Monday, April 13, 2009

Recipes that Freeze

Here are some easy and healthy recipes.  The first one I email to friends ALL the time.  Fix it for your man, then tell him it was a vegetarian meal.  You can always add chicken or beef to it.

Mexican Lasagna

Mix in a large bowl: 
2 cans black beans**, drained and rinsed. 
1 can white corn, drained - you can also use frozen corn 
28 oz can diced tomatoes, drained 
1/2 cup (or more) fresh cilantro, chopped 
3-4 jalapenos (de-veined and seeded), chopped - you can put them in a blender to chop. 
1-2 garlic cloves pressed or diced 
salt and pepper to taste

In a 9x13 pan, or 2 8x8 pans, cover the bottom with (about 4 -8) corn tortillas, then a layer of half of the above mixture then another layer of corn tortillas then the last of the mixture.  Cover the top with 8oz of shredded cheese (cheddar, Mexican mix, etc.)  Optional:  layer thin slices of purple onion on top of each layer.  

Bake at 350* for  30- 45 minutes covered with foil - with holes poked in it.   I usually peek at it after 30 minutes - then remove foil until all cheese is evenly melted. Serve with sour cream, salsa and or guacamole.

**If you have extra time or want to save $$, sometimes I soak/boil a bag of black beans.  The crock pot is a great way to do this. Use 2/3 for the casserole and freeze the other portion for my next black bean meal.

This is a great recipe to take to a new mom, or double or triple. It freezes well, too.

Chicken Enchiladas recipe by Holly B.
2 large chicken breasts (this is a great way to use dark meat, too!)
1 can black beans, rinsed/drained
1 can rotel,
God's gift to southern cuisine!
1 bell pepper, chopped
1 onion, chopped
2 cups shredded cheddar (could be less if necessary)
1-2 T. taco seasoning
enchilada sauce (1.5 to 2 cups)  You can buy it, or I used the Nourishing Traditions recipe.
flour tortillas

Cook chicken and combine with beans, rotel, bell pepper, onion and seasonings. Fill each tortilla with a heaping tablespoon of mixture and top the mixture with a bit of cheese. Then, line these babies up in a 9x13 and cover them well in 
enchilada sauce. Bake at 350 for 30ish minutes and then top with the remaining cheese and bake for 5 more minutes.  I've added cooked, crumbled bacon to this as well and it's soooo good. Other good additions: corn, green onions, black olives for the olive lover. 


I made Ginger Sweet Potato Bake this weekend, in the crock pot.  I didn't cube the chicken.  It was a hit with our fam.

Because I had more boneless skinless chicken in the fridge, I made Caribbean Chicken, let it marinate a bit then stuck it in the freezer.

2 comments:

Mom and Kiddo said...

We also love mexican lasagne. I love to make beans in my crockpot and then freeze in small portions.

Julie said...

Mom and Kiddo - thanks for the reminder. I just added a link to the crock pot lady, who reminded me how convenient it is to use the crock for beans! Love the crock, don't you?!

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