commit to  for you, plan on doubling your recipes the next week or two and freezing one of the meals you make.  In one to two weeks you will have 8-10 meals in the freezer to get started!

While I call it "easy" you do have to plan a little.  Plan a little extra in your grocery budget (for the doubled recipes), plan for the time to prepare an extra meal or two, and plan to have the freezer space necessary to store your goods.  I have a good friend who uses a college size deep freeze (resembles the college size refrigerator).  She makes all the recipes she can and freezes them flat in a gallon size zip loc and can easily get 20+ meals in that little appliance...it's pretty amazing to see! 

Again, it takes some effort to get started but if you enjoy home cooked meals and are looking to spend a little less on eating out...give it a try!  Feel free to "comment" questions or other and I will answer away!

Buffalo Chicken Chili

We consumed this as part of our freezer meal swap with friends!  I have to say it's AMAZING!  (Thank you Heather)

Buffalo Chicken Chili


Ingredients
1 tablespoon extra-virgin olive oil
2 pounds chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can chili beans with liquid
1 (15 ounce) can black beans, drained

Directions

1. Boil chicken about 25 minutes, or until done. Shred chicken.

2. Heat olive oil in large pot. Cook, the chicken, carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper in large pot over medium-high heat, and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 minutes.

3. Stir in the hot sauce, tomato sauce, crushed tomatoes, and beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.



NOTE:  If after you make this it's a little spicer than your taste drizzle some honey into the serving bowl and viola!  The spice dissipates!



After preparing the batch, allow to cool in the fridge several hours or overnight before bagging it for the freezer.  Soup is a GREAT freezer meal because you can bag it in quart baggies or gallon baggies.  We use both.  I freeze some in quart baggies for my husband to throw in his lunch pail from time to time (so he isn't always stuck with "just leftovers" but also for my own quick lunch).  Depending on your family's size and need I encourage you to try both ways!

Pumpkin Toffee Cheesecake

This is one of my husband's FAVORITE desserts!  Our friend Heather introduced us to it and we haven't looked back since! My husband recently returned on R&R and in order to avoid spending all the time in the kitchen I pre-cooked, pre-baked, etc.  I have to say this dessert froze beautifully!!!  It would even be great to make and eat half, freeze half for later company etc.....just a thought!  Hopefully you enjoy it as much as we do!

Pumpkin-Toffee Cheesecake

Crust:
¼ cup melted butter
1 ¾ cups finely crushed pecan-shortbread (like Pecan Sandies)
1/3 cup toffee bits (Heath brand; if you can't find plain toffee bits, the chocolate toffee bits work fine)

Cheesecake:
3 (8-oz.) pkg cream cheese
¾ cup brown sugar
1 cup sugar
¾ cup pumpkin puree
2 large eggs
2 TB cornstarch
½ tsp pumpkin pie spice
1/3 cup heavy cream
2/3 cup toffee bits

Topping:
2 cups sour cream
¼ cup sugar
½ tsp vanilla
1/3 cup caramel syrup
1/3 cup toffee bits

Heat oven to 350° F

For crust, combine butter & cookie crumbs; stir and press into bottom and up edges of 9-inch springform pan. Sprinkle 1/3 cup toffee bits on crust; bake 6-8 min; set aside to cool



For cheesecake, combine cream cheese with brown sugar and 1 cup sugar until creamy. Add pumpkin and eggs; beat until smooth. Beat in cornstarch and pie spice. Stir in cream and 2/3 cup toffee bits. Pour pumpkin mixture into crust. Bake about 1 ¼ hours or until nearly set; center will slightly jiggle when shaken.



For topping, mix sour cream, ¼ cup sugar and vanilla. Remove cake from oven; spread topping on warm cake. Return to oven; bake an additional 8 minutes. Do not brown. Turn oven off; leave cake in oven 1 hour. Refrigerate overnight. Remove from pan; place on cake platter



Just before serving, drizzle 1/3 cup caramel syrup over cake; top with 1/3 cup toffee bits. Garnish with whipped cream, if desired.  Store in refrigerator.

To freeze:
Cool cheesecake in the fridge overnight before wrapping and freezing. I just put it in the fridge the night before and it thaws beautifully!

I'm back!

After a little break...okay, maybe not a break but adjusting to life as a single parent for the next 12 months, I seem to have gotten my feet under me..whew!  My family and I were recently made to move to on post housing for the remainder of our time here.  The minute I walked in I FELL IN LOVE with the kitchen and have to say I enjoy cooking!  We are even looking at a "kitchen helper" ladder-like thing for the kids to help to because we have the room to do it...yeah!

To ease myself back into blogging I thought I would let you know what I have been up to....raising 3 kids solo, while our solider serves abroad, and throw a move in there (from pack, load to unload to entire house set up was 6 days at the most)!  It truly feels like home!

My goal in moving into this house, and this kitchen, was to put more on the table than just bean burritos, tostados, cheesy eggs and quesadillas.  While my kids wouldn't mind I want to cook and introduce their pallette to new things!  I am two for two dinners this week!  YEAH!  Kids even asked me to save leftovers!

Tonight I made a GREAT Apricot Chicken (sort of sweet and sour chicken, can sweeten to your liking)
*The sauce wasn't sweet enough for me, I used "pollander's spreadable fruit" so I squeezed in a little honey
In a bowl combine
1/2 oil
1/2c. lemon juice
1/4c. dijon
2 tsp minced garlic
salt and pepper
stir to combine

remove 1/2c. of the marinade to a container to be used later.  Marinate 4-6 chicken breasts in the remaining marinade for at least 1 hour.
drain marinade from meat
add 2 Tbsp oil to skillet and seer and cook chicken in the pan

While the chicken is cooking in a smaller saucepan combine:
1 can chicken broth
3 Tbsp cornstarch
whisk until combined
add 1c. of apricot preserves (we used Pollander's All Fruit so we added some honey for sweetness) & reserved marinade
stir well and allow to boil to thicken

While you are waiting on sauce to get done start your rice!  The sauce was so good just on the rice too!

Sorry no photos for this one.  Had great intentions until my adventurous 10 month old encountered the dog water AGAIN!  Happy cooking!