|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:34 PM |
|
|
Reply
| | | From: Genie· | Sent: 4/16/2008 4:14 AM |
OAMC Chili Verde---sonja
8 ounces dry pinto beans (1 1/4 cups)
1 lb boneless skinless chicken breasts
1 (4 ounces) can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup onions, finely chopped
1 cup grated low-fat monterey jack cheese
1 dozen corn tortillas
1 (11.5 ounces) jar salsa
1. Rinse pinto beans, soak them in cold water overnight, then
drain.
2. Cut chicken into 1" cubes; cook until no longer pink in small
amount of water.
3. Combine chicken with chilies and seasonings; refrigerate until
needed.
4. At the same time, combine beans, chicken broth, garlic, salt,
and onion in a large pot; bring to a boil.
5. Reduce heat and simmer until beans are soft, about 1 hours.
6. Add more water if necessary.
7. Combine chicken and spices with beans; simmer 10 more minutes.
8. cool and freeze.
9. Grate cheese, put in a 1 qt bag, and attach it to the freezer
container with the chili.
10. To serve, thaw chili and cheese.
11. Simmer chili 30 minutes, stirring occasionally.
12. Top chili with salsa and grated cheese; serve on warmed corn
tortillas.
Serves 5.
|
|
Reply
| | | From: Genie· | Sent: 4/16/2008 4:33 AM |
Bacon Hash Brown Rollups - Genie
1 Tbsp. olive oil
6 slices Canadian bacon, cut into small pieces
2 cups frozen hash brown potatoes, thawed and drained
8 eggs
1/2 cup salsa
16 (6") flour tortillas
1 cup shredded Pepper Jack cheese
In large skillet, heat olive oil and brown bacon and hash browns. In
large mixing bowl, combine eggs and salsa; beat well until combined.
Pour into skillet with bacon and potatoes and cook over medium heat,
stirring occasionally, until eggs are set.
Spoon egg mixture into flour tortillas, sprinkle with cheese, and
roll up. Place roll-ups in freezer bags and freeze.
When ready to serve, place burrito in microwave, covered with a
microwave-safe paper towel, and heat for about 1-2 minutes on high
power for each burrito. You may have to adjust heating time for your
microwave. 16 servings.
|
|
Reply
| | | From: Genie· | Sent: 4/16/2008 4:35 AM |
Armadillo Eggs - Genie
1/2 lb Monterey Jack, mozzarella, cheddar, cream cheese, or combination
1/2 lb Hot pork sausage
1 1/2 cups Bisquick
15-20 small to medium jalapeno peppers
2 eggs, beaten
box of Shake and Bake for pork
Mix first 3 ingredients. Split peppers down one side, de-seed,
then stuff with cheese, then close pepper back. Make a patty out
of mixture, and wrap around peppers. Make sure all peppers are
seeded. Roll in Shake and Bake. Dip in eggs and roll again in
Shake and Bake. At this point, these may be frozen. If not, bake
at 325F for 20 to 25 minutes, until golden brown.
|
|
Reply
| | | From: Genie· | Sent: 4/16/2008 8:09 PM |
Chicken Fajitas with freezing directions--sonja
Recipe By :Better Homes and Gardens Magazine
Serving Size : 16 Preparation Time :0:00
Categories : From Irene
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup oil
1/4 cup vinegar
4 cloves garlic -- chopped
1/2 teaspoon tabasco sauce
2 teaspoons dried oregano
2 teaspoons seasoned salt
1 teaspoon ground cumin
2 pounds skinless boneless chicken breast -- cut into
thin strips
1 red sweet pepper -- cut into strips
1 green or red bell pepper -- cut into strips
1 red or yellow bell pepper -- cut into strips
1 red onion -- cut into thin wedges
16 10 inch flour tortilla
1 tablespoon olive oil
16 ounces tomato salsa
For marinade, in a large mixing bowl combine cooking oil, vinegar,
garlic, jalapeno pepper, oregano, seasoned slat, and cumin. Pour half
of
the marinade into another bowl. Add chicken strips to 1 bowl of
marinade.
Add pepper strips and onion to the other bowl. Cover and marinate both
bowls at room temperature for up to 30 minutes or in the refrigerator
for
2 to 24 hours.
Wrap tortillas in a stack in foil. Heat in a 350 degree oven for 10
minutes to soften.
Meanwhile, drain vegetables and chicken, discard marinade. Add 1
tablespoon olive oil to a 12 inch skillet; cook and stir vegetables
about
3 minutes or till crisp-tender. Remove vegetables from the skillet,
set
aside.
If necessary, add more oil to the skillet. Cook and stir chicken,
1/3 at
a time, over high heat, about 3 minutes or until no longer pink.
Return
all vegetables and chicken to skillet, heat through.
Serve chicken and vegetables with warmed tortillas, salsa and
cheese.
To freeze: Prepare marinade and cut up veggies and chicken as
directed. Place raw chicken in a quart size freezer bag and pour half
the marinade over, seal. Place veggies in another bag and add
remaining marinade, seal. Place both bags with tortillas in a gallon
size freezer bag to make a kit.
To serve: Thaw kit overnight in refrigerator. Cook and serve as
directed.
|
|
Reply
| | | From: Genie· | Sent: 4/16/2008 9:02 PM |
| Freezer Burritos
2 cans black beans
2-3 cups of cooked rice (your favorite kind)
1 large onion
3-4 cloves garlic
dried basil, cumin, chili powder, cayenne pepper
1 pkg flour tortillas, burrito size
1 small can tomato sauce
Saute onions and garlic in your favorite oil sub (I like to use
balsamic
vinegar or cooking sherry). When onion is soft, add spices (sorry no
measurements, I just throw on what looks good), cook a couple of
more
minutes and remove from heat.
In a large bowl, dump 1 can of beans with juice, drain the other can
and
then add the beans to the bowl. Add the can of tomato sauce. Mash
the
beans until most are mashed, but leave some unmashed. Add cooked
rice and
onion mixture. Stir well.
Roll up burritos, freeze. These make good snacks, lunch or supper
with a
salad, and I love them for breakfast.
| |
|
Reply
| | | From: Genie· | Sent: 4/27/2008 4:22 AM |
Layered Chicken Tortilla Ingredients - 12 flour tortillas
- 4 whole chicken breasts, cooked and cut in bite-size pieces
- 1 lb. sharp cheddar cheese, grated
- 1 onion, chopped or grated
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. milk
- 1 can green chili salsa (7 oz.)
Directions Grease 3 qt. casserole. Cut 6 tortillas into bite-size pieces and place in casserole. Add a layer of chicken, cheese and onion. Top with half of mixture made by combining soups, milk and salsa. Repeat layers and top with grated cheese. Refrigerate 24 hours. Remove from refrigerator a while before baking. Bake at 300 degrees F for 1 1/2 hours. Freezes well. | |
|
Reply
| | | From: Genie· | Sent: 5/16/2008 4:12 AM |
Chicken Quesadillas 4 boneless skinless chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper, diced
1 medium onion, chopped
1 15-oz can diced tomatoes
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack or Cheddar cheese, grated In large skillet, cook chicken with garlic powder and pepper until throroughly cooked. Remove from skillet and set aside. Next, simmer tomatoes, green peppers, onion and garlic, continuing to simmer until liquid is evaporated. Remove from skillet and set aside. Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet. Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla. Press gently and place in ziploc freezer bag or wrap for the freezer. On cooking day: Preheat oven to 375F. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted. Cut into wedges (pizza cutter works best) and serve with salsa, guacamole and/or sour cream. | |
|
Reply
| | | From: Genie· | Sent: 5/16/2008 4:13 AM |
Freezer Salsa 12 large tomatoes (approx 4 lbs)
1/4 cup olive oil
3 tbsp finely chopped hot peppers
6 cloves garlic, minced (or chopped)
6 green onions, thinly sliced
3 tbsp fresh lime or lemon juice
1/4 tsp each salt and pepper Remove core top of tomatoes, then cut X in bottom of skin. Blanche tomatoes by dropping in boiling water for one minute. Drain, peel skins and remove seeds/excess juice. Chop in large chunky pieces and place in collander, stirring rapidly to force out remaining juice. Blot with paper towel then place in large bowl. Heat oil over low heat in frypan, then saute peppers and garlic. Cover and simmer for 10-12 minutes, stirring every minute or two, until garlic is softened. Add onion, stir. Add tomatoes and stir. Add lime juice, salt and pepper. Cool then freeze in serving sizes. To serve, thaw, then drain excess juice if neccessary, and serve!. | |
|
Reply
| | | From: Genie· | Sent: 5/16/2008 4:13 AM |
Freezer Guacamole This guacamole is great for when company comes. 2 ripe avocados, peeled and pitted
1 medium onion, chopped
1-2 small green chilies, finely chopped
1 tsp salt
1/2 tsp coarse ground pepper
1/2 tsp ascorbic acid mixture (or 1500 mg ascorbic acid tablets) - usually found with canning supplies.
1 medium tomato, peeled and chopped (for serving day) Mash avocados then add remaining ingredients, stirring well until creamy. Transfer to freezer container and freeze for up to one month. On serving day, thaw at room temperature (about three hours) and stir in tomato right before serving.
| |
|
Reply
| | | From: Genie· | Sent: 10/18/2008 8:13 PM |
| Monterey Tortilla Casseroles
Packed with chicken, corn and salsa verde it’s a complete meal. In Mexico, this dish is served for breakfast; stateside families enjoy it as a quick and tasty dinner, too.
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-oz jar salsa verde
3 T light dairy sour cream
3 T snipped fresh cilantro
1 T all-purpose flour
1 cup crumbled Mexican chihuahua or farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)
Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden.
Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.
Makes 4 servings.
To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.
| |
|
Reply
| | | From: Genie· | Sent: 10/29/2008 6:56 PM |
Southwestern Casserole
Quick Cooking
"I've been making this mild family-pleasing casserole for years," says Joan Hallford of North Richland Hills, Texas. "It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later."
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 15 min. Bake: 30 min. + freezing Ingredients:
1 package (7 ounces) elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped Directions:
Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 2 casseroles (6 servings each) | |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Make Ahead Meals
