Prep Time: 25 minutes2-10 oz cans of Rotel
1 jalapeno pepper, rips and seeds removed, chopped
1 white onion, chopped
2 teaspoons garlic, minced
salt and fresh ground pepper, to taste
1 15-ounce can of black beans, rinsed and drained
1/2 cup cornmeal
1 cup shredded cheddar cheese
1 teaspoon ground cumin
3/4 cup water
4 poblano chilies, halved lengthwise (leave stems) seeds removed
1) In a blender, combine Rotel jalapeno, half the onion and garlic. Puree slightly and leave a little chunky. Season with salt and pour sauce into baking dish, set aside.
2) In a medium bowl, combine beans, cornmeal, half of the cheese, remaining onions, cumin, and water. Season with salt and pepper.
3) Dividing evenly, stuff poblano halves with bean mixture and place on top of the sauce in the baking dish. Sprinkle poblanos with remaining cheese; cover baking dish tightly with aluminum foil, label and place in the freezer.
Preheat oven to 425 degrees. Bake until poblanos are tender about 45 minutes. Uncover and continue to cook until sauce is thickened slightly and cheese is browned, about 10-15 minutes more. Let cool 10 minutes. Enjoy.
Spinach Lasagna Rollups
Prep Time: 30 min.
8 lasagna noodles
5 ounces of fresh spinach
2 cups cottage cheese
1/2 Parmesan cheese, grated
2 large eggs, beaten
1 tablespoon Italian parsley, chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (little less if you have kids)
3 cups prepared marinara sauce
salt and pepper, to taste
1) Preheat the oven to 375 degrees.
2) In a large pot of boiling salt water, cook lasagna noodles until just cooked but still firm to the bite. Drain. Place noodles on wax paper and pat dry.
3) In a large bowl, combine the spinach, cottage cheese, Parmesan, eggs, parsley, Italian seasoning, and red pepper flakes. Mix well. Season with salt and pepper.
4) Spread half the marinara sauce over the bottom of a 8X8 baking dish.
5) Spread about 1/3 cup of the cottage cheese mixture over one noodle. Starting at the short end, roll the noodle. Arrange seam side down in the prepared dish and repeat with remaining noodles. Top with remaining sauce and cover with foil, label and place flat in freezer.
Preheat oven to 350 degrees. Baked covered for 30 minutes or until hot and bubbly. Enjoy.
Pesto Stuffed Chicken Breasts
Prep Time: 10 minutes
4 bone-in chicken breasts, skin on
1/3 cup roasted red peppers, drained and chopped
1/2 cup prepared pesto sauce
2 tablespoons shredded Parmesan cheese
1 teaspoon garlic, minced
salt and fresh pepper, to taste
1) Using your fingers gently separate the skin from the meat.
2) In a small bowl, combine peppers, pesto, Parmesan cheese and garlic. Spoon a rounded tablespoon or so of the stuffing between the skin and the meat of each breast. Sprinkle the stuffed chicken with salt and pepper. Using plastic wrap, individually wrap each breast and place in a freezer Ziploc bag, label and place in the freezer.
Preheat oven to 375 degrees.
Place the chicken, bone side down on a baking dish that has been sprayed with cooking spray. Drizzle with 1 tablespoon of melted butter and bake for 45 minutes or until cooked through. Serve drizzled with pan juices. Enjoy.
Beef Baked Twice Stuffed Potatoes
Prep Time: 1 hour
1 pound ground beef
4 large russet potatoes
1 1/2 cup shredded cheddar cheese
2 tablespoons mayonnaise
2 tablespoons butter
1/2 cup milk
1 white onion, diced
1 teaspoon garlic, minced
salt and fresh pepper, to taste
1) Wrap potatoes in foil and bake at 450 degrees for 45 minutes to an hour–until cooked through. Let cool and slice in half.
2) Meanwhile, brown beef and onions in skillet seasoning with salt and pepper once it begins to brown, drain. Scoop centers from potatoes, mash. Add cheese, mayonnaise, butter and milk. Mix the beef with mashed potato mixture.
3) Add garlic and adjust seasoning with salt and pepper.
4) Spoon into shells of baked potatoes. Top with extra cheddar cheese.
5) Wrap the potato halves with plastic wrap and place them gently in a large freezer Ziploc bag, label and place flat in freezer.
Preheat over to 325 degrees. Place potatoes on baking sheet and warm in the oven until thoroughly heated, about 20 minutes. Serve potatoes with salsa and sour cream if desired. Enjoy.
King Ranch Chicken Casserole
Prep Time: 35 minutes
4 boneless, skinless chicken breasts’
1 white onion chopped
1 red bell pepper, chopped
2 tablespoons, vegetable oil
1 10.75 ounce can cream of chicken soup
1 10.75 ounce can cream of mushroom soup
1 10 ounce can of tomatoes with green chilies (Rotel)
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
12 6-inch corn tortillas
2 cups shredded cheddar cheese
1) Preheat over to 350 degrees.
2) Place the chicken breast on a small baking sheet or pie pan coated with cooking spray. Sprinkle the chicken with salt and pepper and drizzle with olive oil. Bake uncovered for 15-20 minutes or until thoroughly cooked. Let cool and cut into small cubes.
3) Saute onion and bell pepper in hot oil in a large skillet over medium to high heat 5 minutes or until tender. Stir in chicken and next seven ingredients (chicken soup through black pepper); remove from heat.
4) Tear tortillas into 1-inch pieces; layer one-third of tortillas pieces in bottom of a lightly greased 13 x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5) Cover tightly with foil, label and place in freezer.
Preheat oven to 350 degrees. Bake 30-35 minutes, slice and serve. Enjoy.
Slow Cooker Cranberry Chicken
Prep Time: 15 minutes
(Makes 2 dinners for family of 4.)
4 medium apples, cut into wedges
2 medium onions, chopped
4 pounds chicken breasts or thighs
3 lemons, juiced
2 tablespoons quick cooking tapioca
3 tablespoons honey
2 cans of cranberry sauce
1) Divide everything into two 1-gallon freezer bags and label.
Thaw for 30 minutes.
Empty contents into slow cooker and cook on high for 4 hours. Serve with rice or couscous. Enjoy.
Dessert: Zucchini Cupcakes
Prep Time: 20 minutes
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
1) Preheat oven to 350 degrees.
2) In a large bowl, beat the eggs, sugar, oil, juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
3) Fill paper-filled muffin cups two-thirds full. Bake for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Cool completely. Place muffins in a large Ziploc freezer bag, label and place in freezer.
Extra Step (Frosting):
Thaw. (while thawing, make frosting)
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners’ sugar
1) Combine the brown sugar, butter and milk in a small saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat, stir in the vanilla. Cool until lukewarm.
2) Gradually beat in confectioners’ sugar until frosting reached spreading consistency. Frost cupcakes and enjoy.